The Baking Podcast

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 [email protected] 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 [email protected] 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 [email protected] 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 [email protected] 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 [email protected] 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 [email protected] 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 [email protected] 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 [email protected] 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 [email protected] 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 [email protected] 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)