Podcasts about cookies

Cardi B is frustrated with her house guest that just won't leave, and which actor had to have dental surgery without anesthesia? Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, Madeline and David talk about the history of American intervention in Ukraine, part 2!PATREON:https://www.patreon.com/pickmeupimscared/postsSOURCES: ⁠https://responsiblestatecraft.org/azov-ban-lifted/⁠⁠https://www.kyivpost.com/post/6652⁠⁠https://responsiblestatecraft.org/putin-willing-negotiate/⁠⁠https://thehill.com/policy/defense/380483-congress-bans-arms-to-controversial-ukrainian-militia-linked-to-neo-nazis/⁠⁠https://www.nbcnews.com/think/opinion/ukraine-has-nazi-problem-vladimir-putin-s-denazification-claim-war-ncna1290946⁠⁠https://esc.nccu.edu.tw/PageDoc/Detail?fid=7801&id=6963⁠⁠https://www.britannica.com/event/2022-Russian-invasion-of-Ukraine⁠⁠https://www.nbcnews.com/news/world/russia-ukraine-nuclear-plant-shelling-fire-invasion-putin-rcna18685⁠⁠https://www.hrw.org/news/2022/01/19/new-language-requirement-raises-concerns-ukraine#⁠⁠https://www.reuters.com/article/us-cohen-ukraine-commentary-idUSKBN1GV2TY/⁠⁠https://www.europarl.europa.eu/doceo/document/E-10-2024-001576_EN.html⁠⁠https://edition.cnn.com/2022/03/29/europe/ukraine-azov-movement-far-right-intl-cmd⁠⁠https://www.pbs.org/newshour/amp/world/u-s-lifts-ban-on-providing-weapons-and-training-for-ukraines-controversial-azov-brigade⁠⁠https://www.bbc.com/news/world-europe-27173857⁠⁠https://www.irb-cisr.gc.ca/en/country-information/rir/Pages/index.aspx?doc=456617⁠⁠https://www.youtube.com/watch?v=QxcB0PI4ZLg⁠⁠https://www.salon.com/2014/02/25/is_the_us_backing_neo_nazis_in_ukraine_partner/⁠⁠https://www.npr.org/2022/04/24/1094567906/the-war-has-many-ukrainians-who-speak-russian-abandoning-the-language⁠⁠https://www.mintpressnews.com/us-votes-against-un-resolution-condemning-nazis-labels-it-russian-disinformation/273728/⁠⁠https://www.pbs.org/newshour/classroom/daily-videos/2014/03/crimeans-vote-to-join-russia⁠⁠https://responsiblestatecraft.org/cia-ukraine-russia/⁠⁠https://www.democracynow.org/2014/2/20/a_new_cold_war_ukraine_violence⁠⁠https://truthout.org/articles/the-ukraine-mess-that-nuland-made/⁠⁠https://eng.ipn.gov.pl/en/digital-resources/articles/8044,Stepan-Bandera-leader-of-the-Organisation-of-Ukrainian-Nationalists.html⁠⁠https://www.gis.huri.harvard.edu/king-dead⁠⁠https://www.opendemocracy.net/en/odr/bandera-mythologies-and-their-traps-for-ukraine/⁠⁠https://www.wsws.org/en/articles/2023/03/08/wdtz-m08.html⁠⁠https://www.pewresearch.org/global/2009/11/02/end-of-communism-cheered-but-now-with-more-reservations/⁠⁠https://liberationnews.org/nazis-in-ukraine-seeing-through-the-fog-of-the-information-war/⁠⁠https://www.yahoo.com/news/cia-trained-ukrainian-paramilitaries-may-take-central-role-if-russia-invades-185258008.html⁠⁠https://responsiblestatecraft.org/maidan-ukraine/⁠⁠https://www.youtube.com/watch?v=nQ930lCvSK8&list=PLDl9_LuL-uw7Ot9l6V6DTbZg1Zhv98gUv&index=9⁠⁠https://manchesterhistorian.com/2024/us-intervention-in-the-orange-revolution-in-ukraine-and-how-technology-influences-democracy-by-leah-morris/⁠⁠https://fpif.org/seven-decades-nazi-collaboration-americas-dirty-little-ukraine-secret/⁠⁠https://www.youtube.com/watch?v=JrMiSQAGOS4⁠⁠https://2009-2017.state.gov/p/eur/rls/rm/2013/dec/218804.htm⁠⁠https://www.cato.org/commentary/americas-ukraine-hypocrisy⁠⁠https://www.bbc.com/news/world-europe-26079957⁠⁠https://www.youtube.com/watch?v=93eyhO8VTdg⁠⁠https://www.youtube.com/watch?v=VjcMoDFU1xg⁠⁠https://www.jeffsachs.org/newspaper-articles/nato-chief-admits-expansion-behind-russian-invasion⁠⁠https://www.theguardian.com/commentisfree/2022/feb/28/nato-expansion-war-russia-ukraine⁠⁠https://theintercept.com/2024/06/22/ukraine-azov-battalion-us-training-ban/⁠⁠https://www.jstor.org/stable/27336025?seq=12⁠⁠https://english.almayadeen.net/news/politics/ukrainian-intel--abetted--funded--trained--equipped-by-the-c⁠⁠https://ourworld.unu.edu/en/what-do-the-world-bank-and-imf-have-to-do-with-the-ukraine-conflict⁠⁠https://en.al-akhbar.com/news/inside-ned-s-ukraine-operation--how--revolutions--are-engine

In The Morning Pick Me Up: How little rituals in your relationship make all the difference.Sam is adding something delicious to our Family Favorite Recipes.Why Murphy might be rocking a black eye this week.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Cookies afternoon show

This episode was sponsored by Collettey's Cookies   LightSpeed VT: https://www.lightspeedvt.com/ Dropping Bombs Podcast: https://www.droppingbombs.com/ In this inspiring Dropping Bombs episode, Collette Divitto breaks down how she built a booming brand from rejection, disability, and zero handouts. Born with Down syndrome, Collette was rejected from job after job—so she launched Collettey's Cookies, a business that now ships thousands of orders nationwide every week. Alongside her mother and co-founder Rosemary Alfredo, she reveals the exact moment she flipped her story and started building a company on her own terms.   From viral growth to hiring others with disabilities, Collette shares her strategies for scaling a purpose-driven brand that doesn't ask for sympathy—just results. If you've ever felt underestimated or counted out, this episode is your proof that resilience, consistency, and grit can take you further than credentials ever will. Hit play to learn how to turn rejection into revenue—and why excuses don't bake cookies.

On this weeks adventure, were taking you Around the World (Showcase) to enjoy some num-nums! Come join us as we take a Stroll with some Cookies, enjoy some spirits, and continue trying to pronounce Bourguignon! If you want help booking your next Magical Vacation, reach out to me for a free quote! Free Quote   Instagram: @justanothermagic_monday   Facebook: Fantastical Vacations by Monika

This week, it's the great Goffin/King chestnut "I'm into Something Good" - but did you know the original version was recorded by Earl-Jean of girl group greats, The Cookies? Something tells us you'll like it every bit as much as the more famous version by Herman's Hermits, which of course we also cover. Ever wanted to hear the song in Mandarin? Then lend your ears to Singaporean Rita Chao's version from 1967! It's 棒 ! Ever wanted to hear a dirtbag version of the tune? Then listen to The Majic Stray's version from the dreaded year of 1969. We think they may be singing about drugs ... we also add versions by ampersand bands Junior James & The Late Guitar and The Bird & The Bee. Get into it!

Missverständnisse sind etwas herrliches. Die zwei lieben Moritz und Samira von Nichtsfuerzwischendurch Haben uns eine zweite Weihnachtsepisode aufgenommen die wir euch natürlich nicht verheimlichen wollen. Moritz kann es zwar nicht mehr hören (anscheinend schadet es seinem Ego) aber herzlichen Dank für die super tollen Aufnahmen! Viel Spaß beim zuhören.GÄSTE:Nichtsfuerzwischendurch der Podcast auf Instagramhttps://www.instagram.com/nichtsfuerzwischendurch/Nichtsfuerzwischendurch der Podcast auf Spotifyhttps://open.spotify.com/show/7nmSL3BeNyrRHcAK0Aa9RG?si=n7MzT79GQdiuCkObhKlNKQNichtsfuerzwischendurch der Podcast auf Anchorhttps://anchor.fm/nichtsfuerzwischendurch- - - - - -Meinungsgeflüster Homepage:https://meinungsgeflüster.atMeinungsgeflüster auf Instagram:https://www.instagram.com/meinungsgefluester/Meinungsgeflüster auf Facebookhttps://www.facebook.com/meinungsgefluesterUnterstütze uns auf Patreonhttps://www.patreon.com/meinungsgefluester?fan_landing=trueKontakt: podcast@meinungsgeflüster.at

Best story ever!

Jon starts his rebound as we all chase after Cookies

Bonjour et bienvenue dans la revue de presse hebdo et audio du secteur retail / e-commerce en France proposée par Les Digital Doers en partenariat avec le One to One Retail Ecommerce de Monaco.

Prolific, five-time James Beard Award-winning cookbook author Dorie Greenspan is the queen of sweets, and she just released her 15th cookbook, Dorie’s Anytime Cakes. Famous for her beloved World Peace Cookies and many baking books, including one she wrote with Julia Child, it's not surprising that Dorie wants to start and end her last meal with dessert. What's wrong with eating dessert first, anyway? Rachel chats with Ayurvedic counselor Jodi Boone about the life-bettering benefits of starting your meal with sweets. And when Dorie told Rachel she ate the same exact lunch every single day for years, the first person we thought of was Donald Gorske. Gorske has eaten almost nothing but McDonald's Big Macs since 1972, putting his current Big Mac count at over 35,000. Rachel called the Fond du Lac, Wisconsin native on his flip phone to learn why the man eats two all-beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun ... Every. Single. Day. Become a Cascade PBS member and support public media! Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle. Sign up for Rachel’s (free!) biweekly Cascade PBS newsletter for more food musings. Follow along on Instagram. Order Rachel’s cookbook Open Sesame. Support Cascade PBS: https://secure.cascadepublicmedia.org/page/133995/donate/1/See omnystudio.com/listener for privacy information.

On this episode of GoalChat, host Debra Eckerling talks about Comfort Food with food writer, baker, and novelist Aaron Hamburger (Hotel Cuba); Natalie Kalmar, founder of Fitness Foodie STL, and Marissa Rothkopf, author of The Secret Life of Chocolate Chip Cookies and host of The Secret Life of Cookies. They cover community, cookies, food advocacy, and so much more. Goals - Natalie: Stop shaming yourself for enjoying things that bring you comfort. Enjoy it! Also remember moderation - Marissa: Share with others, if you are able to, whether it's bake, bring canned food to the local food pantry, or donate to World Central Kitchen - Aaron: Have a great pantry at home, so you always have good food at your fingertips. You will be more likely to want to cook Final Thoughts - Aaron: Make an extra effort to be extra kind to others - Natalie: Wishing everyone a stress free enjoyable holiday season. Find the joy! - Marissa: Anybody can make pie crust. It's only a meal; if it doesn't turn out the way it's supposed to, it's fine. Always keep chickpeas in the kitchen Learn More About Aaron Hamburger: AaronHamburger.com Natalie Kalmar: FitnessFoodieSTL.com Marissa Rothkopf: MarissaRothkopf.Substack.com Debra Eckerling: TheDEBMethod.com/blog TheBookProposalExpert.com Learn more about your ad choices. Visit megaphone.fm/adchoices

This week on the Therapy for Black Girls podcast, we’re wrapping up the Sibling Sit-Down limited series with a heartfelt and nostalgic conversation featuring Sarah Amos and Reverend Shawn Amos. We explored the depth of their sibling bond, how their shared history shaped their identities, and the ways they’ve supported one another through both grief and growth. The conversation also touches on themes of healing, creativity, and family legacy, reminding us of the ways siblings can both challenge and anchor us on our personal journeys. About the Podcast The Therapy for Black Girls Podcast is a weekly conversation with Dr. Joy Harden Bradford, a licensed Psychologist in Atlanta, Georgia, about all things mental health, personal development, and all the small decisions we can make to become the best possible versions of ourselves. Resources & Announcements You can now catch episodes of the Therapy for Black Girls podcast on YouTube. Be sure to subscribe to get new episodes every week. Did you know you can leave us a voice note with your questions for the podcast? If you have a question you'd like some feedback on, topics you'd like to hear covered, or want to suggest movies or books for us to review, drop us a message at memo.fm/therapyforblackgirls and let us know what’s on your mind. We just might share it on the podcast. Grab your copy of Sisterhood Heals. Where to Find Our Guests Sarah Amos Reverend Shawn Amos Check out the Tough Cookie podcast Stay Connected Join us in over on Patreon where we're building community through our chats, connecting at Sunday Night Check-Ins, and soaking in the wisdom from exclusive series like Ask Dr. Joy and So, My Therapist Said. ​ Is there a topic you'd like covered on the podcast? Submit it at therapyforblackgirls.com/mailbox. If you're looking for a therapist in your area, check out the directory at https://www.therapyforblackgirls.com/directory. Grab your copy of our guided affirmation and other TBG Merch at therapyforblackgirls.com/shop. The hashtag for the podcast is #TBGinSession. Make sure to follow us on social media: Twitter: @therapy4bgirls Instagram: @therapyforblackgirls Facebook: @therapyforblackgirls Our Production Team Executive Producers: Dennison Bradford & Gabrielle Collins Director of Podcast & Digital Content: Ellice Ellis Producers: Tyree Rush & Ndeye Thioubou See omnystudio.com/listener for privacy information.

Good Vibe Tribe: Cookies & Cocktails full 346 Wed, 12 Nov 2025 09:20:00 +0000 C2zK4ApyEEvRPys1RMn0phfwz4fgKT2T latest,wwbx,society & culture Karson & Kennedy latest,wwbx,society & culture Good Vibe Tribe: Cookies & Cocktails Karson & Kennedy are honest and open about the most intimate details of their personal lives. The show is fast paced and will have you laughing until it hurts one minute and then wiping tears away from your eyes the next. Some of K&K’s most popular features are Can’t Beat Kennedy, What Did Barrett Say, and The Dirty on the 30! 2024 © 2021 Audacy, Inc. Society & Culture False https://player.amperwavepodcasting.com?feed-link=https%3

Welcome to Season 05 Episode 5.07- the "Lake Effect" edition - of Notes from the Aisle Seat, the podcast featuring news and information about the arts in northern Chautauqua County NY, sponsored by the 1891 Fredonia Opera House. Your host is Tom Loughlin, SUNY Distinguished Teaching Professor and Chair Emeritus of Theatre and Dance at SUNY Fredonia. Guests on this episode include: Dr. Don Marrazzo, Assistant Professor of Voice and Producer of the Hillman Opera, and comedian Mr. Pete Correale. Notes from the Aisle Seat is available from most of your favorite podcast sites, as well as on the Opera House YouTube Channel. If you enjoy this podcast, please spread the word through your social media feeds, give us a link on your website, and consider becoming a follower by clicking the "Follow" button in the upper right-hand corner of our home page. If you have an arts event you'd like to publicize, hit us up at operahouse@fredopera.org and let us know what you have! Please give us at least one month's notice to facilitate timely scheduling. Time Stamps (Approximate) Don Marrazzo - Hillman Opera The Consul - 01:19 Arts Calendar - 19:05 Don Marrazzo - Live at the Met Arabella - 21:35 Pete Correale - 32:48 Artist Links Mr. Don Marrazzo Mr. Pete Correale Media "Snow, Snow, Beautiful Snow", Music by Sherm Feller; Lyrics by Carl Sigman; performed by Bobby Wayne, Mercury Records, 1953 from Act I of The Consul, music and lyrics by Gian Carlo Menotti, from a performance at Teatro Nuovo, Spoleto, Italy, 1998; performed by Susan Bullock (Magda Sorel), Louis Otey (John Sorel), Jacalyn Kreitzer (Mother); directed by Gian Carlo Menotti "Nocturne Op 9 No. 2" by Frederic Chopin; performed by Frank Levy for YouTube, Feb. 2016 "Peanuts, Pretzels, Cookies", written and performed by Pete Correale, from the album For Pete's Sake, December 2019. "Snow"; from the motion picture White Christmas; written by Irving Berlin; performed by Bing Crosby, Virginia Mayo, Danny Kaye, and Vera-Ellen; Paramount Pictures, October 1954 SUNY Fredonia School of Music Event Calendar Box Office at SUNY Fredonia Lake Shore Center for the Arts Main Street Studios Ticket Website WCVF Fredonia WRFA Jamestown   BECOME AN OPERA HOUSE MEMBER!    

In this episode, Adam (and resident guest co-host Mario Corrado) speak with Dr. Lynfa Stroud about the complexities of teaching evaluations in medical education. They discuss some of the biases that influence evaluations, the unintended consequences that can arise, and the delicate power dynamics between learners and educators. Their conversation underscores the need for a more nuanced, supportive approach to assessing teaching quality - one that moves beyond student ratings to foster genuine growth and development in medical education.  Length of episode: 48:34  Resources to check out   How Teacher Evaluations Broke the University "We give them all A's, and they give us all fives." By Rose Horowitch  https://www.theatlantic.com/ideas/archive/2025/09/teacher-evaluations-grade-inflation/684185/    The Doctor Fox Lecture: A Paradigm of Educational Seduction Donald H. Naftulin, M.D., John E. Ware, Jr., and Frank A. Donnelly https://romanfrigg.org/wp-content/uploads/links/Dr_Fox_Lecture.pdf    Stroebe, W. (2020). Student Evaluations of Teaching Encourages Poor Teaching and Contributes to Grade Inflation: A Theoretical and Empirical Analysis. Basic and Applied Social Psychology, 42(4), 276–294. https://doi.org/10.1080/01973533.2020.1756817  https://www.tandfonline.com/doi/full/10.1080/01973533.2020.1756817    Contact   Contact us: keylime@royalcollege.ca     Follow: Dr. Adam Szulewski https://x.com/Adam_Szulewski      

Yahoo Sports contributor Maggie Hendricks joins Sarah to discuss the biggest college hoops storylines, the upcoming games she has circled on her calendar, the best reactions she’s gotten to her famous cookies, and the very unprofessional cheering she’ll be doing during the upcoming Milan-Cortina Winter Olympics. Plus, Carolina Blue is always in, winning a tie game, and a reminder to always vote. SHOW NOTES: Vote for the NWSL Awards here The full list of finalists for the NWSL Awards is here The NCAA field hockey tournament bracket and schedule are here Leave us a voicemail at 872-204-5070 or send us a note at goodgame@wondermedianetwork.com Follow Sarah on social! Bluesky: @sarahspain.com Instagram: @Spain2323 Follow producer Alex Azzi! Bluesky: @byalexazzi.bsky.social Instagram: @AzziArtwork See omnystudio.com/listener for privacy information.

Send us a textThe Wobbly Player Syndrome crew gather on the therapist's couch to check in on Games Workshop's mental health. From surprise rule updates to another round of “how to play 10th Edition” guides — all while 11th Edition looms just six months away — the team asks: what's going on in Nottingham?Join Greg, Mike, Mark, and Adam as they discuss the logic (or lack thereof) behind recent GW decisions, the impact on the player base, and whether we're all just along for the wobbly ride.

Engineer Daniel had about 30 cookies with him and refuses to share.

I want to hear your thoughts about the show and this episode. Text us here...In this powerful episode of Casa De Confidence, Julie sits down with author, veteran, and recovery advocate Eva Navarez St. John, whose award-winning memoir, When Tough Cookie Crumbles, tells the true story of friendship, murder, manipulation, addiction, and healing.Eva shares the story behind her friendship with Janice, how their lives ran in parallel through military service in the 1970s, and the devastating events surrounding Janice's disappearance and murder. She opens up about falling into the orbit of a sociopath herself, navigating unresolved trauma, struggling with addiction, and what it really takes to rebuild your life when the story you planned is shattered.This conversation is raw, honest, and deeply compassionate. Together, Julie and Eva explore: how predators isolate and groom, why smart, strong, independent women are not immune, the heavy weight of shame and self-blame, and the freedom that comes from tellingJoin Julie's upcoming Confident You CEO Retreat — a powerful space designed for women entrepreneurs who are tired of hustling without results, feeling scattered, or second-guessing every decision. → GoConfidentlyCoaching.comGo Confidently ServicesEmpowering Women Entrepreneurs with Julie DeLucca-Collins | Go Confidently Services This is an invitation to join a supportive community of purpose-driven entrepreneurs who are creating an impact in the world.A mastermind is a community of peers who exchange ideas, provide support, and offer sound advice for running a successful business.Join the Confident YOU Mastermind now at https://goconfidentlyservices.myflodesk.com/confidentyoumastermindBuzzsprout - Let's get your podcast launched!Start for FREEDisclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the showOther helpful resources for you: For more about me and what I do, check out my website. Are you ready to get some help with:Podcast launch/re-launchPodcast growth, to increase your authority and position yourself as the thought leader you are. Or Leveraging your podcast to build your online biz and get more clientsSign up for a FREE 30 minute Confident Podcast Potential Discovery Call In this session I will: Identify the pain point that is holding you back. Suggest a next step strategy for solving the pain point.https://calendly.com/goconfidentlycoaching/30-minutes-free-coaching-sessioin Then we will talk about working together to accelerate the process. Do you want a podcast audit? Check out this link If you're looking for support to grow your business faster, be positioned as an authority in your industry, and impact the masses, schedule a call to explore if you'd be a good fit for one of my coaching programs. ...

Thank you for watching!~ALL BREEDERS SYNDICATE LINKS: https://linktr.ee/riotseeds~SYNDICATE GEAR (shirts, stickers, beanies etc):https://breeders-syndicate-shop.fourthwall.comSUPPORT the channel or JOIN the Discord community:https://www.buymeacoffee.com/matthewriot

Click Here to Text us. Yes really, you totally can.Click Here to Text us. Yes really, you totally can.The boys are back again with a HOT FULL EPISODE, where we talk about...Guess WhatGuy accidentally gets all his co-worker's pay...is not very honest about it!Can't put down your phone? PUMP THOSE MUSCLES INSTEAD.Oreo's is committing war crimes again.Even WeirderKangaroo flexes on all of usWhat do YOU believe in??Yet another UFO sightingA Pocong attacks!Beyond The PaleIt's all about BLOBS on this week's Beyond the Pale! Crawling blobs, floating blobs, we got it all! Mike's sources:Source 1Source 2Source 3Source 4Source 5Whatcha Wanna Talk About?The boys play a game of POKEMON or MEDICATION. It's much harder than you think.Check Out Our Website!Join our Discord!Check out our Merch Store HERE!Follow us @theneatcast on TikTok!Follow us @neatcastpod on BlueskyFollow us @neatcastpod on Twitter!Follow us @neatcastpod on Instagram!Follow us @theneatcast on Facebook!

Con el fin de las cookies de terceros en 2025, ya no basta con depender de anuncios: tu blog y tu lista de correo deben volver a ser el centro de tu negocio. Este episodio ilustra que quien tiene audiencia propia y contenidos claros sufre menos ante los cambios. El caso de Barro Claro, un taller de cerámica, demuestra ese giro: convertir artículos populares en guías vivas, ofrecer un regalo útil para suscribirse y montar una serie de emails de bienvenida les permitió reducir gasto en anuncios y aumentar ventas vía correo, además de convertir lectores en comentarios y nuevos temas.La receta práctica es simple pero poderosa: define una promesa clara, coloca un bloque de suscripción visible con un regalo usable hoy, y estructura cada artículo para guiar al lector: una respuesta corta, tres pasos, un ejemplo numérico, un error típico y una acción final única. Mide dos métricas simples (nuevos suscriptores por semana y porcentaje de clics en la acción final), y ajusta regalos y llamadas a la acción según los resultados. Como acción única, toma tu artículo más leído, añade el bloque de suscripción tras el segundo paso con un regalo inmediato, crea un email de bienvenida con una clase de 30 minutos por 9 euros y programa una revisión semanal de suscriptores y clics.Conviértete en un seguidor de este podcast: https://www.spreaker.com/podcast/triunfa-con-tu-blog-marketing-online--2111080/support.Newsletter Marketing Radical: https://marketingradical.substack.com/welcomeNewsletter Negocios con IA: https://negociosconia.substack.com/welcomeMis Libros: https://borjagiron.com/librosSysteme Gratis: https://borjagiron.com/systemeSysteme 30% dto: https://borjagiron.com/systeme30Manychat Gratis: https://borjagiron.com/manychatMetricool 30 días Gratis Plan Premium (Usa cupón BORJA30): https://borjagiron.com/metricoolNoticias Redes Sociales: https://redessocialeshoy.comNoticias IA: https://inteligenciaartificialhoy.comClub: https://triunfers.com

Cookies retakes the lead, while Jon falls even further behind

There is an interesting theme coursing through these are three dynamic pop hits of the Brill Building era, all by one hit wonders, sung by extraordinary, up and coming stylists, and crafted by some of the most influential music men of the time: Cathy Carroll's 1962 hit, “Poor Little Puppet” (produced and arranged by Stan Applebaum, written by Howard Greenfield (Neil Sedaka's partner, here collaborating with Jack Keller); 1963's “Girls Grow Up Faster Than Boys Do,” by Earl-Jean McCrae (with the Cookies), produced by Gerry Goffin, written by Goffin and Carole King, also with Jack Keller; and Tracey Dey, singing “I Won't Tell,” from 1964, produced by Bob Crewe, written by Crewe with The Four Season's Bob Gaudio. The theme is irony. All three feature tough minded, independent young females, endeavoring for autonomy in a man's world, delivering songs written by powerful men who controlled every aspect of their creation and production. These appeared in the time pre-Women's Liberation, and demonstrate strength, heartbreak, and a tension that pulls against the undertoe of subservience.Taken in chronological order:“Poor Little Puppet” was originally recorded by Jan and Dean in 1961 as a sleepy, Everly Brothers clone, and it didn't do much. But, here, as interpreted by Cathy Carroll, and helmed by Stan Applebaum, the tune takes flight in a punchier, more uptempo arrangement. It charted at 91 on the top 100 - Cathy's only showing, and the surprise twist at the end is powerful, when the singer, looking in the mirror, admits that she herself is the puppet, whose strings are being controlled by the man whose love she craves.2. In 1963, The Cookies were on top with “Chains,” the Goffin-King hit, later covered by The Beatles, and “Girls Grow Up Faster Than Boys Do,” (also by those chart-topping songwriters), was perfectly designed for them and their irresistible lead singer Earl-Jean McCrae. When they sing: “I'm everything a girl should be.. 36-21-35,” it feels quite cringe-worthy nowadays. Irresistible is right, because Gerry Goffin proceeded to make a baby with the vocalist, even though his marriage with King remained undissolved until 6 years later. They even continued to write for Earl-Jean, creating (I'm Into Something Good - which she recorded before Herman's Hermits)3. In “I Won't Tell,” from 1964, the singer vows to keep her illicit romance a secret, so as not to hurt her sister. Tracey Dey, born Nora Ferrari in Yonkers, had made a name for herself as the “Teenage Cleopatra” capitalizing on the notoriety of  the Liz Taylor blockbuster. She caught the eye of The Four Season's maestro, Bob Gaudio when she recorded “Jerry, I'm your Sherry” , playing off the title of the group's hit ‘Sherry”. Together with the production genius Bob Crewe, they crafted this pop classic the teenage Cleo.  Tracey soon got out of the business, earned a Master's degree from Columbia, and became a teacher and screenwriter. Clearly, this was a savvy entrepreneur from an early age. (Btw: the original masters of this recording were lost - so, this version was taken directly off a 45 disc). Enjoy!

In today's episode, we are delighted to welcome Lindsay Hancock, the founder and CEO of My Better Batch, a remarkable brand transforming the way busy families approach baking. With a background in the food industry and a passion for family-friendly solutions, Lindsay brings both heart and expertise to our conversation.  Whether you're a first-time parent navigating the juggle of work and family, or a seasoned caregiver seeking fresh ways to connect in the kitchen, this episode offers inspiration, actionable ideas, and a warm reminder that even small shared rituals (like cookies) can build meaningful bonds. Tune in and join us as Lindsay shares how My Better Batch is redefining convenience, quality, and connection for families.  Episode Highlights: Lindsay's journey from corporate CPG executive to entrepreneurial founder, and how her personal experience as a working mom sparked the idea for My Better Batch. The "why" behind My Better Batch: crafting premium, clean-ingredient cookie mixes that deliver homemade taste with minimal prep — just add butter and an egg. Real-life stories of busy families discovering the joy of baking without sacrificing quality, connection or time together Practical tips for parents and caregivers on how to carve out meaningful moments with kids, even in the rush of everyday life, and how simple baking rituals can be a vehicle for that. Resources:  Click here to Order Your Cookie Mixes Now - Use code TINYTRANSITIONS for a discount and free shipping on any order over $25 Follow on Instagram: https://www.instagram.com/mybetterbatch/ 

Grief changes everything. It's the kind of pain that steals your breath and reshapes your world, a weight that never fully lifts. For Stephanie Wiley, that pain runs deeper than words can express. She suddenly lost her teenage son, the boy who never missed a chance to say “I love you,” to fentanyl poisoning.In the aftermath of unimaginable loss, Stephanie found healing in an unexpected place: her kitchen. What began as therapy, a way to cope with grief one cookie at a time, has grown into her purpose. Baking has become her business, her mission, and a tribute to her son's memory, helping raise awareness about the fentanyl epidemic along the way.In this episode of Grieving Out Loud, Stephanie shares her powerful journey as she reflects on the struggle to find help for her son's substance use disorder, the fleeting joy of his recovery, and the heartbreak that followed. Through it all, she has found a way to keep his spirit alive by spreading warmth, sweetness, and hope to others who know the ache of loss.Click here to visit the Tommy's Cookie Co. website and purchase your cookies! If you enjoyed this episode, you may like the following: Choosing Love After a Hate Crime Took Her Son and FatherSurviving the holiday season while grievingWhat a mother wishes she knew before losing her son to fentanylSend us a textBehind every number is a story of a life cut short, a family shattered, and a community devastated.They were...daughterssonsmothersfathersfriendswiveshusbandscousinsboyfriendsgirlfriends.They were More Than Just A Number. Support the showConnect with Angela Follow Grieving Out Loud Follow Emily's Hope Read Angela's Blog Subscribe to Grieving Out Loud/Emily's Hope Updates Suggest a Guest For more episodes and information, just go to our website, emilyshope.charityWishing you faith, hope and courage!Podcast producers:Casey Wonnenberg King & Kayli Fitz

The new Rumps & Bumps jersey just dropped! Check out afterpartyinc.com. We are live from the HQ the Lounge on Cincy Nasty Street! GDollaSign joins us as he brings some of his bartenders on and we ask them some tuff horny questions and we find out which one of them is the most toxic. Follow us on social media @AaronScenesAfterParty

SOLE FREE x COMIC CON 2025 — THE ULTIMATE HIP-HOP & POP CULTURE MASH-UP

You've got to be kidding: Louvre Museum's security system access password was LOUVRE, Russian factory worker got all his coworkers salaries by mistake and is refusing to return it, Oreo has added another flavor: Cookies that taste like turkey and stuffing

Oreo is rolling out Thanksgiving-themed flavors. Is it a festive treat or a marketing gimmick? Holly is joined by Producer Caitlyn Johnston to unstuff this controversial Oreo flavor debate, and if Oreo has gone too far or done just enough to get people curious enough to buy. 

Nazis, Oreos and Candy. See omnystudio.com/listener for privacy information.

This week, Madeline and David talk about the history of American intervention in Ukraine!PATREON:https://www.patreon.com/pickmeupimscared/postsSOURCES: https://responsiblestatecraft.org/azov-ban-lifted/https://www.kyivpost.com/post/6652https://responsiblestatecraft.org/putin-willing-negotiate/https://thehill.com/policy/defense/380483-congress-bans-arms-to-controversial-ukrainian-militia-linked-to-neo-nazis/https://www.nbcnews.com/think/opinion/ukraine-has-nazi-problem-vladimir-putin-s-denazification-claim-war-ncna1290946https://esc.nccu.edu.tw/PageDoc/Detail?fid=7801&id=6963https://www.britannica.com/event/2022-Russian-invasion-of-Ukrainehttps://www.nbcnews.com/news/world/russia-ukraine-nuclear-plant-shelling-fire-invasion-putin-rcna18685https://www.hrw.org/news/2022/01/19/new-language-requirement-raises-concerns-ukraine#https://www.reuters.com/article/us-cohen-ukraine-commentary-idUSKBN1GV2TY/https://www.europarl.europa.eu/doceo/document/E-10-2024-001576_EN.htmlhttps://edition.cnn.com/2022/03/29/europe/ukraine-azov-movement-far-right-intl-cmdhttps://www.pbs.org/newshour/amp/world/u-s-lifts-ban-on-providing-weapons-and-training-for-ukraines-controversial-azov-brigadehttps://www.bbc.com/news/world-europe-27173857https://www.irb-cisr.gc.ca/en/country-information/rir/Pages/index.aspx?doc=456617https://www.youtube.com/watch?v=QxcB0PI4ZLghttps://www.salon.com/2014/02/25/is_the_us_backing_neo_nazis_in_ukraine_partner/https://www.npr.org/2022/04/24/1094567906/the-war-has-many-ukrainians-who-speak-russian-abandoning-the-languagehttps://www.mintpressnews.com/us-votes-against-un-resolution-condemning-nazis-labels-it-russian-disinformation/273728/https://www.pbs.org/newshour/classroom/daily-videos/2014/03/crimeans-vote-to-join-russiahttps://responsiblestatecraft.org/cia-ukraine-russia/https://www.democracynow.org/2014/2/20/a_new_cold_war_ukraine_violencehttps://truthout.org/articles/the-ukraine-mess-that-nuland-made/https://eng.ipn.gov.pl/en/digital-resources/articles/8044,Stepan-Bandera-leader-of-the-Organisation-of-Ukrainian-Nationalists.htmlhttps://www.gis.huri.harvard.edu/king-deadhttps://www.opendemocracy.net/en/odr/bandera-mythologies-and-their-traps-for-ukraine/https://www.wsws.org/en/articles/2023/03/08/wdtz-m08.htmlhttps://www.pewresearch.org/global/2009/11/02/end-of-communism-cheered-but-now-with-more-reservations/https://liberationnews.org/nazis-in-ukraine-seeing-through-the-fog-of-the-information-war/https://www.yahoo.com/news/cia-trained-ukrainian-paramilitaries-may-take-central-role-if-russia-invades-185258008.htmlhttps://responsiblestatecraft.org/maidan-ukraine/https://www.youtube.com/watch?v=nQ930lCvSK8&list=PLDl9_LuL-uw7Ot9l6V6DTbZg1Zhv98gUv&index=9https://manchesterhistorian.com/2024/us-intervention-in-the-orange-revolution-in-ukraine-and-how-technology-influences-democracy-by-leah-morris/https://fpif.org/seven-decades-nazi-collaboration-americas-dirty-little-ukraine-secret/https://www.youtube.com/watch?v=JrMiSQAGOS4https://2009-2017.state.gov/p/eur/rls/rm/2013/dec/218804.htmhttps://www.cato.org/commentary/americas-ukraine-hypocrisyhttps://www.bbc.com/news/world-europe-26079957https://www.youtube.com/watch?v=93eyhO8VTdghttps://www.youtube.com/watch?v=VjcMoDFU1xghttps://www.jeffsachs.org/newspaper-articles/nato-chief-admits-expansion-behind-russian-invasionhttps://www.theguardian.com/commentisfree/2022/feb/28/nato-expansion-war-russia-ukrainehttps://theintercept.com/2024/06/22/ukraine-azov-battalion-us-training-ban/https://www.jstor.org/stable/27336025?seq=12https://english.almayadeen.net/news/politics/ukrainian-intel--abetted--funded--trained--equipped-by-the-chttps://ourworld.unu.edu/en/what-do-the-world-bank-and-imf-have-to-do-with-the-ukraine-conflicthttps://en.al-akhbar.com/news/inside-ned-s-ukraine-operation--how--revolutions--are-engine

Jenn talks about the delicious cookies her mom made, and how Heath tried to duplicate them. 

Send us a text We go all Sesame Street this week and we are sponsored by the letter C. Community, Cooperation, Coordination , Compassion , this County, Country , Creeps , Civics, Cookies and yes that C word. Snow & I have a spirited conversation ( see what I did there ? ) about Halloween, Heidi Klum , Medusa , the ongoing shutdown , Paul Gosar being inept, the SNAP funding, teaching civics to a rock, The World Series , how hard it is to organize and the fundamental problem with the Democratic Party  Follow us at Reality Redemption on Facebook, Instagram, Threads, BlueSky and Tik Tok

One last set of Japanese snacks this week as the You Tried Dat?? gang tastes Cacao Cat Maple Candies alongside two flavors of Shiroi Koibito Chocolate Cookies.  They also discuss an unusual Subway employee before returning, once again, to reading some of the worst posts from Nextdoor. Follow us on Instagram to see pictures of the snacks @youtrieddat.

How many brachot for herring and crackers?! When is mezonot the ikar!? Bracha on cheesecake, cookies and cream icecream, icecream cake!?

Today's guest is Maureen Abood. Maureen is a chef, recipe developer, and cookbook author. This fall, she released her second book, “Lebanese Baking: More Than 100 Recipes for Sweet and Savory Baked Goods.” It's a beautiful celebration of the breads, pastries, and sweets of Lebanon.Maureen joins host Jessie Sheehan to share her childhood memories of baking bread with her grandmother and how the special occasion cakes her mother made inspired her love of baking. She and Jessie talk about how her new book grew from a single chapter in her first cookbook, “Rose Water & Orange Blossoms,” into a full collection filled with stories and soul. The duo also walk through Maureen's recipe for Ma'amoul, the date-filled shortbread-like cookies that are a staple at Lebanese celebrations.Click here for Maureen's Ma'amoul recipe.Thank you to Diamond Nuts & California Prunes for their support. Subscribe or pre-order The Cake IssueJubilee NYC 2026 tickets hereVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Maureen: Instagram, website, “Lebanese Baking” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

This week, Juliet and Jacoby share their thoughts on Jennifer Lawrence feeding Robert Pattinson food from her garbage, discuss the thieving couple who had sex at a restaurant before robbing it, and explain why they're divided on Grubhub's new "Snooze Insurance." For this week's Taste Test, they try three different flavors of Polish Delicje cookies. Finally, they share their Personal Food News and react to some Listener Food News. Do you have Personal Food News? We want to hear from you! Leave us a voicemail at 850-783-9136 or email ListenerFoodNews@Gmail.com for a chance to have your news shared on the show. Be sure to check us out on YouTube and TikTok for exclusive clips, new Taste Tests, and more! Hosts: Juliet Litman and David Jacoby Producers: Mike Wargon and Belle Roman Musical Elements: Devon Renaldo Learn more about your ad choices. Visit podcastchoices.com/adchoices

On the latest episode of “Dishing with Stephanie's Dish”, I sit down with accomplished book cover designer, art director, and now, celebrated cookbook author, @LauraKlyn The episode is a deliciously detailed look into Laura's new book, “100 Pie, Tart and Galette Recipes for Every Season” and a behind-the-scenes peek into her world of culinary creativity and design.From the moment I flipped through the pages, it was clear Laura's design expertise shines brightly. Laura's background as a cover designer and art director, paired with hands-on experience working on dozens of cookbooks, comes to life in her visually stunning collection. Each photo in the book tells a story——and is surrounded by thoughtful prop styling, from vintage pie servers to antique dishes discovered at local shops.A special treat is Laura's focus on savory pies—think samosa pie or the show-stopping asparagus tart—beautiful options for every season and palate. The attention to technique continues with creative garnishes, like sugared cranberries and candied herbs, adding sparkle to your holiday spreads and beyond.Laura's cookbook recommendations are rock solid—even non-pie bakers will find plenty to love between these pages.Ready to up your pie game? Listen to the full episode for stories, tips, and plenty of seasonal baking inspiration! Enjoy these two recipes from Laura, one savory and one sweet, to get a taste of her book!Lemon Meringue TartMakes 1 10-inch round tartI love this twist on lemon meringue pie in tart form. For me, the proportion of crust to lemon is perfect, and it's even better with Swiss meringue instead of French meringue, which is a traditional pairing with lemon. Swiss meringue is cooked on the stove and doesn't need to go in the oven. It is softer and creamier, adding a beautiful airy sweetness to counter the tart lemon curd. This bright tart comes out looking lovely and tastes even better.Press-In Shortbread Tart DoughMakes 1 10-inch tart crustI've tested a lot of tart crusts over the years, and many of them are so hard, it's difficult to break off a bite with a fork. This buttery and delicious shortbread crust is delicate enough to easily break apart but strong enough to hold the tart together. Using cake flour is key to getting a nice, cookie-like crumb. This dough is not tough enough to roll out. Press the dough directly into the pan for an easy to pull together, delicious tart base.Ingredients¾ cup (169 g) unsalted butter, softened½ teaspoon fine sea salt2 teaspoons vanilla extract⅔ cup (73 g) confectioners' sugar2 cups (230 g) cake flourInstructionsIn the bowl of a stand mixer fitted with the paddle attachment, mix butter, salt, vanilla extract, and confectioners' sugar on medium speed until light and fluffy, about 5 minutes. Add flour and mix just until combined. Press dough directly into a 10-inch tart pan, starting with the sides and finishing with the bottom. Bake the crust according to the tart recipe's instructions.Lemon CurdIngredients8 egg yolkszest of 2 lemons⅔ cup fresh lemon juice1 cup (200g) sugar10 tablespoons (141 g) salted butterSwiss Meringue5 egg whites1¼ cups (250 g) sugar½ teaspoon cream of tartar1 teaspoon vanilla bean pasteInstructionsTo make the crust: Preheat oven to 350ºF. Press tart dough into a 10-inch tart pan. Generously dock with a fork and bake for 25 to 30 minutes or until lightly browned. While still hot, use a tamper or back of a spoon to lightly press down the center of the crust, leaving a ¾-inch edge.To make the lemon curd: Whisk together egg yolks, lemon zest, lemon juice, and sugar in a saucepan. Cook over medium-high heat, stirring constantly, until mixture becomes thick and coats the back of the spoon, about 8 to 10 minutes. Use an instant read thermometer to check the temperature; it should reach 170ºF. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on low. Add butter 1 teaspoon at a time, mixing until fully combined before adding the next teaspoon of butter. Strain through a sieve into a medium bowl. Pour while still warm into the tart shell. Cover with plastic wrap and refrigerate for 2 to 3 hours.To make the Swiss meringue: Whisk together egg whites and sugar in the top pan of a double boiler until completely incorporated (see note below). Cook, whisking continuously, for about 5 to 6 minutes or until mixture reaches 170ºF. Pour into the bowl of a stand mixer fitted with the whisk attachment. Add cream of tartar. Beat on high for about 2 minutes. Add vanilla extract and continue to beat on high until stiff peaks form. Scoop or pipe onto lemon curd. Toast meringue with a kitchen torch or under the oven broiler. Keep a close watch on meringue while toasting to avoid burning. Remove sides of tart pan and serve.Episode Transcript Follows:Stephanie Hansen:Welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space and a lot of cookbook authors. And this book came across my desk by Laura Klynstra And right away I was like, pie! Laura, your book, “100 Pie, Tart and Galette Recipes for Every Season” is extremely beautiful. And, and I, it kind of, when I read through the whole book and I read through your bio, I was like, oh, well, she's like in the design field because honestly, this is probably one of the most beautiful books on pie I've ever seen.Laura Klynstra:Oh, thank you. Thank you so much.Stephanie Hansen:It's so incredible, like just the way that the pies are decorated, the color choices that you used for the intros, everything is laid out so it feels easy, accessible. And even like the whole rolling out the pie dough section, there's tons of pictures, the decorating of the lattice work, It's a really well done book. Congratulations.Laura Klynstra:Oh, thank you so much.Stephanie Hansen:What's your background and how did you come to be the pie aficionado?Laura Klynstra:My background is actually cover design. I'm a book cover designer and art director. But I also, during all the time that I've been an art director, I've also worked on a lot of cookbooks. So I gotten to go on a lot of photo shoots, work with food stylists and photographers. And during that whole time I learned, I just kind of sat back and watched and learned all the bits and it took time. I'm a self taught photographer. It took me a long time to really figure out how to capture light correctly. And light is really the key to getting a good photo.Laura Klynstra:So yeah, it was a lot of trial and error, but eventually I figured out a system to get my camera mounted correctly. I shoot manually and get that light, but I also, I consider every photo similar to what the way I look at a cover design. It's not just here's your pie or whatever it is you're shooting. There's a lot of things going on around it. And so it's telling a story. The photograph is telling a story. It's giving you a sense of the time. Especially like the fall ones are a lot of fun to shoot.Laura Klynstra:So many great things to props that you can put in with the photos for the fall shots. And it's just, it's a lot of fun.Stephanie Hansen:Did you amass a large library of props and did you have things already or were you always on the lookout?Laura Klynstra:This is my third book, so I had a lot of props already. I have like all these Storage shelves downstairs have the weirdest things. You know, I go to antique stores and I'm always looking for old boxes and just everything. Pretty much everything that could possibly have anything to do with baking. If I go to an antique store, I'm always like, I need that. Especially pie servers. Old, old silverware.Stephanie Hansen:Yes.Laura Klynstra:I hate, I hate photographing with a shiny silver, you know, piece of silver or a new one that it never, you know, for one thing, you can end up reflecting your camera in that. So these old patina silverware and things like that are just fabulous to have. Like, you just gotta have a ton of those in your.Stephanie Hansen:In your Agreed, agree. Thus my sort of background of stuff from my cookbook styling myself in. Can we talk about pie crust? Do you have, like, what you would say is your definitive pie crust that you mostly use.Laura Klynstra:For sweet pies? There's a recipe in there called a maple pie crust, and that's actually my favorite crust to use. It's very similar to a regular crust, except for a lot of the liquid is made with a pure maple syrup. And when you roll that crust out, that syrup gives it like a pliability that just. It doesn't crack the way sometimes you can get with the regular all butter pie crust. And it's just so easy. And so it's just supple. It's, it's. It's my favorite one.Laura Klynstra:But again, I'd only use it for sweets. Even though you don't really taste the maple, it's like, you know how when you add maple to something, it doesn't have a strong flavor, as strong as what you would expect it to be, but it' if you're beginning. That would be my press recommendation for somebody who's just beginning because it does make a really easy to roll out.Stephanie Hansen:I love this because I use vodka in my pie crust to kind of do the same thing. It gives you that moisture when you're putting the assembly together and the roll, but then it bakes out in the final product, so you get kind of a crispier situation. Maple. I've never thought of that. I wonder, have you ever tried honey? Would it do the same thing?Laura Klynstra:I haven't tried it. I would expect it would. And it would just add a little bit of sweetness. The other thing is buttermilk. You can add a little buttermilk that I don't know if you've ever made pie dough, and then put it in your refrigerator and left it in there for two days and it started to turn kind of like a gray Color, Yes. When you add some acid from the buttermilk keeps it from doing that. I'm not sure. I can't.I don't know what the science is behind that, but a little. A little. I think the vodka might, too. I'm not sure. I.Stephanie Hansen:That's a great.Laura Klynstra:Yeah.Stephanie Hansen:I know what you're talking about, and I'm trying to think if I've noticed it with or without vodka. And I can't say. Truthfully, I have, but, like, a lot of times for Christmas or Thanksgiving or any of the. The special holidays, you're making your crust in advance because you've got so much to do, so. So that's a really great tip. I love it.Laura Klynstra:Yep. Yep. And you can also freeze pie dough. So you can make. If you're having Thanksgiving and you're. You're. You can do it a week ahead, just wrap each one individually and then put it inside a freezer as a black bag and then throw it in the freezer. And that way you're just.You've got something that's totally done, even a week in advance.Stephanie Hansen:One thing that I really liked about this book, too, was you took pie into not just sweet places, but also savory. So there's a lot of galette and, like, savory forward dishes, like a potato bacon, gruyere galette. You've got quiche. Do you eat a lot of savory pies? Because that's actually kind of one of my favorite ways to do it. This samosa pie looks amazing.Laura Klynstra:The samosa pie is so popular at my house. So popular. We love that one. So, yeah, we do eat that one quite a bit. The quiches, we do a lot. Some of the other ones, not as often, but, like, the. The asparagus one is kind of just more of something that I would bring to a party.Stephanie Hansen:Yeah. Spring or Easter.Yeah. You know, like, that first time when you. Asparagus is one of the first things that comes out. And in this. In the spring. And so you're just, like, dying to get something fresh. We talked. before I started the podcast that. She's in Michigan, I'm in Minnesota. And literally, like, when you see anything green at the store. And we always jump the gun. Right. Because.Get produce from the coast before we get our own, but there's nothing better than, like, your own homemade asparagus.Laura Klynstra:Yes. And the rhubarb is the other thing that comes up the soonest. And again, I love rhubarb. It's.Stephanie Hansen:So do I think that's My next book, actually.Laura Klynstra:The whole rhubarb book.Stephanie Hansen:Yes, because I just. I'm obsessed with it, and I have, like, 60 recipes, so I'm like, you know, I'm. I'm about way there.Laura Klynstra:What kinds of recipes are they? Like cakes and.Stephanie Hansen:Yeah. Yes. Like bars and cakes and pies and custards, but also chutneys and pork dishes and breads, cookies.Laura Klynstra:That's a fabulous idea. I'm on board with that one.Stephanie Hansen:I think I might have to, like, submit that as my next proposal. We'll see. Another thing that happened this year about pies, I guess it was maybe last year, but it created quite a kerfuffle, and you address it in this book, is the loss of the chocolate wafer cookie. The company that makes the chocolate wafer cookie, I believe it was Nabisco, stopped making that chocolate wafer cookie. And it was the base for a lot of people's, like, mud pies or chocolate pie crust or the press in crusts or the cookie crusts. And people were really freaked out, and people were, you know, we need a recipe to make this cookie. So in here, you have your own chocolate cookie recipe.Laura Klynstra:Yeah. Yep. It's got the black cocoa in it. Like, it's actually like an Oreo, but without the. And if you do end up using Oreos, do take out that middle part. I always scrape out the. If you don't, you're gonna end up with kind of like a too much butter and it's not gonna work. But, yeah, you can make your own so that you're not adding all these preservatives and yucky things into your pies, but sometimes people don't have time.I mean, I totally understand that you can't always.Stephanie Hansen:And I guess maybe depending on your audience too, like, if you're making something for a kid's birthday party, maybe that will be fine. Not that we feed our kids less delicious things than we feed ourselves, but come on, we kind of do times. I do love to. There's a lot of detail in this book about garnishes and sauces. And the white chocolate cranberry tart is just a beautiful photograph, but it also has these sugared cranberries. Tell me about those. And. And obviously, putting them on a tart is delightful, but what else could we do with those? Because those were just gorgeous.Laura Klynstra:I've used them on cakes. And just even, like, even if you're doing a spread, like a holiday spread, they look beautiful in a little bowl. And that same method, the method to make Those is you create a simple syrup and then you dunk the cranberries in the simple syrup and then you let it dry and they become really sticky. And then you roll them in sugar so they look really beautiful. But you can do that same process with mint leaves, rose petals, rosemary. And it's just a beautiful garnish, especially in the winter, because it has that sparkle to it. It just makes it look more special than if you were just going to, you know, lay a sprig of rosemary next to something.Stephanie Hansen:When you started making pies, do you remember how old you were? And what is it about pies that captured your imagination?Laura Klynstra:Well, I really like the handmade nature of it. The fact that, I mean, before I made pies, I was a cookie baker. Cookies were my. Because that's the easiest thing when you're a little. When you're a kid. And I baked since I was basically able to. My mom was a wedding cake baker, so we had all the supplies and all.Stephanie Hansen:Wow.Laura Klynstra:All the inspiration was there, but I didn't start making. And my mom, she always, she loved pie too, but she always used the pie crust from the box, which I kind of hate, but same, same. She just didn't like rolling out dough. So she just, she just used the, the rolled. The rolled up version. But you can buy better versions than the red box. There are.Stephanie Hansen:Joe's is surprisingly good.Laura Klynstra:I think that, yeah, Whole Foods has one too. That's butter instead of like the other weird oils that are in the. The other one. But I think maybe all of my love of like rolling out cookies and then you kind of turn that into rolling out dough. I learned it was a learning curve. I don't think that we just all naturally can know how to make a pie crust and how to roll it out. And you have to practice a little bit. But the lovely part of, of a pie versus a cake or a cookie is that there's just more of your hands involved.Laura Klynstra:And because I make so many things electronically and digitally, because I'm a book cover designer. So to have to be able to make something physically with your hands is both relaxing and satisfying. And I think it makes like a more special finished product. It makes a great gift or something to share with people, to bring to the office or a party or a potluck, and it just feels like it. A pie has a slightly more personal touch to it than maybe a cookie does or a bar. Even though I love cooking bars, don't get me wrong.Stephanie Hansen:Yes. Tell me about your other books.Laura Klynstra:So this is The Homemade Pie Cookbook is the first book I've written by myself. My book just before this one was called “Gather & Graze” and I wrote with my former colleague who is also an art director. She, she does the, she works at HarperCollins. Sure. Mumtaz Mustafa @spiceandsugartable and I have it right here. This is “Gather & Graze” Stephanie Hansen:That's beautiful.Laura Klynstra:So this is more of like a party table spread book. So Mumtaz is brilliant with savory food and I'm more, more of a baker. She's from Pakistan, so she's got this really broad sense of spice and she's just brilliant with the savory. So we split this book up by anything that was baked in the oven I've made and then pretty much anything that was cooked on stove she made. And it's divided by country. So it's a really fun international style party book.Stephanie Hansen:I love that. I'm glad you brought it to my attention. I'll for sure put that in the notes.Laura Klynstra:Yeah, it's a, it's a, it's quite fat. It's, it's a, it's, it's, there's over like 170 recipes in it. It's not a, not a lightweight book. And then the book before that I wrote with my mother. Oh, look at that cute “Christmas Baking”. And this one is it, it does well every, every holiday season. And it's kind of, it's been out for I think five years. And so it's kind of a perennial, hopefully at this point.Laura Klynstra:And it's just, you know, all my favorite. But Christmas baked goods. There's a, there's a breakfast chapter in there for Christmas morning.Stephanie Hansen:Holiday high points. What's next?Laura Klynstra:I got my way. And who knows if I will. I would like to do a fall baking book.Stephanie Hansen:What would that look like? I'm thinking apple. You have quite a, like pumpkin chapter in here.Laura Klynstra:Yeah. Yep. They would have all of those, those, those cozy. It would just be all the cozy, cozy recipes. And I just love the styling of fall too. Fall is one of my favorite seasons. So. Yeah, that would be, that would be super fun.Laura Klynstra:But I also have another idea for, called like, I want to call it Paradise Baking or Baking paradise, which would be all tropical recipes.Stephanie Hansen:That's a great idea. And that's not something we've seen before.Laura Klynstra:I don't, I haven't seen it. No. I have a second home in Guatemala so I could do a lot of the photography there, which would be fun. Yeah. The first few recipes in the Homemade Pie Cookbook were Shot in Guatemala. The line Mango and the hummingbird pie. So I got all of those props while I was down there.Stephanie Hansen:Yeah. In the. And beautiful colors. You also dedicate, like a whole spread to apples for pie. And we just talked about this on our TV show that I'm on. And Honeycrisp is obviously an apple I use a lot because it's Minnesota. Granny Smith is an apple that I think works really well for pies. Do you mix your types of apples? Apples when you're making apple pie?Laura Klynstra:Sometimes I do. The Pink lady is actually one of my favorite ones now that I've been, you know, baking so many apple pies. It's got, like, a tartness to it. But yeah, there you can mix them for sure. Just don't ever use them. Macintosh.Stephanie Hansen:Yeah. Or like the Red Delicious, which is now. Oh, yeah, that's the worst selling apple.Laura Klynstra:They aren't very delicious.Stephanie Hansen:They're not. And it's kind of funny that, like, that was like our lunchbox apple for basically our whole lives. Like, why did we have to eat such terrible apples? I'm so glad they've gotten better.Laura Klynstra:Yes. There's some. I mean, pretty much every variety is better.Stephanie Hansen:Yes, Pretty much. When you make a galette or a tart, let's just say savory, do you adjust that dough at all or do you use your same basic pie dough?Laura Klynstra:I use the same. Well, the. The tart is a totally different dough, but the galette is the same pie dough as the regular pies.Stephanie Hansen:And just.Laura Klynstra:You could use them. Yeah, you could use the maple pie. You could make the maple crust for a galette as well. If you. If it's a sweet, I wouldn't put it on a savory.Stephanie Hansen:When would you ever make, like. I love the idea of slab pies because I think they're kind of cool looking, but they seem like they're just not great. Like, I don't know who's gonna get the middle piece. And then it's just always, like, so messy and kind of falls apart. I love the idea of like, everyone getting a little bit of crust on the edge and then having their perfect little triangle. Do you serve slab pies a lot? And am I missing the boat here?Laura Klynstra:Oh, not a lot, but I would bring them to more of like a potluck or something. The same thing that I would bring bars to. Although you. You really can't pick it up and eat it.Stephanie Hansen:Yeah.Laura Klynstra:Because it's going to be kind of a more gooey center than A. Than a. And then a bar. But it's just. It's. You get a little bit more. It's going to go farther than a. Than a pie.Laura Klynstra:So if you just want to bring one thing and it needs to cover more people, I would bring a slab pie for that. Like a. Like a potluck summer potluck.Stephanie Hansen:People always ask me what my favorite recipe is in my book, and I always have the dumbest answers. So if I ask you what's your favorite recipe in your book, do you, like, have a answer that you're set on?Laura Klynstra:Well, the lemon meringue tart on the COVID is one of my favorite recipes in the book, and I've never been a big lemon meringue pie person, and I don't know why. It's. This is a. Has a Swiss meringue, and it's a little bit different than the lemon meringue pies that, you know, we all grew up eating. And I also feel like lemon meringue pie has too much lemon to, like, the crust is too little to the lemon. Like, the ratio.Stephanie Hansen:The big, like, meringue.Laura Klynstra:Yeah. Yeah. So this, I feel like, is the perfect ratio of meringue to lemon to crust. It's got a thick shortbread crust on it. So it's. It's actually kind of reminiscent of those lemon bars. And you're from the Midwest, so you probably had those lemon bars that everybody likes to crust. Yep.Laura Klynstra:It's. It's kind of like an elevated version of one of those lemon bars.Stephanie Hansen:Okay. I'm going to have to try it, because I always make something with lemon for Easter. It's sort of just something I do for the big Easter brunch. So maybe I'll use this as my recipe this year.Laura Klynstra:Yeah.Stephanie Hansen:How long does it take you to work on a book?Laura Klynstra:Well, I mean, it's hard to give a full, like, because there's a lot of time thinking about it and planning. Like, my first step to doing a book is to. Is writing the table of contents.Laura Klynstra:Is that what you do, too?Stephanie Hansen:Yes.Laura Klynstra:Yeah, I do it.Stephanie Hansen:So spreadsheet of all the recipes I think I want, then I sort of, like, try to organize them in some way, and then I start, like, thinking about the narrative and where I'm going to.Laura Klynstra:Right.Stephanie Hansen:I'm going to start.Laura Klynstra:Right. And so there's, like, this long, like, thinking period that you're not. It's just. I don't know. So it's. It's hard to put a time on how long it takes, but Once the. Once everything is set and I've gotten a few shots done and a few recipes tested, I can. I can do a book in a year and a half or a year if I'm really focused on it.Laura Klynstra:But I'm also doing all the photography and the design. So it's. It's a pretty intense process.Stephanie Hansen:Yeah. Because I just submit my photographs and my word docs and, you know, the designer makes it look pretty, and, gosh, you have to do the whole thing. That is harder.Laura Klynstra:And I don't have to, but, you know, you've done this much, and I am a designer. It's kind of hard to hand the design off somebody else when you're. That's like what I do. So.Stephanie Hansen:Yeah, of course, when you think about other books that. Cookbooks that you love, whether from a design feature or from just like that, you go back to them and use them a lot. Give me, like, a couple of your favorites.Laura Klynstra:The Martha Stewart's Baking Handbook. I don't know if you have that. It's got an orange spine. It's kind of like a go to, like, oh, I want to make banana bread. It's just so reliable. So that one is always in my kitchen. I also really like the Bake From Scratch series. Have you seen those? Big.Laura Klynstra:They're really huge. I think they're. They're not written all by the same person. I think there's an editor that collects recipes. It's based on the magazine, I believe. But the thing I love about those is there's so many recipes in those books. They're just loaded with recipes, and then you can just kind of page through and get all kinds of inspiration and ideas. So I love those.Laura Klynstra:I'm a big fan of Erin Jean McDowell, who is also a pie person. I like watching her on, like, her videos and stuff.Stephanie Hansen:Do you watch a lot of people, like, on YouTube?Laura Klynstra:Not a lot, no. I mean, mostly on Instagram. I'm. I'm watching, you know, the quicker reels that come through. And, yeah, one of the. One of the things that made me so inspired to want to do the fall thing is, is when you. When the fall baking stuff starts coming out on Instagram and all these beautiful baked goods and this. This wonderful mood of cozy comes through, it's like, people are.Laura Klynstra:Creators are just amazing at how they. They put this mood out there, and I just. I love it.Stephanie Hansen:Yeah, it's pretty. Pretty delightful. I was just gonna think of another question I had for you, but it totally just fell out of my brain right As I thought about it, do you, have you ever had the chance to meet like any other bakers in any of your cookbook travels?Laura Klynstra:Specifically bakers. It seems like most of the books I've worked on have been more chef related. Like cooks like Melissa Clark. I worked on some of her cookbooks. I did the photography for Bri McCoy. She. I don't know if you've seen her book. It's called the Cook's Book.Laura Klynstra:Yep, I did her photography for that book, so I've that kind of stuff, but I haven't done any specifically for bakers.Stephanie Hansen:So if in your, in your work life, do you like, like when someone gives you a recipe and you're like the person that photographs it and does the final like, is that an appealing piece of work for you?Laura Klynstra:Oh yeah. I love to do that too. Yeah. Yeah. Actually got a couple of them in the works right now that are coming down the pipeline.Stephanie Hansen:There's a lot of creators that do that and I didn't realize that, but that they, they maybe have a favorite recipe or they have recipes but they don't have the time or they don't want to be the one who puts it together for the book. So they hire all that out. Do you get any jobs like that that are one offs or do you mostly just do like a whole project?Laura Klynstra:Mostly a whole project.Stephanie Hansen:Yeah. It's, it's interesting. There's a lot of people out there that will cook your stuff if you find the right person. And I didn't realize that that was such a robust business, but apparently it is. Do you keep like a food blog yourself or is it mostly just the book?Laura Klynstra:Mostly I'm mostly in the book. But we have, I have. My friend who wrote Gathering Grace with me have a. We. We have an Instagram that's called Spice and Sugar. Oh, she's the spice and sugar table. Because spicy sugar was taken and she's the spice and I'm the sugar. Of course that's sweet.Stephanie Hansen:And you guys share it. So you just post when you're inspired?Laura Klynstra:Yeah, yeah. And we don't. We, we haven't posted.Stephanie Hansen:Yeah. Sometimes like what sounds good and feels good just falls away, right? It's no reason or rhyme. Just all of a sudden you're like not as interested in that anymore.Laura Klynstra:Well, I think we're, and we're so, both of us are so focused in the book world and our career. Careers are very busy. So it's like I feel, I feel like to really maintain one of those robust social media sites you have to be pretty much focused on it.Stephanie Hansen:Yeah. Some people post, like, on Facebook, like, 12 times a day. I don't know. They manage it all. But do you watch any baking shows? Like, are you a great British Bake off aficionado or.Laura Klynstra:I don't. I watch almost no tv.Stephanie Hansen:Okay, So I love that. And you have chickens too, right?Laura Klynstra:And I have chickens and duck.Stephanie Hansen:Okay. And do you eat the duck eggs and the chicken eggs?Laura Klynstra:Obviously, yeah. Usually the duck eggs I use in baking. I don't. You know, it has a slightly different flavor, and if you're not used to it, it's kind of like. It feels a little weird. But they're. They're actually have a higher fat content in a duck egg, and they're really great for baking, especially for cakes and.Stephanie Hansen:Oh, I love that. I don't think I ever thought about duck eggs in context of baking. That's so neat.Laura Klynstra:They're a little larger, so you might. Sometimes you have to be a little, like, careful because.Stephanie Hansen:Yeah.Laura Klynstra:You know, they might end up being too much egg in here, depending on how many eggs are in the. Like, if there's four eggs, you would probably only put three.Stephanie Hansen:Yeah, you can kind of see it, too, when you have the egg, like, the size. All right. The book is the Homemade pie Cookbook. It's 100 pie, tart, and galette recipes for every season. Like I said, it's beautiful. But even if you're, like, not thinking you're a pie person, I really think people would like this book because there's ice cream pies, there is icebox pies. Again, there's a lot of savory. There's tarts, there's little.Stephanie Hansen:There's some cookies in here, some sauces. There's just a lot of different things. When I started to go through the book, I was pleasantly surprised that there's a lot to offer here. There's whoopie pies. Your whoopie pie recipe looked great. Yeah. Everybody loves a good whoopee pie, don't they?Laura Klynstra:Yeah. I thought I might be stretching it a little bit with that one, but I'm like, it's called pie, so it's a pie.Stephanie Hansen:That's right. It's Laura Kleinstra, The Homemade Pie Cookbook. Thanks for being with me today, Laura.Laura Klynstra:Thank you so much for having me.Stephanie Hansen:Yeah, for sure. And when you get your. When you get your next book ready, give me a call anytime. I love talking to you.Laura Klynstra:Okay, great.Stephanie Hansen:Okay. All right. Bye. Bye.Laura Klynstra:Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

On the latest episode of “Dishing with Stephanie's Dish”, I sit down with accomplished book cover designer, art director, and now, celebrated cookbook author, @LauraKlyn The episode is a deliciously detailed look into Laura's new book, “100 Pie, Tart and Galette Recipes for Every Season” and a behind-the-scenes peek into her world of culinary creativity and design.From the moment I flipped through the pages, it was clear Laura's design expertise shines brightly. Laura's background as a cover designer and art director, paired with hands-on experience working on dozens of cookbooks, comes to life in her visually stunning collection. Each photo in the book tells a story——and is surrounded by thoughtful prop styling, from vintage pie servers to antique dishes discovered at local shops.A special treat is Laura's focus on savory pies—think samosa pie or the show-stopping asparagus tart—beautiful options for every season and palate. The attention to technique continues with creative garnishes, like sugared cranberries and candied herbs, adding sparkle to your holiday spreads and beyond.Laura's cookbook recommendations are rock solid—even non-pie bakers will find plenty to love between these pages.Ready to up your pie game? Listen to the full episode for stories, tips, and plenty of seasonal baking inspiration! Enjoy these two recipes from Laura, one savory and one sweet, to get a taste of her book!Lemon Meringue TartMakes 1 10-inch round tartI love this twist on lemon meringue pie in tart form. For me, the proportion of crust to lemon is perfect, and it's even better with Swiss meringue instead of French meringue, which is a traditional pairing with lemon. Swiss meringue is cooked on the stove and doesn't need to go in the oven. It is softer and creamier, adding a beautiful airy sweetness to counter the tart lemon curd. This bright tart comes out looking lovely and tastes even better.Press-In Shortbread Tart DoughMakes 1 10-inch tart crustI've tested a lot of tart crusts over the years, and many of them are so hard, it's difficult to break off a bite with a fork. This buttery and delicious shortbread crust is delicate enough to easily break apart but strong enough to hold the tart together. Using cake flour is key to getting a nice, cookie-like crumb. This dough is not tough enough to roll out. Press the dough directly into the pan for an easy to pull together, delicious tart base.Ingredients¾ cup (169 g) unsalted butter, softened½ teaspoon fine sea salt2 teaspoons vanilla extract⅔ cup (73 g) confectioners' sugar2 cups (230 g) cake flourInstructionsIn the bowl of a stand mixer fitted with the paddle attachment, mix butter, salt, vanilla extract, and confectioners' sugar on medium speed until light and fluffy, about 5 minutes. Add flour and mix just until combined. Press dough directly into a 10-inch tart pan, starting with the sides and finishing with the bottom. Bake the crust according to the tart recipe's instructions.Lemon CurdIngredients8 egg yolkszest of 2 lemons⅔ cup fresh lemon juice1 cup (200g) sugar10 tablespoons (141 g) salted butterSwiss Meringue5 egg whites1¼ cups (250 g) sugar½ teaspoon cream of tartar1 teaspoon vanilla bean pasteInstructionsTo make the crust: Preheat oven to 350ºF. Press tart dough into a 10-inch tart pan. Generously dock with a fork and bake for 25 to 30 minutes or until lightly browned. While still hot, use a tamper or back of a spoon to lightly press down the center of the crust, leaving a ¾-inch edge.To make the lemon curd: Whisk together egg yolks, lemon zest, lemon juice, and sugar in a saucepan. Cook over medium-high heat, stirring constantly, until mixture becomes thick and coats the back of the spoon, about 8 to 10 minutes. Use an instant read thermometer to check the temperature; it should reach 170ºF. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on low. Add butter 1 teaspoon at a time, mixing until fully combined before adding the next teaspoon of butter. Strain through a sieve into a medium bowl. Pour while still warm into the tart shell. Cover with plastic wrap and refrigerate for 2 to 3 hours.To make the Swiss meringue: Whisk together egg whites and sugar in the top pan of a double boiler until completely incorporated (see note below). Cook, whisking continuously, for about 5 to 6 minutes or until mixture reaches 170ºF. Pour into the bowl of a stand mixer fitted with the whisk attachment. Add cream of tartar. Beat on high for about 2 minutes. Add vanilla extract and continue to beat on high until stiff peaks form. Scoop or pipe onto lemon curd. Toast meringue with a kitchen torch or under the oven broiler. Keep a close watch on meringue while toasting to avoid burning. Remove sides of tart pan and serve.Episode Transcript Follows:Stephanie Hansen:Welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space and a lot of cookbook authors. And this book came across my desk by Laura Klynstra And right away I was like, pie! Laura, your book, “100 Pie, Tart and Galette Recipes for Every Season” is extremely beautiful. And, and I, it kind of, when I read through the whole book and I read through your bio, I was like, oh, well, she's like in the design field because honestly, this is probably one of the most beautiful books on pie I've ever seen.Laura Klynstra:Oh, thank you. Thank you so much.Stephanie Hansen:It's so incredible, like just the way that the pies are decorated, the color choices that you used for the intros, everything is laid out so it feels easy, accessible. And even like the whole rolling out the pie dough section, there's tons of pictures, the decorating of the lattice work, It's a really well done book. Congratulations.Laura Klynstra:Oh, thank you so much.Stephanie Hansen:What's your background and how did you come to be the pie aficionado?Laura Klynstra:My background is actually cover design. I'm a book cover designer and art director. But I also, during all the time that I've been an art director, I've also worked on a lot of cookbooks. So I gotten to go on a lot of photo shoots, work with food stylists and photographers. And during that whole time I learned, I just kind of sat back and watched and learned all the bits and it took time. I'm a self taught photographer. It took me a long time to really figure out how to capture light correctly. And light is really the key to getting a good photo.Laura Klynstra:So yeah, it was a lot of trial and error, but eventually I figured out a system to get my camera mounted correctly. I shoot manually and get that light, but I also, I consider every photo similar to what the way I look at a cover design. It's not just here's your pie or whatever it is you're shooting. There's a lot of things going on around it. And so it's telling a story. The photograph is telling a story. It's giving you a sense of the time. Especially like the fall ones are a lot of fun to shoot.Laura Klynstra:So many great things to props that you can put in with the photos for the fall shots. And it's just, it's a lot of fun.Stephanie Hansen:Did you amass a large library of props and did you have things already or were you always on the lookout?Laura Klynstra:This is my third book, so I had a lot of props already. I have like all these Storage shelves downstairs have the weirdest things. You know, I go to antique stores and I'm always looking for old boxes and just everything. Pretty much everything that could possibly have anything to do with baking. If I go to an antique store, I'm always like, I need that. Especially pie servers. Old, old silverware.Stephanie Hansen:Yes.Laura Klynstra:I hate, I hate photographing with a shiny silver, you know, piece of silver or a new one that it never, you know, for one thing, you can end up reflecting your camera in that. So these old patina silverware and things like that are just fabulous to have. Like, you just gotta have a ton of those in your.Stephanie Hansen:In your Agreed, agree. Thus my sort of background of stuff from my cookbook styling myself in. Can we talk about pie crust? Do you have, like, what you would say is your definitive pie crust that you mostly use.Laura Klynstra:For sweet pies? There's a recipe in there called a maple pie crust, and that's actually my favorite crust to use. It's very similar to a regular crust, except for a lot of the liquid is made with a pure maple syrup. And when you roll that crust out, that syrup gives it like a pliability that just. It doesn't crack the way sometimes you can get with the regular all butter pie crust. And it's just so easy. And so it's just supple. It's, it's. It's my favorite one.Laura Klynstra:But again, I'd only use it for sweets. Even though you don't really taste the maple, it's like, you know how when you add maple to something, it doesn't have a strong flavor, as strong as what you would expect it to be, but it' if you're beginning. That would be my press recommendation for somebody who's just beginning because it does make a really easy to roll out.Stephanie Hansen:I love this because I use vodka in my pie crust to kind of do the same thing. It gives you that moisture when you're putting the assembly together and the roll, but then it bakes out in the final product, so you get kind of a crispier situation. Maple. I've never thought of that. I wonder, have you ever tried honey? Would it do the same thing?Laura Klynstra:I haven't tried it. I would expect it would. And it would just add a little bit of sweetness. The other thing is buttermilk. You can add a little buttermilk that I don't know if you've ever made pie dough, and then put it in your refrigerator and left it in there for two days and it started to turn kind of like a gray Color, Yes. When you add some acid from the buttermilk keeps it from doing that. I'm not sure. I can't.I don't know what the science is behind that, but a little. A little. I think the vodka might, too. I'm not sure. I.Stephanie Hansen:That's a great.Laura Klynstra:Yeah.Stephanie Hansen:I know what you're talking about, and I'm trying to think if I've noticed it with or without vodka. And I can't say. Truthfully, I have, but, like, a lot of times for Christmas or Thanksgiving or any of the. The special holidays, you're making your crust in advance because you've got so much to do, so. So that's a really great tip. I love it.Laura Klynstra:Yep. Yep. And you can also freeze pie dough. So you can make. If you're having Thanksgiving and you're. You're. You can do it a week ahead, just wrap each one individually and then put it inside a freezer as a black bag and then throw it in the freezer. And that way you're just.You've got something that's totally done, even a week in advance.Stephanie Hansen:One thing that I really liked about this book, too, was you took pie into not just sweet places, but also savory. So there's a lot of galette and, like, savory forward dishes, like a potato bacon, gruyere galette. You've got quiche. Do you eat a lot of savory pies? Because that's actually kind of one of my favorite ways to do it. This samosa pie looks amazing.Laura Klynstra:The samosa pie is so popular at my house. So popular. We love that one. So, yeah, we do eat that one quite a bit. The quiches, we do a lot. Some of the other ones, not as often, but, like, the. The asparagus one is kind of just more of something that I would bring to a party.Stephanie Hansen:Yeah. Spring or Easter.Yeah. You know, like, that first time when you. Asparagus is one of the first things that comes out. And in this. In the spring. And so you're just, like, dying to get something fresh. We talked. before I started the podcast that. She's in Michigan, I'm in Minnesota. And literally, like, when you see anything green at the store. And we always jump the gun. Right. Because.Get produce from the coast before we get our own, but there's nothing better than, like, your own homemade asparagus.Laura Klynstra:Yes. And the rhubarb is the other thing that comes up the soonest. And again, I love rhubarb. It's.Stephanie Hansen:So do I think that's My next book, actually.Laura Klynstra:The whole rhubarb book.Stephanie Hansen:Yes, because I just. I'm obsessed with it, and I have, like, 60 recipes, so I'm like, you know, I'm. I'm about way there.Laura Klynstra:What kinds of recipes are they? Like cakes and.Stephanie Hansen:Yeah. Yes. Like bars and cakes and pies and custards, but also chutneys and pork dishes and breads, cookies.Laura Klynstra:That's a fabulous idea. I'm on board with that one.Stephanie Hansen:I think I might have to, like, submit that as my next proposal. We'll see. Another thing that happened this year about pies, I guess it was maybe last year, but it created quite a kerfuffle, and you address it in this book, is the loss of the chocolate wafer cookie. The company that makes the chocolate wafer cookie, I believe it was Nabisco, stopped making that chocolate wafer cookie. And it was the base for a lot of people's, like, mud pies or chocolate pie crust or the press in crusts or the cookie crusts. And people were really freaked out, and people were, you know, we need a recipe to make this cookie. So in here, you have your own chocolate cookie recipe.Laura Klynstra:Yeah. Yep. It's got the black cocoa in it. Like, it's actually like an Oreo, but without the. And if you do end up using Oreos, do take out that middle part. I always scrape out the. If you don't, you're gonna end up with kind of like a too much butter and it's not gonna work. But, yeah, you can make your own so that you're not adding all these preservatives and yucky things into your pies, but sometimes people don't have time.I mean, I totally understand that you can't always.Stephanie Hansen:And I guess maybe depending on your audience too, like, if you're making something for a kid's birthday party, maybe that will be fine. Not that we feed our kids less delicious things than we feed ourselves, but come on, we kind of do times. I do love to. There's a lot of detail in this book about garnishes and sauces. And the white chocolate cranberry tart is just a beautiful photograph, but it also has these sugared cranberries. Tell me about those. And. And obviously, putting them on a tart is delightful, but what else could we do with those? Because those were just gorgeous.Laura Klynstra:I've used them on cakes. And just even, like, even if you're doing a spread, like a holiday spread, they look beautiful in a little bowl. And that same method, the method to make Those is you create a simple syrup and then you dunk the cranberries in the simple syrup and then you let it dry and they become really sticky. And then you roll them in sugar so they look really beautiful. But you can do that same process with mint leaves, rose petals, rosemary. And it's just a beautiful garnish, especially in the winter, because it has that sparkle to it. It just makes it look more special than if you were just going to, you know, lay a sprig of rosemary next to something.Stephanie Hansen:When you started making pies, do you remember how old you were? And what is it about pies that captured your imagination?Laura Klynstra:Well, I really like the handmade nature of it. The fact that, I mean, before I made pies, I was a cookie baker. Cookies were my. Because that's the easiest thing when you're a little. When you're a kid. And I baked since I was basically able to. My mom was a wedding cake baker, so we had all the supplies and all.Stephanie Hansen:Wow.Laura Klynstra:All the inspiration was there, but I didn't start making. And my mom, she always, she loved pie too, but she always used the pie crust from the box, which I kind of hate, but same, same. She just didn't like rolling out dough. So she just, she just used the, the rolled. The rolled up version. But you can buy better versions than the red box. There are.Stephanie Hansen:Joe's is surprisingly good.Laura Klynstra:I think that, yeah, Whole Foods has one too. That's butter instead of like the other weird oils that are in the. The other one. But I think maybe all of my love of like rolling out cookies and then you kind of turn that into rolling out dough. I learned it was a learning curve. I don't think that we just all naturally can know how to make a pie crust and how to roll it out. And you have to practice a little bit. But the lovely part of, of a pie versus a cake or a cookie is that there's just more of your hands involved.Laura Klynstra:And because I make so many things electronically and digitally, because I'm a book cover designer. So to have to be able to make something physically with your hands is both relaxing and satisfying. And I think it makes like a more special finished product. It makes a great gift or something to share with people, to bring to the office or a party or a potluck, and it just feels like it. A pie has a slightly more personal touch to it than maybe a cookie does or a bar. Even though I love cooking bars, don't get me wrong.Stephanie Hansen:Yes. Tell me about your other books.Laura Klynstra:So this is The Homemade Pie Cookbook is the first book I've written by myself. My book just before this one was called “Gather & Graze” and I wrote with my former colleague who is also an art director. She, she does the, she works at HarperCollins. Sure. Mumtaz Mustafa @spiceandsugartable and I have it right here. This is “Gather & Graze” Stephanie Hansen:That's beautiful.Laura Klynstra:So this is more of like a party table spread book. So Mumtaz is brilliant with savory food and I'm more, more of a baker. She's from Pakistan, so she's got this really broad sense of spice and she's just brilliant with the savory. So we split this book up by anything that was baked in the oven I've made and then pretty much anything that was cooked on stove she made. And it's divided by country. So it's a really fun international style party book.Stephanie Hansen:I love that. I'm glad you brought it to my attention. I'll for sure put that in the notes.Laura Klynstra:Yeah, it's a, it's a, it's quite fat. It's, it's a, it's, it's, there's over like 170 recipes in it. It's not a, not a lightweight book. And then the book before that I wrote with my mother. Oh, look at that cute “Christmas Baking”. And this one is it, it does well every, every holiday season. And it's kind of, it's been out for I think five years. And so it's kind of a perennial, hopefully at this point.Laura Klynstra:And it's just, you know, all my favorite. But Christmas baked goods. There's a, there's a breakfast chapter in there for Christmas morning.Stephanie Hansen:Holiday high points. What's next?Laura Klynstra:I got my way. And who knows if I will. I would like to do a fall baking book.Stephanie Hansen:What would that look like? I'm thinking apple. You have quite a, like pumpkin chapter in here.Laura Klynstra:Yeah. Yep. They would have all of those, those, those cozy. It would just be all the cozy, cozy recipes. And I just love the styling of fall too. Fall is one of my favorite seasons. So. Yeah, that would be, that would be super fun.Laura Klynstra:But I also have another idea for, called like, I want to call it Paradise Baking or Baking paradise, which would be all tropical recipes.Stephanie Hansen:That's a great idea. And that's not something we've seen before.Laura Klynstra:I don't, I haven't seen it. No. I have a second home in Guatemala so I could do a lot of the photography there, which would be fun. Yeah. The first few recipes in the Homemade Pie Cookbook were Shot in Guatemala. The line Mango and the hummingbird pie. So I got all of those props while I was down there.Stephanie Hansen:Yeah. In the. And beautiful colors. You also dedicate, like a whole spread to apples for pie. And we just talked about this on our TV show that I'm on. And Honeycrisp is obviously an apple I use a lot because it's Minnesota. Granny Smith is an apple that I think works really well for pies. Do you mix your types of apples? Apples when you're making apple pie?Laura Klynstra:Sometimes I do. The Pink lady is actually one of my favorite ones now that I've been, you know, baking so many apple pies. It's got, like, a tartness to it. But yeah, there you can mix them for sure. Just don't ever use them. Macintosh.Stephanie Hansen:Yeah. Or like the Red Delicious, which is now. Oh, yeah, that's the worst selling apple.Laura Klynstra:They aren't very delicious.Stephanie Hansen:They're not. And it's kind of funny that, like, that was like our lunchbox apple for basically our whole lives. Like, why did we have to eat such terrible apples? I'm so glad they've gotten better.Laura Klynstra:Yes. There's some. I mean, pretty much every variety is better.Stephanie Hansen:Yes, Pretty much. When you make a galette or a tart, let's just say savory, do you adjust that dough at all or do you use your same basic pie dough?Laura Klynstra:I use the same. Well, the. The tart is a totally different dough, but the galette is the same pie dough as the regular pies.Stephanie Hansen:And just.Laura Klynstra:You could use them. Yeah, you could use the maple pie. You could make the maple crust for a galette as well. If you. If it's a sweet, I wouldn't put it on a savory.Stephanie Hansen:When would you ever make, like. I love the idea of slab pies because I think they're kind of cool looking, but they seem like they're just not great. Like, I don't know who's gonna get the middle piece. And then it's just always, like, so messy and kind of falls apart. I love the idea of like, everyone getting a little bit of crust on the edge and then having their perfect little triangle. Do you serve slab pies a lot? And am I missing the boat here?Laura Klynstra:Oh, not a lot, but I would bring them to more of like a potluck or something. The same thing that I would bring bars to. Although you. You really can't pick it up and eat it.Stephanie Hansen:Yeah.Laura Klynstra:Because it's going to be kind of a more gooey center than A. Than a. And then a bar. But it's just. It's. You get a little bit more. It's going to go farther than a. Than a pie.Laura Klynstra:So if you just want to bring one thing and it needs to cover more people, I would bring a slab pie for that. Like a. Like a potluck summer potluck.Stephanie Hansen:People always ask me what my favorite recipe is in my book, and I always have the dumbest answers. So if I ask you what's your favorite recipe in your book, do you, like, have a answer that you're set on?Laura Klynstra:Well, the lemon meringue tart on the COVID is one of my favorite recipes in the book, and I've never been a big lemon meringue pie person, and I don't know why. It's. This is a. Has a Swiss meringue, and it's a little bit different than the lemon meringue pies that, you know, we all grew up eating. And I also feel like lemon meringue pie has too much lemon to, like, the crust is too little to the lemon. Like, the ratio.Stephanie Hansen:The big, like, meringue.Laura Klynstra:Yeah. Yeah. So this, I feel like, is the perfect ratio of meringue to lemon to crust. It's got a thick shortbread crust on it. So it's. It's actually kind of reminiscent of those lemon bars. And you're from the Midwest, so you probably had those lemon bars that everybody likes to crust. Yep.Laura Klynstra:It's. It's kind of like an elevated version of one of those lemon bars.Stephanie Hansen:Okay. I'm going to have to try it, because I always make something with lemon for Easter. It's sort of just something I do for the big Easter brunch. So maybe I'll use this as my recipe this year.Laura Klynstra:Yeah.Stephanie Hansen:How long does it take you to work on a book?Laura Klynstra:Well, I mean, it's hard to give a full, like, because there's a lot of time thinking about it and planning. Like, my first step to doing a book is to. Is writing the table of contents.Laura Klynstra:Is that what you do, too?Stephanie Hansen:Yes.Laura Klynstra:Yeah, I do it.Stephanie Hansen:So spreadsheet of all the recipes I think I want, then I sort of, like, try to organize them in some way, and then I start, like, thinking about the narrative and where I'm going to.Laura Klynstra:Right.Stephanie Hansen:I'm going to start.Laura Klynstra:Right. And so there's, like, this long, like, thinking period that you're not. It's just. I don't know. So it's. It's hard to put a time on how long it takes, but Once the. Once everything is set and I've gotten a few shots done and a few recipes tested, I can. I can do a book in a year and a half or a year if I'm really focused on it.Laura Klynstra:But I'm also doing all the photography and the design. So it's. It's a pretty intense process.Stephanie Hansen:Yeah. Because I just submit my photographs and my word docs and, you know, the designer makes it look pretty, and, gosh, you have to do the whole thing. That is harder.Laura Klynstra:And I don't have to, but, you know, you've done this much, and I am a designer. It's kind of hard to hand the design off somebody else when you're. That's like what I do. So.Stephanie Hansen:Yeah, of course, when you think about other books that. Cookbooks that you love, whether from a design feature or from just like that, you go back to them and use them a lot. Give me, like, a couple of your favorites.Laura Klynstra:The Martha Stewart's Baking Handbook. I don't know if you have that. It's got an orange spine. It's kind of like a go to, like, oh, I want to make banana bread. It's just so reliable. So that one is always in my kitchen. I also really like the Bake From Scratch series. Have you seen those? Big.Laura Klynstra:They're really huge. I think they're. They're not written all by the same person. I think there's an editor that collects recipes. It's based on the magazine, I believe. But the thing I love about those is there's so many recipes in those books. They're just loaded with recipes, and then you can just kind of page through and get all kinds of inspiration and ideas. So I love those.Laura Klynstra:I'm a big fan of Erin Jean McDowell, who is also a pie person. I like watching her on, like, her videos and stuff.Stephanie Hansen:Do you watch a lot of people, like, on YouTube?Laura Klynstra:Not a lot, no. I mean, mostly on Instagram. I'm. I'm watching, you know, the quicker reels that come through. And, yeah, one of the. One of the things that made me so inspired to want to do the fall thing is, is when you. When the fall baking stuff starts coming out on Instagram and all these beautiful baked goods and this. This wonderful mood of cozy comes through, it's like, people are.Laura Klynstra:Creators are just amazing at how they. They put this mood out there, and I just. I love it.Stephanie Hansen:Yeah, it's pretty. Pretty delightful. I was just gonna think of another question I had for you, but it totally just fell out of my brain right As I thought about it, do you, have you ever had the chance to meet like any other bakers in any of your cookbook travels?Laura Klynstra:Specifically bakers. It seems like most of the books I've worked on have been more chef related. Like cooks like Melissa Clark. I worked on some of her cookbooks. I did the photography for Bri McCoy. She. I don't know if you've seen her book. It's called the Cook's Book.Laura Klynstra:Yep, I did her photography for that book, so I've that kind of stuff, but I haven't done any specifically for bakers.Stephanie Hansen:So if in your, in your work life, do you like, like when someone gives you a recipe and you're like the person that photographs it and does the final like, is that an appealing piece of work for you?Laura Klynstra:Oh yeah. I love to do that too. Yeah. Yeah. Actually got a couple of them in the works right now that are coming down the pipeline.Stephanie Hansen:There's a lot of creators that do that and I didn't realize that, but that they, they maybe have a favorite recipe or they have recipes but they don't have the time or they don't want to be the one who puts it together for the book. So they hire all that out. Do you get any jobs like that that are one offs or do you mostly just do like a whole project?Laura Klynstra:Mostly a whole project.Stephanie Hansen:Yeah. It's, it's interesting. There's a lot of people out there that will cook your stuff if you find the right person. And I didn't realize that that was such a robust business, but apparently it is. Do you keep like a food blog yourself or is it mostly just the book?Laura Klynstra:Mostly I'm mostly in the book. But we have, I have. My friend who wrote Gathering Grace with me have a. We. We have an Instagram that's called Spice and Sugar. Oh, she's the spice and sugar table. Because spicy sugar was taken and she's the spice and I'm the sugar. Of course that's sweet.Stephanie Hansen:And you guys share it. So you just post when you're inspired?Laura Klynstra:Yeah, yeah. And we don't. We, we haven't posted.Stephanie Hansen:Yeah. Sometimes like what sounds good and feels good just falls away, right? It's no reason or rhyme. Just all of a sudden you're like not as interested in that anymore.Laura Klynstra:Well, I think we're, and we're so, both of us are so focused in the book world and our career. Careers are very busy. So it's like I feel, I feel like to really maintain one of those robust social media sites you have to be pretty much focused on it.Stephanie Hansen:Yeah. Some people post, like, on Facebook, like, 12 times a day. I don't know. They manage it all. But do you watch any baking shows? Like, are you a great British Bake off aficionado or.Laura Klynstra:I don't. I watch almost no tv.Stephanie Hansen:Okay, So I love that. And you have chickens too, right?Laura Klynstra:And I have chickens and duck.Stephanie Hansen:Okay. And do you eat the duck eggs and the chicken eggs?Laura Klynstra:Obviously, yeah. Usually the duck eggs I use in baking. I don't. You know, it has a slightly different flavor, and if you're not used to it, it's kind of like. It feels a little weird. But they're. They're actually have a higher fat content in a duck egg, and they're really great for baking, especially for cakes and.Stephanie Hansen:Oh, I love that. I don't think I ever thought about duck eggs in context of baking. That's so neat.Laura Klynstra:They're a little larger, so you might. Sometimes you have to be a little, like, careful because.Stephanie Hansen:Yeah.Laura Klynstra:You know, they might end up being too much egg in here, depending on how many eggs are in the. Like, if there's four eggs, you would probably only put three.Stephanie Hansen:Yeah, you can kind of see it, too, when you have the egg, like, the size. All right. The book is the Homemade pie Cookbook. It's 100 pie, tart, and galette recipes for every season. Like I said, it's beautiful. But even if you're, like, not thinking you're a pie person, I really think people would like this book because there's ice cream pies, there is icebox pies. Again, there's a lot of savory. There's tarts, there's little.Stephanie Hansen:There's some cookies in here, some sauces. There's just a lot of different things. When I started to go through the book, I was pleasantly surprised that there's a lot to offer here. There's whoopie pies. Your whoopie pie recipe looked great. Yeah. Everybody loves a good whoopee pie, don't they?Laura Klynstra:Yeah. I thought I might be stretching it a little bit with that one, but I'm like, it's called pie, so it's a pie.Stephanie Hansen:That's right. It's Laura Kleinstra, The Homemade Pie Cookbook. Thanks for being with me today, Laura.Laura Klynstra:Thank you so much for having me.Stephanie Hansen:Yeah, for sure. And when you get your. When you get your next book ready, give me a call anytime. I love talking to you.Laura Klynstra:Okay, great.Stephanie Hansen:Okay. All right. Bye. Bye.Laura Klynstra:Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Gio debates whether to eat Taco Frank's cookies — we tried one and they were delicious. Big shakeups in baseball broadcasting: John Flaherty out at YES Network, Keith Hernandez wants a new SNY deal. Jerry's back with updates — Brian Daboll talks Rob Saleh ahead of the Niners, and the Blue Jays take a 3-2 series lead after Trey Yesavage strikes out 12! Plus, the Jets are raising ticket prices, the Sydney Sweeney drama continues, and Gio still doesn't want to set the clocks back for Fall.

Send us a textMaria thinks copying answers from her teacher's book is “no big deal”—until a cookie caper with her little sister, Yo-Yo, makes the truth impossible to hide. Later in Sabbath School, the Shoebox Kids study Achan's story and learn that God sees everything and wants honest hearts. Maria realizes she needs to tell the truth, too. A relatable story about temptation, telling the truth, and how God helps us choose integrity even when no one is watching. Talk about it:Why did Maria think copying the answers didn't matter at first?How did Yo-Yo's “chocolate on her face” help Maria see her own mistake?What does Achan's story teach us about hidden choices?What is one honest choice you can make this week?Visit our website: kathyskidsstorytime.orgWe'd love to hear from you.To reach us quickly, click the “Send us a text” link at the top of the episode description.Or write to us by mail:Kathy's Kids StorytimePO Box 44270Charlotte, NC 28215-0043

Send Zorba a message!Dr. Zorba and Karl look at new research about the brain mechanism that help us overcome fear. Zorba gives a caller advice about dealing with swimmer's itch. Zorba tries out Karl's acupressure mat (on the show). They talk about how parents used to calm their children back in the day (booze and opium). And Zorba shares his favorite chocolate chip cookie recipe.Support the showProduction, edit, and music by Karl Christenson Send your question to Dr. Zorba (he loves to help!): Phone: 608-492-9292 (call anytime) Email: askdoctorzorba@gmail.com Web: www.doctorzorba.org Stay well!

Alexa Ryan left a decade-long career at P&G to launch Bakr, a frozen cookie dough brand built on real butter, clean ingredients, and bakery-quality flavor. What began with Alexa and her husband's hand-scooping dough for 14-hour shifts has grown into the Midwest's #1 frozen cookie dough brand. In this interview - originally recorded at the 2025 Midwest Dairy Pitch Competition in September of this year, Alexa shares how winning the 2023 Midwest Dairy Pitch Contest jumpstarted Bakr's journey and opened doors to major retail expansion. She also reveals the biggest challenges of scaling, the importance of partnerships, and her advice for fellow founders. Tune in to hear how grit, vision, and a love of baking turned one woman's idea into thousands of store shelves nationwide.

Hey, babes! This episode is extra special because it's a peek inside a real live coaching call from inside the Free The Moms membership. You'll hear me coach moms through all the messy, beautiful parts of life—setting boundaries, managing worry, staying calm when things get hectic (or when there are cookies everywhere

If there was only one game this week to bet, Jim has it and it's as close to a Costa Lock that we can get. Mike and Cookies dive into all the week 8 NFL action as well as giving out the Cookie Dough parlay and the teaser pleaser. All of that and so much more on the full episode of week 8 in the NFL. Download and subscribe today. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Sarah (John) made cookies! Will Vinnie actually try one?!

On The Great British Bake Off, Paul Hollywood is known for his tough but fair judgments, his piercing blue eyes, and his handshake, which he offers to a contestant only when they really impress him. But before he was ever a TV judge, he was a baker. When he first started doing TV appearances, it was nothing more than “icing on the cake” of his baking career. But all that changed when he got the call from Bake Off. Paul tells Dan about apprenticing in his father's bakery, how his famous handshake has evolved over the seasons, and why he has an uncomfortable relationship with fame.     Paul Hollywood's latest cookbook is Celebrate: Joyful Baking All Year Round. Sign up for our newsletter by November 3 for a chance to win a copy of the book! Open to U.S. and Canada entrants only. The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Kameel Stanley, and Jared O'Connell.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.