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! 

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

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. 

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

1. 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

1. Preheat oven to 325.
2. Soak your dried fruit in water for about an hour
3. Mix together your wet ingredients (including sugar)
4. Sift together your dry ingredients and then fold in wet mix
5. 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. 1.5 pounds of bread dough made from Episode 3--refrigerated
2. 8 oz of fresh mozzarella
3. Good quality olive oil
4. Chopped garlic (the amount of your choosing)
5. Your favorite marinara or pizza sauce
6. Good quality olive oil
7. Good quality parmesan cheese
8. Fresh basil (if you want)

Method

1. 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
2. 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
3. Place the dough in the cake pan (you may have to stretch the dough to reach the edges
4. Drizzle oil on the top and allow to rise until it reaches the top of the pan (9 to 12 hours)
5. Preheat oven to 450 Degrees
6. GENTLY place slices of fresh mozz on top of the dough
7. GENTLY spoon your pizza sauce over the dough (a little goes a long way)
8. Place the pizza in the oven and bake for 10 minutes
9. Remove from the oven and drizzle with olive oil,  a little more sauce (if you wish), and parmesan
10. 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.
11. Remove from the oven and allow to cool for 5 minutes before cutting (either in the pan or removed)

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

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.

1. 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.
2. 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.
3. 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)
4. 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.
5. After the 6th fold, return to the fridge for one hour (or more)
6. Roll out the dough until it’s 1/8” thick.
7. 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)

1. Add the whole milk and the #1 sugar in a small sauce pan bring to a boil
2. Meanwhile mix the cornstarch, #2 sugar in a bowl and mix to combine
3. Add the egg yolks to the cornstarch mixture whisk to combine (not to incorporate air
4. When milk comes to boil, add approx 1/3 of the milk to the egg yolk mixture and stir until it’s incorporated
5. 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

1.  In a mixer with paddle attachment, cream butter and sugar until light.
2. Gradually mix in the egg
3. 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

1. Remove the puff pastry from the fridge
2. Brush edges with water on bottom piece
3. On top piece use the wide side of a piping tip and cut out a hole in the center of top piece
4. Pipe a layer of frangipane avoiding the wet edge
5. Place blackberries 1 inch apart on top of the frangipane (less is more)—you don’t need a large amount of blackberries
6. Place the top piece on top of the bottom, line up and seal with your fingers
7. 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
8. Put in fridge and preheat oven to 350 degrees
9. When oven reaches temperature, remove pithivier from fridge, brush with beaten egg
10. 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!

1. Line a 9” loaf pan with plastic wrap (it should cover all sides and spill over the top
2. 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
3. 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)
4. 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
5. While the sugar is cooking, beat the egg yolks on high speed until thickened (around 4 minutes). Scrape down the mixer as needed
6. 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
7. Using a rubber spatula, fold in the whipped cream in the egg/syrup mixture until well distributed.
8. 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
9. 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! :)

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.  

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

1. 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.
2. 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.
3. Transfer to an oiled bowl, cover with a towel for 1 hour
4. 1 hour, transfer dough to a floured surface, and separate into 2 equal pieces
5. 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
6. 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).
7. Allow to rise for 1 ½ to 2 hours, it should rise above your loaf pan
8. Bake for 35 minutes at 390 degrees; until golden brown
9. 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:

1. Put the nuts in metal bowl (or something oven safe) and keep warm in an 200 degree oven
2. In a sauce pan add the sugar and water, and bring to a boil, stirring constantly
3. Add the glucose and cook without stirring until golden brown
4. Remove from heat, and add the salt, butter and vanilla, stir
5. Quickly add the nuts and the baking soda, stir until distributed
6. Pour on a cookie sheet lined with parchment paper that’s been sprayed with non-stick spray
7. Wearing triple gloves, pull the brittle to create a single layer nuts in the brittle
8. Allow to cool and break apart
9. 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

1. 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

1. 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.
2. After 12 hours turn out the dough on a floured surface, and loosely form into a ball, let rest for 20 minutes.
3. After 20 minutes, flatten the dough and fold the dough to a square, turn over and shape into a tight(ish) ball
4. 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
5. Preheat oven to 500 degrees with a 5qt cast iron pot (with lid) for 45 minutes.
6. 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.
7. Cover pot with the lid, and put in the oven, reduce heat to 460 degrees and bake for 30 minutes.
8. remove lid and bake for another 15 minutes
9. 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:

1. Heat the nuts in a low oven 200 degrees to keep warm while working with syrup
2. Combine sugar, water in a saucepan, add a pinch of salt.
3. Cook over high heat until temp is 240 degrees. Brush the sides with a wet pastry brush to remove any crystals
4. 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.
5. 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!)

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.

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

1. Lightly spray your bundt with non-stick cooking spray (or grease in your favorite way) and set aside
2. Pre-heat oven to 350F degrees
3. In a bowl mix the flour, salt and baking powder and set aside
4. In your stand mixer with paddle attachment, combine butter and sugar, mix until light
5. Add the eggs and orange zest, mix until distributed
6. Add the flour mixture to the bowl, mix until distributed
7. Using a rubber spatula (or your favorite tool), transfer ½ of the batter to the bundt smooth the surface
8. Add the filling (it’s a lot of filling, don’t worry), and spread an even layer
9. Add the remaining batter to the bundt, covering the filling completely and smooth the top
10. Bake for 35 to 40 minutes or until skewer (or favorite testing instrument) comes out clean
11. 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.