Leftover Thanksgiving Meal Turnovers

Happy day after Thanksgiving! I hope each and every one of you had a GREAT Thanksgiving. Do you have a lot of Thanksgiving leftovers!? I was asked by “The Courier-Times” to develop a recipe for something unique using the leftovers of a Thanksgiving meal, and what I created may very well be BETTER than the original meal! (And I’m not kidding…)

I made this several times, in testing the recipe, and all of my taste testers FLIPPED! I was asked by several people to make these, INSTEAD of the Thanksgiving meal! I highly recommend you pick up a copy of “The Courier-Times” TODAY, or check out their online e-edition, and let me know what you think! Email me – blaisethebaker@gmail.com

Thanksgiving Leftover Pockets Blaise Doubman

Leftover Thanksgiving Meal Turnovers

(select the e-edition of 11/27/2015)

Enjoy – and happy leftover eating!


Cookbook Corner – Food52 Baking

I have been flipping over this book for awhile and I am absolutely loving it! The recipes, the photographs, everything about it is delicious and memorable…

Food52 Baking Cookbook Corner Blaise Doubman

“Food52 Baking” By: The Editors of Food52

I love “Food52”, and if you’ve never heard of them, I highly recommend after reading my review, you Google them and subscribe to their newsletters. They are fabulous! Their recipes!? Genius…

This book is filled with recipes that I’m sure I will use over and over again. Updates on classic recipes, new takes on modern favorites and so much more!

The book is divided into 7 main categories – each more delicious and flavorful than the last. Let me break it down and give some recipe examples so you’ll know just how scrumptious this book is…

Breakfast Goods –
“Featherweight Blueberry Scones” (page 2), “Baked Cardamom French Toast with Syrupy Meyer Lemons” (page 5), “Bestest Banana Bread” (page 15 and perhaps my FAVORITE banana bread recipe ever!) and “Overnight Orange Refrigerator Rolls” (page 19).

Cookies & Bars –
“Cream Cheese Cookies” (page 25), “Cardamom Currant Snickerdoodles” (page 29), “Brown Sugar Shortbread” (page 37), “Balsamic Macaroons with Chocolate Chips” (page 38) and “Magic Espresso Brownies” (page 46).

Fruit Desserts –
“Nectarine Slump” (page 52), “Almond Butter and Oatmeal Crisp” (page 56), “Summer Fruit Galette” (page 61), Peach Tart” (page 64) and “Peach and Blueberry Cobbler” (page 67 and SO good!).

Custardy Cakes & Puddings –
“Raspberry Clafoutis” (page 72), “Lemon Sponge Cups” (page 79), “Sour Cream Cheesecake with Chocolate Cookie Crust” (page 80) and “Coconut Tres Leches Cake” (page 83).

Everyday Cakes –
“Easy-As-Pie Apple Cake” (cake 88), “Cold-Oven Pound Cake” (page 91), “Spiced Parsnip Cake” (page 95) and “Tomato Soup Spice Cake with Cream Cheese Frosting” (page 99).

Special Occasion Cakes –
“Brown Butter Cupcake Brownies” (page 102), “Tender Yellow Cake with Bittersweet Chocolate Frosting” (page 107), “Cherry Almond Crumb Cake” (page 111), “Skillet Spice Cake with Gooey Caramel Bottom” (page 116 and THE FIRST recipe you need to try – amazing!) and “Pumpkin Pie Crumble” (page 124).

Savory Baked Goods –
“Heavenly Molasses Oatmeal Rolls” (page 129), “Fifteen-Minute Olive Oil and Sesame Seed Crackers” (page 133), “Basil Onion Cornbread” (page 137) and “No-Knead Thin-Crust Pizzas” (page 141).

Each recipe is very approachable for even the most casual baker. I highly recommend this book for those who love “Food52” and for those who love baking and want a more casual, yet updated, approach!

To buy “Food52 Baking”, please click here…

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 Blogging for Books for this opportunity. More information can be found by emailing me your questions.


Chew This – Giant Classic Chocolate Chip Cookies

So many people have written to me asking for a great recipe for chocolate chip cookies. I’ve tried several recipes, experimented with hundreds of different types and probably eaten even more… and nothing really fit what I was looking for. I was looking for a cookie that was gooey inside, crisp outside and bigger in size than most. Finally, after recipe testing for months, I have found the perfect recipe… and the GIANT version is right here! I’m so excited to share this with everyone! I hope you enjoy!!! And please, as usual, I welcome your questions, comments and feedback at blaisethebaker@gmail.com

Giant Classic Chocolate Chip Cookies Chew This Blaise Doubman

Giant Classic Chocolate Chip Cookies



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Pat Bogue’s Homemade Caramels 

The Holiday season is fast approaching and I can’t think of anything that would be as perfect of a gift as my friend Pat Bogue’s homemade caramels! I’ve made these before and they’re by far superior to anything you can buy in the stores. Make these and give them out as gifts this Holiday season – but be sure to save enough for you! Special shoutout and thanks to my friend Pat Bogue for allowing me to share her “famous” recipe. Thanks again Pat! 

Pat Bogue’s Homemade Caramels 

2 sticks (8 oz.) butter
1 one pound box brown sugar
1 cup Karo light syrup
1/4 teaspoon salt
1 can Eagle-brand milk
1 teaspoon pure vanilla extract

Start by greasing a 9×13-inch baking pan with butter. 

In a heavy saucepan melt and combine 2 sticks butter, brown sugar, light syrup and salt. 

Pour in Eagle-brand milk and stir to combine. Stir this mixture constantly over medium heat until the mixture reaches 245 degrees F. 

Remove from heat and add in pure vanilla extract.

Pour mixture into prepared pan. 

Allow to cool at room temperature. Cut the caramels to the desired size and wrap individually in wax paper. If cut into bite-size pieces this recipe makes between 120 and 130 pieces. 

Share and enjoy!

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Photo by: Pat Bogue 

A note on the brown sugar: A pound of brown sugar – contains about 3 1/2 cups when loose and about 2 1/4 cups when packed. 

Chew This – Pumpkin Cheesecake with a Gingersnap Crust

This is THE perfect dessert for the upcoming Holiday season! The pumpkin cheesecake isn’t “overly sweet”, and the gingersnap crust is the perfect pairing with the flavors of the smooth cheesecake and pumpkin spice. This recipe is the only pumpkin cheesecake recipe you’ll ever need – and every time you make it…people will go crazy! Shout out and special thanks to my friend Mallory Ashton Lee Shavender who is one of my best “foodie friends” and who is the most talented cheesecake-maker’s I know. Thanks Mallory!

Pumpkin Cheesecake Chew This Blaise Doubman

Pumpkin Cheesecake with a Gingersnap Crust



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