Week in Review

Here’s a recap of my “Blaise the Baker” recipes that were featured this week, on my social media pages…

(Find my social media links here –

Week in Review Blaise the Baker

Broccoli and Cauliflower Salad
MAKE IT: https://blaisethebaker.com/2015/05/11/broccoli-and-cauliflower-salad/
PIN IT: https://www.pinterest.com/pin/570901690240805913/

Peanut Butter Cookies with Turbinado Sugar
MAKE IT: https://blaisethebaker.com/2014/02/11/peanut-butter-cookies-with-turbinado-sugar/
PIN IT: http://pinterest.com/pin/570901690235920449/

Perfect Hard Boiled Eggs
MAKE IT: https://blaisethebaker.com/2014/03/13/perfect-hard-boiled-eggs/
PIN IT: http://pinterest.com/pin/570901690236134013/

Nigella Lawson’s Vanilla Fudge
MAKE IT: https://blaisethebaker.com/2015/02/12/nigella-lawsons-vanilla-fudge/
PIN IT: http://pinterest.com/pin/570901690239584236/

Ky’s Chocolate Pixie Cookies
MAKE IT: https://blaisethebaker.com/2015/05/28/kys-chocolate-pixie-cookies/
PIN IT: https://www.pinterest.com/pin/570901690241040012/

Hope you enjoy!

Ky’s Chocolate Pixie Cookies

About a week ago, I made another visit to “Jungle Jim’s International Grocery Store” (more information here – http://www.junglejims.com/) and stocked up on what I usually do when I visit. Butter, European chocolate, butter, Chinese noodles, butter, German tea cookies, butter, their famous “brownie cookies”, butter, English candy, butter, fresh seafood, butter and some other miscellaneous things. (Notice a pattern!? – butter!)

Their famous “brownie cookies” are fabulous to say the least. They are the richest chocolate “cake-like” cookie you’ve ever had, filled with chocolate chips and rolled in powdered sugar. I decided I was going to try and duplicate them…for better or worse! 😉

I have tried a couple of times, but nothing really came close. I then decided to start completely over, and go back to my research. I found that a lot of these “brownie cookies” are made by using a boxed mix of some kind – either cake or brownie. I’ve done the cake mix type before (recipe here – https://blaisethebaker.com/2014/03/08/whipped-cream-and-lemon-cookies/) but they were “lighter” in texture than what I was looking for. The brownie mix version I tried, was frankly not good. It was dry and tasted like it was made from a box mix…which it was.

Then – I posted my latest adventure on Facebook, and my cousin Kylie said she had a recipe that I could try that she thought was pretty similar to the “brownie cookie”! I was so excited – and couldn’t wait to try them.

She said I could change the recipe any way I needed to, but I told her that the recipe she gave me looked pretty good the way it was. I made them – and fabulous! Honestly – there wasn’t much dough left to even bake after I had eaten my way through the dough! 😉 I decided I would make them again, but with a few changes. I replaced the margarine with unsalted butter, added more pure vanilla extract, added some instant coffee granules (just to bring out the chocolate flavor – these DO NOT taste anything remotely close to coffee) and added a full 12 oz. bag of semi-sweet chocolate chips (mixed with about a tablespoon of flour, of course, so that the chips wouldn’t sink to the bottom of the cookie).

I wasn’t sure what to expect – but WOW! Amazing! And so much better than anything made from a box. Trust me on this one – you need to try these… NOW! So so good… And so easy to throw together!

I would recommend making them in advance though. For best results, these need to chill in the refrigerator for at least 4 hours. I chilled mine overnight.

Ky's Chocolate Pixie Cookies Blaise the Baker

Ky’s Chocolate Pixie Cookies

1/2 cup vegetable oil
3/4 cup unsweetened cocoa powder
1/4 cup (half of a stick) unsalted butter, melted and cooled
2 cups white granulated white sugar
4 large eggs
1 tablespoon pure vanilla extract
1/2 teaspoon instant coffee granules
2 teaspoons baking powder
1/2 teaspoon salt
2 cups white all-purpose flour
1 12 oz. bag of semi-sweet chocolate chips, mixed with 1 tablespoon white all-purpose flour
Powdered sugar (enough to coat balls of dough – about 2 cups)

In a large bowl, mix together vegetable oil, unsweetened cocoa powder, melted butter and white granulated sugar. Be sure that everything is well mixed.

Next, add the 4 eggs, one at a time, stirring about 50 strokes between each addition. This is the easiest way of making sure each egg is completely combined into the batter.

After the addition of the eggs, add the pure vanilla extract, instant coffee granules, baking powder and salt. Stir together until well combined.

When everything is combined and the batter is thick and glossy, add the 2 cups of white flour all at once. Stir just until there are no white steaks in the batter – be very careful not to over mix the batter.

Finally, gently fold in the all-purpose flour coated semi-sweet chocolate chips.

Cover your bowl with a lid, plastic wrap or foil, and refrigerate AT LEAST 4 hours – or overnight.

When ready to bake, preheat your oven to 320-degrees F.

Line 2 large baking sheets with parchment paper, and pour your powdered sugar into a medium sized bowl.

Using a tablespoon, (I used two regular sized cereal spoons), scoop the refrigerated dough into balls, place and roll them in the bowl with the powdered sugar, and place on prepared baking sheets.

Bake them, one sheet at a time, in a preheated oven for exactly 14 minutes.

Once baked, remove from oven and allow to cool slightly.


PIN IT: https://www.pinterest.com/pin/570901690241040012/

Bookish Creations

So excited to announce that Bookish Creations FINALLY has their own Facebook page! (http://facebook.com/bookishcreations)


AND – their own website – http://bookishcreations.blogspot.com

They are taking orders NOW and I highly recommend you check them out!

Handmade – handcrafted – unique and so fabulous!

Book wreaths, handmade soaps…

One of my favorite things!


Week in Review

Here’s a recap of my “Blaise the Baker” recipes that were featured this week, on my social media pages…

(Find my social media links here –

Week in Review Blaise the Baker

Crescent Roll Apple Dumplings
(featured in “Chew This”)

MAKE IT: https://blaisethebaker.com/2015/05/17/chew-this-crescent-roll-apple-dumplings/
PIN IT: https://www.pinterest.com/pin/570901690240880314/

Lisa’s Lemon Pucker Brownies
MAKE IT: https://blaisethebaker.com/2015/05/17/lisas-lemon-pucker-brownies/
PIN IT: https://www.pinterest.com/pin/570901690240883512/

Unbelievable Meatloaf
MAKE IT: https://blaisethebaker.com/2015/04/05/chew-this-unbelievable-meatloaf/
PIN IT: http://pinterest.com/pin/570901690240314002/

Double Batch Lasagna
MAKE IT: https://blaisethebaker.com/2015/05/20/double-batch-lasagna/
PIN IT: https://www.pinterest.com/pin/570901690240925821/

Chocolate Mayonnaise Cake
MAKE IT: https://blaisethebaker.com/2014/02/06/chocolate-mayonnaise-cake/
PIN IT: http://pinterest.com/pin/570901690235920424/

Chocolate Fudge Frosting
MAKE IT: https://blaisethebaker.com/2014/02/18/chocolate-fudge-frosting/
PIN IT: http://pinterest.com/pin/570901690240057229/

Hope you enjoy!

Double Batch Lasagna

I’m telling you – this is the BEST lasagna recipe, and the only one you’ll ever need! Seriously – it’s absolutely incredible! And you know what? The best part is it makes a DOUBLE BATCH! This means, one for now, and one for later! Yes, I’m using a lot of exclamation points!!! See – here are more!!!

You COULD half this recipe, and only make one pan of lasagna, but why? Let’s be honest – you’ll have the mess anyways, why not make TWO – one for now, and one for later. Pop the other one in the refrigerator (for up to 3 days), or freezer (for up to 3 months) and throw the other one in the oven for one of the best lasagnas you have ever had! I promise…

Now, this lasagna is very “classic” in flavor. There isn’t any veal, and there isn’t any fire roasted tomatoes in this version. It’s just a clean, classic and simple version that my family and friends LOVE! Anytime someone is sick, or happy, or pregnant, or divorcing, or ANYTHING in life – I always make and deliver this lasagna! (I took this to my friend Judy – who LOVED it and has requested it at least twice a month…) I typically serve this with garlic cheese bread and a salad. It’s also good the next day – cold…or on bread…or toast…or battered and deep fried… LOL 😉 Perfect anyway you slice it…

TRY IT! (You can thank me later…)

I got the inspiration from this recipe from my Aunt…Ree Drummond. You all may know her as “The Pioneer Woman”, but to me, she’s my “Aunt Ree Ree”.

Ok – so I stretched the truth a little. She’s not my Aunt…and I don’t know her…but I tell people she’s my Aunt just to get a reaction! Ha! Anyways, her recipe can be found here – http://thepioneerwoman.com/cooking/2007/06/the_best_lasagn/ – but honestly, I DO like mine better. I’ve changed it to fit what works for ME. MY taste, what I like, how I like to make it and mine makes a DOUBLE batch – DOUBLE the fun!

Before you start – it’s easier to get everything together in bowls, sections, however you lay out ingredients before hand…and then start and follow the recipe. Chop the fresh parsley, the basil, beat the eggs, etc. It will be SO much easier. Also – use foil pans. Seriously – it will be so much easier for storage, refrigerating, freezing, etc. Keep in mind though that you really need to keep the foil trays on a baking sheet while in the oven, cutting, etc. – just for safety reasons, spillage, etc. Carry on…

Double Batch Lasagna Blaise the Baker

Double Batch Lasagna

2 pounds ground beef
2 pounds hot sausage
4 tablespoons minced garlic
4 cans crushed tomatoes (14.5 oz each)
4 cans tomato paste (6 oz each)
6 tablespoons fresh parsley, chopped
4 tablespoons fresh basil, chopped
2 teaspoons fine sea salt
2 teaspoons black pepper
7 cups cottage cheese
4 eggs, beaten
1 cup grated parmesan cheese
4 cups shredded mozzarella cheese
2 packages lasagna noodles (10 oz each)

Start by spraying 2 13×9-inch foil baking pans with non-stick cooking spray.

Fill a large pot with water, bring to a boil, and salt the water heavily with Kosher salt, or in a pinch, regular table salt.

Once the water is boiling, put in both packages of lasagna noodles, and coax them all down into the boiling water. Be careful not to break them – in a few minutes time, the noodles will all fit – as long as your pot is big enough – I promise.

Boil them just until firm to the tooth – about 10 minutes. Read the package instructions just to double check on the time for your particular brand.

Drain them, allow to cool slightly, and arrange the noodles individually side by side (over lapping is fine) on your strainer. This is the best way of “laying out the noodles”.

Next, in a large skillet brown the ground beef and hot sausage, over medium-high heat. About half way through the cooking process, add in the minced garlic, and continue cooking the meat until fully cooked and no longer pink. Drain a little of the fat, and then add the crushed tomatoes, tomato paste, 4 tablespoons of the fresh parsley, the fresh basil, salt and black pepper. Stir, carefully, to combine and allow to simmer on medium heat for about 30 minutes, stirring occasionally – and tasting occasionally.

In a large bowl, combine the cottage cheese, beaten eggs, grated parmesan cheese, and (why not?) a little more salt and black pepper.

Now – you are ready to layer! The fun part…

Start by arranging four noodles on the bottom of each pan. Layer like this…

About 4 noodles first – on the bottom. Then, a little of the cottage cheese mixture, then the shredded mozzarella cheese, then the meat mixture. Layer and layer in BOTH PANS like this, until you are out of ingredients, and END with the meat mixture on top. Sprinkle on more grated parmesan cheese all over the top of both.

IF BAKING – Place in preheated 350-degree oven for 30-40 minutes on a flat baking sheet. Bake for 30 minutes for a “softer” edge lasagna, 40 minutes for a more “crunchy” edge lasagna… I prefer the 40 minute option…

IF FREEZING – Snap on plastic lid that comes with foil container, and place in freezer for up to 3 months.

IF REFRIGERATING – Snap on plastic lid that comes with foil container, and place in refrigerator for up to 3 days.


PIN IT: https://www.pinterest.com/pin/570901690240925821/

Lisa’s Lemon Pucker Brownies

My friend, Lisa Schneider, recently asked me if I had a recipe for lemon brownies, and I told her YES! Well, instead of just sending her the recipe, I figured I would make them (because let’s be honest – I LOVE THESE), and that way I could share the recipe here with all of you! (Oh, and I named them after her too…) 😉

These are delicious and PACKED with lemon flavor. These are also made with lemon juice and lemon zest – nothing artificial here…no extracts, etc. – just delicious natural lemon flavor. AND these are, what I would call, “one bowl” brownies. Only one bowl needed. Now…the mixing technique may be a little odd, but trust me – it works.

The glaze just makes these even better – and when chilled in the refrigerator, WOW! Unbelievably delicious… If you are a lemon fan – you MUST make these… NOW!

Lisa's Lemon Pucker Brownies Blaise the Baker

Lisa’s Lemon Pucker Brownies

For the brownies…

3/4 cup all-purpose flour
3/4 cup white granulated sugar
1/2 teaspoon fine sea salt
1 stick (4 oz.) unsalted butter, softened
2 eggs
Juice from 1 lemon
Zest from 1 lemon

For the glaze…

1 cup powdered sugar
Juice from 1 lemon
Zest from 1 lemon
2 tablespoons whole milk

Start by preheating the oven to 350-degrees F.

Line an 8×8-inch square pan with aluminum foil and spray the foil with non-stick cooking spray.

In a large bowl, combine the softened butter with the all-purpose flour, white granulated sugar and fine sea salt. Beat until a smooth consistency is formed – and everything is combined together.

Beat in the eggs, one at a time, and stir at least 50 times if mixing by hand.

Next, beat in the lemon juice and lemon zest.

Pour the mixture into the prepared pan, smooth and top and place in preheated oven for 29 minutes exactly. They will appear underbaked – they are not.

While the brownies are in the oven, make the glaze by combining the powdered sugar, lemon juice, lemon zest and whole milk in a medium sized bowl and whisking until glaze is formed.

As soon as the brownies are baked, remove from oven and pour on glaze. Smooth out evenly with a spoon and allow to cool before cutting. Once they are cut, store in the refrigerator for up to four days.


PIN IT: https://www.pinterest.com/pin/570901690240883512/

Chew This – Crescent Roll Apple Dumplings

I am SO excited to share this recipe with everyone! Yes, it calls for a can of crescent rolls, and yes it calls for a can of Sprite, but trust me – TRUST ME… This. Is. Amazing! You have to try it…

This is the perfect combination of apple, cinnamon, sweet and savory – all at the same time.

Before I share this recipe – let me take a minute to say THANK YOU for all of the support and positive feedback I’ve been getting from my “Chew This” column! I absolutely LOVE hearing from all of you, and it makes me happy when so many of you say that YOU are happy because of my recipes. Drop me a line at blaisethebaker@gmail.com if you have a question, comment, suggestion – anything! And thank you again for the dedication and support…it means a lot.

Now – on to the recipe…

Crescent Roll Apple Dumplings Chew This Blaise Doubman

Crescent Roll Apple Dumplings




PIN IT: https://www.pinterest.com/pin/570901690240880314/

Week in Review

Here’s a recap of my “Blaise the Baker” recipes that were featured this week, on my social media pages…

(Find my social media links here –

Week in Review Blaise the Baker

Soft and Chewy Snickerdoodles
MAKE IT: https://blaisethebaker.com/2014/10/05/chew-this-snickerdoodles/
PIN IT: http://pinterest.com/pin/570901690237955498/

Perfect BBQ hamburgers
MAKE IT: https://blaisethebaker.com/2014/06/08/perfect-bbq-hamburgers/
PIN IT: http://pinterest.com/pin/570901690236878397/

Broccoli and Cauliflower Salad
MAKE IT: https://blaisethebaker.com/2015/05/11/broccoli-and-cauliflower-salad/
PIN IT: https://www.pinterest.com/pin/570901690240805913/

Roasted Brussel Sprouts with Balsamic Vinegar
MAKE IT: https://blaisethebaker.com/2015/03/23/roasted-brussel-sprouts-with-balsamic-vinegar/
PIN IT: http://pinterest.com/pin/570901690240138618/

Peanut Butter Cookies with Turbinado Sugar
MAKE IT: https://blaisethebaker.com/2014/02/11/peanut-butter-cookies-with-turbinado-sugar/
PIN IT: http://pinterest.com/pin/570901690235920449/

Hope you enjoy!

ASK Blaise the Baker 05/15/15

It’s been awhile since I’ve posted an “ASK Blaise the Baker” update, so I decided today would be a good day for that. I get questions all the time – several times a day, and I try my best to answer them all to the best of my ability. I enjoy them, and love sharing some of the most “popular” ones here with you…


Q: How long do you recommend keeping your Snickerdoodle cookie dough in the refrigerator?
(Recipe here – https://blaisethebaker.com/2014/10/05/chew-this-snickerdoodles/)

A: I always keep my dough no longer that about 3-4 days. After I bake them – I store them in an airtight container for up to a week.

Q: Do you prefer chocolate chips or chocolate chunks? Why?

A: It actually depends on what I need them for. Chocolate chunks for my chocolate chunk cookies, chocolate chips for my brownies. When making ganache or frosting, etc. it really doesn’t matter because both will melt about the same.

Q: Do you always preheat your oven before baking?

A: No. But you really really should. I need to work on that… When developing recipes – always! When baking on my own and I’m in a rush – no – but like I said – I’m working on it.

Q: Do you have any recipes for salads? Something quick – fresh?

A: Yes! Just recently, in my “Chew This” column. “Judi’s Red Cabbage Salad” can be found here – (https://blaisethebaker.com/2015/05/03/chew-this-judis-red-cabbage-salad/) and it’s very flavorful, fresh and delicious!

Q: Are you taking baked goods orders? I would like to buy some things if available.

A: Unfortunately, no – not at the moment. About a year ago I experimented with a “pop up shop” that went pretty well, but when I made the decision to focus on my cookbook, my “pop up shop” took a backseat. In the future I have plans on opening it back up – so stay tuned here for more details later.

Q: Can I use coconut flour (almond flour, rice flour, etc.) in place of white all-purpose flour?

A: Honestly, I don’t have that much experience with different types of flour. I’m currently experimenting but I haven’t really been that impressed. For more information on this I would Google Alice Medrich’s new book.

Q: Do you have a magazine?

A: Seriously? No. I wish. I HAVE been featured in one though. Here – (https://blaisethebaker.com/2014/09/01/district-magazine/)

Q: What do you cook on? Bake in?

A: I’m assuming you mean what type of stove – oven I use!? I use a gas range and an electric oven – those are my two favorites if I had to pick.

Q: Where can I contact you?

A: Twitter, FB and Instagram under “blaisethebaker” or blaisethebaker@gmail.com

Q: Is it true that you were going to school to be a meteorologist!? You would have made a great weatherman!

A: Yes. After high school, my attention was focused on meteorology schools. I switched my majors to English / Journalism at the last minute thinking I would enjoy that more. I’m glad I picked the path I did – but the weather (especially clouds) still fascinates me.

Q: Do you have your own cookbook?

A: Not yet, but I’m working on it.

Have a question for me? Email me at blaisethebaker@gmail.com and watch here for more answers.

Thanks for asking!