Andrea is thrilled to finally take Listener Renee up on her suggestion to reduce food waste! She used the chickpea liquid from her weekly hummus prep to make Fudgy Aquafaba Brownies, a new recipe from Cooking with Scraps by Lindsey-Jean Hard. While this recipe did break Andrea’s rule of “No brownies in the house” she felt it was worthwhile to explore some food frugality!
Crazy for Chocolate month continues and Stefin’s exploring Ceremonial Cacao. This is made by fermenting and lightly toasting the cacao beans; no sugar is added, and nothing is taken out. Enjoying ceremonial cacao is a way to savor the chocolate and enjoy the ritual. Perhaps the hosts will even join the Cacao Club in London!
The UK’s Mothering Sunday is fast approaching on March 31. A few special desserts from the back catalog that might be a nice way to celebrate: Lemon-Elderflower Cake (Episode 76), Boston Cream Pie Cupcakes or Marshmallow S’mores Cupcakes (Episode 51), or the Classic Cream Puffs (Episode 59). Andrea suggested letting Mom pick her favorite dessert, or perhaps even giving her a day alone in the house?
Recipe Review: Chocolate Pistachio Babka Buns from Edd Kimber
It’s a special review this week since Andrea and Stefin tackled the Chocolate Pistachio Babka Buns together in Stefin’s kitchen in London. Andrea admitted to using the scale as more of a ‘general guideline’ rather than an exact measurement tool, and luckily, this recipe still turned out great! The hosts had so much fun baking together they’ve put together a special bonus episode for Listeners to follow their step-by-step progress. Stay tuned to hear that episode tomorrow – and remember, if you’re a subscriber, it will show up automatically in your podcast feed.
A few notes: The hosts used the fan 170 C setting in the oven, and baked their first batch of bigger-sized buns for 18 minutes (a little bit less than the 20 minutes called for in the recipe), while their second batch of smaller buns were done in 12 minutes.
Bake Along: Chocolate Magic Dust from Quin
Andrea visited the Quin candy store in Portland, OR a few years ago and hasn’t forgotten her wonder and delight at this tiny Willy Wonka inspired space. While the Quin store is now closed, you can make your own candies with founder and author Jamie Curl’s cookbook, Candy is Magic. If you’re looking for a special sprinkle that will bring extra magic to your cocoa, cookies, cakes, and beverages, bake along with the hosts and make some Chocolate Magic Dust to use all year round.
Globetrotting Gourmet: Norway
Stefin’s reporting in on a recent trip to Norway where she experienced the tart ligonberry treat called trollkrem and found this bright pink, four-ingredient dessert to be similar to mousse, although much lighter and airier. If you’re interested in an easy and dairy-free dessert, here’s a trollkrem recipe similar to the one Stefin tried. Stefin also enjoyed brown cheese panna cotta, made using Brown cheese (or brunost), a true Norwegian specialty. Following a tip from international dessert expert Cate Brubaker (interviewed back in Episode 53) she stocked up on Norwegian candy bars, and found a new favorite, the Peanott Kubbe. Stefin wrapped up her report by recommending Norwegian Cinnamon Buns (Bergen Skillingsboller). Though they looked like a fluffy American-style cinnamon rolls, and indeed, were filled with a cinnamon-spice mixture, the buttery yeast dough contained a healthy amount of Andrea’s favorite spice, cardamom. This skillingsboller recipe seems similar to the ones Stefin ate.
Previously on Preheated …
Two Years Ago: Episode 20: Going Bananas for Southern Banana Pudding
One Year Ago: Episode 69: Two for the Dough
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