Podcasts about Red velvet cake

In this solo episode, Larry gets straight to the point: the reason most men feel stuck isn't a lack of motivation — it's a lack of direction. Not the five-year-plan kind of direction, but the daily kind. What are you building in your marriage right now? What are you doing this week to move the needle? Because if you don't choose a direction, life will choose one for you — and it's usually the one that leaves you reactive, exhausted, and quietly frustrated. Larry shares what's coming up in the Dad Edge community in April, breaks down what the Alliance is really about in plain English, and makes the case for why this is the moment to stop consuming content and start executing. He also announces the first ever First Form Dad of the Month — a man in the Alliance who has been quietly doing the work, keeping his promises to himself, and leading from the front without making a big deal about it. This one is short, direct, and worth every minute.   Timeline Summary [0:00] Introduction to the Dad Edge mission and the movement to raise leaders of families and communities [1:02] The real reason most men feel stuck — it's not motivation, it's direction [1:45] What happens when you don't choose a direction and life chooses one for you [2:01] What's coming up in the Dad Edge community — events, programs, and announcements [3:02] The Men's Forge event — what it is, who it's for, and why it's not a hype fest [4:44] Why being in a room with the right men changes everything [5:44] The April theme inside the Alliance — purpose, direction, and leadership for men [6:06] The real reason men fail — not laziness, but an unclear target [7:04] What the Alliance actually is in plain English — brotherhood, plans, execution, and no egos [7:58] What April inside the Alliance looks like — getting clear on what you actually want and building a weekly rhythm that makes winning normal [9:22] What men who show up and do the work actually experience — no longer feeling behind, making faster decisions, becoming more consistent at home [10:07] The Roommates to Soulmates preview call — April 1st at 7pm Central — who it's for and what to expect [11:43] Announcing the first ever First Form Dad of the Month — Jason Rowe — and why he earned it [13:05] First Form product spotlight — Magic Charms, Cinnamon Toast Crunch, and Red Velvet Cake flavors [15:09] Closing message — the world is loud, drift is real, and today is the day to do one thing your future self will thank you for   Five Key Takeaways You're not stuck because you're lazy. You're stuck because your target is blurry. When direction gets fuzzy, discipline gets fuzzy right along with it. If you don't choose a direction on purpose, you'll drift toward whatever is loudest and most urgent — and you'll look up one day and realize you've been living the same week for five years. The Alliance is not a vent session. It's men telling the truth, getting tactical, and leaving every call with something they can actually execute. Winning becomes normal when you're focused. Consistency over time beats motivation every single time. Do one thing today that your future self will thank you for. That's it. That's the whole assignment.   Links & Resources Roommates to Soulmates Cohort & Preview Call: https://thedadedge.com/soulmates The Men's Forge: https://themensforge.com Dad Edge Alliance & Business Boardroom: https://thedadedge.com/mastermind First Form Supplements: https://1stphorm.com/dadedge Episode Link & Resources (Episode 1459): https://thedadedge.com/1459   Closing If there's one message from this episode that stands out, it's this: direction is a decision, and today is the day to make it. The world is loud. The fires are always burning. And it is incredibly easy to spend your whole life responding instead of building. But the men who are winning at home — in their marriages, with their kids, in their health — are not the ones who figured out some secret. They're the ones who got clear, got consistent, and chose the right room. Don't let April be another month on autopilot. Go out and live legendary.

Welkom bij aflevering 7 van seizoen 7 van De Biervrienden Podcast! In deze thema-aflevering lost Thom een goed voornemen van vorig jaar in. In S06E05 proefden de mannen – samen met Michael – de Red Velvet Cake van Brouwerij De Molen. Het bier barstte van het gebakjeskarakter, maar wat proefden ze nu eigenlijk precies? Al snel merkten de heren dat je onbewust meegaat in wat er op het etiket vermeld staat. Dat kan anders, vond Thom. Zijn voornemen: deze stijl wat vaker en meer naast elkaar proeven, om zo écht iets zinnigs over pastry bieren te kunnen zeggen. Kortom, de hoogste tijd om de pastry bieren eens grondig onder de loep te nemen. Voor deze aflevering nam Thom vier totaal verschillende bieren uit de pastry-categorie mee. Ze variëren in alcoholpercentage én in het soort ‘gebakje' dat ze proberen te vangen. Om het geheel wat houvast te geven, maakte hij zelfs een heus scorebord: op de X-as het alcoholpercentage, op de Y-as het pastrygehalte. Al proevend, vergelijkend en beoordelend plaatsen de mannen de bieren op het scorebord en bespreken ze wat deze stijl nu eigenlijk bijzonder maakt. Want wat onderscheidt een pastry stout van een ‘gewone' stout, die van zichzelf ook al tonen van bijvoorbeeld vanille kan hebben? En voegen al die zoete, dessertachtige smaken nu echt iets toe aan de wereld van stouts en porters? In deze aflevering krijgt een in de podcast nog onderbelichte bierstijl eindelijk de aandacht die hij verdient: de pastry-bieren! Jouw (lievelings)bier door ons beproefd hebben? Benader ons! instagram.com/biervriendenpodcast/ facebook.com/biervriendenpodcast Untappd: untappd.com/user/biervriendenpodcast Gmail: debiervriendenpodcast@gmail.com Intro muziek: Upbeat Forever by Kevin MacLeod Link: incompetech.filmmusic.io/song/5011-upbeat-forever License: creativecommons.org/licenses/by/4.0/

If you want to roll out the red carpet for dessert . . . you should probably make something with less frosting. Noah and Louisa talk about a classic cake, and Noah discovers that he is, in fact, an easy mark. Join our Patreon! Follow us: @NoSubsPlease@mastodon.online on Mastodon. @NoSubsPlease on BlueSky. Noah: @nsmckinnon@laserdisc.party on Mastodon, @nsmckinnon.bsky.social on BlueSky. Louisa: @louisa@mastodon.xyz. Our theme is Street Food, by FASSounds, and is governed by the Simplified Pixabay License.

Let’s jump right into Great Value’s latest random cereal, Red Velvet Cake! We’ll continue the store brand cereal parade with a Crunchy Granola Raisin Bran from Kiggins, and Millville’s Honey Crunch ‘N Oats.See omnystudio.com/listener for privacy information.

Renowned radio and TV personality, comedic performer, and Grammy Governor's Award winner Rick Dees has made an indelible mark in entertainment. He entertains the world with music and comedy. His #1 internationally syndicated radio show, “The Rick Dees Weekly Top 40,” is heard each weekend by more than 70 million people across the U.S., in 125 countries, and on the Armed Forces Radio Network.When he's not keeping the beat for millions of fans, he relaxes with the eggbeaters. Rick has a longtime passion for and expertise in baking.Now, Rick has brought together his favorite scrumptious “deeserts” in RICK DEES ALL-TIME TOP 40 GREATEST DESSERTS (Dees Creations, Inc.; October 24, 2016; $54.95 Hardcover). With a foreword by Wolfgang Puck, it includes pies, cobblers, cakes, soufflés, flans, cookies, tartes, toffee, and more. There are delicious delectables and crowd pleasers like Rick's Old-Fashioned Apple Pie, Shaker Lemon Pie, Peach Cobbler, Rick's Red Velvet Cake, Don't Tell Mama Cake, Molten Chocolate Cake, Cola Cake, Date Shakes, Butterscotch Pecan Soufflé, Bananas Foster, Super Creamy Chocolate Frosting, Crème Fraîche, and Caramel Sauce.Rick includes personal stories and anecdotes, like his memory of gathering fresh pecans from his grandmother's backyard in Goldsboro, North Carolina, for his first pie, and discovering the social benefits of being a great baker in high school. His go-to dessert cookbook provides more than 50 simple recipes that even first-time bakers will whip up with ease.Beautifully illustrated with full-color photography throughout and with helpful tips on metric equivalents, baking the perfect pie crust, serving recommendations, and informative Chef's Notes for each recipe, RICK DEES ALL-TIME TOP 40 GREATEST DESSERTS will add mouth-watering desserts to your table every time.

Renowned radio and TV personality, comedic performer, and Grammy Governor's Award winner Rick Dees has made an indelible mark in entertainment. He entertains the world with music and comedy. His #1 internationally syndicated radio show, “The Rick Dees Weekly Top 40,” is heard each weekend by more than 70 million people across the U.S., in 125 countries, and on the Armed Forces Radio Network.When he's not keeping the beat for millions of fans, he relaxes with the eggbeaters. Rick has a longtime passion for and expertise in baking.Now, Rick has brought together his favorite scrumptious “deeserts” in RICK DEES ALL-TIME TOP 40 GREATEST DESSERTS (Dees Creations, Inc.; October 24, 2016; $54.95 Hardcover). With a foreword by Wolfgang Puck, it includes pies, cobblers, cakes, soufflés, flans, cookies, tartes, toffee, and more. There are delicious delectables and crowd pleasers like Rick's Old-Fashioned Apple Pie, Shaker Lemon Pie, Peach Cobbler, Rick's Red Velvet Cake, Don't Tell Mama Cake, Molten Chocolate Cake, Cola Cake, Date Shakes, Butterscotch Pecan Soufflé, Bananas Foster, Super Creamy Chocolate Frosting, Crème Fraîche, and Caramel Sauce.Rick includes personal stories and anecdotes, like his memory of gathering fresh pecans from his grandmother's backyard in Goldsboro, North Carolina, for his first pie, and discovering the social benefits of being a great baker in high school. His go-to dessert cookbook provides more than 50 simple recipes that even first-time bakers will whip up with ease.Beautifully illustrated with full-color photography throughout and with helpful tips on metric equivalents, baking the perfect pie crust, serving recommendations, and informative Chef's Notes for each recipe, RICK DEES ALL-TIME TOP 40 GREATEST DESSERTS will add mouth-watering desserts to your table every time.Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-unplugged-totally-uncut--994165/support.

No episódio de hoje do Brassagem Forte, mergulhamos fundo no estilo 33B. Specialty Spice Beer, com participação especial de Jocemar Gross, cervejeiro da Dude Brewing (Caxias do Sul/RS), referência na criação de receitas condimentadas criativas e bem executadas.Discutimos tudo: desde a escolha do estilo base até técnicas para evitar oxidação, passando por estratégias de adição de especiarias em diferentes etapas do processo. E o melhor: com direito a receita completa de uma Imperial Stout inspirada em Red Velvet Cake.

In hour three, Tobin & Leroy breakdown the Heat's Game 2 loss to the Cleveland Cavaliers. They like to put an APB for Bam Adebayo who played terrible in the 1st half of the game. Florida Panthers face the Tampa Bay lightning tonight with a chance to take a 2-0 series lead. If the Cats win is this series pretty much over?

It's a Lick the Plate family affair kicking us off for Season 3! WHAT'S ON THE PLATE: Melissa Nettleford (2:46) – No Expenses Spared. Sergio's Italian. Asian Fusion. Food Fuelled By Love.Milton Lopes (5:12) – Portuguese Birthday Song! Wine Memories. Chateauneuf du Pape. Cote du Rhone. England Is Not A Wine Country.Ricardo Castro (12:20) – Brazilian BBQ Delights. Rice with Feijoada. Vance LaRoy (14:04) – Show Me Good BBQ: Gates BBQ! Slabs With Good Edges. The Bernie Mac. Burnt Ends.Sweet & Mild BBQ Sauce.Alexis Dionne (16:03) – Buddakan Asian Fusion. Tatiana's NYC.Kevin Fullinck (18:00) – Venezuelan Food! Chicken & Waffles.Carl Dusu (18:53) – Chicken Tagine. Moroccan Flatbread and Tea. Dominos Pizza Party!Sharon Rose (23:06) – Greek King Prawn Linguine with Green Sauce. Cocktails!Mitchell Zhangazha (24:36) – Seafood Boils. Hot & Juicy Shrimp in Dulwich. Angry Crab Shack. Durrock Knox (25:58) – Salmon Cakes with Yum Yum Sauce & Hot Sauce. The Final Word Cocktail.Sian Deia (28:03) – Food For Every Occasion. Cheesy Chips. Red Leicester, Mature Cheddar, Mozzarella.Simeon Montague (32:29) – Tacos & Margaritas! Home Cooked Food Made From Love. Hibachi! Sushi.Toyan Thomas-Browne(36:44) – More Birthday Songs. CAKE! Hummingbird Rainbow Cake Remixed. Carrot & Red Velvet Cake. Cream Cheese Frosting. Sprinkles!Jazz (39:31) – Japanese Food. Chargrilled Eel Sushi. Lamb, Rice & Peas and Coleslaw. Oreo Milkshake. Anything But Cake. Alcohol!Ash, the Travelling Sensei (42:57) – No Birthday Cake. Swahili BBQ On A Water Safari. Family Time. Mum's Sausage Casserole. Grandpa's Jerk Pork.Kyle Cox (46:08) – Full English Breakfast. Bacon! Red Velvet Cake. Ole & Steen's Cinnamon Social Log. Steve Warwick (50:26) – Laughs and Good TimesDujonna Gift (51:18) – Funeral Food. Curry Goat, Rice & Peas, Coleslaw. Fried Chicken. Curry Chicken.Ralph Lewis (51:57) – Exploring the Alternatives & Newness. Enjoy Life!Kimberly Nichole (52:48) – Birthday Love & Appreciation!Taofique (53:09) – And Sometimes We Fast! Red Velvet Cake Request. Replenishment. Lick the Plate's Instagram and TikTok: @licktheplatepodcast Cameron's Instagram and TikTok: @cbjarts licktheplatepodcast@gmail.comInstrumentals, mixing and mastering of the theme song "Lick the Plate" courtesy of Adam Farrell. @farrell33a on Instagram Additional background music provided by https://slipstreammusic.comTrack: "Differences", xander.Download / Stream: https://get.slip.stream/IWrZvIListen on Spotify: https://go-stream.link/sp-xander Track: "Beaming", Johnny MooreDownload / Stream: https://get.slip.stream/mgVEM5Listen on Spotify: https://go-stream.link/sp-johnny-moore Track: "Mild Evenings", Johnny MooreDownload / Stream: https://get.slip.stream/IXwJ07Listen on Spotify: https://go-stream.link/sp-johnny-moore Track: "Process for Us", Johnny MooreDownload / Stream: https://get.slip.stream/G4mqBQListen on Spotify: https://go-stream.link/sp-johnny-moore Track: "Gymnastics"Download / Stream: https://get.slip.stream/Zvaavu Hosted on Acast. See acast.com/privacy for more information.

Red Velvet Cake || Reetwika Banerjee || MJ Khas Koushik

Culinary professional Shantha Jeyaraj shares Red Velvet Cake Recipe. Produced by Renuka Thuraisingham. - பிரபல சமையல்கலை, அழகுக்கலை மற்றும் கேக் வடிவமைப்பு நிபுணர் சாந்தா ஜெயராஜ் அவர்கள் Red Velvet கேக் செய்முறையை நம்முடன் பகிர்ந்து கொள்கிறார். நிகழ்ச்சித் தயாரிப்பு றேனுகா துரைசிங்கம்.

Ramsay Street's shortest paternity mystery is solved in two scenes; Red Velvet Cake nearly brings down Erinsborough High; Sadie wishes to play first violin in Byron's string section; and Chelsea gets her hands on Paul's most lucrative manila folder. CJ, Kate and Vaya examine Episodes 8996 to 8999 in the PirateNet Studios.Head over to [https://www.patreon.com/neighbuzzpod](https://www.patreon.com/neighbuzzpod) to help us buy a night with Byron. And drop us a line there to ask a question for our new mini pod: Pod Squad Group Chat!Check out @Neighbuzzpod on [TikTok](https://www.tiktok.com/@neighbuzzpod?)!Join the Neighbuzz Council for Neighbours chats on Facebook  Follow NeighbuzzPod on InstagramTweet Kate, Instagram CJ or Vaya New artwork by Elyce Phillips!Brett's Bitts courtesy of Brett Bowman.To support the PirateNet Studios and unlock bonus content, become one of our beloved Patrons at patreon.com/neighbuzzpod Thanks for listening - please tell other spiggin' hufters to listen too!

We are back and talking all things sports and Deadpool... Weird combo that you'd never think to hear from us... We agree with you! We recorded this episode a few hours before Super Bowl with predictions of what might happen and PLUS give a breakdown on our thoughts on 'Deadpool.& Wolverine' news.

Red velvet cake was all the rage years ago, but its popularity has faded since the 1970s amid safety concerns about the red food coloring in use back then to tint the cake.Perhaps it's time to bring red velvet cake back.

Jamie Foxx, Taylor Swift and Dick Van Dyke are among the celebs celebrating birthdays. Money.com has released the Top 10 list of best towns to live in the South. Congrats, Raleigh, North Carolina! Chubby's Restaurant in Sevierville, Tennessee, has the attention of one Southern vlogger. Also, TheSeasonedMom.com shares an amazing Southern Red Velvet Cake recipe perfect for Christmas.

Do you want to make a delicious cake for your next event?  Then why not wow the crowd with a classic Southern dessert– Black folks' red velvet cake! It's the best way to celebrate a special occasion. From anniversaries to birthdays to graduations. Or for Thanksgiving, Christmas, New Year's, or Valentine's Day. What you'll learn in this episode: What is a Black folks' Southern red velvet cake? A Black folks' Southern red velvet cake is a made-from-scratch decadent red sponge cake. It's made with a bit of yummy cocoa powder and homemade cream cheese frosting that's just sweet enough to be irresistible! It's a cake so good that people will ask, "Which bakery did you buy it from?" What's the story behind red velvet cake? Did Black folks invent it? Red velvet cake is considered to be soul food of the South!  Because like most Southern cuisine that originated in the 1800s, red velvet cake is believed to also be of African-American origin.  Links & resources mentioned in the episode: Black Folks Southern Red Velvet Cake Recipe https://thesoulfoodpot.com/southern-red-velvet-cake/ Episode show notes:  ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://thesoulfoodpot.com/podcast/ Podcast featured recipes: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ https://thesoulfoodpot.com/category/soul-food-podcast/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Privacy policy: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ https://thesoulfoodpot.com/privacy-policy/⁠⁠⁠⁠⁠⁠⁠ --------------- ⁠CONNECT with Shaunda Necole & The Soul Food Pot:⁠ ⁠⁠⁠The Soul Food Pot blog⁠⁠⁠⁠: ⁠⁠⁠⁠https://thesoulfoodpot.com⁠⁠⁠⁠ ⁠⁠⁠⁠Follow Shaunda Necole & The Soul Food Pot on Instagram⁠⁠⁠⁠: ⁠⁠⁠⁠https://www.instagram.com/shaundanecole/⁠⁠⁠⁠ ⁠⁠⁠⁠Shaunda Necole & The Soul Food Pot cookbooks⁠⁠⁠⁠: ⁠⁠⁠⁠https://shaundanecoleshop.com/collections/soul-food-cookbooks⁠⁠⁠⁠ ⁠⁠⁠⁠Shaunda Necole & The Soul Food Pot seasoning guides⁠⁠⁠⁠: ⁠⁠⁠⁠https://shaundanecoleshop.com/collections/soul-food-seasoning⁠⁠ --- Send in a voice message: https://podcasters.spotify.com/pod/show/thesoulfoodpod/message

Waldorf Astoria General Manager David Wilson & Chef Stuart Sage joined Kitch and Neeil to talk about one of Dubai's most luxurious properties. They discussed:The challengers of working in a luxury hotel, in an increasingly competitive sectorGuest expectations and the challenges in offering personalisationHow to score an upgrade at check-in!The importance of workplace culture in hiring and maintaining staffWhat's new in food and beverage options at the hotelThe historic food dishes created by the Waldorf Astoria Group (Eggs Benedict, Red Velvet Cake, Waldorf Salad). Waldorf Astoria Dubai - Palm Jumeriah: Instagram & Website.Instagram: KitchInstagram: NeeilInstagram: TALK 100.3www.talk1003.ae/. Hosted on Acast. See acast.com/privacy for more information.

What do you truly want? Like deep down inside.....different from the expectations and how everyone else is doing it. For me, it was fried chicken and a night on the couch. The ability to listen to our intuition requires practice, and practice is a daily habit. If we cannot get clear on the little things that we want, then we will never get clear on the bigger picture of our life. THE CLARITY PROJECT: https://heartandgritcoaching.thrivecart.com/theclarityproject/

Episode 10 is upon us, and yes, I'm totally jumping up and down (metaphorically of course!) I have some huge things coming ahead for the podcast, and I can't wait to share them with you. Today's episode explores the art of songwriting which seems to be an almost forgotten art in the industry. We will explore some of these current & older great composers, what music row is lacking, and even bring up Red Velvet Cake!!! Sit down, relax, and enjoy!hit! ————————————————————Come email me at Ofthesteelguitar37@outlook.comFiddle Intro by Miss. Rachel CrickFollow her on instagram @rachelannecrickHer Fiverr link is below! https://www.fiverr.com/s/j0GKlZRest of Intro: Jeremy KingFiverrhttps://www.fiverr.com/s/8VRWNz

David & Dwaine talkin' about The legality of recording while on strong pain meds A few "Would you rather" Scenarios The menu of our last meal   Have fun! We did.

A new year, a new season to chew on! Lisa and Allison are happy to be back, and, back together, for another sweet discussion of The Great British Baking Show!The new year brings to light an intention to be more concise about bakes, and Lisa vows to try to recreate each week's technical challenge. The girls discuss their favorite bakers of the new show, and marvel at the diversity of this class. Lisa talks about her Red Velvet Cake, and Allison advises bakers to invest in food coloring paste. As usual,  the girls share laughs about non- related topics like 'wee sing grandpa's toys', a discussion brought about by the bakers' many use of the word "wee". Contestant Janusz gets star baker, and props from the girls for using a spray bottle of alcohol to spray on his bake. Lamenting the curse of the first baker elimination, a sad goodbye is said for Will, the first baker eliminated.  

Janets Five And Dine Red Velvet Cake by The Morning Jam on VTRN

Listen in for a Veteran's Day Special as Chris shares how being in the Marines has changed, not only the course of his life, but the lives of those around him, too. 

Brought to you by Big Dog Brewery

PLUS: Will or won't Tom Brady and Gisele Bündchen get a divorce? AND CSI: Is that a snake in your pants?

The Plant-Based Morning Show is presented by Complement. Tune in live on Instagram (@nomeatathlete_official and @complement) every weekday at 11am Eastern! Follow @realmattfrazier and @rockcreekrunner for more.

 On this episode, we celebrate the freedom to read with the ninth prompt in the Books and Bites 2022 Reading Challenge, read a banned or challenged book. Dr. Ron Critchfield, JCPL's Executive Director,  joins us to discuss the importance of intellectual freedom, the role of parents in helping their children choose books, the problems with censorship, and more. What's the Difference Between Banned and Challenged Books?According to the American Library Association, book challenges are "documented requests to remove materials from schools or libraries." A banned book is one that has been removed in response to a challenge.Book Notes Jacqueline recommends The Hate U Give by Angie Thomas Michael recommends Animal Farm by George Orwell Carrie recommends Lawn Boy by Jonathan Evison Find more banned or challenged books on the ALA's Top 10 Most Challenged Books page or on their Frequently Challenged Books page. You can also stop by the library display in our adult section or ask a librarian for help. Bite Notes Pair The Hate U Give with Red Velvet Cake with Ermine Frosting, a Southern specialty that Starr's neighbor has perfected. Yorkshire Wensleydale & Cranberries is the perfect cheese to snack on while reading Animal Farm. Martha's American Food: A Celebration of Our Nation's Most Treasured Dishes, from Coast to Coast includes recipes for both Cedar-Plank Roasted Salmon and Pike Place Fish and Chips. Celebrate your freedom to read Lawn Boy with whichever sounds best to you.

Leah Michelle Forney survived teenage sexual assault, abuse, and violation. Growing from a belief she wasn't worthy of sharing her story, she's become an established author, team leader at crisis response centers, and marriage and family therapist. She took her rapist to court where her victimization continued by the judge, the defense counsel, and the police. These experiences and others led her to create Leahmforney.com and become an advocate and speaker to help others survive their experiences. Hosts: Katie Koestner and Sandra Miles Editor: Craig Stanton Producer: Emily Wang

Listen in as Brittany shares how unimaginable loss and tragedy has strengthened, shaped and transformed her view on life and the importance of cherishing every moment.

Kendra brought in leftover Easter dessert leftovers... (Red Velvet Cake and Cookies) and they are almost gone and it's 9am. Sue and Kendra are baffled at HOW FAST food in the employee kitchen get eaten!!

We have all done things that haven't felt right to us, whether big or small, like the no eyebrows trend in the ‘90s—or choosing the wrong degree when going to school. However, each lesson brought clarity, understanding, and unforgettable lessons. Today, we're going over what to consider before you leap into the passive investing world. Consider your natural talents, abilities, and personality as we go over the six traits that apartment investing will require you, so there are no regrets in the future. Additional ResourcesTHE KITTI SISTERS INSTAGRAM: https://www.instagram.com/thekittisisters/CHECK OUT THE KITTI FREEDOM CLUB AT: https://www.kittisisters.com/kittifreedomclubCASHFLOW MULTIPLIERS SHOW NOTES:https://thekittisisters.com/is-apartment-syndication-right-for-you/New episodes drop every Tuesday and Thursday!

We're talking about a lot of desserts in 2022, and this week is no exception. Today, Mary Mac gives a recipe for red velvet cake that uses Firehouse Red Ale from North Country Brewing (northcountrybrewing.com). We got a little sidetracked with red velvet history and baking terms, but this Firehouse Red Velvet Cake is amazing! Not only is it moist and delicious, the frosting is a buttercream made with Baileys Irish Cream. Make it for someone special or as a special treat for yourself!

***ALL THE VIDEOS, SONGS, IMAGES, AND GRAPHICS USED IN THE VIDEO BELONG TO THEIR RESPECTIVE OWNERS AND I NOR THIS CHANNEL CLAIMS ANY RIGHT OVER THEM.******THIS SHOW IS INTENDED FOR ADULTS AND MATURE AUDIENCES!!!!***Mic Talkers, it's about that time! Just B.Kin and D.Jones on this one! Topics include: Does a woman have to have feminine energy, a man masculine energy to be attractive? Random hit up scenario. Stepfather doesn't get to walk her down the aisle. Concepts you can't stand. Man and his addiction to give his lady fellatio. “Red Velvet cake is part of being black” true or false? People who hate to kiss, how does sex start? A person tells their spouse they won't have sex with them till they lose weight; is this ok? One has to go: Menace To Society, House Party, Life, Poetic Justice, Love And basketball, or Baby Boy.Segments: "Things That Make You Go Hmmm", "The Man's Den", "Would You Rather", "Black Excellence", "OK Brotha", "Damn Girl", "Each One, Teach One", and MORE!!!MIC TALKERS, THIS IS FOR YOU!!!

Make our Christmas cover star cake with this pause anytime cookalong episode See acast.com/privacy for privacy and opt-out information.

The BBC Good Food team's tips on making the cover star cake and how we discover the best supermarket Christmas buys. See acast.com/privacy for privacy and opt-out information.

Join us and guest Joanna Davidson Politano as she chats about her latest novel A Midnight Dance. She loves tales that capture the colorful, exquisite details in ordinary lives and is eager to hear anyone's story. She lives with her husband and their kids in a house in the woods near Lake Michigan. Last week's Pinch of the Past was so fun we split it into two segments. Enjoy learning about the origins of Red Velvet Cake and a vegetarian dish made of necessity during WWII. On our Bookworm Review, we feature The Secret Keepers of Old Depot Grocery by Amanda Cox. If you're seeking a redeeming story involving the unbreakable, but sometimes fragile relationships between mothers and daughters, The Secret Keepers of Old Depot Grocery is a must read. You can find the entire written review here.

**CONTENT WARNING** This episode does feature a discussion about the loss of a child (don't worry; Becky & the Bengineer's baby is doing just fine), so if that is something you do not wish to hear, please skip from the 40m30s mark to the 45m30s mark. ** Hosts Becky Lynn & Ta'VI return to discuss what's on their mind, at length, from Ellen Pompeo's recent podcast revelation, to Becky's baby shower, Ta'Vi's THIRTIETH BIRTHDAY, regrets big and small, and a decadent Red Velvet Cake recipe. Plus the return of Dr. Ta'Vi and the big reveal of where she received her medical training, and Becky gets lost in the woods, a mistake that has loomed over her her entire life. Oh, and Ta'Vi is nonplussed by some recent upgrades to Becky & the Bengineer's lifestyle. This episode. It's a lot. Those were just some of the highlights. It's Crazy You're In My Business is comedians Ta'Vi and Becky Lynn. Follow Ta'Vi on IG, Twitter & TikTok @tavitalkstrash Follow Becky Lynn on IG, Twitter, and Venmo @ohthatsbecky or check out her website, ohthatsbecky.com DM us your questions and we might answer them in a future episode! Email questions to itscrazyyoureinmybusiness@gmail.com or submit anonymously at https://docs.google.com/forms/d/e/1FAIpQLSfSCoPN6-KKZgOcKhaNG2anS-0Cn16ymYF3eEuiyLuUzffjRA/viewform?usp=sf_link Thanks for listening! Tell your friends. Production and (B)engineering by Ben Rice (@barleyandmepod)

In this episode we are talking about a dessert that you might see at a community gathering, especially in the mountains of Appalachia. It's pretty tall, not too sweet and as the story goes even a community effort. The Apple Stack Cake is a labor of love. It looks more like big thick pancakes with filling in between each layer.  This cake screams fall - the filling is dried apple slices, brown sugar, ground ginger, ground cinnamon, ground allspice and ground nutmeg.   In the South, this time of year you are very likely to see or hear about other stack cakes as well. These all have frosting: Caramel Cake, Fig Cake, Italian Cream Cake, Coconut Cake, Black Forest Cake, Lane Cake, Carrot Cake, Red Velvet Cake and the infamous Hummingbird Cake.   Additional Resource mentioned:  "United Tastes of the South” by Jessica Dupuy https://amzn.to/2XgFkLV   If you'd like to join our Patreon Community to support us monthly for perks and exclusive content check out https://www.patreon.com/steelmagnolias   Other Places to Connect: Sign up for mailing list HERE  Instagram @SteelMagnoliasPodcast Private Facebook Group https://bit.ly/32Kna4T      

On this episode --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/theetwin/support

On this day, I am joined by Javier and our guests of the night iris, and Mariana as we sit down and discuss cake , life , and something else we didn't even know we had in common. Toke up and listen. We reaching the stars --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/thethelonelystoner/support

On today's show, I'm joined by Sadé Meeks, MS, RD to discuss the evolution of African American cuisine in the U.S.; the foods that define this creative cuisine; the vegetables and staple crops that have been an integral part of the African American table (hint: okra, sweet potatoes, kale, and corn.); how nutrition professionals can honor the traditional foodways of African Americans while emphasizing nutrition; and how African American cuisine continues to evolve. My guest is Sadé Meeks, MS, RD, a food activist and registered dietitian who was born and raised in Mississippi. She is the founder of GRITS (Growing Resilience in the South) with the mission to improve the health and well-being of communities through increased awareness of nutrition, food history, and culture. On the show, Sadé shares the history of African American cooking, traditional foods of the enslaved and how many of those foodways continue today, and she explains how to make small changes to traditional recipes to honor ingredients and flavors while reducing saturated fat and sodium. Together, we also talk about a few recipes you'll definitely want to try including Smoky Collards and Shrimp and Grits. Show Highlights: Get to know Sadé, her big Mississippi family, and why she pursued degrees in dietetics and food science How GRITS helps bridge the gap between nutrition and culture The need for cultural competence in nutrition and food science Highlights of African-American cuisine as the slaves brought their food habits to America How slaves' diets differed according to the regions they inhabited How true African-American cuisine relies on plant-based meals, one-pot meals, and the pairing of a starch, sauce, and protein, like Shrimp and Grits How the history of fried foods and pork developed in the African-American community as a matter of necessity The story of soul food as an affirmation of the resourcefulness of African-Americans and their meager rations How Sadé learned about cooking as she grew up The importance of small changes in eating a healthier diet, especially in seasonings and cooking methods Sadé's Smoky Collards, made with onion, garlic, vegetable stock, smoked paprika, seasoned salt, cayenne pepper, and a touch of brown sugar Shrimp and Grits: how the grits are cooked in chicken stock and milk with added salt, pepper, butter, and cheddar cheese; the shrimp is seasoned with Cajun seasoning and paprika, and baby spinach is added at the end How Sadé combines her favorite cheesecake with Red Velvet Cake for a delectable dessert   Resources: www.gritsinc.org   Grow with the Flow podcast Find Sadé on Instagram: @SadeMeeks

On today's show, I'm joined by Sadé Meeks, MS, RD to discuss the evolution of African American cuisine in the U.S.; the foods that define this creative cuisine; the vegetables and staple crops that have been an integral part of the African American table (hint: okra, sweet potatoes, kale, and corn.); how nutrition professionals can honor the traditional foodways of African Americans while emphasizing nutrition; and how African American cuisine continues to evolve. My guest is Sadé Meeks, MS, RD, a food activist and registered dietitian who was born and raised in Mississippi. She is the founder of GRITS (Growing Resilience in the South) with the mission to improve the health and well-being of communities through increased awareness of nutrition, food history, and culture. On the show, Sadé shares the history of African American cooking, traditional foods of the enslaved and how many of those foodways continue today, and she explains how to make small changes to traditional recipes to honor ingredients and flavors while reducing saturated fat and sodium. Together, we also talk about a few recipes you'll definitely want to try including Smoky Collards and Shrimp and Grits. Show Highlights: Get to know Sadé, her big Mississippi family, and why she pursued degrees in dietetics and food science How GRITS helps bridge the gap between nutrition and culture The need for cultural competence in nutrition and food science Highlights of African-American cuisine as the slaves brought their food habits to America How slaves' diets differed according to the regions they inhabited How true African-American cuisine relies on plant-based meals, one-pot meals, and the pairing of a starch, sauce, and protein, like Shrimp and Grits How the history of fried foods and pork developed in the African-American community as a matter of necessity The story of soul food as an affirmation of the resourcefulness of African-Americans and their meager rations How Sadé learned about cooking as she grew up The importance of small changes in eating a healthier diet, especially in seasonings and cooking methods Sadé's Smoky Collards, made with onion, garlic, vegetable stock, smoked paprika, seasoned salt, cayenne pepper, and a touch of brown sugar Shrimp and Grits: how the grits are cooked in chicken stock and milk with added salt, pepper, butter, and cheddar cheese; the shrimp is seasoned with Cajun seasoning and paprika, and baby spinach is added at the end How Sadé combines her favorite cheesecake with Red Velvet Cake for a delectable dessert   Resources: www.gritsinc.org   Grow with the Flow podcast Find Sadé on Instagram: @SadeMeeks

Don't miss this episode! Here's all of what you Knead to Know in the world of baking, hot from the oven this week:Ermine vs. Cream Cheese Frosting — Savannah Guthrie recently hit a milestone as a news anchor and was presented with a lovely red velvet cake, which, naturally leads Mia and Gemma to discuss what kind of frosting is best for Red Velvet Cake! Baking for Juneteenth — Juneteenth is a holiday celebrating the emancipation of those who had been enslaved in the United States. It's celebrated all over the States, but particularly in the South, with dances, prayer services, emancipation readings, parades, pageants, festivals, and of course… FOOD! Mia & Gemma talk about what to bake for the occasion — and why the color red for desserts during Juneteenth is so important.Baked Cicadas — Yep, we go there... but in a way you're definitely not expecting.Get all of this episode's sources and show notes & sources here: http://bit.ly/KneadToKnow18Please rate and review! If you leave a 5-star review, it might be read on the next episode!Get more Bigger Bolder Baking and the Bold Baking Network!Website: www.biggerbolderbaking.comYouTube: https://www.youtube.com/user/GemmaStaffordFacebook: https://www.facebook.com/BiggerBolderBakingInstagram: www.instagram.com/biggerbolderbakingTikTok: https://www.tiktok.com/@biggerbolderbakingWe'd love to feature your brand! Contact kevin@biggerbolderbaking.com for advertising and sponsorship opportunities with the subject “K2K Sponsor”ABOUT GEMMA STAFFORDGemma Stafford is an Irish-born chef, best-selling cookbook author, and host of the hit online baking show Bigger Bolder Baking. Gemma helps anyone bake with confidence anytime, anywhere with her chef-tested recipes and techniques that take the fear out of baking. Her videos have been viewed more than 350 million times and she has more than 8 million fans (“Bold Bakers”) online. She has been featured on numerous TV shows and as a guest judge on the Food Network's Best Baker in America and Nailed It! on Netflix. Every day Gemma connects with her millions of fans online via YouTube, Facebook, Instagram, and her website www.biggerbolderbaking.com. She lives in Santa Monica, California with her husband and producer, Kevin, new baby, George, and dog, Waffles.ABOUT MIA BRABHAMMia Brabham is a writer, host, and digital personality with a love for people, hearty conversation, and anything hot from the oven. With over two million video views on her YouTube channel, a series of blogs that have reached hundreds, and a debut book that's reached readers all over the world, she's always looking to inspire and empower people to be themselves. When she's not working or writing, Mia is probably gathering a group of friends for karaoke, planning her next day trip, or baking banana bread. Find her on Instagram!ABOUT THE BOLD BAKING NETWORKThe Bold Baking Network is your #1 authority for everything baking. The Network is led by Chef Gemma Stafford, co-creator & host of Bigger Bolder Baking, and co-creator & Executive Producer Kevin Kurtz. Our mission is to bring you the most diverse voices from baking experts and enthusiasts to help anyone bake with confidence anytime, anywhere. Our purpose is to bring YOU #baking #bakingpodcast #redvelvet

Episode 36 grapples with: Red velvet cake, falling in white sweatpants, an Ebay purchase gone awry, as well as weekends... frankly I've already said too much. 

We're back to check in on Cameron's New Years Resolution to bake more, and for February he prepared for all of us a slice of red velvet cake! We recorded this a couple weeks ago but I (Paul) ran out of time to edit it so never fear, Cameron was comfortably in the February window with this one. Check out our Instagram page for a picture of the finished product! Social Media: Twitter Facebook Instagram Email us at whatsondraftpodcast@gmail.com! --- Send in a voice message: https://anchor.fm/whatsondraft/message

The non-violent overthrow of Czechoslovakia's communist government in 1999 was called the Velvet Revolution; growing up in St. Louis, the preferred ice cream of my youth was called Velvet Freeze; and the late crooner Mel Torme was called the Velvet Fog (or to those who weren't fans, the Velvet Frog.) But to me the most deserving object of the designation "velvet" is red velvet cake -- a rich relative of devil's food cake only with a distinctive red color and frosted with white icing for contrast. Red velvet cake was all the rage years ago, but its popularity has faded since the 1970s amid safety concerns about the red food coloring in use back then to tint the cake. Perhaps it's time to bring red velvet cake back. Today's red food coloring is perfectly safe and after all, the cake is a uniquely American invention. We'll probably never know who the first person was to create a red velvet cake. The recipe is what culinary professionals call a "grass roots" recipe, meaning it's the sort

In the second hour, Donno continues the discussion on the Canes and what needs to change for the culture change in the lockerroom for the best juniors to come back to school.Brian Monroe, former Miami Hurricane, joins the show to break down what he saw Saturday and how Miami rebounds from their loss to UNC. Donno also does Monday Minutia on Red Velvet Cake. 

This week on TOP 5 Go, the Top 5 Crew bring on our very good friend Mariah to discuss something near and dear to our hearts, Baked Goods.From Brownies to Red Velvet Cake to Funfetti we talk about it all. What are your Top 5 Baked Goods?

Happy Holidays from THE STEVE AUSTIN SHOW! Steve and his illustrious wife Kristen get together for a session sorting out the hassles and horsesh*t of Los Angeles, including vet visits, propane tank retrieval and getting the most out of the parking spot that YOU paid for! Also, Steve and Kristen look back at their respective birthday celebrations from last week, anniversary gifts and Steve shares some profound life advice thanks in part to brother-in-law Mitch from Nevada Hunting Services. Save 15% or more on car insurance with Geico today! Visit Zoro.com/Austin to sign up for Z-mail and get 15% OFF your first order Check out GetRoman.com/AUSTIN to receive your FREE online medical visit and FREE two-day shipping.

"Our guest is BBC journalist Fuchsia Dunlop, the first foreigner invited to study at the professional chef's school in Sichuan, China. She fell in love with the spicy, hot, and unique cuisine the Chinese call "audacious cooking," and went on to pen Land of Plenty: A Treasury of Authentic Sichuan Cooking. She leaves us her recipe for Fish-Fragrant Eggplant from the book.For the Sterns, it's French toast and Red Velvet Cake at Diana's in Charleston, and Lynne reveals her "Southern Fantasy Trip Back Seat Library!" We'll talk international beans and weenies with Anya Von Bremzen. Her recipe for Feijoada Completa is from her new book, The Greatest Dishes!: Around the World in 80 Recipes.Wine expert Jay McInerney is back offering his opinions on the world of wine. This time he's predicting Sauvignon Blanc will cancel out Chardonnay! In a bow to the current political climate, we'll address one of the issues dividing the nation—the diet wars. And we'll hear from Murph Dawkins who, during a renovation of her St. Paul bar, discovered hidden treasure in the basement!Broadcast dates for this episode:March 20, 2004 (originally aired)March 26, 2005 (rebroadcast)