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).

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Another warts and all episode. If you want the secret recipe, email [email protected]!

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.

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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.

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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!

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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

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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!

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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 [email protected]

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:

1. If using nuts, keep them warm in a bowl at 200 degrees
2. Melt together the chocolate and the cocoa butter. Keep Warm
3. 2. Sift together the milk powder, cocoa powder and confectioners sugar
4. Combine egg white and 1st glucose in a mixer
5. 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
6. 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
7. 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
8. 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
9. Allow to sit overnight to set
10. 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

1. Put almonds in a bowl and keep warm in oven @200 degrees
2. Place the butter, eater and sugar in a large and heavy pot and cook over medium high heat while stirring constantly
3. Add the glucose
4. 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! 😊
5. Off heat, add the almonds and salt in pan and swirl in pan to incorporate
6. Pour the toffee onto an oiled granite or silpat (or oiled parchment on cookie sheet), spread out QUICKLY and to about 1/8" think, try not to over agitate the toffee
7. While the toffee is still hot, score to a desired size with a knife or pastry wheel
8. Allow to cool completely, cut toffee into pieces along the score
9. Spread or dip the cooled toffee in tempered chocolate

Keep protected from humidity