Episode 109: Deep Dish Cookie (and Beans!) Pie

The hosts have finalized their Nineteen for ’19 list, and are excited about tackling their new baking resolutions. Listeners, thanks so much for your suggestions, and keep them coming…Number 19 is still open for discussion!

Do you have little bits of veggies left in your crisper? These Carrot, Cranberry and Pecan Muffins are a great way to use those tiny bits of leftovers you may have hanging around, and they’re a delicious way to add veggies into your breakfast.

Recipe Review: Deep Dish Cookie Pie from Chocolate Covered Katie

The secret ingredient in this Deep Dish Cookie Pie is…garbanzo beans! Both hosts used canned garbanzos, although you can use any white beans. Stefin thought the texture was like a moist brownie. Andrea cut the dessert in half and baked it in a 7 inch spring-form pan, rather than the 10 inch called for in the recipe (thanks Food 52, for those easy conversion tables). When it came to the ingredients, Andrea used nut butter, while Stefin used oil. Stefin served this at a party to a group of kids who devoured it, being none the wiser about the bean component. Andrea liked the dessert although she missed the buttery mouthfeel. But if you’re looking for a vegan, gluten-free, nut free dessert, this one’s a winner!

Bake Along and Review: Parsnip, Date and Hazelnut Loaf from Six Seasons

Andrea is baking in season (Thanks, Ruth!) with Meyer Lemons and enjoyed using hazelnuts instead of pecans in this Parsnip loaf cake from her latest obsession, the cookbook Six Seasons from Joshua McFadden. This dessert was very veggie-forward, dense, and rich from the addition of dates. While Andrea enjoyed making and eating this loaf cake, it probably won’t be replacing her beloved banana nut bread any time soon. But, taking a tip from this recipe, she will be adding pepper to her lemon glaze from now on!

Bake Along and Review: Beetroot and Ginger Cake with Cream Cheese Frosting

This beetroot cake recipe from Preheated fave David Lebovitz is inspired by a recipe in Ottolenghi’s Sweet cookbook. Stefin feared she’d have trouble finding a Vitamin C table but no worries! She thinks the tablet’s citric acid helped the cake maintain it’s vibrant, rich, ruby red color. Do use the red beets, which contrasts so nicely with the billowing white cream cheese frosting. This cake tastes healthy, and would perhaps fit the bill at a brunch, or mid-morning break with coffee or tea. The ginger in the cream cheese frosting was outstanding, and she recommends wrapping the cake in cling film and enjoying it the second day.

New Orleans Bakery Crawl

Ever done a pub crawl? If you’re familiar with the format, but more inclined towards sweets, you’ll enjoy Andrea’s recounting of her NOLA Bakery Crawl. You can read all the details in this post.

Previously on Preheated …

Two Years Ago: Episode 12.5: Short and Sweet Bonus Bake

One Year Ago: Episode 61.5: January Bundts and Blue Ribbons

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