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Videos uploaded by user “Gemma Stafford”
How to Make Condensed Milk - Gemma's Bold Baking Basics Episode 2
 
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SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers WRITTEN RECIPE HERE: http://bit.ly/CondensedMilkRecipe Hi Bold Bakers! Now everyone can make my two-ingredient, No Machine Ice Cream. In this week's Bold Baking Basics (at its new regular time on Mondays), I'll show you how to easily make Homemade Condensed Milk, one of the key ingredients of my ice cream and many other recipes. And stay tuned for this Thursday's Bigger Bolder Baking for ALL-NEW Homemade Ice Cream flavor recipes. So let's get baking! Watch more Bold Baking Basics here: * All-Natural Food Coloring: http://bit.ly/FoodColoringVid WATCH more Bigger Bolder Baking episodes here: * Homemade Ice Cream (No Machine): http://bit.ly/GemmasIceCreamParty * Homemade Sorbet: http://bit.ly/GemsSorbetVid PRINT & SHARE THE WRITTEN RECIPE ON MY WEBSITE: http://bit.ly/CondensedMilkRecipe
Views: 952274 Gemma Stafford
How to Make Homemade Butter - Gemma's Bold Baking Basics Ep 19
 
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SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers WRITTEN RECIPE HERE: http://bit.ly/GemsHomemadeButter Hi Bold Bakers! Butter is an essential ingredient in my baking so when you don’t have any on hand now you can make your own with my Homemade Butter recipe. So let’s get baking! Watch more Bold Baking Basics here: * How to Make Dulce de Leche: http://bit.ly/DulcedeLechevid * How to Whip Cream: http://bit.ly/whippedcreamvid * How to Make Brown Sugar: http://bit.ly/makebrownsugar * How to Make Cream Cheese: http://bit.ly/CreamCheeseVid Use your Homemade Butter to Make: * Cakes: http://bit.ly/ChocCakeRecipe * Cookies: http://bit.ly/GIANTCookiesPlaylist * Mug Meals: http://bit.ly/MugMealsBTSVid GET THE RECIPE ON MY WEBSITE: http://bit.ly/GemsHomemadeButter
Views: 700070 Gemma Stafford
How to Make Cream Cheese - Gemma's Bold Baking Basics Ep  11
 
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Subscribe for FREE to get notified when I release NEW Videos! SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers WRITTEN RECIPE HERE: http://bit.ly/DIYCreamCheese Hi Bold Bakers! I love using cream cheese in my recipes and one of your most-requested Bold Baking Basic is How to Make Cream Cheese. So this week, learn how to make Homemade Cream Cheese with just a few ingredients and you can make my Big & Bold Cheesecakes & more! So let's get baking! Watch more Bold Baking Basics here: * Homemade Extracts: http://bit.ly/ExtractRecipes * Egg Substitutes: http://bit.ly/EggSubsVid * Homemade Buttermilk (Substitute): http://bit.ly/buttermilkrecipe WATCH more Bigger Bolder Baking episodes here: * No-Bake Strawberry Cheesecake: http://bit.ly/StrawCheesecakeVid * No-Bake OREO Cheesecake: http://bit.ly/NoBakeOreoCheesecake SAVE THE RECIPE ON MY WEBSITE: http://bit.ly/DIYCreamCheese
Views: 1240087 Gemma Stafford
How to Make the Best-Ever Vanilla Buttercream Frosting - Gemma's Bold Baking Basics Ep 9
 
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Subscribe for FREE to get notified when I release NEW Videos! SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers WRITTEN RECIPE HERE: http://bit.ly/gemsbuttercreamfrosting Hi Bold Bakers! One of the most common questions I receive is how to make the best-ever Buttercream Frosting. I've tried and failed myself over the years, which helped me learn that it's not only the recipe but the technique to help you create the best-ever buttercream. So in this week's Bold Baking Basics, I'll show you that technique and how to make perfect frosting every time. So let's get baking! Watch more Bold Baking Basics here: * Homemade Extracts: http://bit.ly/ExtractRecipes * Egg Substitutes: http://bit.ly/EggSubsVid * Homemade Buttermilk (Substitute): http://bit.ly/buttermilkrecipe WATCH more Bigger Bolder Baking episodes here: * Vanilla Birthday Cake: http://bit.ly/BirthdayCakeVid * Best-Ever Chocolate Cake: http://bit.ly/ChocCakeVid * Small Batch Cupcakes: http://bit.ly/GemsSmallBatchCupcakes SAVE THE RECIPE ON MY WEBSITE: http://bit.ly/gemsbuttercreamfrosting
Views: 675453 Gemma Stafford
How to Make Sour Cream - Gemma's Bold Baking Basics Ep 21
 
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SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers WRITTEN RECIPE HERE: http://bit.ly/SourCreamRecipe Hi Bold Bakers! Sour Cream makes your baking better so this week I’m showing you how to create Homemade Sour Cream. Use it to create lighter, fluffier cakes and more. So let’s get baking! * Make and Decorate a Cake from Scratch: http://bit.ly/BoldBakingCakes Watch more Bold Baking Basics here: * How to Make Yogurt: http://bit.ly/YogurtVid * How to Make Butter: http://bit.ly/buttervid * How to Make Cream Cheese: http://bit.ly/CreamCheeseVid GET THE RECIPE ON MY WEBSITE: http://bit.ly/SourCreamRecipe
Views: 298915 Gemma Stafford
Homemade Honeycomb & Cadbury Crunchie Bars Recipe - Gemma's Bigger Bolder Baking Ep. 29
 
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SUBSCRIBE Here: http://bit.ly/GemmasBoldBakers Make toffee sponge Honeycomb & Chocolate Crunchie candy bars! WATCH the latest episodes of Gemma's Bigger Bolder Baking here: Funfetti Birthday Cake: http://bit.ly/GemmasFunfettiCake Lemon Meringue Pie: http://bit.ly/GemmasLemonPie No Machine Ice Cream: http://bit.ly/Gemmasicecream French Macaron "Donuts": http://bit.ly/gemmasdonutmacarons Hi Bold Bakers! By popular demand from my No Machine Ice Cream video, I'm showing you how to make homemade Honeycomb. It's a crunchy, toffee caramel that you can add to my homemade Ice Cream or coat in chocolate to make your own "Crunchie" candy bar. So let's get baking! FOLLOW ME HERE, FELLOW BOLD BAKERS PINTEREST http://www.pinterest.com/gemstafford TWITTER http://www.twitter.com/gemstaff16 FACEBOOK https://www.facebook.com/GemmaStaffordbiggerbolderbaking INSTAGRAM http://www.instagram.com/gemmastaff FULL RECIPE BELOW Homemade Honeycomb & Crunchie Bars (Adapted from Nigella Lawson) INGREDIENTS ½ cup (100g) sugar 4 tablespoons golden syrup or honey 1 ½ teaspoons baking soda (AKA bicarb of soda) NOT BAKING POWDER (crush any lumps in the bicarb with a spoon) METHOD 1. First, prepare your tray. Line a baking tray with parchment paper, or grease a marble surface with flavorless oil (like I did in the video) 2. READ FULLY THESE INSTRUCTIONS BEFORE COOKING YOUR CARAMEL: Place the pot on the heat with the sugar and golden syrup(or honey) and let the mixture first melt, then turn to goo. Turn up the heat to medium and let the it simmer until the color of maple syrup -THIS TAKES 3 MINUTES, SET A TIMER!!! take care not to over cook. 3. Turn Off the heat, and get prepared with your whisk and spatula because the next step happens really fast. Whisk in the bicarbonate of soda , fast and stand back and watch the syrup turn into a whooshing cloud of aerated pale gold. Quickly stop whisking and use your spatula to pour this immediately onto a piece of baking parchment or greased surface or a silpat . 4. Leave until set cold and then bash at it, so that it splinters into many glinting pieces. To wash your pot fill it with hot water and let it sit and it will melt away. 5. To make a crunchie bar: Melt good qualitybchocolate (i used 72% but you can go lower). Dip your broken honeycomb in the chocolate using a fork. Take out and let excess chocolate drip off. Place on a wire wrack to set. TIP: IF YOU LIVE IN A HUMID CLIMATE THE HONEYCOMB MIGHT GET STICKY AND MELT SLIGHT. IT LIKES DRY AIR. IF THIS HAPPENS, STORE THEM IN THE FREEZER AND THEY WILL BE PERFECT. :-)
Views: 505155 Gemma Stafford
How to Make Dulce de Leche - Gemma's Bold Baking Basics Ep 18
 
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SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers WRITTEN RECIPE HERE: http://bit.ly/DulcedeLecheRecipe NEW Dulce de Leche No-Bake Cheesecake Video: http://bit.ly/DulceCheesecakeVid Use my Homemade Dulce de Leche with the following recipes: Dulce de Leche No Machine Ice Cream: http://bit.ly/GemmasBBBIceCream Salted Caramel Popcorn Ice Cream: http://bit.ly/Top5IceCreamVid Salted Caramel Brownie Trifle: http://www.biggerbolderbaking.com/brownie-trifle/ Hi Bold Bakers! Dulce de leche is a creamy caramel sauce used in cheesecakes, ice cream and more. This week I'll show you how to make it two different ways with my easy homemade recipes. So let's get baking! BUY the glass jars I use here: http://bit.ly/GlassJarContainers Watch more Bold Baking Basics here: How to Make Brown Sugar: http://bit.ly/makebrownsugar How to Make Condensed Milk: http://bit.ly/CondensedMilkVid How to Make Cream Cheese: http://bit.ly/CreamCheeseVid GET THE RECIPE ON MY WEBSITE: http://bit.ly/DulcedeLecheRecipe
Views: 386720 Gemma Stafford
Homemade Donuts: Baked Better than Fried? - Gemma's Bigger Bolder Baking Ep 32
 
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SUBSCRIBE Here: http://bit.ly/GemmasBoldBakers Learn how to bake your own Homemade Donuts (3 ways) at home! VISIT my Website to print & share the Written Recipe: http://www.biggerbolderbaking.com/homemade-donuts/ Hi Bold Bakers! By popular demand, I'm bringing you my favorite Baked Donuts done 3 BIG & BOLD ways! I think you'll like my baked donuts better than the usual fried ones, and I don't think you'll miss the extra fat and mess from a deep fryer. So let's get baking! WATCH the latest episodes of Gemma's Bigger Bolder Baking HERE: * Best-Ever Cinnamon Rolls: http://bit.ly/gemmascinnamonrolls * 1 Minute Mug Cakes: http://bit.ly/gemmas1minutecakes FULL RECIPE BELOW Gemma's Homemade Donuts See my Monkey Bread episode for another way you can use this amazing dough: http://bit.ly/gemmasmonkeybread INGREDIENTS For the Donut Dough: 3 1/4 cups (460g) all-purpose flour 2 teaspoons salt 1/4 cup (50g) granulated sugar 2 1/4 teaspoons active dried yeast 2 tablespoons (60g/1oz) butter, 1 cup (240ml) milk 1/3 cup (80ml) water 1 Tbsp vanilla extract For the Glaze: 2 cups (240g) powdered sugar 1 ½ tsp. vanilla 3 Tblsp . water (maybe more needed. you want a runny glaze) METHOD 1. For the dough :Mix the flour, yeast, sugar and salt together in a standing mixer fitted with dough hook. 2. In a measuring jug, heat together the milk, water, butter and heat until luke warm, and the butter is melted. Stir in the vanilla. 3. Turn the machine on low and slowly add the milk mixture. Mix for 2 minutes to wake up the yeast. 4. Run a spatula under the dough to make sure everything is mixed well. 5. Increase the speed to medium and mix until the dough is shiny and smooth, 6-8 minutes. The dough is supposed to be saggy and on the wet side 6. Rub your mixing bowl with vegetable oil (or any flavorless oil) . Place the dough in the bowl and turn to coat lightly. 7. Cover the bowl with plastic wrap tight and let the dough rise until doubled, 1 ½ -2 hours. 8. Once it has risen, turn out the fluffy dough onto a floured work surface. 9. Roll out to ½ “ thick 10. Using a round cutter ( I used 3” but you can use smaller), cut of your donuts circles. Dust your cutter in flour so it doesn’t stick to the dough. Then cut out the donut hole with a much smaller cutter ( I used a piping nozzle , 1 ¼“ ) 11. If you want to make donuts to stuff with Jelly or nutella then cut a plain round donuts (I used 2 ½” cutter) 12. TIP: You can prepare the donuts to this stage and put in the refrigerator until the next day. When needed, take out and let me come to room temp and rise a little (roughly 30 minutes) and then bake off as instructed below. Fresh donuts for breakfast. 13. Cover your donuts with cling film and let them rise at room temp for 20-30 minutes. 14. Heat the oven to 350oF (180oC) 15. Unwrap the donuts. Brush the very top (not the sides) with melted butter. Sprinkle the tray with 2 tblsp of water. 16. Bake for 13 minutes, set a timer. Rotate tray during baking if needed to get color all over. You want to bake these just enough. if they get too much color they can dry. 17. While the donuts are baking making the glaze: Simply whisk all the ingredients together. Use more water if needed to get a thin glaze. 18. Glazing the donuts: Take you donuts STRAIGHT from the oven and dunk into the glaze one by one. It makes a huge difference. They soften and soak the glaze and you get a much better end result. Dip each in the bowl of glaze with forks. Let the excess glaze drip off before and then place on a wire rack to dry. You will see the glaze set fast because the doughnuts were warm. this is just my absolute favorite part 19. Once the glaze has set, I like to double dip them one more time. I think it gives them a nice sweetness and the crust great texture and chew, it’s up to you. 20. Once the glaze dries I strongly urge you to eat them as fresh as possible because they are at their absolute best! 21. Have leftovers for the next day? Pop them in the oven and refresh them for a few minutes. the glaze might melt but they will be warm and fresh again Pumpkin Pie Spice Donut holes, A MUST TRY! 1. Melt 4 Tblsp (2oz/60g) butter in a bowl 2. Mix together in a bowl 1 Cup (200g) of Sugar and 4 Tblsp of pumpkin pie spice ( If not available you can use cinnamon) 3. Toss in your warm dough form the oven into the butter covering each piece. 4. Using a fork toss the holes into the sugar spice mix and coat. 5. Set them aside on a wire wrack and continue with the rest of the donut holes 6. Serve with chocolate ganache or sauce. Best eaten the day they are baked. Stuffed Nutella Donuts 1. Fill a piping with nutella (or jelly, cream, peanut butter, custard etc) 2. Poke a hole in the bottom of the donut with a small knife. 3. Fill the donuts with the nutella filling. When you see the donut grow there is enough in there. 4. Do a little swirl on top so people know what’s inside and enjoy! :) 5. Best eaten the day they are baked.
Views: 1289796 Gemma Stafford
No-Bake OREO Cheesecake - Gemma's Bigger Bolder Baking Ep 54
 
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SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers WRITTEN RECIPE HERE: http://bit.ly/GemmasOreoCheesecake Learn how to make an easy, No-Bake OREO Cheesecake with my step-by-step recipe! JUST RELEASED! Vanilla BIRTHDAY CAKE: http://bit.ly/BirthdayCakeVid NEW VIDEO! 3 GIANT Single-Serving OREO Cookies: http://bit.ly/GIANTCookiesPlaylist WATCH more episodes of Bigger Bolder Baking HERE: * Brownie Layer Cake with Cookie Dough Frosting: http://bit.ly/GemmasBrownieCake * Cake Pops (Ice Cream Cones): http://bit.ly/GemmasCakePops * Ice Cream Party: http://bit.ly/GemmasIceCreamParty * 5 NEW 1 Minute Mug Cakes: http://bit.ly/GemsNewMugCakes * Homemade OREO Cookies: http://bit.ly/GemmasOREO Hi Bold Bakers! OREO Cheesecake is one of the most highly-requested desserts on Bigger Bolder Baking and I know you love easy, no-bake recipes. So I've combined the two to bring you an easy and impressive dessert for any occasion. So let's get baking! WATCH more episodes of Bigger Bolder Baking HERE: * Brownie Layer Cake with Cookie Dough Frosting: http://bit.ly/GemmasBrownieCake * 5 NEW Ice Cream Flavors & Dairy-Free Coconut Ice Cream Recipe: http://bit.ly/gemmasNEWicecream * 3 GIANT Single-Serving OREO Cookies: http://bit.ly/GiantOreoVid Share your baking photos on my Instagram & Facebook pages: Instagram: http://bit.ly/1PDbS5c https://www.facebook.com/GemmaStaffordbiggerbolderbaking FOLLOW ME HERE, FELLOW BOLD BAKERS: FACEBOOK https://www.facebook.com/GemmaStaffordbiggerbolderbaking INSTAGRAM http://www.instagram.com/gemmastaff PINTEREST http://www.pinterest.com/gemstafford TWITTER http://www.twitter.com/gemstaff16 FULL RECIPE LISTED BELOW No-Bake OREO Cookie Cheesecake INGREDIENTS CRUST 2 sleeves (22 cookies, 2 ½ cup/ 8 oz/ 245g) crushed oreo cookies 7 tablespoon (3 oz/ 90g) unsalted butter,melted CHEESECAKE 1 lb 8 oz (680g/ 3 cups) cream cheese, room temperature 2 ¼ cups cream ⅔ cup (140g/5oz) sugar 2 teaspoon vanilla extract 1 ½ cups (6oz/200g) Oreo Cookies, crushed GANACHE 4 oz Chocolate 4 oz Cream METHOD 1. To make the cheesecake base: Combine Oreo crumbs with the melted butter and mix 2. Press into pan your springform cheesecake tin (9 inches). Set in the fridge and start on the filling. To Make the Cheesecake filling: 1. Add cream cheese, sugar, vanilla extract, to a bowl and beat with a whisk attachment on High speed until smooth and there are no lumps, approximately 3-5 minutes. 2. Run a spatula under the mix to make sure there are no cream cheese lumps. 3. Pour in the cream and continue whipping until the mix thickens and becomes bigger in size. 4. Gently fold in Oreo cookies (or whatever cookie/candy bars you like) 5. Pour ½ the cheesecake filling into your prepared tin. Add your ‘secret’ oreo layer, then spoon on the rest of the filling. Refrigerate while you make the ganache. For the Ganache: Heat the cream in a pot until it reaches a simmer. Pour directly over the chocolate and let it melt. Whisk. Pour the cooler ganache over the cheesecake while in the tin. To Set the Cheesecake: 1. Refrigerate for at least 8 hours to set or overnight for best results. It has no gelatin so it needs longer than a regular cheesecake. You can make this 2 days in advance 2. To remove from the tin run a palette knife or thin spatula around the edges to free it from the tin. Serve with whipping cream and garnish with mini Oreos. Enjoy!
Views: 1576329 Gemma Stafford
How to Make Fondant - Gemma's Bold Baking Basics Ep 12
 
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SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers WRITTEN RECIPE HERE: http://bit.ly/RolledFondant Learn How to Make Homemade Sprinkles: http://bit.ly/GemmasHomemadeSprinkles BUY Glycerin here: http://amzn.to/2aqgqOL BUY Glucose syrup here: http://amzn.to/2afWDi7 Hi Bold Bakers! Buying fondant can be expensive and sometimes you never get enough. With this week's Bold Baking Basics, you'll be able to make your own Homemade Fondant for Cakes, Decorations and more. So let's get baking! Watch more Bold Baking Basics here: * How to Make Cream Cheese: http://bit.ly/CreamCheeseVid * Homemade Extracts: http://bit.ly/ExtractRecipes * Egg Substitutes: http://bit.ly/EggSubsVid WATCH more Bigger Bolder Baking episodes here: * Painted Cake: http://bit.ly/PaintedCakeVid * Homemade Marshmallow Fondant: http://bit.ly/GemsFondantCake * Best-Ever Chocolate Cake: http://bit.ly/GemmasChocolateCake SAVE THE RECIPE ON MY WEBSITE: http://bit.ly/RolledFondant
Views: 462969 Gemma Stafford
How to Make Easy Puff Pastry Recipe - Gemma's Bold Baking Basics Ep 15
 
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SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers WRITTEN RECIPE HERE: http://bit.ly/PuffPastryRecipe NEW VIDEO: Use this Pastry to make Savory Pop-Tarts (http://bit.ly/SavoryPopVid) Hi Bold Bakers! Pastry making is Baking 101 so that's why this long-awaited Bold Baking Basics recipe is so important. I'm sharing my mum's easy, shortcut recipe to help you make the best, flakiest puff pastry you'll ever taste. So let's get baking! Watch more Bold Baking Basics here: * How to Make Cake Flour: http://bit.ly/CakeFlourVid * Homemade Extracts: http://bit.ly/ExtractRecipes * Egg Substitutes: http://bit.ly/EggSubsVid * DIY Food Coloring: http://bit.ly/FoodColoringVid WATCH more Bigger Bolder Baking episodes here: * Homemade Pop-Tarts: http://bit.ly/NEWPopTartsVid GET THE RECIPE ON MY WEBSITE: http://bit.ly/PuffPastryRecipe
Views: 518506 Gemma Stafford
Gemma's Best-Ever Carrot Cake | Bigger Bolder Baking
 
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SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers WRITTEN RECIPE HERE: http://www.biggerbolderbaking.com/best-ever-carrot-cake/ Learn the secrets to my best-ever Carrot Cake recipe & how to easily make great cream cheese frosting. JUST RELEASED! Carrot Cake Pancakes with Cream Cheese Frosting: http://bit.ly/CCPancakesVid NEW Small Batch Cupcakes (inclu. Carrot Cake): http://bit.ly/CupcakesVideo WATCH more Bigger Bolder Baking Cake Videos: * Vanilla Birthday Cake: http://bit.ly/BirthdayCakeVid * Best-Ever Chocolate Cake: http://bit.ly/GemmasChocolateCake * Double Rainbow Cake: http://bit.ly/GemmasRainbowCake * "Naked" Wedding Cake: http://bit.ly/GemmasNakedCake * Red Velvet Cheesecake Cake: http://bit.ly/gemmasrvcheesecake * Funfetti Celebration Cake: http://bit.ly/GemmasFunfettiCake Hi Bold Bakers! Every baker needs a great carrot cake recipe and that’s exactly what I’ll show you this week. This cake is moist, delicious and the perfect springtime dessert. Plus, I’ll share my favorite cream cheese frosting recipe that will give you a perfect result anytime. So let’s get baking! FOLLOW ME HERE, FELLOW BOLD BAKERS PINTEREST http://www.pinterest.com/gemstafford TWITTER http://www.twitter.com/gemstaff16 FACEBOOK https://www.facebook.com/GemmaStaffor... INSTAGRAM http://www.instagram.com/gemma_stafford FULL RECIPE on my WEBSITE: http://www.biggerbolderbaking.com/best-ever-carrot-cake/
Views: 1349640 Gemma Stafford
How to Make Buttermilk (Substitute) - Gemma's Bold Baking Basics Ep 8
 
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SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers WRITTEN RECIPE HERE: http://bit.ly/buttermilkrecipe Hi Bold Bakers! I use Buttermilk in a lot of my recipes and I know you can't easily find it everywhere. So in this week's Bold Baking Basics, I'll show you how to make Homemade Buttermilk with just two ingredients! It's really great for baking and it works so well in my pancakes, cakes and Irish Soda Bread. So let's get started! Watch more Bold Baking Basics here: * Homemade Extracts: http://bit.ly/ExtractRecipes * Egg Substitutes: http://bit.ly/EggSubsVid * Homemade Ice Cream Cones: http://bit.ly/ICConesRecipe WATCH more Bigger Bolder Baking episodes here: * Best-Ever Chocolate Cake: http://bit.ly/ChocCakeVid * Red Velvet Pancakes: http://bit.ly/PancakePlaylist * Irish Soda Bread: http://bit.ly/SodaBreadVid SAVE THE RECIPE ON MY WEBSITE: http://bit.ly/buttermilkrecipe
Views: 317019 Gemma Stafford
Salted Caramel, Brownie Trifle - Gemma's Bigger Bolder Baking Ep 4 - Gemma Stafford
 
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SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers PRINT & SHARE the recipe: http://www.biggerbolderbaking.com/brownie-trifle/ JUST RELEASED! Butter Pecan Ice Cream Cake: http://bit.ly/ButterPecanCakeVid Hi Bold Bakers! It's Gemma with a favorite over-the-top recipe that I hope you'll love--my decadent Trifle recipe. It's layers of homemade salted caramel sauce, fudge brownies, caramel mousse, whipped cream & a rich chocolate sauce. I like to make mine in a giant glass Trifle dish but you can make it as big and bold as you'd like. Enjoy! And let me know if there are any bold baking ideas you'd like to see on Bigger Bolder Baking! FOLLOW ME HERE, FELLOW BOLD BAKERS PINTEREST http://www.pinterest.com/gemstafford TWITTER http://www.twitter.com/gemstaff16 FACEBOOK https://www.facebook.com/GemmaStaffordbiggerbolderbaking INSTAGRAM http://www.instagram.com/gemmastaff FULL RECIPE BELOW: FUDGE BROWNIE, SALTED CARAMEL TRIFLE INGREDIENTS FUDGE BROWNIE 4 Tbsp cold and unsalted butter 10 oz Good quality chocolate (72% cocoa solids) 1 1/2 Cups Firmly packed brown sugar 4 Whole Eggs, beaten lightly 2 tsp vanilla extract 1 1/2 Cups A.p flour 1/2 tsp Kosher salt SALTED CARAMEL SAUCE 1 cup granulated sugar Enough water to cover the sugar 6 Tablespoons (90g) unsalted butter, cut up into 6 pieces* 1/2 cup heavy cream 1/2 teaspoon salt SALTED CARAMEL MOUSSE 1 cup Salted Caramel Sauce (above recipe) 2 Tblsp granulated sugar 2 packs (1 lb) Cream cheese, at room temperature 3 cups heavy cream, cold CHOCOLATE SAUCE 8 ounces semisweet or bittersweet chocolate (I like 72 percent cacao) 1 cup heavy cream METHOD First layer to make is the fudge Brownies: 1. Preheat the oven to 350oF. Grease and line a 13x9 inch baking pan 2. Combine the butter, chocolate and sugar in medium saucepan; stir over medium heat until smooth. Set aside and allow to cool down. 3. Stir in the eggs, vanilla, flour and salt 4. Pour Brownie mix into the prepared tin and bake for 25 minutes. Take care not to over bake or they can be dry, and not fudgy 5. When baked, set aside to go cold until needed 6. The brownies freeze really well if you don't eat them all at once For the Salted Caramel Sauce: 1. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula. 2. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn. 3. Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added. 4. Stir the butter into the caramel until it is completely melted, about 2-3 minutes. 5. Very slowly, drizzle in 1/2 cup of heavy cream. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added. 6. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils. 7. Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using. SALTED CARAMEL MOUSSE 1. Transfer cream cheese into Kitchen mixer. Beat at medium-high speed until smooth and no lumps, about 4 minutes. 2. Add in the reserved salted caramel sauce and sugar. Continue to beat on high until fluffy, another 3 minutes., the more air the better your mousse will be. 3. Whip the cream until soft peaks form. Divide the cream in half, half for the mousse and other half for cream layers. 4. Fold ½ whipped cream into the cream cheese mixture. Place in fridge until needed. Taste a spoonful so you know what you have to look forward to. 5. Place the other bowl of cream in the fridge until assembly of the trifle. CHOCOLATE SAUCE 1. Heat the cream 2. Pour over the chopped chocolate and whisk until smooth. Set aside. ASSEMBLING THE TRIFLE!!! 1. In a large trifle dish (or a big glass bowl) crumble in your fudge brownie. Leave some bits chunky so you have nice chewy texture to match the soft mousse and cream. 2. Next, spoon over the Salted Caramel sauce to moisten the brownie. 3. Scoop in a large spoonful of the Salted Caramel Mousse and move it around to reach the edges 4. Drizzle the rich Chocolate Sauce over the Salted Caramel Mousse layer 5. Lastly spoon on the whipped cream layer all the way to the edges. 6. Repeat the layers again from the start: Crumbled Brownie, Caramel Sauce, Caramel Mousse, Chocolate sauce, Whipped Cream. 7. To finish I crumble some brownie crumbs and drizzle over the gorgeous sauces. 8. Dig deep down to enjoy all your lovely layers together. Mix it up and try your own twist on layers using your favorite flavors.
Views: 644591 Gemma Stafford
Real Fruit Gummy Bears - Gemma's Bigger Bolder Baking Ep 107
 
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SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers WRITTEN RECIPE: http://bit.ly/GummyBearsRecipe Hi Bold Bakers! Did you know you can make Homemade Gummy Bears with real fruit and just a few simple ingredients? I think they're better than the store bought ones and you can make a variety of flavors including Sour Gummy Bears. So let's get started! Find my Sour Gummy Bears recipe here: http://bit.ly/SourGummyBears JUST RELEASED! Homemade Frozen Yogurt in 5 Minutes: http://bit.ly/FrozenYogurtVid Watch MORE Bigger Bolder Baking here: * Microwave Mug Recipes: http://bit.ly/MugMealRecipes * Dairy-Free Coconut Homemade Ice Cream (No Machine): http://bit.ly/gemmasNEWicecream * Fresh Fruit Sushi: http://bit.ly/GemmasFruitSushi BUY Gummy Bear Molds here: http://bit.ly/GummyBearMolds PRINT & SHARE the recipes on my website: http://bit.ly/GummyBearsRecipe
Views: 296245 Gemma Stafford
How to Make Yogurt - Gemma's Bold Baking Basics Ep 20
 
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SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers WRITTEN RECIPE HERE: http://bit.ly/BBBMakeYogurt Hi Bold Bakers! Making your own Yogurt could not be simpler when you follow my easy, step-by-step recipe. Watch and find out how you can make Homemade Yogurt and use it for my Frozen Yogurt recipe and more. So let’s get baking! Watch more Bold Baking Basics here: * How to Make Butter: http://bit.ly/buttervid * How to Make Brown Sugar: http://bit.ly/makebrownsugar * How to Make Cream Cheese: http://bit.ly/CreamCheeseVid Use your Homemade Yogurt to Make these recipes: http://bit.ly/YogurtRecipes BUY a Yogurt Starter here on Amazon: http://amzn.to/2db3NWa GET THE RECIPE ON MY WEBSITE: http://bit.ly/BBBMakeYogurt
Views: 213458 Gemma Stafford
Best-Ever Cinnamon Rolls (Easy Recipe: No-Knead, No Machine) - Gemma's Bigger Bolder Baking Ep. 34
 
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SUBSCRIBE Here: http://bit.ly/GemmasBoldBakers Make the best Homemade Cinnamon Rolls without a machine! VISIT my Website to print & share the Recipe: http://www.biggerbolderbaking.com/cinnamon-rolls/ NEW VIDEO--Microwave Mug Meals: http://bit.ly/MugMealsVid WATCH my NEW recipes: * Dessert Pizza: http://bit.ly/GemmasDessertPizza * Homemade Pop-Tarts Recipe: http://bit.ly/GemmasPopTarts WATCH the more episodes of Gemma's Bigger Bolder Baking HERE: * Brownie Layer Cake with Cookie Dough Frosting: http://bit.ly/GemmasBrownieCake * Homemade Donuts: http://bit.ly/gemmasdonuts * 1 Minute Mug Cakes: http://bit.ly/gemmas1minutecakes * Secret Monkey Bread: http://bit.ly/gemmasmonkeybread * No Machine Ice Cream: http://bit.ly/Gemmasicecream Hi Bold Bakers! This week, I'm sharing with you my favorite no-knead method for making yeast dough. I think you'll enjoy this technique because you don't need a mixer, and the results are incredible. We'll be making BIG & BOLD Cinnamon Rolls and I hope these become some of your favorites as much as they are mine. So let's get baking! FULL RECIPE BELOW Gemma's Cinnamon Rolls (No Knead, No Mixer) Dough from (http://www.kingarthurflour.com/recipes/ridiculously-easy-no-knead-sticky-buns-recipe) INGREDIENTS Dough 3 1/2 cups (1 lb 1oz/ 470g) All-Purpose Flour 1/2 tablespoon salt 3/4 tablespoons dried yeast 1 cup (7oz/200g) milk ½ cups(3.5oz/100g) water 2 large eggs 1/4 cup (3oz/85g) honey 1/4 cup (2oz/60g) melted butter or vegetable oil For the Filling: 1/2 cup (4oz/120g) butter 1 1/4 cups ( 7 ½ oz /210g) packed light brown sugar 2 1/2 tablespoons ground cinnamon 1 cup (4oz/100g)toasted pecans Cream Cheese Glaze: 4 oz (110g ) Cream cheese, room temperature 1 cup (120g) Powdered sugar 1/4 cup (1/2 stick/ 2oz)) Butter, room temperature 1/2 Tsp Vanilla extract METHOD 1. To make the dough, combine all of the dry ingredients in a very large bowl. 2. In a separate jug add in the milk, water, honey and butter. Heat it in the microwave until it is warm (at blood temperature) and the butter has melted. Whisk in the eggs quickly. 3. Stir the wet into the dry to make a sticky dough. You can simply mix with a spoon until there are no flour lumps yet. Scrape down the dough from the sides of the bowl. 4. Cover the bowl, and let the dough rise for 2 hours at cool room temperature. It will triple in size 5. After this, REFRIGERATE THE DOUGH FOR AT LEAST 8 HOURS, preferrably over night. It can be refrigerated for up to 3 days before using. 6. When you're ready to make your cinnamon rolls, make the filling. Combine the butter, brown sugar and cinnamon in a bowl. Stir until smooth. Set aside. 7. Transfer the dough to a floured work surface, and roll it into a rectangle approximately 1/4" thick. It will be long so you can always do it in 2 goes. 8. Spread the filling over the dough, leaving a narrow margin around the edges uncovered. 9. Starting with a long edge, gently roll the dough into a log. Don't roll it too tightly; if you do, the centers of the buns will pop up as they bake. 10. Slice the rolls 2” thick and set them with their cinnamon face up 11. In a deep baking pan lined with parchment space the buns in the pan. (AT THIS POINT YOU CAN REFRIGERATE TO BAKE OFF THE FOLLOWING DAY IF YOU WISH) 12. Cover the pan, and allow the rolls to rise until they're have grown into each other and are puffed up, about 30-1 hour. (depending on how hot your kitchen is) (Towards the end of the rising time, preheat the oven to 375oF/ 190oC) 13. Uncover the pan, and bake the buns for 40 to 45 minutes, till they're a deep golden brown. Rotate the tray during baking so they can get golden brown all over. 14. While they are baking make your glaze: In a large bowl (or you can use a hand mixer) beat the cream cheese, butter, sugar and vanilla together with a whisk until well combined. 15. Remove the pan from the oven and let it rest for 20 minutes. Once cooled remove from the pan and onto a cooling rack . 16. Spread your cream cheese glaze generously over the cinnamon rolls, and devour immediately,
Views: 2263379 Gemma Stafford
How to Make Homemade Marshmallow Fluff - Gemma's Bold Baking Basics Ep. 4
 
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SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers WRITTEN RECIPE HERE: http://bit.ly/MarshFluffRecipe Sign Up on my New Website for FREE Bonus Features: http://bit.ly/BBBWebsiteSignUp Hi Bold Bakers! Now you can make Homemade Marshmallow Fluff with my easy Bold Baking Basics recipe. Use this amazing confection for my S'more Desserts, Toasted Marshmallow Ice Cream or just eat it right off the spoon. So let's get baking! Watch more Bold Baking Basics here: * How to Temper Chocolate in the Microwave: http://bit.ly/TemperChocolateVid * Homemade Condensed Milk: http://bit.ly/CondensedMilkVid * All-Natural Food Coloring: http://bit.ly/FoodColoringVid WATCH more Bigger Bolder Baking episodes here: * Gemma's Bold Baking Marshmallow Desserts: http://bit.ly/MarshmallowDesserts * Homemade Ice Cream (No Machine): http://bit.ly/Top5IceCreamVid PRINT & SHARE THE WRITTEN RECIPE ON MY WEBSITE: http://bit.ly/MarshFluffRecipe
Views: 427308 Gemma Stafford
Red Velvet Cake Cheesecake - Gemma's Bigger Bolder Baking Ep. 5
 
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SUBSCRIBE for more BOLD recipes! http://bit.ly/GemmasBoldBakers Learn to bake a Red Velvet Cake with a lovely Cheesecake inside! VISIT my website to print & share the Written Recipe: http://www.biggerbolderbaking.com/red-velvet-cake/ JUST RELEASED! Small-Batch Cupcakes Made in a Toaster Oven: http://bit.ly/GemsSmallBatchCupcakes WATCH more Bigger Bolder Baking recipes here: * Red Velvet Lava Cake: http://bit.ly/GemmasRVLavaCake * Red Velvet Ice Cream: http://bit.ly/RedVelvetIC FULL RECIPE BELOW Gemma's Red Velvet Cheesecake Cake (Adapted from http://www.recipegirl.com/2011/11/28/red-velvet-cheesecake-cake) This recipe has a few steps to it, but it's all worth it in the end! It's easiest to make the cheesecake layer one day and then assemble the rest of the cake the next. CHEESECAKE: 1lb ( 2x 8ounce packages) cream cheese, at room temperature 2/3 cup (5oz/150g) granulated white sugar pinch of salt 2 large eggs 2/3 cup (5oz/150g) heavy whipping cream 1 teaspoon vanilla extract RED VELVET CAKE: 2 1/2 cups (1 lb 4 oz) all purpose flour 1 1/2 cups (12oz/ 360g)granulated white sugar 1 tsp cinnamon 3 tablespoons unsweetened cocoa powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 large eggs, at room temperature 1 1/2 cups (12 fl oz)vegetable or canola oil 1 cup (8 oz )buttermilk 1/4 cup (4 tblsp) red food coloring (good quality) 2 teaspoons vanilla extract CREAM CHEESE FROSTING: 2 1/2 cups (1 lb 4 oz) powdered sugar, sifted lightly to remove any lumps 1 lb (16 ounce) packages cream cheese, at room temperature 1/2 cup (4oz )unsalted butter, at room temperature 1 tablespoon vanilla extract Directions: 1. Prepare the cheesecake layer: Preheat oven to 325oF (160oC). Place a large roasting pan on the lower third rack of the oven. Grease and line a 9-inch springform pan. Wrap a layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn't seep into the pan). In a stand mixer or hand mixer mix the cream cheese until smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add eggs, one at a time. Finally, mix in whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Carefully pour an inch of hot water into the roasting pan to regulate the temperature. Bake the cheesecake for 45 minutes. It should be set to the touch. Remove the cheesecake from the water pan and let it cool on a wire rack for at least an hour. When it has cooled, place the cheesecake into the fridge and let the cheesecake go completely cold. The cheesecake can be made the day before. 2. Prepare the cake layers: Preheat oven to 350oF (180oC). Grease and line two 9-inch round cake tins. In a large bowl, sieve together flour, sugar,cinnamon, cocoa powder, baking soda and salt. In a separate jug, whisk together eggs, oil, buttermilk, food coloring and vanilla. Whisk into the flour mixture. You can do it by hand. Take care not to overmix the batter. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in the tin then turn out onto a rack to cool completely. 3. Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed cream cheese, beat powdered sugar,butter and vanilla until it is smooth and creamy (do not overbeat). Chill until needed. 4. Assemble the cake: Place one cake layer smooth side facing you.Carefully lay on the cheesecake layer and peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger than your cake, gently shave off some of the cheesecake to get it to the same size as your cake layers. Place the 2nd cake layer on top of the cheesecake, smooth side facing you. 5. Frost 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. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to "set" the frosting. 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 :). Decorate, as desired. I piped rosettes. Keep this cake refrigerated.
Views: 671019 Gemma Stafford
How to Make Homemade Peanut Butter - Gemma's Bold Baking Basics Ep 23
 
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SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers WRITTEN RECIPE HERE: http://bit.ly/PeanutButterRecipe Hi Bold Bakers! I’ve received a lot of requests for Homemade Peanut Butter so this week I’m showing you my easy, 3-ingredient recipe. You can use this Peanut Butter in your baking or enjoy it on its own. Try this recipe with your other favorite nuts to make a variety of nut butters. So let’s get baking! * Recipes using Peanut Butter: http://bit.ly/PBPlaylist Watch more Bold Baking Basics here: * How to Make Powdered Sugar: http://bit.ly/PowderedSugarVid * How to Make Sour Cream: http://bit.ly/SourCreamVid * How to Make Yogurt: http://bit.ly/YogurtVid * How to Make Butter: http://bit.ly/buttervid GET THE RECIPE ON MY WEBSITE: http://bit.ly/PeanutButterRecipe
Views: 197850 Gemma Stafford
Egg Substitutes for Baking Recipes (Vegan & Vegetarian Baking) Gemma's Bold Baking Basics Ep  6
 
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SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers WRITTEN RECIPE HERE: http://bit.ly/EggSubstitutes Download my FREE Egg Substitutions Conversion Chart here: http://bit.ly/EggSubstitutes Hi Bold Bakers! One of the top questions I receive from you is: "What can I use as an egg substitute in baking?" So in this week's Bold Baking Basics, I'll share with you how to substitute eggs in your baking along with giving you an easy to use conversion chart you can download directly from www.BiggerBolderBaking.com. So let's get baking! Watch more Bold Baking Basics here: * Homemade Ice Cream Cones: http://bit.ly/ICConesRecipe * All-Natural Food Coloring: http://bit.ly/FoodColoringVid * Homemade Condensed Milk: http://bit.ly/CondensedMilkVid WATCH more Bigger Bolder Baking episodes here: * Eggless, Vegan & Dairy Free Recipes: http://bit.ly/EgglessRecipes * Homemade Ice Cream (No Machine): http://bit.ly/Top5IceCreamVid PRINT & SHARE THE WRITTEN RECIPE ON MY WEBSITE: http://bit.ly/EggSubstitutes
Views: 184830 Gemma Stafford
Traditional Irish Soda Bread for St. Patrick's Day - Gemma's Bigger Bolder Baking Ep 115
 
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SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers WRITTEN RECIPE: http://bit.ly/GemSodaBread Hi Bold Bakers! In honor of St. Patrick's Day, I'm sharing my mum's Traditional Irish Soda Bread recipe. This is a quick bread, which means it's simple to make and requires no yeast. Plus, don't miss some of my mum's other Irish recipes on www.BiggerBolderBaking.com. So let's get baking! Get another Irish recipe from my Mum on my website: http://bit.ly/MumsBreadButterPudding Watch MORE Bigger Bolder Baking here: * More Irish Recipes: http://bit.ly/GemSodaBread * Microwave Mug Meals: http://bit.ly/NEWMugMealsVid * Vanilla Birthday Cake: http://bit.ly/BirthdayCakeVid PRINT & SHARE the recipe on my website: http://bit.ly/GemSodaBread
Views: 188946 Gemma Stafford
How to Make Dairy-Free Condensed Milk - Gemma's Bold Baking Basics Ep 13
 
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SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers WRITTEN RECIPE HERE: http://bit.ly/DFCondensedMilk Hi Bold Bakers! Bold Baking Basics is meant to give you the tools and tips to make anything at home. So this week's recipe is a game changer because you can now make Homemade Dairy-Free Condensed Milk. You can use coconut milk or any nut milk you like and use it to make my Dairy-Free No Machine Ice Cream and more. And you don't even have to be Dairy-Free to enjoy it. So let's get started! Watch more Bold Baking Basics here: * Homemade Extracts: http://bit.ly/ExtractRecipes * Egg Substitutes: http://bit.ly/EggSubsVid * DIY Food Coloring: http://bit.ly/FoodColoringVid WATCH more Bigger Bolder Baking episodes here: * Dairy-Free No Machine Ice Cream: http://bit.ly/gemmasNEWicecream * Popsicles: http://bit.ly/EgglessRecipes SAVE THE RECIPE ON MY WEBSITE: http://bit.ly/DFCondensedMilk
Views: 101440 Gemma Stafford
How to Make Homemade Ice Cream Cones - Gemma's Bold Baking Basics Ep  5
 
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SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers WRITTEN RECIPE HERE: http://bit.ly/ICConesRecipe Sign Up on my New Website for FREE Bonus Features: http://bit.ly/BBBWebsiteSignUp WATCH my new Homemade Soft Serve Ice Cream video recipe: http://bit.ly/SoftServeVid Hi Bold Bakers! I know you love my Homemade Ice Cream recipes so now I'll show you how to make Homemade Ice Cream Cones in this week's Bold Baking Basics episode. It's a simple recipe and your kitchen will smell like an ice cream parlor in no time. Plus, come back this Thursday for an unbelievable way to make Homemade Soft Serve Ice Cream. So let's get started! WATCH more Bigger Bolder Baking episodes here: * Homemade Ice Cream (No Machine): http://bit.ly/Top5IceCreamVid * More Frozen Treats: http://bit.ly/FruitPopsiclesVid Watch more Bold Baking Basics here: * How to Make Marshmallow Fluff: http://bit.ly/MarshFluffVid * How to Temper Chocolate in the Microwave: http://bit.ly/TemperChocolateVid * Homemade Condensed Milk: http://bit.ly/CondensedMilkVid SAVE THE RECIPE ON MY WEBSITE: http://bit.ly/ICConesRecipe
Views: 349663 Gemma Stafford
How to Make Powdered Sugar - Gemma's Bold Baking Basics Ep 22
 
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SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers WRITTEN RECIPE HERE: http://bit.ly/PowderedSugarRecipe Hi Bold Bakers! You will not believe how easy it is to make your own Homemade Powdered Sugar. Watch this week’s Bold Baking Basics and find out how. Plus, make sure to come back this Thursday, October 13th at 8:30am Pacific Time for our YouTube Live 1 Million Subscriber Celebration. So let’s get baking! * Make and Decorate a Cake from Scratch: http://bit.ly/BoldBakingCakes Watch more Bold Baking Basics here: * How to Make Sour Cream: http://bit.ly/SourCreamVid * How to Make Yogurt: http://bit.ly/YogurtVid * How to Make Butter: http://bit.ly/buttervid GET THE RECIPE ON MY WEBSITE: http://bit.ly/PowderedSugarRecipe
Views: 226945 Gemma Stafford
How to Make Pie Crust - Gemma's Bold Baking Basics Ep  26
 
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SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers WRITTEN RECIPE HERE: http://bit.ly/GemsPieCrust BUY my Microwave Mug Meals e-book: http://bit.ly/GemmasMugEbook Hi Bold Bakers! It’s Pie Season so I want to make sure you know how to make a perfect pie crust every time. I’ll show you my step-by-step recipe which you can even make ahead for the holidays or any baking event. So let’s get baking! Watch my Bigger Bolder Baking Pie Recipes: http://bit.ly/GemsPieRecipes Watch more Bold Baking Basics here: * How to Make Marshmallows: http://bit.ly/MarshmallowVid * How to Make Butter: http://bit.ly/buttervid * How to Make Powdered Sugar: http://bit.ly/PowderedSugarVid GET THE RECIPE ON MY WEBSITE: http://bit.ly/GemsPieCrust
Views: 216238 Gemma Stafford
Crazy Dough: One Easy Bread Recipe with Endless Variations - Gemma's Crazy Dough Bread Series Ep 1
 
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SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers WRITTEN RECIPE: http://bit.ly/CrazyDoughRecipe Crazy Dough is one easy recipe for how to make bread and endless variations. I’ll show you how to make bread loafs, pizza, naan, cinnamon rolls and more! Get More Crazy Dough Recipes: * Pizza recipe: http://bit.ly/PizzaRecipeVid * Naan: http://bit.ly/CrazyDoughNaanVid * Nutella Bread: http://bit.ly/NutellaBreadVid NEW CRAZY DOUGH MUFFINS: http://bit.ly/CrazyMuffinsVid Hi Bold Bakers! Crazy Dough is one easy recipe for how to make bread and endless variations. Every Sunday, I’ll show you how to make everything from this week’s Cheesy Bread to pizza and even naan and Cinnamon Rolls. So let’s get Crazy Dough Bread Baking! ABOUT GEMMA Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of baking experience to show you how to make simple, game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday & Sunday! FOLLOW ME HERE, BOLD BAKERS! * Website (All written recipes can be found here): http://www.BiggerBolderBaking.com * Facebook: http://bit.ly/BBBFacebook * Instagram: https://instagram.com/gemma_stafford/ * Snapchat: https://www.snapchat.com/add/gemmastafford * Pinterest: https://www.pinterest.com/gemstafford/ * Twitter: https://twitter.com/gemstaff16 GET THE WRITTEN RECIPES (includes instructions and measurements): http://bit.ly/CrazyDoughRecipe Crazy Dough Bread Series Episode 1
Views: 716783 Gemma Stafford
5 Microwave Mug Meals (Mug Pizza, Chocolate Brownie & More!) | Gemma's Bigger Bolder Baking
 
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My World-Famous Microwave Mug Meals are chef-tested and approved! Make a Mug Pizza, Mug Brownie & More! GET THE RECIPES: http://bit.ly/MugMealRecipes SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers Hi Bold Bakers! Mug Cakes & Breakfasts were just the beginning. Now I have Microwave Mug Recipes for every meal including Mug Pizza (a real Microwave Pizza in minutes!), Macaroni & Cheese, a Chocolate Brownie & More! You won't believe the delicious and nutritious meals you can make in just minutes! So let's get microwaving! MORE MUG CAKES & MEALS * Get 100 Mug Meal recipes on my website including Mug Pizza, Mug Donut & many more: http://bit.ly/GemsMugMeals, plus get my FREE Mug Meals Ebook! * Make a 3-Layer Microwave Cake: http://bit.ly/GemsMicrowaveCake ABOUT GEMMA Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of baking experience to show you how to make simple, game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday! FOLLOW ME HERE, BOLD BAKERS! * Website (All written recipes can be found here): http://www.BiggerBolderBaking.com * Facebook: http://bit.ly/BBBFacebook * Instagram: https://instagram.com/gemma_stafford/ * Pinterest: https://www.pinterest.com/gemstafford/ * Twitter: https://twitter.com/gemstaff16 GET THE WRITTEN RECIPES (includes instructions and measurements): http://bit.ly/MugMealRecipes
Views: 6256141 Gemma Stafford
Easy 10 Minute Tiramisu | Bigger Bolder Baking
 
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Easy 10 Minute Tiramisu: Maximum delicious results with a simple egg-free method! GET THE RECIPE: http://bit.ly/10MinTiramisu SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers Hi Bold Bakers! My easy 10 Minute Tiramisu recipe takes all the fuss out of a classic Tiramisu by simplifying the method while delivering you maximum delicious results! Get More Bigger Bolder Baking recipes: 3 Ingredient Cookies: http://bit.ly/New3IngredCookiesVid Crazy Muffins: http://bit.ly/CrazyMuffinsVid Bold Baking Guilt Free recipes: http://bit.ly/GemsGuiltFreeDesserts ABOUT GEMMA Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of baking experience to show you how to make simple, game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday! FOLLOW ME HERE, BOLD BAKERS! * Website (All written recipes can be found here): http://www.BiggerBolderBaking.com * Facebook: http://bit.ly/BBBFacebook * Instagram: https://instagram.com/gemma_stafford/ * Pinterest: https://www.pinterest.com/gemstafford/ * Twitter: https://twitter.com/gemstaff16 GET THE WRITTEN RECIPES (includes instructions and measurements): http://bit.ly/10MinTiramisu
Views: 340918 Gemma Stafford
How to Make Homemade Applesauce - Gemma's Bold Baking Basics Ep 28
 
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SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers WRITTEN RECIPE: http://bit.ly/GemsApplesauce NEW Mug Cakes and a BIG Announcement coming this Thursday, November 24th! Hi Bold Bakers! Homemade Applesauce is not only a delicious treat but it’s an excellent addition to your baking. You can use it as an egg substitute in cakes, cupcakes and brownies. Plus, it’s so easy to make and you can use your favorite apples. So let’s get baking! Get more Egg Substitutes for baking and my downloadable chart here: http://bit.ly/EggSubstitutes Watch more Bold Baking Basics here: * Swiss Meringue Buttercream: http://bit.ly/SwissMeringueVid * Homemade Extracts: http://bit.ly/ExtractRecipes WATCH more Bigger Bolder Baking episodes here: * Vanilla Birthday Cake: http://bit.ly/BirthdayCakeVid * Best-Ever Chocolate Cake: http://bit.ly/ChocCakeVid SAVE THE RECIPE ON MY WEBSITE: http://bit.ly/GemsApplesauce
Views: 107818 Gemma Stafford
Homemade Disneyland Dole Whip Recipe (2 Ingredients; Vegan & Dairy Free)
 
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Make my Homemade Disneyland Dole Whip recipe with only 2 ingredients and enjoy pineapple whip anytime! SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers GET THE WRITTEN RECIPE: http://bit.ly/DoleWhipRecipe NEW Popsicle Recipes: http://bit.ly/5BestPopsiclesVid * Make Homemade Ice Cream without a machine: http://bit.ly/GemsNewIceCream * Get 5 New Milkshake Recipes: http://bit.ly/NewMilkshakesVid Watch my Homemade Ice Cream video (No Ice Cream Machine Required): http://bit.ly/Top5IceCreamVid Hi Bold Bakers! This week, I have a special recipe and episode for you from our recent trip to Disneyland. Kevin and I filmed our adventure which inspired today's episode for Homemade Dole Whip. If you haven't had Dole Whip before, it's a frozen whipped pineapple treat. It is really easy to make, only requires 2 ingredients, is dairy free and doesn't require freezing. So let's get started! PRINT & SHARE THE RECIPES ON MY WEBSITE http://bit.ly/DoleWhipRecipe
Views: 1066551 Gemma Stafford
5 NEW Ice Cream Flavors + Dairy-Free Coconut Recipe: Homemade Ice Cream (No Machine)
 
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SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers Make 5 NEW Ice Cream flavors plus a Dairy-Free Coconut base recipe! SAVE 50% Off my Ice Cream Master Class: http://bit.ly/YTDiscount MORE DAIRY-FREE, VEGAN FROZEN TREATS * Homemade Disneyland Dole Whip: http://bit.ly/GemmasDoleWhip Create your own Labels! Template located HERE: http://www.biggerbolderbaking.com/homemade-ice-cream-label/ Watch more NEW Episodes: * Homemade Ice Cream Party: http://bit.ly/GemmasIceCreamParty * Homemade Popsicles: http://bit.ly/GemmasPopsicleRecipes * 1 Minute Mug Cakes Celebration: http://bit.ly/GemsMugCakesCelebration * 1 Minute Mug Cookies: http://bit.ly/GemmasMugCookies Hi Bold Bakers! You've suggested so many great No Machine Ice Cream flavors and this week I'm bringing you more of your requests including Matcha Green Tea & Vanilla. And I REALLY want you to try this Dairy-Free Coconut Ice Cream base recipe. It's the same method as my original No Machine Ice Cream and it tastes SO good! So let's get baking! Go to my Instagram (http://bit.ly/BBBInstagram) for my BONUS Ice Cream flavor recipe: Caramelized Banana Ice Cream! WATCH more episodes of Bigger Bolder Baking HERE: * Homemade Nutella & Crepes: http://bit.ly/gemmasHomemadeNutella * Double Rainbow Cake: http://bit.ly/GemmasRainbowCake * 5 NEW 1 Minute Mug Cakes: http://bit.ly/GemsNewMugCakes * Homemade No Machine Ice Cream: http://bit.ly/Gemmasicecream * Ice Cream Sandwiches: http://bit.ly/gemmasicecreamsandwiches * Holiday Ice Cream Flavors: http://bit.ly/gemsholidayicecream FOLLOW ME HERE, FELLOW BOLD BAKERS FACEBOOK https://www.facebook.com/GemmaStaffordbiggerbolderbaking INSTAGRAM http://www.instagram.com/gemmastaff PINTEREST http://www.pinterest.com/gemstafford TWITTER http://www.twitter.com/gemstaff16 FULL RECIPE LISTED BELOW Dairy- Free Coconut Ice Cream & 5 NEW Flavors INGREDIENTS 1 can (13.5 oz) full fat coconut milk ⅔ cups sugar 2 cans (13.5 oz each) full fat coconut milk 2 tsp vanilla extract (optional) 1. Chill 2 cans of coconut milk in the refrigerator for at least 6 hours, preferrably overnight 2. Empty the contents of other 1 cans of coconut milk into a saucepan. Add the sugar and bring to a simmer, stir once and gently simmer for 30 minutes, or until the milk is thick and has reduced by half (After about 10 minutes, you'll notice that the milk will start to turn a golden color – that's ok and is exactly what's supposed to happen.) Remove from heat and let cool completely. 3. Open the 2 cans of chilled coconut milk. The cream should have risen to the top. Carefully scoop the cream into a mixing bowl. (Reserve the water below to use in a smoothie.) With an electric beater, whip up the coconut cream on high speed until it's light and fluffy, 3-4 minutes. 4. Add the condensed coconut milk and whip on high speed for another 2-3 minutes. 5. Transfer to a lidded container and freeze for 4 hours or overnight. This ice cream does freeze harder than my other so just give it a few minutes at room temperature to make it easier to scoop. 6. TO MAKE THE LABELS: I posted a PDF for the labels on my facebook page https://www.facebook.com/GemmaStaffordbiggerbolderbaking Vanilla Ice Cream * Mix together 2 Cups ice cream base, 1tsp of vanilla extract and seeds from ½ vanilla pod Chocolate and Almond Ice Cream * Mix together 1 ¾ cups ice cream base with 3 tblsp of cocoa powder and ⅓ cup toasted almonds Raspberry Ripple Ice Cream * Mix together 2 cups ice cream base with 2 tblsp of raspberry puree *For the puree, blend 1/2 cup of fruit and 2 tablespoon of sugar Pina Colada Ice Cream * Mix together 2 cups ice cream base with ½ cup of pineapple puree *For the puree, blend 1/2 cup of fruit and 2 tablespoon of sugar Matcha Green Tea Ice Cream * Mix together 2 cups ice cream base with 1 ¼ tblsp of matcha green tea powder * You can find Matcha Green Tea Powder in many grocery stores. I bought it from the Republic of Tea (http://bit.ly/MatchaTeaPowder) but you can find many different brands.
Views: 1389426 Gemma Stafford
Homemade Chocolate Fudge (Easy, No-Bake Recipe) - Gemma's Bigger Bolder Baking Ep. 44
 
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SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers Make chocolate fudge for the holidays with my easy, no-bake recipe! Hi Bold Bakers! Homemade chocolate fudge is so easy to make and I'll show you how to make it with a minimum of two ingredients in just one bowl in the microwave. Then I'll show you a variety of ways to make these gorgeous bite-sized treats BIG & BOLD. They make perfect holiday gifts that anyone would love. Enjoy! WATCH more episodes of Bigger Bolder Baking HERE: * Gingerbread House Log Cabin: http://bit.ly/gemsgingerbread * Holiday Ice Cream: http://bit.ly/gemsholidayicecream * 3 Holiday Pies: http://bit.ly/gemmasholidaypies * Gingerbread Trifle: http://bit.ly/gemmasholidaypies FOLLOW ME HERE, FELLOW BOLD BAKERS PINTEREST http://www.pinterest.com/gemstafford TWITTER http://www.twitter.com/gemstaff16 FACEBOOK https://www.facebook.com/GemmaStaffordbiggerbolderbaking INSTAGRAM http://www.instagram.com/gemmastaff FULL RECIPE LISTED BELOW Homemade Chocolate Fudge INGREDIENTS 1 (14 oz) can sweetened condensed milk * How to make condensed milk: http://bit.ly/makecondensedmilk 3 ⅓ cup (18 1/2 oz/ 525g) dark or semi sweet chocolate chips 1/2 tsp salt 1 1/2 tsp vanilla METHOD 1. Line a 9 x 9 inch pan with cling wrap. Set aside. 2. Combine chocolate chips with sweetened condensed milk in a microwavable bowl. 3. Cook on high (100% power) .1 ½ minutes or until chips are JUST melted. Take care not to over heat the mix. Stir after 1 1/2 minutes. DON'T STIR TOO MUCH OR THE MIX WILL GET OILY. 4. Gently stir in the vanilla extract and salt (or peppermint extract? orange etc) 5. Pour the thick fudge into your pan. Press evenly into the corners. Sprinkle nuts, peppermint candy canes or candies on top now if desired 6. Leave fudge to set for 4 hours or cover and leave it overnight. 7. Cut into squares or cut out shapes with cutters. Store fudge at room temperature (not in the fridge) and wrap well so it doesn't dry out. This fudge can be made a week in advance :)
Views: 194218 Gemma Stafford
Italian Baked Eggs  - Gemma's Bold Baking Breakfast Recipes Episode 3
 
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SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers Get the Written Recipe: http://bit.ly/ItBakedEggs NEW 3-Course Mother's Day Brunch Recipes: http://bit.ly/3CourseBrunch WATCH more of my Bold Baking Breakfast Recipes: * Bacon & Cheddar Cornmeal Waffles: http://bit.ly/GemsBaconWaffles * Homemade Granola: http://bit.ly/GemmasGranola * Homemade Baked Churros: http://bit.ly/GemmasChurros * Homemade Nutella & Crepes: http://bit.ly/gemmasHomemadeNutella * Red Velvet Pancakes: http://bit.ly/GemsRVPancakes * Churro Waffles: http://bit.ly/GemsChurroWaffles Hi Bold Bakers! Start your week off right with the final episode of my Bold Baking Breakfast limited series. In this week's episode I'll show you how to make Italian Baked Eggs which are a perfect addition to a special event like Mother's Day Brunch or for any occasion. So let's get Bold Breakfast Baking! FOLLOW ME HERE, FELLOW BOLD BAKERS FACEBOOK https://www.facebook.com/GemmaStaffordbiggerbolderbaking INSTAGRAM http://www.instagram.com/gemmastaff PINTEREST http://www.pinterest.com/gemstafford TWITTER http://www.twitter.com/gemstaff16 WRITTEN RECIPE HERE: http://bit.ly/ItBakedEggs
Views: 919934 Gemma Stafford
1 Minute Mug Cakes: 5 Different Flavors Made in the Microwave - Gemma's Bigger Bolder Baking Ep 31
 
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Make 5 AMAZING Mug Cakes, Chef-tested and Approved! GET THE RECIPES: http://bit.ly/MugCakesRecipe SUBSCRIBE Here: http://bit.ly/GemmasBoldBakers MORE MUG CAKES & MEALS Get 100 Mug Meal recipes on my website including Mug Pizza, Mug Donut & many more: http://bit.ly/GemsMugMeals, Plus get my FREE Mug Meals Ebook! Hi Bold Bakers! Let's make 5 BIG & BOLD Mug Cakes, which are impressive treats for after school snacks, birthday surprises or any time of year! You’ll find my Funfetti Mug Cake, a Rainbow Mug Cake, a Red Velvet Mug Cake, Chocolate Brownie and a delicious Apple Crumble in a Mug! ABOUT GEMMA Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of baking experience to show you how to make simple, game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday! FOLLOW ME HERE, BOLD BAKERS! * Website (All written recipes can be found here): http://www.BiggerBolderBaking.com * Facebook: http://bit.ly/BBBFacebook * Instagram: https://instagram.com/gemma_stafford/ * Pinterest: https://www.pinterest.com/gemstafford/ * Twitter: https://twitter.com/gemstaff16 GET THE WRITTEN RECIPES (includes instructions and measurements): http://bit.ly/MugCakesRecipe
Views: 6389264 Gemma Stafford
How to Make Hot Chocolate Mix - Gemma's Bold Baking Basics Ep 29
 
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BUY my NEW Microwave Mug Meals e-book: http://bit.ly/GemmasMugEbook SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers WRITTEN RECIPE: http://bit.ly/HotChocMix Watch my NEW Seasonal Mug Cakes video: http://bit.ly/SeasonalMugCakesVid Hi Bold Bakers! I love making hot chocolate but did you know you can make your own mix at home? I'll show you how to make Hot Chocolate mix so you can create your own homemade drinks or even wrap it up and give it as a gift. So let's get baking! Watch more Bold Baking Basics: * How to Make Marshmallows: http://bit.ly/MarshmallowVid * How to Temper Chocolate: http://bit.ly/TemperChocolateVid SAVE THE RECIPE ON MY WEBSITE: http://bit.ly/HotChocMix
Views: 213888 Gemma Stafford
Best-Ever Pizza Dough (No Knead) BONUS 100th Episode - Gemma's Bigger Bolder Baking
 
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SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers WRITTEN RECIPE: http://bit.ly/GemmasPizzaDough NEW VIDEO--Microwave Mug Meals: http://bit.ly/MugMealsVid Hi Bold Bakers! To celebrate the 100th episode of Bigger Bolder Baking, I'm sharing my much-requested No-Knead Pizza Dough recipe. Now you'll be able to make my best-ever homemade pizza recipe anytime you want! And as an extra special THANK YOU, I have even more pizza recipes you can find on my website. So let's get baking! NO-KNEAD PIZZA DOUGH FULL RECIPE HERE: http://bit.ly/GemmasPizzaDough Get MORE Pizza Recipes on my website: * Mushroom, Mascarpone & Egg Pizza: http://bit.ly/GemmasMMEPizza * Potato & Mint Pesto Pizza (Vegan): http://bit.ly/GemmasPMPizza Watch MORE Bigger Bolder Baking here: * Red Velvet Roulade Cake: http://bit.ly/RVRouladeVid * Chocolate Mug Cake Trio: http://bit.ly/ChocolateMugCakes * Hot Chocolate & Toasted Marshmallow Cookies: http://bit.ly/GHotChocCookies
Views: 880682 Gemma Stafford
Homemade Cream Puffs (3 Different Varieties) - Gemma's Bigger Bolder Baking Ep. 18
 
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SUBSCRIBE now for NEW BOLD Recipes every Thursday! http://bit.ly/1eVfGZ1 Hi Bold Bakers! Cream puffs are one of my favorite pastries because they're soft, tasty containers for other delicious things like fresh cream and chocolate. This week I'll show you how to make choux pastry, which requires cooking on the stove then baking in the oven. Then you'll see 3 different varieties of Cream Puffs that will make you the ultimate fan. FOLLOW ME HERE, FELLOW BOLD BAKERS PINTEREST http://www.pinterest.com/gemstafford TWITTER http://www.twitter.com/gemstaff16 FACEBOOK https://www.facebook.com/GemmaStaffor... INSTAGRAM http://www.instagram.com/gemmastaff FULL RECIPE BELOW Gemma's Cream Puffs INGREDIENTS 1 cup hot water 1/2 cup unsalted butter 1/2 tsp. salt (reduce to 1/4 tsp.if using salted butter) 1 cup all-purpose flour 4 large eggs , whisked together Garnish Icing (confectioners) sugar Whipped cream Chocolate ganache Chocolate Ganache (Sauce) 8 ounces semisweet or bittersweet chocolate (I like 72 perfect chocolate) 1 cup heavy cream Additional Ideas Salted Caramel Strawberries INSTRUCTION 1. Preheat oven to 425° F. with rack in centre of oven, and prepare a sheet pan with parchment paper. 2. In a medium saucepan over medium heat, combine hot water, butter, sugar and salt. 3. Bring to a boil. Add flour all at once and whisk vigourously and constantly to get out any lumps. 4. Using a wooden spoon, cook until mixture clears the sides of the pan and forms a ball around your spoon in the middle, as you stir (2-3 minutes). 5. Remove from heat. Add a little whisked egg and stir quickly and vigourously using a wooden spoon, until the egg is combined (it will start out as a slimy mess, but just keep stirring and it will come together). Repeat adding egg. Once all eggs are added, stir a bit more until smooth and shiny. 6. Add batter to piping bag fitted with a large round nozzle (alternately, drop balls of batter onto prepared pans and roughly shape with the back of a spoon). Pipe batter onto a baking tray lined with parchment paper, leaving about 2 inches between each one. Mine were 1 ½ inches wide. 7. Wet your finger and push down any peaks that are on the puffs so this doesn't burn while cooking. Sprinkle drops of water on your tray also to create steam in the oven, this helps the puffs rise and grow. 8. Bake for 15 minutes at 425°, then reduce heat to 350° F. and cook for about another 10-15 minutes. Do not open oven while they're cooking. 9. The cream puffs should be golden brown all over and hollow-sounding when tapped. If they are pale in color they can sink and loose shape so make sure to bake for longer to get that color. Remove to a cooling rack to cool completely. 10. Fill with freshly whipped cream and serve with chocolate ganache or sprinkle generously with icing sugar. Serve immediately or refrigerate for up to 6 hours. If you are not ready to serve then store the puffs for 24 hours in an airtight container or freeze.
Views: 236019 Gemma Stafford
Secret Monkey Bread with Pecans & Caramel - Gemma's Bigger Bolder Baking Episode 8 - Gemma Stafford
 
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SUBSCRIBE Now for More BOLD Recipes! http://bit.ly/1eVfGZ1 A NEW Bold Baking adventure every Thursday! Hi Bold Bakers! This week, we're making homemade Monkey Bread from scratch featuring sweet, cinnamon-dusted dough, toasted pecans, a rich caramel sauce, and a secret ingredient that makes my Monkey Bread BIG & BOLD. Enjoy! FOLLOW ME HERE, FELLOW BOLD BAKERS PINTEREST http://www.pinterest.com/gemstafford TWITTER http://www.twitter.com/gemstaff16 FACEBOOK https://www.facebook.com/GemmaStaffor... INSTAGRAM http://www.instagram.com/gemmastaff FULL RECIPE BELOW Secret Monkey bread with Pecans and Caramel Sweet Dough 2 tablespoons butter, divided 1 cup milk 1/3 cup water 1/4 cup granulated sugar 2 1/4 tsp (6g/1/4 oz) active dried yeast 3 1/4 cups all-purpose flour 2 teaspoons salt Cream Cheese (for stuffing) 1 Cup Toasted Pecan, chopped Caramel Sauce 2 sticks butter 2 cups packed dark brown sugar 1/2 cup heavy cream pinch of salt Cinnamon Sugar ½ Cup of Sugar 2 Tblsp Cup ground Cinnamon Method 1. For the dough :Mix the flour, yeast, sugar and salt together in a standing mixer fitted with dough hook. 2. In a measuring jug, heat together the milk, water, butter and heat until luke warm, and the butter is melted 3. Turn the machine on low and slowly add the milk mixture. Mix for 2 minutes to wake up the yeast. 4. Increase the speed to medium and mix until the dough is shiny and smooth, 6-8 minutes. The dough is supposed to be saggy and on the wet side 5. Rub a large bowl with vegetable oil (or any flavorless oil) . Place the dough in the bowl and turn to coat lightly. 6. Cover the bowl with plastic wrap and let the dough rise until doubled, 1 ½ -2 hours 7. Make the caramel: by combining the ingredients in a pot and heating until the sugar dissolves and the butter melts. set aside to cool 8. To form the bread, gently remove the dough from the bowl and knead lightly on a floured surface knocking out the air. 9. Using a bench scraper or knife, cut the dough into big and small pieces, a nice mix. 10. For the secret ingredient: Smear some cream cheese in the middle of some dough pieces (do as many as you want) 11. Wrap the dough around the cream cheese sealing it in a ball. Pinch to secure closed. 12. In a large bowl mix together the sugar and cinnamon and toss in your dough pieces covering each piece generously 13. In a Bundt pan, Drizzle in a layer of the caramel sauce and ⅓ of the pecans 14. Layer in ½ of the dough pieces 15. Repeat the second layer by scatter on another ⅓ of the pecans and go another round with the caramel sauce 16. Top off with the remaining dough pieces, pecans and the last of the caramel sauce 17. Cover the Bundt pan tightly with plastic wrap and let the monkey bread rise for 25-30 minutes or until puffy and they have risen 1-2 inches from the top of the pan 18. To make the day before refrigerate the bread once assembled, bake the next day 19. Heat the oven to 350 degrees F 20. Unwrap the pan and bake for 35-40 minutes or until the top is beautifully brown and caramel begins to bubble around edges 21. Cool the monkey bread in the pan for 5 minutes (any longer and the bread will be too sticky and hard to remove!), then turn out on a platter or large plate and allow to cool slightly, about 10 minutes. Enjoy straight away!
Views: 277693 Gemma Stafford
Microwave Popcorn Made in a Paper Bag (inclu. Caramel Corn!) Gemma's Bigger Bolder Baking 110
 
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SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers WRITTEN RECIPES HERE: http://bit.ly/PopcornRecipes Hi Bold Bakers! When you want to make popcorn at home, you usually reach for those store-bought packets. But now I'll show you how to make Homemade Microwave Popcorn with just popcorn kernels and a brown paper bag--that's it! And I'll share 3 amazing flavors including Microwave Caramel Corn that is sweet & crunchy. So let's get started! Watch MORE Bigger Bolder Baking episodes here: * Microwave Mug Meals: http://bit.ly/MugMealsVid * Homemade Frozen Yogurt: http://bit.ly/FrozenYogurtVid * GIANT OREO Cookies: http://bit.ly/GiantOreoVid PRINT & SHARE the recipes on my website: http://bit.ly/PopcornRecipes
Views: 414228 Gemma Stafford
Brownie Ice Cream Sandwich Bar - Gemma's Bigger Bolder Baking Ep 13 - Gemma Stafford Recipe
 
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SUBSCRIBE now for more BOLD Recipes! http://bit.ly/1eVfGZ1 New BOLD BAKING creations and secrets every Thursday! Hi Bold Bakers! What to do when it's too hot outside? Bake something cold! This week, we're making Ice Cream Sandwich bars with the Best Ever Brownie recipe you'll find. You will love the fudgie brownies sandwiched with vanilla ice cream, dipped in chocolate, sprinkled with toasted almonds and featuring a secret center that is to die for. Enjoy! FOLLOW ME HERE, FELLOW BOLD BAKERS PINTEREST http://www.pinterest.com/gemstafford TWITTER http://www.twitter.com/gemstaff16 FACEBOOK https://www.facebook.com/GemmaStaffor... INSTAGRAM http://www.instagram.com/gemmastaff FULL RECIPE BELOW Gemma's Brownie Ice Cream Sandwich Bar INGREDIENTS For the 'Best Ever Brownie': (Adapted from Brown Eyed Baker) 1¼ cups (10oz/285g) all-purpose flour, sifted 1 teaspoon salt 2 tablespoons dark unsweetened cocoa powder, sifted 11 ounces (310g) dark chocolate, coarsely chopped 1 cup (8oz/225g) unsalted butter, cut into 1-inch pieces 1½ cups(12oz/340g) granulated sugar ½ cup (4oz/ 112g)packed light brown sugar 5 eggs, at room temperature 2 teaspoons vanilla extract Good Quality Vanilla Ice-cream 1 cup (8oz/225g) Almonds, toasted and chopped (optional) Chocolate Shell for Sandwiches 1 cup (8oz/225g) melted coconut oil 3 cups( 11/2lbs/775g) good quality chocolate (72% cocoa solids) "Secret Center" Ingredients & Method (Watch the video here once you find out what it is in the video: http://bit.ly/1hfzpFP) To make the Brownies: 1. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9x13-inch and line the pan with parchment paper 2. In a medium bowl, sift the flour, salt, and cocoa powder together and set aside 3. Put the chocolate and butter in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Remove from the heat and set aside to cool a little. 4. Add the sugars. Whisk until completely combined. The mixture should be room temperature. 5. Whisk the eggs and vanilla in a jug together. Add a little of the eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Do not overbeat the batter at this stage or your brownies will be cakey. 6. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible. 7. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes (just 30, no more no less :) Rotate the pan halfway through the baking time.Let the brownies cool completely, then lift them out of the pan using the parchment paper. 8. Store at room temperature in an airtight container if not using immediately for the sandwiches To Assemble your Brownie Sandwich Bar: 1. Remove brownie from the pan, and cut in half length ways. Spread ice cream on one half. Drizzle over your salted caramel sauce and top with the other half. Freeze for 3-4 hours until firm or over night. 2. Cut the large ice cream sandwich into smaller sandwiches (I did 2"x3") and put back in freezer until needed. 3. Melt the chocolate with the oil in the microwave in 30 second intervals, until chocolate is smooth. 4. On a wire rack place a brownie and insert a wooden popsicle stick. 5. Spoon chocolate over a brownie sandwich. Use a spoon to spread the chocolate on the sides if you see gaps, work quickly s the chocolate sets fast. Sprinkle over your chopped roasted almonds while the chocolate is still wet. Pop back in the freezer and repeat the coating process with the rest of the brownies. 5. Store your Brownie Bars in a container. Seperate bars with parcment paper. 6. Enjoy at your leisure because they won't go bad in the freezer!!!
Views: 345279 Gemma Stafford
Homemade Churros (Baked Better than Fried?) & Hot Chocolate - Gemma's Bigger Bolder Baking Ep  69
 
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SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers Learn how to bake my Homemade Churros and find out if baked is really better than fried. VISIT my website to print & share the written recipe: http://www.biggerbolderbaking.com/homemade-churros/ NEW VIDEO--Microwave Mug Meals: http://bit.ly/MugMealsVid WATCH my Breakfast Series HERE: * Italian Baked Eggs: http://bit.ly/GemmasBakedEggs * Bacon & Cheddar Cornmeal Waffles: http://bit.ly/GemsBaconWaffles * Homemade Granola: http://bit.ly/GemmasGranola WATCH more Bigger Bolder Baking Videos: * Red Velvet Lava Cake: http://bit.ly/GemmasRVLavaCake * Homemade Donuts: http://bit.ly/gemmasdonuts * Brownie Layer Cake: http://bit.ly/GemmasBrownieCake * No Machine Ice Cream Party: http://bit.ly/GemmasIceCreamParty * 5 NEW 1 Minute Mug Cakes: http://bit.ly/GemsNewMugCakes Hi Bold Bakers! Are Baked Churros better than fried ones? I'll show you how to make Homemade Baked Churros and you can find out for yourself. Plus, learn how to make a gorgeous Hot Chocolate to go along with them. So let's get baking! FOLLOW ME HERE, FELLOW BOLD BAKERS FACEBOOK https://www.facebook.com/GemmaStaffordbiggerbolderbaking INSTAGRAM http://www.instagram.com/gemmastaff PINTEREST http://www.pinterest.com/gemstafford TWITTER http://www.twitter.com/gemstaff16 FULL RECIPE LISTED BELOW Homemade Baked Churros & Hot Chocolate INGREDIENTS 1 cup (8oz/225g) water ½ cup (4oz/113g) butter ½ tsp vanilla extract 2 tablespoons brown sugar (white if you don’t have brown) ¼ tsp salt 1 cup (5oz/143g) plain flour/ all purpose flour 3 eggs, at room temperature For coating: ¼ cups (4oz/113g) sugar ¼ tsp salt 1tsp cinnamon METHOD 1, Preheat oven to 400F (200C). Place two baking sheets on top of each other to bake the churros. This protects your delicate pastry. Line parchment paper; set aside. 2. In a medium saucepan, add water, brown sugar, salt and butter. Place over medium-high heat. Heat until butter is melted and mixture starts to simmer. As soon as it is simmering, whisk in the flour. Whisk until there are no flour lumps and a dough ball has formed. 3. Now, using a wooden spoon you want to stir the dough around you pot and cook it for about a minute over LOW heat. The mixture will clump and pull away from the sides of the pan. Just do it for a minute :), then take it off the heat and set aside. 4. In a jug, combine eggs and vanilla and whisk together. 5. Using your wooden spoon add incorporate a little of your egg mix into your dough. Stir and mash, breaking up the dough until loosened. Stir well until eggs are incorporated and mixture has the appearance of mashed potatoes. Continue adding your eggs until combined 6. Transfer your dough to a piping bag fitted with a star nozzle. 7. Pipe dough into long churros on the parchment-covered pans. Make sure to pipe them nice and thick. Do this by putting pressure on the bag and piping slowly. Leave about 2 inches of space between the churros. 8. Bake for around 18-22 minutes or until golden brown. THEN turn off the oven and leave them in there for 10 minutes to dry a little. This step helps them keep their shape and not going flat once they cool. 9. Combine sugar, cinnamon and salt in a ziplock baggie. 10. Take the churros straight from the oven and toss them in the Roll churros in mixture until well covered. It is best to do this when the churros are warm and fresh from the oven. Enjoy your homemade churros with my decadent and thick hot chocolate Hot Chocolate http://thenoshery.com/spanish-hot-chocolate-coconut-churros/ INGREDIENTS 6 oz (1 cup/180g) bittersweet chocolate (at least 58% cacao), chopped 2 ½ cups (20oz/570ml) milk ½ tsp cornstarch/ cornflour (to be mixed with a 2 tsp of water) ¼ teaspoon vanilla METHOD 1. In a large heavy saucepan heat the milk until to a simmer. 2. Combine chocolate, Heat the chocolate over medium heat, whisking frequently, until the chocolate is melted. 3. Whisk the cornstarch mixed with water (aka slurry) into the chocolate. 4. Cook over medium heat, whisking constantly, until chocolate mixture begins to bubble. Reduce the heat and cook for 2 minutes, whisking, until thick. 5. Remove chocolate from heat and stir in vanilla. 6. Serve in large cups with churros.
Views: 1886663 Gemma Stafford
Homemade Ice Cream Recipe (No Machine) with only 2 Ingredients - Gemma's Bigger Bolder Baking
 
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Easily make my Homemade Ice Cream recipe with 2 ingredients and no ice cream machine. Enjoy 50+ flavors & more to come! * Get the WRITTEN RECIPES: http://bit.ly/BBBIceCreamRecipe * SUBSCRIBE for more great recipes: http://bit.ly/GemmasBoldBakers HELPFUL LINKS * Make your own Homemade Condensed Milk: http://bit.ly/CondMilkVideo * Get 100 more Ice Cream and Frozen Treat recipes: http://bit.ly/IceCreamPlaylist * Sign up for my FREE Website Newsletter for exclusive content & contests! (http://bit.ly/JoinBBBWebsite) * BUY Ice Cream Containers here on Amazon: http://bit.ly/IceCreamContainers * Rainbow Cake Recipe Link: http://bit.ly/GemmasRainbowCake * Funfetti Birthday Cake Recipe Link: http://bit.ly/gemmascakes Hi Bold Bakers! I'm staying cool by making my own homemade ice cream without a machine. And YOU'VE helped me create the flavors with your suggestions so watch this week's video for the ultimate ice cream party. So let’s get ice cream making! ABOUT GEMMA Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of baking experience to show you how to make simple, game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday! FOLLOW ME HERE, BOLD BAKERS! * Website (All written recipes can be found here): http://www.BiggerBolderBaking.com * Facebook: http://bit.ly/BBBFacebook * Instagram: https://instagram.com/gemma_stafford/ * Pinterest: https://www.pinterest.com/gemstafford/ * Twitter: https://twitter.com/gemstaff16 GET THE WRITTEN RECIPES (includes instructions and measurements): http://bit.ly/BBBIceCreamRecipe
Views: 10173652 Gemma Stafford
3 NEW Chocolate Fudge Recipes (No Bake) - Gemma's Bigger Bolder Baking Ep. 56
 
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SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers Learn how to make 3 Amazing No-Bake Fudge Flavors including Cookies & Cream, Red Velvet & S'more flavors! JUST RELEASED! Hot Chocolate & Marshmallow Cookies: http://bit.ly/GHotChocCookies * How to make condensed milk: http://bit.ly/gemmasNEWicecream (Follow my recipe to make condensed milk, either with Regular Milk or Dairy-Free with Coconut Milk) WATCH more episodes of Bigger Bolder Baking HERE: * Double Rainbow Cake: http://bit.ly/GemmasRainbowCake * Red Velvet Ice Cream: http://bit.ly/RedVelvetIC * No-Bake OREO Cheesecake: http://bit.ly/gemsOREOcheesecake * Chocolate Soup: http://bit.ly/GemsChocSoup * 5 NEW Ice Cream Flavors & Dairy-Free Coconut Ice Cream Recipe: http://bit.ly/gemmasNEWicecream * 5 NEW 1 Minute Mug Cakes: http://bit.ly/GemsNewMugCakes * No-Bake Chocolate Fudge: http://bit.ly/gemmasfudge Hi Bold Bakers! I know you love my No-Bake recipes so this week I'm showing you how to create 3 BIG & BOLD Fudge Flavors that you can make just using a microwave. Also, these are great Valentine's Day gifts so hopefully you can make them for someone you love. So let's get no-baking! FOLLOW ME HERE, FELLOW BOLD BAKERS: FACEBOOK https://www.facebook.com/GemmaStaffordbiggerbolderbaking INSTAGRAM http://www.instagram.com/gemmastaff PINTEREST http://www.pinterest.com/gemstafford TWITTER http://www.twitter.com/gemstaff16 ALL RECIPES LISTED BELOW Cookies & Cream Fudge INGREDIENTS 3 ¼ cup (18 oz/475g) white chocolate 1 can (14 oz.) Sweetened Condensed Milk 1/8 teaspoon salt 3 cups (about 20 cookies) crushed chocolate creme-filled sandwich cookies METHOD 1. Line a 9x9inch square pan with parchment paper, 2. In a heat proof bowl GENTLY melt white chocolate with sweetened condensed milk. Microwave for rouglhy 1.20 -2 minute. My microwave is 1200W so adjust your time accordingly. Keep a close eye on it, you don’t want it to get too warm it will get hard and you will have to start again. 3. Stir in crushed cookies, reserving some to scatter on the top. Use a spatula and take care not to over mix, just combine. 4. Spread evenly in prepared pan. 5. Chill for 6 hours or until firm. Remove from pan by lifting edges of wax paper. Cut into squares. It will keep fresh in the fridge for 3 week. Best eaten at room temperature. S'MORE FUDGE INGREDIENTS For the graham cracker crust: 1 1/2 cups (6oz/165g) graham cracker crumbs 6 tbsp () melted butter 1 (14 oz) can sweetened condensed milk 3 ⅓ cup (18 ½ oz/ 525g) milk chocolate ¼ cup (4oz/ 112g) butter 1 tsp vanilla ½ tsp salt 2 cups (12oz) mini Marshmallow METHOD 1. Make the graham cracker and melted butter together. 2. Press ½ of the mix into a 9x9 square pan lined with parchment paper. 3. Place in the fridge to chill. Set the other ½ aside until the end For the fudge: 1. Combine chocolate, sweetened condensed milk and butter in a microwavable bowl. 2. Cook for 1.20- 2 minutes or until chocolate is melting. 3. Stir in the vanilla extract and salt. Use a spatula and take care not to over mix, just combine. 4. Remove your prepared cookie crust from the fridge and spread ½ of your fudge mix on 5. Scatter the mini marshmallow on top of the fudge. And then spread the rest of the fudge over the marshmallow 6. Now with your reserved cookie crust, scatter them all over the top and press into the fudge gently so it sticks. Refridgerate until cold and set. It will keep fresh in the fridge for 3 week. Best eaten at room temperature. RED VELVET FUDGE INGREDIENTS 1 can (14oz) of condensed milk 3 ¼ cups (18oz/500g ) white chocolate 1 tsp vanilla ½ tsp cinnamon 1 tbps Cocoa 2-3 tsp red dye (preferably gel dye) ½ Cup (225g/4oz) white chocolate METHOD 1. Line 9x9inch square pan with parchment paper. 2. In a heat proof bowl GENTLY melt white chocolate with sweetened condensed milk. Microwave for roughly 1.20 -2 minute. My microwave is 1200W so adjust your timing accordingly. Keep a close eye on it, you don’t want it to get too warm or it will get hard and you will have to start again. 3. Gently stir in the other ingredients, cocoa powder, cinnamon, vanilla and red dye. Use a spatula and take care not to over mix, just combine. 4. Spread evenly in prepared pan. 5. Melt the white chocolate gently and then drizzle it over the fudge. 6. Chill for 6 hours or until firm. Remove from pan by lifting edges of wax paper. Cut into squares. It will keep fresh in the fridge for 3 week. Best eaten at room temperature.
Views: 580144 Gemma Stafford
How to Make Chocolate Ganache & 3 Ways to Use It - Gemma's Bold Baking Basics Ep 31 Compress
 
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SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers WRITTEN RECIPE: http://bit.ly/GanacheRecipes BUY my NEW Microwave Mug Meals e-book on sale for only $6.99: http://bit.ly/GemmasMugEbook Hi Bold Bakers! We've made Chocolate Ganache on Bigger Bolder Baking but this week I'm showing you my easy recipe and how to use it 3 amazing ways! Whip it, spread it and even roll it into Chocolate Truffles. Watch to find out how. So let's get baking! Watch more Bold Baking Basics: * How to Make Hot Chocolate Mix: http://bit.ly/HotChocMixVid * How to Make Royal Icing: http://bit.ly/RoyalIcingVid * How to Make Marshmallows: http://bit.ly/MarshmallowVid * How to Temper Chocolate: http://bit.ly/TemperChocolateVid SAVE THE RECIPE ON MY WEBSITE: http://bit.ly/GanacheRecipes
Views: 135382 Gemma Stafford
How to Make Whipped Cream - Gemma's Bold Baking Basics
 
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SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers WRITTEN RECIPE HERE: http://bit.ly/HowToWhipCream Hi Bold Bakers! If you frequent www.BiggerBolderBaking.com, you would have received an early preview of this video. How to Make Whipped Cream is really easy when you follow my step by step method. I'll show you how you can make it perfectly every time and use it for my Two Ingredient No Machine Homemade Ice Cream. So let's get baking! Watch more Bold Baking Basics here: * Homemade Condensed Milk: http://bit.ly/CondensedMilkVid * All-Natural Food Coloring: http://bit.ly/FoodColoringVid WATCH more Bigger Bolder Baking episodes here: * Homemade Ice Cream (No Machine): http://bit.ly/GemmasBBBIceCream * Homemade Sorbet: http://bit.ly/GemsSorbetVid PRINT & SHARE THE WRITTEN RECIPE ON MY WEBSITE: http://bit.ly/HowToWhipCream
Views: 381689 Gemma Stafford
Brownie Layer Cake with Cookie Dough Frosting - Gemma's Bigger Bolder Baking Ep 66
 
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SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers Learn how to make the best-ever Brownies and Cookie Dough Frosting that come together into an incredible Layer Cake! JUST RELEASED! Hot Chocolate & Marshmallow Cookies: http://bit.ly/GHotChocCookies WATCH more Bigger Bolder Baking Videos: * Cake Pop Ice Cream Cones: http://bit.ly/GemmasCakePops * No Machine Ice Cream Party: http://bit.ly/GemmasIceCreamParty * Best-Ever Carrot Cake: http://bit.ly/GemmasCarrotCake * Funfetti Birthday Cake: http://bit.ly/GemmasFunfettiCake * 5 NEW 1 Minute Mug Cakes: http://bit.ly/GemsNewMugCakes Hi Bold Bakers! If you love cookies and brownies, I have the ultimate cake for you! This week, I'll show you how to make a Chocolate Brownie Layer Cake with Cookie Dough Frosting. It is definitely BIG & BOLD! Plus, I have a special announcement about my NEW series coming next Monday that you won't want to miss. So let's get baking! FOLLOW ME HERE, FELLOW BOLD BAKERS FACEBOOK https://www.facebook.com/GemmaStaffordbiggerbolderbaking INSTAGRAM http://www.instagram.com/gemmastaff PINTEREST http://www.pinterest.com/gemstafford TWITTER http://www.twitter.com/gemstaff16 FULL RECIPE LISTED BELOW Gemma's Chocolate Brownie Layer Cake with Cookie Dough Frosting INGREDIENTS 1 ¾ cups (15oz/427g) all-purpose flour 1 ½ teaspoon salt 3 tablespoons dark unsweetened cocoa powder 16 ½ oz (465g) dark chocolate, coarsely chopped 1 ½ cup (12oz/337g) unsalted butter 2 ¼ cups (18oz/ 510g) granulated sugar ¾ cups (6oz/168g) packed light brown sugar 7 eggs at room temperature 3 tsp vanilla extract METHOD To make the Brownies: 1. Preheat the oven to 350oF (180oC). Butter and line a 9” springform or cake tin. 2.. Put the chocolate and butter in a large bowl and set it over a saucepan of simmering water or place in the microwave. Stirring occasionally, until the chocolate and butter are completely melted and smooth. Remove from the heat and set aside to cool a little. 3. Add the sugars. Whisk until completely combined. The mixture should be room temperature. 4. Whisk the eggs and vanilla in a jug together. Add a little of the eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Do not overbeat the batter at this stage or your brownies will be cakey. 5. Sift the flour, salt and cocoa over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible. 6. Pour the batter into your lined and buttered. Bake in the center of the oven on a tray for 1 hour 20 minutes. This is a very heavy brownie and does need quite some time to cook. There should be still a jiggle in the center of the cake, that says it fudgy in the middle. 7. Let the brownies cool completely before cutting. It can be made up to 2 days in advance or it can be frozen beforehand also. 8. Store at room temperature in an airtight container. Frosting (http://www.chef-in-training.com/2013/07/cream-cheese-cookie-dough-frosting/) INGREDIENTS 1 cup (8 oz/225g) cream cheese, softened 10 Tbsp. butter, softened 1 ⅓ cup brown sugar 2 tsp. vanilla 4 Tbsp. milk, more if needed to reach desired consistency 1 cup flour 6 cups powdered sugar, more if needed to reach desired consistency 1 ⅓ cup mini chocolate chips METHOD 1. Cream softened cream cheese and butter together in a large bowl. 2. Add brown sugar and vanilla and evenly beat together. 3. Add powdered sugar and whisk to evenly incorporate until smooth. (If you need to add a little milk to thin it, feel free to do so. I prefer my frosting thick so I never needed to) 4. Next add in the milk, flour and mini chocolate chips. 5. Wrap the frosting and set it in the fridge for about 15 minutes. It thickens up pretty nicely and make it easier to work with. 6. You can also make it up to 2 days in advance and lake it out of the fridge 45 minutes before you want to use it to soften. 7. Frost cake accordingly. GANACHE 8 oz/225g bittersweet chocolate ( 72 %) 1 cup heavy cream To make the ganache: Heat the cream in a heavy bottom saucepan. When it reaches a simmer, take it off the heat and pour it over the chopped chocolate. Let it sit there for 3-4 minutes on the chocolate and then whisk until the chocolate has melted. Drizzle the ganache over the chocolate cake. It it drip over the sides. This is an easy way to decorate a cake.
Views: 620289 Gemma Stafford
Cake Pops (Ice Cream Cones) - Gemma's Bigger Bolder Baking Ep 65
 
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SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers Learn how to make Cake Pops with a BIG & BOLD ice cream twist! WATCH more Bigger Bolder Baking Videos: * Brownie Layer Cake with Cookie Dough Frosting: http://bit.ly/GemmasBrownieCake * No Machine Ice Cream Party: http://bit.ly/GemmasIceCreamParty * Best-Ever Carrot Cake: http://bit.ly/GemmasCarrotCake * Flourless Chocolate Cake: http://bit.ly/GemmasChocolateCake * Funfetti Birthday Cake: http://bit.ly/GemmasFunfettiCake * 5 NEW 1 Minute Mug Cakes: http://bit.ly/GemsNewMugCakes Hi Bold Bakers! One of your most most-requested treats is Cake Pops but I'll show you how to make them BIG & BOLD into little Ice Cream Cones. You can use any of my cake recipes to easily create these lovely little treats. So let's get baking! FOLLOW ME HERE, FELLOW BOLD BAKERS FACEBOOK https://www.facebook.com/GemmaStaffordbiggerbolderbaking INSTAGRAM http://www.instagram.com/gemmastaff PINTEREST http://www.pinterest.com/gemstafford TWITTER http://www.twitter.com/gemstaff16 FULL RECIPE LISTED BELOW Cake Pop Ice Cream Cones INGREDIENTS 13 ice cream cones (of your choosing) 3 cups (8 oz/230g) chocolate cakes (or whatever cake you like) 8 oz/225g bittersweet Chocolate 1 cup (8oz/225g) Cream DECORATION 6 oz (180g) white chocolate 3 oz (90g) milk chocolate Sprinkles **** A cardboard box to stand your cones up in is very important 1. To make the ganache: Heat the cream in a heavy bottomed saucepan. When it reaches a simmer, take it off the heat and pour it over the chopped chocolate. Let it sit there for 3-4 minutes on the chocolate and then whisk until the chocolate has melted. 2. Crumb the cake with your fingers until it is nice and fine. 3. Mix the cakes crumbs with ½ cup of ganache. 4. With a tablespoon scoop the cake to a nice rounded ball. Set aside in the fridge 5. To prepare the cones: With a carving knife carve your mini ice cream cone to 3 inches big. 6. Stand the cones upright and fill each one with ganache. 7. Dip the cake ball in a little bit of ganache and place it securely on top of the cone. 8. Place the cones in the fridge to set hard. 9. To decorate: melt some white chocolate gently and color with some pink food coloring. 10. Dip in your cake pop into the chocolate coating it all over. Try and do this step quickly as you don’t want the dark chocolate on the pop to get in the pink chocolate mix. 11. Once the chocolate sets you can add some melt milk chocolate on top and sprinkles to really make your ice cream pop Big and Bold!!! Eat once ready :)
Views: 395704 Gemma Stafford
How to Make GLUTEN-FREE FLOUR - Gemma's Bold Baking Bootcamp Ep 3
 
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SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers GET THE RECIPES: http://bit.ly/GFFlourRecipes Hi Bold Bakers! Gluten Free Flours are not just for people who have gluten intolerance. Alternative flours like Almond, Oat and even Chickpea add a lovely taste and texture to your baking recipes. So this week I’ll show you how to make all three of these gluten free flours. So let’s get baking! More Bold Baking Bootcamp Episodes: * Weight Conversions for Baking & FREE Downloadable Chart: http://bit.ly/ConversionChartVid * FREE Downloadable Sugar Substitutes Chart: http://bit.ly/FREESugarSubsChart Watch more Bold Baking Basics: * Best-Ever Buttercream Frosting: http://bit.ly/ButtercreamVid * Homemade Condensed Milk: http://bit.ly/CondensedMilkVid * Homemade Fondant: http://bit.ly/RolledFondant Get the Gluten Free Flour Recipes: http://bit.ly/GFFlourRecipes ABOUT GEMMA Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of baking experience to show you how to make simple, game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new videos at 8:30am Pacific Time every Monday & Thursday! FOLLOW ME HERE, BOLD BAKERS! * Website (All written recipes can be found here): http://www.biggerbolderbaking.com * Facebook: http://bit.ly/BBBFacebook * Instagram: https://instagram.com/gemma_stafford/ * Snapchat: https://www.snapchat.com/add/gemmastafford * Pinterest: https://www.pinterest.com/gemstafford/ * Twitter: https://twitter.com/gemstaff16 Follow my dog Waffles on Instagram! https://www.instagram.com/my_bold_dog_waffles/
Views: 101540 Gemma Stafford
No-Bake Dulce De Leche Cheesecake - Gemma's Bigger Bolder Baking Ep 141
 
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SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers WRITTEN RECIPE HERE: http://bit.ly/DulceCheesecake * Make Homemade Dulce de Leche: http://bit.ly/DulcedeLechevid * How to Make Cream Cheese: http://bit.ly/CreamCheeseVid * Make Microwave Salted Caramel Sauce: http://bit.ly/MicrowaveCaramel BUY a 9 inch Baking Tin: http://amzn.to/2cvTGfS Use my Homemade Dulce de Leche with the following recipes: * Dulce de Leche No Machine Ice Cream: http://bit.ly/GemmasBBBIceCream * Salted Caramel Popcorn Ice Cream: http://bit.ly/Top5IceCreamVid * Salted Caramel Brownie Trifle: http://www.biggerbolderbaking.com/brownie-trifle/ Get more No-Bake Cheesecake recipes: http://bit.ly/CheesecakePlaylist Hi Bold Bakers! I combined my Homemade Dulce de Leche with a creamy No-Bake Cheesecake to make this week's rich and decadent dessert. It's easy to make and definitely Big & Bold! So let's get no-baking! Watch more Bold Baking Basics here: * How to Make Brown Sugar: http://bit.ly/makebrownsugar GET THE RECIPE ON MY WEBSITE: http://bit.ly/DulceCheesecake
Views: 297763 Gemma Stafford