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 am 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!



Chew This – Giant Classic Chocolate Chip Cookies

So many people have written to me asking for a great recipe for chocolate chip cookies. I have 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 am 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 not think of anything that would be as perfect of a gift as my friend Pat Bogue’s homemade caramels! I have made these before and they are 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 is not “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 will 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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