Podcasts about fall recipes

As the leaves turn and the days grow shorter, we dive into the complexities of seasonal eating and the joys of fall flavors. We are joined by Lisa Johnson, the corporate dietitian and menu manager for Homestyle Direct.In this episode, we discuss how to enjoy those beloved caramel apples more healthily, explore creative alternatives like yogurt and nut butter dips, and tackle the challenge of portion control during family gatherings. Plus, Lisa shares her practical tips for cooking nutrient-rich seasonal vegetables—from sweet potatoes and pumpkins to cruciferous delights like Brussels sprouts and broccoli. Whether you're a fan of pumpkin spice lattes or looking for ways to incorporate more pomegranates into your meals, this episode is packed with delicious ideas and nutritional wisdom.Join us as we celebrate the bounty of fall, explore healthy cooking tips, and discuss how to integrate nutrient-dense, seasonal foods into your diet for better health outcomes. Let's embrace this season with open arms and full plates! SeniorLivingGuide.com Podcast sponsored by TransMed Care Long Distance Medical TransportationThe background music is written, performed and produced exclusively by purple-planet.com.https://www.purple-planet.com/ *SeniorLivingGuide.com Webinars and Podcast represents the opinions and expertise of our guests. The content here is for informational and educational purposes. It does not necessarily represent the views, recommendations, opinions or advice of Fairfax Publishing/SeniorLivingGuide.com or its employees  

Nationally recognized television personality, podcast host, celebrity PBS vegan chef, plant-based YouTube star, and award-winning cookbook author,  shares classic autumnal recipes, made vegan! Featured recipes include: “Vegan Cauliflower Steaks with Sweet Pepper Sauce,” Autumn Apple Crisp,” and “Roasted Butternut Squash with Garlic.” Laura is the author of six vegan cookbooks and co-creator of the popular Jazzy Vegetarian Laura Theodore cooking series on national public television and YouTube. All recipes are 100% vegan. Learn more about Laura's television show, get access to over 500 vegan recipes, and read her award-winning blog at: JazzyVegetarian.com. Find the recipes from today's show at: JazzyVegetarian.com Watch steaming episodes of the television show anytime on YouTube at: YouTube.com/@TheJazzyVegetarian Purchase signed copies of Laura's multi-award-winning vegan cookbooks at: JazzyVegetarian.com/shop/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Show Notes   Slow Roasted Chicken with Potatoes   Easy Honey Granola   Coffee Cake Cookies   Risotto alla Milanese (Saffron Risotto)   Whole Roasted Cauliflower   Coquine-Inspired Chocolate Chip Cookies   French Onion Soup   Fall Salad with Rotisserie Chicken & Cornbread Croutons   Perfect Tomato Soup with Parmesan Croutons   30-Minute Gnocchi Bolognese   Olive Oil Pumpkin Bread   Balsamic Glazed Brussels Sprouts with Bacon   TashiBox   Mini Dutch Oven   Pasta Class Florence Follow Female Foodie 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.)

Happy Thanksgiving green thumbs! This week Kevin sits down with writer and gardener Debbie Arrington to learn about growing amazing food from the garden. Debbie shares what she loves to grow and how it all comes together in her digital recipes available now at Sac Digs Gardening.Check out her collection of Fall Recipes.Green Acres Nursery & SupplyGreen Acres Garden Podcast GroupLearn how to save water while gardening at BeWaterSmart.info

This is Your Daily Energized Eating Weight Loss Inspiration! Today, I'm covering where to look first for fall recipes...   For the ladies who struggle with being overweight or obesity and are ready to ditch diets, lose weight, gain energy, and make it stick in real life.... Energized Eating is for YOU. My daily inspiration episodes show you to make it work in real life. They aren't fancy but there's SO much wisdom here. Tune in for 5 minutes each morning with a cup of coffee (not a frappe!) by subscribing to the podcast. It can change your weight loss journey.    I'm thankful for you, my listeners, this week. Please leave me a review so we reach more of us out there searching for recipes

In many parts of the country, it's garlic planting time. Debbie Flower and I talk about many aspects of growing backyard garlic. (at 1:25 of podcast)Plus we talk with fruit tree expert Phil Pursel about growing and harvesting persimmons in the fall. (16:26)And Master Gardener Kathy Morrison  has fall recipes made from your cool season backyard crops, especially apples. (26:40)We're podcasting from Barking Dog Studios here in the beautiful Abutilon Jungle in Suburban Purgatory. It's the Garden Basics with Farmer Fred podcast, brought to you today by Smart Pots, and Dave Wilson Nursery. Let's go!Previous episodes, show notes, links, product information, and TRANSCRIPTS  at the home site for Garden Basics with Farmer Fred, GardenBasics.net. Transcripts and episode chapters also available at BuzzsproutPictured: Harvest of California Early White GarlicLinks: Subscribe to the free, Beyond the Garden Basics Newsletter https://gardenbasics.substack.com Oct. 27, 2023 Newsletter: “How to Stake a New Tree”Jan. 2023 Newsletter Flashback: “Drain That Rain”Keep This Podcast Going by Supporting Our Sponsors!Smart Pots https://smartpots.com/fred/ Dave Wilson Nursery https://www.davewilson.com/home-garden/HeirloomRoses.com Add the code FRED20 at checkout for a 20% discount (good until 10/31/23)Topic Links:Catalog: Filaree Farm (garlic)Book: Growing Great GarlicBook: The Complete Book of GarlicBook: Propagating PlantsWebsite: Sacramento Digs Gardening Fall CookbookFair Oaks Horticulture CenterAll About Farmer Fred: The GardenBasics.net websiteThe Garden Basics with Farmer Fred Newsletter, Beyond the Basics https://gardenbasics.substack.comFarmer Fred website: http://farmerfred.comThe Farmer Fred Rant! Blog http://farmerfredrant.blogspot.comFacebook:  "Get Growing with Farmer Fred" Instagram/Threads: farmerfredhoffman https://www.instagram.com/farmerfredhoffman/Twitter/X: @farmerfredFarmer Fred Garden Minute Videos on YouTube As an Amazon Associate, I earn from qualifying purchases from possible links mentioned here.Got a garden question? • Leave an audio question without making a phone call via Speakpipe, at https://www.speakpipe.com/gardenbasics• Call or text us the question: 916-292-8964. • Fill out the contact box at GardenBasics.net• E-mail: fred@farmerfred.comThank you for listening, subscribing and commenting on the Garden Basics with Farmer Fred podcast and the Beyond the Garden Basics Newsletter

Hey there, fall foodies!

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Welcome back to The Cold Coffee Club! Season 5 is going to be absolutely incredible! Jenny, our beloved co-host, has left Houston Moms for an incredible opportunity that she simply could not pass up! We will miss her terribly, but the show, as they say, must go on! Ashley will be joined by a variety of co-hosts throughout the season, from Houston Moms contributors and our Exec Team to special guests from the Houston community and beyond! This week, our very own Houston Moms co-owner, Meagan Clanahan, is joining us for a spectacular episode to welcome everyone to a new season of The Cold Coffee Club! “Cream & Sugar” Recommendations: The Texas Renaissance Festival is in full swing, so get your costumes and swords ready to travel back in time! If you've been or you need some tips for enjoying the adventure, check out our Guide to the Texas Renaissance Festival!  A Houston mainstay, Barnaby's Cafe, should be at the top of your list for incredible eats! Meagan HIGHLY recommends the Veggie Burger and Sweet Potato Fries! Yummy! Houston Moms “House Blend” Posts: We are easing into Fall, slowly but surely, and it's time to start the Soft Launch into Fall Recipes! Seriously, that Butternut Squash and Bacon Flatbread sounds insanely delicious!!!!  It's here! It's here! The Ultimate Houston Food Truck Guide is HERE!! This is a totally new guide we've never done before, and it could not have come out at a better time! The weather is perfect for snagging a bite at a food truck and getting your grub on!

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If you're like me and all the Basics, then you love FALL. Everything about FALL. Especially FALL FOODS. But, ain't it a shame that so many of the fall foods which naturally pack a lot of nutrients are full of inflammatory causing foods (white flour and sugar) that aren't good for insulin resistance ?!?! If you want to enjoy that apple cider donut or that PSL, go for it !!! NO SHAME HERE - EVER! However, add these principals to the long-haul because you can eat them every day without spiking your blood sugar which can lead to all weird kinds of feelings whether you have PCOS (like me), are a Basic B or not! So, here are many of my hacks on how I'm savoring the fall flavor, getting those dense nutrients (hello fiber, antioxidants and protein!) and NOT adding sugar, white flour or bullshit. I'm not saying you can't have a pumpkin spice latte...but switching to pumpkin rooibos is going to be a better bet to get us through the long-haul and help us beat those winter colds. I'm talking about the benefits of apple, pumpkin and all the wonderful fall spices. I'll share my "hacks" that are quick, friendly on the wallet, simple and cleaner than most of the fall foods surrounding us right now. --- Support this podcast: https://podcasters.spotify.com/pod/show/whosdatphatgirl/support

It's Furry Friday! On today's broadcast, we welcomed Maura Davies to discuss Halloween pet tips and fun ways to celebrate safely with our furry friends. Maura Davies is the Vice President for Marketing & Communications at the SPCA (Society for the Prevention of Cruelty to Animals) of Texas. To learn more about the SPCA of Texas please visit SPCA.orgNext, Autumn Connolly joins in on the air to give us some fall recipes for the season. Autumn Connolly lives in the sky islands of Arizona with her four kiddos and her animal babies. She is the creator of Anvil Traditional Healing, a company dedicated to restoring microbiome health through diet. Autumn is also a self-taught vegan chef, a serial gardener, and an avid believer in, and teacher of, the healing powers of meditation. To learn more about Autumn Connolly and Anvil Traditional Healing please visit Anviltraditionalhealing.com.Thank you to our sponsors!Enviromedica – Rewild your gut with spore-based probiotics and wild-harvested prebiotics designed to support a healthy and diverse microbiome.Cardio Miracle - A comprehensive heart and health supplement utilizing over 50 ingredients. Visit cardiomiracle.com today for an automatic 15% OFF your order!Children's Health Defense - Listen every Monday as we cover the top stories from the CHD‘s Defender NewsletterSunwarrior - Use the code OLR for 20% off your purchase!Well Being Journal - For nutritional, mental, emotional, social, and spiritual health.Thorne - Get 20% off your order and free shipping!

Welcome to a wholesome episode celebrating fall and winter's delicious bounty! We've roped in our friend Stacey Silver with Mom's Meals, a seasoned registered dietitian, to help us navigate the flavors of the season. Ever thought of pumpkin beyond your lattes? Well, Stacey brings to our table recipes brimming with pumpkin goodness and the health benefits they pack. We chat about using pumpkin in everything - from mac and cheese, and hummus to pancake batter. Sounds delicious, doesn't it?Beyond the pumpkin, winter introduces us to a plethora of seasonal foods. We explore the many ways to use winter squash, which can be as simple as roasting a butternut squash or as adventurous as adding it to your pasta sauce. Shopping seasonally for fruits and vegetables like clementines and cauliflower not only keeps your plate vibrant but also your body nourished. Lastly, we delve into the world of sweet potatoes, sharing how to transform this staple into a culinary delight. Tune in as we celebrate the seasonal symphony of flavors!SeniorLivingGuide.com Podcast sponsored by TransMed Care Long Distance Medical TransportationThe background music is written, performed and produced exclusively by purple-planet.com.https://www.purple-planet.com/*SeniorLivingGuide.com Webinars and Podcast represents the opinions and expertise of our guests. The content here is for informational and educational purposes. It does not necessarily represent the views, recommendations, opinions or advice of Fairfax Publishing/SeniorLivingGuide.com or its employees

Fall may very well be the best time of year for cooking at the campground. The crisp air and cool nights make it perfect for firing up your camp stove or cooking overRead More The post Lodge Cast Iron: Great Camping Gear and Best Fall Recipes appeared first on The RV Atlas.

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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.

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 

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/

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/

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!

This episode is brought to you by the Awesome Exhibition, an incredible interactive exhibition of intricate Lego builds is coming to Houston! Fill up your Lego Passport and explore the world The fall weather is finally beginning to make its appearance in Houston, so you know what that means… FALL FOOD! Ashley and Jenny dig into their favorite fall meals that make them feel warm and cozy inside! All things Pomegranate! In salads, roasted Brussels sprouts, and cran-pom sauce! Turkey Chili with Fritos or cornbread Zuppa Toscana is an awesome soup! Squash and bacon hash or baked apple oatmeal for breakfast will have you feeling good all day! Spaghetti Squash “Pasta” “Change Your Life” Chicken Casseroles like Chicken Spaghetti Mulled Cider and Wine Jenny's favorite Pot Roast with Lowery's seasoning salt, salt and pepper, onion soup mix and a bit of water with some rice hits the spot! Puppy Chow!!!!!! Jenny loves using her oven fryer in the fall (she has the handy lid that goes onto your Instant Pot!) “Cream & Sugar” Recommendations: Jenny is encouraging you lovely listeners to also go out and become lovely voters as well! Go vote today!!! Even though Halloween is over, Ashley isn't ready to let go of all things spooky! La Carafe is a “haunted” bar on Congress and Milam. It is the oldest bar in Houston, and you can feel the presence of spirits, spot the ghostly woman by the stairs, and enjoy wine and beer! Houston Moms “House Blend” Posts: Cindy E shared an incredibly helpful post that moms heading back into the workforce after some time away really need to read! Check out “6 Tips the Re-Entering the Workforce After Extended Time Away!” Need something to do this weekend? We've changed up our monthly guide and are instead sharing Family- Friendly Things to Do in Houston this Weekend every week ahead of the weekend! Be sure to check it out.

In this week's currently loving Cassidy explains how to make some of her favorite fall recipes including crispy mushrooms, butternut squash mac and cheese, and at home sweetgreen crispy rice bowls.  She also shares an update on her Poplin test results and how she is leveraging the change in daylight savings to find new routines for winter.  To get 15% off your pre-pregnancy wellness testing with Poplin: use code CASSIDY15  

I'm catching up with Ellen Bayens of theceliacscene.com for our monthly roundup of news about celiac disease and the gluten free diet. We cover topics including a study of the risk of triggering CD in children, testing issues with asymptomatic children and the ever-present issues of eating at restaurants. Other links we spoke about – The Canadian Celiac Association is requesting you take part in a survey – here's the link - "State of Celiac Disease in Canada". Art of Slow Food NEWS FROM THE CELIAC SCENE What We Wish Restaurants Knew About Serving Gluten Free Fed up with BC Ferries? Sign the Petition! Antacids & Antibiotics Increase Risk of Triggering CD in Pre-Disposed Children Asymptomatic Celiac Kids – Healthy on the Outside – Sick on the Inside A CANADIAN CELIAC PODCAST Wednesday Podcast Man Brain (FABULOUS!!) Living with Dermatitis Herpetiformis in Algeria 45 Fall Recipes with Everyday Gluten Free Gourmet Celiac Scene News Round Up GLUTEN-FREE WEIGH IN PODCAST Non-Scale Victories Aaron's Protein Needs More Punch SELENA'S CORNER Sorting Through Halloween Candy 15 Proteins from Costco To Oat or Not to Oat? Book Your Free 15 Minute Phone Call with Selena Tuesdays Instagram Questions & Answers Selena's Symptom Relief Facebook Group Sue's Websites and Social Media – Podcast https://acanadianceliacpodcast.libsyn.com Podcast Blog – https://www.acanadianceliacblog.com Email – acdnceliacpodcast@gmail.com Celiac Kid Stuff – https://www.celiackidstuff.com Baking Website – https://www.suesglutenfreebaking.com Instagram - @suesgfbaking YouTube - https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL Email – sue@suesglutenfreebaking.com Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

I'm catching up with Ellen Bayens of theceliacscene.com for our monthly roundup of news about celiac disease and the gluten free diet. We cover topics including a study of the risk of triggering CD in children, testing issues with asymptomatic children and the ever-present issues of eating at restaurants. Other links we spoke about – The Canadian Celiac Association is requesting you take part in a survey – here's the link - "State of Celiac Disease in Canada". Art of Slow Food NEWS FROM THE CELIAC SCENE What We Wish Restaurants Knew About Serving Gluten Free Fed up with BC Ferries? Sign the Petition! Antacids & Antibiotics Increase Risk of Triggering CD in Pre-Disposed Children Asymptomatic Celiac Kids – Healthy on the Outside – Sick on the Inside A CANADIAN CELIAC PODCAST Wednesday Podcast Man Brain (FABULOUS!!) Living with Dermatitis Herpetiformis in Algeria 45 Fall Recipes with Everyday Gluten Free Gourmet Celiac Scene News Round Up GLUTEN-FREE WEIGH IN PODCAST Non-Scale Victories Aaron's Protein Needs More Punch SELENA'S CORNER Sorting Through Halloween Candy 15 Proteins from Costco To Oat or Not to Oat? Book Your Free 15 Minute Phone Call with Selena Tuesdays Instagram Questions & Answers Selena's Symptom Relief Facebook Group Sue's Websites and Social Media – Podcast https://acanadianceliacpodcast.libsyn.com Podcast Blog – https://www.acanadianceliacblog.com Email – acdnceliacpodcast@gmail.com Celiac Kid Stuff – https://www.celiackidstuff.com Baking Website – https://www.suesglutenfreebaking.com Instagram - @suesgfbaking YouTube - https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL Email – sue@suesglutenfreebaking.com Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

 “You learn a lot about someone when you share a meal together.” Anthony Bourdain Fall Seasonal Focus: Tis the Season to Practice Generosity and think of others. Within the Act of Service this can help you make peace with emotions and feelings that you hold inside (especially grief). We will explore a few more fall recipes and remedies. Furthermore, we will dive in to cultural and food appropriation. I will share my reflections and encouragement of reconciliation from within. Finally, take these brief moments to connect with you and the “food” you feed me daily. Learn how to listen to you. Seasonal food conversations with a deep passion to serve your well being and the well being of others. For the additional recipes mentioned in this show e-mail s@suzannetoro.com in Subject: Fall Meals + Generosity Recipes. Body: Recipes Please…. “The leaves are changing; I feel poetry in the air.” — Laura JaworskiRecipes will be posted this week on my website.Fall Roasted Salad with Lemon DressingRoasted Season Apples with Date Caramel Dipping SauceFall Ayurveda: Flowing with Transitional Days. Ease into Sleep. Equal Parts…Chamomile Tea+GABA Tea + Warm Milk (your choice) with Honey+Cinnamon+ Cardamom (to taste). Whisk together and enjoy with a bedtime story. (Note steep the tea separate and blend the milk to the tea. You can even froth the milk or the two parts togeSeasonal Reboot(available worldwide):21 Days SelfLove Reboot Custom Fall Shed, Nourish + Reboot(Available worldwide and will be matched to the season you are in)Weekly Classes + Programs Mind You + Food Art of Living and Dying  Well Being + Love SupportSol+Luna Cycle 'Well Being + Love" 8 Limbs Yoga Session: Bare Naked Bliss Gift Bundle...Learn how to love from within, remember bliss and serve your highest calling. Humanity and Earth Align+Focused Offerings Superfeast Fall Recommendations: Lion's Maine, Chaga, Ashwagandha, & Mason's Mushrooms Living Tea KindSpringFormula Flawless  ZinZino Balance Oil Way of Water Production brought to you by OmToro Wellness + Media#fallfood #summer #food #foodphotography #foodie #suzannetoro #instafood #healthyfood #omega3omega6 #foodblogger #foodstagram #mintrosefootbath #eattherainbow #healthylifestyle #lemonchickenrecipe #foodlover #delicious #digestionease #mindyoufoud #rainbowfood #vegetarian #healthy #ayurveda #chinesemedicine #tasty #roastedfallsalad #foodmedicine #tomatoveggiesoup #plantbased #nutrition

You learn a lot about someone when you share a meal together.” Anthony Bourdain  Fall Seasonal Focus: Tis the Season to Practice Generosity and think of others. Within the Act of Service this can help you make peace with emotions and feelings that you hold inside (especially grief). We will explore a few more fall recipes and remedies. Furthermore, we will dive in to cultural and food appropriation. I will share my reflections and encouragement of reconciliation from within. Finally, take these brief moments to connect with you and the “food” you feed me daily. Learn how to listen to you. Seasonal food conversations with a deep passion to serve your well being and the well being of others.  For the additional recipes mentioned in this show e-mail s@suzannetoro.com in Subject: Fall Meals + Generosity Recipes. Body: Recipes Please….  “The leaves Recipes will be posted this week on my website. Fall Roasted Salad with Lemon Dressing Roasted Season Apples with Date Caramel Dipping Sauce Fall Ayurveda: Flowing with Transitional Days. Ease into Sleep. Equal Parts…Chamomile Tea+GABA Tea + Warm Milk (your choice) with Honey+Cinnamon+ Cardamom (to taste). Whisk together and enjoy with a bedtime story. (Note steep the tea separate and blend the milk to the tea. You can even froth the milk or the two parts toge Seasonal Reboot(available worldwide): 21 Days SelfLove Reboot  Custom Fall Shed, Nourish + Reboot  

You can pre-order the book here: https://www.amazon.com/dp/1638191328?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1638191328&asc_item-id=amzn1.ideas.1GNPDCAG4A86S&ref_=aip_sf_list_spv_ofs_mixed_d_asin And get a FREE ebook with 17 additional recipes: https://faithfulplateful.com/shop/submit-proof-of-purchase-of-cookbook/ Get 10 FREE recipes here: https://faithfulplateful.com/ Faith Ralphs, blogger at https://faithfulplateful.com/, currently lives in the Boise, Idaho area with her husband and three young children (including a newborn!). She's been fascinated with health and nutrition since she was a child, and in an effort to avoid the Standard American Diseases, she has transitioned to a whole-food, plant-based lifestyle. She has a degree from Brigham Young University in Public Health, and has been a health coach for the past 5 years. She understands how tricky it can be to feed your children nutritiously in our culture, and is on a mission to provide simple and sustainable ideas to feed our families in a way that truly nourishes them. Her children's whole food plant based cookbook "Plant Based Cooking for Kids" is available for pre-order right now on Amazon or at Bushel and Peck Books. You can also find her on Instagram: https://www.instagram.com/faithful.plateful/ and Facebook: https://www.facebook.com/faithfulplateful Soup-er Simple White Bean Chili Time: 15 minutes Serves: 4-6 1 16-oz jar mild salsa verde 3 cups low-sodium vegetable broth 3 cans white beans, drained and rinsed 1 can hominy, drained (or 1.5 cups frozen corn) 1 TBSP cumin 1 tsp garlic powder 1 tsp oregano ¾ cup cashews (optional--see note). 1 cup water Optional toppings corn tortillas (or oil-free baked corn tortillas sold near tostada shells) cilantro avocado hot sauce lime wedges Instructions Combine all ingredients except cashews and water in a pot and heat through on medium heat on the stove. In a blender, blend the cashews with 1 cup of water until smooth. Stir into soup. While the soup heats, prepare fresh ingredients if you'd like, such as cilantro, avocado, or lime wedges. Toast corn tortillas in the toaster until golden brown, being careful not to burn them or your fingers. Let everyone prepare their bowl with broken tortilla chips and other toppings they like. Add salt and pepper if needed. Note: For nut-free, omit the cashew cream for a clear soup, or stir in a spoon full of tofu sour cream. Pumpkin Peanut Butter Dip with Apples Total time: 15 minutes Makes 1 cup dip 1/2 cup natural peanut butter 1/2 cup canned pumpkin puree 1 tsp pumpkin pie spice 1/2 tsp cinnamon 1 tsp vanilla extract ¼ cup maple syrup Instructions In a bowl, stir together all the ingredients. If you're making a large batch, mixing with an electric mixer is handy. Add more sweetener and pumpkin spice to your liking, if needed. Garnish with chopped pecans and extra cinnamon, if desired. Serve with sliced apples. Keeps well in the fridge for 1 week in an airtight container. This is also delicious with celery, bananas, toast or on pancakes.

 “You learn a lot about someone when you share a meal together.” Anthony Bourdain Fall Seasonal Focus: Comfort Easy Share Meals. Acceptance + Making Peace. Transitions in Daily Flow. Learn how to listen to you. Seasonal food conversations with a deep passion to serve your well being and the well being of others. For the additional recipes mentioned in this show e-mail s@suzannetoro.com in Subject: Comfort Easy Share Meals Recipes. Body: Recipes Please…. “The leaves are changing; I feel poetry in the air.” — Laura JaworskiAs Inspired, artisan, humane and organic grounding foods TikTok Chef's…I like your STYLE @Justine_Snacks@cheesegal (Courtney LaCorte)@sophiesmunchRecipes will be posted this week on my website.Cheezy Grilled Cheese with Garden Tomato Soup Lemon Chicken Legs with Roast Potatoes Grilled Brussel Sprout, Cabbage and Red Onion Salad Fall Ayurveda: Flowing with Transitional Days. Digestion Aide…Fennel, Cumin, Coriander, Cardamom, Chili Pepper Apple Cider Baths and Washes Seasonal Reboot(available worldwide):21 Days SelfLove Reboot Custom Fall Shed, Nourish + Reboot(Available worldwide and will be matched to the season you are in)Weekly Classes + Programs Mind You + Food Art of Living and Dying  Well Being + Love SupportSol+Luna Cycle 'Well Being + Love" 8 Limbs Yoga Session: Bare Naked Bliss Gift Bundle...Learn how to love from within, remember bliss and serve your highest calling. Humanity and Earth Align+Focused Offerings Superfeast Fall Recommendations: Lion's Maine, Chaga, Ashwagandha, & Mason's Mushrooms Living Tea KindSpringFormula Flawless  ZinZino Balance Oil Way of Water Production brought to you by OmToro Wellness + Media#fallfood #summer #food #foodphotography #foodie #suzannetoro #instafood #healthyfood #omega3omega6 #foodblogger #foodstagram #mintrosefootbath #eattherainbow #healthylifestyle #lemonchickenrecipe #foodlover #delicious #digestionease #mindyoufoud #rainbowfood #vegetarian #healthy #ayurveda #chinesemedicine #tasty #roastedfallsalad #foodmedicine #tomatoveggiesoup #plantbased #nutrition

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/

On this episode of An Extra Dose Podcast, we are sharing some fall recipes, dating tips and setting expectations vs standards, and our recent home Amazon favorites.    Item mentioned in this episode: Pumpkin Spice Latte Fall Breakfast Recipes Stuffed Butternut Squash Butternut Squash Chili  Pumpkin Lasagna Boats Fridge Mats Silicone Ice Cube Trays Silicon Pot Strainer Milk Frother With Stand Silicone Food Storage Stackable Containers  Nylon Belt Bag Ceramic Serving Bowls Acrylic Drinking Glass With Straw Olive Oil Sprayer Acrylic Ziplock Bag Organizer The Pink Stuff Black + Decker Handheld Vacuum Cleaner    This episode is brought to you by: ModestMix Teas:  Organic, wild crafted and fair trade teas that are handcrafted to order. They are women owned and have amazing herbal and caffeinated teas. We love drinking the "GO THE FUCK TO SLEEP" right before bed. Use code anextradose20   Similar listening: Amazon Travel Must Haves | Dating Profile Tips | 30 Minute Plant Based Meals   Follow us on our blog- https://www.adoubledose.com Instagram: @alexis.belbel | @samanthabelbel doubledoseblog@gmail.com    

Today I'll help you choose some delicious fall recipes from a magazine. Based on what we decide, I'll write down each recipe in a notebook to reference later. Featuring soft spoken asmr, magazine page flipping, pencil writing, crinkly paper sounds and personal attention I hope you find this roleplay cozy and relaxing.

Lisa is joined by Elie Krieger who talks not only about great foods for the Fall, but her early years as a model and more!Host and executive producer of the cooking series “Ellie's Real Good Food” on Public Television and well known from her hit Food Network show “Healthy Appetite,” Ellie Krieger is the leading go-to nutritionist in the media today, helping people find the sweet spot where “delicious” and “healthy” meet. Her success can be attributed to her accessible way of offering tools for nurturing a richly satisfying, sumptuous lifestyle while cutting through the gimmicks, hype and extreme eating that permeate our world.Ellie is a New York Times bestselling, IACP and two-time James Beard Foundation award winning author of 7 cookbooks. She is also a weekly columnist for The Washington Post and has been a columnist for Fine Cooking, Food Network magazine and USA Today.Ellie is a registered dietitian nutritionist who earned her bachelors in clinical nutrition from Cornell University and her masters in nutrition education from Teacher's College Columbia University. Her latest book Whole in One: Complete, Healthy Meals in a Single Pot, Skillet or Sheet Pan was released in October 2019. She finds happiness living with her daughter and husband in New York City.

Today's episode is an encore sharing our fave fall recipes!  

New York's Attorney General has announced a $250 million alleged fraud suit against Donald Trump and his adult children. And, officials are investigating after two national monuments were vandalized in separate incidents on the same day. Plus, Kerry Sanders shares new research on loggerhead turtles and participates in a live turtle release as part of our “TODAY Climate” series.

In this episode Ginain shares one of her favorite Fall chili recipes, Poblano Chicken Squash Chili. This easy and quick meal should be on rotation in your meal plan. Today's featured ingredient is butternut squash. Get the low down on growing methods that will get you the most delicious butternut squash in your garden. FULL RECIPE: https://cookprayslay.com/blog/f/poblano-chicken-squash-chili?blogcategory=One-Pot YouTube Video: https://youtu.be/B8GGggSEM6Y

Today is another blog sharing with you some of my signature wedding cocktails for every season. Plus, these are all from real life couples weddings that can attest to these crowd pleasing beverages…EPISODE [65] HIGHLIGHTS:  Signature CocktailsTo fast-forward to a specific part of the podcast episode, check out the timestamps below: Life update! [06:15]What makes a cocktail seasonal? [10:11]Personalized Spring Cocktails [11:32]Summer Recipes [14:02]Fall Recipes [16:02]Winter Recipes [18:44]Episode Wrap up! [21:41]Review of the Day [23:52]Thank you to our podcast sponsors! LoveStream - Get 10% off ANY virtual wedding package with my code Ask10!Visit the ASK THE PLANNER Wedding Planning Templates Shop Planner's Playbook - Use my unique link so you can skip the waitlist and join ANY TIME! 

Autumn is harvest season for pumpkin and squash. While many of us may be using them for table decorations, these gourds actually make for great additions to meals. From the seeds to the flesh, pumpkins and squashes provide for a delicious source of nutrients. This week, we're roasting delicata squash. Today, You'll Learn: 2:01 - 2:28 Delicata squash for Omega 3 2:28 - 2:57 Antioxidants found in squash 6:23 - 6:51 Pumpkin seeds as a healthy fat Listen and Subscribe Nutritionist Deepa: https://nutritionistdeepa.com/​ Dupage Dietitians: http://dupagedietitians.com/​ Start Your 5 Day Detox to Cut Cravings, Restore Energy, and Lose Weight: https://tinyurl.com/kexeisl6 Text us at (630) 686-7300 --- Send in a voice message: https://anchor.fm/asknutritionistdeepa/message

Discussions on supporting friends, customers, and distributors in their Wellness/Fitness.

Discussions on supporting friends, customers, and distributors in their Wellness/Fitness.

We're kicking off Season 2 of Three Kitchens Podcast with a feast of comfort food from the cook book, Tawâw: Progressive Indigenous Cuisine (Shane Chartrand, Jennifer Cockrall-King). We gathered together to cook five recipes from the book. We made bone marrow, roast pheasant and squash, pumpkin salad, bannock and tea. Is your tummy rumbling yet? We hope you enjoy this feast as much as we did. Then go find this awesome book and start your own adventure with Indigenous cooking!  Episode Links~~~~~ Tawâw Cookbook~~~~Three Kitchens Podcast - a home cooking showCheck out our website  where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).www.threekitchenspodcast.com~~~~Or join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastPinterest @threekitchenspodcastYouTube @threekitchenspodcast~~~~Drop us a comment or give us a like - we'd love to hear from you! Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Or join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastDrop us a comment or give us a like - we'd love to hear from you!

The holidays are approaching! So today, we are going over some of our favorite recipes for the upcoming holiday season! Give these guilt-free recipes a try this year, and impress some family and friends! And some awesome Butternut Squash Soup Recipes:https://www.veggiesdontbite.com/vegan-roasted-butternut-squash-soup/https://www.masalaherb.com/roasted-butternut-squash-soup/https://downshiftology.com/recipes/roasted-butternut-squash-soup/https://runningonrealfood.com/butternut-squash-lentil-soup/ Don’t forget! Get 40% your first order of Life Boost Coffee by using promo code “artofeating” at lifeboostcoffee.com at checkout! Use this link to streamline the process: https://lifeboostcoffee.com/pages/healthy-coffee-ot2e-jhopkins?oid=1&affid=49With Culiraw, guilt-free desserts are possible! They are made of natural organic ingredients that provide your body with fiber, minerals, vitamins and enzymes, sweetened with dates and agave only. Use code is “aoepodcast” for 10% discount at checkout!Subscribe to Dr. Esposito’s YouTube Channel: https://www.youtube.com/channel/UCHRpZFrFsbJIk5fbNIkj4pQ?sub_confirmation=1 Sign up for our newsletter at evokhealth.com and get our 14 Kick-start Recipes & Kitchen Secrets! Feel free to reach out to us at artofeatingpodcast@gmail.com. You can also follow us on Instagram @artofeatingpodcast. To reach your hosts, you can find Dr. Esposito at:Email: drvincentesposito@gmail.comIG: @vinespositomsdcTwitter: @VinEspositoMSDC Web: insideouthealthwellness.com You can find Dr. Kali at:Web: drkali.com IG: @dr.kali

Today we will be teaching you delicious fall recipes to get you in the fall mood! Listen in to find out more... --- Send in a voice message: https://anchor.fm/isla-ritchie/message Support this podcast: https://anchor.fm/isla-ritchie/support

Sara is making us hungry with some recipes she downloaded from the great resource, RBDigital, available to MCPL cardholders. Nicole once again shares some book horoscopes, plus Sal is trying to lose some weight before gaining weight during the holidays. Download some cooking magazines plus much more at RBDigital https://www.rbdigital.com/middlecountrylibraryny/service/magazines/landing? Bite-Size Salted Caramel Cheesecakes- Rachel RayFlourless Chocolate Tarte- A Taste of HomeChocolate Cake in  a Pumpkin- Food NetworkCauliflower with Anchovies and Oil-Cured Olives- Eating Well September Book Horoscopes are here Need to lose weight? Try MyFitnessPal or LoseIt Eat this, Not that! by David Zinczenko Eat this, Not that Supermarket Survival Guide by David Zinczenko (eBook)

Fall has arrived and we're very excited. This week Amy, Serena, and Ana talk all things fall from favorite scents to favorite drinks to what we're gonna be this year for Halloween! Send us your thoughts or comments to featuresofhabit@gmail.com or leave us a review! Follow us on Instagram @Featuresofhabit! Find all the important linkity links here: https://linktr.ee/featuresofhabit

Simple Eats - https://www.simpleeats.com/think-outside-the-pumpkin-spice/ CBD Fall Recipes - https://hightimes.com/edibles/cooking/move-over-pumpkin-spice-spectacular-cbd-infused-autumn-recipes/ School Vape Lawsuit - https://hightimes.com/news/school-districts-across-the-country-are-filing-a-lawsuit-against-juul/ --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/SEWCT/support

Join hosts Nancy Reid & Lisa Smith, the mother-daughter travel team and publishers of Big Blend Radio & TV Magazine and Parks & Travel Magazine, for Big Blend Radio’s Eat Drink & Be Merry show. On this episode, 5-Star Chef Ivan Flowers shares how to make his Stuffed Butternut Squash recipe. Perfect for fall, as an appetizer or main meal, this recipe can stay as a vegetarian dish or be made vegan if you eliminate the cheese or replace it with a vegan cheese. See Ivan's recipe on BlendRadioandTV.com. Thanks to The Peanut Patch in Yuma, Arizona for sponsoring this episode.

What are the goals of my podcast? Let's talk about what drives me and start the series off with chicken soup and beef stew recipes for your soul. Happy week 1!

Fall Recipes and Decor! Listen in for more! Plus an exclusive interview with two amazing ladies from BMW. See acast.com/privacy for privacy and opt-out information.

The Ringer's Joe House is joined by 'Bon Appetit' editor in chief, Episode 1 hero, and Washington D.C. native Adam Rapoport to gear up for holiday office-party season (3:20). Together they take a look ahead to Thanksgiving, and Rap gives the hungry people some pro tips on a smooth and merry holiday (17:00). Finally, House links up with Juliet Litman for a classic segment of 'House of Carbs' Food News (48:40).

During this segment...'She' will share fall recipes and how to nourish self. Embracing the season of letting go. Discover how to shed that which no longer serves, transform the energy that you take in and the transition eating habits into the fall. She will share how to find the root issue and simple practices to start to transform how you are percieving, self, food and the world around you. Find the Gap. Tools to assist you on your journey with music from around the world to inspire inward wisdom to ripple up from within. Attune, Align, and take a few steps FORWARD! These segments are perfect for anyone walking through a life transition, suffering from PTSD, anxiety, stress, any 'dis'ease, wanting to transform and authentically explore and align your inner landscape. Music: Alanis Morissette Connect with 'She' Food Class (On-Going)

On this episode I chat with the wonderful DrKellyann about the Bone Broth diet and her new favorite fall recipes. Dr. Kellyann Petrucci is the author of Dr. Kellyann's Bone Broth Diet and has a follow up cookbook coming out at the end of the year!

On this episode I chat with the wonderful DrKellyann about the Bone Broth diet and her new favorite fall recipes.

DANA SLATKIN is a Culinary Institute of America-trained chef, cookbook author, food blogger and cooking class instructor in Los Angeles. She trained in France with Michelin Three-Star chefs Georges Blanc and Michel Guèrard and with renowned patissier Pierre Hermé at Fauchon. After cooking in New York City at Bouley, Dana moved to Los Angeles to become General Manager at L’Orangerie, one of the city’s most highly regarded formal restaurants. In 1994, seeing a need to engage her local community, she launched the Beverly Hills Farmers Market, which became the name and inspiration for her own line of award-winning food products, sold to airlines and supermarkets for a decade. Dana’s first cookbook, Summertime Anytime: Recipes From Shutters On The Beach, was published in 2008 by Clarkson Potter. Dana’s appearances include The Today Show, ABC News, Extra!, Martha Stewart Radio, Maria Shriver’s Women’s Conference in Long Beach, UCLA Festival of Books, and NAPTE. In addition to writing for The Huffington Post, Dana has been featured in Food + Wine Magazine, C Magazine, House & Garden, Town + Country, and many other publications. Dana has been an online spokeschef for Crisco, Smuckers, Little Black Dress Vodka, Gardein and 360 Cookware. As the Beverly Hills Farmgirl, Dana teaches a popular series of cooking classes in her home, runs a pop-up shop and online store, and writes a weekly blog, 90210farmgirl.com. She is currently at work on a food-related television show. Being hailed as “Sex and the City for Food,” The Food Heals Podcast brings together experts in the field of nutrition, health and healing to teach you the best-kept natural secrets to being a hotter, healthier, happier YOU!   The Food Heals Podcast is hosted by Allison Melody and Suzy Hardy – two self-proclaimed natural chicks who will rock your world and change your beliefs about health! This sexy, savvy duo provides eco-friendly advice on a variety of issues including the healing power of nutrition, living authentically, turning your passion into your career, choosing the best natural health and beauty products, the benefits of a plant-based diet and so much more!   Find out how to win a swag bag full of our favorite organic, vegan health and beauty products including luscious face lotion, wrinkle-reducing clay mask, refreshing essential oil spritzer, delicious deodorant, detox supplements and more by subscribing to our show!   Upcoming & past guests include John Salley, Sophie Uliano, Kimberly Van Der Beek, Joe Cross, Kerri Kasem and MORE! Make sure to subscribe so you don’t miss out on any of these amazing episodes!  

GD Gina does a great Foodie-Phile segment focusing on 5 great foods in the fall: pumpkins, persimmons, pomegranates, brussels sprouts, beets. She provides a little history and of course recipes, including GD Meg's favorite beet recipes.