The school for rock stars. The post The band that helped birth Fleetwood Mac: “It was like being part of a fraternity” first appeared on Far Out Magazine.

An exceptional talent. The post Marty Stuart: The forgotten mandolin artist that Johnny Cash called a “great guitar player” first appeared on Far Out Magazine.

Silver and Gold are signaling…*something.* Probably the end of a decades long price-fixing scheme using paper derivatives and janky accounting to keep things just opaque enough to exert control. But what happens when a deep fraud is revealed here? There could be 10 owners… https://t.co/KYNTzB562V — Peak Financial Investing (@PeakFinInv) October 16, 2025

Narrator: “Why are such powers necessary suddenly?” https://t.co/hVtUhoPytz — Edward Dowd (@DowdEdward) October 15, 2025

by Donald Jeffries, ”I Protest”: Missing and presumed controlled When Donald Trump came down that escalator in 2016, just like The Simpsons foretold, I just kind of shrugged. A billionaire running for president. I’ve seen that movie before. But his rhetoric became increasingly radical, even revolutionary. He lashed out at immigration, bad trade deals, “globalists,” and the […]

from VINCE: TRUTH LIVES on at https://sgtreport.tv/

This pumpkin soufflé is an easy way to impress your guests this fall.It’s soft, airy, and full of warm fall spices. Everyone always asks for the recipe after the first spoonful. In This Article Amy’s NotesKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadPumpkin Soufflé RecipeFrequently Asked QuestionsMore to Bake and Eat View more This post may contain affiliate links, at no additional cost to you. Amy’s Notes This Pumpkin Soufflé is my go-to fall dessert that’s light, elegant, and unforgettable. Here’s why I love it so much: Fluffy and Impressive: These soufflés puff up beautifully in the oven and feel almost weightless on your fork. Bold Fall Flavors: Pumpkin, cinnamon, nutmeg, and cloves come together in every spoonful. It’s warm, cozy, and perfectly spiced without being heavy or overly sweet, like this Pumpkin Bread Pudding. The Sauce Steals the Show: That molasses bourbon sauce is everything. I always make extra so we can drizzle it on everything. Make-Ahead Friendly: The pumpkin base and sauce can be prepped ahead, which makes this an easy pick for entertaining. Unexpected and Elegant: Soufflés feel fancy but are surprisingly simple. This one always surprises people in the best way. Key Recipe Ingredients Pumpkin Purée – Brings seasonal richness and a velvety texture that helps keep the soufflé light while packing in fall flavor. Warm Spices – A classic blend of nutmeg, cinnamon, allspice, and cloves gives the soufflé that unmistakable cozy, spiced aroma. Egg Whites – Whipped to stiff peaks, they create the soufflé’s signature airy rise and tender bite. Be gentle when folding them in. Cornstarch & Milk – Together they form the base of the soufflé mixture, adding body without weighing it down. Molasses Bourbon Sauce – Dark, rich molasses and smooth bourbon combine in a simple stovetop sauce that takes this dessert over the top. Substitutions And Variations Here are some of our favorite substitutions and variations: Pumpkin Purée: Use canned pumpkin for convenience, or homemade pumpkin purée for a slightly fresher flavor. Milk Alternatives: Whole milk gives the richest texture, but half-and-half will make it creamier, while almond or oat milk works well for a lighter version. Step-By-Step Recipe Instructions Start by whisking warm milk with fall spices like cinnamon, nutmeg, and allspice. This step builds the cozy, aromatic flavor base that makes the soufflé feel like autumn in a spoon. Once the pumpkin is whisked in, let the mixture cool completely. A cool base is key – it prevents the egg whites from deflating when they’re folded in later. Butter and sugar the ramekins generously before baking. This helps the soufflés climb sky-high while baking and gives them a delicate, caramelized edge. Whip the egg whites with sugar until stiff and glossy. This is where the lift comes from – it’s what transforms the soufflé into something light and airy Gently fold the whites into the pumpkin base. You want to keep as much air in the batter as possible, so the soufflés rise beautifully and stay fluffy inside. Fill the ramekins to the top and bake just until puffed and golden. The moment they come out of the oven, they’re at their dramatic best – tall, tender, and ready to impress. While the soufflés bake, warm up the molasses bourbon sauce. It’s rich, slightly smoky, and just sweet enough to balance the warmth of the spices. Drizzle the sauce over each soufflé right before serving. It melts into the airy center and brings the whole dessert together. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Make Bourbon Sauce Early: The Molasses Bourbon Sauce can be made a full day in advance. Let it cool completely, then cover and refrigerate. Warm it gently before serving for a smooth pour. A little goes a long way, but it’s so good you may want extra on hand. Prep Pumpkin Base Ahead of Time: The spiced pumpkin mixture (before folding in the egg whites) can be made and chilled up to 1 day ahead. Just bring it back to room temperature before adding the whipped egg whites so you don’t lose that delicate rise. Print Pumpkin Soufflé This pumpkin soufflé is an easy way to impress your guests this fall. It’s soft, airy, and full of warm fall spices. Everyone always asks for the recipe, especially after the first spoonful. Course Side DishCuisine AmericanDiet VegetarianMethod Bake Prep Time 20 minutes minutesCook Time 20 minutes minutesTotal Time 40 minutes minutes Servings 8 Calories 168kcal Author Amy Dong IngredientsPumpkin Souffle:½ cup whole milk1 tablespoon cornstarch¼ teaspoon ground nutmeg¼ teaspoon ground cinnamon¼ teaspoon ground allspice⅛ teaspoon ground cloves¾ cup white sugar plus 1 TB, divided¾ cup canned pure pumpkin10 large egg whites¼ teaspoon fine saltMolasses Bourbon Sauce*¼ cup sugar1 tablespoon salted butter1 tablespoon pure molasses3 tablespoons water2 tablespoons Bourbon InstructionsMake the Molasses Bourbon Sauce – can be done ahead of time:Stir all sauce ingredients, except for Bourbon, in a heavy small saucepan.  Cook on medium, stirring frequently, until sauce bubbles.  Turn heat down to simmer.  Simmer about 5 minutes, stirring frequently.  Add Bourbon, continuing to stir.  About 2 minutes.  Remove from heat and let cool at room temp.  Sauce will thicken upon standing.  If desired, warm up sauce a bit before serving.Make the Souffle: Whisk together the milk, cornstarch, nutmeg, cinnamon, allspice, cloves, and 1 TB sugar in a small, heavy saucepan.  Bring to a boil at medium heat, whisking.  Lower heat to simmer.  Whisk on simmer another 2 minutes.  Remove from heat and transfer to a large bowl.  Whisk in pumpkin and let cool to room temp.Preheat oven to 400F.  Put rack on lower third.  Butter ramekins and coat with granulated sugar, shaking off excess.  Place prepared ramekins in a large shallow baking pan.Beat egg whites with salt in a large bowl, using electric mixer.  Beat until soft peaks.  Add remaining 3/4 cup sugar a little at a time, beating.  Beat until stiff and glossy peaks.Very gently fold one third of egg whites into cooled pumpkin mixture.  Fold in remaining whites very gently but thoroughly.  Divide mixture among ramekins, mounding if needed.Bake soufflé until puffed and golden brown.  About 18-20 minutes.  Dust with powdered sugar, if desired.  Serve immediately with sauce. Notes If desired, you can use pure maple syrup instead of the molasses bourbon sauce, though the sauce is truly delicious.  Sauce can be made a day ahead. Pumpkin mixture, without egg whites, can be made 1 day ahead and chilled. Use canned pure pumpkin, not pumpkin pie filling, to keep the flavor balanced and the texture light. Let the pumpkin mixture cool completely before folding in egg whites so they don’t deflate. Soufflés can be assembled 1 hour before baking and kept in freezer (note that this can affect bake time.)  A little of the Molasses Bourbon sauce goes a long way, but if you’d like more sauce, double the amount.  It’s great for pancakes, waffles, on ice cream, etc. This recipe is part of our Pumpkin Recipes Collection.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 168kcal | Carbohydrates: 31g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 161mg | Potassium: 176mg | Fiber: 1g | Sugar: 29g | Vitamin A: 3644IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg Frequently Asked Questions Do I need ramekins for this recipe? Yes, ramekins work best to help the soufflés rise properly. Six-ounce ramekins are ideal and don’t require adjustments to the bake time. Why did my soufflé deflate after baking? It’s totally normal for soufflés to deflate a bit after coming out of the oven. To get that signature puff, serve them immediately while they’re still tall and airy. How do I know when the soufflé is done baking? It should be golden brown on top and puffed up. A toothpick inserted in the center should come out mostly clean with a few moist crumbs. How long does it keep? Pumpkin soufflé is best served immediately from the oven. But if you have any leftovers, they will keep in the fridge for up to 3 days. More to Bake and Eat Pumpkin Trifle – This Pumpkin Trifle is super easy, feeds a large crowd, and is teeming with fall flavors. It’s the ideal last-minute holiday dessert, show-stopping yet quick to prepare. Pumpkin Pie Bars – Easier than baking a whole pie, these pumpkin pie bars are made with a homemade pumpkin filling layered between a flour and pecan crust and a sweet crumble topping.  Pumpkin Cupcakes – These moist Pumpkin Cupcakes with whipped cream frosting will have your home full of fall aromas. Your family will come running for these tender, flavorful cupcakes. Chewy Pumpkin Snickerdoodles – These Chewy Pumpkin Snickerdoodles are the ideal holiday cookie for any cookie exchange or for baking with the kids. The post Pumpkin Soufflé appeared first on Chew Out Loud.

This one-bowl apple coffee cake recipe is super easy, with less mess. The texture is soft, the apples stay juicy, and that cinnamon streusel topping is impossible to resist. I make this one-bowl apple coffee cake when I want something easy but special. In This Article Amy’s NotesKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadVideo: Watch Us Make This RecipeApple Coffee Cake Recipe RecipeFrequently Asked QuestionsMore to Bake and Eat View more This post may contain affiliate links, at no additional cost to you. Amy’s Notes This apple coffee cake is my go-to when I want cozy apple dessert that’s easy to make. Here’s why I can never resist baking it: Buttery, Tender Crumb: The cake turns out soft, rich, and perfectly moist from the mix of butter, yogurt, and apples. Every bite melts in your mouth with just the right touch of sweetness. Cinnamon Pecan Streusel: The topping is packed with toasted pecans, brown sugar, and cinnamon for the most irresistible crunch. It reminds me of the topping we add to our Pumpkin Coffee Cake. One-Bowl Simplicity: You don’t need multiple bowls or fancy steps for this recipe. Everything mixes together easily, a lot like our One Bowl Apple Cake. Perfect Fall Flavor: Granny Smith apples keep the flavor bright and balanced. Paired with warm spices, it’s the kind of dessert that makes the whole kitchen smell like autumn. Delicious Anytime: I love serving it in the morning with coffee, as an afternoon treat, or even for dessert with a drizzle of glaze. It’s simple, homey, and always a hit. Key Recipe Ingredients Granny Smith Apples – These tart, crisp apples hold their shape while baking and add juicy bursts of flavor in every bite. Granulated Sugar & Light Brown Sugar – Granulated sugar sweetens the cake, while brown sugar adds a warm, caramelized flavor to the streusel. Greek Yogurt & Whole Milk – The combo adds moisture and a slight tang, creating a rich, soft texture in the cake without being too dense. Salted Butter – Melted into the batter and worked cold into the topping, butter brings rich flavor and tenderness throughout. Ground Cinnamon – Infuses both the cake and topping with cozy, spiced warmth that complements the apples perfectly. Pecans – Toasted and chopped, they add nutty crunch to the streusel, making each bite textured and satisfying. Powdered Sugar & Milk (Optional Drizzle) – Whisked together to create a simple icing that adds a sweet finish to the cooled cake. Substitutions And Variations Here are some of our favorite substitutions and variations: Apple Options: Granny Smith apples give the best balance of tart and sweet, but Honeycrisp, Fuji, or Pink Lady work beautifully too. You can even mix two varieties for more flavor depth. Different Nuts: Pecans are wonderful here, but walnuts or almonds add a lovely crunch too. For a nut-free version, use rolled oats or shredded coconut in the topping for texture. Step-By-Step Recipe Instructions Combine wet ingredients. Add dry ingredients and mix. Fold in chopped apples. Prepare pecan streusel topping. Spread apple coffee cake batter in pan. Top with pecan streusel topping and bake. Combine powdered sugar with milk for drizzle. Drizzle icing on baked apple coffee cake. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Prep Streusel Ahead: You can make the pecan streusel topping a day or two in advance. Just mix it up, work in the butter until crumbly, fold in the pecans, and keep it chilled in an airtight container until you’re ready to bake. Make Entirely in Advance: This apple coffee cake stays moist and tender for several days. Bake it the night before, let it cool completely, and keep it tightly wrapped at room temperature to serve in the morning. This apple coffee cake comes together in one bowl, and the streusel bakes into a golden, nutty crust. Video: Watch Us Make This Recipe Print Apple Coffee Cake Recipe This Apple Coffee Cake recipe only uses one bowl. You get to dump all the cake ingredients together, without the fuss of wet/dry ingredients separately. Course BreakfastCuisine AmericanDiet VegetarianMethod Bake, Oven Prep Time 30 minutes minutesCook Time 45 minutes minutesTotal Time 1 hour hour 15 minutes minutes Servings 20 Calories 247kcal Author Amy Dong IngredientsFor the Cake:2 cups all purpose flour1 cup granulated sugar½ cup Greek yogurt whole plain ½ cup salted butter melted¼ cup whole milk2 large eggs1 teaspoon ground cinnamon1 teaspoon baking powder1 teaspoon baking soda1 teaspoon vanilla¼ teaspoon table salt3 granny smith apples large, peeled and diced smallStreusel Topping:8 tablespoons salted butter very cold, diced½ cup light brown sugar firmly packed1 cup all purpose flour2 teaspoons ground cinnamon1 cup pecans toasted, choppedOptional Drizzle:1 cup powdered sugar2 tablespoons milk more or less, depending on thickness desired InstructionsMake the Topping ahead of time: Combine all topping ingredients except pecans in a large bowl. Use fingers to work mixture into the texture of wet sand. Work in the pecans. Cover and keep chilled.Butter a 13×9 in baking pan and preheat oven to 350F, with rack on lower middle position.Combine all cake ingredients except apples in the bowl of a stand mixer. Using the paddle attachment, mix at medium speed, stopping to scrape a few times, just until mixture is combined. Don't over mix.Use a rubber spatula to fold in apples. Batter will be thick. Spread batter into prepared baking pan, evening out the top and corners. Sprinkle evenly with streusel topping. Bake 40-50 minutes or until toothpick inserted in center of cake comes out with a few small tender crumbs attached. Do not over-bake. If topping browns too quickly during baking, cover loosely with foil. Let cake cool completely before cutting into it. If desired, make drizzle by combining powder sugar with milk and whisking until combined. Add more powdered sugar or milk as needed to reach desired consistency. Drizzle over cooled cake. Video Notes Don’t overmix the batter once you add the apples. Overmixing can make the cake dense instead of tender. Actual bake time varies, depending on individual ovens.  For a layered coffee cake: Double the streusel ingredients. Spread half of batter into bottom of baking pan. Sprinkle with half the streusel. Evenly spoon remaining batter evenly on top. Sprinkle remaining streusel over cake. Bake as directed; may need to increase bake time a bit.  This cake keeps well when wrapped airtight at mild room temperature for 3-4 days. Leftovers can also be frozen in airtight containers for up to a month.  This recipe is part of our Fall Recipes Collection.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 247kcal | Carbohydrates: 37g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 172mg | Potassium: 106mg | Fiber: 2g | Sugar: 19g | Vitamin A: 269IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg Frequently Asked Questions Do I have to peel the apples? It’s best to peel them so the cake texture stays soft and pleasant. The peels can become tough or chewy once baked, which takes away from the soft, tender texture of the cake. Can I add the streusel in the middle too? Yes! For a layered coffee cake, double the streusel and add half in the middle of the batter. See recipe notes for full instructions. How do I know when the cake is fully baked? Start checking the cake at around 40 minutes. Insert a toothpick into the center – if it comes out with a few moist crumbs but no wet batter, it’s ready. How long does this apple coffee cake keep? If kept airtight, this coffee cake stays moist and flavorful for 3 to 4 days at a moderate room temperature. You can also store it in the fridge if your kitchen runs warm, just let it come to room temp before serving for the best texture. More to Bake and Eat Apple Fritter Bread – It’s loaded with apples, spices, and topped with a decadent brown sugar-pecan topping. Don’t let fall slip away without baking this bread. Apple French Toast Casserole – Want to sleep in but still serve a hearty breakfast? Try this make-ahead Upside Down Apple French Toast Bake! Assemble everything the night before and just pop it in the oven the next morning. Easy Apple Crisp – Envelope your tastebuds in the flavors of fall. This easy apple crisp is teeming with juicy apples and topped with crispy, crunchy oats, and toasted pecans.  Apple Cake with Caramel – This caramel apple cake is such a gem. It’s super moist, tender, and brimming with warm spices and plummy apples. The post Apple Coffee Cake Recipe appeared first on Chew Out Loud.

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