Hi Bold Bakers. Since starting Bigger Bolder Baking, we have received thousands of videos
and photos from all over the world of what you guys have made. So we thought this is
the perfect time to turn the camera back on you. That's right, we're asking you to film
yourself making one of my recipes. And if you do, you could be featured on my show. So this
week we are making homemade nilla wafers with bold bakers Eoin, Rachel and Mne. Hi,
my name is Eoin from County Wexford in Ireland and today I am going to make Nilla wafers.
Aloha, Bold Bakers, I’m Rachel from Honolulu, Hawaii in the US. Hi Bold Bakers, I’m Mne.
I’m a bold baker and a violinist. I'm 14 years old, the oldest of four kids. I live
with my family in South Africa and when I grow up I want to be a general accountant.
OK, so let’s go. I will make Nilla wafers today. So first step, preheat your oven.
Eoin is in Wexford. He is the son of my cousin Bernard. So we're kind of like cousins.
He is the sweetest little boy you'll ever meet. So lets get baking. He sounds like
me. I can hear it. In large bowl I'm going to cream together my butter and Gemma’s
homemade icing sugar. And even though I've never met Mne face to face, I feel like I
already know her. With my butter because I don’t want my hand mixer to split everything
everywhere. So Mne is mixing over butter and sugar by hands. This is my first time making
Nilla wafers. So is Rachel. I can tell, but they've all made sure that their butter is
at room temperature, like really softened, which is perfect what you need. I love baking
because it brings me to my happy place. Gosh. It's really calming so. How do you know Gemma
Eoin? She's actually my dad's cousin. And tell us what are your favorite recipes
from Gemma? I really like the five star chocolate chip cookies. I remember I saw that Gemma
posted her dinner roll recipe to Instagram so I tried... So Rachel literally has made
500 of our recipes. She makes all of them and she sends me pictures and even on her
days off when she's not working, she's working. She's baking, she's thinking about like community
and like what we're doing. She's amazing. It’s an arm workout. Hey guys can you see
that my butter actually whipped and now I'm going to crack in my egg. Good job Mne
get that butter nice and creamed up with the sugar. You don't want the egg yolk going in
there. Oh that was fast. Now here comes the whole egg. Oh. As you can see this is really
good mixed, so in there go with my flour and then I'm just going to mix it through
with my spatula again. This is not Mne’s first time. To add in 2 teaspoons of vanilla
extract. Here is the vanilla extract I made from Gemma’s recipe.Rachel makes her own
vanilla extract from Hawaii and she sends me big bottles of vanilla extract. So when
I use it in the show, it's usually the one she sent me. Now as you can see I divided
mine into 2 balls because I want to add vanilla and I want to add almond. So Mne is doing
exactly what I hope that all of you would do, which is like maybe put your own little
spin on the recipe. She's adding in some almond extract to some of the batter and vanilla
extract to the rest. I love almond extract, so I'm all about this. I can't believe I didn't
think of it. Ok, this is a perfect batter. I’m gonna try a bit. Good boy Eoin that's
what I would do too is try it. So here are the icing bags I prepared earlier. So this
this is a cookie batter that is very soft, so you do have to pipe it. I want to put my
cookie, dough, what do you call it? I do roughly 1 teaspoon, but you can do 2 teaspoons. 2
teaspoons is just a bit big for me because they will spread. I keep my nozzle really
close to my baking paper. Like that. And then I leave the cookies one and a half an inches apart
because their cookies will spread. So here is the coffee paste that made earlier. So if
you look closely at Rachels video, you can see she even has my measuring cups. She's
got my measuring spoons. She has my bakeware set. She's she's hardcore.I watch her videos
again and again every time I learn new stuff. And I'm going to add half of a tablespoon.
You can use a piping bag and a pastry tip. I tried that. Keep them a bit apart because
they will spread while they're baking. It didn't work out. That’s ok Eoin. That's
ok, next time I'm home I'll come over and I'll show you how to use the piping bag. It's really
easy. What was the first thing you ever baked Eoin? The first thing I ever made was Gemma’s five
star chocolate chip cookies. These are ready for the oven now. I'm going to place my
cookies in the oven let them bake for 18 to 20 minutes or until they are even and golden.
I can’t wait to see Mne’s. Nice big oven. So what temperature did you preheat the oven to?
150. You cook this for up to 18 to 20 minutes so Daddy can you cook it for 19 minutes. I
always go in the middle. Good man Eoin. Well, look at Rachel's look how gorgeous they are.
Look how round they are beautiful. These look, Oh no. They look good right? They spread
out a bit. They spread out a bit but It's totally fine. You know what once they cool,
they're going to taste the exact same as if they were like piped little round cookies.
I'm actually kind of happy. They look great. I think you should be happy Eoin they look
amazing. Now over here I have some cookies that I prepared early. So here I have some of
my own big and bold styles here. So here I have some melted chocolate and some sprinkles.
Now Gemma this is especially for you because I know you adore sprinkles. So mne is speaking
my language. I love sprinkles. I think I just I'm, I'm thrilled that she's doing this because
I just made regular nilla wafers, but she's dipping them in chocolate, covering them and
sprinkles. Gorgeous. Excess drip off and then just dip it in my sprinkles. There you have
a lovely cookie. I’m happy with them. They turned out fine and I think they'll taste
divine though. Thank you Gemma for this easy recipe. My first time I think I nailed
it. Rachel’s yeah, nailed it. They look great everybody’s looks great. Gemma, you
should try the coffee flavor. Coffee flavor OK, I'll definitely try that. This is so
yummy. OK, I'm going to try a little bit here. Let’s see how Eoin’s taste. See if he
gives me full marks. I really do recommend try this. Oh, thank you. Eoin does recommend
trying them. Guys here you have six of my big and bold styles. I hope you enjoyed this
video. If you’re new to this channel, please click that subscribe button and like this
video. Mahalo to Gemma and Kevin for this great great honor, and mahalo for all
other bold bakers watching. See you next time. A big thank you to the bigger bolder
baking team for inviting me to be big and bold on their YouTube channel. I really enjoyed
it and had so much fun. I wish I could do it again. Since I know Gemma and see her bake
with other bold bakers I always wished I could do it now. Finally my dream came true.
Enjoy your day bold bakers, thanks for having me. Bye! I think we're done here Eoin are
we. Recommend. Bye bye guys. Just gonna have one more. Oh Eoin, you did great. So I think
we can all agree that they did amazing. Absolute rock stars. So if you want to see yourself
in one of my upcoming videos you can make one of the recipes listed and then follow
the instructions on the screen. I can't wait to see what you submit.