Andrea first discovered how much she loved raw cake batter in Episode 122 when she tasted the Orange Marmalade Cake batter. She has since discovered the Lick the Bowl Fois Gras Cake Batter from Eden Hill Provisions and wonders if that is the answer to her cake batter quest? A fluffy pâté infused with sprinkles, vanilla and liquor: a perfect combination of sweet and savory.
Listeners, what are your dessert suggestions for Andrea to get her cake batter fix (other than eating it raw, of course)?
The lemon drop chili is a new ingredient for both the hosts, highlighted in this Lemon Drop Chili Loaf Cake from BBC Good Food. A citrus dessert with a spicy kick sounds like an intriguing combination, unfortunately, neither Stefin or Andrea can get their hands on a lemon drop chili. Too bad, since chili caramel sounded utterly delicious! Listeners, let us know if you try this loaf.
Recipe Review: Cinnamon Sugar Donut Muffins from The Girl Who Bakes
A duffin? A monut? Is this one of those hybrid desserts that’s taking the baking world by storm? The hosts decide to stick with the simple “donut muffin” moniker and move on to their review. Stefin was excited to find this lightened up version that uses applesauce and very little oil, while Andrea announced she’s slowly coming around to the idea of loving cinnamon.
Both the hosts found their applesauce needed no straining, so feel free to eyeball yours and strain (or not) based on the texture. Stefin’s muffins all sloped to one side, perhaps due to her convection oven? Andrea made the dozen standard size, while Stefin prepared five regular and three jumbos – which she ate hot out of the oven (after 25 minutes of baking).
Dipping the hot muffins into the melted butter led to some singed fingers for Stefin, who heartily suggests waiting more than the recommended one to two minutes for the muffins to cool so you don’t burn your fingers. She and her family especially loved these muffins on the first day, but thought they quickly turned stale, so she recommends eating them fresh out of the oven. Andrea gave these a mixed review — her family absolutely loved them, while she thought they were just okay (perhaps due to the lower fat content or her lack of donut love).
September Blue Ribbon
This month was full of great desserts, and the hosts awarded a rare double Preheated Blue Ribbon to the Peanut Butter & Jelly Poke Cake from food blogger Jess at the Sweetest Menu, reviewed in Episode 142. This pretty, easy to assemble, one layer cake with fluffy peanut butter icing was a huge hit in both households, leading to Stefin’s naming of this cake “The Wonder from Down Under.” Listener Marta got in on the fun and posted her version as well. Take a look at those pretty swirls!
Listener Marta’s PB&J Poke Cake
Previously on Preheated …
Two Years Ago: Episode 46: Apple Dumpling Gang
One Year Ago: Episode 94: Pumpkin-palooza!
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Ah, thanks for sharing. And yes! It’s actually foie gras magically cured and infused to taste like birthday cake batter! The original dish has been retired (https://www.instagram.com/p/B2QTNyOgqZY/?utm_source=ig_web_copy_link) but we’d be happy to send you a jar of the foie gras cake batter!
Oh thank you Jennifer! It is certainly the most intriguing dessert we’ve ever run across!