Bold Baking Academy: Bigger Bolder Baking Every Day

Description I’m particularly excited about this course because I will be sharing with you a few of my most favorite recipes from my new book, “”Bigger Bolder Baking Every Day: Easy Recipes to Bake Through a Busy Week.” For our first lesson, we will be making Breakfast Brioche Buns. We will start out by making the dough for my Go-To Brioche Loaf. I will show you how to make a lovely brioche dough that gets filled with sweet cream cheese and raspberry jam, then baked until delightfully golden and pillowy. Next, we will be making a Cinnamon Semifreddo with Honey Toffee Swirl. We wil begin by making an incredible Honey Toffee Sauce. This, along with a touch of cinnamon and some toasted walnuts will get swirled into a whipped cream enriched with a pâte à bombe of cooked brown sugar and eggs. Once frozen, it is served sliced and makes a simple and delicious end to any family dinner. Finally, we have a special treat. We wil be making our Elegant Tiramisu Crêpe Cake. For this recipe, we will make espresso-flavored crepes that get soaked in a boozy coffee syrup and then layered with mascarpone cream. The result is a spectacular 16-layer cake that is sure to elicit all the oos and ahhs! In addition to this month’s classes, we will also be sending you two more bonus recipes: Squidgy Chocolate Cake and The Ultimate White Chocolate Pecan Skillet Cookie.