Time for the bakers to “prove” themselves because it is “Bread Week”! Who got a Paul Hollywood handshake this week? Whose bread rose to the occasion? And how did Heather’s Lemon Cheesecake turn out? Find out all of this and more in a jam packed episode! Plus, Heather shares her recipe for her hotly sought after Oatmeal Creme Pies!

Oatmeal Creme Pies

Cookie

1 Cup – Unsalted Butter (Softened)

2 Cups – Brown Sugar

1 Tbsp. – Molasses

2 – Eggs

2 Tsp. – Vanilla Extract

1 Tsp. – Baking Soda

1 1/4 Tsp. – Salt

2 Tsp. – Cinnamon

1/4 Tsp. – Nutmeg

1/4 Tsp. – Ground Cloves

2 Cups – All Purpose Flour

3 Cups – Quick Oats

Preheat oven to 350. Cream butter and sugar together until fluffy. Add eggs, vanilla, and molasses. Mix in baking soda, salt, and spices until thoroughly combined. Mix in flour until just combined. Mix in oats until just combined. Scoop dough onto greased cookie sheet vary size based on how big you want pies. Cookies will spread significantly. Flatten cookie dough before bake. Bake for 7 minutes. Cookies may appear under-baked. Allow them to cool for 5 to 10 minutes before removing from cookie sheet. Allow cookies to cool completely.

Cinnamon Buttercream Filling

1 Stick – Unsalted Butter (Softened)

4 Cups – Powdered Sugar

2 to 4 Tbsp. – Milk or cream

2 Tsp. – Vanilla or Bourbon

1/2 Tsp. – Cinnamon

1/2 Tsp. – Salt to taste

Whip butter until light and fluffy. Add sugar, cinnamon, vanilla, salt, and 2 tbsp. of milk. Begin whipping and medium high speed. Add additional milk as desired for lighter, fluffier icing.

Sandwich buttercream between two similar sized cookies with 1 to 3 tbsp. of buttercream depending on size of cookies and personal preference. Allow sandwich cookies to rest for 15 to 30 minutes so icing can set before serving.