Ep 81: You Say "Freed-o," I say "Fredd-o"

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. Both hosts give two "spoons up" to the Minimalist Baker's Tahini Chocolate Banana Soft Serve. Andrea used maple syrup while Stefin relied on dates for sweetness. Both enjoyed the rich chocolate taste and delightfully smooth and silky texture. Your family will never guess they're getting a non-dairy treat that's rich in fruit and fiber! Finally, the hosts discuss what to do with dessert leftovers -- among other things, Andrea loves making pie milkshakes, and Stefin uses leftover cake in trifles. They're also intrigued with a new foodsharing app, OLIO, which aims to get leftovers into the hands of those who need them. 

Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, as well as on their Pinterest page. You can also follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!