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The Baking Podcast

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Jan 25, 2017

Today the sisters talk about Valentine's Day baking! Specifically baking for gift giving! Taunya Introduces 3 easy recipes that are very easy to make, even for folks that never bake that will be perfect for gift giving and will bring a smile to the Valentine! This is part 1 of 2 in the Valentine baking series. They also give an update on the business.
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Bourbon Whiskey Truffles (easy peasy!)

Here's a bliss-inducing recipe from the chocolate gods over at Valrhona.


4 ounces whipping cream
7 ounces Valrhona baking dark chocolate, chopped
1/2 ounce butter
1 ounce bourbon whiskey


Bring whipping cream to a boil and pour 1/3 of the cream over the chocolate.
With a spatula, mix rapidly until smooth with a glossy texture. Gradually add the remaining cream, making sure to keep the smooth and glossy emulsion.
Stir in softened butter and mix thoroughly, then add the bourbon whiskey and stir.
Leave ganache to chill until set for about 12 hours. Roll ganache into small-sized balls for the perfect truffle bite.
Brown sugar Shortbread
1 C butter softened
3/4 C brown sugar
2 1/2 C flour
  1. Preheat oven to 350F.
  2. In a bowl or a mixer, mix the butter until fluffy
  3. Add brown sugar and mix well.
  4. Add flour and mix just until a dough forms
  5. Knead until smooth.
  6. Spread into a pan or cookie sheet, pressing down firmly or pat 1/3-in.-thick rectangle 
  7. use a rolling pin to smooth out the dough
  8. Pierce the dough with a fork, if desired
  9. Bake for 30-35 minutes, until shortbread is lightly browned all over.
  10. While the shortbread is still hot, use a sharp knife to cut shortbread into rectangles (roughly 1 1/2 x 3" rectangles but cut as you wish)
  11. Allow shortbread to cool completely once it has been cut.
  12. In a bowl, add about 3/4 cup of chocolate chips, microwave at 80% power for a minute at a time, when chocolate appears to be mostly melted, stir and add another 1/4 cup of chocolate chips, stir until melted. 
  13. Dip the ends of the shortbread in the chocolate (about 1/3 of the shortbread will be covered in chocolate, 2/3rd will be plain); put on a rack to cool and harden.
Rocky Road:
250 grams dark chocolate
150 grams milk chocolate
175 grams soft butter
4 tablespoons golden syrup
350 grams twix candy bars (feel free to substitute)
150 grams unsalted nuts of your choice (optional)
125 grams mini marshmallows

1. Chop both sorts of chocolate small, or use chocolate buttons made for melting, and then put into a heavy-based pan to melt with the butter and syrup over a gentle heat.
2. Put the twix into a freezer bag and bash them with a rolling pin to get big- and little-sized crumbs; you want some pieces to crunch and some sandy rubble.
3. Put the nuts into another freezer bag and also bash them so you get different-sized nut rubble.
4. Take the pan off the heat, and add the crushed candy and nuts, and mini-marshmallows. Turn carefully to coat everything with syrupy chocolate.

Tip into a foil tray (or parchment paper) -- 9 x 12 inches or smaller, smoothing the top as best you can, although it will look bumpy.
Refrigerate until firm enough to cut, which will take about 1½–2 hours. Then take the set block of rocky road out of the tray.