Soft Chocolate Cookies with Peanut Butter Chips 

I could hardly concentrate on taking a photograph for these cookies because I wanted to dive into them so bad! It took me a few tries to develop this recipe and it was actually almost a recipe for a “bar cookie”. However, the finished recipe of this cookie was very much worth the extra time and effort. These chocolate cookies are soft and the rich and pair perfectly with the peanut butter chips. Print this – bookmark it – PIN IT – save it – whatever – just make these! This recipe was inspired by a recipe that was printed on the outside of a bag of peanut butter chips that I found going over some old recipe files. 

Soft Chocolate Cookies with Peanut Butter Chips

2 1/2 sticks (10 oz) unsalted butter, soft
2 cups white granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon instant coffee granules
3/4 cup unsweetened cocoa powder
2 cups white all-purpose flour
2 cups peanut butter chips

Start by preheating your oven to 350 degrees F. Line baking sheets with parchment paper.

In a large bowl cream together the soft unsalted butter and white granulated sugar.

Beat in the large eggs and pure vanilla extract.

Stir in the baking soda, salt and instant coffee granules.

Gently stir in the unsweetened cocoa powder followed by gently folding in the white all-purpose flour.

Finally, fold in the peanut butter chips.

Place teaspoon size amounts of the dough onto the prepared baking sheets. Bake one sheet at a time in preheated oven for 10 minutes.

Remove and allow to cool on their baking sheets.

Enjoy!

PIN IT: https://www.pinterest.com/pin/570901690256145178/

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Recipe Tasters 

People often ask – “when you recipe test WHO eats all of that!? YOU!?” Well that answer depends. Sometimes yes – me – everything LOL BUT when I feel like sharing – AND when I need other people’s opinions – my local and loyal taste testers – I make up and pass out plates such as the one here. Today’s “recipe tasting” sample plate is chocolate chip cookies that are slim, soft and chewy and chocolate brownies with a thick chocolate fudge frosting. I think the perfect brownie has double the frosting as the thickness of the brownie and who doesn’t love all chocolate chip cookies!? Anyways – this plate is headed to my Grandma Barbra and my Grandpa Jr.

Blaise 

2 Minute Chocolate Fudge 

I love chocolate fudge and have a made from scratch version in my cookbook, “Blaise the Baker Dessert First” as well as a “quicker” version that uses sweetened condensed milk and chocolate chips. This newest version though is quickly becoming my favorite one! I am highly recommending everyone to try this! It literally takes two minutes to stir it up. The longest – and hardest part – is having to wait for the fudge to chill in the refrigerator for an hour. Patience is a virtue! I am sharing this recipe – with step by step photographs – on my Facebook page which can be found by clicking here – http://facebook.com/blaisethebaker

2 Minute Chocolate Fudge

4 cups confectioner’s sugar
1/2 cup unsweetened cocoa powder
1 stick (4 oz) unsalted butter, cubed fine
1/4 cup chocolate milk
2 teaspoons pure vanilla extract
Pinch of salt

Start by lining a loaf pan with plastic wrap. Spray the plastic wrap with non-stick cooking spray.

In a large bowl sift together the confectioner’s sugar and unsweetened cocoa powder. Add in the prepared unsalted butter and the chocolate milk.

Microwave on high for 1 minute, 30 seconds.

Remove and whisk until smooth.

Add in the pure vanilla extract and salt.

Whisk again.

Pour into prepared loaf pan and wrap with sides of plastic wrap. Place into the refrigerator for one hour.

Remove and cut. Serve.

Enjoy!

PIN IT: http://pin.it/hhRJc4e

Vanilla Pudding Chocolate Chunk Cookies 

I have a slight obsession with chocolate chip cookies. I have a LOT of recipes for chocolate chip cookies – several of them here on my blog. This version is different because of the vanilla pudding and chocolate chunks. I have had vanilla pudding chocolate chip cookies before and I really just was not impressed because the dough was rather bland. This recipe though is nowhere near bland! I have taken the flavor levels up a notch with extra vanilla and lots of brown sugar and added chocolate chunks instead of chips. The results are fabulous! THIS recipe is my newest “go to” FAVORITE chocolate chunk cookie recipe! Highly recommend these!

Vanilla Pudding Chocolate Chunk Cookies

2 sticks (8 oz.) unsalted butter, soft
3/4 cup light brown sugar, packed
1/4 cup white granulated sugar
1 large (5.1 oz.) vanilla instant pudding mix
2 large eggs, plus 1 large egg yolk
2 teaspoons pure vanilla extract
1 teaspoon baking soda
1 teaspoon salt
2 cups white all-purpose flour
1 1/2 cups semi-sweet chocolate chunks mixed with 1 tablespoon white all-purpose flour

Start by preheating your oven to 350 degrees F. Line two large baking sheets with parchment paper. 

In a large bowl combine the soft unsalted butter, light brown sugar and white granulated sugar until light in color and fluffy in texture. 

Stir in the vanilla instant pudding mix. 

Beat in the large eggs and large egg yolk. 

Stir in the baking soda and salt. 

Gently fold in the white all-purpose flour. 

Gently fold in the chocolate chunks. 

Roll the dough into tablespoon size balls and place onto the prepared baking sheets. Bake in preheated oven for 12 minutes. 

Remove and allow to cool slightly. 

Enjoy! 

PIN IT: http://pin.it/E-vnt73

Chew This! Nancy’s Homemade Crunchy Peanut Butter Cups

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 sharing recipes and memories with family and friends. A couple weeks ago my Grandma Deloris had the chance to “Live A Dream” and she did so by visiting “Rose City Bowl” in New Castle, Indiana! Grandma was a professional bowler for 48 years and did not think she would ever get the chance to bowl again. It was an emotional – and memorable – experience that we are so thankful for. Huge shoutout and special thanks to Glen Oaks Health Campus for making her dream a reality! Shoutout and special thanks also to Nancy McCormack for sharing with me her recipe for homemade crunchy peanut butter cups! These are delicious and I highly recommend them!

Also my “Ask and Answer” feature is about chicken salad, tarragon, lemon and more tips. Check it out!

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


Nancy’s Homemade Crunchy Peanut Butter Cups

http://www.thecouriertimes.com/neighbors/neighbors_features/article_1c837505-0e39-5f1f-9e9c-01f658ff8620.html

Enjoy! 

PIN IT: http://pin.it/ucpJXgi

Cream Cheese Chocolate Chip Cookies 

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

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

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

Cream Cheese Chocolate Chip Cookies

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

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

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

Beat in the large egg. 

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

Gently fold in the white all-purpose flour. 

Gently fold in the chocolate chips and chocolate chunks. 

Cover the bowl and refrigerate overnight. 

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

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

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

Enjoy!

PIN IT: http://pin.it/lXc0bEG

Alexis’s Brown Sugar Chocolate Chip Cookies

Yesterday I made – perhaps – the best chocolate chip cookies I have ever had – not counting my own of course Ha! – so I decided that I HAD to share the recipe with you all. The recipe comes straight from the Queen herself – Martha Stewart. The story goes, her daughter Alexis, did not like her Mom’s chocolate chip cookies – thought they needed more brown sugar. Martha went into the kitchen and developed these. Fabulous! You can Google these for Martha’s original recipe. The recipe that follows has my additions – or subtractions – from the original. My recipe fits my taste buds. Extra pure vanilla extract, longer bake time, etc.


Alexis’s Brown Sugar Chocolate Chip Cookies

1 pound (4 4oz sticks) unsalted butter, softened
3 cups light brown sugar, lightly packed
1 cup white granulated sugar
4 large eggs
1 tablespoon pure vanilla extract
2 teaspoons salt
2 teaspoons baking soda
3 1/2 cups white all-purpose flour
1 1/2 cups semi-sweet chocolate chips, coated in 1 tablespoon white all-purpose flour

Start by preheating your oven to 375 degrees F. Line several baking sheets with parchment paper. For these – only three cookies will fit on your typical baking sheet – so you may need to work in batches. 

In a large bowl cream together the soft unsalted butter, light brown sugar and white granulated sugar until light in color and fluffy in texture. 

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

Gently fold in the white all-purpose flour. 

Fold in the prepared chocolate chips. 

Drop dough equal to the size of three tablespoons into 3 piles on the prepared baking sheets and bake in preheated oven for exactly 11 minutes. Remove from oven and allow to cool to room temperature. 

Enjoy! 

PIN IT: http://pin.it/Dkgj1eW

Rocky Road Bark

I love the flavor combinations of rocky road and I love chocolate bark – so what could be better than combinding them together? The fabulous part about this recipe – aside from the fabulous results – is that the recipe can literally be transformed into millions of different flavor combinations! I use semi-sweet chocolate for the base but feel free to use bittersweet chocolate, milk chocolate, white chocolate or even a combination of chocolates all swirled together. Also top with anything your heart desires. Crushed up potato chips, crushed peppermint candies, dried fruit, candy sprinkles – ANYTHING! 

How fabulous is that!?

Rocky Road Bark

1 1/2 cups semi-sweet chocolate chips
1 tablespoon solid vegetable shortening
2 cups chopped walnuts, lightly toasted
2 cups mini marshmallows
1 1/2 cups mini semi-sweet chocolate chips
1 cup white chocolate chips
1 tablespoon solid vegetable shortening

Line a baking sheet with aluminum foil and place on top a sheet of parchment paper. 

In a large bowl combine the semi-sweet chocolate chips with the solid vegetable shortening. Microwave on high power 2 minutes, stirring every 30 seconds, until the chocolate is melted and smooth and glossy. 

Carefully pour the melted chocolate directly in the center of the parchment paper. Using the back side of a spoon spread the melted chocolate out into a rectangle about the size of 12 inches by 18 inches. You want the chocolate thin enough to snap when cooled but not too thin as to break when loading on the topping. Be careful not to make the chocolate too thick either or it will not form traditional bark. 

Once the chocolate is formed sprinkle on the lightly toasted walnuts, mini marshmallows and the mini semi-sweet chocolate chips.

In a microwave safe bowl combine the white chocolate chips with the solid vegetable shortening. Microwave on high power 2 minutes, stirring every 30 seconds until the white chocolate is melted and smooth and glossy. 

Take a spoon and drizzle the melted white chocolate over the entire surface of the bark. Use whatever pattern you desire but I think that a single line back and forth across horizontally looks the best. 

You may not use all of the white chocolate. 

Place into the refrigerator for 2 hours. 

Remove and carefully break the bark up into pieces. Store at room temperature. 

Enjoy!

PIN IT: http://pin.it/z1y2mML

Nancy’s Peanut Butter Bars with Chocolate Ganache

I love Nancy Fuller and I love her cookbook and show on “Food Network”. This recipe is hers and it is fabulous! Chocolate and peanut butter – what could be better!? I have made a few changes to the recipe based on my personal taste buds.

Nancy’s Peanut Butter Bars with Chocoalte Ganache

1 1/2 cups confectioner’s sugar
1 1/2 cups graham cracker crumbs
1 cup smooth peanut butter
1 stick unsalted butter, melted
1 cup semi-sweet chocolate chips
1/2 cup heavy cream

Prepare an 8×8-inch square baking dish by spraying with non-stick spray containing flour. 

In a large bowl combine the confectioner’s sugar, graham cracker crumbs, smooth peanut butter and melted unsalted butter. 

Once combined, pour into prepared pan and pat down evenly with clean hands. 

In a medium size microwave safe bowl combine the semi-sweet chocolate chips and heavy cream. Microwave in 30 second intervals until melted and smooth. Whisk until glossy. 

Pour carefully this mixture over the pressed peanut butter mixture and spread evenly. 

Refrigerate for one hour before cutting. 

Enjoy! 

PIN IT: http://pin.it/DutxK13

Baked Goods!


My “Blaise the Baker” baked goods will be featured at “The First Annual Henry County Church Chili Cook Off” on Saturday April 1st, 2017 from 5pm-7pm at the Memorial Wesleyan Church! Tickets are $5 and the proceeds are going to help send their missions group to Belize! Stop by for the chili cook off – bid on my desserts – and have a great time! What kind of desserts will be there!? I will be making my Chocolate chip cookies, Brownie Truffles, Cinnamon Rolls w/frosting, Elvis Brownies… and some other surprises! Hope to see you all there!!! For more information contact blaisethebaker@gmail.com 

Blaise