Stefin and Andrea were busy in their kitchens this summer during the show’s hiatus. In London, Stefin beat the heat with multiple batches of homemade ice cream, and particularly liked a Cookies ‘n’ Cream variation using the Simple Vanilla Ice Cream recipe from her Cuisinart ice-cream maker manual, as well as an out-of-this-world Peanut Butter Cup Ice Cream from Sugar Hero.
In Olympia, Andrea became obsessed with the next-level Chocolate Chip Cookie from New Orleans restaurant Josephine Estelle. With four types of chocolate (including blonde chocolate), homemade chocolate cookie crumbs, and oats, it’s easy to see why she fell in love with them.
As we slide into fall baking, and kick off a month of breakfast bakes, check out Meaningful Mama’s thoughtfully curated list of delicious breakfast bakes using autumnal ingredients like apples, pumpkin, and maple syrup.
This Week’s Bake Along: Cheddar, Bacon and Caramelized Onion Quiche from Good Things Baking Co.
Andrea’s looking forward to this classic quiche with the volume turned up, featuring a blind-baked pastry crust, and a layer of caramelized onions. A lifelong quiche lover, she’s hoping it will change her husband’s mind about quiche once and for all (no soggy veggies). Need a delicious and foolproof pie crust? Andrea swears by Mary Beth’s Reliable Pie Crust. Bake along and tag your pictures @preheatedpod on Instagram.
As entertaining and sharing food has changed over the last several months, the hosts will alternate bake alongs in an effort to reduce food waste.
Gadget Garage: Muffin Tin Magic
From mini frittatas to helping clean out your junk drawer, is there anything the humble muffin tin can’t do? The hosts run down an exhaustive list of possibilities.
Sources used in the segment:
Martha Stewart’s Muffin Pan Recipes
Brit & Co: 25 Creative Dishes that Show Muffin Pans Aren’t Just for Muffins
Delish.com: 62 Crazy New Recipes for Your Muffin Tin
Eatthis.com: 30 Things You Can Make with a Muffin Tin
Delish.com: 53 Muffins to Make Your Mornings a Little More Enjoyable
Dorie Greenspan’s Trick to Perfect Cookies
The Muffin Tin Cookbook
Previously on Preheated …
One Year Ago: Episode 141, Cocoa-Swirled Banana Bread
Two Years Ago: Episode 91, Just Peachy
Three Years Ago: Episode 43, Peanut Butter Bars, Po-Boys, Home Ec and Audiobooks
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Thanks to photographer Rachel Park @therachelstory for the beautiful breakfast picture!
Can you share the recipe for the chocolate cookies that are used to make the chocolate cookie crumbs? On the podcast, you mentioned they include star anise and something else. They sounded so good, but the website with the recipe only says the recipe For the chocolate cookie is below, but it actually is not. Thanks!
From Josephine Estelle’s Instagram Post:
Chocolate Chunk Cookies
Approximately 2 dozen cookies
Ingredients
8 oz softened butter
1 cup granulated sugar
1 cup packed light brown sugar
2 eggs
1 tsp vanilla
2 1/2 cups oats
2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
4 oz dark chocolate
4 oz milk chocolate
4 oz blonde chocolate
4 oz white chocolate
1 cup chocolate cookie crumbs (see recipe below, or you can use crushed up store bought chocolate cookies)
Use a stand mixer with the paddle attachment to beat your butter and sugars on medium for 8 minutes, until light and fluffy. Meanwhile, grind oats to a powder in a food processor. In a bowl, combine ground oats with flour, baking soda, baking powder and salt. Pulse chocolate in a food processor and set aside.
Add eggs one at a time to the butter mixture, scraping between additions. Mix for another 3 minutes. Add vanilla extract. Add dry ingredients to creamed butter mixture until completely incorporated, but do not over mix. Scrape bowl well during the entire process to ensure an even dough.
Add chocolate to cookie dough and mix on low until just incorporated. Add in the cookie crumbs at the last few seconds, making sure not to break up the crumbs too much. Set dough in a bowl, wrap with plastic, and let chill slightly. Use a 1.33 oz scoop to portion out cookie dough. Set on a sheet pan and freeze dough completely before baking.
Preheat oven to 350º F. Pull cookie dough from freezer and place on a lined baking sheet about 2 inches apart. Sprinkle cookies with flakey sea salt and bake for 12–13 minutes, rotating halfway.
Chocolate Cookie Crumbs
Ingredients
2/3 cup all purpose flour
1/2 cup granulated sugar
2/3 cup cocoa powder
1 tsp cornstarch
1/2 tsp ground fennel seed
1/2 tsp ground star anise
6 tbsp butter, melted
Preheat oven to 300º F. Combine all ingredients in a bowl with a spatula. Crumble up big pieces by hand and lay out on a lined baking sheet. Bake for 20 minutes. Allow to cool at room temperature and store in an airtight container.