Chew This! Pecan Pie Bars AND Rice Krispie Treat Brownies

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 features not one but TWO delicious recipes for foolproof bar desserts! My “Pecan Pie Bars” and my “Rice Krispie Treat Brownies” are both fabulous and perfect for your Holiday table!

Also my “Ask and Answer” feature is all about my recommendation for a different cookbook when it comes to baking and different types of flour! Send me a message, call or text me – even email – with your questions and I will be happy to help! 765-520-8332 or blaisethebaker@gmail.com

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

Pecan Pie Bars AND Rice Krispie Treat Brownies

http://www.thecouriertimes.com/neighbors/neighbors_features/article_4ae6e796-4f9f-5d26-94a3-fdf4f5dd58b0.html

Enjoy!

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Cookbook Corner – Kristen Kish Cooking – Recipes and Techniques

“Kristen Kish Cooking – Recipes and Techniques” By: Kristen Kish

If Kristen looks familiar to you, perhaps it is because you recognize her from being the winner on Bravo’s “Top Chef” in 2012. Her debut cookbook is filled with lots of recipes and professional techniques to get you going in the kitchen!

There are so many recipes that sound delicious I could not possibly list them all, so here is just a sampling –

“Braised Baby Potatoes” (page 53)

“Puffed Rice Cracker” (page 62)

“Charred Bean Salad” (page 82)

“Seared Lobster” (page 115)

“Rigatoni” (page 169)

“Cornish Game Hen” (page 207)

“Stuffed Cabbage Rolls” (page 235)

“Sour Cream Cake” (page 264)

How fabulous do those sound!?

I highly recommend this cookbook for fans of Top Chef and for those who are wanting to spread their creative wings in the kitchen. Very professional and very creative. A book that stands alone.

If you are interested in buying “Kristen Kish Cooking, please click here…

The personal views and reviews of this blog are mine and mine alone. Any opinion or thought expressed are strictly my own. Shout out and special thanks to Blogging for Books for this opportunity. More information can be found by emailing me your questions.

Blaise

Chew This! Aunt Susie’s Sweet Potato Casserole

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 features “Aunt Susie’s Sweet Potato Casserole”. I can not tell you how excited I am to share this recipe with everyone! For years and years my family and I have searched high and low for this recipe – and now, thanks to Carolyn Sue, and our recent reconnection – I have the recipe here to share with everyone! The recipe is warm and familiar – not to mention delicious. Make this fabulous side dish for your Thanksgiving table!

Also my “Ask and Answer” feature is all about your Thanksgiving questions! Send me a message, call or text me – even email – with your questions and I will be happy to help! 765-520-8332 or blaisethebaker@gmail.com

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

Aunt Susie’s Sweet Potato Casserole

http://www.thecouriertimes.com/neighbors/neighbors_features/article_aea698ed-c505-5539-ba27-18412f5daca3.html

Enjoy!

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Carolyn Sue and Aunt Susie

Knock You Naked Brownies

I found a Facebook video a couple days ago for “Knock You Naked Brownies” and they looked so delicious! I had heard of them before from Ree Drummond, “The Pioneer Woman”, and have had them on my “to try” list for awhile now. I decided that I needed these in my life NOW – so I made them – and oh my! I am so glad that I did! What took me so long to try these? They are fabulous! They are also made with a CAKE mix – not a brownie mix like what you may think – but the finished result tastes just like a brownie and I PROMISE people will never know you started with a boxed mix! Layers of chocolate, caramel, chocolate and more caramel make for a decadent dessert that you will want to make again and again!

Knock You Naked Brownies

1 box Devil’s Food cake mix
1 stick (4 oz) unsalted butter, melted
1 cup evaporated milk
11 oz caramel squares, unwrapped
1/3 cup evaporated milk
12 oz semi-sweet chocolate chips

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 combine the cake mix, melted unsalted butter and cup of evaporated milk. The mixture will be thick and this is desirable.

Spread half of this mixture into the prepared pan and bake for 15 minutes.

While the base is baking, make the caramel by combining the prepared caramel squares and 1/3 cup of the evaporated milk in a medium sized saucepan over medium heat. Stir until melted, smooth and glossy.

After the base has baked, remove from the oven and sprinkle with the semi-sweet chocolate chips.

Next, drizzle over the caramel. Take teaspoons full of the remaining cake batter and dollop on top. Do not worry about spreading the batter out because it will spread as it bakes. Plus you want to see a little caramel peaking through, right?

Place back into the oven and bake for 30 minutes.

Remove and allow to cool at room temperature. You can cut these after they have cooled slightly and serve or you can do like what I like to do and wrap with aluminum foil and chill in the refrigerator for several hours before cutting.

Enjoy!

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TAKE IT STEP BY STEP…

Sugar Cookie Crust Lemon Bars

I LOVE anything and everything lemon! Lemon bars, lemon cookies, lemon candy, lemon brownies and did I mention lemon bars? If you browse my site you will find dozens of lemon based recipes! Well the recipe I am sharing today is also of the lemon, bar, variety and they are delicious! The base of the lemon bars are made from sugar cookie dough and the filling is foolproof! If you are looking for something new and different, these lemon bars are out of the box, unique, delicious and simple!

Sugar Cookie Crust Lemon Bars

1 roll Pillsbury sugar cookie dough
4 large eggs, beaten
1 1/2 white granulated sugar
2 tablespoons white all-purpose flour
2 tablespoons melted unsalted butter
2 tablespoons fresh lemon zest
1/3 cup fresh lemon juice

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.

Break up the sugar cookie dough with floured hands and sprinkle evenly into the prepared pan. Again with floured hands, press down and pat evenly to create a crust. 

Bake in preheated oven for 24 minutes. 

While the crust is baking combine the beaten eggs, white granulated sugar, white all-purpose flour, melted unsalted butter, fresh lemon zest and fresh lemon juice. Whisk until combined and frothy. 

Pour over the hot crust and place back into the oven for 30 minutes. 

Remove from the oven and allow to cool until room temperature. Wrap in aluminum foil or plastic wrap and refrigerate overnight. 

When ready to serve, remove from refrigerator and lift bars out of the pan using the foil overhanging handles. 

Sprinkle evenly with powdered sugar. 

Cut, serve and store chilled. 

Enjoy!

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Chew This! Cinnamon Roll Apple Pie

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 “Cinnamon Roll Apple Pie” and it is FABULOUS! It was a joy and nothing short of pure pleasure to develop this recipe! I must have made this countless times and my recipe testers were always happy to try a sample. This pie uses cinnamon rolls straight from the refrigerated section and even utilizes the frosting that comes with each! No need to make a pie crust, the cinnamon rolls are the bottom AND top crust! Fabulous, right!? The cinnamon and maple filled apple mixture pairs perfectly with the cinnamon rolls and warm vanilla frosting. I am highly recommending you serve this at your Thanksgiving table! People will beg for the recipe and countless memories will be made! This is so simple, why not serve two?

Also my “Ask and Answer” feature contains my recipe for “Drop Biscuits”! These are so simple and so easy AND can be quickly transformed into dumplings for chicken and dumplings, beef and dumplings, turkey and dumplings, in NO TIME flat!

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


Cinnamon Roll Apple Pie

http://m.thecouriertimes.com/mobile/neighbors/neighbors_features/article_1696be95-4d70-5191-953c-6b9dbf34d011.html

Enjoy! 

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Coca-Cola Cake 

For years I have enjoyed the Coca-Cola Cake from “Cracker Barrel”. It is served warm and with a side of vanilla ice cream if you like, and I always do, and it is fabulous! It got me thinking that perhaps I could make my own? I have been playing around with recipes for awhile with this cake and I just could not get the taste I was looking for. Until I figured out the appropriate ratio of sugar, Coca-Cola, buttermilk and the secret to frosting the cake while still hot! This cake may very well be BETTER than Cracker Barrel’s version PLUS it makes a whole 9×13-inch pan full! That is dangerous for me! Most of this will be sent to my taste testers – I mean, what is left – I will not share how many pieces I have already eaten but let me say, I HIGHLY recommend you make this cake! Serve warm and with vanilla ice cream. What I do, is cut a piece, plate it, microwave it and immediately scoop some vanilla bean ice cream alongside. Fabulous!


Coca-Cola Cake

For the cake…
2 cups white granulated sugar
2 cups white all-purpose flour
1 1/2 cups mini-marshmallows
1 cup Coca-Cola
1 (4 oz.) stick unsalted butter
1/2 cup vegetable oil
3 tablespoons unsweetened cocoa powder
1/2 cup buttermilk with 1 teaspoon baking soda
2 large eggs
1 teaspoon pure vanilla extract

For the frosting…
1 (4 oz.) stick unsalted butter
6 tablespoons Coca-Cola
3 tablespoons unsweetened cocoa powder
4 cups powdered sugar
3 tablespoons whole milk
2 teaspoons pure vanilla extract

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

In a large bowl whisk together the white granulated sugar and white all-purpose flour. Add in the marshmallows. 

In a saucepan mix the Coca-Cola, unsalted butter and vegetable oil. Bring to a boil over medium heat and pour over marshmallows and dry ingredients. Beat well and continue to beat until marshmallows have melted. 

Combine the baking soda with the buttermilk. Add to the mixture and beat. Add in the large eggs and pure vanilla extract. Beat well. Pour into prepared pan and bake for 40 minutes. 

With about 10 minutes of bake time left on the cake, start the frosting. In a saucepan combine the stick of unsalted butter with the Coca-Cola and unsweetened cocoa powder. Bring to a boil over medium heat. 

Pour this mixture into a bowl containing the powdered sugar. Beat. Add in the milk. Beat again. Add in the pure vanilla extract and beat until creamy. Add more powdered sugar to get desired consistency. 

Frost the cake while the cake is still hot from the oven. Allow to cool before serving. 

Enjoy! 

TAKE IT STEP BY STEP…
















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Cookbook Corner – How to Set A Table

My latest “Cookbook Corner” is not exactly a cookbook as it is a “how to” book that should be in everybody’s kitchens. Read on and let me explain. 

“How to Set A Table”

This fabulous book is small in size but large in information! I have always been fascinated with table settings and I think my curiosity began when I would attend parties when I was younger – probably too young to actually be in attendance – with my family, and or my Grandma, and there would be so many pieces of silverware! I remember looking at everything all displayed so elegantly and wondering why a person would need so many pieces of silverware and trying to mimic the adults and how they were eating and with what.

This book lays everything out in what it takes to set a table. There are detailed instructions, photographs and explanations as to what goes where and why. There are different settings listed, tips on napkin folding, types of glassware, how to mix and match formal, elegant and casual and even a section on coffee tables. This is the perfect book for those who are curious as to how to set a table, would make a perfect wedding present tied in with some table setting pieces or perhaps even just a guide for you to leaf through to gather ideas and inspirations.

To buy “How to Set A Table” click here – 

The personal views and reviews of this blog are mine and mine alone. Any opinion or thought expressed are strictly my own. Shout out and special thanks to Blogging for Books for this opportunity. More information can be found by emailing me your questions.

Blaise 

Apple Dump Cake

Lately I have been obsessed with “dump cakes”. I know, terrible name, but the reason for the name is essentially because you “dump” the ingredients into a dish, pan, etc. I guess it sounds better than a “plop cake” or something like a “throw it in cake”. Aside from the name, I am utterly fascinated by them. I have my favorite recipe for a “dump cake” in my cookbook – it is a cherry and pineapple dump cake that is beyond incredible – but the recipe I am sharing today is incredible in its own way.

I have also been obsessed with “step by step” pictures lately when it comes to recipes – I am blaming Ree Drummond from The Pioneer Woman Cooks. Mine are not nearly as “professionally done” as her photos but they get the job – and the point across. I have updated a lot of the recipes here on my blog to include my “step by step” photos and here are their links –

https://blaisethebaker.com/2014/04/28/sour-cream-noodle-bake/

https://blaisethebaker.com/2016/08/07/chew-this-chocolate-fudge-whoopie-pies/

https://blaisethebaker.com/2017/09/29/2-minute-chocolate-fudge/

https://blaisethebaker.com/2015/06/19/old-fashioned-oatmeal-raisin-cookies/

https://blaisethebaker.com/2014/03/13/perfect-hard-boiled-eggs/

https://blaisethebaker.com/2015/07/13/oatmeal-chocolate-chip-cookies/

https://blaisethebaker.com/2016/09/18/chew-this-homemade-oatmeal-cream-pies/

https://blaisethebaker.com/2015/05/28/kys-chocolate-pixie-cookies/

I will be updating a lot more of them in the future to contain this feature so follow me on Twitter, Instagram or my Facebook to get the “updated recipe” alerts.

Oh – and speaking of Facebook, I am currently in “Facebook Jail” for sharing too many recipes! Can you believe that!? Is there such thing as TOO MANY recipes? According to Facebook I guess the answer is yes. What can I do to get out of “Jail”!? Anyone have any recommendations? Email me and in the meantime – try this delicious recipe – and feel free to substitute the apple pie filling for another favorite fruit flavor.

Apple Dump Cake

TAKE IT STEP BY STEP…











Enjoy!

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Cookbook Corner – The Pioneer Woman Cooks “COME AND GET IT!” 

My newest “Cookbook Corner” addition…


“The Pioneer Woman Cooks – COME AND GET IT!” By: Ree Drummond / The Pioneer Woman

I love Ree Drummond – AKA The Pioneer Woman. I stumbled upon her blog after reading a segment about her on Bakerella’s blog and was instantly hooked. I emailed everyone I knew and sent them the link. Fast forward to now, and my friends love Ree, my family and especially my Grandma Barbra. She is Kennard’s number one fan. I have even gotten to the point where – just for fun – I call Ree my “Aunt”! I will be talking to someone and they are like, “Do you watch The Pioneer Woman on Food Network?” or something like that, and I will say, “Ummm, yes! She is my Aunt! Tell me you knew that, right?” It is fun watching their eyes bug out or their mouths drop. I always – always – follow up with telling them the truth – sometimes. Ha! 

Anyways, the reason for this blog post – my “Cookbook Corner”! I am inducting “COME AND GET IT!” into my blog archives because I LOVE IT! I really think this is Ree’s best work. Lots of surprising recipes, lots of familiar favorites that are elevated in someway and lots of recipes that you will want to try as soon as you possibly can! 

The book is beautifully put together – as all of her cookbooks are – and include the familiar “step by step” process that she is known for. CONFESSION: I am trying to do more “step by step” photos myself – because who wants to stop and pause a recipe video? – and they are a lot harder than a person might think! Back to the review – this cookbook is true to the title on the front cover – “Simple, Scrumptious Recipes For Crazy Busy Lives”! Who is not insanely busy anymore? 

The book is divided into the following sections – Breakfast, Lunches on the Go, Apps and Snacks, Under 40, Under 20!, Take Your Time, Sheet Pan Suppers, Meatless Marvels, Sensational Sides, Bread, Baby! AND Sweets, Glorious Sweets! 

See! Something for everyone! AND Ree shares, in the first pages of the book, her favorite 20 pantry items, 12 favorite freezer staples, 15 favorite fridge staples AND her 10 – well 12 – favorite cuts of beef. 

I WOULD list all of my favorite recipes BUT – the book has not been released yet – it is not due out until tomorrow – and besides, there are WAY TOO MANY to list. I may just start and work through the entire book. My Grandma Barbra likes doing that too. 

How did I get an advanced copy? My Aunt Ree sent me a personalized copy! Ha! Kidding. Just so happens a local Wal-Mart put it out early and I snagged a copy. 

So far I have made her “Lemon Bars” (page 358) and they are fabulous! A slightly thicker shortbread base – tangy lemon filling – TONS of powdered sugar – wonderful! 

Here is a picture of my finished lemon bars –


She instructs in the recipe to dust the top with “as much powdered sugar as humanly possible” and I could not agree more. 

I tweeted to her about my lemon bars – and guess what? She responded with a “looks great!” tweet. I hardly got a look at my phone notification before I fell out of my chair! Ha! Here are the receipts – 




HOW FABULOUS is that!? Anyways – all of my friends and family LOVED the lemon bars. Will be making these at least once a week. No seriously. I love lemon! 

I have so many more recipes marked to try that I can not wait to dive into! 

DO YOURSELF A FAVOR AND BUY THIS BOOK! From Amazon – your local bookstore – Wal-Mart (the edition I got comes with 5 exclusive recipes) or her website – http://thepioneerwoman.com

So happy to add this cookbook to my collection! 

So proud of my Aunt Ree!

Ha! 

Blaise