Chew This – Slow Cooker Chicken and Noodles 

I LOVE slow cooker chicken and noodles and this recipe is the only recipe I use. It comes to me straight from my Mom, Darla and she’s been making it for years! You can add whatever spice you want, even lemon or fennel, and it turns out fabulous every single time! 

 Pick up a copy of “The Courier-Times” TODAY and let me know what you think! It’s also posted on their website – link below – to those who are online subscribers. 


Slow Cooker Chicken and Noodles

http://www.thecouriertimes.com/neighbors/neighbors_features/article_5a2d103f-a262-59fb-80c4-b08254f5ae04.html

Enjoy! 

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Snickerdoodle Blondies 

I love Snickerdoodle cookies and these blondies may be even better than the cookies! These are buttery, chewy, full of flavor and full of cinnamon burst! Highly recommend you make these for the upcoming “Cookie Swap” parties for something different, new and delicious! 

Snickerdoodle Blondies

For the Blondies…
2 sticks (8 oz.) unsalted butter, soft
1 cup light brown sugar, packed
1/2 cup white granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups white all-purpose flour

For the cinnamon-sugar mixture…
1/2 cup white granulated sugar
2 tablespoons ground cinnamon

Start by preheating your oven to 350 degrees F. Spray a 9×13-inch baking pan with non-stick cooking spray with flour.

In a large bowl combine the soft unsalted butter, light brown sugar and white granulated sugar until light in color and fluffy in texture.

Beat in the 2 large eggs before adding in the pure vanilla extract, baking powder, baking soda and salt.

Gently fold in the white all-purpose flour, being careful not to overmix.

Spread the dough, evenly, into the prepared baking pan.

Evenly spread the cinnamon-sugar mixture over the top of the dough and place into the preheated oven for 31 minutes.

Remove and allow to cool slightly.

Enjoy!

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Sweet Martha’s Famous Chocolate Chip Cookies 

There’s a sweet woman named Martha who owns and operates “Sweet Martha’s”. She specializes in chocolate chip cookies and sells them at the Minnesota State Fair for 12 days. In that 12 days she makes around $3 Million dollars! I had to find out more about this fascinating woman, and in doing so, I uncovered a “copycat version” of her cookies. I made them today and they are absolutely incredible! Her secret? Extra butter, CAKE FLOUR and extra egg yolks. Sound familiar!? For those of you who have my cookbook – you’ll know to what I’m referring. Highly recommend you try these cookies. The recipe I used is found below as well as a link to learn more about “Sweet Martha”. Thanks Martha!

Sweet Martha’s Famous Chocolate Chip Cookies

2 cups cake flour
1 2/3 cups white all-purpose flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 1/2 sticks unsalted butter, soft
1 1/4 cups light brown sugar, packed
1 cup white granulated sugar plus 2 tablespoons
1 large egg
2 large egg yolks
2 teaspoons pure vanilla extract 
1 1/2 cups semi-sweet chocolate chips

In a large bowl combine the cake flour, white all-purpose flour, baking soda, baking powder and salt. Use a wire whisk to “sift” together the ingredients. 

In a separate large bowl combine the soft unsalted butter, light brown sugar and white sugar until light and fluffy. Add in the egg and egg yolks one at a time, beating well after each addition. Stir in the pure vanilla extract. 

Next, add in the dry ingredients a little at a time being careful not to overmix the dough. Gently fold in the semi-sweet chocolate chips. 

Wrap bowl in plastic wrap and refrigerate for 2 days. 

When ready to bake, preheat oven to 350 degrees F. Line several large baking sheets with parchment paper. 

Place the dough in teaspoon size amount balls onto the prepared baking sheets. Lightly press down on each cookie. 

Bake one sheet at a time, in preheated oven, for exactly 10 minutes. DO NOT over bake! These will appear “underdone” but they are not! Allow them to cool slightly before enjoying.

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To learn more ahout “Sweet Martha” click here –
http://www.sweetmarthas.com/about.html

Recipe adapted from here –
http://m.recipetips.com/recipe-cards/t–25035/marthas-chocolate-chips.asp

Chew This – Christmas Divinity 

Christmas is just around the corner and one of my favorite Christmas memories is that of old-fashioned Christmas candy. Ribbon candy, lemon drops, chocolate covered cherries, candied pecans and made from scratch divinity are just some of the Christmas candies that fill my dreams around this time of year. 

Have you ever had divinity? Divinity is an old-fashioned beaten candy that is typically made with egg whites. It’s a personal favorite in my household around the Holidays and I really think after you try this recipe, it will become a personal favorite of you and yours as well. 


Christmas Divinity 

http://www.thecouriertimes.com/neighbors/neighbors_features/article_cebeeebd-ae41-5eab-bf9f-82e61b296675.html

Enjoy! 

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Perfect Holiday Gift!

Do you know what would make the perfect Holiday gift for your friends and family this year? My cookbook of course! lol “Blaise the Baker Dessert First” comes with 200 recipes, tons of family memories and stories, kitchen tips and tricks and so much more! My cookbook is filled with recipes for desserts (of course), main dishes, vegetables, soups, salads, breads, appetizers, drinks…anything you could possibly want! All cookbooks come autographed (and personalized if you wish.) Cookbooks are $15 total ($12 for the cookbook plus $3 shipping and handling). IF you buy FOUR OR MORE cookbooks the shipping and handling charges are dropped. Mail your payment to – Blaise Doubman / Box 47 / Kennard, IN 47351. You can also pay online via http://paypal.com. Use the email blaisejdx@gmail.com for ordering there. If you have any questions please contact me and let me know. Thank you!

Blaise 

Black and White Cookies

These cookies shouldn’t be confused with the popular New York “Black and White Cookie” – a cakey cookie with two different colored sides. Think of this cookie as a white chocolate chip cookie with cocoa powder added to the dough. My friend Karen sent me a version of this recipe from a Mrs. Fields cookie cookbook and I couldn’t have been more excited. I love Mrs. Fields cookies but I really think this version beats their popular and familiar cookie. Stir up a batch and let me know what you think! Email me at blaisethebaker@gmail.com

I’ve also opened up my “Blaise the Baker SHOP” on my Facebook page. Join me there at http://facebook.com/blaisethebaker Right now my only product available is my cookbook, “Blaise the Baker Dessert First” but stay tuned for additional items which will be added in the future.

Black and White Cookies

2 sticks (8 oz) unsalted butter, soft
1 cup dark brown sugar, packed
3/4 cup white granulated sugar
3 large eggs, lightly beaten
1 tablespoon pure vanilla extract
2 1/4 cups white all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup semi-sweet chocolate chips mixed with 1 tablespoon white all-purpose flour
1 cup white chocolate chips mixed with 1 tablespoon white all-purpose flour

Start by preheating your oven to 300 degrees F. Line two large baking sheets with parchment paper.

In a large bowl combine the soft unsalted butter, dark brown sugar and white granulated sugar. Once combined and throughly mixed add in the large eggs. 

Beat well before adding in the pure vanilla extract. 

In another bowl whisk together the white all-purpose flour, unsweetened cocoa powder, baking soda, baking powder and salt. Add this in small increments to the wet ingredients and stir well. 

Once all combined and mixed, stir in the white all-purpose flour coated chips. Be careful not to over mix the dough.  

Drop by rounded tablespoon size balls onto the prepared baking sheets. Bake one sheet at a time in preheated oven for 23 minutes exactly.

Once baked, remove from the oven and allow the cookies to cool before removing them from the baking sheet. 

Enjoy! 

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Ultimate Double Chocolate Chip Cookies – Crisco 

I have fond memories of my Grandma Deloris and I making roll out sugar cookies for Christmas using “Criso” brand, butter flavored shortening. I still remember seeing the yellow tub on the counter and being inquisitive, mainly because I had never seen, or used it, before. She explained to me that this was her “secret ingredient” in making the cookies. That amazed me and every time I see that familiar yellow tub / container, I think of her and her Christmas sugar cookies.

I was, however, familiar with the blue wrapped version of this same product – which is just “Crisco” shortening. That was, and still is, my Grandma Barbra’s secret ingredient in her pie crusts and certain types of cakes.

While browsing the grocery store a few weeks ago, I decided to buy the butter flavored shortening, “Crisco” brand of course, just for nostalgic purposes. I was surprised that the labeling hadn’t changed that much. I put it into my cart and took it home to my pantry.

A couple weeks later I noticed there was a recipe on the side of the labeling for “Ultimate Double Chocolate Chip Cookies”. I’ve never been one to turn down a chocolate chip cookie or a chocolate chip cookie recipe for that matter, so I decided to give these a try.

I was a little unsure at first, but after baking, and my first bite – I was a believer! They were, and are, absolutely fabulous! I changed a couple of things from their original recipe, but not much.

Their recipe can be found on their website or on the side of their butter flavored shortening container. My recipe can be found below. Whichever you decide to make, make them! They’re yet another delicious chocolate chip cookie that I’ll be adding to my “cookie rotation”. My test testers loved these and I think you will too. Don’t replace the shortening for butter because you won’t have the same taste, texture or results.


Ultimate Double Chocolate Chip Cookies – Crisco

1 1/4 cup firmly packed light brown sugar
3/4 cup “Crisco” butter flavored shortening
2 tablespoons whole milk
1 tablespoon pure vanilla extract
1 large egg
1 3/4 cup white all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups semi-sweet chocolate chips, mixed with 1 tablespoon white all-purpose flour

Start by preheating the oven to 375 degrees F. and line two large baking sheets with parchment paper.

In a large bowl combine the light brown sugar, butter flavored shortening, whole milk and pure vanilla extract until light and fluffy.

Next, add in the large egg and combine well.

Add in the white all-purpose flour, salt and baking soda. Be careful not to over work the dough.

Finally, stir in the white all-purpose flour coated semi-sweet chocolate chips.

Drop by larger tablespoon size amounts onto prepared baking sheets.

Bake, one sheet at a time, in preheated oven for exactly 12 minutes. Once baked, remove from the oven and allow to cool at room temperature.

Enjoy!

For more “Crisco” pure vegetable oil recipes, please click here – http://crisco.com/recipes

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Chew This – Tomi’s Chocolate Chip Peanut Butter Pie

I am on a quest to find the perfect peanut butter pie and I think I have found it with this delicious (and easy) recipe! Shoutout and special thanks to Tomi White for sharing this fabulous recipe with me! Please pick up a copy of “The Courier-Times” TODAY and let me know what you think. I love recipes like this that are not just simple and easy, but full of taste and flavor. I highly recommend trying this! 


Tomi’s Chocolate Chip Peanut Butter Pie

http://www.thecouriertimes.com/neighbors/neighbors_features/article_9a25b4f5-85bc-53b4-b99a-44d7f7e78426.html

Enjoy!

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Bookmarks 

When my cookbook, “Blaise the Baker Dessert First” was released, several of the first few hundred copies didn’t include my Grandma Deloris autograph – her autograph came in the later edition. If you have an “early edition” (the version without her autograph) and would like her autograph, I have released limited edition “Blaise the Baker” bookmarks that are stamped with her autograph. If you would like one to go with your “early edition” cookbook please message me – or email me – and let me know. Please include your mailing address. Thank you! blaisethebaker@gmail.com

HER magazine feature 

Thank you all so much for the lovely feedback and support that I have received today concerning my feature in the latest “HER magazine”. Your encouraging words and dedication mean everything to me and I could not be more grateful.

If you are an online subscriber to “The Courier-Times” and would like a copy of “HER magazine” – featuring my article, please email me your mailing address and I’ll send along a complimentary copy.

blaisethebaker@gmail.com

Thank you again!