Meet the sisters, Melody the business girl, and Taunya the baker girl. The pair host The Baking Podcast.&nbsp; In Episode 000, you hear Melody's unique hair coloring technique for in between visits to the salon and who is NOT passionate about baking. You will also find out what they will be talking about in future episodes, and why the heck they decided to launch a podcast in the first place. Melody and Taunya Plan to expand their cottage bakery into a full-fledge store front! This is a fun, unscripted, zany, and slightly awkward, first take recording podcast; and that's how they roll! You can email the girls at thebakingpodcast@gmail.com. Find them on Facebook "The Baking Podcast" and on Instagram under the same name. We hope you join them on their journey!

Episode 000 -- Preview

Melody and Taunya talk about how to pimp out your Christmas cookie using browned butter! Taunya introduces two cookies one, that is very common and one that is a childhood favorite! Melody talks about her pet turkeys Tina and Tofu. The sisters would love to hear about your childhood favorite cookies--email the sisters at the bakingpodcast@gmail.com. To see all photographs for this episode, go to instagram or our facebook page (just search for The Baking Podcast!) &nbsp; &nbsp; To brown butter: In a medium or large pot, melt the butter on medium heat, once all melted begin to swirl the pot for a minute or 2, watch as the butter changes from yellow, foamy, to a light golden brown, cook a little longer until it reaches a nice amber color (it start to smell nutty). Immediately remove from heat. The time it takes to turn from golden to amber is only a few seconds, so be watchful. Rice Krispy Treats: 4 ounces, 1/2 cups (113 grams) unsalted butter 1 10-ounce (285-gram) bag marshmallows 6 cups (160 grams) crispy rice cereal (about half a 12-ounce box) If you like, a heaping 1/4 teaspoon sea salt&nbsp; &nbsp; Line a 8" Square pan with parchment paper spray with a little non-stick cooking spray, or a pan grease it with butter; parchment paper is preferable. You can use a larger size pan and shape as you like too. &nbsp; Add the marshmallows. The butter should be hot enough to melt them, but if not, you can put them on the stove under low heat until the marshmallows are completely melted. &nbsp; Add a pinch of salt if you wish. &nbsp; Add the Rice Krispies (and other additions) to the pot, fold over until distributed. Pour in the pan, use the spoon or a greased hand to shape into the pan. Allow to cool for at least an hour. &nbsp; &nbsp; If using parchment paper--lift treats out using the ends of the parchment paper--cut into squares Or cut in squares directly in the pan.&nbsp; &nbsp; Link for butterscotch acorns--Remember to use the browned butter!&nbsp;  http://www.kingarthurflour.com/recipes/butterscotch-acorns-recipe &nbsp;

Baking Podcast Episode 1: Pimp your holiday cookie!

Melody and Taunya discuss holiday parties! Taunya introduces two great party recipes that are as delicious and not among the standard holiday party line-up; Hot Chocolate wine and the Gougere, a savory cheese puff made with choux pastry. Melody also talks about how she made her baked jalapeno poppers (a non-deep fried option).&nbsp; On the business side, the pair talk about two new bakery opportunities that have come up recently. Melody talks about her move and gives an update on Tina and Tofu, her pet turkeys!&nbsp; &nbsp; Email Melody and Taunya: thebakingpodcast@gmail.com Like us on Facebook and follow us on instagram (The Baking Podcast) Please leave us a review on itunes (very important!) and share our podcast with a friend! Let's create a great baking community! &nbsp; Recipes: Gougeres (Modified from David Lebovitz) &nbsp;   1/2&nbsp;cup (125ml)&nbsp;water  3&nbsp;tablespoons (40g)&nbsp;butter,&nbsp;salted or unsalted, cut into cubes  1/4&nbsp;teaspoon&nbsp;salt  1/4 teaspoon black pepper  1/2&nbsp;cup (70g)&nbsp;flour  2&nbsp;large eggs  12&nbsp;teaspoons&nbsp;chives,&nbsp;finely-minced (or 1 to 2 minced fresh thyme, or 2 tsp of any dried herb you fancy)  3/4&nbsp;cup (about 3 ounces, 90g)&nbsp;grated cheese -- use a harder cheese   &nbsp;        1. Preheat the oven to 425F (220C.) Line a baking sheet with parchment paper or a silicone baking mat.  2. Heat the water, butter, salt, and pepper in a saucepan until the butter is melted.  3. Dump in the flour all at once and stir vigorously until the mixture pulls away from the sides into a smooth ball. Remove from heat and let rest two minutes, to cool it down a bit. At this point, you can scrape the dough into the bowl of a stand mixer fitted with the paddle attachment. If you don’t have a mixer, let it cool in the pan, stirring it a few times to let the heat escape.  4. Add the eggs, one at a time, stirring quickly to make sure the eggs don’t ‘cook.’ The batter will first appear lumpy, but after a minute or so, it will smooth out.  5. Add about 3/4s of the grated cheese and the herbs and stir until well-mixed.  6. Scrape the mixture into a pastry bag fitted with a wide plain tip and pipe the dough into mounds, evenly-spaced apart, making each about the size of a tangerine.&nbsp; NOTE: If you don't have a pastry bag, fill a freezer bag and snip off the corner allowing a 1/2 inch opening. This dough is very forgiving; you don't need to have perfect round shapes. Remember, rustic is IN!  7. Top each puff with a bit of the remaining cheese, the put the baking sheet in the oven.  8. Bake for 5 minutes, then turn the oven down to 375F (190C) and bake for an additional 20 to 25 minutes, until they’re completely golden brown.         For extra-crispy puffs, five minutes before they’re done, poke the side of each puff with a sharp knife to release the steam, and return to the oven to finish baking Eat warm. You can reheat if serving the same day or freeze!&nbsp; &nbsp; Hot Chocolate Red Wine: To Make the Chocolate Syrup: 60 grams good quality dutch process cocoa powder (1/2 cup) 100 grams sugar (1/2 cup) 120 grams water (1/2 cup) 1. combine all three ingredients in a saucepan and bring to a boil over medium-high heat until sugar is dissolved--whisk constantly. Should take less than 5 minutes. 2. Take off heat, let cool down for about 30 minutes, transfer to jar, or plastic container and refrigerate. Should keep for up to a month (or maybe more) To make the Hot Chocolate Red Wine 1. Heat 1 cup of milk with 2 heaping tbs of chocolate syrup in a saucepan, bring to a simmer, but not a boil 2. Add one cup of red wine, bring to simmer&nbsp; 3. Pour into 2 mugs &nbsp;  &nbsp;

Episode 2: Holiday Party Baking Hacks

Melody and Taunya are busy and a little exhausted as the holiday season is in full bloom. Today they introduce Joann Chang's Focaccia recipe that is so easy and versatile that you will always want to keep a batch in the fridge at the ready. Taunya serves up a yummy focaccia and a "hot pocket" filled with turkey and cheese (what was in her fridge at the time). Also hear about the ugly angel that Taunya discovered at one of their popup events.&nbsp; Check out our new facebook group! Share your successes and failures!&nbsp; Email the girls at thebakingpodcast@gmail.com Link for the foccaccia recipe:  http://www.seriouseats.com/recipes/2013/06/joanne-changs-flour-focaccia.html No knead instructions! 1. Mix all ingredients in a bowl with spoon until you see no dry ingredients and everything is well distributed--Cover and put in a warmish place. It should look pretty shaggy. NOTE: Water should be at luke warm temperature when added.&nbsp; 2. After one hour, you should see a more dough-like mixture; grab each edge and pull over to the other side (pretend it's 4 corners in a round bowl); then turn the dough over. This is a modified stretch and fold. This helps give the dough some strength. Cover again 3. After 2 hours the dough should have doubled in size, if not, let it sit for another 1/2 to 1 hour. &nbsp;Once it's doubled, punch down and put in ziploc bags and store in fridge or use to make focaccia or pita To make foccacia: 1. Take dough out of the fridge (2 lbs for 1/2 sheet). form into a ball on a lightly floured surface, and let rest for 30 minutes or so&nbsp; 2. Liberally oil the cookie sheet middle area with olive oil and place the ball of dough, with your fingers spread the dough to about an inch think (don't worry if the dough fights back, it will relax in time). 3. Let the dough sit for 1 to 1 1/2 hours. then with your fingers spread the dough to near the corners of the pan. Make hole indents with the tips of your fingers. Let proof for another 30 minutes 4. Meanwhile preheat oven to 460 degrees 5. after 30 minutes, drizzle the top of the foccacia with olive oil, sprinkle with salt, and rosemary if you have it.&nbsp; 6. Bake for approx 18 to 23 minutes (check the oven after 15 minutes). It's done with the bottom is a nice golden brown. &nbsp; To Make the "Hot Pocket" 1. Weight out 120 grams of dough, form into a ball on a floured surface, let rest for 30 minutes 2. With your fingers or a dusted rolling pin, roll to a disc 3. on one half of the disk add 60 grams of meat &amp; cheese or cooked veggies. Add a little tomato sauce, ranch or other sauce if you wish.&nbsp; 4. fold over to form a 1/2 circle, pinch together the sides (you can lightly brush some olive oil on 1/4 " of the edges to help seal. Once you have formed the seal, fold seal over another 1/4 inch and press firmly 5. Bake on oiled baking sheet at 460 for approx 15 to 20 minutes (check oven after 12 minutes as ovens do widely vary!). &nbsp;

Fun with a versatile and easy bread dough!

Today the sisters talk about meringue. There are 3 methods of making meringue; The French, The Swiss, and the Italian. Taunya will introduce all 3 methods and how to make each one. Each method has been piped and baked into a meringue cookie which we then taste and compare the different meringue. We also go over what method is used in common bakery items. On the cafe side, Melody experiments with a Mexican twist to&nbsp;bruschetta using queso fresco with great results. The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram “the baking podcast”. Now on to the recipes! NOTE: All meringue cookies were piped using Adeco piping tip 806, and baked at 200F degrees for 2 hours or until the cookies can easily be removed from the parchment paper. RECIPES Swiss Meringue Method Ingredients 4 egg whites 1 cup of sugar Instructions Combine egg whites, sugar in the heatproof bowl of electric mixer, and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers. Transfer bowl to stand mixer and mix with whisk attachment on high speed until stiff peaks form. Using rubber spatula, carefully scope into a prepared piping bag and pipe kisses on a parchment lined baking sheet. &nbsp; French&nbsp;Meringue Method Ingredients 3 egg whites 1 cup of sugar Instructions Begin whisking the egg whites with the whisk attachment on medium low. After 30 seconds, add 1/4 cup of the sugar, mix for another 20 seconds, then add the remaining sugar and increase to speed until stiff peaks form. Using rubber spatula, carefully scope into a prepared piping bag and pipe kisses on a parchment lined baking sheet. French&nbsp;Meringue Method (Recommended for cookies Ingredients 3 egg whites 1 cup of sugar 1/4 cup of water Instructions In a small pot, add sugar and water, cook over medium-high heat until sugar mixture begins to simmer. Now begin whisking the egg whites on high speed increase to speed until stiff peaks form. While the egg whites whip, continue to cook sugar until it reaches 240F. If any sugar sprays onto the sides of the pot, use a brush dipped in cold water to wipe down the sides. By the time the sugar is at the proper temp, the egg whites will reach stiff peaks.&nbsp; With the mixer on medium-low speed, carefully and slowly add the hot sugar syrup to the egg whites. Pour the sugar down the side of the mixer bowl, allowing it to stream gradually. Once all the sugar syrup has been added, increase the speed to high and whip whites until cool, about 5 minutes. The bottom of the mixer should be luke warm to the touch. Using rubber spatula, carefully scope into a prepared piping bag and pipe kisses on a parchment lined baking sheet. &nbsp; &nbsp;

Taunya Moore