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    Bigger Bolder Baking Every Day: Easy Recipes to Bake Through a Busy Week
    Bigger Bolder Baking Every Day: Easy Recipes to Bake Through a Busy Week
    Bigger Bolder Baking Every Day: Easy Recipes to Bake Through a Busy Week
    Ebook406 pages3 hours

    Bigger Bolder Baking Every Day: Easy Recipes to Bake Through a Busy Week

    By Gemma Stafford

    3.5/5

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    About this ebook

    Gemma Stafford—pastry chef, cookbook author, and creator of the hit online show Bigger Bolder Baking—presents her follow-up to her popular first book Bigger Bolder Baking, featuring 125 new mouthwatering recipes for any home baker to bake with confidence every day. 


    Delicious desserts and impressive baked goods don’t have to be reserved for special occasions. Now anyone can serve up Bigger Bolder treats every day of the week, any time of day!

    In this must-have for any home baker, online sensation and master pastry chef Gemma Stafford shares an all-new collection of simple yet irresistible recipes for every baking opportunity—from breakfast, brunch, and teatime to dinner party desserts, leisurely weekend projects, and sweets for the everyday. Gemma’s millions of fans (“bold bakers”) have achieved incredible results with her recipes and so will you.

    Enjoy:

    • Bakery-Style Lemon-Blueberry Muffins
    • Mum’s Apple Crumb Cake
    • 10-Minute Summer Berry Tiramisu
    • Old-Fashioned Banana Pudding
    • Chocolate Lovers’ Cheesecake
    • Pecan Pie Cobbler
    • Dulce de Leche Lava Cakes
    • Carrot Cake Pancakes
    • Easy-Triple Berry Crisp

    And many, many more! Featuring gorgeous photographs for each recipe to whet your appetite for every indulgence, Bigger Bolder Baking Every Day is your key to baking with confidence 24/7!

    LanguageEnglish
    PublisherHarperCollins
    Release dateOct 25, 2022
    ISBN9780358466307
    Bigger Bolder Baking Every Day: Easy Recipes to Bake Through a Busy Week
    Author

    Gemma Stafford

    GEMMA STAFFORD is an Irish-born chef and host of Bigger Bolder Baking, a top online baking show that has been watched 250 million+ times. She connects with her millions of fans at BiggerBolderBaking.com and on YouTube, Facebook (Bigger Bolder Baking), and Instagram (@gemma_stafford). She lives in Los Angeles.

    Read more from Gemma Stafford

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      Book preview

      Bigger Bolder Baking Every Day - Gemma Stafford

      Chapter 1

      Breakfast in Minutes

      In Ireland, our days are fueled by scones and a good cup of tea first thing in the morning. It’s a habit I have not grown out of, nor do I want to! There’s no better way to start your day than with a warm, freshly baked treat.

      These scones, muffins, and quick breads can all be made by hand, so there is no need for any heavy equipment. Grab a bowl and tie your apron around your waist, and before the kettle has had time to whistle, your breakfast will be coming out hot from the oven.

      Traditional Irish Scones

      Ireland is a nation of tea drinkers, and I wouldn’t be able to visit home again if I didn’t include a recipe in this book for traditional Irish scones! The humble scone is a huge part of day-to-day life in Ireland, and I’ve spent years looking high and low for, working on, and perfecting this Irish scone recipe.

      Brew yourself a cup of tea while these are still warm, and don’t be shy with the jam and cream. I think I’m making my people (and my mum!) proud with this one!

      MAKES 10 SCONES

      4⅔ cups (680 grams) self-rising flour

      ½ cup (115 grams) granulated sugar

      1 level tablespoon baking powder

      ¾ cup (1½ sticks/170 grams) butter, frozen

      1 cup (142 grams) raisins

      2 large eggs, at room temperature

      1¼ cups (300 milliliters) whole milk

      1 egg, beaten, for egg wash Butter, jam, or Whipped Cream, for serving

      Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper.

      In a large bowl, mix together the flour, sugar, and baking powder.

      Using the large holes of a box grater, grate the frozen butter directly into the dry ingredients until it is all gone and quickly toss it in the flour to separate the pieces. The mixture should be somewhat crumbly. Stir in the raisins.

      In a measuring cup, whisk together the eggs and milk until thoroughly combined. Pour the milk mixture into your flour mixture and stir until a soft dough is formed. (If the ingredients are not coming together into a dough or seem a little dry, add a little more liquid.)

      Turn the dough out onto a floured surface and press it into a layer about 1½ inches thick. Use a 3-inch round cookie cutter to cut out as many scones as you can, placing them on the prepared baking sheets as you go.

      Gather the scraps of dough into a ball, flatten, and cut more scones. Repeat until you have used all the dough. Brush the tops of the scones with the egg wash.

      Bake for 22 to 26 minutes, until golden brown.

      Serve warm, with butter, jam, or whipped cream. Store leftover scones in an airtight container at room temperature for up to 2 days.

      Cinnamon Apple Scones

      I wouldn’t say I like change, especially when it comes to my food. I’m a human being, and I’m not ashamed to say that there was a time in my life when if you added anything but raisins to a scone, I would have walked out the door! But when I left Ireland, I realized I was missing out on a whole world of scones.

      Look at these cinnamon apple scones! With the apple-pie-like filling and the sweet cinnamon glaze on top, how could you say no? Serve them as they are—no butter, jam, or whipped cream needed.

      MAKES 8 SCONES

      FOR THE APPLE FILLING

      1 Granny Smith apple (about 5 ounces/142 grams), cored, peeled, and finely diced

      1 tablespoon granulated sugar

      1 teaspoon ground cinnamon

      FOR THE DOUGH

      2 cups (284 grams) all-purpose flour

      ¼ cup (57 grams) granulated sugar

      1 teaspoon baking powder

      ¼ teaspoon baking soda

      ½ teaspoon salt

      ½ cup (1 stick/115 grams) cold butter, diced

      1 cup (240 milliliters) cold heavy cream

      1 egg, beaten, for egg wash

      FOR THE GLAZE

      1 cup (115 grams) confectioners’ sugar

      2 tablespoons whole milk

      1 teaspoon ground cinnamon

      ½ teaspoon pure vanilla extract

      Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

      Make the apple filling: In a small bowl, combine the apples, granulated sugar, and cinnamon and set aside.

      Make the dough: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.

      Add the butter and, using your fingertips, rub it into the dry ingredients until the mixture resembles coarse bread crumbs.

      Add the cream and stir until the dough comes together. (If your scones are not forming a dough and seem a little dry, then add a little more liquid.)

      Turn the dough out onto a floured surface and roll it into a ¼-inch-thick rectangle. Spread the apple filling evenly over the surface.

      Fold the dough in thirds like a letter and roll it out into a 9 × 4-inch rectangle, roughly 1 inch thick. Cut into 8 triangles and place on the prepared baking sheet. Brush with the egg wash.

      Bake for about 20 minutes, until the tops are golden brown. Let cool.

      Make the glaze: In a small bowl, whisk together the confectioners’ sugar, milk, cinnamon, and vanilla. Drizzle the glaze over the scones and let it set before serving.

      Serve with a hot cup of tea. Store leftovers in an airtight container at room temperature for up to 2 days.

      Raspberry and Yogurt Scones

      When I create recipes, there always has to be a reason. So what’s the reason for my yogurt scones? It’s all about how the ingredients perfectly complement each other not just in taste but in the way they affect one another. Yogurt is naturally acidic, and that acid helps tenderize the flour. I dare you to find a softer scone!

      As for the why raspberry? That’s a no-brainer—raspberry jam is my favorite!

      MAKES 8 SCONES

      FOR THE RASPBERRY FILLING

      1 cup (5 ounces/142 grams) fresh raspberries

      3 tablespoons raspberry jam, warmed slightly

      FOR THE DOUGH

      2 cups (284 grams) all-purpose flour

      ⅓ cup (71 grams) granulated sugar

      2 teaspoons baking powder

      ¼ teaspoon baking soda

      ½ teaspoon salt

      ½ cup (1 stick/115 grams) cold butter, diced

      ⅓ cup (71 grams) plain yogurt

      ⅓ cup (71 milliliters) heavy cream

      1 large egg, at room temperature

      1 egg, beaten, for egg wash

        Coarse sugar, for decorating

      Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

      Make the raspberry filling: In a small bowl, gently combine the raspberries and jam. Set aside.

      Make the dough: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

      Add the butter and, using your fingertips, rub it into the dry ingredients until the mixture resembles coarse bread crumbs.

      In a small bowl, whisk together the yogurt, cream, and egg, then pour this into the flour mixture and stir until the dough comes together. (If the mixture is not forming a dough and seems a little dry, add a little more liquid.)

      Turn dough out onto a floured surface and divide the dough in half and roll each half into a circle about 8 inches across and ¼ inch thick.

      Place one circle of dough on the prepared baking sheet and spread it with the filling, leaving a ½-inch border. Place the second circle of dough on top of the first and press the edges to seal in the filling.

      Using a knife, score the disc into 8 wedges, cutting about three-quarters of the way through to the bottom. Brush the tops with the egg wash and sprinkle with coarse sugar.

      Bake for 25 to 30 minutes, until golden brown.

      Serve as is, warm from the oven. Store leftovers in an airtight container at room temperature for up to 2 days.

      Maple Pecan Scones

      A couple of fun facts for you: Pecans are the only major tree nut native to America, the US produces around 300 million tons of pecans every year, and they are my favorite nut!

      Pecans are magic when it comes to baking. Raw pecans have a buttery flavor, but my chef’s secret is to always toast them. They take on a lovely maple taste with caramel tones when toasted, flavors that work so well in many different recipes.

      MAKES 8 SCONES

      FOR THE DOUGH

      2 cups (284 grams) all-purpose flour

      1 level tablespoon baking powder

      ¼ teaspoon baking soda

      ¼ teaspoon salt

      ½ cup (1 stick/115 grams) cold butter, diced

      1 cup (142 grams) pecans, toasted and chopped

      ½ cup (115 grams) sour cream

      ¼ cup (60 milliliters) buttermilk

      ¼ cup (71 milliliters) pure maple syrup

      1 egg, beaten, for egg wash

      FOR THE MAPLE GLAZE

      ¾ cup (85 grams) confectioners’ sugar

      ⅓ cup (115 grams) pure maple syrup

      1 tablespoon (14 grams) butter, melted

      Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

      Make the dough: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

      Add the butter and, using your fingertips, rub it into the dry ingredients until the mixture resembles coarse bread crumbs. Toss in the pecans and mix to combine.

      In a small bowl, combine the sour cream, buttermilk, and maple syrup, then pour this into the flour mixture and stir until the dough comes together. (If the mixture is not forming a dough and seems a little dry, add a little more liquid.)

      Turn the dough out onto a floured surface and roll it out to 1 inch thick. Use a 3-inch round cookie cutter to cut out as many scones as you can, placing them on the prepared baking sheet as you go.

      Gather the scraps of dough into a ball, roll out the dough again, and cut out more scones. Repeat until you have used all the dough.

      Brush the tops of the scones with the beaten egg wash.

      Bake for 25 to 30 minutes, until the tops are golden brown. Let cool.

      Make the glaze: In a small bowl, whisk together the confectioners’ sugar, maple syrup, and butter.

      Drizzle the glaze over the scones and let it set before enjoying. Store leftovers in an airtight container at room temperature for up to 2 days.

      Three-Seed Whole Wheat Scones

      You can have the best of both worlds with this recipe! Whole wheat flour is nutritious and adds a delicious nuttiness that is really unique. Try topping your scones with a drizzle of honey—it sweetens them and enhances the flavor!

      MAKES 9 SCONES

      1 cup (142 grams) whole wheat flour

      1 cup (142 grams) all-purpose flour

      2 tablespoons sesame seeds

      2 tablespoons hulled pumpkin seeds

      2 tablespoons hulled sunflower seeds

      2 teaspoons baking powder

      ½ teaspoon baking soda

      ½ teaspoon salt

      ½ cup (1 stick/115 grams) cold butter, diced

      ½ cup (120 milliliters) heavy cream

      3 tablespoons honey

      1 large egg, at room temperature

      1 egg, beaten, for egg wash

      Butter, for serving

      Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

      In a large bowl, combine the whole wheat flour, all-purpose flour, sesame seeds, pumpkin seeds, sunflower seeds, baking powder, baking soda, and salt.

      Add the butter and, using your fingertips, rub it into the dry ingredients until the mixture resembles coarse bread crumbs.

      In a small measuring cup, whisk together the cream, honey, and egg, then pour this into the flour mixture and stir until the dough comes together. (If the mixture is not forming a dough and seems a little dry, add a little more liquid.)

      Turn the dough out onto a floured surface and roll it out into a 9-inch square, roughly ¾ inch thick. Using a knife, cut the dough into 3-inch squares (you should end up with 9 scones) and place them on the prepared baking sheet. Brush the tops with the egg

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