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.
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
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!
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.
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.
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.
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.
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!
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.
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
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.
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!
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.
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.
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
3/4 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
Welcome to the Great British Bake Off Fantasy League Podcast! In this episode we will tell you all about our love of GBBO and how we got started competing over it. Heather gives some tips for baking Triple Chip Peanut Butter Cookies. Plus, you’re invited to join the league!
Triple Chip Peanut Butter Cookies
1/2 Cup – Butter (softened)
1 Cup – Brown Sugar
1 Large Egg
1 Tsp. – Vanilla Extract
3/4 Cup – Crunchy or Creamy Peanut Butter
2 Tbsp. – Additional Crunchy or Creamy Peanut Butter
1 1/3 Cup – Flour
1/2 Tsp. – Baking Soda
1/2 Tsp. – Salt
1 Cup – Chocolate Chips of your choice (Milk, Semisweet, Dark, etc.)
Instructions: Cream together the butter, sugar, and peanut butter until light and fluffy. Add egg and vanilla. Then add salt and baking soda. Finally, add flour and chocolate chips. Stir until just mixed. Scoop onto greased baking sheets. Bake at 350 for 9-10 minutes.