Jessica Badalana

Cottage cheese, eggs, and they're very versatile.

They're made in like, you know, in muffin tins.

Like kind of like the ones from that coffee chain that everyone's obsessed with.

So, you know.

That one.

That one.

As always, I mean, it's really fun to do this in person.

I mean, I liked doing it in my remote prepper shed in my main woods, but I feel like this is more in the spirit of things.

And thank you, as ever, to our listeners for joining us here on Things Bakers Know Season 3.

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

Right, right.

You can do both.

And me, Jessica Badalana.

Thanks again to Carla Hall for appearing on this episode.

You can find more information about Carla and her work at carlahall.com.

You know, and they do rise in the oven, but like, they're not, you know, miracle workers.

You know, and they do rise in the oven, but like, they're not, you know, miracle workers.

Yeah.

Yeah.

And I'm Jessica Badalana, Staff Editor at King Arthur Baking.