British Baking Show

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

Great British Bake Off Fantasy League – Episode 1

/ Ivan Strong Moore / Leave a comment

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.