Explorez tous les épisodes du podcast She's My Cherry Pie
| Titre | Date | Durée | |
|---|---|---|---|
| Making Canelés With Michelle Hernández Of Le Dix-Sept Pâtisserie | 31 Aug 2024 | 00:46:02 | |
Michelle Hernández is the pastry chef and owner of Le Dix-Sept, the San Francisco pâtisserie known for confections featuring botanicals such as flowers, teas, cacao, and honey. As a child, Michelle loved to use her Easy-Bake Oven and was obsessed with PBS cooking shows like Great Chefs and Yan Can Cook. She wanted to go to culinary school, but headed to Berkeley for college instead. She worked at Evite and The Gap before finally attending Le Cordon Bleu in Paris and opening her own shop. Today, Michelle is especially known for her canelés, the small, bell-shaped pastries that are caramelized on the outside and creamy on the inside. In this episode, Michelle and host Jessie Sheehan talk all things canelés, from using copper molds to why the dark French bake is a must, resting and straining the batter, and why she’ll only sell the treats on the same day they were made. Thank you to California Prunes for supporting our show. Learn more about Jubilee Wine Country and get tickets here. Order our print magazine, get show transcripts, subscribe to our newsletter, and get event details & tickets. Hosted by Jessie Sheehan More on Michelle: Instagram, website She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. | |||
| From Lucie Founder Lucie Franc de Ferriere Shares Her Layer Cake Secrets | 24 Aug 2024 | 00:50:15 | |
Lucie Franc de Ferriere is the founder and baker behind NYC’s From Lucie, which became a top destination for cake lovers soon after opening early last year. Now, Lucie’s whimsical layered desserts topped with fresh flowers can be seen all over Instagram and folks like Lorde and Blake Lively are fans. On today’s episode, Lucie talks with host Jessie Sheehan about drawing inspiration from her French countryside upbringing, baking tips from her New Zealander mom, advice for decorating with real flowers, and her recipe for Chamomile Cake with Strawberry Jam and Vanilla Bean Whipped Cream. Thank you to Nonino and California Prunes for supporting our show. Learn more about Jubilee Wine Country and get tickets here. Order our print magazine, get show transcripts, subscribe to our newsletter, and get details about upcoming events. Hosted by Jessie Sheehan More on Lucie: Instagram, website She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. | |||
| Classic Black & White Cookies With Tova Du Plessis Of Essen Bakery | 08 Jun 2024 | 00:38:15 | |
Pastry Chef Tova du Plessis is the founder of Philadelphia’s Essen Bakery, which specializes in traditional Jewish pastries and sweets. Tova left Johannesburg to study medicine in the U.S., and wound up making a hard pivot to the world of baked goods. She joins host Jessie Sheehan to share her thoughts on unique ingredients she loves (like glucose syrup and orange oil), soft butter, rotating your sheet pans, chilling your dough, and being patient with emulsifications. She also talks through the particulars for making her classic black & white cookies. Thank you to Plugrà Premium European Style Butter for supporting our show. For more information about the OpenTable Sit With Us Series, click here. Hosted by Jessie Sheehan She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here. More on Tova: Instagram, Essen Bakery, Essen on Goldbelly Subscribe to Cherry Bombe Magazine here | |||
| Jezabel Careaga’s Secrets For Perfect Empanadas | 01 Jun 2024 | 00:40:50 | |
Jezabel Careaga is the owner of Jezabel’s, the beloved Argentinian restaurant and bakery in Philadelphia. She joins host Jessie Sheehan to chat about her early memories of cooking with her grandmother and her culinary journey from Argentina to the U.S. They walk through Jezabel’s classic beef empanada recipe and how to make the most flavorful empanadas, from how to select the right beef for the filling to creating crimped edges. Click here for Jezabel’s recipe so you can bake along. Thank you to Plugrà Premium European Butter for supporting our show. For more information about the OpenTable Sit With Us Series, click here. Hosted by Jessie Sheehan She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here. More on Jezabel: Instagram, Jezabel's Cafe, website Subscribe to Cherry Bombe Magazine here | |||
| Vintage-Style Cake Decorating With Noelle Blizzard Of New June Bakery | 25 May 2024 | 00:48:48 | |
Noelle Blizzard is the cake artist/owner behind New June, a micro-bakery and cake studio in Philadelphia. She is known for her beautiful Victorian-style cakes that incorporate the Lambeth decorating technique of colorful garlands, ruffles, and more. This method became popular in the 1930s and has found new life on social media. Noelle joins host Jessie Sheehan to talk about her cake career and how she got into Lambeth decorating. She also shares her favorite tricks and tools for efficient piping and the best ways to fix a frosting mistake. Thank you to Plugrà Premium European Butter for supporting our show. Hosted by Jessie Sheehan She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here. More on Noelle: Instagram, New June bakery, website Subscribe to Cherry Bombe Magazine here | |||
| “Scandinavian From Scratch” Author Nichole Accettola & Her Cardamom Morning Buns | 18 May 2024 | 00:41:44 | |
Nichole Accettola is the chef/owner of Kantine, a Scandinavian-inspired cafe and bakery in San Francisco, and author of the 2023 baking book, “Scandinavian from Scratch.” She’s long been inspired by Scandinavia, thanks to a summer exchange program in Denmark right after high school. After attending the Culinary Institute of America in New York and working in fine dining, Nichole relocated to Copenhagen, where she continued to fall in love with Danish culture and cuisine. Nichole talks with host Jessie Sheehan about working with laminated dough (they cover how to “lock in” butter and executing letterfolds), her trick for speedy dough proofing, and what decorticated cardamom is. “Laminated dough gets a bad rap, but with a little patience, you’ll get it,” says Nichole. She and Jessie also discuss the recipe for Cardamom Morning Buns from her book. Click here to bake along with Nichole’s recipe. Thank you to Plugrà Premium European Butter for supporting our show. Hosted by Jessie Sheehan She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here. More on Nichole: Instagram, Kantine San Francisco, Scandinavian from Scratch book Subscribe to Cherry Bombe Magazine here | |||
| “Great British Bake Off’s” Benjamina Ebuehi On Fruit Cobblers | 11 May 2024 | 00:38:10 | |
Our guest on today’s show is baker, food stylist, and cookbook author Benjamina Ebuehi. Benjamina was a finalist on “The Great British Bake Off,” where she stood out for her approachable and creative recipes. Since then, she’s written three baking books, including “The New Way to Cake” and “A Good Day to Bake.” Her newest is “I’ll Bring Dessert,” which celebrates shareable recipes and simple treats, all perfect for entertaining. Benjamina loves approachable, no-nonsense baking, as does host Jessie Sheehan. They chat about her time on the iconic British baking show, her tips for make-ahead desserts, and the distinction between a cobbler and a crisp. Plus, they take a deep dive into Benjamina’s recipe for Tarragon Plum Cobbler from “I’ll Bring Dessert.” Click here to bake along with Benjamina’s recipe. Thank you to Plugrà Premium European Butter for supporting our show. Hosted by Jessie Sheehan She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here. More on Benjamina: Instagram, website, "I’ll Bring Dessert" Subscribe to Cherry Bombe Magazine here | |||
| Alexandra Stafford Teaches Us How To Make Pizza At Home | 04 May 2024 | 00:53:20 | |
Alexandra Stafford is a recipe developer, cookbook author, and creator behind Alexandra’s Kitchen blog. Her new cookbook, “Pizza Night,” is a New York Times’ bestseller and features pizza and salad recipes for all seasons of the year. You project bakers out there will love this episode! Host Jessie Sheehan and Alexandra go through her recipe for Neapolitan-ish Dough, the relationship between dough hydration and oven temperature, her tips for using an outdoor pizza oven, and the best flour for pizza. Here’s Alexandra’s recipe so you can bake along at home. Thank you to Plugrà Premium European Butter and Nonino for supporting our show. Hosted by Jessie Sheehan She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here. More on Alexandra: Instagram, website, “Pizza Night” book Subscribe to Cherry Bombe Magazine here | |||
| “The Cake Bible’s” Rose Levy Beranbaum & Her Favorite Yellow Cake | 27 Apr 2024 | 00:43:20 | |
Today’s guest is Rose Levy Beranbaum, the renowned baker and award-winning author behind 12 cookbooks, including “The Cookie Bible” and “The Baking Bible.” The 35th anniversary edition of “The Cake Bible” will be out this fall. In this episode, host Jessie Sheehan chats with Rose about her recipe for All Occasion Downy Yellow Butter Cake with Dark Chocolate Ganache Frosting. They discuss how to make ganache with panache, Rose’s “reverse creaming” technique, and special moments in her career as a baker and author. Thank you to Plugrà Premium European Butter and Nonino for supporting our show. Hosted by Jessie Sheehan She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here. More on Rose: Instagram, website, cookbooks Subscribe to Cherry Bombe Magazine here | |||
| Claire Saffitz Is Back And Talking Chocolate Soufflé | 30 Mar 2024 | 00:58:55 | |
Beloved dessert authority, recipe developer, and YouTube star Claire Saffitz is back on She’s My Cherry Pie! In this episode, Claire joins host Jessie Sheehan to tackle a baked good that has long delighted eaters and intimidated home cooks: chocolate soufflé. Claire says there’s a lot of fear-mongering around the dessert, but when you break it down into straightforward steps and reduce the batch size, it’s an attainable bake for anyone. Tune in for Claire’s tips for super stable soufflés and her explanation of why coating the inside of your ramekins with sugar ensures your dessert will rise (and stay) high. The duo also chat about Claire’s approach to writing recipes, what being a YouTuber means to her today, her New York Times-bestselling cookbook “What’s For Dessert,” and more. Want to bake along? Here is Claire’s recipe for Chocolate Soufflé. Thank you to Plugrà Premium European Butter and California Prunes for supporting our show. For more information on Cherry Bombe Jubilee, click here. Hosted by Jessie Sheehan She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here. More on Claire: Instagram, YouTube, her cookbooks Dessert Person and What’s For Dessert Subscribe to Cherry Bombe Magazine here | |||
| Making Tres Leches Cake With Camari Mick Of The Musket Room And Raf’s | 23 Mar 2024 | 00:45:50 | |
Today’s guest is Camari Mick, executive pastry chef at The Musket Room, a Michelin-starred restaurant, and at Raf’s, a French-Italian restaurant and bakery, both in New York City. Camari joins host Jessie Sheehan to chat about her Tres Leches Cake, which features a combination of cow, sheep, and goat milk and is composed of two layers of tres leches cake and one layer of pain perdu. The confection gets topped with chocolate branches and jerk ice cream, which adds a sweet, spicy, and slightly smoky flavor, says Camari, who is known for infusing Caribbean and Jamaican flavors into her desserts. Thank you to Plugrà Premium European Butter and California Prunes for supporting our show. For more information on Cherry Bombe Jubilee, click here. Hosted by Jessie Sheehan She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here. More on Camari: Instagram, The Musket Room, Rafs NYC Subscribe to Cherry Bombe Magazine here | |||
| Bigger Bolder Baking’s Gemma Stafford On Her Best-Ever Irish Scones | 16 Mar 2024 | 00:40:18 | |
Today’s guest is Gemma Stafford, the Irish chef, baker, and host behind the “Bigger Bolder Baking” YouTube show and website. She’s also the author of two books, “Bigger Bolder Baking: A Fearless Approach to Baking Anytime, Anywhere,” and “Bigger Bolder Baking Every Day: Easy Recipes to Bake Through a Busy Week.” She joins host Jessie Sheehan to talk about the Best-Ever Irish Scones. The duo chat about textures, key ingredients like self-raising flour and frozen butter, and how to get a slightly sweet, crunchy exterior but moist interior. Because, as Gemma says, scones should never be dry! Want to bake along? Here is Gemma’s recipe for her Best-Ever Irish Scones. Thank you to Plugrà Premium European Butter and California Prunes for supporting our show. Hosted by Jessie Sheehan She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here. More on Gemma: Instagram, Bigger Bolder Baking, YouTube Subscribe to Cherry Bombe Magazine here | |||
| How To Make Crullers With Jen Yee, Executive Pastry Chef At Wynn Las Vegas | 17 Aug 2024 | 00:41:05 | |
Jen Yee is the Executive Pastry Chef of Wynn Las Vegas, where she oversees the pastry program at more than 20 venues across two five-star resorts. In today’s episode, Jen chats with host Jessie Sheehan about what motivated her to take on this role plus her past work at renowned fine-dining restaurants, including one run by Gordon Ramsay. She also walks us through her recipe for crullers with glazes including chocolate, strawberry, and matcha pistachio. Thank you to Nonino and California Prunes for supporting our show. Learn more about Jubilee Wine Country and get tickets here. Order our print magazine, get show transcripts, subscribe to our newsletter, and get details about upcoming events. Hosted by Jessie Sheehan More on Jen: Instagram, Wynn Las Vegas She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. | |||
| “Pieometry” Author Lauren Ko Of Loko Kitchen Talks Pie Dough, Filling, And Design | 09 Mar 2024 | 00:48:07 | |
Today’s guest is Lauren Ko, the contemporary pie artist and author of the baking book “Pieometry.” Since Pi Day is coming up, we chatted with the @lokokitchen creative about all things pie and her signature spoke design, which has been dubbed the modern lattice. Lauren joins host Jessie Sheehan to talk about her journey from novice baker to pie expert, and the duo take a deep dive into her signature spoke pie with her “bluebarb” blueberry-rhubarb filling. Lauren shares her best tricks to get perfectly precise cuts of dough as well as her tips on what kind of egg wash to use and how long you should be cooking your pies. Want to bake along? Here is Lauren’s recipe for her signature spoke designed pie. Thank you to Plugrà Premium European Butter and California Prunes for supporting our show. Hosted by Jessie Sheehan She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here. More on Lauren: Instagram, Pieometry Subscribe to Cherry Bombe Magazine here | |||
| Recipe Developer Arlyn Osborne Puts A Sweet Twist On Pandesal With Ube & Cheese | 02 Mar 2024 | 00:43:59 | |
Today’s guest is Arlyn Osborne, a freelance food writer, recipe developer, and content creator. She’s about to release her debut book, “Sugarcane: Sweet Recipes from My Half-Filipino Kitchen,” which is filled with gorgeous photography and delicious recipes featuring Filipino flavors with Western techniques. Arlyn’s culinary journey has been fruitful —from working at places such as Food Network and Food & Wine to writing for publications including the Washington Post and Bon Appétit. Arlyn joins host Jessie Sheehan to deep dive into her Ube Cheese Pandesal—her take on the traditional Filipino bakery staple. The duo discuss the best methods for letting yeasted dough rise, how to test if your dough is cooked through, and whether or not to refrigerate your baked goods. Want to bake along? Here is Arlyn’s recipe for Ube Cheese Pandesal. Thank you to Plugrà Premium European Butter and California Prunes for supporting our show. Hosted by Jessie Sheehan She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here. More on Arlyn: Instagram, Sugarcane cookbook Subscribe to Cherry Bombe Magazine here | |||
| What’s A Charm Cake? Elizabeth Mayhew On NYC’s Most In-Demand Party Cakes | 24 Feb 2024 | 00:48:04 | |
Today’s guest is Elizabeth Mayhew, the cake artist known for her custom charm cakes. Think charm bracelets, but edible! Elizabeth joins host Jessie Sheehan to talk about her unique decorating style and how it came to be. She also guides Jessie through the chocolate charm cake she made for Cherry Bombe's Alex Mill event last year, and explains why her buttercream is so rich and silky (lots of egg yolks and homemade vanilla) and how she gets her colors just right. Plus, Elizabeth shares her trick for "erasing" a mistake and why being present and having patience are essential to baking. Thank you to Plugra Premium European Butter and California Prunes for supporting our show. Hosted by Jessie Sheehan She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here. More on Elizabeth: Instagram Subscribe to Cherry Bombe Magazine here | |||
| Pastry Chef Brian Levy Explains How To Use Fruit As A Sweetener In Baked Goods | 17 Feb 2024 | 00:40:19 | |
Today’s guest is Brian Levy, pastry chef, recipe developer, and author of the baking book “Good & Sweet.” Brian’s unique book focuses on sweetening baked goods with fruit instead of sugar, and he joins host Jessie Sheehan to talk about his technique and how it came to be. He then shares how to make his special prune-and-date-sweetened cupcakes with chocolate ermine frosting, a recipe he created for his nephew Hugo. Brian and Jessie also discuss his time working for Gina DePalma, the much-loved Babbo pastry chef; why he loves Costco; and his thoughts on appliance sizes and rotating your baked goods. Want to bake along? Here is Brian’s recipe for the Hugo Cupcakes. Thank you to Plugra Premium European Butter and California Prunes for supporting our show. Hosted by Jessie Sheehan She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here. More on Brian: Instagram, website, Substack, Good & Sweet cookbook Subscribe to Cherry Bombe Magazine here | |||
| Making Cinnamon Rolls With Sally McKenney Of Sally’s Baking Addiction | 10 Feb 2024 | 00:51:17 | |
Google a baking recipe and chances are, the search results will include a recipe from Sally McKenney, the baker and recipe developer behind Sally’s Baking Recipes. It’s a testament to her popularity and the foolproof nature of her bakes. Sally, who is also a photographer and the author of three cookbooks—“Sally’s Baking Addiction,” “Sally’s Candy Addiction,” and “Sally’s Cookie Addiction”—is our guest on today’s episode of She’s My Cherry Pie. She shares her recipe for Overnight Cinnamon Rolls with host Jessie Sheehan and they talk yeast preferences, tricks for a quick rise, dough hooks, getting the lumps out of your cream cheese frosting, and more. Want to bake along? Here is Sally’s recipe for Overnight Cinnamon Rolls. Thank you to Plugra Premium European Butter and California Prunes for supporting our show. Hosted by Jessie Sheehan She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here. More on Sally: Instagram, website, cookbooks Subscribe to Cherry Bombe Magazine here | |||
| Roxana Jullapat of LA’s Friends & Family Shares Her Sourdough Secrets | 03 Feb 2024 | 00:37:39 | |
Today’s guest is Roxana Jullapat, baker, pastry chef, co-owner of Friends & Family bakery in Los Angeles, and author of the baking book “Mother Grains.” Roxana is known for her devotion to whole grains and a pastry case filled with dozens of beautifully executed bakes. Think Sonora Wheat croissants, blue corn blueberry scones, rye chocolate chip cookies, and einkorn shortbread. And then there are the boules and baguettes and all the other wonderful breads that Roxana and her team make. Roxana joins host Jessie Sheehan to talk about her bakery and all things sourdough bread. She also guides Jessie through her baking process and the recipe for her Fruit-Nut Bread from “Mother Grains.” Thank you to Plugra Premium European Butter and California Prunes for supporting our show. Hosted by Jessie Sheehan She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here. More on Roxana: Instagram, Friends & Family bakery, Mother Grains cookbook Subscribe to Cherry Bombe Magazine here | |||
| Quarter Sheets’ Hannah Ziskin & Princess Cakes | 27 Jan 2024 | 00:52:02 | |
Happy 2024! To kick off our new season, host Jessie Sheehan is joined by Hannah Ziskin, pastry chef and co-owner of Quarter Sheets, the Los Angeles pizza place where folks line up for seasonal pies and sheet cakes. The celebrated spot was named one of the best restaurants in Los Angeles by both the New York Times and the LA Times, and Hannah herself was named one of Food & Wine’s best new chefs last year. Jessie and Hannah talk about how to make a Princess Cake, her signature pretty, pastel confection, at home. Learn how to whip up the custard and cream that are layered inside, how to shape the marzipan exterior (it’s not fondant, folks!), and why you should drop your sheet tray (Hannah swears by it). Thank you to Plugra Premium European Butter and California Prunes for supporting our show. Hosted by Jessie Sheehan She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.
Subscribe to Cherry Bombe Magazine here | |||
| Making Fortune Cookies With Diana Yen | 30 Dec 2023 | 00:42:41 | |
For our final episode of the year, Diana Yen shares her recipe for a cookie perfect for New Year’s celebrations: the fortune cookie. Diana is a food stylist, chef, and founder of A La Carte, a creative studio based in Ojai. Her work has been featured in Cherry Bombe Magazine, Bon Appétit, and Kinfolk. Diana joins host Jessie Sheehan to talk about her creative process, her upcoming cookbook, and her fortune cookie recipe. Want to bake along? You can find Diana’s recipe here and in the “Cherry Bombe” cookbook. Wishing you lots of beautiful baked goods and good fortune in 2024. Thank you to Plugra Premium European Butter and California Prunes for supporting our show. Hosted by Jessie Sheehan She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here. More on Diana: Instagram, A La Carte Studio Subscribe to Cherry Bombe Magazine here. | |||
| Making Bûche De Noël With Molly Wilkinson | 23 Dec 2023 | 00:51:26 | |
Pastry chef Molly Wilkinson joins host Jessie Sheehan to share her recipe and advice for making a Bûche de Noël, the traditional yule log cake that’s beloved by the French. Molly, who hails from Dallas, trained at Le Cordon Bleu in Paris and now teaches pastry and baking workshops from her home in Versailles. Through her classes and her book, “French Pastry Made Simple,” Molly has earned a reputation for demystifying the classics, from croissants to croquembouche. Molly and Jessie discuss French flour, French meringue, how to keep the cake moist before rolling, how to assemble the Bûche de Noël, and Molly’s favorite baking tools. Thank you to Plugra Premium European Butter and California Prunes for supporting our show. You can find Molly’s recipe for Bûche de Noël on cherrybombe.com. Hosted by Jessie Sheehan She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here. More on Molly: Instagram, French Pastry Made Simple cookbook Subscribe to Cherry Bombe Magazine here | |||
| Making Peanut Butter Cookies With Nancy Silverton | 16 Dec 2023 | 00:51:14 | |
The title of Nancy Silverton’s newest cookbook is “The Cookie That Changed My Life,” so we asked the iconic chef, baker, and author to join host Jessie Sheehan and share what’s so special about this particular baked good and walk us through the recipe. Nancy also talks about her recipe development process and how this peanut butter cookie came to be; why she amped up the amount of vanilla for maximum flecks and flavor; her thoughts on shaping cookies and cookie sheets; the fine line between creamed butter and greasy butter; and why she combines her leavening agents, spices, and salt with the butter instead of the flour. Want to bake along? Here is Nancy’s recipe for her life-changing cookie. Thank you to Plugra Premium European Butter and California Prunes for supporting our show. Hosted by Jessie Sheehan She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here. More on Nancy: Instagram, The Cookie That Changed My Life cookbook Subscribe to Cherry Bombe Magazine here | |||
| Smitten Kitchen’s Deb Perelman On Making Icebox Cakes | 10 Aug 2024 | 00:53:04 | |
Smitten Kitchen creator Deb Perelman is back on She’s My Cherry Pie! This time, the beloved blogger and recipe developer chats with host Jessie Sheehan all about icebox cakes, the no-bake dessert perfect for summertime. They walk through Deb’s recipes, from the classic chocolate cookies and cream to peanut butter and strawberry graham versions. Click here for Deb’s recipe so you can bake along. Thank you to Nonino and California Prunes for supporting our show. Learn more about Jubilee Wine Country and get tickets here. Order our print magazine, get show transcripts, subscribe to our newsletter, and get details about upcoming events. Hosted by Jessie Sheehan More on Deb: Instagram, Smitten Kitchen, website She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. | |||
| Making Black Cake With Angela Price Of The Black Cake Company | 09 Dec 2023 | 00:35:06 | |
Thanks to the Hulu series Black Cake and Charmaine Wilkerson's bestselling book that it’s based on, there’s been a lot of buzz about the celebratory baked good from the Caribbean. There’s no bigger expert around than Angela Price of The Black Cake Company in Brooklyn and she joins host Jessie Sheehan on today’s episode of She’s My Cherry Pie to share some secrets. Angela has been baking for more than 35 years and learned how to make black cakes and other treats from her mother in Barbados. She started her bakery business after praying for guidance regarding her calling, and today, ships her black cakes, brown cakes, and Dundee cakes around the world. Black cakes, as Angela explains, are particular in that you need to plan far in advance, at least three weeks or more. “You don’t get up in the morning and decide you’re making a black cake,” says Angela, who refers to them as “the Rolls-Royce of cakes.” Tune in and learn about soaking your fruit, why burnt sugar coloring is key, what Falernum is, and more. If you’d like to try one of Angela’s cakes, you can order them online at blackcake.com. Thank you to Plugra Premium European Butter and California Prunes for supporting our show. Hosted by Jessie Sheehan She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here. More on Angela: Instagram, website Subscribe to Cherry Bombe Magazine here | |||
| Making Snickerdoodles With Rebecca Firth | 02 Dec 2023 | 00:27:26 | |
Rebecca Firth is a cookbook writer, photographer, and the culinary creative behind the dessert blog, Displaced Housewife. She’s the author of two baking books, “The Cookie Book” and “The Cake Book.” She joins host Jessie Sheehan to chat about her baking career and how she got into blogging. Then, the duo takes a deep dive into Rebecca’s classic Snickerdoodle recipe and the baker shares how she gets them super soft, but chewy, every time. Want to bake along? Here is Rebecca’s recipe. Thank you to Plugra Premium European Butter and California Prunes for supporting our show. Hosted by Jessie Sheehan She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here. More on Rebecca: Instagram, website, recipes, The Cookie Book, The Cake Book Subscribe to Cherry Bombe Magazine here | |||
| Making Confetti Cake With Rose Wilde | 25 Nov 2023 | 00:45:03 | |
Rose Wilde is the L.A.-based baker known for her luscious cakes decorated with buttercream squiggles and lots of fresh botanicals. The author of the brand new baking book “Bread and Roses,” she joins host Jessie Sheehan to chat about her time as a human rights lawyer and how she pivoted to her current career. Rose also shares her favorite tips and tricks and guides Jessie through the Sonora Vegetable Confetti Cake recipe from her book. Want to bake along? Here is Rose’s recipe. Thank you to Plugra Premium European Butter, California Prunes, and Ghirardelli Professional Products for supporting our show. Hosted by Jessie Sheehan She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here. More on Rose: Instagram, Red Bread, Bread and Roses cookbook Subscribe to Cherry Bombe Magazine here | |||
| Encore! Making Fruit Pies With Claire Saffitz | 18 Nov 2023 | 01:02:27 | |
For today’s show, we’re re-airing one of our most popular episodes from earlier this year. Claire Saffitz, the baking sensation behind the bestselling cookbooks “Dessert Person” and “What’s For Dessert,” loves making fruit pies and she joins host Jessie Sheehan to chat about it. The duo talk all things pie dough and fruit pie, from why bakeware is the most important thing for your pie, butter slices versus cubes, Claire’s favorite types of apples and blueberries, and… you’ll all like this… how it’s almost impossible to over-bake a fruit pie. Thank you to Plugra Premium European Butter, California Prunes, and Ghirardelli Professional Products for supporting our show. Hosted by Jessie Sheehan She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here. More on Claire: Instagram, YouTube, her cookbooks Dessert Person and What’s For Dessert Subscribe to Cherry Bombe Magazine here | |||
| Making Gulab Jamun Cake With Hetal Vasavada | 11 Nov 2023 | 00:33:56 | |
Happy Diwali! Hetal Vasavada is the culinary creative behind the “Milk & Cardamom” cookbook and website. An expert in Indian treats and sweets, Hetal joins host Jessie Sheehan to talk about her baking life, the barfi and mithai she ate growing up, competing on “MasterChef,” and her next book. Plus, the duo takes a deep dive into Hetal’s Gulab Jamun Cake recipe. Want to bake along? Here is Hetal’s Gulab Jamun Cake recipe. Thank you to Plugra Premium European Butter, California Prunes, and Ghirardelli Professional Products for supporting our show. Hosted by Jessie Sheehan She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here. More on Hetal: Instagram, website, Milk & Cardamom cookbook Subscribe to Cherry Bombe Magazine here | |||
| Making Monkey Bread With Samantha Seneviratne | 04 Nov 2023 | 00:41:07 | |
Samantha Seneviratne is a food stylist, recipe developer, NYT Cooking contributor, baker, and star of “Everyday Cooking” on the Magnolia Network. Sam is also the author of three baking books, including her latest, “Bake Smart: Sweets and Secrets From My Oven to Yours,” which is out Tuesday, Nov. 7th. Samantha joins host Jessie Sheehan to talk about her baking life and she walks us through her Sticky Banana Monkey Bread recipe, which you can find in “Bake Smart.” Want to bake along? Here is Samantha’s recipe. Thank you to Plugra Premium European Butter, California Prunes, and Ghirardelli Professional Products for supporting our show. Click here for tickets and more information on Cherry Bombe’s Cooks & Books festival, happening Saturday, November 11th! Hosted by Jessie Sheehan She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here. More on Samantha: Instagram, website, recipes Subscribe to Cherry Bombe Magazine here | |||
| Making Babka With Melissa Weller | 28 Oct 2023 | 00:43:10 | |
Known for her sticky buns, bagels, and babka, Melissa Weller originally worked as a chemical engineer before following her heart to culinary school. Since then, she’s had a fascinating career that’s taken her from top bakeries to fine dining. Melissa and host Jessie Sheehan talk about the baking life and do a deep dive into the chocolate babka recipe from Melissa's book, “A Good Bake.” Learn what yeast to choose, how to deal with sticky dough, how to shape your babka to get the tastiest layers, and more. Want to bake along? Here is Melissa’s recipe for chocolate babka. Thank you to Plugra Premium European Butter, California Prunes, and Ghirardelli Professional Products for supporting our show. Click here for tickets and more information on She’s My Cherry Pie’s Los Angeles event on Monday, November 6th! Hosted by Jessie Sheehan She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here. More on Melissa: Instagram, website Subscribe to Cherry Bombe Magazine here | |||
| Encore! Making Cookies With Sarah Kieffer Of The Vanilla Bean Blog | 21 Oct 2023 | 00:46:11 | |
She’s My Cherry Pie is on a little break, so we’re dipping into the archives and re-airing our episode from last year with Sarah Kieffer, the cookie expert behind The Vanilla Bean Blog and the books Baking for the Holidays: 50+ Treats for a Festive Season and 100 Cookies: The Baking Book for Every Kitchen. Sarah and host Jessie Sheehan talk all things… you guessed it… cookies, from holiday cut-outs to crinkle cookies, creaming butter and sugar, spatula sizes, pan banging, and glazing. Want to bake along? Click here for Sarah’s red velvet crinkle cookie recipe from Baking for the Holidays and here for the holiday cut-out cookie recipe from Sarah’s blog. Join Jessie for special She’s My Cherry Pie events in L.A. on Monday, Nov. 6th, and Brooklyn on Saturday, Nov. 11th. Thank you to Plugra Premium European Butter and California Prunes for supporting our show. Hosted by Jessie Sheehan She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here. More on Sarah: Instagram, website, recipes Subscribe to Cherry Bombe Magazine here | |||
| Encore! Making Doughnuts With Fan-Fan’s Fany Gerson | 14 Oct 2023 | 00:50:35 | |
She’s My Cherry Pie is on a little break, so we’re dipping into the archives and re-airing our episode from last year with Fany Gerson, Mexican dessert authority, cookbook author, and entrepreneur. She joins host Jessie Sheehan to talk all things doughnuts. Fany’s become known for her creative and artisanal takes on the beloved American treats via her Brooklyn shop, Fan-Fan Doughnuts. (Fany is also the founder of La Newyorkina, which specializes in paletas.) She’s been making doughnuts since 2010 and has lots to share about frying, fillings, and flavors. If you’re curious about the doughnut-making process, don’t miss this episode. Want to bake along? Here is Fany’s recipe for Strawberry Jelly Doughnuts. Thank you to Plugra Premium European Butter and California Prunes for supporting our show. Hosted by Jessie Sheehan She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here. More on Fany: Instagram, La Newyorkina, Fan-Fan Donuts Subscribe to Cherry Bombe Magazine here | |||
| Encore! Making Pie Crust With Lisa Ludwinski Of Sister Pie | 07 Oct 2023 | 00:41:25 | |
She’s My Cherry Pie is on a little break, so we’re dipping into the archives and re-airing our first episode from last year. Jessie chats with pie expert Lisa Ludwinski of the celebrated Sister Pie bakery in Detroit and they go deep on pie dough and pie crusts. From pastry cutters to probe thermometers to sugar, Lisa shares the secrets to her fab flaky crust. Want to bake along? You can find Lisa’s all-butter pie dough recipe here. Thank you to California Prunes for supporting our show. Hosted by Jessie Sheehan She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here. More on Lisa: Instagram, Sister Pie, Cranberry Crumble Pie Recipe Subscribe to Cherry Bombe Magazine here | |||
| Funfetti Cake & Plant-Based Baking With Coco Cake Land’s Lyndsay Sung | 03 Aug 2024 | 00:41:44 | |
Lyndsay Sung is the Vancouver-based baker behind the Coco Cake Land website and is known for her cute and modern buttercream creations. She is also the author of “Plantcakes: Fancy + Everyday Vegan Cakes for Everyone.” “I love making people feel included,” she tells host Jessie Sheehan. Lyndsay and Jessie chat about her Vegan Funfetti Cake with Swiss Meringue Buttercream and Birthday Cake Crumbles, and she shares her favorite substitutions for ingredients like eggs, milk, and butter. The two also talk about being breast cancer survivors and learning to embrace and accept that part of their identities. Click here for Lyndsay’s recipe so you can bake along. Thank you to Nonino and California Prunes for supporting our show. Order our print magazine, get show transcripts, subscribe to our newsletter, and get event details & tickets. Hosted by Jessie Sheehan More on Lyndsay: Instagram, "Plantcakes" cookbook, website She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. | |||
| Making Doughnuts With Pastry Chef Zoë Kanan | 30 Sep 2023 | 00:49:23 | |
Zoë Kanan has been a busy baker. She consulted on the Mendl Jewish deli in Mexico City; hosted her “Bagel & Donut Feast” at Clare de Boer’s Stissing House in Upstate New York; made baked goods for Chef Susan Kim’s Early June pop-up in Paris; and baked pies as part of Chef Mei Lin’s team last Thanksgiving at—hello—Oprah’s house. And she’s working on her first bakery in New York City. The modern pastry chef hustle is real! Along the way, Zoë has become known for Zoë’s Doughies, her yeasted, squiggle-shaped treats that are as smile-inducing as they are delicious. She joins host Jessie Sheehan to share the how-to for making Doughies, from the ingredients to frying techniques and glaze options. Thank you to Plugra Premium European Butter and California Prunes for supporting our show. Hosted by Jessie Sheehan She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here. More on Zoë: Instagram, Zoë’s Doughies Subscribe to Cherry Bombe Magazine here | |||
| Making Mooncakes With Amy Ho Of Constellation Inspiration | 23 Sep 2023 | 00:45:22 | |
With the Mid-Autumn Festival right around the corner, Amy Ho is here to talk all things mooncakes. Amy is the cookbook author and creative baker behind the Constellation Inspiration website and Instagram account and is known for making some of the most beautiful baked goods around. Amy joins host Jessie Sheehan to do a deep dive into her taro and salted egg yolk mooncake. They talk about the essentials of alkaline water, different types of sweeteners, the difference between modern and traditional mooncakes, fillings, molds, and more. Want to bake along? Here is Amy’s taro and salted egg yolk mooncake recipe. Thank you to Plugra Premium European Butter and California Prunes for supporting our show. Hosted by Jessie Sheehan She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here. More on Amy: Instagram, website, Blooms and Baking cookbook Subscribe to Cherry Bombe Magazine here | |||
| Making Hyperrealistic Cakes With Sam Cade Of Cades Cakes | 16 Sep 2023 | 00:40:44 | |
There’s nothing Sam Cade can’t turn into a cake: A burger, beer bottle, sneaker, oyster, handbag, and even a giant slice of cherry pie. The founder of Cades Cakes and star of Netflix’s “Is It Cake?” is one of the country’s leading hyperrealistic cake artists and she joins host Jessie Sheehan to talk about the tricks and artistry she puts into every cake she makes. Sam does a deep dive into the realistic cherry pie cake filled with Oreo layers, fondant, and buttercream that she made for a Cherry Bombe party in Dallas. The two chat about Sam’s love of messy arts and crafts, her time working at Christina Tosi’s Milk Bar, and her tips for working with that divisive ingredient, fondant. Thank you to Plugra Premium European Butter and California Prunes for supporting our show. Hosted by Jessie Sheehan She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here. More on Sam: Instagram, website Subscribe to Cherry Bombe Magazine here | |||
| Making Nisu Bread With Umber Ahmad Of Mah-Ze-Dahr Bakery | 09 Sep 2023 | 00:43:21 | |
Umber Ahmad is the baker extraordinaire and owner behind the buzzy Mah-Ze-Dahr bakeries in Manhattan, Washington D.C., and Arlington, Virginia, known for their nostalgic desserts, breads, and pastries. Before entering the food world professionally, Umber worked in finance as an investment banker and simply baked for fun on the side. But eventually, her passion became too strong, and after a little push from a certain Top Chef judge, she followed her dreams and opened Mah-Ze-Dahr in 2016. In this episode, Umber joins host Jessie Sheehan to chat about her journey into the sweet world of baked goods, the special meaning behind her bakery’s name, and some of the delicious treats you’ll find at Mah-Ze-Dahr locations. She also walks Jessie through her recipe for Nisu, a traditional Finnish bread with cardamom and coffee, which was the first thing Umber learned how to make. Click here for Umber’s Nisu recipe. Thank you to Plugra Premium European Butter and California Prunes for supporting our show. Hosted by Jessie Sheehan She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here. More on Umber: Instagram, Mah-Ze-Dahr Bakery, website Subscribe to Cherry Bombe Magazine here | |||
| Making Coconut Cream Pie With Margarita Manzke | 02 Sep 2023 | 00:31:57 | |
Today’s guest is Margarita Manzke, this year’s recipient of the James Beard Award for Outstanding Pastry Chef and one of the individuals responsible for the baked goods boom in Los Angeles. Margarita, who grew up in Manila, is co-owner of République Café & Bakery, Bicylette, and Manzke in L.A. and the Wildflour Bakery locations in the Philippines. She’s also the author of Baking at République: Masterful Techniques and Recipes. Margarita joins host Jessie Sheehan to chat about her culinary career and the coconut cream pie recipe in her book. Margarita takes Jessie through all the steps, from making the crust to cooking the surprise ingredient, a coconut jam that brings a caramel note to each slice. Thank you to Plugra Premium European Butter and California Prunes for supporting our show. Hosted by Jessie Sheehan She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here. More on Margarita: Instagram, République Cafe, website, Baking at République cookbook Subscribe to Cherry Bombe Magazine here | |||
| Making Mochi Cake With Hetty Lui McKinnon | 26 Aug 2023 | 00:44:46 | |
Take a look at Hetty Lui McKinnon’s latest cookbook, Tenderheart: A Book About Vegetables and Unbreakable Family Bonds, and it’s clear where the writer and recipe developer’s loyalties lie. Hetty admittedly has never been known for her desserts, but she did slip a few baking recipes into her new book, including one for a chewy, flavorful Ginger & Coconut Mochi Cake. On today’s episode, Hetty takes host Jessie Sheehan through the recipe and explains why this confection is “the most fail-proof cake you’re ever going to make.” Hetty also talks about working with sticky rice flour, upgrading her spice cabinet, and finding the right pan for this recipe. She and Jessie also talk about a serious topic during the episode: grief. Jessie recently lost her father and Hetty lost her father when she was a teenager, so they discuss love and loss and why grieving is necessary. Click here for Hetty’s Ginger & Coconut Mochi Cake recipe. Thank you to Plugra Premium European Butter and California Prunes for supporting our show. Hosted by Jessie Sheehan She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here. More on Hetty: Instagram, Tenderheart Subscribe to Cherry Bombe Magazine here | |||
| Making Cornbread With Millie Peartree Of Full Heart Full Bellies | 19 Aug 2023 | 00:33:39 | |
Hosted by Jessie Sheehan Millie Peartree says she’s all about creating happy and joyful memories through food, and her Honey Butter Cornbread no doubt elicits lots of positive emotions from those lucky enough to try it. Millie, who is a chef, New York Times Cooking contributor, former restaurateur, and the founder of the Full Heart Full Bellies hunger relief initiative, joins host Jessie Sheehan to talk about her life, her baking, and how growing up in the Bronx influenced her culinary style. They also do a deep dive into her cornbread recipe and talk about Millie’s favorite ingredients, tips, techniques, and potential swaps. It’s all about using what you have, explains Millie. She’s even down with using a paintbrush from the hardware store to apply the honey butter. Click here for Millie’s Honey Butter Cornbread recipe. Thank you to Plugra Premium European Butter and California Prunes for supporting our show. She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here. More on Millie: Instagram, Full Heart Full Bellies Subscribe to Cherry Bombe Magazine here | |||
| Making Modern Patisserie With Eunji Lee Of Lysée | 12 Aug 2023 | 00:33:04 | |
Hosted by Jessie Sheehan Eunji Lee is taking patisserie to the next level at Lysée, her two-story pastry gallery/boutique in New York City. She’s become known for several of her contemporary creations, including the pastry simply known as “Corn.” However, as Eunji explains to host Jessie Sheehan, there is nothing simple about this confection. She shares the details behind the three-day process, from roasting and grinding the corn into a fine powder to making the cake base to hand-piping each “niblet.” Eunji, who grew up in South Korea, was drawn to pastry early on. She attended pastry school in Paris and trained under the likes of Alain Ducasse and Cédric Grolet before settling in New York. At Lysée, she draws inspiration from her Korean heritage, classical French training, and New York flavors to create her beautiful pastries and desserts. Thank you to Plugra Premium European Butter and California Prunes for supporting our show. She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here. More on Eunji: Instagram, Lysée Subscribe to Cherry Bombe Magazine here | |||
| Making Fruit Galettes With Yossy Arefi | 05 Aug 2023 | 00:45:53 | |
Hosted by Jessie Sheehan Yossy Arefi is the baker, food stylist, photographer, and cookbook author known for her galettes—those rustic free-form tarts that can be sweet or savory and are the perfect way to showcase summer berries and stone fruits. Yossy joins host Jessie Sheehan to dish on the approachable baked good and walk through her Any Fruit Galette recipe. Get the scoop on Yossy’s simple, stress-free techniques and on-the-fly substitutions. Should you peel your peaches? Not if you don’t want to. Run out of sugar? Use jam. Plus, Yossy shares tips for boosting flavor (like mixing rye flour with all-purpose), preventing your dough from getting “gummy,” and keeping your butter icy cold. Click here for Yossy’s fruit galette recipe. Thank you to Plugra Premium European Butter and California Prunes for supporting our show. She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here. More on Yossy: Instagram, website Subscribe to Cherry Bombe Magazine here | |||
| Making Birthday Layer Cake With Christina Tosi Of Milk Bar | 29 Jul 2023 | 00:46:56 | |
Hosted by Jessie Sheehan Christina Tosi is one of the most beloved pastry chefs around. She’s the founder of Milk Bar, host of Netflix’s Bake Squad, author of the memoir Dessert Can Save the World, and one of the most energetic baking enthusiasts around. She joins host Jessie Sheehan for a conversation that’s all about cake, from their love of box mixes and frosting in a tub, to the particulars behind the recipe for Milk Bar’s birthday layer cake. Learn why Christina uses certain ingredients, like grapeseed oil, Baker’s Joy spray, and shortening; how to assemble the iconic cakes, from soak to crumb layers; and what tools she reaches for in the kitchen. Get ready for some Tosi time and don’t miss this episode Click here for Christina’s birthday layer cake recipe. Thank you to Plugra Premium European butter and California Prunes for supporting our show. She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here. More on Christina: Instagram, Milk Bar, website More on Jessie: Instagram, Snackable Bakes | |||
| Ice Cream Sandwiches With The Jam Lab’s Amisha Gurbani | 27 Jul 2024 | 00:45:17 | |
Amisha Gurbani is the Bay Area-based culinary creative behind @thejamlab and author of the “Mumbai Modern” cookbook. On today’s episode, host Jessie Sheehan chats with Amisha about her upbringing in Mumbai, kitchen memories with her mother, and how she combines Indian and Californian flavors to add depth to her recipes. They also dive into Amisha’s recipe for Chocolate & Almond Praline Ice Cream Sandwiches and get all her tips and tricks for making this perfect summertime treat. Thank you to Nonino and California Prunes for supporting our show. Click here for Amisha’s recipe so you can bake along. Order our print magazine, get show transcripts, subscribe to our newsletter, and get event details & tickets. Hosted by Jessie Sheehan More on Amisha: Instagram, "Mumbai Modern" cookbook, website She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. | |||
| Making Biscuits With Cheryl Day Of Back In The Day Bakery | 22 Jul 2023 | 00:47:06 | |
Hosted by Jessie Sheehan She’s My Cherry Pie is taking a short summer break, so this week we’re re-airing Jessie Sheehan’s conversation with baker Cheryl Day from last year. Cheryl is the co-owner of Back in the Day Bakery in Savannah, Georgia, and a cookbook author, including her latest, Cheryl Day’s Treasury of Southern Baking. Jessie and Cheryl go deep on biscuits, from cathead to heavenly angel to sweet potato. Plus, Cheryl shares her advice for handling butter, folding dough, and whether or not your biscuits should “kiss” while baking. Click here for Cheryl’s sweet potato biscuit recipe. Thank you to Plugra Premium European butter for supporting our show. She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here. More on Cheryl: Instagram, Back in the Day Bakery, Cheryl Day’s Treasury of Southern Baking Subscribe to Cherry Bombe Magazine here | |||
| Making Milk Bread With Kristina Cho Of Eat Cho Food | 15 Jul 2023 | 00:54:04 | |
Hosted by Jessie Sheehan She’s My Cherry Pie is taking a short summer break, but we’ve got something sweet (and savory) for you until we’re back! It’s host Jessie Sheehan’s 2022 interview with recipe developer, blogger, and James Beard-award winning author Kristina Cho. The Ohio native shares how eating her grandfather’s almond cookies as a kid inspired her love for food, recipes, and the intricacies of Chinese baked goods. In 2017, while working as an architect, Kristina launched her blog Eat Cho Food as a creative outlet, but soon enough blogging and baking became her full-time career. Her debut cookbook, “Mooncakes and Milk Bread,” is the first to focus exclusively on the recipes and culture of Chinese baking. Kristina and Jessie talk through the techniques, tools, and ingredients for making milk bread, and how Kristina tweaks her recipe for hamburger buns, sweet-and-salty hot dog buns, and more. Click here for Kristina’s milk bread recipe. Thank you to Plugra Premium European butter for supporting our show. She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here. More on Kristina: Instagram, Eat Cho Food blog, Mooncakes and Milkbread Subscribe to Cherry Bombe Magazine here | |||
| Making Pound Cake With Jocelyn Delk Adams of Grandbaby Cakes | 08 Jul 2023 | 00:42:39 | |
Hosted by Jessie Sheehan She’s My Cherry Pie is taking a short summer break, so to satisfy your sweet tooth we’re re-airing one of our very first episodes with Jocelyn Delk Adams. Jocelyn is the founder of the Grandbaby Cakes food blog and the author of two books, including her latest, Everyday Grand: Soulful Recipes for Celebrating Life’s Big and Small Moments. She’s also an expert on all things pound cake. Jocelyn joins host Jessie Sheehan to talk about her baking journey, her pound cake variations, what “cake goop” is (and why you need it), and her secret ingredient for giving a major flavor and texture boost to her cakes. Tune in and get your Bundt pan ready! You can bake along with Jocelyn’s 7UP Pound Cake recipe here. Thank you to Plugra Premium European butter for supporting our show. She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here. More on Jocelyn: Instagram, Grandbaby Cakes blog, Everyday Grand cookbook, Grandbaby Cakes cookbook Subscribe to Cherry Bombe Magazine here | |||
| Making Pizza With Miriam Weiskind Of The Za Report | 01 Jul 2023 | 00:46:19 | |
Hosted by Jessie Sheehan Miriam Weiskind was two months into her dream job making pizza at the renowned Paulie G’s in Brooklyn when the pandemic hit. Miriam channeled her energy and her passion for pizza into home baking, streaming her efforts every night (even the disasters) on Instagram and giving her pies to neighbors and people in need. Word of mouth spread, pop-ups started happening, and The Za Report took off. Now there are waiting lists for her pies and her first brick-and-mortar is on the horizon. Miriam joins host Jessie Sheehan to talk about her love for all things pizza, the differences between the Neapolitan and Sicilian pizza styles, why letting dough rest for days makes a better crust, and how to make restaurant-level pizza at home. She walks Jessie through her signature margherita pizza recipe, and talks about how her mother, who encouraged her pizza career from the start and who sadly passed away from COVID during the pandemic, is her inspiration. Thank you to Plugra Premium European butter for supporting our show. She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here. More on Miriam: Instagram, website Subscribe to Cherry Bombe Magazine here | |||