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

http://www.thecouriertimes.com/neighbors/neighbors_features/article_34e59df5-812e-5e50-97da-4d0f076ba4ec.html

Enjoy! 

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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…

http://www.agatepublishing.com/blog/patty-pinner-q-and-a

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. 

Blaise 

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…
http://facebook.com/blaisethebaker

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
Salt
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!

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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…

http://www.amazon.com/Sarabeths-Good-Morning-Cookbook-Breakfast/dp/0847846385

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.

Blaise

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

http://www.thecouriertimes.com/neighbors/neighbors_features/article_f53c9b3a-3559-11e5-b091-bfdb483de3e6.html

Enjoy!

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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

http://www.thecouriertimes.com/neighbors/article_34f80dfe-1e80-11e5-b2b1-ff1918d56600.html

Enjoy!

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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.

Enjoy!

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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…

Jack's Donut Bread Pudding Blaise the Baker Chew This

Jack’s Donut Bread Pudding

http://www.thecouriertimes.com/neighbors/article_aaf1a996-e2af-11e4-b477-df7d234ed0bc.html

Believe me – you will WANT to try this… SO good!

Blaise

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Chew This – Cinnamon Roll Biscuits with Cream Cheese Glaze

Happy Sunday and welcome to 2015! Time really flies! I am feeling so thankful this New Year and so looking forward to what is ahead.

Today is the official publication of my newest “CHEW THIS!” column in “The Courier-Times”. Please be sure to pick up a copy TODAY and let me know what you think! I was inspired in creating this recipe by wanting to take something familiar (a cinnamon roll) and transforming it into something completely different – and I did! A biscuit! They are perfect for breakfast – or dessert…and could not be easier!

For my “step by step” photos head on over to my “Blaise the Baker” Facebook page…
http://facebook.com/blaisethebaker

Cinnamon Roll B with Cream Cheese Glaze Chew This Blaise Doubman

Cinnamon Roll Biscuits with Cream Cheese Glaze

http://www.thecouriertimes.com/neighbors/article_cbca32dc-8f94-11e4-bab9-472c2fc46a86.html

Blaise

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UPDATE:

I have updated the original recipe for the cream cheese glaze. I find that the following recipe fits this particular recipe better than the original recipe I developed…

Cream Cheese Glaze

4 ounces cream cheese (room temperature)
1/2 cup powdered sugar
2 teaspoons pure vanilla extract
1/2 teaspoon salt
Juice from 1/2 lemon
4 tablespoons whole milk

Beat cream cheese until light and fluffy. Add powdered sugar and beat to combine. Next, add the pure vanilla extract, salt, lemon juice and whole milk. Stir to evenly combine. If glaze is too thick to drizzle – add another tablespoon (or 2) whole milk.

Ina’s Easy Cheese Danish

I have been wanting to publish this posting for quite awhile – but life had other plans…

It is no secret that I am a HUGE Barefoot Contessa (Ina Garten) fan – and these are beyond amazing! I have made this particular recipe for years because it is not only super EASY, but calls for some of my favorite ingredients – puff pastry, cream cheese and lemon.

These are delicious made ahead (wrap with plastic wrap and placed in the refrigerator overnight) and popped into the oven in the morning for breakfast… or even for a late night snack!

Puff Pastry Blog

Ina’s Easy Cheese Danish

8 ounces cream cheese, at room temperature
1/3 cup sugar
2 extra-large egg yolks, at room temperature
2 tablespoons ricotta cheese
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1 tablespoon grated lemon zest (2 lemons)
2 sheets (1 box) frozen puff pastry, defrosted
1 egg beaten with 1 tablespoon water, for egg wash

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don’t whip!

Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it’s a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.

Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.

Enjoy!

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