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  

In our first ever BONUS episode, Taunya & Melody chat about Taunya's experience donating her kidney to someone she did not know. This episode was recorded just 9 days after surgery. We will post our next Baking episode next week! Organ Donation Links: Donate Life: National Donor Registry UCSF Living Kidney Donation Program Join our Facebook Group; it's a great baking community where you can post your successes and failures and get all your baking questions answered. Search for The Baking Podcast on Facebook. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you.

Yes, it's the New Year, and yes, folks are dieting, but that shouldn't stop you from baking--especially since Lemons are in season! In this episode, Taunya and Melody discuss baking with Lemons! 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: Double recipe for a bundt cake (bake time is approx 65 minutes). Use canola oil instead of olive oil to highlight the lemons. Feel free to increase the amount of lemon rind and juice (Taunya used 50% more).  https://cooking.nytimes.com/recipes/1014800-lemon-poppy-seed-pound-cake

In a pinch? Need a last minute gift? These two holiday cookies are perfect for such an occasion. Lovely, flavorful and guaranteed to warm and fill your home with delicious scents--both brought to you by two of Taunya's favorite bakers...Listen to find out more! 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: Stella Parks' Mexican Wedding Cookies Tartine's Soft Gingerbread    

DEADLINE FOR BAKE FOR GOOD GIVEAWAY IS DEC 15th! See below for details. Japanese milk bread rolls is one of the BEST ways to impress your family and friends this holiday season. Ditch the store bought rolls and make your own and get all the well deserved praise! Taunya talks you through how to make these lovelies and she also prepares one of her favorite and versatile speculoos Christmas cookie 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!  Here are the recipes:  Japanese Milk Bread rolls NOTE: The weighted measurements for more than doubling this recipe is off, stick with using cups measurements (yes, not Taunya's Favorite method). Also feel free to add poppyseeds, or unhulled sesame seeds to the top of these rolls as well for some extra flair!  Speculaas (Speculoos) NOTE: I have best results in keeping the form by letting the cookies dry out overnight. Do this at your own discretion!   GIVEAWAY FOR GOOD. Sign up or donate and do some good! Participants will be put in a drawing to win a signed copy of Peter Reinhart's Bread Baker's Apprentice James Beard award winning book! Just email or post  your participation on the Facebook The Baking Podcast Group. DEADLINE IS DEC 15TH! Links to do good: Bake for Good Redwood Credit Union North Bay Fire Relief Fund One America for Hurricane Relief  

Melody & Taunya discuss the importance of having a "baker's pantry", and illustrated the point when Melody sent a request for Taunya to bake Chocolate butterscotch bars for her daughter's bday and thanks to the baker's pantry, Taunya was able to begin baking without a run to the store! Taunya also introduces her favorite cookie which just happens to be gluten free and perfect for gift giving (especially to those that have gluten sensitivity). 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!  Here are the recipes:   Chocolate Chip Butterscotch Bars Baci Di Dama (hazelnut chocolate cookies)     GIVEAWAY FOR GOOD. Sign up or donate and do some good! Participants will be put in a drawing to win a signed copy of Peter Reinhart's Bread Revolution James Beard award winning book! Just email or FB your participation.  Links to do good: Bake for Good Redwood Credit Union North Bay Fire Relief Fund One America for Hurricane Relief  

The sisters continue with their exploration with baking with pumpkin with a lovely pumpkin bread pudding suitable for breakfast, lunch, or brunch. Taunya also introduces Mary Berry's classic shortbread cookie, with a unusual twist! 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!  Here are the recipes: Shortbread! https://thehappyfoodie.co.uk/recipes/the-very-best-shortbread Shortbread notes: Feel free to substitute, semonlina or rice flour for the corn flour. For twice baked shortbread, bake first as directed (340 degrees) remove, allow to sit for 10 minutes, cut as directed, transfer to a cookie sheet and carefully separate the shortbread and inch or 2 apart, then bake at 300 degrees for an additional 10 to 20ish minutes, to your desired crispness. flavorings: Add any of these to the butter and sugar before adding the flour: - vanilla seeds of 1 vanilla pod and 1/2 tsp vanilla extract - orange-cardamom zest of 1 orange, finely grated, and ½ tsp - freshly ground cardamom seeds, sifted - lemon-lavender zest of 1 unwaxed lemon, finely grated, and 4 tsp - fresh lavender flowers - cinnamon 2 tsp ground cinnamon - coffee 1 tbsp instant or filter coffee dissolved in 1 tsp boiling water - salt and pepper 24 turns of a pepper mill, or to taste; also sprinkle more pepper on top with the caster sugar    Pumpkin Bread Pudding https://www.epicurious.com/recipes/food/views/pumpkin-bread-pudding-240275 NOTE: Feel free to crank up those spices   GIVEAWAY FOR GOOD. Sign up or donate and do some good! Participants will be put in a drawing to win a signed copy of Peter Reinhart's Bread Revolution James Beard award winning book! Just email or FB your participation.  Links to do good: Bake for Good Redwood Credit Union North Bay Fire Relief Fund One America for Hurricane Relief  

The sisters are reeling, shocked, and saddened by the fires that have devastated their county; which delayed the recording of this episode by a week. Shock is still evident in this recording so hang with us. In this episode we introduce one of the best things you can do with pumpkin in the form of a delicious tea cake that lasts for days. We also kick off our Holiday Cookie extravaganza where we introduce a cookie recipe each episode through December.  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!   Here are the recipes: Tartine's Pumpkin Tea Cake Malted Chocolate Mocha Cookie GIVEAWAY FOR GOOD. Sign up or donate and do some good! Participants will be put in a drawing to win a signed copy of Peter Reinhart's Bread Revolution James Beard award winning book! Just email or FB your participation.  Links to do good: Bake for Good Redwood Credit Union North Bay Fire Relief Fund One America for Hurricane Relief

After a brief hiatus (LIFE HAPPENS!), the sisters are back! This time they explore using leftover sourdough starter to make delicious crackers that cost you pennies and are more delicious than anything you can buy in a store. Taunya then uses this cracker for a base for a lovely pickled fig canape—a recipe that was literally following her around in life. The sisters also give an update on the business. Join our Facebook Group and the fun. Search for The Baking Podcast in Facebook. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you!  Now for the recipes! Sourdough crackers: http://www.kingarthurflour.com/recipes/sourdough-crackers-recipe Taunya’s notes: 1. Use the middle oven rack for equal baking Experiment with different flour combinations. Taunya used 1/3 whole spelt to 2/3 bread flour                       Picked fig canapes http://www.foodrepublic.com/recipes/party-time-make-these-pickled-fig-and-ricotta-canapes

This week Taunya prepares one of the healthiest muffin recipes given to her by one of our listeners; and if you like veggies, you'll want to try this recipe! Taunya & Melody also announce this week’s BAD ASS BAKER AWARD!! If you would like to be a badass baker join our facebook group “The Baking Podcast” and post your triumphs, challenges, and fails, all 3 of these things lead to badassness. You can also email us your pics and story or tag us on Instagram! The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you!   Beet Carrot Seed Muffins (Makes 12) Ingredients: 1 cup AP flour 1 cup Whole Wheat Flour 2 Cups Assorted seeds (sunflower, flax, pumpkin, etc) 1 tbs cinnamon 1 tsp baking soda 1 tsp baking powder ½ tsp salt 1/3 cup sugar 2/3 cup vegetable oil 4 eggs 1 tsp vanilla 1 cup unsweetened apple sauce *2 cups grated carrot *2 cups grated beet ¾ cup chopped dried apricot (you can sub for any dried fruit   Method Preheat oven to 325. Soak your dried fruit in water for about an hour Mix together your wet ingredients (including sugar) Sift together your dry ingredients and then fold in wet mix Scoop into lined muffin pans and bake for 30 to 45 minutes or until toothpick comes out clean *sub the veggies or modify the quantity as you like, making sure you have 4 cups to work with Store in the fridge (veggies make this perishable)  

This week Taunya reverse engineers the soon to be famous $38 pizza that is taking New York by storm.  You can find the article Here. Taunya & Melody also announce this week’s BAD ASS BAKER AWARD!! If you would like to be a badass baker join our facebook group “The Baking Podcast” and post your triumphs, challenges, and fails, all 3 of these things lead to badassness. You can also email us your pics and story or tag us on Instagram! The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! The recipe: NOTE: Use a  9 x 13 x 2.25 inches metal cake pan Ingredients: 1.5 pounds of bread dough made from Episode 3--refrigerated 8 oz of fresh mozzarella Good quality olive oil Chopped garlic (the amount of your choosing) Your favorite marinara or pizza sauce Good quality olive oil Good quality parmesan cheese Fresh basil (if you want) Method Liberally oil your cake pan and set aside (be sure to oil the edges too. Place in a location that it can hang out until you put it in the oven 9 to 12 hours before you want to bake, remove your dough from the fridge, on a lightly floured surface roll the dough to approx. 9 x 13 Place the dough in the cake pan (you may have to stretch the dough to reach the edges Drizzle oil on the top and allow to rise until it reaches the top of the pan (9 to 12 hours) Preheat oven to 450 Degrees GENTLY place slices of fresh mozz on top of the dough GENTLY spoon your pizza sauce over the dough (a little goes a long way) Place the pizza in the oven and bake for 10 minutes Remove from the oven and drizzle with olive oil,  a little more sauce (if you wish), and parmesan Bake for an additional 20 to 30 minutes or until the edges are golden brown AND the bottom of the crust is brown as well. Remove from the oven and allow to cool for 5 minutes before cutting (either in the pan or removed)  

Chit-Chat until 5:10 Tomatoes! We love those vine ripe heirlooms that in their peak right now. The perfect (and easy) dish to highlight these wonders if the Tuscan classic, bread and tomato soup. Easy to make and Vegan too! Taunya & Melody also announce this week’s BAD ASS BAKER AWARD!! If you would like to be a badass baker join our facebook group “The Baking Podcast” and post your triumphs, challenges, and fails, all 3 of these things lead to badassness You can also email us your pics and story or tag us on Instagram! The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Now on to the recipe: NOTE: Start with just 3 or 4 pieces of bread in the soup. You can always add more later, but the more bread added the thicker the soup! https://cooking.nytimes.com/recipes/1016451-tuscan-bread-and-tomato-soup-pappa-al-pomodoro?mcubz=3  

Chit Chat until minute 5:40 In this week's Episode, Taunya takes on her boyfriend's challenge of getting rid of his surplus of cornmeal in his pantry. With the help of Joanne Chang, she bakes up the lovely Cornmeal and Lime cookie that is deliciously different and a refreshing break from the ordinary cookie. Taunya & Melody also announce this week’s BAD ASS BAKER AWARD!! If you would like to be a badass baker join our facebook group “The Baking Podcast” and post your triumphs, challenges, and fails, all 3 of these things lead to badassness! You can also email us your pics and story or tag us on Instagram! The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Now on to the recipe: http://www.completelydelicious.com/cornmeal-lime-cookies/  

intro chit-chat until minute 7. We continue our Summer baking highlighting fruits that are at their peak and this week we feature one of our favorite scones and flavor combination in the lovely blackberry and lime scones. Melody and Taunya also discuss flavor combinations and challenge each other with coming up with something creative with a very common Summer Fruit. Taunya & Melody also announce this week’s BAD ASS BAKER AWARD!! If you would like to be a badass baker join our facebook group “The Baking Podcast” and post your triumphs, challenges, and fails, all 3 of these things lead to bad ass ness! You can also email us your pics and story or tag us on Instagram! The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Now on to the recipe: Blackberry Lime Scones  https://princesspinkygirl.com/blackberry-lime-scones/   NOTE: For a lighter version sub the half & half with 1 or 2% milk!

General Chit Chat until Minute 4:00! Fasten your seatbelt folks, this is a heavy episode! We tackle Inverted puff pastry (where you laminate with the butter on the OUTSIDE of the dough); we also talk you through how to make pastry and almond cream to make the ultimate frangipane. AND finally culminating in the ultimate dessert the French Pithivier.  Amaze your friends and family in tackling this splendid dessert. Yes, there are a lot of steps, but each step isn't difficult on its own.  Taunya & Melody are happy to name this week’s BAD ASS BAKER AWARD! If you would like to be a badass baker join our facebook group “The Baking Podcast” and post your triumphs, challenges, and fails, all 3 of these things lead to badassness! You can also email us your pics and story or tag us on Instagram! The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you!   The Recipes: Inverted puff pastry Dough (Detrempt) 10 oz flour 3.75 oz water 2.25 oz butter .375 oz salt ½ tsp lemon juice Mix stand mixer with dough hook attachment for 4 minutes on low. OR Mix/knead by hand for 5 minutes. Form into rectangle 3/4” thick (approx. 5x7”), wrap well and store in fridge   Butter block (buerrage) 9 oz  cold unsalted butter (European style is the best) 3 oz flour Cube butter. With stand mixer with paddle attachment add butter with flour, mix until well distributed. Turn out on parchment paper, fold over parchment paper over the top of the butter and roll until it’s approx. 13 x 7” (1/4” thick). Store in fridge at least an hour   NOTE: Go to the The Baking Podcast Facebook Group to see a video of a lamination “turn” To Laminate (best to do this in the coldest time of the day). Do not laminate on hot days without AC. Remove butter from fridge, without removing the parchment paper, gently roll the butter to soften it up slightly AND to make sure it will wrap around your dough. Heavily flour your surface. Place the dough in the center of the butter with narrow side facing you and close the butter around the dough. Flour the top of butter. Give the dough one single fold (add more flour as you go!), wrap and return to the fridge for 1 hour. (or freezer for 30 minutes) Proceed with the folds (if you are working in a cold kitchen you might be able to do 2 turns in one go before returning to the refrigerator) until you have done 6 folds. After the 6th fold, return to the fridge for one hour (or more) Roll out the dough until it’s 1/8” thick. Using a 9” spring form pan as a guide cut 2 (or 4, if you’re lucky). NOTE: You can use any round shape as a guide (9” or less) Stack on a plate (separate with parchment paper and put in fridge for 30 minutes or until ready to use (you can also freeze them at this point. DO NOT THROW AWAY THE SCRAPS, put those in the fridge too. Pastry Cream: 10 oz whole milk ½ oz sugar (#1 sugar) .75 oz corn starch 2oz sugar (#2) 2oz egg yolks 1.25 oz butter (room temp)   Add the whole milk and the #1 sugar in a small sauce pan bring to a boil Meanwhile mix the cornstarch, #2 sugar in a bowl and mix to combine Add the egg yolks to the cornstarch mixture whisk to combine (not to incorporate air When milk comes to boil, add approx 1/3 of the milk to the egg yolk mixture and stir until it’s incorporated Return this mixture back to the pot, and stir constantly (medium heat) until boiled for 2 minutes (should be nice and thick), transfer to a bowl and cover surface with plastic wrap and refrigerate Almond Cream: 4.25 oz butter 4.25 oz sugar 2 oz eggs 4.25 oz almond meal 1.25 oz bread flour 1 tsp vanilla  In a mixer with paddle attachment, cream butter and sugar until light. Gradually mix in the egg Add the remaining ingredients and mix until incorporated. Store in the fridge   Frangipane Almond cream Pastry cream In a stand mixer with paddle attachment add equal amounts of almond cream and pastry cream and mix until incorporation.   Pithivier Puff pastry rounds (2) Blackberries Frangipane Egg wash Remove the puff pastry from the fridge Brush edges with water on bottom piece On top piece use the wide side of a piping tip and cut out a hole in the center of top piece Pipe a layer of frangipane avoiding the wet edge Place blackberries 1 inch apart on top of the frangipane (less is more)—you don’t need a large amount of blackberries Place the top piece on top of the bottom, line up and seal with your fingers place on index and middle finger on the edge of the pastry, using the flat part of the bamboo skewer, indent the pastry making an scalloped edge. Move your fingers around the pastry so you have a scalloped edge all around Put in fridge and preheat oven to 350 degrees When oven reaches temperature, remove pithivier from fridge, brush with beaten egg Bake for approx. 40 to 45 minutes until golden  

Intro chit-chat until minute 7. Summer is in full swing and fruits are in their peak! One of the most easiest AND most satisfying bakes you can make with your bounty of fruit is a fruit crumble; you can literally throw it together in minutes! This week’s recipe comes from The Baking Podcast group member Kay. Yay For Kay! Taunya & Melody also announce this week’s BAD ASS BAKER AWARD!! If you would like to be a badass baker join our facebook group “The Baking Podcast” and post your triumphs, challenges, and fails, all 3 of these things lead to bad ass ness! You can also email us your pics and story or tag us on Instagram! The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Now on to the recipe: Fruit Crumble: Preheat oven to 400 degrees For Fruit Mixture: 3 peaches or nectarines cut into wedges or chunks 2 to 3 cups berries (if using strawberries, cut into wedges) 1T lemon juice 1T cornstarch 1/2 to 2/3 cup sugar, depending on how sweet you want fruit Toss ingredients together in a bowl, spread into the serving dish, and set aside.  For Topping: 1 cup all-purpose flour 1/4 cup brown sugar 8 T (one stick) cold unsalted butter 1/2 tsp kosher salt 1/2 cup finely chopped walnuts or pecans Combine ingredients, except nuts, in a food processor and blend until butter is mixed throughout and mixture is crumbly. Four or five pulses should do it. Add nuts into mixture and toss. Sprinkle mixture over top of fruit. Bake crumble for 25-30 minutes until topping is golden and fruit is bubbling up around edges. Serve warm or cold. Can be topped with whipped cream or ice cream or frozen Parfait!. Also makes wonderful leftovers. Try it for breakfast! Taunya’s NOTE: If you prefer a crisper crumble prebake the crumble in the oven on a cookie sheet for 10 minutes before adding to your crumble. You can also substitute the flour with oats for a gluten free option, and/or substitute butter for coconut oil for a vegan option.

French Parfait is a new found passion for the sisters in this week’s episode! Besides being much richer and complex than ice cream, making it at home does not require an ice cream machine! Score! Taunya & Melody are happy to name this week’s BAD ASS BAKER AWARD! If you would like to be a badass baker join our facebook group “The Baking Podcast” and post your triumphs, challenges, and fails, all 3 of these things lead to badassness! You can also email us your pics and story or tag us on Instagram! The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Now on to the recipe: French Parfait! Ingredients: 1 cup cold heavy cream 1/3 cup sugar 2 tbs water 5 large egg yolks 2 tsp espresso powder Preparation: NOTE: Get everything measured, and prepared before beginning! Line a 9” loaf pan with plastic wrap (it should cover all sides and spill over the top Whip the heavy cream until soft peaks, with stand or hand mixer, transfer to another bowl and put in the fridge. Clean your mixing bowl In your clean mixing bowl add the egg yolks and espresso powder, and add the whisk attachment (if you are using a hand mixer just get it ready) Put the sugar and water in a small saucepan, and bring to boil over medium high heat, wash down any crystals on the side, with a pastry brush dipped in water. Cook until syrup is 238 degrees (soft ball stage). As soon as sugar comes up to temperature or within 5 degrees, remove from heat and put the bottom of the pan in cold water for a few seconds to stop the cooking While the sugar is cooking, beat the egg yolks on high speed until thickened (around 4 minutes). Scrape down the mixer as needed Decrease the mixer to low and carefully pour the hot syrup in the egg mixture (TIP: Pour the syrup along the side of the bowl to prevent splashing). Once all the syrup is added, increase to high and until the mixture is luke warm—only takes a couple of minutes Using a rubber spatula, fold in the whipped cream in the egg/syrup mixture until well distributed. Pour into your prepared loaf pan (and OVER the plastic wrap) and cover the whole pan with more plastic wrap and put in the freezer for at least 6 hours To serve, remove from freezer, lift the parfait out of the loaf pan by the plastic wrap, cut into slices, and serve as is, with chocolate sauce, fresh fruit, or blended pralines!

Building on last week's episode and using Pate Brisee dough, Taunya gives you the guidelines on how to make a perfect quiche with whatever you have available in the fridge. She also gives you the Magic Ratio of eggs to cream and a list of tips and guidelines that will have you be a quiche expert in no time. Find out the real reason why Taunya is so obsessed with health insurance. WE LOVE REVIEWS! Please leave a review with your favorite podcast app. The sisters REALLY appreciate it. If we receive 50 review, Melody will talk you through how to make her secret chocolate Souffle. The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram “the baking podcast”. Now on to the recipe: NOTES! When you blind bake, don't use beans, use sugar! you can reuse the sugar AND you'll have some slightly toasted sugar! You can use, cream, 1/2 and 1/2, or milk--The heavier the cream, the more custardy the quiche will become. Bake Slow and Low. 1 hour at 300 degrees until set (the middle can still be a little jiggly) Remember the ratio 1 large egg to 1/2 cup cream (or milk) For a 9" round quiche, use 2 cups of filling (meat, cooked veggies, cheese) and remember, quiche is a custard, not baked eggs! http://www.thekitchn.com/how-to-make-a-fool-proof-quiche-168459  

It's Summer and time to make a great universal crust that you can use for both sweet and savory, pies, handpies, quiches, and pop tarts! Taunya talks you through making a great French pie crust called Pate Brisee which she then turns to make Pop Tarts (with the help of King Arthur Flour and Joann Chang. WE LOVE REVIEWS! Please leave a review with your favorite podcast app. The sisters REALLY appreciate it. If we receive 50 review, Melody will talk you through how to make her secret chocolate Souffle. The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram “the baking podcast”. Now on to the recipes: Tasty Toaster Tarts (and pate brisee) http://www.kingarthurflour.com/recipes/tasty-toaster-tarts-recipe Video of Joann making Pate Brisee: http://www.kingarthurflour.com/videos/tasty-toaster-tarts-by-joanne-chang

Don't bother scouring cookbooks or the internet for the best brownie recipe, the sister did all that. Just use and enjoy the best recipe out there. The kind that you would do a mic drop after serving. Seriously! The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram “the baking podcast The recipe!   NOTE: IMPORTANT PLEASE USE THE BEST QUALITY COCOA POWDER YOU CAN FIND AND CAN AFFORD! https://smittenkitchen.com/2010/01/best-cocoa-brownies/

This week the sisters introduce lamination, the secret behind puff pastry. There are several lamination methods for puff pastry, and for this episode they cover the fastest and easiest method, the blitz! The sisters marvel at the versatility of puff pastry and how easy it is to make and store in the freezer (so you never have to buy it again!). You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram “the baking podcast”. Now on to the recipe: Blitz Puff Pastry: https://food52.com/recipes/36116-palmiers-made-with-blitz-puff-pastry   NOTE: The recipe covers 3 and 4 folds, but you can just do the 3 fold as described in our podcast. Have fun! :)

Let’s face it, sometimes only white bread will do (and it may be the only thing your kids will eat); stop buying that stuff that substitutes as bread at the grocery store and make your own. It’s cheap, lasts for days, more nutritious, and you know exactly that’s in it. PLUS it’s delicious! The sisters also give a BIG update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Be sure to join the Facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram. The Recipe: White Pan Bread Ingredients   Preferment: 164g flour 108g water Pinch of instant yeast Instructions: Mix the flour, water and yeast, until well incorporated, let ferment in room temperature then refrigerate for 12 to 14 hours   Final Dough: 520g flour 350g water 28g Dried milk solid 56g butter (softened) 6g yeast 10g salt Preferment Instructions Using a stand mixer mix all the ingredients listed in the final dough on medium speed with the hook attachment for 10 to 13 minutes (warning…watch the heat on your mixer, do not overheat—always use a mixer that has not been used for at least 2 hours). OR mix all ingredients in a bowl and turn dough on a flour surface and knead for at least 10 minutes. take a small piece with wet hands and spread/stretch the dough with your two hands to see if the dough forms a gluten window with limited webbing. Google gluten window to see examples. If dough breaks or the dough doesn’t form a good window, mix or a minute and try again. Transfer to an oiled bowl, cover with a towel for 1 hour 1 hour, transfer dough to a floured surface, and separate into 2 equal pieces With each piece, form a rough small rectangle, turn the long side over to connect the other side and gently roll (not to make longer just to form the shape). Do this to both pieces. Let rest for 15 minutes After 15 minutes, flatten each piece and form into a cylinder as described above, and transfer seam side down in a sprayed loaf pan. Repeat (you’ll make 2 loaves). Allow to rise for 1 ½ to 2 hours, it should rise above your loaf pan Bake for 35 minutes at 390 degrees; until golden brown Remove from pan and allow to cool on a rack before enjoying

The trick to making a gluten free dessert is find a recipe that has been adapted to be gluten free (they can be hit and miss), but to find desserts that are gluten free from creation. In this week’s RAMBLING episode, Taunya and Melody talk about the times where you absolutely have to provide a gluten free dessert (if you must) and introduce a lovely gluten free chocolate, almond, olive oil torte. The sisters also give a BIG update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Be sure to join the Facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram. The Recipe: https://www.nigella.com/recipes/chocolate-olive-oil-cake

Melody and Taunya go head to head for the title of the best brittle! Melody makes a traditional peanut brittle, while Taunya goes rogue and makes an almond brittle AND then a peanut cocoa nib brittle. They also introduce their mama (who will probably not listen to this week’s episode—although she’s great). The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Be sure to join the Facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram “the baking podcast”. Now on to the recipes: Melody’s peanut brittle  http://www.recipegirl.com/2011/12/21/peanut-brittle-2/ Taunya’s nut brittle recipe 175g sugar 75g water 26g glucose (or corn syrup) 201g unsalted nuts (see note) 5g salt 13g unsalted butter softened 3g vanilla extract (the best you can afford) 2g baking soda   Method: Put the nuts in metal bowl (or something oven safe) and keep warm in an 200 degree oven In a sauce pan add the sugar and water, and bring to a boil, stirring constantly Add the glucose and cook without stirring until golden brown Remove from heat, and add the salt, butter and vanilla, stir Quickly add the nuts and the baking soda, stir until distributed Pour on a cookie sheet lined with parchment paper that’s been sprayed with non-stick spray Wearing triple gloves, pull the brittle to create a single layer nuts in the brittle Allow to cool and break apart Store in plastic bags away from moisture. Will keep for months NOTE: Can use any kind of nut or a combination. But the total weight should be as above.      

Sourdough is the 8th wonder of the world and in this week’s episode Taunya talks you through how to make a lovely no knead sourdough loaf. You can easily adjust the fermentation times to control the sourness of the final product. You’ll also find out why even folks that are gluten sensitive can digest sourdough bread without ill effects. The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram “the baking podcast”. Now on to the recipe! No Knead Sourdough Bread: Ingredients: Flour, water, salt, sourdough starter Method: 1. Take out sourdough starter from the fridge. Feed as normal, but leave starter on the counter In a bowl add 40 grams of starter, 100 grams of flour (you can mix ½ whole wheat, and ½ white flour), add 100 grams of tepid water, mix and cover for about 24 hours. You just made levain! NOTE: Feed the starter at this time, let sit on the counter for 1 hour and refridgerate After 24 hours, in a large bowl, add the levain, 255 grams of water, 425 grams of flour (I like to use 300 grams of white, to 125g of whole wheat), but feel free to adjust the white flour to a higher ratio), and 10 grams of salt. Mix with your hands or a Danish whisk until you don’t see any dry flour bits. Transfer to a clean and oiled bowl and allow to ferment for another 12 hours. NOTE: TO ADJUST THE SOURNESS, You can reduce this initial time to a minimum of 12 hours. After 12 hours turn out the dough on a floured surface, and loosely form into a ball, let rest for 20 minutes. After 20 minutes, flatten the dough and fold the dough to a square, turn over and shape into a tight(ish) ball transfer this dough to a linen-lined bowl (or a non-fuzzy kitchen tool) that has been lined and dusted with flour. Refrigerate for 5 to up to 24 hours. The longer you wait, the more sour notes you’ll get Preheat oven to 500 degrees with a 5qt cast iron pot (with lid) for 45 minutes. CAREFULLY remove pot and place the dough in the pot (the dough facing the linen, should be facing up—so you are putting your dough from the bowl upside down into the pot)…with a Lame, or a sharp knife score a square shape on the top of the dough. Cover pot with the lid, and put in the oven, reduce heat to 460 degrees and bake for 30 minutes. remove lid and bake for another 15 minutes Remove pot from the oven, transfer bread to a rack, allow to cool for 2 hours before cutting (yes, I know waiting is hard)!

Muffins are on the menu for this week's episode! And since their bakery is shut down and they are going a little stir crazy, Taunya has decided to share the muffin recipe that they use in their bakery. It's the best recipe you'll find that will compliment any fruit. The sisters share a bit more about the business and what they plan to do during this month of closure while repairs are happening...A lot about travel...link for gapadventures the company that Taunya used when she went to Peru! https://www.gadventures.com/   You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram “the baking podcast”.   Now the recipe for the ultimate muffin! Ingredients: 2.43 oz of canola oil 2.43 oz of melted butter  9.5 oz of sugar 4.3 oz of eggs 7.5 oz of milk 1.5 tsp vanilla extract (get the best you can afford) 12.50 oz bread flour 1 tbs baking powder 1.5 tsp salt 8 oz of your choice of fruit (if using berries they should be frozen) Method: a. Preheat oven to 375 degrees 1. Sift the flour, baking powder, and salt, and set aside 2. Blend the oil, butter, and sugar (you can use either a kitchenaid with paddle or a danish whisk, or a wooden spoon) 3. Add eggs, milk, vanilla to the butter mixture 4. Add the dry ingredients to the wet ingredients and mix on low speed to just incorporated, continue to mix on low for 30 seconds (extra mixing helps with peaked top). 5. Gently fold in berries 6. scoop in greased or papered muffin pans (makes about 12) 7. Garnish with pearl sugar, sliced almonds, streusel, or granulated sugar just before baking. 8. bake for approx 20 minutes (for fresh berries) and up to 25 for frozen berries. Test with cake tester to make sure it comes clean. 9. let rest out of the oven in the pan for 10 minutes before removing    

To celebrate the upcoming Cinco De Mayo holiday, the sisters are making tortillas. Through experimentation and research, Taunya found that the best tortillas are made with butter! And to kick it up a notch, you can use your own home made butter! Both butter and tortillas are extremely easy to make and once you have home made tortillas, eating the ones from the store get you longing for the real thing. On the café side, Melody explores the panini with 4 different types with varying successes. The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram “the baking podcast”. Now on to the recipes: Homemade Tortillas: Taunya's NOTE: It's ok to use 100% AP Flour! http://happymoneysaver.com/best-homemade-flour-tortillas/ Butter: http://www.epicurious.com/recipes/food/views/homemade-butter-and-buttermilk-242047    

This is a special minisode! Every baker should have their own sourdough starter--and in this week's episode, Taunya talks you through day by day how to make your very own starter. At the end of the podcast you should have a starter that you can put in the refrigerator and you can use to make bread when your craving strikes. Sourdough starters can last indefinitely with just a tiny bit of care. The sourdough instructions are based upon the very famous Tartine Bakery in San Francisco.  The instructions on how to make your starter and Tartine's famous country bread can be found in this link. But really, all you need to do is listen to the podcast and you'll be on your way!  Intro = 0.00  Day 1 = 7:42  Day 3 = 11:24  Day 4 = 14:26  Day 5 = 16:51  Day 6  & 7 = 19:30 (NOTE: for date 6 feed as normal--do as I write, not as I do)           https://cooking.nytimes.com/recipes/1016277-tartines-country-bread You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram “the baking podcast”.

In this week's episode, the sisters have Breakfast for Dinner; one of their favorite things to do for dinner. The sisters talk about the long history of the waffle and its introduction into the United States by Thomas Jefferson. Taunya introduces a lovely yeasted cornmeal waffle (a departure from the traditional baking soda version) with a lovely Apple Cider syrup.  On the cafe side, Melody's daughter Audrey joins us and talks Taunya through how to poached eggs and make hollandaise sauce. Audrey blows us all away! The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram “the baking podcast”. Now on to the recipes: Brown Sugar Kitchen's Cornmeal Waffles with Apple Cider Syrup http://www.mercurynews.com/2013/07/12/recipe-brown-sugar-kitchens-cornmeal-waffles/   Julia Child's Hollandaise Sauce    http://www.food.com/recipe/julia-childs-hollandaise-sauce-251332

Taunya has returned from chocolate and confection class and wants to educate the world on how to properly temper chocolate. Although it takes some practice, the resulting chocolate is shiny, stable and absolutely beautiful! No café items today, since we knew that the chocolate talk would saturate all of you. And seriously, what item can top chocolate? The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram “the baking podcast”. AND WE LOVE REVIEWS! PLEASE RATE OUR PODCAST AND SHARE WITH YOUR FRIENDS!  Now onto the recipes! How to temper chocolate Equipment: Microwave safe plastic or glass bowl Rubber Spatula 1 pound good quality chocolate (either dark or milk) Fruit, nuts (or dragee’ nuts see below), or molds Parchment paper Kitchen towel Fork for dipping nuts or chocolate Pastry or paint brush for molds Thermometer Parchment paper scraps   Prerequisites! IMPORTANT—Check out the manufacturer temperature ranges for melting and tempering chocolate ideally, but here are some rough guidelines. MILK CHOCOLATE—Heat to range 104 to 113F for melting Temp. Cool, stir & seed to 88F for working temp (Be sure to do a temper test) DARK CHOCOLATE—Heat to range 115 to 140F for melting temp. Cool, stir & seed to 90 degrees for working temp (be sure to do a temper test) BE SURE TO BE WORKING IN A COOL KITCHEN, NO WARMER THAN 68 degrees and ideally no cooler than 60F.   INSTRUCTIONS: Setup all your equipment. Wipe the insides your mold (if using) with cotton balls Chop 12oz of chocolate (NOTE: Keep extra on hand just in case)   1. Using a Microwave ideally at 80% power, heat 8oz of chopped chocolate for 1 minute. Take out and stir. If chocolate is not melted, microwave for another 30 seconds and check again. If still not melted, stir and microwave for 15 seconds. Once all the chocolate is melted, take the temperature Microwave in 5 to 10 second bursts to get up the to the melted temperature noted above.   NOTE: If you do not want to use a microwave and want a little better control, you can put a bowl of your chocolate over a pot of simmering water (stir until melted and heat up to the correct melted temperature).   2. Once you have reached the melting temp, put small handful of chopped chocolate in the bowl and stir (at this point bigger pieces are ok). Once the chocolate is melted, take the temperature again, If you are still over 100 degrees, add another small handful of chocolate and stir until melted. The process adding chocolate is called seeding. You are adding good crystals to the chocolate! Repeat until you are under 100 degrees. 3. Once you are under 100 degrees, add smaller pieces of chocolate to your bowl and a smaller handful, stir and smush the chocolate against the sides to help dissolve if necessary. Repeat until you get to the desired working temp noted above.  4. Once you get to the working temp, test your temper. Get a scrap of parchment paper and with your rubber spatula, drizzle a thick-ish (like ½ inch) line of chocolate on the scrap of parchment paper. Put the paper down on your counter and set your timer for 2 minutes. After 2 minutes you should see that the chocolate is beginning to set. If it is setting or hardening you can begin using the chocolate. If the chocolate is still completely wet, Stir the chocolate and take another test. If you see streaks in your setting chocolate stir again before using.   PUT YOUR BOWL ON A DISHTOWEL TO KEEP FROM COOLING TOO FAST!   5. If dipping, use a fork or a dipping fork to dip your fruit or nuts. NOTE: If you like you can add some chocolate to a bowl and coat the nuts with a rubber gloved hand. You can add more than one layer of chocolate to your nuts using the gloved method. If using molds, use a paintbrush to coat a layer of chocolate on the mold. BE SURE TO GET ALL THE EDGES AND any parts with seams (like ears). Allow to set for 5 minutes and add another layer. Repeat until you have the desired thickness. Allow to set for 1 hour before removing from the molds.  6. To remove from the molds, tap side of the mold (not too hard) on the counter. If the chocolate does not release, refrigerate for 5 minutes and try again. NOTE: If you have 2 molds that you would like to join (like eggs), heat a cookie sheet in the oven for 10 minutes at 200F. Remove cookie sheet and invert it. Bottom facing up. Have one side of the egg facing up on parchment paper on another cookie sheet; using the other half, place the egg face (seam side down) on the cookie sheet for a few seconds to melt the chocolate at the seams. Carefully place this piece on top of the other half waiting on the parchment paper. Line up the seams. Hold for 30 seconds to set. Allow to cool in this position for 15 minutes before moving.  Dragees Ingredients: 62 grams sugar 19 grams water 170 grams raw hazelnuts or almonds Instruction: Heat the nuts in a low oven 200 degrees to keep warm while working with syrup Combine sugar, water in a saucepan, add a pinch of salt. Cook over high heat until temp is 240 degrees. Brush the sides with a wet pastry brush to remove any crystals Add the warmed nuts and stir mixture, until caramelized (NOTE, you may want to reduce heat after the crystal forms, and the carmelization begins so not to burn the caramel. Pour onto parchment paper, using skewers, separate nuts individually or group in 3s.

This week the sisters introduce baking toasted sugar. Toasted sugar is very easy to make and the results add a new dimension to your baking repertoire. With Toasted sugar, Taunya made a basic sugar cookie and a Angel food cake with fruits soaked in lemon syrup and chantilly cream. On the cafe side, Melody makes a delicious hummus. The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram “the baking podcast”. AND WE LOVE REVIEWS! PLEASE RATE OUR PODCAST AND SHARE WITH YOUR FRIENDS!  Now on to the recipes: Toasted Sugar!!!! http://www.seriouseats.com/recipes/2016/05/dry-toasted-sugar-granulated-caramel-recipe.htm Angel Food Cake (NOTE USE TOASTED SUGAR!)  

Ever wonder why you use a blend of brown and white sugars in chocolate chip cookies? Or what eggs or other ingredients actually do in baking? In this episode the sisters will give you answers. The sisters compare and contrast two types of chocolate chip cookies; the first one is a slight modification of the toll house cookie, and the 2nd cookie touts to be the perfect chocolate chip cookie. After listening to this episode you’ll learn what you can do to develop your own ultimate and unique chocolate chip cookie based on the characteristics that are your very own favorite. On the café side, Melody explores the panini with 4 different types with varying successes. The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram “the baking podcast”. Now on to the recipes: The New Basics Cookbook Chocolate Chip Cookie:  http://www.themarionhousebook.com/blog/the-best-chocolate-chip-cookies   America's Test Kitchen Perfect Chocolate Chip Cookie:

In This week’s episode the sisters introduce enriched doughs. Enriched dough is a straight dough that is pimped up with butter, milk, sugar, and eggs (or any combination of these ingredients. Using an enriched dough Taunya walks you through making an easy no knead enriched dough that can keep in the refrigerator for days and is perfect to use in Cinnamon rolls—which is what Taunya made in this episode. On the Café side, Melody talks about her love of the Panini and the reason why she didn't prepare anything this week. The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram “the baking podcast”. Now on to the recipes: No Knead Enriched Dough Ingredients 447 grams flour 258 grams milk 62 grams sugar 10 grams salt 6 grams instant yeast GOLD label or 9 grams instant yeast RED Label 76 grams butter Instructions Combine flour, sugar, salt, yeast in a mixing bowl. Cut the butter in pieces and distribute with your fingers in the bowl with the dry ingredients (squish the butter between your fingers to make the butter pea sized). Add the milk and mix with a danish whisk or a wooden spoon until distributed and you see no dry spots (about a minute of mixing). Transfer the dough in a greased bowl, cover with saran wrap  (or put in a tupperware container) and leave on the counter for 30 to 45 minutes. Then transfer to the refrigerator. To Make Cinnamon Rolls Ingredients 3 tbsp Melted butter (can use more or less butter, your choice) 1 cup white sugar 1 cup brown sugar 2 tbsp cinnamon 1/3 cup toasted pecans (optional) Instructions Mix the 2 sugars,1/4 cup of pecans  in a bowl with the cinnamon and set aside. Take the dough from the refrigerator. Liberally flour your rolling surface and the top of the dough. Roll the dough to approx. 10 X 18”.  Brush surface liberally with the melted butter. Coat the entire surface with the cinnamon and sugar mixture to approx. 1/8 of an inch of thickness. Starting in the center with the long side of the rectangle facing you, pinch and fold the dough over, and then move your hands outward to pinch and fold the entire length, then carefully roll the dough (tightly, but don’t worry too much), until you have a nice long log. With seam side on the bottom, then cut the log in 1 ¾ inch width increments. Transfer each roll to a greased springform pan with the cross-section facing up. You should be able to fit all the rolls comfortably. Proof for approx. 90 minutes or until the dough springs back ¾ of the way after lightly pressing a side. Bake in the oven @350 degrees for approximately 35 minutes or until the top is a nice golden brown. Remove from oven, and remove the springform sides and allow to cool. Top with more pecans, Goo, and confectioner sugar, or any other topping you wish Goo Ingredients 1 stick of butter 280 grams brown sugar 80 grams honey 60 grams heavy cream 60 grams water   Instructions In a small saucepan heat butter & sugar until bowl and until the sugar has dissolved (about 5 minutes). It will look like lava. Meanwhile, in a small bowl combine the other ingredients and mix. When the sugar mixture is ready, remove from heat and add the honey/cream mixture to the sugar/butter mixture. Mix until blended, about 30 seconds, allow to cool to warm and store in a squeeze bottle or glass jar for up to 2 weeks.

In this week’s episode we gush over our love for the lovely bundt cake; the cake that will quickly and easily dress up any occasion! Taunya also introduces a citrus compliment to the bundt cake with a delicious caramel blood orange compote. On the café side, Melody works on a perfectly emulsified balsamic vinaigrette. The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram “the baking podcast”. Now on to the recipes!   Orange, Cinnamon & Hazelnut Bundt Cake (Slightly modified from Chetna Makan’s recipe)   220 grams softened unsalted butter 220 grams sugar 4 eggs 1 tbsp baking powder 220 grams flour Zest of 2 large Oranges mixed with 2 tbsp of orange juice ½ tsp salt   Filling 60 grams brown sugar 2 tbsp cinnamon 60 grams toasted and chopped hazelnuts   Instructions Lightly spray your bundt with non-stick cooking spray (or grease in your favorite way) and set aside Pre-heat oven to 350F degrees In a bowl mix the flour, salt and baking powder and set aside In your stand mixer with paddle attachment, combine butter and sugar, mix until light Add the eggs and orange zest, mix until distributed Add the flour mixture to the bowl, mix until distributed Using a rubber spatula (or your favorite tool), transfer ½ of the batter to the bundt smooth the surface Add the filling (it’s a lot of filling, don’t worry), and spread an even layer Add the remaining batter to the bundt, covering the filling completely and smooth the top Bake for 35 to 40 minutes or until skewer (or favorite testing instrument) comes out clean Let cool in pan for at least 15 minutes before removing   Blood Orange Compote: Via New York Times https://cooking.nytimes.com/recipes/1014535-blood-orange-compote

Today the sisters talk about meringue. There are 3 methods of making meringue; The French, The Swiss, and the Italian. Taunya will introduce all 3 methods and how to make each one. Each method has been piped and baked into a meringue cookie which we then taste and compare the different meringue. We also go over what method is used in common bakery items. On the cafe side, Melody experiments with a Mexican twist to bruschetta using queso fresco with great results. The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram “the baking podcast”. Now on to the recipes! NOTE: All meringue cookies were piped using Adeco piping tip 806, and baked at 200F degrees for 2 hours or until the cookies can easily be removed from the parchment paper. RECIPES Swiss Meringue Method Ingredients 4 egg whites 1 cup of sugar Instructions Combine egg whites, sugar in the heatproof bowl of electric mixer, and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers. Transfer bowl to stand mixer and mix with whisk attachment on high speed until stiff peaks form. Using rubber spatula, carefully scope into a prepared piping bag and pipe kisses on a parchment lined baking sheet.   French Meringue Method Ingredients 3 egg whites 1 cup of sugar Instructions Begin whisking the egg whites with the whisk attachment on medium low. After 30 seconds, add 1/4 cup of the sugar, mix for another 20 seconds, then add the remaining sugar and increase to speed until stiff peaks form. Using rubber spatula, carefully scope into a prepared piping bag and pipe kisses on a parchment lined baking sheet. Italian Meringue Method (Recommended for cookies Ingredients 3 egg whites 1 cup of sugar 1/4 cup of water Instructions In a small pot, add sugar and water, cook over medium-high heat until sugar mixture begins to simmer. Now begin whisking the egg whites on high speed increase to speed until stiff peaks form. While the egg whites whip, continue to cook sugar until it reaches 240F. If any sugar sprays onto the sides of the pot, use a brush dipped in cold water to wipe down the sides. By the time the sugar is at the proper temp, the egg whites will reach stiff peaks.  With the mixer on medium-low speed, carefully and slowly add the hot sugar syrup to the egg whites. Pour the sugar down the side of the mixer bowl, allowing it to stream gradually. Once all the sugar syrup has been added, increase the speed to high and whip whites until cool, about 5 minutes. The bottom of the mixer should be luke warm to the touch. Using rubber spatula, carefully scope into a prepared piping bag and pipe kisses on a parchment lined baking sheet.    

Taunya and Melody talk all about their love of scones; a topic that will keep coming back as the seasons change.  Taunya introduces two of her favorite Winter scones, both created by Joanna Chang of Flour Bakery fame in Boston, MA (which are just slightly adapted).  Melody and Taunya also talk about their love of Sesame Street and their dream of being extras on the show. Melody introduces a Curry paste recipe that she founds that uses 4 heads of roasted garlic (not a typo!)—and he thoughts on using the recipe in our future café The sisters give an update on the business; they discuss the possibility of selling at a Summer Farmer’s Market. You can email the sisters at thebakingpodcast@gmail.com. Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group” in facebook. You can also check us out on Instagram “the baking podcast”   Recipes! Maple Oat Scones Minimally adapted from Joanna Chang’s Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe Ingredients 1 ½ cups (210 grams) unbleached all-purpose flour 1 ¼ cups (125 grams) old-fashioned rolled oats (not instant or quick cooking) 1 ½ teaspoons baking powder ¼ teaspoon baking soda ¼ teaspoon kosher salt ½ cup (50 grams) pecan halves, toasted and chopped (to toast, 350 degrees in oven on a cookie sheet for 10 minutes) OPTIONAL ½ cup dried cranberries, or currants, or raisins, or dried cherries, or whatever dried fruit you like! ½ cup (1 stick, 114 grams) cold unsalted butter, cut into 8-10 pieces ½ cup (80 grams) cold heavy cream ½ cup (160 grams) maple syrup 1 cold egg   Maple glaze 1 cup (140 grams) confectioners’ sugar 3 tablespoons maple syrup   Position the rack in the center of the oven, and heat the oven to 350°F. Using a stand mixer fitted with the paddle attachment (or a handheld mixer), mix together the flour, oats, baking powder, baking soda, salt, pecans, and cranberries on low speed for 10-15 seconds, or until combined. Scatter the butter over the top and beat on low speed for about 30 seconds, or until the butter is somewhat broken down and grape-size pieces are still visible. In a small bowl, whisk together the cream, maple syrup, and egg until thoroughly mixed. On low speed, pour the cream mixture into the flour-butter mixture and beat for 20-30 seconds, or just until the dough comes together. It will be fairly wet. Remove the bowl form the mixer stand. With a rubber spatula, scrape the bottom and sides of the bowl to ensure that all the dry ingredients are mixed into the dough. Using a 1/3-cup dry-measuring cup, drop mounded scoops of the dough onto a baking sheet, forming 8 scones and spacing them 2-3 inches apart. At this point, the unbaked scones can be frozen, tightly wrapped in plastic wrap, for up to 2 weeks. Proceed as directed, baking directly from the freezer and adding 5-10 minutes to the baking time. Bake for about 30-40 minutes, or until the cones are golden brown on top. Transfer to a wire rack to cool for 30 minutes. To make the maple glaze: While the scones are cooling, in a small bowl, whisk together the confectioners’ sugar, maple syrup, and enough of the water to make a smooth, pourable glaze. You should have about ½ cup. The glaze can be made ahead and stored in an airtight container at room temperature for up to 1 week. When the scones have cooled, brush the tops evenly with the maple glaze and then serve. Link for Joanna Chang's Cheddar-Scallion Scones (NOTE SUBSTITUTE CORN FLOUR FOR CORN MEAL) http://s3.amazonaws.com/media.wbur.org/wordpress/4/files/2010/10/Cheddar-Scallion-Scones.pdf   Crème Fraiche Recipe Combine 1 cup heavy cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature (about 70°F) from 8 to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days. To refresh, you don’t need to buy buttermilk just sub your Crème Fraiche instead (ie. 2 tbs to one cup heavy cream)   Link for Yellow Curry Paste http://pinchofyum.com/easy-homemade-yellow-curry-paste  

This week Taunya introduces the Beignet, the official donut of Louisiana. This recipe is a yeasted version of the beignet that is easy to make and not intimidating to folks (like Taunya), new to deep frying. Melody and Taunya talk about the James Beard awards and dream of some day being among the ranks of the podcast broadcaster nominees. We can dream! Melody talks about her love of all things roasted garlic and her go-to spread (instead of cheese and butter!). Recipe: Puffy Pillow Beignets from Food52 https://food52.com/recipes/23216-puffy-pillow-beignets

Today the sisters discuss baking with molds. Taunya introduces St Agatha the patron saint of bakers and tells her tragic story and the pastry that is made in her name in Italy; the Minne di St Agata. Taunya re-uses the mold to make easy chocolate bowls that are perfect for mousse, fruit, or ice cream. Melody prepares a tasty goat cheese, honey and pistachio spread for crostini.  The sisters give an update on the business and the happenings of the The Baking Podcast Facebook group. It's hopping!! Supplies:  The mold https://www.amazon.com/FUNSHOWCASE-Large-Cavities-Hemisphere-Silicone/dp/B00FBRW23U/ref=sr_1_5?ie=UTF8&qid=1487113532&sr=8-5&keywords=sphere+mold Recipes: Minne di St Agata https://food52.com/recipes/40538-minne-di-sant-agata-sicilian-ricotta-and-chocolate-pastries   To make the Chocolate bowls: ingredients 6 oz dark chocolate (chopped)  Instructions Using a double-boiler (or a bowl on top of a saucepan).  Bring a saucepan to simmer. Add 5 oz of the chocolate to the bowl and place on the saucepan and melt the chocolate.  Remove from heat and add remaining chocolate. Stir to melt. Let sit for 3 minutes.  Add a tablespoon to each sphere  and then pick up the mold and swirl so all of spheres are coated--add more if necessary  Pick up the mold, face down and shake vigorously (keep parchment paper below to catch the chocolate (eat those bits when they harden. Wipe the surface of the mold and refrigerate for 10 minutes.   Remove gently from the molds by pushing on the backside each sphere to popup each bowl.   You can email the sisters at thebakingpodcast@gmail.com. Find us on instagram (The Baking Podcast).    Join our Facebook group, and share your successes and failures, ask questions, and share your knowledge!

This week Melody and Taunya discuss two cakes that are great to make with children, and are completely delicious that adults will also enjoy to bake and eat. The sisters interview Eli, who helped make the Yogurt cake, and Sam, who made the chocolate cake.  Taunya recommends using a danish whisk that you can buy cheaply at amazon--Mixers aren't necessary! :) https://www.amazon.com/Original-Kitchen-13-5-Inch-Stainless-Danish/dp/B00HQQJ3N6/ref=sr_1_2?ie=UTF8&qid=1486519782&sr=8-2-spons&keywords=danish+whisk&psc=1 The sisters also give an update on the business!  Recipe: Yogurt Cake (gâteau au yaourt)--Great for younger children Summary: adapted from Bringing Up Bébé Ingredients 2 (6oz) containers of plain yogurt (keep containers for measuring the other ingredients) 2 eggs 2 containers sugar 1 tsp vanilla just under 1 container of vegetable oil 4 containers flour 1 1/2 tsp baking powder 1 container mini chocolate chips or 2 containers of frozen berries (optional) Instructions Preheat the oven to 375 F Coat a LARGE loaf pan or 9″ round cake pan with cooking spray or oil. In a large mixing bowl, combine the yogurt, eggs, sugar, vanilla, and oil. In a separate bowl, combine the flour and baking powder. Add the dry mixture to the wet mixture, stir until just combined. You can now add the chocolate chips or berries if using them. Scoop it all into your baking pan, bake for 45 to 55 minutes or until golden and the cake springs up when touched (and when a toothpick inserted is pulled out clean). Let it cool on a rack.   Recipe: One bowl chocolate cake (Better for older kids and to practice fractions!) Ingredients 1 2/3 cups Flour 1  ½ teaspoons Baking Soda 1 teaspoon Salt 2/3 cup Quality Dutch-Processed Cocoa Powder 1 1/2cups White Sugar ¼ cup Olive Oil 2 ounces Unsalted Butter, softened 2 Eggs 1 teaspoon Vanilla Extract 1 1/4cups Milk   Instructions: Preheat the oven to 350 degrees Fahrenheit and grease and line an 8 inch springform cake tin with baking paper. For the cake: sift the flour, baking soda, cocoa and sugar into a mixing bowl (you can mix vigorously by hand). Add the salt and stir. Whisk the eggs lightly before adding them to the mixing bowl with the softened butter, oil, vanilla extract, milk. Beat the mixture on low speed for 30 seconds. Scrape the bowl to ensure all the mixture is being incorporated then beat on high for 3 minutes. Pour the mixture into your prepared cake tin. Bake in your hot oven for about 60 minutes, until a skewer inserted in the middle comes out clean. Depending on the strength of you oven, you might like to check it at 50 minutes. Let cool for 10 minutes or so and release from pan and allow to cool completely Dust with powdered sugar, and drizzle with Glaze if you wish. Glaze Ingredients: 3/4 cup Semi Sweet chocolate chips (or good quality dark chocolate bar chopped) 3 tablespoons of butter 1 tablespoon corn syrup 1/4 tsp vanilla extract Instructions: 1. In a double boiler over hot but not boiling water, combine chocolate, butter, and syrup. Stir until the chips are melted and mixture is smooth, then add vanilla 2. Pour warm glaze over the top of cake, letting it drizzle off the sides Join our facebook group to see pictures of everything that we have baked this week. Connect with other bakers of all abilities and share your baking failures and successes!  https://www.facebook.com/groups/572242352966261/ You can email the sisters at thebakingpodcast@gmail.com. We welcome questions, comments, and suggestions for future shows.    

Today the sisters talk about Valentine's Day baking! Specifically baking for gift giving! Taunya Introduces 3 easy recipes that are very easy to make, even for folks that never bake that will be perfect for gift giving and will bring a smile to the Valentine! This is part 1 of 2 in the Valentine baking series. They also give an update on the business.   You can email the sisters at thebakingpodcast@gmail.com. JOIN OUR FACEBOOK GROUP The Baking Podcast! It's growing and becoming a vibrant and supportive community!     Bourbon Whiskey Truffles (easy peasy!) Here's a bliss-inducing recipe from the chocolate gods over at Valrhona. Ingredients 4 ounces whipping cream 7 ounces Valrhona baking dark chocolate, chopped 1/2 ounce butter 1 ounce bourbon whiskey Directions Bring whipping cream to a boil and pour 1/3 of the cream over the chocolate. With a spatula, mix rapidly until smooth with a glossy texture. Gradually add the remaining cream, making sure to keep the smooth and glossy emulsion. Stir in softened butter and mix thoroughly, then add the bourbon whiskey and stir. Leave ganache to chill until set for about 12 hours. Roll ganache into small-sized balls for the perfect truffle bite.       Brown sugar Shortbread 1 C butter softened 3/4 C brown sugar 2 1/2 C flour   Instructions Preheat oven to 350F. In a bowl or a mixer, mix the butter until fluffy Add brown sugar and mix well. Add flour and mix just until a dough forms Knead until smooth. Spread into a pan or cookie sheet, pressing down firmly or pat 1/3-in.-thick rectangle  use a rolling pin to smooth out the dough Pierce the dough with a fork, if desired Bake for 30-35 minutes, until shortbread is lightly browned all over. While the shortbread is still hot, use a sharp knife to cut shortbread into rectangles (roughly 1 1/2 x 3" rectangles but cut as you wish) Allow shortbread to cool completely once it has been cut. In a bowl, add about 3/4 cup of chocolate chips, microwave at 80% power for a minute at a time, when chocolate appears to be mostly melted, stir and add another 1/4 cup of chocolate chips, stir until melted.  Dip the ends of the shortbread in the chocolate (about 1/3 of the shortbread will be covered in chocolate, 2/3rd will be plain); put on a rack to cool and harden.   Rocky Road: 250 grams dark chocolate 150 grams milk chocolate 175 grams soft butter 4 tablespoons golden syrup 350 grams twix candy bars (feel free to substitute) 150 grams unsalted nuts of your choice (optional) 125 grams mini marshmallows Instructions 1. Chop both sorts of chocolate small, or use chocolate buttons made for melting, and then put into a heavy-based pan to melt with the butter and syrup over a gentle heat. 2. Put the twix into a freezer bag and bash them with a rolling pin to get big- and little-sized crumbs; you want some pieces to crunch and some sandy rubble. 3. Put the nuts into another freezer bag and also bash them so you get different-sized nut rubble. 4. Take the pan off the heat, and add the crushed candy and nuts, and mini-marshmallows. Turn carefully to coat everything with syrupy chocolate. Tip into a foil tray (or parchment paper) -- 9 x 12 inches or smaller, smoothing the top as best you can, although it will look bumpy. Refrigerate until firm enough to cut, which will take about 1½–2 hours. Then take the set block of rocky road out of the tray.

Melody and Taunya are beginning to recover from the Holiday season,  and exhaustion is still quite evident. Taunya mistakenly calls this episode 3, but we decided to keep it as a testament to our exhaustion.  We start off with a little literal potty humor (sorry about that). For those that would like to know more about the fascinating Thomas Crapper, here is is wikipedia page.  In https://en.wikipedia.org/wiki/Thomas_Crapperthis episode we discuss the digestive biscuit, a common item in the U.K. but now real known in the states--the sisters want to put a little spotlight on this delicious and healthy biscuit. The first item Taunya introduces is a graham cracker recipe. The graham cracker is the closest Americans have to the digestive biscuit. This recipe comes from King Arthur flour.  TAUNYA'S OPTIONAL MODIFICATIONS: Double the amount of cinnamon if you wish. Substitute 1/2 of the white sugar with brown sugar. http://www.kingarthurflour.com/recipes/graham-crackers-recipe The second item that Taunya presents is a more traditional digestive biscuit from Jamie Oliver.  TAUNYA'S OPTIONAL MODIFICATIONS: Add 1/2 cup of chocolate chips and grind the oats in a food processor or a seed mill.  http://www.jamieoliver.com/news-and-features/features/homemade-digestive-biscuits/  

Melody and Taunya are busy and a little exhausted as the holiday season is in full bloom. Today they introduce Joanne Chang's Focaccia recipe that is so easy and versatile that you will always want to keep a batch in the fridge at the ready. Taunya serves up a yummy focaccia and a "hot pocket" filled with turkey and cheese (what was in her fridge at the time). Also hear about the ugly angel that Taunya discovered at one of their popup events.  Check out our new facebook group! Share your successes and failures!  Email the girls at thebakingpodcast@gmail.com Link for the foccaccia recipe: http://www.seriouseats.com/recipes/2013/06/joanne-changs-flour-focaccia.html No knead instructions! 1. Mix all ingredients in a bowl with spoon until you see no dry ingredients and everything is well distributed--Cover and put in a warmish place. It should look pretty shaggy. NOTE: Water should be at luke warm temperature when added.  2. After one hour, you should see a more dough-like mixture; grab each edge and pull over to the other side (pretend it's 4 corners in a round bowl); then turn the dough over. This is a modified stretch and fold. This helps give the dough some strength. Cover again 3. After 2 hours the dough should have doubled in size, if not, let it sit for another 1/2 to 1 hour.  Once it's doubled, punch down and put in ziploc bags and store in fridge or use to make focaccia or pita To make foccacia: 1. Take dough out of the fridge (2 lbs for 1/2 sheet). form into a ball on a lightly floured surface, and let rest for 30 minutes or so  2. Liberally oil the cookie sheet middle area with olive oil and place the ball of dough, with your fingers spread the dough to about an inch think (don't worry if the dough fights back, it will relax in time). 3. Let the dough sit for 1 to 1 1/2 hours. then with your fingers spread the dough to near the corners of the pan. Make hole indents with the tips of your fingers. Let proof for another 30 minutes 4. Meanwhile preheat oven to 460 degrees 5. after 30 minutes, drizzle the top of the foccacia with olive oil, sprinkle with salt, and rosemary if you have it.  6. Bake for approx 18 to 23 minutes (check the oven after 15 minutes). It's done with the bottom is a nice golden brown.   To Make the "Hot Pocket" 1. Weight out 120 grams of dough, form into a ball on a floured surface, let rest for 30 minutes 2. With your fingers or a dusted rolling pin, roll to a disc 3. on one half of the disk add 60 grams of meat & cheese or cooked veggies. Add a little tomato sauce, ranch or other sauce if you wish.  4. fold over to form a 1/2 circle, pinch together the sides (you can lightly brush some olive oil on 1/4 " of the edges to help seal. Once you have formed the seal, fold seal over another 1/4 inch and press firmly 5. Bake on oiled baking sheet at 460 for approx 15 to 20 minutes (check oven after 12 minutes as ovens do widely vary!).  

Melody and Taunya discuss holiday parties! Taunya introduces two great party recipes that are as delicious and not among the standard holiday party line-up; Hot Chocolate wine and the Gougere, a savory cheese puff made with choux pastry. Melody also talks about how she made her baked jalapeno poppers (a non-deep fried option).  On the business side, the pair talk about two new bakery opportunities that have come up recently. Melody talks about her move and gives an update on Tina and Tofu, her pet turkeys!    Email Melody and Taunya: thebakingpodcast@gmail.com Like us on Facebook and follow us on instagram (The Baking Podcast) Please leave us a review on itunes (very important!) and share our podcast with a friend! Let's create a great baking community!   Recipes: Gougeres (Modified from David Lebovitz)   1/2 cup (125ml) water 3 tablespoons (40g) butter, salted or unsalted, cut into cubes 1/4 teaspoon salt 1/4 teaspoon black pepper 1/2 cup (70g) flour 2 large eggs 12 teaspoons chives, finely-minced (or 1 to 2 minced fresh thyme, or 2 tsp of any dried herb you fancy) 3/4 cup (about 3 ounces, 90g) grated cheese -- use a harder cheese   1. Preheat the oven to 425F (220C.) Line a baking sheet with parchment paper or a silicone baking mat. 2. Heat the water, butter, salt, and pepper in a saucepan until the butter is melted. 3. Dump in the flour all at once and stir vigorously until the mixture pulls away from the sides into a smooth ball. Remove from heat and let rest two minutes, to cool it down a bit. At this point, you can scrape the dough into the bowl of a stand mixer fitted with the paddle attachment. If you don’t have a mixer, let it cool in the pan, stirring it a few times to let the heat escape. 4. Add the eggs, one at a time, stirring quickly to make sure the eggs don’t ‘cook.’ The batter will first appear lumpy, but after a minute or so, it will smooth out. 5. Add about 3/4s of the grated cheese and the herbs and stir until well-mixed. 6. Scrape the mixture into a pastry bag fitted with a wide plain tip and pipe the dough into mounds, evenly-spaced apart, making each about the size of a tangerine.  NOTE: If you don't have a pastry bag, fill a freezer bag and snip off the corner allowing a 1/2 inch opening. This dough is very forgiving; you don't need to have perfect round shapes. Remember, rustic is IN! 7. Top each puff with a bit of the remaining cheese, the put the baking sheet in the oven. 8. Bake for 5 minutes, then turn the oven down to 375F (190C) and bake for an additional 20 to 25 minutes, until they’re completely golden brown. For extra-crispy puffs, five minutes before they’re done, poke the side of each puff with a sharp knife to release the steam, and return to the oven to finish baking Eat warm. You can reheat if serving the same day or freeze!    Hot Chocolate Red Wine: To Make the Chocolate Syrup: 60 grams good quality dutch process cocoa powder (1/2 cup) 100 grams sugar (1/2 cup) 120 grams water (1/2 cup) 1. combine all three ingredients in a saucepan and bring to a boil over medium-high heat until sugar is dissolved--whisk constantly. Should take less than 5 minutes. 2. Take off heat, let cool down for about 30 minutes, transfer to jar, or plastic container and refrigerate. Should keep for up to a month (or maybe more) To make the Hot Chocolate Red Wine 1. Heat 1 cup of milk with 2 heaping tbs of chocolate syrup in a saucepan, bring to a simmer, but not a boil 2. Add one cup of red wine, bring to simmer  3. Pour into 2 mugs    

Melody and Taunya talk about how to pimp out your Christmas cookie using browned butter! Taunya introduces two cookies one, that is very common and one that is a childhood favorite! Melody talks about her pet turkeys Tina and Tofu. The sisters would love to hear about your childhood favorite cookies--email the sisters at the bakingpodcast@gmail.com. To see all photographs for this episode, go to instagram or our facebook page (just search for The Baking Podcast!)     To brown butter: In a medium or large pot, melt the butter on medium heat, once all melted begin to swirl the pot for a minute or 2, watch as the butter changes from yellow, foamy, to a light golden brown, cook a little longer until it reaches a nice amber color (it start to smell nutty). Immediately remove from heat. The time it takes to turn from golden to amber is only a few seconds, so be watchful. Rice Krispy Treats: 4 ounces, 1/2 cups (113 grams) unsalted butter 1 10-ounce (285-gram) bag marshmallows 6 cups (160 grams) crispy rice cereal (about half a 12-ounce box) If you like, a heaping 1/4 teaspoon sea salt    Line a 8" Square pan with parchment paper spray with a little non-stick cooking spray, or a pan grease it with butter; parchment paper is preferable. You can use a larger size pan and shape as you like too.   Add the marshmallows. The butter should be hot enough to melt them, but if not, you can put them on the stove under low heat until the marshmallows are completely melted.   Add a pinch of salt if you wish.   Add the Rice Krispies (and other additions) to the pot, fold over until distributed. Pour in the pan, use the spoon or a greased hand to shape into the pan. Allow to cool for at least an hour.     If using parchment paper--lift treats out using the ends of the parchment paper--cut into squares Or cut in squares directly in the pan.    Link for butterscotch acorns--Remember to use the browned butter!  http://www.kingarthurflour.com/recipes/butterscotch-acorns-recipe  

Meet the sisters, Melody the business girl, and Taunya the baker girl. The pair host The Baking Podcast.  In Episode 000, you hear Melody's unique hair coloring technique for in between visits to the salon and who is NOT passionate about baking. You will also find out what they will be talking about in future episodes, and why the heck they decided to launch a podcast in the first place. Melody and Taunya Plan to expand their cottage bakery into a full-fledge store front! This is a fun, unscripted, zany, and slightly awkward, first take recording podcast; and that's how they roll! You can email the girls at thebakingpodcast@gmail.com. Find them on Facebook "The Baking Podcast" and on Instagram under the same name. We hope you join them on their journey!