Episode 60'ish -- Let's Get Thru This TOGETHER!

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 [email protected] and check out our FaceBook group too! 

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. Email the sisters at [email protected] 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! [email protected]

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 [email protected]

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 [email protected] 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: 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! 😊 Off heat, add the almonds and salt in pan and swirl in pan to incorporate 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 While the toffee is still hot, score to a desired size with a knife or pastry wheel Allow to cool completely, cut toffee into pieces along the score Spread or dip the cooled toffee in tempered chocolate Keep protected from humidity