Episode 8 of Knead to Know with Jerrod Blandino

Hi Bold Bakers!

Spring has sprung, and I’m so excited about all of the news that comes with a new season! There’s a lot going on here at Bigger Bolder Baking, and there are some big things on the horizon. But don’t worry, they won’t be a secret much longer! And what better way to ring in spring than with Too Faced Cosmetic’s Jerrod Blandino?

This week on Knead To Know, we talk about how lemon is everywhere, why Krispy Kreme’s new incentive has started an online war, and all the celebrities baking it up in their kitchen these days. Also, if you’re working 9-5, you’re going to LOVE Dolly’s Parton new ice cream flavor! 

Plus you don’t want to miss our chat with the Co-Founder of Too Faced Cosmetics and the host of “Bakeup with Jerrod,” Jerrod Blandino! He is SUCH a sweet person, and he and Mia really have a fun time (do you know he has TWO kitchens?). Speaking of, Mia had some questions about how to measure properly in the kitchen this week, and my response is hilarious — if I do say so myself. Catch you on the airwaves for the full conversation, or read below for the highlights!

A special thanks to Jerrod Blandino for taking the time to join us, too, of course!

Dolly Parton’s Dreamy New Ice Cream with Jeni’s

If you love Dolly Parton, you’re in for quite the treat. The legendary country singer, philanthropist, and national treasure has teamed up with Jeni’s to create a new ice cream flavor: Strawberry Pretzel Pie.

This ice cream really does *serve* up an ode to the super sweet AND super sassy Queen of Country by being a sweet and salty timeless combo that, as Jeni’s says, “makes you feel good”. The dreamy dessert will feature layers of salty pretzel streusel, cream cheese ice cream, and bright red strawberry sauce. Yum!

Every purchase of the ice cream will benefit Dolly Parton’s Imagination Library, a book gifting program that provides free books to kids until the age of five. They are only doing one run of about 10k pints starting April 8th in stores and online, so if you plan on going in person, Jeni’s says to get there very early, “like before open”. Maybe we can get a “Jolene” ice cream next?

Lemons Are Everywhere… Including Markle’s Garden!

Lemons and lemon-flavored things are everywhere now that it’s spring! We’ve seen lemon recipes popping up in all the places — in food magazines, online, in our dreams. Even Meghan Markle baked a lemon olive oil cake for World Central Kitchen volunteers with her own homegrown lemons from her garden.

World Central tweeted out that since their COVID response began in Chicago, they’ve served nearly 500,000 meals. Prince Harry and Meghan sent over the spring cake with a sweet letter for the team. “Sometimes we overlook how much it matters to express thanks and show appreciation,” the letter said. “Perhaps we realize now more than ever that fundamental human moments, like enjoying a meal together, fill us up with more than just food (even if that food is delicious!).” Such a true statement and a beautiful reminder. Mia and Jerrod Blandino talk more about how baking really pulls people together, and I walk with Mia about some fun lemon recipes!

Krispy Kreme’s Vaccination Incentive Sparked A Fight

You’ve probably heard the big news, but Krispy Kreme announced a yummy but divisive incentive: a free glazed donut for all who show up with their COVID vaccination card. It’s actually caused quite a stir online; some people are saying that it’s unhealthy and promotes bad eating, while others say it’s a great idea to push towards herd immunity, and that body and weight shaming is never okay.

Mia has this personal message for listeners: “If you’ve lost weight during the pandemic, you’re beautiful. If you gained weight during the pandemic, you are beautiful. If you look and feel about the same, guess what, you’re still beautiful. Go enjoy a donut!”

New Pasta Shape!

Pasta lovers are in for a lovely surprise because there’s a new, short, wavy sauce-holding shape. Dan Pashman, the host of the food podcast The Sporkful, has introduced cascatelli — Italian for “little waterfalls.” Cascatelli is short and has a flat strip with ruffles on the side that sticks out at a 90-degree angle, making for a very satisfying bite full of saucy goodness.

Mia says that “It’s like scoops tortilla chips — but pasta!” It’s been a three-year effort by Pashman, who says he’s not sure if this or his children have kept him up more. Also, Mia learns that different kinds of pasta are named after what they’re shaped like! She cracks me up as he attempts to pronounce different pasta names. I have to admit, they can be hard to get at first!

So…Many…Celebrity…Baking Shows

Celebs are baking it up in the kitchen this week! Ryan Seacrest made cloud bread on Live with Kelly and Ryan, Florence Pugh — the actress from films like Little Women and Midsommar — is back with her Instagram cooking series “Cooking with Flo,” and Tia Mowry and her daughter, Cairo, made the CUTEST baby shark cakes on “Tia Mowry’s Quick Fix.” Mia says watching Ryan bake in a suit, seeing Tia’s little baby daughter do a face plant into the cake, and Flo’s taste test dance made her whole week — and I agree. 

Last but not least — our girl Jennifer Garner was on an episode of Hot Ones, where she revealed some of her favorite baking tips, and released yet another episode of “Pretend Cooking Show” — but in Vancouver! In the latest episode, she bakes “morning cookies” for the crew of her new movie The Adam Project. The show just keeps getting better and better. She brought her measuring cups and spoons from home to set with her, and she talks to her fairy bakemother, Ina, like always. Mia felt extremely comforted by how Jen measures because she admits she sometimes pours her ingredients over the bowl, too. Girls. Let’s talk about this.

At The Counter with Baking Host & Co-Founder of Too Faced cosmetics, Jerrod Blandino

Jerrod Blandino, Mia Brabham, on episode 8 of Knead to Know

Beyonce may keep hot sauce in her bag, but he keeps chocolates in his! This week, our host Mia Brabham sat down with Jerrod Blandino, who is the host of the popular online baking series ‘Bakeup with Jerrod’ as well as the super sweet and inspirational co-founder of Too Faced Cosmetics. He got his start working at an Estée Lauder makeup counter in the 90s when he realized that everyone was taking makeup “way too seriously.” This is when he decided to create Too Faced with his then-boyfriend and now husband, Jeremy Johnson, to make makeup fun again!

Since the beginning, baking and food have been a source of inspiration and creativity for his makeup (hence, the Too Faced Chocolate Bar). He tells us the hilarious and charming story about the first time he realized this (yes, it has to do with a face masque and cocoa powder), explores the parallels between developing recipes and creating makeup formulas, describes how being an entrepreneur has made him a better baker, and concludes how baking — like beauty — can transform our day, our mood, and our souls.

He even gives Mia a sneak peek at an upcoming food-inspired palette! Just like a good dessert, this genuine and energetic conversation between Mia and Jerrod is going to nourish your soul. We love you, Jerrod Blandino!

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