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She's My Cherry Pie: Daily Summaries Delivered
by The Cherry Bombe Podcast Network
She’s My Cherry Pie is the ultimate podcast for bakers. Each week, baker, author & recipe developer Jessie Sheehan interviews world-class pastry chefs, bakers & culinary creatives and takes a deep dive into their signature baked goods. Tune in as Jessie serves up their favorite tips, techniques, and ingredients.
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- 3 days ago50 min
Death By Chocolate Trifle With Dan Pelosi Of GrossyPelosi
Today’s guest is Dan Pelosi, a recipe developer, bestselling cookbook author, New York Times contributor, designer, and the beloved creator behind Grossy Pelosi. His latest book, “Let’s Party,” features more than 100 recipes organized into themed dinner parties with menus for every season and occasion, plus tips and tricks for becoming the best host you can be. Dan joins host Jessie Sheehan to talk about his early food memories, making “yuck cakes” with his grandpa, growing up in a family that prioritized food above all else, and the Italian American basement kitchen where his love of cooking was born. He also shares stories about catering his sister’s sleepovers as a kid, the secret ingredient in his mom’s carrot cake, and how he pivoted from a career in design to food. Dan also walks Jessie through his Death by Chocolate recipe for New York Times Cooking. It’s a trifle-like dessert layered with chocolate cake, chocolate pudding, whipped cream, and a crunchy topping of crumbled Oreos or chopped toffee candy bars. Dan shares the funny story behind the dessert, why he loves a cornstarch-set pudding, and why it’s the perfect make-ahead treat for Father’s Day and any summer barbecue. Click here for Dan’s Death by Chocolate recipe on New York Times Cooking. Subscribe to our Substack for more baking news and recipes. Click here to pre-order The Game Changers Issue of Cherry Bombe Magazine. Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more. More on Dan: Instagram, "Let's Party" cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook
- 1 weeks ago43 min
Birthday Butter Cake With “The Butter Book” Author Anna Stockwell
Today’s guest is Anna Stockwell, a recipe developer, food stylist, writer, culinary consultant, and video host. Anna has been a senior food editor at Epicurious and Bon Appétit, and is the author of two cookbooks, “For the Table” and her newest, “The Butter Book.” Anna joins host Jessie Sheehan to talk about growing up in a food-loving family, baking birthday cakes with her mom, and how she found her way into the kitchen professionally. She also does a little deep dive into butter—its history, why she loves cultured butter, when the brand really matters in a recipe, and more. Anna also walks Jessie through her Birthday Butter Cake recipe from “The Butter Book.” She explains why she loves the reverse creaming method, why she coats her cake pans with butter and sugar (instead of flour), and how boiling water helps create a glossy chocolate American buttercream. Click here for Anna’s Birthday Butter Cake recipe from “The Butter Book.” Subscribe to our Substack for more baking news and recipes. Click here to pre-order The Game Changers Issue of Cherry Bombe magazine. Click here for tickets to our upcoming Supper Club Series in Miami on June 23rd. Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more. More on Anna: Instagram, “The Butter Book” More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook
- 2 weeks ago37 min
Danish Brunsviger With “More Than Sweet” Author Marie Frank
Today’s guest is Marie Frank—a recipe developer and pastry chef based outside of Copenhagen. She’s also the creator of the Substack newsletter “More Than Sweet,” and the author of the new book, “More Than Sweet: Desserts with Flavor,” which features elevated recipes for cakes, cookies, frozen desserts, custards, tarts, and more. Marie joins host Jessie Sheehan to share how she became fascinated with complex flavors in desserts, despite not having a sweet tooth, and how an online baking community helped her develop pastry skills while she was at home on maternity leave. Marie also walks Jessie through her Brunsviger recipe from her book. It’s a traditional Danish yeasted cake topped with a gooey brown sugar caramel—Marie describes it as the love child of a sticky bun and focaccia. Her version gets a flavorful twist with roasted grapes and rosemary, and she explains why this cake is especially delicious with ice cream. Click here for Marie’s Brunsviger with Grapes & Rosemary recipe from “More than Sweet.” Subscribe to our Substack for more baking news and recipes. Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more. More on Marie: Instagram, More Than Sweet Substack, "More Than Sweet" cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook
- 3 weeks ago45 min
Klobásník With “The Hot Dog Cookbook” Author Farideh Sadeghin
Today’s guest is Farideh Sadeghin. Farideh is a chef, recipe developer, video host, and food writer based in New York City. She’s been the test kitchen director at Saveur and was executive culinary director at Vice’s Munchies. Her first cookbook, “The Hot Dog Cookbook: 50 Recipes for the World’s Best Food,” was recently released and is full of classic, international, and original takes on her favorite food. Farideh joins host Jessie Sheehan to talk about growing up in an Iranian-Italian household, how cooking became her path after college, what she learned working in restaurants in New Zealand, and how a chicken liver pâté recipe led her to Saveur. They also dive into “The Hot Dog Cookbook,” and Farideh walks us through her Klobásník recipe—a savory pastry with a yeasted dough traditionally wrapped around sausage. It’s similar to a kolache and was adapted by Czech immigrants who settled in Texas. Farideh makes hers with hot dogs, Cheddar, and jalapeño. Click here for Farideh’s Klobásník recipe from “The Hot Dog Cookbook.” Reserve your hot dog for The Hot Dog Edit hereLearn more about The Hot Dog Edit Subscribe to our Substack for more baking news and recipes Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more. More on Farideh: Instagram, "The Hot Dog Cookbook" More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook
- May 16, 202641 min
Finnish Oven Pancake With Egg Expert Lisa Steele Of Fresh Eggs Daily
Today’s guest is Lisa Steele. Lisa is a fifth-generation chicken keeper, Maine master gardener, TV personality, and founder of Fresh Eggs Daily, her brand and blog devoted to backyard chickens, gardening, and seasonal living. Lisa is also a cookbook author and recently released her new book, “In Season: 125+ Sweet and Savory Recipes Celebrating Simple, Fresh Ingredients.” Lisa joins host Jessie Sheehan to talk about growing up across the street from her grandparents’ chicken farm, baking angel food cake with eggs from the family flock, and how raising chickens led to her blog, books, TV show, and natural poultry product line. Lisa also walks Jessie through her recipe for pannukakku, the Finnish oven pancake with a custardy interior and puffy, golden brown exterior. Lisa’s version is savory with a ricotta honey whip, peas, asparagus, soft-cooked eggs, and honey mustard dressing. Click here for Lisa’s Finnish Oven Pancake with Ricotta Honey Whip, Peas, and Asparagus from “In Season.” Subscribe to our Substack for more baking news and recipes. Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more. More on Lisa: Instagram, website, “In Season” cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook
- May 9, 202647 min
Conchas With Mariela Camacho Of Comadre Panadería
Today’s guest is Mariela Camacho, pastry chef and founder of Comadre Panadería, a Mexican American bakery in Austin, Texas, known for its beautiful pan dulce made with traditional techniques, local ingredients, and heirloom Texas grains. Mariela is a two-time James Beard semifinalist for Outstanding Pastry Chef. She joins host Jessie Sheehan to talk about the journey that led her into baking and starting a pop-up, which eventually led to her brick-and-mortar. Mariela also talks about how her upbringing shaped her ethical business practices and her mission of nourishing her community. Then, Mariela and Jessie dive into one of Mexico’s most iconic treats—the concha. Mariela shares all her best tips for making the enriched sweet bread with its signature crackly shell top, and dives into the flavors they offer at Comadre Panadería, including strawberry, chocolate, and matcha. Subscribe to our Substack for more baking news and recipes Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more. More on Mariela: Instagram, website More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook
- May 2, 202652 min
Paris-Brest With Edd Kimber Of “Great British Bake Off” & “The Boy Who Bakes”
Today’s guest is Edd Kimber—baker, cookbook author, food writer, and the first winner of “The Great British Bake Off.” He has written eight cookbooks, including his latest, “Chocolate Baking: The Ultimate Guide to Cakes, Cookies, Desserts, and Pastries.” Ed joins host Jessie Sheehan to talk about growing up in a home where everything was made from scratch and how he taught himself how to bake after working a stressful job. He shares how winning the first season of “Bake Off” changed his life, why he loves cookbook writing, and how he developed his voice as a baker. Then, Ed walks Jessie through his Tahini Milk Chocolate Paris-Brest from “Chocolate Baking.” He gives tips for mastering choux pastry, making stable ganache, and building layers of flavor and texture. Click here for Edd’s Tahini Milk Chocolate Paris-Brest recipe. Subscribe to our Substack for more baking news and recipes Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more. More on Edd: Instagram, "Chocolate Baking" cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook
- Apr 25, 202648 min
Hyperrealistic Cakes With Cake Artist Julie McAllister
Today’s guest is Julie McAllister, a Charleston-based baker known for her hyperrealistic cakes. Julie transforms cake, fondant, and modeling chocolate into lifelike creations—from magnolias and oysters to designer handbags and Charleston architecture. She has also been a contestant on Netflix’s “Is It Cake?” and Food Network’s “Holiday Wars.” Julie joins host Jessie Sheehan to talk about her baking journey, from childhood cake mixes to discovering her love of decorating in grad school after a memorable Christmas tree cake attempt. She shares how she taught herself how to decorate cakes from cookbooks, her early days juggling a 4 a.m. bakery shift with a full-time job, and how she built a business focused on hyperrealistic cakes. They also dive into Julie’s signature work, from groom’s cakes to custom creations, and she walks Jessie through some of her most memorable designs, including a handbag cake for her Reese Witherspoon and a citrus topiary cake made of mini cakes. Get our Mom’s the Bombe Issue Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on Julie: Instagram, website More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook
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About She's My Cherry Pie
She’s My Cherry Pie is the ultimate podcast for bakers. Each week, baker, author & recipe developer Jessie Sheehan interviews world-class pastry chefs, bakers & culinary creatives and takes a deep dive into their signature baked goods. Tune in as Jessie serves up their favorite tips, techniques, and ingredients.
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