2020 Champions of Business — Acendas Travel

The Kansas City Business Journal is rolling out profiles of this year’s Champions of Business honorees throughout the week. Check back on Friday to see all 16 profiles in one place online and in print.

The travel industry is an ever-changing business. So are customer preferences. 

Acendas Travel has seen a lot of change in its more than 35 years in the travel management business. Adapting to these changes, identifying trends before they happen and developing technology to meet the needs of its…

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2020 Champions of Business — Block Real Estate Services

The Kansas City Business Journal is rolling out profiles of this year’s Champions of Business honorees throughout the week. Check back on Friday to see all 16 profiles in one place online and in print.

Block Real Estate Services LLC does a lot of exciting deals, but the most enticing is the company’s new headquarters on the County Club Plaza, Managing Principal Ken Block said. 

“Everything in the building can be controlled from a computer — lighting, heating and cooling, power use — and…

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2020 Champions of Business — Woodley Building Maintenance

The Kansas City Business Journal is rolling out profiles of this year’s Champions of Business honorees throughout the week. Check back on Friday to see all 16 profiles in one place online and in print. 

Woodley Building Maintenance didn’t anticipate being part of the front-line defense against the Covid-19 pandemic. 

Its employees clean workplaces, and the company needs to react quickly when a Covid-19 case has been identified in an office building. 

“I think we really try to approach our…

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2020 Champions of Business — WellSky

The Kansas City Business Journal is rolling out profiles of this year’s Champions of Business honorees throughout the week. Check back on Friday to see all 16 profiles in one place online and in print. 

As a 21st-century global leader in health care technology, WellSky has been dedicated to a spirit of innovation and its core mission since 1980. 

Focused on advancing human wellness throughout the world, WellSky’s diverse platform helps more than 14,000 clients realize optimum potential, while…

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Bobby Flay's Pumpkin-Cranberry Scones with Whipped Maple Butter | Brunch @ Bobby's | Food Network

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Loaded with warm spices and smeared with whipped maple butter, Bobby Flay’s rustic scones are the perfect way to start a fall morning!
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From sweet to savory, Bobby Flay invites you to join him for brunch at his place. Learn the best way to make a delicious and impactful meal worthy of both breakfast and lunch.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Pumpkin-Cranberry Scones with Whipped Maple Butter
RECIPE COURTESY OF BOBBY FLAY
Level: Easy
Total: 1 hr
Active: 30 min
Yield: 8 scones

Ingredients

Scones:
2 cups all-purpose flour, plus more for dusting
1/3 cup lightly packed light brown muscovado sugar
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon fine sea salt
1/2 cup cold unsalted butter, cut into pieces
1/2 cup very cold buttermilk
1/2 cup canned pure pumpkin
1 teaspoon pure vanilla extract
1/2 cup dried cranberries, soaked in hot water for 30 minutes and drained well
Scant 1/4 cup candied ginger, finely diced
1/4 cup heavy cream

Whipped Maple Butter:
1 cup heavy cream
1/4 cup pure maple syrup
Pinch sea salt

Directions

For the scones: Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Whisk together the flour, sugar, baking powder, cinnamon, baking soda, ginger and salt in a large bowl. Cut the butter into the mixture until it resembles coarse meal.

Whisk together the buttermilk, pumpkin and vanilla in a medium bowl until smooth. Add the wet mixture to the dry along with the cranberries and candied ginger. Mix until it is all just combined (do not over-mix or the scones will be tough).

Transfer to a lightly-floured surface and knead the dough gently 4 or 5 times. Pat the dough into a circle that is about 8 inches round and about 1 1/2 inches thick. Cut the circle in half, and then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet and brush the tops with the heavy cream.

Bake until golden brown and a toothpick inserted in the middle comes out with a few moist crumbs attached, 20 to 25 minutes. Let cool on a baking rack for 15 minutes before serving.
For the butter: Meanwhile, combine the cream, maple syrup and sea salt in the chilled bowl of a stand mixer fitted with the whisk attachment. Whip on low speed at first, then once the mixture begins to thicken, increase the speed and whip until light and fluffy and has turned into butter. Don’t over-mix the butter or it will break.

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Bobby Flay’s Pumpkin-Cranberry Scones with Whipped Maple Butter | Brunch @ Bobby’s | Food Network
https://www.youtube.com/watch?v=dECM6daUUC0&feature=youtu.be
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Source: Homes and Lifestyle