In my opinion, pies unquestionably take the crown as the quintessential holiday dessert. there’s no better holiday dessert than pies. Their nostalgic appeal and comforting flavors make them a universal favorite. Here on my website, you’ll discover a treasure trove of delectable pies. But for this festive season, these 15 handpicked holiday pie recipes have something to suit every palate, from timeless classics Best-Ever Pecan Pie, to Authentic Irish Apple Amber Pie, to more indulgent creations such as the decadent Hot Chocolate Pie.

1. Best-Ever Pecan Pie

Pecan Pie is a favorite of mine for its delightful medley of flavors and textures. Between my buttery, flaky Homemade Pie Crust, crunchy toasted pecans, and a caramelly custard center, this truly is the Best-Ever Pecan Pie. This dessert is also really simple and easy to make!

2. Maple Cream Pie

My Maple Cream Pie is unbelievably creamy and chock full of maple sweetness. I like to use darker maple syrup for this recipe, so I get that deep maple flavor. And my favorite Homemade Pie Crust is crazy flakey and buttery, making it a perfect companion to that creamy texture. I can’t pass up a slice of this pie with Homemade Whipped Cream! 

3. Authentic Irish Apple Amber Pie

While I adore classic American Apple Pie, Irish Apple Amber Pie holds a special place in my heart. Unlike the American version that has big, sweet pieces of apples tucked in crust, the Irish version features an open-faced pie with a luscious applesauce-like filling topped with fluffy meringue. As with many Irish recipes, it’s both simple and scrumptious, making it a must-try for the holiday season!”

4. Mum’s Mince Pies with Coconut Topping

These delightful holiday treats feature the timeless appeal of sweet, spiced mincemeat encased in a buttery pastry shell, but with a tantalizing twist that sets them apart: a luscious coconut topping that adds a hint of tropical paradise to your festive table. Each bite is a harmonious blend of warm, comforting flavors and the exotic allure of coconut. The mince filling, rich with aromatic spices and fruits, pairs beautifully with the golden-brown coconut crown, creating a dessert that’s both nostalgic and refreshingly unique.

I wasn’t on board with the idea of them out of tradition, but now I don’t know if I can live without them ever again!

5. American Buttermilk Pecan Pie

This recipe exemplifies America’s knack for crafting indulgent desserts. Buttermilk Pecan Pie  a delightful twist on the classic, adds a creamy richness and a subtle tang with the inclusion of buttermilk. It beautifully offsets the pie’s sweetness while maintaining the beloved sweet and nutty flavors, all within a flaky, buttery crust we cherish.

6. Tart & Sweet Blueberry Cranberry Pie

Blueberries and cranberries, a pairing I’ve come to adore. Their sweet and tart symphony creates a unique dessert, distinct from the classic fruit pie. Every bite gives you a huge burst of bright freshness, and the colors really pop when serving. Even though it’s getting colder this season, this pie will remind you of summer.

7. Mile-High Sweet Potato Pie

This Mile-High Sweet Potato Pie checks all of my boxes for desserts. It’s soft, sweet, simple, comforting, yet it boasts a delightful twist. The classic creamy, flavorful sweet potato filling is crowned with sky-high, soft, and delicate pillowy clouds of meringue all in a buttery crust. What more could you want for a holiday dessert?

8. Cranberry Orange Crumb Tart

Whether you seek a dazzling finale to your holiday feast or simply craving a bit of citrusy comfort, our Cranberry Orange Crumb Tart is your answer. This exquisite dessert is a harmonious symphony of tart cranberries and zesty oranges with vibrant colors, all nestled within a perfectly buttery, crumbly crust. Each bite is a burst of sunshine and sweet-tangy goodness, making it the ideal treat to brighten any occasion. But that’s not all! The crumbly topping adds an irresistible textural contrast, delivering the perfect blend of flavors and textures in every mouthwatering morsel.

9. No-Bake Hot Chocolate Pie

No oven, no problem! Indulge in the decadence of our Hot Chocolate Pie -creamy, luscious, and no baking required. Featuring a graham cracker crust, a rich chocolate filling, and a towering mound of perfectly toasted, marshmallowy meringue.

10. The Perfect, Classic Apple Pie

If you’re anything like me, a generous slice of Apple Pie is pure delight. Warm fruity filling encased in rich flakey crust, Apple Pie never disappoints… EXCEPT when it’s not made from scratch. That’s what sets this pie apart—every element, from crust to filling, is a labor of love. The tart apples are cut in the perfect size so they are soft but not mushy, and the harmonious blend of the tart apples and the sweetness from the rest of the pie is heavenly. Surprisingly, crafting the perfect, Classic Apple Pie is a breeze, making those store-bought pies a distant memory.

11. Pear Butterscotch Pie

This is the perfect decadent fruit pie for the holidays. With a flaky and buttery Pie Crust, ooey-gooey pear and apple filling, and rich Homemade Butterscotch Sauce, you’re in for a real treat. Who doesn’t want to come inside on a chilly day to warm up? One bite and you’ll be in paradise.

12. Irresistible Buttermilk Pie

Prepare to embark on a culinary journey that leads to pure indulgence with our Irresistible Buttermilk Pie recipe. This timeless classic highlights a velvety, custard-like filling, elevated by the gentle tang of buttermilk and a perfectly flaky, golden crust. Each luscious bite of this pie is a symphony of flavors and textures, combining the richness of a traditional custard with the refreshing zing of buttermilk, all enveloped in a delicate pastry crust. It’s a dessert that tantalizes the taste buds, making every slice a moment of pure joy.

13. Traditional Easy Treacle Tart Recipe

Indulge in the Timeless Delight of a Classic English Treacle Tart, featuring a buttery, golden crust embracing a simple, yet tantalizing lemon filling. With its comforting flavor, unique texture, simplicity, and charming British heritage, treacle tart is an invitation to explore a culinary tradition that spans centuries. But here’s the secret: it’s remarkably uncomplicated to craft, making it the ultimate dessert for both novices and seasoned bakers alike. Why wait any longer? Treat yourself and your loved ones to a slice of homemade heaven; the experience will be simply unforgettable!

14. $7 Homemade Pumpkin Pie

If you thought a $2 Homemade Pie Crust was impressive, check out this $7 Pumpkin Pie. Yes, that’s right… a whole, homemade pie for under $7! This isn’t a pumpkin pie recipe that cuts back on flavor to cut back on cash, this is my classic Pumpkin Pie recipe, and it just happens to be this cheap to make!

15. 5 Impressive & Easy Pie Design Techniques

Want to take your pies to the next level? I’ve taken all my favorite pie-decorating techniques that I’ve learned through all my years of culinary and baking experience and put them into one place to help you make your pies extra bold this year. These techniques are so easy and I guarantee your pie will be the star of holiday dinner.

The post 15 Irresistible Holiday Pie Recipes appeared first on Gemma’s Bigger Bolder Baking.

Vanilla is in the vast majority of our baking recipes in cookies, cakes, bread & doughs, cheesecakes, brownies and bars, and even frosting or ice cream & frozen desserts! It is a flavor in its own right but also serves as a support or an enhancer to other flavors. We can find vanilla in many forms, from the whole bean, to extract and everything in between. Read on to learn more about various types of vanilla flavoring and their best uses.

Table of Contents

• What is Vanilla?
• What is Vanilla Extract, Vanilla Bean Paste, or Vanilla Essence?
• What is the Difference Between Vanilla Extract vs Vanilla Bean Paste vs Vanilla Essence and How to Use Them?
• Other Vanilla Products

What is Vanilla?

Vanilla is a flavor, fragrance, and ingredient that comes from the fruit of the vanilla orchid, primarily from the species Vanilla planifolia. It is one of the most loved and widely used flavors and scents in the world.

Vanilla has a sweet, warm, and aromatic flavor with subtle floral undertones, and it is highly versatile and widely used in cooking and baking.

• Madagascar vanilla beans:

The majority of the world’s commercially grown vanilla beans (about 80%) are from Madagascar and for good reason. Madagascar vanilla beans (also known as Bourbon Vanilla Beans) are from the genus planifolia and have a strong, classic, creamy and sweet vanilla aroma and flavor. These beans are perfect as an all-purpose vanilla bean for any recipe.

• Mexican Vanilla Beans:

Mexican Vanilla Beans are also from the genus planifolia, and in fact, this is where vanilla beans originated and were primarily grown until the 1800s. Mexican vanilla beans are similar in taste to Madagascar Vanilla Beans but with an added spicy, woody fragrance. Some consider Mexican vanilla beans to be the best in the world making a recipe where vanilla is the featured flavor, as in Vanilla Ice Cream or Vanilla Crème Brulee.

• Tahitian Vanilla Beans:

Tahitian Vanilla Beans are actually from Papua New Guinea. They are from the genus Vanilla Tahitensis and these beans have less vanillin, the chemical compound that produces the classic vanilla flavor and aroma. Less vanillin means that the other flavors and aromas are more pronounced, giving these beans a distinctly fruity taste and aroma that some liken to anise, apricots or cherries. This aspect makes Tahitian vanilla beans the perfect choice for fruit-based desserts like pies or sorbets.

What is Vanilla Extract, Vanilla Bean Paste, or Vanilla Essence?

• Vanilla Extract

Pure Vanilla Extract is made by soaking whole vanilla beans in a solution of alcohol (eg. vodka) and water with no other ingredients. Use high-quality vanilla to make your own vanilla extract using my recipe of Homemade Vanilla Extract.  

• Vanilla Bean Paste

Vanilla Bean Paste is made by grinding whole vanilla beans and blending it with vanilla extract and a thick sugar syrup.

• Vanilla Essence (Imitation Vanilla Extract)

Vanilla Essence is a synthetic product made by extracting vanillin from sources that are cheaper than vanilla beans. Today, most food-grade imitation vanilla flavoring comes from refined petrochemicals with added food coloring.

What is the difference between Vanilla Extract vs Vanilla Bean Paste vs Vanilla Essence and how to use them?

Vanilla bean paste, vanilla extract, and vanilla essence are all flavoring agents, but they differ in several ways:

• Comparing Vanilla Extract vs Vanilla Bean Paste vs Vanilla Essence in Ingredients:

  • Vanilla Paste is made from vanilla pods, sugar, water, and often a natural thickener like corn syrup. It typically contains both the scraped seeds from the pods themselves.
  • Vanilla Extract is made by soaking split vanilla beans in alcohol (or glycerin) to extract the flavor compounds. The alcohol content can vary from 35% to 40%.
  • Vanilla Essence (aka “Imitation vanilla flavoring”) typically contains synthetic vanillin (a compound that mimics vanilla flavor), along with other flavorings, colorings, and water.

• Comparing Vanilla Extract vs Vanilla Bean Paste vs Vanilla Essence in Flavor Intensity:

  • Vanilla Bean Paste generally has a more complex vanilla flavor from the presence of both the seeds and pieces of the vanilla bean pod.
  • Vanilla Extract has a more concentrated pure vanilla flavor compared to bean paste. The intensity can vary based on the quality of the extract and the number of vanilla beans used in the extraction process. It is well-suited for recipes where a robust vanilla flavor is desired.
  • Vanilla essences (aka “imitation vanilla” ) offer a strong and pure vanilla flavor, much like vanilla extract.

• Comparing Vanilla Extract vs Vanilla Bean Paste vs Vanilla Essence in Texture and Appearance:

  • Vanilla Bean Paste has a thick and slightly viscous consistency. The presence of vanilla bean seeds gives it a speckled appearance, which can be visually appealing in recipes.
  • Vanilla Extract is a liquid with an amber color (or clear color if it is made with glycerin), and it contains no to little visible flecks of vanilla bean.
  • Vanilla Essence’s texture and consistency may vary based on the specific product. It’s usually in dark or amber color and in a thin liquid form.

• Comparing Vanilla Extract vs Vanilla Bean Paste vs Vanilla Essence in Usage:

  • Vanilla Bean Paste is often used when both the intense vanilla flavor and the visual appeal of vanilla bean specks are desired in recipes, such as custards and pudding, vanilla ice cream, cakes, and desserts like fudge.
  • Vanilla Extract is more commonly used in recipes where a milder and pure vanilla flavor is needed, and the visual appearance of the seeds is not crucial.
  • Vanilla essence is often used as a more affordable alternative to pure vanilla extract, primarily in baking.

• Comparing Vanilla Extract vs Vanilla Bean Paste vs Vanilla Essence in Substitution:

  • You can substitute vanilla bean paste for vanilla extract, but you’ll generally need to use less paste than extract due to its higher concentration of flavor.
  • A common guideline is to use about half the amount of vanilla bean paste for the equivalent amount of vanilla extract, but the exact ratio may vary depending on the brand and personal preference.
  • You can substitute an equal amount of vanilla extract for vanilla essence.

Other Vanilla Products

• Ground Vanilla

Ground vanilla is pure, dried and ground vanilla beans without any other additives.

• • It looks like dark brown granules and had a strong, concentrated vanilla flavor.
  • You can use this in place of extract but use half the amount of ground vanilla. It is a less expensive alternative to whole vanilla beans and it will give you the same intense flavor and pretty brown speckles in your finished product.

• White Vanilla Powder

  White vanilla bean powder is made with a sugar base (usually dextrose, sucrose or maltodextrin) that has been flavored with vanilla extract.

  • It has a strong vanilla flavor and can be used as a 1:1 substitute for vanilla extract.
  • It is much cheaper than vanilla beans or ground vanilla and is good to use when you want vanilla flavor but don’t want to add any extra liquid or color to a recipe like liquid-sensitive meringues, French macarons or fondant or when trying to achieve specific colors when making frosting.

Vanilla is so often considered plain or basic, but we hope this article leaves you with a deeper knowledge and appreciation of this amazing spice, and some inspiration to get baking!

The post Vanilla Extract vs Vanilla Bean Paste vs Vanilla Essence | Differences & How to Use appeared first on Gemma’s Bigger Bolder Baking.

Table of Contents

• What is Irresistible Buttermilk Pie?
• Tools You Need to Make Irresistible Buttermilk Pie
• Key Ingredients and Why
• How to Make Irresistible Buttermilk Pie
• Can I Make Irresistible Buttermilk Pie in Advance?
• How to Store Irresistible Buttermilk Pie
• FAQs
• Gemma’s Pro Chef Tips
• More Custard Pie Recipes

What is Irresistible Buttermilk Pie?

• Irresistible Buttermilk Pie is a custard pie made with buttermilk.
• Buttermilk pie consists of simple, affordable ingredients and reflects the practice of making use of all available ingredients, including buttermilk, which is the milk left over from churning!
• This variation of a traditional custard pie originated in the southern United States. Over generations, Southern cooks have perfected this time-honored recipe and created fun versions featuring flavored whipped cream, fruit topping, and flavored crusts like graham cracker crust and cookie pie crust.

Tools You Need to Make Irresistible Buttermilk Pie

• 9-inch pie dish
• Parchment paper and pie weights (optional)
• Rolling pin
• Mixing bowl
• Measuring cups and measuring spoons
• Electric mixer (optional)
• Whisk
• Pastry brush

Key Ingredients and Why

• 1 Homemade Pie Crust (or Flaky Sour Cream Pie Crust / Buttermilk Pie Crust )

• Butter

  • In the pie crust, be sure to use cold butter. As it melts during baking, the resulting steam makes pockets that create a flaky, tender texture.
  • In the custard, butter provides creaminess and a deliciously toasty flavor.
  • Butter also provides a mild counterpoint to tangy buttermilk.

• Granulated Sugar

  • Sugar gives this custard pie its signature sweetness. It caramelizes on the top of the pie, giving it another lovely layer of flavor.
  • Sugar also aids in thickening the pie filling.

• Eggs

  • Eggs are the cornerstone of Irresistible Buttermilk Pie. Eggs form the custard structure and give the pie its velvety mouthfeel.
  • Beaten eggs incorporate air into the mixture, making it lighter.
  • Use room-temperature eggs for smoother mixing, better incorporation of ingredients, and less chance of curdling (when cold eggs are added to warmer ingredients, there is more chance of curdling).

• Flour

  • All-purpose flour (aka plain flour) not only gives the crust a sturdy enough structure to hold its shape but also keeps it tender rather than tough.
  • Flour helps the filling to thicken and set.

• Buttermilk

  • Buttermilk adds a distinctive tanginess that balances the sweetness and richness of the pie.
  • The acidity of buttermilk tenderizes the other ingredients, giving the custard unparalleled creaminess.
  • There’s no need to buy it when you learn How to Make Buttermilk Substitute!

• Lemon Juice

  • Lemon juice adds a fresh bracing note and tenderizes the texture.

• Vanilla Extract

  • The warm, comforting flavor is vanilla is a key component to Irresistible Buttermilk Pie’s flavor.
  • Most cooks don’t know vanilla is something you can whip up at home! Read my How to Make Homemade Extracts

How to Make Irresistible Buttermilk Pie

• Chill the rolled-out pie crust in the dish for roughly 30 minutes.
• Make the filling: Beat the butter and sugar until fluffy. Whisk in the eggs, followed by flour and salt. Add the buttermilk, lemon juice, and vanilla extract and mix until smooth.
• Assemble the pie: Brush the pie crust edges with egg wash. Pour the filling into the crust.
• Bake the pie for 50 minutes or until it’s lightly browned, and set on the edges but still slightly jiggly in the middle.
• Serve the pie once it cools to room temperature.

Can I Make Irresistible Buttermilk Pie in Advance?

Yes. This pie is absolutely lovely when it’s cold from the fridge.

How to Store Irresistible Buttermilk Pie

Cover leftover pie loosely and store in the refrigerator for up to two days.

FAQs

• How can I keep my buttermilk pie from having a soggy crust?

  • It isn’t necessary to blind-bake the crust but if you prefer a firmer crust, you can. Line the crust with parchment, fill it with pie weights or dried beans, and bake for 20 minutes. Check out my blind-bake post for more details.
  • Remove the parchment and weights and bake for another 10 minutes. Let the crust cool, fill with custard, and continue baking according to the directions.

• How can I make sure my custard is smooth and creamy?

  • Be sure your eggs are at room temperature. Blending cold eggs with warmer ingredients can cause curdling.
  • You can sieve the filling if you want to ensure that it’s extra smooth.
  • Be sure not to overcook. Overbaking can yield a rubbery result.
  • Don’t overbeat the mixture, as that can create air bubbles that affect the pie’s texture.

• Can I make this pie without eggs?

For a custard pie like this, eggs are the main ingredient. No substitute can achieve the same result.

Gemma’s Pro Chef Tips

• Because buttermilk is a main feature of this pie, I would not recommend using substitutes like yogurt or milk and vinegar.
• Check the pie frequently towards the end of baking–it should be firm at the edges but still jiggly in the center.
• You can add a tablespoon of lemon zest to the filling for a bit more tang.
• This pie is perfect with peak season juicy summer stone fruit!
• A little fresh whipped cream is lovely with this pie.
• Try this with my Flaky Sour Cream Pie Crust!

More Pie Recipes

• Maple Cream Pie
• How to Make Pumpkin Pie
• The Perfect Classic Apple Pie Recipe
• Banoffee Pie
• Pear Butterscotch Pie
• Delectable Caramel Apple Pie

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Irresistible Buttermilk Pie Recipe

Try this soulful Southern Irresistible Buttermilk Pie, a delectable sweet, tangy delight bringing you simple flakiness and luscious richness.

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8 servings

Author Gemma Stafford

Ingredients

• 1 Homemade Pie Crust
• ½ cup (4 oz/115 g) butter, softened
• 1¼ cups (10 oz/282 g) granulated sugar
• 3 large eggs
• 3 tablespoons all-purpose flour
• ¼ teaspoon salt
• 1 cup (8 fl oz/240 ml) buttermilk
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• Egg wash

Instructions

• Preheat the oven to 350°F (180°C).
• On a lightly floured work surface, roll out the pie crust to a 12-inch (30 cm) circle about ¼-inch (6mm) thick and line a 9-inch (23cm) pie dish with it. Crimp the edges and refrigerate while you prepare the filling.
• In a large mixing bowl by hand (or with an electric mixer), beat the butter and sugar together on High until light and fluffy, about 3 minutes.
• Whisk in the eggs, then the flour and salt.
• Add in the buttermilk, lemon juice, and vanilla extract and mix until smooth.
• Brush the edges of the crust with the egg wash, pour in the filling and bake for about 50 minutes, until the filling is lightly browned and set on the edges but still jiggly in the center.
• Let cool to room temperature before serving. Store any leftovers well covered in the refrigerator for up to 2 days. This pie is also delicious served cold.

The post Irresistible Buttermilk Pie Recipe appeared first on Gemma’s Bigger Bolder Baking.

Table of Contents

• What is Vanilla Bean Paste?
• Tools You Need
• Key Ingredients and Why
• How to Make Vanilla Bean Paste
• Can I Make Vanilla Bean Paste in Advance and How to Store Vanilla Bean Paste?
• What’s the Difference Between Vanilla Bean Paste and Vanilla Extract?
• FAQs
• Gemma’s Pro Chef Tips
• More Baking-Basics Recipes

What is Vanilla Bean Paste?

• Vanilla bean paste is a concentrated, homemade ingredient crafted by cooking and then blending vanilla bean seeds, chopped pods, sugar, water, and syrup for an intense and flavorful paste.
• This rich paste adds an intensely delicious flavor of vanilla to recipes. Additionally, it gives foods a creamy, off-white hue and a lightly speckled look.
• Unlike homemade vanilla extract which can contain vodka, vanilla paste does not contain alcohol.
• Vanilla paste was developed by vanilla distributors in the 20th century to give bakers a convenient way to use vanilla beans in recipes.

Tools You Need

• Knife
• Measuring cups and measuring spoons
• Mixing bowl
• Saucepan
• Blender
• Sieve
• Lidded jar

Key Ingredients and Why

• Vanilla beans

  • Both vanilla pods and seeds are cooked and ground.
  • Look for vanilla beans on amazon.com or in a market near you. Vanilla beans are often graded based on quality, and you should look for Grade A or Grade B beans.
  • You want beans that are plump, soft, and shiny. Avoid dry, brittle vanilla beans. They should have a strong vanilla scent.
  • Note that there are different types of vanilla beans. Madagascar vanilla beans have a full, creamy taste while Tahitian vanilla beans are more floral and fruity.

• Granulated sugar

  • Granulated sugar sweetens the vanilla paste and complements the intense vanilla flavor.
  • Sugar dissolves when cooked with water, forming a simple syrup. This syrupy texture contributes to its mixable, pourable quality.
  • Additionally, sugar acts as a natural preservative to protect against spoilage.

• Corn Syrup

  • Corn syrup is used in this recipe because it prevents the crystalization that can occur in sugar syrup.
  • No worries if you’re out of it—use our recipe to make Perfect Homemade Corn Syrup Substitute!

How to Make Vanilla Bean Paste

• Cut the vanilla beans: First, cut the beans lengthwise and scrape out the seeds into a saucepan. Next, chop up the beans and add the chopped vanilla beans to the pan.
• Make the paste: Add the water, sugar, and corn syrup to the pot. Simmer over low heat for about 5 – 8 minutes, until sugar is dissolved. Cool for 10 minutes. Finally, pour the mixture into a blender and puree for one minute, until really fine.
• Strain and store: Pass the mixture through a sieve into a bowl. Then, transfer to a lidded jar and store at room temperature for one year.

Can I Make Vanilla Bean Paste in Advance and How to Store Vanilla Bean Paste?

Yes, you can make the paste in advance before using it in recipes.

• Store in a lidded glass jar in the fridge. The paste will keep for one year (but it’s so good it probably won’t last that long!).

What’s the Difference Between Vanilla Bean Paste and Vanilla Extract?

They are both flavoring agents used in cooking and baking, but they differ in several ways:

• Ingredients:

  • Vanilla Bean Paste is made from vanilla bean pods, sugar, water, and often a thickening agent like corn syrup. It typically contains both the scraped seeds from the pods themselves.
  • Vanilla Extract is made by soaking vanilla beans in alcohol (or glycerin). The extract captures the aromatic compounds and flavors of the vanilla beans.

• Flavor Intensity:

  • The Paste generally has a more intense and complex vanilla flavor from the presence of both the seeds and pieces of the vanilla bean pod.
  • Vanilla Extract has a milder, simpler, and less concentrated vanilla flavor compared to bean paste.

• Texture and Appearance:

  • Vanilla Bean Paste has a thick and slightly viscous consistency. The presence of vanilla bean seeds gives it a speckled appearance, which can be visually appealing in recipes.
  • Vanilla Extract is a liquid with an amber color (or clear color if it is made with glycerin), and it contains no to little visible vanilla bean specks.

• Usage:

  • The Paste is often used when both the intense vanilla flavor and the visual appeal of vanilla bean specks are desired in recipes, such as custards and pudding, vanilla ice cream, cakes, and desserts like fudge.
  • Vanilla Extract is more commonly used in recipes where a milder and pure vanilla flavor is needed, and the visual appearance of the seeds is not crucial.

FAQs

• What do I do if my Vanilla Bean Paste seems dry?

  • If your vanilla beans are not the freshest, you might have to add a bit more water to get it to the desired consistency. Add the water a teaspoon at a time.
  • Store your vanilla paste in a tightly closed jar to protect it from air exposure, which can dry the paste out.

• Can I use Vanilla Bean Paste and vanilla extract interchangeably?

  • Yes, you use them interchangeably. But you’ll generally need to use less paste than extract due to its higher concentration of flavor.
  • A common guideline is to use about half the amount of vanilla bean paste for the equivalent amount of vanilla extract (⅓-½ teaspoon of paste= 1 teaspoon extract). But the exact ratio may vary depending on the brand and personal preference.
  • Make your own vanilla extract with this simple recipe.

Gemma’s Pro Chef Tips

• Simple syrup can crystalize over time. However, the small amount of corn syrup in this recipe will prevent that. You can easily make corn syrup using my recipe. Additionally, you can replace the corn syrup with glucose syrup.
• The paste provides a more complex taste than vanilla extract. You may need to use both for a more pronounced and straightforward vanilla flavor.
• Instead of sugar and water, you can make the paste with honey or agave syrup: use 1 cup of your desired sweetener and leave out the water, sugar, and corn syrup. Proceed as directed above, and keep in mind that honey in particular will impart its own delicious but distinctive flavor.
• Try this in my Classic Vanilla Pudding, and think beyond standard desserts and add it to Vanilla Bean Compound Butter, smoothies, and even oatmeal!
• Add this to your strawberries when making Strawberry Shortcake!

More Baking-Basics Recipes

• How to Make Homemade Vanilla Extract
• How to Make Brown Sugar
• How to Make Condensed Milk
• How to Make Baking Powder and Baking Soda Explained
• Perfect Homemade Corn Syrup Substitute Recipe

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How to Make Vanilla Bean Paste

Craft gourmet Vanilla Bean Paste with our easy recipe to elevate your baking with a pro-level flavor and look at a fraction of store's cost.

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Total Time 25 minutes minutes

Servings 8 fl oz

Author Gemma Stafford

Ingredients

• 10 whole vanilla beans
• 1 cup (8 fl oz/240 ml) water
• ½ cup (4 oz/115 g) granulated sugar
• 2 tablespoons corn syrup

Instructions

• Split each vanilla bean pod lengthwise and scrape out the seeds. Add them to a small saucepan.
• Roughly chop the pods and add those to the saucepan as well.
• Add the water, sugar and corn syrup to the pan and allow to come to a simmer over low heat.
• Allow to simmer for 5 -8 minutes to infuse the liquid and add as much flavor as possible. Stir to make sure the sugar has dissolved.
• Pour the contents of the pot into a blender and puree for one minute, until fully blended.
• Strain the mixture through a fine-mesh sieve into a clean bowl, pushing against the solids to extract as many of the seeds and finer bits of pod that you can.
• Transfer to a lidded jar and store in a fridge for up to 1 year. Stir well before using.

The post How to Make Vanilla Bean Paste appeared first on Gemma’s Bigger Bolder Baking.

With all of the baking paper options out there it can be confusing which one to use and when. Read on to learn a bit more about 3 common types of kitchen paper and how they can help you!

Parchment Paper

Parchment paper is made by bathing sheets of paper pulp in either sulfuric acid or zinc chloride. These chemicals partially gelatinize the paper, rendering it oil, water and heat resistant up to 425°F (220°C) as well as making it non-stick. Some parchment paper is coated in silicone, making it even more non-stick and heat resistant up to 450°F (235°C).  Although oven-safe, it isn’t fireproof and should never be used on a direct flame.

• In cooking and baking, it is used to line baking sheets and pans in place of butter and flour to prevent sticking, such as in my Aunty Rosaleen’s Traditional Irish Christmas Cake Recipe. Don’t forget to check out my easy, chef-tested tips on How to Line a Round Pan perfectly.
• It can also be used in place of flour on a work surface when rolling out sticky doughs and pastries.
• The French baking technique called “en papillote” uses the parchment paper that is folded to form a sealed bag around food to be roasted. As the food bakes, it releases moisture in the form of steam that is trapped by the parchment. This allows food to be gently steam-cooked without the need for fats or oils.

Wax Paper

Wax paper is thin tissue paper that has been triple coated in a food-grade paraffin wax. The wax is not heat resistant and should never be used for baking as it can smoke and also the wax can melt and get into your baked goods.

However, wax paper is very useful in certain applications:

• It creates a non-stick surface for rolling out sticky doughs and pastries, and it is also great for lining a work surface when decorating cookies or for resting cookies or other confections after dipping in chocolate.
• Wax paper can be used for individually wrapping sticky treats like marshmallows or caramels, such as my Pure Maple Candy.
• Also, it is more moisture resistant than parchment paper, making it the ideal choice to cover damp foods like chilled cheesecakes or custards.

Butcher Paper

Butcher paper is a thick paper made by processing kraft paper pulp with caustic soda, sulfide and sizing agents that make it moisture resistant. Its unique properties allow moisture retention in raw meats and fish but also allow some breathability to keep the meat fresh and prevent it from getting slimy.

Butcher paper is heat resistant up to 450°F (235°C) and can be used for cooking:

• It is popular for covering meats for long smoking as it allows the smoke in but keeps moisture from evaporating.
• It can also be used in the oven for lining baking sheets before roasting vegetables or meats. Its thicker texture makes it less ideal for more delicate baking like cookies or pastries.

Not only are all three of these papers important to any well-stocked kitchen, but these papers all have uses beyond the kitchen, for crafting and other projects. Have a look online – there is a wealth of creative information out there!

The post Parchment Paper vs Wax Paper vs Butcher Paper | Differences & How to Use appeared first on Gemma’s Bigger Bolder Baking.

Apple desserts always bring back cozy childhood memories for me, and The Perfect Classic Apple Pie Recipe and My Mum’s Irish Apple Cake are some of the most popular Bigger Bolder Baking Recipes. I knew I wanted to create a treat that delivers all of that oven-baked sweet apple deliciousness in a scrumptious individually-sized package, and these apple crescents have flawlessly executed that goal!

Table of Contents

• What are Comforting Apple Pie Crescent Rolls from Scratch?
• Tools You Need for Apple Pie Crescent Rolls
• Key Ingredients for Apple Pie Crescent Rolls and Why
• How to Make Comforting Apple Pie Crescent Rolls
• Can I Make Comforting Apple Pie Crescent Rolls in Advance?
• How to Store Comforting Apple Pie Crescent Rolls
• What is the difference between crescent rolls and croissants?
• FAQs
• Gemma’s Pro Chef Tips
• More Apple Pie-Inspired Recipes

What are Comforting Apple Pie Crescent Rolls from Scratch?

• Comforting Apple Pie Crescent Rolls are buttery crescents wrapped around cinnamon-spiked apples and topped with a sweet vanilla glaze.
• The base of the recipe is our Buttery Crescent Rolls Made from Scratch, an easy, wholesome homemade version of the famous store-bought crescents that “pop” out of a can.

Tools You Need for Apple Pie Crescent Rolls

• Baking sheet and parchment paper
• Mixing bowl
• Measuring cups and measuring spoons
• Rolling pin
• Pastry brush 

Key Ingredients for Apple Pie Crescent Rolls and Why

• One recipe of Buttery Crescent Rolls from Scratch

• Granny Smith apples

  • Granny Smiths are definitely my preference, as they are tangy, tart yet mildly sweet, and are crisp and won’t go mushy.
  • Bramley apples are the go-to cooking apples in Ireland or the UK—they’re very sour to eat, but they work beautifully in baking recipes, such as My Mum’s Authentic Apple Crumble.
  • If you don’t have Granny Smiths, use any good baking apple like Braeburn, Cortland, or Pink Lady.

• Brown sugar

  • Brown sugar adds sweetness and a lovely hint of caramel to the apple filling. It cooks with the apple juices to make a syrupy filling.
  • Make your own using my recipe How to Make Brown Sugar.

• Cinnamon

Sweet and warmly spicy cinnamon gives these apple crescent rolls a cozy, comforting flavor.

• Lemon juice

Lemon is a flavor enhancer that brings out the essence of the apple.

• Apricot jam

  • Apricot jam adds sweetness and its slight tartness gives another note to the flavor profile.
  • The jam helps to hold the filling together and also keeps the filling moist.
  • Make your own jam using my Homemade Jam Recipe.

• Powdered sugar

  • Powdered sugar, also known as confectioner’s sugar or icing sugar, creates a sweet, smooth, thick, brilliant white glaze that drizzles and sets well.
  • Use my How to Make Powdered Sugar recipe to make your own.

• Butter

  • Melted butter adds richness and thickness to the glaze and it also enhances its flavor.
  • Butter also adds to the glaze’s glossiness and helps the glaze adhere to the crescent rolls.
  • For the dough, butter enriches the flavor and more importantly, water in chilled butter evaporates during baking, creating air pockets to make the bread rise light and fluffy.
  • Questions about what butter to use? See my information on Using Salted or Unsalted Butter for Baking!

• Milk

Milk thins the glaze to the perfect consistency and enriches the flavor.

How to Make Comforting Apple Pie Crescent Rolls

• Prep: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
• Make the filling: Combine the diced apples, brown sugar, cinnamon, and lemon juice.
• Roll out the dough: Roll the prepared crescent dough out into a big rectangular and cut it into 16 triangles, as shown in Buttery Crescent Rolls from Scratch. Brush each dough triangle with apricot jam.

• Assemble: Place one tablespoon of apple filling on each dough triangle. Fold corners over, and roll up to seal. Place on a baking sheet and brush with egg wash.

• Bake: Cook the rolls for 30-35 minutes, until deep golden brown.
• Make the glaze: Mix powdered sugar, butter, vanilla extract, and milk. Drizzle over crescent rolls and let the glaze set for about 30 minutes.

Can I Make Comforting Apple Pie Crescent Rolls in Advance?

You can prepare these Apple Pie Crescent Rolls ahead of time raw or fully baked.

• Prepare the dough and jam separately:
  • You can prepare the dough up to 2 days in advance and store it in an airtight container in the fridge.
  • When ready to bake, assemble and bake the rolls with jam per this recipe.
• Assemble and Freeze:
  • You can assemble the apple pie crescent rolls up to the point just before baking. , then place the rolls on a baking sheet and freeze them until they are firm. Once frozen, transfer them to an airtight container or freezer bags.
  • When you’re ready to bake, you can place them directly in the oven from the freezer, but you may need to extend the baking time slightly to ensure they’re baked through.
• Bake and Reheat: Alternatively, you can fully bake the apple pie crescent rolls, let them cool, and then store them in an airtight container. Before serving, reheat them in the oven for a few minutes to regain their crispiness.

How to Store Comforting Apple Pie Crescent Rolls

Store any uneaten rolls at room temperature in a covered container for one day.

What is the difference between crescent rolls and croissants?

• As to the dough, both crescent rolls and croissants are laminated by layering butter between layers of the dough which is then folded and rolled multiple times to create thin flaky layers or air pockets to rise.
  • • Crescent rolls are typically leavened with baking powder, and do not require proofing.
    • Croissants are leavened with yeast which needs proofing to develop the structure.
• As to flavor and texture, crescent rolls resemble soft bread with fine and evenly distributed crumb. In comparison, croissants are a pastry with characteristic flakiness, soft and elastic gluten strands, and a richer buttery flavor.
• As to the origins and usages, crescent rolls are a popular American creation commonly used for making wrapping around mini hot dogs (pigs in a blanket), stuffed with various fillings, or enjoyed as rolls with a meal. While croissants originated in France and are enjoyed as a standalone breakfast star, or in sweet or savory sandwiches. Check out my amazing Homemade Chocolate Croissants recipe for a foolproof way to make them at home.

FAQs

• Can I substitute another fruit for apple?

Yes, you can use another fruit in the filling. Use diced pear in place of the apple, or substitute with the filling from Pumpkin Pie Egg Rolls. Use a tablespoon of pumpkin filling for each crescent. You can also add chopped pecans or walnuts to add a little crunch.

• Can I make Apple Pie Crescent Rolls without egg?

Yes, you can make these crescent roll apple pies egg-free. Use milk or melted butter in place of the egg wash.

• Can I use store-bought crescent dough in these Apple Pie Crescent Rolls?

You can’t beat the homemade taste of our homemade crescent rolls. Luckily, they come together easily and are made from just six wholesome ingredients you probably have on hand. But if you absolutely want to use store-bought, simply assemble and bake as directed in the recipe.

Gemma’s Pro Chef Tips

• Make sure to cut the apples very small to make assembly easier.
• Once the dough is made, this recipe takes about 30 minutes to put together but keep in mind that the crescent dough takes about 2 hours to make. To save time, you can make the dough up to 2 days in advance. Keep it well-wrapped in the refrigerator.
• Instead of apricot jam, you can use my Sweet and Boozy Peach Whiskey Jam, Easy Orange Marmalade, or Salted Caramel Sauce.
• These are little treats but you can make them bigger: when rolling the dough, after cutting the rectangle in half, cut each square diagonally in half in both directions to make a total of 8 triangles. Add double the filling and roll up the same way.
• Glaze while they are still slightly warm as they will also soak up the glaze and create a crisp shell.

More Apple Pie-Inspired Dessert Recipes

• 3-Layer Apple Pie Blondies Recipe
• McDonald’s Apple Pie: Better Homemade!
• Apple Pie Egg Rolls
• Apple Pie Ice Cream
• Apple Pie Microwave Oatmeal in a Mug 

Print

Comforting Apple Pie Crescent Rolls from Scratch

Craft Comforting Apple Pie Crescent Rolls from scratch, to indulge in classic softness, sweet apples, and aromatic cinnamon delight.

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Servings 16 rolls

Author Gemma Stafford

Ingredients

For the Filling

• 2 small Granny Smith apples, peeled, cored and finely diced
• 1 tablespoon brown sugar
• 1 teaspoon lemon juice
• ½ teaspoon cinnamon

For the Rolls:

• 1 recipe Buttery Crescent Rolls from Scratch
• 3 tablespoons apricot jam
• Egg wash

For the glaze:

• 1 cup (4 oz/115 g) powdered sugar, sifted
• 1 tablespoon (½ oz/14 g) butter, melted and cooled
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk

Instructions

• Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Set aside.
• Make the filling: combine the apples, brown sugar, lemon juice, and cinnamon in a small bowl and set aside.
• On a floured surface, roll and cut the crescent rolls according to the directions in the recipe. (See recipe here)
• Working with one piece of dough at a time, stretch out the dough into a triangle shape.
• Brush some apricot jam all over the surface and place about a tablespoon of apple filling at the bottom (flat edge) of the triangle.
• Fold the corners over the filling, then roll the dough up to enclose the filling. Place on the prepared baking sheet with the tip tucked underneath the roll. Repeat with the remaining pieces of dough.
• Brush the rolls with egg wash, then bake for 30-35 minutes, until deep golden brown. Allow to cool on the baking sheet.
• To Make the Glaze: Combine the powdered sugar, butter, vanilla extract, and 1 tablespoon of the milk until smooth. If needed, add a touch more milk, one teaspoon at a time, until the desired consistency is reached.
• Drizzle the glaze over the rolls and let sit until the glaze is set.
• These are best the day they are made but leftovers can be stored in an airtight container for up to 1 day.

The post Comforting Apple Pie Crescent Rolls from Scratch appeared first on Gemma’s Bigger Bolder Baking.

Have you ever wandered through the baking aisle of your local grocery store or specialty market with the intention of restocking your supply of brown sugar to find yourself wondering whether to buy light or dark brown sugar? And if the baking aisle is well stocked, you might even be passing by demerara, turbinado and muscovado sugars and wondering about them as well and whether you should use this instead? And even more confusing is when a recipe asks for a specialty sugar, are they all interchangeable and can you just substitute basic brown sugar? It can be hard to take that risk on a whole recipe, so we are here to demystify all the options for you.

1. Commercial Refined Light and Dark Brown Sugar

Before we delve deep, let’s start with an overview of the most readily available options: refined light and dark brown sugar. Both of these sugars begin with refined white cane or beet sugar (or a combination of both) that has added cane molasses. More specifically, they are white sugar crystals with a coating of molasses. These sugars are the most commonly available brown sugars throughout many parts of the world as they are the most economical to produce.

• • Light Brown Sugar

Light brown sugar contains about 3% molasses. It has a golden-brown color and has a light toffee-like flavor. This sugar is used for cakes and cookies in which a more delicate flavor is desired.

• • Dark Brown Sugar

Dark brown sugar has about 7% molasses, and is darker in color and with a more robust toffee flavor. Dark brown sugar is often used in more heartily flavored spiced or chocolate baked goods.

Despite the slight difference in molasses between these two sugars, they can be used interchangeably in any recipe, depending on whether you want a more or less pronounced toffee flavor. Because of the moisture and slightly acidic nature of brown sugar, you should not substitute white sugar for these sugars without expecting a very different end result, but you can find out how to make Homemade Brown Sugar .

If your brown sugar gets clumpy, check out my article of How to Soften Brown Sugar.

2. Raw Sugar

   Raw sugar is still refined sugar but less so than conventional brown sugar. Instead of introducing molasses into refined white sugar, raw sugars are created from the first pressing of sugar cane (and never sugar beets). This juice is first crystalized and then it is put through a centrifugal process that essentially spins crystals to remove most of the molasses. There are two commonly found types of raw sugar: turbinado and demerara.

   • Turbinado Sugar (AKA Sugar in the Raw)

     Turbinado sugar gets its name from the centrifugal process used to make it, and the result is large, slightly moist crystals with a subtle caramel flavor. The large crystals don’t mix evenly into batters and doughs, don’t melt in the oven and might give your baked goods some unwanted texture. However, this quality also makes it a great choice for topping cookies, muffins or pastries just before baking when and where a little crunch might be desired. In the United States, turbinado sugar is often sold under the brand name Sugar in the Raw, and can be found in both grocery store baking aisles and also in individual packets in coffee shop sugar bowls.

   • Demerara Sugar

     Demerara sugar is commonly used in the United Kingdom. It is quite similar to turbinado with a few slight differences. While it is made by largely the same process, the sugarcane used to make this sugar originally came from the British colony formerly known as Demerara, now called Guyana. The crystals are slightly larger than turbinado while the flavor is a bit more subtle. In terms of use, like turbinado, demerara shines as a finishing sugar, lending a lightly caramel taste and crunchy topping to baked goods.

     However, if you would like to try this type of sugar baked in a cake, try it in my Aunty Rosaleen’s Irish Christmas Cake.

3. Unrefined Sugars

   Unrefined sugars are made from sugar cane or palm sap with little to none of the molasses removed. They are dark and have a full, rich taste, and variations of this type of sugar are found throughout the world.

   • Muscovado Sugar

     Muscovado sugar is a granulated brown sugar that can be found in either dark or light brown versions. This sugar is either unrefined or partially refined, depending on the manufacturer. The small, dark and slightly sticky crystals are made by heating pressed cane juice until a thick liquid remains. This liquid is crystalized and then goes through a partial centrifugal process to remove a small amount of the molasses to create a dark muscovado sugar, or a bit more spinning to create a light muscovado sugar. Alternatively, the reduced liquid is then poured into cooling pans and vigorously beaten to form small crystals. Unlike raw sugar, muscovado sugar melts more easily and is commonly used in European baked goods: the more flavorful dark sugar is used for spiced cakes and chocolate-based desserts while the lighter version is used for cookies and lighter cakes.

Muscovado sugar has a complex flavor with more intense caramel and toffee flavors when compared with refined light or dark brown sugar, but you can use either of these as a one-to-one substitute in a recipe if needed.

• • Piloncillo

Piloncillo (also known as panela, panocha and rapadura) is used in Mexico and countries in Central and South America. It is completely unrefined and is made by boiling down pressed cane juice into a thick syrup. This syrup is then poured into cone-shaped molds and left until the liquid evaporates. The resulting hard, compact sugar has a deep caramel-molasses taste and is used by grating the amount needed. It is used for both sweet and savory applications.

If you can’t find piloncillo, you can substitute dark brown sugar plus molasses in this ratio: for 8 oz/225 g piloncillo substitute 8 oz/225 g dark brown sugar plus 2 teaspoons molasses.

• • Jaggery

Jaggery (also known as gur, among other names) is widely used in India and other Asian countries. It can be made from sugar cane or the sap of date, coconut or toddy palms, and the process is essentially the same as making piloncillo. When made from sugar cane the taste is similar to piloncillo, while palm sap jaggery has a less sweet flavor that is more akin to smokey caramel or dark chocolate. It is sold as a hard block and can be finely chopped or grated for use in sweets, and also used for flavor balance in savory dishes. Piloncillo can be used as a 1:1 substitute, or dark brown sugar in this ratio: for 8 oz/225 g jaggery substitute 8 oz/225 g dark brown sugar plus 2 teaspoons molasses.

We hope this helps clarify what all of these sugars are and how they are best used. May this lead to some delicious experiments!

The post The Ultimate Guide to Different Types of Brown Sugars appeared first on Gemma’s Bigger Bolder Baking.

What says fall more than humble pumpkin? Its distinctive flavor, warm hues, and natural moisture elevate countless recipes. Its distinctive flavor, warm hues, and natural moisture elevate countless recipes. These 15 extraordinary options stand out amidst the abundance of pumpkin-infused offerings on my website, and will undoubtedly beckon you to savor the very essence of this season. From classics like Pumpkin Pie to inventive recipes like Pumpkin Dinner Rolls, I’ve got you covered for any pumpkin-flavored baking your heart desires.

1. Best-Ever Pumpkin Pie

I have so many inventive pumpkin recipes on my website but sometimes I crave something simple and nostalgic and nothing screams autumn like Pumpkin Pie. Making this pie from scratch is not too much more work than buying one from the store, and the superior quality is unbeatable! I’ve elevated the flavors of both the pie crust and pie filling for the perfect pie. Not only is this recipe silky, velvety, rich, and has a buttery, flaky crust, but it’s also foolproof, uses only 8 ingredients, and can be made in under one hour!

2. Homemade Starbucks Pumpkin Spice Latte

Like the rest of the world, I love Pumpkin Spice Lattes! Every year, I look forward to Starbucks rolling out their red cups filled with seasonal drinks. The caffeine kick paired with the warm flavor of pumpkin spice makes for the perfect fall beverage. What if I told you you could make this delicious drink without leaving your house? You absolutely can! It’s made with fresher ingredients, fewer additives, less sugar, but equally delicious if not more!

3. Pumpkin Cinnamon Rolls With Pumpkin Butter

Cinnamon Rolls hold a special place in my heart as one of my all-time favorite desserts. Their warm, gooey, and comforting embrace, especially when paired with a steaming cup of tea, is simply unbeatable.  If you share the same passion for this treat as I do, then prepare to be enchanted by these Pumpkin Cinnamon Rolls. Picture this: a soft and inviting pumpkin-infused dough, generously filled with Homemade Pumpkin Butter, and crowned with a luscious maple-infused cream cheese glaze. These rolls are the quintessential autumn rendition of the beloved classic Cinnamon Rolls, destined to become a cherished part of your annual fall tradition.

4. Pumpkin Buttermilk Pancakes

For days you want a pumpkin treat that’s airy and indulgent, these Pumpkin Buttermilk Pancakes will for sure do the trick. The Pumpkin Puree makes them extra moist and the buttermilk adds a slight tang that complements the pumpkins’ light sweetness and unique earthiness. I highly recommend making this on a crisp, tranquil morning when everyone in the household can savor them without any rush, simply enjoying the experience!

5. Petite Pumpkin Pies

How cute are these Petite Pumpkin Pies?! They are not only a charming crowd-pleaser, but also they’re also practical! The filling whips up in minutes and this recipe uses store-bought phyllo dough to make your life even easier. You don’t even need dishes to eat them so if you have guests coming over, there will be less wash up. They’re tasty, easy to grab if you’re throwing a fall gathering, and are less messy for kids. They’re so classy and elegant — like they were delivered straight from the bakery — but the truth is that you made them with muffin tins right at home!

6. Perfect Pumpkin Pecan Pie

I love Pumpkin Pie and Pecan Pie, and the result of combining the best of the two worlds is incredible! The fusion of the smooth, creamy pumpkin pie filling with the sweet, gooey pecan pie filling is surprisingly delicious and has excellent texture. Moreover, despite its impressive appearance, crafting this pie is remarkably simple!

7. Marbled Pumpkin Pie Brownies

One of my favorite things to do is add a fall twist to popular desserts and these Marbled Pumpkin Pie Brownies definitely fit the bill. They combine the gooey, fudgy, chocolatey goodness of Brownies and add the warm, heartwarming flavors of a Pumpkin Pie. These are the moistest, most incredible fall-flavored spin on a classic dessert.

8. Crock-Pot Pumpkin Cobbler

If you want a delectable dessert that couldn’t be easier to make, this Pumpkin Cobbler is for you. All you have to do is to add the ingredients to your slow cooker and after two hours, you’ll get an extremely moist, pumpkin-flavored cake that reminds me of an English steamed pudding with a gooey pumpkin sauce at the bottom. You can even make it “gadget-free” by using your oven. This is perfect for company as well since you can set it up before they arrive and it will be fresh and ready when it’s time for dessert.

9. Chewy Maple Pumpkin Cookies

I’m so proud of these Chewy Maple Pumpkin Cookies since the texture is just flawless. They’re crispy around the edges, gooey in the middle, and offer just the right amount of addictive chew. In addition, the flavors of pumpkin, warm spices, maple, and brown sugar mesh really well together. They would also make a great gift!

10. Warm & Comforting Pumpkin Banana Bread

Packed with aromatic cinnamon, ginger, and nutmeg flavors, this Pumpkin Banana Bread reminds me of home and family. What sets my Pumpkin Banana Bread apart is its universal charm, making it a delightful treat for any moment and every celebration. Kids love it in the morning for breakfast or as an after-school snack. Not only is it filling, but also it’s sweet and delicious and practically melts in your mouth!

11. Soft And Fluffy Pumpkin Dinner Rolls

Though we all love traditional Dinner Rolls, these exceptional Pumpkin Dinner Rolls will definitely rock your Thanksgiving or any special holiday gathering! The pumpkin puree makes them extra moist and adds a slight sweetness which pairs perfectly with the buttery flavor of the rolls. Better yet, they only use 9 ingredients and come together in under 50 minutes. They’re so inventive that these rolls will be the star of any meal.

12. Best-Ever Pumpkin Bread

As the nights start to feel a little crisper and the leaves begin to change their coloring, all I can think about is my Pumpkin Bread recipe. It’s one of my favorite quick bread recipes because it’s full of my favorite fall spices and flavors, it’s so moist, and is topped with the most delicious maple and brown butter glaze. My recipe also uses Homemade Pumpkin Puree which makes it even fresher-tasting. This will instantly become your go-to on a chilly autumn day.

13. Chocolate Swirl Pumpkin Pie

You may have realized by now that I love creative pies and this Chocolate Swirl Pumpkin Pie is no exception. This pie takes your classic Pumpkin Pie to the next level with decadent chocolate swirled into it. Not only does it make for an extra special design, but it also brings out the best in both chocolate and pumpkin flavors. Using my Homemade Pie Crust and Homemade Pumpkin Pie recipe, you’ll have a pie that no one can resist. Give it a try!

14. The Coziest Homemade Pumpkin Butter

I call this “Pumpkin Pie in a jar” because it’s everything you love about Pumpkin Pie from the creamy texture to the warm, spiced flavors. The best part? You can get creative with it and the sky is the limit! It effortlessly enhances a wide range of desserts, from being gently swirled into Pound Cake to lending its rich character to my Homemade Ice Cream. You’ll even find it as a delectable filling for Cinnamon Rolls. But its culinary magic doesn’t stop there – it’s equally delightful when spread on toast, Scones, or any other canvas you desire to explore.

15. Homemade Pumpkin Puree

Pumpkin Puree is a vital part of fall baking since it adds extra moisture and warm flavor to many recipes, but here’s an enticing secret: you can craft it right in your own kitchen. With just one simple ingredient – the sugar pumpkin – you can create homemade Pumpkin Puree that’s both easy and rewarding. Whether you live in an area where Pumpkin Puree isn’t widely available, or you like making recipes from scratch as much as possible, this is the recipe you’ve been searching for.

The post Unveiling 15 Essential Holiday Pumpkin Recipes You Never Knew You Craved appeared first on Gemma’s Bigger Bolder Baking.

Pizza always holds a special place in my heart. My passion for bread and doughs has inspired me to craft numerous unique pizza recipes such as 15-Minute Pizza Dough Recipe (No Yeast), Pizza Scones, Pepperoni Pizza Rolls, Pizza Monkey Bread, and The MOST Bubbly Focaccia Pizza.

And as the popularity of cake bowls continues to grow, how could I miss this 2-Minute Microwave Pizza Bowl recipe as a savory addition to 2-Minute Banana Cake Bowl, 2-Minute Microwave Carrot Cake Bowl, 2-Minute Microwave Brownie Bowl, 2-Minute Microwave Red Velvet Cake Bowl, and Chocolate Lava Cake Bowl Recipe.

Table of Contents

• What is a 2-Minute Microwave Pizza Bowl?
• Tools You Need
• 2-Minute Microwave Pizza Bowl Key Ingredients and Why
• How to Make a 2-Minute Microwave Pizza Bowl
• Can I Make the 2-Minute Pizza Bowl in Advance?
• Can I make a 2-Minute Microwave Pizza Bowl in the oven?
• FAQs
• Gemma’s Pro Chef Tips
• Don’t Miss My Other Sweet Cake Bowl Recipes

What is a 2-Minute Microwave Pizza Bowl?

• A 2-Minute Microwave Pizza Bowl is a time-saving way to enjoy a pizza-inspired meal.
  • It typically involves combining ingredients such as flour as the pizza base, pizza sauce, cheese, and tailored favorite pizza toppings in a microwave-safe bowl.
  • Then microwave the mixture for about two minutes or until it rises up and the cheese is bubbly, resulting in a pizza-like dish in a bowl.
• This approach is popular because it offers a speedy alternative to traditional pizza preparation, creates less heat, and provides more creative cooking activities for families. The specific ingredients can vary widely, allowing for customization or portion control to suit individual preferences.

Tools You Need

• Microwave-safe soup bowl
• Whisk
• Spoon

2-Minute Microwave Pizza Bowl Key Ingredients and Why

• All-purpose flour:

All-purpose flour has the right amount of protein at around 9-11% to make pizza batter strong enough to rise and hold mix-ins without being chewy.

• Baking powder:

Baking powder is the raising agent to create a fluffy texture.

• Baking soda:

  • Baking soda not only makes the batter rise, but also reacts with natural sugar from flour and milk contributing to a nice golden color through Maillard reaction.
  • Baking soda is sodium which enhances the flavor.

• Salt:

Salt enhances flavors of pizza bowl.

• Milk:

Whole milk or full-fat milk is my go-to choice for baking for a richer taste and creamier consistency.

• Olive oil:

Olive oil contributes to a more flavorful pizza with a better texture. I suggest you use extra virgin olive oil.

• • First, olive oil imparts a rich, fruity flavor that can enhance the flavor.
  • Second, olive oil adds moisture and texture, tenderizing the crust and making it crispier on the outside and chewier on the inside.

• Pizza sauce:

  • Pizza sauce not only adds flavor but also prevents the batter from getting dry in the microwave.
  • Make my 5-Minute Pizza Sauce recipe to elevate the flavor of your pizza.

• Mozzarella cheese:

  • Mozzarella cheese is a traditional pizza topping and is typically used as the base cheese in most pizzas. Make it at home using my How To Make Homemade Mozzarella recipe.
  • Mozzarella melts well and creates a stringy, stretchy texture when it’s heated. It helps to hold everything together, and its mild flavor complements the other toppings, creating a tasty and cohesive final product.

How to Make a 2-Minute Microwave Pizza Bowl

• Mix dry ingredients including flour, baking powder, baking soda and salt together in a microwavable bowl.
• Add in wet ingredients including the milk and oil then mix together. There might be some lumps but that is ok.
• Add the pizza sauce and spread it around the surface of the batter.
• Sprinkle on toppings including the cheese, pepperoni, and dried herbs
• Microwave for roughly 2 minutes or so, until it rises up and the toppings are bubbling.
• Enjoy straight away!

Can I Make the 2-Minute Pizza Bowl in Advance?

• Yes, you can make the 2-Minute Pizza Bowl in advance.
• You can mix all other ingredients and keep the mixture in the fridge for up to 24 hours. When ready to serve, microwave it per this recipe.

Can I make a 2-Minute Microwave Pizza Bowl in the oven?

Yes, you can bake it in an oven-safe bowl at 350°F/180°C for roughly 12-15 minutes, until it rises up and the toppings are bubbling.

FAQs

• How can I make a gluten-free microwave pizza bowl?

You can use gluten-free all-purpose blend flour as the base for your pizza bowl to make it gluten-free.

• Is it possible to make a low-carb or keto-friendly version of the microwave pizza bowl?

  • Yes, you can use almond flour as a base and choose keto-friendly toppings and sauces to create a low-carb or keto pizza bowl.
  • Substitute almond flour starting at 1:1 for all-purpose (white) flour. More resting time before baking will help hydrate almond flour to bind all ingredients better, or  ½ – 2 tsp xanthan gum or cornstarch in each cup of almond flour will also work as a binding agent. 

• Can I make a vegetarian or vegan version of the microwave pizza bowl?

• • Absolutely! You can use vegan cheese and load up your pizza bowl with vegetables like bell peppers, tomatoes, olives, onions, and spinach for a vegetarian or vegan option.

• Can I freeze microwave pizza bowls for later use?

  • While it’s best to enjoy them fresh, you can assemble the pizza bowls and freeze them before cooking. When you’re ready to eat, simply microwave from frozen, adding extra cooking time as needed.

Gemma’s Pro Chef Tips

• Use my 5-Minute Pizza Sauce or Homemade Marinara Sauce.
• Instead of Italian seasoning, fresh basil or oregano will also work.
• If mini pepperoni is hard to come by, what other toppings can be used? You can also use chopped regular pepperoni, ham, bbq chicken, turkey pepperoni or Italian sausages.
• Feel free to use your favorite cheese(s), such as cheddar cheese, parmesan cheese, Homemade Mozzarella or Homemade Ricotta .
• Most toppings don’t need pre-cooking, but if you’re using raw meat such as ground beef or certain vegetables like mushrooms, you may want to sauté or cook them briefly before adding them to the pizza bowl for better texture and flavor.
• To ensure even melting, you can cover the pizza bowl with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent for steam to escape.
• Cooking time will vary greatly depending on your microwave (mine is 1200W) and the width and depth of the bowl. Always keep a close eye on your mug while in the microwave so it doesn’t over flow or over cook.

Don’t Miss My Other Sweet Cake Bowl Recipes

• 2-Minute Banana Cake Bowl
• 2-Minute Microwave Carrot Cake Bowl
• 2-Minute Microwave Brownie Bowl
• 2-Minute Microwave Red Velvet Cake Bowl
• Chocolate Lava Cake Bowl Recipe

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Pizza Bowl

Whip up this incredible pizza bowl in 2 minutes in the microwave to satisfy your pizza cravings! It's quick, easy and bursting with flavors!

Prep Time 5 minutes minutes

Cook Time 2 minutes minutes

Total Time 7 minutes minutes

Servings 2 people

Author Gemma Stafford

Ingredients

• ½ cup (2 ½oz/71g) all-purpose flour
• ¼ teaspoon baking powder
• ⅛ teaspoon baking soda
• ¼ teaspoon salt
• ⅓ cup (2 ½ fl oz/75 ml) milk
• 2 tablespoons olive oil
• 2 tablespoons pizza sauce
• 2 generous tablespoons shredded mozzarella cheese
• 10 mini pepperonis
• ½ teaspoon dried Italian herbs (basil or oregano will work)

Instructions

• Mix the flour, baking powder, baking soda and salt together in a microwavable bowl.
• Add in the milk and oil then mix together. There might be some lumps but that is ok.
• Spoon on the pizza sauce and spread it around the surface of the batter.
• Sprinkle on the cheese, pepperoni, and dried herbs
• Microwave for roughly 2 minutes or so, until it rises up and the toppings are bubbling (timing is based on my 1200W microwave so your timing might vary)
• Enjoy straight away!

The post 2-Minute Microwave Pizza Bowl appeared first on Gemma’s Bigger Bolder Baking.

Leaves gracefully descend, cozy sweaters reemerge, and the unmistakable aroma of spice lattes fills cafes. But what truly captures the heart during this season are the comforting, tailor-made warm desserts like Self-Saucing Pecan Cobbler for these cool, crisp days. The enchanting scent of cinnamon from Apple Cider Donut Cake, the soul-warming richness of flavors from Authentic Irish Apple Crumble – it’s all part of the fall magic. Whether you’re hosting a gathering or simply seeking a cozy night in, these treats embody the essence of the season. Join us on a delightful journey through the flavors of fall, all conveniently gathered in one place.

1. How to Make The Perfect Traditional Apple Strudel Recipe

Who doesn’t love a good Apple Strudel? Every time I eat it I feel warm and nostalgic. The tender apples, soft raisins, aromatic cinnamon sugar, and layers of flaky pastry create a harmonious blend of contrasting flavors and textures, making it a fantastic dessert for fall or any time of the year!

2. Irish Apple Crumble 

My Mum’s Apple Crumble has a special place in my heart. It’s the first recipe I ever made with my Mum as a kid. Not only does it hold fond memories for me but also it’s delicious! The soft apples combined with the buttery topping make for the perfect dessert for a fall day. It can also be made in under 1 hour! It’s even better when paired with my velvety, floral and creamy Homemade Vanilla Ice Cream.

3. Chocolate Chip Pumpkin Muffins

If you haven’t yet indulged in the delightful combination of Chocolate Chip Pumpkin Muffins, you’re in for a treat you won’t want to miss. The infusion of pumpkin not only enhances moisture but also imparts a delectable fall-inspired flavor, complete with a festive orange hue. It’s a surprising revelation how seamlessly pumpkin and chocolate harmonize. And to top it off, the sweet, crunchy finish elevates this treat to one of the perfect fall recipes.

4. Decadent Caramel Apple Upside Down Cake

While you might be familiar with the classic Pineapple Upside Down Cake, have you ever experienced the delightful twist of a Caramel Apple Upside Down Cake? It’s a wonderful autumn-inspired rendition of the beloved dessert, following the same upside-down concept but featuring luscious, warm apples and a decadent drizzle of Salted Caramel Sauce. Plus, there’s an extra element of fun as you flip the cake after it emerges from the oven, adding an interactive touch to your fall baking adventure!

5. Glazed Pumpkin Donuts

Do I really need to convince you to whip up a batch of these irresistible Pumpkin Donuts? Their mouthwatering appeal practically speaks for itself. Just take a moment to admire those delectable, tender, slightly crispy rings of goodness. And let’s not forget that enticing glaze! It sets to a glossy, sugary perfection that adds an extra layer of delight. With the infusion of pumpkin and aromatic spices, these donuts are the quintessential fall recipes. Seriously, you need to try these this autumn.

6. Chewy Caramel Apples

Caramel Apples are a staple of the fall season. I love going apple picking and using freshly picked apples to make Caramel Apples. But these are no ordinary Caramel Apples, they are honey apples! Honey goes great with apples and gives them a deeper, sweet flavor. I like to roll mine in toasted peanuts for added flavor and texture but you can eat them plain or use any toppings you like!

7. Pumpkin Slab Pie

If you’re planning a grand fall gathering, our Pumpkin Slab Pie is the ultimate choice! Featuring a velvety, creamy pumpkin custard filling that rivals the classic pumpkin pie in flavor, it comes in a larger-than-life size, generously serving up to 14 guests. What sets it apart is the thicker, more indulgent crust that boasts a rich buttery flavor, which some might even find preferable to the traditional pie crust. And if the slab pie feels a tad too extravagant, we’ve got you covered with our equally delectable regular-sized Pumpkin Pie.

8. 3-Layer Apple Pie Blondies

These heavenly Apple Pie Blondies scream fall with three impressive layers! What I love more about this than brownies is that the streusel topping is very similar to Apple Crumble, which is the first thing I baked with my mom at the age of seven. It gave me unforgettable fond food memories and I’ve loved the scrumptious caramelized, deep, rich flavor of baked apples ever since. To make it even better, top it with Vanilla Ice Cream, Whipped Cream, and my Apple Cider Caramel Sauce.

9. Flaky & Easy Pear Pie

While apple pies and pumpkin pies are favorite fall recipes, it’s worth noting that Pear Pie often goes under-appreciated during this season. Pears make some of my favorite desserts, including this pie. This pie is bursting with fall flavors such as cinnamon and nutmeg and is wrapped in a gorgeous, buttery pie crust. I promise if you try this, you’ll add it to your yearly favorites.

10. Warm Pear & Honey Cake

Much like Pear Pie, Pear Cake is a delightful autumnal treat that tends to fly under the radar. And pairing pears with honey… even better! While baking, the juice from the pears on top drips into the cake making it so moist and infusing the whole cake with fruity, pear flavor. Between the juicy pears and the spiced cake, this is the perfect hearty cake for breakfast, tea time, or any time this fall!

11. Pure Maple Candy

Maple ranks high among my cherished autumn flavors, and if you share that love for maple, you’re in for a treat with these Pure Maple Candies! Crafted from a single, pure ingredient – maple syrup – these candies boast simplicity at its finest. By carefully cooking maple syrup to a precise temperature, we achieve a fudge-like texture that’s nothing short of exquisite. With its delightful, slightly gritty texture from sugar crystals that gracefully dissolve on your palate, these candies are bound to leave a lasting impression on guests or make for a delightful homemade Halloween treats this year!

12. Maple Gooey Butter Cake

If you have a sweet tooth, you’ll love this Maple Gooey Butter Cake. This autumn spin on a traditional St. Louis butter cake delivers the same luxuriously dense and buttery texture, all infused with the warm embrace of autumn’s maple notes. It’s everything its name promises: delectably sweet, irresistibly gooey, and overflowing with the rich flavors of maple. Between the layers of moist maple butter cake and the lusciously gooey maple cream cheese topping, you’re in for a double dose of maple-infused bliss that’s guaranteed to satisfy your sweet cravings.

13. Caramel Apple Cheesecake

This dessert is one of my favorite fall recipes because it combines the richness of cheesecake with warm autumn flavors. Every element of this luscious cheesecake – from the buttery cookie crust to the velvety cheesecake filling, the tenderized apples, and the indulgent salted caramel sauce – is a delectable delight in its own right. However, when these exquisite components unite, it’s a symphony for your taste buds that you won’t soon forget. It may appear complex, but each element harmonizes perfectly, resulting in a decadent masterpiece. And let’s not forget to appreciate its stunning visual appeal!

14. Apple Cider Donut Cake

Do you have a soft spot for apple cider donuts? If so, you’ll love this Apple Cider Donut Cake. It tastes exactly like an apple cider donut from the spiced, moist center to the sweet cinnamon sugar coating. It’s so much easier to make than donuts and is also healthier since it’s not fried. Try it with Vanilla Ice Cream and Salted Caramel Sauce to make it extra delicious.

15. Self-Saucing Pecan Cobbler

I know what you’re probably thinking… how can pecans make a yummy, saucy cobbler? It’s basically magic — so you’ll have to make it to see. From the moist, sweet cake on top to the caramelized, gooey pecans on the bottom, this Self-Saucing Pecan Cobbler is as miraculous as it is delicious.

The post 15 Finest Fall Recipes: Your New Favorites to Cozy Up This Autumn appeared first on Gemma’s Bigger Bolder Baking.