The Baking Podcast

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Yes, it's the New Year, and yes, folks are dieting, but that shouldn't stop you from baking--especially since Lemons are in season! In this episode, Taunya and Melody discuss baking with Lemons! The sisters also give an update on the business and announce our Bad Ass Baker of the episode. Join our Facebook Group and the fun. Search for The Baking Podcast on Facebook. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you. The recipe: Taunya's Notes: Double recipe for a bundt cake (bake time is approx 65 minutes). Use canola oil instead of olive oil to highlight the lemons. Feel free to increase the amount of lemon rind and juice (Taunya used 50% more).  https://cooking.nytimes.com/recipes/1014800-lemon-poppy-seed-pound-cake

In a pinch? Need a last minute gift? These two holiday cookies are perfect for such an occasion. Lovely, flavorful and guaranteed to warm and fill your home with delicious scents--both brought to you by two of Taunya's favorite bakers...Listen to find out more! The sisters also give an update on the business and announce our Bad Ass Baker of the episode. Join our Facebook Group and the fun. Search for The Baking Podcast on Facebook. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you!  The Recipes: Stella Parks' Mexican Wedding Cookies Tartine's Soft Gingerbread    

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

Melody & Taunya discuss the importance of having a "baker's pantry", and illustrated the point when Melody sent a request for Taunya to bake Chocolate butterscotch bars for her daughter's bday and thanks to the baker's pantry, Taunya was able to begin baking without a run to the store! Taunya also introduces her favorite cookie which just happens to be gluten free and perfect for gift giving (especially to those that have gluten sensitivity). The sisters also give an update on the business and announce our Bad Ass Baker of the episode. Join our Facebook Group and the fun. Search for The Baking Podcast on Facebook. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you!  Here are the recipes:   Chocolate Chip Butterscotch Bars Baci Di Dama (hazelnut chocolate cookies)     GIVEAWAY FOR GOOD. Sign up or donate and do some good! Participants will be put in a drawing to win a signed copy of Peter Reinhart's Bread Revolution James Beard award winning book! Just email or FB your participation.  Links to do good: Bake for Good Redwood Credit Union North Bay Fire Relief Fund One America for Hurricane Relief  

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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