Have you heard of synesthesia? It’s the neurological ability shared by just 2-4% of the population allowing them to smell or taste what others only absorb visually — for example, names, numbers and letters! Here’s a firsthand account of what it’s like to live with this extraordinary perception.

No less extraordinary are Listeners’ answers to our question about PixiFoods, first discussed almost a year ago in Episode 79. Andrea reminds listeners that the term “PixiFood” was coined by writer Joe Posnanski to mean the foods you adored as a child and can’t stand as an adult. Remember this definition for this week’s Bake Along (below), and be sure to weigh in on your favorites on our Facebook Group, Preheated Baking Podcast Listeners.

Review: Life Changing Crackers from My New Roots Live Up to Their Name

Both hosts agree that their lives have officially changed for the better now that they’ve made these yummy, hearty and healthy crackers! Andrea made the rosemary and smoked salt variation using a cherrywood salt from Jacobson Salt Co. in Portland, OR.; she also subbed hot honey for the maple syrup. She left one dough out for two hours and one out overnight, but couldn’t detect a major difference in texture. She did lower her oven temperature to 325 for one batch that was a little thicker than the other.

Stefin loved the fig version, but subbed fennel seeds for the anise. She left her dough out to dry overnight. She notes that scoring the dough with the figs is a little challenging as those sticky figs are hard to cut through.

A few tips from both hosts:
*Be patient: Mixing the wet ingredients into the dry takes time — allowing the chia and flax to absorb the moisture and thicken the dough;
*Roll out the dough to the length and width of your parchment paper;
*Don’t worry if your dough splits during the rolling process, or again during baking. This will only add to the rustic, homemade look!

Both hosts think these crackers are sophisticated and delicious, and would be a winning addition to any cheeseboard or appetizer platter — not to mention a wonderful gift.

This Week’s Bake Along: Homemade Pop Tarts from The Pioneer Woman

Moving on to a slightly less healthy (but let’s hope equally life changing!) Made it Myself treat, is this week’s bake along: Homemade PopTarts from The Pioneer Woman contributor Sommer Collier. Both hosts plan to use refrigerated pie crusts as called for in the recipe, but both are thinking “out of the box” for some of the other ingredients: Stefin plans to use black current jam, and Andrea will top hers with sparkling sugar.

Whether this was a favorite PixiFood, or you’re intrigued with making a store-bought favorite in your own kitchen, bake along with us and post your pictures to our Facebook Group, Preheated Baking Podcast Listeners.

#Cooking with Class Roundup — International Edition

Like many Listeners, Stefin and Andrea enjoy taking cooking classes in their own hometowns, as well as when they’re traveling. Whether you want to perfect your pie crust or start your sourdough, there’s probably a place to do it. Classes mentioned on the episode:

Bread Ahead
UNCOVR Italy
La Gargantua
La Cuisine Paris
Pilgrims au Pain
Aperanti Agrotourism
Art of the Pie
Good Housekeeping Institute, UK
Waitrose Cookery School
Milk Bar
The Bakehouse NOLA
Lulu’s Ice Cream
Chocolate Ecstasy Tours

Listeners: Don’t forget to tag #preheatedpod and #cookingwithclass on Instagram and share pics of your culinary classes on our Facebook Group, Preheated Baking Podcast Listeners.

Previously on Preheated

Two Years Ago: Episode 27, Bizcochito Cookies: Fun to Say and Eat!
One Year Ago: Episode 75, Kit Kat Candy Queen

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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 and share photos in our Facebook group, Preheated Baking Podcast Listeners. Finally, if you’d like a weekly email when our episode drops with the complete show notes and recipes, sign up for our weekly newsletter.

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