Episode 7

Episode 7 of the podcast is up! You can play it and read all the show notes here.

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Podcast Episode 6

Featuring the hilarious Jacqui Kelly of Totally Sugar. Go to the Episode 6 page to listen and read show notes.

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Episode 5 – Decorative Pies!

Head over to the show page for Episode 5 of the podcast to learn all about how awesome pies can be!

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Podcast Episode 4!

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.

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Episode 3 of the Podcast is Up!

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.

Check it out here.

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Episode 2 – May 4, 2017

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.

Show Notes

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!

Music/Sound Credits

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

“Winner Winner!” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License

“Concentration” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License

“Doobly Doo” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License

“Carpe Diem” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License

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Popcorn Pancakes

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:

pressing down pancake

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!

popcorn pancake in pan

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!

5.0 from 1 reviews
Popcorn Pancakes
Prep time
Cook time
Total time
Rich, buttery, crispy pancakes with a strong popcorn flavour. Adapt as desired using your favourite type of popcorn.
Recipe type: Breakfast
Serves: 4 6" pancakes
  • 57g butter (half stick, ¼ cup)
  • 100g porridge oats/quick oats (1 cup)
  • ½ tsp salt
  • 1 tsp baking powder
  • 70g bag of lightly salted popcorn (or flavour of choice)
  • 3 large eggs
  • 120 ml water (1/2 cup)
  • additional butter for frying
  1. Melt the 57g of butter carefully in the microwave so it's not too hot (it can still have softened lumps in it), set aside.
  2. Place oats in a food processor and process until very fine. Transfer to a large mixing bowl and mix in salt and baking powder.
  3. Place about half of the popcorn (or less, if your processor is small) in the food processor and grind down to fine crumbs. It's okay if some chunks remain. If you see any hard kernels, remove them. Transfer to the bowl with the oats. Repeat with the rest of the popcorn until it is all ground down. Note that if your kitchen is dry, it will become highly statically charged in your food processor and try to leap out all over the place when you go to pour it. If this is a problem, put a bit of water on your fingertips and flick it into the processor's bowl, or give it a tiny misting of water from a clean, food-safe spray bottle.
  4. Break the eggs into the popcorn/oat bowl and use a silicone spatula to work the eggs into the mix, folding up from the bottom regularly to ensure all of the dry ingredients get mixed in. The mixture will be crumbly.
  5. Pour in the melted butter and mix thoroughly.
  6. Add the water and mix thoroughly.
  7. Place a knob of butter into a frying pan on medium heat until it's melted and bubbly. Scoop about a quarter of your mixture into the pan and press it down flat with a spatula. When the edges start to brown, flip the pancake with the spatula and cook on the other side until its edges are browned, then carefully remove to a serving plate. Repeat three more times for the rest of the batter.
  8. Serve hot with any toppings as desired.
Posted in Breakfast, Experimental Techniques, My Recipes, Other Food | 1 Comment

Podcast Episode 1

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!

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Eat the Evidence is Now a Podcast Too!

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!

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Safety Lights Are For Dudes – Experimenting Holztmann Style

I bought a Ghostbusters logo cutter from Etsy awhile back. Recently when my friends and I were going to watch the 2016 movie together, I decided that was an excuse to run some random experiments:

Question 1: can you put white food colouring in buttery cookie dough to make it come out more white or will it just be slightly less yellow?

Question 2: can you use an inner-stamp-style cutter plus a knife to effectively have a patchwork-style cutter for cookies?

Question 3: if yes to 2, is it feasible for many cookies or is it horribly tedious?

For the first question, I knew from experience that you can add colour to cookie dough but that there’s often a yellowish tinge. For instance, light blue tends to come out fairly turquoise. So I wasn’t sure if the white (I used Americolor Bright White gel) would carry itself enough against the yellow or if baking would just make it turn golden-brown anyway.

I made a batch of what’s become my usual UK non-spreading cookie dough and separated it into thirds, tinting one white and another with Americolor Super Red. I started with a small amount and kneaded it in, repeating until I liked the result:

coloured dough

White-tinted dough on the left, uncoloured in the middle, red on the right.

Clearly the white made the dough itself very white compared to the yellow untinted stuff! That was promising…

I then rolled it out and cut several white and red logos. I put the white ones on the lined pan directly. Then, using a small, sharp knife, I cut the circle and diagonal out of the white ones and cut the ghost out of the red ones (taking care in that case to keep the long zig zag intact). Then I assembled them right on the baking tray, pushing the sides up against each other but not doing any particular pinching or adhering beyond that.

preparing the pieces 1

It was easiest to start with the ghost’s top half in place, put the little bit of red above his shoulder, put the zig zag in place but opened at the bottom, slide the ghost’s lower half into place, and then close the bottom of the circle up around him.

assembly 2

assembly 3

assembled cookie

The finished assembled cookie, ready for baking.

By assembling directly on the tray, you don’t have to move it, meaning you can let it bake together and not have to fiddle with making the pieces stick together or hold the round shape for a transfer from work surface to tray.

And I’ve got some pretty cool stuff cookin’ up over here if you just want to turn your heads…

baked cookie

The baked cookie!

Woot woot, it worked! It all baked together into one solid cookie, and other than mild browning at the small fingery bits, it stayed pretty white!

Here’s a comparison of several white ones with a no-colour one in the middle:

undyed in middle

You can see what a clear difference the white food gel made.

Although given my theme to this post, this is probably a better version of that image:

cookies with wig and hat

The hat is too much, right? Is it the wig or the hat?

So here are the answers:

Question 1: YES you can add white food colouring (at least Americolor Bright White) to cookie dough, it makes it much whiter, and it even stays white in baking (except for the actual browned edges).

Question 2: YES you can use an interior-stamp-type cutter to do multicoloured cookies patchwork style, as long as you’re prepared to sit there and cut the bits out individually.

Question 3: YES it is horribly tedious. I knew there were about four to eight people coming to this event and I wanted an extra for Peo, so I made 12 and then I was seriously sick of the picky little cutting. If you’re considering doing this sort of thing for cookies for sale, CHARGE ACCORDINGLY because it’s time-consuming and fiddly and annoying. If the cutter did the inner part all the way through it wouldn’t be too bad, but the delicate hand-cutting part is slow, achy work.

But in the end everyone loved the cookies and you know Holtzmann would have eaten them too, particularly if something horrible was happening across the room. And she’d want you to eat them so your blood sugar doesn’t get too low and you end up getting possessed. These are some of the many reasons why we love her, salty parabolas and all.

holtzmann winking

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Posted in Cake Decorating, Cookies, Experimental Techniques, Severe Nerdery | Leave a comment