She's My Cherry Pie The Cherry Bombe Network

Our guest on today’s show is baker, food stylist, and cookbook author Benjamina Ebuehi. Benjamina was a finalist on “The Great British Bake Off,” where she stood out for her approachable and creative recipes. Since then, she’s written three baking books, including “The New Way to Cake” and “A Good Day to Bake.” Her newest is “I’ll Bring Dessert,” which celebrates shareable recipes and simple treats, all perfect for entertaining.

Benjamina loves approachable, no-nonsense baking, as does host Jessie Sheehan. They chat about her time on the iconic British baking show, her tips for make-ahead desserts, and the distinction between a cobbler and a crisp. Plus, they take a deep dive into Benjamina’s recipe for Tarragon Plum Cobbler from “I’ll Bring Dessert.”

Click here to bake along with Benjamina’s recipe.

Thank you to Plugrà Premium European Butter for supporting our show.

Hosted by Jessie Sheehan
Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt
Edited by Jenna Sadhu
Content Operations Manager Londyn Crenshaw
Recorded at CityVox Studios

She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.

More on Benjamina: Instagram, website, "I’ll Bring Dessert" book
More on Jessie: Instagram, "Salty, Cheesy, Herby, Crispy Snackable Bakes"

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Alexandra Stafford is a recipe developer, cookbook author, and creator behind Alexandra’s Kitchen blog. Her new cookbook, “Pizza Night,” is a New York Times’ bestseller and features pizza and salad recipes for all seasons of the year. You project bakers out there will love this episode! Host Jessie Sheehan and Alexandra go through her recipe for Neapolitan-ish Dough, the relationship between dough hydration and oven temperature, her tips for using an outdoor pizza oven, and the best flour for pizza.

Here’s Alexandra’s recipe so you can bake along at home.

Thank you to Plugrà Premium European Butter and Nonino for supporting our show.

Hosted by Jessie Sheehan
Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt
Edited by Jenna Sadhu
Content Operations Manager Londyn Crenshaw
Recorded at CityVox Studios

She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.

More on Alexandra: Instagram, website, “Pizza Night” book
More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Subscribe to Cherry Bombe Magazine here

Today’s guest is Rose Levy Beranbaum, the renowned baker and award-winning author behind 12 cookbooks, including “The Cookie Bible” and “The Baking Bible.” The 35th anniversary edition of “The Cake Bible” will be out this fall. In this episode, host Jessie Sheehan chats with Rose about her recipe for All Occasion Downy Yellow Butter Cake with Dark Chocolate Ganache Frosting. They discuss how to make ganache with panache, Rose’s “reverse creaming” technique, and special moments in her career as a baker and author.

Thank you to Plugrà Premium European Butter and Nonino for supporting our show.

Hosted by Jessie Sheehan
Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt
Edited by Jenna Sadhu
Content Operations Manager Londyn Crenshaw
Recorded at CityVox Studios

She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.

More on Rose: Instagram, website, cookbooks
More on Jessie: Instagram, Snackable Bakes

Subscribe to Cherry Bombe Magazine here

Beloved dessert authority, recipe developer, and YouTube star Claire Saffitz is back on She’s My Cherry Pie! In this episode, Claire joins host Jessie Sheehan to tackle a baked good that has long delighted eaters and intimidated home cooks: chocolate soufflé. Claire says there’s a lot of fear-mongering around the dessert, but when you break it down into straightforward steps and reduce the batch size, it’s an attainable bake for anyone.

Tune in for Claire’s tips for super stable soufflés and her explanation of why coating the inside of your ramekins with sugar ensures your dessert will rise (and stay) high. The duo also chat about Claire’s approach to writing recipes, what being a YouTuber means to her today, her New York Times-bestselling cookbook “What’s For Dessert,” and more.

Want to bake along? Here is Claire’s recipe for Chocolate Soufflé. ​

Thank you to Plugrà Premium European Butter and California Prunes for supporting our show.

For more information on Cherry Bombe Jubilee, click here.

Hosted by Jessie Sheehan
Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt
Edited by Jenna Sadhu
Editorial Assistant Londyn Crenshaw
Recorded at CityVox Studios

She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.

More on Claire: Instagram, YouTube, her cookbooks Dessert Person and What’s For Dessert
More on Jessie: Instagram, Snackable Bakes

Subscribe to Cherry Bombe Magazine here

Today’s guest is Camari Mick, executive pastry chef at The Musket Room, a Michelin-starred restaurant, and at Raf’s, a French-Italian restaurant and bakery, both in New York City. Camari joins host Jessie Sheehan to chat about her Tres Leches Cake, which features a combination of cow, sheep, and goat milk and is composed of two layers of tres leches cake and one layer of pain perdu. The confection gets topped with chocolate branches and jerk ice cream, which adds a sweet, spicy, and slightly smoky flavor, says Camari, who is known for infusing Caribbean and Jamaican flavors into her desserts.

Thank you to Plugrà Premium European Butter and California Prunes for supporting our show.

For more information on Cherry Bombe Jubilee, click here.

Hosted by Jessie Sheehan
Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt
Edited by Jenna Sadhu
Editorial Assistant Londyn Crenshaw
Recorded at CityVox Studios

She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.

More on Camari: Instagram, The Musket Room, Rafs NYC
More on Jessie: Instagram, Snackable Bakes

Subscribe to Cherry Bombe Magazine here

Today’s guest is Gemma Stafford, the Irish chef, baker, and host behind the “Bigger Bolder Baking” YouTube show and website. She’s also the author of two books, “Bigger Bolder Baking: A Fearless Approach to Baking Anytime, Anywhere,” and “Bigger Bolder Baking Every Day: Easy Recipes to Bake Through a Busy Week.”

She joins host Jessie Sheehan to talk about the Best-Ever Irish Scones. The duo chat about textures, key ingredients like self-raising flour and frozen butter, and how to get a slightly sweet, crunchy exterior but moist interior. Because, as Gemma says, scones should never be dry!

Want to bake along? Here is Gemma’s recipe for her Best-Ever Irish Scones.

Thank you to Plugrà Premium European Butter and California Prunes for supporting our show.

Hosted by Jessie Sheehan
Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt
Edited by Jenna Sadhu
Editorial Assistant Londyn Crenshaw
Recorded at CityVox Studios

She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.

More on Gemma: Instagram, Bigger Bolder Baking, YouTube
More on Jessie: Instagram, Snackable Bakes

Subscribe to Cherry Bombe Magazine here