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5,486 Views • May 5, 2024 • Click to toggle off description
Try it with my Whole Lemon Tart: www.biggerbolderbaking.com/whole-lemon-tart/
**WATCH my BEST EVER recipes! • Best-Ever Cookies Recipes | Bigger Bo...
📌 ABOUT GEMMA & BIGGER BOLDER BAKING 📌
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, two-time cookbook author, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 7:00am Pacific Time every Thursday!
📣 FOLLOW ME HERE, BOLD BAKERS! 📣
🍪 WEBSITE (All written recipes can be found here): BiggerBolderBaking.com/
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ALL RECIPES: biggerbolderbaking.com/recipes
#baking #bakingrecipes #bakingtips
A decade of baking bigger and bolder with home bakers like you!
I’ve been fortunate to share my bold baking style with millions of fans on television and online: Netflix’s “Nailed It!”, Food Network’s “Best Baker in America”, "Baker's Dozen" on Hulu, and segments produced for "The Today Show".
This channel, my website, and my two cookbooks all build on my career as a professional chef, which has seen me work in every kind of baking setting you can imagine – from a rundown Tuscan villa, to an Irish priory, to a Michelin-starred restaurant. I’ve had to become creative, imaginative, and bold…and that’s what I want to bring to every one of my “Bold Bakers"!
Visit my website at www.BiggerBolderBaking.com/ for all written recipes including measurements and ingredients.
For brand partner or media opportunities, please contact me at: gemma@biggerbolder
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Uploaded At May 5, 2024 ^^
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RYD date created : 2024-05-06T19:58:46.837703Z
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11 Comments
Top Comments of this video!! :3
I've used the same dried beans for blind baking for 15 years. Best €1 I ever spent!
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I love baking so I love watching your videos.
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Thank you, Gemma ! I never would have thought I could use dried beans or rice. Wow ! They can even be used again 😊
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Gemma I actually use uncooked large sago pearls. They're also a good sub for baking beads.
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Hi Gemma,the last time I tried making an apple pie,I followed another recipe and I used sliced apples that looked like it was full of apples apples etc and while it was in the oven the pie looked good and after it was baked and I took it out of the oven and let it cool to warm the apples in the pie went down,even though my first apple pie tasted good with the dome up high but the apples shrunk down,I never made another pie in more than a few years because I was discouraged that it wasn't full of apples.
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Hey Gemma, question: Do you line the pie crust with parchment paper before you pour in the beans. I can't remember because it's been about 10 years since I've used them.
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Hey Gemma stafford 😁
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I should try making and baking your apple pie and I will make sure to follow your apple pie recipe.Can your pies be made in mini pie tins.I have 4 mini pie pans and do you have some recipes that I can make mini no bake mini pies at home?
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@CricketsBay
6 months ago
After using sugar as a weight for the pie crusts a number of times, it will start to brown. It's still ok to keep using it for that. It also makes good extra-crispy sprinkles on top of cookies and muffins if you want to give that a go.
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