Bigger Bolder Baking

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Bigger Bolder Baking Chef Gemma Stafford will have you boldly baking with confidence anytime, anywhere with her chef-tested and trusted baking recipes.

Whether it’s over-the-top desserts or 1-minute Microwave Mug Meals, Bigger Bolder Baking is your #1 baking destination.

Got two ripe bananas going soft on the counter? They're about to become cookies with no flour, no added sugar, no dairy ...
10/13/2026

Got two ripe bananas going soft on the counter? They're about to become cookies with no flour, no added sugar, no dairy and no oil. Just 3 ingredients, soft and chewy, and ready for the oven in about 10 minutes. Perfect for lunchboxes or a light dessert.

10/13/2026

Does your pie dough always tear on the way into the pan? Watch how I get mine in, all in one piece, with no patching and no starting over. Save this one for all your holiday pies this season.

Butter and milk can turn into real whipped cream, not a substitute. It needs a blender and a few hours in the fridge, so...
10/13/2026

Butter and milk can turn into real whipped cream, not a substitute. It needs a blender and a few hours in the fridge, so it's an easy one to make the night before.

I grew up with Banoffee Pie, and I still wonder why it never caught on in America the way it did in Ireland. Bananas, du...
10/13/2026

I grew up with Banoffee Pie, and I still wonder why it never caught on in America the way it did in Ireland. Bananas, dulce de leche and cream on a cookie crust, no oven needed. Have a slice with a cup of tea.

Growing up in Ireland, fruitcake meant Christmas, but traditional versions take weeks. Mine gives you that rich, whiskey...
10/13/2026

Growing up in Ireland, fruitcake meant Christmas, but traditional versions take weeks. Mine gives you that rich, whiskey-soaked flavor the same day in an easy loaf.

10/13/2026

My Chocolate Pudding Pie is a staple at every gathering, and it always disappears fast. Watch it come together, from buttery crust to silky chocolate filling and a cloud of whipped cream.

Don't own a donut pan? A cupcake tin and some foil is all I use for my Chocolate Cake Donuts. It's a cake batter, so the...
10/13/2026

Don't own a donut pan? A cupcake tin and some foil is all I use for my Chocolate Cake Donuts. It's a cake batter, so there's no yeast, no waiting, and they bake in 10 to 12 minutes.

10/12/2026

My Maple Cream Pie deserves edges as neat as its filling is creamy. If trimming and crimping pie dough has ever frustrated you, watch how I handle it.

Years of running a breakfast catering business taught me what great French toast needs. For my Brioche French Toast, thi...
10/12/2026

Years of running a breakfast catering business taught me what great French toast needs. For my Brioche French Toast, thick slices of brioche soak up a rich vanilla custard, so you get crispy edges and a pillowy center.

10/12/2026

Blueberry Pie Cookies are my personal-sized pies, with buttery, flaky crust and a pop of juicy blueberry in the middle. I make the pie crust a day ahead, so baking day is just rolling, filling and sealing.

Address

13636 Ventura Boulevard #216
Sherman Oaks, CA

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