Butter Off Dead Butter Off Dead

This episode was quite a journey. For this week’s recipe⁠, we baked the New York Times' honey miso banana bread. Steph chats about how the recipe got the better of her, somehow, whereas Liz had an easier go of it, but was a little disappointed overall. A good recipe, but it under-delivered in the miso department, even with the help of a little cheating.

We did have some audio issues, for which we profusely apologize. We did our best to recover, and we will keep learning and pushing our skill level so we can give you the best listening experience possible in the future. Thanks for bearing with us.

You can find photos of our bakes, as well as the recipe and a bunch of useful links to all of the things we discussed in this episode over at ⁠⁠⁠⁠⁠⁠⁠Substack⁠⁠⁠⁠⁠⁠⁠, where you can subscribe to get those updates automatically. You can also find the recipe for the next episode there, if you'd like to bake along. Check us out on ⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠ to be kept in the loop with baking-related chitchat between episodes, and definitely send us your photos and experiences. We love hearing from you.

Happy listening! Until next time.

Well, hey there, kiddos. Back again so soon. This past weekend was the Kentucky Derby, which means absolutely nothing to either one of us. but we used it as an excuse to delve into one of America’s lesser-known culinary classics: definitely not derby pie. You’ll have to tune in to find out why we definitely didn’t make derby pie for this episode, and instead stuck to the much more hilariously named Fannie Lou’s thoroughbred pie instead.

You can find photos of our bakes, as well as the recipe and a bunch of useful links to all of the things we discussed in this episode over at ⁠⁠⁠⁠⁠⁠Substack⁠⁠⁠⁠⁠⁠, where you can subscribe to get those updates automatically. You can also find the recipe for the next episode there, if you'd like to bake along. Check us out on ⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠ to be kept in the loop with baking-related chitchat between episodes, and definitely send us your photos and experiences. We love hearing from you.

Happy listening! Until next time.

Welcome back, kiddos. This week’s episode is a long one, but that’s because it’s an important one. For this episode, we tackled brioche. Armed with a recipe from Tartine’s cookbook and this extremely helpful article by Nicola Lamb, we braced ourselves for lots of setting of timers and hopping of mixers and got to work.

You can find photos of our bakes, as well as the recipe and a bunch of useful links to all of the things we discussed in this episode over at ⁠⁠⁠⁠⁠Substack⁠⁠⁠⁠⁠, where you can subscribe to get those updates automatically. You can also find the recipe for the next episode there, if you'd like to bake along. Check us out on ⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠ to be kept in the loop with baking-related chitchat between episodes, and definitely send us your photos and experiences. We love hearing from you.

Happy listening! Until next time.

Welcome back, y’all. We were nervous about this week’s episode, because, being very American bakers at heart, we are a little intimidated by French techniques, but this recipe turned out to be the biggest surprise so far, and by the end of the episode, we realized we had ranked it among our favorite makes to date.

Overall, a very pleasant, low-drama experience. Maybe we are making the French stuff out to be harder than it really is.

You can find photos of our bakes, as well as the recipe and a bunch of useful links to all of the things we discussed in this episode over at ⁠⁠⁠⁠Substack⁠⁠⁠⁠, where you can subscribe to get those updates automatically. You can also find the recipe for the next episode there, if you'd like to bake along. Check us out on ⁠⁠⁠⁠Instagram⁠⁠⁠⁠ to be kept in the loop with baking-related chitchat between episodes, and definitely send us your photos and experiences. We love hearing from you.

Happy listening! Until next time.

Happy Easter! This Ostara, we went all out making one of the weirdest things we’ve ever heard of: A chocolate and cake-based recreation of scotch eggs, using Cadbury eggs as the base. Like most of the good things we’ve ever done, it started out as a joke, and then we took it way too far.

You can find photos of our bakes, as well as the recipe and a bunch of useful links to all of the things we discussed in this episode over at ⁠⁠⁠Substack⁠⁠⁠, where you can subscribe to get those updates automatically. You can also find the recipe for the next episode there, if you'd like to bake along. Check us out on ⁠⁠⁠Instagram⁠⁠⁠ to be kept in the loop with baking-related chitchat between episodes, and definitely send us your photos and experiences. We love hearing from you.

Happy listening! Until next time.

Happy sorta, kinda spring! In this week’s episode, we embraced the early days of spring by having a go at Norwegian sun buns, which are baked in later winter/early spring when the sun reappears in sky.

It's a definite chaos-sode, so grab some wine and snacks, and join us for a good tongue wag.

You can find photos of our bakes, as well as the recipe and a bunch of useful links to all of the things we discussed in this episode over at ⁠⁠Substack⁠⁠, where you can subscribe to get those updates automatically. You can also find the recipe for the next episode there, if you'd like to bake along. Check us out on ⁠⁠Instagram⁠⁠ to be kept in the loop with baking-related chitchat between episodes, and definitely send us your photos and experiences. We love hearing from you.

Happy listening! Until next time.