Podcasts about dessert recipes

My guest for this episode of the podcast is Julia Carpenter. This episode started unlike any other I've done. Julia read a passage from a non-published book she calls the Prologue to the Unwritten Memoir. The passage was a launching point for touching on many, many themes. Perhaps the most important was the theme of finding our true nature and purpose in this world.  Julia also happens to be the wife of my last podcast guest, Bernie Harberts, and in this conversation, we touched on some of the same stories as Bernie's podcast, but from the angle of the one staying at home.  Here's a little more about Julia: Julia Carpenter is the founder of The Two Step Way, twostepway.com. The Two Step Way helps horse owners and caregivers learn how to be with their horses and how to really see them to promote connection, trust and health. Julia is interested in helping animals, particularly horses, heal from trauma and has studied intently with that goal in mind. She grew up on a horse farm in Vermont and has been a licensed riding instructor and trainer working with racehorses, hunter jumpers, polo ponies and field hunters. Julia has had a lifelong friendship and association, researching, training and caring for animals. She loves volunteering to help out animal rescues with her knowledge. She has a private practice helping people and their equines learn and benefit from her Two Step Way. Julia has degrees in wildlife management and environmental policy from Boston University and Tufts and has worked in the wildlife and environmental fields. She is a painter, and her animal paintings have been shown in galleries and shops in the Boston area and western NC. She is the author of one little cookbook called Pet Food: 16 Dessert Recipes to Make You Smile. Julia lives on a small farm in the mountains of western North Carolina with her husband Bernie Harberts, the Long Rider, filmmaker, and author, in addition to two rescue border collies, three mules, a rescue pony and her halflinger. She enjoys riding in the mountains around her farm and on longer rides with Bernie. She blogs about her life with the animals, equine rambling and the Two Step Way at ConsideringAnimals.com. She also blogs about working with horses at her twostepway.com website. 

Pop culture expert and Bravo personality Daryn Carp shares the top five things in pop culture right now. Also, Jessica Williams discusses her role alongside Jason Segel and Harrison Ford in the Apple TV+ series ‘Shrinking.' Plus, TODAY Culinary Producer Katie Stilo and Food Stylist Anthony Contrino share their favorite holiday dessert recipes.

Delicious no bake keto dessert recipes help us stay on track (like an insurance policy!). When a craving for something sweet comes on quickly, these no bake keto desserts become your lifeline. No Bake Keto Dessert Recipes #8, S.5 DIRTY LAZY KETO Podcast by Stephanie Laska FREE keto resource - Be sure to subscribe! New episodes drop each week. Watch on YouTube or listen wherever you like to get your podcasts. No Bake Keto Dessert Recipes Under 5 Minutes You are going to love this episode, "No Bake Keto Dessert Recipes Under 5 Minutes #8, S.5" of the DIRTY LAZY KETO Podcast by Stephanie Laska - Voted one of "Top 6 Keto Podcasts" by Everyday Health. Best No Bake Keto Dessert Recipes Strict vs Dirty Keto It's my passion to help as many people as possible lose weight just like I did and achieve keto weight loss results - on an easier, more "doable" form of the ketogenic diet. It turns out you don't have to be strict on a keto diet to be successful. Let me help you get started with DIRTY LAZY KETO. FREE Starter Keto Grocery List Access the FREE starter keto grocery list, subscribe to my channels, and locate the DIRTY LAZY KETO books and resources through this mobile-friendly quick-link: https://taplink.cc/dirtylazyketo Starting Keto Resources: I have many resources to help you achieve keto weight loss results. My books have had more than 20,000 positive reviews on Amazon. Readers agree - DIRTY, LAZY, KETO works! Keto Books by Stephanie Laska Extra Easy Keto: 7 Days to Ketogenic Weight Loss on a Low Carb Diet by Stephanie Laska (St. Martin's, 2023) DIRTY, LAZY, KETO Get Started Losing Weight While Breaking the Rules by Stephanie Laska (St. Martin's, 2020) Keto Diet Restaurant Guide: Eat Healthy and Stay in Ketosis, Dining Out on a Low Carb Diet by William & Stephanie Laska (2022) The DIRTY, LAZY, KETO 5-Ingredient Cookbook: 100 Easy-Peasy Recipes Low in Carbs, Big on Flavor by Stephanie & William Laska (Simon & Schuster, 2021) The DIRTY, LAZY, KETO No Time to Cook Cookbook: 100 Easy Recipes Ready in Under 30 Minutes by Stephanie & William Laska (Simon & Schuster, 2021) The DIRTY, LAZY, KETO Dirt Cheap Cookbook: 100 Easy Recipes to Save Money & Time by Stephanie & William Laska (Simon & Schuster, 2020) The DIRTY, LAZY, KETO Cookbook: Bend the Rules to Lose the Weight by Stephanie & William Laska (Simon & Schuster, 2020) DIRTY, LAZY, KETO Fast Food Guide: 10 Carbs or Less by William & Stephanie Laska (2018) You're not alone in this keto weight loss journey. Let me help you get started with a more gentle, flexible, and FUN way to keto! I'm here to support you. I'm here to help. Let's do this together. Stephanie Laska USA Today Bestselling Author and Creator of DIRTY, LAZY, KETO and Extra Easy Keto. Additional Resources for No Bake Keto Dessert Recipes: How to Make Keto Extra Easy         Start Keto: A Beginner's Guide to the DIRTY, LAZY, KETO diet plan         Dirty Keto Before and After Results         DIRTY LAZY KETO Store

Who says you have to choose between making fabulous meals and spending time with family this Christmas? These make-ahead recipes will be your go-tos!  Episode At A Glance: This week on The SavvyCast, I am sharing my favorite make-ahead recipes for Christmas Eve and Christmas Day! If you're like me, you love making and serving delicious holiday favorites but don't want to cut into precious family time by spending all day in the kitchen. In this episode, I share some tried-and-true recipes that are absolutely perfect for making ahead of time so you won't be frantically cooking during some of the most special days of the year. From delicious main courses to sides to desserts, I have you covered with some Family Savvy favorites!  Mains: Best Baked Ziti For A Crowd  Chicken Tetrazzini  Roast Beef Tenderloin  Mimi's Old Faithful Lasagna  Sides: Easy Peasy Baby Blue Salad  Rosemary Costco Bread  Twice Baked Potatoes  Desserts: Bellini's White Chocolate Bread Pudding Ashley Mac's Red Velvet Cake Zoe's Chocolate Sheet Cake  Breakfast/Brunch: Spinach & Bacon Buttermilk Quiche  Easy & Delicious Holiday Ham Quiche 

Rugelach is a beloved Jewish treasure originating from Eastern Europe. The cookie-pastry hybrid can be filled with anything from jam to chocolate and is the perfect two-bite treat fit for any holiday spread. This version, a classic chocolate rugelach bolstered with the flavors of creamy milk chocolate and malted milk powder, has a nostalgic flavor and tender, melt-in-your-mouth texture that will shine at any cookie swap.Recipe16 Rugelach Dough2 1/4 cups (288g) all-purpose flour, plus more for dusting1/4 cup (50g) granulated sugar1/4 cup (40g) malted milk powder1 teaspoon kosher salt1 cup (2 sticks/226g) cold unsalted butter, cut into ½-inch cubes8 ounces (226g) cold cream cheese, cut into ½-inch cubesMalted Milk Chocolate Filling4 ounces (about ⅔ cup/113g) milk chocolate chips or chopped milk chocolate1/3 cup (53g) malted milk powder1 tablespoon plus 1 teaspoon (6g) unsweetened natural cocoa powder1/2 teaspoon ground cinnamon1/4 teaspoon kosher salt1 large egg, for egg wash, plus more if neededsanding sugar, for sprinklingMake the dough: In the bowl of a food processor fitted with the blade attachment, combine the flour, sugar, ¼ cup malted milk powder, and salt. Process until combined, 10 to 15 seconds. Add the butter and cream cheese and process until a rough, shaggy dough forms that just starts to pull away from the sides of the food processor, 30 to 45 seconds. (If you don't have a food processor you can pinch and knead the butter and cream cheese into the dry ingredients using clean hands as if you are making pie dough.) Transfer the dough onto a lightly floured work surface, cut in half, and roughly form each half into a rectangle. (Wipe out the food processor, but don't wash it.) Tightly cover in plastic wrap and chill in the refrigerator for at least 2 hours, up to overnight.Make the filling: Place the chocolate chips, malted milk powder, cocoa powder, cinnamon, and salt in the bowl of a food processor fitted with a blade attachment and process until the mixture is the texture of coarse sand, 25 to 35 seconds. (Alternatively, chop the chocolate into a fine dust and mix with the other ingredients.) Transfer into a bowl and set aside. In another small bowl, crack the egg for the egg wash and beat with a fork until no streaks of unincorporated yolk remain.Unwrap one of the chilled doughs, generously dust with flour, and roll into a 11- by 8-inch rectangle. (The dough can get sticky, so use a bit more flour than normal.) Trim the edges to create crisp lines, if desired. Sprinkle about half of the filling onto the dough in an even layer leaving a ½-inch border on the top and bottom, pressing it in with your hands so it sticks and compacts slightly. Brush the top and bottom border with the egg wash. Roll into a spiral shape, brushing the underside of the dough with egg wash each time you roll it over, and transfer onto a sheet pan. Repeat with the remaining dough and filling and freeze both logs uncovered for 1 hour.As the cookie logs are chilling, preheat the oven to 350°F and set 2 racks at the upper-middle and lower-middle positions. Line 2 baking sheets (you can line the one in the freezer once the logs are done chilling) with parchment paper or nonstick baking mats.Brush the chilled dough logs with the egg wash on all sides. (If your egg wash has a lot of chocolate in it, it's best to make a new one.) Generously sprinkle the tops of the logs with the sanding sugar. Cut the logs into 1½-inch thick slices using a thin sharp knife and place onto the prepared baking sheets spacing at least 2 inches apart. Bake for 30 to 40 minutes until lightly browned, then let cool completely on the baking sheet before serving. (If any of the rugelach spread more than you would have liked, just use the back of a spoon to push them back together while still hot from the oven.)

Cook along with Jesse Szewczyk to make these crunchy, perfectly spiced, and understated shortbread cookies that are as delicious dunked into hot coffee as they are eaten all on their own.RecipeMakes 24 bars Shortbread Base1 2/3 cups (214g) all-purpose flour1/3 cup (67g) granulated sugar1/2 teaspoon kosher salt12 tablespoons (1 1/2 sticks/170g) unsalted butter, melted1 large egg yolk1 teaspoon vanilla extractSalted Speculoos Caramel3/4 cup (175 grams) packed light brown sugar4 tablespoons (1/2 stick/57g) unsalted butter1/4 cup (59 ml) light corn syrup1 14-ounce can (414 ml) sweetened condensed milk1/3 cup (90 grams) speculoos cookie butter (see Note)1 teaspoon vanilla extract1 teaspoon kosher saltTopping1/2 cup (about 3 ounces/85 grams) semisweet chocolate chips1/2 cup (about 3 ounces/85 grams) white chocolate chips4 tablespoons (59 ml) whole milk, divided2 tablespoons (36 grams) speculoos cookie butter, dividedFlaky sea salt, for sprinklingMake the shortbread base: Heat the oven 325°F. Grease an 8- by 8-inch baking pan with nonstick pan spray and line with parchment paper, leaving overhang on all four sides. In a large bowl combine the flour, granulated sugar, and salt. Add the melted butter, egg yolk, and vanilla extract and stir together until a soft dough forms. Transfer the dough into the lined baking pan and press into an even layer. Prick the top several times with a fork and bake until the shortbread is slightly puffed and golden brown in the center, 33 to 38 minutes. Remove from the oven and use the bottom of a measuring cup or a metal spatula to press down on the shortbread to compact it slightly. (This will prevent the bars from crumbling when sliced.) Let the shortbread cool for 30 minutes.While the shortbread is cooling, make the caramel: In a medium saucepan fitted with a candy thermometer, combine the brown sugar, butter, corn syrup, sweetened condensed milk, speculoos cookie butter, vanilla, and salt. Cook over medium-low heat, stirring often to prevent burning, until the mixture is smooth, glossy, and registers 240°F on the candy thermometer, about 8 to 11 mins. Pour over the shortbread base, spread into an even layer, and transfer into the fridge. Let cool for 1 hour.As the caramel is cooling, make the topping: Place both the white and semisweet chocolate chips in two separate medium, microwave-safe bowls. Add 2 tablespoons whole milk and 1 tablespoon cookie butter to each bowl. Microwave each bowl on high power in 10 second increments, stirring between each, until the chocolate is completely melted and the mixture is smooth, about 30 seconds total. Transfer the white chocolate ganache into a piping bag or zip-top baggie.Working quickly, pour the dark chocolate ganache over top of the caramel and spread into an even layer. Pipe thin, straight lines of the white chocolate ganache all going the same way. (You might not need all of the ganache.) Use a toothpick to drag it through the lines, alternating the direction you go each time to create a rough chevron pattern. Transfer the bars into the fridge and let set for at least 4 hours, preferably overnight. Sprinkle the top of the bars with flaky sea salt and cut into a 3 by 8 grid to make 24 bars. (For cleaner edges, feel free to trim off the border of the pan before slicing.) Serve chilled or at room temperature.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

In the first hour of "Connections with Evan Dawson" on Wednesday, November 22, 2023, we talk with chef and author Calvin Eaton about his new gluten-free cookbook, "Just Desserts!"

The ever-energetic Nancy Silverton returns to the pod to talk about her terrific new cookbook: The Cookie That Changed My Life. In it, Nancy--currently helming such restaurants as Chi Spacca and Osteria Mozza in Los Angeles--returns to her pastry roots. The book shares more than 100 recipes that capture her perfected versions of beloved, classic baked goods. Written in collaboration with Carolynn Carreño, The Cookie That Changed My Life is a knockout, with much to appeal to pro cooks and home cooks alike, as well as to holiday gift-givers. Our thanks to Metro for their support. Visit their website today to learn more about how they can make your restaurant kitchen and office more efficient. Andrew's NEW book The Dish: The Lives and Labor Behind One Plate of Food is now ON SALE! Read the book Publishers Weekly calls "masterful."Since 2019, Andrew Talks to Chefs has been a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news.

There're enough stressors around the holidays to let your dessert be one of them, so we sat down with Erin Jeanne McDowell to get some tips on ways to bring flawless pies to the table. Referenced in this episode Savory Baking CookbookClover RollsPâte BriséeDouble crust chicken pot pieGenius-Hunter Extra CreditErin Jean McDowell's Bake It Up A Notch Youtube channelErin Jean McDowell's InstagramOrder Kristen's newest book, Simply Genius Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. RecipeServes 24CakeUnsalted butter or nonstick cooking spray2 1⁄2 cups all-purpose flour1/2 teaspoon baking soda1 teaspoon kosher salt1 teaspoon ground cinnamon1⁄4 teaspoon ground nutmeg2 cups packed dark brown sugar1⁄2 cup (1 stick) unsalted butter, melted and cooled1 cup canola oil4 large eggs1 teaspoon pure vanilla extract1 teaspoon pure almond extract4 cups chopped peeled apples (about 3 large; I like amix of Granny Smith and Golden Delicious)Glaze4 tablespoons (1⁄2 stick) unsalted butter3⁄4 cup confectioners' sugar2 tablespoons maple syrup1⁄4 teaspoon ground cinnamon1⁄4 teaspoon kosher salt1 tablespoon whole milkMake the cake: Preheat the oven to 325°F with a rack in the center position. Grease a sheet pan with butter.In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.In a large bowl, whisk together the brown sugar, melted butter, and oil until smooth. Add the eggs, vanilla, and almond extract and whisk well to combine.Add the dry ingredients to the wet ingredients and stir with a rubber spatula until the dough just comes together. Fold in the apples until evenly distributed.Pour the batter into the prepared pan and spread it evenly to the corners with a large offset spatula. Bake for 20 to 25 minutes, until the cake is deeply golden and the edges just start to pull away from the sides of the pan. Set the sheet pan on a wire rack and let the cake cool for 20 to 25 minutesMake the glaze: Melt the butter in a small pot over medium heat. Cook, stirring often with a rubber spatula, until the butter turns a toasted, amber color (it will bubble and spit; when it quiets down, check for browning). Whisk in the confectioners' sugar, maple syrup, cinnamon, salt, and milk until smooth.Drizzle the glaze evenly over the cooled cake. Let set for 5 minutes.Slice the cake into pieces and serve. The cake is best the day it's made, but will keep, tightly covered, in the refrigerator for 3 to 4 days.Recipe reprinted with permission from Sheet Pan Sweets by Molly Gilbert (‎Union Square & Co., October 2022). Photography by Dana Gallagher.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

Join Chef Farokh Talati as he cooks through Masala Oats, his go-to quick breakfast that brings warmth, tang, and everything else you need for the day ahead from his new cookbook Parsi: From Persia to Bombay: recipes & tales from the ancient culture.RecipeServes 4For Oats100g ghee or unsalted butter1 small red onion, finely diced1 celery stick, finely diced1 carrot, peeled and finely diced1 large tomato, finely chopped2 small green chillies, finely chopped1 tablespoon garam masala1 teaspoon salt100g rolled oats or porridge oats¼ teaspoon ground turmeric a pinch of hing (asafoetida)500ml chicken stock or water4 tablespoons tangy onions (see below)a small handful of well-chopped curlyleaf parsley freshly cracked black pepperFor Tangy Onions1 small red onion2 generous tablespoons apple cider vinegar1 teaspoon salt1 teaspoon black pepperTo Make the OatsMelt the ghee or butter in a sturdy-bottomed pot over a low heat. When hot, add the onion, celery and carrot and cook for about 10 minutes, until the onions are translucent and the vegetables have softened, but none have taken on any colour.Add the tomato, chillies, garam masala and salt. Season with a few healthy grinds of black pepper and stir everything together. Increase the heat to medium and cook for 3 minutes, until the tomatoes begin to break down.Add the oats, turmeric, hing and stock or water. Bring the mixture back to a simmer, stirring continuously, for about 2–4 minutes, until the oats cook and thicken – you want the consistency of a well-formed but loose porridge, as this is the essence of what you're creating.Place the hot masala oats in serving bowls and top each with a spoonful of tangy onions (see below) and a sprinkling of chopped parsley.To Make Tangy OnionsTo prepare the tangy onions, peel a small red onion, cut in half, then thinly slice using a mandolin or sharp knife.Sprinkle the salt and cracked black pepper.Sprinkle the apple cider vinegar over the onions and, using your fingers, massage together.

This week's edition of Food Friday focuses on simple dessert recipes. Then, a researcher helps us better understand how a flat tax would work in Wisconsin.

We talk to the author of a book that looks at where we get dopamine from and whether we're balancing it properly. Then, this week's edition of Food Friday focuses on simple dessert recipes.

Whether its recreating the iconic moon pie cookie in bar form or using tahini to elevate your go-to recipes, Joy the Baker is chock full of incredible baking tips and tricks to bring into a new year of better baking.Referenced in this episode Joy's Plum and Lemon Curd CakeJoy's Moon Pie BarJoy's Dark Chocolate Tahini Skillet CookieGenius-Hunter Extra CreditJoy the Baker's WebsiteFind Joy on Instagram!

Rugelach is a beloved Jewish treasure originating from Eastern Europe. The cookie-pastry hybrid can be filled with anything from jam to chocolate and is the perfect two-bite treat fit for any holiday spread. This version, a classic chocolate rugelach bolstered with the flavors of creamy milk chocolate and malted milk powder, has a nostalgic flavor and tender, melt-in-your-mouth texture that will shine at any cookie swap.Recipe16 Rugelach Dough2 1/4 cups (288g) all-purpose flour, plus more for dusting1/4 cup (50g) granulated sugar1/4 cup (40g) malted milk powder1 teaspoon kosher salt1 cup (2 sticks/226g) cold unsalted butter, cut into ½-inch cubes8 ounces (226g) cold cream cheese, cut into ½-inch cubesMalted Milk Chocolate Filling4 ounces (about ⅔ cup/113g) milk chocolate chips or chopped milk chocolate1/3 cup (53g) malted milk powder1 tablespoon plus 1 teaspoon (6g) unsweetened natural cocoa powder1/2 teaspoon ground cinnamon1/4 teaspoon kosher salt1 large egg, for egg wash, plus more if neededsanding sugar, for sprinklingMake the dough: In the bowl of a food processor fitted with the blade attachment, combine the flour, sugar, ¼ cup malted milk powder, and salt. Process until combined, 10 to 15 seconds. Add the butter and cream cheese and process until a rough, shaggy dough forms that just starts to pull away from the sides of the food processor, 30 to 45 seconds. (If you don't have a food processor you can pinch and knead the butter and cream cheese into the dry ingredients using clean hands as if you are making pie dough.) Transfer the dough onto a lightly floured work surface, cut in half, and roughly form each half into a rectangle. (Wipe out the food processor, but don't wash it.) Tightly cover in plastic wrap and chill in the refrigerator for at least 2 hours, up to overnight.Make the filling: Place the chocolate chips, malted milk powder, cocoa powder, cinnamon, and salt in the bowl of a food processor fitted with a blade attachment and process until the mixture is the texture of coarse sand, 25 to 35 seconds. (Alternatively, chop the chocolate into a fine dust and mix with the other ingredients.) Transfer into a bowl and set aside. In another small bowl, crack the egg for the egg wash and beat with a fork until no streaks of unincorporated yolk remain.Unwrap one of the chilled doughs, generously dust with flour, and roll into a 11- by 8-inch rectangle. (The dough can get sticky, so use a bit more flour than normal.) Trim the edges to create crisp lines, if desired. Sprinkle about half of the filling onto the dough in an even layer leaving a ½-inch border on the top and bottom, pressing it in with your hands so it sticks and compacts slightly. Brush the top and bottom border with the egg wash. Roll into a spiral shape, brushing the underside of the dough with egg wash each time you roll it over, and transfer onto a sheet pan. Repeat with the remaining dough and filling and freeze both logs uncovered for 1 hour.As the cookie logs are chilling, preheat the oven to 350°F and set 2 racks at the upper-middle and lower-middle positions. Line 2 baking sheets (you can line the one in the freezer once the logs are done chilling) with parchment paper or nonstick baking mats.Brush the chilled dough logs with the egg wash on all sides. (If your egg wash has a lot of chocolate in it, it's best to make a new one.) Generously sprinkle the tops of the logs with the sanding sugar. Cut the logs into 1½-inch thick slices using a thin sharp knife and place onto the prepared baking sheets spacing at least 2 inches apart. Bake for 30 to 40 minutes until lightly browned, then let cool completely on the baking sheet before serving. (If any of the rugelach spread more than you would have liked, just use the back of a spoon to push them back together while still hot from the oven.)

A look back at some of our favorite genius recipes of the year with Food52 co-founder and CEO, Amanda HesserReferenced in this episode Julia Turshen's Fried Eggs Lindsay Maitland Hunt's Slow Roasted Chicken with Crispy Skin Yasmin Khan's Stunning Citrus CakeDorie Greenspan's French Yogurt CakeDorie Greenspan's Caramel-y Chocolate CookiesTara O'Brady's Chocolate Chip CookiesJessie Sheehn's Snickerdoodles (Ketchup optional)Ali Slagle's Chicken Caesar SaladMonifa Dayo's Potato Salad 

Rugelach is a beloved Jewish treasure originating from Eastern Europe. The cookie-pastry hybrid can be filled with anything from jam to chocolate and is the perfect two-bite treat fit for any holiday spread. This version, a classic chocolate rugelach bolstered with the flavors of creamy milk chocolate and malted milk powder, has a nostalgic flavor and tender, melt-in-your-mouth texture that will shine at any cookie swap.Recipe16 Rugelach Dough2 1/4 cups (288g) all-purpose flour, plus more for dusting1/4 cup (50g) granulated sugar1/4 cup (40g) malted milk powder1 teaspoon kosher salt1 cup (2 sticks/226g) cold unsalted butter, cut into ½-inch cubes8 ounces (226g) cold cream cheese, cut into ½-inch cubesMalted Milk Chocolate Filling4 ounces (about ⅔ cup/113g) milk chocolate chips or chopped milk chocolate1/3 cup (53g) malted milk powder1 tablespoon plus 1 teaspoon (6g) unsweetened natural cocoa powder1/2 teaspoon ground cinnamon1/4 teaspoon kosher salt1 large egg, for egg wash, plus more if neededsanding sugar, for sprinklingMake the dough: In the bowl of a food processor fitted with the blade attachment, combine the flour, sugar, ¼ cup malted milk powder, and salt. Process until combined, 10 to 15 seconds. Add the butter and cream cheese and process until a rough, shaggy dough forms that just starts to pull away from the sides of the food processor, 30 to 45 seconds. (If you don't have a food processor you can pinch and knead the butter and cream cheese into the dry ingredients using clean hands as if you are making pie dough.) Transfer the dough onto a lightly floured work surface, cut in half, and roughly form each half into a rectangle. (Wipe out the food processor, but don't wash it.) Tightly cover in plastic wrap and chill in the refrigerator for at least 2 hours, up to overnight.Make the filling: Place the chocolate chips, malted milk powder, cocoa powder, cinnamon, and salt in the bowl of a food processor fitted with a blade attachment and process until the mixture is the texture of coarse sand, 25 to 35 seconds. (Alternatively, chop the chocolate into a fine dust and mix with the other ingredients.) Transfer into a bowl and set aside. In another small bowl, crack the egg for the egg wash and beat with a fork until no streaks of unincorporated yolk remain.Unwrap one of the chilled doughs, generously dust with flour, and roll into a 11- by 8-inch rectangle. (The dough can get sticky, so use a bit more flour than normal.) Trim the edges to create crisp lines, if desired. Sprinkle about half of the filling onto the dough in an even layer leaving a ½-inch border on the top and bottom, pressing it in with your hands so it sticks and compacts slightly. Brush the top and bottom border with the egg wash. Roll into a spiral shape, brushing the underside of the dough with egg wash each time you roll it over, and transfer onto a sheet pan. Repeat with the remaining dough and filling and freeze both logs uncovered for 1 hour.As the cookie logs are chilling, preheat the oven to 350°F and set 2 racks at the upper-middle and lower-middle positions. Line 2 baking sheets (you can line the one in the freezer once the logs are done chilling) with parchment paper or nonstick baking mats.Brush the chilled dough logs with the egg wash on all sides. (If your egg wash has a lot of chocolate in it, it's best to make a new one.) Generously sprinkle the tops of the logs with the sanding sugar. Cut the logs into 1½-inch thick slices using a thin sharp knife and place onto the prepared baking sheets spacing at least 2 inches apart. Bake for 30 to 40 minutes until lightly browned, then let cool completely on the baking sheet before serving. (If any of the rugelach spread more than you would have liked, just use the back of a spoon to push them back together while still hot from the oven.)Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

Oatmeal for so long has left us with full stomachs for the day ahead but also left us with a full sink when we get home. This quick and easy recipe is the perfect hack for making oatmeal fast, with a super easy cleanup, that doesn't skimp on an ounce of flavor.Be sure to order your copy of Simply Genius to find this and so many other simply genius recipesRecipeServes 11/2 cup (50g) old-fashioned rolled oats1 1/4 cups (300ml) unsweetened almond milk, plus more for servingSalt4 teaspoons cocoa powder2 tablespoons creamy or chunky almond butterMaple syrup (optionalSimmer the oats: To a medium nonstick skillet, add the oats, almond milk, a pinch of salt, and the cocoa. Bring to a simmer over medium heat, stirring frequently and scraping the bottom and sides with a silicone spatula, until the oats are tender and creamy, about 5 minutes. Reduce the heat if it starts boiling too wildly, and don't wander away or it might boil over on you. Stop cooking when the oatmeal is a little looser than you want, as it will thicken as it cools.Top and eat: Swirl in the almond butter and maple syrup. Add more milk if you'd like. Serve hot and clean up fast.Store: Leftover oatmeal will keep well in a container in the fridge for a few days though it will thicken as it cools. Reheat in the microwave or in a nonstick skillet over medium heat, stirring in a splash of milk or water.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

Cook along with Jesse Szewczyk to make these crunchy, perfectly spiced, and understated shortbread cookies that are as delicious dunked into hot coffee as they are eaten all on their own.RecipeMakes 24 bars Shortbread Base1 2/3 cups (214g) all-purpose flour1/3 cup (67g) granulated sugar1/2 teaspoon kosher salt12 tablespoons (1 1/2 sticks/170g) unsalted butter, melted1 large egg yolk1 teaspoon vanilla extractSalted Speculoos Caramel3/4 cup (175 grams) packed light brown sugar4 tablespoons (1/2 stick/57g) unsalted butter1/4 cup (59 ml) light corn syrup1 14-ounce can (414 ml) sweetened condensed milk1/3 cup (90 grams) speculoos cookie butter (see Note)1 teaspoon vanilla extract1 teaspoon kosher saltTopping1/2 cup (about 3 ounces/85 grams) semisweet chocolate chips1/2 cup (about 3 ounces/85 grams) white chocolate chips4 tablespoons (59 ml) whole milk, divided2 tablespoons (36 grams) speculoos cookie butter, dividedFlaky sea salt, for sprinklingMake the shortbread base: Heat the oven 325°F. Grease an 8- by 8-inch baking pan with nonstick pan spray and line with parchment paper, leaving overhang on all four sides. In a large bowl combine the flour, granulated sugar, and salt. Add the melted butter, egg yolk, and vanilla extract and stir together until a soft dough forms. Transfer the dough into the lined baking pan and press into an even layer. Prick the top several times with a fork and bake until the shortbread is slightly puffed and golden brown in the center, 33 to 38 minutes. Remove from the oven and use the bottom of a measuring cup or a metal spatula to press down on the shortbread to compact it slightly. (This will prevent the bars from crumbling when sliced.) Let the shortbread cool for 30 minutes.While the shortbread is cooling, make the caramel: In a medium saucepan fitted with a candy thermometer, combine the brown sugar, butter, corn syrup, sweetened condensed milk, speculoos cookie butter, vanilla, and salt. Cook over medium-low heat, stirring often to prevent burning, until the mixture is smooth, glossy, and registers 240°F on the candy thermometer, about 8 to 11 mins. Pour over the shortbread base, spread into an even layer, and transfer into the fridge. Let cool for 1 hour.As the caramel is cooling, make the topping: Place both the white and semisweet chocolate chips in two separate medium, microwave-safe bowls. Add 2 tablespoons whole milk and 1 tablespoon cookie butter to each bowl. Microwave each bowl on high power in 10 second increments, stirring between each, until the chocolate is completely melted and the mixture is smooth, about 30 seconds total. Transfer the white chocolate ganache into a piping bag or zip-top baggie.Working quickly, pour the dark chocolate ganache over top of the caramel and spread into an even layer. Pipe thin, straight lines of the white chocolate ganache all going the same way. (You might not need all of the ganache.) Use a toothpick to drag it through the lines, alternating the direction you go each time to create a rough chevron pattern. Transfer the bars into the fridge and let set for at least 4 hours, preferably overnight. Sprinkle the top of the bars with flaky sea salt and cut into a 3 by 8 grid to make 24 bars. (For cleaner edges, feel free to trim off the border of the pan before slicing.) Serve chilled or at room temperature.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

Cook along with Jesse Szewczyk to make these crunchy, perfectly spiced, and understated shortbread cookies that are as delicious dunked into hot coffee as they are eaten all on their own.RecipeMakes 24 bars Shortbread Base1 2/3 cups (214g) all-purpose flour1/3 cup (67g) granulated sugar1/2 teaspoon kosher salt12 tablespoons (1 1/2 sticks/170g) unsalted butter, melted1 large egg yolk1 teaspoon vanilla extractSalted Speculoos Caramel3/4 cup (175 grams) packed light brown sugar4 tablespoons (1/2 stick/57g) unsalted butter1/4 cup (59 ml) light corn syrup1 14-ounce can (414 ml) sweetened condensed milk1/3 cup (90 grams) speculoos cookie butter (see Note)1 teaspoon vanilla extract1 teaspoon kosher saltTopping1/2 cup (about 3 ounces/85 grams) semisweet chocolate chips1/2 cup (about 3 ounces/85 grams) white chocolate chips4 tablespoons (59 ml) whole milk, divided2 tablespoons (36 grams) speculoos cookie butter, dividedFlaky sea salt, for sprinklingMake the shortbread base: Heat the oven 325°F. Grease an 8- by 8-inch baking pan with nonstick pan spray and line with parchment paper, leaving overhang on all four sides. In a large bowl combine the flour, granulated sugar, and salt. Add the melted butter, egg yolk, and vanilla extract and stir together until a soft dough forms. Transfer the dough into the lined baking pan and press into an even layer. Prick the top several times with a fork and bake until the shortbread is slightly puffed and golden brown in the center, 33 to 38 minutes. Remove from the oven and use the bottom of a measuring cup or a metal spatula to press down on the shortbread to compact it slightly. (This will prevent the bars from crumbling when sliced.) Let the shortbread cool for 30 minutes.While the shortbread is cooling, make the caramel: In a medium saucepan fitted with a candy thermometer, combine the brown sugar, butter, corn syrup, sweetened condensed milk, speculoos cookie butter, vanilla, and salt. Cook over medium-low heat, stirring often to prevent burning, until the mixture is smooth, glossy, and registers 240°F on the candy thermometer, about 8 to 11 mins. Pour over the shortbread base, spread into an even layer, and transfer into the fridge. Let cool for 1 hour.As the caramel is cooling, make the topping: Place both the white and semisweet chocolate chips in two separate medium, microwave-safe bowls. Add 2 tablespoons whole milk and 1 tablespoon cookie butter to each bowl. Microwave each bowl on high power in 10 second increments, stirring between each, until the chocolate is completely melted and the mixture is smooth, about 30 seconds total. Transfer the white chocolate ganache into a piping bag or zip-top baggie.Working quickly, pour the dark chocolate ganache over top of the caramel and spread into an even layer. Pipe thin, straight lines of the white chocolate ganache all going the same way. (You might not need all of the ganache.) Use a toothpick to drag it through the lines, alternating the direction you go each time to create a rough chevron pattern. Transfer the bars into the fridge and let set for at least 4 hours, preferably overnight. Sprinkle the top of the bars with flaky sea salt and cut into a 3 by 8 grid to make 24 bars. (For cleaner edges, feel free to trim off the border of the pan before slicing.) Serve chilled or at room temperature.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

It's time we take stock of whats in our fridge and make some soul-filling stock for the winter with Food52's food editor, Emily Ziemski on this bonus episode featuring our sister-show Play Me a RecipeStock is endlessly versatile so we're not following a specific recipe for this episode, but here are a few to get you started if you need that extra boost! Beef StockChicken StockAnd here are a couple super useful tools to help you make the best stock possible. Hestan Roasting PanFive Two Roasting PanSouper Cubes for Stock Storage

Listen along as Aleksandra Crapanzano, author of Gateau: The Surprising Simplicity of French Cakes, cooks through a simple-yet-delicious pound cake which can become the foundation for endless variations for any occasion.RecipeMakes 1 Cake4 large eggs1 cup / 200 grams granulated sugar14 tablespoons unsalted butter2 teaspoons vanilla extractgrated zest of one lemon or orange1 1/2 cups + 1 tablespoon / 200 grams cake flour1/2 teaspoon fine sea saltPreheat the oven to 350 degrees F. Butter and flour a 9 x 5 inch loaf panSeparate the eggs and let them come to room temperature. In a good-sized mixing bowl, whisk the egg yolks to break them up a bit. Add the sugar and whisk until they are thick and pale. Add the melted butter, vanilla and lemon zest and whisk until smooth. Add the flour and stir with a rubber spatula until no streaks remain.Using electric beaters or in a stand mixer, beat the egg whites until they form soft peaks. Add the salt and beat until they form stiff peaks. Stir a quarter of the whites into the yolk mixture to lighten it. Then gently fold the remaining egg whites into the batter.Pour the batter into the prepared pan and bake for 55 minutes, or until a knife inserted into the center of the cake comes out nearly clean. Allow the cake to cool for 10 minutes in the pan, then remove to a wire rack.Serve at room temperature. If not eating the cake until later, allow it to cool all the way to room temperature, then wrap in plastic and store at room temperature.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

There're enough stressors around the holidays to let your dessert be one of them, so we sat down with Erin Jeanne McDowell to get some tips on ways to bring flawless pies to the table. Referenced in this episode Savory Baking CookbookClover RollsPâte BriséeDouble crust chicken pot pieGenius-Hunter Extra CreditErin Jean McDowell's Bake It Up A Notch Youtube channelErin Jean McDowell's InstagramOrder Kristen's newest book, Simply Genius Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

Perfect, pillowy gnocchi in a luxurious pomodoro sauce is never not a perfect dinner so listen along as Odette Williams cooks her way through this beautiful recipe from Simple Pasta. Find more incredible pasta recipes in a copy of  Simple Pasta If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.RecipeServes 4Gnocchi with Luxurious Pomodoro1 recipe Potato Gnocchi (see below) or 1½ to 1¾ pounds store-bought potato gnocchi1/2 cup extra-virgin olive oil4 to 6 anchovy fillets, chopped3 garlic cloves, finely chopped2 tablespoons tablespoons oregano leaves1 (28-ounce) can crushed San Marzano tomatoes1/4 teaspoon kosher saltFreshly ground black pepperFinely grated Pecorino Romano or Parmigiano-Reggiano for servingPotato Gnocchi1 1/2 pounds unpeeled russet potatoes1 large egg, beaten1/3 cup finely grated Pecorino Romano1/2 teaspoon kosher salt1/2 teaspoon ground white pepper1 1/2 cups (195 grams) all-purpose flour or tipo 00 flour PomodoroIn a large skillet over medium-low heat, warm the olive oil. Add the anchovies to the skillet and cook them slowly, mashing with a wooden spoon until they melt into the oil. (Don't let the oil get too hot or it will fry the anchovies rather than melt them.)Add the garlic and oregano to the anchovies and sauté for a few minutes. (Get your face in there and take a whiff of that glorious aroma.)Finally, add the tomatoes to the skillet, season with the salt and pepper, and let simmer for 20 minutes. Serve while warm, or let cool and then keep in airtight container in the refrigerator for up to 2 days.To serve: Bring a large pot of lightly salted water to a boil. Add half the gnocchi and cook for 2 to 3 minutes, or according to package instructions if using store-bought. When they float to the surface, it's a good indication they're done. Pop one in your mouth to make sure it's cooked through. Using a slotted spoon, transfer the cooked gnocchi into the warm sauce. Repeat with the remaining gnocchi.Gnocchi In a large wide pot, add the potatoes and enough water to cover them (you'll also cook the gnocchi in this pot). Bring to a boil and cook until a sharp knife poked into a potato meets only a little resistance, 35 to 40 minutes. Turn off the heat. Remove the potatoes from the water and, when cool enough to handle, remove the skins.Using a ricer, box grater, or Microplane, pass or grate the potatoes into a fine consistency, making sure there are no lumps. Spread the potatoes out on a baking sheet to dry out and cool a little.In a large bowl, combine the potatoes, egg, pecorino, salt, and pepper. Gradually add the flour and use your hands to combine everything and bring the dough together.Place the dough on a clean, dry, lightly floured work surface and knead just until the dough comes together in a smooth ball. If the dough feels a little sticky, add a bit more flour. If you won't be rolling out immediately, cover with a piece of plastic wrap.Dust a large baking sheet with flour. Lightly flour a large wooden cutting board or work surface. Take a small piece of dough and roll it into a snake about 3⁄4 inch thick. Using a sharp knife, cut the snake into pieces about a thumb's width. (If you'd like to give your gnocchi a little flair, roll the cut pieces along the tines of a gnocchi paddle or a fork.) Place the gnocchi on the prepared baking sheet. Repeat the process with the remaining dough.If cooking within a couple of hours, leave the baking sheet on the counter. To store, freeze in a single layer of gnocchi on the baking sheet, transfer the frozen pasta to a ziplock bag or airtight container, and freeze for about 1 month. To cook, don't defrost, just boil frozen; otherwise, they will fall apart.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. RecipeServes 24CakeUnsalted butter or nonstick cooking spray2 1⁄2 cups all-purpose flour1/2 teaspoon baking soda1 teaspoon kosher salt1 teaspoon ground cinnamon1⁄4 teaspoon ground nutmeg2 cups packed dark brown sugar1⁄2 cup (1 stick) unsalted butter, melted and cooled1 cup canola oil4 large eggs1 teaspoon pure vanilla extract1 teaspoon pure almond extract4 cups chopped peeled apples (about 3 large; I like amix of Granny Smith and Golden Delicious)Glaze4 tablespoons (1⁄2 stick) unsalted butter3⁄4 cup confectioners' sugar2 tablespoons maple syrup1⁄4 teaspoon ground cinnamon1⁄4 teaspoon kosher salt1 tablespoon whole milkMake the cake: Preheat the oven to 325°F with a rack in the center position. Grease a sheet pan with butter.In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.In a large bowl, whisk together the brown sugar, melted butter, and oil until smooth. Add the eggs, vanilla, and almond extract and whisk well to combine.Add the dry ingredients to the wet ingredients and stir with a rubber spatula until the dough just comes together. Fold in the apples until evenly distributed.Pour the batter into the prepared pan and spread it evenly to the corners with a large offset spatula. Bake for 20 to 25 minutes, until the cake is deeply golden and the edges just start to pull away from the sides of the pan. Set the sheet pan on a wire rack and let the cake cool for 20 to 25 minutesMake the glaze: Melt the butter in a small pot over medium heat. Cook, stirring often with a rubber spatula, until the butter turns a toasted, amber color (it will bubble and spit; when it quiets down, check for browning). Whisk in the confectioners' sugar, maple syrup, cinnamon, salt, and milk until smooth.Drizzle the glaze evenly over the cooled cake. Let set for 5 minutes.Slice the cake into pieces and serve. The cake is best the day it's made, but will keep, tightly covered, in the refrigerator for 3 to 4 days.Recipe reprinted with permission from Sheet Pan Sweets by Molly Gilbert (‎Union Square & Co., October 2022). Photography by Dana Gallagher.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

Bio Molly Gilbert, a Philadelphia native and graduate of Amherst College and the French Culinary Institute, is a cookbook author, former podcast host (andeatittoopodcast.com), and food blogger (dunkandcrumble.com). She's also a former cooking instructor, private chef, and recipe tester in the kitchen of Saveur Magazine. She lives in Seattle with her husband and kids. Blog: dunkandcrumble.com And Eat it Too Podcast https://lnns.co/-SgNVLAvT7l Sheet Pan Sweets https://www.amazon.com/Sheet-Pan-Sweets-Streamlined-Dessert/dp/1454946660 This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and their work, please visit their website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Nothing is better in summer than some delicious, creamy, fudgy ice cream. The only thing that can improve it is being able to make it yourself. In this episode, Joy the Baker cooks her way through the perfect summer treat which you can whip up in no time at all.RecipeMakes 3 cups1 (14-ounce) can sweetened condensed milk1 teaspoon vanilla extract1/4 teaspoon kosher salt2 tablespoons instant espresso powder2 tablespoons espresso liquor (optional) 2 ounces cream cheese, softened to room temperature2 cups heavy cream1/2 - 3/4 cup fudge (store-bought or recipe that follows) Mocha Hot Fudge SauceMakes 11/2 cups1/4 cup unsweetened Dutch-processed cocoa powder1/3 cup packed dark brown sugar1/2 cup light corn syrup2/3 cup heavy cream1/4 teaspoon salt6 ounces good bittersweet chocolate (not unsweetened), finely chopped2 tablespoon unsalted butter, cup into 4 cubes1 teaspoon vanilla extract1 teaspoon instant espresso powder1 tablespoon hot water Mocha Hot Fudge Sauce In a medium saucepan over medium heat,  stir together cocoa powder, brown sugar, corn syrup, heavy cream, salt and half of the chopped chocolate. Stir until chocolate is melted.  Cook mixture at a simmer, stirring occasionally, for 5 minutes.In a small bowl, dissolve the espresso powder in hot water.Remove the sauce from heat, add remaining chocolate, butter, espresso mixture and vanilla.  Stir until smooth.  Cool slightly before serving.Cooled sauce can be refrigerated in an airtight container for up to 1 week.  Reheat over low heat, stirring to serve after it's been chilled.No Churn Coffee Fudge Ripple Ice Cream In a medium bowl whisk together sweetened condensed milk, vanilla, salt, instant espresso powder and espresso liquor (optional). Set aside. In the bowl of a stand mixer fitted with a whisk attachment, beat cream cheese until well softened and spread around the bowl.  Add the heavy cream and whip on medium high until stiff peaks form.  Spoon a third of the whipped cream into the sweetened condensed milk and whisk to combine.  Add another third of the whipped cream to the sweetened condensed milk and use a rubber spatula to fold to combine.  Add the final third and fold to combine. Swirl 1/2 - 3/4 cup fudge. Spoon into a 9x5-inch loaf pan and freeze for at least 6 hours or overnight. Cover and freeze for up to 1 week. Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Vallery starts listing them at 0:43) before starting the episode.One-Bowl Blueberry BuckleMakes one 9-inch buckle1/2 cup (1 stick/113 grams) unsalted butter1 cup (125 grams) self-rising flour (see Author Notes)1 cup (200 grams) granulated sugar1 cup (240 milliliters) whole milk1 teaspoon kosher salt1 cup (150 grams) fresh or frozen blueberriesVanilla ice cream, for servingHeat the oven to 375°F and place a rack in the middle of the oven. Place the butter in a 9x5-inch loaf pan and put it in the hot oven. When the butter has melted, remove the pan from the oven.Meanwhile, whisk together the flour, sugar, milk, and salt in a large bowl (it's okay if the batter is a little lumpy). Pour the batter into the pan with the melted butter and use a spoon to lightly mix it. There should be visible streaks of melted butter that don't get completely mixed; this yields the buttery, caramelized edges.Place the blueberries on top of the batter in an even layer. Bake until the top is golden brown all over, 50 to 60 minutes. (If you remove it too early, the buckle will indeed “buckle” in the middle and fall—which would still be tasty, though sunken!) Wait until it's golden all over the top and set in the center. Place the buckle on a cooling rack for 10 minutes before serving warm with a scoop of ice cream.Have a recipe you'd like to hear us cook? Email it to us at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

This episode is also available as a blog post: http://lovewithsex.me/2022/01/28/revealing-here-are-10-healthy-coconut-milk-dessert-recipes/ Revealing here are 10 Healthy Coconut Milk Dessert Recipes #CoconutMilkDessertRecipes https://lovewithsex.me/?p=14313 https://luv2sex.info/?p=8715 Coconut milk is a good source of a number of nutrients, so whether you're using it in a savory dish like curry or soup or including it in a dessert like lemon custard, chocolate coconut milk mousse, or coconut truffles, you're getting vitamin C, folate, iron, potassium, copper, selenium, manganese, magnesium, and phosphorus. Read on to find out how to use coconut milk in these 10 healthy coconut milk dessert recipes.

Gareth Mullins Executive Chef at the Marker Hotel will give us some deliciously simple dessert recipes for Christmas day. Listen and subscribe to The Pat Kenny Show on Apple Podcasts, Google Podcasts and Spotify.      Download, listen and subscribe on the Newstalk App.    You can also listen to Newstalk live on newstalk.com or on Alexa, by adding the Newstalk skill and asking: 'Alexa, play Newstalk'.

This episode is also available as a blog post: http://lovewithsex.me/2021/10/19/the-30-vegan-dessert-recipes-that-will-rock-your-world/ The 30 Vegan Dessert Recipes That Will Rock Your World #VeganDessertRecipes https://lovewithsex.me/?p=13236 Who doesn't love dessert? The Vegan Diet is nothing new. More importantly, it's becoming one of the most popular diets today. To kick start your weight loss goals this year, we've thrown together our top 30 best vegan dessert recipes. Save this list and feel free to share it with your friends and family.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Vallery starts listing them at 0:43) before starting the episode.Ingredients1/2 cup (1 stick/113 grams) unsalted butter1 cup (125 grams) self-rising flour (see Author Notes)1 cup (200 grams) granulated sugar1 cup (240 milliliters) whole milk1 teaspoon kosher salt1 cup (150 grams) fresh or frozen blueberriesVanilla ice cream, for servingOne-Bowl Blueberry BuckleHeat the oven to 375°F and place a rack in the middle of the oven. Place the butter in a 9x5-inch loaf pan and put it in the hot oven. When the butter has melted, remove the pan from the oven.Meanwhile, whisk together the flour, sugar, milk, and salt in a large bowl (it's okay if the batter is a little lumpy). Pour the batter into the pan with the melted butter and use a spoon to lightly mix it. There should be visible streaks of melted butter that don't get completely mixed; this yields the buttery, caramelized edges.Place the blueberries on top of the batter in an even layer. Bake until the top is golden brown all over, 50 to 60 minutes. (If you remove it too early, the buckle will indeed “buckle” in the middle and fall—which would still be tasty, though sunken!) Wait until it's golden all over the top and set in the center. Place the buckle on a cooling rack for 10 minutes before serving warm with a scoop of ice cream.Have a recipe you'd like to hear us cook? Email it to us at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Vallery starts listing them at 0:43) before starting the episode.Ingredients1/2 cup (1 stick/113 grams) unsalted butter1 cup (125 grams) self-rising flour (see Author Notes)1 cup (200 grams) granulated sugar1 cup (240 milliliters) whole milk1 teaspoon kosher salt1 cup (150 grams) fresh or frozen blueberriesVanilla ice cream, for servingOne-Bowl Blueberry BuckleHeat the oven to 375°F and place a rack in the middle of the oven. Place the butter in a 9x5-inch loaf pan and put it in the hot oven. When the butter has melted, remove the pan from the oven.Meanwhile, whisk together the flour, sugar, milk, and salt in a large bowl (it's okay if the batter is a little lumpy). Pour the batter into the pan with the melted butter and use a spoon to lightly mix it. There should be visible streaks of melted butter that don't get completely mixed; this yields the buttery, caramelized edges.Place the blueberries on top of the batter in an even layer. Bake until the top is golden brown all over, 50 to 60 minutes. (If you remove it too early, the buckle will indeed “buckle” in the middle and fall—which would still be tasty, though sunken!) Wait until it's golden all over the top and set in the center. Place the buckle on a cooling rack for 10 minutes before serving warm with a scoop of ice cream.Have a recipe you'd like to hear us cook? Email it to us at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Vallery starts listing them at 0:43) before starting the episode.Ingredients1/2 cup (1 stick/113 grams) unsalted butter1 cup (125 grams) self-rising flour (see Author Notes)1 cup (200 grams) granulated sugar1 cup (240 milliliters) whole milk1 teaspoon kosher salt1 cup (150 grams) fresh or frozen blueberriesVanilla ice cream, for servingOne-Bowl Blueberry BuckleHeat the oven to 375°F and place a rack in the middle of the oven. Place the butter in a 9x5-inch loaf pan and put it in the hot oven. When the butter has melted, remove the pan from the oven.Meanwhile, whisk together the flour, sugar, milk, and salt in a large bowl (it's okay if the batter is a little lumpy). Pour the batter into the pan with the melted butter and use a spoon to lightly mix it. There should be visible streaks of melted butter that don't get completely mixed; this yields the buttery, caramelized edges.Place the blueberries on top of the batter in an even layer. Bake until the top is golden brown all over, 50 to 60 minutes. (If you remove it too early, the buckle will indeed “buckle” in the middle and fall—which would still be tasty, though sunken!) Wait until it's golden all over the top and set in the center. Place the buckle on a cooling rack for 10 minutes before serving warm with a scoop of ice cream.Have a recipe you'd like to hear us cook? Email it to us at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

Chef Kathy Gunst shares her recipes for three easy-to-bake berry dessert dishes to share this summer. And, in the wake of the passage of multiple anti-transgender laws in Arkansas, a Lutheran pastor decided to host a weeklong queer camp for kids ages 12 to 18. The idea is to provide a safe haven for LGBTQ youth and promote self-empowerment and fun. Jacqueline Froelich of KUAF reports.

For the best summer desserts of 2021 look no further than Letitia Clark's new book, La Vita è Dolce (Life Is Sweet). Letitia wrote the book during the Covid lockdown as a sort of sweet pick-me-up recipe book project because as she says “sweet things make us feel happy”. I read the book front to cover and love every single recipe: her recipes are unique and fresh and tantalizing. Today Letitia and I chatted about the book and lots of its luscious recipes. So get ready for summer entertaining with these new and unique recipes!

Steve's Mom accepts the challenge and reveals her mandel bread recipe for all the world to enjoy. Grab a pen, write down the ingredients and instructions, bake this good stuff up and become the talk of your town and/or watch your own waist line vanish - the choice is yours - we don't judge (we do, just a little).

Passover begins this Saturday. Chef Kathy Gunst shares a few Passover dessert recipes with us. Also, one researcher in northeastern Washington state is working to find a way to ensure that cougars avoid people, pets and livestock. His tools? Dogs and podcasts. Northwest Public Broadcasting's Courtney Flatt reports.

Guaranteed to satisfy, today we'll share 7 low carb dessert craving ideas for the dirty keto or lazy keto diet. Some of these keto desserts might even surprise you! Stay tuned for show/tell + even live taste testing on camera. No matter what kind of sweet tooth you have, after watching today's best podcast for keto dieters, you'll walk away with a list of "safe" sugar-free desserts to try at home. You don't need to feel ashamed for wanting sweets. I was able to lose 140 pounds while enjoying low carb desserts like these. In my experience, there is always a keto diet alternative to carbolicious sugary treats! Sometimes the substitute is something you can buy at the store, like the new sugar-free ice cream cones from Enlightened. Otherwise, a little effort in the kitchen is all you need. As I share in The DIRTY, LAZY, KETO No Time to Cook Cookbook, there are plenty of easy dessert recipes you can make in less than 30 minutes - and that includes prep time! Here is an example of my keto cookies recipe. Spoiler alert - addictive + delicious! If you enjoyed today's podcast, please give it a thumbs up, make a comment, and subscribe to the DIRTY, LAZY, KETO YouTube Channel. There's a new episode every week. Interested in more keto dessert recipes? Check out these related posts. The first video is all about chocolate on the keto diet. Yes, I said, chocolate! You'll love the creative ideas shared in the Keto Dessert: Chocolate Edition podcast. I'll even teach you how to make my famous Salty Pecan Bark recipe. Yum!         Next up, let's talk about managing sugar cravings on a keto diet.

Travel Gluten Free Podcast Episode 114 Great Gluten Free Recipes and Gluten Free Dessert Recipes for the Holidays   When you're cooking or baking gluten-free for the first time, you may not know what recipes are good and where to find recipes that won't' let you down. I understand how challenging this can be as I went through my first holiday season with only a couple months of being Celiac under my belt!   Although I haven't made all these recipes, they are from trusted gluten-free sites that I have used in the past and have created amazing gluten-free dishes that my entire family enjoys (even the ones that aren't gluten-free!). Of course, my favorite part of any food creation is making and eating dessert! You'll find plenty of dessert ideas on my blog. You can also find a complete list of all recipes and links to the specific recipe on my website blog. Also, find great information about baking gluten-free and useful travel information on my site.    Make sure to tune in next episode, especially if you're a mountain dweller as I am, as I give you advice and tips on how to bake at altitude. Yes, it's hard enough baking gluten-free, but throw in the dry mountain climate and altitude, and it makes being gluten free extra challenging!   Here is a snippet of the recipes you will find on my website post:   Butternut Squash Soup Eban’s Bakehouse Pumpkin Bisque Eban’s Bakehouse Jennifer Fitzpatrick’s bread recipe book Bread Recipes from Around the World Mulled Apple Cider by Jen Fitzpatrick Gingerbread house and cookies Erika from Gff magazine Cinnamon Raisin Bread Pudding Eban’s Bakehouse Roasted Pear and Pecan Crumble Eban’s Bakehouse   The Guide to Traveling Gluten Free Are you anxious about traveling with Celiacs Disease? Does the thought of getting sick on vacation worry you to no end? Unsure of what travel options are safe and how to choose a safe restaurant away from home for you and your children? The Guide to Traveling Gluten Free will walk you through the process of planning and enjoying your next gluten-free travel adventure! Take the guesswork out of how to travel, where to go, and how to eat safely when you follow the information in my guide. Whether you are celiacs or gluten intolerant, my guide will give you handy information to delight in your next vacation experience! Learn how to take a trip safely, what questions to ask when you are at a restaurant and which online tools and apps to utilize to find safe, dedicated gluten-free restaurants and food options. Find out what stores to shop at to purchase gluten-free food, determine if a restaurant is gluten-free or celiac friendly, and when you should walk out of a restaurant.  Links and Resources Mentioned Find Tarryn on Instagram Tweet with Tarryn on Twitter Find out more about Tarryn at My Celiac Life on the web Check out Jake’s Podcast Third and Ten   Journey with Travel Gluten Free Grab the Guide to Traveling Gluten Free Get the BEST all-natural gluten-free travel cosmetics at Lemongrass Spa! Find cool gluten-free swag in my new shop here Visit my Travel Deals page on my website Support Travel Gluten Free on Patreon   Travel Gluten Free on Social Media Twitter      Facebook    Youtube      Pinterest    Instagram    On the Web   Spread the love of Travel Gluten Free podcast and share this episode with a friend   ***Disclaimer: All content found on the Travel Gluten Free Website, including text, images, audio, or other formats were created for informational purposes only. Material contained on Travel Gluten Free website, podcast, and social media postings are not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your qualified healthcare provider with any questions you may have regarding a medical condition. Never disregard or delay seeking professional medical advice, Travel Gluten Free website, podcast, and guests present content solely for educational and entertainment purposes, and use of this information is at your own risk.***

Nutella Pastry Twists are a fun pastry, perfect for breakfast or dessert. Easily made with puff pastry and ready in just 30 minutes.We love easy Dessert Recipes, especially when they only require a few ingredients to make. By using puff pastry for this recipe and others, like our Cherry Turnovers, you still get a light and flaky pastry but without any added work of making your own dough.For the full recipe and instructions visit the blog: https://dinnerthendessert.com/nutella-pastry-twists/ 

I love an Awesome dessert! Often people avoid them because they appear to be hard to make, That's not the case. Try the recipes below. Fast and Fantastic Brownies Decadent and delicious, this recipe for moist brownies is ready in a flash. Store-bought brownies come loaded with preservatives to keep them fresh for longer. Unfortunately, these ingredients aren't good for your health or your waistline. This delicious dessert contains natural ingredients and tastes fantastic. INGREDIENTS 1-1/2-cups almond flour. 4-large free-range eggs. 2-cups confectioners' sugar. 2-cups white cake flour. 1/2-teaspoon baking powder. ½-teaspoon crushed Himalayan pink salt. ½-cup chopped walnuts. 1-cup buttermilk. ½-cup cocoa powder. 1-teaspoon vanilla extract. METHOD Preheat the oven to 350F. Grease a baking tray with grass-fed butter and set aside. Take a large mixing bowl and mix the ingredients in the following order. Confectioners' sugar, butter, cocoa powder, vanilla extract, eggs, flours, baking powder, salt, and walnut halves. Mix until all the ingredients are combined. Spoon the mixture onto the baking tray and shape into brownies that are the size of a pack of cards. Place them into the oven and bake for 25-minutes until the brownies rise and the aroma fills the kitchen. Remove from the oven and cool on wire racks for 30-minutes. Store in an air-tight container in the fridge. 5-Ingredient Key Lime Pie Bars Ingredients 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies 1 container (16 oz) frozen whipped topping, thawed 2 cans (14 oz each) sweetened condensed milk (not evaporated) 5 to 6 large limes (3/4 cup lime juice and 2 tablespoons grated peel) 2 containers (6 oz each) Yoplait Original yogurt Key lime pie Steps 1 Heat oven to 350°F. Cut dough into 1/2-inch slices; place slices on ungreased large cookie sheet. Bake 18 to 20 minutes or until golden. Cool completely, then break cookies into a gallon-size resealable food-storage plastic bag. Seal bag, and finely crush cookies with rolling pin. 2 Pour finely crushed cookies into a large bowl; stir in 1 cup of the thawed whipped topping. Press mixture into ungreased 13x9-inch (3-quart) glass baking dish. 3 In a large bowl, mix condensed milk and lime juice; beat with electric mixer on medium speed until thick and smooth. 4 Fold remaining whipped topping and yogurt into milk mixture. Spoon onto cookie crust. Top with grated lime peel. Cover and refrigerate about 8 hours or until completely set. Cut into 5 rows by 4 rows. Cover and refrigerate leftovers. 4 easy mango dessert recipes Hebbars Kitchen mango ice cream: https://hebbarskitchen.com/homemade-m... mango panna cotta: https://hebbarskitchen.com/mango-pudd... mango phirni: https://hebbarskitchen.com/mango-phir... mango kulfi: https://hebbarskitchen.com/easy-no-co... mango pudding dessert | mango pannacotta with detailed photo and video recipe. basically, a cold dessert recipe originated from India during the British colony in the 19th century. it is typically prepared from agar or gelatin with mango puree, cream, and sugar for sweet taste. mango pannacotta with step by step photo and video recipe. a popular cold mango dessert recipe prepared during summer season or mango season. it was basically introduced by british to india, however it hugely popular in south east asian countries too. it is typically prepared with mango pulp and cream or thick milk which would provide the creamy and rich texture. mango ice cream recipe | how to make homemade mango ice cream with detailed photo and video recipe. a popular and creamy ice cream variant recipe prepared with the mango flavor or mango pulp. perhaps one of the most popular variants of ice cream recipe especially during the summer season or mango season. the recipe is extremely simple and follows the same steps as any other ice cream with the addition of mango flavor. mango ice cream recipe | how to make homemade mango ice cream with step by step photo and video reci --- Send in a voice message: https://anchor.fm/roger-keyserling/message Support this podcast: https://anchor.fm/roger-keyserling/support

You don't need cup after cup of granulated sugar to make your desserts shine. Former White House pastry chef Bill Yosses shares recipes from his new book, The Sweet Spot: Dialing Back Sugar and Amping Up Flavor. Plus, Faith and the gang share ideas for light appetizers and a big, bold, beautiful red wine from France—Gigondas—for the holidays.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

The former White House pastry chef for Presidents George W. Bush and Barack Obama presents a healthy, delicious collection of dessert recipes: Bill Yosses was always a phenomenal pastry chef who felt that sugar should be a grace note to a good dessert, not the foundation for one. After being hired as President George W. Bush’s White House pastry chef, he found himself making elaborate desserts foreign dignities with traditional sugar sculptures and fancy confections. But after being tasked by First Lady Michelle Obama to create healthier treats for her family, he discovered that when he dialed back the sugar in his recipes, his desserts were not only healthier on paper, but they actually tasted better too. In THE SWEET SPOT: Dialing Back Sugar and Amping Up Flavor, Bill upends the notion of “healthy” desserts and shares an inspiring collection of delectable sweets that reveal the magic that happens when you bake with less sugar.

One of my many favorite things to do in the kitchen is bake. I LOVE to bake homemade cookies, cakes, cupcakes and desserts. It's no secert that I have a sweet tooth. Ask anyone I know and they will tell you how much I love my sweets. I have made many different homemade baked goods from chocolate chip cookies to red velvet cake to even homemade cannolis. But, after all of the baking I've done, the one question always comes to my mind?! What do I do with my recipes after baking? Do I want to share them for others to use or keep them in my family for generations? Well, the question has been answered! I'm going to share my Best recipes for you to use! Planned for the show: ~  Discussion on some things to know about Baking ~ Discussion on some ingredients you'll always need to bake with ~ Discussion on Desserts for those who are diabetic PLUS MY MANY GREAT DESSERT RECIPES INCLUDING: Red Velvet Cake Chocolate Chip Cookies Reese's Pieces Cookies White Chocolate Cookies Strawberry Cheesecake Cannoli Cake Cannolis Brownies AND MORE!

One of my many favorite things to do in the kitchen is bake. I LOVE to bake homemade cookies, cakes, cupcakes and desserts. It's no secert that I have a sweet tooth. Ask anyone I know and they will tell you how much I love my sweets. I have made many different homemade baked goods from chocolate chip cookies to red velvet cake to even homemade cannolis. But, after all of the baking I've done, the one question always comes to my mind?! What do I do with my recipes after baking? Do I want to share them for others to use or keep them in my family for generations? Well, the question has been answered! I'm going to share my Best recipes for you to use!Planned for the show:~  Discussion on some things to know about Baking~ Discussion on some ingredients you'll always need to bake with~ Discussion on Desserts for those who are diabeticPLUS MY MANY GREAT DESSERT RECIPES INCLUDING:Red Velvet CakeChocolate Chip CookiesReese's Pieces CookiesWhite Chocolate CookiesStrawberry CheesecakeCannoli CakeCannolisBrowniesAND MORE!

Christmas time is here once agian!!!!!  Christmas is known for shopping, family time and Baking! Baking is one of Chef Alex's favorite Christmas memories!!! Nothing tells me it's Christmas time more than Freshly Baked Homemade Cookies and Desserts!!! Cookies are extremely popular during this time of year! Chef Alex makes all of his cookies and desserts homemade during the Christmas season!! Do you crave Homemade goodies during the Christmas season? Do you want to learn how to make good Christmas treats? Topics for the Show: - Christmas Desserts you can make with your Kids -The kinds of Cookies and the cookies popular for Christmas -Christmas Baked Goods as presents AND MORE!!!! Plus, Chef Alex gives out his mouth watering delicious Christmas cookies and Christmas dessert recipes! RECIPES WILL INCLUDE: -PEPPERMINT WHITE CHOCOLATE CREAM PIE -GINGERBREAD MEN -RED VELVET WHOOPEE PIES - AND PLENTY OF COOKIE RECIPES

With Thanksgiving only being 1 week away and with the Chef Cardinale Cooking Show already covering the Thanksgivng Meal, now it's time for Prime Time Baking to cover the desserts for Thanksgiving!! Thanksgiving is a time to be thankful for what we have! Let's be thankful that we have dessert with our meal!! Chef Alex will be discussing some ideas for desserts you can use for Thanksgiving plus he will give out his delicious Thanksgiving 2015 dessert recipes!  Topics for the show: -What desserts are popular with Thanksgiving? -Other Desserts besides pie you can have for Thanksgiving -How to Make Homemade Whipped Cream Recipes for the show: -Pumpkin Whoopee Pies ( A Chef Cardinale Cooking Show 2013 Original) -Pumpkin Cheesecake -White Chocolate Cream Pie (Created By Chef Alex in 2014) - Pumpkin Roll -Pumpkin Bread -AND some other delicious dessert recipes

On this episode of Chef Cardinale Cooking Show, Chef Alex will be doing another of his favorite shows for this time of year. Chef Alex loves Thanksgiving and he is in charge of the desserts for Thanksgiving in his family. You can all agree that Thanksgiving desserts are very delicious. This is the perfect time of year to use Pumpkins and apples in baking. Chef Alex will tell you what he is making this Thanksgiving for Dessert, he will discuss his suggestions on what you can make for dessert, and he will give out some awesome recipes. Some recipes that Chef Alex will give out on this show for Thanksgiving this year will be: Pumpkin Whoopee pies, Pumpkin Cheesecake, Apple Cheesecake, Apple turnovers, and more! Call in LIVE at 646-716-6458 dial 1 to ask questions!

Gluten free meals made easy with family friendly recipes

Looking to satisfy your sweet tooth without packing on the pounds this summer? Grapes give the perfect touch to any meal or snack. For refreshing twists on your favourite summer recipes, try adding grapes! Healthy, delicious, and easy; they’ll be your go-to ingredient for any dish.