Chew This – Holiday Cut-Out Sugar Cookies

Happy “Chew This” Sunday! I am so excited to share this recipe with everyone for “Holiday Cut-Out Sugar Cookies”! I have some of the best Holiday memories making, and decorating, these delicious cookies! I have never been the “world’s best decorator”, but with these, you do not need to be! That is how these are supposed to look, made from scratch and decorated with love…

Holiday Cut-Out Sugar Cookies Chew This Blaise Doubman

Holiday Cut-Out Sugar Cookies

http://www.thecouriertimes.com/neighbors/article_73f46b4e-a358-11e5-ad77-9f7c5fa96856.html

Enjoy!

PIN IT: https://www.pinterest.com/pin/570901690243963634/

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Foolproof Caramel Frosting

I have decided to share with everyone my recipe for a “foolproof” caramel frosting. My Grandma Barbra and I have been using this recipe for years, and she originally got it from her friend and neighbor, Mitzi.

  

Foolproof Caramel Frosting

1 (4 oz.) stick salted butter
1 cup light brown sugar, lightly packed
1/4 teaspoon salt
1/4 cup whole white milk
1 tablespoon pure vanilla extract
4 cups powdered sugar

Melt the salted stick of butter with the light brown sugar and pinch of salt in a large pot over medium heat and allow to cook for two minutes.

Add the whole white milk and stir until it comes to a boil. Once the mixture comes to a boil, off the heat, add the tablespoon of pure vanilla extract and all four cups of powdered sugar. Using a wire whisk, beat until everything is smooth and combined, and no lumps are visible.

Pour immediately on cake and allow to sit until it comes to room temperature.

Enjoy!

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Chew This – Slow Cooker Pot Roast with Vegetables

There has been a lot of people write to me and ask if I had a recipe for a complete “slow cooker” meal. I have a few slow cooker recipes, but nothing that could be labeled a “complete meal”. I decided to have some fun with this one, and add potatoes, carrots and pearl onions. The result? Fantastic! Of course, I made it several more times just to be sure – and, my hunches were right…fabulous!

This recipe is versatile and can be made with other vegetables, of course, but I find the combination of potatoes, carrots and pearl onions to be perfectly mouthwatering and perfect. I LOVE pearl onions, and really need to use them more in my cooking…but more on that later.

Save, print and share this recipe! You will be making it for years to come…

Slow Cooker Pot Roast with Vegetables Chew This Blaise Doubman

Slow Cooker Pot Roast with Vegetables

http://www.thecouriertimes.com/neighbors/neighbors_features/article_3ccfbce0-986d-11e5-9e64-638504937510.html

Enjoy!

PIN IT: https://www.pinterest.com/pin/570901690243796044/

Karen’s Molten Chocolate Cupcakes

This recipe is dedicated to my “Blaise the Baker FAN OF THE YEAR 2015”. It is a recipe for delicious and foolproof molten chocolate cake – in cupcake form! The instant coffee granules and extra splash of pure vanilla extract really gives these cakes that unmistakable rich chocolate flavor.

Make sure that all ingredients are at room temperature before starting. You will want to save this one… Perfect for the upcoming Holiday season AND easy to make ahead.

If making ahead – bake and allow to cool. Wrap each individually in aluminum foil and freeze. When ready to reheat, place cupcakes, still in foil, into preheated 200 degree oven for about 15 minutes. 

  

  
Karen’s Molten Chocolate Cupcakes 

6 tablespoons unsalted butter
½ cup white granulated sugar
4 large eggs
½ cup white all-purpose flour
½ teaspoon salt
1 teaspoon pure vanilla extract
1 teaspoon instant coffee granules
12 ounces semisweet chocolate chips, melted

Start by preheating your oven to 400 degrees F and line a cupcake pan with paper liners. Lightly spray with non-stick cooking spray. 

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

Add the eggs, one at a time, mixing well after each addition. If hand-mixing, beat about 75 strokes after each egg addition. 

Next, add in the white-all purpose flour and salt. Mix well.

Gently stir in the pure vanilla extract and instant coffee granules. 

Finally, add in the melted chocolate and stir just until combined together.

Divide the batter evenly between all 12 cupcake cups. 

Place in preheated oven for 10 minutes exactly. Once baked, remove cupcakes carefully, and allow to cool slightly – but not too long. Cut into and eat. 

Enjoy!

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Photo credit: Karen Wirima