The Great British Bake Off

Great British Bake Off Fantasy League – Week 10 Finale

/ Ivan Strong Moore / Leave a comment

This. Is. It! The grand finale of this season of Great British Bake Off has happened. Who will take home the cake stand? Who will spend a minute with their head in the freezer? Have the bakers figured out how to make a crescent shape? We’ll find out! Plus! Heather is going to share a super easy recipe for anyone looking for a fun baked good that starts with a store bought ingredient you may not expect!

Cake Mix Snickerdoodles

1 box yellow cake mix

2 medium eggs

1/4 cup oil

3 tbsp granulated sugar

1 tbsp cinnamon

Preheat oven to 350 degrees. Thoroughly combine the cake mix with the eggs and oil. If you only have large eggs on hand, use 1 whole egg and 1 egg yolk. Batter will form a soft dough that is firm enough to be handled. Roll into golf-ball size for regular cookies (12 per cookie sheet), double the amount of dough for jumbo cookies (8 per cookie sheet). Roll balls of dough in cinnamon and sugar until well coated. Space evenly on cookie sheet and flatten with the bottom of a wide glass into rounds, about 1/3 inch thick. Bake for 8 minutes until cookies have risen and are crinkly and bottoms are golden brown. When cooled, store in airtight container with a piece of bread on a napkin of paper towel to maintain soft texture.

Great British Bake Off Fantasy League – Week 9

/ Ivan Strong Moore / Leave a comment

Tragedy strikes as one of our host’s team is unexpectedly taken out of the competition! Who will make the finale? Join us as we recap the penultimate episode! Plus, Heather shares her EPIC Peanut Butter Fudge recipe!

Peanut Butter Fudge

1 stick unsalted better

1 12oz can evaporated milk

1 cup brown sugar

4 cups white sugar

1 tsp salt

2 tsp vanilla

1 7oz can marshmallow creme

1 16oz jar creamy peanut butter

Grease a 9×13 pan. Melt butter over medium heat in large saucepan, stir in milk and sugars. Bring to a boil stirring frequently. When mixture reaches a rolling boil reduce heat to low and boil without stirring for 7 minutes. While mixture is boiling, prepare other ingredients because at the end of the 7 minutes you will have to move quickly. When the time is up, remove from heat and immediately stir in vanilla and salt. Next add marshmallow creme and whisk until thoroughly combined. Continuing to move quickly, whisk in the jar of peanut butter until completely incorporated. Transfer immediately to 9×13 pan. Allow to cool completely before cutting into squares. Cover in plastic wrap or in ziplock bags or airtight containers to preserve soft texture. Fudge can be stored at room temperature for multiple weeks or frozen for multiple months.

Alternate flavors:

Chocolate Fudge – substitute peanut butter with 1 1/2 bags chocolate chips of choice, about 3 cups. Increase salt to 1 1/2 tsp. All other instructions/ingredients remain the same

Nutella Fudge – substitute peanut butter with 1 jar of Nutella hazelnut spread. Increase salt to 1 1/2 tsp. All other instructions/ingredients remain the same

White Chocolate Peppermint – substitute peanut butter with 1 1/2 bags white chocolate chips, about 3 cups. Increase salt to 1 1/2 tsp and substitute vanilla with 1 tbsp peppermint extract. Top with crushed candy cane while fudge is still warm. All other instructions/ingredients remain the same

Great British Bake Off Fantasy League – Week 8

/ Ivan Strong Moore / Leave a comment

What a day for Team Ivan while Team Heather was left to sweat it out as golden boy Peter struggled in the tent for once! Meanwhile, the bakers were challenged with one of the weirdest Technical Challenges ever and made some truly stunning Showstoppers. Plus, Heather helps you use up all that leftover Halloween candy in Candy Bar Cookie Bars!

Candy Bar Cookie Bars

2 sticks – unsalted butter, softened

2 cups – brown sugar

2 – eggs

2 tsp – vanilla extract

1 tsp – baking soda

2 tsp – water

1 1/2 tsp – salt

3 cups – all purpose flour

2 cups – chopped mini candy bars (Snickers, Milky Way, Twix, Reese Cups, etc)

Beat butter and sugar until fluffy. Beat in eggs one at a time, add vanilla. Dissolve baking soda in the water and combine into butter mixture. Mix in flour and salt until just combined, stir in chopped candy bars of your choice/combination. Spread batter evenly in a greased 9×13 pan. Bake at 350 degrees for 18-20 minutes until edges are firm and brown and center is lightly golden brown. Allow to cool completely before cutting.

Great British Bake Off Fantasy League – Week 7

/ Ivan Strong Moore / Leave a comment

Let’s go back in time to the 1980’s…sort of. It’s “80’s Week” on GBBO and that means lots of random references even we didn’t get as well as some questionably 80’s baking challenges! Heather has some growing disdain for Dave and everyone is sweating their ganache off! Plus, Heather shares a very calming Lavender Lemon Shortbread cookie recipe!

Lavender Lemon Shortbread Cookie

2 sticks – unsalted butter, softened

1/2 cup – brown sugar

2 1/4 cups – all purpose flour

1 tsp – salt

1 tsp – finely chopped French lavender

2 tsp – lemon zest

2 tsp – lemon juice

Beat butter and sugar together until fluffy. Mix in salt, lavender, and lemon zest and juice. Combine in flour until it forms a soft dough. Divide into two halves, roll each half into roughly a 6 inch roll. Slice until 12 cookies, each about 1/2 inch thick. Spread evenly on a cookie sheet and poke two rows of holes with a fork in the center. Bake at 325 for 17-18 minutes until golden brown on the edges. Store in an airtight container. Recipe can be doubled for 4 dozen cookies.

Great British Bake Off Fantasy League – Week 6

/ Ivan Strong Moore / Leave a comment

We had to take a week off after this heartbreaker! But we are back and ready to talk about the emotional “Japanese Week.” Get ready for us to be confused by matcha and irate at the disdain people had for pickles! Plus, Heather shares a quick tip for making your bakes vegan with her Apple Bread recipe!

Vegan Apple Bread

2 cups – brown sugar

3/4 – cup oil

Substitute for 3 eggs – 3 tbsp flax meal and 3/4 cup water

3 tsp – vanilla extract

3 – medium apples, peeled cored and diced

2 cups – all purpose flour

1 cup – whole wheat flour

1 1/2 tsp – salt

1 tsp – baking soda

2 tsp – cinnamon

1/4 tsp – nutmeg

1/4 tsp – ground cloves

Beat flax meal and water together for 2 minutes. Combine in oil, sugar and vanilla. Mix in apples. Whisk together dry ingredients in separate bowl, add to the wet mixture and stir until just combined. Bake in 9×13 pan at 350 for 40-50 minutes until middle is springy to the touch.

Great British Bake Off Fantasy League – Week 5

/ Ivan Strong Moore / Leave a comment

Hold on to your soggy bottoms because it is “Pastry Week.” Can Linda maintain her winning ways in the technical challenge? Will someone repeat as Star Baker? We are halfway through the competition, so things are getting a little stodgy! Get ready for an update on the Fantasy League and we debate how to pronounce a certain candy bar favorite. Plus, Heather is embracing fall with some “Pumpkin Spice Latte” cookies!

Chocolate Chip Pumpkin Cookies with a “Pumpkin Spice Latte” variation

1 cup – canned pumpkin

1 cup – white sugar 

½ cup – vegetable oil

1 – egg

2 cups – all-purpose flour 

2 tsp – baking powder

2 tsp – ground cinnamon

½ tsp – salt

1 tsp – baking soda

1 tsp – milk

1 tsp – vanilla extract

2 cups – semisweet chocolate chips

½ cup – chopped walnuts

Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well. Add vanilla, chocolate chips and nuts. For “Pumpkin Spice Latte” variation, fold in 2 tbsp instant coffee before baking. Drop by spoonful on greased cookie sheet and bake at 350 degrees for approximately 10 minutes or until lightly brown and firm.

Great British Bake Off Fantasy League – Week 4

/ Ivan Strong Moore / Leave a comment

Dust off your “Chocolat” DVD’s because it is “Chocolate Week”!! We have got to say this is by far the most emotional episode of the season up to this point. Our first heavy hitter went home and there was yet another new Star Baker! Plus, the bakers clue us in on what they’re celebrating in the tumultuous 2020 and Heather shares her thoughts on Banana Bread with her signature Chocolate Banana Bread recipe!

King Arthur Flour’s Fudge Brownie Recipe

Heather’s Chocolate Banana Bread

1/4 Cup – Unsalted Butter (Softened)

1 Cup – Brown Sugar

1 – Egg

4 to 5 – Ripe Bananas

2 Tsp. – Vanilla Extract

1/2 Cup – All Purpose Flour

1/2 Cup – Baking Cocoa

1 Tsp. – Baking Soda

3/4 Tsp. – Salt

1 Cup – Chocolate Chips (Optional)

Preheat oven to 350. Cream together butter and sugar. Mix in egg, vanilla, and mashed bananas. Combine dry ingredients in separate bowl. Stir into banana mixture until just combined along with chocolate chips. Pour into a greased 9″ x 13″ pan or 9″ round. Bake for 25-30 minutes based on depth of pan. For muffins, bake for 16-18 minutes.

Great British Bake Off Fantasy League – Week 3

/ Ivan Strong Moore / Leave a comment

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.

Great British Bake Off Fantasy League – Week 2

/ Ivan Strong Moore / Leave a comment

It is “Biscuit Week”! Or is it “Cookie Week”? You know we have things to say about those snap happy British cookies. Maybe we’re too soft in America! There was a MAJOR shocker this week for Star Baker. Plus, Heather shares a lot about her favorite cookies and about the Lemon Cheesecake she’s baking this week!

Lemon Cheesecake

Crust

1 1/2 Cups – Graham Cracker Crumbs

1/2 Cup – White Sugar

Zest of two Lemons

1/2 Cup – Butter (Melted)

Combine crumbs, sugar, and zest until thoroughly mixed. Pour melted butter over mixture and stir until butter is evenly distributed. Pressed evenly into bottom of a 9″ or 10″ springform pan.

Filling

5 – 8 ounce blocks of softened cream cheese

5 – Eggs

2 – Egg yolks

1 1/12 – White Sugar

1/8 Cup – Flour

1/4 – Cup heavy whipping cream

Zest of three lemons

1 Tbsp. – Lemon Juice

Combine cream cheese and eggs until smooth. Add sugar, flour, and heavy cream until smooth. Add lemon zest and lemon juice and mix until just combined. Pour filling over crust. Place in a COLD oven then turn heat on to 225. Bake for three hours rotating pan after an hour and a half. After three hours, check if cheese cake has risen significantly and is springy but firm. Edges would be lightly golden. Add bake time as needed. Turn off oven and allow cheesecake to cool as oven cools. Remove after one hour, allow to cool completely. Refrigerate at least 24 hours before serving.

Great British Bake Off Fantasy League – Week 1

/ Ivan Strong Moore / Leave a comment

GBBO is back!! This is exactly what 2020 ordered, right? Join us as we recap “Cake Week” with all of it’s ups, downs, and controversies! Who are this year’s bakers? Who made it onto our teams? Who could be on yours? We talk about why we like cake for very different reasons and wonder together if GBBO is headed in a dangerous, American direction with Cake Week. Heather also shares her tips for amazing Pumpkin Spice Donuts!

Pumpkin Spice Baked Donuts

3 eggs 

3/4 cup oil 

2 15oz cans plain pumpkin purée 

2 tsp vanilla extract 

2 cups brown sugar 

1 1/4 tsp salt

1 tsp baking soda

1/4 tsp baking powder 

3 tsp cinnamon 

1/4 tsp nutmeg

1/4 tsp ground cloves 

1/4 tsp ginger 

1/4 tsp allspice 

2 cups white flour 

1 cup whole wheat flour 

Mix wet ingredients with sugar until smooth. Add in baking soda and baking powder, salt and spices, mix until thoroughly combined. Add in flours and stir until just mixed. Bake in donut tins for 15-17 minutes at 350 until tops of donuts are firm and springy to the touch