Gemma's Bigger Bolder Baking | Baking Recipes from Chef Gemma Stafford
Chef Gemma Stafford is on a mission—to create a culinary legion of Bold Bakers of all ages and experience levels who are ready to create amazing baked goods and meals using her game-changing “Bold Baking” recipes and techniques. Here i will show you how to make simple, game changing homemade baking recipes & desserts in her cooking show.
Sweet and tart berries, chewy and buttery biscuits, and one perfect No Sugar Added Berry Cobbler recipe!
Hi Bold Bakers!
As far as I’m concerned, warm berry cobbler with a scoop of vanilla ice cream is one of life’s greatest pleasures. Since I’m all about making over classic desserts to be more delicious and nutritious, it’s about time I took on this fruity favorite.
Typically, cobbler is made with a wheat-based biscuit topping and then the already sweet fruit is made sweeter with refined sugar. So, I created a lower carb, wheat & gluten-free biscuit and switched out white sugar for my favorite monk fruit sweetener. This new take on one of my old favorites is PERFECTION. I don’t know what I like more, the sweet moist biscuits or the fruity berry filling. Luckily, I don’t have to choose!
What is Tapioca Starch?
Tapioca starch, almond flour, and coconut flour are the main ingredients in the biscuits that top this cobbler. If any of you have ever used gluten-free all-purpose flour you might notice that this is a similar mix of ingredients.
Each of these plays an important role and is best not to be substituted, especially the tapioca starch. Tapioca starch is a fine powder made of a root veg called cassava. In this case, it adds elasticity and a chew to the biscuits making them so they do not crumble. If you can not find tapioca starch it can be substituted with arrowroot flour, but I would not suggest leaving one of these out altogether as they are important to creating the right texture to the biscuits without adding any gluten or grain.
What Kind of Berries and Fruit Can I Use?
One of the things I love about cobbler is that it’s a very flexible recipe. I used a mix of fresh blackberries and raspberries as these are lovely and in season near me. As long as you keep the ratio of fruit the same you can really use any combination you like. This would be lovely with a mix of berries and stone fruit, apples, and even pears!
When Is My Berry Cobbler Done?
To ensure the cobbler is perfectly cooked, I like to cover it for half the time with tin foil. This gives the fruit time to cook through and form a juicy sauce without overcooking or burning the biscuits. After half the bake time, I remove the foil and cook for another 20-25 minutes, this makes both the filling and the biscuits come out perfectly cooked.
The cobbler is done when the biscuits are slightly puffed and golden brown and the berries look saucy and soft.
How Do I Store Berry Cobbler?
Fresh out of the oven warm cobbler is one of my favorite things! This is to be served almost immediately, but also is great reheated a day or two later. To store leftover cobbler, cover it with cling wrap and store it in the fridge for 3-4 days — or transfer it to an airtight container. To reheat it, just pop it in the microwave (if your container can be microwaved) or covered back in the oven if it’s still in the original pan!
Tips and Tricks to making No Sugar Added Berry Cobbler:
Sift your almond flour to ensure the biscuit dough comes out smooth
Add in oats to the biscuit dough for a heartier cobbler
Substitute the eggs for a flax egg or apple sauce
Top the biscuits with extra Lakanto sugar or coconut sugar for added crunch and sweetness
Use frozen fruit if you do not have fresh
Cut the biscuit dough into cute shapes using a cookie cutter to make the cobbler look extra fun
Sweet and tart berries, chewy and buttery biscuits, and one perfect No Sugar Added Berry Cobbler recipe!
1 cup (4oz/115g) almond flour
½ cup (2 ½oz/71g) tapioca flour
2 tablespoons coconut flour
2 tablespoons Lakanto brown sugar, (coconut sugar or turbinado sugar )
1 teaspoon baking powder
¼ teaspoon salt
3 tablespoons coconut oil, (chilled)
1 whole egg plus 1 egg white*
2 teaspoons vanilla extract
5 cups (25oz/710g) mixed fresh berries
zest of 1 lemon
2-3 tablespoons lemon juice
2 tablespoons tapioca starch
1/2 cup (4oz/115g) Lakanto sugar, (Swerve or coconut sugar)
1/4 teaspoon ground cinnamon
Pre-heat the oven to 350°F (180°C).
First Make the Biscuits:
In a large bowl combine the almond flour, tapioca starch, coconut flour, Lakanto brown sugar, baking powder, and salt.
Rub the cold coconut oil into the dry ingredients until you’ve reached the texture of coarse breadcrumbs.
Add in the egg, egg white, and vanilla. Using your wooden spoon or your hands, bring the dough together into a ball. Once the dough has come together set aside to make the filling.
In a large bowl combine the mixed berries, lemon zest, and juice, tapioca starch, sugar, and cinnamon. Gently fold everything together until the lemon juice, sugar and tapioca starch have formed a sauce, coating the berries.
Transfer the berries to a 9 inch cast iron pan or casserole dish of your choice.
Press the dough into 1 even layer about 3/4 inch thick. Using a biscuit cutter, cut out 6 rounds and place them on top of the berries.
Loosely cover the cast iron pan with foil then bake for 20 minutes. After 20 minutes remove the foil and bake for another 20-25 minutes uncovered, until the biscuits are golden brown and the berries are burst and have formed a shiny sauce.
Remove from the oven and allow to cool just slightly before serving with vanilla ice cream!
Cover and store left over cobbler in the fridge for up to 3-4 days.
*2 flax eggs or 1/3 cup unsweetened apple sauce can be used in place of the egg in this recipe
Homemade Ice Cream Recipe (No Machine) with only 2 Ingredients - Gemma's Bigger Bolder Baking - YouTube
How to Make Homemade Ice Cream with Only Two Ingredients
My easy homemade ice cream recipe requires just two simple ingredients – heavy whipping cream and sweetened condensed milk. Heavy Whipping Cream is readily available in the United States, and it’s referred to as Whipping/Double Cream in Britain, Slagroom in the Netherlands, and Whipped Cream or Heavy Cream in the Philippines. There is also a heat treated cream from Nestle in large parts of Asia.
In parts of South East Asia, and the Philippines there is a Nestle product, which is called whipping cream. It is made from milk powder and milk fats. It is good for some applications, such as no bake cheesecakes, but not for this ice cream.
Be sure to read my Top Tips for Making Homemade Ice Cream below the recipe.
Homemade Ice Cream with only 2 Ingredients (No Machine)
Learn how to make homemade ice cream with my easy 2-ingredient ice cream recipe – no ice cream machine required – and enjoy any flavor you want!
Place sweetened condensed milk in the fridge to keep cold.
Using a hand or stand mixer fitted with a whisk attachment, whip the cold cream on medium/high speed until soft peaks form.
Turn off the machine and pour the cold condensed milk into the whipped cream.
Turn the speed up to high and whisk until the mixture is thick and stiff peaks form. Turn off the machine and stir in vanilla extract (optional).
Making Homemade Ice Cream Flavors
Now you have your ice cream base you can add in your desired flavors and fixing. GO NUTS! Try my 50+ ice cream flavors at my Gemma’s Freezer Section or experiment with your own flavors and enjoy creating something that is all you. Generally, use two cups ice cream base and add mix ins to create your flavors.
Once you finish creating your flavors, transfer your ice cream mixture to an airtight container and freeze for a minimum of 6 hours or overnight before eating.
Keep stored in the freezer for up to 6 weeks.
Enjoy a Few Initial flavor Ideas:
Strawberry Cheesecake Ice Cream: Mix 1 cup cheesecake into 2 cups ice cream base and add strawberry puree
Honeycomb Ice Cream: Mix ½ cup crushed Honeycomb into 2 cups ice cream base. Don’t add too much as it will make your ice cream soft but very yummy.
Cookies and Cream Ice Cream: Mix ⅔ cup crushed Oreo Cookies into 2 cups ice cream base
Mango Ice Cream: Swirl ¼ cup mango puree into 2 cups ice cream base
Rainbow Cake Ice Cream: Mix 1 cup frosted Rainbow cake into 2 cups ice cream base
Birthday Cake Ice Cream: Mix 1 cup frosted Funfetti cake (or cupcake) into 2 cups ice cream base
Top Tips for Making Homemade Ice Cream
1. Sweetened Condensed Milk
Condensed milk is cow’s milk with the water content evaporated off and is the second ingredient in my homemade ice cream. The thick and syrupy milk acts as a sweetener and softens the ice cream, allowing for easier scoopability. To make your ice cream less sweet, you can use low-fat or fat-free condensed milk. When making homemade condensed milk, you can replace sugar with alternatives such as honey, agave nectar, and maple syrup. Other sugar alternatives may not work if they are unable to caramelize. Learn more about sweetened condensed milk and sugar alternatives with my simple Homemade Condensed Milk recipe.
2. Can I Replace Heavy Cream With Milk?
The cream which I use in my no-churn ice cream and for most of my recipes is fresh dairy cream skimmed from full fat cows milk. At 35% or more fat content it will whip up well. A liquid cream, found in most chill aisles of grocery stores in the US, and in Europe, it will spoil in a few days even when refrigerated due to a lack of artificial additives. Heavy cream is essential in this recipe and cannot be replaced with milk. In countries where there is no dairy industry this may be difficult to find. Buffalo milk produces a really good high fat cream, and will be perfect for this.
There are manufactured products, made with milk powders and fats, in places where there is no dairy industry. Although good for some recipes, they are not the fresh cream required in my homemade ice cream recipe.
3. How to Make Vanilla Ice Cream & 50+ Flavors
To make my homemade ice cream recipe without an ice cream machine, you start by whipping up cold heavy cream for about 2-3 minutes until the cream forms soft peaks. Once whipped, you add in your condensed milk. Both ingredients should be very cold when combined so that they come together in a perfect marriage. Add in your vanilla extract, which is optional, at this stage and whip until you have stiff peaks, about 2-3 minutes. Vanilla extract supports the sweetened condensed milk in keeping your ice cream scoopable after it freezes. The alcohol found in extracts keeps the ice cream from freezing hard and makes it soft enough to scoop into your favorite bowl.
With just this base, you’ll be able to make an endless supply of homemade ice cream flavors! It’s also a vanilla ice cream recipe and a blank canvas to make more than fifty of my favorite flavors, all found on my Gemma’s Freezer Section Ice Cream Destination. From classic vanilla, strawberry and chocolate to pistachio kulfi, strawberry cheesecake, Cookies & Cream, tiramisu and green tea, I’ve made a countless variety of ice creams.
4. Storing Ice Cream
While vanilla extract keeps your ice cream from freezing too hard, you can leave your ice cream at room temperature, for about 15 minutes, if you decided to omit it or find your ice cream is too hard to scoop. You can store your ice cream in an airtight container for up to six weeks.
5. How to Make Dairy Free Homemade Ice Cream
Don’t eat dairy? Not a problem! You can make my homemade ice cream completely dairy free with full-fat coconut milk and vegan condensed milk. Learn more about my dairy-free coconut ice cream recipe.
Once you know my How to Make Flan recipe, you’ll have an endless supply of creamy, caramelly, custard desserts for any occasion!
Hi Bold Bakers!
After the success of my Tres Leches Cake recipe, I wanted to share with you another traditional Spanish dessert: Creme Caramel (aka Flan!). This is one of my favorite custard desserts, and for those who have never had it before, imagine a luxurious single serve custard baked in a sweet caramel sauce! Get ready to impress all your friends and family!
How to Make Flan | Creme Caramel | Bigger Bolder Baking - YouTube
What is Flan / What is Creme Caramel?
This is one of the simplest custard-based desserts you can make. While it might sound fancy and look a little fancier, it really is just a custard made of cream, eggs, sugar, and milk. What sets this custard apart and gives it its name is the caramel sauce it’s baked in. Sweet golden brown caramel is poured in the bottom of the ramekin. Once the custard is cooked through, it’s turned out and served in the caramel sauce it was baked in. This method of cooking the egg and cream mixture in the caramel makes this dessert taste decadent and look sophisticated.
Why Does Flan Have Bubbles?
While this really should not happen if you follow the method correctly, sneaky air bubbles can get into the custard 2 ways.
1: If you over whisk your custard and incorporate air into the cream and egg mixture they will remain in the custard after steaming. To avoid this whisk and do not use a “whipping” motion when combining the eggs, cream, and milk.
2: If it’s overcooked. This can result in an overly hard custard and give a more scrambled egg effect to the custard. To avoid this, follow the cooking directions carefully and don’t worry if your flan is slightly jiggly when removing from the oven, as it will continue to cook from residual heat.
Why Does Flan Need a Water Bath?
Cooking the custard in a water bath is what allows the custard to stay moist and creamy while fully cooking and “setting” the eggs if you will. The steam fills the oven and gently cooks the custard in a moist environment, which in turn gently cooks the eggs. Also, the water bath provides a more even, slower heat source and protects the custard from the direct dry heat of the oven and provides more of a temperature regulated environment.
When is Flan Ready?
The Flan is cooked when the outside is fully set and the center has a slight jiggle. A good trick to make sure the custard is cooked evenly is to rotate the pan halfway through baking. Again, have no fear if the custard does not seem totally set. After fully cooling and setting in the fridge overnight the custard will firm up while remaining rich and creamy. Following these steps will ensure you don’t overbake your flan.
How Do I Store Flan?
Flan or Creme Caramel will last for up to 4 days in the fridge. This is a great one to make in advance as it really does need the time to set up overnight anyway and is meant to be served chilled. To keep the Flan fresh while in the fridge, just over it nice and tight with cling wrap.
Tips and Tricks for Making Flan:
Start with room temperature eggs, this way the shock of the warm milk is less likely to scramble the eggs
ALWAYS strain the custard mixture after you have combined the eggs, cream, and milk. This will ensure you have a silky smooth custard with no bits of curdled egg
DO NOT be tempted to use a store-bought caramel! If you have any questions regarding caramel check out my post on Trouble Shooting Caramel
The first step once you head into the kitchen is to boil the water for the water bath
If you use different sized ramekins than me then note that your cook time may vary to mine
After your Flan sets in the fridge, easily remove it by running a small thin knife along the outer rim of the ramekin, this will allow the custard to release and turn out
Once you’ve reached your desired color immediately pour the hot caramel into the bottoms of the ramekins, portioning it equally. Quickly and carefully swirl each ramekin to coat the bottom evenly. Set aside at room temperature to let the caramel harden.
For the Custard:
Combine the milk, cream, sugar, and salt in a heavy bottomed saucepan and bring to a simmer over medium heat. Remove the pan from the heat.
In a separate large bowl, whisk the eggs, egg yolks, and vanilla together.
While constantly whisking, slowly add the hot milk mixture to the eggs. Doing this slowly is called ‘tempering’ the eggs.
Strain the mixture through a fine sieve to remove any lumps.
Divide the custard evenly between 8 ramekins.
Pour the hot water from the kettle into the baking pan until it comes one-third of the way up the sides of the ramekins (be careful not to splash water into the custards).
Bake the custards for roughly 35 minutes or until the edges are set but the centers still jiggle slightly when gently shaken. Note the custards will set firm once they have completely cooled down. (See video for notes on perfectly baked creme caramel).
Carefully transfer the ramekins to a wire rack and cool completely. Cover the ramekins with cling wrap and refrigerate for at least 12 hours or up to 3 days.
To serve, run a small knife around the edge of each ramekin to loosen the custard. Quickly invert each custard onto a plate. If it doesn’t release right away, gently shake the ramekin from side to side a few times to help it out.
Serve as is in the caramel sauce that comes from the ramekin. Add a little cream and fruit if you want to go crazy. Heaven!
Cover and store the flan in the fridge for up to 4 days.
In this guide, I’ll explain the ins and outs of What is Paleo, how to adhere to a paleo lifestyle, and the potential benefits it could lend to your life!
Hi Bold Bakers!
Since sharing my favorite alternative recipes and ingredients with you, I’ve gotten a lot of questions about how to make different recipes fit the variety of diets and lifestyles that are out there. From Vegan to Keto to Paleo, all of these styles of eating and cooking have different attributes and reasons behind why someone would want to give them a try.
As I have expressed in my “What is Keto” post and my “What Is Vegan” post, I personally do not sway in any one direction. I more like trying out and comparing lots of different things so I can share my experiences with you. If I HAD to choose one particular style of eating, though, Paleo is probably the most similar to how I already choose to eat. What is paleo all about anyway? Well read on and I’ll share my tips and tricks on giving this lifestyle a try.
What Are the Guidelines?
The term “paleo” comes from the word “Paleolithic.” When applied to one’s diet, eating in a paleolithic-style means trying to eat foods that are similar to what might have been eaten during the Paleolithic era, which dates from approximately 2.5 million to 10,000 years ago.
So what does that mean? A paleo diet typically includes lean meats, fish, fruits, vegetables, nuts, and seeds. Foods that in the past could be obtained by hunting and gathering. Things like legumes, beans, wheat products, dairy products, and processed foods are not a part of the paleo diet. This is the main reason I find the paleo diet to be so attractive, as I personally have seen a massive change in my general health and amount of energy after removing processed foods from my diet.
By “going paleo,” you will naturally be cutting out gluten and dairy, which are some of the most common food allergens. For these reasons, I find this style of eating to be very attractive to those who want to improve their overall health without having to think too hard about what foods to eat and which to avoid.
Why Choose a Paleo Diet?
The reason it can so easily improve your health is that the body is thought to be genetically mismatched to the modern diet that emerged with modern farming practices. Farming changed what people ate and established dairy, grains, and legumes as additional staples in the human diet that were not a part of our diet for most of our evolution. This relatively late and rapid change outpaced the body’s ability to adapt. This mismatch is believed to be a contributing factor to the prevalence of many health conditions.
Can Most Recipes Become Paleo?
Unlike adapting recipes to be vegan by just removing the animal products with a 1:1 replacement, it is a bit trickier when it comes to making things paleo — especially in baking bread and sweets. The reason is the flours and ingredients that are used to make many classic recipes cannot just be replaced in the same ratio for grain and gluten-free flours.
Many of the paleo approved flours, while they can be baked with easily, act differently than regular flour in the way they interact with liquids, heat, etc. This is why I love creating recipes for you. My recipes exclusively utilize contemporary alternative baking ingredients. I never use gluten, wheat, dairy or refined sugar and I always test all of my recipes to guarantee that they always deliver on being both delicious and nutritious!
Made in the blender or food processor, this Sugar-Free Ice Cream really is super low effort, but very high impact! My recipe is here to show you that alternative desserts are easy breezy and above all TASTY!
What’s in Sugar-Free Ice Cream?
Even when cutting down on sugar, you can still enjoy rich sweets — and this Sugar-Free Ice Cream is no exception! Made of only coconut milk, coconut cream, and sugar substitutes, this ice cream is not made with anything unusual, it’s just combined in a way you might not have tried before.
By freezing the coconut milk and sugar substitute mixture into ice cubes then blending into ice cream, you avoid having to use any special equipment or thickening agents. Whether you make chocolate or vanilla you’ll be blown away by how decadent my ice cream is!
Is Sugar-Free Ice Cream Keto or Low Carb?
YES, my Sugar-Free Ice Cream is full of healthy fat from the coconut milk and coconut cream, has zero sugar, no added nuts or wheat products, so this is a low carb and Keto approved dessert. BUT, this really is for everyone. Why not trade out refined sugar for a sugar substitute and try using dairy-free milk? You have nothing to lose in terms of flavor and richness, and I don’t know anyone that wouldn’t think this ice cream is heaven.
How Long Does It Take for It to Freeze?
I like to freeze the ice cube trays for a minimum of 4 hours, even better is overnight. You could even do this several days in advance. When ready to eat or serve just remove the tray from the fridge. If you find the cubes are hard to remove from the tray, not to worry, it’s best to allow the coconut milk mixture to thaw a little. This will make it extra creamy and easy to blend into Sugar-Free Ice Cream.
What Else Can I Add to It?
Vanilla and chocolate flavors are the classics, but if you can dream it you can make it into Sugar-Free Ice Cream. You can add nuts, sugar-free chocolate chips, nut butter, or fresh fruit. If you do choose to add fruit this will no longer be sugar free, but will still be very low in sugar. I love the idea of adding peanut butter to the chocolate ice cream for a peanut butter cup effect, YUM!
How Do I Store Sugar-Free Ice Cream?
Since this ice cream is kept in the freezer, it will keep for up to 1 month. If you find it to be hard to scoop after a few weeks just allow it to thaw slightly at room temperature. I promise once you give this Sugar-Free Ice Cream a try you will always want to have it on hand!
Tips and Tricks to Making Sugar Free Ice Cream:
Use swerve or coconut sugar in place of Lakanto if you can not find it
Use honey or maple syrup instead of sugar-free syrup if you’d like
Use silicon ice cube trays like this one to make sure you can easily remove the ice cubes
If you cannot find coconut cream, place a can of coconut milk in the fridge overnight, the next day skim off the thick white cream, leaving behind the liquid to add to curries or smoothies.
For a soft-serve effect, use 1/2 cup almond milk instead of coconut cream
For fruity low sugar ice creams, add in 1/2 cup of your favorite fruit while blending. I like mango, raspberry, and banana!
Sweet, creamy, and that cold treat you’ve been looking for, my Sugar-Free Ice Cream recipe is the one you’re looking for — and it just so happens to be dairy-free, too!
1 1/3 cups (14oz/232ml) coconut milk, (full fat)
1/2 cup (4floz/115ml) coconut cream, (or the cream skimmed from a cold can of coconut milk)
1/4 cup (2oz/57g) Lakanto sugar, (swerve, or coconut sugar)
1/4 cup (2 ½ oz/71g) Lakanto maple syrup, (maple syrup or honey)
1 tablespoon vanilla extract
Chocolate Ice Cream:
1/4 cup (1oz/28g) cocoa powder, (unsweetened )
Add the coconut milk, coconut cream, sugar and syrup to a blender or large bowl. If using a blender, blend until the sugar has fully dissolved. If doing this by hand, whisk until the sugar has fully dissolved, about 3 minutes.
If Making Vanilla Ice Cream:
Add in the vanilla extract and mix until combined.
If Making Chocolate Ice Cream:
Add in the cocoa powder and whisk or blend until evenly combined.
Transfer the ice cream to an ice cube tray and freeze for a minimum of 4 hours to overnight.
Once frozen, allow the ice cubes to sit out at room temperature for 10-15 minutes to thaw just slightly.
Once slightly thawed, remove from the ice cube tray and transfer the cubes to a blender or food processor. Blend on high until thick, rich and creamy, about 5 minutes.
Transfer the ice cream to 9×5 inch loaf tin and store in the freezer.
All the nooks and crannies you love made right at home with my Homemade English Muffins recipe!
Hi Bold Bakers!
I’m so excited to introduce you the yet another no-knead bread recipe! Similar to making sourdough, this too is a fermented dough. You get an amazing crust, flavor, and bubbly texture, BUT you don’t need a starter! The result is a dough that is perfect for making into many breads — including ENGLISH MUFFINS!
How to Make English Muffins | No Oven Needed | Bigger Bolder Baking - YouTube
If you thought English Muffins involve a lot of technique and baking experience, watch and learn as I show you how easy it can be!
What Gives English Muffins Their “Nooks and Crannies?”
English Muffins are all about the big pockets of air, that create the “nooks and crannies” inside the bread. If you’re like me you love loading yours up with butter, as it just seeps right into those nooks, making for the most comforting breakfast. In this recipe what creates these pockets of air are the bubbles formed during fermentation.
The longer you leave your dough before baking, the more bubbles you will create an even better flavor.
How Do You Store English Muffins?
After you make these from scratch, you will not feel the same about buying them at the store! I like to cover and store them at room temp for 3-4 days. Even better, make a big batch and freeze for them up to 8 weeks, so you always have them for breakfast and brunch!
Why Is My Dough So Sticky?
No bag of flour is the same from country to country or even town to town. Which means, your flour can absorb liquid differently to my flour. So, when making ANY bread doughs you always need to hold back liquid until you get the consistency that I show you.
This is a sticky dough, but it should not be really wet. Watch the video for a visual reference of the dough.
Is an English Muffin a Muffin or Bread?
Ok, so these are bread, not a muffin. They were originally called “English” muffins to distinguish them from the sweeter cupcake-like muffins that originated in the United States.
Tips and Tricks to making Homemade English Muffins:
Use 1/2 whole wheat flour and 1/2 all-purpose flour for whole wheat English muffins
If you live in a cold climate and are worried your dough might not proof, heat your oven then turn it off and leave the door open to warm up your kitchen and create a warmer environment for proofing
Use dairy-free milk and coconut oil instead of butter for vegan English Muffins
You can bake these in the oven, but you’ll get a different result
These cannot be made in the microwave
Coat the bottom and top of your English Muffins in fine cornmeal before cooking off for a crispy textured crust
Wrap them up and freeze for up to 8 weeks. Defrost at room temperature, toast up and enjoy!
After the 18 hour fermentation period you can put your dough in the fridge for up to 3 days
All the nooks and crannies you love made right at home with my Homemade English Muffins recipe!
2 1/2 cups (12 1/2/355g) all-purpose flour
1/4 teaspoon instant yeast
1/4 teaspoon salt
2/3 cups (5floz/142ml) milk
1/2 cups (4floz/115ml) water
1 tablespoon butter
In a medium bowl, add the flour, yeast, and salt. Mix briefly.
In a separate jug, add the milk, water, and butter. Pop it into the microwave for 15-30 seconds or until it’s lukewarm and the butter has melted. Take care not to let it get too hot.
Add the wet ingredients to the dry and mix until you form a dough. The dough will be quite soft and a little sticky. (NOTE: See video about holding back liquid until you get the right consistency of dough).
Once the dough has come together, just scrape down the sides of the bowl and cover tightly with cling wrap and a clean kitchen towel. Now let it sit at room temperature for a minimum of 12-18 hours. (If you want to cook off your muffins at a later time then pop the dough in the fridge after 18 hours)
The next morning, the dough will have doubled in size. Turn it out onto a floured surface. Cover with cling wrap and a kitchen towel and let rest for just 10 minutes.
After resting, the gluten will have relaxed. You can now roll it out to about 2 cm or slightly over an inch in thickness. (In the video I said roll to 1 cm however I found this to be very thin later)
Using a 3-inch cookie cutter dusted in flour, cut out rounds and transfer them to another a baking tray lined with parchment. Any scraps can you re-rolled and made into another muffin. Note: At this point, you can place the muffins in the fridge to be cooked off later.
Cover the muffins with plastic wrap and a tea towel and let it rest for about 40-45 minutes. After 45 minutes, the dough circles will have puffed up a little. Proceed to cook!
Cooking the English Muffins:
Heat a large nonstick frying pan over a steady, medium to medium-low heat.
Using a flat spatula, carefully move over the English muffins onto to a non stick frying pan and cover with a lid.
Leave at least a 2 inches between each muffin. It makes 8-10 muffins so you will probably need to cook them off in two batches. Take extra care when moving your muffins to avoid compressing the dough and knocking out the bubbles.
Cook on this side for about 6-7 minutes. The steam created with the lid on will help the muffins rise and cook through fully.
Flip over and cook on the other side for another 3-4 minutes.
Set the muffins aside to cool down before eating them fresh. These muffins also toast up really well.
Store for 4 days at room temperature or freeze for up to 8 weeks.
See video about holding back liquid until you get the right consistency of dough.
My 5-Minute Authentic Irish Brown Bread recipe gives you the ultimate rustic Irish quick bread! Made in minutes and jam-packed with flavor and texture, this loaf combines mixed seeds, wheat bran, and wheat germ.
This classic quick bread is hearty, dense and chewy in all the right ways. From dipped into soup, to made into grilled cheese sandwiches, it’s so versatile!
How is Irish Brown Bread different than Irish Soda Bread?
Irish Soda Bread is defined by the use of baking soda to leaven it. While this lovely brown bread is similar in that it is a “quick bread” it is made with milk and baking powder as opposed to buttermilk and baking soda.
The result is a super hearty stick-to-your-ribs loaf of bread that can be made in no time at all.
Is Irish Brown Bread healthier than white bread?
This bread is filled with flavor, but also added fiber and healthy fat thanks to the mixed nuts, seed, wheat bran, and wheat germ. All of these ingredients are great for your digestive health and keep you feeling full and satisfied, curbing those naughty snack attacks.
5-Minute Authentic Irish Brown Bread recipe is almost like a meal in itself, it really fills you up. I love it toasted up, slathered with butter, and a cup of hot Irish tea.
What Kind of Seeds Do I Use?
You can use any mix of nuts or seeds you have on hand. I used a mix of sunflower seeds, pumpkin seeds, chia, and sesame seeds, but feel free to use whatever you have on hand.
The goal with the seeds is to add some extra texture, toasty flavor, and nutrition. From additional protein to healthy fat, the seed are about more than just flavor and crunch, they make this a really well-rounded snack.
How Do I Store Irish Brown Bread?
Since this bread is so hearty, it can keep at room temperature for up to 5 days. To keep it fresh I cover it nice and tight with cling wrap. It can also be frozen for up to 4 weeks. To use from frozen just thaw at room temperature, toast, and enjoy!
Tips and Tricks to Making Irish Brown Bread:
Use a mix of white and wheat flour for a slightly lighter bread
Add dried raisins or fruit to the topping for a sweeter bread
Pre-slice and freeze the brown bread
To thaw the brown bread, just allow it to sit at room temperature until soft
All the rich, creamy, and tangy sweetness you’ve come to love from cheesecake, but none of the sugar! Try my Sugar-Free Cheesecake recipe!
Hi Bold Bakers!
Ok, get ready for one of the best Baked Cheesecakes you’ve ever tasted. It’s beyond rich, creamy, both tangy and sweet… oh, and it’s SUGAR-FREE! Whether you’ve been trying to cut the sugar or not, my Sugar-Free Baked Cheesecake recipe is a must try.
If you’ve never baked with sugar alternatives before this is THE recipe to start with because it is no-fail, no one will believe you when you serve them a slice that it’s actually on the lighter side.
How to Make a Sugar-Free Cheesecake
This is one of the simplest alternative recipes I’ve created. The ingredients really do the work for you and are very similar to what is used to make a traditional New York style cheesecake. What makes this sugar free is swapping out the sugar that usually sweetens the cream cheese custard with a monkfruit-based sugar.
That said, you can use any sugar substitute you like in this recipe — as long as it is in powder, not liquid, form.
What if I Don’t Eat Eggs?
Eggs are a super important part of this recipe as they are what helps the cheesecake to set when baked. I would not suggest switching them out for an egg substitute, but if you can’t eat the eggs, or want to omit them, this can be served like a no-baked cheesecake parfait similar to Gemma’s Single Serving Cheesecake, YUM!
Why do I Need to Bake Cheesecake in a Water Bath?
I know taking the time to set a cheesecake in a larger tray filled with hot water might seem like a stretch, but THIS is what really makes the cheesecake texture so divine. The difference between a creamy light and luxurious texture is steam. When cheesecake is baked “dry,” it can become dense and crack on top because it is exposed to the direct heat of the oven. By baking the Sugar-Free Cheesecake in a water bath, you ensure the temperature will be regulated by the warm water, protecting it from the direct heat, resulting in an extremely moist and rich cheesecake.
When is My Sugar-Free Cheesecake Done?
My cheesecake bakes up just like regular baked cheesecake, slightly puffed and slightly golden on top. Do not worry if your cheesecake feels a bit jiggly in the center because this is what you want. It will firm up once the cheesecake is set.
If it’s firm across the whole top, this is actually a bad sign, meaning the cheesecake is overcooked.
What Can I Add to My Sugar-Free Cheesecake?
To keep this cheesecake completely sugar-free, I resisted adding a berry swirl and instead topped it which a fresh raspberry sauce made by simply pureeing, then straining, fresh berries. If you want to, you can swirl any kind of jam, caramel, chocolate sauce or nut butter through your cheesecake, though, adding extra flavor and a lovely presentation.
How Do I Store Sugar-Free Cheesecake?
My Baked Sugar-Free Cheesecake is really even better the next day, as this is when it’s fully set. This makes it a great one to make ahead for entertaining. Cover and store the cheesecake in the fridge for up to 4 days. I KNOW it would not last that long in my house and I can’t wait to hear what you think!
Tips and Tricks to Making Sugar-Free Cheesecake:
It is best to start with room temperature cream cheese
I also suggest starting with room temperature eggs
If you’re in a pinch or want to try something clever and new, my handy guide to the Best Baking Substitutes is here to help!
Hi Bold Bakers!
Part of being a Bold Baker is knowing what to do in a pinch. Today, I am sharing with you my Best Baking Substitutes. Some of the tips and tricks I’ve shared have hopefully really helped already. Whether it be Salvaging Burnt Cookies or knowing How to Fill a Piping Bag like a pro, there is always a way to get around an obstacle in the kitchen!
Since I’m constantly baking, I often run out of ingredients and don’t have time to run out to buy some more. In baking, it is, of course, important to follow a recipe faithfully. That said, there are some basic swaps and baking substitutes I am excited to share with you!
Imagine this: it’s down to the last minute, and guests are due to arrive at any moment. You have dinner on the table and you’re ready to get going on dessert — your mother’s famous cookies! You get out all of your ingredients — butter, flour, sugar, chocolate chips — only to discover YOU ARE MISSING EGGS! At this point, most bakers in a bind reach full panic mode and quickly think, “Well I guess I won’t be making mom’s famous cookies then.” I’m here to tell you to think again!
Below are some of my Best Substitutes for Baking. Some sound odd, others make total sense, but they are all tried and true and they all get the job done. Some of these baking substitutes even help to lighten up your favorite baked goods. Next time you can’t run to the store, or your trusty neighbor isn’t home, I encourage you to give these tips a try.
No eggs? One of my secret egg substitutes is ½ a ripe banana for each egg! I’m sure you’re wondering if this makes what you’re making taste like banana. Obviously, the more banana you add, the more flavor will come through, but if it’s just one or 2 eggs swapped for one banana you won’t even taste the difference. For more substitutes take a look at my Egg Substitute Chart.
Substituting Flavorless Oil
Run out of flavorless oil? Substitute applesauce using a 1:1 ratio! This is a great baking tip that not only tastes great and has the right texture, but even lightens up your baked goods without any additional thoughts or effort. You can use a store bought applesauce but it’s really easy to make too. Be sure to check out my recipe for Homemade Applesauce. This is a great one of to have on hand when out of oil, but also just for a quick snack or dessert.
Substituting Corn Syrup
A lot of people prefer not to bake or cook with corn-based syrups, and that’s why I created this Perfect Homemade Corn Syrup Substitute using only a few ingredients you most likely already have. This can be made and stored for up to three months, meaning you never have to worry about recipes that call for corn syrup again.
Buttermilk is sometimes not only hard to find, but since it’s often sold in small quart-sized packages, I often find I’m all out when I thought I had more. When I run out of this and don’t have time to run down to the shop I simply make my own Buttermilk Substitute by using just regular milk and lemon juice. This looks and acts just like buttermilk and can be used to make everything from my Best-Ever Buttermilk Biscuits to Buttermilk Pancakes.
Substituting Brown Sugar
I personally am blown away by this trick each time I use it. Some of you might not know, but natural brown sugar has molasses, which is removed to produce white sugar. You can add it back! When the two are combined, an almost maple-like flavor is created and it is nothing short of heavenly. Next time you’re out of brown sugar, you don’t need to go out and spend extra bucks buying new, instead give my method for How to Make Brown Sugar a try!
Did you like these baking tips? I have lots more that will help you get baking confidently in the kitchen. Check out my Bold Baking Basics!
If you love pasta but want to be Gluten-Free, my 3-Ingredient Homemade Pasta recipe will be PERFECT for any occasion!
Hi Bold Bakers!
It’s here: 3 Ingredient Gluten-Free Pasta! After releasing Gemma’s incredible 2 Ingredient Homemade Pasta and even a Vegan Pasta recipe, we got lots of requests for Gluten Free Pasta, or pasta made with alternative wheat-free flours. This recipe just like the classic pasta is made 100% by hand, allowing you to create whatever shape pasta and noodles you like.
My 3 Ingredient Homemade Gluten-Free Pasta is perfect for all you pasta lovers that want to cut down on carbs. From classic red sauce or pesto to Asian noodle stir-fries and salads, this Gluten-Free Pasta is a great way to get creative in the kitchen while also staying healthy.
Can You Substitute Tapioca Starch?
If you cannot find Tapioca starch you can swap it out for arrowroot starch 1:1. These alternative flours take the place of gluten in this recipe and add elasticity to the dough which is super important for rolling out the pasta with ease. Additionally, if you would like to make the pasta even lower in carbohydrates, you can use 1 1/2 cup of almond flour, 3/4 cup tapioca starch, and 3/4 cup arrowroot starch.
How to Cut Gluten-Free Pasta
My dough is made just like regular pasta, by hand, incorporating the eggs into the flours. After the dough begins to form a ball I knead it gently and allow it to rest under a damp towel.
Once you’re ready to cut and cook the pasta, you want to cut the dough into 4 pieces and work with one piece at a time. Gently roll the dough out as thinly as possible then cut into strips with a knife or pizza cutter. Since this dough has no gluten it will not bend and stretch just like regular pasta dough. For this reason, I cut the pasta into shorter noodles, about 6 inches long, as I found this made them easier to work with. After cutting the pasta you want to gently separate the strips of dough and cook off in salted boiling water, as you would any fresh pasta.
Is the Consistency of Gluten-Free Pasta the Same?
Depending on how thickly you roll the pasta dough out, the noodles can be slightly heavier than regular pasta. That said, if you get the sheet of dough nice and thin before cutting into strips, the result is a lovely chewy noodle with a very neutral flavor.
How to Cook Gluten-Free Pasta
After cutting the pasta you gently separate the strips of dough and cook off right away in salted boiling water, as you would any fresh pasta. After the pasta is cooked I drizzle it with a bit of olive oil to keep it from sticking together. This pasta is a great blank canvas for all of your favorite sauces.
Note: This pasta is only meant to be cooked from fresh. I would not suggest drying or freezing the raw pasta dough. It just won’t hold up.
How to Store Gluten-Free Pasta
To store the cooked pasta, cover in an airtight container and store in the fridge for up to 3 days.
3 Ingredient Gluten-Free Pasta Recipe (No Machine)
If you love pasta but want to be Gluten-Free, my 3-Ingredient Homemade Pasta recipe will be PERFECT for any occasion!
1 1/2 cups (6oz/172g) blanched almond flour
1 1/2 cup (6oz/172g) tapioca starch
2 eggs + 2 egg yolks
In a large bowl combine the almond flour and tapioca starch, making sure there are no lumps in the almond flour.
Make a well in the center of the bowl and add in the eggs and egg yolks.
Using a fork begin to whisk the eggs into the dry ingredients.
At first, the mixture may seem dry but keep mixing. Once mostly combined and crumbly, begin to bring the dough together with your hands, kneading for about 3-5 minutes until you have a smooth dough. It may seem a bit crumbly at this stage but will get wetter after it rests.
Cut the dough into 4 equal parts then cover with a damp tea towel to rest for about 15 minutes.
Dust a large work surface and a rolling pin with tapioca starch. Once the dough has rested, take a piece of dough and roll it out gently until it is between 1/4 and 1/8 of an inch thick. Think thinner the better as it will puff up once cooked so factor that in.
Using a sharp knife or a pizza cutter cut the dough into thin even strips, or whatever thickness you desire. Carefully lift the strips up and gently separate. I found it easier to work with shorter strips (around 6 inches long).
Gluten-Free Pasta Cooking Instructions:
To cook the pasta boil a large pot with 8 cups of water and a generous pinch of salt.
Once the water has come to a rolling boil, carefully transfer the pasta into the water. Allow the pasta to cook 3-5 minutes, or until it floats to the top of the water.
Remove the pasta from the pot and strain off the water.
Drizzle the pasta with olive oil or butter to keep from sticking together. Top with your favorite sauce and parmesan cheese.
I would not suggest storing uncooked pasta as it will dry out and break. To store cooked pasta cover and store in the fridge for up to 3 days.