Easy Cheese Danish

I love a good cheese Danish and I used to make Ina Garten’s cheese danish that uses puff pastry – that was, until I developed this recipe! It is really easy, just a few ingredients and is delicious served hot or cold. I am currently experimenting with other flavors but so far the cheese is my favorite. Also be sure you include the fresh lemon zest with this recipe. It really makes all the difference!

Easy Cheese Danish

For the danish…
2 cans crescent rolls
16 oz cream cheese, room temperature
1 cup white granulated sugar
2 teaspoons pure vanilla extract
2 teaspoons fresh lemon zest
1 large egg
1 large egg white, splash of water

For the glaze…
1/2 cup confectioner’s sugar
2 tablespoons milk
1 teaspoon pure vanilla extract

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

Unwrap one of the crescent rolls tubes and place the crescent rolls into the bottom of the prepared baking pan. Pinch together the seems to create a solid sheet of dough.

In a large bowl beat together the cream cheese, white granulated sugar, pure vanilla extract, fresh lemon zest and large egg until smooth, combined and shiny.

Pour this mixture over the sheet of dough.

Unwrap the other crescent roll tube and place the crescent roll sheet over the top of the mixture and carefully pinch together the seems to create a solid sheet of dough.

In a small bowl combine the large egg white with a splash of water. Brush this on top of the pastry and place in preheated oven to bake for 40 minutes. Once golden brown remove and cool for 15 minutes before pouring on the glaze.

To make the glaze combine the confectioner’s sugar, milk and pure vanilla extract in a small bowl and whisk together. Pour and spread evenly over the danish.

Allow to cool slightly and serve. Leftovers can be kept, covered, in the refrigerator for up to four days.


PIN IT: https://pin.it/2ogvhsqzdwkwgm


Foolproof Omelet

My Grandma Deloris has been on an “omelet kick” at Glen Oaks Health Campus in New Castle, Indiana and it got me thinking about where the omelet plays a role in my life. It really does not. Gasp! I know – I know. I decided it was time to change that so I told Grandma my plans on developing my own foolproof recipe, went home and got to work.

Developing this recipe was really not as complicated as I had originally thought. Just a few simple steps and a couple of simple techniques and you have one giant foolproof omelet!

You can stuff your omelet with anything and everything you can imagine. I used shredded cheese in mine. Feel free to use green peppers and onions, sausage, ham or even turkey and green onion. The sky is really the limit here – reach for the stars!

Foolproof Omelet

4 tablespoons butter
3 large eggs
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded cheese

Preheat a large 10-inch skillet over medium high heat for about a minute. Add in the butter and allow to melt evenly. 

In a large bowl whisk together the large eggs with the salt and black pepper. Really whisk here – you want to incorporate a lot of air. Whisk, whisk, whisk. 

Once the butter is bubbly and hot pour the whisked eggs directly into the center of the skillet and leave alone. 

Watch closely but do not move the eggs. 

Once your eggs resemble a giant yellow pancake – you will be able to tell the color and texture just by looking – add in your fillings to the center of the omelet. 

If you are having trouble getting the “yellow pancake” outcome, use a rubber scrapper and gently pull on one side of the omelet, tilting the skillet down so the uncooked egg slides from the top to the bottom – therefore allowing it to cook. 

Wait 20 seconds after adding your filling and then gently use a rubber scrapper to fold the omelet over onto itself. Be careful here of the fillings used. 

Hold the omelet carefully with hot fingers and or rubber scrapper to drain out some of the fat from the skillet. 

Place on plate and sprinkle with salt and black pepper. 


PIN IT: http://pin.it/DDCyjus

Chew This! Make Ahead Streusel Coffee Cakes

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 make ahead wonder! Make my “Make Ahead Streusel Coffee Cakes” TODAY and have them all week for a quick grab and go breakfast or snack! They are deliciously easy to whip up and store beautifully in an air tight container at room temperature. These are portable, flavorful and lets be honest – fun to make! I love making streusel and how bad could it be really – sugar and butter!?

Also my “Ask and Answer” feature is about the use of coffee with chocolate and how it brings out all the flavors of the chocolate without any flavor of the coffee!

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

Make Ahead Streusel Coffee Cakes

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, May 21st 2017 edition. By: Blaise Doubman 

Make Ahead, Grab and Go Coffee Cakes
Blaise Doubman

About a month ago my debut cookbook officially went into what is known in the publishing world as a “second printing”. Everything stayed the same except for the copyright at the beginning of the cookbook – the copyright went from 2016 to 2017. I have always been interested and fascinated with publishing, newspapers and media. In high school I took newspaper class and was on the yearbook committee. Words in print fascinate me and how people receive those words in print fascinate me even more. Do you get your news from online sources, Facebook, the newspaper, radio, TV, maybe even all of the above? The same can be said for how people get their recipes and meal ideas. I encourage people all the time on my social media networks to email me, text me, write to me, call me – and let me know if you have any questions, feedback or concerns. I love hearing from my readers!

That is where this column recipe came from; a reader. A reader, who did not want to be identified, said that she would love a recipe for coffee cake that she could make once and it would last throughout the week. A coffee cake that could be portable and something that would not only last without getting stale but a coffee cake that would have great taste as well. That got me thinking about the traditional coffee cake and how I could make a few changes. Immediately I knew that I wanted to make them portable by baking them in cupcake / muffin tins! I also knew that the addition of sour cream would make for a flavorful and moist crumb. After several testings I knew that I had a winner! I handed these out to my taste testers and several people thought they were store bought! Several people remarked on the moistness of the cakes and how much flavor they had. I hope that you, and the reader who was an inspiration for these, will make these, love them and pass along this recipe.

Make Ahead Streusel Coffee Cakes

These are the perfect go-to breakfast item because they can be made ahead and stored for a long period of time! Store them in an air tight container at room temperature for up to five days. Wrap each in plastic wrap and place in the refrigerator and they will keep for ten days. Wrap each in plastic wrap and freeze for up to six months! Feel free to add a little cinnamon spice to the coffee cake and / or the streusel topping. Also feel free to mix together 1 cup confectioners’ sugar with a splash of whole milk and drizzle each with a little glaze.

For the cake…
1 ½ sticks unsalted butter, melted
1 ½ cups white granulated sugar
3 large eggs
1 cup sour cream
2 teaspoons pure vanilla extract
½ teaspoon baking powder
½ teaspoon salt
3 cups white all-purpose flour

For the streusel…
1 ½ cups light brown sugar, lightly packed
¾ cup white all-purpose flour
5 tablespoons unsalted butter, melted
1 teaspoon salt

Start by preheating your oven to 350 degrees F. Spray two 12-cup capacity cupcake / muffin tins with non-stick cooking spray containing flour.

In a large bowl cream together the melted unsalted butter with the white granulated sugar until the mixture is light in color and fluffy in texture.

Next, add in the eggs one at a time and beat well after each addition.

Beat in the pure vanilla extract.

In a separate bowl combine the baking powder, salt and white all-purpose flour. Whisk this together to remove any lumps.

Add half of the sour cream, followed by half of the dry mixture. Beat well before adding in the other half of the sour cream, followed by the remaining dry mixture.

Fill each prepared cupcake / muffin cup half full of the batter.

To make the streusel topping, combine the light brown sugar, white all-purpose flour, melted unsalted butter and salt in a medium bowl using clean hands. The end result should look like pebbles. The easiest way to mix together would be to use your thumbs and pointer fingers, rubbing the mixture easily throughout. A gentle hand and a small fork would also work.

Top each of the batter filled cavities with one tablespoon, but no more, of the streusel mixture.

Place in preheated oven and bake for 33 minutes, or until lightly golden brown.

Once baked, remove from the oven and allow the cakes to come to warm room temperature while still in their baking pans. Carefully remove and enjoy.

Ask and Answer: I’ve been getting a few emails about why in most of my chocolate recipes I add a little bit of coffee. Just a small amount of instant coffee granules mixed into chocolate cakes, brownies, frostings, etc. enhances the natural flavors of the chocolate. The end result will have no taste of coffee at all, it will just give your finished dessert that special something. I use instant coffee granules but instant espresso would work in a pinch. A little goes a long way.

PIN IT: http://pin.it/8SHfVMY

Cookbook Corner – Sweet Mornings 

I have been meaning to review this cookbook for weeks now, and can not seem to either get it out of the kitchen long enough to review, or find it – because someone else is always baking from it! This is fabulous…

“Sweet Mornings” By: Patty Pinner”

I am going to start out saying that I am recommending this book to everyone! It is a fabulous book with genius recipes, fabulous family memories, sweet and savory breakfast items – that can also be made into dessert items – and georgeous full colored photographs. And can we talk about Patty Pinner for me a minute!? I just love her! She is the author of, perhaps, one of my all time favorite cookbooks, “Sweets: Soul Food Desserts and Memories” – which is often mimicked, but never duplicated. That cookbook, has really stood the test of time. 

This book is filled with dozens and dozens of recipes, most of which either myself or my Grandma has tried – and loved! My favorite recipe, though, has to be the “Orange Sweet Rolls” (page 162). I can not tell you how many times I’ve made these! They are perfect for breakfast, bunch, dessert or snack! They remind me of some orange rolls that my Grandma Barbra used to make when I was younger. By far the first recipe you should try when grabbing this book! 

The book is sectioned off into two main categories – Sweet Beginnings and Morning Savories. 

Some of the delicious recipes that fill the book are, “Cherry-Filled Coffee Cake” (page 18), “Cousin Vercie’s Snickerdoodle Scones” (page 20), “Old-Fashioned Rice Pudding Squares” (page 34), “Chocolate-Macadamia Waffles” (page 47), “Mama’s Strawberry Coffee Cake” (page 61), “Orange-Filled Crescents” (page 73), “Lemon-Coconut Bread” (page 88), “Southern Tea Cakes” (page 105), “Banana Streusel Coffee Cake” (page 122), “Cowboy Coffee Cake” (page 144), “Blueberry-Cornmeal Coffee Cake with Streusel Topping” (page 160), “Hot Cooked Apples” (page 174), “Blackberry Buckle” (page 182), “Sweet Potato Scones” (page 196), “Apple-Cinnamon Bear Claws” (page 203), “Sunday-Best Sausage Bread Pudding” (page 228), “Fried Green Tomatoes” (page 234), “Daddy’s Griddlecakes” (page 238), “Old-Timey Brunch Chicken Salad” (page 252) and “Miss Ruby’s Table-Talk White Bread”(page 256) – just to name  a few!

I highly recommend you check this book out – as well as Patty’s other titles. 

To buy “Sweet Mornings” and read a “question / answer” with Patty 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 Agate Publishing for this opportunity. More information can be found by emailing me your questions. 


Eggs in a Basket

I posted these awhile back on my “Blaise the Baker” Facebook page, and provided “step-by-step” photo directions on how to make them. They are fast, simple and easy – and something I think I have had for breakfast now for about a week straight. To follow my Facebook, click here…

I always call these “Eggs in a Basket”, but they have several different names. Holy eggs, Egg in a Hole, Toad in a Hole, Elephant eyes, and on and on…

I can not believe I am writing an actual “recipe” for this, but loads of you have asked – and I am here to teach, share and learn – so here we go…

Eggs in a Basket Blaise the Baker Blaise Doubman

Eggs in a Basket

2 slices of bread
2 large eggs
4 tablespoons salted butter
Black Pepper

In a large skillet, melt the four tablespoons salted butter over medium heat until bubbly.

Using a small biscuit cutter (or shot glass) cut out the middle of each slice of bread and discard the middles. Put each slice of bread in the skillet and allow to brown slightly before adding in each egg into the middle of each slice of bread.

Salt and pepper the eggs.

Wait about 3 minutes, flip with spatula, and cook on the other side about 2 minutes. Salt and pepper this side too.

Remove to a plate, eat and enjoy!

PIN IT: https://www.pinterest.com/pin/570901690244193426/

Cookbook Corner – Sarabeth’s Good Morning Cookbook

I am in love with this cookbook, and I am so happy to be able to share my review and experience with all of you! My “Blaise the Baker” COOKBOOK CORNER is a place where I can share the cookbooks that I love and want to share. It is not about publicity or pushing a cookbook written by a friend of mine or trying to impress everyone with a “first look” or even trying to ramp up “numbers” for a group or a page. That is what I love about my COOKBOOK CORNER. It is a place where I can share what I love – or what I am currently loving – with all of you – my readers! So let us restart things here a bit and dive into…

Sarabeth's Good Morning Cookbook Blaise the Baker Cookbook Corner

“Sarabeth’s Good Morning Cookbook” By: Sarabeth Levine

You may recognize Sarabeth’s name from a variety of sources. She is the founder of “Sarabeth’s” restaurants and bakeries. She also has an award-winning line of spreadable fruits and specially food products sold nationwide – and abroad. She is also the author (along with Rick Rodgers), of the highly acclaimed and successful cookbook “Sarabeth’s Bakery: From My Hand to Yours”. She has also earned the James Beard Award for “Outstanding Pastry Chef”. Impressive right!? Perhaps that is where her name is ringing a bell with you. She’s also been featured in a variety of publications.

I remember picking up her first cookbook at my local library and admiring the cover. Simple and classic. I know – do not judge a book by its cover – but realistically we all do it. I opened the book, flipped over it, and decided to check it out.

Eventually I brought the book back – about 2 months late (no judging) and decided I would purchase a copy. Yes, I fell behind in returning the book – but I was an employee at the Library so I had extra benefits. Onto the book…
I baked my way through most of the recipes and was highly impressed. And not just with the recipes, but when Sarabeth’s way of conveying the recipes and stories to you. I absolutely loved it…

And now, I can say…I feel almost the exact same way with this one – her newest cookbook.

Why almost!? Well, I have to confess – I like this book better. Why? I love breakfast…and I got that love from my Grandpa Max.

He loved breakfast, but hated the early hours that came with it. So what did he do!? Had breakfast for dinner most times – and he loved experiencing and finding new recipes. His love for breakfast rubbed off on me because I too, love the first meal of the day and all that comes with it.

If you love breakfast (or brunch) or even having breakfast for dinner – this book is for you! I highly recommend you stop reading – and order it NOW! But – please feel free to continue – because I am about to tell you about one of the greatest breakfast books that I have ever come across…

The book is big in size – and big in flavor. The recipes are big and bold in flavor, and the photographs are beautifully done and polished.

This book is divided into twelve “chapters”, each one bursting with even more flavor and recipes than the one before it. There is also a lovely “introduction” and a very informative section called “Sarabeth’s Pantry”. The chapters are…

Fruity Beginnings / Whole Grains / Pancakes, Flaps and Blintzes / Waffles and French Toast / Muffins, Scones and Cakes / Breads and Yeasted Treats / Sauces, Spreads, Preserves and Pickles / Eggs Every Way / Frittatas and Stratas / Quiches and Savory Pasties / Potatoes, Meat and Fish / Soups and Salads.

Here is a quick glimpse into just some of the delicious recipes that fill this book…

“”Morning Fruit Bowl” (page 10), “Pear, Ginger and Yogurt Parfaits” (page 17), Vanilla Bean Lemonade” (page 19), “Slow-Cooked Steel Cut Oats” (page 29), “Creamy Wheat Cereal” (page 33), “Creamy Polenta with Peaches and Chestnut Honey” (page 36), “Milk Toasts: Comfort in a Bowl” (which brings back memories to me because my Grandpa Max enjoyed a similar concept – page 37), “Granola Bars” (page 40), “Morning Cookies” (page 43), Classic Buttermilk Pancakes” (page 57), “Corn Pancakes” (page 61), “Souffléd Lemon-Ricotta Pancakes” (page 64), “Cheese Blintzes” (page 69), “Buttermilk Waffles with Fresh Berries and Cream” (page 81), “Gingerbread-Coffee Waffles” (SO delicious and page 83), “Fat-and-Fluffy French Toast” (the best recipe I’ve found for French Toast and page 91), “Poppy Seed Muffins” (page 105), “Apple-Hazelnut Muffins” (page 110), “Cranberry Cream Scones” (page 113), “Water Mill Biscuits” (page 118), “Lemon Yogurt Bundt Cake” (AMAZING and page 125), “Apple Custard Cake” (page 130), “Sarabeth’s House Bread” (page 140), “Popovers” (page 150), “Honey-Pecan Sticky Buns” (page 159), “Raspberry Maple Syrup” (page 167), “Strawberry Jam” (page 178), “Chunky Apple Butter” (page 181), “Deviled Egg Salad” (page 190), “Ultimate Scrambled Eggs” (page 195), “The Red Omelet” (page 202), “Shrimp and Tarragon Frittata” (page 212), “Vegetable Ricotta Frittata” (page 214), “Heirloom Tomato Crostata” (page 226), “Spinach-Gruyere Quiche” (page 233), “Potato Cake” (page 244), “Apple-Sausage Crumble” (page 248), “Roasted Chicken and Fennel Patties” (page 250), “Crunchy Crab Cakes with Tartar Sauce” (A personal favorite and page 257), “Velvety Cream of Tomato Soup” (page 266), “Buttermilk Dressing” (page 271) and “Cucumber and Tomato Salad with Honey-Grapefruit Vinaigrette” (page 273).

How amazing do those recipes sound!? And let me tell you – that is only the tip of the iceberg… Fabulous, full of flavor recipes really fill out this book beautifully.

I highly recommend you buy this book, here…


Have a cookbook you would recommend or like to me take a look at!? Email me – blaisethebaker@gmail.com

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 Sarabeth Levine for this opportunity. More information can be found by emailing me your questions.


Chew This! Sausage and Mozzarella Crostini

Happy “Chew This!” Sunday! I am so excited to share this delicious, versatile and easy recipe with all of you! It is a recipe that can be served for an appetizer, side dish with a salad, breakfast item or even a snack!

The secret ingredient here is fennel seed. I highly recommend you try it every single time you use sausage. The fennel seed pairs perfectly with the sausage, and gives your dish the perfect finishing touch.

Sausage and Mozzarella Crostini Chew This Blaise Doubman

Sausage and Mozzarella Crostini

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, August 2nd 2015 edition. By: Blaise Doubman 

Simple appetizer to serve for entertaining…
Blaise Doubman

I love simple and easy appetizers that can be stretched and served with a big salad to compliment a meal. Sometimes, I actually make a meal of just the appetizers. And why not? Try a little of this – a little of that… It really gives you a chance to try the flavors and flavor combinations of a lot of different things all at once. So many appetizers can be difficult to make, so I wanted to create something that could be whipped up even last minute if need be, something memorable and something delicious.

Crostini, according to my research, is an Italian appetizer that contains a small slice of grilled or toasted bread, which is topped with different flavor combinations of toppings. I’ve had Crostini before, and there have always been a lot of ingredients involved. I wanted to create something that wouldn’t use many ingredients, yet still have optimal flavor. I decided to use sausage and mozzarella cheese. They compliment each other perfectly, and with the additional fennel seeds added to the sausage, the flavor is phenomenal! And here’s a tip – whenever you use sausage, add a little fennel seed. It really brings out the flavor of the sausage and really adds to the finished dish.

Sausage and Mozzarella Crostini

This fun and flavorful appetizer can be made in a variety of ways, and is very versatile. Use shredded cheddar cheese instead of shredded mozzarella cheese, add a little sliced tomato to the tops of each, use a milder sausage, use fresh basil or even experiment with using tomato sauce, or even different types of bread. Make a variety of each for your guests, and have fun! Experiment with flavors and textures. These are also ideal when paired with a salad, for the perfect light lunch. Once these are finished baking, and once removed from the oven, feel free to drizzle a little more olive oil over the tops for richness.

1 pound hot sausage
2 teaspoons fennel seeds, finely crushed
2 cups shredded mozzarella cheese
½ French baguette, sliced (about 20 slices)
Olive Oil
Black Pepper

Start by preheating your oven to 350 degrees F.

Line a large baking sheet with a piece of parchment paper.

Place the slices of baguette bread on the prepared baking sheet, and drizzle each piece of bread with a little olive oil.

In a medium sized bowl, combine the hot sausage with the finely crushed fennel seeds and mix until the seeds are blended with the sausage.

Next, spread the sausage evenly over each slice of bread.

Sprinkle the tops of each with the shredded mozzarella cheese, then sprinkle with salt and black pepper.

Place the baking sheet into the preheated oven for exactly 20 minutes.

Remove and allow to cool slightly before serving.

PIN IT: https://www.pinterest.com/pin/570901690242046869/

Chew This! Make Ahead Breakfast Peach Muffins

I have heard from so many of you, wanting and asking for a quick, flavorful and easy breakfast recipe. There are so many things that come to my mind – what about a “breakfast casserole”? Or what about my “Lemon and Butter Oven Pancakes” that I posted awhile back!? Recipe here – https://blaisethebaker.com/2014/10/19/chew-this-lemon-and-butter-oven-pancakes/

I really think the real secret is making something ahead of time… And how easy and simple would making muffins be? Stir them up the night before, and bake them off as you need them – or you could bake them all at once, place them in a covered container, and keep them at hand for a quick “grab and go” breakfast treat, that is fast, easy and delicious! Perfect with coffee…

These are delicious with fresh, local peaches – but just as good with canned.

Try these for your breakfast this week…

Breakfast Peach Muffins Chew This Blaise Doubman

Make Ahead Breakfast Peach Muffins

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, July 5th 2015 edition. By: Blaise Doubman 

Simple, delicious and flavorful muffins are served for Breakfast!
Blaise Doubman

The most neglected meal of the day, just so happens to also be the most important meal of the day – breakfast! So many people have written to me about breakfast foods, and the time constraints that go along with it. I can’t tell you the amount of emails I get asking for breakfast food ideas. People want something easy, flavorful and above all, something that won’t take a lot of time in the mornings. There are several things that come to mind, such as making your own breakfast sandwiches, (egg, sausage or bacon on biscuits with cheese) wrapping them in plastic wrap and placing them in the refrigerator for grabbing on your way out the door. For a large family, making a “Dutch baby” pancake in the oven, instead of flipping pancakes one at a time on the stove, would be a real timesaver. (I developed a recipe for a delicious lemon and butter “Dutch baby” a few months back). The real secret to breakfast? Making it ahead.

These delicious muffins are made ahead, stored in the refrigerator or at room temperature, and are perfect with your morning coffee, milk, tea or orange juice. I used canned peaches for this recipe, mainly because fresh local peaches aren’t available year around, but if the season is ripe – use fresh! My suggestion? Stop by the New Castle Farmer’s Market (located on the east side of the courthouse, every Saturday from 8-Noon until mid October) and stock up on some fresh peaches and make these muffins! Bake them the night before, and store them in an air-tight container. The next morning, you can grab them and go. These are flavorful, easy, portable and above all a delicious breakfast!

Make Ahead Breakfast Peach Muffins

These muffins are delicious made with canned peaches, but even better if made with fresh local peaches. The Turbinado sugar on top is optional, but gives the muffins a delicious sweet crunch. This recipe can easily be double or even tripled in size, depending on what you need.

2 cups white all-purpose flour
2 sticks (8 oz.) unsalted butter, melted and cooled
1 cup sour cream
¼ cup white granulated sugar
2 teaspoons pure vanilla extract
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon reserved peach juice
1 can (15 oz.) sliced peaches, drained (reserve 1 teaspoon), chopped
Turbinado sugar for sprinkling

Start by preheating your oven to 350 degrees F.

Line a 12-cup muffin pan with muffin liners and spray with non-stick cooking spray.

In a large bowl, combine the melted and cooled unsalted butter, sour cream, white granulated sugar, pure vanilla extract, salt, ground cinnamon, baking powder and reserved peach juice, until thoroughly mixed.

Next, stir in the white all-purpose flour, followed by the chopped peaches. Be sure to mix the peaches in completely, but don’t overwork the mixture.

Once the mixture is combined, divide evenly between muffin cups in prepared pan.

Place in preheated oven for 35 minutes, exactly.

Remove from oven and allow to cool for about 15 minutes before serving.

PIN IT: https://www.pinterest.com/pin/570901690241598501/

Sprite Biscuits

When my Grandma Barbra and I first made these, we both fell in love with them! So tender, delicious and quick – you will not believe there are only 4 ingredients – and perfect for breakfast (with butter and jam) or dinner (with butter and honey). No rolling pin? No problem – for this recipe, one is not required.

Try these today…

Blaise the Baker Sprite Biscuits

Sprite Biscuits

2 cups all-purpose baking mix, plus more for sprinkling (I use “Jiffy” brand)
1/2 cup sour cream
1/2 cup Sprite
5 tablespoons salted butter

Start by preheating your oven to 450 degrees F.

Put the five tablespoons of salted butter in a 9-inch square pan and place in oven to melt gently, while you prepare the biscuits. Be sure to keep an eye on it. You want the butter melted – not burnt. If the butter burns, throw it out and start again – with a better eye on it the second time.

In a large bowl, “cut together” the all-purpose baking mix and sour cream with a fork or two knives. Be careful with this part, and have a light hand about it. Do not over-mix the dough – very important.

Next, gently stir in the 1/2 cup of Sprite. Stir until a soft dough forms together.

Take about 1/2 cup of additional all-purpose baking mix, and spread it on a clean work surface, in preparation for rolling out your dough.

Knead and roll the dough in the all-purpose baking mix, until well coated. Use your fingers and hands to pat the dough out. Using a biscuit cutter (or the bottom of a drinking glass – which is what I use), to cut out the biscuits. (This recipe makes nine biscuits total.)

Take the 9-inch square pan from the oven, place the cut biscuits right in the pan, on top of the melted butter and return to the oven, until brown, which will take about 13 minutes total.

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


PIN IT: https://www.pinterest.com/pin/570901690241337931/

Chew This! Jack’s Donut Bread Pudding

Happy “Chew This!” Sunday! Words can not even begin to express how excited I am to share this recipe with everyone! I have worked on this one for awhile – and once you take a bite, you will be glad I did…

For those who follow me on social media (facebook.com/blaisethebaker) you may recognize this from about a month ago when I first started experimenting. I got SO many messages asking for the recipe, wondering if you could just replace the bread in bread pudding with donuts, what to do, etc. Well – here it is…

As if a DONUT could not get any better…

Jacks Donut Bread Pudding

Jack’s Donut Bread Pudding

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, April 19th 2015 edition. By: Blaise Doubman 

Leftover donuts reinvented into show stopping dessert!
Blaise Doubman

I have fond memories of my Grandma Barbra and I eating at “Jack’s Donuts” in New Castle for years when I was growing up. We would sit up at their bar area (in the old entrance area – directly across from the “Dairy Queen” and its parking lot) and eat and talk and laugh. I would always order my donuts first. I always had the same thing – three tiger tails, chocolate frosted Persian roll and usually a handful of donut holes. Oh, and two cartons of white milk. My Grandma Barbra would always say “Who are you ordering for? You can’t possibly eat all of this…” And every time – I did. The customers would always get a kick out of hearing and seeing us visit. Memories like this are why “Jack’s Donuts” bring me such great pleasure. I can’t bite into one of their delicious donuts without thinking of my Grandma Barbra and I sitting at the bar, or my parents stopping and buying me some for a late night snack.

Still to this day, I think of those memories so many years ago and they fill me with joy. When I was younger, I dreamed of desserts that could be made with donuts. Why couldn’t I find a donut cake? Donut cookies? I guess you could say I was slightly obsessed. Finally, I decided to make that dream a reality – and that’s what I did with this recipe. I love bread pudding, and wondered why I couldn’t make a donut bread pudding with just as much flavor (or more) than regular bread pudding. I recipe developed for a couple of weeks, and then created the perfect recipe, which I’m sharing with you here. A childhood dream comes true! Serve this for company, and have people talking…

Jack’s Donut Bread Pudding

This takes the traditional bread pudding recipe, but replaces the bread with vanilla yeast donuts. Vanilla cake donuts can be substituted, but the flavor and texture will be slightly different. Instead of using 4 vanilla yeast donuts, use 6 vanilla cake donuts, and allow to soak in the milk mixture for an extra ten minutes. The use of cardamom in this recipe really brings the flavors together, as well as bringing a bright and almost floral, citrus taste to the dish. Make sure and use only the ¼ teaspoon – it is very strong. If you don’t have cardamom feel free to add a little orange and or lemon zest instead.

For the bread pudding…
4 vanilla yeast donuts, each chopped into 6 pieces
2 cups whole milk
1/3 cup packed light brown sugar
4 tablespoons salted butter, melted
5 large eggs
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
¼ teaspoon ground nutmeg
¼ teaspoon cardamom
Pinch of salt

For the glaze…
¾ cup powdered sugar
2 tablespoons salted butter, melted
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
Splash of whole milk

Start by preheating your oven to 350 degrees F and spraying a 2-quart baking dish with non-stick cooking spray.

In a large bowl, combine the whole milk, light brown sugar, melted butter, eggs, ground cinnamon, vanilla extract, ground nutmeg, cardamom and salt. Whisk together to make sure all ingredients are combined thoroughly.

Next, add the chopped donuts to the mixture and gently stir to make sure the donut pieces get evenly coated. Let stand at room temperature for 8 minutes.

Pour the mixture into the prepared baking dish, and place in preheated oven for 48 minutes exactly.

While the pudding is in the oven, make the glaze by whisking together the powdered sugar, melted butter, vanilla extract and ground cinnamon. Whisk in a splash or two of the whole milk to reach desired consistency.

After 48 minutes, remove the pudding from the oven, and allow to cool slightly before cutting and drizzling with glaze.

Leftovers can be kept, covered, in the refrigerator for up to three days.

PIN IT: https://www.pinterest.com/pin/570901690240507747/