Table of Contents

• What is Vanilla Bean Paste?
• Tools You Need
• Key Ingredients and Why
• How to Make Vanilla Bean Paste
• Can I Make Vanilla Bean Paste in Advance and How to Store Vanilla Bean Paste?
• What’s the Difference Between Vanilla Bean Paste and Vanilla Extract?
• FAQs
• Gemma’s Pro Chef Tips
• More Baking-Basics Recipes

What is Vanilla Bean Paste?

• Vanilla bean paste is a concentrated, homemade ingredient crafted by cooking and then blending vanilla bean seeds, chopped pods, sugar, water, and syrup for an intense and flavorful paste.
• This rich paste adds an intensely delicious flavor of vanilla to recipes. Additionally, it gives foods a creamy, off-white hue and a lightly speckled look.
• Unlike homemade vanilla extract which can contain vodka, vanilla paste does not contain alcohol.
• Vanilla paste was developed by vanilla distributors in the 20th century to give bakers a convenient way to use vanilla beans in recipes.

Tools You Need

• Knife
• Measuring cups and measuring spoons
• Mixing bowl
• Saucepan
• Blender
• Sieve
• Lidded jar

Key Ingredients and Why

• Vanilla beans

  • Both vanilla pods and seeds are cooked and ground.
  • Look for vanilla beans on amazon.com or in a market near you. Vanilla beans are often graded based on quality, and you should look for Grade A or Grade B beans.
  • You want beans that are plump, soft, and shiny. Avoid dry, brittle vanilla beans. They should have a strong vanilla scent.
  • Note that there are different types of vanilla beans. Madagascar vanilla beans have a full, creamy taste while Tahitian vanilla beans are more floral and fruity.

• Granulated sugar

  • Granulated sugar sweetens the vanilla paste and complements the intense vanilla flavor.
  • Sugar dissolves when cooked with water, forming a simple syrup. This syrupy texture contributes to its mixable, pourable quality.
  • Additionally, sugar acts as a natural preservative to protect against spoilage.

• Corn Syrup

  • Corn syrup is used in this recipe because it prevents the crystalization that can occur in sugar syrup.
  • No worries if you’re out of it—use our recipe to make Perfect Homemade Corn Syrup Substitute!

How to Make Vanilla Bean Paste

• Cut the vanilla beans: First, cut the beans lengthwise and scrape out the seeds into a saucepan. Next, chop up the beans and add the chopped vanilla beans to the pan.
• Make the paste: Add the water, sugar, and corn syrup to the pot. Simmer over low heat for about 5 – 8 minutes, until sugar is dissolved. Cool for 10 minutes. Finally, pour the mixture into a blender and puree for one minute, until really fine.
• Strain and store: Pass the mixture through a sieve into a bowl. Then, transfer to a lidded jar and store at room temperature for one year.

Can I Make Vanilla Bean Paste in Advance and How to Store Vanilla Bean Paste?

Yes, you can make the paste in advance before using it in recipes.

• Store in a lidded glass jar in the fridge. The paste will keep for one year (but it’s so good it probably won’t last that long!).

What’s the Difference Between Vanilla Bean Paste and Vanilla Extract?

They are both flavoring agents used in cooking and baking, but they differ in several ways:

• Ingredients:

  • Vanilla Bean Paste is made from vanilla bean pods, sugar, water, and often a thickening agent like corn syrup. It typically contains both the scraped seeds from the pods themselves.
  • Vanilla Extract is made by soaking vanilla beans in alcohol (or glycerin). The extract captures the aromatic compounds and flavors of the vanilla beans.

• Flavor Intensity:

  • The Paste generally has a more intense and complex vanilla flavor from the presence of both the seeds and pieces of the vanilla bean pod.
  • Vanilla Extract has a milder, simpler, and less concentrated vanilla flavor compared to bean paste.

• Texture and Appearance:

  • Vanilla Bean Paste has a thick and slightly viscous consistency. The presence of vanilla bean seeds gives it a speckled appearance, which can be visually appealing in recipes.
  • Vanilla Extract is a liquid with an amber color (or clear color if it is made with glycerin), and it contains no to little visible vanilla bean specks.

• Usage:

  • The Paste is often used when both the intense vanilla flavor and the visual appeal of vanilla bean specks are desired in recipes, such as custards and pudding, vanilla ice cream, cakes, and desserts like fudge.
  • Vanilla Extract is more commonly used in recipes where a milder and pure vanilla flavor is needed, and the visual appearance of the seeds is not crucial.

FAQs

• What do I do if my Vanilla Bean Paste seems dry?

  • If your vanilla beans are not the freshest, you might have to add a bit more water to get it to the desired consistency. Add the water a teaspoon at a time.
  • Store your vanilla paste in a tightly closed jar to protect it from air exposure, which can dry the paste out.

• Can I use Vanilla Bean Paste and vanilla extract interchangeably?

  • Yes, you use them interchangeably. But you’ll generally need to use less paste than extract due to its higher concentration of flavor.
  • A common guideline is to use about half the amount of vanilla bean paste for the equivalent amount of vanilla extract (⅓-½ teaspoon of paste= 1 teaspoon extract). But the exact ratio may vary depending on the brand and personal preference.
  • Make your own vanilla extract with this simple recipe.

Gemma’s Pro Chef Tips

• Simple syrup can crystalize over time. However, the small amount of corn syrup in this recipe will prevent that. You can easily make corn syrup using my recipe. Additionally, you can replace the corn syrup with glucose syrup.
• The paste provides a more complex taste than vanilla extract. You may need to use both for a more pronounced and straightforward vanilla flavor.
• Instead of sugar and water, you can make the paste with honey or agave syrup: use 1 cup of your desired sweetener and leave out the water, sugar, and corn syrup. Proceed as directed above, and keep in mind that honey in particular will impart its own delicious but distinctive flavor.
• Try this in my Classic Vanilla Pudding, and think beyond standard desserts and add it to Vanilla Bean Compound Butter, smoothies, and even oatmeal!
• Add this to your strawberries when making Strawberry Shortcake!

More Baking-Basics Recipes

• How to Make Homemade Vanilla Extract
• How to Make Brown Sugar
• How to Make Condensed Milk
• How to Make Baking Powder and Baking Soda Explained
• Perfect Homemade Corn Syrup Substitute Recipe

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How to Make Vanilla Bean Paste

Craft gourmet Vanilla Bean Paste with our easy recipe to elevate your baking with a pro-level flavor and look at a fraction of store's cost.

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Total Time 25 minutes minutes

Servings 8 fl oz

Author Gemma Stafford

Ingredients

• 10 whole vanilla beans
• 1 cup (8 fl oz/240 ml) water
• ½ cup (4 oz/115 g) granulated sugar
• 2 tablespoons corn syrup

Instructions

• Split each vanilla bean pod lengthwise and scrape out the seeds. Add them to a small saucepan.
• Roughly chop the pods and add those to the saucepan as well.
• Add the water, sugar and corn syrup to the pan and allow to come to a simmer over low heat.
• Allow to simmer for 5 -8 minutes to infuse the liquid and add as much flavor as possible. Stir to make sure the sugar has dissolved.
• Pour the contents of the pot into a blender and puree for one minute, until fully blended.
• Strain the mixture through a fine-mesh sieve into a clean bowl, pushing against the solids to extract as many of the seeds and finer bits of pod that you can.
• Transfer to a lidded jar and store in a fridge for up to 1 year. Stir well before using.

The post How to Make Vanilla Bean Paste appeared first on Gemma’s Bigger Bolder Baking.

 WHY YOU’LL LOVE THIS RECIPE: This Homemade Irish Cream Recipe brings you a true and creamy Irish liqueur in less than 5 minutes with household staple ingredients. You can create the drink with the well-known smooth texture and distinctive sweet, floral, nutty, and boozy flavor profile right at home anytime without using any special equipment. It’s so versatile and excellent in bringing your drinking and eating experience to the next level!  

I am proud to say that O’Driscoll’s Irish Whiskey is a family business. It is founded by my cousin, Michael J Stafford the managing director of Stafford Bonded in my hometown of  Wexford, Ireland. Michael carried on the family business created by our grandfather (James Stafford) and also our fathers (George Stafford Snr and Michael Stafford Snr).  He has chronicled the history of the Stafford family in Wexford beautifully on the Stafford Bonded website. O’Driscolls Irish Whiskey is inspired by Diarmuid O’Driscoll, Michael’s other grandfather. A pillar in the family, an inspiration, and a great storyteller.  You can meet Diarmuid here.

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O’Driscolls Irish Cream Recipe (Coffee Creamer for Irish Coffee)

Craft this easy Homemade Irish Cream recipe to elevate various beverages and desserts with an authentic, delicious and velvety boozy liqueur!

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 32 oz

Author Gemma Stafford

Ingredients

• ½ cup (4 fl oz/120 ml) heavy cream
• ½ cup (4 fl oz/120 ml) whole milk
• 1 can (14 oz/395 ml) sweetened condensed milk
• 2 teaspoons vanilla extract
• 1 teaspoon instant espresso powder
• 1⅔ cups (14 fl oz/400 ml) O’Driscolls Irish Whiskey

Instructions

• In a 4-cup (32 fl oz/960 ml) glass measuring jug, combine the cream, whole milk and condensed milk.
• In a small bowl, mix the vanilla extract with the espresso powder until dissolved, then stir into the milk mixture.
• Finally, stir in the whiskey until combined.
• Transfer to a large lidded jar and store in the refrigerator for up to 3 weeks. Add it to my Best Ever Hot Chocolate recipe or pour it into a black coffee and top with whipped cream. It can also be added to my Irish Cream No Machine Ice Cream

The post O’Driscolls Irish Cream Recipe (Coffee Creamer for Irish Coffee) appeared first on Gemma’s Bigger Bolder Baking.

Flaky Sour Cream Pie Crust has a fabulous texture and a subtle, delicious tangy taste that makes it a perfect partner for any type of galette, turnover, tart, or pie recipe.

Table of Contents

• What is Flaky Sour Cream Pie Crust?
• Tools You Need
• Key Ingredients and Why
• How to Make Flaky Sour Cream Pie Crust
• Can I Make Flaky Sour Cream Pie Crust in Advance?
• FAQs
• Gemma’s Pro Chef Tips
• More Pie Crust Recipes

What is Flaky Sour Cream Pie Crust?

• Flaky Sour Cream Pie Crust differs from standard pie crust recipes because water is replaced with sour cream.
• Sour cream is the superhero in this pie crust recipe, adding both tenderness and depth of flavor.

Tools You Need

• Mixing bowl
• Measuring cups and measuring spoons
• Pastry blender (optional)
• Rolling pin
• Pie dish or tin (optional)

Key Ingredients for Sour Cream Pie Crust and Why

All-purpose flour (aka “AP” flour)

• AP flour has a low-protein content of 8-10% which is perfect for a tender (and not chewy!) pie crust.
• Make sure you have the right amount by checking out How to Measure Flour.

Salt

When a recipe has very few ingredients, every element is crucial. Salt adds a necessary spark of flavor to Flaky Sour Cram Pie Crust, and ties the ingredients together.

Full-fat sour cream

• Enriches: Full-fat sour cream replaces the water and its higher fat content contributes to the dough’s richness and softness.
• Softens: Unlike water binding with protein to create gluten strands, the acid in sour cream will break down protein in flour to make a crust softer.
• Moistens: In the meantime, the protein won’t have big holes so moisture will be locked in, making it more pliable and supple.
• Balances: Sour cream adds a very subtle tang that balances the sweet or savory flavor profile.
• You can whip up your own version using the recipe here How to Make Sour Cream.

Butter

• Butter is the better choice over shortening for quality and taste.
• When cold butter or frozen butter is used in baking, water from the cold/frozen butter will evaporate during baking to help the dough rise and create layers.

How to Make Flaky Sour Cream Pie Crust

• Combine the flour with the salt.
• Add in the cold, cubed butter.
• Using your hands or a pastry blender, quickly rub the cubes of butter into the flour mixture until it looks like coarse breadcrumbs.

• Stir up your sour cream if it has separated in the container. Mix it into the flour-butter mix, and quickly form into a ball of dough. It’s okay if it’s not totally smooth.
• Roll out the dough to a 1/4-inch thick rectangle, fold it into thirds, and then fold it in half. Wrap in plastic wrap and chill in the refrigerator for 30 minutes.

Can I Make Flaky Sour Cream Pie Crust in Advance?

The unbaked pie crust can be made two days in advance and kept in the fridge, or you can freeze it for up to two months.

FAQs

Can I use another type of flour?

• All-purpose flour or pastry flour are the best choices here. Pastry flour is finer-milled has a slightly lower protein content (about 9%) than all-purpose flour, and it will give you a tender result while still providing enough structure. Bread flour is not suitable for making pastry because has a higher protein content than all-purpose flour, and would give you a tough result. Cake flour is also unsuitable here because it won’t give the dough enough structure to form a pie crust that will hold its shape.
• If you’re looking for a gluten-free pie crust option, try The Flakiest Gluten-Free Pie Crust.

Is there anything I can use instead of sour cream?

• The best alternative to sour dairy cream is strained yogurt.
• Strain the yogurt through a fine sterile muslin-type cloth, in a sieve, over a bowl in the fridge for about four hours. You can also strain plant-based yogurt in the same way to get a thick Greek-style yogurt.

What’s the best baking temperature for this pie crust?

• This is a basic crust that works wonders in many recipes.
• Use it in your favorites from my Pies and Tarts recipes, and follow the baking temperature as directed in the recipe.

Do I need to blind bake this sour cream pie crust?

• Whether to blind bake this pie crust depends on what recipe you’re using it for.
• Check out my How To Blind Bake A Pie Crust for detailed professional tips.

Gemma’s Pro Chef Tips

• To ensure the butter is cold and to prevent it from warming up, you can grate frozen butter when you have time, mix it with a small amount of flour, and then freeze the butter curls.
• Refrigerate before rolling. Wrap up your unrolled pie crust and place it in the fridge for a minimum of 30 minutes. This will help the gluten relax and it will be easier to roll.
• To be one step ahead when making a pie, roll out your pie crust and place it in a pie plate (you can freeze it this way for up to two months).
  • When ready to use, take it out of the freezer and bake directly from frozen.
  • If you are using it for a pie that normally needs to be baked blind, you can just bake it as is, with no beads or beans. Just bake the crust from frozen, eliminating the task of blind baking. Yay!!!
• You can use this pie crust for sweet and savory pies.
• Always make sure that all of your ingredients are cold before you begin.
• Work quickly and handle the dough as little as possible for the most tender and flaky pie crust.

More Pie Crust Recipes

• 5-Minute No-Roll Pie Crust
• How to Make a Perfectly Flaky Savory Pie Crust
• Pâte Sucrée Recipe (French Sweet Shortcrust Pastry)
• Pâte Brisée (French Savory Pie Crust Technique)
• How to Make a Cookie Pie Crust
• The Flakiest Gluten-Free Pie Crust

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Flaky Sour Cream Pie Crust Recipe

This Sour Cream Pie Crust is a foolproof pastry with flaky tender layers perfect for your favorite sweet or savory pies, galettes, or tarts.

Prep Time 20 minutes minutes

Servings 1 pie crust

Author Gemma Stafford

Ingredients

• 1 cup (5oz/142g) all-purpose flour
• ½ teaspoon salt
• ½ cup (4oz/115g) butter, cold and diced
• ¼ cup (2oz/57g) full fat sour cream

Instructions

• In a medium bowl combine the flour and salt.
• Add the cubed butter, toss to combine and then blend with your fingers (or a pastry blender) until the mixture resembles coarse crumbs.
• Stir in the sour cream and then knead together quickly until a rough dough is formed.
• On a floured surface, roll out the dough into a rough rectangle, about ¼ inch (1 ½ cm) thick.
• Fold in thirds, like a letter. Fold the letter in half, press down to flatten and wrap well. Refrigerate for 30 minutes.
• Your dough is now ready to use. Store in the refrigerator for up to 3 days or freeze for up to 2 months. Defrost overnight in the refrigerator.

The post Flaky Sour Cream Pie Crust Recipe appeared first on Gemma’s Bigger Bolder Baking.

As a professionally-trained chef, baker and the proud creator of Bigger Bolder Baking, I’ve made and eaten fair shares of pies and tarts. And as you may know, I love crusts! However, from my crumbly Cookie Curst to my flaky Pie Crust, nothing is like this one that can blind bake into a hard shell to hold juicy or gooey fillings without turning soggy, but still stays tender and melts in your mouth just like my shortbread cookies!

Let’s get baking!

Table of Contents

• What is Pâte Sucrée?
• Tools You Need for my Pâte Sucrée Recipe
• Pâte Sucrée Recipe Ingredients
• How to Make Pâte Sucrée
• How to Store a Pâte Sucrée?
• How to Blind Bake a Pârte?
• FAQs
• Gemma’s Pro Chef Tips
• Try Pâte Sucrée in These Tart Recipes

What is Pâte Sucrée?

“Pâte Sucrée” is a French sweet enriched shortcrust pastry that’s originally for baking fruit tarts now widely used for pies, tarts, quiche, or British flan.

• The term “Pâte Sucrée” pronounces like “paht s’ew/khay” and means “sweet dough” in French.
• Pâte Sucrée is buttery, lightly sweet and not overwhelming, perfectly crumbly but still tender to melt in your mouth.
• The “short” part means the crust falls apart easily into small pieces. The reason is that “shortcrust” has a high fat content using roughly twice as much flour as fat in weight and does not use water to form gluten strands yielding to a crumbly texture.

Tools You Need for my Pâte Sucrée Recipe

• Measuring cups and measuring spoons
• Stand mixer or hand handled electric mixer
• Mixing bowl
• Spatula
• 9-inch tart pan
• Rolling pin (optional, when dough is chilled)

Pâte Sucrée Recipe Ingredients

How to Make Pâte Sucrée

1. Creaming butter and sugar:

   • Make sure your butter is softened correctly: when you push the butter and it makes an indent, but your finger doesn’t easily squish right through.

   • Cream butter, sugar and salt together on high speed until light and creamy, about 3 minutes. This will build a steady and pliable structure to hold other ingredients. Otherwise your pastry can be brittle and hard to handle.

2. Emulsifying:

   • Add the egg yolks, one at a time, followed by the cream, and beat until blended. This will build a homogenous mixture without oily results.
   • Scrape down the sides of the bowl to ensure even mixing.

3. Adding flour:

   • Add the flour and mix just until combined and forms a ball.
   • This will form a perfect pliable and tender gluten network for Pâte Sucrée.

4. Shaping:

   • Press the soft dough directly into a tart pan with your fingers or flatten into a disc, wrap well and refrigerate until ready to use.
   • If the dough is chilled, rolling out is the best method. Trim away any excess dough and reserve for possible cracks.

What Is The Difference Between Pâte Sucrée And Pâte Brisée?

Pâte Sucrée and Pate Brisée are both French pastry crusts used to make tarts and pies. While they have similar appearances, several differences in their uses, ingredients, taste, and textures set them apart:

1. Definitions & nature:

   • Pâte Sucrée (Pronounced: paht s’ew/kray): Pâte Sucrée is a sweet French shortcrust pastry used to make tart crusts.
   • Pâte brisée (Pronounced: paht bree/zay): Pate Brisée is a savory French pastry dough used to make pies, quiches, and tarts.

2. Techniques:

   • Pâte Sucrée uses SOFTENED (room temperature) butter to cream with sugar until light and fluffy. The extra creaming process incorporates in air to aerate the crumbly crust to make it tender at the same time. 
   • Pâte brisée uses COLD butter like most other crusts do. These types of crusts rely on water content in COLD butter butter to evaporate and expand to make the crust rise but no so much as the creaming butter and sugar method does. 

3. Taste:

   • Pâte Sucrée is sweeter from the extra amount of sugar. Comparatively, 
   • Pâte Brisée is on the savory side.

4. Texture (water & fat content):

   • Pâte Sucrée contains NO water and has a lower butter to flour ratio which means containing more flour and less butter, which makes Pâte Sucrée is more like shortbread cookies. Comparatively, 
   • Pâte Brisée contains WATER and has a higher butter to flour ratio, which forms more gluten to make it more like a flaky pie dough.

How to Store a Pâte Sucrée (French Sweet Shortcrust Pastry)?

Pate sucree can be made, wrapped and frozen for up to 8 weeks. Defrost in the fridge overnight and use as recipe directs. Try this out with your favorite Pies & Tarts recipes!

How to Blind Bake a Pâte Sucrée pastry?

Follow detailed instructions and pro tips in my article How To Blind Bake A Pie Crust, you’ll enjoy your Pâte Sucrée.

FAQs

Why does Pâte Sucrée use softened butter instead of cold butter?

Although for most crusts cold butter is used, the mixing method for this crust will use softened butter and the creaming method, which creates a tender, cookie-like crust texture instead of a flaky crust.

How do I make Pâte Sucrée less sweet?

For a less sweet crust, you can reduce the sugar down to 1 tablespoon, but you will lose some of the tenderness. Because less sugar means less air and less lightness.

Gemma’s Pro Chef Tips

• For a firmer crust, replace the egg yolks and cream with 1 whole large egg.
• For a quick tart, blind bake this crust, fill with Simple Pastry Cream or Lemon Curd and sliced fresh fruit or berries.
• This crust freezes well, so to save time in the future, make several crusts and freeze the extra.
• best to use an electric hand mixer of stand mixer to make this pastry to ensure proper creaming
• You can use your fingers to press this pastry into a pie pan or you can chill it and roll it.
  • This will make Pâte Scurée less prone to tearing
  • and will put less tension to ensure its tenderness.

Try Pâte Sucrée in These Tart Recipes:

• French Walnut-Caramel Tart

• Elegant Pear & Frangipane Tart

• Gemma’s “The Whole Lemon” Tart Recipe

• Quick & Simple Summer Fruit Tart

• Simple Quiche Lorraine Recipe

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Pâte Sucrée Recipe (French Sweet Shortcrust Pastry)

Make my easy Pâte Sucrée Recipe to enjoy this incredibly buttery delicious French shortcrust pastry in your favorite pies and tarts!

Prep Time 15 minutes minutes

Chill for 1 hour hour

Servings 1 (9-inch) crust

Author Gemma Stafford

Ingredients

• ½ cup (4 oz/115 g) butter, softened
• ¼ cup (2 oz/57 g) granulated sugar
• ½ teaspoon salt
• 2 large egg yolks
• 1 tablespoon heavy cream
• 1½ cups (7½ oz/213 g) all-purpose flour

Instructions

• In the bowl of a stand mixer or with a handheld electric mixer, cream the butter, sugar, and salt together on high speed until light and creamy, about 3 minutes.
• Add the egg yolks, one at a time, followed by the cream, and beat until blended. Scrape down the sides of the bowl to ensure even mixing.
• Add the flour and mix just until combined and forms a ball.
• Press the soft dough directly into a tart pan with your fingers or flatten into a disc, wrap well and refrigerate until ready to use. If the dough is chilled, rolling out is the best method.

The post Pâte Sucrée Recipe (French Sweet Shortcrust Pastry) appeared first on Gemma’s Bigger Bolder Baking.

On those days when you want to make something quick and easy, what do you usually make? I love to whip up a batch of Crepes because I can fully customize my fillings – it’s very versatile and you don’t need a crepe pan!

This Easy Crepes Recipe went with a light and fruity theme, pairing my soft crepes with slices of lemon and fresh berries dusted with powdered sugar. It makes for a delicate breakfast, but feel free to bulk yours up with extra protein and vegetables or fruits and sweet spreads.

It does not take long to have a stack of delicious homemade Crepes waiting for you and your family to munch on. Try it out, and let me know how yours turns out!

Table Of Contents

• What Are Crepes
• Are Crepes The Same As Pancakes?
• Tools You Need To Make Crepes
• Ingredients You Need To Make Crepes
• How To Make Crepes
• Best Crepe Fillings
• Can I Make Crepes In Advance?
• How To Store Crepes
• FAQs
• Gemma’s Pro Chef Tips
• More Crepe Recipes

What Are Crepes?

Crepes or Crêpes (Pronounced: KR-ehps) are a thin type of pancake made of flour, eggs, milk, and butter. There are two varieties, including sweet crepes and savory crepes. Traditional crepes are often filled with fruits, vegetables, meats, cheeses, and spreads, but it all comes down to your liking.

Like many famous recipes, Crepes were discovered by accident! In the 13th century, a housewife in Brittany, France accidentally spilled buckwheat porridge from a kettle onto a flat cooking stone, creating crepes.

It wasn’t until around 1906 that a chef named Henri Charpentier would serve the first crepes in America. He was famous for creating Crepes Suzette, which were crepes filled with caramelized sugar and butter sauce, citrus juice, zest, and liquor flambeed tableside.

Are Crepes The Same As Pancakes?

To clear any confusion about whether Crepes are the same as pancakes, they are indeed not the same. While both consist of flour, milk, and eggs cooked on a pan, crepes do not contain any leavening agents. This is why crepes are thin and look more like a sheet of paper rather than a fluffy Buttermilk Pancake.

Tools You Need To Make Crepes:

• Measuring cups and spoons
• Mixing bowls
• Whisk
• Plastic wrap
• Non-stick pan
• Offset spatula or ladle
• Spatula 

Ingredients You Need To Make Crepes:

• All-purpose flour: This type of flour is great for absorbing liquid and has lower gluten content than bread flour for making tender crepes.
• Granulated sugar: Granulated sugar, or white sugar, will give you the perfect amount of sweetness.
• Salt: A pinch of salt will enhance the flavors of your crepes!
• Eggs: Use good quality large eggs.
• Whole milk: I like to use some full-fat milk  (a great source of calcium, vitamin and minerals) in my recipes  for better flavor and nutrition.
• Butter: Butter adds richness and amazing flavor to your crepes. Make sure to save some on the side to grease your pan.
• Vanilla extract: Try making my Homemade Vanilla Extract from scratch!
• Powdered sugar: Dusting your crepes with Powdered Sugar makes all the difference in taste and appearance.
• Lemon: Spritz a bit of lemon for some brightness and a bit of acidity.
• Berries: Berries add a light and fruity touch to your delicious crepes and also provide us fiber and energy in the form of moderate amounts of carbohydrates.

How To Make Crepes:

1. In a bowl, whisk flour, sugar, and salt.
2. While whisking, add in the eggs, milk, butter, and vanilla extract until very smooth.
3. Cover the bowl and refrigerate the batter.
4. When ready to cook, heat a pan over medium-low heat.
5. Melt butter on the bottom of the pan, and pour the batter in the center of the pan.
6. Tilt the pan to swirl the batter into an even circle. You can use an offset spatula.
7. After a few minutes, bubbles will form on the surface and begin to look a little dry. Flip the crepe over and cook the other side until brown.
8. Transfer the crepe to a plate and repeat with the remaining batter, stacking as you go.
9. Arrange crepes on a serving platter, dust them with powdered sugar, and serve with lemons and berries. Feel free to use other toppings and sauces.

Best Crepe Fillings

Need ideas for some Crepe fillings? Here are a few:

• Lemon and Sugar (What Gemma grew up with!)
• Ricotta, Raisins, Lemon and Sugar (Baked in the Italian way!)
• Peanut butter and Bananas (Might be Americans’ favorite!)
• Nutella
• Whipped Cream and Berries
• Cream Cheese and Vegetables
• Eggs, Ham, and Cheese
• Bacon, Spinach, and Cream
• Cinnamon and Sugar
• Maple Syrup

Don’t be afraid to mix and match! The sky’s the limit! 

Can I Make Crepes Ahead Of Time?

Yes, you can! Whip up the batter as usual, and refrigerate for at least 30 minutes or up to overnight. Whenever you’re ready to cook off your Crepes, take the batter out of the refrigerator and use it as usual.

How To Store Crepes

If you have leftovers, store them covered in the fridge for up to 2 days. For longer storage, you can store your crepes in the freezer. Place a small piece of parchment paper between each crepe and freeze for up to 2 months in an airtight container.

Defrost at room temperature and reheat briefly in a hot skillet or in the microwave covered with a sheet of damp paper towel for 15-30 seconds. 

FAQs

Why do I have to chill my crepe batter?

The secret to perfect crepes is all in letting your batter rest. Chilling it for 30 minutes up to overnight allows the flour to fully absorb all your liquid ingredients and gives the gluten some time to relax. This will give them that soft, melt-in-your-mouth texture.

Why are my Crepes rubbery?

Your Crepes may have turned out rubbery for several reasons: you used too much flour, you cooked them too long, you didn’t refrigerate the batter long enough, or you are adding too much butter to your pan. 

How come my crepes are stiff?

If your pan is too hot and you cook them for too long, your crepes will turn stiff and break apart easily. Make sure to cook it at medium heat or medium-low heat for a minute or two, flipping once one side begins to dry up.

Can I make vegan crepes?

The short answer is yes – although the flavor and texture will be different. To substitute your eggs, check out my Eggs Substitute article for more information. For the milk, I suggest using almond, coconut, or oat milk. Finally, for the butter, you can use vegan butter, but make sure to use the tub version and not the spreadable version.

Can I make crepes using pancake mix?

Yes, you can technically make crepes using pancake mix. The biggest difference is that pancakes contain a leavening agent which causes them to rise and give you a thick and fluffy texture.

If you’re planning on using pancake mix, make sure you spread your batter very thin on your pan to mimic the thin and flat look of crepes. However, your crepe may be a bit thicker than a traditional crepe, but it shouldn’t be too noticeable if you lay down a thin layer. Try making a Homemade Buttermilk Pancakes Mix from Scratch!

Gemma’s Pro Chef Tips:

• For an extra quick, extra smooth batter, throw all the ingredients in a blender and blend on high for about 5 seconds.
• Resting the crepe batter allows the flour to fully absorb the liquid and lets the gluten relax – for the most delicate and delicious results!
• I use butter instead of cooking spray to grease the pan. If you’re used to the latter, choose a non-propellant one.
• If you want to use these crepes for a savory filling like scrambled eggs or ham and cheese, simply leave out the sugar.
• Make a classic lemon and sugar crepe by sprinkling a hot crepe with a tablespoon of granulated sugar and a squeeze of fresh lemon juice. Fold it into fourths and eat right away.
• For dessert crepes, fill these with Homemade Nutella, Dulce de Leche, or Salted Caramel Sauce. Add sliced bananas, and then top with a scoop of Homemade Vanilla Ice Cream!

For More Crepe Recipes, Check Out:

• Easy Chocolate Crepe Recipe
• Easy Keto Crepes
• Lemon and Blueberry Crepes

And don’t miss more everyday baking recipes in my NEW Bigger Bolder Baking Every Day Cookbook!

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Easy Crepes Recipe (Ultimate Guide on How to Make Crepes)

Get the Ultimate Guide on How to Make Crepes with my Easy Crepes Recipe! You'll enjoy savory or sweet crepes anytime!

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 18 crepes

Author Gemma Stafford

Ingredients

• 2 cups (10 oz/284 g) all-purpose flour
• ¼ cup (2 oz/57 g) granulated sugar
• ½ teaspoon salt
• 4 large eggs , at room temperature
• 3 cups (24 fl oz/720 ml) whole milk, at room temperature
• 2 tablespoons (1 oz/28 g) butter, melted
• 2 teaspoons vanilla extract
• Butter , for cooking
• Powdered sugar, lemon, berries , for serving

Instructions

• In a large mixing bowl add in the flour, sugar and salt.
• While whisking, add in the eggs, milk, butter and vanilla extract until very smooth.
• Cover the bowl and refrigerate the batter for at least 30 minutes or up to overnight.
• When ready to cook, heat a flat, non-stick pan over medium-low heat.
• Brush the pan with a little butter and pour ⅓ cup of batter into the center of the pan.
• Swirl the batter into a thin, even circle, about 10-inches (25 cm). You can also use an offset.
• After a minute or two, when there are a few bubbles on the surface and it begins to look a little dry, flip the crepe over and cook the other side for another minute until brown.
• Transfer to a plate and repeat with the remaining batter, stacking as you go.
• Arrange crepes on a serving platter, dust with powdered sugar and serve with lemon, powdered sugar, berries or whatever you like.
• Store leftovers covered in the refrigerator for up to 2 days. For longer storage, place a small piece of parchment between each crepe and freeze for up to 2 months. Defrost at room temperature and reheat briefly in a hot skillet or in the microwave covered with a sheet of damp paper towel for 15-30 seconds. 

The post Easy Crepes Recipe (Ultimate Guide on How to Make Crepes) appeared first on Gemma’s Bigger Bolder Baking.

This recipe’s name “The Best Lasagna Recipe (100% From Scratch!)” says it ALL! You will nail everything in this recipe from scratch, including the famous Bolognese Sauce (your family will rave about it as my husband and our little Georgie did!), one of the most popular Bold Baking Basics for Homemade Ricotta Cheese Recipe, and Bold Bakers’ favorite  2-Ingredient Homemade Pasta Recipe for the lasagna sheets.

The only way this could be even more homemade is if I took up farming to grow produce and raise cattle.

It is so satisfying to make this The Best Lasagna Recipe from scratch, and I’ll let you in on a little secret: it is way easier than you think. Your guests will be astounded that you made every single aspect of this recipe yourself, and you don’t need any fancy cheese-making equipment or even a pasta maker to do it! You can even stagger the components of this recipe over a few days and then assemble and bake it on the day you need it! 

After tasting this recipe, I think any Italian grandma would be proud of this Irish lass. 

Table Of Contents

• What Is Lasagna?
• Tools You Need The Best Lasagna
• Ingredients
• How To Make The Best Lasagna With Homemade Pasta And Ricotta
• Can I Make Lasagna In Advance?
• How To Freeze Lasagna
• Homemade Lasagna FAQs
• Gemma’s Pro Chef Tips For Making The Best Lasagna Recipe (100% From Scratch!)
• More Dinner Ideas

What Is Lasagna?

Lasagna (luh-ZAHN-yuh), or lasagne, is a pasta shape and possibly the oldest form of pasta to boot. The pasta sheets originated in Italy during the Middle Ages, with its first mention being documented in a poem from 1282!

Since then, “lasagna” has come to mean the Italian dish, typically made with layers of thin sheets of cooked pasta, meat sauce, and cheese that, once assembled, is baked. 

Tools You Need

For the sauce and lasagna:

• Measuring cups and spoons
• Large saucepan
• Chopping board
• Chopping knife
• Can opener
• Wooden spoon
• 9×13 baking dish

For the ricotta:

• Large strainer or sieve
• Cheesecloth or thin tea towel
• Large pot
• Large bowl
• Measuring cups and spoons
• Wooden spoon

For the fresh pasta sheets:

• Cling wrap
• Pasta machine or rolling pin and knife
• Measuring cups and spoons
• Chopping knife
• Baking tray
• Flour dredger

Ingredients For The Best Lasagna

For the Bolognese Sauce:

• Olive Oil: Olive oil is used to saute the vegetables in this sauce. Use a good quality olive oil that is fresh!
• Onion and garlic: Finely chop an onion and mince 4 cloves of garlic for the aromatics. 
• Ground beef: I like to add ground beef to my Bolognese, and I opt to go for 80% lean. Fat = flavor!
• Tomato paste: Tomato paste gives you that deep tomato flavor without adding liquid. It’s a chef’s secret ingredient to delicious Bolognese.
• Canned crushed tomatoes: Canned tomatoes are delicious and packed when they are at peak ripeness! Some family recipes for Bolognese don’t have tomatoes, but I like to add them to mine.
• Granulated sugar: Just a bit of sugar cuts the acidity of the tomatoes, but be sure to taste your sauce as you cook!
• Salt and pepper

For the Ricotta Cheese Mixture Filling:

• A double batch of Homemade Ricotta: Ricotta is a quick cheese and super easy to make. There’s no aging, and the only ingredients you need are milk, heavy cream, salt, and lemon juice! (Whole milk ricotta is recommended with better flavor and more nutrition!) My recipe yields 2 cups, but you’ll need 3 to make lasagna. 
• Eggs: Eggs will help bind the cheese and will provide body to the filling. (A thickener or binder egg substitute from the egg substitute chart will also work here. )
• Parsley: Parsley has a clean, peppery taste and really zests up your filling.
• Garlic: Who doesn’t like garlic?
• Salt and pepper

For the Lasagna: 

• A batch of 2-Ingredient Homemade Pasta: You’ll be blown away by how easy pasta is to make! You just need flour and eggs. If you don’t eat eggs, try this 3-Ingredient Homemade Vegan Pasta recipe. 
• Mozzarella cheese: I like to top my lasagna with shredded mozz.

How To Make The Best Lasagna

To make The Best Lasagna (100% From Scratch) with Homemade Pasta and Ricotta, you’ll need to prep all of the layers. 

That said, you can prep different parts of the lasagna over the course of a few days, so you won’t be stuck in the kitchen all day! 

You can make the Ricotta Cheese up to 3-4 days ahead of baking the lasagna. Follow my Ricotta Cheese Recipe here.

You can make fresh pasta up to 3 days in advance, and it freezes well! Follow my Homemade Pasta Recipe here.

And you can make the Bolognese Sauce up to 3 days in advance, and it will freeze for up to 2 months! I recommend making the Bolognese Sauce at least a day in advance, so the flavors can develop. It always tastes better the day after cooking!

How to make homemade Bolognese Sauce:

1. Heat olive oil in a large saucepan over medium-low heat. Once heated, saute the onions until soft (about 8 minutes.) Add the garlic and saute for another 2 minutes.
2. Add the beef and fry until brown. Try not to move it too much, but stir it every few moments so it can brown on all sides. 
3. Stir in the tomato paste and cook it until it turns dark red, stirring every few seconds for about 2 minutes. 
4. Add the crushed tomatoes and sugar and bring to a simmer. Turn it on low and let it cook for 45-60 minutes. Remove from heat and add salt and pepper.

To make the ricotta cheese filling:

1. Use 3 cups of my homemade ricotta cheese (or the same amount as store-bought) and mix with eggs, parsley, garlic, salt, and pepper until combined.

To make the lasagna noodles:

1. Make a batch of my homemade pasta and divide the dough into 6 equal portions. Roll one portion at a time until very thin, either with a rolling pin or with a pasta roller. Cut the rolled-out dough into two 12×4 inch (30×10 cm) strips—trim as needed. Stack the sheets with a bit of flour in between to prevent sticking.

To assemble the lasagna: 

1. Preheat your oven to 375°F (190°C).
2. In a 9×13 inch baking dish, spread 1 cup of your Bolognese sauce on the bottom. Lay 2 sheets of pasta on top, spread more sauce over the pasta, dollop 1/3 of the ricotta mix on top of the pasta, and then sprinkle with 1/2 cup mozzarella cheese. 
3. Repeat this to create 3 more layers.
4. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 20 minutes until golden brown on top.
5. Let rest for 15 minutes before serving. 

Can I Make Lasagna Ahead Of Time?

Yes! You can make the ricotta cheese up to 3-4 days in advance, the sauce up to 3 days in advance, and the pasta up to 3 days in advance. 

You can also make lasagna up to 1 day before you bake it! 

How To Freeze Lasagna

Lasagna is a great freezer meal to have on hand. I recommend freezing the lasagna after assembling it but before baking it. You can freeze already-baked lasagna, but the texture will be different. 

I recommend using a disposable pan, wrapping it in tin foil, and freezing it. 

To reheat frozen lasagna, let it defrost in the fridge overnight. Before baking, allow it to sit on the counter for 30 minutes. Then, bake in a preheated 375°F (190°C) oven for 50-60 minutes or until done. 

Homemade Lasagna FAQs

Can I use store-bought ricotta?

Yes, if you don’t want to make your own ricotta, feel free to use your favorite brand. You can use the same amount of store-bought as you would homemade.

Can I use store-bought lasagna sheets?

Yes, if you don’t want to make your own pasta dough, you can use store-bought lasagna sheets. Follow the instructions on the packaging for the best results. 

Can I make this classic lasagna recipe meatless?

If you prefer to make meatless Homemade Lasagna, simply remove the ground beef from the sauce or substitute it for your favorite pasta sauce.

Gemma’s Pro Chef Tips For Making The Best Lasagna Recipe (100% From Scratch) With Homemade Pasta And Ricotta

• Use my 2-Ingredient Pasta recipe and a double recipe of my Homemade Ricotta Cheese. 
• Don’t worry if you don’t have a pasta roller or pasta machine. You can roll the dough out by hand! 
• Make the Bolognese sauce the day before, so the flavor has time to develop. 
• This lasagna can feed an army! If you don’t need that much lasagna, you can easily 1/2 the recipe for a smaller crowd. 
• Don’t skip the step of cooking the tomato paste into the meat. It’s what makes the sauce so rich and delicious. It’s my chef’s secret!
• If using homemade lasagna sheets, you don’t need to boil and drain the pasta in advance! They will cook perfectly in the dish with the sauce and cheese. 
• Leave your Bolognese sauce a bit more liquidy than you would normally. That liquid will help cook the pasta. 

More Dinner Ideas

• Deep Dish Pizza
• The Best New York Pizza Recipe Outside of NY
• The Easiest Homemade Ricotta Gnocchi
• How To Make Hand-Rolled Pici Pasta
• Chorizo Hand Pies (With Potato and Red Pepper)

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The Best Lasagna Recipe (100% From Scratch)

When I call it The Best Lasagna Recipe (100% From Scratch), I mean it! It's made with homemade sauce, pasta, and homemade ricotta!

Course Dinner

Cuisine Italian

Prep Time 2 hours hours

Cook Time 45 minutes minutes

Servings 10 people

Author Gemma Stafford

Ingredients

Bolognese Sauce

• 4 tablespoons olive oil
• 1 large onion, finely chopped
• 4 whole cloves garlic, minced
• 2 lb (32 oz/900 g) ground beef (80/20)
• 1 can (6 tablespoons/6 oz/170 g) tomato paste
• 2 large tins crushed tomatoes (56 oz/ 1600 g)
• 1 tablespoon granulated sugar
• 2 teaspoons salt
• ½ teaspoon freshly crackers black pepper

Ricotta Cheese Filling

• 3 cups (24 oz/ 675 g) Ricotta Cheese
• 2 large eggs
• 3 tablespoons minced fresh parsley
• 4 cloves garlic, crushed
• 1 teaspoon salt
• ½ teaspoon freshly crackers black pepper
• 1 recipe 2 Ingredient Homemade Pasta
• 4 ¼ cups (12 ¾ oz/361 g) shredded mozzarella cheese

Instructions

To Make the Bolognese Sauce

• Place a large saucepan on medium-low heat and add the olive oil. Once it has heated up, saute the onions until softened and light in color, about 8 minutes. Add the garlic and saute for another 2 minutes.
• Add in the beef and allow to fry and brown without moving it too much. Stir every few minutes to continue to brown all over.
• Add in tomato paste and "cook it" into the beef, stirring every few seconds, for about 2 minutes, until you start to see some rich brown caramelized bits sticking to the bottom of the pan. (This step lets the paste completely coat the beef and makes an extra-rich tomato sauce. It’s my Chef’s secret.)
• Add the canned tomatoes and sugar and bring to a simmer. Turn to low, cover, and let the sauce cook very gently for 45 - 60 minutes, stirring occasionally. (Chef's note: rinse the tomato tins out with water to get all the tomato and to thin out the sauce a little. Remove from the heat and stir in the salt and pepper.)
• Once cool enough to handle, measure out the sauce. You should have 8 cups. If it is less, add a bit of water to get the correct amount, then taste and adjust the seasoning as needed.
• Use immediately or allow to cool down completely before storing in the fridge for up to 3 days. (For longer storage, freeze for up to 2 months. Defrost in the refrigerator overnight.)

To Make the Ricotta Cheese Filling

• Make double the recipe of my homemade ricotta or use the same suggested amount of store-bought ricotta.
• In a medium bowl, mix the ricotta cheese, eggs, parsley, garlic, salt, and pepper until combined. Place in the fridge until needed.

To Make the Lasagna Noodles

• Divide the Homemade Pasta Dough into 6 equal portions. Working with one portion of dough at a time (and keeping the rest covered to prevent drying,) flatten it a bit in your hands, then pat with some flour.
• Using the roller attachment for a pasta maker, pass it through the lowest setting and then gradually through thinner settings until level 5. Use flour as needed to keep the dough from sticking.
• Cut the rolled-out dough into two 12x4-inch (30x10 cm) strips. Trim sheets as needed.
• Lay the noodles on a lightly floured baking sheet while you roll out the rest of the dough. You can stack the dough on top of each other with a bit of flour between the layers to prevent sticking. Don’t roll the pasta too far in advance, or the sheets can stick together.

Assembling the Lasagna

• Preheat the oven to 375°F (190°C.)
• Spread 1 cup of sauce on the bottom of a 9x13-inch baking dish. Lay 2 lasagna noodle sheets on top of the sauce. Spread 1¾ cups sauce over the pasta, dollop ⅓ of the ricotta mixture, and sprinkle with ½ cup of mozzarella cheese.
• Repeat this (pasta sheet, sauce, and cheeses) to create 3 more layers, then top with the final sheet of pasta. Spread with the remaining 1¾ cups of sauce and the remaining 2 cups mozzarella cheese.
• Cover with foil and bake for 25 minutes, then remove the foil and continue baking for another 20 minutes until golden brown on top.
• Let rest for 15 minutes before serving. Store the cooled leftovers covered in the fridge for up to 3 days. It also can be frozen for up to 6 weeks.

The post The Best Lasagna Recipe (100% From Scratch!) appeared first on Gemma’s Bigger Bolder Baking.

When it comes to cheese, you can’t forget mozzarella. It’s one of those cheeses that is very simple and mild, with a subtle tang. However, when combined with different ingredients, you’re in for a flavor explosion.

Mozzarella is also well-known for its versatility. Whether you want to eat it as a cold appetizer or deep-fried, or elevate The Best Lasagna Recipe (100% From Scratch!) , you’ll be able to enjoy both fresh and ooey-gooey goodness with my Homemade Mozzarella recipe.

Though making Homemade Mozzarella seems like a daunting challenge, this recipe only takes 5 ingredients! So pull out your cheese cloths and dive deep into some Bigger Bolder Baking!

Which Milk Should I Use To Make Homemade Mozzarella?

I recommend using raw or pasteurized whole milk to make Homemade Mozzarella. Make sure that the milk you use is not ultra-pasteurized. This is because ultra-pasteurized milk has been heated at high temperatures, denaturing the proteins in the milk. With less protein, your milk won’t be able to form proper curds. 

What Is Animal Rennet And Whey in Cheese Making?

Animal rennet is an enzyme that comes from the stomach of an unweaned calf. Rennet is available in liquid form, which we use in this recipe. It’s a key ingredient when making cheese because it stimulates the isolation of cheese curds from liquid whey. You can sometimes find rennet at health food stores, but you can just as easily order it online! 

Whey is a clear, yellowish liquid byproduct of squeezing cheese curds. Don’t throw away your whey! Since liquid whey is packed with proteins, it’s important you use your whey to help thicken your homemade cheese during the heating and cooling process.

Why Won’t My Mozzarella Curdle?

There are several reasons why your mozzarella won’t curdle. You may not have incorporated enough salt into your cheese curd, or you didn’t squeeze enough of the whey out. 

To troubleshoot this issue, try adding a bit more salt to your curd and squeeze your mozzarella thoroughly with cheesecloth.

Why Isn’t My Mozzarella Stretching?

Mozzarella can be fussy to work with in the beginning. To make sure that your mozzarella stretches properly, pay attention to the temperatures and acidity levels. 

Don’t apply too much heat to your mozzarella. Keep the temperature at medium heat or a bit lower, depending on your stove. Additionally, make sure to let your whey and citric acid incorporate well into your curd. Mozzarella gains a lot of its elasticity and acidity from the whey and citric acid, so make sure you keep this in mind to get the perfect stretchy mozzarella! 

If you feel like your mozzarella is not stretching as much as you would like, heat your mozzarella some more.

Tools You Need To Make Homemade Mozzarella:

• Measuring cups and spoons
• Mixing bowls
• Large pot
• Cooking thermometer
• Fine-mesh sieve
• Cheesecloth
• Slotted spoon 
• Kitchen gloves

Can You Eat Mozzarella Raw?

You can definitely eat mozzarella raw. Mozzarella has a tremendously soft and bouncy texture when eaten raw. Because of its fresh flavor profile, it goes well with various fruits and vegetables.

In fact, mozzarella is relatively low in fat and calories compared to other types of cheeses. Fresh mozzarella is packed with biotin (Vitamin B7), potassium, zinc, and Riboflavin (Vitamin B2). It’s a healthier alternative to many other kinds of cheese — but everything in moderation!

What Does Mozzarella Go Well With?

The questions should be what foods don’t go well with mozzarella? I can tell you now that mozzarella is such a staple cheese to have around and can be paired with or topped on a multitude of foods: 

• The Best Lasagna Recipe (100% From Scratch!)
• Caprese Salad
• Caprese Savory Tart
• Margherita Pizza
• Mozzarella Cheese Sticks
• Pesto Salad
• Grilled Cheese Sandwich
• Buffalo Chicken Macaroni and Cheese
• Baked Chicken Parmesan

One of my favorite ways to use Homemade Mozzarella is on top of my Best-Ever Pizza Dough Recipe (No Knead). 

How To Store Homemade Mozzarella

To enjoy the freshness of your Homemade Mozzarella, I highly recommend serving or using it immediately. If you want to enjoy your mozzarella at a later time, you can refrigerate it in an airtight container immersed in cold water for a few days, but you will lose a bit of the quality. Keeping your mozzarella floating in liquid retains shape and moisture.

Though you can refrigerate your fresh Homemade Mozzarella, I would avoid freezing it. This is because the high water content has a high chance of forming ice crystals. The cheese will no longer have the soft and smooth texture and will turn very dry and crumbly.

Gemma’s Pro Chef Tips For Making The Best Homemade Mozzarella

• In my experience, liquid animal rennet works the best. If you use Junket brand tablets, you will need 2 whole tablets to form a proper curd (regardless of what the instructions say). 
• Don’t attempt to make mozzarella without rennet. You need it to make a proper curd.
• A thermometer, cheesecloth, and clean kitchen gloves are essential for making this recipe.
• Pay careful attention to all of the different temperatures. It may feel fussy at first, but once you try this recipe, you will find that it isn’t as complicated as it seems.
• Is your mozzarella dry and crumbly? You may have stretched it too much. Don’t overstretch your mozzarella curd. Otherwise, it will break the smooth structure of your curd and make your mozzarella very hard and rubbery.

Check Out More Cheese Recipes:

• How to Make Cream Cheese (Bold Baking Basics)
• Homemade Mascarpone Cheese
• How to Make Ricotta Cheese
• 3 Homemade Cream Cheese Flavors For the Perfect Bagel Bite

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Homemade Mozzarella

Mozzarella is one of the easiest cheeses to make! I answer every question you could have about how to make Homemade Mozzarella.

Course Snack

Cuisine Italian

Prep Time 1 hour hour 30 minutes minutes

Cook Time 20 minutes minutes

Servings 12 ounces

Author Gemma Stafford

Ingredients

• 1½ teaspoons citric acid
• ¼ cup (2 fl oz/60 ml) plus ¼ cup (2 fl oz/60 ml) water
• ¼ teaspoon liquid animal rennet
• 1 gallon raw or pasteurized (but not ultra-pasteurized) whole milk
• 4 teaspoons salt

Instructions

• In a small bowl, combine the citric acid with ¼ cup (2 fl oz/60 ml) water and stir until combined. Set aside.
• In another small bowl, combine the rennet with the remaining ¼ cup (2 fl oz/60 ml) water. Stir until combined, then set aside.
• In a large pot over medium heat, combine the milk and citric acid mixture and stir for 30 seconds until completely mixed.
• Using a thermometer, and stirring the milk frequently, heat to 90°F (32°C). This should take about 5 minutes.
• Remove from the heat and stir in the rennet mixture for a full 30 seconds. Be sure to stir the milk from the bottom to the top so that it is completely and evenly mixed in.
• Put a lid on the pot and don’t disturb it for 5 minutes.
• Check to see if the curd has formed by slipping a knife between the milk and the side of the pot. If it comes away slightly, move on to the next step. If not, leave for another 5 minutes.
• Using a large knife, cut the curd all the way to the bottom in roughly 1-inch (2½-cm) strips. Then cut in the opposite direction to make a grid pattern.
• Return the pot to the stove and warm over low heat to 105°F (40°C) for about 5 minutes. Gently agitate the liquid without breaking up the curd to ensure even heating.
• Once again, remove the pot from the heat and let it stand for 10 minutes.
• While the curd is resting, place a fine-mesh sieve over a bowl and line the sieve with cheesecloth.
• Using a slotted spoon, lift the curd out of the pot and place it on the cheesecloth to drain.
• Firmly press on the curds to squeeze out as much whey as possible, using the cheesecloth to help squeeze.
• Stir 3 teaspoons of salt into the liquid (whey) in the pot, then remove 4 cups (32 fl oz/260 ml) whey to a medium bowl. Heat the remaining whey to 175° F (80°C).
• Place the curd into the hot whey for about 10 seconds. Remove with a slotted spoon, and then stretch and fold the curd a few times using gloves to protect your hands from the heat.
• Return the curd to the whey for another 10 seconds, then remove, and this time, stretch the curd and sprinkle on the remaining teaspoon of salt. Fold and stretch a few times, then return to the whey when it cools down.
• Continue this process 2 or 3 more times until the curds start to look like smooth, silky, shiny mozzarella.
• When you are done, create a smooth ball, tucking the edges underneath. Place this mozzarella ball into the hot water to seal the shape, then place it in the reserved cool whey to let it set for 15 minutes. Serve or use immediately.

The post How To Make Homemade Mozzarella appeared first on Gemma’s Bigger Bolder Baking.

August means back to school or work for a lot of us. What do you usually go for when you need something quick but filling for breakfast? 

I have to say, there’s nothing as good as a toasted bagel with cream cheese. It’s a quick and easy on-the-go breakfast. While regular cream cheese definitely hits the spot, my homemade Jalapeño Cheddar Cream Cheese recipe is a new way to spice up the first meal of the day, and it’s perfect for snack times and party platters!

I know what you may be thinking — cream cheese with jalapeños? But trust me, adding some heat to your cream cheese instantly elevates the flavor profile. You can always adjust the amount of jalapeno peppers and cheese to your liking. The best part is you can whip this 3-ingredient recipe up in just 12 minutes!

What Does Jalapeño Cheddar Cream Cheese Taste Like?

When we think of cream cheese, we think of a mild, sweet, and tangy flavor. We’ve seen cream cheese used before in sweet desserts, like my Cream Cheese Frosting and New York Cheesecake, but cream cheese is such a versatile ingredient that you can even make it work for savory recipes as well.

Combining the hot jalapeños, sharp cheddar, and mild cream cheese, you’ve got the perfect spread that balances various textures and savory flavors. The heat is rounded out by the cheesiness of the cheddar and cream cheese, but it also provides that subtle bite.

What Is Jalapeño Cheddar Cream Cheese Good On?

My Cheddar Jalapeno Cream Cheese mixture can be spread on bagels, crackers, toast, and sandwiches, or even a dip for chips and veggie platters.

Tools You Need To Make Jalapeño Cheddar Cream Cheese:

• Measuring cups and spoons
• Protective gloves
• Chopping knife
• Medium bowl 

How To Store Jalapeño Cheddar Cream Cheese

To keep your homemade Jalapeno Cream Cheese fresh for as long as possible, store it in an airtight container and pop it in the fridge for up to 5 days. It’s possible you won’t even need that long — it might be all gone before the 5 days are up!

Gemma’s Pro Chef Tips For Making The Best Jalapeño Cheddar Cream Cheese:

• Always wear protective gloves when handling fresh hot peppers.
• You can use other peppers, but they all have varying degrees of spiciness, so proceed with caution!
• Make sure to use sharp cheddar cheese for the best flavor.
• Use softened cream cheese — it makes whipping it up a lot easier! 
• Full-fat cream cheese makes for the best-textured results.
• You can double this recipe for a crowd.
• Serve this with Homemade Bagels!

Looking For More Delicious Spreads? Check Out:

• 3 Homemade Cream Cheese Flavors For The Perfect Bagel Bite
• How to Make Homemade Flavored Butters
• 7 Easy Compound Butter Flavors

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Jalapeño Cheddar Cream Cheese

My Jalapeño Cheddar Cream Cheese recipe is a spicy and savory take on regular cream cheese – just a touch of heat to make it perky!

Course Breakfast, Breakfast/Brunch

Cuisine American

Prep Time 10 minutes minutes

Blend Time 2 minutes minutes

Servings 1 cup

Author Gemma Stafford

Ingredients

• 1 jalapeño pepper
• ¼ cup (¾ oz/21 g) sharp cheddar cheese, finely grated
• 1 recipe Homemade Cream Cheese

Instructions

• Wear protective gloves to stem and seed the jalapeño pepper. Chop into a fine dice.
• Add the jalapeño pepper, grated cheddar and cream cheese to a medium bowl and stir to combine.
• Serve immediately or store in an airtight container in the refrigerator for up to 5 days.

The post Jalapeño Cheddar Cream Cheese appeared first on Gemma’s Bigger Bolder Baking.

This homemade chocolate whipped cream is a chocolate-lovers dream, and it comes together with just four ingredients! 

By now, it’s fairly common knowledge that I’m a big fan of topping off my desserts with Homemade Whipped Cream. But this chocolately whipped cream will easily become a regular recipe in my home, especially since it only takes one more ingredient than plain whipped cream! 

This easy whipped cream recipe will be a breeze if you’ve already mastered the original. You’ll follow the same process as plain whipped cream to make this soft, fluffy, chocolate whipped cream — all you’ll need is to add cocoa powder! Use this whipped cream to frost a Simple Vanilla Sheet Cake, to top off my Best-Ever Hot Chocolate Recipe, or serve it alongside fresh fruit as a dip!

Which Cream Is Best For Whipped Cream?

Buying the right cream to make whipped cream is a bit tricky, especially since it is called something different in different areas and between brands. To make whipped cream, in the US, look for creams labeled as “whipping cream,” “heavy whipping cream,” or “double cream,” and check to be sure it has above 30% fat.

The proper cream may be called something else where you live; just be sure it has at least 30% fat. 

What Cocoa Powder To Use In Whipped Cream

I use unsweetened cocoa powder to make chocolate whipped cream. When baking, I typically opt to use a nice, high-quality unsweetened cocoa powder, so I know exactly how much chocolate and sugar I am adding to a recipe. 

Learn more about different chocolates and cocoa powders in my Ultimate Guide to the Different Types of Chocolate.

Tools You Need To Make Chocolate Whipped Cream

• Measuring cups and spoons
• Stand mixer or handheld electric mixer

Gemma’s Pro Chef Tips For Making Whipped Cream With Cocoa Powder

• Make sure your whipped cream is very cold for the best results.
• Take care not to overwhip your cream — you are looking for soft peaks that just barely hold their shape.
• For more control, stop the mixer just before the whipped cream is ready and finish whipping by hand.
• If the cream does get overwhipped, whisk in a splash more cream to loosen it.
• If you are making this in advance, under-whip it slightly and then finish whipping to refresh the cream before serving.
• Serve a dollop of this alongside my Decadent Chocolate Poundcake!

Make More Basics

• How To Make Stabilized Whipped Cream
• How to Make Whipped Cream with a Mason Jar
• How To Make Strawberry Whipped Cream

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Chocolate Whipped Cream

My Chocolate Whipped Cream is the perfect spin on the classic dessert topping and was made with you chocolate lovers!

Course Dessert

Cuisine American

Prep Time 2 minutes minutes

Whip Time 4 minutes minutes

Servings 2 cups

Author Gemma Stafford

Ingredients

• 1 cup (8 fl oz/240 ml) heavy whipping cream, cold
• 2 tablespoons cocoa powder
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions

• Combine all of the ingredients in the bowl of a stand mixer fitted with a whisk attachment or in a medium bowl with a handheld electric mixer.
• Begin whipping on medium speed.
• After 1 or 2 minutes, as the mixture begins to thicken, slowly increase the speed to medium-high until soft peaks are reached, about another minute or two.
• Use immediately or hold in the refrigerator for up to 8 hours.

The post How To Make Chocolate Whipped Cream appeared first on Gemma’s Bigger Bolder Baking.

I’m all about balancing flavors in my desserts, and my homemade crème fraîche whipped cream is a fantastic way to add a little more depth of flavor to the plate. Instead of traditional Homemade Whipped Cream, the creme fraiche imparts a subtle tang to plain, sweetened whipped cream that I love on fresh, juicy fruit and with my Classic Strawberry Shortcake.

Another perk of whipped cream with creme fraiche is that it is a bit more stable than plain whipped cream and doesn’t use gelatin, as you would in my recipe for Stabilized Whipped Cream. It’s a bit in between — it won’t water out like plain whipped cream, but it won’t hold its shape as well as stabilized. 

If you’re looking to add a secret ingredient to your whipped cream, or if you want to serve a dessert with whipped cream that doesn’t melt in the heat and humidity, this creme fraiche whipped cream is perfect! 

What Is Creme Fraiche? Creme Fraiche VS Sour Cream

Crème fraîche, French for “fresh cream,” is much more common in Europe than in the US. Essentially, creme fraiche is a thick sour cream. It’s used for everything from making soups creamy and thick, to topping caviar, to being whipped up with heavy cream and powdered sugar to top on fruit! 

While creme fraiche and sour cream are similar and can be used as a substitute for each other in some recipes, these two ingredients are not the same. Creme fraiche is thicker than sour cream and has a higher fat percentage. Sour cream is more liquidy and a bit tangier.

Sour cream usually has a fat percentage of 20%; creme fraiche has a fat content of around 30%. 

Where Can I Find Creme Fraiche? 

Small tubs of creme fraiche can be found at your grocery store in the dairy aisle — check for it by the sour cream and heavy cream. If you can’t spot it there, try checking by the deli or cheese counter.

If you can’t find creme fraiche, you can use sour cream in this recipe. You can also make sour cream at home by following my Homemade Sour Cream recipe! 

Tools You Need To Make Creme Fraiche Whipped Cream

• Measuring cups and spoons
• Stand mixer or handheld electric mixer or large balloon whisk
• Mixing bowl

Gemma’s Pro Chef Tips For Making Creme Fraiche

• You can use sour cream in place of crème fraiche – it will be slightly tangier but no less delicious. Use my Homemade Sour Cream recipe.
• To properly whip cream, make sure that all ingredients are cold.
• This can be whipped by hand — use a large bowl, and although any whisk will work, if you have a large balloon whisk, it will be quicker and easier.
• Serve this whipped cream with summer berries or stone fruits — the flavors will go perfectly together.
• Try serving this with my classic Strawberry Shortcake.

Make More Whipped Cream

• How To Make Strawberry Whipped Cream
• How To Make Stabilized Whipped Cream
• How to Make Whipped Cream with a Mason Jar
• How to Make Frozen Whipped Cream
• How to Make Whipped Cream

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Crème Fraiche Whipped Cream Recipe

My Créme Fraîche Whipped Cream recipe gives regular whipped cream a natural tang that goes perfectly with fresh, juicy summer fruit!

Course Dessert

Cuisine French

Prep Time 2 minutes minutes

Whip Time 3 minutes minutes

Servings 2 cups

Author Gemma Stafford

Ingredients

• 1 cup (8 fl oz/240 ml) heavy whipping cream
• 3 tablespoons powdered sugar
• ¼ cup (2 oz/57 g) crème fraiche

Instructions

• Place the whipping cream and powdered sugar in the bowl of a stand mixer fitted with a whisk attachment (or use a medium bowl and a handheld electric mixer) and begin to whip on medium-low speed.
• After a minute or two, as the mixture begins to thicken, start to increase the speed until you are whisking on medium-high.
• When the cream holds soft peaks (1 or 2 minutes more), turn the mixer to low and stir in the Crème fraiche until just combined.
• Refrigerate for up to 8 hours or until ready to use.

The post Crème Fraiche Whipped Cream appeared first on Gemma’s Bigger Bolder Baking.