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Hi Bold Bakers!

What day can’t be improved by dessert? Better yet, what day can’t be improved by a chocolate dessert? Even more so, what could possibly get better than ending (or beginning) your day with a truly guilt-free chocolate dessert? My Vegan Chocolate Mousse is the epitome of a delicious and truly nutritious chocolate dessert!

Whether you have dietary restrictions or are just looking to lighten things up, this recipe is for you. Made from one of my favorite secret ingredients, aquafaba, this Vegan Chocolate Mousse is oil-free, dairy-free, egg-free, gluten-free and grain-free! I know you’re thinking, “how is that possible?” It’s true! On top of all that, this mousse is made with only 4 ingredients – making it not only a joy to eat but a breeze to make!

Traditional chocolate mousse can be intimidating to make and full of high-fat dairy products. This Vegan Chocolate Mousse recipe starts with a vegan meringue made with the “aquafaba” I mentioned (this is the liquid from a can of chickpeas). If this is something you’ve never tried before you’re just going to have to trust me. It really works!

After making the aquafaba meringue, I fold in good-quality melted chocolate to give it a bit of sweetness. That is seriously all there is to it! I know that choosing healthier options may seem unappealing or you might think that they requires more work, but this Vegan Chocolate Mousse is pure guilt-free magic. I cannot wait to hear what you all think!

Get more Bold Baking Guilt Free Desserts including my Vegan Chocolate Pudding & Chocolate and Healthy Mound Bars.

Vegan Chocolate Mousse
 
Prep time
15 mins
Total time
15 mins
 
Author: Gemma Stafford
Serves: 4
Ingredients
  • ½ cup (4floz/120ml) aquafaba (about 1 can)
  • ½ cup (3oz/90g) Bittersweet chocolate, melted
  • 2-3 teaspoons of powder stevia or powdered sugar
Instructions
  1. First melt your chocolate in the microwave in a microwave safe bowl in 30 second intervals until melted, set aside.
  2. Using a hand or stand mixer whisk the aquafaba to stiff peaks, this should take around 4 minutes.
  3. Next add in the powdered sweetener and continue to whip until you reach a stiff glossy consistency.
  4. Using a spatula gently fold in the chocolate until evenly combined.
  5. Transfer your mousse into individual servings or into one large one. Enjoy immediately!
  6. Cover and keep in the refrigerator for up to 3 days ( the mousse may loose some of its airy-ness over time but the flavor and richness will remain)
3.5.3229

 

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Hi Bold Bakers!

Is there really anything better than homemade banana bread? Actually yes. It’s this homemade and Healthy Chocolate Banana Bread! Imagine that comforting banana bread flavor we all know and love combined with your favorite chocolate cake. Sounds dreamy right? Well that’s pretty much what this is.

My recipe for Healthy Chocolate Banana Bread really does tick all of the boxes. This hearty sweet bread is great for breakfast, an afternoon snack and of course dessert. It’s actually great for you since it’s free from egg, gluten, and refined sugar. Bonus – it’s full of healthy fats, satisfying chocolate flavor and that moist banana bread texture.

This Healthy Banana Bread is so easy to make that I find myself making it a few times a month. It’s really great to keep around and never lasts long. To make this Healthy Chocolate Banana Bread, you simply mash up your bananas, mix with coconut oil, flax egg (my favorite egg substitute) and coconut sugar. Then mix your banana mixture with gluten-free flour, good-quality cocoa powder and by all means chocolate chips. This batter comes together in 10 minutes flat and it’s hard not to just dig in after baking it.

The finished Healthy Chocolate Banana Bread is gorgeous – super moist and beyond chocolaty with that hint of banana flavor. You are going to love it!

Get more Bold Baking Guilt Free Desserts including my Healthy Brownies and Healthy Nutella recipes!

Healthy Chocolate Banana Bread
 
Prep time
10 mins
Cook time
65 mins
Total time
1 hour 15 mins
 
Author: Gemma Stafford
Serves: 8-10
Ingredients
  • 1 tablespoon flaxseed meal
  • 3 tablespoons water
  • 1 cup (5oz/150g) all purpose flour*
  • ½ cup (2oz/60g) cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 3 large ripe bananas (about 1½ cups (15oz/540g) mashed banana)
  • ⅓ cup (21/2oz/75ml) coconut oil, liquid
  • ¾ cup (41/20z/135g) coconut sugar*
  • 1 teaspoon vanilla extract
  • ¾ cup ( 41/2oz/135g) chocolate chips
Instructions
  1. Heat your oven to 350oF (180oC) and grease a 9-by-5-inch loaf pan with coconut oil and set aside.
  2. In a small bowl, mix together the flax seed meal and water. Let sit for 10 minutes. This is to make a "flax egg" or egg substitute.
  3. In a medium bowl whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
  4. In a large bowl, mash the ripe bananas with a fork. Add the melted coconut oil and stir until combined. Next add in the coconut sugar, flax egg, and vanilla extract. Stir until smooth.
  5. Stir the dry ingredients into the wet ingredients, being careful not to over mix.
  6. Stir in ½ cup of the chocolate chips.
  7. Pour batter into prepared pan. Sprinkle the remaining ¼ cup of chocolate chips.
  8. Bake for 65 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean.
  9. Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan.
  10. Let the bread cool on the wire cooling rack before cuting into slices and serving.
  11. The bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.
Notes
You can make this gluten free by using Gluten-Free 1-to-1 Baking Flour

You can sub out coconut sugar for raw or brown sugar
Nutrition Information
Serving size: 1 slice Calories: 342 Fat: 15 g Saturated fat: 11 g Unsaturated fat: 1 g Trans fat: 0 g Carbohydrates: 54 g Sugar: 32 g Sodium: 241 mg Fiber: 5 g Protein: 4 g Cholesterol: 0 mg
3.5.3229

 

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Hi Bold Bakers!

My culinary assistant and healthy-food expert, Olivia and I got together and asked ourselves, “What could be better than our favorite candy bar?” The answer is this: a healthy, wholesome and delicious candy bar without all of the processed ingredients and preservatives – with all the extra love. This Healthy Homemade Twix Bars recipe is one of my all time favorite things to make at home, and now you can too!

Healthy Homemade Twix Bars | Bold Baking Guilt Free - YouTube

You make these Healthy Homemade Twix Bars in 3 simple steps.  You create the cookie layer, the caramel layer, and of course the chocolate layer. These candy bars are made with some of my favorite healthy ingredients. Almond meal, coconut flour, coconut oil and maple syrup, what is not to love? This means my Healthy Homemade Twix Bars are great for everyone from vegans, to Paleo folks, and everyone in between.

You make my Healthy Home Made Twix Bars by first making the cookie base. This cookie, unlike traditional Twix, is made with almond meal, coconut flour, coconut oil and maple syrup. This means it’s gluten free, grain free, and processed sugar free too. While this cookie is better for you, nobody would ever know, the flavor is still Bigger and Bolder. After the cookie layer of course comes the caramel layer,  and then the chocolate! This is the icing on the cake if you will.

You will love to make these Healthy Homemade Twix Bars for your friends and family, as I do!  You will be baking a sweet treat I know they will appreciate, and also, it just so happens to be good for them. These are sure to become a household favorite, I can’t wait to hear what you all think!

Get more Bold Baking Guilt Free recipes including my Homemade Healthy Peanut Butter Cups and Healthy Nutella recipe.

Healthy Homemade Twix Bars
 
Prep time
30 mins
Cook time
15 mins
Total time
45 mins
 
Author: Gemma Stafford
Serves: 16 bars
Ingredients
  • Shortbread Ingredients:
  • 2 cups (8oz/240g) almond flour
  • 2 tablespoons coconut flour
  • ⅓ cup (1.5 fl oz/50g) coconut oil, melted
  • ⅓ cup (1.5 fl oz.50g) maple syrup
  • 1 teaspoon vanilla
  • Caramel Ingredients:
  • ½ cup (4oz/120g) creamy almond butter
  • ⅓ cup (11/2oz.50g) coconut oil, liquid
  • ⅓ cup (11/2oz.50g) maple syrup
  • 1 teaspoon vanilla
  • ¼ teaspsoon salt
  • Chocolate Ingredients:
  • ¼ cup (2 floz/60ml) coconut oil, liquid
  • ¼ cup (1oz/30g) cocoa powder
  • 2 tablespoons pure maple syrup
  • ⅛ teaspoon salt
Instructions
  1. Preheat your oven to 350oF (180oC) and line a 8x8 pan with parchment paper.
  2. In a medium bowl combine almond flour, coconut flour, coconut oil, maple syrup and vanilla. Mix until well combined.
  3. Press into the bottom of the prepared pan and bake for 11-13 minutes, or until sides are slightly brown. Let cool while preparing the next layer.
  4. In a medium bowl combine almond butter, coconut oil, maple syrup, vanilla, and salt. Mix until completely smooth.
  5. Pour over cooled crust and place in the fridge to harden. Refrigerate 1-2 hours.
  6. Once the caramel mixture is hardened, prepare the chocolate mixture. In a medium bowl, combine coconut oil, cacao powder, maple, and salt. Mix until smooth and pour over the caramel layer. Refrigerate until hardened, about an hour.
  7. Once the chocolate is set, gently remove from the parchment paper. Place entire square on a cutting board and cut in half one way and in eighths the other way, creating 16 candy sticks.
  8. Store in fridge for up to a week or in the freezer for 1 month.
Notes
An 8 x 8 inch square pan is similar in capacity to a 7 x 11 inch pan.
Baking parchment is a silicon coated paper, which is non stick.
Grease-proof paper can be used, but it must be placed on a buttered/oiled pan, and then buttered or oiled again.
Nutrition Information
Serving size: 1 Calories: 162 Fat: 11 g Saturated fat: 5 g Unsaturated fat: 0 g Trans fat: 0 g Carbohydrates: 14 g Sugar: 10 g Sodium: 350 mg Fiber: 2 g Protein: 3 g Cholesterol: 0 mg
3.5.3229

 

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Hi Bold Bakers!

Is there ever really a bad time for chocolate pudding? Some might argue that there is – that it’s too rich and not so healthy, or even made from unnatural ingredients and full of sugar. Well, my recipe for Vegan Chocolate Pudding is here to show you chocolate pudding can be made guilt-free and full of nutritious ingredients without giving up any of that richness or flavor!

I know you’re thinking it’s not possible, but it is and it only takes 15 minutes and 4 wholesome ingredients. My vegan chocolate pudding is made by simply combining good quality cocoa, coconut cream (this is that lovely cream at the top of the can of coconut milk), pure maple syrup and vanilla extract.

Not only do I love digging into this rich treat but I thoroughly enjoy making it. It really is as easy as mixing it all up in a sauce pan and bringing it to a bubble. After that, I pour my Vegan Chocolate Pudding into pretty individual tea cups, making for a super special presentation.

The Vegan Chocolate Pudding sets up in as little as 30 minutes and can be kept in the fridge for up to 4 days, making this a killer make-ahead dessert. Whether I’m entertaining or just in need of that creamy chocolate hit, I love this gorgeous pudding. You’ll have to give it a try for yourself. You’re welcome!

Get more Bold Baking Guilt Free Desserts including my Healthy Peanut Butter Cups & Vegan Chocolate Mousse.

Vegan Chocolate Pudding {Paleo & Dairy Free}
 
Prep time
15 mins
Cook time
5 mins
Total time
20 mins
 
Author: adapted from paleorunnningmomma.com
Serves: 4
Ingredients
  • 1½ cup (12oz/360g) coconut cream
  • ½ cup (2oz/60g) unsweetened cocoa powder, sifted
  • 6 tablespoons maple syrup
  • 2 teaspoons vanilla extract, optional
  • ¼ teaspoon salt
Instructions
  1. In a saucepan over low heat, whisk together the coconut cream, cocoa powder and maple syrup.
  2. Continue to cook and stir over low to medium heat for about 2 minutes, or until the mixture just begins to come to a boil.
  3. Remove from the heat and stir in the salt and vanilla.
  4. Pour the mixture into individual bowls to chill and set. Cover and refrigerate until set, or overnight for a thick creamy pudding.
  5. Serve with coconut whipped cream to compliment the chocolate pudding.
Notes
You can use canned coconut cream, or you can use the thick part of a chilled, separated can of coconut milk.

Store in the refrigerator for up to 4 days.
Nutrition Information
Serving size: 1 serving Calories: 259 Fat: 17 g Saturated fat: 11g Unsaturated fat: 1 g Trans fat: 0 Carbohydrates: 29 g Sugar: 18 g Sodium: 162 mg Fiber: 4 g Protein: 4 g Cholesterol: 0 mg
3.5.3229

 

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Hi Bold Bakers!

Lately I’ve received a lot of requests for healthier versions of your favorite treats. My Healthy Homemade Mounds Bars, also known as Bounty Bars, are the latest in my Bold Baking Guilt Free recipes. If you loved Mounds or Bounty Bars as a kid then this recipe is for you.

My Healthy Homemade Mound Bars are an incredible treat full of creamy coconut flavor with a nice chew and of course that chocolatey exterior. Once you make these, your friends and family will be hooked, they will be back for more. The best thing is they are full of all-natural ingredients you probably know and love.

To make my Healthy Homemade Mound Bars all you have to do is simply blitz up some shredded coconut, maple syrup and coconut oil. It really is a foolproof recipe as the food processor does most of the work. After the coconut center is made I transfer it to a baking tray to set into one large square. After a short time in the fridge I cut the coconut into generous bars, and dip in rich melted chocolate.

My Healthy Homemade Mounds keep really well in the refrigerator for week and they make great edible gifts.

Get more Bold Baking Guilt Free Desserts including my Healthy Brownies and Healthy Nutella recipes!

Healthy Homemade Mound Bars
 
Prep time
10 mins
Total time
10 mins
 
Author: Gemma Stafford
Serves: 16
Ingredients
  • 2 cups (6oz/180g) shredded coconut (Desiccated coconut)
  • ¼ cup (1oz/30g) maple syrup syrup
  • 2 tablespoon coconut oil
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon salt
  • ⅔ cup (4oz/120g) chocolate chips
Instructions
  1. Line an d 8 x 8 inch baking tray with parchment paper and set aside,
  2. Process all ingredients except chocolate chips in a food processor.
  3. Press the coconut filling into the tin and refrigerate for at least 1 hour or until the mix have set firm.
  4. Meanwhile, make the chocolate coating by melting chocolate in the microwave in 30 second intervals or in heat-proof bowl over a saucepan of simmering water.
  5. Once the coconut center has set, remove from the tin by lifting up the parchment paper. Cut the hardened coconut in half down the center than in 8 sliced across creating 16 bars.
  6. Using two forks, dip each bar in chocolate, coating thoroughly, then place back on the parchment to allow the chocolate to set.
  7. Store in an airtight container in the refrigerator for up to 3 week.
Notes
An 8 x 8 pan has much the same area of a 7 x 11 pan.
Nutrition Information
Serving size: 1 bar Calories: 93 Fat: 3 g Saturated fat: 3 g Unsaturated fat: 0 g Trans fat: 0 g Carbohydrates: 13 g Sugar: 13 g Sodium: 39 mg Fiber: 1 g Protein: 1 g Cholesterol: 0 mg
3.5.3229

 

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Hi Bold Bakers!

Reese’s Peanut Butter Cups are definitely a favorite with you guys and for a good reason. Motivated by my love for this classic candy, I developed this recipe for amazing Healthy Homemade Peanut Butter Cups. This recipe is full of simple ingredients, and you probably already have them to hand. The combination of peanuts and chocolate is arguably the best.  Like you, I love a peanut butter cups, but I am conscious of the fact that they can be full of refined sugar, unhealthy preservatives, and unnatural flavors. Hence, this amazing recipe!

I know you are thinking it must be hard to create that peanut butter cup shape but it really is as easy as starting with some cupcake pan liners. From there, I mix up the chocolate sauce. Instead of using store bought chocolate, I melt together coconut oil, cocoa powder and maple syrup and that’s it.  You would not believe how lovely this chocolate sauce is, it makes the perfect base for my Healthy Homemade Peanut Butter Cups. After I spoon the chocolate mixture into the cupcake liners I pop it in the fridge to set and get on with the peanut butter filling. The filling is made with just 2 wholesome ingredients, peanut butter and maple syrup.

The peanut butter mixture is layered on top of the chocolate base then covered with the remaining chocolate sauce. With the perfect rich chocolate outside and chewy peanut butter middle these are sure to cure you of all your candy cravings!

Get more Bold Baking Guilt Free Desserts including my Healthy Brownies & Vegan Nutella Spread.

5.0 from 1 reviews
Healthy Homemade Peanut Butter Cups (Vegan)
 
Prep time
30 mins
Total time
30 mins
 
Author: Gemma Stafford
Serves: 16
Ingredients
  • Chocolate:
  • ½ cup (4floz/120ml) coconut oil (Melt it first).
  • ½ cup (2oz/60g) cocoa powder
  • 2-3 tablespoons maple syrup (3 if you like things sweet)
  • ½ tsp salt
  • Peanut Butter Filling:
  • ⅓ cup (21/2oz/75g) peanut / almond butter
  • 1 tablespoon maple syrup
Instructions
  1. Line 12 mini muffin pans/cupcake pans with cupcake liners.
  2. In a large sauce pan combine coconut oil, cocoa powder, maple syrup, and salt. Warm over medium heat and whisk until fully combined. You can also do this step in the microwave.
  3. Spoon about 1 tablespoon into each liner. Smear the chocolate mix over the sides of the liner coating it completely with a thin layer of chocolate. This will create the sides of the chocolate cups.
  4. Place in the fridge for 10-15 minutes until they are fully hard.
  5. While they are chilling make the nut butter filling: In a small bowl, combine nut butter and the maple syrup. Stir until well mixed.
  6. Remove the chocolate from the fridge and fill each one with a little of the nut butter mixture until all the mixture is used. Spoon the rest of the chocolate over the nut butter, making sure to completely cover it. *If the chocolate mixture has hardened, re-heat on a low burner in the same pan.
  7. Place cups back in the fridge and let them chill for 20 minutes, or until they are completely hard.
  8. To easily remove cups, run a butter knife around the edges then peel off the liner. Store in the fridge or freezer for up to 1 month.
Nutrition Information
Serving size: 1 PB Cup Calories: 111 Fat: 10 g Saturated fat: 9 g Unsaturated fat: 2 g Trans fat: 0 g Carbohydrates: 6 g Sugar: 4 g Sodium: 95 mg Fiber: 1 g Protein: 2 g Cholesterol: 0 mg
3.5.3229

 

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Hi Bold Bakers!

Edible Cookie Dough is a trend that has been around a while but we like to do things well, bolder here on Bigger Bolder Baking. That’s why my Crazy Edible Cookie Dough is a new food trend that is here to stay. I do not know a single person who doesn’t taste that unbaked cookie dough when making cookies. I too have struggled with that voice in my head that wants to back off baking the cookies and just eat the dough! After a few tweaks I came up with this insane recipe for Crazy Edible Cookie Dough! This is one basic Edible Cookie Dough you can flavor with all of your favorite cookie mix-ins. In other words, dreams really do come true!

Crazy Edible Cookie Dough feat. Baking with Josh & Ange! - YouTube

First of all, making my base Crazy Edible Cookie Dough is no fuss at all and you likely have everything in your kitchen right now. Just like regular cookie dough, I mix up butter and combine brown sugar then add flour, milk, salt and vanilla. So how is this an edible cookie dough? For one, it’s eggless. Also, you can heat treat the flour in the oven or microwave. Then fun starts here, and it is endless. I love taking this Crazy Edible Cookie Dough base and adding all kinds of glorious sweets including a few of my flavor suggestions below.

Brownie Batter Edible Cookie Dough

This first flavor is for all you chocolate lovers out there. It is made by adding cocoa powder and bits of crumbed brownie, transforming this simple edible dough into an Edible Brownie Batter masterpiece

Fluffer Nutter Edible Cookie Dough

So what is a fluffer nutter? It’s usually a sandwich served on white bread made with marshmallow creme and peanut butter. I took those same flavors and made a fluffy, peanut buttery Fluffer Nutter Edible Cookie Dough.

Monster Cookie Edible Cookie Dough

Last but certainly not least, this edible cookie dough has everything but the kitchen sink. Go really crazy and add M&Ms, peanut butter, chocolate chips and whatever else you want to make this Monster Cookie Edible Cookie Dough.

The best part about my Crazy Edible Cookie Dough is the flavor possibilities are truly endless. I hope you give my flavors a go and let me know your crazy creation ideas in the comments.

Get more of my Crazy Recipes!

Plus, you will not want to miss this special episode of Bigger Bolder Baking featuring actor/baker Josh Snyder and his wife Angela Kinsey from my favorite TV show The Office! Together they have an online show called Baking with Josh & Ange that you have to check out. We had a lot of fun making crazy flavors in my video that you will not want to miss. Plus you can watch me make Cookie Pizzas with Josh & Ange on their channel. All the details are in the video below.

Crazy Edible Cookie Dough feat. Baking with Josh & Ange! - YouTube

Crazy Edible Cookie Dough
 
Prep time
15 mins
Total time
15 mins
 
Serves: 12-14
Ingredients
Base Edible Cookie Dough:
  • 2 cups (16oz/480g) butter, softened
  • ¾ cup (41/2oz/135g)) brown sugar
  • ¾ cup (6oz/180g) white sugar
  • 4 teaspoons vanilla
  • 2 cups (10oz/300g) all-purpose flour
  • ¼ cup (1oz/30g) milk
Fluffer Nutter:
  • ¼ cup (2oz/60g) peanut butter
  • ¼ cup (2oz/60g) marshmallow fluff
Brownie Batter:
  • 2 tablespoons cocoa powder
  • 4 brownies (about ½ cup), crumbled
Monster Cookie:
  • 2 tablespoons M & Ms
  • 2 tablespoons chocolate chips
  • ¼ cup (2oz/60g) peanut butter
Instructions
  1. Before making your cookie dough, heat treat your flour by microwaving it on high for 1 minute or toasting it in the oven on a baking tray for 5 minutes at 350oF (180oC).
  2. With your mixer, cream together the butter and brown sugar.
  3. Add in vanilla and flour and mix until evenly combined, the mixture is going to be crumbly at this point like regular cookie dough.
  4. Add in the milk and mix. Now the dough will look like the cookie dough you’re used to seeing.
  5. Divide the dough evenly between 3 bowls. Add in your desired mix-ins creating your crazy edible cookie dough flavors, enjoy!
Notes
To insure you're not eating raw flour you can microwave your flour for 1 minutes on high or in the oven for 5 minutes at 350oF (180oC).
3.5.3229

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Hi Bold Bakers!

There are few things better than homemade Chocolates made with love. Now this is a Big and Bold statement! Some things are a culinary match made in heaven. For example, peanut butter and jelly, macaroni and cheese and my favorite-chocolate and caramel. If you have ever been given a box of chocolates with a caramel filled one, or had a Rolo, then you will know what I mean. Now, I know what you’re thinking, it is too hard to make candy at home. However, this recipe along with a few of my favorite GoodCook kitchenware items, makes this so easy, you will never turn to the store bought version again.

Caramel Filled Chocolates for Valentine's Day! - YouTube

My Caramel Filled Chocolates start with an insane recipe for caramel. Now do not fear, people can find candy making to be tricky, but my method for whipping up this caramel sauce really is tried and true. Take a few simple ingredients like brown sugar, butter and cream.  Combine these to make this sauce.

Cook the caramel to just the right point without burning it, or sacrificing any of its glorious texture. To make sure I get it right every time I love to use my Thermometer Spatula from Sweet Creations. I allow the caramel sauce to simmer away, but always get it to the perfect texture by testing it with this fantastic spatula that is non-stick, and dips right into the caramel, reading the temperature.

Once my caramel sauce has reached a temperature of 165F I allow it to cool, and get on with preparing the chocolate shell. This really is as easy as melting some chocolate and pouring it into my Sweet Creations 24 Cup Bake Perfect Mini Muffin Pan. I like this pan because it has a non-stick enameled surface so you don’t need to grease it and it has a channelled surface to ensure your muffins and cupcakes bake evenly.

Now, I don’t just use it for making cupcakes, this pan doubles as an absolutely perfect chocolate mold. Not only is it the perfect size, but it has those lovely ridges built into the bottom which give you the classic Rolo shape, at home. Plus the non-stick surface gives your chocolates a lovely shine just like professional ones.

When you are looking for a super easy sweet treat, or want to give a homemade gift, this recipe is THE ONE. Your friends and family will be so impressed and will never believe you made these from scratch!

For more Valentine’s Day dessert ideas, don’t miss my Pink Velvet Cupcakes.

Special thanks to GoodCook for sponsoring this recipe. I’m proud to be an ambassador for GoodCook so I can show you some of my favorite kitchenware products.

Caramel Filled Chocolates
 
Prep time
40 mins
Cook time
20 mins
Total time
1 hour
 
Author: Gemma Stafford
Serves: 24
Ingredients
  • 3 cups (180z/540g) chopped chocolate, melted
  • Caramel Sauce:
  • ½ cup (4floz/120ml) water
  • 1¼ cup (10oz/300g) sugar
  • ½ teaspoon salt
  • 1 vanilla pod, cut open and seed scraped out
  • 1 cup (8oz/240g) cream
  • 1 teaspoon vanilla extract (optional)
Instructions
  1. First make your caramel sauce: In a heavy bottom sauce pan combine water, sugar, vanilla seeds and salt over medium heat.
  2. Whisk to ensure the sugar is dissolved then allow to comes to a boil, about 4 minutes.
  3. Then simmer, without stirring, until syrup is honey-colored, roughly 6 minutes, shaking and swirling as needed to ensure even caramelization.
  4. Continue cooking until syrup is light to medium amber, a minute more then immediately add cream and reduce heat to medium-low.
  5. Stirring constantly with the Sweet Creations Thermometer Spatula to knock back the foam, simmer until caramel registers at least 165°F on a the spatula, about 3 minutes. Transfer to a heat-resistant container.
  6. Next assemble your caramel filled chocolates: Add about 1 tablespoon of melted chocolate to the well of each Sweet Creations Bake Perfect 24 Cup Mini Muffin Pan. Once all have been partially filled swirl around the tin to ensure that the chocolate covers the sided of each caramel filled chocolates. Allow to set in the freezer for about 15-20 minutes.
  7. Next spoon about 1 heaped teaspoon of the caramel on top of the base layer of chocolate. Lastly, to make the top of the caramel filled chocolates spoon an additional tablespoon of chocolate on top of the caramel layer making sure no caramel is exposed. Allow to set in the freezer for another 20 minutes.
  8. Turn out the caramel filled chocolates by flipping over the pan, they should pop right out. If some don't pop put then tap the upturned tin with a wooden spoon on the well to release it.
  9. Keep refrigerated for up to 6 weeks.
Notes
*Store caramel filled chocolates in an airtight container in the refrigerator for up to 2 weeks
*Caramel sauce will be runny while warm, but thicken as it cools, turning just a little chewy when cold. Refrigerate up to 1 month in an airtight container.
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The post Caramel Filled Chocolates appeared first on Gemma’s Bigger Bolder Baking.

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Hi Bold Bakers!

If we haven’t met yet, I’m Gemma Stafford, professional chef and host of Bigger Bolder Baking, and I’m proud to be a brand ambassador for GoodCook. I’m really excited to show you my recipe for Pink Velvet Cupcakes featuring some of my favorite GoodCook products from the Sweet Creations line.

Pink Velvet Mini Cupcakes - YouTube

My mini Pink Velvet Cupcakes look like they were made and decorated by a pro, but I promise, they are really easy to make. The cupcakes are soft and tender, thanks to my secret tip of adding buttermilk. I like to color my Pink Velvet Cupcakes with my natural food dye made from beets, or beet powder, but feel free to use whatever food coloring you like. I mix up the sweet batter and spoon it into my 24 Cup Bake Perfect Mini Muffin Pan by Sweet Creations for perfect results. I like this pan because of its non-stick surface so you don’t need to spray it and it has a channeled surface which ensures your treats bake evenly.

Everyone knows the best part of any cake is the frosting and it is no different with cupcakes. These Pink Velvet Cupcakes are topped off with not just any frosting, but my rich Best Ever Cream Cheese Frosting, and I don’t stop there! I simply fill my Oodle Tip Disposable Decorating Bag with my frosting, cut the tip to my desired shape (a medium-sized star tip in this case) and then just pipe away. Also, I love to use my Sweet Creations Chocolate Decorating Pen to take these beauties to the next level. This kitchen tool is so useful as it makes difficult cake decorating as easy as writing with a pen. Fill the pen with chocolate and write away. You can just doodle – hearts, flowers, words, you name it. Now you see you don’t have to be a pro cake decorator to get amazing results.

My finished Pink Velvet Cupcakes are sure to put a smile on your Valentine’s face. Happy Valentine’s Day!

Get the full recipe including measurements and instructions on GoodCook.com.

Get more Valentine’s Day desserts including my Caramel Filled Chocolates!


The post Pink Velvet Cupcakes for Valentine’s Day appeared first on Gemma’s Bigger Bolder Baking.

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Hi Bold Bakers!

What if I told you you could make a Big and Bold 3 Layer Red Velvet Cake in under 10 minutes? Now, you’re thinking, “Gemma, no way!” Well, it is 100% possible, you just need a few ingredients and a microwave. You, too, can bake my 3 Layer Microwave Red Velvet Cake in a matter of minutes.

3-Layer Microwave Red Velvet Cake | Bigger Bolder Baking - YouTube

I have experimented with countless microwave recipes from my original 3 Layer Vanilla Cake Made in the Microwave, to an entire Microwave New York Cheesecake made in under 5 minutes not to mention all of my 100 Mug Meal recipes. I can hardly believe it is possible to make a cake this decadent in the microwave, but I did it, and you can too. This cake is moist and light in texture, with a hint of chocolate, a touch of cinnamon and of course a lovely red color. You will love it!

This cake is the real deal.  You make it with good quality cocoa powder, sugar, butter, eggs, buttermilk, oil and red coloring. Not only is this cake a cinch to microwave, but a joy to mix up, as the batter is made all in one bowl and with no special equipment.

After adding the wet ingredients into the dry and mixing, I pour the batter into 3 silicone cake pans. I use these Silicone Cake Molds. This is the secret baking cakes in the microwave as the silicone ensures the cakes cook evenly in just a few minutes without sticking to the pans.

When each layer has been microwaved allow them to cool. Then you can frost them just like any other cake. My 3 Layer Microwave Red Velvet Cake gets some very special treatment as it is frosted with my decadent and delicious best-ever cream cheese frosting. While this cake cuts down on the cooking time it is over-the-top on flavor and presentation.

When frosting the cake I make it look rustic, leaving big swirls of frosting on the top and sides. You can do it your own way!  Last but not least I decorate the cake with additional red velvet crumbs. This 3 Layer Microwave Red Velvet Cake is one of my most beautiful to date. I cannot wait for all of you to get MICROBAKING!

3 Layer Microwave Red Velvet Cake
 
Prep time
25 mins
Cook time
10 mins
Total time
35 mins
 
Author: Gemma Stafford
Serves: 10-12
Ingredients
  • 2½ cups (12½oz/ 375g) all purpose flour
  • 1½ cups (12oz/ 360g) sugar
  • 1 teaspoon cinnamon
  • 3 tablespoons cocoa powder, sifted
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs, at room temperature
  • 1½ cups (12fl oz/ 360g) vegetable oil
  • 1 cup (8oz/ 224g) buttermilk
  • 2 tablespoons red food coloring, (A gel or paste is best for a strong color)
  • 2 teaspoons vanilla extract
  • My Best Ever Cream Cheese Frosting
Instructions
  1. To make the 3 layer microwave red velvet cake grease 3 x 6 inch silicon cake pans and set aside.
  2. In a large bowl whisk together the flour, sugar, cinnamon, cocoa powder, baking soda and salt.
  3. In a separate jug, whisk together the eggs, oil, buttermilk, food coloring and vanilla.
  4. Whisk the wet ingredients into the dry ingredients until just combined. Don't be tempted to over mix as this will make for a tough cake.
  5. Next divide the batter evenly between the 3 silicon cake pans.
  6. Microwave each layer of the cake separately for 2 minutes and 30 seconds, checking the cake around the 2 minute mark to ensure it does not over bake.
  7. After microwaving each layer of the cake remove from the microwave and allow to cool completely before turning out onto a flat surface.
  8. While the cakes are cooling prepare the cream cheese frosting and chill until needed.
  9. Assemble the cake: Place one cake layer on your cake stand. Gently spoon on about ¼ cup of the cream cheese frosting.
  10. Using an offset spatula smooth the frosting out into one thin layer across the cake.
  11. Stack the next layer of cake on top of the first frosted cake and repeat the process until all 3 layers are stacked and frosted.
  12. Next frost the outside of the cake. Apply a crumb coat layer to the cake. Use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won't be transferring any red crumbs into the bowl of frosting). Don't worry at this point about the crumbs being visible in the frosting on the cake.
  13. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to "set" the frosting.
  14. Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. You shouldn't have any red crumbs floating around in the final frosting layer now, but some might sneak in :).
  15. Generously swirl the cream cheese frosting on the top of the cake to create those classic swirls of frosting.
  16. Lastly decorate the top of the cake with red velvet crumbs or as desired.
  17. To store, cover the cake with cling wrap and place in the fridge for up to 4 days.
Notes
All microwaves have their own way of baking, depending on the wattage and the technology. It is important to monitor the bake. Check at 2 minutes, if the cake feels barely firm to the touch on top, it is baked. You can then check it will a skewer/toothpick.
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Get my Best Ever Cream Cheese Recipe!

The post 3 Layer Microwave Red Velvet Cake appeared first on Gemma’s Bigger Bolder Baking.

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