Elizabeth Chambers on baking, business, and owning your brand

August 5, 2020

Live to Eat is back with another new episode! I loved chatting with the owner and founder of Bird Bakery, Elizabeth Chambers.

Elizabeth Chambers is the icing on the cake! Owner and founder of Bird Bakery, a beloved bakery with two Texas locations and a new location opening in Denver later this summer, Elizabeth is a successful entrepreneur, journalist, TV host, and guest judge on Cupcake Wars and several other shows on the Food Network and Cooking Channel. Elizabeth is quite the influencer, especially when it comes to the culinary world. While quarantining in the Cayman Islands, Elizabeth’s two children have become expert egg crackers, baking buttercream birthday cakes for their barista and testing out banana bread recipes with every mix-in imaginable.

Elizabeth has also been working on a few projects during the pandemic! She just launched The Vision Visor, a high quality shield to protect your loved ones; and as co-founder of Open Palm, a charitable initiative that supports three amazing causes, Elizabeth’s been raising money to help aid the current pandemic, environmental initiatives, mitigate hunger, youth organizations, and marginalized communities.

Can’t decide what kind of cookie to make? Try Bird Bakery’s Monster Cookies! Elizabeth describes it as “heaven on earth,” and she’s absolutely right. The combination of oats, chocolate, peanut butter, and M&M’s makes for one out of this world cookie; get the recipe below!

Thanks for listening today!

Bird Bakery’s Monster Cookies

Ingredients

  • 1 cup butter, softened
  • 1 cup dark brown sugar
  • 1 cup light brown sugar
  • 2 cups fine sugar
  • 6 eggs
  • ½ tbsp very high quality vanilla extract
  • ½ tbsp light Karo syrup
  • 2 ½ cups of high quality chunky peanut butter
  • 4 tsp baking soda
  • 4 ½ cups of quick-cooking rolled oats
  • 4 ½ cups of old-fashioned oats
  • 1 ½ cups semisweet chocolate chips
  • 1 ½ cups regular M&Ms
  • 1 ½ cups peanut M&Ms

Cream together butter and sugars until blended. Add eggs one at a time. Mix on medium speed until pale and fluffy, about 5 minutes. Add vanilla, baking soda and syrup. Add peanut butter and mix until smooth. Carefully add oats one cup at a time, mixing well. Stir in the chocolate chips and M&Ms, mixing until completely incorporated.

Scoop onto baking sheet using a serving spoon or small ice cream scoop. Bake at 350 degrees for 15 minutes. Enjoy!

Share Bird Bakery’s yummy Monster Cookies recipe with a friend today! If you make this recipe, tag me @candacenelson for a chance to be featured on my stories!

 
episodesCandace NelsonSusan Spungen