After a debate about the correct way to pronounce this week’s bake along (is it FRED-o, FREED-o, or should you just put on your best Italian accent?) the duo get down to business. Stefin’s been busy whipping up Hummingbird Cake Cupcakes, using dehydrated pineapple fruit powder for a delicious cream cheese frosting. She’s in love with the intense flavor, and feels a bit like an astronaut.
Andrea is excited to kick off this week’s “freeze along” a coconut passionfruit semifreddo from Australian baker Donna Hay that uses one of England’s favorite flavors and does not require an ice-cream maker. Because it’s the last week of Frozen Treats month, the duo won’t be reviewing this one, but if you try this treat at home, please post your pics to the Preheated Facebook community!
Both hosts give “two spoons up” to the Minimalist Baker’s Tahini Chocolate Banana Soft Serve. Andrea used maple syrup, raw cacao, a sprinkle of sea salt and vanilla extract, while Stefin kept hers sugar free by using dates for sweetness. To avoid frustration, remember to take your bananas out of the freezer a few minutes before you plan to blitz them in your food processor. Both hosts enjoyed the rich chocolate taste and delightfully smooth and silky texture. Your family will never guess they’re eating a non-dairy treat that’s rich in fruit and fiber!
Finally, the hosts discuss what to do with dessert leftovers. Andrea loves making pie milkshakes — just whizz up chunks of leftover pie with ice cream. Speaking of homemade ice cream, she also loves to do “leftover mix-ins” with quick bread or other desserts (be sure they’re soft enough to bite when frozen). During her summertime cycling season, she especially loves making protein balls full of just about anything: nuts, coconut flakes, coconut chips, almond butter, peanut butter, dried fruit … Andrea reports you can hide almost anything in a protein ball! She’s also trying to shop in bulk and buy just the ingredients she needs.
If Stefin’s got leftover cake in the house, she loves to make an English trifle. Layer cake chunks (drizzled with alcohol or not) in a large bowl and layer with custard (homemade or store-bought), sliced and sugared fruit, and whipped cream. This is a particularly good use for cake that may be a little stale, as it absorbs moisture from the fruit and other ingredients. To use up leftover frosting, she makes filled strawberries by adding a dab to the middle of a hollowed-out berry. (Also works well with ganache.) And though she’s been making ice-cream sandwiches with leftover cookies for years, Stefin loves listener Barb’s idea to use banana bread. Brilliant, Barb! (Andrea thinks she’ll try this one with pumpkin bread and pumpkin semifreddo in the fall, but the flavor possibilities are truly mind-boggling — stay tuned!)
Finally, the duo discuss a new foodsharing app, OLIO, which, like Preheated, was started by two friends (one in the US, one in England!) and aims to get leftovers into the hands of those who need them.
Listeners: How do you use up dessert leftovers and/or cut down on food waste?
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