The Baking Podcast

We are back--and apologies for the editing--we are learning as we go! The sisters give an update about their lives during the pandemic and introduce a great version of the English Muffin that is one of Melody's favorite recipes! Here is the recipe: https://www.seriouseats.com/recipes/2014/03/model-bakery-napa-english-muffin-recipe.html Taunya's Notes: Increase the olive oil to 4 tablespoons.  The salt seemed a little light--you may want add an additional 1/2 tsp (up to you). You can email the sisters at thebakingpodcast@gmail.com and check out our FaceBook group too! 

Another warts and all episode. If you want the secret recipe, email thebakingpodcast@gmail.com! 

We are back to baking! But in times like these, it's nice to have a go-to recipe that is guaranteed to be fantastic AND also fit with YOUR schedule. That's the goal, anyways. Email the sisters at thebakingpodcast@gmail.com NOTE: Figured out the audio--the next episode will not sound so telephony. 

Let's get thru this together! We are back and we will be here until things get back to near normal.  The podcast is unedited and audio isn't perfect--so excuse the mess.  Email us! thebakingpodcast@gmail.com

The sisters continue their vacation recordings "Warts and All" this time covering the Danish. Here is the recipe that Taunya used: Almond Danish   NOTE: You can do a NO KNEAD version by simply mixing everything, letting stand on the counter for an hour, punch down and let it ferment overnight and then proceed as normal.      

This week the sisters are on vacation in the Tahoe National Forest. In the midst of all the relaxing they recorded TWO episodes.  This is part one and warts and all! Remember to leave us a nice review! and here is the recipe for Blackberry cobbler that Melody used. She also discusses how to make it VEGAN.

If you haven't made a pavlova you are missing out. Seriously! Stop what you're doing, pull out your eggs and get to work. It is seriously one of the best desserts around! And chocolate makes it so much nicer! Here's the recipe. Chocolate Raspberry Pavlova   Post your pics on our facebook group--just search for The Baking Podcast!   Email the sisters at thebakingpodcast@gmail.com

This week the Sisters cover Colonial Baking with two recipes popular with our founding fathers. Jumbles -- Martha Washington had her own recipe! Thomas Jefferson's Sweet Potato Biscuit We also announce our Bad Ass Baker of the week! Join our Facebook Group! Search for The Baking Podcast Group! Email us at thebakingpodcast@gmail.com And tell a friend about our podcast so they can join in on the fun!

Are you as frantic as the sisters; still want to get in some last minute baking/candy making for gift giving? This episode is for you! Two easy recipes! Marzipan Shortbread (they hold cookie stamps VERY well): Soft Caramel: 275g heavy cream 258g corn syrup 344g sugar 2g vanilla extract  3g salt 120g butter METHOD: a. Prepare loaf pan, line with parchment paper and spray with non-stick cooking spray 1. Heat the cream, syrup and vanilla, keep warm 2. Carmamelize the sugar in a dry pan until reddish brown 3. pull pan off heat slowing add cream mixture, stirring 4. Return to medium high heat cook until 250degrees 5. pour into loaf pan, allow to set 6. cut with an oiled knife (1" squares are nice), wrap in candy wrapping paper.

Who doesn't love homemade holiday candies? The sisters ADORE them. Join us to discover two seldom made candies that are easy to make, delicious and sure to impress your loved ones. Remember to join us on our Facebook Group...just search for The Baking Podcast Group. Special prize for the person who joins as your 1000's member! Email us at thebakingpodcast@gmail.com The recipes! Soft Nougat 9g bittersweet chocolate 30g cocoa butter 55g milk powder 30g powdered sugar 55g egg whites 55g glucose 1 (or corn syrup) 522g sugar 144g water 600g glucose 2 (or corn syrup 11g vanilla extract 140g roasted unsalted nuts I like almonds no need for chopping     Method: If using nuts, keep them warm in a bowl at 200 degrees Melt together the chocolate and the cocoa butter. Keep Warm 2. Sift together the milk powder, cocoa powder and confectioners sugar Combine egg white and 1st glucose in a mixer Heat sugar, water and glucose 2 on high heat. At 235degrees, begin to whip egg whites on medium high speed. When the sugar reached 235 degrees begin to whip egg whites on medium high spped. When the sugar reaches 245 degrees, reduce the mixer speed and slowly pour into the whites Increase mixer to medium high speed again and continue to whip until the mixture cools (it will still be hot to the touch on the bowl, but tolerably hot), about 10 to 15 minutes Add the vanilla by hand, followed by the melted chocolate/cocoa butter and then the sifted ingredients, change briefly to the paddle attachment to combine (or combine by hand)—nuts if desired Spread mixture into an 8x8 one half inch franc and cover with a piece of oiled parchment paper….if you don’t have a frame use a 8x8 baking dish lined on all sides with oiled parchment paper Allow to sit overnight to set Cut with an oiled knife and wrap immediately     English Toffee 330g butter 124g water 412g sugar 41g glucose (or corn syrup) 4g Salt 89g chopped almonds unsalted and toasted   Method Put almonds in a bowl and keep warm in oven @200 degrees Place the butter, eater and sugar in a large and heavy pot and cook over medium high heat while stirring constantly Add the glucose Continue cooking the mixture while stirring until golden brown and at least 310 degrees. NOTE: if it’s golden brown it will be at least 310 degrees! 😊 Off heat, add the almonds and salt in pan and swirl in pan to incorporate Pour the toffee onto an oiled granite or silpat (or oiled parchment on cookie sheet), spread out QUICKLY and to about 1/8” think, try not to over agitate the toffee While the toffee is still hot, score to a desired size with a knife or pastry wheel Allow to cool completely, cut toffee into pieces along the score Spread or dip the cooled toffee in tempered chocolate Keep protected from humidity    

At long last (and a bit of dusting) we have a new episode for you. Today the sisters talk about apple spice and in particular in the form of a lovely Apple-Spice Bundt with Melody's favorite Caramel frosting.  You can find the recipe here! Email us at thebakingpodcast@gmail.com, join us all on our Facebook group--Just search for The Baking Podcast!

This week we continue presenting YOUR favorite recipes! And Melody gets THE SPOON! The recipes: My Favorite Brownies Berry Cornmeal Cake. 195g. Unsalted butter, room temp 190g. Sugar + 30g. Separated  1.5 tsp. Salt 2 Large Eggs 50g. Grape-seed oil, or canola oil 60g. Maple Syrup 15g. Vanilla extract 200g. All purpose flour 120g. Cornmeal 10g. Baking powder 7g. Baking soda 270g. Creme Friache, or sour cream or whole plain yogurt 130g. Ricotta cheese 150g. Berries of your choice. I prefer Raspberries! 1: Position a rack in the middle of your oven and preheat to 350*F/180*C. Line and grease a 10”/25-cm round cake pan. 2: In a stand mixer fitted with the paddle attachment, cream the butter, sugar(190g.)and salt on medium high speed, until light and fluffy. Incorporate the eggs one at a time, beating well after each addition. Be sure to scrape the sides and bottom of the bowl well. 3: With the mixer on low speed, pour in the oil, maple syrup and vanilla. Pause mixing and add the flour, corn meal, baking powder, baking soda, creme friache and ricotta cheese. Mix cautiously, just until incorporated. Do not over mix! 4: Scoop the batter into the prepared pan, top with berries and sprinkle with the remaining sugar (30g.). Bake for 1 hour and 10 minutes or until a cake tester comes out clean. Do not over bake. Allow to cool for 15 minutes in the pan. 5: Place a flat plate on top of the cake and pan. Carefully invert it the cake onto the plate by flipping both upside down. Then lift the pan carefully off the cake and peel the parchment paper off. Be careful not to break the cake. Rest your serving plate on the bottom of the cake and turn the cake right side up onto the plate. This cake is best served the day its made, but keeps, tightly wrapped at room temp for 2-3 days Email us at thebakingpodcast@gmail.com, join us all on our Facebook group--Just search for The Baking Podcast!

This week Melody and Taunya dive into 3 delicious recipes from the listener community.   Here are the recipes: Murder, She Baked: Chocolate Chip Cookies Tres Leches Cake Ranger Cookies

After a bit of a hiatus, the sisters are back with the second doughnut installment. This week they discuss the cruller--which is even better baked than fried!   Baked Cruller Recipe The sisters also give an update on the business and announce our Bad Ass Baker of the episode. Join our Facebook Group and the fun. Search for The Baking Podcast on Facebook. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you.

This week the sisters go into the fascinating history of the doughnut and introduce the listeners to an easy yeasted doughnut that has endless variations and possibilities. The recipe Taunya's Notes: After cutting out your doughnut, allow to proof until puffy (at least one hour). You want these to be light and flully! The sisters also give an update on the business and announce our Bad Ass Baker of the episode. Join our Facebook Group and the fun. Search for The Baking Podcast on Facebook. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you.

Babka's is one of Taunya's favorite things, and something Melody hasn't tried. In today's episode the sisters discuss a short history of the babka and introduce a lovely chocolate babka--Nutella fans, this one is for you! The sisters also give an update on the business and announce our Bad Ass Baker of the episode. Join our Facebook Group and the fun. Search for The Baking Podcast on Facebook. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you. The recipe Taunya's Notes: Be patient and have fun with this recipe, and don't be afraid of a little mess! When you roll up your babka (like a jelly roll, roll as tight as possible--it's ok to stretch (but not break) the dough!

In this episode we tackle the croissant! It is a monumental undertaking, but the good news, that even your failed attempts will be wholly delicious AND they are really fun to make and practice. Melody also talks about our first fan visit from out of town! The sisters also give an update on the business and announce our Bad Ass Baker of the episode. Join our Facebook Group and the fun. Search for The Baking Podcast on Facebook. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you. Many Thanks to Joy The Baker, who was actually in the same class as Taunya when she first dived into the wonderful world of croissants. This detailed recipe is the best.  Taunya's Notes: I like to substitute the water for milk, which creates a richer dough. I also like to add a little steam to the oven when I place in the croissant. some heavy streamed sprays into the oven (and not ON the croissants) and a couple of ice cubes thrown into the bottom of the oven is just enough. Lastly, if you cannot eat 12 croissants in one day, you can freeze them in a ziploc (it's best to freeze them the same day as baked)--to reheat, place in oven @350 degrees for about 10 minutes! Croissant recipe

Making your own unique granola is easy and badass! Find out how to make, with great tips from the sisters! The sisters also give an update on the business and announce our Bad Ass Baker of the episode. Join our Facebook Group and the fun. Search for The Baking Podcast on Facebook. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you. The recipe: The Genius Granola Taunya's Notes: Instead of butter use olive oil! Feel free to reduce the amount of sweeteners and mix and match your nuts, dried or freeze dried fruit, seeds, and seasonings! Have fun and be creative!

It's Valentine's Day and the sister's celebrate with the perfect (and very easy) chocolate tart. The two ingredient ganache filling is practically no fail and will when you raves from those you love. This is a perfect dessert for any occasion; and one you can just make and hoard for yourself--Self Love is where it's at! The sisters also give an update on the business and announce our Bad Ass Baker of the episode. Join our Facebook Group and the fun. Search for The Baking Podcast on Facebook. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you. The Recipe: The Perfect Chocolate Tart!

Ginger is one of Taunya's favorite spices, and Melody's least. In this episode the sisters explore the versatility of ginger by making candied ginger, and then using the ginger for delicious candied ginger and lemon cream scones. The sisters also give an update on the business and announce our Bad Ass Baker of the episode. Join our Facebook Group and the fun. Search for The Baking Podcast on Facebook. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you. The recipes: Candied Ginger Candied Ginger and Lemon Scones