Welcome back to our latest episode of Shut The Oven Door! This week, we journey into part two of our four-part series on the book ⁠Bien Cuit⁠, a book filled with incredible philosophical undertones that we’ll be exploring throughout the coming weeks. Steph also discusses what it means to be a learn to be chicken, also what are your favorite cookies for the season?

Wondering what book we're discussing at the Book Club?

Check it out right here: ⁠Bien Cuit: The Art of Bread⁠

Curious about what we’ve been baking lately?

Check out our latest recipe, our ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Gluten-Free Slice and Bake Cookies

If you’d like to support the work we do at Brimly, you can do that ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠here⁠

Welcome back to our latest episode of Shut The Oven Door! This week, we journey into part one of our four-part series on the book Bien Cuit, a book filled with incredible philosophical undertones that we’ll be exploring throughout the coming weeks. We’re also kicking off our Christmas in July theme because, honestly, Christmas can’t come soon enough. We’re discussing a chocolate biscotti and asking the question: besides the reason for the season, what’s one thing that makes you feel like Christmas?

Wondering what book we're discussing at the Book Club?

Check it out right here: Bien Cuit: The Art of Bread

Curious about what we’ve been baking lately?

Check out our latest recipe, our ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Gluten Free Chocolate Biscotti

If you’d like to support the work we do at Brimly, you can do that ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠here⁠

This week, we step into the world of Emily Dickinson. While she's remembered today as one of the greatest poets in American history, what if we told you that she may have preferred baking to writing? As we discuss her in the latest chapter of The Writer's Table, we explore this surprising fact. We also discuss our latest recipe for Coconut Lime Peach Sherbet and ask a summertime question everyone can answer: What cold food or drink do you crave most when the weather heats up? All that and more, so tune in!

Wondering what book we're discussing at the Book Club?

Check it out right here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Writer's Table: Famous authors and their favourite recipes⁠⁠⁠

Curious about what we’ve been baking lately?

Check out our latest recipe, our ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Coconut Lime Peach Sherbet

If you’d like to support the work we do at Brimly, you can do that ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠here⁠

Have you ever felt drawn toward something that didn't quite fit the path you expected for yourself? Something that seemed different from what you knew or how you were raised? That's what we're talking about this week as we continue our conversation from The Writer's Table, exploring Laurie Colwin's appreciation for simple gatherings and good food. Along the way, we also dive into what it takes to pursue something that feels impossible, like creating gluten-free waffle cones from scratch.

Wondering what book we're discussing at the Book Club?

Check it out right here: ⁠⁠⁠⁠⁠⁠⁠The Writer's Table: Famous authors and their favourite recipes⁠⁠

Curious about what we’ve been baking lately?

Check out our latest recipe, our ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Gluten-Free Vanilla Waffle Cones.

If you’d like to support the work we do at Brimly, you can do that ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠here⁠

Are you screaming for ice cream this summer? Well, if you are, this is the episode for you. This week, Steph and Nash discuss their latest recipe: a gluten-free, gum-free, soy-free ice cream that really takes the cone... We also ask an important question: schnitzel and ice cream... is that actually a thing? We discuss all that and more in our Brimly Book Club segment about Thomas Mann from The Writer's Table. So hurry up and tune in!

Wondering what book we're discussing at the Book Club?

Check it out right here: ⁠⁠⁠⁠The Writer's Table: Famous authors and their favourite recipes⁠

Curious about what we’ve been baking lately?

Check out our latest recipe, our ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Vanilla Chocolate Chip Ice Cream.

If you’d like to support the work we do at Brimly, you can do that ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠here⁠

In this week's Brimly Book Club episode, as we continue our journey through The Writer's Table, we examine the story of Maya Angelou and her resilience—not only in her life, but also in her quest to cook. It's a story that truly shows how following your dreams and refusing to give up can take you to places you never imagined. We also discuss our latest recipe for Gluten-Free Golden Waffles and ask the question: do you prefer them savory or sweet?

Wondering what book we're discussing at the Book Club?

Check it out right here: ⁠⁠⁠⁠The Writer's Table: Famous authors and their favourite recipes⁠

Curious about what we’ve been baking lately?

Check out our latest recipe, our ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Gluten-Free Golden Waffles.⁠

If you’d like to support the work we do at Brimly, you can do that ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠here⁠

Join the Brimly Book Club, our latest venture that combines our love of food and our love for people who love food! This week, we're discussing the book The Writer's Table by Valerie Stivers, specifically page 53, about Roald Dahl and his ironic love for desserts and chocolate. Speaking of chocolate, we also dive into our latest recipe, Brown Butter Brownie Squares.

Wondering what book we're discussing at the Book Club?

Check it out right here: ⁠The Writer's Table: Famous authors and their favourite recipes

Curious about what we’ve been baking lately?

Check out our latest recipe, our ⁠⁠⁠⁠⁠⁠Brown Butter Brownie Squares.

If you’d like to support the work we do at Brimly, you can do that ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠here⁠

In this week’s episode, Steph and Nash discuss their latest recipe, Gluten-Free Cardamom Cups, and how they came to be. Steph breaks down what inspired her to make this recipe, as well as the secret behind Scandinavian baking and fika. This recipe is super flavorful and naturally gluten-free, so you know we couldn’t miss out on discussing all that and more!

Curious about what we’ve been baking lately?

Check out our latest recipe, our ⁠⁠⁠Gluten-Free Cardamom Cups.

If you’d like to support the work we do at Brimly, you can do that ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠here⁠