I received a free copy of Get Your Bake on for my honest review. This post contains affiliate links.
I have been baking for the firemen – even through the hubby’s short retirement. I just have been lax about posting the goodies I have made for them. I have a bunch of treats I need to show you and they’ll appear here and there as time goes by. For today I have a yummy cookie recipe from a new cookbook I was sent for review – Get Your Bake On by Brian Emmett. He was the winner of The American Baking Competition™ which was this country’s take on the Great British Bake Off. It only ran for one year I think because it was a somewhat more technical competition and if you weren’t really into baking you wouldn’t understand a lot of the tasks given to the contestants. I didn’t see the US version but I adore the British one.
About the Book:
Whip up some delicious down-home goodness with GET YOUR BAKE ON: SWEET AND SAVORY RECIPES FROM MY HOME TO YOURS, a cookbook of sweet and savory recipes from Brian Emmett, who burst onto the culinary scene with his charm, confidence, and superior baking and cooking skills on CBS’s The American Baking Competition™. He won 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 America’s Best 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 of the show. This cookbook encompasses a hearty mixture of The American Baking Competition favorites, brand-new concoctions, and Emmett family recipes passed down for generations. Staying true to the show’s theme, there are plenty of sweets. From Poppy Seed Sugar Plum Rolls to his famous Cakey Chocolate Chip Cookies, Brian’s baked goods are sure to satisfy even the most demanding of sweet tooths.
About the Author:
Brian Emmett, the ultimate foodie and home entertainer, has been baking, cooking, serving, and designing unique culinary experiences for family and friends for over twenty years. He lives near Chicago with his wife and daughters.
I love to bake as is well known by now. I love that this book has both sweet and savory recipes which makes it a great book to have in a cookbook library. The recipes are basics that have been jazzed up with flavors you might not usually find in that treat – like the orange zest in oatmeal cookies. A really lovely addition. The recipes are easy to follow and the instructions are well written.
It’s broken down into different sections; pies and tarts, scones, muffins and biscuits, breads and pizzas and so on so it’s easy to find what you might be looking to bake. Each recipe has a story explaining its origin which is always a delight in a cookbook. I love knowing how a recipe came to be. My only complaint is that there are just not enough pictures of the finished baked goods. I appreciate that photos make a book more expensive but it’s so very helpful to see what something is supposed to look like. There are a few photos in a section in the center but for me, not nearly enough.
Overall it’s a great cookbook to add to my library.
Orange Oatmeal Chews
About 2 dozen
1 cup old fashioned rolled oats
3/4 cup all purpose flour
1 tsp salt
1/2 tsp baking soda
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup (1 stick) unsalted butter, at room temperature
1 large egg
1 tsp pure vanilla extract
2 TBS grated orange zest
1/2 cup chopped walnuts
Preheat oven to 350°
On a small baking sheet toast the oats for about 5 minutes, stirring frequently to avoid burning.
Transfer the oats to a medium bowl (leaving the oven on). Add the flour, salt and baking soda and whisk to combine.
In the bowl of a standing mixer fitted with the paddle attachment, cream together both sugars and the butter on medium high speed until light and fluffy. 2 to 3 minutes.
Add the egg and beat until completely combined, then mix in the vanilla and orange zest.
Reduce the mixer speed to low, add the oat mixture and mix until completely combined.
Remove the bowl from the mixer and and fold in the walnuts.
Line two baking sheets with parchment paper and drop heaping teaspoons of the dough onto the prepared baking sheets.
Bake for 10 – 12 minutes and remove to a wire rack to cool.
I sent the bulk of the cookies into the firemen and they were thoroughly enjoyed. I did keep a few back so that I could do a proper taste test. You see what I do for you?
This really is a lovely cookie; the orange flavor comes through very nicely and it pairs so well with the oats and nuts. It’s crisp on the outside but chewy in the middle. I’ll be making them again to be sure!Print
- 1 cup old fashioned rolled oats
- 3/4 cup all purpose flour
- 1 tsp salt
- 1/2 tsp baking soda
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 large egg
- 1 tsp pure vanilla extract
- 2 TBS grated orange zest
- 1/2 cup chopped walnuts
- Preheat oven to 350°
- On a small baking sheet toast the oats for about 5 minutes, stirring frequently to avoid burning.
- Transfer the oats to a medium bowl (leaving the oven on). Add the flour, salt and baking soda and whisk to combine.
- In the bowl of a standing mixer fitted with the paddle attachment, cream together both sugars and the butter on medium high speed until light and fluffy. 2 to 3 minutes.
- Add the egg and beat until completely combined, then mix in the vanilla and orange zest.
- Reduce the mixer speed to low, add the oat mixture and mix until completely combined.
- Remove the bowl from the mixer and and fold in the walnuts.
- Line two baking sheets with parchment paper and drop heaping teaspoons of the dough onto the prepared baking sheets.
- Bake for 10 – 12 minutes and remove to a wire rack to cool.