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.
It's Fall Festival time, and Andrea and Stefin are celebrating all that October has to offer -- apples, pumpkin, caramel and cookbooks! First up is an Amish Apple Dumpling from Midwest Living magazine -- an individual apple baked in a flaky pastry crust and toppped with a quick homemade caramel sauce. (And how often does a dessert bring up memories of comedy geniuses Tim Conway and Don Knotts?) Also: A modificiation of The Kitchn's Banana Blueberry Cake gets turned into a Banana Split Cake, and reader cookbook love takes Andrea on a walk down memory lane. Finally, the gals introduce a new segment, The Importance of Ingredients, to talk about the best apples for baking. Listeners: Preheated has been nominated in King 5's Best of Western Washington podcast category -- go to king5.com/best to vote!
After a disasterous experience with a usually foolproof banana bread recipe, Andrea introduces a new mini-segment, Almost Edible, and issues a lesson learned the hard way: Even though it may seem like a good idea, do not eyeball butter or bourbon! Lemon Drizzle Cake is a hit on both sides of the Atlantic (even if it might be called pound cake in the States), and the hosts round out Packable Snacks month with a harvest-time goodie, Apple Pie Breakfast Cookies. Finally, Gadget Garage lives up to its name when Stefin updates listeners on her Step-Up Step-Down Voltage Adapter, while Andrea has a new, decidedly lower tech, kitchen favorite.
Looking for a tasty, easy, make-ahead big batch dessert bake? Look no further than these delicious Sugar Cookie Bars from Together as a Family. Both Stefin and Andrea found this recipe to be a big hit. If you like lemon, you won't want to miss next week's dessert, Lemon Drizzle Cake. And what's an episode of Preheated without some book recommendations? From Alice Hoffman's Faithful to the Stephanie Plum series by Janet Evanovich, our hosts are reviewing all of their summer favorite reads, and revealing a few new books they are anticpating for fall!
Packable snacks month continues with both our hosts raving about the Chocolate Oatmeal Peanut Butter Bars from a Dash of Sanity, despite some tricky issues with the recipe. With a wide range of topics this week, Stefin and Andrea reminsice about school lunches, home ec class, and talk about new audiobooks they've discovered.
It's back to school for our hosts, who kick off a month of Packable Snacks with a Chocolate Oatmeal Peanut Butter Bar. But first, Andrea has questions for Stefin about packing school lunches, and shares her own perfectly portable creation: A Marionberry Coconut Crumble Bar. In the Globetrotting Gourmet segment, Stefin details differences she's noticed in some common baking ingredients, and gives Andrea a quick run-down of what afternoon tea is all about.
It's the last week of August and Stefin's kids are heading to their new school in London. Meanwhile, back in the States, Andrea is rendering leaf lard and looking forward to flaky pie crusts. The Blueberry Banana Cake was a big hit with both hosts, even if the cream cheese frosting presented some problems. Andrea's looking forward to using home-grown plums in the final Potlucks & Picnics episode recipe, Summer Plum Crostata. And finally, the gals agree on a love of dates, and debate the merits of store-bought vs. homemade protein snacks.
Andrea starts off the week experimenting with baked donuts, while Stefin struggles to bake in her new convection oven in the U.K. They review their Easy No Bake Indoor S'mores Bars and introduce the Blueberry Banana Cake with Cream Cheese Icing. Finally the gals take a look at author Gretchen Rubin's Four Tendencies book (which you can pre-order here)and how your style affects your baking habits.
It's August and that means it's time for Potlucks & Picnics ... and also garden parties, road trips, state fairs, a debate about where rhubarb falls in the veggie (or plant? or fruit?) family, an abundance of wheat germ, overindulging in favorite snacks, and preparing s'mores indoors. Oh, and a review of Ina Garten's Peach and Blueberry Crumble! Who said anything about the lazy days of summer?