Andrea is thrilled with the idea of popping a mug cake into the microwave at work using King Arthur Flour’s Single Serve Gluten Free Cake mixes. Have any Listeners tried these yet? We’d love to hear your reviews.

The hosts are also wondering about bundt pan sizing. Six-cup, 10-cup, 12-cup … what sizes do you have and use? Andrea used her 10-cup NordicWare Brilliance Bundt pan to make both the Rum Cake in Episode 152 and the Gingerbread from Episode 157, despite recipe instructions to use a 12-cup and a six-cup, respectively. Don’t worry, both cakes turned out just fine.

Recipe Review: Pecan Sticky Buns from Dessert for Two

The hosts kick off the small-batch baking month with a recipe for Pecan Sticky Buns from Dessert for Two. Andrea enjoyed testing her yeast up front to confirm it was alive and kickin’! She also appreciated the extra instructions to keep the bowls to a minimum. Both hosts preheated their ovens for the rise using Alexandra Stafford’s instructions to preheat their ovens at 400 degrees for one minute. Stefin’s dough struggled with the first rise, while Andrea accidentally skipped Step 12 and forgot to place the four tablespoons of butter in the dough, placing it on top instead. Despite these challenges, both the hosts loved the final flavor. Stefin covered hers with foil toward the end as they were browning too much, while Andrea cooked an extra five minutes for more browning.

Bake Along: Shortbread Pumpkin Pie Bars from Baking Mischief

Pumpkin pie, shortbread, streusel, and sweet cream …. this recipe from Tracy at Baking Mischief has all the words Stefin loves! Both hosts are intrigued to try this recipe with the shortbread base and a pumpkin pie filing, and appreciate the flexibility in the recipe to use any type of milk, and freeze the results. You’ll need a 5″x7″ Pyrex for this small-batch bake.

2020 Food Trends

Once again, the hosts pull out their magic balls and try to predict the latest baking trends. From alternative flours, butters and syrups, trends seem to be pointing toward simple and natural in 2020. Gastrophysics is the fancy word for “mood food,” or, being mindful about your food choices. Both hosts are very interested in trying some of the unique fruit flavors on trend for the year … yuzu, calamansi, makrut lime, pomelo, and ugli fruit, anyone?

Previously on Preheated …

Three Years Ago: Episode 11: For the Love of Baking Guest Interview with Craig Weaver

Two Years Ago: Episode 60: Peanut Butter Pie & 2018 Food Trends

One Year Ago: Episode 107: On a (Potato) Roll

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