Gemma's Best Recipes (with Videos!) | Gemma's Bigger Bolder Baking

Gemma’s Best Ever Chocolate Chip Cookies Recipe

Gemma Stafford — Wed, 18 May 2022 17:00:33 +0000

I’ve been a pastry chef for years, so I know a thing or two about cookies (just look at the 100+ cookie recipes here) That’s why I’m so excited to share with you how to make my Best-Ever Chocolate Chip Cookies. Move over Toll House and Mrs. Fields, the Bigger Bolder King of all Chocolate Chip Cookie recipes is here, and it’s the only recipe you’ll ever need! Just check out the thousands of comments and five-star reviews:

“By far the best cookie recipe I’ve used. They have a lovely flavor, crispy edges, and a soft chewy middle. The pockets of melted chocolate are heaven. I’ll never use another recipe.”–Cherie

“They came out perfectly. I concur 100%, this is the best-ever cookie recipe.” –Beginner Baker

“I’ve tried A LOT of different cookie recipes over the years, but these cookies are just…WOW.” –Lidi

Follow my tried and true recipe and my Bold Baking Tips below, and I’ll show you how to make buttery chocolate chip cookies even better than the ones you love from your favorite bakery or restaurant.

IMPORTANT NOTE: This recipe was updated and improved on 4/25/2023, to include additional step-by-step photography, science behind ingredients and the process, answers to the most frequently asked questions (why flat/why puffy/why oily), and perfected Pro-Chef Tips (chocolate types, baking from cold, “pan bang magic”, etc.).

What is a Chocolate Chip Cookie?
The Secrets to My Best-Ever Chocolate Chip Cookies
Tools You Need
Best Ever Chocolate Chip Cookies Ingredients
How to Make Best Ever Chocolate Chip Cookies
Why Are My Cookies Too Flat? How to avoid cookies spread?
Why Are My Cookies Too Puffy? How to make cookies spread out properly?
FAQs
Gemma’s Pro Chef Tips for the Best Ever Chocolate Chip Cookies Recipe
All The Ways To Make Chocolate Chip Cookies
Don’t Miss More Best-Ever Recipes

What is a Chocolate Chip Cookie?

The original recipe, called the Toll House Chocolate Crunch Cookie, was invented in 1939 by chefs Ruth Graves Wakefield and Sue Brides. Wakefield owned the Toll House Inn in Whitman, Massachusetts, and used Nestlé semi-sweet chocolate for the historic recipe.

The Secrets to My Best Ever Chocolate Chip Cookies

This Best Ever Chocolate Chip Cookie recipe has the magic ratio of brown to white sugar. While this seems like a small detail it makes a huge difference in the texture of the cookie. Read below about how brown sugar and white sugar combine to make the ideal combination of crisp and chewy.

I don’t believe in skimping on key ingredients, so the Best Ever Chocolate Chip Cookie has serious chocolate chunkage. Normal cookie recipes are 80% cookie dough to 20% chocolate chips, comparatively, the Best Ever Chocolate Chip Cookie has a 50-50 ratio. I like to use bittersweet chocolate with 72% cocoa solids, and I use a chopped-up bar of quality chocolate.

The Best Ever Chocolate Chip Cookie dough is chilled before baking in order to give the dough a better texture and to meld the flavors.

Tools You Need

Baking sheet and parchment paper
Mixing bowls
Whisk
Spatula
Measuring cups
Wire rack

Best Ever Chocolate Chip Cookies Ingredients

Dry Ingredients

Flour: All-purpose flour (AKA plain flour) is the base of these cookies. It has a protein content of around 11%, so the cookies will be soft.
Salt: A pinch of salt will enhance your cookies’ flavor by balancing out the sweetness.
Baking Soda gives you a chewy cookie with a gooey, doughier center (using baking powder would give you a cakey cookie).
- Baking soda reacts with the small amount of natural acid from eggs to lightly leaven the cookies.
- Baking soda reacts with hot sugar contributing to the flavor and browning of cookies.
- Baking soda delays the setting process allowing cookies to spread more properly. Find the science behind these in this article Baking Powder VS. Baking Soda When Baking Cookies.

Both white sugar and brown sugar sweeten cookies, bind easily with water to lock in moisture moistening cookies and inhibiting excess gluten formation and contribute to browning and flavors.
- Granulated Sugar (AKA: White Sugar/Caster Sugar) is the main sweetener. With less moisture than brown sugar, white sugar caramelizes faster and gives the cookies delicately crispy edges.
- Comparatively, Brown Sugar adds moisture to give cookies a gooey chewy center and a lovely hint of caramel. I recommend dark brown sugar which has more moisture and a deeper caramel flavor than light brown sugar. Make your own or enrich it using my recipe How to Make Brown Sugar.

Wet Ingredients

Butter contains around 80% milk fat which adds richness to cookies. Salted butter adds extra flavor and is what I always use, but unsalted butter works too.
Eggs:
- Eggs always need to be at room temperature in baking unless specified otherwise.
- Eggs enrich flavors.
- The yolks act as an emulsifier to bind all ingredients homogeneously, and the egg whites help make the cookies soft.

Vanilla extract works as a seasoning to bring out the flavor of the other ingredients and specifically pairs really well with bittersweet chocolate. Make your own using my Homemade Extract recipe.
Bittersweet Chocolate:
- Bittersweet chocolate (63 – 72 % cocoa solids) is darker and more pronounced than semisweet chocolate and has the perfect balance of bitter and sweet. Hence, this is my go-to chocolate.
- Find out more about chocolate here in my Ultimate Guide to the Different Types of Chocolate.

How To Make Chocolate Chip Cookies

Making the Dough

MyBold Baking Basic of whisking dry ingredients and wet ingredients separately first before combining is the key to the success of this recipe and many others!
- Separate mixings incorporate extra air to lighten cookie dough compared to whisking everything together all at once.
- Whisking dry ingredients and wet ingredients separately not only evenly disperses ingredients without toughening gluten but also helps to prevent dense rubbery cookies.
Use melted butter instead of softened butter. Softened butter retains much more air than melted butter which will make cookies rise like cakes. We’re looking for a gorgeous chewy, gooey cookie here, not a cake-like cookie.
Add the eggs one at a time.
- Introducing eggs slowly will allow emulsifiers from egg yolks adequate time to bring all ingredients together homogeneously and eliminate lumps without over mixing.
- Adding one egg each time also cools down the very warm butter and sugar mixture to prevent eggs from getting cooked too early.

Chilling the Dough

CHILL COOKIE DOUGH! I can’t stress enough how important and how beneficial it is to chill the cookie dough.

- Chilling cookie dough allows time for wet ingredients to hydrate dry ingredients, concentrating and enhancing flavor.
- Chilling cookie dough prevents overspreading. On one hand, the cooled solidified fat takes a longer time to melt and make the cookies spread. On the other hand, sugar has time to absorb more excess moisture from the dough to stop the cookies from overspreading.
- Additionally, chilling cookie dough slightly dries out the dough making sugar caramelize more easily, leading to a crispy-on-the-outside and chewy-on-the-inside texture.

Baking

Take care NOT to overbake the cookies. Bake cookies JUST until the edges are set and the cookies begin to turn darker or golden brown but are still doughy and a bit pale in the middle. They may appear raw but will set more while cooling.

Why Are My Cookies Too Flat? How to avoid cookies spread?

First, flours don’t absorb liquid equally. Use up to 3/4 in one go and adjust it accordingly to reach the same consistency as the recipe.
Second, DO NOT over-mix. Make sure all ingredients are at room temperature. Mix ingredients until JUST combined. Over-mixing will separate fat from butter causing the cookie spread out during baking.
Third, Chilling cookie dough not only enhances flavors but also stabilizes dough to prevent cookies from spreading too thin.
Fourth, Preheat your oven. The moment you put your cookies in, they start to rise. Imagine melting chocolate on the stovetop on low heat. When you’re baking cookies, you wouldn’t want a situation where low oven heat is causing your cool cookie dough to melt slowly.
At last, another problem could be that you flattened the cookie dough out on the cookie sheet before baking. Do not flatten these cookies! They will flatten out themselves in the oven.

Why Are My Cookies Too Puffy? How to make cookies spread out properly?

First, your dough might have been on the dry side. Flour in different places behaves in different ways and absorbs liquid differently. You may need more for yours to get the same consistency as the recipe.
Second, you might have over handled the dough. This strengthens gluten and prevents cookies from spreading. Make sure all ingredients are at room temperature and mix until just combined.
Third, if your oven runs hot, the outside of the cookies may bake too so they don’t spread as they should.
Last but not least, I DO recommend chilling your cookie dough in the fridge or freezer. However, baking from frozen will affect the texture. Let frozen cookie dough sit at room temperature for 10 to 15 minutes while preheating the oven, then bake the cookies until the edges are set and the cookie is beginning to turn darker or golden brown throughout. Be sure it is still doughy and a bit pale in the middle. They will set more while cooling down.

FAQs

Can I Make Chocolate Chip Cookies in Advance?

Yes. You can make chocolate chip cookies in advance. As long as you cover the bowl of dough with cling wrap, and it will keep just fine in the refrigerator for up to 7 days. You can also freeze pre-scooped balls of dough for up to 8 weeks.

How to Store the Cookies

You can store the cookies at room temperature in an airtight container for up to 2 days.

Can I Make the Best Ever Chocolate Chip Cookies Egg-Free?

Yes. You can always use my egg substitute chart and still enjoy fabulous cookies.

[ Vegan? Try my Vegan Chocolate Chip Cookie recipe! ]

Why did my cookies come out oily?

The secret to getting a cookie that’s crisp on the edges but chewy in the middle is to bake a very cold or frozen dough in a really hot oven. You can form the dough into balls before freezing. Then just place them on a cookie sheet and bake them in a preheated oven. Keep this in mind: cold dough, hot oven. Also do not overmix, as that will separate the butter, giving you a greasy cookie as a result.

Gemma’s Pro Chef Tips for the Best Ever Chocolate Chip Cookies Recipe

Use a chopped-up bar of quality bittersweet chocolate. Chocolate chips contain stabilizers and they won’t melt and pool like chopped-up chocolate. Also, the quality of chocolate in chips is sometimes not as good as what you’ll find in a bar.
Remember to chill your cookie dough. Chilling dough not only refines flavor and texture but also ensures less spread during baking.
- On one hand, chilling the dough for at least one hour will prevent your cookies from over spreading during baking.
- On the other hand, “aging” your dough overnight or up to seven days gives your dough a more pronounced flavor and gooier texture.
Scoop 1/4 cup of dough per cookie as directed in my recipe. The baking time is based on a 1/4 scoop of cookie dough. If you make the scoops are smaller then you need to bake them for less time. Correspondingly, you will get more than the recipe’s yield of 14-15 cookies.
Another key point is to make sure you don’t FLATTEN the cookies. Shape round balls of dough, pop them in the fridge to make sure they are cold before baking, and then place them on the cookie sheet. They will flatten out in the oven, giving you a thick cookie with a gooey center.
Bake cookies from COLD at a high temperature for a short time. This will ensure you have crisp edges and a gooey, doughy center.
Last, bang the pan! The easy trick of banging the pan a few times after baking, causes the cookies to “fall,” and produces a cookie covered in lovely crinkles on the surface and pools of melted chocolate.

All The Ways To Make Chocolate Chip Cookies

This recipe is the best of all worlds, but if you’re a fan of chewy chocolate chip cookies, soft chocolate chip cookies, and chocolate chunkage, I have what you’re looking for:

Don’t Miss More Best-Ever Recipes

My new cookbook, Bigger Bolder Baking Every Day, is available now!

Full (and printable) recipe below!

Gemma's Best Ever Chocolate Chip Cookies Recipe

Chef-tested & perfected, easily make the Best Ever Chocolate Chip Cookies recipe with crispy chewy edges and a rich gooey center.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 15

Chill for 1

Total Time 30

Servings cookies

Calories 320kcal

Author Gemma Stafford

Ingredients

2 ½ cups (12 ½oz/354 g) all-purpose flour
1 ½ teaspoons salt
1 teaspoon baking soda
1 cup (8 oz/225 g) butter
¾ cup (6 oz/170 g) granulated sugar
1 ¼ cups (7 ½ oz/212 g) dark brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 cups (12 oz/340 g) bittersweet chocolate bar, chopped

Instructions

Whisk the flour, salt, and baking soda in a medium bowl. Set aside.
In a separate large bowl, melt the butter. Add in both white and brown sugars and whisk by hand vigorously for about 1 minute.
Whisk in the eggs one at a time into the sugar mixture and mix until well combined. Lastly stir in the vanilla.
Add the dry ingredients to the wet and stir with the spatula to fully combine. Stir in the chopped chocolate. The dough will be soft but DON'T add more flour. It needs to be chilled now to firm up.
IMPORTANT NOTE: Chill the dough for a minimum of 1 hour. This will make it easier to scoop and your cookies will keep their shape better while baking. (This dough can be made and kept in the fridge for 7 days. The dough also freezes really well)
Scoop 16-17 balls of cookie dough (¼ cup/100g each) and place on a parchment-lined baking sheet. Leave some space between the cookies as they spread out during baking.
Bake the cookies at 375°F (190°C) for about 14-15 minutes roughly, or until the edges are set and the cookie is beginning to turn golden brown throughout, but still doughy in the middle. It is really important you don't over-bake these cookies otherwise they won't be soft in the middle.
Once out of the oven bang the hot pan on the counter a few times to create crinkles on top of the cookie (see tips). Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Store them at room temperature in an airtight container for up to 2 days.

Notes

If you want to replace the eggs use any of the replacements for cookies on my egg substitutes chart. Just note your results will not be exactly the same as mine.

If you don't have Brown Sugar you can easily make it at home.

Bittersweet chocolate is about 70% cocoa solids. You will find this information on the label of a good chocolate bar.

*Aging the dough: Make and store the dough in the fridge for up to 7 days. The flavor and texture will just get better over time.

Nutrition

The post Gemma’s Best Ever Chocolate Chip Cookies Recipe appeared first on Gemma’s Bigger Bolder Baking.

Best-Ever Banana Bread Recipe

Gemma Stafford — Thu, 28 Apr 2022 01:00:21 +0000

WHAT YOU GET: This is the end-all, be-all Banana Bread recipe. If you need one go-to, let it be this one — it’s moist, full of banana flavor, has secret ingredients (how mysterious!), and above all else it’s easy!

IMPORTANT NOTE: This recipe was updated and improved on 6/18/2023 to include the most commonly and frequently asked questions and answers.

When it comes to comfort baking there is just nothing that can be compared to this classic, moist banana bread recipe. Something about that toasty, sweet smell that fills the house always gets me. banana bread tends to be one of those recipes that you need a master recipe for, one that never fails you.

If you’re like me, you probably have your mum’s or granny’s recipe written on a scrap of paper that you occasionally misplace and then freak out when you can’t find it.

Well, freak out no more because I have your go-to, never-fail Best-Ever Banana Bread recipe right here. And if you’re looking for variations of this recipe, you’re in the right place. Feel free to try any one of these — because I’m a bit of a banana bread expert:

My Banana Bread Recipe Secrets

I have tried and tested so many banana bread recipes throughout my career. After time spent working in pastry, baking in restaurants, and working in catering, I have taken the best parts of all of the banana bread recipes I’ve ever created and combined them into the best banana bread recipe in the world. Keep reading to find out the secrets to how you can get the best results.

Why This Is The Best Banana Bread

When I think of Homemade Banana Bread I think of the sweet hearty banana flavor, a brown toasty crust, and a tender cake-like interior. To achieve that result, this recipe perfectly combines wholesome simple ingredients like sweet cinnamon, milk, ripe bananas, and a not-so-common ingredient: hearty oats.

The rolled oats soak up all the moisture and make for soft and moist banana bread. This recipe contains eggs, but if you don’t eat eggs you can use my egg substitute chart for baking. Once you combine your wet and dry ingredients, make sure you only fold them together so you don’t over-mix the batter and make it tough.

What You’ll Need To Make Banana Bread

Loaf pan and parchment paper
Medium, large bowls
Whisk
Measuring cups

How To Make Banana Bread

This is how simple it is:

Preheat your oven and line a loaf pan with parchment paper.
Combine all the dry ingredients in a medium bowl.
Combine all your wet ingredients in a large bowl.
Add the medium bowl’s contents to the large bowl and mix by hand.
Pour the batter into the loaf pan and bake for 55 minutes.
Store at room temperature.

How NOT To Make Banana Bread

Despite the easiness of this recipe, there are in fact ways to make mistakes when whipping up a loaf. Let me break down the most common things people get wrong, so you can avoid them and sail straight to success.

Don’t use green, under-ripe bananas!
It is best to use brown, older bananas for a much sweeter and more pronounced banana flavor. Plus they’re way easier to mash.
Don’t mix all the wet ingredients and bananas together!
Speaking of mashing, mash the bananas first, then add the other wet ingredients. Mashing the bananas in the bowl by themselves first will allow you to get them much smoother and mushier. That is harder to do once the oil, milk, etc. are in there.
Don’t just dump all of the dry ingredients into the wet!
Always mix the dry ingredients in a separate bowl before adding them to the wet ingredients. By doing this you are ensuring your raising agents, spices, and salt will all be evenly mixed before the next step.
Do NOT over-beat your batter!
Gently mix the batter together gently until just combined. Leaving lumps is totally fine. Over-mixing means you can develop the gluten in the flour resulting in much tougher bread. Nobody wants a tough slice.
Don’t forget the parchment paper!
Always line your loaf pan with parchment paper. This is such a heavy, large loaf and you just want to buy yourself extra insurance that it will easily pop right out of the loaf pan.
Do not open the oven while baking!
Resist the urge to open that oven while baking!!! Opening the door in the first 20 minutes of baking lets out the steam and hot air and can cause the banana bread to fall leaving you with a flat loaf.

How To Make Banana Bread Moist

In addition to oats, flavorless oil like vegetable oil helps ensure you’ll get a really moist result. And here’s another secret trick: once you bake your bread, and you see a lovely golden brown color on top, take your bread out of the oven and cover it with aluminum foil while it’s still warm. Covering the bread with foil will steam the cake to make it extra soft and delicious, giving you a sticky top like you’d find in a gingerbread.

If you’re craving some serious home-baked comfort food, I have you and your family covered with this recipe. Make sure to cut thick slices and enjoy it simply with butter. Once you give this Best-Ever Banana Bread recipe a try with a buttery spread, this will be your new go-to recipe.

Try The Best Gluten-Free Banana Bread!

A lot of you may be wondering how to make a banana bread gluten-free and a little lower in sugar. Since swapping gluten-free flour for all-purpose can be a bit of a gamble, Bigger Bolder Baking‘s alternative baker Liv created an awesome recipe using alternative ingredients.

This is the Best Gluten-Free Banana Bread, made with a monk fruit sugar substitute, almond flour, and coconut flour, and this low sugar and low-carb banana bread is great for everyone who is looking for a healthy banana bread recipe that’s dairy-free.

This recipe does use eggs, but even the eggs in the bread can be replaced with flax egg making the bread entirely vegan.

How to Make Chocolate Banana Bread

You can add chocolate chips to either of the above recipes for a chocolate chip banana bread recipe, but for those of you that are chocoholics like me, I’ve created a recipe for true chocolate banana bread! This Healthy Chocolate Banana Bread is not your average, as it has benefits!

This bread combines a hefty 1/2 cup of cocoa powder, ground flax, coconut sugar, and coconut oil to make a nourishing and rich bread.

The bananas lightly sweeten the bread and the addition of chocolate chips make this the most satisfying breakfast, snack, and of course dessert with a sweet crunch!

How To Store Banana Bread

While nothing beats eating banana bread fresh out of the oven, you can store it in an airtight container or covered in plastic wrap and leave it out on the counter.

Can You Freeze Banana Bread?

You most certainly can! Make sure to tightly seal the bread with a food wrap or Ziploc bag, depending on whether or not you’re freezing a whole loaf or just a few slices.

How Long Does Banana Bread Last?

Like most bread, this recipe can last for around three to four days on the counter. After that, it will start to dry out, but will still be safe to eat.

FAQs

How much do 3 medium bananas measure in grams, ounces, or cups?

Generally, one medium banana without peel measures around 120-150g (4-5oz/ 1/3-1/2 cup).
So you need around 360-450g (12-15oz/ 1-1 1/2 cups) of mashed bananas.

Can I use whole wheat flour?

Yes, you can use whole wheat flour in banana bread.

When it comes to whole wheat/grain flour, I suggest whole wheat/grain: all-purpose flour in a 1:1 or 1: 2 ratio, so you won’t wind up with a dense result. Because whole wheat (or grain) has bran which weighs down protein a lot to make it difficult to rise.
A good rule of thumb to keep in mind while alternating the recipe: note to hold back some liquid by using up to 3/4 in one go and adjust it accordingly to get the same consistency as the recipe.

What egg substitutes can I use?

You can use flax eggs in banana bread.
Check out my Egg Substitute Chart for details and more shelf-stable options!

What sugar substitute can I use?

You can use honey, maple syrup, stevia, or other sugar-free sugar substitutes.
Check out my Sugar Substitute Chart for details.

Why do you need to use oats in banana bread? What rolled oats substitute can I use?

Rolled oats can absorb and retain liquid to add moisture and a soft and chewy bite to the banana bread.
No substitute can achieve the same result but here are some options:
- You can substitute instant oats, oat flour, or whole wheat flour for rolled oats starting at a 1:1 ratio.
- You can also use ground flax seeds or chia seeds starting at a 1:1 ratio.
- Note to adjust the wet ingredients to get the same consistency as the recipe.

What milk substitute can I use?

You can make my recipes for almond milk, oat milk, coconut milk, or other plant-based/dairy-free milk of your choice.
You can also use my recipes for yogurt, buttermilk, or sour cream for a softer texture.

What oil substitute can I use?

You can substitute cooled melted butter, ghee, or coconut oil for canola oil or vegetable oil.

Can I reduce the amount of sugar in the recipe?

Yes, you can reduce the sugar in banana bread.

Sugar is not just a sweetener, it’s also a great binding agent.
More importantly, sugar is added for incorporating air in the batter to make banana bread light and fluffy in texture instead of being dense. This would be sacrificed to some point if you cut back the sugar by more than a quarter.

How do I know when my banana bread is fully baked?

The telltale sign for a full and properly-baked banana bread is no wetness on top, firm to the touch in the center, the edge pulling away from the mold a little bit, or a toothpick inserted coming out clean.

Can I make mini banana bread loaves instead of a single large loaf?

Yes, you can bake this recipe in mini banana bread loaf pans. The baking time depends on the individual well’s size.

Can I use a different type of pan if I don’t have a loaf pan?

Yes, you can use a different size pan.

A standard 9-inch loaf pan holds up to 8 cups. If you don’t have one available, use an 8-inch square pan or a 9-inch round cake tin.
Monitor the baking time using the telltale signs listed above.

Seriously, Get More Banana Bread Recipes:

Every Craving. Every Occasion. Learn how to Bake Every Day!

There’s always time to get baking — from weeknight family favorites to fancy desserts for friends and dinner parties, bread dough recipes for leisurely weekend baking, and everything in between. Pre-order my NEW Bigger Bolder Baking Every Day cookbook and get 125 all-new accessible and delicious baking recipes, fan favorites, my pro chef baking tips, and more!

IMPORTANT NOTE: This recipe was updated and improved on 6/18/2023 to include the most commonly and frequently asked questions and answers.

Best Ever Banana Bread Recipe

Get my chef-tested secrets and make this easy Banana Bread Recipe featuring sweet banana flavor, a brown tender crust, and soft cake-like interior.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 55

Total Time 1 15

Servings people

Author Gemma Stafford

Ingredients

1½ cups (7 ½ oz/ 213g) all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¾ cup (2¼oz/64g) rolled oats (preferably quick-cooking)
⅔ cup (5oz/142g) sugar
2 teaspoons cinnamon
1 teaspoon salt
2 large eggs
⅓ cup (21/2floz/71ml) milk
¼ cup (2floz/57ml) flavorless oil (canola, vegetable, sunflower oil)
1½ teaspoons vanilla extract
3 medium bananas

Instructions

Preheat your oven to 350°F (180°C). Prepare a 9x5 loaf pan with parchment paper.
In a medium bowl combine the dry ingredients (flour, baking soda, baking powder, oats, sugar, cinnamon, and salt)
In a large bowl, finely mash the bananas with a fork. Whisk in eggs, milk, oil, and vanilla.
Pour the dry ingredients into the bowl with the wet ingredients and mix by hand just until combined. Do not over mix as this can make the banana bread tough.
Pour the banana bread batter into the pan and bake for 55 minutes or until a toothpick or cake tester comes out clean. Enjoy!
Store at room temperature wrapped in cling wrap for up to 3 days.

Video

The post Best-Ever Banana Bread Recipe appeared first on Gemma’s Bigger Bolder Baking.

Gemma’s Best-Ever Irish Scones

Gemma Stafford — Fri, 25 Feb 2022 22:00:04 +0000

WHY YOU WILL LOVE THIS RECIPE: The Best-Ever Irish Scones recipe that’s as authentic as it gets — I’m Irish, so you’ve come to the authority on the subject. Moist, dense, lightly sweet, these are the best ever.

IMPORTANT NOTE: This recipe was updated and improved on 2/24/2023, to include additional related Irish recipes, answers to the most frequently asked questions and Pro Chef Tips.

This is a very special recipe, one that has been frequently requested and highly anticipated. In celebration of St. Patrick’s Day, I finally perfected my Best-Ever Irish Scones recipe! These are the most authentic Irish Scones around as they are quite literally a revamped recreation of what I grew up within Ireland similar to my Traditional Irish Soda Bread & Simple White Irish Soda Bread recipes.

To me, Irish soda bread and scones are all about texture. My Best-Ever Scones have all of the signs of what a scone should be: a crunchy, crackly exterior, a moist and dense interior, and a lightly sweet flavor. Overall a bite of these should feel like a big hug!

My Best-Ever Irish Scones, along with my Best-Ever Banana Bread and my Best-Ever Chocolate Chip Cookies, are a tried and true recipe that will quickly become your go-to. Just like a flakey biscuit, scones are made of flour, butter, sugar, egg, and milk.

What are Irish Scones?
Tools For Best-Ever Irish Scones
Ingredients of Best-Ever Irish Scones
How To Make Best-Ever Irish Scones?
FAQs
Why Use Frozen Butter?
How to Store Best-Ever Irish Scones?
Gemma’s Pro Chef Tips
Get More Irish Recipes!

What Are Irish Scones?

Irish Scones are heaven on Earth, and straight out of my childhood in Ireland. They’re scones that have a lightly sweet crust and a wonderfully moist center served with cream, butter, or jam. Bonus points if they’re all homemade! They’re also traditionally round, not triangular like you’d find in the States.

If you need help making them, check out my step-by-step Best-Ever Irish Scones recipe video below.

Tools For Best-Ever Irish Scones

Large mixing bowl
Small bowl
Whisk
Baking tray
Parchment paper
Cookie Cutter
Wire Rack
Measuring cups and spoons

Ingredients of Best-Ever Irish Scones

Self-raising flour: Hard to find? Make it with all-purpose flour (or plain flour) with baking powder using my Self-Raising Flour recipe.
Butter: FROZEN butter (salted is preferred for more flavor) contains colder water (than non-frozen butter) which will evaporate during baking to help scones rise and create layers.
Baking powder: This helps scones rise high and turn out airy.
Sugar: It adds sweetness to scones. Use a substitute if needed from The Best Sugar Substitutes for Baking & Free Substitutes Chart.
Raisins: They’re sweet and soft. Feel free to go with your favorites!
Milk: I use full-fat/whole milk. Any milk of your choice will work here. (Adjust it accordingly to get the same consistency dough as the video. )
Eggs: Beaten eggs enhance texture and enrich the flavor. Check out this guide 12 Best Egg Substitutes for Baking Recipes & How to Use Them for substitute in scones.

How to Make Best-Ever Irish Scones?

If you’re looking for a traditional, authentic, and flat-out simple Irish scone recipe, you’ve come to the right place. Here’s how you make them (and don’t forget to get the full recipe with measurements, on the page down below):

Flour power! Add self-raising flour to a large bowl.
Frozen butter: Grate the frozen butter into the bowl. Frozen butter is my secret ingredient here, and I explain why in the next section.
Add your fix-ins. Stir in raisins, baking powder, and sugar.
Milk and eggs. Whisk the eggs and milk in a separate small bowl, add into the mixing bowl, and stir until a soft dough is formed.
Press and cut. On a floured surface, press the scones and then cut them out with a cookie cutter. Combine the leftover dough and repeat until you’ve used it all up.
Baking time! Place the scones on a parchment-lined baking tray. After bringing the oven to 425 degrees, bake before cooling on a wire rack.
It’s time to eat! Once the scones are cooled, add butter, jam, and clotted cream.

FAQs

What Can I Add to My Scones?

After grating in the cold butter, and mixing in the rest of the dry ingredients starting with sweet raisins and followed by the eggs and milk, you can get creative and add in any other mix-ins you like. From adding fresh berries like in my Fresh Blueberry Scones to chocolate chips, you can make so many variations with this recipe.

Check out my other scone recipes, too: Easy Chocolate Chip Scones, Simple Raspberry Scones, Chocolate Scones, and Pizza Scones.

What shape should Best-Ever Irish Scones be?

Once the dough has come together, I roll the dough out and cut them into lovely rounds, only American scones are triangles. I can’t even tell you how nostalgic these scones make me feel.

Why Use Frozen Butter?

While these Best-Ever Irish Scones taste like they are made in a real Irish Bakery, they are so easy to make. The key to them is really that they are made 100% by hand.

In one bowl, I grate frozen butter into the flour.You can also do this whenever you have time and freeze butter curls. This is the trick to making these the biggest and boldest scones. Grating the butter makes a huge difference in the texture of the scones — it creates pockets of butter throughout and adds loads of air and texture to the finished scones.

How to Store Best-Ever Irish Scones?

Store Best-Ever Irish Scones in an airtight container at room temperature (76°F/24°C) for up to 3 days. For longer storage, freeze scones for up to 2 months. For best results, defrost in a warm oven (300°F/150°C) until heated through.

How to Serve Best-Ever Irish Scones?

After baking, I love to top these with jam and fresh whipped cream. If you happen to have my homemade Microwave Jam or clotted cream, even better! If you’ve ever wondered How to Make Clotted Cream you have to check out this recipe!

St. Patrick’s Day or not, these are sure to become a family favorite! Also, don’t miss my other traditional Irish recipes.

Gemma’s Pro Chef Tips

What’s the secret of soft and airy Best-Ever Irish Scones?

While mixing the ingredients, set your strong hand ready into a “claw shape” to pull your dough gently around, in order to get a light and airy result instead of an overly-dense and toughened one. Add in more liquid as needed JUST until the dough comes together and forms a ball.

What can be substituted for egg wash?

Brush scones’ top with leftover liquid (milk and egg mixture) from making the dough! You can also use melted butter (slightly cooled ), milk or yogurt.

Can I freeze individual raw scones?

Yes, once the dough is proofed and cut into individual scones, you can freeze them as needed. When it’s time to bake, take them out of the freezer to defrost at room temperature for about 10-15 minutes then bake at 425°F (210°C) for roughly 22-26 minutes or until golden brown all over on the outside.

IMPORTANT NOTE: This recipe was updated and improved on 2/24/2023, to include additional related Irish recipes, answers to the most frequently asked questions and Pro Chef Tips.

Gemma's Best-Ever Irish Scones Recipe

With a lightly sweet crust and densely moist center, my Best-Ever Irish Scone recipe is a tried and true classic. Take it from an Irishwoman and chef!

Course Breakfast, Dessert

Cuisine Irish

Prep Time 20

Cook Time 22

Total Time 42

Servings scones

Calories 376kcal

Author Gemma Stafford

Ingredients

4 ⅔ cups(1lb 8oz/680 g) self-raising flour (plus extra for dusting)
¾ cup (6oz/170g) butter (frozen)
½ cup (4 oz/115 g) granulated sugar
3 level teaspoons baking powder
1 cup (5 oz/142 g) raisins/sultanas
2 large eggs (beaten)
1 ¼ cup (10 fl oz/300 ml) whole milk

Instructions

In a large mixing bowl, add the self-raising flour.
Using a cheese grater, grate the frozen butter in until it is all gone. (Alternatively using a pastry cutter, cut/rub the butter into the flour until fully crumbed and resembles coarse breadcrumbs.
Stir in sugar, baking powder, and raisins.
In a small mixing bowl, whisk eggs and milk until thoroughly combined. Pour the mixture into your flour mix and stir until a soft dough is formed. Transfer dough to a floured surface and press to 1- inch thick. (If your scones are not forming a dough add a little more liquid.)
Cut scones out with a round 3-inch cookie cutter. Gather remaining dough in a ball, re-flatten then cut more scones. Repeat until the entire batch of dough is cut into scones. It will yield 9-12
Place cut scones onto a baking tray lined with parchment and brush with egg wash.
Bake at 425°F (210°C) for roughly 22-26 minutes. (Update: In the video, I said 12 minutes but to get them really golden brown you will want to bake for longer)
Cool on a wire rack for a few minutes before serving with butter, jam, or fresh cream. Store leftover scones in an airtight container at room temperature for up to 2 days. Heat in the oven to refresh.

Video

Notes

BAKE TIME: In the video, I said 12 minutes, but to get them really golden brown you will want to bake for longer. I ended up baking for over 20 minutes — but due to differences in ovens and elevations, your timing may vary! Just keep an eye for the perfect color.

Nutrition

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Gemma’s Best-Ever Oatmeal Cookies

Gemma Stafford — Mon, 14 Feb 2022 22:00:13 +0000

WHAT YOU GET: You get, simple, the Best Oatmeal Cookies recipe you’ve ever had. Oats, raisins, brown sugar, and cinnamon give these iconic cookies the chew and spice you know and love. I’ve perfected this recipe so you won’t have to — and it’s made in minutes and entirely by hand.

No cookie you can buy at the store compares to the flavor and chewy texture of a warm homemade Oatmeal cookie. My Best-Ever Oatmeal Cookies recipe makes the tastiest oatmeal cookies, featuring toasty rolled oats, chewy plump raisins, and a sweet cinnamony center. If you’ve ever tried my other Best-Ever recipes, like my Best-Ever Chocolate Chip Cookies, my Best-Ever Brownies, or my Best-Ever Vanilla Mug Cake — you know that I don’t take the title of “Best-Ever” lightly.

Can also even be made in one bowl (if you wish!) by hand and baked in only 10 minutes, these cookies aren’t just my Best-Ever Oatmeal Cookies because of the flavor, but also because of the ease. I don’t know of a better, or more satisfying, cookie!

The Best Oats

I don’t know about you, but oats are a staple in my cupboard — I use them for everything from homemade oatmeal to my Best-Ever Banana Bread. Don’t use steel-cut, though, stick with rolled oats, and you’ll get the right texture you’re looking for.

How To Make Oatmeal Cookies

Some people like chocolate chips in their oatmeal cookies and some like raisins — this recipe is for the latter, but you can easily swap one for the other if you want! Also, maybe give dried cranberries a shot for an extra punch of tartness.

To make these cookies I combine flour and cinnamon, which give the cookie a lovely hint of warmth and spice. Then, I cream together butter, brown sugar, and white sugar. I add the flour and cinnamon mixture to the fluffy butter and sugar then fold in the oats and raisins.

This one-bowl-wonder perfectly balances flavor and texture, which is really what makes it the Best-Ever Oatmeal Cookies. The oats and raisins are crunchy and chewy while the brown and white sugar adds depth of flavor. All of these components create irresistibly chewy oatmeal raisin cookies.

Are Oatmeal Cookies Good For You?

These cookies have an added bonus: My Best-Ever Oatmeal Cookies are packed with a cup and a half of oats and only 3/4 cup of flour.

Oats are one of my favorite ways of getting in some stick-to-your-ribs nutrition. Oats are full of healthy fiber and keep you fuller longer. Sweet raisins, instead of chocolate chips, means no extra added sugar or fats. The combination of these two ingredients not only gives these chewy cookies their signature flavor but bumps these oatmeal raisin cookies into healthier territory.

Still, everything in moderation!

[ Healthy recipes can be fun, easy, and delicious! Try my Healthy Chocolate Banana Bread too! ]

What Makes A Chewy Cookie

What gives these cookies their extra chew, besides the obvious rolled oats and raisins, is the combination of white and brown sugar. You can find this technique in play in my Best-Ever Chocolate Chip Cookies, too.

When creamed with the butter the white sugar adds crunch to the outside of the cookie as it caramelizes super fast. The brown sugar has more moisture, and that molasses flavor, which when combined with white sugar creates the chewiest bite at the cookie’s center.

Don’t Miss More Cookie Recipes

And don’t forget to buy my new cookbook, Bigger Bolder Baking Every Day, for even more cookie recipes!

Best-Ever Oatmeal Cookies Recipe

Chewy, tasty, and healthier than a lot of other options, my Best-Ever Oatmeal Cookies will knock your socks off!

Course Cookie

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings

Author Gemma Stafford

Ingredients

1/2 cup (4oz/115g) butter (room temperature)
1/2 cup (4oz/115g) sugar
1/2 cup (3oz/85g) brown sugar
1 teaspoon vanilla
1 egg*
3/4 cup (3 3/4oz/105g) all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups (4 1/12oz/128g) rolled oats
2/3 cup (3 1/3oz/94g) raisins

Instructions

Preheat your oven to 375°F (190°C). Then line to large cookie sheets with parchment paper and set aside.
In a medium bowl combine the dry ingredients, apart from the sugars. Set aside.
In a large bowl cream together the butter, white and brown sugar. Once light and fluffy add the egg and the vanilla and whip until combined
Add the dry ingredients into the wet and mix with a spatula until the flour has just absorbed, do not over mix.
Lastly, fold in the oats and the raisins.
using a tablespoon measure scoop heaped tablespoons of the cookie dough onto your lined cookie sheet, leaving about 1 1/2 to 2 inches between the cookies.
Bake for about 9-10 minutes or until the cookies are golden brown and slightly risen. Don't be tempted to bake for longer or you will lose the gooey center.
Allow the cookies to cool slightly before transferring onto a wire rack to cool fully. Enjoy!
Store in an airtight container for up to 3 days at room temperature.

Notes

This dough also freezes really well for up to 3 months. Scoop it and freeze in balls so you can just take them out, defrost, and bake! 🙂

*Don't eat eggs? Use my egg substitute chart for cookies!

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Gemma’s Best-Ever Peanut Butter Cookies

Gemma Stafford — Thu, 10 Jun 2021 21:00:00 +0000

My Best-Ever recipes are all about taking the most classic sweets and making them Bigger, Bolder and the best they can be! Considering how many cookie recipes I’ve created, even I can’t believe this one didn’t come sooner. So, without any further ado, THIS is my BEST EVER PEANUT BUTTER COOKIES recipe!

Packed with that sweet and salty peanut flavor, a crunchy sugar-dusted outside, and buttery-soft inside, this cookie is sure to become one of your go-to favorites!

If you’re looking for more cookies, be sure to check out my Cookie Recipes page for 50+ cookie recipes — both classic and new — from Best-Ever Chocolate Chip Cookies to Chocolate Brownie Cookies!

What Kind Of Peanut Butter Is Best For Peanut Butter Cookies?

The star of the show is the peanut butter! This recipe includes a whole cup of peanut butter, which might have you wondering what kind of peanut butter to use. The truth is — you can use a natural, more runny, peanut butter or good old Skippy and Jif. Both work really well, but a more natural nut butter may provide a softer cookie as those peanut butters can tend to be runnier.

What is important here is that you use smooth butter to create the right melt in your mouth texture for a soft peanut butter cookie!

Taste And Consistency

By the end of making your batch of cookies, each one should have the full flavor of creamy peanut butter, a balance of chewiness to softness in the texture of the cookie, and all the sweet savor from the butter, sugar, and vanilla extract.

What You’ll Need To Make Peanut Butter Cookies

Thankfully, you only need a few tools of the trade to get started:

2 cookie sheets and parchment paper
Medium and large bowl
Stand mixer
Whisk
Fork
Wire rack
Measuring cups

How To Make Peanut Butter Cookies

This is honestly the best peanut butter cookie recipe. Here’s how to make homemade peanut butter cookies that will soon become a staple in your house (and don’t forget to get the full recipe with measurements, on the page down below).

Preheat oven to 350 degrees, then butter and line 2 cookie sheets (or baking sheets) with parchment paper.
Combine flour, baking powder, baking soda, and salt in a medium bowl.
Cream peanut butter, butter, and sugars together in a large bowl using a stand mixer.
After creaming to a light and fluffy state, add egg and vanilla extract and incorporate.
Add the medium bowl into the large bowl, whisking until a thick dough is formed.
Scoop dough into heaped tablespoon-sized balls. Roll each ball in granulated sugar then place it on cookie sheets.
Flatten cookies with a fork, and press down to create an X-shape and that criss-cross pattern.
Bake for 14-16 minutes until golden brown.
Transfer cookies to a cooling rack and allow them to cool completely.

If Peanut Butter Cookies Are Too Crumbly

If you find your homemade peanut butter cookies to be more on the dry or crumbly side it can be for a few reasons. The temperature of the ingredients counts! Starting with room temperature eggs and butter, and then creaming the butter with the sugar really well will ensure the cookie dough is nice and smooth, making for a softer cookie!

Making the Cross Marks In The Cookie

One of my favorite things about these cookies is the way they look. We all know and love the cross-hatch pattern on the top of a classic peanut butter cookie. To get this look you use a plain dinner fork!

After rolling your cookies into balls and tossing them in sugar, use the fork to press the cookies down into a disc. Then, press the fork across the cooking in the other direction, making an X shape. This not only looks super enticing but creates a texture on the top of the cookie making for the crispy parts and soft parts that I love.

How Many Calories In A Peanut Butter Cookie?

Each peanut butter cookie contains roughly 70 to 80 calories. As with all desserts, enjoy but with moderation.

Chilling Peanut Butter Cookie Dough — Is It Needed?

Since this dough is super thick and rich it does not spread as much as a chocolate chip cookie. This means you do not have to chill the dough — but it never hurts! As a rule of thumb, I actually chill all my cookie doughs for at least a few hours to overnight. Chilling is also aging, so this helps the flavors develop, too.

Storing Peanut Butter Cookies

My simple peanut butter cookies will keep for 3-4 days covered and stored in an airtight container at room temperature. These cookies are as good warm as they are cool. They stay crunchy on the outside and nice and soft in the middle making them a great bake-ahead cookie or edible gift!

Tips and Tricks to Making Gemma’s Best Ever Peanut Butter Cookies:

When making cookies, always start with room temperature butter
Should you want a lot of texture to your cookie you can use crunchy peanut butter
If you’re allergic to peanuts you can use another nut or seed butter
If you don’t eat eggs they can be replaced with a flax egg
Instead of using brown & white sugar, you can use coconut sugar
After the cookies are baked dip 1/2 of them in chocolate for a chocolate peanut butter cookie
Use these cookies for ice cream cookie sandwiches!
Grind these cookies into a fine crumb and use like Graham Cracker crumbs in a pie or cheesecake crust
You can keep the unbaked dough in the fridge for up to 4 days
Freeze scooped dough for up to 8 weeks. Defrost and bake-off fresh.

Get All Of My Peanut Butter Cookies!

As it turns out, you don’t have to make just peanut butter cookies. You can make them in all kinds of ways. Try these variations and let me know which are your favorites!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Gemma's Best-Ever Peanut Butter Cookies Recipe

The peanut butter flavor you love, in a perfectly soft cookie — this my Best-Ever Peanut Butter Cookies recipe!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 16

Total Time 36

Servings Cookies

Author Gemma Stafford

Ingredients

1 1/2 cups (7 1/2oz/213g) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (8oz/225g) peanut butter
1/2 cup (4oz/115g) butter (at room temperature)
3/4 cup (4 ½oz/128g) brown sugar
1/2 cup (4oz/115g) sugar
1 large egg (at room temperature)
1 teaspoon vanilla extract

Instructions

First, pre-heat to 350°F (180°C), then butter and line 2 large cookie sheets. Set aside.
In a medium bowl, combine the flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, using a hand or stand mixer, cream the peanut butter, butter, and sugars together.
Once the peanut butter and sugar mixture is light and fluffy, add the egg and vanilla extract.
After the egg and vanilla are fully incorporated, add the dry ingredients. Whisk just until the flour mixture is combined and a thick dough is formed (If chilling the dough, do so at this point for a minimum of 30 minutes).
Scoop the dough into heaped tablespoon-sized balls. Roll each ball in sugar then place on your prepared cookie sheets about 2 inches apart.
Using a fork, flatten the cookies and press down creating an x shape and that classic cross-hatch pattern across the top of each cookie.
Bake the cookies for 14-16 minutes until golden brown and fragrant.
Transfer the cookies to a cooling rack and allow them to cool and enjoy!
Once the cookies are fully cooled they can be covered and stored in an airtight container at room temperature for 3-4 days.

Video

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Gemma’s Best Ever Blondies

Gemma Stafford — Thu, 13 May 2021 21:00:40 +0000

I have a secret… Although I don’t often admit it, I actually prefer butterscotch to chocolate. I know all of you chocolate-loving Bold Bakers are thinking no way, lady – well, my Best Ever Blondie Recipe might just convert you.

Decadent, chewy butterscotch makes this hands-down the best blondie recipe.

What Is A Blondie And How Is It Different From A Brownie?

If you’ve never tasted one before you might be asking what is a blondie and how is it different than a brownie. Well, it’s really simple and it’s pretty genius. A blondie dessert is a fudgy baked bar with the same textural elements as a brownie. Brownies are balanced with a magic ratio of oil, sugar, flour, chocolate, and eggs.

A bit of flour, rich eggs, and sweet sugar provide brownies with moisture and allow them to cook without being “set” entirely. These elements form that unmistakable fudge center and can be found in my blondie recipe as well.

While a brownie uses dark chocolate to flavor the batter, blondies get their blonde color and butterscotch flavor from caramel-like brown sugar, aromatic vanilla extract, and rich white chocolate. The result is a unique caramel flavor and brownie texture, hence “blonde brownies” or blondies.

What makes this one of my best desserts is not just the taste but the simplicity of its process. This blonde brownie recipe is a foolproof, one-bowl recipe that can be made in under 15 minutes.

Because this blondie recipe is made with such simple baking ingredients, it’s the kind of treat that can be made at the drop of a hat. I love to make these blondies for all kinds of occasions but I am known to make them for no reason at all.

What You’ll Need To Make Blondies

Tin and parchment paper
Medium or large bowl
Spatula
Measuring Cups and Spoons

How To Make Blondies

Thankfully this blondie recipe is super easy to make (and don’t forget to get the full recipe with measurements, on the page down below):

Preheat the oven.
Butter 8X8-inch tin with parchment paper.
Melt unsalted butter in the microwave.
In a medium or large bowl, whisk melted butter and brown sugar.
Stir in the egg and vanilla.
Add the flour and salt into the bowl and mix using spatula.
Fold in the white chocolate chips.
Transfer batter into tin and pop in the oven for a bake time of 30 minutes.
Once golden brown, take the blondies out and allow them to cool completely.
Cut brownies into nine squares and enjoy.

How To Make Brown Sugar

Should you be unable to find brown sugar in your country, be sure to check out my homemade brown sugar recipe.

.With just two ingredients, throwing together your own dark brown sugar is simple. I personally love to make my own basic ingredients as it means I never run out of building blocks for a great dessert.

lond

What Can I Add To Blondies?

I love the flavor of these best blondies so much that I don’t really think they need anything else. That being said, feel free to add your favorite nuts, like chopped walnuts, and toppings to take these blondies above and beyond.

Try These Brownie Recipes:

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Gemma's Best Ever Blondies Recipe

My Best Ever Blondies recipe goes for the gold with indulgent butterscotch and chewy, brownie-like texture.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings

Author Gemma Stafford

Ingredients

1 cup (8oz/225g) butter, melted
2 cups (12oz/340g)brown sugar
2 eggs (room temperature)
1 tablespoon vanilla extract
2 cups (10oz/284g) all-purpose flour
1 teaspoon salt
11/2 cups (9oz/255g) white chocolate chips

Instructions

Preheat your oven to 350°F (180°C). Butter and line an 8 x 8 inch tin with parchment paper and set aside.
Melt the butter in the microwave for 25-30 seconds or in a pot on the stovetop.
In a medium bowl whisk together the melted butter and
brown sugar.
Make sure that the mixture isn't hot, then stir in the egg and vanilla.
Using a spatula, mix in the flour and salt. Once the batter is evenly combined fold in the white chocolate chips.
Transfer the batter into your lined tin, and bake for roughly 30 minutes, until the top is golden brown, and the middle is just set. To achieve the perfect blondie on the inside you want to make sure you bake them for just the right amount of time and don't over bake them.
Allow the blondies to completely cool in the tin before removing them from the parchment paper and cutting.
Cut the blondies into 9 squares and enjoy warm preferably. Cover and store at room temperature for up to 3 days.

Video

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Gemma’s Best-Ever Cinnamon Rolls (No-Knead, No Machine)

Gemma Stafford — Wed, 28 Apr 2021 15:00:03 +0000

I’m so excited to share with you my recipe for gooey, fluffy cinnamon rolls that will make your mouth water from when it’s baking in the oven to that very first delicious bite. Not only is this recipe easy to follow, but the homemade filling and glaze will take no time at all to prep and make.

The secret to this sweet breakfast dish is refrigerating the dough overnight so that it brings out all of the flavors. And the best part? No machines are necessary! Once you’ve enjoyed the big cinnamon rolls that you’ve made from scratch, get the rest of your cinnamon roll fill with my other recipes for a cinnamon roll cake, no-yeast cinnamon rolls, a no-yeast giant cinnamon roll, and crazy dough cinnamon rolls!

These truly are my Best-Ever.

What You’ll Need To Make Cinnamon Rolls

Measuring Cups and Spoons
Bowls and jug
Rolling pin
Hand mixer or whisk
Baking sheet and parchment

How to Make the Cinnamon Roll Filling Perfect For A Gooey Bite

What Cinnamon Roll is complete without the perfect filling to make for a creamy and puffy combination? Thankfully, creating your own filling will take you no time at all. Simply combine the butter, brown sugar and cinnamon in a bowl, stir it up, and then keep it handy for when you lather up your dough!

How To Make Cinnamon Rolls

Making cinnamon rolls by hand may take some time, but it will yield gorgeous results. By letting it sit in the fridge overnight, you’re guaranteed more flavor and it even grows too! With this recipe, you’re going to see fluffy, bubbly results. Eat your heart out, Pillsbury cinnamon rolls (and don’t forget to get the full recipe with measurements, on the page down below)::

Make the dough! Combine the flour, salt, and yeast in a very large bowl. In a jug, add milk, water, honey, and butter. Heat in the microwave until the butter has melted, and whisk the eggs in.
Mix the wet and the dry. With a spoon, mix until there are no flour lumps and the dough is soft but not wet.
Cover and let rise. Cover the bowl and let the dough rise for two hours at a cool room temperature.
Refrigerate the dough for at least 8 hours. You can refrigerate up to three days if you’d like!
Start the roll! On a lightly floured surface, roll the dough into a rectangle.
Spread the filling. Make sure to leave space around the edges uncovered.
Log time! Roll the dough into a log before slicing individual rolls.
Place the rolls onto a parchment-lined pan. Cover the pan for 30 minutes to an hour so that the rolls can rise.
Bake the rolls at 375 degrees. Rotating the tray, bake until the rolls are golden brown.
Let cool for 20 minutes.
Icing time! Spread the cream cheese glaze over the cinnamon rolls and enjoy!

How To Make Cinnamon Roll Frosting

As the crowning jewel of the cinnamon roll, icing can make or break it. For the icing for our homemade cinnamon rolls, we’re using a delicious cream cheese glaze. Trust me, this cream cheese icing is the perfect cinnamon roll frosting.

In a bowl, place cream cheese, butter, sugar, and vanilla and beat the cream using a whisk or a hand mixer. Then, you can add to the top of your cinnamon rolls.

Gemma’s Pro Chef Tips For Making Cinnamon Rolls

Don’t let the yeast mix with the salt when pouring in the bowl. Once you mix, it should be fine!
If you’re rolling your dough, and it springs back, don’t fret! Give it a little more time to rest and within three minutes, it should be good to continue rolling.
When adding the filling, feel free to toss in some raisins or toasted nuts to add that extra kick for flavor.

Try These Recipes!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Gemma's Best-Ever Cinnamon Rolls (No-Knead, No Machine)

Easily make Homemade Cinnamon Rolls with my no-knead Cinnamon Roll recipe. They're soft, delicious, and perfect for any occasion!

Course Breakfast

Cuisine American

Prep Time 30

Cook Time 45

Proof for 8

Total Time 9 15

Servings buns

Author Gemma Stafford

Ingredients

No Knead Dough

3 ½ cups (1 lb 1 oz/ 497 g) all-purpose flour
3 teaspoons instant dried yeast
2 teaspoons salt
¾ cup (6 fl oz/170 ml) milk
⅓ cup (3 fl oz/90 ml) water
¼ cup (3oz/85g) honey
¼ cup (2oz/60g) butter, melted
2 large eggs

Cinnamon Roll Filling

½ cup (4 oz/115 g) butter, melted
1 ¼ cups ( 7 ½ oz /210 g) dark brown sugar
2 ½ tablespoons ground cinnamon
1 cup (4 oz/115 g) toasted pecans, chopped

Cream Cheese Glaze

½ cup (4 oz/ 115g ) cream cheese, room temperature
1 cup (4 oz/115 g) powdered sugar
¼ cup (2 oz/ 58 g) butter, room temperature
½ teaspoon vanilla extract

Instructions

To Make The No Knead Dough

Combine the flour, yeast and salt in a very large bowl.
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.
Stir the wet into the dry to make a soft 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.
Cover the bowl, and let the dough rise for 2 hours at room temperature. After this, refrigerate the dough for at least 8 hours but preferably overnight. It can be refrigerated for up to 3 days before use.

The Next Day

Line a 9 x 13 inch baking tray with parchment and butter the sides. Set aside.
make the cinnamon roll filling by combining the melted butter, brown sugar, and cinnamon in a bowl and stir until smooth. Set aside.
Transfer the dough to a floured work surface, and roll it into a rectangle approximately 22-inches x 12-inches. This is a soft dough so use extra flour where needed.
Spread the filling over the dough, leaving a narrow margin around the edge uncovered.
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.
Slice the rolls about 2-inches thick and set them with their cinnamon face up. (at this point you can cover then and place in the fridge overnight to be baked the next day if you want)
Cover the pan, and allow the rolls to rise until they're have grown into each other and are puffed up, about 60 minutes.
Towards the end of the rising time, preheat the oven to 375°F (190°C)
Uncover the pan, and bake the buns for 40 to 45 minutes, until they're a deep golden brown.

To Make The Cream Cheese Glaze

In a medium bowl beat the soft cream cheese, butter, sugar, and vanilla together with a whisk until well smooth and lump free.
Remove the pan from the oven and let it rest for 15 minutes.
Spread your cream cheese glaze generously over the cinnamon rolls while still warm and devour immediately. Store leftovers in the fridge for up to 1 day.

Video

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The Internet’s Best Chewy Chocolate Chip Cookies

Gemma Stafford — Thu, 04 Mar 2021 16:00:39 +0000

My chewy chocolate chip cookies are AMAZING!!! They’re chock full of chocolatey goodness, the perfect amount of sweetness, and so unbelievably chewy you might consider turning your kitchen into a bakery. They’re that good.

And since I believe there should be no secrets between friends, I’m going to let you in on the secret to making the chewiest chocolate chip cookies in the world — olive oil!

I have made this recipe with other oils, like vegetable oil, and got the same chewy texture, but I really recommend using olive oil. It takes them to the next level! The fat from the oil makes the cookie chewy, but it adds this indescribable nutty, salty flavor. You have to make these!

If you’re looking for even more chocolate chip goodness, try my Chocolate Chip Banana Bread, Chocolate Chip Scones, Chocolate Chip Muffins, Chocolate Chip Pancakes, and my Vegan Chocolate Chip Cookies!

Using Olive Oil In Cookies

For making the ultimate chewy cookie, you need to mind the amount of sugar to fat you’re using. The extra fat in this homemade chocolate chip recipe comes in the form of olive oil. You won’t taste the actual olive oil flavoring, but it does lend an almost nutty taste to the finished product!

What Type Of Olive Oil Should I Use For Baking?

You want to be sure to use a good quality extra-virgin olive oil when you are baking! You also want to be sure that the olive oil is fresh. Unlike wine, olive oil does NOT get better with age. You can check the bottle for the date the olives were pressed or its “harvest date.”

Plus, whatever olive oil you don’t use will have plenty of purposes in the kitchen!

What You Need To Make The Best Chewy Chocolate Chip Cookies

Measuring Cups and Spoons
Electric hand mixer or stand mixer
Mixing bowls
Baking trays
Parchment paper

How To Make The Best Chewy Chocolate Chip Cookies

I have a feeling this is going to become your new go-to chocolate chip cookie recipe—and trust me, and everyone is going to ask you for your secret ingredient! Here is how you make the chewiest chocolate chip cookies (and don’t forget to get the full recipe with measurements, on the page down below):

Using either an electric hand mixer or a stand mixer, whip the butter until softened at high speed for about 1 minute.
Then, add the sugars and olive oil, and cream together until it is light and fluffy. This usually takes around 4-5 minutes.
Add in the eggs, one at a time, and beat each one until it is well combined. Lastly, add in the vanilla extract.
In a separate medium bowl, mix the flour, baking powder, baking soda, and salt.
Add the dry ingredients into the butter mix and stir to combine. Then, stir in the chopped bittersweet chocolate. Chill the cookie dough in the fridge for at least 4 hours. For best results, chill overnight!
When you are ready to bake, pre-heat your oven to 375°F (190°C) and line your baking trays with parchment paper.
Scoop a heaped tablespoon of dough and roll it into a ball. Place the balls on the baking tray 3 inches apart.
Bake for about 12-13 minutes, or until the cookies are just lightly golden brown but still doughy in the middle. (I bake one tray at a time. That way, you can ensure that the heat isn’t blocked from one tray, giving you one batch of overbaked and one batch of underbaked cookies.)

Gemma’s Pro Chef Tips For Making The Best Chewy Chocolate Chip Cookies

You can age your dough in the refrigerator for up to 5 days. Aging your cookie dough will give you a better flavor and texture!
Be sure to use good quality chocolate. Bittersweet chocolate is best in these cookies to balance the sweetness of the sugars.
Be sure to allow your butter and eggs to come to room temperature. This ensures even mixing and fluffier textures.
Don’t be stingy with the vanilla extract! One full tablespoon!! I also use salted butter for more flavor.
Scoop the dough and freeze it flat on a tray. Once frozen, pack them up and have cookies ready to be baked fresh whenever you want!
Bake HOT for a short amount of time! That’s what gives you a chewy center and a crisp edge.
If you don’t eat eggs, replace them with flax eggs. Check out my 7 Best Egg Substitutes for Baking Recipes & How to Use Them guide.

How Do I Store Chewy Chocolate Chip Cookies?

These cookies are incredible when they’re still warm from the oven, and the chocolate is still melty, but you can store any leftover cookies, once cool, in an airtight container at room temperature for up to 2 days. I usually pop them back in the oven for a few minutes, and they’re just like freshly baked cookies!

Don’t Miss More Cookie Recipes

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

The Internet's Best Chewy Chocolate Chip Cookies Recipe

Congratulations, you've found the Internet's Best Chewy Chocolate Chip Cookies recipe — and yes, they do have a secret ingredient!

Course Dessert

Cuisine American

Prep Time 25

Cook Time 12

Servings cookies

Author Gemma Stafford

Ingredients

½ cup (4oz/115g) butter (softened)
1 ½ cups (9oz/255g) dark brown sugar
½ cup (4oz/115g) granulated sugar
½ cup (4floz/115ml) olive oil*
1 tablespoon vanilla extract
2 large eggs (room temperature)
2 ¾ cups (14oz/397g) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1 ½ cups (9oz/225g) bittersweet chocolate (chopped)

Instructions

Using an electric hand mixer or stand mixer, whip the butter until softened at high speed, roughly 1 minute.
Add the sugars and olive oil and cream until light and fluffy, around 4-5 minutes.
Add in the eggs, one at a time, and beat after each addition until well combined. Lastly, add in the vanilla extract.
In a separate medium bowl mix together the flour, baking powder, baking soda, and salt.
Add the dry ingredients into the butter mix and stir to combine. Lastly, stir in the chopped bittersweet chocolate.
Chill the cookie dough for a minimum of 4 hours but for best results chill overnight. (See my notes above about aging doughs.)
Preheat the oven to 375°F (190°C) and line trays with parchment paper. Set aside.
Using a tablespoon measure, scoop a heaped tablespoon of dough and roll into a ball. Place on the baking tray 3 inches apart.
Bake for roughly 12-13 minutes or until lightly golden brown but still doughy in the middle. (I like to bake one tray at a time for the best baking.)
When the cookies are fully baked bash the pan on a hard surface to create those crinkles.
I like to eat them fresh from the oven while the chocolate is still melty. Once the cookies are cool store them in an airtight container at room temperature for up to 2 days.
To refresh them the next day I actually pop them bake in a hot oven for just a few minutes and they are just like freshly baked cookies again.

Video

Notes

*Olive oil: This is what makes the cookies the best ever! If you want to use a vegetable oil or other oil you can but just note that the olive oil gives the cookies their amazing flavor.

The post The Internet’s Best Chewy Chocolate Chip Cookies appeared first on Gemma’s Bigger Bolder Baking.

How To Make The Best-Ever Vanilla Buttercream Frosting

Gemma Stafford — Wed, 03 Feb 2021 22:00:03 +0000

WHY YOU WILL LOVE THIS RECIPE: Nothing beats a great homemade vanilla buttercream frosting recipe, and every baker should have a foolproofbuttercream recipe in their back pocket to decorate cakes and cupcakes. Here’s the thing though, this recipe is so good that I just had to call it the Best-Ever. Bold Bakers say it’s delicious, with a sweet, but not too sweet! taste, and has the best creamy texture. I mean, just look at all those reviews like:

“It is now my go-to frosting! I’ve never had any failures in making it. Thanks for the easy-to-follow directions.”

“This buttercream is beautifully fluffy and delicious, and pipes dreamily!”

As a professional chef, I have learned a lot of tips and tricks over the years. Now I’m going to show you the Bold Baking Basic recipe that I get the most requests for How to Make the Best- Ever Vanilla Buttercream Frosting. Watch the step-by-step video below (along with a complete recipe!) and get all my best tips on how to make the icing.

IMPORTANT NOTE: This recipe was updated and improved on 4/19/2023 to include additional detailed tips on ingredients and process, step-by-step photography, answers to the most frequently asked questions (why runny/grainy, less sweet, etc) and Pro-Chef Tips.

What is Buttercream Frosting?
The Secret to My Best-Ever Vanilla Buttercream Frosting
Tools You Need
Best-Ever Buttercream Frosting Ingredients
How to Make the Best Buttercream Frosting
How to Store Vanilla Buttercream Frosting
Why is my Buttercream Frosting Runny?
Why is my Buttercream Frosting Grainy?
Can I Cut Back on Sugar in Buttercream Frosting? How to Make Buttercream Frosting Less Sweet?
FAQs
Gemma’s Pro Chef Tips
Try More Frosting Recipes!

What is Buttercream Frosting?

Buttercream frosting, also known as American buttercream frosting (there are other types, such as Swiss Meringue Buttercream) is made by whipping together butter, sugar, and other ingredients.

It sounds like it should be easy, but one of the most common questions I get asked on Bigger Bolder Baking is how to make successful buttercream frosting. I also had trouble with it for a very long time, but I developed the Best-Ever Vanilla Buttercream Frosting, and I have the tips that will give you foolproof results every time!

The Secret to My Best-Ever Vanilla Buttercream Frosting

How do you make fluffy homemade buttercream frosting? The secret ingredient in this recipe is time. Most people whip their butter for only a few minutes before adding in sugar, but you’ll never achieve a light and airy result this way. This frosting recipe takes its literal sweet time to really incorporate as much air as possible into the butter. Find detailed instructions on this page down below.

Tools You Need

Measuring cups and spoons
Stand mixer (use the whip attachment) or hand mixer
Jug/liquid measuring cup
Spatula

Best-Ever Buttercream Frosting Ingredients

Butter:

Butter is the base of perfect buttercream frosting. I always use salted butter because salt enhances flavors. You can use either salted or unsalted butter per your preference.
Butter has to be softened correctly to get the silky-smooth consistency for frosting. You know your butter is at the right temperature when you push the butter and it makes an indent, but your finger doesn’t easily squish right through.

Icing sugar (AKA powdered or confectioners sugar):

Icing sugar is simply finely ground sugar with cornstarch added to absorb moisture to prevent clumping. The good news is if you run out of icing sugar, you can make your own using my How to Make Powdered Sugar recipe.
Icing sugar not only perfectly sweetens frosting but also contributes to a smoother consistency compared to granulated sugar which is coarser.
Icing sugar rubs against fat from softened butter during creaming, creating air pockets to incorporate air. In the meanwhile, icing sugar also coats air pockets to prevent them from drying out, retaining air to stabilize frosting.

Vanilla:

I believe that using good quality ingredients is essential to making any great baked goods. Pure natural vanilla extract instead of artificial vanilla essence, is a must to deliver the signature flavor to your buttercream.
You can make vanilla extract (and other flavor extracts) with amazing results at a fraction of the store price using my Homemade Extracts recipe.
Vanilla bean paste will be more concentrated in flavor and yield a speckled effect.

Milk:

Along with the vanilla, milk thins and lightens the consistency.
Half and half, heavy cream, or heavy whipping cream will also work.

Food coloring (OPTIONAL)

Gel food coloring can be used because it will not dilute the frosting consistency like liquid coloring does.
Dip a toothpick in the paste and add it to the frosting in very small amounts each time.

How to Make the Best-Ever Vanilla Buttercream

While this recipe takes a bit of patience, follow my steps and you will have the best vanilla buttercream frosting every time (and don’t forget to get the full recipe with measurements, on the page down below):

1. Soften:

The key to a fluffy buttercream frosting is perfectly softened butter. This is super-important because butter is the base of the frosting. Just leave your butter out at room temperature for around three hours, it will be at the perfect texture that when you push it makes an indent, but your finger doesn’t easily squish right through.
Over-softened butter can not retain air well which leads to a flat runny frosting; under-softened butter will have lumps which leads to a grainy or overwhipped split frosting.

2. Whip:

Using the whisk attachment instead of the paddle attachment can incorporate more air.
Turn your mixer on a medium-high speed and whip the butter by itself for seven to eight minutes, until butter is light, fluffy, and pale yellow in color before you add in any sugar.
Whipping up butter first will create an aerated structure to hold powdered sugar. Otherwise, sugar will weigh down the butter leading to a flat heavy frosting.

3. Sift:

Sifting is really important when it comes to powdered sugar (or cocoa powder or almond flour in macarons to get out any lumps.
Sifting will also fluff up the sugar and give you lighter frosting.

4. Sweeten:

Once your butter is pale and light, add in your sugar spoonful by spoonful. Let each spoonful whip until fully incorporated before moving on to the next one.

5. Lighten:

Add in the vanilla extract and milk, turn the machine back on high speed, and let everything incorporate. In just a few minutes, you will have perfect, fluffy frosting.

How to Store Best-Ever Vanilla Buttercream Frosting

The best way to store leftover buttercream frosting is to keep it in an airtight container in the refrigerator for up to 4 weeks.

Buttercream frosting can be frozen for up to 8 weeks.

Whether you’re storing it in the fridge or the freezer, make sure you keep it in an airtight container, pull it out, and let it come to room temperature naturally before you use it. Re-whip it until smooth again if needed.

Why is my Buttercream Frosting Runny?

You might have overbeaten the butter which separated fat to cause the issue or your butter was too soft to retain air. You know your butter is at the right temperature when you push the butter and it makes an indent, but your finger doesn’t easily squish right through.
Sugar was added too early which weighed down the mixture. Whip butter until light and fluffy to build a structure to hold the sugar. Otherwise, it would be runny.
Sugar was added all at once which collapsed the mixture. Add sugar gradually to fully incorporate it. When sugar is beaten into the light and fluffy butter, it dissolves in the film on the surface of the air bubbles. This sugary syrup film prevents the bubbles from drying out and tightening up too fast.
If it melted due to a hot weather, you can try my Stabilized Whipped Cream recipe or Ermine Frosting Recipe.

Why is my Buttercream Frosting Grainy?

Butter was too cold which caused lumps. Make sure when you push the butter, it makes an indent, but your finger doesn’t easily squish right through.
Granulated sugar was used. You need powdered / icing sugar which is fine enough to achieve a smooth result. Make it if needed using my How to Make Powdered Sugar recipe.
Sugar was added all at once which clumped up. Add sugar gradually by spoonful to fully incorporate it.
European Style Butter is high in fat and can yield a thick or potentially lumpy result. Add milk 1 tablespoon at a time to your Buttercream Frosting until you reach your desired consistency.

Can I Cut Back on Sugar in Buttercream? How to Make Buttercream Frosting Less Sweet?

Sugar is vital in incorporating air into and stabilizing the structure of buttercream frosting. When sugar is beaten into the light and fluffy butter, it dissolves in the film on the surface of the air bubbles. This sugary syrup film prevents the bubbles from drying out and tightening up too fast.
¼ less is the farthest you can go without affecting the consistency.
Another trick is to add 1-1 ½ teaspoons of lemon juice or 1 teaspoon of salt to reduce the sweetness.

FAQs

Can I double this recipe?

Yes, you can.

It is easy to adjust this recipe as it is proportional: it’s 4:1 in cups (two measures of sugar to one of butter) and 2:1 in weight (grams).

After adding vanilla, my frosting separated. Can it be fixed or do I start again?

It may be salvageable.

Your butter might have been over-softened so when you whipped it, it couldn’t retain much air and got over-whipped separating the fat. You can try to gently mix in more softened butter.

How do I get air bubbles out of the buttercream frosting?

Near the end of mixing, run your mixer at a low speed. This will help to smooth out the frosting and remove big air bubbles. While applying frosting, follow my guide on How to Do a Crumb Coat layer first.

How to frost small batch/single-serve recipes?

For about 3 mug cakes or 6 cupcakes, it would be 3 oz/85g of butter, 170g sugar, 1/2 tsp vanilla extract, 1 1/2 tsp- 2 1/4 tsp of milk and cream.

Gemma’s Pro Chef Tips

What do you do if you’ve followed my tips but find your frosting is too loose, and not thick enough for spreading or piping decorations?

The first thing I’d suggest is to chill the buttercream frosting. By bringing down the temperature, the frosting should tighten up immediately. This is a great trick for buttercream frosting that may have been overmixed or made at too warm a temperature.
If this doesn’t seem to do the trick, try adding more sifted powdered sugar, 3 tablespoons at a time.

If your frosting feels too thick, there is no reason to start over from scratch on a new batch.

Simply add milk 1 tablespoon at a time until you reach the desired consistency. From there, simply pipe or frost as normal.
Don’t worry, adding the milk will not affect the flavor of your frosting.

Gemma’s Best Vanilla Birthday Cake recipe or Gemma’s Best-Ever Vanilla Mug Cake This festive sprinkle-covered cake is the perfect choice for any Bold Baker. Make it in a mug for a quick dessert!
Gemma’s Best Cake Recipes, Crazy Cupcakes, all your favorite mug cake recipes, and even sugar cookies!
Lemon Cake With Lemon Buttercream Frosting
White Velvet Cake with Strawberry Buttercream Frosting
Best-Ever Chocolate Buttercream Frosting, Peanut Butter Buttercream Frosting, Fluffy Nutella Buttercream Frosting, Salted Caramel Swiss Meringue Buttercream and more possibilities!

Even More Frosting Recipes!

And don’t forget to check out my new cookbook, Bigger Bolder Baking Every Day!

Full (and printable) recipe below!

Gemma's Best-Ever Vanilla Buttercream Frosting Recipe

Learn how to make my easy, Best-Ever Vanilla Buttercream Frosting recipe, which is perfect for my Vanilla Birthday Cake and any of my cakes & cupcakes.

Course Dessert

Cuisine American

Prep Time 20

Total Time 20

Servings cups

Author Gemma Stafford

Ingredients

1½ cups (12 oz/340 g) butter , softened
6 cups (1lb 8oz/680 g) icing sugar (powdered sugar) , sifted
2-3 tablespoons whole milk
2 teaspoon vanilla extract

Instructions

In a stand mixer fitted with the whisk attachment (or using an electric hand mixer) whip the butter until light and creamy for about 7 - 8 minutes on High speed.
While the butter is whipping sieve the icing sugar about 3 times to remove lumps and incorporate air.
Once the butter is pale in color and light slowly add in the sifted icing sugar one spoon at a time at Medium speed. Let the sugar fully incorporate before adding in more.
Add the milk and vanilla extract and whip on High speed for another 3-4 minutes until very light, creamy, and fluffy.
Use the buttercream straight away or keep it refrigerated for up to 4 weeks. Before use, make sure it comes to room temperature. It also can be frozen for up to 8 weeks.

Notes

** For about 3 mug cakes or 6 cupcakes it would be 3ozs/85g of butter, 170g sugar, 1/2 tsp vanilla extract, 1 1/2 tsp- 2 1/4 tsp of milk and cream . This will generously frost this batch.

* This recipe amount will generously cover at least 24 cupcakes and cover and fill an 8-inch sponge cake. It is easy to adjust this recipe as it is proportional, at a ratio of 2:1. That is two measures of sugar to one of butter. I.E.

I always use salted butter unless specified otherwise. If you use unsalted butter, add salt to your frosting as needed for enhancing the flavor.

The post How To Make The Best-Ever Vanilla Buttercream Frosting appeared first on Gemma’s Bigger Bolder Baking.

Gemma’s Best-Ever Red Velvet Cake with Ermine Frosting

Gemma Stafford — Thu, 28 Jan 2021 15:30:34 +0000

Red Velvet cake has gone from a classic Southern dessert to one of the most iconic cakes around the world! Red velvet cake and cupcakes are favorites in bakeries, on restaurant dessert menus, and for home chefs everywhere. But what makes this beautiful red cake so popular?

I have a few theories! My homemade red velvet cake calls for buttermilk (you can make your own if you don’t have any handy in your fridge!), which makes the cake itself incredibly moist. The flavor, which includes unsweetened cocoa powder, sugar, vanilla extract, and a little cinnamon, is both decadent and comforting.

But I think the real secret is the Ermine frosting! Often, this cake is topped with a cream cheese frosting (like my Best-Ever Carrot Cake recipe), but if you want a traditional red velvet cake, then you need Ermine frosting on top. This type of frosting isn’t as sweet as your other frosting, and the super creamy topping is perfect to balance the sweetness of the cake.

This is a great dessert to whip up for friends, or your main squeeze, on Valentine’s Day (also check out my Best-Ever Chocolate Cake)! Here’s why it’s the Best-Ever Red Velvet Cake recipe you’ll ever have.

What Is Red Velvet Cake?

Red velvet cake is different from a typical chocolate cake because it includes an acid component — in this case, buttermilk! This makes the cake itself feel very silky, which is how it got it’s “velvet” name. A chemical reaction happens with the cocoa powder, baking soda, and the acid in the buttermilk, which makes the cake look almost maroon. Over time, that look has been amped up with food coloring, which gives you that iconic red color!

What Is Ermine Frosting?

Ermine frosting is the perfect frosting if you don’t like the thickness of a cream cheese frosting or the super sweetness of a buttercream frosting. It was used often in the early 1900s but has since seen a resurgence in popularity. You might be able to find it under other names in old recipe books, like Flour Frosting, Boiled Milk Icing, or Butter Roux Icing.

Ermine frosting, which gets its name from the expensive white fur that is made from stoats’ winter coats, is made by cooking flour and sugar with milk until it becomes a paste. Then, that paste is whipped with butter, and vanilla and salt are added.

What You Need To Make Red Velvet Cake With Ermine Frosting

Measuring cups and spoons
2 9-inch round cake tins
Mixing bowls
Sieve
Saucepan
Stand mixer/Hand mixer

How To Make Red Velvet Cake With Ermine Frosting

Red velvet cake is always a show-stopper; here is how you can make it at home (and don’t forget to get the full recipe with measurements, on the page down below):

Preheat your oven to 350°F (180°C) and grease and line your 2 9-inch round cake tins.
In a large bowl, sieve together the flour, sugar, cocoa powder, cinnamon, baking soda, and salt.
In a separate bowl or jug, whisk together eggs, oil, buttermilk, food coloring, and vanilla.
Whisk the wet ingredients into the dry ingredients. Be sure not to overmix the batter, as it can make the cake tough. Divide the batter into the 2 cake tins.
Bake for about 30-35 minutes, or until you can insert a toothpick into the center of the cakes and it comes out clean. Allow the cakes to cool in the tin, then turn them out onto a rack to cool completely.
To make the Ermine frosting, whisk together the sugar, flour, and salt in a medium saucepan over medium heat. Cook for about 2 minutes to toast the flour.
Slowly, add the milk to the mixture, whisking to combine. Whisk it continuously until it simmers and has thickened to the consistency of a thick pudding.
Remove the saucepan from the heat, lay plastic wrap directly on the mixture’s surface, and cool completely for roughly 2 hours. (If you wish, you can make this the day before and keep it in the fridge.)
Add the butter to the bowl of a stand mixer (or a large bowl, if using a hand mixer), and whisk on high until it is light and fluffy. This should take about 2-3 minutes.
Slowly add in the cooled flour mixture, one spoon at a time, as you whip. Then, add in the vanilla and whip until the frosting is light and fluffy.
See notes below on how to decorate the cake!

Gemma’s Pro Chef Tips For Making Red Velvet Cake With Ermine Frosting

Make the cake the day before you need it. Not only are day-old cakes easier to decorate, but the cake’s flavor gets better as it sits!
Use gel food coloring instead of liquid food color. The gel is more concentrated, which yields better color.
Cinnamon isn’t in traditional red velvet cakes, but I like to add it for a little warmth.
Once you mix the wet and the dry ingredients, you want to get the cake batter into the oven as soon as possible, as the chemical reaction with the baking soda and buttermilk has started.
Use vegetable, canola, or sunflower oil. Even coconut oil will work well with the flavor of this cake.
You can decorate this cake with the Ermine frosting or homemade Cream Cheese Frosting.
If you don’t have buttermilk, use this Buttermilk Substitute.

How Do I Store Red Velvet Cake?

This red velvet cake can be stored at room temperature for up to 4 days. The flavoring improves as it sits, so feel free to make this a day ahead!

Make More Cake & Puddings!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Best Ever Red Velvet Cake Recipe with Ermine Frosting

My Best-Ever Red Velvet Cake recipe is moist, tender, and is topped with an incredible homemade Ermine Frosting.

Course Dessert

Cuisine American

Prep Time 40

Cook Time 30

Servings people

Author Gemma Stafford, Ermine adapted from Sugar Geek Show

Ingredients

Red Velvet Cake

2 ½ cups (12 ½oz/ 355g) all-purpose flour
1 ½ cups (12oz/340g) granulated sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon cinnamon
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 ½ cups (12floz/340ml) vegetable oil
1 cup (8oz/ 225g) buttermilk
2-3 tablespoons gel red food coloring
2 teaspoons vanilla extract

Ermine Frosting

¾ cup plus 3 tbsp (7 oz/199g) granulated sugar
⅓ cup (1 ½oz/43g) all purpose flour
⅙ teaspoon salt
1 cup (8floz/225ml) whole milk
1 cup (8oz/225g) butter, room temperature
2 teaspoons vanilla extract

Instructions

How to Make Red Velvet Cake:

Preheat the oven to 350°F (180°C). Grease and line 2 (9-inch) round cake tins.
In a large bowl, sieve together flour, sugar, cocoa powder, cinnamon, baking soda, and salt.
In a separate jug, whisk together eggs, oil, buttermilk, food coloring, and vanilla.
Whisk the wet ingredients into the flour mixture. Take care not to overmix the batter as it can toughen the cake. Divide the batter evenly into the prepared pans.
Bake for about 30-35 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.

How to Make Ermine Frosting:

In a medium saucepan over medium heat whisk together the sugar, flour, and salt. Cook for roughly 2 minutes to toast the flour.
Slowly add in the milk, whisking to combine. Whisk continuously until the mixture simmers and has thickened and is the consistency of thick pudding. Lay plastic wrap directly on the surface of the mixture and set aside to cool completely, roughly 2 hours. (This mixture can be made the day before and kept in the fridge.)
Next, add the butter to the bowl of a stand mixer and whisk on high until light and fluffy, roughly 2-3 minutes.
Slowly add in the cooled flour mixture one spoon at a time as you whip. Lastly, add in the vanilla and whip until the frosting is light and fluffy. Set aside until needed.

Decorating the Cake:

Place 1 layer, flat side up, on a flat plate or cake pedestal. Put a dollop of Ermine frosting in the center of the cake and with an offset spatula spread it all the way to the edges of the cake creating an even layer of frosting. Repeat with the next layer.
On top, spread a big dollop of frosting. Work the excess frosting from the top down the sides, roughly covering the cake with a thin layer of frosting. This step is just the first layer known as the crumb layer. Don’t worry, it’s not supposed to be beautiful.
Put the cake in the fridge and let the crumb layer set for a minimum of 45-60 minutes. (this will make the finished product look really clean.)
Take the cake from the fridge and put on another, final layer of frosting. Start with a dollop on top again and work the frosting down the sides covering the whole cake. Decorate by sprinkles a few extra cake crumbs around the top of the cake if you have them.
Keep this cake at room temperature for up to 4 days. It just gets better as it sits.

Video

The post Gemma’s Best-Ever Red Velvet Cake with Ermine Frosting appeared first on Gemma’s Bigger Bolder Baking.

Gemma's Best Recipes (with Videos!) | Gemma's Bigger Bolder Baking

Gemma’s Best Ever Chocolate Chip Cookies Recipe

Table of Contents

What is a Chocolate Chip Cookie?

The Secrets to My Best Ever Chocolate Chip Cookies

Tools You Need

Best Ever Chocolate Chip Cookies Ingredients

Dry Ingredients

Wet Ingredients

How To Make Chocolate Chip Cookies

Making the Dough

Chilling the Dough

Baking

Why Are My Cookies Too Flat? How to avoid cookies spread?

Why Are My Cookies Too Puffy? How to make cookies spread out properly?

FAQs

Can I Make Chocolate Chip Cookies in Advance?

How to Store the Cookies

Can I Make the Best Ever Chocolate Chip Cookies Egg-Free?

Why did my cookies come out oily?

Gemma’s Pro Chef Tips for the Best Ever Chocolate Chip Cookies Recipe

All The Ways To Make Chocolate Chip Cookies

Don’t Miss More Best-Ever Recipes

Gemma's Best Ever Chocolate Chip Cookies Recipe

Ingredients

Instructions

Notes

Nutrition

Best-Ever Banana Bread Recipe

My Banana Bread Recipe Secrets

Why This Is The Best Banana Bread

What You’ll Need To Make Banana Bread

How To Make Banana Bread

How NOT To Make Banana Bread

How To Make Banana Bread Moist

Try The Best Gluten-Free Banana Bread!

How to Make Chocolate Banana Bread

How To Store Banana Bread

Can You Freeze Banana Bread?

How Long Does Banana Bread Last?

FAQs

How much do 3 medium bananas measure in grams, ounces, or cups?

Can I use whole wheat flour?

What egg substitutes can I use?

What sugar substitute can I use?

Why do you need to use oats in banana bread? What rolled oats substitute can I use?

What milk substitute can I use?

What oil substitute can I use?

Can I reduce the amount of sugar in the recipe?

How do I know when my banana bread is fully baked?

Can I make mini banana bread loaves instead of a single large loaf?

Can I use a different type of pan if I don’t have a loaf pan?

Seriously, Get More Banana Bread Recipes:

Every Craving. Every Occasion. Learn how to Bake Every Day!

Best Ever Banana Bread Recipe

Ingredients

Instructions

Video

Gemma’s Best-Ever Irish Scones

Table Of Contents

What Are Irish Scones?

Tools For Best-Ever Irish Scones

Ingredients of Best-Ever Irish Scones

How to Make Best-Ever Irish Scones?

FAQs

Why Use Frozen Butter?

How to Store Best-Ever Irish Scones?

How to Serve Best-Ever Irish Scones?

Gemma’s Pro Chef Tips

Get More Irish Recipes:

Gemma's Best-Ever Irish Scones Recipe

Ingredients

Instructions

Video

Notes

Nutrition

Gemma’s Best-Ever Oatmeal Cookies

The Best Oats

How To Make Oatmeal Cookies

Are Oatmeal Cookies Good For You?