And I will actually get to a post as mentioned in the podcast about dragon egg cookies and airbrush glitter! Hopefully in the next couple of days.
Featuring the hilarious Jacqui Kelly of Totally Sugar. Go to the Episode 6 page to listen and read show notes.
On this episode Cindy Autrey and Amy Ford of Frosting Creators of San Antonio join me to talk about their recent Sugar Arts Showcase and plenty of other cake topics.
Also Mary Nicholas and Shannon Orr each called in to talk about their great experiences at the San Antonio show and Jean Schapowal has a cakefirmation to put things in perspective as you work.
Please see the episode page for full show notes and music credits.
In this episode, Kyla Myers and I talk about the San Antonio show, lots of our cake friends, all kinds of cake issues, and gush about the Cake God Mike McCarey. Then there’s a cakefirmation at the end by Mike himself.
In this episode, I discussed vendor experiences at cake, cookie, and baking shows, talked about how I’ll handle product disclaimers on this and future episodes, and played some interview clips from the Austin cake show featuring Mark Desgroseilliers, Sidney Galpern, Sachiko Windbiel, Denise Gall, and Tammy Colitti.
The colour theory video featuring Artisan Accents products that Mark mentioned can be found here, and the shop he mentioned can be found here.
You can find the tool list featuring Cake Connection on my Flexible Edible Stained Glass ebook page.
The social scientist author I mentioned is Dan Ariely. He’s not involved with this podcast at all, I have simply enjoyed listening to his audio books while working on cakes in the past.
Also as mentioned on the show, I have both purchased from and received free review samples from the brands Innovative Sugarworks and Simicakes.
If you enjoyed the show, please leave a review on iTunes and share it with your friends!
The following songs and sound clips were used in this episode of Eat the Evidence. I am extremely grateful to creators who provide this content.
“Wallpaper” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/
“Winner Winner!” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/
“Concentration” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/
“Doobly Doo” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/
“Carpe Diem” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/
I wanted a legitimate reason to eat popcorn for breakfast because I was craving it and feeling blerghy about trying to eat anything else. I googled around and found various ways of turning popcorn into cereal with milk but that was definitely not what I wanted, and I found some weird methods of squeezing kernels in water, but I didn’t want that either. I wanted popcorn in a pancake.
So I made some up, and it turned out really tasty. It is, however, very, very, very rich because of all the butter, so don’t expect a light and airy meal here. It makes four 6-ish-inch pancakes and I could barely eat two, whereas I usually eat about four of my regular (and much healthier) pancake recipe.
I sized this recipe to work off of a 70g bag of premade “lightly salted” popcorn. You can pop your own or use a flavoured popcorn if you like. The popcorn with sugar on it weighs more, so if the line of popcorn you like has a “lightly salted” version around 70g but the flavoured version weighs more in the same size bag, it should be fine.
Also, I ate a handful of the popcorn out of the bag as I cooked because I just assumed everyone is going to do that anyway, so really, the 70g doesn’t have to be exact!
Further, if you need this recipe to be gluten-free just ensure that all of the ingredients are gluten-free (particularly the oats and popcorn).
Note that it doesn’t come out as a pourable batter like regular pancakes, so you’ll need to put some in the pan and flatten it down:
Use your spatula to gently press it flat in the pan so it cooks through and is easy to flip.
Here’s how it looks flipped over, with a nicely crisped surface all over. No soggy weird popcorn here, just crispy popcorn pancakes!
This is why we need scratch’n’sniff technology for the web.
I ate mine plain but you could add whatever toppings you like. Pour salted caramel over it and call it dessert! Or still breakfast. You’re an adult, you can choose to eat whatever suits you and I’m not going to judge. Unless you’re a kid reading this blog, in which case go pick a room in your house you’re allowed to go into, clean it, and then show your parents this page and ask for it for breakfast, with the promise that you’ll wash the dishes afterwards. That’d make me make some for my kids!
The first full episode of my new podcast is out!
You can listen to it and find all of the show notes here: http://www.eat-the-evidence.com/podcast/episode-1-april-20-2017/
For a full list of episodes, please see the podcast page.
If you have any comments or requests, feel free to add them below.
Happy listening!
Exciting news everybody…I’ve launched a podcast to go with this blog!
You can find all the details on the new Podcast page, and episodes will be listed there as well. You can also subscribe through iTunes, Stitcher, and TuneIn.
The podcast follows the same content guidelines as this blog; it’s not directly for kids, but I try to keep the language clean and promise to preface each episode with a warning if there is content I wouldn’t want my own kids to hear. So it should be safe to listen to with your kids nearby.
The Pilot Episode is out and I’m already working on the first main episode. I aim to have episodes out every other week for the first while, and then maybe once my youngest child is in full-time school I’ll be able to move to weekly. You can listen now by clicking the link below:
Enjoy and get in touch to be part of the show!
