11.5.25

Episode Transcript

Speaker 1 (00:01):
Hello, and welcome to Women's World on Radio Eye. As
a reminder, Radioie is a reading service intended for people
who are blind or have other disabilities that make it
difficult to read printed material. Today I will be reading
from Better Homes and Gardens magazine dated October twenty twenty five,

(00:25):
and other publications as time allows. Your host today is Rosemary.
Newspaper and magazine articles presented in Women's World are for
general information only. Radio Eyed design indoors or recommend any
of the subjects mentioned. It takes two swirled, layered, and marbled.

(00:51):
Fall flavors show up in payers in the sweet recipes
to help kick off baking season. Apricot Halva morning buns
start with a tube of cresset rodeau. To make these
three white pastries that land somewhere between a cinnamon roll

(01:12):
and a croissant. Dried apricots add fruity pops that cut
the sweetness of a crumbly halva. The Middle Eastern fudge
like Tahini confection, cardamom brown butter blondies. A decadent amount
of brown butter and a bit of molasses gives these

(01:34):
cookie bars a chewy texture and a deep caramel flavor. Warming,
slightly citrusy cardamom, and a finishing drizzle of spiced caramel
amplify those same toasty, toffee like flavor. Nose chocolate ginger

(01:56):
marble cookies. Ginger and chocolate may not seem an obvious pair,
but ground and candy ginger add pep to cocoa's earthy,
almost bitter notes. Smoosh and marble hunks of drop cookie doughs,
one a spicy ginger, the other chocolate studded with bitter

(02:20):
sweet chunks. A lemon macha marble cake. Green tea powder
lends subtle flavor in a decidedly unseubtled tint to the
swirly citrus brightened cake. Alternately, spoon the two tone batter
into a fluted twopan for a marbled treat fit for brunch, fall,

(02:44):
entertaining or breakfast tomorrow morning. Pistachio cranberry pinwheels. These slice
and baked whirls are a modern take on nostalgic date
swirl cookies. A sharp orange spiked cranberry filling contrast the

(03:05):
sweetness of a food processor dough made from roasted pistachios
and the usual sugar cookie suspects nutella pumpkin spice bars
take pumpkin bars in a new chocolate hazel nutty direction.
These tender quick bread bites are shot through with a

(03:29):
swirl of rich nutella. For a variation on the theme,
skip the chocolate hazelnuts, spread and drizzle with peanut butter instead,
and the recipes apricot halva morning buns start to finish

(03:53):
time for the recipe thirty five venus. The ingredients are
one fourth cup apple cut preserves, one fourth cup finally
chopped dried apricots, three tablespoons unsalted butter, one teaspoon lemon zest,
one and one half teaspoon ground cinnamon, two pinches of

(04:15):
ground cardamom, two tablespoon sugar, one eight ounced two refrigerated
crescents rolled dough, one third cup crumbled nut or vanilla
halven pre Heat the oven to three hundred and fifty degrees.
In a small microwave safe bowl, stir together preserves dried apricots,

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one tablespoon of the butter, the lemon zest, three fourths
teaspoon of the cinnamon, and a pinch of the cardamom.
Microwave on fifty power two minutes, stirring every thirty seconds
until dried apricots are soft. U a fork. Mash the fruit.

(05:03):
Let cool twenty to thirty minutes. Meanwhile, in a small bowl,
stir together sugar and the remaining three forced heaspoon cinnamon
and a pinch cardamom. Place the remaining two tablespoons butter
in another small microwave safe bowl. Microwave on high until

(05:25):
melted thirty seconds. Generally, brush six two and one half
inch muffin cups with melted butter. Sprinkle sides and bottom
of each cup with about one half teaspoon of the
sugar mixture. You will not use all of the butter

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and sugar mixture on a lightly flowered surface. Lauth cresset.
Roll dough, pinching the seams together gently, shape into a
twelve by a eat inch rectangular Don't stretch dough. Spread
cool apricot mixture evenly over dough all the way to

(06:08):
the edges. Sprinkle evenly with halve, starting at a long edge.
Roll dough into a tight log using a serrated knife.
Cut roll into six two inch slices. Play slices, cut
sides up in prepared muffin cups. Brush tops slightly with

(06:33):
some remaining melted butter. Bake until tops are golden brown
fifteen to eighteen minutes. Brush buns with remaining melted butter
and sprinkle with the remaining sugar mixture. Let cool in
muffin cups five minutes. Remove buns from cups and serve warm.

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Do not cool completely in cups. They may stick. Store
in an airtight container at room temperature up to two days.
The recipe makes six buns. That was the recipe for
the Apricot Halva morning Buns, and there's a si side

(07:19):
note on Halva, the nutty sesame based candy made from
Tahiti and sugar. At its most basic, has a dense,
slightly crumbly, fudge like consistency. Halva carries by varies by
country in region. Common inclusions are chocolate, dried fruit nuts,

(07:44):
and flavorings like cardamom and rosewater. The next recipe, Cardamom
brown butter blondies semisweet chocolate, contrasts the sweetness of a
homemade cardamom spiced caramel. Hands on time for the recipe

(08:05):
twenty minutes. Total time for the recipe two hours and
twenty five minutes. The ingredients are one and one fourth
cups unsalted butter, one cup packed dark brown sugar, two eggs,
one tablespoon molasses, one tablespoon plus one teaspoon vanilla, one

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and one fourth cups all purpose flour, one teaspoon ground cardamoum,
one half teaspoon baking powder, one fourth teaspoon baking soda.
One cup semisweet chocolate chips, one cup granulated sugar, one

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tablespoon light color corn syrup, one half cup plus one
tablespoon heavy cream, plus more is needed, three tablespoons of
unsalted butter, cut up, and one cup powdered sugar sifted
in the directions for brown butter in a medium skillet.

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Heat the one in one fourth cups butter over medium
low until melted. Simmer, stirring or swirling the skillet occasionally
until butter turns gold and brown and smells nutty, about
five minutes. Remove from heat, cool ten minutes. Preheat the

(09:39):
oven to three hundred and fifty degrees. Line a nine
inch square baking pan with parchment paper, extending parchment over
the edges of the pan. Pour one cup of the
brown butter into a large bowl, spooning about two thirds
of the browned bit it's in bottom of the skillet

(10:01):
into the bowl. Whisk in brown sugar, eggs, molasses, one
tablespoon vanilla, and one teaspoon kosher salt in a medium bowl.
Whisked together flour, one half teaspoon of the cardamom, the
baking powder, and baking soda. Add chocolate chips. Toss until coated.

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Stir flour mixture into a brown sugar mixture. Spread batter
in prepared pan. Bake until a toothpick inserted in center
comes out clean twenty five minutes. Cool on a wire
rack fifteen minutes. Meanwhile, four caramel in a deep heavy saucepan.

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Combine granulated sugar, corn syrup, and one fourth cup water.
Cook stirring over medium high until sugar dissolves and comes
to boiling five minutes. Continue boiling, swirling pan to promote

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even browning, without stirring until mixture is pecan brown. Thirteen minutes.
Remove from heat. Stir in one half cup cream the
cut up butter, one half teaspoon of the vanilla, one
half teaspoon kosher salt, and one fourth teaspoon of the cardamom.

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Until butter melts. You'll have about one and one fourth
cups caramel. Refrigerate extra in an airtight container up to
three weeks to warm. Microwave on fifty power forty five
seconds for icing. Rewarm remaining brown butter, about two tablespoons

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in the skillet just until melted. Whisk in powdered sugar,
a pinch koser salt, kosher salt, and the remaining one
tablespoon cream, one half teaspoon vanilla, and one fourth teaspoon
cardamom until smooth. If necessary, add more cream, one teaspoon

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at a time to reach a spreadable consistency. Spread warm
blondies with icing and about one fourth cup of the caramel.
Cool completely. Use parchment to lift uncut bars out of
the pan. Cut into bars. The recipe makes sixteen bars.

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That was the recipe for the cardamom brown butter blondies.
Next chocolate ginger marble cookies. Hands on time thirty minutes.
Total time for the recipe fifty minutes. The ingredients are

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two cups all purpose flour, one half teaspoon baking powder,
one fourth to one third cup finally chopped candied ginger,
two teaspoons ground ginger, one fourth teaspoon ground cinnamon, one
eighth teaspoonful ground cloves, one cup butter, softened, one cup

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packed brown sugar, one egg, one teaspoon vanilla, two tablespoons
unsweetened cocoa powder, two ounces better sweet chocolate, finally chopped
about one third cup and then granulated. Show and the
directions are preheat oven to three hundred and fifty degrees.

(14:08):
Line a cookie sheet with parchment paper in a medium bowl.
Stir together flour, baking powder, and one half teaspoon kosher salt.
Stir in candied ginger and a small bowl. Stir together
ground ginger, cinnamon, and clothes. In a large bowl. Beat

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butter and brown sugar with a mixer on medium to
high until light and fluffy. Two minutes. Add egg and vanilla,
beat until fully combined. Add flour mixture, beat on low
until combined. Divide dough in half. Place in separate medium bowls.

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Mix spice mixture into one dough one dough portion. Mix
cocoa powder and chopped chocolate into the other dough portion
on a lightly floured surface. Pat each dough portion into
a six x eight inch rectangle. Cut each into thirty

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one inch pieces. Press one piece of ginger dough and
one piece of chocolate dough together, pinch and divide. Press
pieces to alternate colors. Roll into a ball to create
a marble effect. Roll the ball in granulated sugar. Repeat

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to make thirty balls. Place balls two inches apart on
prepared cookie sheets using a glass dipped granulated sugar. Gently
flattened balls into one and three fourth inch rounds. Bake
until lightly browned on bottoms ten to thirteen minutes. Cool

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on cookie sheets one minute. Remove coolon wire racks. Store
cookies between sheets of waxed paper or parchment paper in
an aero type container at room temperature up to three days,
freeze up to three months. The recipe makes thirty cookies.

(16:34):
That was the recipe for chocolate ginger marble cookies, and
on this page at the side it says how to
marble and swirl for graphic marbling. Split, stack, and roll
the two dose and they have divided that into portion. Smoosh,

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pinch and roll portion. Cut both dough portions into bite
size pieces to smoosh, working with one hunk of each flavor,
press the duo together side by side to pinch. Split

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the dough hunks in half so you have two two
tone portions, and finally to roll, combine the pieces back
into one bowl and roll to marble. Next lemon matcha

(17:40):
marble cake. Hands on time thirty minutes. Total time for
the recipe two hours and thirty minutes. The ingredients are
two cups of all purpose flour, one half teaspoon baking powder,
one half teaspoon baking soda, one cup sour cream, two

(18:01):
medium lemons, zested and juiced, one tablespoon zest, six tablespoons
of juice, one half teaspoonful vanilla, two cups granulated sugar,
one cup butter softened, three eggs, one and one half
tablespoons of macha green tea powder sifted, plus more for garnish,

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and one cup powdered sugar sifted. Pre Heat the oven
to three hundred and fifty degrees. Grease and flour ten
inch fluted two pan and a medium bowl. Stir together flour,
baking powder, baking soda, and one teaspoon kosher salt. And

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a small bowl stir together sour cream, four tablespoons of
the lemon, juice, and the vanilla. In a large bowl,
combine lemon, zest and granulated sugar. Beat with a mixer
or low until the mixture is sandy and lemonsness has
released its oils. Five minutes. Add butter, beat on medium

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high until very light and fluffy, scraping sides of bowl
as neaded. Eight minutes. Add eggs, one at a time,
beating on medium until incorporated. After each addition, alternately add
flour mixture and sour cream batter to the batter. Sour

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cream mixture to the batter, beating just until combined. Spoon
about two heaping cups batter into a medium bowl, fold
in macha. Spoon the two batters into prepared pan, alternating colors.
Using a knife, gently swirl batters together, smooth the top.

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Bake until a toothpick serted in center comes out clean,
forty to forty five minutes, cooling a pan on a
wire rack. Ten minutes. Remove cake from pan, cool completely
on the wire rack. For the glaze in a small bowl,
whisked together powdered sugar and one tablespoonful of the lemon juice.

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If necessary, add more lemon juice, one teaspoon at a
time to reach drizzling consistency. Transfer the cake to a
serving plate or place a sheet of parchment paper under
the wire rack with the cake, spoon the glaze over
the cake, let dry ten minutes, and dust with additional

(20:48):
matcha powder. That was the recipe for Marble Maucha Marble
cake which serves twelve, and the little side note on
this page Macha gradient Maucha powder is categorized into three grades, Ceremonial,

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Premium or daily and culinary. Ceremonial will yield the most
vibrant color and a strong tea flavor to the cake,
but any grade will work. Next pistachio cranberry pinwheels. Hands

(21:34):
on time for the recipe thirty minutes. Total time three
hours and ten minutes. The ingredients are one small orange,
zested and juiced, one teaspoon zest, two teaspoons juice, one
in one half cups fresh or frozen cranberries, one fourth

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cup dried cranberries, one third cup granulated sugar, three fourth
teaspoon ground cinnamon, one in one fourth teaspoon vanilla, one
cup powdered sugar, two thirds cup toasis pistachios, skins rubbed
off if necessary, finely chopped, one in one fourth cups

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all purpose flour, ten tablespoons of butter, softened and one
egg yolk, and the directions are In a medium saucepan,
Combine orange zest, orange juice, fresh cranberries, dried cranberries, granulated sugar, cinnamon,
and one half teaspoon kosher salt. Cook, stirring over medium

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high until sugar is dissolved and mixture begins to boil.
Reduce heat to medium, cover and simmer, stirring occasionally until
berries are completely soft often and mixture forms a thick paste.
Ten minutes. Remove from heat, stir in one fourth teaspoon

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of the vanilla. Let cool fifteen minutes. Transfer mixture to
a food processor. Process until mixture is smooth. Transfer to
a bowl, cover and chill filling until cook completely cool
thirty to forty five minutes. Meanwhile, in a clean food

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processor bowl, combine powdered sugar and pistachios. Cover puff until
pistachios are finally ground. Add flour, butter, egg yolk, one
fourth teaspoon kosher salt, and the remaining one teaspoon vanilla.

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Cover pulse until dough forms. Roll out the door between
two sheets of parchment paper to a fourteen x ten
inch rectangle about one eight inch thick. Remove top sheet
of parchment. Carefully spread cooled cranberry filling evenly over the dough,

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starting at a long edge. Roll the dough into a
tight log, using parchment to lift the dough as you go.
Cut log in half, wrap halves in plastic. Wrap. Chill
until firm at least two hours or up to twelve hours.

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Preheat the oven to four hundred and twenty five degrees.
Line cookie sheets with parchment paper. Cut logs into one
fourth inch thick slices. Arranged slices one inch apart on
prepared cookie sheets. Bake until edges are set and bottoms
are lightly browned ten to twelve minutes. Cool on cookie

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sheets one minute. Remove cool on wire racks. Store cookies
between sheets of wax paper or parchment paper in an
air tight container at room temperature up to three days,
freeze up to three months. The recipe makes forty eight cookies.

(25:27):
The recipe for pistachio cranberry pinwheels in the side note
on this page. Circle up as your dough row loses
its chill. The slices may be less than perfectly round.
Use a cookie cutter to shape them up. Center the

(25:50):
cutter over each slice and move in small circles to
scoop slices back into rounds. Before next noutilla pumpkin spice bars.
For a more pronounced pumpkin spice flavor, you can substitute

(26:10):
two teaspoons pumpkin pie spice for the cinnamon, ginger, and nutmeg.
Hands on time for the recipe fifteen minutes. Total time
one hour and thirty minutes, and the ingredients are one
in one third cups all purpose flour, one teaspoon ground cinnamon,

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one half teaspoon baking powder, one half teaspoon baking soda,
one half teaspoon ground ginger, one eighth teaspoon ground nutmeg,
one cup canned pumpkin, one half cup vegetable oil, one
half cup pecked dark brown sugar, one half cup granulated sugar,

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two eggs, one teaspoon vanilla, one third one half cup
chocolate hazelnuts spread such as New Tella. Preheat the oven
to three hundred and fifty degrees, grease a thirteen x
nine inch baking pan lined with parchment paper, extending parchment

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over edges of pan, and a large bowl. Whist together flour, cinnamon,
baking powder, baking soda, ginger, nutmeg, and one teaspoon kosher
salt and a separate large bowl. Whist together pumpkin oil,
pumpkin oil, brown sugar, granulated sugar, eggs, and vanilla until

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well combined. Stir mixture into pump pumpkin mixture until no
lumps remain. Pour batter into prepared pan, smooth the top,
and a small microwave safe bowl worm chocolate hazel nuts.

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Spread until thin thirty second. This concludes Women's World for today.
Your reader has been Rosemary. If you have any questions, comments,
or suggestions about this program, please call us in our
Lexington Studios at eight five nine four two two six
three nine zero. Thank you for listening and please stay

(28:24):
tuned for continued programming here on Radio HI