These gingerbread men get an upgrade with tasty meringue frosting.
“Macaroni and Cheese”
Recipe of the Day
Prep: 15 minutes
Cook: 40 minutes
Total Prep: 55 minutes
Servings: 4
Ingredients
8 oz. uncooked elbow macaroni
3 cups milk
1/4 cup butter
1/4 teaspoon pepper
1 teaspoon salt
2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
3 tablespoons all-purpose flour
2 tablespoons butter
1/2 cup breadcrumbs
Instructions
Preheat oven to 350 degrees.
Bring a medium pot of water to boil and add macaroni.
Sprinkle with salt to season the pasta.
Remove pasta from the heat when it is al dente and then drain.
In a large skillet, melt butter over medium heat.
Add flour to make a roux.
Stir with a whisk until the flour turns a golden brown,
approximately 1-2 minutes.
Add the milk and continue to whisk, removing any lumps.
Add salt and pepper.
Cook over medium heat until sauce thickens and begins to bubble.
Add cheeses. Stir until melted and smooth. Remove from heat.
Add pasta to cheese sauce and stir.
Grease a 2-quart baking dish and add pasta
Bake 20-25 minutes or until browned.
Sprinkle with breadcrumbs and return to bake for 5 more minutes.
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“Tres Leches Cake Recipe with Fresh Berries”
(Porto’s Inspired Milk’N Berries Cake)
Hi Bold Bakers!
There is an amazing Cuban bakery in LA that I love, Porto’s Bakery, whose cake inspired my new homemade Tres Leches Cake recipe with fresh berries.
The founder, Rosa, was born in Cuba. The bakery’s story said when she was a child, she grew up with the smells of cinnamon, sugar, and vanilla from her mother’s baking. It reminds me of my own childhood in Ireland, where my mom’s baking helped ignite my own passion!
This Homemade Milk N’Berries Cake is my take on her wonderful cake, and I think it is the ultimate summer cake—it’s a delicious sponge cake soaked in a cold, sweet, milky syrup and filled with fresh berries and fluffy whipped cream. Definitely a recipe that is kid-approved!
What Is Milk’ N Berries Cake?
If you’ve made my Tres Leches Cake before, then you will love this recipe. Milk’ N Berries cake is essentially a tres leches cake with lots of fresh berries, and whipped cream, which I feel helps make the cake feel almost lighter. It’s sweet, creamy, and incredibly refreshing with fresh, seasonal fruits.
Gemma’s Pro Chef Tips For Making A Milk ‘N Berries Cake
- My Tres Leches Cake is usually baked in a 9×13-inch (23x33cm) pan, and if you prefer, you can still make the cake in that pan. When ready to assemble, cut the cake in half to make a smaller rectangle-shaped layer cake.
- You can use different berries or other fruit: as long as you stick with the same proportions. Diced stone fruits would be as lovely as berries!
- Try this as a trifle: cut the tres leches cake into cubes and then, in a trifle bowl, layer half the cake, half the whipped cream, and half the berries. Repeat to get two layers!
- This cake is a kid favorite, but for a slightly sophisticated twist, toss the berries with 2 tablespoons of Grand Marnier, 1 tablespoon of sugar, and 2 teaspoons of orange zest before using to layer your cake.
- The whipped cream isn’t sweetened in this recipe as the cake is already quite sweet, but if you prefer, you can make it sweet by adding 3 tablespoons sugar and 2 teaspoons vanilla extract to the cream before you whip it!
Servings: 8 servings
Ingredients
- 1 recipe Tres Leches Cake
- 1 ½ cups (12 flu oz./360ml) heavy whipping cream
- 1 cup (5 oz./142g) fresh blueberries
- 1 cup (5 oz./142g) fresh raspberries
- 1 cup (5 oz./142g) fresh strawberries (hulled and quartered)
Instructions
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Make the tres leches cake by following the recipe for Easy Tres Leche Cake.
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Pour the batter between two 8-inch square cake pans and bake for roughly 30-35 minutes.
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Mix together the 3 kinds of milk and pour the mixture evenly over the 2 cakes. Cover and allow to soak overnight.
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The next day, whip the cream to stiff peaks.
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In a medium mixing bowl, combine the blueberries, raspberries, and strawberries.
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Place one layer of the tres leches cake on a serving plate and drizzle on any liquid left in the pan.
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Spread some whipped cream over the cake and cover with half the berries.
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Carefully place the second cake layer on top.
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Spread another big dollop of whipped cream on top of the second layer and spread the remaining whipped cream on the sides of the cake. It will be a rustic, naked cake look.
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Top the cake with the remaining berries and serve immediately or chill (for no longer than 4 hours) until ready to serve.
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This cake is best served the day it is made but you can store any leftovers in an airtight container in the refrigerator for up to one day.
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“The Chewy Brownies Of Your Dreams”
What Makes These Brownies Chewy
If you like your brownies chewy, I mean, so chewy they are the polar opposite of my brownie brittle, then you need to bookmark this page! While this recipe calls for the same ingredients as my Crinkle Top Brownies, which has a bunch of delicious textures, beating your wet ingredients and then adding your dry will give you the chewiest brownies.
It’s such a simple step; it’s hard to believe it makes such a difference!
Gemma’s Pro Chef Tips For Making Chewy Brownies
- You can make this recipe without an electric hand mixer or stand mixer, but for best results, I do recommend using one.
- Bake until just set and the jiggle is gone from the middle. If you overbake, your brownies will not be gooey and fudgy.
- Use bittersweet chocolate; it gives a real richness to your brownies.
- Dark brown sugar gives brownies lovely, deep caramel notes. If you don’t have any on hand, make your own!
- Don’t be shy with the salt and vanilla extract! Those ingredients are what makes these brownies so irresistible.
- When serving, I recommend warming the brownies in the microwave for 20-30 seconds. It just makes them so gooey and delicious.
My Chewy Brownies recipe yields the chewiest brownies known to man, packed with gooey melted chocolate. You have to give them a go!
Servings: 16 brownies
Ingredients
- 1 cup (8 oz./225g) butter, melted
- 2 tablespoons vegetable oil (coconut or canola)
- 1 cup plus 2 tablespoons (6 1/4 oz./177g) dark brown sugar
- 1 cup plus 2 tablespoons (8 1/4 oz./227g) white sugar
- 4 large eggs, (room temperature)
- 4 teaspoons vanilla extract
- 1 cup (5 oz./142g) all purpose flour
- 1 cup (4 oz./115g) good quality (unsweetened cocoa powder)
- 1 teaspoon salt
- 1 ½ cups (9 oz./255g) bittersweet chocolate (roughly chopped)
Instructions
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Preheat the oven to 350°F (180°C) then butter and line an 8×8 inch baking tray with parchment paper and set aside.
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In a large bowl add the melted butter, oil, both sugars, eggs, and vanilla.
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Using an electric hand mixer, whisk for about 5 minutes at high speed until the mixture becomes very thick. You can also do this by hand but you will just really need to give it some welly.
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Over the same bowl sift in the flour and cocoa powder. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over mix). Fold in half of the chocolate chunks.
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Pour the batter into the prepared pan, then smooth the top. Generously top with the remaining chocolate chunks.
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Bake for 45-50 minutes, or until the center of the brownies no longer jiggles and is JUST set to the touch.
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Remove from the oven and allow to cool to room temperature before removing from the baking tray and slicing into 16 brownies. Enjoy!
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“Gingerbread Men”
“Gingerbread Men”
Gingerbread Men
Makes about 3 dozen
Ingredients
- 1 cup butter, softened
- ¾ cup firmly packed dark brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 cup unsulfured molasses
- 5 cups all-purpose flour
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- Meringue Frosting (recipe follows)
Instructions
- In a large bowl, beat butter and sugars with a mixer at medium speed until fluffy. Add egg, beating until combined. Add molasses, beating until smooth.
- In another large bowl, whisk together flour and next 5 ingredients. Gradually add flour mixture to butter mixture, beating just until combined. Divide dough in half, and shape each portion into a disk. Wrap in plastic wrap, and refrigerate for at least 1 hour or for up to 3 days.
- Preheat oven to 350°. Line baking sheets with parchment paper.
- On a lightly floured surface, roll dough to ¼-inch thickness, and cut using a 5-inch gingerbread man cutter, rerolling scraps to use all dough. Place on prepared pans.
- Bake for 10 to 12 minutes or until edges are lightly browned. Let cool on pans for 2 minutes. Remove from pans, and let cool on wire racks. Decorate cookies as desired with Meringue Frosting; let stand until frosting is dry. Store in airtight containers for up to 5 days.
Gingerbread Men
Meringue Frosting
Makes about 1½ cups
Ingredients
- ¼ cup cold water
- 3 tablespoons meringue powder
- 2 cups confectioners’ sugar
- Assorted paste food coloring
Instructions
- In a small bowl, whisk together ¼ cup water and meringue powder until foamy. Gradually whisk in confectioners’ sugar until smooth. Divide
- mixture among small bowls, and tint as desired with food coloring.
Just a short NOTE…
When I was in the Orphanage… there were several years… that I would work in the “BAKERY” and “Sister Augustella” was the NUN in charge. “Sister was so much FUN to work for – – that in most of my FREE TIME – – I would be there – – working and that was so much better then anything else… that I could be doing.”
At this “TIME” of the year – – we would be baking “TREATS” for the children and NUNS and even for special guests – – that would visit the ORPHANAGE – – and no matter what the work – – I enjoyed just being there cleaning and doing whatever I was instructed to do.
“My big regret is… that I did not get the recipe for the “ginger-bread-men cookies” that we baked – – and were so… Delicious – – that was worth being an “ORPHAN” just to receive that one “COOKIE” on CHRISTMAS!”
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“3 No Bake Cookies”
Hi Bold Bakers!
Peanut Butter No Bake Cookies
Peanut butter cookies are an absolute staple in my house. The base of my Peanut Butter No Bake Cookies is made of only three ingredients that I bet you already have in your cupboard. They’re beyond delicious and chewy and look impressive when dipped in chocolate. Get my Peanut Butter No Bake Cookies recipe.
Chocolate No Bake Cookies
My Chocolate No Bake Cookies are like a chocolate macaroon and fudge brownie hybrid. Think chewy, chocolatey and rich with sweet coconut. These no bake cookies come together in under 10 minutes so your chocolate cravings can be satisfied at any time! Get my Chocolate No Bake Cookie recipe!
Chocolate Chip N0 Bake Cookies
Sometimes you just need a classic chocolate chip cookie. Using just 4 wholesome ingredients, my no-bake chocolate chip cookie recipe is nothing short of magic. It’s flour-free, gluten-free, and egg-free but loaded with rich cookie goodness. Get my Chocolate Chip No Bake Cookies recipe!
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“15 Minute Banana Cream Pie Recipe”
15 minutes is all you need to make my Banana Cream Pie recipe — with fresh bananas, light-as-air whipped cream, and a vanilla cookie crust. You certainly don’t need an oven!
Servings: 8 slices
Ingredients
For the pudding filling:
- 3 cups (24floz/675ml) whole milk
- 3/4 cup (6 oz/170g) sugar
- 1/2 cup (2 1/2 oz./71g) flour*
- 3 egg yolks*, lightly whisked
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons (1 oz./28g) butter
- 2 bananas, medium, sliced into 1/4 inch thick rounds
- 1 cup (8fl oz./225ml) cream, whipped
For the vanilla cookie crust:
- ½ cup (4 oz./115g) butter, melted
- 2 cups (6 oz./170g) vanilla cookie crumbs (Nila Wafers)
Instructions
To make the pudding filling:
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In a medium sauce pan, over medium heat combine the flour and the sugar. Slowly stream in the milk while whisking constantly to ensure the sugar and flour dissolve into the milk.
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Continue to whisk constantly over medium heat until the mixture starts to thicken, about 5 minutes.
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Once the mixture has thickened, take a bit of the hot milk mixture and slowly stream it into the egg yolks while whisking vigorously. This is called” tempering” the eggs and will help bring them up to temperature so they do not scramble when being added into the hot milk. Temper the eggs a few more time with the hot milk mixture then add the egg yolks into the milk.
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Continue to cook the pudding mixture until it is very thick, another 4-5 minutes, whisking as you go.
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Remove the pudding from the heat and whisk in the vanilla, salt, and butter. Set aside to cool down.
To make the vanilla cookie crust:
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First prepare a 9-inch cake or pie pan by generously buttering it and lining with 2-3 layers of cling wrap, leaving some excess hanging over the sides of the tin. This will help you lift the finished pie out of the tin once ready to serve.
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To make your crust, combine the cookie crumbs and the melted butter in a large bowl. Mix until you’ve reached the texture of wet sand.
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Transfer the crust mixture into the prepared tin. Using your fingers, press the crust mixture into one even layer along the bottom and sides of the tin. Place the crust in the fridge to set while you make the filling.
To assemble the pie:
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Remove the crust from the fridge and cover the bottom of the crust with two layers of freshly sliced banana.
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Pour the pudding mixture on top of the layer of bananas, filling the pie to the top. Smooth the top with a spatula.
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Chill the pie for a minimum of 4-5 hours for the pudding to set firm.
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When ready to serve, pipe some whipped cream and lay a few additional fresh sliced bananas on top.
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Cover and store the pie in the fridge. This pie is best enjoyed within 24 hours so the banana’s don’t brown.
Recipe Notes
Replace the eggs: Dilute 2 tablespoons of cornstarch in 1 tablespoon of water and whisk in after the milk is added.
*Flour- I updated this recipe 1/27/2020 add increased the flour from 1/3 cup to 1/2 cup as some people were finding their pudding to be runny.
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