Cookbook Corner – Tyler Florence: Inside The Test Kitchen

Time for a NEW “Cookbook Corner”! 

Tyler Florence Inside the Test Kitchen Cookbook Corner Blog

“Inside The Test Kitchen” By: Tyler Florence

Let me first start off by saying that I feel like I have watched this book become a reality – and I have loved every minute of it. Since I am writing a cookbook of my own, I have really taken what I have seen and learned from Tyler’s process, and applied it to my own.

How did I get a “sneak peek” of Tyler’s latest creation?! I simply followed him on Instagram and he posted pictures of his new recipes, tests, etc. along the way! (You can follow him here – http://instagram.com/tylerflorence)

I have to say though, that I LOVE this cookbook! It is 120 “new recipes” that have been perfected – this is what it also reads on the cover.

The book is hardback bound with a black “bungee” cord that holds the book closed, or marks one of your favorite spots in the book. It reminds me of a professional notebook – type book… and I love it!

The book also features Tyler’s own “tips and tricks” throughout the book – in his own handwriting, which I really appreciate. It adds a nice “personal” touch to the book…

It is divided into 13 different sections…

Barbecue, Burgers and Meatloaf, Cheese / Fresh Cheese and Cheesecake, Chicken and Turkey, Eggs and Souffles, The Five-In-One Baking Mix, Pasta, Pork Chops, Pork / Larger Cuts, Pork Tacos, Potatoes, Risotto and Sides / Vegetables.

My favorite chapter – without a doubt – is the “Potato” chapter (page 187). There are only four recipes in this chapter – but those four recipes are AMAZING!

“French Fries with Roasted Garlic Aioli” (page 189)
“Extra Potato-y Mashed Potatoes” (page 192)
“Marge’s Potato Salad” (page 194)
“Garlic – Herb Potato Chips” (page 197)

Now – let me talk a minute about the “Extra Potato-y Mashed Potatoes” (page 192). Tyler doesn’t use water to boil the potatoes – he uses cream and butter… yes… cream and butter in place of the water. How GENIUS is this!? I have it marked, and can not wait to try it. Actually – I would be making them for tomorrow’s Thanksgiving – except I already have several requests for a different type of potato…

Honestly – I think the book is worth purchasing just for page 192…

And I can not WAIT to try his chapter on “Risotto”. I have wanted to make risotto for ages – and will use one of his recipes first to get started.

Also marked to try is his “Extra-Light Cornbread” (page 248) – I will try it WITHOUT the bacon though…

Also Tyler’s “Fronion Rings” (page 252) is marked to try – looks and sounds amazing! What are “Fronion Rings”? Both an onion ring AND a french fry… I know – heaven right!?

I also appreciated his section on “Fronion Ring FAILS” (page 250) which shows his failed attempts at trying to create this new recipe.

Also interesting is his “Egg Roll Omelet” (page 94) which takes the concept of omelets – and ROLLS THEM UP…yes – rolls them up like a jellyroll, and then cut to serve. Again…genius! AND how perfect for entertaining would THAT be!?

Before I wrap up this review, I have to say I LOVED the “Five-In-One Baking Mix” that is included (page 111) and works for muffins, pancakes, waffles, cakes AND cookies… I have already made the dry mix – it is sitting in my cabinet…so I will be trying this SOON. How can you make FIVE totally different sweet things from ONE “basic” mix? This is HOW and I am so excited to try it!

All in all, I LOVE this book, and have several recipes marked to try.

It was really special to me that I got to watch this book being “born”. It was first thought out and posted about by Tyler Florence over a year ago…and now I am holding the finished book in my hands. So great!

To learn more about Tyler Florence, please click here…
http://www.randomhouse.com/author/8900/tyler-florence

To buy “Inside The Test Kitchen”, please click here…
http://www.randomhouse.com/book/222736/inside-the-test-kitchen-by-tyler-florence

The personal views and reviews of this blog are mine and mine alone. Any opinion or thought expressed are strictly my own. I received this book from “Blogging for Books” for this review. More information can be found by emailing me your questions.

Blaise

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Lightning Fast – Pineapple Angel Food Cake

Yesterday on my Facebook page (http://facebook.com/blaisethebaker) I posted a “recipe” for a “Lightning Fast Pineapple Angel Food Cake” and it received a LOT of attention – so I am posting the “official recipe” here…

This recipe is literally FAT FREE… without the whipped cream that is!

This recipe is very versatile too! Swap out the crushed pineapple for blueberry pie filling, cherry pie filling…get creative – have fun!

Fast Pineapple Cake Blog

Lightning Fast Pineapple Angel Food Cake

1 box Angel food cake mix
20 oz. can of crushed pineapple in pineapple juice

Preheat oven to 350 degrees.

Spray a 13×9-inch pan lightly with non-stick spray.

In a large bowl, combine the angel food cake mix and can of crushed pineapple and stir well until everything is incorporated. DO NOT ADD ANYTHING ELSE!

Pour the mixture into the prepared pan and spread out evenly.

Place in preheated oven for 30-35 minutes.

Remove from oven and allow to cool slightly before serving with whipped cream.

Leftovers will last about 3 days in the refrigerator.

Enjoy!

PIN IT: https://www.pinterest.com/pin/570901690238471507/

Chew This! Old-Fashioned Homemade Dumplings

Today is the official publication of my “CHEW THIS!” column in “The Courier-Times” and I am REALLY excited about this one! I love sharing Thanksgiving recipes and traditions – and this combines them both!

What is the difference between noodles and dumplings!? This recipe is for what my family calls “dumplings” – strips of dough that are boiled in chicken broth. Noodles, to me, are egg based pasta. Right!?

I think it really all depends on tradition – and the recipe.

Old-Fashioned Homemade Dumplings

Old-Fashioned Homemade Dumplings

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, November 16th 2014 edition. By: Blaise Doubman 

Thanksgiving Traditions…and Dumplings
Blaise Doubman

I love hearing what food traditions people have for the approaching Thanksgiving holiday. I’ve known people who don’t really care for turkey – so they have spaghetti instead. I’ve heard about family pitch-ins, dessert only traditions (I openly invited myself to this meal) and even “healthy tofu turkey” traditions, (which brings to mind a particular episode of a famous comedy show that used to run on CBS.) Tradition around my house centers on family, food, thankfulness and did I already say food!? Thanksgiving is one of my favorite Holidays throughout the year filled with family traditions.

One of my favorite traditions involves my Mom, Darla, my Grandma Deloris and I, all making homemade dumplings from scratch. We have been making the family dumplings for years, still using the same six-generation old recipe – which is considered a “top secret recipe”…until now. It’s a very simple recipe that is old fashioned and very memorable for me. Clear off a large area where you can flour and roll out the dough, bring in your children, spouse and friends, and help create a memory with them like my Mom and Grandma Deloris did with me. I was seven when I first started helping with this recipe, and I still get excited when it’s time to make them. This recipe has been a tradition with my family for years – and I hope they soon will be at yours…

Old-Fashioned Homemade Dumplings

These are delicious with chicken and homemade chicken broth, but just as good with chicken broth in a box that you can buy in the grocery store. This recipe is also perfect to make ahead! My family makes these ahead of time and freezes them and it couldn’t be easier. Do all of the steps below, but when you are finished, line a large baking sheet with parchment paper, place the cut dumplings on the parchment paper, place another layer of parchment paper on top of the dumplings, and continue stacking. When you have finished layering and stacking, wrap the entire baking sheet, twice, with aluminum foil. Freeze until ready to serve. When ready to serve, take out and use – no need to unthaw. This recipe can also easily be doubled or tripled for large groups.

2 cups all purpose flour
1 tablespoon, plus 1 teaspoon lard or shortening
1 teaspoon baking powder
Pinch of salt
Pinch of black pepper
¾ cup ice water
4 cups (32 oz.) chicken broth
1 can (10 ¾ oz.) condensed cream of chicken soup
Cooked and diced chicken (optional – about 3 cups)

Start by adding the 4 cups of chicken broth and 1 can of condensed cream of chicken soup to a large heavy bottom pot and place over medium heat.

Mix together the flour, lard or shortening, baking powder, salt and pepper in a large bowl.

Slowly add the ice water to the mixture, stirring until you have formed a dough. (You may need more or less of the ¾ cup water. You don’t want the dough to be sticky or too firm – the dough will be elastic and pale when it’s perfect).

Flour a large work surface and place the dough in the middle.

Using a floured rolling pin, roll the dough out to about the thickness of a nickel.

Using a floured and sharp knife cut the dough into strips vertically and then again horizontally – making each dumpling about 5 inches long. (Don’t worry about measuring – just eyeball it. It doesn’t have to be perfect).

Once the chicken broth is at a medium boil, add the cooked chicken (optional) and then add the strips of dough one at a time, stirring constantly so they won’t stick together.

Continue stirring gently and cook for 15-20 minutes.

Taste for seasoning and add more salt and black pepper if desired.

Serve immediately.

PIN IT: https://www.pinterest.com/pin/570901690239899718/

Share With Me…More!

Like I mentioned in a previous post, I LOVE getting food pictures of satisfied people who love my recipes! My friend Karen Schwartz Wirima from Stamford, Connecticut just sent me pictures of THIS delicious looking “Lemon and Butter Oven Pancake” from my CHEW THIS column in “The Courier-Times”!

Want the recipe!? Click here…
https://blaisethebaker.com/2014/10/19/chew-this-lemon-and-butter-oven-pancakes/

IMG_0182

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(My recipe for “Lemon and Butter Oven Pancakes” – photos by: Karen Schwartz Wirima)

Have a picture of one of my recipes!? Send them to: blaisethebaker@gmail.com

Thanks so much – how fun!

Send away!

Blaise

Cookbook Corner – Dessert Mash-Ups

Time for a new “Cookbook Corner”! 

Dessert Mash-Up Cookbook Review Blog

“Dessert Mash-Ups” By: Dorothy Kern

I have to warn you now – this book is amazing! And I also have to warn you that this review contains recipes from the actual book – which you will want to make NOW! (Seriously though – they will make your mouth water…)

I love love love the recipes I have included… and I am so excited to share them! (With permission from the publisher of course).

First though – before you scroll down to look at the recipes – let us start with the book.

This book is amazing. The recipes are amazing. The photographs are amazing. It is really inspired me to try and create “dessert mash-ups” of my own.

The author, Dorothy Kern, is the blogger behind “Crazy for Crust” and has been blogging delicious recipes since 2010. Her amazing creations have been featured in “The Huffington Post”, “Everyday with Rachael Ray Magazine”, and “Woman’s World Magazine”. Check out her blog – (link at the end of this review).

What is a “dessert mash-up”?! It is two desserts formed into one. For an example – chocolate chip cookies…and pie “mash” together and form “Chocolate Chip Cookie Pie” (page 67). I know – right!? GENIUS!

The book is broken down into the following categories (and I have provided a few recipes per section just to tempt you into knowing more…)

Breakfast but Better – “Chocolate Chip Monkey Bread Muffins” (page 19) and “Blueberry Muffin Waffles” (page 25). This section also contains the “Sconut” (page 21) which I found to be genius! What is a “Sconut”!? A scone and a doughnut “mash-up”! I know – delicious! 

Candy Concoctions – “Lemon Meringue Pie Fudge” (page 33 AND included in this blog posting!), “Peanut Butter Cup Brownie Bites” (page 39) and “Sugar Cookie Dough Cups” (page 45).

Cookies, Brownies, and Bars Together at Last! – “Truffle Topped Brownies” (page 51), “Cake Batter Blondie Bars” (page 55 AND amazing AND included in this blog posting!) and “Cinnamon Roll Cookies” (page 60). The “Cinnamon Roll Cookies” are next on my list to try – how bad could they be!?

Pie Surprise – “Milky Way Brownie Pie” (page 71), “Elvis Hand Pies” (page 72) and “Turtle Pudding Pie” (page 74).

Cake and Cupcake Creations – “Peanut Butter Cookie Cake” (page 79), “Death by Chocolate Brownie Cake” (page 83 and if I get to pick a way to go – something to do with chocolate would probably be it…) and “”Snickers Cake Roll” (page 89).

New Takes on Cheesecake – “Oatmeal Cookie Cheesecake Bars” (page 100) and “Lemon Bar Cheesecake” (page 104).

Double Dips – “Pie Crust Dippers” (page 108 – I had a friend who used to do something similar – loved it!), “Oreo Peanut Butter” (page 111) and “Banana Cream Pie Dip” (page 119).

Holiday Mash-Ups – “Rainbow Sugar Cookie Pizza” (page 125), “Apple Pie Cookies” (page 132), “Payday Candy Corn Rice Krispies Treats” (page 135), “Pecan Pie Cinnamon Rolls” (page 136 – and 2nd on my “next” list to try…) and “Pumpkin Pie Magic Bars” (page 145).

Ok – so I marked a few MORE to try after sorting over the recipes again! I might as well mark the whole book to try at this point…

So – let us get to the recipes. Trust me – TRY THESE!!! They are delicious…

(Special thanks to “Ulysses Press” and Dorothy Kern)

Dessert_Mash_Ups-Cake_Batter_Blondie

Courtesy of Ulysses Press/Dorothy Kern

Cake Batter Blondie Bars
Everyone loves sprinkles, including me. A jar of sprinkles can make my day! These bars are filled with sprinkles and cake batter flavor, without using a mix. The secret is in using butter extract. You’ll be shocked at how much these bars taste like a slice of cake . . . but with the texture of a blondie!

Yield 24 bars
Prep Time 25 minutes
Bake Time 22 minutes

Blondie Bars
1 teaspoon baking powder
1⁄2 teaspoon salt
2 cups all-purpose flour
1⁄2 cup granulated sugar
1 cup packed brown sugar
1⁄2 cup (1 stick) unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 teaspoon butter extract
1⁄2 cup sprinkles

Frosting
1⁄2 cup (1 stick) unsalted butter, softened
1 1⁄2 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon whole milk
Sprinkles, for garnish

Make the Blondie Bars
1. Preheat the oven to 350°F. Spray a 9 x 13-inch pan with cooking spray or line with foil and spray with cooking spray for easy cleanup.

2. In a medium bowl, whisk together the baking powder, salt, and flour. Set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the granulated sugar, brown sugar, and butter. Add the eggs, vanilla, and butter extract, and beat until combined. Add the dry ingredients and mix until combined. Stir in the sprinkles.

4. Press the dough into the prepared pan. (The dough will be sticky; spray your hands with cooking spray to keep it from sticking to you.) Bake for 22 to 24 minutes. They will be slightly golden, but still have the slightest jiggle in the center. They’ll set as they cool. Cool completely before frosting.

Make the Frosting
1. Using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat the butter until smooth. Slowly add in the powdered sugar and mix until crumbly. Add the vanilla, and milk and mix until smooth. Frost the bars. Top with sprinkles and cut into bars. Store covered at room temperature or in the refrigerator. Best eaten at room temperature within 5 days.

Tip! You can find butter extract at most grocery stores in the baking aisle.

Dessert_Mash_Ups-Lemon_Meringue_Fudge

Courtesy of Ulysses Press/Dorothy Kern

Lemon Meringue Pie Fudge

Making pie into fudge is one of my favorite mash-ups. Anytime I can add a crust to a recipe is a happy day! I love that this fudge has the elements of lemon meringue pie, but it’s bite-size. Cutting my pie-inspired fudges into triangles for serving, to look like little slices of pie, is one of my favorite things to do!

Yield 36 pieces
Prep Time 5 minutes
Bake Time 10 minutes
Chill Time 4 to 6 hours

Crust
1 3⁄4 cups shortbread cookie crumbs
1⁄4 cup (1⁄2 stick) unsalted butter, melted

Lemon Meringue Fudge
3 cups white chocolate chips
1 (14-ounce) can fat-free sweetened condensed milk
1 teaspoon pure lemon extract
1 teaspoon grated lemon zest
2 to 3 drops yellow food coloring (optional)
1 cup marshmallow fluff

Make the Crust
1. Preheat the oven to 350°F and spray an 8 x 8-inch pan with cooking spray or line with foil and spray with cooking spray for easy cleanup.

2. In a medium bowl, mix the cookie crumbs and melted butter, and press into the prepared pan. Bake for 10 minutes. Let cool while you prepare the filling.

Make the Lemon Meringue Fudge
1. Place the white chocolate chips in a medium saucepan. Add the sweetened condensed milk and warm over medium-low heat, stirring, until melted.

2. Once the mixture in the pan has melted, remove from the heat and stir in the lemon extract, lemon zest, and food coloring, if using. Pour two-thirds of the fudge over the crust and spread. Working quickly, add the marshmallow fluff to the remaining fudge in the saucepan. Fold, being careful to not totally mix them together; you want swirls of fudge and fluff. Pour and spread over the fudge already in pan.

3. Let cool to room temperature and then refrigerate to set. Slice into squares or triangles and serve. Cover and store at room temperature or in the refrigerator. The fudge will for keep 3 to 4 days.

Tip: Making fudge is one of those things that goes really fast. Have all your ingredients ready to go near the stove. Get the lemon extract, food coloring, and lemon zest ready to add, and measure out your marshmallow fluff before you begin melting the chocolate.
Ok – so how amazing and delicious do those look and sound!? Trust me – make them today! AND do yourself a favor and BUY THIS BOOK!

When you make anything from this book – show your creations using #dessertmashups

Click here to buy “Dessert Mash-Up”…
http://www.amazon.com/Dessert-Mashups-Two—One-Smorescake/dp/1612433650/ref=sr_1_1?ie=UTF8&qid=1415755551&sr=8-1&keywords=dessert+mashup

Click here to read Dorothy Kern’s blog “Crazy for Crust”…
http://www.crazyforcrust.com/

The personal views and reviews of this blog are mine and mine alone. Any opinion or thought expressed are strictly my own. I received this book from “Ulysses Press” and Dorothy Kern for this review. More information can be found by emailing me your questions.

Blaise

Share With Me!

My friend Barbara Newton from Cape Coral, Florida sent me a picture of a recipe of mine that she had tried recently. She tried my “Snickerdoodle” cookie recipe and was beyond pleased! I wrote back to her, thanked her for the photo, and told her I LOVE receiving pictures like this! I love getting pictures of my recipes that people have not only tried – but loved and enjoyed!

Barbara Newton Snickerdoodles

(My recipe for “Snickerdoodle” cookies – photo by: Barbara Newton)

Want the recipe? Click here…
https://blaisethebaker.com/2014/10/05/chew-this-snickerdoodles/

That gave me an idea! Have you tried some of my recipes that you really enjoy? Why not snap a picture, and send them to me! I so enjoy it – and wouldn’t mind at all!

Send them to: blaisethebaker@gmail.com

I am working on another GIVEAWAY somehow centered around a similar concept like this – sending me your pictures and picking a winner! It is in the works – so I will let you know when it launches!

This is so exciting! I can not wait to see your pictures!

Send away!

Blaise

Makeover and .com

Welcome everyone to my NEW and improved “Blaise the Baker” blog! I am SO excited to have my OWN domain name! I am also so excited with the new look and feel of the blog…

Look around and let me know what you think!

(My old https://blaisethebaker.wordpress.com link will still work – it will just direct to you to my NEW site!)

So excited about the future! Thanks again for all of your support! Means everything to me…

Blaise

Leftover Halloween Candy Brownies

What are YOU doing with your leftover Halloween candy!? Why not make brownies!?

I used peanut butter cups, chocolate bars and a peanut nougat covered chocolate candy bar! They were so delicious! Use ANY type of candy – experiment and have fun!

(This recipe is a spin on my “Chocolate Peanut Butter Cup Fudge Brownies” which can be found here…
https://blaisethebaker.wordpress.com/2014/05/08/chocolate-peanut-butter-cup-fudge-brownies/)

Leftover Halloween Candy Brownies

Leftover Halloween Candy Brownies

1 stick unsalted butter (at room temperature)
8 oz. bittersweet chocolate, chopped
1 1/2 cups sugar
4 eggs
2 teaspoons vanilla
3/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon instant coffee granules
About 3 cups leftover Halloween candy, chopped

Start by preheating your oven to 350 degrees.

Butter an 8-inch baking pan or glass dish and line the bottom with parchment paper. Leave a little parchment paper “hanging” over the sides, so you can “lift” the brownies from the pan when they have finished baking.

Place butter and chocolate in the microwave in a microwave safe bowl and heat on high for about 30 seconds. Stir. Keep doing this until the chocolate and butter are melted and can be stirred easily together. It should take about 2 minutes total – maybe a little less (or more) depending on the strength of your microwave.

(I sometimes put the butter and chocolate in a glass bowl and place it over simmering water to melt…I have found that microwaving does the same thing without the hassle…)

Once the chocolate is melted, bring it down to room temperature before continuing.

Once the chocolate is cooled a bit, stir in the sugar until combined.

Stir in the eggs one at a time until smooth. (I sometimes use a whisk for this process.)

Stir in vanilla and instant coffee granules.

After it’s well mixed, GENTLY fold in flour and salt. DO NOT over mix this! I sometimes even leave little streaks of flour running throughout the brownie. It is important NOT to over mix! 

Pour into the greased and parchment lined pan.

Smooth the top and sprinkle with the chopped leftover Halloween candy.

Place in the preheated oven for 42 minutes exactly. DO NOT OVER BAKE! You want them to be a little underdone and fudgy. They will continue to bake a little as they are cooling.

Once cool – pull up on the parchment paper that was “hanging” from the sides. Be gentle. If brownies stick a little, run a knife around the edges to help loosen.

Cut into pieces.

Enjoy!

PIN IT: https://www.pinterest.com/pin/570901690241322883/

Chew This! Buckeye Chocolate Brownies

Today is the publication of my “CHEW THIS!” column in “The Courier-Times” and I am so excited to share this DELICIOUS combination of peanut butter and chocolate!

Make sure and pick up a copy of “The Courier-Times” TODAY to get the full story and recipe. I can not wait to hear what everyone thinks!

Chew This Buckeye Chocolate Brownies

Buckeye Chocolate Brownies

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, November 2nd 2014 edition. By: Blaise Doubman

Buckeye candy transformed into brownies!
Blaise Doubman

How many people love buckeye candy? You know – the delicious little balls of peanut butter, butter, vanilla and powdered sugar all rolled into little balls and dipped into chocolate? The candy, by the way, was named for its resemblance to the nut found in the Ohio buckeye tree and is very popular to this region. I’ve grown up eating this candy for years. I even posted an easy buckeye recipe on my blog that doesn’t require paraffin, which was inspired by the candy making at Good’s Candies in Kennard. My love of chocolate and peanut butter have followed me through many years of dark chocolate peanut butter candy from Good’s Candies, peanut butter and chocolate “puppy chow” (also on my blog) and several chocolate and peanut butter cups. I really didn’t know what I was missing in the “chocolate and peanut butter” dessert area, until I developed these…

Don’t have the use of a boxed brownie mix turn you off from making these. People will never know (just follow my tricks below) and take all of the credit for these “homemade brownies”. Besides, using store bought mixes shouldn’t be anything to apologize for in the first place! Just make sure you buy the best quality mixes you can find, and whatever you make is sure to turn out perfectly…and nobody will ever know the difference.

Buckeye Chocolate Brownies

These brownies are amazingly rich and decadent – so cut smaller pieces when serving. Make sure all ingredients are at room temperature before starting – an important rule when baking. The hint of coffee will make the chocolate brownies taste more like chocolate and the vanilla in the peanut butter filling will really add to that peanut flavor. Lining the baking pan with foil, and spraying with a non-stick cooking spray will help the brownies be “lifted” from the pan; making for a guaranteed non-stick surface. Leftovers should be stored, covered, in the refrigerator for up to 3 days. These can also be made up to one day in advance and stored in the refrigerator until ready to serve.

For the brownies…

1 box of good quality brownie mix (make sure it fits 13×9-inch pan) and ingredients called for on the box. (Usually water, vegetable oil and eggs)
2 teaspoons instant coffee granules

For the peanut butter filling…

1 stick (4 oz.) unsalted butter
1 cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk
1 teaspoon vanilla extract

For the chocolate topping…

1 ½ cups semi-sweet chocolate chips (about one bag)
½ stick (2 oz.) unsalted butter

Start by preheating your oven to 350 degrees F and line a 13×9-inch baking pan with aluminum foil. Lightly spray the foil with non-stick cooking spray.

Prepare the brownies according to the package directions, except instead of adding water, add milk. Also add the 2 teaspoons of instant coffee granules to the batter and stir to combine.

Pour the brownie batter into the prepared pan and smooth out evenly.

Bake in preheated oven for 26 minutes and remove, allowing to cool completely.

After the brownies have cooled, start making the peanut butter filling by combining the butter, creamy peanut butter, and powdered sugar in a large bowl with a wooden spoon. Once incorporated, add the milk and vanilla extract and stir well.

Spread the peanut butter filling over the cooled brownies, evenly.

Next, in a small microwave safe bowl, combine the chocolate chips and butter.

Microwave on high 60 seconds and stir. Microwave another 30 seconds and stir until completely melted. Allow this to cool slightly.

Pour on the melted chocolate and spread evenly with a knife or the back of a spoon.

Refrigerate until ready to serve.

PIN IT: https://www.pinterest.com/pin/570901690238432981/

Jackie O Inspired Giveaway Winner – Featured

A big CONGRATULATIONS is in order for Gigi Cuccaro! She was the WINNER in my “Jackie O Inspired” GIVEAWAY! She won a copy of “Cooking for Madam”…

Gigi Giveaway Winner Blog

Congratulations Gigi! So glad that you won!

Gigi said that she was so excited to win…and that the memories of her Mom were with her in winning. She even had on her Mom’s beautiful pearls in the picture taken – so heartwarming!

I am planning my NEXT giveaway soon – so stay tuned!!! In the meantime, check me out on Facebook at give me a “like” at http://facebook.com/blaisethebaker

Blaise