Salted Chocolate Chip Shortbread Cookies

The World is going crazy over the infamous “Salted Chocolate Chip Shortbread Cookies”! I made them and was actually disappointed. I went back into the kitchen and made some changes – honestly I think mine are so much better! And yes – this is what recipe development and recipe testing looks like on paper – A MESS!

Good thing I can read it!!! Ha!

Will post the finished recipe once it is completed.

Blaise

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New York Black and White Cookies

These are just like the ones you find in and around the New York City area! They are almost like miniature cookie cakes! Delicious! And yes – I know this is a terrible photo! Ha! I am a food writer and recipe developer – not a photographer.

New York Black and White Cookies

2 sticks (8 oz) unsalted butter
1 3/4 cups white granulated sugar
2 teaspoons pure vanilla extract
4 large egg whites
3/4 cup milk
4 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Start by preheating the oven to 375 degrees F. Line 2 large baking sheets with parchment paper.

In a large bowl beat the unsalted butter until creamy. Add in the white granulated sugar, slowly, beating well after each addition.

Add the pure vanilla extract and large egg whites and beat until the mixture is light in color and fluffy in texture.

In another large bowl whisk together the cake flour, baking powder and salt.

Add the flour mixture and milk to the beaten butter mixture in 3 additions each – starting with the flour mixture.

Drop 1/4-cup size amounts of dough onto parchment lined baked sheets. Place about 3-4 cookies at a time on each baking sheet.

With a wet knife, spread each cookie into a 3-inch round creating a smooth surface.

Bake the cookies, one sheet at a time, in preheated oven for 9 minutes, being sure to rotate each sheet halfway through the baking time.

Remove and allow to cool before frosting.

To make the frosting combine 6 cups confectioners’ sugar with 1/4 cup milk and 2 teaspoons vanilla extract. When combined and smooth, take half of this mixture and place into another bowl and combine with 4 tablespoons unsweetened cocoa powder.

Each frosting should be on the thicker side, but still spreadable. Carefully adjust the confectioners’ sugar and milk in each frosting until you reach desired consistency.

Frost half of one side of the cookie with the vanilla frosting and the other half with chocolate. Lay out at room temperature for about an hour before enjoying. This ensures the frosting to set up properly.

Leftovers should be kept in a sealed storage container at room temperature.

Enjoy!

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BIG ANNOUNCEMENT

BIG ANNOUNCEMENT!!! I am SO EXCITED to finally be able to announce that for the past 18 months I have been working on my SECOND COOKBOOK!!! There are SO many more recipes and stories that I CAN NOT WAIT to share with all of you! I am talking with a publisher now and my cookbook will be released later this year! I AM BURSTING with excitement and have SO MANY new and fun ideas planned for this one but will keep the surprises secret – for now! Stay tuned HERE and to http://facebook.com/blaisethebaker for updates! I am so thankful for this opportunity and I am so thankful for all of YOU who have made this journey possible! ROUND TWO – here we goooooooo!!! AND yes – you will still be able to buy my first cookbook for those wondering – which is officially in a NEW PRINTING SEASON!!! So thankful and grateful. Love you all!

Blaise

Tiger Cookies

I have been wanting to add Frosted Flakes cereal to chocolate chips cookies forever – so I figure, why not today? I added Frosted Flakes and MINI chocolate chips instead of chunks or regular size and made them smaller than usual for that bite size crunch. These are GRRRRRRREAT! Ha!

Tiger Cookies

1 stick (4 oz) unsalted butter
6 tablespoons light brown sugar, packed
6 tablespoons white granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
Heaping cup white all-purpose flour
2 cups Frosted Flakes
1 cup mini chocolate chips

Preheat oven to 375 degrees F.

Line 2 baking sheets with parchment.

Cream together unsalted butter with the light brown sugar and white granulated sugar.

Add in large egg and pure vanilla extract. Beat together well.

Beat in baking soda and salt.

Stir in white all-purpose flour followed by the Frosted Flakes and the mini chocolate chips.

Place teaspoon size balls of dough onto prepared baking sheets. Bake, one sheet at a time, in preheated oven for 12 minutes.

Remove and cool.

Enjoy!

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Chew This! Cindy’s Colossal Cookies

Pick up a copy of “The Courier-Times” TODAY to check out my newest “CHEW THIS!” column featuring my friend Cindy and the recipe for “Cindy’s Colossal Cookies”! Also my “Ask and Answer” features my answer to your questions about my peanut butter brownies! Thank you all for your continuous support and dedication! Enjoy!

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, February 18th 2018 edition. By: Blaise Doubman 

Friends Sharing Recipes…
Blaise Doubman

People always talk about the good and bad aspects of social media, Facebook for example, and really wonder if we have progressed because of this, or perhaps been taken back. I can see the good, as well as the bad, that social media presents, and I can see how some people will never fully understand what social media is capable of. I would like to think that social media is a tool best used in business and marketing development, as well as keeping close contact with family and friends who may live afar. I believe it is also a strong factor in forming friendships and strong bonds that without it, may have never existed. Take my friend Cindy Shelton and I for example. Both of us have lived in Kennard all our lives, yet only on occasion would see each other, wave across the street, then go about our busy lives, not really getting the chance to know one another. About 5 years ago though, that all changed when we became friends on Facebook. One thing led to another and before long we were like long lost friends. I consider Cindy to be one of my best friends today. She is one of the sweetest people I know, one of the most caring, compassionate and giving individuals that I have ever met. Ask anyone that knows her and they will mention her warmth, her smile or her infectious laugh. She is a devoted friend and a true gem of a woman and I have learned so much from her, including being a better and more understanding Christian person. Her husband, Pastor Danny Shelton and their family has become more like family than friends to my family and I and we cherish them so.

It is an ongoing joke that Cindy and the kitchen just do not get along, but let me tell you, I have seen, tasted and heard from many people that she is a good cook, just maybe lacks the confidence. So, imagine my surprise when she presented me with a handwritten recipe for part of my Christmas gift last year! It was a recipe handed down to her from a colleague she used to work with in Shirley, Indiana. The recipe was for “Colossal Cookies” and they sounded delicious! I could not wait to try them and within a week, I did. They were extraordinary! I usually pass out my treats and goodies, one reason being if not I would eat them all, but these cookies could not be shared! I simply had to eat every single last one! Ha! I am sharing this recipe with everyone here today and encouraging you to make these the next time you have a “cookie craving”! I am also naming them after my best friend Cindy and I want to give her a special shout out and thank you for allowing me to do so. Thank you Cindy!

Cindy’s Colossal Cookies

This dough can be made ahead, covered and refrigerated for up to 3 days. Refrigerating the dough turns the baked cookie into a thicker style cookie that is crispy outside and chewy on the inside. This dough also freezes well. Just take the dough and roll into tablespoon size balls and place on a baking sheet. Place into the freezer for one hour, until the dough balls are frozen solid. Pack away the frozen dough balls into freezer safe plastic storage bags and place in freezer. When ready to bake, remove however many you wish and bake in preheated oven!

1 stick unsalted butter, softened
1 ½ cups white granulated sugar
1 ½ cups light brown sugar, packed
4 large eggs
1 teaspoon pure vanilla extract
2 ½ teaspoons baking soda
2 cups chunky peanut butter
6 cups quick cooking oats
12 oz bag semi-sweet chocolate chips

Start by preheating your oven to 350 degrees F. Line several large baking sheets with parchment paper. In a large bowl combine the softened unsalted butter, white granulated sugar and light brown sugar and beat until light and fluffy.

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

Beat in the peanut butter and combined until all ingredients are well mixed.

Add in the quick cooking oats, followed by the semi-sweet chocolate chips. This will take a little effort and can be done in batches if you wish. Just be sure to have the ingredients mixed well.

Drop the dough by rounded tablespoons onto the prepared baking sheets, leaving plenty of room between each cookie. Bake one baking sheet at a time, in preheated oven, for 12 minutes. Remove and allow the cookies to cool slightly before enjoying.

Ask and Answer: I have been getting a few questions concerning the peanut butter brownies I posted to my social media networks a couple of weeks back. People are anxious to know how I made them, so I thought I would share my technique here. Start with your favorite brownie recipe and pour that into a prepared pan. In a bowl combine 1 cup peanut butter with ¼ cup powdered sugar and 1 teaspoon pure vanilla extract. Dollop the peanut butter mixture all over the top of the brownies and then gently swirl together with a knife. Bake as directed.

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FOUR YEARS

FOUR YEARS TODAY I officially launched my website “Blaise the Baker”! Thousands and thousands of followers, hundreds of recipes, so many extraordinary opportunities, my “Chew This!” column, my cookbook “Blaise the Baker Dessert First” and all of your amazing feedback and dedication has made this one awesome journey!!! Through everything – new things, changes, difficult decisions, surveys, taste and recipe testers, and on and on – your dedication and unwavering support and feedback has meant everything to me! Thank you to my friends, my fans, my readers, my followers, my subscribers and my family. Thank you for everything. I am SO EXCITED for so many projects I have open and going at the moment – most I can’t really talk about yet – I think the best is still yet to come and without you – none of this would have been possible.

THANK YOU for everything – I truly love you all!

Blaise

My Cookbook – Refresher

COOKBOOK REMINDER: My cookbook, “Blaise the Baker Dessert First” is still available to purchase in a variety of ways! I’ve been getting lots of questions / emails about this so I’ll post a refresher –

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. You can also send me your mailing address and I’ll send you a copy along with an invoice that would need to be paid 30 days after receiving your order. If ordering 4 or more cookbooks – shipping and handling is FREE!

My cookbook is available for purchase in a retail setting in the following shops –

“The Book Nook” in New Castle, Indiana. Located at 1325 G. Ave. Call ahead for hours – 765-521-2188

“Carousel Flowers and Gifts” in Shirley, Indiana. Located at 205 Main Street. Call ahead for hours – 765-738-1500

“Glen Oaks Health Campus” in New Castle, Indiana. Located at 601 W. CR 200 S. Visit Room 112 and buy your copy from my Grandma Deloris. She loves seeing everyone and selling them for me. She’s a good business woman! Ha! Stop in and chat awhile and taste test some of my fresh goodies while you’re there.

“Warm Glow Candle Outlet” in Centerville, Indiana. Located at 2131 North Centerville Road. Regular hours are daily 9am-7pm. Come and find me in their “Artisans and Java” storefront area.

“Temptations” in New Castle, Indiana. Temptations is located at 535 N Memorial Drive and open Monday through Friday 11-2.

All copies available to purchase outside of my personal address are already pre-autographed with my signature as well as Grandma Barbra’s and Grandma Deloris’. Copies can be personalized by request.

Message me, text me, call me, email me for any further questions. Thank you all again for the dedication and support!

Blaise

What kind of recipes are inside my cookbook?

Take a look below –

Soft Frosted Sugar Cookies

Recipe testing “Soft Frosted Sugar Cookies”! These are delicious and very versatile. Add a little lemon juice or almond extract to the cookie dough for an extra pop of flavor. Add any color of food coloring to the frosting – I added a few drops of red to create a light pink hue.

Soft Frosted Sugar Cookies

For the cookies…
1 stick unsalted butter, soft
3/4 cup white granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups white all-purpose flour
1 teaspoon baking powder
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt

For the frosting…
1 stick unsalted butter, soft
3 cups powdered sugar
2 teaspoons pure vanilla extract
1/2 teaspoon salt
Splash of whole milk
Food coloring, if desired

Start first by making the cookies, by combining the soft unsalted butter with the white granulated sugar in a large bowl until light and fluffy. Beat in the large egg and pure vanilla extract.

Beat in the white all-purpose flour, baking powder, cream of tartar, baking soda and salt until just combined.

Roll this dough into balls the size of two tablespoons and place on a greased plate. Once the balls have all been rolled, cover with plastic wrap and refrigerate them overnight.

When ready to bake, preheat oven to 350 degrees F. Line two large baking pans with parchment paper. Place the balls evenly between the two pans, allowing some space between for the cookies to spread.

Place, one sheet at a time, in preheated oven for 8 minutes. After 8 minutes, remove and flatten each ball slightly with the bottom of a drinking glass. Return the cookies to the preheated oven for 4 more minutes to continue baking through. Once baked, remove and allow to cool before frosting.

To make the frosting combine the soft unsalted butter with the powdered sugar using a whisk. Add in the pure vanilla extract and salt. Gently whisk in the whole milk until you get your desired frosting consistency. The frosting should be thick but spreadable. Add in food coloring if desired. Frost cookies and serve.

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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Cookbook Corner – Desserts LaBelle

I am LOVING this fabulous dessert cookbook from the one and only Patti LaBelle and I think you will too! Check out my review below AND check out the recipe for one of my personal favorites from the book, Patti’s “Sprinkledoodles”! 


“Desserts LaBelle” By: Patti LaBelle

This is easily one of my favorite dessert cookbooks of 2017! I know you may be thinking – “Patti LaBelle? The woman who served as a spokesperson for the American Diabetes Association? You mean, Patti the diabetic?” (Part from the introduction) Yes! Also add multi-talented superstar and story teller extraordinaire to your list and yes – you have Patti LaBelle! She is such a talented woman and her talents go above and beyond her vocal range in this standout dessert cookbook!

There are so many fabulous recipes included in this book including “THE Sweet Potato Pie”! You know what I am talking about, right? YouTube or Google, “Patti LaBelle Sweet Potato Pie” – watch, read, learn and thank me later!

Just to name a few recipes throughout there includes – “Jammin’ Blackberry Jam Cake with Caramel Icing” (page 17), “Jackie’s Redemptive Red Velvet Marble Cake” (page 29), “Lemon Meringue Cake” (page 43), “Blackberry Corn Muffins” (page 73), “Berry Mini-Cheesecake Cups” (page 99), “The Very Best Lemon Bars” (page 101), “Caramel and Pecan Turtle Brownies” (page 106), “Sprinkledoodles” (page 113), “Cherry Crumble Pie” (page 119), “Patti’s Perfect Pineapple Pudding Pie” (page 129), “THE Sweet Potato Pie” (page 132 and like I mentioned earlier – Google the story!), “Pear and Cranberry Crisp with Oat-Walnut Topping” (page 150), “Lemon Mousse with Blackberries” (page 176), “Mile-High Biscuits” (page 203), and “Fresh Strawberry Pie” (page 223).

Now remember, this is only a select few of the fabulous recipes offered!

To buy your copy and learn more, click this link – https://www.amazon.com/Desserts-LaBelle-Soulful-Sweets-About/dp/1455543403

BUT before you go – you MUST check out one of my personal favorite recipes from the book, “Sprinkledoodles”! They are FUN – foolproof – fabulous – and festive! Not to mention delicious and versitle. Everytime I make these – people go crazy! 


Sprinkledoodles


Snickerdoodles are very easy cookies—make balls of dough, roll in sugar, and bake.They are usually flavored with cinnamon, but I love my spices, so I also add some nutmeg and cloves. The only problem with them is that they look a little plain. So to jazz them up, I roll them in colored sprinkles. Hence, sprinkledoodles. It’s a simple trick, and you can change the colors for various holidays—red and green for Christmas is a no-brainer.


Makes about 3 1⁄2 dozen cookies

2 3/4 cups unbleached all-purpose flour
2 teaspoons cream of tartar (see Patti’s Pointers)
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
About 2/3 cup multicolored sprinkles (jimmies), for decorating

1. Sift the flour, cream of tartar, baking soda, cinnamon, nutmeg, salt, and cloves together. Cream the butter and sugar together in a medium bowl with an electric mixer set on high speed. One at a time, beat in the eggs and then the vanilla. Gradually stir in the flour mixture. Cover and refrigerate until the dough is chilled, at least 1 hour or up to 2 hours.

2. Position racks in the top third and center of the oven and preheat the oven to 350°F. Have two large ungreased rimmed baking sheets ready.

3. Using a tablespoon for each cookie (a 1-tablespoon portion scoop works best), shape the dough into 1-inch balls. Transfer the balls to a baking sheet and freeze until chilled, 10 to 15 minutes. (This trick keeps the cookies from spreading too much during baking.)

4. One at a time, press one side of a dough ball into the sprinkles, being sure they adhere. Reshape the dough into a ball. Place, sprinkle-side up, on a baking sheet. Repeat, spacing the balls about 2 inches apart on the two sheets. Bake, switching the position of the baking sheets from top to bottom and rotating front to back halfway through baking, until the edges of the cookies are barely browned, 15 to 18 minutes. Cool on the baking sheets for 5 minutes. Transfer to wire cake racks and cool completely.


Patti’s Pointers:
This is an old cookie recipe, and before folks could buy baking powder easily in stores, they used a combination of cream of tartar and baking soda as leavening. If you don’t have cream of tartar (and not everyone has it in their pantry), substitute 1 tablespoon baking powder for the cream of tartar and baking soda mixture.

Recipe excerpted from the DESSERTS LABELLE by Patti LaBelle. Copyright © 2017 by Pattonium Inc. Reprinted with permission of Grand Central Life & Style. All rights reserved. Shoutout and special thanks to Grand Central Life & Style for the opportunity to review this fabulous book! For any questions, please email me.