Podcasts about Dessert

At long last, Strawberry Pretzel Jello Salad is finally The Big Thing! And why not? It's got it all - sweet, salty, creamy, crunchy, and it's  delicious!

Pour notre 3ème histoire, j'ai décidé de vous raconter l'origine d'un dessert qui n'est pas loin d'être mon préféré. Assez simple mais tellement bon… aujourd'hui on va parler du tiramisu. Alors forcément, sans surprise, direction l'Italie ! Avant de commencer, savez-vous ce que “Tiramisu” ou plutôt “tirami sù” signifie en italien ? Littéralement “Tire-moi vers le haut” dans le sens “Remonte-moi le moral” ! Franchement, c'est la meilleure définition que l'on puisse lui donner. À tel point qu'en Italie, il était parfois vu comme aphrodisiaque. Il paraîtrait même que les prostituées de Venise en commandaient pour leurs clients. Passons à la pratique. Le tiramisu se compose de : mascarpone, café et biscuits à la cuillère. Si en apparence la recette est simple je trouve qu'il reste très (trop ?) compliqué de trouver un vrai bon tiramisu ! Je ne sais pas vous, mais personnellement je suis très souvent déçue lorsque j'en choisi un au restaurant. Pourquoi ? La crème manque souvent de mascarpone à mon goût ou elle ne se tient pas assez. Les biscuits sont trop imbibés. Ou alors on ne sent pas assez le café… Bref, il n'est jamais exactement comme je les aime. Et si l'on peut le décliner au spéculoos, fruits rouges, chocolat, ou tout ce que vous voulez, le meilleur reste encore le classique, l'original ! Vous ne trouvez pas ? Et si vous souhaitez tester la recette classique du Tiramisu de Trévise, je vous conseille la vidéo de la chaîne Youtube “Pasta Grannies”. Vous l'aimez comment vous votre tiramisu ? En tous cas, ça m'a bien donné envie d'en refaire un ce week-end ! À vos fourneaux !

Jesse Williams details his new villainous role in “Secret Headquarters,” the Paramount+ superhero film. CEO and Founder of DŌ Kristen Tomlan shares two treat recipes: s'mores pizza and watermelon pizza.

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Ganz frisch zum Start vom neuen Predator-Film sprechen Basti und Christian über den neuen Disney+ Film PREY!

Hope you enjoy the show ! #podcast #inspiring #kulinerindonesia DON'T FORGET TO LIKE AND SUBSCRIBE ! Will Goldfarb : https://www.instagram.com/willtgoldfarb/ Room 4 Dessert : https://www.instagram.com/r4d_room4dessert/ Ray Janson Radio is available on: Spotify: https://spoti.fi/2lEDF01 Apple Podcast: https://apple.co/2nhtizq Google Podcast: https://bit.ly/2laege8i Anchor App: https://anchor.fm/ray-janson-radio Let's talk some more: https://www.instagram.com/rayjanson/

The boat trip into Kenai Fjords National Park was the most beautiful and exciting part of Laura's Alaska adventure. The first part of the morning wasn't even spent with birds, but rather, a splendid mammal.

Herzlich Willkommen bei BISSFEST - Der Kochcast! Bock, auf richtig geile Küche? Dann ab dafür! In dieser Woche kochen Nina-Carissima Schönrock und Kevin Kecskes mit euch: Maispoularde mit wildem Brokkoli und Zitronen Beurre Blanc. Wirkt wie ein simples Dessert, ist aber absolut raffiniert. Dazu sprechen wir darüber, warum einige Lebensmittel aktuell nicht mehr zuverlässig im Handel verfügbar sind und wie es kommt, dass sich die Preise mancher Sachen beinahe verdoppelt haben. Da hat Kevin nämlich einen Einblick hinter die Kulissen. Lenkt uns aber nicht von der sensationellen Sauce in dieser Folge ab, die definitiv ein großes Highlight des Essens ist! Ihr wollt mitkochen? Dann besorgt euch bitte folgende Zutaten: 4 Stück Maispoularden 1 Zitrone Thymian 200ml Weißwein 200g Butter Pflanzenöl 300g wilder Brokkoli Butter Salz Pfeffer etwas Zucker +++++ Du möchtest das Rezept zu dieser Folge haben? Dann schau auf unserem Blog zum Podcast vorbei. Dort findest du alle wichtigen Infos zum Podcast selbst, zu den jeweiligen Folgen und natürlich alle Rezepte: https://bissfest-kochcast.de Alle Infos zu dieser Folge findest du wie immer in unserem Instagram-Kanal: https://instagram.com/biss.fest +++++ Du hast dich ein bisschen in Nina und Kevin verliebt? Dann kannst du den beiden natürlich auch direkt bei Instagram folgen! #bissfest #kochcast Moderatorin Nina-Carissima Schönrock bei Instagram: https://instagram.com/ninacarissimaschoenrock Chefkoch Kevin Kecskes bei Instagram: https://instagram.com/k_kks_ Dir gefällt, was du hörst und schmeckst? Dann abonniere gern diesen Podcast und gib uns eine 5-Sterne-Bewertung! --- Send in a voice message: https://anchor.fm/bissfest-kochcast/message

Strap yourself in to listen to your old friends crisp, crunch and peanut talk about what Daniel (once) claimed to be his favorite candy bar: the good old Butterfinger. We'll go over its history of outlandish advertising gimmicks and all the controversial recipe changes over the years. Grab one and eat along with us!

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Natürlich schmecken reife Nektarinen auch einfach so als Obst gegessen schon lecker, aber mit etwas Zucker und cremiger Mascarpone lassen sie sich mit dem Rezept von WDR 2 Koch Helmut Gote in ein tolles Dessert verwandeln. Von MS-Admin.

This episode is brought to you by Yotpo.   Dalci isn't a diet dessert, or dessert alternative, says Founder and CEO Najwa Khan. Dalci is trying to educate consumers about ingredients and provide a "better for you" option.   "One core ethos is that we don't want to fit into a diet, she says. We're not a diet brand. We're not trying to help people have restrictive eating. We're trying to do the opposite: educate consumers about ingredients, why we choose the eight ingredients we currently do, and why we're not trying to do a low calorie, high protein keto brownie."   Najwa has her hands deep in the business, pitching in to handle baking duties and customer service - even after hours and on the weekends.   "I love what we do, and I love that people love our brownies," she says. "So, yes, I'm irrationally at the kitchen every day. I was even there on Saturday. I'm not going to lie - baking, producing, tasting. I've been doing that to get this company to the next stage."   Najwa says the brand's inspiration came from "personal annoyance." She was constantly complaining about packaged foods while at the same time going through a series of health challenges. Friends recommended she try eating holistically. Additional research led her to conclude that food she thought was healthy was anything but healthy. She began preparing clean meals for herself but was miserable because she couldn't find a clean dessert. After learning to make her brownies, she was on the road to creating Dalci.   In Part 1, Najwa talks about:   - Gratitude to three former colleagues who helped her get experience working in a tech company. - An overview of the brand. - Her hands-on approach to running the business. - How health issues led her to discover clean eating. - The lack of clean desserts.   Join Ramon Vela and Najwa Khan as they break down the inside story on The Story of a Brand.   For more on Dalci, visit: https://www.dalci.com/    Subscribe and Listen to the podcast on all major apps. Simply search for “The Story of a Brand,” or click here to listen on your favorite podcast player: Listen now.   *   This episode is brought to you by Yotpo.   Rising acquisition costs and the return to in-store shopping have eCommerce marketers double-clicking on their retention strategy.   Now more than ever, brands need to focus on lifetime value. Yotpo is proud to announce Yotpo Subscriptions on Shopify, making retention easy and affordable for growing brands.   Take 8 minutes or less to add a recurring revenue channel to your business.   Download Yotpo Subscriptions from the Shopify App Store today https://apps.shopify.com/yotpo-subscription 

Wir genießen den Sommer in vollen Zügen – und dazu gehört auch, dass man so oft es geht draußen ist und isst, sei es auf dem Balkon oder im eigenen Garten. Und klar, dann wird auch gerne mal der Grill angeworfen und gemeinsam mit Familie und Freunden ein kleines Sommer-Gelage veranstaltet. Doch muss es immer das traditionelle Grillen mit viel Fleisch und Würstchen sein? Denn das, was uns beim Grillen so besonders gut schmeckt, sind ja die leckeren Grill- und Röstaromen, die bei der Zubereitung auf dem heißen Rost entstehen – und die entstehen eben auch, wenn man zum Beispiel herzhaft marinierten Tofu oder Halloumi, eingelegtes Gemüse oder auch süßes Obst zum Dessert grillt. Wir möchten in dieser Ausgabe mal zu einem echten Veggie-Grillen einladen inkl. toller Salate mit wunderbaren Dressings, köstlichen Dips und fruchtigen Desserts! Denn wer immer noch denkt, dass „vegan“ gleichzusetzen ist mit „langweilig“ oder „fade“, der hat wohl noch nicht die köstlichen Veggie-Ideen von Stina Spiegelberg ausprobiert, die bekannte Foodbloggerin und Kochbuchautorin, die mit dem Reformhaus® seit einiger Zeit zusammenarbeitet und auch exklusive Rezepte für Reformhaus® entwickelt.

Cette semaine, let's fly to America! Objectif : découvrir l'histoire de la tarte au citron meringuée ! C'est en 1806 que la tarte au citron meringuée est née ! C'est Elizabeth Goodwell, une pâtissière de Philadelphie, qui l'a réalisée telle que nous la connaissons aujourd'hui (ou presque) ! Décliné à tous les types d'agrumes et de meringue, passée au chalumeau ou laissée blanche et croustillante, la tarte au citron meringuée a évolué et continue encore, de s'adapter aux modes de chaque époque. Selon les pâtissier·ère·s (et leur préférence gustative), son goût acidulé est plus ou moins prononcé. Mais ce qu'il faut retenir, c'est qu'il y en a pour tous les goûts — même pour les moins amateur·rice·s de citron d'entre-vous ! D'ailleurs, voici quelques déclinaisons délicieuses de ce dessert phare : En changer l'agrume évidemment. Utiliser du citron vert est parfait pour plaire aux moins fan d'acidulé autour de la table. Changer d'agrume aussi pour la pimper un petit peu ! Du citron rose pour décorer peut faire son petit effet ! Toujours pour l'adoucir, ajouter une crème d'amande dans votre fond de tarte. Au contraire, pour encore plus de goût, on peut ajouter une gelée acidulée ! Pourquoi pas un coeur coulant citronné caché au milieu de votre meringue ? Ou encore insérer un peu de praliné pour la rendre plus gourmande. Mais est-ce encore vraiment une tarte au citron meringuée ? Telle est la question. Sur cette philosophie finale je vous laisse à vos réflexions. Vous la préférez comment vous, votre tarte au citron meringuée ? À vos fourneaux !

Herzlich Willkommen bei BISSFEST - Der Kochcast! Bock, auf richtig geile Küche? Dann ab dafür! In dieser Woche kochen Nina-Carissima Schönrock und Kevin Kecskes mit euch: Bretonischen Mürbteig mit marinierten Erdbeeren und Mascarpone. Wirkt wie ein simples Dessert, ist aber absolut raffiniert. Dazu eine Nina und ein Kevin in Höchstform. Klingt verlockend? Na dann, einschalten bitte! Und los geht die wilde Fahrt. Was du dafür brauchst: Dich selbst, Humor, ein nettes Kaltgetränk und diese Zutaten: 80g Eigelb 160g Zucker 160g Butter 225g Mehl 8g Backpulver 2g Salz 1 Schale Erdbeeren Puderzucker Amaretto 200g Mascarpone Saft und Zeste von einer halben Zitrone 1EL Zucker Frische Minze +++++ Du möchtest das Rezept zu dieser Folge haben? Dann schau auf unserem Blog zum Podcast vorbei. Dort findest du alle wichtigen Infos zum Podcast selbst, zu den jeweiligen Folgen und natürlich alle Rezepte: https://bissfest-kochcast.de Alle Infos zu dieser Folge findest du wie immer in unserem Instagram-Kanal: https://instagram.com/biss.fest +++++ Du hast dich ein bisschen in Nina und Kevin verliebt? Dann kannst du den beiden natürlich auch direkt bei Instagram folgen! #bissfest #kochcast Moderatorin Nina-Carissima Schönrock bei Instagram: https://instagram.com/ninacarissimaschoenrock Chefkoch Kevin Kecskes bei Instagram: https://instagram.com/k_kks_ Dir gefällt, was du hörst und schmeckst? Dann abonniere gern diesen Podcast und gib uns eine 5-Sterne-Bewertung! --- Send in a voice message: https://anchor.fm/bissfest-kochcast/message

Adventuring Through the Dessert. Or Desert? Guess what, it's another tactics game! See the video version of this episode here! Social Media: See everything TroytlePower related by visiting this page! Follow the show on Twitter at @TPPTPPTPwTP or follow Troytle directly at @TroytlePower! Support the show, hear episodes early, get bonus content, and even request specific episodes by checking out the Patreon Page! Check out The Power Play-Throughs Podcast on Youtube for video versions of some episodes! We Can Make This Work Probably Network: Follow the We Can Make This Work Probably Network to keep up with this show and discover our many other podcasts! The place for those with questionable taste! Join the Probably Work Discord! ProbablyWork.com Twitter, Facebook, Instagram: @ProbablyWork Email: ProbablyWorkPod@gmail.com Geek to Geek Media Follow Geek to Geek Media to join our community in geeking out about the things we love. Join our Slack or Discord! GeekToGeekMedia.com Twitter, Instagram: @GeekToGeekMedia

My buddy, The Fit Baker, Crosby Tailor aka The Erewhon Don is in The Zaddy Zone this week. We talk about his journey, battle with gut issues and how that led him toward getting innovative in the kitchen. He's also quite the supplement junky, but we really hone in on how to get an extra boost in the bedroom, for men and women. So...if you want to eat "bad", be bad, still look good and feel good, then you'd better listen in. Crosby is a represented fashion model and graduated college football athlete turned health coach, avid nutrition researcher, biohacker, and sugar-free dessert chef.  Check out The Fit Baker. Our sponsor, Athletic Greens, is going to give you a FREE 1 year supply of immune-supporting Vitamin D AND 5 FREE travel packs with your first purchase. All you have to do is visit athleticgreens.com/zaddy.You can find him:@crosbytailorThe Fit BakerSubscribe or keep tuning in at:@thelukecookTik-tokthelukecook.comYoutubeNewsletter

Here's your 3 must hear clips of the day!  

Vote for his Notorious Havarti Pig! @castellousa #hypethehavarti https://www.castellocheese.com/en-us/hype-the-havarti/voting/ --- Support this podcast: https://anchor.fm/gladiatorseminars/support

Our Captain and Number One report live from an away mission at San Diego Comicon. And we watch an Enterprise episode where Archer and T'Pol play cops and have to go apprehend a suspect for the Vulcans. Back on the ship, Trip gets to play captain and make all the hard decisions. -Brought to you by Section 31- 00:00 Episode 133 00:30 Impersonating the Captain 01:30 I am the Captain now. 01:55 Pipin' it 02:20 NO KIDS 02:50 Section 31 always knows 03:15 Thank You Patreons! 03:40 Schrodinger's Listeners 04:24 Secret Away Mission...At #SDCC 04:40 Twitter Account close to 4K 05:30 Shatner said what?! 06:55 Hardest Fans to Please https://nypost.com/2022/07/20/star-trek-actor-simon-pegg-slams-star-wars-fans-as-toxic/ 07:30 New Comic Book Series with Sisko https://trekmovie.com/2022/07/21/benjamin-sisko-to-return-in-new-ongoing-star-trek-multiverse-comic-adventure-from-idw/ 08:15 Rolling in the Grave https://www.ign.com/articles/william-shatner-goes-off-on-star-trek-gene-roddenberry-would-be-turning-in-his-grave 11:15 Ortegas is realistic! https://trekmovie.com/2022/07/20/melissa-navia-on-not-labeling-ortegas-and-getting-an-episode-in-star-trek-strange-new-worlds-season-2/ 13:40 Strange New Worlds Season 2 wrapped 15:00 Star Trek: Enterprise S2E7 - "The Seventh" 15:09 Teaser - "Waste of a Good Romance Novel" 15:15 Menos - The Freshmaker? 15:50 Trashy Vulcan Romance Novel 17:41 "Edging" 17:58 If it went above your head... https://www.healthline.com/health/healthy-sex/edging-orgasm-control 18:00 Act I - "Jelly Much?" 18:40 Archer-T'Pol Relationship Improves, Eventually 19:40 Secret Vulcan Stuff 20:10 Banging His Ball 21:11 Referencing TNG S6E19 - "Lessons" 21:50 T'Pol Blocks the Screen 22:44 It's a Secret 24:00 I need someone I can Trust 25:02 Act II - "Hurry Up and Wait" 26:10 Trip's in Charge! Awesome! 26:30 Trip's Diarrhea Dilemma 27:00 I'll Get Back To You 27:45 Dessert? Chocolate Pudding! 28:14 Get Your Lies Right 29:30 Acid Feet 30:50 Acidic Landing Platform 31:34 No band at the bar? 32:15 Have we mentioned the Patreon? https://patreon.com/starfleetunderground 32:20 Bar Hi-Jinks 33:00 Don't feet where I eat! 33:30 Presumed Guilty 34:53 Act III - "Cosplaying As Your Boss" 36:00 Vulcan Scoreboard 36:30 Nab The Suspect Noobs 38:00 T'Pol: Cold-Hearted Killer 39:00 Is this Star Trek? 39:20 Why not Reed? 41:20 Emotional Vulcan 43:00 Act IV - "The Three Stooges, and Travis" 43:18 Behind the Hologram Door 45:00 Cut Her Some Slack, Archer 45:30 Thank God for The Orville! 46:00 Copy Pasted Cop Drama 46:45 Sometimes you get some Stinkers 47:00 Dude was actually guilty 48:15 Why Didn't He Just Shoot? 48:50 This Episode Was Badly Written! Thanks for listening! Get some SWAG - https://starfleet-underground.creator-spring.com Patreon: https://patreon.com/starfleetunderground Email: thecollective@starfleetunderground.com Website: https://starfleetunderground.com Twitter: https://twitter.com/StarfleetUnderG Instagram: https://instagram.com/starfleetunderground Facebook: https://facebook.com/starfleetunderground YouTube: https://www.youtube.com/Qtsy16 #StarTrek #Enterprise Explicit

SHOW #1052 Holy Scriptures On Dessert, The Stupidity Of The Poor, And So Much More Holiness! --- Support this podcast: https://anchor.fm/bigjujumedia/support

In this supper club episode of Syntax, Wes and Scott talk with Adam Cowley about how Neo4j Database can help when working with data for your next app. Gatsby - Sponsor Today's episode was sponsored by Gatsby, the fastest frontend for the headless web. Gatsby is the framework of choice for content-rich sites backed by a headless CMS as its GraphQL data layer makes it straightforward to source website content from anywhere. Gatsby's opinionated, React-based framework makes the hardest parts of building a performant website simpler. Visit gatsby.dev/syntax to get your first Gatsby site up in minutes and experience the speed. ⚡️ Lightstep Incident Response - Sponsor Streamline on-call, collaboration, incident management, and automation with a free 30-day trial of Lightstep Incident Response, built on ServiceNow. Usage-based pricing on active services promotes collaboration across your entire team to build a culture of service ownership. Listeners of Syntax will also receive a free Lightstep Incident Response T-shirt after firing an alert or incident. Pay for the services you use, not the number of people on your team with Lightstep Incident Response, built on ServiceNow. Streamline on-call, collaboration, incident management, and automation with a free 30-day trial. Fire an alert or incident today and receive a free Lightstep Incident Response t-shirt. Show Notes 00:15 Welcome 01:24 Guest introduction 03:15 Browser innovation and testing 05:01 What is a graph database? Neo4j Cypher Sanity Groq 08:11 Is there a specific type of data that works best in a graph database? 11:57 Sponsor: Lightstep Incident Response 13:14 What's AuraDB vs Neo4js? 15:01 Whiteboard friendly data model 19:52 How are GraphQL and graph related? 23:08 Can you sync with MongoDB? 24:41 How do you pull data into a div on the web? 29:19 Why are you used for data science a lot? 30:43 Sponsor: Gatsby 31:51 Is visualization an important part of Neo4js? Neo4j Bloom 36:01 Do you have to think about indexing with graph databases? 39:43 Are there uses Neo4j isn't as good for? 40:22 Do you have to cache queries? 41:26 Dessert questions Intellijet Idea Cobalt 2 Theme 50:36 Shameless Plug Neo4j Desktop Neo4j Cloud 54:45 ××× SIIIIICK ××× PIIIICKS ××× ××× SIIIIICK ××× PIIIICKS ××× Hue Lights Tweet us your tasty treats Scott's Instagram LevelUpTutorials Instagram Wes' Instagram Wes' Twitter Wes' Facebook Scott's Twitter Make sure to include @SyntaxFM in your tweets

Debra Wong of Dessert by Deb has owned two different businesses with a subscription box as part of her business model. In this episode, she shares all her subscription box knowledge from sourcing product to packing and shipping and everything in between.!This is a great episode for creatives whoare thinking about launching a subscription box businessare thinking about adding a subscription box to their current businessare considering running a special edition box to their holiday offeringsare wondering if this would be a good way to showcase their own productsFor a summary of this episode and all the links mentioned please visit the original show notes:Episode 58: So You Want to Start A Subscription Box Service.To learn more about Deb's creative journey and her other business ventures, check out Episode 57 of the podcast. You can find Melissa at finelimedesigns.com or on Instagram @mhchipmunk.You can find Deb at dessertbydeb.com  or on Instagram @dessertbydeb.You can connect with the podcast  on:Instagram at @andshelookedup Facebook YouTube For a list of all available episodes, please visit:And She Looked Up Creative Hour PodcastAnd She Looked Up was born from belief that creating for a living takes a special kind of person: one part artist and one part businessperson. Each week The And She Looked Up Podcast sits down with inspiring Canadian women who create for a living. We talk about their creative journeys and their best business tips, as well as the creative and business mindset issues all creative entrepreneurs struggle with. This podcast is for Canadian artists, makers and creators who want to find a way to make a living doing what they love. Your host, Melissa Hartfiel (@mhchipmunk), left a 20 year career in corporate retail and has been happily self-employed as a working creative for 12 years. She's a graphic designer, an illustrator and a multi-six figure a year entrepreneur in the digital content space. She resides just outside of Vancouver, BC.

This week's episode answers the question, "What do I do if I already sent them TOO much energy?" Whether we are newly dating, in a long term relationship, or even a situationship, we may find ourselves sending too much energy, repelling our partner. This lands us the role of the chaser, and them, the runner. If this has happened to you, IT'S OKAY. This dynamic is NOT set in stone. We can always start again. In today's episode we will explore how to flip this dynamic by using the Dessert Principle to tune up our energy and become our most magnetic selves. If you find yourself consistently chasing partners, it isn't because you are unlovable, it's because you are misplacing your energy. After this episode, no matter what your dynamic may currently be, you can take your power back and flip the script.

Tavel Bristol-Joseph is the Pastry Chef and Partner at Emmer & Rye, Hestia, Kalimotxo, Henbit, TLV and Canje in Austin, Texas. He began his culinary journey as a young boy, spending every Saturday afternoon baking cookies, cakes, and pies with his aunt. After moving to the United States from Guyana when he was 17 years old, Bristol-Joseph attended the New York Restaurant School. He then worked in a variety of restaurants in New York before moving to Tucson in 2006, where he joined Fox Restaurant Concepts. He worked within the restaurant group for two years before going to Zona 78 where he met and began working with Chef Kevin Fink. Fink and Bristol-Joseph decided to move to Austin to open Emmer & Rye in November 2015. Emmer & Rye has been included in Bon Appétit's “America's Best New Restaurants 2016” list, as well as named Austin American-Statesman's“2018 Best Restaurant in Austin.” In 2020, Bristol-Joseph opened Hestia with Fink which has been named “#1 Best New Restaurant in America” by Robb Report. Bristol-Joseph also received the StarChefs Rising Star Award in 2017 and was named one of FOOD & WINE Magazine's “Best New Chefs of 2020.” Bristol-Joseph is a proud father to teenaged twins and currently resides in Austin with his wife Brittany and his dog Gus Gus. In this episode we discuss: Growing up in Guyana How Tavel got hooked on baking when he was young Moving to New York and enrolling in the New York Restaurant School Tavel's work experience and meeting his future business partner Opening Emmer & Rye in 2015, and the challenges that came along with it Building the business, opening five more restaurants What makes Tavel's Basque Cheesecake so good! How he motivates his team Being named one of Food & Wine Magazine's ‘Best New Chefs of 2020' And much more! Episode Sponsored by ASR Group Experts trust Domino and C&H Sugar brands because each powerful grain of their cane sugar delivers an impact. Proving that baking is all about what you put into it. Visit thebakingexperts.com for more insights.

Welcome back to our show! Schmidt lost control of his relationship with Cece, so he lashes out when Jess makes changes to the loft. We talk about how filthy TV apartments get in a single day and the slap fight that changed Lamorne forever. This week wek's True American is called Betty Crocker's Kid's Dessert. We'll each describe the greatest kid snack, and you guys can vote for the best version right now on Instagram.  See omnystudio.com/listener for privacy information.

Dr E is back and this time we talk about our favorite desserts. We have a poll up this morning on our Twitter account please fill free to vote! Have Faith Let it Begin.... any prayer request email: angel@havefaithletitbegin.comWebsite: https://havefaithletitbegin.com/Youtube: https://www.youtube.com/channel/UC7QziAoxWccLMOezEFS8XlgTwitter: https://twitter.com/HaveFaithlibFacebook: https://www.facebook.com/HFLIB1978Mailing address P.O.Box 147 Walden NY 12586Special Thanks to all those who support Have Faith Let it BeginSpecial Thanks to Music Radio Creative: Voice Andrew Special Thanks to https://musicradiocreative.com/ for voice over Special thanks to Rod Freeman - https://www.SmallBizUp.comCheck out a Podcast that I am happy to Produce/Co-Host with Dr. Tom EanelliTHE CROC Podcast Sunday's at 9am!

It's time to say a bittersweet goodbye to Sweet Heat with our season finale potluck! There are triumphs, and tears, as we make chocolate cake, vegan “carnitas” tacos, and fried tomato sandwiches. Today's Menu: Sweet Heat with Rick Martinez Rick's One-Bowl Chocolate Birthday Cake (Recipe: Rick's Birthday Cake) You Won't Believe They're Vegan Carnitas Tacos (Recipe: Vegan Carnitas Tacos With Guajillo Jam) Fried Tomato Sandwich with Lemon-Basil Sour Cream (Recipe: Fried Tomato Sandwich With Lemon-Basil Sour Cream & Chile Oil) Back Burner: Kenji López-Alt and “The Four Horsemen of Being a Shitty Cook” What's for Dessert by Claire Saffitz Giuseppe's Italian Bakes by Giuseppe Dell'anno _ Find Pod Appétit: Website: podappetitpodcast.com Twitter: @pod_appetit Instagram: @pod_appetit Facebook: podappetitpodcast Email: podappetitpodcast@gmail.com Merch: podappetit.threadless.com _ Logo by: Janelle Wilke Instagram: @janelle.wilke _ Shout-outs: Alison Pitt: alisonpitt.com/hello In Cucina con Patty: blog.giallozafferano.it/incucinaconpatty Chef Lenny the Lizard: instagram.com/whosagoodlizard Megan Springer Chapa: travelradiopodcast.com Michael Guggino: linktr.ee/michaelguggino _ Promoted Podcast: Ignorance Was Bliss Podcast: iwbpodcast.com

Welcome one and all to a pleasant trip to the past, or more accurately an unused section of our super fun chat with Lady Bone and T Bone. The best part of this whole thing is that we never did watch The Last Duel together, and even as this is being written, Nicki nor Merv have seen it… Maybe next time, but most importantly, don't match, lest you look like luggage.Available on Amazon Podcasts, Apple Podcasts, iHeart Radio, Google Podcasts, Spreaker, Castbox, Deezer, Podcast Addict, and Podchaser.Spicy Beets: https://soundcloud.com/jesse-senpaiPaper Lab Studios: Paperlabstudios.comFollow us on Instagram: @zippertan @paperlabstudiosFollow us on Twitter: @zippertan @paperlabSupport us on Patreon: https://www.patreon.com/paperlabstudios

Today we're talking about creating awesome dessert tables.    We think a dessert table is the center of the party.  It's where all the yummy treats are and often the best place to take photos because it's themed and decorated.    Also, if you want to do a more simple party but still have it be themed, you could just do an awesome dessert table and focus more on the details and that's all you need.    We're talking about dessert tables for birthday parties, holiday parties, adult parties, kids parties… all of it.    Lots of ideas of how to set it up ahead of time so it looks just the way you want and makes the party feel extra special.  And makes for the perfect photo backdrop too.   Planning dessert tables is so much fun and really sets the tone for your party and makes it memorable.  Today we're talking about creating awesome dessert tables- for any occasion and on any budget. Lindsay talks about…    -Start with your backdrop!!  This is the best part! Make sure it's not wrinkled or see through    -Figure out your table - can get creative with it - doesn't have to be a table with linens. Can be pillars or smaller tables - if it's a kids birthday party - make sure it's not too high or have a plan for the bday boy or girl to get behind it to blow out the candles.    -Use carts- especially for holidays!!    -Set this up!  Ahead of time - even if your event isn't at your house   -Add in cake stands or cupcake stands - pull from what you have then buy and order what you need    -Get creative with this!  You can use crates or paint things, use things you have etc.  It doesn't have to be for cakes or cupcakes.    -Tiered items work well for some height.    -Add candy containers for height (make sure you have clear scoopers)   -Position it so people see it when they walk in - so it's good for the FEEL of the party and also for the photos.    -Take photos before people start eating it!! -Order bulk of inexpensive stuff and add cake toppers    -Order custom from ETSY ahead of time or do your own with little chalkboard signs or otherwise.    -Local finds from party stores or Target    -Make sure it's not in direct sun for melting    -Make sure you have candles and a lighter and plates and forks and a knife to cut.   -Make sure you talk to the baker about details!!  And so you have the right size cake stand ready.    -Adult parties - add in cocktails to it!!    -DAY OF PARTY- set-up food last.  Candy can go sooner- that will help with timing!    -What to make sure you talk to your baker about, how to position your table, backdrop ideas and what to set-up ahead of time    Dessert tables can be such a special and memorable part of your party.  We hope this podcast inspired you to design your own awesome dessert table for your next party!!  CHEERS to celebrating all the things! 

Republicans are forced to backtrack after doubting the story of a 10-year-old rape victim. AOC responds after being harassed on the steps of the capitol. Lauren Boebert is forced to close her gun-themed restaurant. Matt Gaetz rages against an alert system for active shooters. Trump freaks out after new polls show his voters abandoning him. Co-Host: Ana Kasparian (@AnaKasparian)Become a TDR YouTube Member: http://www.youtube.com/thedamagereport/join Follow The Damage Report on Facebook: https://www.facebook.com/TheDamageReportTYT/Help build the Home of the Progressives http://tyt.com/JOINSubscribe to The Damage Report YouTube channel: https://www.youtube.com/thedamagereport?sub_confirmation=1Follow The Damage Report on TikTok: https://www.tiktok.com/@thedamagereport?lang=enFollow The Damage Report on Instagram: http://www.instagram.com/thedamagereport/ Follow The Damage Report on Twitter: https://twitter.com/TheDamageReport Jesse Watters DESPERATELY Pushes Right-Wing Hoax Conspiracy - https://youtu.be/S_YbWqE4tNYAOC Attacked By GOP For Harassment Troll Video - https://youtu.be/FXB7nExy5IALauren Boebert Gets Kicked Out Of Colorado Business - https://youtu.be/P1DwpbTfvakMegan Fox GOES OFF Deep End Backtracking Smear Campaign - https://youtu.be/zZdRl4_prXgUnhinged Bigot CAUGHT After Congresswoman Death Threats - https://youtu.be/YbfFKyL9kNoGOP Ghoul Says The Quiet Part Out Loud - https://youtu.be/4w6ceSNmMnk See acast.com/privacy for privacy and opt-out information.

Hoda Kotb and Jenna Bush Hager chat with Mike Epps about season two of “The Upshaws.” Plus, celebrity hairstylist Chris Appleton helps three viewers embrace gray hair. And, Royer's Pie Haven Tara Royer Steele shares fun summer pie recipes for your next gathering.

The average American is consuming a mind-boggling 60+ pounds of sugar PER YEAR. As a result, 90% of us are experiencing huge glucose spikes, which can lead to feeling hungry, struggling with crazy cravings, lagging energy, brain fog, and ultimately, metabolic dysfunction (and disease!). But you CAN still have your dessert and eat it, too!

Sydney chef Katya Arzhanaya won the Australian round of the World Food Championships 2022 in the Dessert and Vegan Food categories. She will travel to the US to represent Australia at the international stage of the competition. This is a Russian language content. - Шеф из Сиднея Катя Аржаная выиграла австралийский этап World Food Championships 2022 в категориях "Десерт" и "Веганская еда". Она поедет в США представлять Австралию на международном этапе конкурса.

Oreo Irish Cream Dessert, and that's just what it is: Oreos, pudding and Irish Cream never tasted so good! This dessert comes together quickly and travels well, but the best thing is it's delicious!

Hey folks! Welcome back to another week of Utah Outcasts! We are back to bring you a handful of news items and some great moments of sharing what we've been up to and what we're consuming. Join Kyle, X, and return guest host Nathaniel from the Divine Disbelief podcast as we bring the news and the happenings in our nation. Let's get right to it! TOPICS THIS WEEK This Terrible Hillary Clinton Tweet Tucker Carlson Suggests Shootings Are Result of Lectures on Male Privilege Brett Kavanaugh forced to leave DC restaurant through back door after protesters show up: report Elon Musk mocked for Twitter takeover flop: 'literally the funniest thing in the history of corporate law' An open letter from Sesame Street to Ted Cruz SECRET SHOW TEASER   Not included on this episode but is currently live on Patreon exclusively for the next six months...Kyle and X went over what exactly the Georgia Guidestones were. It's an interesting sculpture that was commissioned and placed in Georgia, it's just a shame that some religiously motivated crazy person decided to blow it up.   Thank you for listening, we'll catch you next week! Email: Mailbag@UtahOutcasts.com Voicemail/SMS line: (347) 669-3377 Instagram: Click Here Facebook: Click Here Twitter: Click Here YouTube: Click Here OPENING SONG – AKnewGod “Break the Veil” used with permission CLOSING SONG – Teknoaxe “Race Between the Spires” used with permission BUY SOME MERCH!!! Subscribe via iTunes Support us via Patreon Support us via PayPal Join the Discord!

What's for dessert?  If you are looking for something new, aromatic, and unique, look no further - the Beats have you covered.  This is a re-broadcast of a fan favorite MPF episode we decided to bring back for your summer listening pleasure.  It's the first of a 4-part series we are calling “Summer Re-Beats”.  We hope you think it's as sweet as zoolbia bahmieh!   Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend or write a review!   Episode 34: Bastani | Persian Ice Cream Episode 88: Persian Ice Cream with Gol Episode 74: Persian Cookies   Original episode: Episode 6: Shirini | Persian Sweets   All Modern Persian Food podcast episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes   Podcast production by Alvarez Audio

On this episode of the podcast I got to chat with Irie Cao, the owner of Doki Doki. We find out her story. We talk about what motivated her to open up Doki Doki, what desserts you can find in her shop, obstacles she has had to overcome as a business owner, and advice for new business owners. We also find out what Irie loves about living in Utah, favorite local eating spots, and everything else in between. Connect more with I am Salt Lake: Email chris@iamsaltlake.com Connect With Our Facebook https://www.facebook.com/IAmSaltLake/ Connect With Our Twitter https://twitter.com/iamsaltlake Connect With Our Instagram https://www.instagram.com/iamsaltlake/ Join The Facebook Group https://www.facebook.com/groups/iamsaltlake/ Support our Patreon https://www.patreon.com/iamsaltlake Sign up for our email list https://iamsaltlake.com/email Thank you for listening to this episode of I am Salt Lake podcast. We showcase local talent, businesses, and everyday people making Salt Lake City what it is today. Please consider making a one time donation through PayPal to help with the expenses of keeping this podcast running smoothly https://www.paypal.me/iamsaltlake

The Hangar Bar crew was getting hungry when we recorded this episode so we are talking about lots of different food options from around Walt Disney World. If you are curious about Dinner, Drinks, Dessert, or even Breakfast listen in and learn about what we are craving. We start in Epcot but quickly expand to the rest of Disney World...not only will this episode make you hungry, you will get some good tips and tricks on where to go for the best Disney Eats. Come on over to our social media pages and tell us what you think is some of the best food at Disney! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/hanginatthehangarbar/message Support this podcast: https://anchor.fm/hanginatthehangarbar/support

Thanks for joining Jill Baughan today on Finding Joy ...No Matter What. Make a Joy Box for Someone You Care About: https://jillbaughan.com/joy-box/ Christina Tosi on Jimmy Fallon -  https://www.youtube.com/watch?v=9sPbG9CQcwk Tosi, Christina. Dessert Can Save the World: Stories, Secrets and Recipes for a Stubbornly Joyful Existence. Harmony Books, 2022. Connect with Jill: Facebook ~ Instagram ~ Twitter ~  Website

Man oh man, I hope you guys enjoy this episode. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

In this episode, Lauren talks about the Dessert Parties at Magic Kingdom at Disney World.   You also can watch on the Magical Travel Adventure YouTube Channel  Lauren's Information Plan a Trip with Lauren  Universal Rides Checklist  Disney World Ride Checklist  Free Resource:  Alaskan Cruise Packing List  Website: Magical Travel Adventure Facebook:  Magical Travel Adventure Instagram:  Magical Travel Adventure  YouTube:  Magical Travel Adventure  Blog: Magical Travel Adventure 

Waffel oder Becher…mach's dir bequem und kuschel dich ein. Schlaf schön! Hier findest du alle Infos und Angebote zu unseren Werbepartnern: https://linktr.ee/EinschlafenMitWikipediaPodcast

Nigel meets Dessert King Reynold Poernomo at his dessert bar Koi in Sydney, Australia! They chat everything Desserts and why Asian desserts are better than White peoples. Reynold - https://www.instagram.com/reynoldpoer/ 0:00 - Why Nigel wants to contract Covid 19 for the antibodies and a look around Koi - Reynolds Dessert Bar. 12:00 - Exploring Reynolds background and what it was like growing up in Australia at a predominantly white school. 19:45 - Nigel's dating exploits and should they both get a Finsta (fake instagram account) 32:46 - Hiring more staff for Koi and why Nigel thinks Reynold should only hire Asians 42:51 - Trying some Dessert! 55:08 - Trying more Desserts!! Go see Nigel on tour: https://nigelngcomedy.com/#shows -------------------------------------------------- Send an email and tell me about your big disappointments. Whether you've disappointed people, or the world's disappointed you: haiyaapod@gmail.com Or DM me a voice note on instagram: https://www.instagram.com/haiyaapod/ Leave the podcast a 5 star rating and review on Apple podcasts and Spotify. Screenshot the pod and share it in your insta stories! It's listeners like you who help the pod grow. -------------------------------------------------- Follow HAIYAA Podcast: Twitter: https://twitter.com/haiyaapod Instagram: https://www.instagram.com/haiyaapod/ Apple Podcasts: https://podcasts.apple.com/us/podcast/haiyaa-with-nigel-ng/id1599323679 Spotify: https://open.spotify.com/show/1iMy1aiXrWhJicFLsgNAJV?si=v7LWgWBQSYeedRr7C7UeKA&nd=1 Google Podcasts: https://podcasts.google.com/feed/aHR0cHM6Ly9vbW55LmZtL3Nob3dzL2hhaXlhYS13aXRoLW5pZ2VsLW5nL3BsYXlsaXN0cy9wb2RjYXN0LnJzcw?sa=X&ved=0CBoQ27cFahcKEwjA_YbJs970AhUAAAAAHQAAAAAQLA See omnystudio.com/listener for privacy information.

The Colorado Avalanche are your 2022 Stanley Cup Champions! The boys get their thinking buckets on to break down the clinching game of the 2022 Stanley Cup Final. They dive into what they will remember most about this Avalanche team, and what they think the true potential of this hockey team is. They also take a look at the 2022 HHOF class as well as Alex Ovechkin's soccer debut. Like, comment & subscribe!! Check us out on: Spotify: https://open.spotify.com/show/15W69vvlYJfFqjeIoGgDj9?si=rw8lVl63QJObfhgPHU-cMQ&dl_branch=1 Apple Podcasts: https://podcasts.apple.com/us/podcast/empty-betters/id1478649041 Instagram: https://www.instagram.com/emptybetters/ Twitter: https://twitter.com/emptybetters Website: www.emptybetters.com --- Support this podcast: https://anchor.fm/empty-betters/support

By Karen An-hwei Lee

On this episode of Special Sauce Milk Bar founder Christina Tosi talks about her new book Dessert Can Save the World, which really is her guiding philosophy in both life and business.

*6:00:  2 Truths 1 Lie: Dawin's Dessert    *7:00:  7am Social Club, What is the ridiculous thing you had to do for your job? *8:00:   What ruined the moment? Top Songs of Summer Quiz. Who has it better married or single people? *9:00:    One Word Game   -- 6am hour: 12:07 7am hour: 44:29 8am hour: 1:08:27 9am hour: 1:43:37

DeRay, Myles, De'Ara and Kaya cover the underreported news of the week— including police footage censorship, Harvard urged to return Native and African remains, Black students increased enrollment in HBCU, and Lil Nas X and BET Network public confrontation. DeRay interviews former mayor of New York Bill DeBlasio about his current moves, advice for the current administration, and more. News:DeRay https://www.themarshallproject.org/2020/07/01/did-live-pd-let-police-censor-footageKaya https://www.nytimes.com/2022/06/11/us/hbcu-enrollment-black-students.htmlMyles https://www.dazeddigital.com/music/article/56288/1/lil-nas-x-confronts-bet-snub-and-homophobia-in-the-black-communityDe'Ara https://www.nbcnews.com/news/nbcblk/harvard-urged-return-remains-enslaved-people-thousands-native-american-rcna32551 Transcript coming soon.

A little girl's body, burned and buried in the desert of Arizona, is found by a tourist looking for rocks. For over 50 years, the girl is known only as  “Little Miss Nobody” as investigators are unable to confirm her race, age, or identity. An autopsy showed none of her bones are broken and there is no signs of  trauma before death. Now a name has been given, Sharon Lee Gallegos, 4.  Gallegos was reported abducted from her grandmother's home in Alamogordo, New Mexico, 10 days before her body was found.  Originally, FBI agents concluded that Gallegos was not the child found in the desert, as her footprints did not match the unidentified child's. Now a DNA analysis proved their initial assertion to be incorrect. Joining Nancy Grace Today  Dr. Kristen Mittelman - Chief Development Officer, Othram Inc., DNAsolves.com, Twitter: @OthramTech Dale Carson - High Profile Attorney (Jacksonville), Former FBI Agent, Former Police Officer, Author: "Arrest-Proof Yourself, DaleCarsonLaw.com  Dr. Jorey Krawczyn - Psychologist, Faculty Saint Leo University; Consultant Blue Wall Institute, Author: Operation S.O.S.   Dr. Michelle DuPre - Former Forensic Pathologist, Medical Examiner and Detective: Lexington County Sheriff's Department, Author: "Homicide Investigation Field Guide" & "Investigating Child Abuse Field Guide", Forensic Consultant DMichelleDupreMD.com   Morris Nix - Detective, Cobb County Cold Case Unit  Briana Whitney - Emmy Award-Winning Reporter, CBS 5 & 3 TV "Arizona's Family", Twitter: @BrianaWhitney, Host: ‘True Crime Arizona' podcast and TV Franchise  See omnystudio.com/listener for privacy information.