Christmas stories, books, and movies are getting our hosts through the holidays along with some delicious Blizzard Blondies from Redbook Magazine. "Bonbons and Bars" month continues next week when Stefin and Andrea tackle Homemade English Toffee. Will this sweet treat prove too difficult for our candy-shy hosts?
Andrea and Stefin are in the holiday mood as they kick off a festive month of Bon Bons & Bars with Blizzard Blondies -- pretty, easy and delicious! Stefin's trying to stay warm during the UK's "arctic blast," is looking forward to Nigella Lawson's first Christmas special since 2008, and is trying to determine how many apple slab pies to contribute to the USA table at her daugther's International Night. Fortunately, Big Batch Baker (BBB) Andrea has plenty of advice. Over in the Gadget Garage, Andrea recently turned to the Preheated Facebook community for help identifying a mysterious kitchen implement -- a flat whisk! -- while Stefin muses over the helpfulness of "one-off" kitchen gadgets. (Andrea's got a favorite.) Andrea's also looking forward to her annual holiday cooking decorating weekend and has several tips for listeners planning their own. Finally, Stefin answers the burning question: "What's the Christmas cookie scene like in London?" and the duo discuss Preheated fans' favorite Christmas cookies.
Andrea is hot off another successful cookbook club meeting, and has several desserts to report on from the new Smitten Kitchen cookbook, Every Day. Meantime, Stefin is cleaning her stainless steel sink with an old-fashioned cleaning agent: Bicarb! (That's baking soda in the USA.) Both hosts debate how dangerous a bread and cake delivery service could be after Andrea tries one with delicious results. Speaking of delicious, Andrea has a new favorite birthday cake, the Fudgy Chocolate Cake with Vanilla Buttercream Frosting from, yes, Smitten Kitchen! Next, Stefin cues the violins and the hosts recount birthday treats they pined after as children (Barbie and the Matterhorn is all we'll say). And finally, Cate Brubaker, founder of International Desserts Blog, joins Stefin to talk about travel, global food trends, "freakshakes" and quark, and recreating favorites at home.
What's your baking horoscope? Andrea loves wine and Stefin loves...turbot? OK, maybe they aren't perfect, but it sure was fun to hear them. On to cheesecake review from Mary Berry's American Baked Cheesecake, which boths hosts struggled with a bit. Birthday cake favorites were discussed, ranging from Chocolate Stout Cake, a magnificent, show-stopping, 3-layer masterpiece and the simple Party Cake Builder in Smitten Kitchen Every Day, the new cookbook from Deb Perelman. Finally, our hosts awarded their First Year Blue Ribbons to the Chocolate Chess Pie from Episode 16 and the Lemon Drizzle Cake from Episode 45.
Andrea's kitchen is in a whirl of baking activity this week and she's cranking out Lemon Drizzle cake, fruitcake, and more. Meanwhile, Stefin's back from Scotland where she had a delicious cheesecake made with crowdie cheese. The hosts review their Boston Cream Pie Cupcakes from the Life, Love and Sugar food blog, and the Marshmallow Filled S'Mores Cupcakes from Sally's Baking Addiction in tribute to several of their first-year recipe favorites. Up next week, a delcicious cheesecake from Mary Berry - stay tuned to see if Stefin's able to conquer her cream chaeese challeges in London!
Stefin and Andrea kick off Preheated's celebratory first anniversary month with a look back at some memorable episodes -- including Cranberry Upside Down Cake (Episode 3), homemade eggnog (Episode 5) and Biscoff Pie (Episode 14). Andrea reminds listeners that now is a perfect time to stock up on baking spices, flour and butter (just like in Episode 1), and Stefin may have discovered the name of the mysterious Italian beignet she talked about in Episode 47. Next, both hosts introduce a cupcake that's reminiscent of a favorite bake made during their first year -- Stefin's doing a Boston Cream Pie Cupcake (harking back to Episode 27), and Andrea will flout the season and do a S'Mores Cupcake (like Episode 40). Finally, the duo share the lessons they've learned, resolutions they've kept, and the audio that's haunting them after one year on air.
If Andrea and Stefin sound particularly giddy in this short and sweet bonus episode, it's because they're together again in jolly old England. Listen in as they discuss their trip to London's gorgeous Borough Market, Stefin issues a cautionary tale about making homemade caramel sauce, Andrea tells of the cooking class she took in Paris, they each choose an October recipient of the coveted Preheated Blue Ribbon Award, and they share two beautiful, unique and tasty Halloween dessert ideas.
The Cookbook Challenge results are in! The Victoria Sponge Cake from Lucy’s Bakes presented an interesting challenge to Stefin, while Andrea loved the Valencia Orange Cake from The Italian Baker by Melissa Forti. Caterer Mimi Randall, owner of Splendid Cakes and Catering in Plymouth, Minnesota gives us her tips for a festive tea party, while Stefin reviews several books that can help you create your own teatime at home.
Andrea's busy baking her favorite no-knead bread with a new-to-her (but almost 100-year-old) international sourdough starter. In honor of National Apple Month, Stefin revisits the Apple Pie Breakfast Cookies introduced in Episode 45. Pumpkin Cake Donuts are a fall favorite, but who can solve the mystery of the disappearing cinnamon sugar? It's also National Cookbook Month, and the duo introduce new recipes to challenge themselves: Victoria Sponge for Stefin, and Valencia Orange Cake for Andrea. Andrea (literally) sings the praises of her key ingredient, distracting Stefin from the most challenging aspect of her cake: The fact that there are no measurements! Finally, Andrea has a review of Ottolenghi's new book, Sweet, and Stefin runs down a list of Preheated listeners' most-loved cookbooks.
Andrea's whipping up a raft of homemade pantry staples, including granola, mayonnaise and dried mushroom powder. Stefin's still chipping away at her six pounds of wheat germ. And both hosts want to know: How low can you go when grating a nutmeg? Frustration abounds with the Amish Apple Dumpling: Stefin can't find Crisco, despite the best efforts of half the London Whole Foods' staff, and Andrea can't believe there's no sugar and spice in the recipe. (Not to mention that she had to peel and core eight apples.) Fortunately, there are donuts on the horizon to restore good humor: The duo introduce next week's challenge, Pumpkin Cake Donuts, and Andrea recounts a recent indulgent dessert -- Whiskey Donut Bread Pudding. Finally, the Globetrotting Gourmet takes listeners on a virtual dessert tour of France, Italy and Germany.