Folgen
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Cursed episode or user error, call it what you will, but even Erin gets in on the mix this time! Let's just say there may have been a casualty or two and only one baker successfully makes baklava.
On the plus side, when Amber goes rogue on her ingredients, Erin helps her pivot into something that's 85% edible. Whether you love baklava or just need a good laugh, this episode checks all the boxes! -
A lot of lessons learned in this one! In a surprising twist, Amber makes her macarons edible using a blow dryer. In a not so surprising twist, Erin's are adorable and delicious.
From learning how to protect yourself from a bear to what to do with that extra breast milk, trust us, this one is worth a listen whether you actually ever plan on making the macarons or not. -
Fehlende Folgen?
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Apparently Erin thought we were baking it a little too easy as she decides to bake blind in our first listener request episode! Come hang out in the kitchen with us as Amber attempts to tell Erin how to bake for once (it doesn't last long), and see what made it on our baking bucket lists for 2023!
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Everything in moderation.....except when it comes to butter.
Grab a scone, make a tea, or pour yourself a glass of wine and hang out with us as we bake the easiest, tastiest scones with little pockets of butter in them. Get prepared to be real, because the holiday burnout has hit our kitchens, and, while it might be delicious, it isn't always pretty.
See below for recipe to follow along!
Lemon Raspberry SconesIngredients
1 cup Heavy Cream8 Tbsp Butter2 C All Purpose Flour6 Tbsp Sugar1 Tbsp Baking Powder½ tsp Baking Soda½ tsp SaltZest 1 medium Lemon½ C Fresh Raspberries2 C Powdered Sugar3 Tbsp Milk or half & half1 Tbsp Fresh Lemon JuiceDirections
Preheat oven to 400 FLine a sheet pan with parchment paperTake 1 cup of cream and place in the freezer for 10-15 minutesPlace butter in a microwave safe bowl. Heat on high until butter is meltedWhisk together flour, baking powder, baking soda, sugar, lemon zest, and salt in a bowl. Once cream is chilled, combine with melted butter. Stir until butter forms small clumps or “globules”.Add butter mixture to dry ingredients until dry ingredients are incorporated. Do not over mix.Break raspberries in half and gently fold in berries.Scoop scones and place on cookie tray 2 inches a part.Place in the refrigerator for 15 mins to set butter. Bake for 18-22 mins or until golden.For the Glaze, while the scones are baking, combine the lemon juice, powdered sugar and milk or half and half. Whisk well until smooth. If glaze is too thin, add more powdered sugar. If it is too thick, add more milk/heavy cream.Place scones on a cooling rack with foil underneath. Spoon glaze over the scones. Wait 15 mins to serve! -
Boy, do we have a little plot twist for you guys....
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Hang out in the kitchen with Erin and Amber while they breakdown their take on Christmas gift giving, and Erin helps Amber bring her sugar cookies to life.
Erin's royal icing recipe and simple piping techniques will help even the most novice baker, or kid (listen out for Avery's cameos!) make a presentable Christmas cookie.
Royal Icing RecipeIngredients
5 tspMeringue Powder1 TbspLight Corn Syrup1 tsp Clear Vanilla Extract1 cupWater2 lbPowdered SugarDirections
In a mixing bowl, combine meringue powder, corn syrup, clear vanilla extract, and water.
Mix until foamy.Slowly add powdered sugar. Hand mix until incorporated and looks soupy. Attach paddle attachment and beat on medium speed for 4-6 minutes.Mix until icing forms peaks -
Hang out in the kitchen with Erin and Amber in their first episode where Erin teaches Amber how to bake Christmas cookies that keep their shape and taste delicious!
And don't let Amber's calls for help to Erin, 2,000 miles away in her own kitchen, alarm you. Erin's a professional at keeping her cool and problem solving when Amber takes the recipe in her own direction. -
Get to know Erin and Amber and what Baking It Down is all about in this mini intro episode. From Amber's lack of baking skills to Erin's professional expertise, come hang out in the kitchen with us!
