First up this week: A quick refresher on the difference in the show’s two Facebook pages. Preheated Baking Podcast is the show’s business page. Liking this page is akin to “following” the show — and you’ll see a link every week when a new episode drops. But if you’re looking for conversation between the dynamic, international, creative and fun group of bakers, be sure to join the Preheated Baking Podcast Listeners group! You’ll need to answer a quick question before you join (to prove you’re not a ‘bot), but then you’ll have access to this vibrant group of bakers of all abilities. (And although your hosts love that you’re sharing the Facebook group with your friends, family and co-workers, they only add folks who’ve requested to join themselves.)

That housekeeping sorted, the duo are wondering what folks are baking up for the upcoming Memorial Day weekend in the US (and corresponding Bank Holiday in the UK), as well as what you’re planning for any “Dads and Grads” in your life. Take inspiration from the August 2017 shows all about potlucks and picnics, and share what you’re bringing to summertime gatherings. Drop an email to hosts@preheatedpodcast.com.

Homemade PopTarts Have Hosts Thinking Outside the Box

Both hosts loved how easy, quick and pretty these Homemade PopTarts from The Pioneer Woman contributor Sommer Collier turned out to be. These were a huge hit in Andrea’s home, especially with her husband, who thought they’d be fun at a dinner party, and her daughter, a Kellogg’s PopTart fan. Andrea agreed with Sommer that these were “easy” and had great success with both Trader Joe’s refrigerated pie crust, and her beloved Bonne Maman Four-Berry Jam. She baked her tarts for 18 minutes, and decorated with sparkling sugar.

Across the pond, erstwhile PopTart fan Stefin found these didn’t really scratch the PixiFood itch, per se, but were in a class of their own — more like a hand pie or “posh PopTart.” She relied on a UK staple, black current jam, for her filling (and was tickled with the resultant purple tarts!), and thought the refrigerated Jus-Roll crust was Jus-Right. She baked her tarts for 16 minutes in her fan-assisted oven, and liked the cheerfulness of multi-colored sprinkles on top.

Both hosts urge you to sift your powdered sugar to avoid lumpy frosting, and do let your tarts cool before adding that frosting or it may not set.

This Week’s Bake Along: Martha Collison’s Mango & Passion Fruit Energy Bars from Waitrose Weekend

Up this week, the hosts tackle a DIY power bar from Great British Bake Off contestant and Waitrose Weekend contributor Martha Collison: Mango & Passion Fruit Energy Bars. But first a quick ingredient translation:
*desiccated coconut is unsweetened, not the sweetened, flaked version more commonly found in the States;
*Rice Pops are a Rice Krispies-like cereal — use your favorite name brand or generic cereal;
*Clear honey is smooth and amber, not “cloudy.”

Want to make a vegan version, like Stefin? Sub Lyle’s Golden Syrup for honey and chose vegan white chocolate chips and a dairy free yogurt (or do without drizzle).

Passion fruit are prevalent in the UK, so Stefin will have no problem finding fresh. Andrea’s going to use a passion fruit powder she purchased in London, but will seek out Goya’s frozen passion fruit puree for future bakes.

Tune in next week to see if these put some pep in your hosts’ step!

Globetrotting Gourmet: India

Stefin and her family visited Northern India and were overwhelmed by a delicious assortment of food, namely a variety of flatbreads from roti to naan to chapatis, and Stefin’s favorite discovery: chole bhature. (Here’s a similar recipe.) They also loved watching a cooking demonstration in a rural village, and the “small pieces” curry that was offered to them: A millet flatbread topped with a savory onion and garlic sauce with small dumplings served with chunks of sweet jaggery (a sugar cube that has a strong molasses flavor). Savory, smokey, salty and sweet: The perfect snack! Just one of the meals they won’t soon forget.

Listeners: Have you been to India, and/or do you cook Indian food regularly? What is your favorite dish?

Previously on Preheated

Two Years Ago: Episode 28, Everything is Bigger in Texas, Including Cake
One Year Ago: Episode 76, A Cake Worth Celebrating

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