She's My Cherry Pie
The Cherry Bombe Podcast Network
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Top 10 She's My Cherry Pie Episodes
Goodpods has curated a list of the 10 best She's My Cherry Pie episodes, ranked by the number of listens and likes each episode have garnered from our listeners. If you are listening to She's My Cherry Pie for the first time, there's no better place to start than with one of these standout episodes. If you are a fan of the show, vote for your favorite She's My Cherry Pie episode by adding your comments to the episode page.
Making Cornbread With Millie Peartree Of Full Heart Full Bellies
She's My Cherry Pie
08/19/23 • 33 min
Hosted by Jessie Sheehan
Produced by Kerry Diamond and Catherine Baker
Edited by Jenna Sadhu
Recorded at CityVox Studios
Millie Peartree says she’s all about creating happy and joyful memories through food, and her Honey Butter Cornbread no doubt elicits lots of positive emotions from those lucky enough to try it. Millie, who is a chef, New York Times Cooking contributor, former restaurateur, and the founder of the Full Heart Full Bellies hunger relief initiative, joins host Jessie Sheehan to talk about her life, her baking, and how growing up in the Bronx influenced her culinary style.
They also do a deep dive into her cornbread recipe and talk about Millie’s favorite ingredients, tips, techniques, and potential swaps. It’s all about using what you have, explains Millie. She’s even down with using a paintbrush from the hardware store to apply the honey butter.
Click here for Millie’s Honey Butter Cornbread recipe.
Thank you to Plugra Premium European Butter and California Prunes for supporting our show.
She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.
More on Millie: Instagram, Full Heart Full Bellies
More on Jessie: Instagram, Snackable Bakes
Subscribe to Cherry Bombe Magazine here
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Making Blondies With Auzerais Bellamy Of Blondery Bakery
She's My Cherry Pie
06/17/23 • 40 min
Hosted by Jessie Sheehan
Produced by Kerry Diamond and Catherine Baker
Edited by Jenna Sadhu
Recorded at CityVox Studios
“Brownies grab the spotlight,” says Auzerais Bellamy of Blondery, “but blondies are more versatile, flavorful, and interesting.” Auzerais has loved blondies since childhood, and spent 10 years testing and refining her original recipe—a pecan and salted caramel square that’s still her bestseller. Before launching her blondie-centric business, Auzerais attended pastry schools in Paris and Rhode Island and worked at the prestigious Bouchon Bakery in California and New York. She eventually left the traditional pastry world, frustrated by the lack of diversity and career opportunities.
Auzerais chats with host Jessie Sheehan about achieving the perfect blondie texture, her preference for melting butter versus creaming it, using your senses to test for doneness, and the latest on her bakery in Peekskill, New York. She also walks Jessie through her Honey-Date Pistachio Blondie recipe. To bake along, click here for the recipe.
Thank you to Plugra Premium European butter for supporting our show.
She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.
More on Auzerais: Instagram, Blondery Bakery, website
More on Jessie: Instagram, her Snackable Bakes cookbook
Subscribe to Cherry Bombe Magazine here
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Making Pound Cake With Jocelyn Delk Adams of Grandbaby Cakes
She's My Cherry Pie
07/08/23 • 42 min
Hosted by Jessie Sheehan
Produced by Kerry Diamond and Catherine Baker
Edited by Jenna Sadhu
Recorded at CityVox Studios
She’s My Cherry Pie is taking a short summer break, so to satisfy your sweet tooth we’re re-airing one of our very first episodes with Jocelyn Delk Adams. Jocelyn is the founder of the Grandbaby Cakes food blog and the author of two books, including her latest, Everyday Grand: Soulful Recipes for Celebrating Life’s Big and Small Moments. She’s also an expert on all things pound cake. Jocelyn joins host Jessie Sheehan to talk about her baking journey, her pound cake variations, what “cake goop” is (and why you need it), and her secret ingredient for giving a major flavor and texture boost to her cakes.
Tune in and get your Bundt pan ready! You can bake along with Jocelyn’s 7UP Pound Cake recipe here.
Thank you to Plugra Premium European butter for supporting our show.
She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.
More on Jocelyn: Instagram, Grandbaby Cakes blog, Everyday Grand cookbook, Grandbaby Cakes cookbook
More on Jessie: Instagram, Snackable Bakes
Subscribe to Cherry Bombe Magazine here
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Making Salted Caramel Peach Pies With Maya-Camille Broussard Of Justice Of The Pies
She's My Cherry Pie
06/03/23 • 44 min
Hosted by Jessie Sheehan
Produced by Kerry Diamond and Catherine Baker
Edited by Jenna Sadhu
Recorded at CityVox Studios
Maya-Camille Broussard says pie can be a complicated art form, so she’s joining us today to demystify the process. Maya-Camille is the force behind both the Justice of the Pies Chicago-based dessert company and the Justice of the Pies baking book, so she knows her stuff. She’s also part of the “squad” on Bake Squad, the Christina Tosi-hosted Netflix show.
Maya-Camille joins host Jessie Sheehan to talk about cold countertops, using your fingers to mix ingredients, her love of canned peaches, and adding cinnamon to a dish until the ancestors tell you to stop. She also takes Jessie through her Salted Caramel Peach Pie recipe.
Check out the recipe here and bake along.
Thank you to Plugrà Premium European Style Butter for supporting our show.
Snag your ticket for our Dallas Butter Up, Buttercup event here!
She’s My Cherry Pie is a production of the Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.
More on Maya-Camille: Instagram, Justice of the Pies, the Justice of the Pies cookbook
More on Jessie: Instagram, her Snackable Bakes cookbook
Subscribe to Cherry Bombe Magazine
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Making Bibingkas With Abi Balingit Of The Dusky Kitchen
She's My Cherry Pie
05/06/23 • 35 min
Hosted by Jessie Sheehan
Produced by Kerry Diamond and Catherine Baker
Edited by Jenna Sadhu
Recorded at CityVox Studios
Blogger and cookbook author Abi Balingit of The Dusky Kitchen is known for her flavorful, fun desserts, inspired by her American upbringing and Filipino heritage. She channels all of this in her debut cookbook, Mayumu: Filipino American Desserts Remixed, which came out earlier this year. Abi joins host Jessie Sheehan to talk about her horchata bibingka recipe from the book, including how she came up with her unique twist on the traditional savory Filipino dessert.
The duo also chat about Abi’s career path, landing her book deal through social media, and the pasalubong treat boxes that she started baking in 2020.
Thank you to Plugra Premium European butter for supporting our show.
She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.
More on Abi: Instagram, Mayumu cookbook, website
More on Jessie: Instagram, her Snackable Bakes cookbook
Making Coconut Cream Pie With Margarita Manzke
She's My Cherry Pie
09/02/23 • 31 min
Today’s guest is Margarita Manzke, this year’s recipient of the James Beard Award for Outstanding Pastry Chef and one of the individuals responsible for the baked goods boom in Los Angeles. Margarita, who grew up in Manila, is co-owner of République Café & Bakery, Bicylette, and Manzke in L.A. and the Wildflour Bakery locations in the Philippines. She’s also the author of Baking at République: Masterful Techniques and Recipes.
Margarita joins host Jessie Sheehan to chat about her culinary career and the coconut cream pie recipe in her book. Margarita takes Jessie through all the steps, from making the crust to cooking the surprise ingredient, a coconut jam that brings a caramel note to each slice.
Thank you to Plugra Premium European Butter and California Prunes for supporting our show.
Hosted by Jessie Sheehan
Produced by Kerry Diamond and Catherine Baker
Edited by Jenna Sadhu
Editorial Assistant Londyn Crenshaw
Recorded at CityVox Studios
She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.
More on Margarita: Instagram, République Cafe, website, Baking at République cookbook
More on Jessie: Instagram, Snackable Bakes
Subscribe to Cherry Bombe Magazine here
Making Pizza With Miriam Weiskind Of The Za Report
She's My Cherry Pie
07/01/23 • 46 min
Hosted by Jessie Sheehan
Produced by Kerry Diamond and Catherine Baker
Edited by Jenna Sadhu
Recorded at CityVox Studios
Miriam Weiskind was two months into her dream job making pizza at the renowned Paulie G’s in Brooklyn when the pandemic hit. Miriam channeled her energy and her passion for pizza into home baking, streaming her efforts every night (even the disasters) on Instagram and giving her pies to neighbors and people in need. Word of mouth spread, pop-ups started happening, and The Za Report took off. Now there are waiting lists for her pies and her first brick-and-mortar is on the horizon.
Miriam joins host Jessie Sheehan to talk about her love for all things pizza, the differences between the Neapolitan and Sicilian pizza styles, why letting dough rest for days makes a better crust, and how to make restaurant-level pizza at home. She walks Jessie through her signature margherita pizza recipe, and talks about how her mother, who encouraged her pizza career from the start and who sadly passed away from COVID during the pandemic, is her inspiration.
Thank you to Plugra Premium European butter for supporting our show.
She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.
More on Miriam: Instagram, website
More on Jessie: Instagram, her Snackable Bakes cookbook
Subscribe to Cherry Bombe Magazine here
Encore! Making Doughnuts With Fan-Fan’s Fany Gerson
She's My Cherry Pie
10/14/23 • 50 min
She’s My Cherry Pie is on a little break, so we’re dipping into the archives and re-airing our episode from last year with Fany Gerson, Mexican dessert authority, cookbook author, and entrepreneur. She joins host Jessie Sheehan to talk all things doughnuts. Fany’s become known for her creative and artisanal takes on the beloved American treats via her Brooklyn shop, Fan-Fan Doughnuts. (Fany is also the founder of La Newyorkina, which specializes in paletas.) She’s been making doughnuts since 2010 and has lots to share about frying, fillings, and flavors. If you’re curious about the doughnut-making process, don’t miss this episode.
Want to bake along? Here is Fany’s recipe for Strawberry Jelly Doughnuts.
Thank you to Plugra Premium European Butter and California Prunes for supporting our show.
Hosted by Jessie Sheehan
Produced by Kerry Diamond and Catherine Baker
Edited by Jenna Sadhu
Editorial Assistant Londyn Crenshaw
Recorded at CityVox Studios
She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.
More on Fany: Instagram, La Newyorkina, Fan-Fan Donuts
More on Jessie: Instagram, Snackable Bakes
Subscribe to Cherry Bombe Magazine here
Making Bûche De Noël With Molly Wilkinson
She's My Cherry Pie
12/23/23 • 51 min
Pastry chef Molly Wilkinson joins host Jessie Sheehan to share her recipe and advice for making a Bûche de Noël, the traditional yule log cake that’s beloved by the French. Molly, who hails from Dallas, trained at Le Cordon Bleu in Paris and now teaches pastry and baking workshops from her home in Versailles. Through her classes and her book, “French Pastry Made Simple,” Molly has earned a reputation for demystifying the classics, from croissants to croquembouche.
Molly and Jessie discuss French flour, French meringue, how to keep the cake moist before rolling, how to assemble the Bûche de Noël, and Molly’s favorite baking tools.
Thank you to Plugra Premium European Butter and California Prunes for supporting our show.
You can find Molly’s recipe for Bûche de Noël on cherrybombe.com.
Hosted by Jessie Sheehan
Produced by Kerry Diamond and Catherine Baker
Edited by Jenna Sadhu
Editorial Assistant Londyn Crenshaw
Recorded at CityVox Studios
She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.
More on Molly: Instagram, French Pastry Made Simple cookbook
More on Jessie: Instagram, Snackable Bakes
Subscribe to Cherry Bombe Magazine here
“Pieometry” Author Lauren Ko Of Loko Kitchen Talks Pie Dough, Filling, And Design
She's My Cherry Pie
03/09/24 • 48 min
Today’s guest is Lauren Ko, the contemporary pie artist and author of the baking book “Pieometry.” Since Pi Day is coming up, we chatted with the @lokokitchen creative about all things pie and her signature spoke design, which has been dubbed the modern lattice.
Lauren joins host Jessie Sheehan to talk about her journey from novice baker to pie expert, and the duo take a deep dive into her signature spoke pie with her “bluebarb” blueberry-rhubarb filling. Lauren shares her best tricks to get perfectly precise cuts of dough as well as her tips on what kind of egg wash to use and how long you should be cooking your pies.
Want to bake along? Here is Lauren’s recipe for her signature spoke designed pie.
Thank you to Plugrà Premium European Butter and California Prunes for supporting our show.
Hosted by Jessie Sheehan
Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt
Edited by Jenna Sadhu
Editorial Assistant Londyn Crenshaw
Recorded at CityVox Studios
She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.
More on Lauren: Instagram, Pieometry
More on Jessie: Instagram, Snackable Bakes
Subscribe to Cherry Bombe Magazine here
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FAQ
How many episodes does She's My Cherry Pie have?
She's My Cherry Pie currently has 79 episodes available.
What topics does She's My Cherry Pie cover?
The podcast is about Baking, Feminine, Arts, Education, Podcasts, How To, Food, Feminist and Women.
What is the most popular episode on She's My Cherry Pie?
The episode title 'Making Blondies With Auzerais Bellamy Of Blondery Bakery' is the most popular.
What is the average episode length on She's My Cherry Pie?
The average episode length on She's My Cherry Pie is 45 minutes.
How often are episodes of She's My Cherry Pie released?
Episodes of She's My Cherry Pie are typically released every 7 days.
When was the first episode of She's My Cherry Pie?
The first episode of She's My Cherry Pie was released on Jan 20, 2023.
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