Happy “Chew This!” Sunday! As many of you know, I write a food column for “The Courier-Times” that appears on the first and third Sunday’s of each month. I LOVE it and love hearing from all of you. Email me at firstname.lastname@example.org
Today’s column is the official “Chew This!” announcement of my upcoming cookbook! I am so excited to be sharing this with all of my readers! I am also sharing a recipe that did not make the cookbook – my “Brown Sugar Cookies”. These are fabulous! Straight from the oven – they literally taste like pure brown sugar! They are a favorite of mine because I love brown sugar, but if you do not want so much of a “raw brown sugar taste” – by all means, bake your cookies longer than I have suggested. Totally up to you!
Please pick up a copy of “The Courier-Times” today and let me know what you think! My column is also online to those who subscribe.
Brown Sugar Cookies & Cookbook!
The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, August 21st 2016 edition. By: Blaise Doubman
Blaise the Baker, Dessert First!
Words can not quite describe how I feel writing this column! It is a sensory experience, a feeling of excitement and yet, nervousness. I am officially announcing my cookbook “Blaise the Baker Dessert First”! It has been a long time coming and for those who have followed along with me on this journey, I thank you. There is a lot that goes into the makings of a cookbook. A cookbook is more than just a collection of recipes held together on paper, a cookbook tells a story. My cookbook tells the story of my family, memories, what we eat, how we eat it and why. This cookbook represents my life, my journey, so far in my career of food and I am overjoyed that I can finally share it with all of you! It has not been as easy task putting my cookbook together, and like I said before, there was a lot that went into creating one. I start with an idea, or a taste that I want to create. That leads to countless experimentations, recipe testers, taste testers, and so on and so forth, until the recipe is finally what I had originally envisioned. Each recipe takes at least a couple of weeks to get right, longer than that more often times that not. Now, imagine doing that with hundreds of recipes several times over.
Creating this cookbook has been a labor of love and I have loved every minute of it. Every trial, error, success and victory has been a memory made and I would not change a thing. I am just beyond thrilled to finally be sharing this cookbook with everyone! Inside you will find recipes that have been tested over and over, by my recipe testers and I, as well as family memories, notes, my observations on ingredients, tools and techniques and so much more! My cookbook is called Dessert First for a reason. It literally starts with the dessert section first and works its way back throughout the course of your meal. Allowing you to really eat dessert first! Of course, some of the recipes I developed did not make the cookbook for one reason or another. Mainly because of space or simply too much of one item. The recipe I am sharing with you today is one that was cut from the book last minute, due to several cookie recipes, but is beyond delicious and one of the most flavorful brown sugar based cookies that I have ever had! These cookies are also particularly good when rolled in cinnamon-sugar before baking. Try them with or without the cinnamon-sugar, but please try them. They are fabulous!
There are 200 recipes included in my cookbook and the cost is $15 total, including shipping and handling. It is available by mail order only. The release date is Tuesday September 27th, but you can preorder it now! Just send your check or money order to Blaise Doubman / Box 47 / Kennard, IN 47351. You can also pay through PayPal, and my account there is email@example.com Be sure to include your mailing address and if and whom you would like the cookbook autographed. If you are interested in 4 or more copies, I will drop the shipping and handling charges. Preorder now and I guarantee to postmark your order within 2 business days of the official release. Or you can wait and buy once they come in. Totally up to you! I am so excited about this and I want to thank each and every one of you who have supported and encouraged me. Thank you all so much, it really means a lot.
Brown Sugar Cookies
I have been known to eat brown sugar right out of the box. This cookie is packed with all of the brown sugar flavor you love, without the guilt of actually eating it straight from the box. These are easily thrown together last minute and will last, covered, for several days at room temperature. If you want a darker, richer flavored cookie substitute the light brown sugar for dark brown sugar, which has more of a molasses flavor.
3/4 cup light brown sugar, tightly packed
2 sticks unsalted butter, softened
1 large egg yolk
1 teaspoon salt
2 cups white all-purpose flour
In a large bowl combine the light brown sugar with the softened unsalted butter. Stir this until light in color and fluffy in texture. Next, add in the large egg yolk and salt. Stir everything to combine. Finally, fold in the white all-purpose flour, being careful not to over mix the dough.
Place, covered, in the refrigerator for at least 1 hour.
When ready to bake, preheat your oven to 325 degrees F. Line 2 large baking sheets with parchment paper. Roll the dough into balls the size of walnuts and place on the prepared baking sheets, allowing about 2 inches between each cookie.
When all of the balls have been rolled, prepared and placed, press down gently on the top of each using the prongs of a fork.
Place, one sheet at a time, into the preheated oven and bake for 11 minutes.
Once baked, remove from the oven and allow the cookies to cool on the baking sheets before removing and enjoying.
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