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The Baking Podcast

Welcome to The Baking Podcast Website!

Nov 8, 2017

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.

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Here are the recipes:


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.


Add any of these to the butter and sugar before adding the flour:

- vanilla seeds of 1 vanilla pod and 1/2 tsp vanilla extract

- orange-cardamom zest of 1 orange, finely grated, and ½ tsp

- freshly ground cardamom seeds, sifted

- lemon-lavender zest of 1 unwaxed lemon, finely grated, and 4 tsp

- fresh lavender flowers

- cinnamon 2 tsp ground cinnamon

- coffee 1 tbsp instant or filter coffee dissolved in 1 tsp boiling water

- salt and pepper 24 turns of a pepper mill, or to taste; also sprinkle more pepper on top with the caster sugar


Pumpkin Bread Pudding

NOTE: Feel free to crank up those spices


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. 

Links to do good:

Bake for Good

Redwood Credit Union North Bay Fire Relief Fund

One America for Hurricane Relief