She's My Cherry Pie

Hosted by Jessie Sheehan
Produced by Kerry Diamond and Catherine Baker
Edited by Jenna Sadhu
Recorded at CityVox Studios

Christina Tosi is one of the most beloved pastry chefs around. She’s the founder of Milk Bar, host of Netflix’s Bake Squad, author of the memoir Dessert Can Save the World, and one of the most energetic baking enthusiasts around. She joins host Jessie Sheehan for a conversation that’s all about cake, from their love of box mixes and frosting in a tub, to the particulars behind the recipe for Milk Bar’s birthday layer cake. 

Learn why Christina uses certain ingredients, like grapeseed oil, Baker’s Joy spray, and shortening; how to assemble the iconic cakes, from soak to crumb layers; and what tools she reaches for in the kitchen. Get ready for some Tosi time and don’t miss this episode

Click here for Christina’s birthday layer cake recipe. 

Thank you to Plugra Premium European butter and California Prunes for supporting our show. 

She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.

More on Christina: Instagram, Milk Bar, website

More on Jessie: Instagram, Snackable Bakes
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Hosted by Jessie Sheehan
Produced by Kerry Diamond and Catherine Baker
Edited by Jenna Sadhu
Recorded at CityVox Studios

She’s My Cherry Pie is taking a short summer break, so this week we’re re-airing Jessie Sheehan’s conversation with baker Cheryl Day from last year. Cheryl is the co-owner of Back in the Day Bakery in Savannah, Georgia, and a cookbook author, including her latest, Cheryl Day’s Treasury of Southern Baking. Jessie and Cheryl go deep on biscuits, from cathead to heavenly angel to sweet potato. Plus, Cheryl shares her advice for handling butter, folding dough, and whether or not your biscuits should “kiss” while baking. 

Click here for Cheryl’s sweet potato biscuit recipe.

Thank you to Plugra Premium European butter for supporting our show. 

She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.

More on Cheryl: Instagram, Back in the Day Bakery, Cheryl Day’s Treasury of Southern Baking
More on Jessie: Instagram, Snackable Bakes

Subscribe to Cherry Bombe Magazine here

Hosted by Jessie Sheehan
Produced by Kerry Diamond and Catherine Baker
Edited by Jenna Sadhu
Recorded at CityVox Studios

She’s My Cherry Pie is taking a short summer break, but we’ve got something sweet (and savory) for you until we’re back! It’s host Jessie Sheehan’s 2022 interview with recipe developer, blogger, and James Beard-award winning author Kristina Cho. The Ohio native shares how eating her grandfather’s almond cookies as a kid inspired her love for food, recipes, and the intricacies of Chinese baked goods. 

In 2017, while working as an architect, Kristina launched her blog Eat Cho Food as a creative outlet, but soon enough blogging and baking became her full-time career. Her debut cookbook, “Mooncakes and Milk Bread,” is the first to focus exclusively on the recipes and culture of Chinese baking. Kristina and Jessie talk through the techniques, tools, and ingredients for making milk bread, and how Kristina tweaks her recipe for hamburger buns, sweet-and-salty hot dog buns, and more.

Click here for Kristina’s milk bread recipe.

Thank you to Plugra Premium European butter for supporting our show. 

She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.

More on Kristina: Instagram, Eat Cho Food blog, Mooncakes and Milkbread
More on Jessie: Instagram, Snackable Bakes

Subscribe to Cherry Bombe Magazine here

Hosted by Jessie Sheehan
Produced by Kerry Diamond and Catherine Baker
Edited by Jenna Sadhu
Recorded at CityVox Studios

She’s My Cherry Pie is taking a short summer break, so to satisfy your sweet tooth we’re re-airing one of our very first episodes with Jocelyn Delk Adams. Jocelyn is the founder of the Grandbaby Cakes food blog and the author of two books, including her latest, Everyday Grand: Soulful Recipes for Celebrating Life’s Big and Small Moments. She’s also an expert on all things pound cake. Jocelyn joins host Jessie Sheehan to talk about her baking journey, her pound cake variations, what “cake goop” is (and why you need it), and her secret ingredient for giving a major flavor and texture boost to her cakes.

Tune in and get your Bundt pan ready! You can bake along with Jocelyn’s 7UP Pound Cake recipe here. 

Thank you to Plugra Premium European butter for supporting our show. 

She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.

More on Jocelyn: Instagram, Grandbaby Cakes blog, Everyday Grand cookbook, Grandbaby Cakes cookbook
More on Jessie: Instagram, Snackable Bakes

Subscribe to Cherry Bombe Magazine here

Hosted by Jessie Sheehan
Produced by Kerry Diamond and Catherine Baker
Edited by Jenna Sadhu
Recorded at CityVox Studios

Miriam Weiskind was two months into her dream job making pizza at the renowned Paulie G’s in Brooklyn when the pandemic hit. Miriam channeled her energy and her passion for pizza into home baking, streaming her efforts every night (even the disasters) on Instagram and giving her pies to neighbors and people in need. Word of mouth spread, pop-ups started happening, and The Za Report took off. Now there are waiting lists for her pies and her first brick-and-mortar is on the horizon.

Miriam joins host Jessie Sheehan to talk about her love for all things pizza, the differences between the Neapolitan and Sicilian pizza styles, why letting dough rest for days makes a better crust, and how to make restaurant-level pizza at home. She walks Jessie through her signature margherita pizza recipe, and talks about how her mother, who encouraged her pizza career from the start and who sadly passed away from COVID during the pandemic, is her inspiration.

Thank you to Plugra Premium European butter for supporting our show. 

She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.

More on Miriam: Instagram, website
More on Jessie: Instagram, her Snackable Bakes cookbook

Subscribe to Cherry Bombe Magazine here

Hosted by Jessie Sheehan
Produced by Kerry Diamond and Catherine Baker
Edited by Jenna Sadhu
Recorded at CityVox Studios

Baked Alaska is a show-stopping, crowd-pleaser dessert that has seen a renaissance recently, which can largely be attributed to one pastry chef in New York City—Caroline Schiff. Caroline is the executive pastry chef at iconic Brooklyn restaurant Gage & Tollner, where her popular version of Baked Alaska has been on the menu since the restaurant reopened in 2021. She’s known for her creative spins on classic treats and for the dramatic swoops in her meringue, and her hair.

Caroline chats with host Jessie Sheehan about her culinary journey, her debut baking book, The Sweet Side of Sourdough, and the tasty treats she makes with her sourdough discard. Plus, the duo walk through Caroline’s Baked Alaska recipe, which she has adapted for home cooks. The pastry chef shares all of her best tips and tricks for working with ice cream and whipping and torching meringue.

Want to bake along? Here is Caroline’s recipe for Baked Alaska.

Thank you to Plugra Premium European butter for supporting our show.

She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.

More on Caroline: Instagram, Gage & Tollner, The Sweet Side Of Sourdough cookbook, website

More on Jessie: Instagram, her Snackable Bakes cookbook
Subscribe to Cherry Bombe Magazine here

Hosted by Jessie Sheehan
Produced by Kerry Diamond and Catherine Baker
Edited by Jenna Sadhu
Recorded at CityVox Studios

“Brownies grab the spotlight,” says Auzerais Bellamy of Blondery, “but blondies are more versatile, flavorful, and interesting.” Auzerais has loved blondies since childhood, and spent 10 years testing and refining her original recipe—a pecan and salted caramel square that’s still her bestseller. Before launching her blondie-centric business, Auzerais attended pastry schools in Paris and Rhode Island and worked at the prestigious Bouchon Bakery in California and New York. She eventually left the traditional pastry world, frustrated by the lack of diversity and career opportunities. 

Auzerais chats with host Jessie Sheehan about achieving the perfect blondie texture, her preference for melting butter versus creaming it, using your senses to test for doneness, and the latest on her bakery in Peekskill, New York. She also walks Jessie through her Honey-Date Pistachio Blondie recipe. To bake along, click here for the recipe.

Thank you to Plugra Premium European butter for supporting our show. 

She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.

More on Auzerais: Instagram, Blondery Bakery, website

More on Jessie: Instagram, her Snackable Bakes cookbook
Subscribe to Cherry Bombe Magazine here

Hosted by Jessie Sheehan
Produced by Kerry Diamond and Catherine Baker
Edited by Jenna Sadhu
Recorded at CityVox Studios

Folks sometimes forget that quiche is just a savory pie, so we’ve brought in pie superstar Erin Jeanne McDowell to walk us through a crucial element of any great quiche: the crust! Erin is the author of multiple baking books, including her latest, Savory Baking, and she’s the host of Food 52’s Bake It Up A Notch, so she really knows her stuff. 

Erin and host Jessie Sheehan do a deep dive into two of Erin’s recipes, her trademark All Buttah pie crust, and the Cobb Quiche recipe from Savory Baking. They talk pie weight hacks, chill times, rolling pin and pie plate preferences, the fear of overworking your dough, the “sacrifice slice,” and more.

Check out the recipe here and bake along. 

Thank you to Plugra Premium European butter for supporting our show. 

She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.

More on Erin: Instagram, Savory Baking cookbook, website, recipes
More on Jessie: Instagram, her Snackable Bakes cookbook

Subscribe to Cherry Bombe Magazine here

Hosted by Jessie Sheehan
Produced by Kerry Diamond and Catherine Baker
Edited by Jenna Sadhu
Recorded at CityVox Studios

Maya-Camille Broussard says pie can be a complicated art form, so she’s joining us today to demystify the process. Maya-Camille is the force behind both the Justice of the Pies Chicago-based dessert company and the Justice of the Pies baking book, so she knows her stuff. She’s also part of the “squad” on Bake Squad, the Christina Tosi-hosted Netflix show.  

Maya-Camille joins host Jessie Sheehan to talk about cold countertops, using your fingers to mix ingredients, her love of canned peaches, and adding cinnamon to a dish until the ancestors tell you to stop. She also takes Jessie through her Salted Caramel Peach Pie recipe.

Check out the recipe here and bake along.

Thank you to Plugrà Premium European Style Butter for supporting our show. 

Snag your ticket for our Dallas Butter Up, Buttercup event here!

She’s My Cherry Pie is a production of the Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.

More on Maya-Camille: Instagram, Justice of the Pies, the Justice of the Pies cookbook
More on Jessie: Instagram, her Snackable Bakes cookbook

Subscribe to Cherry Bombe Magazine

Hosted by Jessie Sheehan
Produced by Kerry Diamond and Catherine Baker
Edited by Jenna Sadhu
Recorded at CityVox Studios

Deb Perelman of Smitten Kitchen loves chocolate chip cookies, so much so that she’s featured five different recipes on her popular blog over the years. She joins host Jessie Sheehan to walk through the particulars of each recipe, and they do a deep dive into Deb’s recipe for Chocolate Chip Cookies With Salted Walnut Brittle from Deb’s latest cookbook, Smitten Kitchen: Keepers.

Deb is known for her meticulously tested and accessible recipes on both her blog and in her bestselling cookbooks. She and Jessie discuss whether you need to rest your cookie dough or not, softening and flavoring your butter, using only one bowl, parchment paper particulars, and more. 

To bake along, here’s Deb’s Chocolate Chip Cookies With Salted Walnut Brittle. 

Thank you to Plugra Premium European butter for supporting our show. 

She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.

More on Deb: Instagram, Smitten Kitchen, Smitten Kitchen: Keepers cookbook, recipes
More on Jessie: Instagram, her Snackable Bakes cookbook

Subscribe to Cherry Bombe Magazine here