Daniel Jones Update: Former Duke QB Is Thriving With The Giants

Carolina Panthers v New York Giants
 EAST RUTHERFORD, NEW JERSEY – AUGUST 18: Daniel Jones #8 of the New York Giants hands the ball off to Matt Breida #31 during the first half of a preseason game against the Carolina Panthers at MetLife Stadium on August 18, 2023 in East Rutherford, New Jersey. | Photo by Sarah Stier/Getty Images

As New York looks to become a contender behind Danny Dimes

As you probably know, former Duke quarterback Daniel Jones signed an enormous contract with the New York Giants over the summer, thus validating what former GM Dan Gettelman told disbelieving fans when he drafted Jones #6 in 2019 – just wait.

The wait has been worth it as Jones has emerged as one of the better young quarterbacks in the league. Now 26, he has established himself as not just a talented quarterback who can pass and also really, really run the ball when needed, but also a tremendous team leader.

The team is now entering its second year under Brian Daboll, having finished 9-7 and in third place in the NFC East. Jones appears to be thriving under the new offense and he also has the respect of his coaches, teammates, fans and the media. Things are indeed going well for Danny Dimes.

WM-SPEZIAL: Die große FIBA World Cup 2023 Preview mit Lukas Feldhaus

Am 25. August beginnt der FIBA World Cup 2023. Und auch wenn bis dahin noch einige Vorbereitungsspiele absolviert werden, gibt es heute die große Vorschau auf die anstehende Weltmeisterschaft mit Lukas Feldhaus. Wie weit ist die deutsche Nationalmannschaft? Wie gut (mehr …)

The post WM-SPEZIAL: Die große FIBA World Cup 2023 Preview mit Lukas Feldhaus first appeared on Got Nexxt – Der NBA und Basketball Podcast.

Halloween Pumpkin Bread Buns

I made these pumpkins look-a-like pumpkin bread buns with pumpkin filling on a whim since we don’t celebrate Halloween.

My first (and the only) Halloween experience was more than fifteen years ago when we stayed in Los Angles for a few months. I took my then two year old boy, who was wearing a Thomas-the train costume, treat-or-tricking in our neighbourhood. I actually bought a Batman costume for him but it was too small. So I returned it and managed to get the Thomas outfit from another store. The feeling was really good when we could return stuff and receive full refunds with no question asked.

Looking back, I am glad we were game enough to join in the Halloween fun, it probably will be a once in a life time thing for us. Furthermore, my son was still so young, if he were a few years older, he would never ever agree to put on any halloween costumes 😉

I learned how to shape the pumpkin buns from this video by ‘Carol 自在生活‘. Each bread dough is wrapped around with a kitchen twine before it is left to proof the second time. This creates ‘segments’ on the bun making it looks very much like the ribbed skin of a pumpkin. My pumpkin buns didn’t look as good as those made by Carol…the ‘segments’ were not very uniformed, some turned out bigger than the rest (^_^!)

Since I made these pumpkin shaped buns without planning ahead, I couldn’t think of anything but to use chocolate chips to double up as the stems for the pumpkins. It didn’t look too bad though.

This is the ‘original’ pumpkin buns I had in mind…using another shaping method…looks like I have to practise a few more time to get it right.

The pumpkin filling is very delicious, it has a nice buttery flavour, not too sweet and not dry.

I did not follow Carol’s bread dough recipe exactly. Yet, the texture turned out to be very soft despite using a straight dough method. The buns were able to stay soft the next day. For the two leftovers which I kept in the fridge till the third day, I reheat them before serving and they were just like freshly made buns. I am so satisfied with the recipe that I will be making another batch to give away soon!

Pumpkin Bread Buns

(makes 9 buns)

for the bread dough:
250g bread flour
15g caster sugar
2g salt (about 1/2 teaspoon)
3g instant yeast (about 1 teaspoon)
80ml milk
100g mashed pumpkin (nett weight of pumpkin which is steamed, drained and mashed)
15g unsalted butter (cut into cubes)

for the filling:
300g mashed pumpkin (nett weight of pumpkin which is steamed, drained and mashed)
30g sugar
30g unsalted butter

*9 pieces of kitchen twine (90cm each), soak in oil

to make filling (watch video here):
* Pan fry mashed pumpkin in a pan till fairly dry. Add in butter and sugar and pan fry till well mixed. Dish up and leave to cool. (Note: do not add in the butter and sugar too early as it will cause the mixture to burn easily.)

to make the bread dough:
* Place bread flour, sugar, salt, yeast, milk and mashed pumpkin in the mixing bowl of a stand mixer. Let the mixer knead the dough on high speed until the ingredients come together to form a dough, takes about 8 to 10 mins. Add in the butter gradually and continue to knead for another 15~20mins until the dough becomes smooth and elastic.

* Place dough in a lightly greased (use vegetable oil or butter) mixing bowl, cover with cling wrap or a damp cloth and let proof in room temperature (around 28 to 30 degC) for about one hour, or until double in bulk.

* Remove the dough from the bowl and give a few light kneading to press out the gas in the dough. Divide the dough into 9 equal portions (about 50g each). Roll each dough into smooth rounds, cover with a damp cloth or cling wrap and let the doughs rest for 10mins.

* On a lightly floured work surface, roll each dough into a round disc. Press out any trapped air as you flatten the dough. Wrap each dough with one heaped tablespoon of the pumpkin filling. Pinch and seal the seam tightly.

to shape the dough (watch video here):
* For each wrapped dough, place seam side down on the middle of a kitchen twine, wrap the kitchen twine around the dough to form 8 segments (note: do not wrap too tight).

* Place seam side down on a greased (or lined with parchment paper) baking tray. Space doughs two inches apart to allow them to expand. Cover with damp cloth or cling wrap and leave doughs to proof for the second time for about 40mins, or until double in size.

* Bake in pre-heated oven at 180 deg C for 15 mins or until golden brown (if necessary, tent the surface with foil if the top browns too quickly closer to the baking time). Remove from oven and transfer to wire track to let cool a little. Remove the kitchen twine. Leave to cool completely and store immediately in an airtight container. If there are any leftovers after the second day, it is best to store them in the fridge, reheat/warm in oven before serving.

Recipe source: adapted from ‘Carol 自在生活

My New Breville Oven & an Exciting New Technique for Melting Chocolate

Smart_Oven_Air_Hero_ Hig Res.jpg

It’s been over five years since I wrote about my first Breville oven, calling it the perfectly even oven. My test was to pipe a spiral of cream puff pastry to see how it browned and it was perfectly even.

I have been so enamored of this oven, I have since purchased one as a wedding gift and another to have in my weekend home.

A few weeks ago, I discovered the latest model, the Smart Oven Air. When I learned about the extra features this newer slightly larger model offers I had to have it. And I’m totally smitten! I’ve even put it to use for a newly developed terrific technique, which I will share at the end of this posting. First: here are the new features that I most value:

  • An oven light that can be turned off or on at will (oh joy!)
  • Two oven racks
  • A dehydrating setting and mesh basket (I’ll be using this for my citrus powder)
  • A proofing setting for bread dough between 80°F/27°C and 100°F°/38°C

(I tested it and it holds true to temperature with no more than 3°F fluctuation.)

Now here is my great new discovery: Anyone who has ever tried to melt white or milk chocolate without stirring it constantly, has learned the hard way that it will seed. This is caused by the milk solids in the chocolate. And there is no way of restoring the little specks of hardened milk solids. But, if you heat the chocolate at 100°F/38°C it will melt gradually to be as smooth as silk. In short, you can place it in a container in the Breville, turn it to the proofing setting, set the temperature to 100°F/38°C, and leave it to melt on its own.

Breville BOV900BSS The Smart Oven Air, Silver

5年ぶりの全社集結! 変わらないために “BAKEつづける”

当社 BAKE INC.(以下、「BAKE」)は7月から新しい期に入りました。








- 店舗賞 -




この日は、売上や利益面だけでなく、BAKE Membership Program の会員獲得数や、店舗ロス削減率など様々な基準で選ばれた店舗を表彰し、代表して店長に賞状と副賞が贈られました。


BAKE the SHOP 大丸心斎橋店 五十川店長

BAKE CHEESE TART グランスタ丸の内店 相田店長


BAKE CHEESE TART ららぽーと海老名店 篠原店長

RINGO 天神地下街店 小野店長



- VALUE賞 -





今期、この3つのVALUEを体現していたチーム・店舗が表彰され、店舗運営部 RINGOチーム、PRESS BUTTER SAND事業部 PBSマーケティングチーム、PRESS BUTTER SAND 福岡空港店の3組が受賞しました!

- MVP賞 -

BAKE INC.の商品のパッケージや店内のPOPからブランドのコンセプト、さらには会社のロゴまで、BAKEにまつわるすべてのデザインを手がけるクリエイティブ部!
























笠井 英一 / 高橋 直樹 / 河西 宏尚 / 並木 亮輔 / 浦野 紗衣 / 青木 桃加 / 水口 志織 / 岡田 百可 / 横山 未希 / 村上 絵里奈 / 三好 祐介 / 岩谷 真理子 / 久保田 由美

Text by 久保田 由美 Photo by 森山 広三


Easy Homemade "Pop Tarts"

These would be perfect for Mother’s Day

Mother’s Day is this Sunday in case you needed a reminder.  So many families love to take mom out for brunch on Mother’s Day.  Given the COVID-19 situation, many of us will still be staying at home this weekend, including my family.  Just about every year I ask my husband and kids for a special breakfast of a bagel and coffee on Mother’s Day.  This year they are not going out for bagels, so I have been brainstorming ideas of other things they can make.  I made this recipe, Homemade “Pop Tarts”.  a couple years ago and they are so easy and delicious.  My kids loved helping me make them and loved eating them even more.  If you can’t take mom out for brunch this year, why not whip her up a batch of these?

Homemade “Pop Tarts”
recipe from Tasty

Ingredients for 4 tarts


1 box puff pastry
jam of choice
1 egg
1 tablespoon milk


2 cups powdered sugar
¼ cup low fat milk
½ teaspoon vanilla extract
food coloring, of choice

Cut puff pastry along fold lines and then in half, making 6 rectangular pieces.  Coat edges of one section of pastry with egg wash (egg and milk whisked). Place desired amount of filling in the center and spread, leaving room on the edges (I put a couple tablespoons).  Then place a second piece of puff pastry on top.  Push the edges of the two pastry pieces together with your fingers and then press with a fork to seal.  Bake on wax paper at 190°C (375°F) for 20-30 minutes or until golden brown and puffy.

For icing, mix all ingredients together. Add additional milk or sugar to achieve desired consistency. Apply to slightly cooked pastries

Note:  These got really puffy and we loved them.  If you don’t want them to puff as much then poke the puff pastry with a fork several times before filling.  You can also flavor the icing with extracts or zest for a nice flavor enhancer.

Quick Chocolate Covered Cherrry "Cake Balls"

Yes, yes…..I know the last time I posted it was "cake pops" but I couldn't resist…

I get out to Rogers, Arkansas about twice a month.  Sometimes I wanna shop, or return an item I ordered in the mail to a store or go to the grocery store……I'll tell you it's mostly to go to yarn stores…..and the grocery store.

All I can say is that the grocery stores around the immediate are are below my usual expectations having grown up in a large city at lest less than a mile away from a Central Market or some other equivilant.  Yes, I'm a grocery snob.  Not afraid to admit it.  To me the grocery store…like a really awesome grocery store…just the same as Disney Land to a kid.

Sometimes I also just wanna head out of Dodge and Rogers is only 45 minutes away….

Anyway, last time I was there I stopped into Fresh Market (like ya do) and went by there bakery section.   Now I love the bakery section there.  Not only are the desserts in the case gorgeous….they always have some sort of interesting seasonal doughnut holes for sale.

This month: Cherry.

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Apple Lemonade

This apple lemonade only requires apple juice, fresh lemon juice and maple syrup, making it naturally vegan and paleo. It’s surprisingly refreshing and perfect for hot days.

Here’s just a very simple but tasty recipe for when you have too many lemons sitting around. I rarely have a ton of lemons that I urgently need to use up. Usually just one or two.

And this is what I always do with them! For 2 cups of apple juice, you only need 1/4 cup of fresh lemon juice.

Do I have to use fresh lemon juice?

Yes, definitely! There’s no comparison in flavor between bottled and fresh lemon juice. I sometimes try to get away with using bottled for other recipes, but I usually regret it.

You can always taste a difference.

How sweet is it?

I think it’s a normal sweetness. I wrote 1/4 cup to 1/3 cup of lemon juice in the recipe, but I always use 1/4 cup.

I say up to 1/3 cup in case you like things a bit on the tart side. Then you can start off with 1/4 cup and add the remaining 4 teaspoons, if you want.

Maple syrup vs. honey

Maple syrup works really well in drinks. I use it as a sweetener in most of my cocktails, including this Apple Margarita and these Apple Juice Cocktails.

We all preferred this apple lemonade with maple syrup. We thought that the honey flavor was overwhelming. You couldn’t taste the lemon or the apple, really.

I used a standard honey and not a special extra-flavorful type, so the type of honey wasn’t the issue. I also only used 3 tablespoons of honey instead of 4 tablespoons, like you do with maple syrup, and it was still too honey-flavored.

If you want your drink honey-flavored, you can certainly use it. And perhaps you should check out my honey lemonade. But for this recipe, I wanted to taste apples + lemon!

Using maple syrup was also easier because I didn’t have to spend any time dissolving it. If your honey is totally runny, then that’s not an issue.

If it’s crystallized a bit and it’s not raw honey, you can just microwave it at half power until liquified. If you want to use crystallized raw honey that you want to stay raw, you need to dissolve it in the lemon juice before adding the apple juice.

Can I use regular sugar?

Yes, you can use granulated sugar. But then you’d probably need to dissolve it before adding it to the full amount of liquid. To do that, I’d mix together just a bit of apple juice and the sugar (using the same amount), on the stovetop at low heat.

Stir until dissolved, let cool, and then pour that and the remaining ingredients into the pitcher.

I don’t recommend using coconut flavor was the flavor would overpower the apple and lemon.

Can I use apple cider?

If you’re talking about the non-alcoholic kind, then sure!

Other summer drinks for kids

I hope you’ll enjoy this apple lemonade! If you try it out, please leave a comment below. I’d love to hear how it came out. 🙂 Thanks!

Apple Lemonade

Apple Lemonade
  • Prep Time: 5 min
  • Cook Time: 0 min
  • Ready in: 5 min
  • Yield: 2.5 cups


  • 2 cups (473ml) 100% apple juice
  • 1/4 cup (60ml) maple syrup
  • 1/4 cup (60ml) to 1/3 cup (80 ml) freshly squeezed lemon juice


  1. Stir the apple juice, maple syrup and 1/4 cup (80 ml) of lemon juice in a pitcher. Taste and add the remaining 4 teaspoons of lemon juice, if desired.
  2. Serve. Cover and refrigerate leftovers for up to 4 days.

Recipe by Texanerin Baking | www.texanerin.com

Cómo hacer cerezas confitadas estilo Marrasquino

Seguramente a muchos de vosotros os pase como a mí, os encantan las cerezas confitadas o cerezas Marrasquino, pero no es fácil acceder a ellas en este último caso. En España, para comprarlas, debes pedirlas siempre a través de tiendas online especializadas en productos americanos o a través de Amazon, pero a un precio bastante […]

La entrada Cómo hacer cerezas confitadas estilo Marrasquino se publicó primero en Bake-Street.com.