Ep 96: Charmed by Pumpkin Chiffon Pie & Julia O’Malley

October 15, 2018

Andrea's still on a high from turning a massive batch of ill-fated cookie dough into ... cake?! Stefin hopes she jots down the recipe to this delicious sounding bit of kitchen resuscitation so we can all enjoy her one-of-a-kind Caramel-Pumpkin-Pecan-Cream Cheese Cake. Speaking of delicious, both hosts were charmed by the retro glam Coconut-Pumpkin Chiffon Pie, a beautifully extravagant, light, fluffy, and tasty dessert that could become a regular on your holiday table, or be the reason you start eating pumpkin pie in April. This week's bake along, Soft Pumpkin Pretzels with Cinnamon Sugar from the Alaska from Scratch blog, use the month's theme ingredient in a way that's totally new to both hosts. (Not familiar with pretzels? Be sure to listen back to Episode 68 for some best practices.) And speaking of the 49th state, Andrea welcomes Julia O'Malley, Alaska's premier food historian, recipe developer, and James Beard Award-winning journalist for a chat about sourcing ingredients, clever substitutions, and the art and ritual of baking and sharing in a remote location.

You can read the show notes here.

Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, or follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

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Ep 95: Pretty, Perfect Pumpkin Muffins

October 8, 2018

Ever wondered why your homemade pumpkin puree doesn't taste quite the same as the "100% Pure Pumpkin" you buy in the grocery store? Stefin's been investigating, and both hosts have some tips for making your own. Then it's on to the review of Sally's Baking Addiction's Pumpkin Crumb Cake Muffins -- a bakery perfect muffin that wowed on taste, texture and appearance. Next up, the hosts introduce a retro glam Coconut-Pumpkin Chiffon Pie from Southern Living that actually has its origins in 1920s California and an entrepreneur known forevermore as "The Pie King." And in the Importance of Ingredients segment, Stefin and Andrea explain all about the wonders of gelatin (a crucial component to chiffon pies), and share a few Jello memories of their own. 

You can view the show notes here.

Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, or follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

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Ep 94: Pumpkin-palooza!

October 1, 2018

It's October, and Stefin and Andrea are kicking off a veritable pumpkin-palooza of sweets using fall's unofficial veg (or is that fruit?). However it's classified, you'll be excited to try a classy, classic Pumpkin Crumb Cake Muffin from Sally's Baking Addiction. (Which may be Preheated's first official muffin recipe!) But before the bake-along starts, Andrea's got a few muffin-baking questions, and Stefin's happy to share her thoughts on mini vs. standard vs. jumbo muffin tins, freezing muffins, and the perennial muffin liner or cooking spray debate. That sorted, the duo take a jog into the pumpkin patch to learn all about this most iconic fall squash (surely you've wondered about the world's largest pumpkin, or pumpkin pie for that matter?). It's the great pumpkin, Preheaters, and it's going to be one sweet month.

Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, or follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

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Ep 93: How to Eat an Apricot, Peach and Blackberry Crumble

September 24, 2018

This week’s show starts with a celebration – or is it a Jubilee? – as Stefin explores the Cherries Jubilee and her fascination with modern day cherry pitters. Andrea gives an update from her August cookbook club celebration of Diana Henry’s beautiful cookbook How to Eat a Peach, and discusses her attempts to recreate (as of yet, unsuccessfully) the Turkish Coffee Ice Cream back at home.

More Diana Henry is on the horizon as the hosts review this week’s recipe, the Apricot, Peach and Blackberry Crumble and preview next week’s bake along, the Lots of Love Cherry Hand Pies from Taste of Home. 

This week’s show closes out with Andrea’s recap of a recent trip to Tuscany and tales of her strict “Two gelato per day” goals and another delicious dessert discovery, the Bavarese.

Click here for show notes from this week's episode.

Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, or follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

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Ep 92: Marvelous Plum Meringue and Fall Cookbooks

September 17, 2018

Cooked peaches? Why not! Andrea starts singing a new tune after trying Ina Garten's Fresh Peach Cake. Not only did Andrea embrace cooked fruit, she followed the recipe directions to the letter, and this cake turned out beautifully!

This week's bake-along review of the Traybaked Plum Berry Meringue from Waitrose earned an "Unexpectedly good" from Andrea and a "Great flavor and style, what's this strange juice?" from Stefin. Listen to the episode to experience the emotional rollercoaster with our hosts while making this dessert.

Finally, our hosts chatted about some of the new fall cookbooks that are putting a smile on their faces -- from familiar bakers to new finds, there's something for everyone coming out this fall.

Click here for show notes from this week's episode.

Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, or follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

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Ep 91: Just Peachy

September 10, 2018

It's the second week of Sensational Stone Fruit month, but Stefin's thinking about the luscious cinnamon rolls she and her family enjoyed while visiting the Skookumchuck Bakery on British Columbia, Canada's beautiful Sunshine Coast this summer. Thoughts quickly turn toward pie with the duo's review of Smitten Kitchen's Classic Peach Pie. Both hosts were happy to find success with their old nemesis, blanching, but who is filing this recipe under TNT ("tried 'n' true") and who's wishing there'd been a little more pizaaz in the filling?

Next up, the hosts intro an intriguing hybrid -- this week's bake along is Waitrose's Traybaked Berry (Plum) Meringue -- billowing clouds of egg (or aquafaba) meringue top a cobber/crisp-type fruit filling. Looking for a unique twist on a late-summer favorite? Bake along, and posts your pictures to our Facebook community!

Finally, speaking of hybrids, Andrea leads a Language Lab/Gadget Garage mash up featuring the Brix Scale and Refractometer. You too can feel like a mad scientist as you find out just how sweet your stone fruit is!

Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com. You can also follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

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Ep 90: Sensational Stone Fruit

September 3, 2018

Reunited in Olympia, WA, Stefin and Andrea waste no time recapping their summertime Pies & Prosecco live event. With a fun and enthusiastic group of novice and expert bakers, the duo had a blast making fresh blueberry pies, and sharing lots of learning and laughs. Thanks to the Little General store for use of their awesome event space, and to everyone who came out for a fun night! (And since the class sold out in minutes, stay tuned for more live events!)

Yes, it's September, but in the Northern Hemisphere, it's technically still summer for a few weeks. What better way to celebrate the end of the season than with a bounty of stonefruit desserts? First up is Smitten Kitchen's Classic Peach Pie. Andrea's a little anxious about blanching fresh peaches to remove their skins, but Stefin suggests an "X marks the spot" method. And speaking of methods, Andrea shares her tips on lattice crusts, while Stefin is thrilled with an old-fashioned pie shield trick from Andrea's mother that looks space-age, but couldn't be simpler. 

Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com. You can also follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

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Ep 89 Quick Bite: Baking for the Dog Days of Summer

August 27, 2018

The heat has Andrea bemoaning the dog days of summer...but she's beating the heat with a few special treats for her big black dog, Filson. From gelato to dog biscuits, listen and learn about tasty items for your fur covered friends this week.

Andrea and Stefin will return with full-length episodes starting September 3. Until then, why not catch up on any episodes you may have missed? (There are more than 85!) 

Click here for show notes from this week's episode.

Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, or follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

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Ep 88 Quick Bite: Crazy for Curds and Chutneys

August 20, 2018

In the third of four August Quick Bite episodes, Stefin shares her love of British-faves chutneys and curds. If you've never made these preserves before, you're in for a treat! It's hard to beat a delicious curd on morning toast or a scone at teatime. First up is Nigella Lawson's Passionfruit Curd, and, for those without easy access to these delicious fruits, a Ruby Red Lemon Curd Stefin developed herself. Next, it's on to a Spicy Blackberry Chutney (with a few modifications) from BBC Good Food -- perfect with an Indian meal, or with a little goat cheese on a cracker for a simple appetizer. Both of these condiments take well to experimentation, are perfect showcases for summertime produce, and make great gifts.

Stefin and Andrea will be back with their regular full-length episodes on September 3. Until then, consider catching up on any episodes you may have missed -- there are more than 85!

Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, as well as on their Pinterest page. You can also follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

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Ep 87 Quick Bite: Pizookie Dessert on the Big Green Egg

August 13, 2018

Is it a pizza? Or a cookie? How about a dessert pizza? You decide when you fire up your grill and make a pizookie along with Andrea in our second Quick Bite episode this week.

You can use purchased cookie dough, or this recipe that Andrea used from chelsea's messy apron.

Andrea and Stefin will return with full-length episodes starting September 3. Until then, why not catch up on any episodes you may have missed? (There are more than 85!) 

Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, or follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

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