Deep Fried Twinkies

Can I just put it out there, that this may be my favorite recipe of all time!? Ha!

I have made these several times, and after you see how easy this recipe is…so will you. Seriously – you will want to make these all of the time!

There is a time and a place for healthy eating and constraint.

This is not that time…

Deep Fried Twinkies Blaise the Baker

Deep Fried Twinkies

6 Hostess “Twinkies”
Vegetable Oil

1 cup whole white milk
2 tablespoons white vinegar
1 tablespoon vegetable oil
1 cup white all-purpose flour plus 2 tablespoons
1 teaspoon baking powder
1/2 teaspoon salt

White all-purpose flour, for dusting and rolling

Start by freezing your Twinkies for at least 2 hours.

When ready, heat the vegetable oil in a large pot on the stove (or your deep fryer) to 375 degrees F.

In a large bowl mix together the whole white milk, white vinegar, vegetable oil, white all-purpose flour, baking powder and salt.

Dust and roll Twinkies in the white all-purpose flour before dipping them completely into the batter.

Gently shake a little of the batter off the Twinkies before adding them to the preheated oil.

Allow them to fry for about four minutes.

Remove from the fryer and drain on paper towels.

Serve dusted with powdered sugar, chocolate syrup, fruit, or a combination.

Serve warm.




Sally’s Candy Addiction GIVEAWAY Winner

THANK YOU to everyone who entered my “Sally’s Candy Addiction” GIVEAWAY! There were hundreds of entries, but only one winner could be picked…

The winner is… (drum roll, please)

Nick Wilson!!!

Congratulations! I will be emailing you shortly…

For those who did not win – STAY TUNED for more giveaways in the future!


Pineapple Upside-Down Cake Donuts

I just shared this recipe on my social media outlets, and could not wait to share it here as well. These are so delicious! These would also be perfect for camping, because they can be thrown on a grill or roasted over a campfire too! 


6 vanilla cake donuts
6 pineapple rings, juice reserved 
1 stick (4 oz.) salted butter, softened
1/4 cup light brown sugar, packed
Maraschino cherries (optional) 

Start by preheating the oven to 350 degrees F. Start to prep by tearing off 6 large sheets of aluminum foil. 

Take one donut and spread with a little of the salted butter. 

Sprinkle on top some light brown sugar. 

Add a couple of tablespoons of reserved pineapple juice. 

Place on top one pineapple ring. 

If using cherries – add one in center of pineapple ring. 

Wrap up the donut tightly and place in 9×13-inch pan. 

Do the same steps with the other 5 donuts. 

Place pan in preheated oven for 18 minutes. Remove, allow to cool slightly.

Gently pull back foil…



Marshmallow Cereal Treats 

Did you know that you could turn literally ANY cereal into delicious “marshmallow cereal treats”!? Some of my favorite versions to the popular “Rice Krispie” version, is “Lucky Charms”, “Honey Graham’s”, “Cinnamon Toast Crunch” and these – “Captain Crunch Peanut Butter”.

Try it with your favorite breakfast cereal…
Marshmallow Cereal Treats

1/2 stick salted butter
1 bag of marshmallows (4 cups)
6 cups breakfast cereal

Melt the salted butter and marshmallows over medium heat until completely melted and combined. Add in the breakfast cereal and stir well, making sure to cover the entire amount of cereal with the melted butter and marshmallows. (Optional: stir in another 2-3 cups marshmallows). Press this mixture into a lightly greased 9×13-inch pan and allow to cool slightly before cutting. 



GIVEAWAY – Sally’s Candy Addiction

I LOVE this cookbook! What is not to love with recipes for ALL types of candy such as – marshmallows, candied apples, popcorn balls, cake pops, candy bars, bark, truffles, caramels, fudge and MORE! PLUS there is a great section in here about melting chocolate and the tips and tricks involved, that really make it foolproof. Did I mention the gorgeous color photos for EACH and every recipe!?

Matter of fact, I LOVE this cookbook so much – I am wanting to spread the love and give a copy away! I really think this cookbook will be loved by everyone, and I highly recommend you enter to win! Also check out Sally’s website ( as well as her FIRST cookbook (which I also love), “Sally’s Baking Addiction”.

How to you enter to win!?

Scroll down, past the picture…

Sally's Candy Addiction Blaise the Baker Giveaway

ENTER TO WIN by clicking on “a Rafflecopter giveaway”…

a Rafflecopter giveaway

Good luck!


UPDATE: (10/26/2015) The giveaway is now closed. THANK YOU to everyone that participated! A winner will be announced shortly! Watch your emails…


Cookbook Corner – The Vermont Country Store Cookbook

I love cookbooks that have not only great recipes and great photographs, but memories and history that go along with each recipe. This cookbook is one of my favorites…and soon it will be yours!

Store Blaise the Baker Cookbook Corner

“The Vermont Country Store Cookbook” By: Ellen Ecker Odgen and Andrea Diehl with The Orton Family

Can I just tell you how much I LOVE this cookbook!? LOVE!

The stories – the recipes – the family history – the photographs – the heirloom loveliness that is on every single page brings you a feeling of warmth that no other cookbook has provided for me and I can not recommend this book highly enough! (I am actually buying several copies for some of my friends for Christmas…)

This fabulous book is divided up into eleven “chapters”. I am going to list the chapters, and only some of the recipes (my personal favorites) so you can get an idea of how delicious this book is…

Chapter 1 – The Dairy Barn / Breakfast and Brunch
“Buttermilk Doughnut Puffs” (page 5), “Farmhouse Yogurt” (page 11), “Sunday Morning Frittata” (page 16), “Cranberry-Orange Country Scones” (page 19) and “Blueberry and Zucchini Quick Bread” (page 20).

Chapter 2 – The Kitchen Garden / Soups, Salads and Sides
“Farmers’ Market Gazpacho, Two Ways” (page 27), “Roasted Carrot and Butternut Squash Soup” (page 30), “Corn and Cucumber Summer Salad” (page 35), “Roasted Vegetable Platter” (page 38), “Green Goddess Dressing and Potato Salad” (page 43) and “Vermont Cheddar and Spinach Custard” (page 49).

Chapter 3 – Small Family Farms / Chicken, Turkey and Pork
“Roasted Herb Chicken with Lemon” (page 56), “Traditional Roast Turkey with Apple-Sage Dressing” (page 64), “Turkey Burgers with Basil Mayo” (page 70), “Hunters’ Pork Pocket Pies” (page 71), “Grandma Hamilton’s Sausage” (page 77) and “Mildred’s Maple-Glazed Ham with Maple Mustard” (page 78).

Chapter 4 – Streams and Fields / Fish, Beef and Lamb
“Pan-Seared Cornmeal-Crusted Whole Trout” (page 86), “Yankee Cod Cakes” (page 92), “Marinated Grilled Flank Steak” (page 98), “Vermont Shepherd’s Pie” (page 101) and “Maple-Mustard Grilled Rack of Lamb” (page 107).

Chapter 5 – Wilds and Woods / Mushrooms, Quail, Duck, Rabbit, Venison and Berries
“Crispy Wild Rice Cakes” (page 116), “Vermont Glazed Quail with Cranberry Stuffing” (page 120), “Rabbit Braised in Hard Cider” (page 126), “Award-Winning Venison and Apple Chili” (page 129), “Elderberry Shrub” (page 134) and “Blackberry Cordial” (page 135).

Chapter 6 – The Gristmill / Breads and Whole Grains
“German Cocoa Rye Bread” (page 145), “Farmhouse Whole Wheat Honey Bread” (page 148), “Lumberjack Granola” (page 153), “New England Pesto Spiral Rolls” (page 154) and “Quinoa Salad with Pan-Grilled Radicchio” (page 163).

Chapter 7 – Potlucks and Crowd-Pleasers / Dishes and Desserts for Gatherings and Celebrations
“Summer Roasted Caponata Dip” (page 169), “Maple and Molasses Baked Beans” (page 173), “Roasted Vegetable Lasagna” (page 174), “Swiss Chard Phyllo Pie” (page 176), “Old-Fashioned Jelly Roll” (page 178), “Old-Fashioned Ice Cream Custard: Strawberry and Maple-Walnut” (page 185) and “Home Sweet Home Gingerbread House” (page 188).

Chapter 8 – The Pantry / Condiments, Jams and Jellies
“Bread-and-Butter Pickles” (page 201), “Raspberry-Peach Jam” (page 205), “Better Homemade Ketchup” (page 208), “Bryant House Maple Barbecue Glaze” (page 212), “Hot Pepper Jelly” (page 213) and “Green Tomato and Pepper Piccalilli” (page 214).

Chapter 9 – The Cookie and Candy Jars / Cookies, Brownies, Fudge and Brittle
“Grandma’s Best Brownies” (page 221), “Homemade Fig Newtons” (page 225), “Mildred’s Maple Bonbons” (page 228), “Salted Caramel Buttermilk Fudge” (page 231), “Date Nut Squares” (page 237) and “Reverse Chocolate Chip Cookies” (page 240).

Chapter 10 – The Cake and Pie Safe / Pies, Crisps, Cobblers and Cakes
“Farmhouse Cider Apple Pie” (page 246), “Summer Fruit Cobbler” (page 256), “Gingerbread with Lemon Curd” (page 258), “Angel Food Crunch Cake” (page 267), “Not Your Grandmother’s Fruitcake” (page 270) and “Mocha Fudge Cake with Mocha Fudge Frosting” (pages 274 and 276).

Chapter 11 – Vermont, a Way of Life
I love this chapter. It ties everything nicely together, while preserving family (and business) traditions.

To buy “The Vermont Country Store Cookbook”, please click here…
(Do yourself a favor and request a catalog while you’re there!)

The personal views and reviews of this blog are mine and mine alone. Any opinion or thought expressed are strictly my own. Shout out and special thanks to The Vermont Country Store for this opportunity. More information can be found by emailing me your questions.


Chew This! Broccoli Cheese Soup

Happy “Chew This!” Sunday!!! I am so excited to be bringing everyone this recipe for “Broccoli Cheese Soup”! It is absolutely delicious, and perfect for the upcoming winter months! Make a batch at the beginning of the week, and have it for a warm dinner all week long. This recipe can also be easily doubled or tripled for family events or large family dinners! Try it and let me know what you think! (

Broccoli Cheese Soup

Broccoli Cheese Soup

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, October 18th 2015 edition. By: Blaise Doubman 

Warm and comforting soup, perfect for colder months ahead…
Blaise Doubman

Growing up I was never really a fan of soup, but gradually as I matured, I learned (and was taught) that making soup was really an art, and I grew to love and respect it. Looking back, the art of making soup was really in my genes. My Grandma Barbra makes the absolute best potato soup, my Mom makes the best chili (isn’t chili a soup?), my Grandma Deloris is known for her oyster soup, and my Grandpa Max used to make the best beef stew that ever hit my lips. With all of this delicious soup-making in my history, you would think I would have grown up loving it! But that wasn’t the case… Maybe I didn’t think it was substantial enough to consider it a meal, or even to give it a try.

Over the years though, I’ve learned a lot of the tricks of the trade, so to speak, when making soups. I have learned that each person makes their soups a little different than the person who taught them before, and I’ve learned that you have to have patience! Patience is defined as, “the capacity to accept or tolerate delay” which I have had to really work hard on over the years. I find now though, that making soup is a stress reliever! Standing, stirring and watching the pot slowly simmer, is just about the perfect way of taking your mind away to a less stressful place. There’s also something about a warm bowl of soup that just hits the spot on cold and blustery days. They may not be here yet, but they’re coming believe me, and when they’re here you will want to have this recipe handy!

Broccoli Cheese Soup

This soup is the perfect combination of broccoli and cheese. You would think that the cheese would overwhelm the delicate taste of the broccoli, but it doesn’t in this recipe. Boiling the broccoli first ensures that the broccoli will be tender and flavorful in the final soup. Serve with crackers if desired.

1 small bunch of broccoli
1 ½ cups water
1 teaspoon salt
2 cups chicken broth
2 ½ cups whole milk
½ pound (8 oz.) Velveeta-brand cheese, cubed
4 tablespoons salted butter
4 tablespoons cornstarch
½ cup sour cream

Start by removing the tops of the broccoli, discarding the stalks and chopping the tops into fine pieces. Place the chopped broccoli in a large pot, with one cup of the water and teaspoon salt and place over high heat. Once brought up to a boil, cover the pot with a lid and allow to boil on high for five minutes. This will tenderize the broccoli.

Once the broccoli has boiled for five minutes, add the chicken broth, whole milk, cubed cheese and butter. Adjust the heat to medium, stirring to incorporate everything, making sure the soup doesn’t come to a boil.

In a small bowl, mix together the cornstarch with the remaining ½ cup of water and stir until no lumps are visible.

Add this mixture to the soup and stir until thickened.

In a separate bowl, combine sour cream with one cup of the hot soup mixture and stir until evenly combined. Add this mixture to the soup, and stir well.

Bring the soup up to a near boil, lower the temperature slightly and serve warm.


Brown Sugar Chocolate Chip Cookies

I told someone awhile back that I could literally write a book on chocolate chip cookies… I love them, and always love trying new and exciting recipes. This recipe does not contain anything out of this world unique, but the combination of ingredients and flavors truly make a delicious cookie…

Brown Sugar Chocolate Chip Cookies Blaise the Baker

Brown Sugar Chocolate Chip Cookies

2/3 cup solid vegetable shortening
2/3 cup unsalted butter, at room temperature
1 cup white granulated sugar
1 cup light brown sugar, firmly packed
2 large eggs
1 tablespoon pure vanilla extract
3 1/2 cups white all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
12 oz. chocolate chips (mixed with a heaping tablespoon of white all-purpose flour to prevent the chips from sinking to the bottom of the cookie)

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

In a large bowl, combine the solid vegetable shortening, unsalted butter, white granulated sugar and light brown sugar and beat until light and fluffy.

Beat in the eggs, one at a time, before stirring in the pure vanilla extract.

Next, add in the white all-purpose flour, baking soda and salt. No need to add in increments here – just add it all at once and stir until everything is combined.

Last, add in the flour covered chocolate chips and stir until combine.

Place tablespoon size amounts on parchment paper lined baking sheets and bake in preheated oven for about 15 minutes, or until lightly golden brown.

Remove from oven and allow to cool on the baking sheets.



Cake Mix Yeast Rolls

A friend of mine offered me the challenge of using a cake mix to make something other than a cake or cookies – and something that was savory and not sweet. Guess what!? I did it! With research and development I have discovered a recipe for “Cake Mix Yeast Rolls”. Yep! You heard that right… And they taste nothing like cake. They taste everything like yeast rolls!!!

No kneading, and simple as can be!

Cake Mix Yeast Rolls Blaise the Baker

Cake Mix Yeast Rolls

1 envelope dry active yeast
1 1/2 cups warm water
3 cups white all-purpose flour
1/2 package of white cake mix
1 teaspoon salt
2 tablespoons unsalted butter, melted and cooled
1 tablespoon vegetable oil

Start by combining the dry active yeast and warm water in a large bowl. Swish around slightly to make sure yeast is dissolved.

Next, add in the white all-purpose flour, white cake mix, salt and melted butter. Stir well until everything is incorporated.

Transfer dough to a bowl and cover with vegetable oil. Turn to coat the whole dough ball with the oil. Cover loosely with a kitchen towel and let rise in a warm spot for 1 hour.

Spray 24 muffin cups with non-stick cooling spray and divide dough evenly between cups – filling each muffin cup about 1/2 full.

Cover again with kitchen towel, and let rise in a warm spot for 45 minutes.

Preheat oven to 350 degrees F. Bake yeast rolls for 15 minutes or until lightly browned. Allow to cool in pans.



Oven Roasted Vegetables

Contrary to popular belief, I DO eat my vegetables.

When I do – I prefer them roasted…

This recipe is really versatile. Use any vegetable and even experiment with flavored olive oils and grated cheeses. These are so simple and delicious!

Oven Roasted Vegetables Blaise the Baker

Oven Roasted Vegetables

Desired vegetables (potatoes, carrots, onions)
3 tablespoons olive oil
1 1/2 teaspoons salt
1 teaspoon black pepper

Preheat your oven to 425 degrees F.

Prepare and cut your vegetables to where they are about the same size. Lay them out on your baking sheet, drizzle on the olive oil, salt and black pepper. Mix everything together with clean hands, and spread out into an even layer.

Place in preheated oven for about 30 minutes.

Remove and allow to cool slightly before serving.