Preheated Baking Podcast

Tipsy Treats Month is bouncing right along with a delicious (and potent!) Cherry Bounce recipe, which Stefin recommends using in a Mt. Vernon Mule. Andrea's taste testing her Bailey's in anticipation of this week's bake along: The Homemade Irish Cream from A Cozy Kitchen. Then fasten your seat belts for the Globetrotting Gourmet, where Stefin shares tales of a recent trip to Ireland. There she explored new types of soda bread, met some Kerry cows, had butter at every meal, and found Irish ice cream to be some of the most delicious in the world! You can read the complete show notes here. Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, or follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

It's the first December episode; Stefin's singing and Andrea's reminiscing about life-size gingerbread houses. And that's before the Tipsy Treats start flowing! Dive right in to the festivities with your favorite baking duo to learn how to budget and plan for recipes that require an above-average amount of alcohol (one tip: shop the bottom shelf!). Then it's on to the month's first "brew along": An historic Cherry Bounce from Cathy Barrow at the Washington Post. Rumored to be George Washington's favorite tipple, this classic cherry liqueur is straightforward, but does need a few weeks of curing time. Start now for Christmas gifting! And speaking of gifting, the hosts take a deep dive into why so many of us are happy to add baking to our already jam-packed holiday schedules. Whether it's the joy of tradition, entertaining, or giving a heartfelt gift, are you among the 73% of bakers who feel a "higher level of baking excitement" this time of year? You can read the complete show notes here. Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, or follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

Andrea is awash in homemade apple cider while Stefin is kicking off the holiday festivities with Stir Up Sunday. The hosts have prepared a holiday pantry stock up list as a special bonus for their Facebook Group members, and the hosts review not one, but two recipes this week! The Sweet Potato Pie from What's Gaby Cooking and the Hummingbird Bundt Cake from Southern Living. The show rounds out with a book review of Born Round by Frank Bruni and a slew of Second Season thank yous. You can read the complete show notes here. Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, or follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

This week's review is the Very Good Bagel, Easy-ish Too from Alexandra Stafford and both our hosts are roundly pleased with the results! The bake along this week is a Sweet Potato Pie inspired by Patti LaBelle from the food blog What's Gaby Cooking. Neither of our hosts has ever made a sweet potato pie (although they've certainly clocked in some time eating them!) so they're both pretty excited about this recipe. Listen to the show to find out listeners' favorite recipe from the first 100 episodes, and Andrea and Stefin's picks for their Season Two Blue Ribbons (Hint: It's a Royal Blue Ribbon for both our hosts this time!). And you won't want to miss a sweet tribute from the duo's very first bake-along listener, Vickie. You can read the complete show notes here. Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, or follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

Stefin and Andrea are debating the merits of Country Crock Buttery Sticks (and Stefin's reminiscing about their fabulous, flirty commercials from the '80s). They're also anticipating their star turn as "fruitcake experts" on Brian Earl's Christmas Past podcast (stay tuned for an air date). Then, it's on to their review of Mini Peanut Butter Cups from Cookie & Kate. How did Andrea’s sunflower seed butter variation turn out? Which chocolate did Stefin love? And, crucially, just how long did these circular candies last in each of their homes? (Hint: Not long.) Next up, the duo introduce the next "round" bake-along: Alexandra Stafford’s Very Good Bagels – Easy-ish Too, which may take the cake for best title ever. Since bagels are a hit in both hosts' homes, they're looking forward to finding a TNT ("tried 'n' true") recipe for a DIY version. Will this be it? Finally, the gals dish out their tips for hosting a big holiday meal. From downsizing desserts to calling on your freezer (or Aunt Marge), these tricks might just help save your sanity, Preheated-style. Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, or follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

It's November, and Stefin and Andrea are celebrating another spin "round" the sun for themselves and Preheated with a month devoted to all round treats. From bagels to bundt cakes, it's going to be fun and festive. First though, it's time to get started on homemade eggnog, fruitcake, and mincemeat. Never made these tasty holiday indulgences? Listen back to Episode 5 for eggnog and fruitcake tips, and follow this link for Stefin's favorite mincemeat. And consider joining the hosts on Stir Up Sunday, the UK's official holiday baking day to get ready. Andrea reminds listeners that the November book club pick is former NYT food critic Frank Bruni's memoir Born Round. (We'll discuss in Episode 101.) The month's first circular bake-along is Homemade Mini Peanut Butter Cups from the Cookie & Kate blog. This recipe offers endless variations on one of Stefin's "top five" candies, including the one Andrea's going to try using sunflower butter. Finally, the hosts run down their lists of baking must-haves for the busy holiday baking season ahead. Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, or follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

Prince Harry's Caramel Banana Cake from Episode 77 made a special appearance at the World's Biggest Coffee Morning, which looks like such a fun and worthwhile event. A review of the Pumpkin Cookie with Caramel Frosting from food blogger Lauren at Tastes Better from Scratch has Stefin raving about this recipe from top to toe, and rating it 'divinely delicious.' Find out if it will take top honors in October's Blue Ribbon ceremony! You can read the full show notes here. Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, or follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

From North America to Sweden to Paraguay, we've got people tuning in all around the world. If you're one of the folks who is currently the sole listener in your country (Japan, Mexico, and Netherlands ... we're looking at you!) you could have a 100% impact on Preheated, just by getting one more friend to listen! Today, we’re reviewing the Soft Pumpkin Pretzels with Cinnamon Sugar from food blogger and cookbook author Maya Wilson at Alaska From Scratch. Tune in to find out what our hosts thought about this sweet and buttery dessert bread. Rounding out Pumpkin-Palooza month is a Pumpkin Cookie with Caramel Frosting from food blogger Lauren at Tastes Better from Scratch. Both hosts are very excited about adding a frosted cookie to their repertoire. Finally, Stefin takes us around the globe as she explores desserts named after the cities in which they were created. How do English Bakewell Tarts, Indian Allahabadi Cakes, Italian Nocciolini di Chivassos, or South Korean Gyeongju Breads sound to you? Listeners, what's the dessert specialty of your city or region? You can read the full show notes here. Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, or follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

Andrea's still on a high from turning a massive batch of ill-fated cookie dough into ... cake?! Stefin hopes she jots down the recipe to this delicious sounding bit of kitchen resuscitation so we can all enjoy her one-of-a-kind Caramel-Pumpkin-Pecan-Cream Cheese Cake. Speaking of delicious, both hosts were charmed by the retro glam Coconut-Pumpkin Chiffon Pie, a beautifully extravagant, light, fluffy, and tasty dessert that could become a regular on your holiday table, or be the reason you start eating pumpkin pie in April. This week's bake along, Soft Pumpkin Pretzels with Cinnamon Sugar from the Alaska from Scratch blog, use the month's theme ingredient in a way that's totally new to both hosts. (Not familiar with pretzels? Be sure to listen back to Episode 68 for some best practices.) And speaking of the 49th state, Andrea welcomes Julia O'Malley, Alaska's premier food historian, recipe developer, and James Beard Award-winning journalist for a chat about sourcing ingredients, clever substitutions, and the art and ritual of baking and sharing in a remote location. You can read the show notes here. Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, or follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

Ever wondered why your homemade pumpkin puree doesn't taste quite the same as the "100% Pure Pumpkin" you buy in the grocery store? Stefin's been investigating, and both hosts have some tips for making your own. Then it's on to the review of Sally's Baking Addiction's Pumpkin Crumb Cake Muffins -- a bakery perfect muffin that wowed on taste, texture and appearance. Next up, the hosts introduce a retro glam Coconut-Pumpkin Chiffon Pie from Southern Living that actually has its origins in 1920s California and an entrepreneur known forevermore as "The Pie King." And in the Importance of Ingredients segment, Stefin and Andrea explain all about the wonders of gelatin (a crucial component to chiffon pies), and share a few Jello memories of their own. You can view the show notes here. Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, or follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

It's October, and Stefin and Andrea are kicking off a veritable pumpkin-palooza of sweets using fall's unofficial veg (or is that fruit?). However it's classified, you'll be excited to try a classy, classic Pumpkin Crumb Cake Muffin from Sally's Baking Addiction. (Which may be Preheated's first official muffin recipe!) But before the bake-along starts, Andrea's got a few muffin-baking questions, and Stefin's happy to share her thoughts on mini vs. standard vs. jumbo muffin tins, freezing muffins, and the perennial muffin liner or cooking spray debate. That sorted, the duo take a jog into the pumpkin patch to learn all about this most iconic fall squash (surely you've wondered about the world's largest pumpkin, or pumpkin pie for that matter?). It's the great pumpkin, Preheaters, and it's going to be one sweet month. Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, or follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

This week’s show starts with a celebration – or is it a Jubilee? – as Stefin explores the Cherries Jubilee and her fascination with modern day cherry pitters. Andrea gives an update from her August cookbook club celebration of Diana Henry’s beautiful cookbook How to Eat a Peach, and discusses her attempts to recreate (as of yet, unsuccessfully) the Turkish Coffee Ice Cream back at home. More Diana Henry is on the horizon as the hosts review this week’s recipe, the Apricot, Peach and Blackberry Crumble and preview next week’s bake along, the Lots of Love Cherry Hand Pies from Taste of Home. This week’s show closes out with Andrea’s recap of a recent trip to Tuscany and tales of her strict “Two gelato per day” goals and another delicious dessert discovery, the Bavarese. Click here for show notes from this week's episode. Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, or follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

Cooked peaches? Why not! Andrea starts singing a new tune after trying Ina Garten's Fresh Peach Cake. Not only did Andrea embrace cooked fruit, she followed the recipe directions to the letter, and this cake turned out beautifully! This week's bake-along review of the Traybaked Plum Berry Meringue from Waitrose earned an "Unexpectedly good" from Andrea and a "Great flavor and style, what's this strange juice?" from Stefin. Listen to the episode to experience the emotional rollercoaster with our hosts while making this dessert. Finally, our hosts chatted about some of the new fall cookbooks that are putting a smile on their faces -- from familiar bakers to new finds, there's something for everyone coming out this fall. Click here for show notes from this week's episode. Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, or follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

It's the second week of Sensational Stone Fruit month, but Stefin's thinking about the luscious cinnamon rolls she and her family enjoyed while visiting the Skookumchuck Bakery on British Columbia, Canada's beautiful Sunshine Coast this summer. Thoughts quickly turn toward pie with the duo's review of Smitten Kitchen's Classic Peach Pie. Both hosts were happy to find success with their old nemesis, blanching, but who is filing this recipe under TNT ("tried 'n' true") and who's wishing there'd been a little more pizaaz in the filling? Next up, the hosts intro an intriguing hybrid -- this week's bake along is Waitrose's Traybaked Berry (Plum) Meringue -- billowing clouds of egg (or aquafaba) meringue top a cobber/crisp-type fruit filling. Looking for a unique twist on a late-summer favorite? Bake along, and posts your pictures to our Facebook community! Finally, speaking of hybrids, Andrea leads a Language Lab/Gadget Garage mash up featuring the Brix Scale and Refractometer. You too can feel like a mad scientist as you find out just how sweet your stone fruit is! Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com. You can also follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

Reunited in Olympia, WA, Stefin and Andrea waste no time recapping their summertime Pies & Prosecco live event. With a fun and enthusiastic group of novice and expert bakers, the duo had a blast making fresh blueberry pies, and sharing lots of learning and laughs. Thanks to the Little General store for use of their awesome event space, and to everyone who came out for a fun night! (And since the class sold out in minutes, stay tuned for more live events!) Yes, it's September, but in the Northern Hemisphere, it's technically still summer for a few weeks. What better way to celebrate the end of the season than with a bounty of stonefruit desserts? First up is Smitten Kitchen's Classic Peach Pie. Andrea's a little anxious about blanching fresh peaches to remove their skins, but Stefin suggests an "X marks the spot" method. And speaking of methods, Andrea shares her tips on lattice crusts, while Stefin is thrilled with an old-fashioned pie shield trick from Andrea's mother that looks space-age, but couldn't be simpler. Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com. You can also follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

The heat has Andrea bemoaning the dog days of summer...but she's beating the heat with a few special treats for her big black dog, Filson. From gelato to dog biscuits, listen and learn about tasty items for your fur covered friends this week. Andrea and Stefin will return with full-length episodes starting September 3. Until then, why not catch up on any episodes you may have missed? (There are more than 85!) Click here for show notes from this week's episode. Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, or follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

In the third of four August Quick Bite episodes, Stefin shares her love of British-faves chutneys and curds. If you've never made these preserves before, you're in for a treat! It's hard to beat a delicious curd on morning toast or a scone at teatime. First up is Nigella Lawson's Passionfruit Curd, and, for those without easy access to these delicious fruits, a Ruby Red Lemon Curd Stefin developed herself. Next, it's on to a Spicy Blackberry Chutney (with a few modifications) from BBC Good Food -- perfect with an Indian meal, or with a little goat cheese on a cracker for a simple appetizer. Both of these condiments take well to experimentation, are perfect showcases for summertime produce, and make great gifts. Stefin and Andrea will be back with their regular full-length episodes on September 3. Until then, consider catching up on any episodes you may have missed -- there are more than 85! Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, as well as on their Pinterest page. You can also follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

Is it a pizza? Or a cookie? How about a dessert pizza? You decide when you fire up your grill and make a pizookie along with Andrea in our second Quick Bite episode this week. You can use purchased cookie dough, or this recipe that Andrea used from chelsea's messy apron. Andrea and Stefin will return with full-length episodes starting September 3. Until then, why not catch up on any episodes you may have missed? (There are more than 85!) Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, or follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

In the first of four August Quick Bites, Stefin shares her love of homemade jam making, and shares two delicious recipes: Her "TNT" (tried-'n'-true) Berry Freezer Jam (similar to this one from Better Homes & Gardens), and a new-to-her Golden Kiwi Jam from Waitrose Weekend. The berry jam is versatile and vibrant; the kiwi is a sweet-tart surprise, and uses an intriguing "new" ingredient -- jam sugar! Whether you've been making jam for years, or are new to this practice, both recipes are reliable and fun, and perfect for capturing a little summertime sweetness. Andrea and Stefin will return with full-length episodes starting September 3. Until then, why not catch up on any episodes you may have missed? (There are more than 85!) Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, as well as on their Pinterest page. You can also follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

It's the fifth Monday of July, so Stefin and Andrea are up with a short and sweet bonus episode. Stefin thanks listener Laurin for her recommendation of Nigella Lawson's No-Churn Salted Caramel Ice Cream recipe, which she has now memorized, and Andrea shares that she can make a key ingredient, dulce de leche, in her Instant Pot! Stefin also shares several other no-churn delights from Good Housekeeping UK and Waitrose Food. Then it's on to a review of The View from Great Island's Lemon Crunch Bars, which Andrea loved "more than life itself!" Both hosts were enraptured by the zesty, creamy, sweet and tart filling, crunchy gingerbread crust, and the fact that the dessert not only was cool, but looked cool too! With such glowing reviews, do you wonder which of the July recipes will win their coveted Blue Ribbons? In August, your Preheated hosts will be taking a few weeks of vacation, but never fear: They've prepared several Quick Bite episodes (covering everything from homemade jam to grilled desserts) to see you through the dog days of summer. Summer is also a great time to listen to any of the 85+ episodes you may have missed, and introduce a friend to the show and Facebook community. Full-length episodes will resume on September 3. Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, as well as on their Pinterest page. You can also follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

It's potluck season! If you need inspiration for your next big batch bake, check out the podcast's Facebook page. From cream pies to Diplomat Cake, Preheaters have great suggestions for crowd-pleasing treats. Andrea and Stefin are intrigued and inspired, and have set aside several ideas for upcoming shows -- thanks everyone, and stay tuned! One dish that probably won't be gracing either of their potluck (or "garden party") tables soon is the Almond Butter Blossoms. Both hosts had a very frustrating experience with these no-bake cookies. From texture to taste, they just weren't winners. If you're in the market for a no-bake bar cookie that both hosts did love, check out the Chocolate Oatmeal Chocoalte Peanut Butter bars the duo reviewed last summer in Episode 43. (And if you had a successful experience with the Almond Butter Blossoms, please let us know!) Here's hoping this week's recipe, the Lemon Crunch Bars from The View from Great Island, will restore the duo's faith in a no-bake cookie. With a substantial amount of lemon juice and cream, and a gingersnap cookie crust, it's already sounding promising. (Both hosts loved TVFGI's Cold Chocolate Snacking Cake way back in Episode 4!) "Assemble" along with us for our last no-bake treat of the month, and share your pictures to Facebook and/or Instagram. Finally, the Preheated Book Club is back in session with several promising recs from Preheated listeners. Andrea's still looking for her first five-star book of 2018, but is enjoying That Kind of Mother by Rumaan Alam. Stefin recommends the Cazalet Chronicles series by Elizabeth Jane Howard for readers who enjoy historical fiction. Stefin and Andrea also love reading cookbooks and have found Irish author Marian Keyes' Saved by Cake to have some fun and engaging recipes. (Find a complete list of what we're reading and what our listeners recommend on our website, preheatedpocast.com.) Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, as well as on their Pinterest page. You can also follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

Stefin's battling a mighty heat wave in London with some refreshing iced tea, reminding Andrea of her favorite beverage, the Arnold Palmer (try saying that five times fast!). The hosts are also wondering about the royal tradition of serving wedding cake at a baby's christening. On to this week's review, the Semifreddo with Honeyed Peaches from Women's Day. Both Stefin & Andrea liked how quickly this dessert came together, but Stefin found her semifreddo a bit tart, while Andrea found hers too bland. Both the hosts absolutely loved the Honeyed Peaches and will consider making the peaches with fresh mint and lime again as a topping for pound cake or ice cream, or perhaps to serve with a bit of whipped cream. Andrea recommends trying Bee Local's Hot Honey when making the Honeyed Peaches if you'd like to add a bit of zing. Next week's bake along is No Bake Almond Butter Thumbprints from Real Simple, which Stefin will be making for her annual garden party, if she can track down pretzels in London. Looking for some fun summer cooking projects to do with your kids? Stefin and Andrea recoomenda a slew of kids cookbooks, including upcoming books: Donna Hay's Basics to Brilliance and Mardi Michels In the French Kitchen with Kids. You can read the show notes here. Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, as well as on their Pinterest page. You can also follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

Andrea kicks off the episode with a report from her latest Cookbook Club at Olympia’s Browsers Book Shop where she sampled a wide variety of delicious treats from two of Molly Wizenberg’s food memoirs: A Homemade Life: Stories and Recipes From My Kitchen Table and Delancey: A Man, A Woman, A Restaurant, A Marriage. Inspired by her recent interview with Helen Goh in Episode 80, Stefin’s eyeing a Peppermint Mocha Popcorn Brownie recipe, while Andrea’s wondering how to get the perfect bite of that into her mouth! Last week’s dessert was the Strawberry Icebox Cake from Faith Durand over at The Kitchn. Other than the minor issue of finding graham crackers in London, both hosts loved this dessert! Up next week is Semifreddo with Honeyed Peaches from Women’s Day Magazine. Andrea reminds the listeners that they can make their own Creme Fraiche at home with heavy cream and buttermilk. Lifelong learners Andrea and Stefin continue to explore how their dessert choices inform their personalities. Now it’s time for Spoon University and “What Does Your Favorite Dessert Say About You?” Andrea went with Brownies while Stefin picked pie. You can read the show notes here. Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, as well as on their Pinterest page. You can also follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

It's July ... and sometimes the last thing you want to do is turn on your oven! Fortunately, Andrea and Stefin have a whole month of "no bake" treats to help keep you cool. First up, though, the duo want to know what books Preheaters are dipping into this summer -- food-related or not! Post your suggestions to the Preheated Facebook community, and tune in to Episode 85 for Preheated Book Club. The first dessert of this Some Assembly Required month is a classic No-Bake Strawberry Icebox Cake from Faith Durand, author of the perfectly seasonal Bakeless Sweets. This simple but nostalgic dessert of graham crackers, whipping cream and berries can be assembled in a few minutes and is perfect for feeding a potluck crowd, and for using up seasonal berries. Andrea also recommends Healthy Strawberry Oat Bars from Well Plated, if you, like she, have a hard time saying no at the fruitstand. And speaking of potlucks, how about some historic American desserts for your Fourth of July picnic? Stefin and Andrea travel back to the 18th century to dissect some favorite sweets of US founding fathers and mothers. Which Preheated favorites were just as popular then as now? Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, as well as on their Pinterest page. You can also follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

After a debate about the correct way to pronounce this week's bake along (is it FRED-o, FREED-o, or should you just put on your best Italian accent?) the duo get down to business. Stefin's been busy whipping up Hummingbird Cake Cupcakes, using dehydrated pineapple fruit powder for a delicious cream cheese frosting. She's in love with the intense flavor, and feels a bit like an astronaut. Andrea is excited to kick off this week's "freeze along" a coconut passionfruit semifreddo from Australian baker Donna Hay that uses one of England's favorite flavors and does not require an ice-cream maker. Both hosts give two "spoons up" to the Minimalist Baker's Tahini Chocolate Banana Soft Serve. Andrea used maple syrup while Stefin relied on dates for sweetness. Both enjoyed the rich chocolate taste and delightfully smooth and silky texture. Your family will never guess they're getting a non-dairy treat that's rich in fruit and fiber! Finally, the hosts discuss what to do with dessert leftovers -- among other things, Andrea loves making pie milkshakes, and Stefin uses leftover cake in trifles. They're also intrigued with a new foodsharing app, OLIO, which aims to get leftovers into the hands of those who need them. Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, as well as on their Pinterest page. You can also follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

Welcome to a very cool, very special 80th episode! Starting things off, the hosts review Cuisinart's creamy, dreamy Simple Chocolate Ice Cream with Rocky Road mix-ins. Stefin used the original recipe and toasted almonds; Andrea went dairy free with coconut cream and pistachios, and treated herself to a bag of fresh marshmallows (after a much-needed cupboard clean out). However you choose to whip up this old-fashioned treat, both hosts agree it's an easy, delicious and versatile ice cream to experiment with all summer long. Next up, a dairy free, gluten-free, and (could be) sugar-free treat inspired by Preheated listeners: Tahini Chocolate Banana Soft Serve from the Minimalist Baker. Endless variations here, too, and PixiFood-lovers, take note: There's an optional Magic Shell topping! Speaking of dreams coming true, Stefin sits down with Helen Goh, Ottolenghi pastry chef and recipe developer, and coauthor of Preheater favorite cookbook, Sweet, to discuss her path to baking fame, her favorite frozen treats, and ... popcorn balls! Finally, the hosts discuss their favorite single-serving desserts when you need to show yourself some love, have a craving for something only you enjoy, or simply don't want to share! "Emergency" brownie, dessert hummus or fruit crisp anyone? You can read the show notes here. Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, as well as on their Pinterest page. You can also follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

Andrea's recently back from upstate New York where she tasted regional favorites Tomato Pie, and Half Moon Cookies, along with a delicious and easy Biscoff Ice Cream Sandwich. Our hosts reviewed the DIY Dole Whip ice cream. Both our hosts' blenders struggled to get this dish blended enough to make a smooth and creamy ice cream. Stefin's family enjoyed the frozen treat, while Andrea and her family were ultimately disappointed in the flavor. Could this be a PixiFood, a term coined by writer Joe Posnaski to refer to "Any food substance that is highly pleasant to the taste as a child and tastes shockingly unpleasant once you become an adult"? Stefin's PixiFood is Pop Tarts, while Andrea's is Chef Boyardee Mini Ravioli. Listeners, do you have any PixiFoods that come to mind? Next week's bake along is Rocky Road Ice Cream from Cuisinart. Andrea will be making hers vegan and dairy free by substituting coconut milk for the whole milk, and coconut cream for the heavy cream. Andrea is planning on using pistachios, while Stefin is thinking of using almonds. Finally, our hosts discuss several ways to use fresh fruit fast, and what to do when fruit is past its prime. Andrea is enjoying creating compound butter and flavored cream cheeses, along with a new discovery from Waitrose - Strawberries in Sweet Lemon, Cardamom and Black Pepper Syrup. Stefin enjoys stuffing her cupcakes with a mini fruit bomb, along with her quick breads, smoothies, and face masks! Next week stay tuned to hear Stefin interview Helen Goh, pastry chef from Ottolenghi and co-author of Sweet. You can read the show notes here. Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, as well as on their Pinterest page. You can also follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

Stefin's jumped on the kombucha train, and taken her first steps into making this fermented sweet tea at home. Join our hosts and turn your kitchens into a science experiment! Join Stefin and Andrea for a Pies and Prosecco class on Saturday, July 28 at 6pm in downtown Olympia at the Little General. Whether you are a novice pie maker intimidated by the thought of making a homemade pie crust, or an experienced baker ready to show off your techniques, we'd love to have you come, laugh, and learn. We'll post a registration link soon. It's June and that means Frozen Treats! Stefin's thankful we are devoting another whole month to frozen desserts, as she dragged her ice cream maker to London, considering it an essential kitchen tool. Starting out the month, our first bake along is a homemade Dole Whip. Disney Dole Whip lovers, rejoice! Summer also means easy living, and Andrea is celebrating one bowl baking. Stefin recalls many one bowl recipes featured on Preheated in the first two years: The Pumpkin Bundt Cake from Episode 2, The Lemon Drizzle Cake from Episode 45, the Gingerbread Bars from Episode 57, and the moist Chocolate Bundt Cake from Episode 61.5. Andrea enjoys trying recipes from Yvonne Ruperti, author of One Bowl Baking, which you can find on SeriousEats.com. You can read the show notes here. Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, as well as on their Pinterest page. You can also follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

Andrea and Stefin are celebrating some big Preheated milestones! They recently published their 75th episode and reached 25,000 total downloads. Thanks to old and new listeners who helped make this happen! On to the final recipe of the Royal Treatment month: Prince Harry's favorite Caramel Banana Cake. This easy, delicious cake with a decadent frosting was a winner on both sides of the pond, and was another win for Royal Chef Darren McGrady during this special month. The hosts couldn't close out the month without paying tribute to the newest royal, Ms Meghan Markle, but her sweet tooth proved a bit elusive. The closest this California girl would come to naming a favorite dessert was a chia seed pudding, so Andrea shares her own tips and experience with this anytime treat. Finally, the hosts disucss how practicing the art of mise en place can make your time in -- and out -- of the kitchen happier. You can read the show notes here. Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, as well as on their Pinterest page. You can also follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

Andrea's back from a Paleo desserts cooking class she recently attended, where she was happy to pick up several ideas for naturally gluten-free treats, including her favorite, a chocolate mousse made with coconut milk. Both hosts are intrigued with the idea of using dehydrated fruit powder in frostings for a hit of natural flavor and color. Since their wedding invites must've been lost in the mail, Stefin and Andrea celebrated at home with the Spinklebakes verison of Prince Harry and Meghan Markle's lemon-elderflower wedding cake. Though she admits making cakes is "a lot of work," Andrea thought the payoff was well worth the time, effort, and copious amounts of butter needed. Stefin thought the cake was a showstopper -- perfect for any celebrations in your own (royal) family's future. Next week, the hosts will tackle a lower-key sweet when they try their hand at Prince Harry's beloved Banana Caramel Cake -- even though it features Stefin's nemesis caramel, and Andrea questions the instructions to boil sour cream. Finally, Stefin reports on her springtime trip to Greece for the Globetrotting Gourmet, and has a new favorite custard dessert and liqour to share. You can read the show notes here. Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, as well as on their Pinterest page. You can also follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

Inspired by Stefin's trip to Finland, Andrea's discovered Juustoleipa, the Finnish squeaky cheese, in her local grocery store, made by the Carr Valley Cheese Company in Wisconsin. Warm it up, drizzle it with honey and walnuts or dunk strips in your coffee for a delicious treat. If you find yourself traveling to Eastern WA, visit one of Stefin's long-time friends Solveig at the Voltage Coffee House in Grand Coulee, WA and try her homemade brioche cinnamon roll, cookies, and brownies. Two thumbs up for the Chocolate Biscuit Cake from Chef Darren McGrady, Queen Elizabeth's favorite dessert. Andrea's husband dubbed this cake a "Homemade Kit Kat bar," and listener Vickie noticed this cake is no-bake, and only has 5 ingredients. Both hosts will try some different pans next time around, and Stefin will use a smoother and less bitter chocolate with lower cacao content. Next week's bake along is the cake heard round the world! We're celebrating the Royal Wedding of Prince Harry and Ms. Meghan Markle with a Lemon Elderflower Cake with Lemon Buttercream from Hannah at SprinkleBakes.com. Whether you bake the same recipe we're using, or another, tag your posts with #royalweddingbake on social media so we can feature your special version of this delicious dessert. Stefin had so much fun researching royal food trivia, from Princess Diana's trips with her boys to the McDonald's on Kensington High Street, to Queen Elizabeth's dislike of garlic. Learning about the kitchens and food preferences of the royal family truly brings them to life in a way that history books sometimes can't. You can read the show notes here. Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, as well as on their Pinterest page. You can also follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

Hear ye, hear ye: You are cordially invited to the first episode of this most delicious month celebrating all things British! In anticipation of the big wedding on May 19, Stefin and Andrea have crowned themsleves with royal titles, and are gleeful that Kate, the Duchess of Cambridge, was recently sited shopping at (wait for it) Waitrose! Andrea gives a shout-out to listeners who took part in April's Citrus Month, and issues a PSA about picking up crucial ingredients well in advance. Next it's on to the first bake-along of the month, and the duo are starting at the top with the cake Queen Elizabeth loves so much she travels with it! Will Stefin and Andrea ask their footmen to pack up this Chocolate Biscuit Cake on their next holiday? Hard to believe, but true: Stefin has been an ex-pat for almost a year! Andrea leads a follow-up conversation on what she's learned and loved in her adopted country (and her adopted kitchen), then Stefin turns the tables and quizzes Andrea to see how much British culture she's absorbed from afar. You can read the show notes here. Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, as well as on their Pinterest page. You can also follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

April has five Mondays, so your Preheated hosts are up with a sweet bonus episode to award their coveted Citrus Month Blue Ribbons. But first, Andrea's exploring healthier bakery options that feature ingredients out of her comfort zone -- think millet, seeds, groats and buckwheat -- not to mention her old nemesis, the raisin! Has she stumbled into a dried-fruit paralllel universe, or is she simply refining her tastes? Check back in 2038 to find out! Meanwhile, Stefin is delighted to see her J.Crew lemon sweater being worn by actress Leslie Mann in her new movie. (Leslie seems like a Preheated kind of gal.) Next up, the duo review Guardian food writer Felicity Cloake's Sussex Pond Pudding, an historic British steamed pudding featuring an entire lemon in the middle. Stefin steamed hers in the traditional water bath, but Andrea used her Instant Pot and brought this nearly thousand-year-old recipe squarely into modern times. Both methods delivered a beautiful, delicious and, dare we say, special dessert, that's really one of a kind. Finally, the duo pin their Blue Ribbon awards on two of their favorite desserts from this bright and zesty month. Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, as well as on their Pinterest page. You can also follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

Raisin lovers everywhere, unite! Stefin starts the show with an impassioned defense of the much-maligned Raisinet, and then the hosts reveal what their favorite candies say about their personalities. Andrea's dark-chocolate profile seemed mostly accurate, while Stefin's love of chocolate-covered raisins painted her as a gal ready to let loose on a Friday night with music and drinks! Hmmm, we'll have to see if that prediction comes true. Our hosts had a few challenges with the Orange Polenta Cake from Jamie Oliver. The recipe contained some mysteries, and while both hosts loved the cardamom in the syrup, Stefin didn't love the orange blossom water flavor. Andrea substituted Fiori di Sicilia from King Arthur Flour for the orange blossom water, which turned out wonderfully. Thanks to King Arthur Flour Baker's Hotline for help with the measurements! Also thanks to Alice Medrich for this great article on How to Make Your Baking Recipe Fit Your Pan Size. Andrea liked serving this cake warm, and recommends keeping this pretty dessert in your arsenal for those times when you want a naturally gluten-free treat. Next week's bake along is a Sussex Pond Pudding from Felicity Cloake at The Guardian. It's a steamed pudding with an entire lemon in the middle, perfect for Citrus Month! Finally, our hosts step into the Gadget Garage to discuss Andrea's experiences making desserts in the Instant Pot. So far she's tried crème brûlée, lemon cheesecake, and chocolate molten cakes with varied success. Taste and ease of cooking are the big plus points, but she's still fiddling with the recipes to try and get the best taste. You can read the show notes here. Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, as well as on their Pinterest page. You can also follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

Andrea's raving about the Lime Sablé Sandwiches by Fearless Baker author Erin McDowell (apologies for calling her Erin McDonald on the show!) and both hosts are thinking about baking with grapefruit, perhaps in the Grapefruit Almond and Lemon Thyme Cake from Ocada, or in a Grapefruit Gingersnap Pie or Grapefruit Bars. Stefin gamely embarked on the challenge of locating tapioca pearls in London, ultimately finding exactly what she needed (and many more options) at her local Asian grocery store. Our hosts and their husbands both loved the warm, comforting Coconut Tapioca Pudding with Mango and Lime from Kay Chun at Food & Wine, and Stefin thinks the smell alone earns this dessert a top spot. Up next week, an Orange Polenta Cake from Jamie Oliver that's naturally gluten-free using polenta and almond flour. If you want to bake along with us, be sure to locate some orange blossom water and cardamom pods in advance. Finally, our hosts decided to give some love to the spicy side by talking about some of their favorite savory bakes. Thanks to all of the great Preheated listeners who weighed in on the Facebook group with their favorite savory bakes: Cheese puffs, savory scones, cornbread, pumpkin cream cheese sage muffins, breakfast strata, and Lamb Swirl Buns! Read the show notes here. Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, as well as on their Pinterest page. You can also follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

They must've known it was Preheated's Citrus Month: Prince Harry and Ms Meghan Markle have announced the cake flavour for their royal wedding in May, and it's an on-theme choice: Lemon-Elderflower. Both hosts are losing their minds over this inspired selection (though they first have to discuss what exactly an elderflower is) and are relieved to see that Harry and Meghan are #teambuttercream. Coming back down to earth, the duo review Sunny Lemon Bars from Stella Parks, and though both had some issues with the custard's texture, they gave the vibrant taste and color two enthusiastic thumbs up. Taking one for the team, Andrea did some independent lemon-bar investigation and decided she's going to try a thinner layer of custard and a larger bar size, like the delicious version she ate at Eugene, Oregon's Sweet Life Patisserie. Speaking of independent investigation, Stefin's on the hunt for tapioca in London for this week's bake along, Coconut Tapioca Pudding with Mango and Lime. Finally, the duo discuss tools and hacks to make squeezing juice easier and seed-free, Andrea admits she wants a zester, and a misguided search for a citrus implement leads Stefin to a new fashion accessory. You can read the show notes here. Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, as well as on their Pinterest page. You can also follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

It's the 70th episode of Preheated, and the duo waste no time jumping into sunny Citrus Month. Andrea is pleased to see that fashion designers clearly got the memo about the month's theme, but is not surprised that Stefin's closet is already bursting with several items of citrus clothing. Andrea also offers a cautionary tale about keeping Meyer lemons in the fruit basket, and Stefin updates listeners on her massive recipe organization project, which has turned into an entertaining walk through her personal food trends from the past 20 years. (Parsnips and sangria anyone?) Next, the duo introduce the month's first bake along: Sunny Lemon Bars from Bravetart author Stella Parks. In Citrus 101, Andrea gives a run-down of the anatomy of a citrus fruit, from the zest to the juice, and the duo share some of their favorite citrus desserts -- from a Key Lime Pie to a Blue Ribbon-winning Lemon Drizzle Cake. Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, as well as on their Pinterest page. You can also follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

Brunch talk has our hosts thinking about sourdough and...baked beans? Andrea's baffled by the cover recipe from Watrose's March Food Magazine, which leads the hosts to wonder what makes a sausage roll a sausage roll. Deep thoughts, indeed. Both hosts agreead that this week's recipe Homemade Monkey Bread from Sally's Baking Addiction was fantastic and a real showstopper. Andrea used mini bundts, and Stefin ran into a slight challenge with her risen dough, but this deicious recipe still got two thumbs up for Pull Apart Cinnamon Rolls (Andrea's preferred recipe title)! This week's bake along is not one but two recipes from our hosts: No-Knead Cast Iron Bread from Andrea and White Yeast Bread from Stefin. You can read the fascinating origin story about the No-Knead bread from Mark Bittman's article No-Knead Bread, Ten Years Later. Stefin's White Yeast Bread from Rachel Allen is a great option is you love to knead, so set your timer for ten minutes and enjoy the therapuetic benefits of getting your hands in the dough! Next up, Preheated Book Club! Sourdough by Robin Sloane was an enjoyable book for both our hosts, mainly becuase it talked about bread baking as a way of building community, which is exactly why our hosts started the Preheated podcast. A few other baking or bread related books listeners may enjoy: Bread Alone by Judith Robin Hendricks and Two for the Dough by Janet Evanovich. Warning: bread reference is in title only on that one. Listeners, we'd love your bread related (fiction or non-fiction) book recommendations! You can read the show notes here. Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, as well as on their Pinterest page. You can also follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

It's the third week of listener-requested Bread Month, but first Andrea wants to know if Stefin has seen or heard of a new Colombian berry: the Goldenberry. No, it's not the star of the next James Bond movie, it's a sweet-tart grape-tomato-sized berry that can be used in place of citrus fruits in desserts like lemon bars. Stefin reports on a UK study that proves the mental health benefits of baking bread. Is it the kneading, the mindfulness, or the wonderful aroma of home-baked loaves? Maybe all three! (And study researchers: If you need more test subects, please send us an email!) Next up, the duo review King Arthur's Hot-Buttered Soft Pretzels and agree that you shouldn't be alone when these come out of the oven. Then it's on to a sweet treat: Monkey Bread from Sally's Baking Addiction. Neither host know what to make of its name, but both are excited to tackle this overnight indulgence, baked in the podcast's favorite pan: the bundt! Finally, the Globetrotting Gourmet heads to Finland for a plethora of berry desserts, hot cheese and porridge bread. Book lovers, the Preheated Book Club is reading Sourdough by Robin Sloane this month. We hope you'll read along with us, and listen to our review on Episode 69. You can read the show notes here. Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, as well as on their Pinterest page. You can also follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

It's the second week of listener-requested bread month! But first, Andrea recaps the winners from the final Olympia Pie Fest -- ninjas, fruits of the forest, and a Cooks' Illustrated classic all took top honors. Meanwhile, Stefin admits it's difficult to forget about the recipes that don't make the cut every month, and griddles up some delicious homemade naan without setting offer her smoke detector. Then the duo dive into the listener-suggested No-Knead Peasant Bread from Alexandra's Kitchen, and agree it's an easy, delicious and versatile loaf that deserves a regular spot in listeners' ovens. Finally, the hosts introduce King Arthur Flour's Hot-Buttered Soft Pretzels (sure to make Stefin's husband happy), and discuss some magically delicious treats to try for St. Patrick's Day. Book lovers, join us in March with our Preheated Book Club. We're reading Sourdough by Robin Sloane and we hope you'll read along with us. You can read the Show Notes here. Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, as well as on their Pinterest page. You can also follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

Bread bakers unite! The listeners have spoken and we've selected Bread for our March theme. We're starting off with a No Knead Peasant Bread by Alexandra Stafford, coined "the bread that broke the Internet." Some essential tools and tricks both Stefin and Andrea use include a plastic bench scraper, rising dough in the oven with the oven light turned on or a cup of boiling water to get the temperature up, and a proofing basket for a traditional beehive shape. In the latest Cooking with Class segment Andrea reports back from the Galette de Rois class at The Bakehouse in New Orleans, taught by the acclaimed cookbook author and food blogger Joy the Baker. Joy demonstrated the methods to make this traditional king cake, and Andrea especially enjoyed how relaxed and non-intimidating Joy is. Joy also introduced the class to Old New Orleans Cajun Spice Rum, which Andrea loved so much she dragged her parents to the distillery to purchase some to bring back home to Washington. Book lovers, join us in March with our Preheated Book Club. We're reading Sourdough by Robin Sloane and we hope you'll read along with us. You can read the Show Notes here. Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, as well as on their Pinterest page. You can also follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

Stefin is baking at home and testing out some new flavor combinations to see what Andrea thinks. Coconut and egg? Courgette (zucchini) and lime? Let's see if some of these interesting new duos show up in future epsiodes! Alton Brown's Shoo-fly Pie was a big hit with both our hosts, with all the ingredients on hand in their pantries, an easy filling to bake and a sure-fire blind bake crust. Stefin used sponsor Pie Provisions Pie Crust Mix wih equally impressive results (and a lot less work). Next week’s bake along is Joy the Baker’s Strawberry Rhubarb Pie, and Stefin will be using fresh rhubarb, as England forces rhubarb, which is grown in the dark, and harvested by candlelight (no, we’re not kidding). The hosts wrap up this month's Pie School with talk of miniaturizing pies, a great idea when serving a crowd, or when trying to cut back on your own serving sizes. Congratulations! You've graduated Pie School. You can read the Show Notes here. Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, as well as on their Pinterest page. You can also follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

Andrea is reporting back from the Cascadia Grains Conference and is excited about being part of the movement to revitalize the grain economy in the Pacific NW, and bake Whole Grain Digestive Biscuits. Our hosts review the Pork, Apple and Cider Pie from Paul Hollywood's Pies and Puds cookbook. Andrea and Stefin had equal success, and both hosts agree that a side of mashed potatoes are absolutely essential for the delicious gravy that comes naturally with this pie. Up next is Alton Brown's Shoo-Fly Pie, another pie from the popular 'desperation pie' or 'pantry pie' category. Be sure to read the instructions carefully on this one (or make it easy on yourself and use February's sponsor Pie Provisions Pie Crust mix!) To wrap up this week's episode of Pie School, the hosts share their essential pie tools, including a pastry wheel, a tapered rolling pin, and, finally, a PieBox! You can read the Show Notes here. Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, as well as on their Pinterest page. You can also follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

It's week two of Preheated's Second Annual Pie School, but before Stefin and Andrea call the roll, they're talking sweet treats for Valentine's Day and Mardi Gras. Stefin's recommending a Nutella-stuffed chocolate chipper (though not a Nutella-inspired grocery store riot) for the chocolate lovers in your life. Meantime, Andrea is fulfilling her Year of the Shortbread by making not one but two variations on London Fog Shortbread from Episode 61 -- a lemon version for Mardi Gras and a chocolate heart for her valentines -- and is trying out a mini loaf of King Arthur's Whole Grain Banana Bread. Up next the duo review the Butterscotch Pie with Curry Crust and decide that the incredibly delicious payoff is worth the challenge. (Tip: Read the recipe. Then read it again. Then rewrite it. Then begin.) Finally, Andrea and Stefin chat about Seattle "pie artist" Lauren Ko, recently featured in both The Seattle Times and the UK's Waitrose Weekend, before sharing their own somewhat simpler techniques for decorating homemade pies. (Family jewels not required.) You can read the Show Notes here. Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, as well as on their Pinterest page. You can also follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

Stefin and Andrea are back with their Second Annual Pie School! But before they take a deep dive under the top crust, Andrea updates Stefin on the "nourishing nibbles" she made using new-to-her maca. Did this "pleasant-tasting" powder delight this root-veg loving host? In other nutritional news, Stefin celebrates after losing a pound -- of wheat germ that is! Next up is the first pie of the month: Butterscotch Pie with Curry Crust. Will this unusual flavor combination prove delicious or just a delicious experiment? Turning to that pie essential, crust, both hosts share the recipes they're currently loving, and chat about variations, the options for blind baking (pie beans, pie weights or ... sugar?), and a reminder that pie doesn't have to be square (or perfect) to be a success. Finally, in the Language Lab, Andrea defines "short crust" while Stefin reads from a charming essay on (what else?) leaf-lard pastry. You can read the Show Notes here. Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, as well as on their Pinterest page. You can also follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

Baking bonus time! January has five Mondays, so Andrea and Stefin are up with a sweet bonus episode. After discussing "functional food" trends in Episode 60, the hosts are seeing the them everywhere -- including their beloved Waitrose grocery-store newspaper and app. (Can you guess which host uses paper and which is digital?) 2018 is shaping up to be a busy year in London, with the royal wedding of Prince Harry to American actress Meghan Markle in May, as well as Stefin's hometown NFL team the Seattle Seahawks playing a game in the UK in October. Will Stefin get an invite to the wedding, and/or host a "boot"gate for the big game? Stay tuned! Next up, the duo discuss a Tale of Two Bundts -- Andrea attempted to convert the Contest Winning Moist Chocolate Cake to a gluten-free mini version with ... er ... interesting results. Stefin, however, thinks the recipe (as written) is a new TNT ("tried 'n' true"). Are you ready to celebrate National Hot Chocolate Day on January 31? You will be after listening to the hosts' tips for enjoying the seasonal beverage hot, cold or even frozen. Finally, the duo each award a coveted Preheated Blue Ribbon to the dessert they most enjoyed making this month. Will Classic Cream Puffs, Peanut Butter Pie, London Fog Shortbread or Contest Winning Moist Chocolate Cake take top honors? Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website, www.preheatedpodcast.com. Join the fun!

Baking giant King Arthur has named their 2018 Recipe of the Year - a whole grain banana bread that we're sure Preheaters would love to try. Both our hosts rave about the London Fog Shortbread from Oleanerandpalm.com which is a sophisticated cookie that uses loose Earl Grey tea leaves and produced a crisp and buttery shortbread with a unique flavor. This week's bake along is a Contest Winning Moist Chocolate Cake from Taste of Home. It's a one bowl recipe in a bundt that should be a quick and delicious cake, and Andrea is very excited about the coffee component! Stefin reported in for the Globetrotting Gourmet about her recent trip to Morocco where the highlight of the trip was being able to experience the community oven and have an expert baker bake your items while you hang out, chat, and drink your mint tea. Andrea also traveled to a slightly less exotic (but no less beautiful) locale and visited Victoria, British Columbia. Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website, www.preheatedpodcast.com. Join the fun!

National Baking Month continues! Stefin wonders if she and Andrea can name their top 10 Preheated episodes, while Andrea loves being a member of the "cookie jar club." In celebration of National Pie Day and National Peanut Butter Day, the duo whipped up a decadent No-Bake Peanut Butter Pie -- well, Stefin did. Andrea created her own nut-free modification. Which Preheated-favorite ingredient did she use? Next up in a month full of celebrations is London Fog Shortbread to honor National Tea Month and National Shortbread Day. Finally, it's time to name the hot food trends of 2018, and it seems Stefin and Andrea are once again on the cutting edge: Andrea's been making protein-packed treats for years; Stefin's a big fan of floral flavors rose water and cardamom; Andrea's experimenting with "alt-sugar" and vegan ice creams; and Stefin's vowed to rekindle her love of traditional breadmaking. Trendsetters forever! Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website, www.preheatedpodcast.com. Join the fun!

Our hosts start the show with an update on New Years' resolutions and some new habit forming tips and tricks. With apologies to Martha Stewart, Andrea raves about the Classic Cream Puffs and No-Fuss Pastry Cream and Stefin finds this to be one classic and impressive dessert (bonus: you can make it ahead of time). Next week is Peanut Butter Pie in tribute to National Peanut Butter Day (January 24) and National Pie Day (January 23). Finally our hosts reveal what Common Baking Mistakes they're making! Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website, www.preheatedpodcast.com. Join the fun!

Baking Resolution time! Stefin and Andrea are ringing in 2018, National Baking Month, and National Cream Puff Day (January 6) with a challenge from Martha Stewart: Classic Cream Puffs -- airy pastries filled with vanilla custard cream. Andrea issues a warning for anyone making homemade candy during a downpour, and both hosts share their 2018 baking resolutions -- who wants to organize their pantry, and who wants to bake more bread? Listen in! Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website, www.preheatedpodcast.com. Join the fun!