Milk and Cookies Snickerdoodles

This recipe is adapted from the cookbook “Milk and Cookies” By: Tina Casaceli. It is easily one of my favorite cookie cookbooks – if you do not already have it – GET IT – and her recipe for Snickerdoodles is quickly becoming one of my very favorites. 

Milk and Cookies Snickerdoodles

1 stick unsalted butter, softened
1/2 cup solid vegetable shortening
1 1/2 cups white granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon salt
2 1/2 cups white all-purpose flour

Start by combinding the softened unsalted butter and solid vegetable shortening. Beat until light in color and fluffy in texture.

Beat in the white granulated sugar.

Beat in the two large eggs, one at a time until combined.

Add in the pure vanilla extract, cream of tartar, baking soda and salt. Stir everything together to combine.

Gently fold in the white all-purpose flour.

Cover the bowl with a lid or plastic wrap and refrigerate overnight.

When ready to bake, preheat the oven to 350 degrees F. Line baking sheets with parchment paper.

Combine 1/4 cup white granulated sugar with 1/2 tablespoon ground cinnamon.

Roll tablespoon size dough balls into the combined cinnamon and sugar mixture before placing onto prepared baking sheets.

Bake one sheet at a time for 12 minutes.

Remove and allow to cool slightly.

Enjoy!

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Chew This! Kami’s Deep Dish Pizza 

Happy “Chew This!” Sunday! As many of you know, I write a food column for “The Courier-Times” on the first and third Sundays of each month called “Chew This!” I absolutely love it and love sharing my family recipes, stories and memories. If you are in the Henry County, Indiana area – pick up a copy of the newspaper today and let me know what you think! If you are not, but would still like to take a look, sign up for an online subscription at http://thecouriertimes.com Need help with the online signing up!? Write to me and I will be happy to help! blaisethebaker@gmail.com

My newest recipe is a family favorite! Do you love Deep Dish Pizza? If you answered YES – as everyone should – you will be in for a treat! This is by far the BEST Deep Dish Pizza – yes all in caps – I have ever made in my own kitchen. The directions are clear and straightforward and the results are almost foolproof. Shout out and special thanks to my Aunt Kami for sharing this recipe with me and for allowing me to share it with all of you!

Also my “Ask and Answer” feature answers the question if other fruits and glazes can be substituted in my recipe for strawberry pizza.

Pick up a copy of “The Courier-Times” TODAY and let me know what you think!


Kami’s Deep Dish Pizza

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, June 18th 2017 edition. By: Blaise Doubman 

Deep Dish Pizza – a Family Favorite
Blaise Doubman

I love a good deep dish pizza! I am not a fan of thin crust pizza or flatbreads. Give me a thick, delicious and tomato sauce slathered piece of deep dish pizza any day! My very favorite deep dish pizza comes from Giordano’s in Indianapolis. If you have not tried it, I highly recommend it! Now, when you go, be prepared to wait about 45 minutes for your pizza but trust me, the wait is well worth it! When I started developing recipes for my own deep dish pizza I wanted something simple, foolproof and flavorful. After testing several recipes I found a recipe for deep dish pizza from my Aunt, Kami Doubman. I was blown away! The recipe was simple and the techniques in letting the dough rise and rest were simple and straightforward. I made the recipe in several variations and discussed with her in length about the ingredients and process. The recipe below is the official result – and it is fabulous!

I love recipes that are passed down from one generation to the next and I love recipes that are easy and versatile. For this particular recipe feel free to use a good pizza sauce from a jar or even a good quality marinara sauce with your own herbs added. Go completely homemade with the pizza sauce if you want to by adding ½ cup chopped white onion and 2 tablespoons minced garlic in a skillet over medium heat until clear and tender. Next add in 2 tablespoons olive oil, a couple of cans of crushed tomatoes, a can of tomato sauce, a small can of tomato paste and a sprinkling of salt, black paper, oregano and basil. Simmer until thickened and ready to use – it really could not be any more simple – and so delicious! Shoutout and special thanks to my Aunt Kami for allowing me to share this recipe with everyone!

Kami’s Deep Dish Pizza

Top this pizza with anything you desire! My personal favorite topping with this pizza is pepperoni and sliced – not shredded – mozzarella cheese. When using sliced cheese it creates a “blanket” of cheese on top that using shredded cheese just does not match. Add hamburger, sausage, peppers, onions, olives or even pineapple. To help the dough rise in a warm location, turn your oven on 200 degrees F and place the bowl of dough near the oven.

1 cup white all-purpose flour
½ cup white granulated sugar
1 teaspoon salt
1 package dry yeast
¾ cup whole milk
¼ cup water
4 tablespoons salted butter, melted
2 cups plus 2 tablespoons white all-purpose flour

Start by combining the white all-purpose flour, white granulated sugar, salt and dry yeast in a large bowl.

In a glass measuring cup combine the whole milk, water and salted butter. Microwave on high power for 2 minutes being sure not to overheat the mixture because it could kill the yeast. You want the liquid to be warm to the touch not too hot.

Add the warm liquid to the flour mixture and stir gently to combine.

Once combined, gently stir in 2 cups plus 2 tablespoons white all-purpose flour.

Combine, using clean dry hands, until the dough forms a ball that holds together.

Lay the dough out on a lightly floured surface and knead for 10 minutes. This can also be done using the kneading function on your kitchen stand mixer.

Once the 10 minutes is up, place the dough ball into a clean bowl and cover with a clean towel. Place in a warm area and allow to rest and rise for 90 minutes.

Punch down, knead a couple times, reshape and allow to rest and rise 60 additional minutes.

Remove dough from bowl and place in a lightly greased 9x-13-inch baking pan. Gently pat and coax the dough into the pan being sure to press down the dough without stretching it. If you stretch the dough it will return to exactly where it was before in the pan.

Once evenly distributed cover with pizza sauce, pepperoni, sliced cheese, etc.

Bake in preheated 375 degree F oven for 37 minutes.

Once baked, remove from oven and allow to cool slightly before serving.

Ask and Answer: Several people messaged me about my made from scratch strawberry pizza and wondered if you could substitute other fruit toppings in place of the strawberries. The answer is yes! Blueberries would be nice, pineapples and kiwi or even cherries. In replacing the fruit you would then want to make a glaze that would pair nicely with the substituted fruit. Unless you wanted to use the strawberry glaze with other types of fruit and that would be perfectly delicious as well. Hope this helps and thanks for asking!

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Blaise the Baker IN AFRICA!

“Blaise the Baker IN AFRICA”! So grateful and thankful to my friend Karen for spreading the word on Blaise the Baker – even in AFRICA! Absolutely love this!




Spread love!

Blaise 

Apple Brownies with Cinnamon Sugar 

I have been obsessed with brownies lately – and not the chocolate variety. I am talking about strawberry brownies, lemon brownies, banana brownies, pineapple brownies and even blueberry brownies. My latest development though!? Apple brownies! Think of the taste of your favorite apple cobbler in brownie form. These are moist, delicious, simple and perfect for any time of year! Stay tuned for other “brownie” recipes that will be on their way to you sooner than you think! Try these – enjoy – and let me know what you think! Fabulous! 

Apple Brownies with Cinnamon Sugar

1 stick (4 oz) unsalted butter, soft
1/2 cup white granulated sugar
1/2 cup light brown sugar, lightly packed
1 large egg
2 teaspoons ground cinnamon
1 teaspoon pure vanilla extract
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 Granny Smith apple
1 Red Delicious apple
1 cup plus 2 tablespoons white all-purpose flour

Start by preheating your oven to 350 degrees F. Spray a 8×8-inch square baking pan with non-stick cooking spray containing flour. Line with parchment paper, leaving excess hang over – creating handles – alongside two sides of the pan – then spray again lightly with non-stick cooking spray containing flour.

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

Beat in the large egg. 

Add in the ground cinnamon, pure vanilla extract, salt, baking soda and baking powder and mix until combined. 

Peel and core the apples. Cut into small pieces and add to the batter. Stir together. 

Gently fold in the white all-purpose flour. 

Pour into the prepared pan and smooth out the top. Place in preheated oven for 45 minutes. 

Remove and allow to cool. 

Store and eat straight from the refrigerator if you want your brownie to have a more “traditional” brownie texture. 

Enjoy! 

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Alexis’s Brown Sugar Chocolate Chip Cookies

Yesterday I made – perhaps – the best chocolate chip cookies I have ever had – not counting my own of course Ha! – so I decided that I HAD to share the recipe with you all. The recipe comes straight from the Queen herself – Martha Stewart. The story goes, her daughter Alexis, did not like her Mom’s chocolate chip cookies – thought they needed more brown sugar. Martha went into the kitchen and developed these. Fabulous! You can Google these for Martha’s original recipe. The recipe that follows has my additions – or subtractions – from the original. My recipe fits my taste buds. Extra pure vanilla extract, longer bake time, etc.


Alexis’s Brown Sugar Chocolate Chip Cookies

1 pound (4 4oz sticks) unsalted butter, softened
3 cups light brown sugar, lightly packed
1 cup white granulated sugar
4 large eggs
1 tablespoon pure vanilla extract
2 teaspoons salt
2 teaspoons baking soda
3 1/2 cups white all-purpose flour
1 1/2 cups semi-sweet chocolate chips, coated in 1 tablespoon white all-purpose flour

Start by preheating your oven to 375 degrees F. Line several baking sheets with parchment paper. For these – only three cookies will fit on your typical baking sheet – so you may need to work in batches. 

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

Beat in the large eggs. Add pure vanilla extract, salt and baking soda. Combine. 

Gently fold in the white all-purpose flour. 

Fold in the prepared chocolate chips. 

Drop dough equal to the size of three tablespoons into 3 piles on the prepared baking sheets and bake in preheated oven for exactly 11 minutes. Remove from oven and allow to cool to room temperature. 

Enjoy! 

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Rocky Road Bark

I love the flavor combinations of rocky road and I love chocolate bark – so what could be better than combinding them together? The fabulous part about this recipe – aside from the fabulous results – is that the recipe can literally be transformed into millions of different flavor combinations! I use semi-sweet chocolate for the base but feel free to use bittersweet chocolate, milk chocolate, white chocolate or even a combination of chocolates all swirled together. Also top with anything your heart desires. Crushed up potato chips, crushed peppermint candies, dried fruit, candy sprinkles – ANYTHING! 

How fabulous is that!?

Rocky Road Bark

1 1/2 cups semi-sweet chocolate chips
1 tablespoon solid vegetable shortening
2 cups chopped walnuts, lightly toasted
2 cups mini marshmallows
1 1/2 cups mini semi-sweet chocolate chips
1 cup white chocolate chips
1 tablespoon solid vegetable shortening

Line a baking sheet with aluminum foil and place on top a sheet of parchment paper. 

In a large bowl combine the semi-sweet chocolate chips with the solid vegetable shortening. Microwave on high power 2 minutes, stirring every 30 seconds, until the chocolate is melted and smooth and glossy. 

Carefully pour the melted chocolate directly in the center of the parchment paper. Using the back side of a spoon spread the melted chocolate out into a rectangle about the size of 12 inches by 18 inches. You want the chocolate thin enough to snap when cooled but not too thin as to break when loading on the topping. Be careful not to make the chocolate too thick either or it will not form traditional bark. 

Once the chocolate is formed sprinkle on the lightly toasted walnuts, mini marshmallows and the mini semi-sweet chocolate chips.

In a microwave safe bowl combine the white chocolate chips with the solid vegetable shortening. Microwave on high power 2 minutes, stirring every 30 seconds until the white chocolate is melted and smooth and glossy. 

Take a spoon and drizzle the melted white chocolate over the entire surface of the bark. Use whatever pattern you desire but I think that a single line back and forth across horizontally looks the best. 

You may not use all of the white chocolate. 

Place into the refrigerator for 2 hours. 

Remove and carefully break the bark up into pieces. Store at room temperature. 

Enjoy!

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Chew This! Strawberry Pizza, From Scratch 

Happy “Chew This!” Sunday! As many of you know, I write a food column for “The Courier-Times” on the first and third Sundays of each month called “Chew This!” I absolutely love it and love sharing my family recipes, stories and memories. If you are in the Henry County, Indiana area – pick up a copy of the newspaper today and let me know what you think! If you are not, but would still like to take a look, sign up for an online subscription at http://thecouriertimes.com Need help with the online signing up!? Write to me and I will be happy to help! blaisethebaker@gmail.com

My newest recipe is an updated classic! I love the traditional strawberry pizza – that is made with store bought sugar cookie dough, a cream cheese mixture and a mix of strawberries and store bought glaze – but for this recipe I really wanted to take it up a notch. This recipe is so easy! The crust is 4 simple ingredients, the filling the same and the strawberries with homemade glaze will have you wondering why you do not bake from scratch more often! This is the perfect spring and summer dessert for entertaining!

Also my “Ask and Answer” feature talks all about the proper ways of freezing cookie dough! Bake – freeze – bake again. My method is a foolproof method you will need!

Pick up a copy of “The Courier-Times” TODAY and let me know what you think!


Strawberry Pizza, From Scratch

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, June 4th 2017 edition. By: Blaise Doubman 

Updating A Classic, From Scratch
Blaise Doubman

Every strawberry season my Aunt makes a strawberry pizza and I love them! I could sit down and eat the entire pizza in one sitting, no problem. Matter of fact, I loved it so much I included the recipe for it in my cookbook – page 39. But really, strawberries, cream cheese, sugar cookie crust; who wouldn’t love it? Whenever I make it I think of strawberry season, farmers markets, Bell’s Strawberry Farm and of course the famous strawberry shortcake at Ivanhoe’s Restaurant in Upland, Indiana. If you have not tried the strawberries at Bell’s or the strawberry shortcake from Ivanhoe’s I highly recommend searching out both for a full strawberry experience.

Strawberries are really versatile and pair beautifully with a wide variety of flavors. Blueberries, orange, lemon, lime and even balsamic vinegar to name just a few perfect pairings. There isn’t anything more comforting to me though than strawberries, cream cheese and sugar cookies. When developing this recipe I really wanted to create a recipe truly from scratch. I did not want to use store bought sugar cookie dough or the strawberry glaze that you can buy in a pouch. I wanted something that was still familiar, yet updated and seasonal. I think that you will find this recipe quite delicious and I hope it gives you the good strawberry summer memories it has for me. This is the perfect recipe for entertaining, reunions or cookouts.

Strawberry Pizza, From Scratch

It is important that the cream cheese be at room temperature before starting this recipe. If the cream cheese has any type of chill on it, you will never be able to get the grainy texture away from the end result. The lemon juice in the filling really brightens up the overall flavor and pairs wonderfully with the vanilla and strawberries.

For the crust…
1 cup white all-purpose flour
¼ cup confectioner’s sugar
4 tablespoons unsalted butter, softened
1 teaspoon salt

For the filling…
8 oz. cream cheese, at room temperature
1 teaspoon pure vanilla extract
½ cup white granulated sugar
Squeeze of lemon juice

For the topping…
1 cup strawberries, cut in half
¼ cup white granulated sugar
1 tablespoon cornstarch

Start by preheating your oven to 325 degrees F and line a large baking sheet with parchment paper.

In a large bowl combine the white all-purpose flour, confectioner’s sugar, softened butter and salt. Stir until the mixture forms a soft ball.

With gentle fingers, form dough into ball and place in the middle of the prepared baking sheet. Press the dough into a 14-inch circle making sure the surface and edges are evenly proportioned. Bake this in preheated oven for 15 minutes exactly. Remove and cool.

To make the filling combine the cream cheese, pure vanilla extract, white granulated sugar and squeeze of lemon juice in a medium sized bowl. Whisk together until lump free and smooth. Spread this mixture onto the cool crust and spread evenly.

To make the topping combine the prepared strawberries, white granulated sugar and cornstarch in a pot over medium heat. Stir until the mixture begins to simmer. Simmer until the mixture turns thick and glossy which should take about 6 minutes. Remove from heat and allow to cool slightly before spreading on top of the filling.

Place into the refrigerator until ready to serve. Best stored and served chilled.

Ask and Answer: Pat Bogue from Spiceland would like to know more about freezing cookie dough to make ahead, freeze and then bake off later. It is simple Pat, just make the cookie dough and roll into balls, placing on a baking sheet. Freeze the baking sheet until the dough balls are firm and frozen. Remove from freezer and place frozen cookie dough balls into a plastic storage bag. Store in freezer until ready to bake. When ready to bake simply place and bake. Bake a couple minutes longer than the recipe suggests for fresh dough. Almost all cookie dough can be frozen easily with very few exceptions. Certain peanut butter cookies and certain oatmeal raisin cookies tend to turn out dry when frozen and baked. Hope this helps!

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Where to buy!?

COOKBOOK REMINDER: My cookbook, “Blaise the Baker Dessert First” is available to purchase at Carousel Flowers and Gifts in Shirley, Indiana! Limited supply – so make sure and stop in and get yours TODAY! Shoutout and special thanks to Janice Jessop Burton for giving me this opportunity!

ALSO

My cookbook is once again back in stock at “The Book Nook” in New Castle, Indiana! Stop by 1325 G. Ave. and pick up your copy TODAY! Call ahead at 765-521-2188. All copies available to purchase outside of my personal address are pre-autographed with my signature as well as Grandma Barbra’s and Grandma Deloris’.

You can also stop by Glen Oaks Health Campus in New Castle, Indiana – room 112 to buy your copy from my Grandma Deloris. She loves seeing everyone and selling them for me. She is a good business woman! Ha! Stop in and chat awhile…

You can also order my cookbook directly through me by sending $15 total ($12 for the cookbook / $3 shipping and handling) to Blaise Doubman / Box 47 / Kennard, IN 47351. You can also pay online through http://paypal.com Use the email blaisejdx@gmail.com when sending money. If ordering 4 or more cookbooks – shipping and handling is FREE!

Message me, text me, call me, email me for any further questions. I would be happy to send invoice also for preorders, etc.

Thank you all again for the dedication and support!

Blaise