Podcasts about Shortbread

New Oreos have arrived!  Post Malone's Shortbread and Caramel Oreos face off against Tiramisu Thin Oreos in a showdown for the ages.  Why does Post Malone get his own Oreos?  Who knows?!  The crew also answers a listener question focusing on their physique. Follow us on Instagram to see pictures of the snacks @youtrieddat.

•BlackBlockFinder.net •Black-Owned Chicken & Waffles Charity •Hairspray & Lighters Keep Hobos Warm •A Homeless Man's Flourishing Landscaping •Free Rides From Lot 32 •MC Eminem & Lil Moose •Tainted Taco, Teacher Sex… •Nutsack Pride •Dad, Please Stop Tickling All My Friends •”You Gone Die Today!” said the Tug-Of-War Champion •Who Threw This Brillo Pad At My Suit? •This Shortbread Isn't Even On A Chain …And Much More!   Listen AD FREE & Support Us on Patreon! Become a Dougalo and get weekly bonus episodes and ad free public episodes by joining our Patreon. Join us at http://patreon.com/whosright Now That's What I Called Zack Volumes 1 & 2 BUY HERE: https://whos-right-podcast.myshopify.com/collections/zack-attack/products/zack-attack-zack-tats-what-i-call-zack-attack-ck-vol2 https://whos-right-podcast.myshopify.com/products/zack-attack-now-thats-what-i-call-zack-attack-vol-1 Click here to order cookies from Macy Bakes - https://forms.gle/uKE7iNsAiibvNJ8u7 For superchat sounds, send them over to Doug at doug.whosrightpodcast@gmail.com with "superchat" in the subject line. Got burning questions for Dear Flabby? Submit them for our next episode! Head to www.whosrightpodcast.com and click on the "Dear Flabby" link to share your queries. We're eager to hear from you! Love our intro song? Check out Masticate on Spotify: https://tinyurl.com/52psn3dk (Original Who's Right Theme Song by Peter Noreika: https://open.spotify.com/artist/3wYqlhflN3lNA5N5BUgeeR)

Send us a textThis week's episode is all about a pretty dessert square that requires absolutely zero decorating skills - just the way we like it around here! Erin makes a grapefruit shortbread square, but - plot twist! - she uses a pomelo instead of grapefruit (and a little lime zest). Here's what Wikipedia tells us about the pomelo: Pomelo is the largest citrus fruit. It is an ancestor of several cultivated citrus species, including the bitter orange and the grapefruit. It is a natural, non-hybrid, citrus fruit, native to Southeast Asia. Similar in taste to a sweet grapefruit, the pomelo is commonly eaten and used for festive occasions throughout Southeast and East Asia.Erin felt inspired by the Paloma cocktail (see below for the link to our Speakeasy episode about that!) and wanted to make a dessert bar that recreates that grapefruit flavour. The base of the bar is a delicious shortbread cookie crust, which you parbake before adding the topping. Parbaking is when you partially bake the crust without the topping, to ensure a crisp bottom and prevent sogginess when you add the filling. The tricky part of a citrus bar like this is getting the curd topping to set. It's made by whisking sugar, flour, eggs, citrus juice and zest, and a drop of food colouring if you wish. Pour it over the hot crust and then back it goes in the oven to finish it off. If all goes well, you will have a beautiful bar that just screams Springtime and Easter and, I don't know, birthday parties and high tea and summer picnics. FEATURED IN OUR MIDROLL: BIRTHING MAGAZINELooking for trusted guidance on your pregnancy journey? Birthing Magazine is here for you.  Published three times a year by Birth Unlimited, Birthing Magazine empowers you to explore all your birth options, from hospital to home, and everything in between. Each issue is celebrating inspiring birth stories, evidence-based tips, and community connections to help you stay informed and make choices that are right for your family. At Birthing Magazine, we believe in empowered birth creating empowered families. Grab your copy today!Episode Links~~~~~ Grapefruit Squares Recipe~ Lemon Curd Episode~ Lemon Curd Trifle Recipe~ Banana Date Cake Recipe~ Paloma Speakeasy episode~~~~ 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: 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! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

This crumbly, not-too-sweet cookie can take a lot of forms based on just three ingredients: flour, butter, and sugar. Anney and Lauren break into the science and history of shortbread.See omnystudio.com/listener for privacy information.

Matt Rosen of Eden Prairie, MN shares his unlikely journey from non-baker to bakery owner, including a major rebrand, a fortuitous commercial facility, and a business decision that tripled his salesGet full show notes and transcript here: https://forrager.com/podcast/133

Matthew Bannister on Dame Joan Plowright, one of the most acclaimed actresses of her generation who was married to Laurence Olivier. Dame Judi Dench pays tribute.Sir Jim Walker, who built up his family business from a small bakery in the North of Scotland to become a global food exporter. Barbara Clegg, the first woman to write a story for Dr Who.Denis Law – the Scottish born footballer who was part of Manchester United's “Holy Trinity” alongside Bobby Charlton and George Best. Producer: Ed PrendivilleArchive: Doctor Who : Season 20 : Enlightenment : Part 1, BBC1, 01.03.1983; Emergency Ward 10; 14.08.1959; THE DALES: BBC Radio, 27.10.1966; Jim Walker reflects on 125 years of Walker's Shortbread, Highlands News & Media, 2022; Nothing Like a Dame, BBC 2, 31.12.2021; In Touch : Dame Joan Plowright at Home, BBC Radio 4, 25.12.2018; Wogan, 10.12.1990; Private Passions : Sound Frontiers: Dame Joan Plowright, BBC Radio 3, 25.09.2016; Roots, BBC Radio 3, 29.02.1960; FOOTBALLERS LIVES, DENIS LAW, 21.03.2002; MORE THAN A GAME, BBC, 26.05.2001; MEMORY MATCHES: ENGLAND V SCOTLAND 1967; 15.04.1967; Sports Special, BBC,, 24.11.1979

National shortbread day.  Entertainment from 1990. New Mexico became 47th state, 1st boxing match was held, George and Martha Washington were married, President elect Franklin Pierce's train crashed on way to his inauguration. Todays birthdays - Tom Mix, Danny Thomas, Loretta Young, Earl Scruggs, Vic Tayback, Van McCoy, Bonnie Franklin, Kathy Sledge, Norman Reedus.  Teddy Roosevelt died.Intro - Pour some sugar on me - Def Leppard   https://defleppard.com/Mama's little baby love shortnin' bread - The WigglesAnother day in paradis - Phil CollinsWho's lonely now - Highway 101Chapel of love - Dixie CupsBirthday - The BeatlesBirthdays - In da club - 50 Cent   https://www.50cent.com/Foggy mountain breakdown - Earl ScruggsAlice TV themeThe Hustle - Van McCoyOne day at a time TV themeWe are family - Sister SledgeExit - In my dreams - Dokken   https://www.dokken.net/  

For our Christmas episode Brayden and Jof take a look at different types of shortbread, as well as a Christmas inspired Kit Kat flavour.

Prepare to be impressed.   Because, this week, we're tackling the ultimate holiday treat: Millionaire's Shortbread.   We'll guide you through every step, from the buttery shortbread base to the rich caramel topping (with our special twist). and decadent chocolate ganache.    Trust us, these Christmas bars are worth the hype!   So, grab your butter and chocolate and let's get baking! You won't regret it. Let's keep the kitchen talk going!   SOCIAL

Sometimes being a basic b!tch isn't all that bad, just ask Gwenyth Paltrow. She's built a lucrative empire out of beige like no one else.   Beige is the new black today because we're elevating your holiday baking with a classic and simple shortbread recipe.   Simple, buttery, and oh-so-delicious, shortbread cookies are the perfect treat for any occasion.    We'll walk you through the steps to create the perfect buttery, crumbly texture. Plus, we'll make you laugh along the way.   So, grab your butta baby and let's get baking! Let's keep the kitchen talk going!   SOCIAL

I made a cravings compromise: I can only have snacks I made myself. Listen to find out how that went! And I share two different types of shortbread today, the easiest, loveliest homemade snack!Welcome to The From Scratch Body! I'm Liv - and I believe that anyone can cook. Since being diagnosed with endometriosis, I have been on a journey to find out what food makes me feel great. By cooking from scratch I have not only started feeling much better, but also fallen in love with cooking completely! Join me for my weekly food topic and recipe here on my podcast, and check out my website for the transcripts and more. Find me on Instagram, and on YouTube.

Send us a textMillionaire Shortbread: A Decadent DelightGet ready to indulge in a truly decadent treat! This week on Cookie Lab, we're investing in Millionaire Shortbread. We'll explore the rich history of this classic British dessert, from its humble beginnings to its modern-day popularity.We'll also uncover the science behind the creamy caramel layer. And, of course, we'll bake and taste these delicious treats to share our insights and tips.So, grab a spot of tea and join us for a sweet and informative episode.Click here to shop at the Cookie Lab StoreJoin our FB Group for free access to the Cookie Recipe!https://www.facebook.com/groups/429934808628615Follow us on TikTok to see how we make the cookieswrite to us at cookielabpod@gmail.com

Leave me a fan note ❤️Hellloo my favorite people (shhhh, don't let the Youtube people hear)!I have missed you so bad. I have also missed recording audio content so bad. I feel like since I got comfortable with Youtube, I've found it hard to come back to creating for my podcast. I want to make a promise that I will be back with a new episode/season soon but I've found myself making too many promises on delivering content (especially for my blog on Medium) so I best be careful. Anyhoo, I've missed you, and for now, I'm back with the last podcast episode for Season 4! And nostalgically, the last one I recorded while I was in New York City.In this episode, Maureen and I discuss her transition from Nigeria to the UK, where she is building a flourishing career in People and Change Consulting, while also mentoring and offering guidance to others in their career paths at her career coaching outfit, Intentional Strides. We fondly reminisce on our school days, the mischief and camaraderie that formed the bedrock of our friendship, and share how our friendship has thrived miles apart for the past 16 years! We also reminisce about our school activism ventures and the rebellious spirit that sometimes landed us in hot water but taught us invaluable lessons. You can listen to/watch more about our activism days here. Since I'll be moving to the UK in January 2025, I thought to sit with Maureen and learn everything I need to know before my big move to London, UK! Whether you're planning a move abroad, seeking career advice, or simply looking to hear heartwarming tales of friendship, this episode is for you! ENJOY!Walker's Shortbread & English Breakfast Tea,Teoluks & Morinzy Support the showPlease rate the podcast and leave a review wherever you listen; it helps me reach other people like you. Also, follow here for more :) Thank you!

Are sitting or standing comfortably? Good, then let's begin... Jane and Fi chat batteries in 2024, Rod Stewart and soap dishes. Plus, businesswoman Gina Miller discusses tackling financial domestic abuse and educating women on investing. Get your suggestions in for the next book club pick! If you want to contact the show to ask a question and get involved in the conversation then please email us: janeandfi@times.radio Follow us on Instagram! @janeandfiPodcast Producer: Eve SalusburyExecutive Producer: Rosie Cutler Hosted on Acast. See acast.com/privacy for more information.

What does it look like to exercise the spiritual gift of service? What does it feel like when that gift is most active in your life? How do you know if you're gifted in this way? Whitney Capps and co-host Russ Greer discuss the gift of service and how it is most often expressed in the life of believers.We'd love to hear from you! Send us your thoughts or show ideas via text message.Support the showIf you want to learn more about how your life and your theology matter, join the Theology and Fun community.

Leases, mices and and signature pieces. Get bonus content on PatreonSupport this show http://supporter.acast.com/ambridgeonthecouch. Join our merry band of The Archers nuts at https://plus.acast.com/s/AmbridgeOnTheCouch. Hosted on Acast. See acast.com/privacy for more information.

Fr. Ben has spent numerous hours helping parishioners handle conflicts between their spouses, family members, kids, and/or friends. So in this episode of Soul Food Priest, Fr. Ben serves up some amazing mocha dipped shortbread cookies and give great practical advice on dealing with conflict. Sometimes cookies can help with conflict; however, we need to know how to properly handle the conflicts in our various relationships to maintain a healthy and holy life. (FYI: You can see the cookies on the Soul Food Priest YouTube page!) Got a question you'd like to ask Fr. Ben? Go to Ask Fr. Ben | St. Michael Church (stmichaelmemphis.org) to submit questions and topic ideas for the podcast. The questions can be on faith or food! You can also follow us on Facebook and YouTube at Soul Food Priest. Thanks for listening!  

This is the weekly columnScare headlines: “Drinking any alcohol is a cancer risk.” Well, okay, the question is how much of a risk?In this discussion, remember the adage popularized by Mark Twain: “Three types of lies. Lies. Damn lies. And statistics.” Stories about cancer risk with alcohol often can be taken with a grain of salt.No question alcohol can put you at a greater risk of cancer. But how much greater risk? That is where the statistical hanky-panky emerges. A popular reference comes from the Canadian Centre on Substance Use and Addiction's 2023 Guidance on Alcohol and Health: Final Report. A bottom line: limit consumption to no more than two alcoholic drinks a week.The devilish detail is the comparison of no-alcohol risk and the risk of some alcohol—usually two glasses of wine a day. Here are the findings:• The breast cancer risk for no-alcohol females is 17.3 of 100,000 deaths (1.73%). Two-a-day drinkers increase their risk to 22 of 100,000 deaths (2.2%).• The colorectal cancer risk for no-alcohol people is 9.2 of 100,000 deaths (.92%). Two-a-day drinkers is 11.1 of 100,000 (1.1%).• The liver cancer risk for no-alcohol people is 3.2 of 100,000 deaths (.32%). Two-a-day drinkers is 3.6 of 100,000 deaths (.36%).• The oesophagus cancer risk for no-alcohol people is 1.5 of 100,000 deaths (.15%). Two-a-day drinkers is 2.1 of 100,000 deaths (.21%).The statistical trick is to state increased risk in relative terms, not absolute terms. Breast cancer risk is 17.3 of 100,000 among non-drinkers and 22 of 100,000 for drinkers. The increase in drinkers is 27% measured in relative terms—22 is 27% more than 17.3. In absolute terms, the increase is .47% (17.3 plus .47 equals 22). If a woman drinks two glasses of wine a day, she increases breast cancer risk by less than one-half a percent.That is the reason the anti-alcohol zealots harp on relative and not absolute numbers. One is alarming but misleading. Two-a-day female wine drinkers do not increase their death rate by 27%. They increase their cancer chances from 17.3 per 100,000 to 22 per 100,000.No one argues that excessive alcohol does not pose significant health risks. But misleading the public about the risks of moderate consumption is not the way to affect this issue. Go ahead and have that glass of wine with your meal tonight. It is very unlikely to kill you. And the bonhomie you enjoy with that meal has its own benefit of increasing joy and enriching your life, which studies show helps prolong life.Last roundWhat do elves use to make sandwiches? Shortbread. Wine time.Email: wine@cwadv.comNewsletter: gusclemens.substack.comWebsite:  Gus Clemens on Wine websiteFacebook:  facebook.com/GusClemensOnWine/posts/Twitter (X): @gusclemensLong form wine stories on Vocal: Gus Clemens on VocalLinks worth exploringDiary of a Serial Hostess Ins and outs of entertaining; witty anecdotes of life in the stylish lane.As We Eat Multi-platform storytelling explores how food connects, defines, inspires.Balanced Diet Original recipes, curated links about food systems, recipe reviews. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit gusclemens.substack.com/subscribe

Text Cannabis Man!In this packed episode, Don recaps his experience at the Best In Grass launch party at the Okay Dispensary Lounge in Wheeling, IL, where he collected his judge kit and mingled with fellow cannabis enthusiasts like Mark Kazinec. The event highlighted the growing excitement for more cannabis lounges across the U.S. Don also dives into the ongoing trend of declining medical cannabis sales in Illinois and discusses an important fee refund opportunity for infusers, with a deadline looming on September 1st.This week's guest, Taylor Robinson, Founder of Rimrock Analytical, shares how his company is revolutionizing cannabis cultivation through data, providing invaluable insights for growers, from small home operations to large-scale multi-state businesses. Don also reviews the Shortbread strain from Cresco Labs' High Supply brand, answers listener questions, and ends with a discussion on Nevada's Supreme Court ruling against re-scheduling cannabis, comparing it to the broader re-scheduling debate in the U.S. Plus, listeners are invited to weigh in on a global cannabis availability question. Don't forget to like, subscribe, and share the podcast! Support the Show.Thank you for listening!Follow the show on Facebook, YouTube, Twitter and Instagram!Interested in advertising? Email host@cannabismanpodcast.com!Thinking of starting a podcast? Host with Buzzsprout!

Summer is the best time to live in WI!! In today's podcast Tammy reminds us to make sure and practice some R&R in the Lord. We hope you enjoy today's chat!!

Top Rope Chef is a weekly podcast where two friends face off in a Food Fight! It's Mug Cake vs Apples and Shortbread! Jaclyn Maynard and Bradley Jones make competing dishes to find out WHO EXACTLY is the Top Rope Chef! Let us know who you think won this week's challenge by commenting on any/all of our social media! www.topropechef.com

This week, we've got Michael Sly attempting to take down our returning champ. It's a fun ep - enjoy! CARD 1 CLUE: Hey, Listen! CATEGORY: Genres of Music ANSWERS: Rock, Rap, Classical, Bluegrass, Jazz, Pop, Country CARD 2 CLUE: Out in Force CATEGORY: Branches of the U.S. Military ANSWERS: Army, Navy, Marines, Air Force, Coast Guard, Space Force, National Guard CARD 3 CLUE: North of Somewhere CATEGORY: Canadian Cities ANSWERS: Toronto, Vancouver, Edmonton, Calgary, Winnipeg, Montreal, Ottawa CARD 4 CLUE: Raking in the Dough CATEGORY: Types of Cookies ANSWERS: Chocolate Chip, Shortbread, Macaron, Macaroon, Biscotti, Oatmeal Raisin, Gingerbread CARD 5 CLUE: Boom CATEGORY: Things that Make Ticking Sounds ANSWERS: Watch, Keyboard, Metronome, Clock, Bomb, Engine, Computer Mouse CARD 6 CLUE: Hot Stuff CATEGORY: Types of Tea ANSWERS: White, Green, Yellow, Black, Dark, Jasmine, Earl Grey

Going RETRO to the original season 1 of GBBO! Having lost 2 bakers week one, two more bakers are on the line this week. Lisa can't get over the addition of 7 times too much sugar by baker Louise. The girls thoroughly discuss her signature biscuit failures. When baker Miranda finely decorates her vanilla iced biscuits, Allison rememberd to point out the talents of Rahul, and his amazingly detailed bakes on Instagram. Both Lisa and Allison are unimpressed with the plain scone technical, and compare it to the current day challenges of the bake off.  In this episode, Mel visits a man who has paid $4,000 for a hard biscuit from a famous exploration of the North Pole.  This sends the girls down several side street biscuit discussions. Connect with us:https://soggybottomgirls.com Follow us on social media:Facebook: https://www.facebook.com/soggybottomgirlsInstagram: https://www.instagram.com/soggybottomgirls/

00:00 - I can see your white hair in 4K01:59 - Indy has his Pretty Woman moment06:36 - Reserving a number 2 for the office07:38 - Sophisticated Enema for Indy's birthday08:55 - My internal dialect is not punjabi10:42 - Tomatorrrr12:45 - Having a single tear of relief14:37 - It's not a viewing party17:30 - Debt until Death18:58 - The 80/20% principle20:22 - As a man, it's hard to describe clothes23:41 - Shortbread breakdown26:24 - There are brown twigs on this dress28:59 - Have a baby if you're going to be late to an event30:30 - Dr gaslights Indy 32:53 - Sanj Science: Volume 135:04 - Indy buys his own plates38:45 - Things don't work when they're cold40:50 - Wedding season means mangled toe season42:41 - Indy gave the grass a Brazilian43:30 - Larry the Lumbheri45:30 - Karan did not wear make-up for Indy's wedding48:16 - How do you refer to your wife in Urdu?51:18 - Living at home with your parents01:00:15 - Roles and responsibilities in the household01:05:48 - Planning your life after marriage01:07:26 - Different perspectives when you move into a house01:11:35 - Rules in the household01:12:57 - Earn your weight01:15:59 - Being the last one left01:17:39 - BBC Radio Berkshire with Rena Annobil01:21:29 - Punjabi food bashing01:24:37 - Stress bowel movements Follow Us On: Tik Tok - https://bit.ly/indy-and-dr-tik-tokInstagram - http://bit.ly/indy-and-dr-instaFacebook - http://bit.ly/indy-and-dr-facebookSpotify - http://bit.ly/indy-and-dr Also available at all podcasting outlets.

All the things I've gotten wrong... some things I've gotten right... and things I do differently now since episode 1. I also talk about things I've been eating recently in Iceland and London. Our featured recipes are a luxury all-butter spiced shortbread (spiced with nigella, caraway, coriander or cumin seeds) and a twice-baked pecan shortbread.

I am recording this having just spent the day running one of our workshops with some of the nicest people imaginable.  A top day (though I am now shattered!) at the end of a top month (January has been amazing) and who knows?  Maybe it's the start of a top year.  Don't want to tempt fate though... This episode was triggered by a shoot I did last week, when just a few words seemed to change the course of a shoot. Enjoy! Cheers P. If you enjoy this podcast, please head over to Mastering Portrait Photography, for more articles and videos about this beautiful industry. You can also read a full transcript of this episode. PLEASE also subscribe and leave us a review - we'd love to hear what you think! If there are any topics, you would like to hear, have questions we could answer or would like to come and be interviewed on the podcast, please contact me at paul@paulwilkinsonphotography.co.uk.  Full Transcript: [00:00:00] Can you believe it? January has nearly gone. We are almost into February, the second month of only 12 in a year, and this has already been one of the best starts we've ever had to any year. I'm Paul, and this is a very optimistic Mastering Portrait Photography Podcast. Well, I'll be honest, I did not see that coming. [00:00:39] I think when we got to the end of last year, exhaustion took over, I crashed into Christmas, came out of it the other side, went into the convention, we're having a ball, but I think I don't know why I wasn't expecting this year to be quite as lively as it has been, but it does seem to be that there is a ton of energy out there. [00:00:59] Maybe, maybe I was expecting the general election to be early in the year, and so things tend to get a little bit quieter around elections or around referenda. But the phone is ringing like crazy, emails are coming in. This week we've had a handful of reveals and they've all been brilliant. The clients have loved the images, everything's gone well. [00:01:23] My bit of the puzzle is to create images, create an experience, send them away with memories and make sure they know what to expect when they come back for the sales, for the reveals. And they've gone really smoothly, which means I've done my bit properly, which makes me very happy because as you all know, a little bit chaotic at the best of times, uh, but it looks like my debriefs are working. [00:01:43] I'm getting the point across to the client. We're creating pictures that people love and I am having a ball. I did think I might feel a little flat after the success of the Society's convention. It was such a good week. I know I spoke about it in the last podcast, but I'm still smiling at just how much fun we had, just how many people I met. [00:02:06] The workshops were full. I spend a lot of time chatting photography, having interesting conversations, meeting interesting and funny people, and I think, I suppose, last week, I thought I might feel a little flat about it all, but that could not be further from the truth. If anything, I'm more energetic now than I have been for a long time, ignoring the fact that I'm also pretty exhausted and my eyes. I don't know why, but my eyes have been tired today. You know, you get those days when I put my glasses on and within three minutes, I've got to take them off, even though everything is just slightly blurry because I don't know why, it just makes my, it's just been making my eyes tired today. [00:02:46] Maybe I just need to go and get them sorted, but this has been the most successful January we've ever had. And sometimes everything goes like that. It's just hectic, it's full of stuff, all unexpected, but being busy is a good thing. I think? Isn't it? Uh, I don't know. Anyway, today we've just finished the first of this year's workshops. [00:03:11] This particular workshop was our From Shutter to Print workshop, uh, which steps through everything from picking up your camera all the way through to prepping your images ready for print. It's a huge, if you think about it, that's a huge field to cover. And of course, we try really hard to To tune it, we ask all of the delegates coming, we ask questions on what they're looking for. [00:03:35] So we try to make sure that everything we're delivering is in line with what would be useful for them. And at this point of the day, it's quarter to eight in the evening. I don't know, a couple of hours ago when they left But they all look just slightly shattered, whether that's just because I've thrown so much information at them, whether it's just because it's a Monday, a dark Monday in January, or a combination of the two, I've no idea. [00:03:59] Of course, I'm always slightly nervous of whether I've done a good job of delivering the information that would be useful for them, but it certainly has been a blast. And it was Loretta today. I don't know if I've ever talked about Loretta. Loretta was one of my clients. I photographed her wedding. Oh, it must be 10 years ago now. [00:04:17] Um, and we've been friends ever since. She is a ball of energy and I absolutely love it when she's in the studio because there is not a dull moment. There's never a flat. Easy, calm couple of minutes. It's just 100 miles an hour from when she arrives to when she goes. So today has been one of those days. [00:04:39] So thank you to everybody who came on the workshop. And obviously, thank you to Loretta for modeling. And once again, best lunch. ever. The guys, there's a delicatessen in our local town of Thame called What's Cooking. I don't know if a shout out to a small company in Thame is any good to them on a podcast that has photographers all over the world, but I'm going to give them a big shout because every time they do the food for us, it is a highlight of the day. [00:05:06] I like to think the pictures I've created might be the highlight of the day. But no, no, I'm absolutely convinced that as everybody's driving away, they'll have been thinking that was a great lunch. We had beautiful food full of flavor, not your sandwich, not your average sandwiches that you get in packets or bowls of crisps. [00:05:26] No, no, no. These are. Big plates of really beautiful vegetables and salads and a quiche and chicken and scotch eggs. It was absolutely incredible. So thank you to What's Cooking in Tame for yet again. They're our regular, they cater to our workshops all the time. I, when I set out with this thing. I wanted to deliver something that's genuinely useful, but also something that people will enjoy coming to. [00:05:52] And lunch, for me at least, is a big part of that. I'm always disappointed when I go somewhere and it's a crappy lunch. You know, the edges of the sandwiches are curled. It's like tea in Tearns. Those annoyingly sweet biscuits that you get. None of that. Mid afternoon, so the first part of the day, the first half of the day is all photography. [00:06:13] And the second half of the day is all Uh, techniques and things in Photoshop and Lightroom. And midway through that, Sarah arrives with Millionaire's Shortbread and tea and coffee and just lovely. And it just picks everybody up long enough for them to survive, survive me rabbiting on about Photoshop and Lightroom and retouching and layers and masks and curves and color profiles and LUTs and all of the things that are part of this thing. [00:06:43] The mid afternoon snack is my highlight. I actually look forward to it. So I had this brilliant lunch. We've had beautiful people around, created amazing pictures, had a lot of fun. And mid afternoon, in comes a millionaire's shortbread. Oh my days. Yes, please. Thank you very much. Uh, anyway, what did I actually learn today? [00:07:00] One of the things that came up in the editing section , someone asked me, Um, why I choose the order that I do for making my edits. And I've never really thought about why in anything other than, well I, you know, the background I'll do, I'll do this, then I'll do that, then I'll get all the way up to the front layers, then I'll do the retouching on skin, etc, etc, and any, you know, liquefying things. [00:07:24] And actually when I thought about it, I stopped dead and I thought about it. I edit in the order of certainty that I won't need to go back to it. Now, I've never really thought about it logically like that till today. Maybe I should have. I've done it instinctively. [00:07:42] So there's a thing called a desire line, or desire lines, and these are those paths that when you look at like a park, uh, like a park, particularly in a town, like a big expanse of green, or maybe in our village here we have, um, walk into the station, you go along the path, and the path dips into each of the cul de sacs. [00:08:04] So the designers, the architects, or the town planners expect you to walk round the corner by about 20 feet, cross the road, Inside the cul de sac, and then come back out on the path, and on the corners of each of those cul de sacs, there's green, there's grass. But if you actually look, the grass is worn down because people have gone sod that and walking in a straight line. [00:08:22] Similarly in a park, you'll see where the planners and the architects and the designers wanted you to go, and then you'll see where people actually go, and it's never the same place. Well, there's a name for it, they're called desire lines. And the same is true in how you develop processes in your business. [00:08:39] I've talked about this before, and the trick really is to do the same thing over and over and over and find your own desire line. So much as you sit and plan things, much as you sit and analyse and decide to do this after that and that before this, in the end, you'll do what comes naturally. You'll go and basically The straightest line you can, the path of least resistance. [00:09:00] It's called a desire line, it has a proper name. So when I was thinking about it today, because one of the delegates asked, why do I do it in this order? And, what I actually do, is I start with the background. So I've got my background layer that's come in from the raw file. I'll duplicate that, because then I've always got an original, uh, layer to go back to. [00:09:19] Then I usually clean up, so if it's a studio shot, I'll clean up the background. I'll sort out anything to do with the background, because that isn't going to change. It, there's no real decisions to make there. I'm just going to do it, because Once it's done, it's done. I'll never need to go back to it. Then, I might work on, uh, all of the elements of the image that, although they might be quite intensive Photoshopping, they definitely need to be done. [00:09:45] So, for instance, if someone's wearing a black outfit, as they were today, And there's lots of little hairs and flecks of dust and things. They're gonna need to be cleaned off. There's no ifs, no buts, no wherefores, no decisions to be made. I'm just going to clean it. I'll never need to go back to it because once it's clean, it's clean. [00:10:03] And I can move on to the next stages. Then I've got a couple of decisions to make. Um, probably what I'm gonna do is do my skin work. So if it's a face, I'm a portrait photographer, there's nearly always a face. I'll do some skin work. I might Photoshop around the edges of the hair, any stray hairs. And I might do things like, um, frequency separation and some retouching with some dodging and burning. [00:10:27] Then once I've got clear of that, probably what I might think about doing is maybe putting in a texture on top of a background layer. But things like that I might change my mind about, so they're right at the top of the stack. Um, then when I've got there If I need to do any liquefying or any puppet warping, this is the moment. [00:10:44] It's really late in the stages of photography. Why? Because I'm not certain at this stage, or I'm not 100 percent ever at this stage, quite what would be the right amount of that kind of work. Of all the things we do, I think it's probably the most contentious. Changing someone's body shape because I've posed them badly. [00:11:07] It's still an area where it's a little bit vague as to how much is the right amount to do, particularly as someone who photographs all sorts of walks of life, all sorts of ages. I don't want to be in that realm of, you know, everybody has to look a certain way. But equally, if I've posed someone not as optimally as I should have, maybe I'll just fix that. [00:11:27] But it's going to happen really late in the edit. If later on, I'm really close to finishing an image at this point, so if I decide, well, I don't know, maybe I shouldn't have done that, I can go back and I don't have to undo any of the rest of it. And then the final tiny little bit, probably to put a vignette on top, uh, if I, if I want to, and then maybe finish off with a black and white conversion, or something like Nik Color FX. [00:11:52] So basically what I'm doing is I'm working all the way up from the bottom with all of the things that really, really, really, uh, are definitely going to be done no matter what, all the way to the things actually if I change my mind tomorrow, I won't have to start again at the bottom of the layer stack. [00:12:07] And I've never really thought about it like that. Um, so many of the processes in our studio are my own desire lines, but I've never thought about that one. So it's kind of cool that at the end of a workshop I've learned something really good as well. So thank you to everyone who came. Really excited about this year's workshops. [00:12:24] All of them. They're going to be brilliant. Particularly if they go like today. But the one, if I'm honest, that I am most looking forward to is the one we're running on the 18th. So, uh, I've got about six, what's that, six, eight weeks, uh, to think about it. Uh, it's called at the moment, Ordinary to Extraordinary Studio Photography, probably because we were hunting around for a title for it. [00:12:46] Sounds alarmingly like some of Gerry Guionis titles. Uh, but it could also have been called, I don't know, the Storeroom Studio or Lighting Up in the Lounge. No, no, not lighting up. That makes it sounds like you're smoking lighting in the lounge or maybe the basement backdrop. I don't know, but whatever it is titled, it's all about creating magic in small, awkward, tricky spaces, which is something I've had to do a lot of when I'm working in office buildings. [00:13:17] When I'm working in other people's homes, you never quite know what you're going to get. And this whole workshop is dedicated to things like basements. Boardrooms, cellars, lounges, hallways, corridors, even store cupboards. I kid you not, I did a shoot the other week in a store cupboard. A big store cupboard, but a store cupboard. [00:13:40] So at the moment I am coming up with ways to mimic what it's like to work in these little spaces that are awkward, but still create gorgeous images. Now I'm really excited about it because one of the things about smaller spaces is you tend to get, assuming you can get your kit. In there, you tend to get lower contrast because the light pings around a little bit and you can get some really beautiful, gentle, effortless setups. [00:14:06] Uh, so that is going to be an absolute blast. Cannot wait, uh, for that. Uh, how am I doing? What did I say I was doing last week? Oh yes, the MPP website. Still rebuilding it. It's a long process. We are getting there, slowly but surely, we are getting there and it is taking shape. The content is nearly over. But I've still got to reorganise it all. [00:14:29] And in the process of doing it, we're reading everything. I'm reading every article, double checking to see if it's still relevant. One or two of the things we've ported over that came from the book, and then went to the Mastering Portrait Photography website. Well, of course, the book was published in 2014. [00:14:43] It's 10 years old this year. And some of the information in there is now, frankly, outdated. Anything to do with cameras and lighting, things have moved on. Probably also the Photoshopping, although luckily, the small bits of Photoshopping I put in were basically about principles, not about specifics. So, you know, generative AI hadn't even been thought of at that stage, nor had things like the removal tool, nor had actually quite a lot of the tooling in Photoshop or Lightroom. [00:15:12] It just, the latest versions are worlds apart from what was going on in 2014, but equally, an awful lot of what's on there is Totally relevant, totally pertinent, uh, to, uh, what's going on. So, um, we are working on it. We will get there, trust me. When it's done, we will sing it from the rooftops. Uh, but I'll keep you up to date with how that is all going, uh, including my excitement, uh, for it. [00:15:39] Um, this week's Thought of the Week. And it's a simple one. Well, they're always simple ones. I mean, I'm not a complicated guy, not really. This week's Thought of the Week is that you genuinely You genuinely have the power to make people feel amazing with words, just as you do with pictures, if not more so. [00:15:59] Why do I say that? Well, two different clients this week, one in particular, he came, he was just a lovely guy. Uh, he made the claim right at the beginning of the session that he hadn't really ever had a picture that he really liked of himself. And I'm looking at him thinking, I'm not quite sure why. I can't see it visually, but maybe it's the way he reacted to being in front of the camera. [00:16:24] We've got shooting and all was going reasonably well, and then suddenly. Something about the way he looked and the way he moved reminded me of Vernon Kay. He's from a different area of the country, one's from the North, Vernon Kay's from Bolton, I think, and my client's from the South. Different heights, I think Vernon Kay's about 6 foot 8 or something, ridiculous, 6 foot 2, I've no idea. [00:16:46] But he's tall and he was a model, my client, anything but. But, there were definitely similarities in the mannerisms, in the haircut, and if I got the light in a certain position and the angle was right, In the way he, it lit his face. And I've said this, and I'm laughing. And he didn't know who Vernon Kaye was, which is a little bit sobering. [00:17:08] Obviously, people who are younger, uh, maybe Vernon Kaye's not on their radar just yet. But. As I talked it through, visibly, the guy grew in confidence. You could see his body language change, you could see him just come out of himself a little bit, and of course as he's doing that, I'm getting better pictures because his confidence has grown. [00:17:30] It's paying dividends just having someone in front of me who feels better about themselves. Now don't get me wrong, you cannot tell someone they look like Robert Redford if they don't. That's not what I'm saying. But in finding really good positives Things about someone, not only that you like, but things that you can verbalize, whether it's something to do with a glint in their eye, whether it's something to do with their clothing. [00:17:54] In this instance, it was someone he looks a little bit like. And with a shoot, particularly with headshots where it could be corporate, it could be an author, it could be a musician or an artist, I don't necessarily know who's coming in or how confident they are. or what we're going to do. Sometimes I do, but not that often. [00:18:16] And so I will nearly always in my head figure out an actor or a public figure who has a media presence. Obviously not, hopefully someone who's nice, not a Donald Trump or a Liz Truss. Uh, to, to, and what I'll do is it's with that personality is I'll figure out what would their agent have asked of them for photos. [00:18:40] What would be in their portfolio, their lookbook? What would be on the inside sleeve of an author's bio? If they were in a BBC or an ITV or a Netflix drama, what would the cover shot look like? Because the thing about actors, in particular, the thing about actors, is they reflect Every day Life.. So you get actors from all sorts of backgrounds and skill sets. [00:19:06] You get every ethnicity, you get every gender, you get every identity, you get attitudes, you get heights, you get everything. Because actors have to represent the world in which we're all familiar. So you get as many different types of actor. As you do people on the planet. And if you can find an actor that is close enough, close enough to the person you have in front of you, and then work out in your head quickly, what might the film they're in be? [00:19:37] What might a book they've published be? What would a cover look like? What would the poster image on Netflix or Amazon or Maybe in an agent book or maybe on a, on a music album cover. I don't know. I'm making this up as I go along, but if you can picture it, if you can find it, if you can drag it out of your imagination and your history, two things. [00:20:01] Firstly, you can say to the client, Oh man, you remind me of X. And that's a very helpful thing to do because the client will grow in confidence, but secondly , so do you. Because you're now shooting with something in mind that you might not have had when the shoot started. You might have, but you might not have. [00:20:21] For me, I love that moment when I open the door and suddenly I've got to figure out what shots are going to look good. How am I going to do this? What's I'm going to look at their clothing, get them to talk me through their clothing and step through all of the things we're going to do with that. I love that energy and that positivity as we drive the shoot forward. [00:20:39] And I'm not kidding, not only did my client feel better, but so did I because I was now producing better pictures because my client was reacting to the camera in a way that could really only result in beautiful images. [00:20:54] Please do, when you're working, think of ways of making your client feel a million bucks. And language is every bit as important as what you do with your lights and your camera with Photoshop. Now that's a proper time to know, a proper point to end. As always, if you're interested in our workshops, just Google Paul Wilkinson Photography Workshops, or head over to Paul Wilkinson Photography and look for the coaching section. [00:21:20] Please do give us a like, a wave, a review. Uh, some five stars maybe that'd be really nice, uh, on iTunes or wherever you get your podcast. If you wanna subscribe to the podcast, please do so on your, on your, uh, podcast Player of Choice so that every time I record one, it'll drop as if by magic, straight into the list of things to listen. [00:21:41] Like I said last week, I'm gonna try and keep this as a weekly podcast, this time round. Shorter episodes, but far more. Of them. As always, if you have, uh, any questions at all, you can reach me onPaul@paulwilkinsonphotography.co.uk. We've had some really lovely emails this week from people. Thank you to everyone who's emailed in, uh, to say they're enjoying the podcast. [00:22:03] Uh, so you can reach me atPaul@paulwilkinsonphotography.co.uk. And until next time, however your week is going, however, your January is ending, your February starting, or if you're just listening to the back catalog, whatever it is you're up to, whatever else. Be kind to yourself. Take care.

National shortbread day. Entertainment from 2015. New Mexico became 47th state. President elect Pierce's train crashed on the way to his inauguration, 1st boxing match. Todays birthdays - Tom Mix, Loretta Young, Danny Thomas, Vic Tayback, Earl Scruggs, Bonnie Franklin, Van McCoy, Kathy Sledge, Norman Reedus. Teddy Roosevelt died.

Happy New Year from Chris & Jill and all our Labrador Assistants at Cookie Lab.  We hope you celebrate with us by making and enjoying these Technicolor Shortbread Cookies from the NY Times.Click here to shop at the Cookie Lab StoreJoin our FB Group for free access to the Cookie Recipe!https://www.facebook.com/groups/429934808628615Follow us on TikTok to see how we make the cookieswrite to us at cookielabpod@gmail.com

Harold has terrible luck. Bus shelters collapse on him, he makes his dates vomit, and no matter how many good-luck charms he wears, his luck won't change. So he decides that this New Year's Eve, he's going to follow every tradition and superstition in the world, to see if he can change his luck around. Go to EasyStoriesInEnglish.com/Year for the full transcript. Mit dem Code easystories erhältst du das 12-Monatsabo von Babbel zum Preis von nur 6 Monaten. Das Angebot gilt bis zum 31. Dezember 2023. Einfach auf babbel.com/audio einlösen und loslegen. Get episodes without adverts + bonus episodes at EasyStoriesInEnglish.com/Support. Your support is appreciated! Level: Intermediate. Genre: Comedy. Vocabulary: Superstition, Good-luck charm, Signify, Noodles, Doughnut, Pomegranate, Lead (metal), Ashes, Choke, Clock strikes midnight, Coal, Shortbread. Setting: Modern. Word Count: 2081. Author: Ariel Goodbody. Learn more about your ad choices. Visit megaphone.fm/adchoices

For more information on private coaching, group coaching, free resources, & more go to https://www.bingebreakers.com   Instagram: https://www.instagram.com/bingebreakers_bulimia/     DISCLAIMER   This recording is not nor is intended to be utilized as medical advice or a medical diagnosis. If you think you are in need of medical attention or treatment, please seek it immediately. This recording is intended to offer advice to those struggling with bulimia based on my own experience, my client's experiences, and what I've found to work. This recording will also contain sensitive subjects such as binging and purging, weight, & depression. Please listen at your own discretion and do what you think is best for you.    I am a coach. Not a doctor, therapist, or any other medical professional. I cannot diagnose conditions or prescribe treatments. If you think you need more advanced help, such as therapy, ED treatment, or you are a risk to your own health, please seek it immediately.    To find more resources on eating disorders please visit: https://www.nationaleatingdisorders.org/help-support/contact-helpline

Daniel und Katharina verstricken sich in Patchwork-Plots und verzweifeln am Personen-Overload im Mittelalter-Roman. Wo gibt es welche Familiengeheimnisse und was hat Jonathan Franzen damit zu tun? Was ist der beste Wolldeckenroman 2023? Wie heißt der Hund von Bonnie Garmus und warum hat sie nie ihren ersten Roman veröffentlicht? Alle Antworten in unserer XXL-Weihnachtsfolge mit Überraschungen. Alle Infos zum Podcast: https://ndr.de/eatreadsleep Mail gern an: eatreadsleep@ndr.de Alle Lesekreise: https://ndr.de/eatreadsleep-lesekreise Unseren Newsletter gibt es hier: https://ndr.de/eatreadsleep-newsletter Podcast-Tipp: Zeitzeichen https://www.ardaudiothek.de/sendung/wdr-zeitzeichen/33514748/ Die Bücher der Folge: Sabine Ebert: „Der Silberbaum“ (Knaur) Sarah Morgan: „Weihnachten kann kommen“, übersetzt von Sarah Heidelberger (Harper Collins) Julie Caplin: „Das kleine Schloss in Schottland“ von Julie Caplin, übersetzt voin Christiane Steen (Rowohlt) Philipp Oehmke: „Schönwald“ (Piper) Bonnie Garmus: „Eine Frage der Chemie“, übersetzt von Ulrike Wasel und Klaus Timmermann (Piper) Astrid Lindgren: „Michel aus Lönneberga“, übersetzt von Karl-Kurt Peters (Oetinger) Rezept für schottisches Shortbread 100 g Zucker 200 g Butter 300 g Mehl ¼ TL Salz Alle Zutaten zu einem geschmeidigen Teig verrühren, 1 Std. kühlen. Etwa 1,5 cm dick zu einem Rechteck ausrollen und in ca. 2 cm breite und 6 cm lange Stücke schneiden. Die Oberfläche mit einer Gabel mehrmals einstechen. Das Shortbread bei etwa 170 °C (vorgeheizt) für ca. 20 min backen. eat.READ.sleep. ist der Bücherpodcast, der das Lesen feiert. Jan Ehlert, Daniel Kaiser und Katharina Mahrenholtz diskutieren über Bestseller, stellen aktuelle Romane vor und präsentieren die All Time Favorites der Community. Egal ob Krimis, Klassiker, Fantasy, Science Fiction, Kinder- und Jugendbücher, Urlaubsbücher, Gesellschafts- und Familienromane - hier hat jedes Buch seinen Platz. Und auch kulinarisch (literarische Vorspeise!) wird etwas geboten und beim Quiz am Ende können alle ihr Buch-Wissen testen und Fun Facts für den nächsten Smalltalk mitnehmen.

On this episode: a longtime listener writes in hoping for some bedtime guidance. Their kindergartener is a night owl, and a big reader — but now that sleepless nights are impacting his daytime hours, our listener needs help getting him to sleep. We also go over our week in triumphs and fails, and then, if you're sticking around for Slate Plus: cooking recommendations for a listener, and their newly-un-allergic-to-wheat daughter. Elizabeth recommends: The Complete Cookbooks for Young Chefs from America's Test Kitchen, and No Knead Bread  Jamilah recommends: Kids Cooking Zak recommends: The best cookie recipe but sub in brown butter. Millionaire's Shortbread. Homemade noodles. Watch: Junior Bakeoff Join us on Facebook and email us at momanddad@slate.com to ask us new questions, tell us what you thought of today's show, and give us ideas about what we should talk about in future episodes. You can also call our phone line: (646) 357-9318.  If you enjoy this show, please consider signing up for Slate Plus. Slate Plus members get an ad-free experience across the network and exclusive content on many shows—you'll also be supporting the work we do here on Mom and Dad are Fighting. Sign up now at slate.com/momanddadplus to help support our work. Podcast produced by Maura Currie and Rosemary Belson. Learn more about your ad choices. Visit megaphone.fm/adchoices

On this episode: a longtime listener writes in hoping for some bedtime guidance. Their kindergartener is a night owl, and a big reader — but now that sleepless nights are impacting his daytime hours, our listener needs help getting him to sleep. We also go over our week in triumphs and fails, and then, if you're sticking around for Slate Plus: cooking recommendations for a listener, and their newly-un-allergic-to-wheat daughter. Elizabeth recommends: The Complete Cookbooks for Young Chefs from America's Test Kitchen, and No Knead Bread  Jamilah recommends: Kids Cooking Zak recommends: The best cookie recipe but sub in brown butter. Millionaire's Shortbread. Homemade noodles. Watch: Junior Bakeoff Join us on Facebook and email us at momanddad@slate.com to ask us new questions, tell us what you thought of today's show, and give us ideas about what we should talk about in future episodes. You can also call our phone line: (646) 357-9318.  If you enjoy this show, please consider signing up for Slate Plus. Slate Plus members get an ad-free experience across the network and exclusive content on many shows—you'll also be supporting the work we do here on Mom and Dad are Fighting. Sign up now at slate.com/momanddadplus to help support our work. Podcast produced by Maura Currie and Rosemary Belson. Learn more about your ad choices. Visit megaphone.fm/adchoices

On this episode: a longtime listener writes in hoping for some bedtime guidance. Their kindergartener is a night owl, and a big reader — but now that sleepless nights are impacting his daytime hours, our listener needs help getting him to sleep. We also go over our week in triumphs and fails, and then, if you're sticking around for Slate Plus: cooking recommendations for a listener, and their newly-un-allergic-to-wheat daughter. Elizabeth recommends: The Complete Cookbooks for Young Chefs from America's Test Kitchen, and No Knead Bread  Jamilah recommends: Kids Cooking Zak recommends: The best cookie recipe but sub in brown butter. Millionaire's Shortbread. Homemade noodles. Watch: Junior Bakeoff Join us on Facebook and email us at momanddad@slate.com to ask us new questions, tell us what you thought of today's show, and give us ideas about what we should talk about in future episodes. You can also call our phone line: (646) 357-9318.  If you enjoy this show, please consider signing up for Slate Plus. Slate Plus members get an ad-free experience across the network and exclusive content on many shows—you'll also be supporting the work we do here on Mom and Dad are Fighting. Sign up now at slate.com/momanddadplus to help support our work. Podcast produced by Maura Currie and Rosemary Belson. Learn more about your ad choices. Visit megaphone.fm/adchoices

In episode 39 learn how to make gluten-free shortbread cookies with an extra easy, foolproof recipe! The secret to tender, classic GF shortbread is briefly chilling the dough and baking at a lower oven temperature. Choose between the slice and bake or cut-out method to make 4-ingredient, melt in your mouth biscuits. Join Melissa Erdelac, gluten-free cookbook and website author (Mamagourmand), as she shares many easy, pro tips to make this audio recipe for gluten-free shortbread without a gritty, crumbly dry texture! SHOWNOTES: https://www.mamagourmand.com/gluten-free-shortbread-cookies-audio-recipe

In this special episode of Milk Street Radio made in collaboration with our sponsor Study UK, “The Great British Bake Off” winner Nadiya Hussain shares her hack for bread pudding and what happened when she baked for the queen of England. Plus, pastry chef Caroline Schiff tells us about her favorite treats and her time at St. Andrews; we visit a bar in London that was once an underground public loo; we chat with Yotam Ottolenghi about keeping it simple; and Angela Hui tells the story of growing up in her family's Chinese restaurant in Wales.This special episode of Milk Street Radio is made in collaboration with our sponsor Study UK, which encourages people from around the world to study, visit, trade, invest, live and work in the UK. You can learn more about Study UK at https://study-uk.britishcouncil.orgListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.

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/

For a bread that's short, its history is long. Exactly how long, and the particulars of how it all came about, though, are unclear. But one this is clear: shortbread is an essential — and delicious — part of the festive season.  Mentioned in this Episode Tasting History Youtube Channel Tasting History, book by Max Miller Music in this Episode "Hush Ye, My Bairnie" — Trygve Larsen, Pixabay "Drops of Melting Snow (after Holst, Abroad as I was walking)" — Axletree, via Free Music Archive "Soft Piano" — Agnese Valmaggia, via Film Music "Auld Lang Syne" — Trygve Larsen, Pixabay "Angels We Have Heard on High" — Don Maue, shared directly by the artist

As we head into the Thanksgiving weekend, we've been asking you for your favourite family recipes. We spoke with one local baker who makes her nan's biscuits all the time. Joella Dyke joined us in studio to tell us about the cookies, and why the recipe is one of her favorites.

Our intrepid kitchen scientist Erin wanted to know: Which is the undisputed queen of dessert bars on the Lutheran potluck table?   So, using Maximum Science™, she took to Facebook to help her find out. Beginning with a call for nominations that resulted in dozens of entries, she whittled the list of competitors down to eight, then used a series of polls to determine the ultimate winner. Throughout all seven Facebook polls, Lutheran ladies worldwide watched anxiously to see which dessert would be named “Best of the Bars.” Would it be the decadent 7 Layer Bars? The outsider Strawberry Pretzel Dessert? The upstart Jam Shortbread Bars? Or would that faithful classic — Lemon Bars — win the day at last?   In this Iron Ladle Challenge, Sarah, Erin, and Rachel enjoy a play-by-play of the Tournament of Bars, and each shares her own favorite bar recipe — for cranberry-almond shortbread bars, lemon bars, and peanut butter bars, respectively.   Cranberry Almond Shortbread Bars Preheat oven to 350 degrees. (Might work better at 375, depending on your oven.) Shortbread: Mix until well-combined: 2 cups blanched fine almond flour 4 Tbs olive oil (the more flavorful, the better!) 4 Tbs maple syrup (or honey) pinch of salt 2 tsp vanilla extract (optional) Oil a small baking dish ( i.e. 7x5, 8x8, etc.). Pack dough into the dish, making sure it's evenly spread. Bake in oven about 20-25 minutes, until the edges are golden and the middle is no longer soft. Cranberry sauce! In a medium saucepan, mix: 1 bag of fresh or frozen cranberries (I use from frozen almost exclusively.) 3/4 cup water 2/3 cup maple syrup Cook on high heat, stirring frequently, until the cranberries begin to pop or separate. Turn down heat and mash the cranberries. Turn off heat and let cool before serving. Store in the fridge! Serving options: Put a layer of cranberry sauce on top of the bars for the last 10 minutes or so of the bake time to make more solid cranberry layer. Keep shortbread and cranberry sauce separate and let people layer their own! Make fresh cranberry sauce and mix a little gelatin in before layering on top to make a more solid cranberry layer. *PRO TIPS: This burns very quickly! Keep a careful watch once the edges start to darken. It will likely not be done as soon as you smell it, like other baked goods. They will likely need 3-5 more minutes after you start to smell them. Do not layer fresh cranberry on completely done bars and let them sit for a long time. The cranberry will soak in and become mush! Peanut Butter Fingers  Preheat oven to 325 degrees.   Cream together:  ½ cup softened butter  ½ cup white sugar  ½ cup packed brown sugar  Beat in:  1 egg  1/3 cup peanut butter  ½ tsp. vanilla  Separately, mix:  1 cup flour  ½ tsp. baking soda  ¼ tsp. salt  Add dry ingredients to wet and mix until well combined. Finally, mix in:  1 cup rolled oats  Spread in greased 9x13 pan and bake at 325 degrees for 20 minutes. As soon as the pan comes out of the oven, sprinkle evenly over the bars:  1 cup chocolate chips  After 5-10 minutes, when chocolate chips are melted, use the back of a metal tablespoon to spread the melted chocolate smoothly over the pan, up to within about ½ inch of the crust. Allow chocolate to cool and firm before cutting bars into rectangles.   Haley Hazen's Grandma Ebeling LEMON BARS: A 4-STAR RECIPE Preheat oven to 350 degrees. Mix and press into a 9x13 pan: 2 cups flour 2 cups sugar 1 cup butter Bake at 350 for 15 minutes. Mix and pour on top of baked crust: 2 cups sugar 4 eggs 1/4 cup flour 6 Tbs lemon juice Bake again at 350 for 15 minutes. "BE SURE TO USE BETTER, NOT MARGARINE." These are wise words. Connect with the Lutheran Ladies on social media in The Lutheran Ladies' Lounge Facebook discussion group (facebook.com/groups/LutheranLadiesLounge) and on Instagram @lutheranladieslounge. Follow Sarah (@hymnnerd), Rachel (@rachbomberger), and Erin (@erinaltered) on Instagram! Sign up for the Lutheran Ladies' Lounge monthly e-newsletter here, and email the Ladies at lutheranladies@kfuo.org.

Blueberry Butter Bars! A delicious blueberry-filled shortbread bar cookie with a crunchy crumbly topping. A great cookie and a great dessert square too!Hosted by Mary Mac, edited by Anna MacGo to MaryMacPodcast.com for baking mixes, merch, recipes, and more!

Calendula (Calendula officinalis) is one of my most-adored herbs! So I was thrilled when today's guest, Alex Crofoot, chose calendula as a focus for this interview. And I loved hearing both new and familiar ways of working with this favorite (and very versatile!) plant. Calendula is an herbal friend that:► Is powerfully healing to the skin, yet is gentle enough to soothe a baby's diaper rash or to bring some relief to red and irritated eyes. Calendula belongs in every herbal first aid kit!► Has a range of applications for women's health, from postpartum healing to helping relieve symptoms of vaginal atrophy► Supports the lymphatic system and is healing to the gut, both of which can benefit folks who suffer from chronic allergies or frequent illness (or just about anyone, really!)► and that's naming just a few of calendula's gifts…To quote Alex, “Calendula is such a great introductory plant that also builds upon itself.” I couldn't agree more.This episode is full of tips to help you:► Make infused oil with fresh calendula flowers (without spoilage due to moisture content)► Make a full-spectrum calendula tincture (and why you might want to take the extra steps)► Avoid problems with mold on your harvested calendulaFor those of you who don't already know Alex, she was born in the southern tier of NY, among rich farmlands and birch forests. She is a trained community/clinical herbalist and full spectrum doula who is passionate about accessible herbal care and supporting all pregnancy outcomes. Alex was raised around her Southern great grandmother who was a birthing assistant for her mother who worked as a midwife and herbalist with the Chestnut Ridge People. This may explain her admiration for the plant and reproductive world since childhood.Alex is a queer cis woman. She is the founder of the Community Care Camper, a free mobile herb clinic serving underserved populations in and around Ann Arbor, Michigan. She is the co-owner of Black Locust Gardens herb farm and plant nursery, a coordinator for the Great Lakes Herb Faire, an herbal educator, mom, animist, pagan, writer and is currently working on opening up a mutual aid herb shop. She works on a sliding fee scale, weaving together a harm reduction and client centered lens. She works mostly with AFAB people's health around postpartum, pregnancy loss, gut and hormonal health.If you'd like to hear more from Alex, which I highly recommend, then head to the show notes where you can get easy links for her website and social media. You can also find the transcript for this episode in the show notes.I'm thrilled to share our conversation with you today!----Get full show notes and more information at: herbswithrosaleepodcast.comFor more behind-the-scenes of this podcast, follow @rosaleedelaforet on Instagram!The secret to using herbs successfully begins with knowing who YOU are. Get started by taking my free Herbal Jumpstart course when you sign up for my newsletter.If you enjoy the Herbs with Rosalee podcast, we could use your support! Please consider leaving a 5-star rating and review and sharing the show with someone who needs to hear it!On the podcast, we explore the many ways plants heal, as food, as medicine, and through nature connection. Each week, I focus on a single seasonal plant and share trusted herbal knowledge so that you can get the best results when using herbs for your health.Learn more about Herbs with Rosalee at

It's round 1 of the biscuit dunk index and Graeme Swann joins the show to have his say. And you tell us your stories of celebrities you've taught.

Welcome to January 6th, 2023 on the National Day Calendar. Today we celebrate buttery biscuits and sneaky technology.  Originally called Biscuit Bread, these buttery, delectable cookies or “biscuits” began life in the 12th century as leftover bread dough dried out to form a hard rusk. Made famous in Scotland by French pastry chefs working for Mary, Queen of Scots, these became known as “petticoat tails”, likely due to the French name for them, petits gateaux or little cakes. Shortbread as it became known got its name from the crumbly texture via an old meaning of the word “short”, due to its high butter content. This final name was even fought for and defended by Scottish bakers in an effort to prevent having to pay a government tax on biscuits. On National Shortbread Day, enjoy this delicious “cookie” with a long history, just don't call it a biscuit! Ever get the feeling that your technology is spying on you? Turns out, it is, but probably not in the way you're thinking! In the 1980s color printers were becoming popular in homes and the government was worried that people could use them to counterfeit money. Because of this, the Xerox corporation developed the Machine Identification Code to track printed documents. Using a series of practically invisible yellow dots arranged in a binary code, your documents could be traced by the time, date and printer serial number hidden on every page. This code was used successfully to track counterfeiters and the public didn't become aware until 2004, almost 20 years later! So the next time someone talks about their phone listening to them, share this little story about their printer.  I'm Anna Devere and I'm Marlo Anderson. Thanks for joining us as we Celebrate Every Day!  Learn more about your ad choices. Visit megaphone.fm/adchoices

Christmas on the Farm with NatashaThe Insomnia Project Holiday Episodes are wrapping up. This episode was recorded a few years back on very noisy chairs so be warned there are some ASMR squeaks from chairs. Now it should be noted that Marco and Natasha have performed much comedy on stages so they do their best to make this calm episode but clearly they don't always succeed. A Sneak-Peek:[1:55] Natasha talks about getting her worst Christmas Tree.  [5:12] Holiday Cheese Ball tales[6:25] What makes a Sleigh Rides happen on the farm.[8:00] Natasha tells us about her experience in the Holiday Parade.[9:12] Fireplaces and Roasting Chestnuts.[11:20] We learn what it really is like celebrating the holidays on the farm.[12:00] Shortbread competition tales. [13:57 Natasha tells us her most Memorable Christmas Gift and her favourite New Kid on the Block.[16:31] Gifts Natasha would get her mom for the holidays including the not so great gift.[19:20] A Delicious Tradition that Natasha has with her sister and she shares us the recipe . [24:50] Cross Country skiing memories and Electric Fence Tobogganing.However you celebrate the holidays we wish you a calm and peaceful season and we are here for you and if you wanting to share the joy please tell people about The Insomnia Project.Follow us: Instagram: @theinsomniaproject Twitter: @listenandsleepWebsite: www.theinsomniaproject.comPatreon: www.patreon.com/theinsomniaproject Become a member at https://plus.acast.com/s/the-insomnia-project. Hosted on Acast. See acast.com/privacy for more information.

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

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.

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

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

Sleigh rides, precocious kids, big city boys going back to their small town roots to learn about the meaning of Christmas, small town entrepreneurs following their dreams, it's that time of the year. It is officially Hallmark Christmas Romantic Comedy season! Are you up to date on your Hallmark Rom Coms? Want to know the big picks for this year? Have a Hallmark Rom Com suggestion? All that and more on this episode of the Rom Com Rewind Podcast. See omnystudio.com/listener for privacy information.