Andrea was a guest this week on The Food Show with Tom and Mary Anne Fitzmorris and shared some easy ways to beat the heat with summertime desserts. The pizookie is a dessert Andrea discovered a few summers ago. Pizookie™ is actually a registered trademark with BJ’s Restaurants and Brewhouses, so you may also see […]
Stefin and Andrea are excited by the James Beard Award-nominees for outstanding baking and dessert book, and struggle to decide which they’ll purchase first. Dappled, Baking Recipes for Fruit Lovers by Nicole Rucker; Living Bread: Tradition and Innovation in Artisan Bread Making by Daniel Leader and Lauren Chapman; and Pastry Love: A Baker’s Journal of […]
Andrea’s trying her hand at the tangzhong method of bread making with King Arthur’s version of Japanese Milk Bread Rolls. After a quick call to the KAF Baker’s Hotline (which she loves to do), Andrea reports these light and fluffy rolls reminded her of Parker House rolls, and were quickly devoured in her house. Review: […]
Andrea and Stefin now know the pan they were trying to conjure last week is called a Pullman Loaf pan, or a Pain de Mie. Reading aloud from Shauna Sever’s Midwest Made cookbook about the history of fresh, hot bread baked and served in trains of yesteryear made Andrea nostalgic for cross country train travel, […]
On Wednesday, June 3, Andrea was a guest on one of her favorite all-time radio shows, The Food Show with Tom and Mary-Anne Fitzmorris. Click here to listen to the June 3 show on their website. Loyal listeners may recall that the hosts baked and reviewed Tom’s recipe for crème brûlée back in Episode 21. […]
Andrea’s cookie catalog continues to expand and the latest addition to her line-up is the Chocolate Chip Cookie from Baking at République by Margarita Manzke. Will this new cookie rival her classic favorite, the Best Big, Fat, Chewy Chocolate Chip Cookie? Only time will tell! Stefin reminds Andrea of her favorite, Carolynn’s Chocolate Chip Cookie […]
We’ve heard you, Listeners, and know you’re counting on us to keep the baking conversation going strong, even in uncertain times. So that’s what we intend to do. In addition to our weekly episodes, check out the new resource on our website Quarantine Baking for answers to some of our most-received questions about substitutions, ingredients, […]
We’ve heard you, Listeners, and know you’re counting on us to keep the baking conversation going strong, even in uncertain times. So that’s what we intend to do. In addition to our weekly episodes, check out the new resource on our website Quarantine Baking for answers to some of our most-received questions about substitutions, ingredients, […]
Stefin authored this anchor piece for the blog What’s Our Plan, which is compiling an international, anthropological time capsule of people’s experiences with the COVID-19 quarantine. Of no surprise to Preheated listeners, she has a lot to say about how baking is getting her — and others– through the crisis. I’ve just ordered a 16kg […]
Using the newfound wisdom she gained during Flour Power month in March 2020, Andrea recently subbed in spelt flour to make Ina Garten’s Chicken Pot Pie. Result? Absolute rave reviews from her family. Stefin couldn’t recall during the taping of the show where she had subbed spelt recently, but remembered later that spelt makes a […]