Get Your Bake On: Sweet and Savory Recipes from My Home to Yours
Format: PDF / Kindle (mobi) / ePub
Cook up some delicious, down-home goodness with this cookbook of more than seventy-five sweet and savory recipes from Brian Emmett, grand prize winner of CBS’s The American Baking Competition.
In 2013, Brian Emmett burst onto the culinary scene with his charm, confidence, and superior baking and cooking skills on season one of The American Baking Competition. He won over the hearts of Americans nationwide, who watched this enthusiastic husband and father immerse himself in his passion—and, ultimately, take home the illustrious title of “Top Amateur Baker.”
Now, in Get Your Bake On, Brian shares over seventy-five recipes that leave no doubt as to why he was crowned champion on the show. This cookbook encompasses a hearty mixture of The American Baking Competition favorites, brand-new concoctions, and Emmett family recipes passed down through generations. Staying true to the show’s theme, there are plenty of sweets: From miniature tarts to his famous Cakey Chocolate Chip Cookie, Brian’s baked goods are sure to satisfy even the most demanding of sweet tooths. But Get Your Bake On also features a strong savory element with classic, feel-good recipes such as Sunday Brunch Strada and Beef Chili with Buttermilk Cornbread.
So grab a spoon, America—Brian’s back, and he’s ready to dish!
confectioners’ sugar for added sweetness. 2 cups whole milk 1 (1/4-ounce) package active dry yeast 21/4 cups plus 1 teaspoon sugar 4 to 5 cups all-purpose flour 4 tablespoons (1/2 stick) unsalted butter, melted, plus more for greasing 2 large eggs 1 teaspoon salt 1 cup poppy seeds, ground 1/4 cup light corn syrup 2 quarts canola oil, for frying In a small saucepan, heat the milk over medium-high heat until it is steaming and small bubbles start to form around the edges. Remove from
whipped cream. Stack the coated popcorn (one each of red, white, and blue) on top of each pavlova. Chocolate-Cherry Biscotti Makes about 36 biscotti Around the holidays, if I didn’t hear my wife say, “Don’t forget to make the biscotti” a million times, something would be wrong. It’s her absolute favorite. In these biscotti, chocolate and cherry come together in perfect harmony. If you’ve made biscotti before, you know that they actually get better after a day or two, and also keep for at least
lends to a smooth, tangy, and rich texture and taste. Paired with the decadent caramel-apple topping and caramel sauce, this cake is simply irresistible. 7 tablespoons unsalted butter, cut into pieces, at room temperature 11/4 cups sugar 1 large egg yolk 11/4 cups all-purpose flour 21/4 ounces crushed almonds 3 (8-ounce) packages cream cheese, at room temperature 8 ounces mascarpone cheese, at room temperature 1/4 cup sour cream, at room temperature 2 large eggs 1 vanilla bean, split
speed until pale yellow and tripled in volume. Add the vanilla, then remove the bowl from the mixer and gently fold in the flour mixture and melted butter. Pour the batter into the prepared cake pan and bake for 20 to 25 minutes, until a toothpick or cake tester inserted into the center comes out clean. Let cool for 5 to 10 minutes in the pan on a wire rack. Invert the cake onto the rack to remove the pan, then immediately reinvert the cake and let cool completely on the rack. Using a 3-inch
Chocolate Ganache, 106–7 Chocolate Ganache Glaze, 175 Chocolate Ganache Mousse, 166 Gingersnaps, 117–18 glazes: Chocolate Ganache Glaze, 175 Lemon Glaze, 43 Petit Four Glaze, 179 Gold-Dusted Peanuts, 176 Gougères, 194–95 Grandma Griffin’s Cinnamon Rolls, 66–68 ham: Ham, Cheddar, and Chive Croissant Filling, 76 Mile-High Quiche, 207–8 Hazelnut Macarons, 113–14 Heirloom Tomato Tart, 26–27 icings, see frostings ingredients, xxi–xxiv folding, xxvi measurements, xix–xxi weight