Jordan’s Buffalo Chicken Dip

Awhile back a guy named Jordan Smith shared his recipe for “Buffalo Chicken Dip” on Facebook. Within a few hours his post went viral with hundreds of thousands of likes and shares. I liked and shared the post myself to my Facebook page, as well as to my recipe sharing Facebook group, “Tasty Recipe Box”.

Within a few weeks those posts also blew up with lots of traffic, so I am sharing the recipe here with all of you.

Shoutout and special thanks to Jordan Smith for sharing his recipe and the following step by step pictures.

Enjoy!

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Kourtney’s Sheet Pan Suppers

A friend of mine, Kourtney, shared on her Facebook page some simple and delicious looking “Sheet Pan Suppers” awhile back and I told myself I was going to share them with everyone as soon as I got the chance to try a few of them myself! Let me tell you, these are fabulous! You can literally take any raw protein you want, Kourtney goes back and forth usually between pork and chicken, and any raw vegetable and make a complete one baking sheet meal that is not only healthy and nutritious but delicious as well! The possibilities with this meal are endless! Shake on any seasoning or flavor combination you want!

Kourtney’s Sheet Pan Suppers

Take a 9×13-inch baking sheet and wrap up well with aluminum foil. Spray gently with a non-stick cooking spray. Place your prepared raw protein into the middle and fill both sides with the prepared raw vegetables of your choice. Melt butter and garlic and pour over evenly. Simply top with salt and pepper or your favorite seasoning blend. Cover with aluminum foil and place in preheated 425 degree oven for one hour.

Enjoy!

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Macaroni and Cheese in a Mug

I am on a mission today with the “mug meals”! I am continuing my journey with homemade macaroni and cheese – in a mug! So much better than those little microwavable packets of macaroni and cheese that you can find in the grocery stores! No cheese powder here! Search my website for mug recipes for chocolate chip cookie in a mug, chocolate cake in a mug and the one I posted earlier, pizza in a mug! Who knew!? Follow along here, step by step, and let me know what you think!

Enjoy!

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Pizza in a Mug

I just made pizza. In a mug. In the microwave. No – this is not a joke! It is so easy and deliciously fabulous! I topped mine with cheese but feel free to top with whatever you desire! Precooked sausage, precooked hamburger, pepperoni – endless possibilities! Here it is, step by step…

Enjoy!

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Chew This! Peanut Butter Sandwich Cookies

So excited to share my recipe for homemade “Nutter Butter” cookies in my newest “CHEW THIS!” column in TODAY’S “The Courier-Times”! These peanut butter sandwich cookies are THREE INGREDIENTS for the cookie and THREE INGREDIENTS for the filling! Foolproof – simple and delicious! Highly recommend you pick up a copy of “The Courier-Times” TODAY and let me know what you think! Also, my “Ask and Answer” section is all about your Holiday cookie plates! Enjoy!

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, December 17th 2017 edition. By: Blaise Doubman 

The Perfect Cookie for your Holiday Cookie Plate
Blaise Doubman

The Holiday season is in full swing and Christmas will be here before you know it! I hope that as you are reading this you have finished your shopping, tucked away your lists and have the presents wrapped and under the Christmas tree! No? Well, join the club! It seems that with each passing year, the Holidays just keep getting more and more stressful. Do you think? Whenever I think of the Holidays I try to distance myself from the “give me, give me” nature of things and shift more towards the true, real meaning of the Holiday season. I love to present people with Christmas cards, cookie platters and little things here and there that say “thank you for all that you have done for me this year”, or “thank you for being there”. People just want to be acknowledged and I love showing my thanks for people all year around, but especially during the Holiday season. There are so many people in my life who I am truly thankful for and I want to show them that. Not because it is Christmas and I “have to” but because I want to!

My holiday cookie plates this year will be a combined effort between my Mom, Darla and myself. We have big plans but are keeping it simple with traditional favorites as well as with some unexpected goodies. The Original Good’s Candies in Kennard are helping us out with a certain “token” of appreciation but I can not say anything further yet, for I want to keep the surprise. The recipe I am sharing today of my “Peanut Butter Sandwich Cookies” are fabulous in not only that the cookies are literally only 3 ingredients but fabulous in a way that they are so simple and so delicious! Are you a fan of the peanut butter “Nutter Butter” cookies that you find in the grocery store? These are like those but with the volume turned way up! I could just eat the filling by itself and my taste testers agreed that these were perhaps the very best peanut butter cookies they had ever had! Make these for your Holiday cookie plates and even include this column or recipe! There is nothing like cookies to show someone you care.

Peanut Butter Sandwich Cookies

These peanut butter sandwich cookies are best kept covered at room temperature. They can be individually wrapped in plastic wrap and stored in a container as well. They will last for 5 days but I do not think they will sit around that long. For an even richer cookie dip one side of the cookie into melted chocolate or white chocolate ganache. To make the ganache add 2 cups chocolate chips to a bowl and pour over 3/4 cup hot heavy cream. Allow to sit for a full minute before whisking together. The ganache will be smooth and glossy when ready to use.

For the cookies…
2 cups smooth peanut butter
2 cups white granulated sugar
2 large eggs, beaten

For the filling…
1 cup smooth peanut butter
1 cup marshmallow fluff
2 teaspoons pure vanilla extract

Start by preheating your oven to 350 degrees F.

Line 2 large baking sheets with parchment paper.

In a large bowl combine the smooth peanut butter with the granulated sugar and beaten eggs. The finished dough will be thick, this is desirable, with no flakes of sugar left to combine.

Using a tablespoon as your measure, measure out the dough and roll into balls. Place the dough balls onto the prepared baking sheets, leaving about 2-inches of space between each.

Using a wet fork, make a “cross hatch” mark on each cookie dough ball, slightly pressing down.

Bake the cookies, one sheet at a time, in the preheated oven for 13 minutes.

Remove and allow the cookies to cool on their baking sheets at room temperature before removing or continuing with the recipe.

To make the filling, combine the smooth peanut butter, marshmallow fluff and pure vanilla extract in a medium sized bowl. The finished filling will be light colored and semi-thick.

To assemble the cookies, spread the filling over the bottom of a cookie, and top with another cookie, crosshatch mark facing up and press together gently. Serve or prepare to store.

Ask and Answer: I have received a few emails from people wondering what the perfect “Christmas Cookie Plate” would have on it and how they should go about preparing one. Well, first I would say that if you are making a lot of plates to pass out, make cookie dough that can be made well in advance! Which would be almost any cookie, aside from peanut butter. Make up the dough, when you find the time, place it into the refrigerator and bake them when you are getting ready to prepare the cookie platters. Most cookie doughs can be made, and chilled, up to 4 days before baking off. I would also recommend baking only three or four types of cookies so not to overwhelm. I usually will add a few chocolates, or pieces of fudge around the plate for decoration but it really is not necessary. I would also recommend using a nice festive Holiday plate and wrapping the plate in plastic wrap and perhaps topping each with some ribbon and a festive bow with frills. People usually eat with their eyes first.

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Polar Bear Paws

My friend Karen gifted me some of this delicious candy as a Christmas gift this year and she was kind enough to share the recipe with me. I highly recommend making these for your Holiday gifting!

Polar Bear Paws

11 oz caramel bits or unwrapped squares
3 tablespoons whole milk
1 tablespoon unsalted butter
2 teaspoons pure vanilla extract
1 1/2 cups dry roasted peanuts
24 oz white chocolate almond bark

Start by placing the caramel bits or unwrapped caramel squares in a medium sized microwave safe bowl and add in the whole milk and unsalted butter.

Microwave on high for 2 minutes, stirring every 30 seconds, until the mixture is smooth and glossy. Stir in the pure vanilla extract. Add in the dry roasted peanuts and allow the mixture to sit and thicken for about 10 minutes.

Line 2 large baking sheets with parchment paper. Dollop out tablespoon size amounts of the caramel and peanut mixture onto the prepared baking sheets.

Place into the freezer for 10 minutes.

In the meantime, melt the white chocolate almond bark in a large microwave safe bowl for 2 minutes, stirring every 30 seconds, until the mixture is smooth and glossy. Stir in one tablespoon solid vegetable shortening if the mixture needs to be slightly thinned out – which makes the dipping process easier.

Remove the mounds from the freezer and carefully pull off from the parchment paper. Using two forks, dip each piece into the melted white chocolate almond bark and coat evenly. Place back onto parchment lined baking sheets.

Allow the white chocolate almond bark to harden slightly before enjoying. If refrigerating or freezing these to speed up the hardening process, be sure to eat and serve at room temperature only.

Enjoy!

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Warm Glow Announcement

Hello everyone! I am posting some very exciting news! My cookbook, “Blaise the Baker Dessert First” is now officially available to purchase at Warm Glow Candle’s new building “Artisans & Java”!

If you are not familiar with “Warm Glow” or their fabulous candles I highly recommend a quick Google search! My absolute favorite scent is their “Merry Mint”, which smells like Christmas and Peppermint all rolled into one. I buy it in bulk and have it scenting my home year around.

Their newest store “Artisans & Java” is located where their old building “The Watering Can” was located. “Artisans and Java” is a fantastic space where Artisans of all walks of life have their special creations on hand and available to sell. It is an artists dream space and anyone who loves and appreciates the arts should check out this newly renovated space! Coming soon is a coffee bar – hence the name “Artisans AND Java”… I personally can not wait for that!

My friend Donna Cronk has both of her books there to sell, “Sweetland of Liberty” AND “That Sweet Place” – both of which I highly recommend – and not just because I make a fictional appearance in “That Sweet Place” and developed the “Hoosier Sugar Cream Pie” recipe that is included in the book – but because both books are wonderfully heartwarming reads.

I am so thankful and grateful for this opportunity and would like to send a special shoutout to Donna Cronk, Shelly Davis and “Kids at Heart Publishing”. This newest venture has sparked up some new ideas for me as well as ignited even more of a passion for following and making dreams come true.

Please stop by for a visit sometime and check out this locally fabulous space and pick up a copy or two of my cookbook, “Blaise the Baker Dessert First”, as well as books and works from my friends as well.

Directions –
2131 North Centerville Road
Centerville, IN 47330

Hours –
Open everyday 9am-7pm
Holiday hours may vary

Website –
http://warmglow.com

Blaise

Saltine Cracker Candy

My “Saltine Cracker Candy” can be found in my cookbook but since there’s been a lot of talk about it, I decided to share it here with all of you – step by step. This recipe can also be made using pretzels, pretzel chips, graham crackers, Ritz crackers, club crackers or sourdough thins. Feel free to use dark chocolate, white chocolate, milk chocolate or a variety. Also feel free to top with a variety of chopped nuts.

Enjoy!

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Under Construction

Hello everyone! Over the past several days I have received quite a number of messages and emails about the online version of my “Chew This!” column for “The Courier-Times”. When you click the links to direct you to my column and recipes, there is an error message that appears. This is because “The Courier-Times” website is currently undergoing construction and the archives have not appeared yet. Please be patient with this. If there is a column or recipe you are trying to locate please send me an email – blaisethebaker@gmail.com or send me a text message – 765-520-8332 and I will help you the best that I can. Sorry for the inconvenience and please stay tuned here as I will update you when I can.

Blaise

UPDATE: All of my past columns should now be available, here, through my website. What will happen in the future will be my “Chew This!” columns will appear in “The Courier-Times” as regular, then appear here on my website a few days later. If you have any questions or concerns please contact me. Thanks again for your feedback and support! I could not do this without you and you all mean everything to me! XO

Mississippi Mud Brownies

I still sing the song when I spell out Mississippi. Do you? Do you know which song I am talking about? You know, the one that helps you remember how to spell it? No!? Ok. Maybe it is just me then. Anyways, these “Mississippi Mud Brownies” are delicious any way you spell them! Some people add toasted pecans to the tops of the brownies (with the marshmallows) but I prefer to leave them out for a number of reasons. Highly recommend you try these! Homemade brownie, topped with smooth peanut butter, marshmallows and a silky chocolate frosting. Hello, YUM!

Mississippi Mud Brownies

For the brownies…
2 sticks unsalted butter, melted
1 3/4 cups white granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups white all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup smooth peanut butter
2 cups mini marshmallows

For the frosting…
1 stick unsalted butter, melted
5 tablespoons unsweetened cocoa powder
1/3 cup whole milk
2 teaspoons pure vanilla extract
3 cups powdered sugar

Start by preheating your oven to 350 degrees F. Line a 9×13-inch baking pan with aluminum foil and spray with non-stick cooking spray containing flour.

In a large bowl whisk together the melted butter, white granulated sugar, large eggs and pure vanilla extract. The mixture will be bright colored, smooth and glossy.

Next, whisk in the pure vanilla extract.

Whisk in the white all-purpose flour, unsweetened cocoa powder, baking powder and salt.

Pour into the prepared pan and smooth the top. Place in preheated oven for 30 minutes.

After baking, leave oven on and remove brownies. Allow to cool 10 minutes. Spread evenly the smooth peanut butter all over the top of the brownies.

Sprinkle on the marshmallows. Place back into the oven for 5 minutes.

After 5 minutes, remove from the oven and allow to cool before frosting.

To make the frosting whisk together the melted butter, unsweetened cocoa powder, whole milk, pure vanilla extract and powdered sugar until smooth and glossy.

Frost the brownies evenly then refrigerate for one hour before cutting and serving.

Enjoy!

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