Chocolate Chip Blondies

I love blondies! This recipe is basically a delicious chocolate chip cookie dough (with a little extra pure vanilla extract) and baked in a 13×9-inch baking pan. There is something here for everyone because after it is cooled, the middle sinks and is chewy and gooey and the edges are slightly crunchy and sandy. Amazing!

Chocolate Chip Blondies Blaise the Baker

Chocolate Chip Blondies

2 sticks (8 oz. total) unsalted butter, softened
1 cup light brown sugar, lightly packed
1/2 cup white granulated sugar
1 tablespoon pure vanilla extract
1 teaspoon instant coffee granules
2 large eggs
2 cups white all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups (12 oz.) chocolate chips mixed with 1 heaping tablespoon white all-purpose flour (to prevent the chocolate chips from sinking to the bottom of the cookie)

Start by preheating the oven to 350 degrees F.

Lightly spray a 13×9-inch baking pan with non-stick spray and flour lightly. Or spray with “Baker’s Joy” spray – which is my preferred method.

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

Next add the pure vanilla extract and instant coffee granules. Stir to combine.

Add in the 2 large eggs, one at a time, stirring with each addition.

Next add in the all-purpose flour, baking soda and salt. Stir until every trace of flour has disappeared – being careful not to over-mix.

Finally, add in the flour coated chocolate chips, and gently fold into the batter.

Place batter in prepared pan, even out the dough and smooth out the top.

Place in preheated oven for exactly 31 minutes.

Remove and allow to cool slightly before cutting.




TWO Blaise the Baker GIVEAWAYS!

Guess what?! I am offering TWO “Blaise the Baker” giveaways!

I am so excited about this…

You can enter to win both – or just one or the other. It is completely up to you! Both run for the same amount of time (about a week), and the more ways you enter, the more chances you get! (Check the links for more info.)

Both of these are fabulous cookbooks – but how bad could a book about decadent chocolate – and a book about amazing pies – be!?

Enter to win by clicking the link under each picture…

Blaise The Baker Giveaway ONE


Blaise The Baker GIVEAWAY TWO

ENTER TO WIN PIE COOKBOOK HERE – a Rafflecopter giveaway

Just click the link or links and follow the instructions. It is really very easy. If you have any questions please email me at GOOD LUCK!


UPDATE: (08/02/2015) The giveaway is now closed. THANK YOU to everyone that participated! A winner will be announced shortly! Watch your emails…



I have always been a secret fan of panzanella, but never really make it. Why? I do not know… Maybe it is because this is best made with fresh farm stand ingredients – tomatoes, cucumbers, onions, etc. Or maybe it is just because this is a salad…and I do not make many salads – other than mayonnaise based ones – which I love. Anyways, moving on, if you do not know what panzanella is, Google it. Or click here –

Panzanella can actually be made with anything – to an extent. Mine is made with some of the things I like – onions, croutons, tomatoes… And a light vinaigrette dressing. It is delicious!

You can use fresh bread, cut and drizzled with olive oil and toasted in the oven, or use croutons (like me). I like them fairly large, and use this brand –

Panzanella Blaise The Baker Blaise Doubman


For the salad…
2 large tomatoes, seeded and diced
1 large cucumber, seeded and diced
1 red bell pepper, seeded and diced
1/2 red onion, thinly sliced
2 cups black olives
5 cups “Texas-style croutons”

For the vinaigrette dressing…
1/2 cup olive oil
3 tablespoons white vinegar
2 teaspoons minced garlic
1 teaspoon spicy mustard
1 teaspoon salt
1 teaspoon black pepper

Start by preparing the vegetables. Dice the tomatoes, cucumber, and bell pepper to where they are all pretty close to the same size. After completing this and thinly slicing the onion, place all vegetables in a large bowl with the black olives and croutons.

Next, make the vinaigrette by whisking together the olive oil, white vinegar, minced garlic, spicy mustard, salt and pepper in a medium sized bowl.

Pour the finished vinaigrette over the vegetables and croutons, and toss to coat. Serve immediately or allow to sit for about 30 minutes for the flavors to blend together.



Butter and Milk Corn on the Cob

Awhile back, I found a recipe on Facebook for “the best corn on the cob you will ever eat”. I saved it, and had not really tried it, until now. I made a few changes, and I wanted to share them here with you. All in all, pretty good! The milk and butter give the corn a “deeper” flavor, and it is a different way than just boiling them in water… Pretty interesting. I would recommend you try this…

Butter and Milk Corn on the Cob Blaise The Baker Blaise Doubman

Butter and Milk Corn on the Cob

Corn on the cob
1 stick (4 oz.) salted butter
1 cup white milk
2 teaspoons salt
2 teaspoons black pepper

Start by filling a large pot with water. Add the stick of salted butter and milk – bring to a boil over high heat.

Once boiling, add the corn on the cob, then reduce the heat to about medium-high. Allow to continue cooking for about 20-25 minutes.

Turn off the heat, allow to cool slightly and serve with butter, salt, pepper, cheese, etc.



Chew This! Mustard Potato Salad and Fresh Pasta Salad

Happy “Chew This!” Sunday! Hope everyone is having a nice and enjoying Sunday… I woke up this morning to several messages, emails and text messages saying that my column was not available to view on “The Courier-Times” website. I contacted them, and they will find the problem tomorrow, fix it and re-post my column – so please stay tuned. I apologize for the inconvenience, but have faith and confidence the problem will be fixed tomorrow.

In the meantime, I will post my picture and link below. I will also post a “Pinterest” link, for those who like to pin recipes. And again – sorry for the inconvenience – and please check back! Both of these recipes are fabulous, and I just know that you all will want to try them…

Salads Blaise Doubman Chew This

Mustard Potato Salad and Fresh Pasta Salad

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, July 19th 2015 edition. By: Blaise Doubman 

Summer salads, perfect for picnics and reunions…
Blaise Doubman

One of the most popular recipes on my website is for a “Broccoli and Cauliflower Salad”. It’s the perfect combination of broccoli, cauliflower, mayonnaise, cheese and sweetness. Every time I make it, people go crazy! The recipe also has special meaning to me, because it’s one of the first recipes I developed for my upcoming cookbook. I remember every detail about that salad. I wanted something crunchy, flavorful and a perfect “picnic food” that would travel well. It took a few attempts, but the final result was perfection.

Since the recipe is so popular, it really got me thinking about other cold salads that would also make perfect “picnic food”. I’ve always loved potato salad and pasta salad, but I always thought the store bought kind lacked flavor and punch. I decided to try my hand at making both, so I could share them here with you. The results? Fabulous! I will never buy store bought salads again… and neither will you after making these!

Mustard Potato Salad and Fresh Pasta Salad

These salads can both be made ahead and stored in the refrigerator. Both can be served cold, or at room temperature. Leftovers can be chilled for up to three days.

For the Mustard Potato Salad…

10 medium potatoes cooked barely tender and diced
1 ¾ cups mayonnaise
3 tablespoons yellow mustard
2 tablespoons apple cider vinegar
2 tablespoons white granulated sugar
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons garlic powder
1 cup diced celery
1 cup diced white onion
7 hard-boiled eggs, peeled and diced
Paprika, for sprinkling

In a large bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, white granulated sugar, salt, black pepper and garlic powder until thoroughly combined.

Pour this mixture over the cooked and diced potatoes in another large bowl and stir together carefully. Next, add the diced celery, diced white onion, and diced hard-boiled eggs. Fold gently until everything is combined evenly. Chill for a couple of hours in the refrigerator until ready to serve.

Just before serving, sprinkle on paprika.

For the Fresh Pasta Salad…

1 ¼ cup mayonnaise
2 tablespoons white vinegar
1 tablespoon yellow mustard
2 teaspoons white granulated sugar
2 teaspoons salt
1 teaspoon black pepper
½ pound Rotini pasta (corkscrew shaped), cooked and drained
½ cup diced celery
¼ cup diced green pepper (about ½ the pepper)
¼ cup diced red pepper (about ½ the pepper)
½ cup diced green onion

Start by whisking the mayonnaise, white vinegar, yellow mustard, white granulated sugar, salt and black pepper together until thoroughly combined.

Next, add in the cooked and drained Rotini pasta, diced celery, diced green pepper, diced red pepper and diced green onion. Stir together until all ingredients are evenly distributed. Chill for a couple of hours in the refrigerator until ready to serve.


Oatmeal Chocolate Chip Cookies

There has been several people who have asked me if I have a recipe for oatmeal chocolate chip cookies, since not everyone is a fan of my “Old-Fashioned Oatmeal Raisin Cookies” (recipe here – The answer? Yes!

This recipe is basically a spin off of the recipe I mentioned earlier, for my oatmeal raisin cookies, but instead of raisins – chocolate chips… and a little extra vanilla. Try them! They are so delicious!

Oatmeal Chocolate Chip Cookies Blaise the Baker

Oatmeal Chocolate Chip Cookies

2 sticks (8 oz. total) unsalted butter, softened
3/4 cup firmly packed light brown sugar
1/2 cup white granulated sugar
2 large eggs
2 tablespoons pure vanilla extract
1 1/2 cups white all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
3 cups oatmeal (quick cooking oats)
1 cup chocolate chips, mixed with 1 heaping tablespoon white all-purpose flour (to prevent the chocolate chips from sinking to the bottom of the cookie)

Start by preheating the oven to 350 degrees F, and line two large baking sheets with parchment paper.

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

Add in the eggs, one at a time, and then stir in the pure vanilla extract.

Next, add the white all-purpose flour, baking powder and salt all at once and stir until just combined.

Finally, gently stir in the oatmeal and chocolate chips.

Using a tablespoon or tablespoon-sized cookie scoop, place dough on prepared baking sheets, leaving about an inch in between each cookie.

Place cookies in preheated oven (one sheet at a time) for 17 minutes exactly.

Allow the cookies to cool on the baking sheet before removing.




Chew This! Make Ahead Breakfast Peach Muffins

I have heard from so many of you, wanting and asking for a quick, flavorful and easy breakfast recipe. There are so many things that come to my mind – what about a “breakfast casserole”? Or what about my “Lemon and Butter Oven Pancakes” that I posted awhile back!? Recipe here –

I really think the real secret is making something ahead of time… And how easy and simple would making muffins be? Stir them up the night before, and bake them off as you need them – or you could bake them all at once, place them in a covered container, and keep them at hand for a quick “grab and go” breakfast treat, that is fast, easy and delicious! Perfect with coffee…

These are delicious with fresh, local peaches – but just as good with canned.

Try these for your breakfast this week…

Breakfast Peach Muffins Chew This Blaise Doubman

Make Ahead Breakfast Peach Muffins

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, July 5th 2015 edition. By: Blaise Doubman 

Simple, delicious and flavorful muffins are served for Breakfast!
Blaise Doubman

The most neglected meal of the day, just so happens to also be the most important meal of the day – breakfast! So many people have written to me about breakfast foods, and the time constraints that go along with it. I can’t tell you the amount of emails I get asking for breakfast food ideas. People want something easy, flavorful and above all, something that won’t take a lot of time in the mornings. There are several things that come to mind, such as making your own breakfast sandwiches, (egg, sausage or bacon on biscuits with cheese) wrapping them in plastic wrap and placing them in the refrigerator for grabbing on your way out the door. For a large family, making a “Dutch baby” pancake in the oven, instead of flipping pancakes one at a time on the stove, would be a real timesaver. (I developed a recipe for a delicious lemon and butter “Dutch baby” a few months back). The real secret to breakfast? Making it ahead.

These delicious muffins are made ahead, stored in the refrigerator or at room temperature, and are perfect with your morning coffee, milk, tea or orange juice. I used canned peaches for this recipe, mainly because fresh local peaches aren’t available year around, but if the season is ripe – use fresh! My suggestion? Stop by the New Castle Farmer’s Market (located on the east side of the courthouse, every Saturday from 8-Noon until mid October) and stock up on some fresh peaches and make these muffins! Bake them the night before, and store them in an air-tight container. The next morning, you can grab them and go. These are flavorful, easy, portable and above all a delicious breakfast!

Make Ahead Breakfast Peach Muffins

These muffins are delicious made with canned peaches, but even better if made with fresh local peaches. The Turbinado sugar on top is optional, but gives the muffins a delicious sweet crunch. This recipe can easily be double or even tripled in size, depending on what you need.

2 cups white all-purpose flour
2 sticks (8 oz.) unsalted butter, melted and cooled
1 cup sour cream
¼ cup white granulated sugar
2 teaspoons pure vanilla extract
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon reserved peach juice
1 can (15 oz.) sliced peaches, drained (reserve 1 teaspoon), chopped
Turbinado sugar for sprinkling

Start by preheating your oven to 350 degrees F.

Line a 12-cup muffin pan with muffin liners and spray with non-stick cooking spray.

In a large bowl, combine the melted and cooled unsalted butter, sour cream, white granulated sugar, pure vanilla extract, salt, ground cinnamon, baking powder and reserved peach juice, until thoroughly mixed.

Next, stir in the white all-purpose flour, followed by the chopped peaches. Be sure to mix the peaches in completely, but don’t overwork the mixture.

Once the mixture is combined, divide evenly between muffin cups in prepared pan.

Place in preheated oven for 35 minutes, exactly.

Remove from oven and allow to cool for about 15 minutes before serving.