EP 64! The English Muffin
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: 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 and check out our FaceBook group too!
info_outline
Ep 63: Lots of Lemon Poundcake
The Baking Podcast
Another warts and all episode. If you want the secret recipe, email
info_outline
Ep 62'ish: Don't Even Stress About It Bread
The Baking Podcast
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 NOTE: Figured out the audio--the next episode will not sound so telephony.
info_outline
Episode 60'ish -- Let's Get Thru This TOGETHER!
The Baking Podcast
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! thebakingpodcast@gmail.com
info_outline
Ep 59: On Vacation part 2: The Danish
The Baking Podcast
The sisters continue their vacation recordings "Warts and All" this time covering the Danish. Here is the recipe that Taunya used: 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.
info_outline
Ep 58: We are on Vacation! The Summer Cobbler
The Baking Podcast
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 that Melody used. She also discusses how to make it VEGAN.
info_outline
The Baking Podcast: Ep 57--The Pavlova
The Baking Podcast
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. Post your pics on our facebook group--just search for The Baking Podcast! Email the sisters at thebakingpodcast@gmail.com
info_outline
The Baking Podcast EP 56: What'd I Miss? Colonial Baking
The Baking Podcast
This week the Sisters cover Colonial Baking with two recipes popular with our founding fathers. -- Martha Washington had her own recipe! We also announce our Bad Ass Baker of the week! Join our Facebook Group! Search for The Baking Podcast Group! Email us at And tell a friend about our podcast so they can join in on the fun!
info_outline
The Baking Podcast EP 55: Last Minute Baking!
The Baking Podcast
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! (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...
info_outline
The Baking Podcast Ep 54: Holiday Candy Part 1
The Baking Podcast
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 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...
info_outlineThis week we continue presenting YOUR favorite recipes! And Melody gets THE SPOON!
The recipes:
Berry Cornmeal Cake.
195g. Unsalted butter, room temp
190g. Sugar + 30g. Separated
1.5 tsp. Salt
2 Large Eggs
50g. Grape-seed oil, or canola oil
60g. Maple Syrup
15g. Vanilla extract
200g. All purpose flour
120g. Cornmeal
10g. Baking powder
7g. Baking soda
270g. Creme Friache, or sour cream or whole plain yogurt
130g. Ricotta cheese
150g. Berries of your choice. I prefer Raspberries!
1: Position a rack in the middle of your oven and preheat to 350*F/180*C. Line and grease a 10”/25-cm round cake pan.
2: In a stand mixer fitted with the paddle attachment, cream the butter, sugar(190g.)and salt on medium high speed, until light and fluffy. Incorporate the eggs one at a time, beating well after each addition. Be sure to scrape the sides and bottom of the bowl well.
3: With the mixer on low speed, pour in the oil, maple syrup and vanilla. Pause mixing and add the flour, corn meal, baking powder, baking soda, creme friache and ricotta cheese. Mix cautiously, just until incorporated. Do not over mix!
4: Scoop the batter into the prepared pan, top with berries and sprinkle with the remaining sugar (30g.). Bake for 1 hour and 10 minutes or until a cake tester comes out clean. Do not over bake. Allow to cool for 15 minutes in the pan.
5: Place a flat plate on top of the cake and pan. Carefully invert it the cake onto the plate by flipping both upside down. Then lift the pan carefully off the cake and peel the parchment paper off. Be careful not to break the cake. Rest your serving plate on the bottom of the cake and turn the cake right side up onto the plate.
This cake is best served the day its made, but keeps, tightly wrapped at room temp for 2-3 days
Email us at thebakingpodcast@gmail.com, join us all on our Facebook group--Just search for The Baking Podcast!