The Baking Podcast

In our first ever BONUS episode, Taunya & Melody chat about Taunya's experience donating her kidney to someone she did not know. This episode was recorded just 9 days after surgery. We will post our next Baking episode next week! Organ Donation Links: Donate Life: National Donor Registry UCSF Living Kidney Donation Program Join our Facebook Group; it's a great baking community where you can post your successes and failures and get all your baking questions answered. Search for The Baking Podcast on Facebook. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you.

Yes, it's the New Year, and yes, folks are dieting, but that shouldn't stop you from baking--especially since Lemons are in season! In this episode, Taunya and Melody discuss baking with Lemons! The sisters also give an update on the business and announce our Bad Ass Baker of the episode. Join our Facebook Group and the fun. Search for The Baking Podcast on Facebook. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you. The recipe: Taunya's Notes: Double recipe for a bundt cake (bake time is approx 65 minutes). Use canola oil instead of olive oil to highlight the lemons. Feel free to increase the amount of lemon rind and juice (Taunya used 50% more).  https://cooking.nytimes.com/recipes/1014800-lemon-poppy-seed-pound-cake

In a pinch? Need a last minute gift? These two holiday cookies are perfect for such an occasion. Lovely, flavorful and guaranteed to warm and fill your home with delicious scents--both brought to you by two of Taunya's favorite bakers...Listen to find out more! The sisters also give an update on the business and announce our Bad Ass Baker of the episode. Join our Facebook Group and the fun. Search for The Baking Podcast on Facebook. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you!  The Recipes: Stella Parks' Mexican Wedding Cookies Tartine's Soft Gingerbread    

DEADLINE FOR BAKE FOR GOOD GIVEAWAY IS DEC 15th! See below for details. Japanese milk bread rolls is one of the BEST ways to impress your family and friends this holiday season. Ditch the store bought rolls and make your own and get all the well deserved praise! Taunya talks you through how to make these lovelies and she also prepares one of her favorite and versatile speculoos Christmas cookie The sisters also give an update on the business and announce our Bad Ass Baker of the episode. Join our Facebook Group and the fun. Search for The Baking Podcast on Facebook. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you!  Here are the recipes:  Japanese Milk Bread rolls NOTE: The weighted measurements for more than doubling this recipe is off, stick with using cups measurements (yes, not Taunya's Favorite method). Also feel free to add poppyseeds, or unhulled sesame seeds to the top of these rolls as well for some extra flair!  Speculaas (Speculoos) NOTE: I have best re

Melody & Taunya discuss the importance of having a "baker's pantry", and illustrated the point when Melody sent a request for Taunya to bake Chocolate butterscotch bars for her daughter's bday and thanks to the baker's pantry, Taunya was able to begin baking without a run to the store! Taunya also introduces her favorite cookie which just happens to be gluten free and perfect for gift giving (especially to those that have gluten sensitivity). The sisters also give an update on the business and announce our Bad Ass Baker of the episode. Join our Facebook Group and the fun. Search for The Baking Podcast on Facebook. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you!  Here are the recipes:   Chocolate Chip Butterscotch Bars Baci Di Dama (hazelnut chocolate cookies)     GIVEAWAY FOR GOOD. Sign up or donate and do some good! Participants will be put in a drawing to win a signed copy of Peter Reinhart's Bread Revolution James Beard award winning book! Just email

The sisters continue with their exploration with baking with pumpkin with a lovely pumpkin bread pudding suitable for breakfast, lunch, or brunch. Taunya also introduces Mary Berry's classic shortbread cookie, with a unusual twist! The sisters also give an update on the business and announce our Bad Ass Baker of the episode. Join our Facebook Group and the fun. Search for The Baking Podcast on Facebook. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you!  Here are the recipes: Shortbread! https://thehappyfoodie.co.uk/recipes/the-very-best-shortbread Shortbread notes: Feel free to substitute, semonlina or rice flour for the corn flour. For twice baked shortbread, bake first as directed (340 degrees) remove, allow to sit for 10 minutes, cut as directed, transfer to a cookie sheet and carefully separate the shortbread and inch or 2 apart, then bake at 300 degrees for an additional 10 to 20ish minutes, to your desired crispness. flavorings: Add any of these to the butter

The sisters are reeling, shocked, and saddened by the fires that have devastated their county; which delayed the recording of this episode by a week. Shock is still evident in this recording so hang with us. In this episode we introduce one of the best things you can do with pumpkin in the form of a delicious tea cake that lasts for days. We also kick off our Holiday Cookie extravaganza where we introduce a cookie recipe each episode through December.  The sisters also give an update on the business and announce our Bad Ass Baker of the episode. Join our Facebook Group and the fun. Search for The Baking Podcast on Facebook. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you!   Here are the recipes: Tartine's Pumpkin Tea Cake Malted Chocolate Mocha Cookie GIVEAWAY FOR GOOD. Sign up or donate and do some good! Participants will be put in a drawing to win a signed copy of Peter Reinhart's Bread Revolution James Beard award winning book! Just email or FB your participation.

After a brief hiatus (LIFE HAPPENS!), the sisters are back! This time they explore using leftover sourdough starter to make delicious crackers that cost you pennies and are more delicious than anything you can buy in a store. Taunya then uses this cracker for a base for a lovely pickled fig canape—a recipe that was literally following her around in life. The sisters also give an update on the business. Join our Facebook Group and the fun. Search for The Baking Podcast in Facebook. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you!  Now for the recipes! Sourdough crackers: http://www.kingarthurflour.com/recipes/sourdough-crackers-recipe Taunya’s notes: 1. Use the middle oven rack for equal baking Experiment with different flour combinations. Taunya used 1/3 whole spelt to 2/3 bread flour                       Picked fig canapes http://www.foodrepublic.com/recipes/party-time-make-these-pickled-fig-and-ricotta-canapes

This week Taunya prepares one of the healthiest muffin recipes given to her by one of our listeners; and if you like veggies, you'll want to try this recipe! Taunya & Melody also announce this week’s BAD ASS BAKER AWARD!! If you would like to be a badass baker join our facebook group “The Baking Podcast” and post your triumphs, challenges, and fails, all 3 of these things lead to badassness. You can also email us your pics and story or tag us on Instagram! The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you!   Beet Carrot Seed Muffins (Makes 12) Ingredients: 1 cup AP flour 1 cup Whole Wheat Flour 2 Cups Assorted seeds (sunflower, flax, pumpkin, etc) 1 tbs cinnamon 1 tsp baking soda 1 tsp baking powder ½ tsp salt 1/3 cup sugar 2/3 cup vegetable oil 4 eggs 1 tsp vanilla 1 cup unsweetened apple sauce *2 cups grated carrot *2 cups grated beet ¾ cup chopped dried apricot (you can sub for any dried fruit   Method Preheat ove

This week Taunya reverse engineers the soon to be famous $38 pizza that is taking New York by storm.  You can find the article Here. Taunya & Melody also announce this week’s BAD ASS BAKER AWARD!! If you would like to be a badass baker join our facebook group “The Baking Podcast” and post your triumphs, challenges, and fails, all 3 of these things lead to badassness. You can also email us your pics and story or tag us on Instagram! The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! The recipe: NOTE: Use a  9 x 13 x 2.25 inches metal cake pan Ingredients: 1.5 pounds of bread dough made from Episode 3--refrigerated 8 oz of fresh mozzarella Good quality olive oil Chopped garlic (the amount of your choosing) Your favorite marinara or pizza sauce Good quality olive oil Good quality parmesan cheese Fresh basil (if you want) Method Liberally oil your cake pan and set aside (be sure to oil the edges too. Place in a locatio

Chit-Chat until 5:10 Tomatoes! We love those vine ripe heirlooms that in their peak right now. The perfect (and easy) dish to highlight these wonders if the Tuscan classic, bread and tomato soup. Easy to make and Vegan too! Taunya & Melody also announce this week’s BAD ASS BAKER AWARD!! If you would like to be a badass baker join our facebook group “The Baking Podcast” and post your triumphs, challenges, and fails, all 3 of these things lead to badassness You can also email us your pics and story or tag us on Instagram! The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Now on to the recipe: NOTE: Start with just 3 or 4 pieces of bread in the soup. You can always add more later, but the more bread added the thicker the soup! https://cooking.nytimes.com/recipes/1016451-tuscan-bread-and-tomato-soup-pappa-al-pomodoro?mcubz=3  

Chit Chat until minute 5:40 In this week's Episode, Taunya takes on her boyfriend's challenge of getting rid of his surplus of cornmeal in his pantry. With the help of Joanne Chang, she bakes up the lovely Cornmeal and Lime cookie that is deliciously different and a refreshing break from the ordinary cookie. Taunya & Melody also announce this week’s BAD ASS BAKER AWARD!! If you would like to be a badass baker join our facebook group “The Baking Podcast” and post your triumphs, challenges, and fails, all 3 of these things lead to badassness! You can also email us your pics and story or tag us on Instagram! The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Now on to the recipe: http://www.completelydelicious.com/cornmeal-lime-cookies/  

intro chit-chat until minute 7. We continue our Summer baking highlighting fruits that are at their peak and this week we feature one of our favorite scones and flavor combination in the lovely blackberry and lime scones. Melody and Taunya also discuss flavor combinations and challenge each other with coming up with something creative with a very common Summer Fruit. Taunya & Melody also announce this week’s BAD ASS BAKER AWARD!! If you would like to be a badass baker join our facebook group “The Baking Podcast” and post your triumphs, challenges, and fails, all 3 of these things lead to bad ass ness! You can also email us your pics and story or tag us on Instagram! The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Now on to the recipe: Blackberry Lime Scones  https://princesspinkygirl.com/blackberry-lime-scones/   NOTE: For a lighter version sub the half & half with 1 or 2% milk!

General Chit Chat until Minute 4:00! Fasten your seatbelt folks, this is a heavy episode! We tackle Inverted puff pastry (where you laminate with the butter on the OUTSIDE of the dough); we also talk you through how to make pastry and almond cream to make the ultimate frangipane. AND finally culminating in the ultimate dessert the French Pithivier.  Amaze your friends and family in tackling this splendid dessert. Yes, there are a lot of steps, but each step isn't difficult on its own.  Taunya & Melody are happy to name this week’s BAD ASS BAKER AWARD! If you would like to be a badass baker join our facebook group “The Baking Podcast” and post your triumphs, challenges, and fails, all 3 of these things lead to badassness! You can also email us your pics and story or tag us on Instagram! The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you!   The Recipes: Inverted puff pastry Dough (Detrempt) 10 oz flour 3.75 oz water 2.25

Intro chit-chat until minute 7. Summer is in full swing and fruits are in their peak! One of the most easiest AND most satisfying bakes you can make with your bounty of fruit is a fruit crumble; you can literally throw it together in minutes! This week’s recipe comes from The Baking Podcast group member Kay. Yay For Kay! Taunya & Melody also announce this week’s BAD ASS BAKER AWARD!! If you would like to be a badass baker join our facebook group “The Baking Podcast” and post your triumphs, challenges, and fails, all 3 of these things lead to bad ass ness! You can also email us your pics and story or tag us on Instagram! The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Now on to the recipe: Fruit Crumble: Preheat oven to 400 degrees For Fruit Mixture: 3 peaches or nectarines cut into wedges or chunks 2 to 3 cups berries (if using strawberries, cut into wedges) 1T lemon juice 1T cornstarch 1/2 to 2/3 cup sugar, depend

French Parfait is a new found passion for the sisters in this week’s episode! Besides being much richer and complex than ice cream, making it at home does not require an ice cream machine! Score! Taunya & Melody are happy to name this week’s BAD ASS BAKER AWARD! If you would like to be a badass baker join our facebook group “The Baking Podcast” and post your triumphs, challenges, and fails, all 3 of these things lead to badassness! You can also email us your pics and story or tag us on Instagram! The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Now on to the recipe: French Parfait! Ingredients: 1 cup cold heavy cream 1/3 cup sugar 2 tbs water 5 large egg yolks 2 tsp espresso powder Preparation: NOTE: Get everything measured, and prepared before beginning! Line a 9” loaf pan with plastic wrap (it should cover all sides and spill over the top Whip the heavy cream until soft peaks, with stand or hand mixer, transfer t

Building on last week's episode and using Pate Brisee dough, Taunya gives you the guidelines on how to make a perfect quiche with whatever you have available in the fridge. She also gives you the Magic Ratio of eggs to cream and a list of tips and guidelines that will have you be a quiche expert in no time. Find out the real reason why Taunya is so obsessed with health insurance. WE LOVE REVIEWS! Please leave a review with your favorite podcast app. The sisters REALLY appreciate it. If we receive 50 review, Melody will talk you through how to make her secret chocolate Souffle. The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--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 recipe: NOTES! When you blind bake, don't use beans, use sugar! you can reuse the sugar AND you'll have some slightly toasted su

It's Summer and time to make a great universal crust that you can use for both sweet and savory, pies, handpies, quiches, and pop tarts! Taunya talks you through making a great French pie crust called Pate Brisee which she then turns to make Pop Tarts (with the help of King Arthur Flour and Joann Chang. WE LOVE REVIEWS! Please leave a review with your favorite podcast app. The sisters REALLY appreciate it. If we receive 50 review, Melody will talk you through how to make her secret chocolate Souffle. The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--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: Tasty Toaster Tarts (and pate brisee) http://www.kingarthurflour.com/recipes/tasty-toaster-tarts-recipe Video of Joann making Pate Brisee: http://www.kingarthurflour.com/videos/tasty-toaster-tarts

Don't bother scouring cookbooks or the internet for the best brownie recipe, the sister did all that. Just use and enjoy the best recipe out there. The kind that you would do a mic drop after serving. Seriously! The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--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 The recipe!   NOTE: IMPORTANT PLEASE USE THE BEST QUALITY COCOA POWDER YOU CAN FIND AND CAN AFFORD! https://smittenkitchen.com/2010/01/best-cocoa-brownies/

This week the sisters introduce lamination, the secret behind puff pastry. There are several lamination methods for puff pastry, and for this episode they cover the fastest and easiest method, the blitz! The sisters marvel at the versatility of puff pastry and how easy it is to make and store in the freezer (so you never have to buy it again!). You can email the sisters at thebakingpodcast@gmail.com--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 recipe: Blitz Puff Pastry: https://food52.com/recipes/36116-palmiers-made-with-blitz-puff-pastry   NOTE: The recipe covers 3 and 4 folds, but you can just do the 3 fold as described in our podcast. Have fun! :)