Jessica Badalana

But I have had this cake. And I think that hot milk method is very interesting because you're combining your sugar and eggs, and then you're heating up your milk and your fat and adding that. And it results in a cake with just a very fine texture. It's really tender.

But I have had this cake. And I think that hot milk method is very interesting because you're combining your sugar and eggs, and then you're heating up your milk and your fat and adding that. And it results in a cake with just a very fine texture. It's really tender.

Very plush in the way that like a, you know, a box cake is.

Very plush in the way that like a, you know, a box cake is.

I mean, I guess we both have sweets on the brain and I'm going to make the peanut butter brownies that are on our site. You know, I did a beta test. So we have a recipe for small batch brownies, which makes a loaf pan of brownies.

I mean, I guess we both have sweets on the brain and I'm going to make the peanut butter brownies that are on our site. You know, I did a beta test. So we have a recipe for small batch brownies, which makes a loaf pan of brownies.

I was so excited about them and I made them. But you know what? Frankly, we're not really a small batch family because we ate that batch of brownies like so fast. And I did. I took the small batch brownie recipe and I took a scaled down version of the peanut butter swirl from the peanut butter brownies, which makes a nine by 13. And so I made a small batch. peanut butter brownie.

I was so excited about them and I made them. But you know what? Frankly, we're not really a small batch family because we ate that batch of brownies like so fast. And I did. I took the small batch brownie recipe and I took a scaled down version of the peanut butter swirl from the peanut butter brownies, which makes a nine by 13. And so I made a small batch. peanut butter brownie.

And that was good. But like I said, we ate it immediately. And so I now I'm ready to commit to the full nine by 13. I can put some of them in the freezer for later, but they are so delicious. So, you know, I don't mind having a big batch of those kicking around.

And that was good. But like I said, we ate it immediately. And so I now I'm ready to commit to the full nine by 13. I can put some of them in the freezer for later, but they are so delicious. So, you know, I don't mind having a big batch of those kicking around.

Oh, agreed on that.

Oh, agreed on that.

Finally, finally, something we can agree on. Well, that does it for us today. Thank you so much for tuning in and joining us here on Things Bakers Know.

Finally, finally, something we can agree on. Well, that does it for us today. Thank you so much for tuning in and joining us here on Things Bakers Know.

And leave us a review while you're there or share this episode with a friend.

And leave us a review while you're there or share this episode with a friend.

And me, Jessica Batalana.

And me, Jessica Batalana.

You'll find some of our favorite pizza recipes as well as other recipes for what we're baking this week in the show notes. This episode featured Dan Richer, author of New York Times bestseller, The Joy of Pizza. He's also the owner of Raza in New Jersey. And you can learn more about his book by going to thejoyofpizzabook.com. And it's also linked in the show notes.

You'll find some of our favorite pizza recipes as well as other recipes for what we're baking this week in the show notes. This episode featured Dan Richer, author of New York Times bestseller, The Joy of Pizza. He's also the owner of Raza in New Jersey. And you can learn more about his book by going to thejoyofpizzabook.com. And it's also linked in the show notes.