The Baking Podcast

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 [email protected]--They would LOVE to hear from you!

Be sure to join the facebook group, it's happening! Just search for "the baking podcast group". You can also check us out on Instagram "the baking podcast".

Now on to the recipes:

The New Basics Cookbook Chocolate Chip Cookie:

http://www.themarionhousebook.com/blog/the-best-chocolate-chip-cookies

America's Test Kitchen Perfect Chocolate Chip Cookie:

In This week's episode the sisters introduce enriched doughs. Enriched dough is a straight dough that is pimped up with butter, milk, sugar, and eggs (or any combination of these ingredients. Using an enriched dough Taunya walks you through making an easy no knead enriched dough that can keep in the refrigerator for days and is perfect to use in Cinnamon rolls—which is what Taunya made in this episode.

On the Café side, Melody talks about her love of the Panini and the reason why she didn't prepare anything this week. The sisters also give an update on the business.

You can email the sisters at [email protected]--They would LOVE to hear from you!

Be sure to join the facebook group, it's happening! Just search for "the baking podcast group". You can also check us out on Instagram "the baking podcast".

Now on to the recipes:

No Knead Enriched Dough

Ingredients

447 grams flour

258 grams milk

62 grams sugar

10 grams salt

6 grams instant yeast GOLD label or 9 grams instant yeast RED Label

76 grams butter

Instructions

Combine flour, sugar, salt, yeast in a mixing bowl. Cut the butter in pieces and distribute with your fingers in the bowl with the dry ingredients (squish the butter between your fingers to make the butter pea sized). Add the milk and mix with a danish whisk or a wooden spoon until distributed and you see no dry spots (about a minute of mixing). Transfer the dough in a greased bowl, cover with saran wrap (or put in a tupperware container) and leave on the counter for 30 to 45 minutes. Then transfer to the refrigerator.

To Make Cinnamon Rolls

Ingredients

3 tbsp Melted butter (can use more or less butter, your choice)

1 cup white sugar

1 cup brown sugar

2 tbsp cinnamon

1/3 cup toasted pecans (optional)

Instructions

Mix the 2 sugars,1/4 cup of pecans in a bowl with the cinnamon and set aside.

Take the dough from the refrigerator. Liberally flour your rolling surface and the top of the dough. Roll the dough to approx. 10 X 18". Brush surface liberally with the melted butter. Coat the entire surface with the cinnamon and sugar mixture to approx. 1/8 of an inch of thickness. Starting in the center with the long side of the rectangle facing you, pinch and fold the dough over, and then move your hands outward to pinch and fold the entire length, then carefully roll the dough (tightly, but don't worry too much), until you have a nice long log. With seam side on the bottom, then cut the log in 1 ¾ inch width increments. Transfer each roll to a greased springform pan with the cross-section facing up. You should be able to fit all the rolls comfortably. Proof for approx. 90 minutes or until the dough springs back ¾ of the way after lightly pressing a side.

Bake in the oven @350 degrees for approximately 35 minutes or until the top is a nice golden brown. Remove from oven, and remove the springform sides and allow to cool. Top with more pecans, Goo, and confectioner sugar, or any other topping you wish

Goo

Ingredients

1 stick of butter

280 grams brown sugar

80 grams honey

60 grams heavy cream

60 grams water

Instructions

In a small saucepan heat butter & sugar until bowl and until the sugar has dissolved (about 5 minutes). It will look like lava. Meanwhile, in a small bowl combine the other ingredients and mix. When the sugar mixture is ready, remove from heat and add the honey/cream mixture to the sugar/butter mixture. Mix until blended, about 30 seconds, allow to cool to warm and store in a squeeze bottle or glass jar for up to 2 weeks.

In this week's episode we gush over our love for the lovely bundt cake; the cake that will quickly and easily dress up any occasion! Taunya also introduces a citrus compliment to the bundt cake with a delicious caramel blood orange compote. On the café side, Melody works on a perfectly emulsified balsamic vinaigrette.

The sisters also give an update on the business.

You can email the sisters at [email protected]--They would LOVE to hear from you!

Be sure to join the facebook group, it's happening! Just search for "the baking podcast group". You can also check us out on Instagram "the baking podcast".

Now on to the recipes!

Orange, Cinnamon & Hazelnut Bundt Cake

(Slightly modified from Chetna Makan's recipe)

220 grams softened unsalted butter

220 grams sugar

4 eggs

1 tbsp baking powder

220 grams flour

Zest of 2 large Oranges mixed with 2 tbsp of orange juice

½ tsp salt

Filling

60 grams brown sugar

2 tbsp cinnamon

60 grams toasted and chopped hazelnuts

Instructions

1. Lightly spray your bundt with non-stick cooking spray (or grease in your favorite way) and set aside
2. Pre-heat oven to 350F degrees
3. In a bowl mix the flour, salt and baking powder and set aside
4. In your stand mixer with paddle attachment, combine butter and sugar, mix until light
5. Add the eggs and orange zest, mix until distributed
6. Add the flour mixture to the bowl, mix until distributed
7. Using a rubber spatula (or your favorite tool), transfer ½ of the batter to the bundt smooth the surface
8. Add the filling (it's a lot of filling, don't worry), and spread an even layer
9. Add the remaining batter to the bundt, covering the filling completely and smooth the top
10. Bake for 35 to 40 minutes or until skewer (or favorite testing instrument) comes out clean
11. Let cool in pan for at least 15 minutes before removing

Blood Orange Compote:

Via New York Times

https://cooking.nytimes.com/recipes/1014535-blood-orange-compote

Today the sisters talk about meringue. There are 3 methods of making meringue; The French, The Swiss, and the Italian. Taunya will introduce all 3 methods and how to make each one. Each method has been piped and baked into a meringue cookie which we then taste and compare the different meringue. We also go over what method is used in common bakery items.

On the cafe side, Melody experiments with a Mexican twist to bruschetta using queso fresco with great results.

The sisters also give an update on the business.

You can email the sisters at [email protected]--They would LOVE to hear from you!

Be sure to join the facebook group, it's happening! Just search for "the baking podcast group". You can also check us out on Instagram "the baking podcast".

Now on to the recipes!

NOTE: All meringue cookies were piped using Adeco piping tip 806, and baked at 200F degrees for 2 hours or until the cookies can easily be removed from the parchment paper.

RECIPES

Swiss Meringue Method

Ingredients

4 egg whites

1 cup of sugar

Instructions

Combine egg whites, sugar in the heatproof bowl of electric mixer, and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers. Transfer bowl to stand mixer and mix with whisk attachment on high speed until stiff peaks form. Using rubber spatula, carefully scope into a prepared piping bag and pipe kisses on a parchment lined baking sheet.

French Meringue Method

Ingredients

3 egg whites

1 cup of sugar

Instructions

Begin whisking the egg whites with the whisk attachment on medium low. After 30 seconds, add 1/4 cup of the sugar, mix for another 20 seconds, then add the remaining sugar and increase to speed until stiff peaks form. Using rubber spatula, carefully scope into a prepared piping bag and pipe kisses on a parchment lined baking sheet.

Italian Meringue Method (Recommended for cookies

Ingredients

3 egg whites

1 cup of sugar

1/4 cup of water

Instructions

In a small pot, add sugar and water, cook over medium-high heat until sugar mixture begins to simmer. Now begin whisking the egg whites on high speed increase to speed until stiff peaks form. While the egg whites whip, continue to cook sugar until it reaches 240F. If any sugar sprays onto the sides of the pot, use a brush dipped in cold water to wipe down the sides. By the time the sugar is at the proper temp, the egg whites will reach stiff peaks.

With the mixer on medium-low speed, carefully and slowly add the hot sugar syrup to the egg whites. Pour the sugar down the side of the mixer bowl, allowing it to stream gradually. Once all the sugar syrup has been added, increase the speed to high and whip whites until cool, about 5 minutes. The bottom of the mixer should be luke warm to the touch.

Using rubber spatula, carefully scope into a prepared piping bag and pipe kisses on a parchment lined baking sheet.

Taunya and Melody talk all about their love of scones; a topic that will keep coming back as the seasons change. Taunya introduces two of her favorite Winter scones, both created by Joanna Chang of Flour Bakery fame in Boston, MA (which are just slightly adapted). Melody and Taunya also talk about their love of Sesame Street and their dream of being extras on the show.

Melody introduces a Curry paste recipe that she founds that uses 4 heads of roasted garlic (not a typo!)—and he thoughts on using the recipe in our future café

The sisters give an update on the business; they discuss the possibility of selling at a Summer Farmer's Market.

You can email the sisters at [email protected].

Be sure to join the facebook group, it's happening! Just search for "the baking podcast group" in facebook. You can also check us out on Instagram "the baking podcast"

Recipes!

Maple Oat Scones

Minimally adapted from Joanna Chang's Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe

Ingredients

1 ½ cups (210 grams) unbleached all-purpose flour

1 ¼ cups (125 grams) old-fashioned rolled oats (not instant or quick cooking)

1 ½ teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon kosher salt

½ cup (50 grams) pecan halves, toasted and chopped (to toast, 350 degrees in oven on a cookie sheet for 10 minutes)

OPTIONAL ½ cup dried cranberries, or currants, or raisins, or dried cherries, or whatever dried fruit you like!

½ cup (1 stick, 114 grams) cold unsalted butter, cut into 8-10 pieces

½ cup (80 grams) cold heavy cream

½ cup (160 grams) maple syrup

1 cold egg

Maple glaze

1 cup (140 grams) confectioners' sugar

3 tablespoons maple syrup

• Position the rack in the center of the oven, and heat the oven to 350°F.
• Using a stand mixer fitted with the paddle attachment (or a handheld mixer), mix together the flour, oats, baking powder, baking soda, salt, pecans, and cranberries on low speed for 10-15 seconds, or until combined. Scatter the butter over the top and beat on low speed for about 30 seconds, or until the butter is somewhat broken down and grape-size pieces are still visible.
• In a small bowl, whisk together the cream, maple syrup, and egg until thoroughly mixed. On low speed, pour the cream mixture into the flour-butter mixture and beat for 20-30 seconds, or just until the dough comes together. It will be fairly wet.
• Remove the bowl form the mixer stand. With a rubber spatula, scrape the bottom and sides of the bowl to ensure that all the dry ingredients are mixed into the dough. Using a 1/3-cup dry-measuring cup, drop mounded scoops of the dough onto a baking sheet, forming 8 scones and spacing them 2-3 inches apart. At this point, the unbaked scones can be frozen, tightly wrapped in plastic wrap, for up to 2 weeks. Proceed as directed, baking directly from the freezer and adding 5-10 minutes to the baking time.
• Bake for about 30-40 minutes, or until the cones are golden brown on top. Transfer to a wire rack to cool for 30 minutes.
• To make the maple glaze: While the scones are cooling, in a small bowl, whisk together the confectioners' sugar, maple syrup, and enough of the water to make a smooth, pourable glaze. You should have about ½ cup. The glaze can be made ahead and stored in an airtight container at room temperature for up to 1 week.
• When the scones have cooled, brush the tops evenly with the maple glaze and then serve.

Link for Joanna Chang's Cheddar-Scallion Scones (NOTE SUBSTITUTE CORN FLOUR FOR CORN MEAL)

http://s3.amazonaws.com/media.wbur.org/wordpress/4/files/2010/10/Cheddar-Scallion-Scones.pdf

Crème Fraiche Recipe

Combine 1 cup heavy cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature (about 70°F) from 8 to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days. To refresh, you don't need to buy buttermilk just sub your Crème Fraiche instead (ie. 2 tbs to one cup heavy cream)

Link for Yellow Curry Paste

http://pinchofyum.com/easy-homemade-yellow-curry-paste

This week Taunya introduces the Beignet, the official donut of Louisiana. This recipe is a yeasted version of the beignet that is easy to make and not intimidating to folks (like Taunya), new to deep frying.

Melody and Taunya talk about the James Beard awards and dream of some day being among the ranks of the podcast broadcaster nominees. We can dream!

Melody talks about her love of all things roasted garlic and her go-to spread (instead of cheese and butter!).

Recipe:

Puffy Pillow Beignets from Food52

https://food52.com/recipes/23216-puffy-pillow-beignets

Today the sisters discuss baking with molds. Taunya introduces St Agatha the patron saint of bakers and tells her tragic story and the pastry that is made in her name in Italy; the Minne di St Agata.

Taunya re-uses the mold to make easy chocolate bowls that are perfect for mousse, fruit, or ice cream.

Melody prepares a tasty goat cheese, honey and pistachio spread for crostini.

The sisters give an update on the business and the happenings of the The Baking Podcast Facebook group. It's hopping!!

Supplies:

The mold

https://www.amazon.com/FUNSHOWCASE-Large-Cavities-Hemisphere-Silicone/dp/B00FBRW23U/ref=sr_1_5?ie=UTF8&qid=1487113532&sr=8-5&keywords=sphere+mold

Recipes:

Minne di St Agata

https://food52.com/recipes/40538-minne-di-sant-agata-sicilian-ricotta-and-chocolate-pastries

To make the Chocolate bowls:

ingredients

6 oz dark chocolate (chopped)

Instructions

1. Using a double-boiler (or a bowl on top of a saucepan). Bring a saucepan to simmer. Add 5 oz of the chocolate to the bowl and place on the saucepan and melt the chocolate.
2. Remove from heat and add remaining chocolate. Stir to melt. Let sit for 3 minutes.
3. Add a tablespoon to each sphere and then pick up the mold and swirl so all of spheres are coated--add more if necessary
4. Pick up the mold, face down and shake vigorously (keep parchment paper below to catch the chocolate (eat those bits when they harden.
5. Wipe the surface of the mold and refrigerate for 10 minutes.
6. Remove gently from the molds by pushing on the backside each sphere to popup each bowl.

You can email the sisters at [email protected]. Find us on instagram (The Baking Podcast).

Join our Facebook group, and share your successes and failures, ask questions, and share your knowledge!

This week Melody and Taunya discuss two cakes that are great to make with children, and are completely delicious that adults will also enjoy to bake and eat. The sisters interview Eli, who helped make the Yogurt cake, and Sam, who made the chocolate cake.

Taunya recommends using a danish whisk that you can buy cheaply at amazon--Mixers aren't necessary! :)

https://www.amazon.com/Original-Kitchen-13-5-Inch-Stainless-Danish/dp/B00HQQJ3N6/ref=sr_1_2?ie=UTF8&qid=1486519782&sr=8-2-spons&keywords=danish+whisk&psc=1

The sisters also give an update on the business!

Recipe: Yogurt Cake (gâteau au yaourt)--Great for younger children

Summary: adapted from Bringing Up Bébé

Ingredients

• 2 (6oz) containers of plain yogurt (keep containers for measuring the other ingredients)
• 2 eggs
• 2 containers sugar
• 1 tsp vanilla
• just under 1 container of vegetable oil
• 4 containers flour
• 1 1/2 tsp baking powder
• 1 container mini chocolate chips or 2 containers of frozen berries (optional)

Instructions

1. Preheat the oven to 375 F
2. Coat a LARGE loaf pan or 9″ round cake pan with cooking spray or oil.
3. In a large mixing bowl, combine the yogurt, eggs, sugar, vanilla, and oil.
4. In a separate bowl, combine the flour and baking powder.
5. Add the dry mixture to the wet mixture, stir until just combined. You can now add the chocolate chips or berries if using them.
6. Scoop it all into your baking pan, bake for 45 to 55 minutes or until golden and the cake springs up when touched (and when a toothpick inserted is pulled out clean). Let it cool on a rack.

Recipe: One bowl chocolate cake (Better for older kids and to practice fractions!)

Ingredients

1 2/3 cups Flour

1 ½ teaspoons Baking Soda

1 teaspoon Salt

2/3 cup Quality Dutch-Processed Cocoa Powder

1 1/2cups White Sugar

¼ cup Olive Oil

2 ounces Unsalted Butter, softened

2 Eggs

1 teaspoon Vanilla Extract

1 1/4cups Milk

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit and grease and line an 8 inch springform cake tin with baking paper.
2. For the cake: sift the flour, baking soda, cocoa and sugar into a mixing bowl (you can mix vigorously by hand). Add the salt and stir.
3. Whisk the eggs lightly before adding them to the mixing bowl with the softened butter, oil, vanilla extract, milk.
4. Beat the mixture on low speed for 30 seconds. Scrape the bowl to ensure all the mixture is being incorporated then beat on high for 3 minutes. Pour the mixture into your prepared cake tin.
5. Bake in your hot oven for about 60 minutes, until a skewer inserted in the middle comes out clean. Depending on the strength of you oven, you might like to check it at 50 minutes.
6. Let cool for 10 minutes or so and release from pan and allow to cool completely
7. Dust with powdered sugar, and drizzle with Glaze if you wish.

Glaze

Ingredients:

• 3/4 cup Semi Sweet chocolate chips (or good quality dark chocolate bar chopped)
• 3 tablespoons of butter
• 1 tablespoon corn syrup
• 1/4 tsp vanilla extract

Instructions:

1. In a double boiler over hot but not boiling water, combine chocolate, butter, and syrup. Stir until the chips are melted and mixture is smooth, then add vanilla

2. Pour warm glaze over the top of cake, letting it drizzle off the sides

Join our facebook group to see pictures of everything that we have baked this week. Connect with other bakers of all abilities and share your baking failures and successes!

https://www.facebook.com/groups/572242352966261/

You can email the sisters at [email protected]. We welcome questions, comments, and suggestions for future shows.

Today the sisters talk about Valentine's Day baking! Specifically baking for gift giving! Taunya Introduces 3 easy recipes that are very easy to make, even for folks that never bake that will be perfect for gift giving and will bring a smile to the Valentine! This is part 1 of 2 in the Valentine baking series. They also give an update on the business. You can email the sisters at [email protected]. JOIN OUR FACEBOOK GROUP The Baking Podcast! It's growing and becoming a vibrant and supportive community! Bourbon Whiskey Truffles (easy peasy!) Here's a bliss-inducing recipe from the chocolate gods over at Valrhona. Ingredients 4 ounces whipping cream 7 ounces Valrhona baking dark chocolate, chopped 1/2 ounce butter 1 ounce bourbon whiskey Directions Bring whipping cream to a boil and pour 1/3 of the cream over the chocolate. With a spatula, mix rapidly until smooth with a glossy texture. Gradually add the remaining cream, making sure to keep the smooth and glossy emulsion. Stir in softened butter and mix thoroughly, then add the bourbon whiskey and stir. Leave ganache to chill until set for about 12 hours. Roll ganache into small-sized balls for the perfect truffle bite. Brown sugar Shortbread 1 C butter softened 3/4 C brown sugar 2 1/2 C flour Instructions

1. Preheat oven to 350F.
2. In a bowl or a mixer, mix the butter until fluffy
3. Add brown sugar and mix well.
4. Add flour and mix just until a dough forms
5. Knead until smooth.
6. Spread into a pan or cookie sheet, pressing down firmly or pat 1/3-in.-thick rectangle
7. use a rolling pin to smooth out the dough
8. Pierce the dough with a fork, if desired
9. Bake for 30-35 minutes, until shortbread is lightly browned all over.
10. While the shortbread is still hot, use a sharp knife to cut shortbread into rectangles (roughly 1 1/2 x 3" rectangles but cut as you wish)
11. Allow shortbread to cool completely once it has been cut.
12. In a bowl, add about 3/4 cup of chocolate chips, microwave at 80% power for a minute at a time, when chocolate appears to be mostly melted, stir and add another 1/4 cup of chocolate chips, stir until melted.
13. Dip the ends of the shortbread in the chocolate (about 1/3 of the shortbread will be covered in chocolate, 2/3rd will be plain); put on a rack to cool and harden.

Rocky Road: 250 grams dark chocolate 150 grams milk chocolate 175 grams soft butter 4 tablespoons golden syrup 350 grams twix candy bars (feel free to substitute) 150 grams unsalted nuts of your choice (optional) 125 grams mini marshmallows Instructions

1. Chop both sorts of chocolate small, or use chocolate buttons made for melting, and then put into a heavy-based pan to melt with the butter and syrup over a gentle heat. 2. Put the twix into a freezer bag and bash them with a rolling pin to get big- and little-sized crumbs; you want some pieces to crunch and some sandy rubble. 3. Put the nuts into another freezer bag and also bash them so you get different-sized nut rubble. 4. Take the pan off the heat, and add the crushed candy and nuts, and mini-marshmallows. Turn carefully to coat everything with syrupy chocolate.

Tip into a foil tray (or parchment paper) -- 9 x 12 inches or smaller, smoothing the top as best you can, although it will look bumpy. Refrigerate until firm enough to cut, which will take about 1½–2 hours. Then take the set block of rocky road out of the tray.

Melody and Taunya are beginning to recover from the Holiday season, and exhaustion is still quite evident. Taunya mistakenly calls this episode 3, but we decided to keep it as a testament to our exhaustion.

We start off with a little literal potty humor (sorry about that). For those that would like to know more about the fascinating Thomas Crapper, here is is wikipedia page.

In https://en.wikipedia.org/wiki/Thomas_Crapperthis episode we discuss the digestive biscuit, a common item in the U.K. but now real known in the states--the sisters want to put a little spotlight on this delicious and healthy biscuit.

The first item Taunya introduces is a graham cracker recipe. The graham cracker is the closest Americans have to the digestive biscuit. This recipe comes from King Arthur flour.

TAUNYA'S OPTIONAL MODIFICATIONS: Double the amount of cinnamon if you wish. Substitute 1/2 of the white sugar with brown sugar.

http://www.kingarthurflour.com/recipes/graham-crackers-recipe

The second item that Taunya presents is a more traditional digestive biscuit from Jamie Oliver.

TAUNYA'S OPTIONAL MODIFICATIONS: Add 1/2 cup of chocolate chips and grind the oats in a food processor or a seed mill.

http://www.jamieoliver.com/news-and-features/features/homemade-digestive-biscuits/