Peanut Butter Fudge Cookies

This recipe is basically what you have when you mix oats into your typical old-fashioned peanut butter fudge – cookies! These are so delicious.

Peanut Butter Fudge Cookies

2 cups white granulated sugar
1 stick (4 oz.) unsalted butter
1/2 cup milk
1 teaspoon pure vanilla extract
1/2 teaspoon salt
3 heaping tablespoons smooth peanut butter
3 cups quick cooking oatmeal

Start by spraying an 8-inch square baking pan with non-stick spray. 

In a large pot over medium heat melt and combine together the white granulated sugar, unsalted butter and milk. 

Bring to a boil. 

Boil for 2 minutes stirring continuously. 

Remove from heat and add in the pure vanilla extract and salt. 

Add in the smooth peanut butter and stir. 

Fold in the quick cooking oatmeal. 

Pour into prepared pan and allow to cool to room temperature before serving. 

Enjoy!

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Chew This! Celebration Monster Cookies

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 column is all about celebrations – planned and unplanned and never having to find an excuse to celebrate LIFE! To help everyone celebrate my featured recipe is for “Celebration Monster Cookies”! These cookies are fabulous and are full of all kinds of delicious flavors – ground cinnamon, oatmeal, potato chips, chocolate chips, peanut butter chips, candy pieces and sprinkles! Now really, how bad could that be!? I am highly recommending you stir up a batch of these for your next celebration! 

Also my “Ask and Answer” feature is all about chocolate chip cookies and how to keep them from spreading. Shoutout and special thanks to Tomi White from Texas for the question. 

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


Celebration Monster Cookies

http://www.thecouriertimes.com/neighbors/neighbors_features/article_c4089461-a0f0-57c0-8998-c88e253cf964.html

Enjoy!

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Cream Cheese Chocolate Chip Cookies 

About a year ago I made a recipe for cream cheese chocolate chip cookies. They were good but not one of my favorites. I put the recipe away and did not think much of it until a friend and neighbor of mine, Jan Lines, mentioned something to me about them. It got me thinking – and hungry – for them again – so I searched online and found a recipe that looked similar to the one I had tried a year ago. I found the recipe a little time consuming and the dough just did not have that much flavor, so I changed it to fit my taste buds. My taste testers, family and friends went CRAZY for them – so I just had to share the recipe here with all of you!

These are best made in advance and chilled in the refrigerator overnight. You can actually make the dough and chill in the refrigerator for up to 5 days! These are the perfect make ahead cookie and wonderful for parties and cookie exchanges.

Make sure all ingredients are at room temperature – especially the cream cheese. Also make sure you use chocolate chips AND chocolate chunks for this recipe. The combination of the 2 are magical!

Cream Cheese Chocolate Chip Cookies

1 stick (4 oz) unsalted butter
2 oz cream cheese – full fat original
3/4 cup light brown sugar, packed
1/4 cup white granulated sugar
1 large egg
1 tablespoon pure vanilla extract
2 heaping teaspoons corn starch
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups white all-purpose flour
1 cup semi-sweet chocolate chips
1 cup semi-sweet chocolate chunks

Start by combinding the unsalted butter and cream cheese in a bowl and beat until smooth and creamy. 

Add in the light brown sugar and white granulated sugar and continue to beat until the mixture is light in color and fluffy in texture. 

Beat in the large egg. 

Add in the pure vanilla extract, cornstarch, baking soda and salt. Stir to combine. 

Gently fold in the white all-purpose flour. 

Gently fold in the chocolate chips and chocolate chunks. 

Cover the bowl and refrigerate overnight. 

When ready to bake, preheat oven to 350 degrees F. and line 2 large baking sheets with parchment paper. 

Roll dough into balls the size of two tablespoons and gently press them down with the palms of your hands before placing them onto the prepared baking sheets. 

Bake, one baking sheet at a time, for exactly 13 minutes. Remove and allow them to cool on their baking sheets. 

Enjoy!

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Blaise the Baker IN JAPAN!


Guess what!? “Blaise the Baker” is IN JAPAN!!! My cookbook can be seen right in front of the famous Daibutsu (Big Buddha) in Kamakura! How fabulous is that!? Shoutout and special thanks to SARAH HODGE from http://bundtlust.com Love “Blaise the Baker” and the GLOBAL posts! So exciting! ❤️🌏

Blaise 

Hello and Thank You!

Hello new friends and followers!

🍴First let me thank you for your friend request / follow! Let me fill you in on a little about myself. I am a blogger, columnist, recipe developer, recipe tester, cookbook reviewer and cookbook author.

🍴My blog, Blaise the Baker, launched Valentine’s Day February 2014 and has grown significantly over the course of many blog posts including recipes, cookbook reviews, interviews, magazine features, question/answer segments, giveaways, column pieces and more. Be sure to follow along and subscribe via email and bookmark my site at – http://blaisethebaker.com

🍴My column, “Chew This!” launched August 2014 and appears on the first and third Sundays of each month in “The Courier-Times”. It is a space where I proudly share family memories, history and recipes as well as updates on my life and events in the Henry County area. I am extremely thankful for the opportunity. If you are not in the Henry County area, you can view all of my columns online at http://thecouriertimes.com for a subscription. If you need help subscribing please let me know and I would be happy to help!

🍴I am also a recipe developer and recipe tester. I develop recipes for my blog, column, cookbook, etc. by setting out on a finished product “taste” or idea in my mind and work my way from start to finish until I am satisfied with the final results. It is a long process but a process that I enjoy thoroughly. Recipe development really allows me to use my full creativity in the kitchen and I absolutely love it. Recipe testing – for myself or other people – allows me to actually read through the recipe and have the chance to change and make clearer the directions or instructions.

🍴I am also a cookbook reviewer. My reviews are featured in a special “Cookbook Corner” section on my blog. Some are also featured exclusively on my Instagram under the hashtag #BlaiseTheBakerReviews I only review the cookbooks that I feel are special enough to share with my family, friends and followers. Not all cookbooks I get my hands on I review because not all the cookbooks I get my hands on – I like! My cookbook reviews are for cookbooks that I have a deep love, passion and understanding for. And want to share with everyone. Cookbook reviewing has become quite a passion of mine and I love sharing and reviewing good cookbooks.

🍴One of my proudest accomplishments? My own cookbook! In September 2016 I self-published and released, “Blaise the Baker Dessert First” which came with rave reviews! 200 recipes with stories and memories to go along with each – as well as tons of tips, tricks and kitchen secrets. Follow along with posted posts by using the hashtag #BTBdessertfirst To order my cookbook send $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! You can also order my cookbook through “The Book Nook” located on 1325 G. Avenue in New Castle, Indiana. Call ahead for hours. My cookbook is also available to purchase at “Carousel Flowers and Gifts” in Shirley, Indiana as well as room 112 at Glen Oaks Health Campus in New Castle, Indiana. 

🍴Also – follow me on social media! I am always posting “LIVE” step by step video recipes on my Snapchat as well as Instagram. Follow me here –

🍴Facebook: http://facebook.com/blaisethebaker

🍴Instagram: http://instagram.com/blaisethebaker

🍴Twitter: http://twitter.com/blaisethebaker

🍴Pinterest: http://pinterest.com/blaisethebaker

🍴tumbr: http://blaisethebaker.tumblr.com

🍴Snapchat: blaisethebaker

🍴ALSO – Have any questions? Text me – 765-520-8332 at my official “Blaise the Baker TIP LINE” or email me at blaisethebaker@gmail.com

Blaise

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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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 

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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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 

http://www.thecouriertimes.com/neighbors/neighbors_features/article_c6b70826-0b59-5d5e-ba52-44619f94d042.html

Enjoy!

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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