Podcasts about cookies

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

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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

Transforming your health is more fun with friends! Join Chef AJ's Exclusive Plant-Based Community. Become part of the inner circle and start simplifying plant-based living - with easy recipes and expert health guidance. Find out more by visiting: https://community.chefaj.com/ ORDER MY NEW BOOK SWEET INDULGENCE!!! https://www.amazon.com/Chef-AJs-Sweet-Indulgence-Guilt-Free/dp/1570674248 or https://www.barnesandnoble.com/w/book/1144514092?ean=9781570674242 GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instant-pot-download MY BEST SELLING WEIGHT LOSS BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. How to follow Chef Julia: Please subscribe to my YouTube channel YouTube https://www.youtube.com/watch?v=aLGwdCz2aFk For ebooks, access to all Zoom classes I've taught, retreats and other content go to my website: http://chef-julia.com/ Instagram https://www.instagram.com/juliadunaway/?hl=en Facebook https://www.facebook.com/chefjuliadunaway/ Chef Julia's Amazon Store: https://www.amazon.com/shop/chefjuliadunaway Chef Julia classes: https://www.chef-julia.com/product-category/classes/?orderby=date CHEF JULIA IN PERSON RETREATS: https://www.chef-julia.com/retreats/ Plant Based Breakfast Cookbook (paperback): https://www.amazon.com/Plant-Based-Breakfast-Favorites-Dunaway/dp/1945060522 Ebooks: Chef Julia has 8 ebooks available listed below, in the SHOP section of her website, http://chef-julia.com/ Community: https://programs.chefaj.com/

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.

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!

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

In this episode, Kappy shares what's on his plate at the moment. Links and handles mentioned in this episode:Capon's Chop House | Josh Capon IG Pink Door Cookies | Matt Rice IGstevescookssomething smash dumplings IG post Boogie Down Bronx Honey IG | Ceres Food Film Festival | Ceres IG Kevin Boehm IG | The Bottomless Cup book Fly Fish Club | Fly Fish IG | Papa d'Amour | Papa d'Amour IG | Dominique Ansel | Mommy Pai's | Bar Snack | Iain Griffiths IG | Schmuck IG | Moe Aljaff IG | Leo's Bagels IG | Dominique Ansel Workshop | Workshop IG Tiger Rice CookerFollow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.

someone threatens to shoot alex, kev gets told to move seats on the bus, and a big beautiful woman runs towards them in the desertpatreon.com/Tradesesh Hosted on Acast. See acast.com/privacy for more information.

Caffe20 ospita un episodio di privacypod, riguarda tutti.Se ne parla da anni in modo sviante. Ora anche peggio.E' il momento di riaffermare il valore legale delle volontà personali espresse tramite software.

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

Dorie Greenspan Bio: Dorie's Anytime Cakes is my 15th cookbook (cue the fireworks, please). Several of my books, including Baking From My Home to Yours, Dorie's Cookies, Baking with Dorie, and Around My French Table, were New York Times bestsellers and/or won James Beard Awards. I've been a Times columnist, inducted into the Who's Who of Food and Beverage and awarded the Order of Agricultural Merit from the French government for writing about the foods of that country, none of which I'd ever imagined as a kid. I live – cook, bake and write the xoxoDorie Substack - in France and the US. Website: https://doriegreenspan.com/Instagram: @doriegreenspan Dories Anytime Cake: https://www.amazon.com/Dories-Anytime-Cakes-Dorie-Greenspan/dp/0063346966/ref=sr_1_1?dib=eyJ2IjoiMSJ9.f7fx6f1yVDQs8ni3_bhKwH-64-cekj3Mp3jhRqCp-dvv5bDtYhtWhQVSdju4UZCjouLs0egEWexRJTH4sLdxSjNRyGtFAXtKh4IMFYsKOUkOXCz5pvWQ9-dpNxT3gIyzRlzXrArFVLSn-3PiwiKbUw.JEad2YV-H0wHW8_2uP5k3Lxy69w8pCUOVBnP0LANG7U&dib_tag=se&hvadid=616985272982&hvdev=c&hvexpln=0&hvlocphy=9032055&hvnetw=g&hvocijid=12615569316024523929--&hvqmt=e&hvrand=12615569316024523929&hvtargid=kwd-2424665651434&hydadcr=4847_13263323&keywords=dorie%27s+anytime+cakes&mcid=cc19f1cd5a8b3c318e6ed125280134f7&qid=1761369939&sr=8-1___________________________________________________________Cookbook lovers, this one's for you! Get 25% off a subscription to ckbk with code WELLSEASONED — the ultimate digital cookbook library. Access nearly 1,000 full cookbooks from top authors Use on web and mobile app for cooking anytime, anywhere Save favorites, create custom "recipe playlists", search by ingredient and dietary preference Sync with your print cookbook collection via Eat Your BooksPerfect for serious home cooks and cookbook collectors alike.Go to the link https://join.ckbk.com/ckbk?code=WELLSEASONED

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?!

All of the best moments from this morning's show are on demand now! Hand selected by staff, stream everything that was 'can't miss' on this morning's show just by searching 'THEjoeSHOW on 93.3 FLZ'

Visit thebelievejournal.com for more. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit www.thebelievejournal.com

EP 195, S6Special Guest - Tracy LindleyThis weeks episode you will find your regular host - Jozlyn Rocki, season regular- Angela Cortez, guest co-host Ken Dillon and our special guest Tracy Lindley! We chat with Tracy Lindley and hear more about her life before VO, how she manages her voiceover business with life and family (she has four kids who are all voice actors too) and how Linkedin took a front row seat in her voice over business marketing. Then she shares how her passion for Linkedin, and the success it has brought for for voice over biz, has now lead her to sharing how to make this work for other actors as well.  Of course there's industry mom talk about kids in the booth, managing different personalities and how we allow our kids to choose their paths in the voiceover realm.  Plus we share some Chaos... What is the softest bunny in the world is called? Who makes the strongest coffee in Tracy's house? What's Tracy actually terrible at? Why is Siri speaking poop emoji's in Joz's ear? Why is there a traveling pigeon, in a cat cage no less, at Ken's house? Then we hold the fun round table question at the end - "Where would you rather be right now?"  Oh, and don't forget to show me the cookies!!!  Cheers to sweater weather! Take aways - Keep it professional, but keep it fun!Reap what you Sow.Hit the bell on a potential clients profile.Show you are active & engaged with voiceover community.There is way more room to share more information on Linkedin profile than any other social platform.Don't be spammy, just be the real you and keep it short!Show potential clients what you are bringing to the table up front and center on Linkedin profile!Tracy's links - Website - https://tracylindley.com/Linkedin - https://www.linkedin.com/in/tracylindley/YT - https://www.youtube.com/c/TracyLindleyIG - https://www.instagram.com/tracylindleyvo/FB - https://www.facebook.com/tracylindleyvoiceoversX - https://x.com/tracylindleyvoHi thx for listening in on the Creative Chaos conversation! Text us your thoughts on pieces of this conversation that inspired you or was relatable in your creative journey! Support the showThis is a shareable podcast, with a group of creatives, documenting their creative voice over & on-camera journeys to inspire all of us as we navigate our own paths! This pod may bring some amazing moments of inspiration, ah-ha break throughs or a feeling you're not the only one...but it is for entertainment and not educational purposes! Enjoy and thank you for listening to our Creative Chaos! *Have a creative story or journey to share, we'd love to hear it - email us at chaoskeepers411@gmail.com or jozlynrocki@gmail.com Follow all the Chaos - Website - https://www.keepingupwithchaos.net/ FB - https://www.facebook.com/keepingupwithchaospodcastIG - https://www.instagram.com/keeping_up_with_chaos/

In this episode of Hashtag Trending, host Jim Love discusses Europe's shift towards open source technology for digital sovereignty, as showcased at a major tech summit in Paris. The movement aims to reduce dependence on US tech giants like Microsoft, Amazon, and Google. Germany and the EU are adopting open-source infrastructure and cloud standards. Additionally, Amazon plans to replace 600,000 warehouse jobs with robots by 2033, leading to significant cost savings. Lastly, Google's attempt to replace web cookies with a Privacy Sandbox initiative quietly ends due to industry resistance. Cookies remain essential for online advertising for now. 00:00 Introduction and Headlines 00:24 Europe's Digital Sovereignty Movement 02:00 Amazon's Automation Ambitions 03:33 The Enduring Reign of Cookies 05:07 Conclusion and Viewer Engagement

Meijah Lewis on Sugar Daddy Cookies, Jeff Brown on Cybersecurity (Family Business Radio, Episode 69) Family Business Radio host Anthony Chen welcomes Meijah "Mimi" Lewis of Sugar Daddy Cookies and Jeff Brown of TakTik Technologies. Mimi shares how a pandemic kitchen idea became a fast-growing cookie brand, from landing a 4,000-cookie Amazon order to expanding […] The post Meijah Lewis on Sugar Daddy Cookies, Jeff Brown on Cybersecurity appeared first on Business RadioX ®.

The cook and food writer Alison Roman frequently emanates and celebrates a certain spilled-milk imperfectionism. Her on-camera candor and laid-back cooking style have both contributed to growing her devoted audience of home cooks as well as the food-curious, many of whom have followed her and her singular recipes over the past decade-plus, from her prior media roles (Bon Appétit and The New York Times) to the independent-platform path she's now on. That's not to mention her three best-selling cookbooks, Dining In (2017), Nothing Fancy (2019), and Sweet Enough (2023), as well as her forthcoming fourth title, Something from Nothing, out Nov. 11. For Roman, there's joy and wisdom to be found in embracing a certain amount of honest-to-goodness mess, all while maturing into different versions of herself, in and out of the kitchen.On the episode, she reflects on the diaristic quality of her dishes, how time and money have shaped her cooking style and recipe-writing approach throughout her life, and the beauty of prioritizing tangible things in our ephemeral digital age.Special thanks to our Season 12 presenting sponsor, Van Cleef & Arpels.Alison Roman[4:49] Something From Nothing (2025)[5:52] Dining In (2017)[5:52] Sweet Enough (2023)[10:38] Nothing Fancy (2019)[16:06] First Bloom[22:03] The Tenth Muse by Judith Jones (2007)[22:03] Home Cooking by Laurie Colwin (1988)[22:03] Books by Anthony Bourdain[22:03] Blood, Bones & Butter by Gabrielle Hamilton (2011)[32:00] Chris Bernabeo[47:46] Solley's[56:24] Christina Tosi[57:22] Bon Appétit

On this very special episode of The Great Hang Podcast Tim reviews the new KFC Honey BBQ Sandwich and talks about a big fight he saw after he ate it. Myka tells a spooky story about playing a dang Dracula in a new commercial. We have a hot take for Am I Overreacting and Tim reads some listener recommended news about a heist at the amusement park. We also give a shout out to the Louvre criminals and of course you know we had a lot of fun reading reviews for the podcast. Great Hang Patreon https://www.patreon.com/GreatHang iTunes https://podcasts.apple.com/us/podcast/great-hang-with-myka-and-tim/id1574565430 Spotify https://open.spotify.com/show/0xpCw3jkplXMxp82ow0NCF?si=dc4814443f324a6d Youtube Episode Playlist https://www.youtube.com/watch?v=hnSkFaHeS4o&list=PL0xj2vuOYlctjiD60eEOk3Hl1bTENyWNl Follow Myka @Mykafox https://twitter.com/MykaFox https://www.instagram.com/mykafox/ Follow Tim https://www.instagram.com/hot_comic69/  

There are thousands of cookie cookbooks out there, but only one of them is an Asian themed cookie book! Kat Lieu's latest book, 108 Asian Cookies, is full of cookie recipes that are so creative and delicious. The recipes are full of fun flavor combinations, packed with Asian ingredients that make them a unique homage to our cultures. Get 108 Asian Cookies wherever you get books. Follow Kat @katlieu or over at her website https://www.modernasianbaking.com/ You can let us know your thoughts at: infatuasianpodcast@gmail.com, or via direct message on Instagram and Facebook @infatuasianpodcast  Please follow us wherever you get your podcasts.  We would love your ratings and reviews over at Apple Podcasts and Spotify! Our Theme: “Super Happy J-Pop Fun-Time” by Prismic Studios was arranged and performed by the @InvictusQuartet #asianbaking #asiancookies #subtleasianbaking #asianpodcast #asian #asianamerican #infatuasian #iinfatuasianpodcast #aapi #veryasian #asianamericanpodcaster #representationmatters  

This week Chris M. Is too small for Destination Extra Large, Craig gets mistaken for a valet, and we recap the events of the Michelangelo wedding weekend extravaganza. Whole 9 Hotline: 978-315-0332Twitter/Instagram/TikTok: @TW9YpodPesto's Instagram: ayo_its_pestoJenna's Cookie Instagram: jsprinks_Cookies

The new Rumps & Bumps jersey just dropped! Check out afterpartyinc.com. It's the Halloween Edition of the After Party and for this one we invite our friends over from P.R.I to come on share some spooky stories and they also bring some of their EMF devices for us to check out! They also tell us about some of the spooky places they've investigated and personal encounters. Follow us on social media @AaronScenesAfterParty

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

Dana In The Morning Highlights 10/21The AWS outage yesterday took out a good chunk of internet servicesCruise Terminal 16 in Galveston is set to open November 9thWhat's your favorite cookie and how many do you normally eat?

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.

We're talking all about cookies this hour with Alex Copeland, the cookie artist behind Columbus' Plenty O'Cookies.

Send us a textPeanut Butter Panic! (The Non-Newtonian Cookie)

We're talking all about cookies this hour with Alex Copeland, the cookie artist behind Columbus' Plenty O'Cookies.

This week the guys talk ordering munchkins, we recap Chris Sap's bachelor party, we discuss the new Skims product line, and Chase takes a trip to the dentist.Whole 9 Hotline: 978-315-0332Twitter/Instagram/TikTok: @TW9YpodPesto's Instagram: ayo_its_pestoJenna's Cookie Instagram: jsprinks_Cookies

Pasta Pete broke in and maybe ate some humanoid cookies with chocolate on the back. MAYBE ITS A TIE! Let the chips fall where they may as long as there's one loser. Monster Munch sucks still, by the way. Learn more about your ad choices. Visit megaphone.fm/adchoices

We're back! Just went to the West Wall Billy went to see My Morning Jacket and ate lots of edibles Ed Gein was a sick bastard Kim Kardashian's SKIMS “Daring” Faux Hair Thongs Quickly Sell Out Black Mom Faces Prison For Selling Baked Goods Bought With Food Stamps We played around with SORA

Special Mazi's World Episode Feat. 2 of San Antonio's BEST StreetWear brands! Juliani an accomplished Hip Hop Artist in his own right but also creator of CREME StreetWear and Greg from the infamous Blaqnoyze StreetWear! They chop it up about their current COLLAB! Inspiration and vibe in the city both musically and Fashion. We also get into Timbo's new AI artist, Alchamist being the GOAT MAYBE?? And much more! ROLL IT!

-Episode 112- This week Bryan talks about field trips, self tapes, and street cat scratches. 

Welcome to episode 326 of The Cloud Pod, where the forecast is always cloudy! Justin and Ryan are your guides to all things cloud and AI this week! We've got news from SonicWall (and it's not great), a host of goodbyes to say over at AWS, Oracle (finally) joins the dark side, and even Slurm – and you don't even need to ride on a creepy river to experience it. Let's get started!  Titles we almost went with this week SonicWall’s Cloud Backup Service: From 5% to Oh No, That’s Everyone AWS Spring Cleaning: 19 Services Get the Boot The Great AWS Service Purge of 2025 Maintenance Mode: Where Good Services Go to Die GitHub Gets Assimilated: Resistance to Azure Migration is Futile Salesforce to Ransomware Gang: You Can’t Always Get What You Want Kansas City Gets the Need for Speed with 100G Direct Connect. Peter, what are you up too Gemini Takes the Wheel: Google’s AI Learns to Click and Type  Oracle Discovers the Dark Side (Finally Has Cookies) Azure Goes Full Blackwell: 4,600 Reasons to Upgrade Your GPU Game DataStax to the Future: AWS Hires Database CEO for Security Role The Clone Wars: EBS Strikes Back with Instant Volume Copies Slurm Dunk: AWS Brings HPC Scheduling to Kubernetes The Great Cluster Convergence: When Slurm Met EKS Codex sent me a DM that I'll ignore too on Slack General News  01:24 SonicWall: Firewall configs stolen for all cloud backup customers SonicWall confirmed that all customers using their cloud backup service had firewall configuration files exposed in a breach, expanding from their initial estimate of 5% to 100% of cloud backup users. That's a big difference… The exposed backup files contain AES-256-encrypted credentials and configuration data, which could include MFA seeds for TOTP authentication, potentially explaining recent Akira ransomware attacks that bypassed MFA. SonicWall requires affected customers to reset all credentials, including local user passwords, TOTP codes, VPN shared secrets, API keys, and authentication tokens across their entire infrastructure. This incident highlights a fundamental security risk of cloud-based configuration backups where sensitive credentials are stored centrally, making them attractive targets for attackers. The breach demonstrates why WebAuthn/passkeys offer superior security architecture since they don’t rely on shared secrets that can be stolen from backups or servers. Interested in checking out their detailed remediation guidance? Find that here.  02:36 Justin – “You know, providing your own encryption keys is also good; not allowing your SaaS vendor to have the encryption key is a positive thing to do. There’s all kinds of ways to protect your data in the cloud when you’re leveraging a SaaS service.” 04:43 Take this rob and shove it! Salesforce issues stern retort to ransomware extort

Welcome to another episode of MOJO: The Meaning of Life and Business! In today's conversation, host Jennifer Glass dives into the fast-evolving world of marketing with special guest Jeff Greenfield, an entrepreneur, advisor, and disruptor with over three decades of experience in strategy, growth, and marketing leadership. As the co-founder and CEO of Provalytics, Jeff is at the forefront of AI-driven, cookie-less attribution and measurement solutions. Together, Jennifer and Jeff unpack the challenges marketers and small business owners face as privacy changes, like Apple's iOS updates, disrupt traditional tracking and analytics.Tune in to learn why it's so difficult to know which half of your marketing budget is truly working, how the fundamentals of measuring marketing success haven't changed as much as you think, and what practical steps you can take—no matter your business size—to make smarter decisions about where to invest your marketing dollars. Whether you're just starting out or looking to get more from your existing campaigns, this episode is packed with real-world advice on tracking impressions, understanding the pitfalls of relying solely on clicks, and building marketing strategies that stand the test of time. Get ready to take notes and gain fresh insights into the ever-changing world of business marketing!About my guest: Jeff Greenfield is an entrepreneur, advisor, and disrupter with three decades of strategy, growth and marketing leadership. Jeff is currently building the next generation of AI-Driven Attribution as the co-founder and CEO of Provalytics which is a 'cookie-less' attribution & measurement solution which enables marketers to prove the impact from upper funnel channels like CTV and grow their budgets.Connect with Jeff on Facebook, LinkedIn, and on the web at https://provalytics.comKeywords: marketing attribution, cookie-less measurement, third-party cookies, data privacy, Google Analytics, marketing fundamentals, digital advertising, media impressions, ad tracking, conversion tracking, marketing data analysis, marketing ROI, upper funnel channels, CTV advertising, small business marketing, AI-driven attribution, offline marketing, marketing budget, marketing metrics, cost per click, cost per lead, cost per sale, Facebook advertising, Instagram advertising, Meta ads, Google ads, impression tracking, customer journey, marketing measurement tools, advertising effectiveness, marketing strategy

In this episode of the Watchung Booksellers Podcast, food writer Marissa Rothkopf Bates and bookseller Nicole Ban talk about the joy of cooking and cookbook reading. Marissa Rothkopf Bates is the creator and host of The Secret Life of Cookies podcast. A professionally trained chef and journalist, she writes for The New York Times, Newsweek, Food52, and Publishers Weekly. Her first cookbook The Secret Life of Chocolate Chip Cookies was released in September. Nicole Ban is a lifelong New Jersey resident who began her bookstore career at B. Dalton. After a longstanding tenure at Montclair Book Center, Nicole made the leap to Watchung Booksellers and quickly established herself as the store's resident problem solver and tech troubleshooter, as well as cookbook and mystery buyer. Nicole is also a graduate of the French Culinary Institute.The French Culinary Institute became International Culinary Center which merged with the Institute of Culinary EducationMarissa's NJ Monthly Review Marissa NYT Restaurant Review Example Marissa's List of Best Pizza in NJRazza Jersey CityMarissa's Review of RazzaBurgoo Recipe Taylor Swift Chai Cookie RecipeRasp GuideKathy Griffin's episode of Marissa's podcastJ. Kenji López- Alt's Mac and Cheese RecipeBooks:A full list of the books and authors mentioned in this episode is available here. Register for Upcoming Events.The Watchung Booksellers Podcast is produced by Kathryn Counsell and Marni Jessup and is recorded at Watchung Booksellers in Montclair, NJ. The show is edited by Kathryn Counsell. Original music is composed and performed by Violet Mujica. Art & design and social media by Evelyn Moulton. Research and show notes by Caroline Shurtleff. Thanks to all the staff at Watchung Booksellers and The Kids' Room! If you liked our episode please like, follow, and share! Stay in touch!Email: wbpodcast@watchungbooksellers.comSocial: @watchungbooksellersSign up for our newsletter to get the latest on our shows, events, and book recommendations!

Send us a textBreaking Down the Butterfinger Cookie!

Hour 1- Neil is getting into all things spooky snacks for this Technique of the Week. We are covering roasting pumpkin seeds and fossil cookies. PLUS we are talking to Tyler Middendorf of Night of the Jack about what you and your family can expect this Halloween season. It's all on KFIAM-640!

Security releases

This week the lads talk prostate exams, we recap Chris M.'s bachelor party, and Chris S. attends a wedding.Whole 9 Hotline: 978-315-0332Twitter/Instagram/TikTok: @TW9YpodPesto's Instagram: ayo_its_pestoJenna's Cookie Instagram: jsprinks_Cookies

Every window you open on the web may also be a window into your life tracking your behavior, emotions, thoughts, even choices. Every search, every map query, every site page, every trivia, every Gmail login feeds into the same machine. Chrome isn't just a browser, it's a portal to surveillance. We trace how Google is used to collect your data and feed it into AI models learning from us in real-time. Is there a way to get privacy back? The answer to that is shared at the end.

 A college semester abroad in Sydney changed Eli's life. Enthralled with the country's creative fusion dishes, he decided to combine two of his favorite baked goods: cookies and muffin tops. The result is one of Omaha's best cookies, and one he developed while not only going to college, but also was a student athlete. Safe to say, Eli's story is fascinating. You have to learn about this guy and his cookies!

The new Rumps & Bumps jersey just dropped! Check out afterpartyinc.com. Its the return of our boy Champagne Eli! As he comes on after a two year hiatus. We talk about the last time he came on the podcast and he ended up where no one wants to be, find out how the ladies have been treating him plus Mark chimes in and Mark gives us the scoop on why he's still single. Follow us on social media @AaronScenesAfterParty

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SPONSORS: 1) MOOD: Discover your perfect mood and get 20% off your first order at http://mood.com and use code JULAN at check out! 2) RIDGE: Upgrade your wallet today! Get 10% Off @Ridge with code JULIAN at https://www.Ridge.com/julian #ridgepod PATREON: https://www.patreon.com/JulianDorey (***TIMESTAMPS in description below) ~ Mike Yeagley is a data strategist, defense contractor, and one of the early architects of ADINT — Advertising Intelligence. He's known for showing U.S. intelligence how ad-tech location data, the same data used for marketing and mobile tracking, could expose troop movements, covert facilities, and even Vladimir Putin's entourage. Yeagley's work bridges big data, national security, and digital surveillance, redefining how modern governments harvest information in the name of protection — and control. FOLLOW JULIAN DOREY INSTAGRAM (Podcast): https://www.instagram.com/juliandoreypodcast/ INSTAGRAM (Personal): https://www.instagram.com/julianddorey/ X: https://twitter.com/julianddorey JULIAN YT CHANNELS - SUBSCRIBE to Julian Dorey Clips YT: https://www.youtube.com/@juliandoreyclips - SUBSCRIBE to Julian Dorey Daily YT: https://www.youtube.com/@JulianDoreyDaily - SUBSCRIBE to Best of JDP: https://www.youtube.com/@bestofJDP ****TIMESTAMPS**** 00:00 - Intro 00:55 – Phone Data, Cookies, Ad ID, Tim Cook, Tommy G, Julian 10:58 – Public Info, Gov Use, Who is Mike?, Data Analysis, Yemen, Syria 21:41 – Delta Force Covert Op Exposed 30:35 – $600K Data, Privacy, Gov Defense, Beijing App 40:49 – Tactical Data, OpSec, Privacy Norm, Switzerland 50:45 – UnPlugged, Industry Shift, UTS 59:59 – Putin Bodyguards, Alexa, Amazon Ads, Data = Oil 01:07:42 – Human Behavior, Balance, Compliance 01:19:04 – Data for Good, Digital vs Physical, Prove It 01:25:29 – Roenick, Airports, Passports, Khashoggi, Israelis Arabs 01:33:37 – Israeli Intel, Pegasus, China Data Power 01:51:43 – China Apps, Social Media, Isolation, Chaos 01:59:03 – Tariffs, Fentanyl, Bureaucrats, Evil Path 02:08:01 – TikTok, Morality, COVID, Humanity 02:18:09 – Whistleblower, Gov Contract, 2017 Vegas Shooter 02:26:56 – Vegas Shooter Paddock, HVTs, Buried Story 02:39:26 – Gov Shift, Putin, Metadata, Identity 02:52:46 – China, UFWD, Article 7, Balance 03:10:49 – Poindexter, DARPA, Family 03:17:03 – Mike's Work CREDITS: - Host, Editor & Producer: Julian Dorey - COO, Producer & Editor: Alessi Allaman - https://www.youtube.com/@UCyLKzv5fKxGmVQg3cMJJzyQ - In-Studio Producer: Joey Deef - https://www.instagram.com/joeydeef/ Julian Dorey Podcast Episode 343 - Mike Yeagley Music by Artlist.io Learn more about your ad choices. Visit podcastchoices.com/adchoices