Andrea’s ready for the release of the Downton Abbey movie this September, and even more excited to try some historic Downtown Abbey-inspired desserts. While there are many cookbooks inspired by the beloved series, Andrea likes the Downton Abbey Cooks website created by Pamela Foster, which weaves in historical facts along with recipes. (For example, did you know that cakes were very minimally frosted in the early part of the 20th century?)

Meanwhile, Stefin’s fascinated by the Little Free Pantries popping up worldwide. These hutches, which take their cue from Little Free Libraries, operate on a similar “take one, leave one” philosophy, but they’re stocked with food, not books!

Listeners: Do you have a Little Free Pantry in your neighborhood?

Recipe Review: Peanut Butter & Jelly Poke Cake from Sweetest Menu

This week’s new twist on a classic PB&J had the hosts saying “PB&YAY!” Both thought it was an easy, quick, right-sized snacking cake, full of peanutty flavor. Andrea’s husband loved it as his birthday cake. Stefin enjoyed using crunchy peanut butter, and reminded listeners that cookie butter would be a good sub if you bake without nuts. Both hosts also thought it would be open to variations, including skipping the jam and using a chocolate frosting.

One small quibble: Neither host could get their jam to soak into the cake in true “poke cake” fashion. But they thought the layer of jam actually reinforced the idea of a PB&J sandwich, so this is a very small complaint indeed. Thanks to Australian food blogger Jess at Sweetest Menu for this delicious cake!

This Week’s Bake Along: Pineapple Coconut Curry Loaf

This week’s bake along is a new twist on a classic tea loaf, featuring pineapple, coconut and … curry powder (?!). Andrea never thought to use curry in a baked good until the enormous success with Butterscotch Pie with Curry Crust in Episode 63. She plans to use her 8″x4.5″ loaf pan, and, as a pineapple lover, is looking forward to this bake.

Stefin’s making minis this week, and will put her three 4″x6″ tins on a jelly roll pan to make taking them in and out of the oven easier. She warns listeners to watch their coconut topping with an eagle eye, as it can brown very quickly — well before the 30 minutes called out in the recipe.

Can’t find crushed pineapple? Simply blitz a comparable quantity of rings or chunks in your food processor.

Mini-Segment: Packin’ and Snackin’

Finally, the hosts share their best tips for stress-free packin’ and snackin’ now that the school year is in full swing. Andrea relies on olives, hard-boiled eggs, veggies and hummus, diced chicken and peanut sauce, and applesauce for quick grab and go snacks or lunches, while Stefin couldn’t do without fresh and dried fruit, pretzels, hummus, granola bars, and nuts. Both hosts have a “prep day” to prepare for the week ahead — Stefin does this on Fridays; Andrea on Sundays. And both take advantage of leftover Preheated bakes for snacks and lunchboxes.

Preheaters: Tell us your lunchbox and snacktime favorites!

Previously on Preheated …

Two Years Ago: Episode 44, Sugar Cookie Bars and Books

One Year Ago: Episode 92, Marvelous Plum Meringue and Fall Cookbooks

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