In the spirit of the resolution that abounds this time of year, we’re here to help you eat more veggies … in your desserts that is! We’re adding beans, beets and even spinach to our treats this month in our quest to get our Five a Day.

Resolution Talk

Andrea shares her latest template recipe discovery: the 1-2-3-4 cake which has simplified her cake baking and made it easier to modify flavors. Next, details the glories of her newly purged and cleaned pantry. Let’s see if she can keep it clean throughout the year – no more extra marshmallows! Stefin gives an update on her recipe organization system and how she plans to use her newly purged binder to keep it under control. She also regales us with the success she’s had baking more bread throughout the year. Stay tuned for a Nineteen for 2019 Resolution List which the hosts will use to guide their baking throughout the year.

Listeners, we’d love your feedback and suggestions in creating our Nineteen for 2019 list this year. What recipes would you like to see us make, what new techniques would you like us to attempt, or what other fun kitchen challenges do you have in mind for us?

Bake Along Recipe: Yukon Gold Cinnamon Rolls

As part of her pantry purge, Stefin came across a recipe for Yukon Gold Potato Cinnamon Rolls from Bon Appétit dated March 2009 with a scribbled “March 22” note across the top. While she has no particular memory of making these rolls, the fact that she saved the recipe for almost ten years is a good clue that perhaps this recipe was a good one. Let’s see how this yeasty dough with an addition of one pound of mashed Yukon Gold potatoes turns out. If you can’t get Yukon Gold potatoes, any thin-skinned, waxy potato will work.

Mini Segment: 2019 Baking Trends

The use of alternative sugars or sweeteners like agave, maple syrup, molasses etc., shows no sign of slowing down. The trend toward healthier options continues, too, especially as it relates to plant-based foods and probiotics. Breads incorporating veggies and ‘exotic donuts’ are making the “Eat your Veggies” Theme this month seems right on point! Andrea’s tickled that pint-sized desserts continue to be popular, while Stefin’s looking forward to more exotic global fruits such as dragonfruit, guava, pineapple, monkfruit, and Preheated faves mango and passionfruit this year. In ice cream, 2019 is really going to push the boundaries by incorporating things like artisanal cheese and exotic mix-ins. Say farewell to glitter, pizza bouquets, flamin’ hot, and activated charcoal treats in 2019, as these trends seem to be a bit past their prime.

Next week, we’ll review our potato-enhanced cinnamon rolls, and introduce a baked donut that’s a green goddess, thanks to … spinach?! (That’s a first for both your hosts, and as you now know, right on trend!.) And Andrea will fill us in on how to host a cookbook swap in case one of your new year’s resolutions is to clear some clutter.

Previously on Preheated …

Two Years Ago: Episode 10: Books and Brownies

One Year Ago: Episode 59: Classic Cream Puff Success

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If  you’re intrigued by our podcast, make it easy on yourself and subscribe on Apple Podcasts. That way you can listen to more than one episode, and have them download automatically on your phone or tablet. You can also bake along with us in our Facebook group, Preheated.