Saltine Cracker Candy

My “Saltine Cracker Candy” can be found in my cookbook but since there’s been a lot of talk about it, I decided to share it here with all of you – step by step. This recipe can also be made using pretzels, pretzel chips, graham crackers, Ritz crackers, club crackers or sourdough thins. Feel free to use dark chocolate, white chocolate, milk chocolate or a variety. Also feel free to top with a variety of chopped nuts.

Enjoy!

PIN IT: https://pin.it/3ov6w3k7nfneq7

Advertisements

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

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, December 3rd 2017 edition. By: Blaise Doubman 

Dessert Bars are perfect for Holidays
Blaise Doubman

Lately I have been testing and developing recipes using the “bar” method, whereas you create some type of dough, and or filling, and bake in a large 9×13-inch pan and cut into bars once baked and cooled. You can take just about any type of cookie dough recipe and transform the cookies into “bars” by using this method, and when pressed for time, it is so much easier to spread into one pan instead of dolloping up each cookie. Same goes for cakes! People ask me all the time if you can take a recipe for a cake, calling for two 8 or 9-inch pans, and bake it instead in a 9x-13-inch pan. Yes, you can! This method of baking got me thinking about different types of pies that could be made into “bars”, as well as brownies that could be “bars, yet brownies”. Yes, this is how my mind works most of the time. Ha! The results were fantastic!

I started with the pecan pie bars. Pecan pie is my favorite pie on earth and my favorite recipe is that of a traditional, old-fashioned pecan pie that I shared with everyone several columns ago, right here! I do have a recipe in my cookbook for a “Chocolate Chip Pecan Pie” which is tasty and delightful too, but for my bar recipe I wanted to stick with traditional. I made a crust recipe, placed it into the bottom of a 9×13-inch baking pan, baked the crust, made the filling, baked the filling, allowed it to sit awhile and chill and the results were fantastic! Better than a traditional pecan pie because transformed into “bars”, the pie suddenly becomes a portable food. Portable pecan pie, how bad could that be? When developing the Rice Krispie Treat Brownies I wanted to combine the two, brownies and the cereal treats, but could not think of a way of holding them together. Then I thought about marshmallow cream and it worked! The combination of and texture of the brownie with the crunch of the cereal treats and the marshmallow sandwiched inside really makes for something fun and different. I would recommend trying both of these desserts to serve to your family and friends at your Holiday table!

Pecan Bars and Rice Krispie Treat Brownies

Each of these dessert bars are the perfect make ahead dessert! Whip up a batch of both, cover with aluminum foil and refrigerate for up to three days. You will find that after both of these dessert bars chill they are not only easier to cut and serve, but the flavors really have a chance to come together. The Rice Krispie topping on the brownies can also be made with Cheerio cereal or Frosted Flake cereal. Each makes one 9×13-inch pan and serves about 20-25 people depending on the size of pieces cut for each. These are deliciously rich desserts!

For the Pecan Bars…
2 sticks (8 oz) unsalted butter, soft
½ cup white granulated sugar
Pinch of salt
2 cups white all-purpose flour
4 large eggs, beaten
1 ½ cups white corn syrup
1 ½ cups light brown sugar, lightly packed
2 teaspoons pure vanilla extract
2 cups chopped pecan pieces

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 beat together the soft unsalted butter with the white granulated sugar and salt. Slowly stir in the white all-purpose flour and mix until it becomes a soft dough. Press the dough into the prepared pan with clean wet hands. Bake in preheated oven for 20 minutes. Remove and allow to cool slightly.

To make the filling, combine the beaten eggs, white corn syrup, light brown sugar, pure vanilla extract and pecan pieces in a large bowl. Whisk this together until small bubbles appear in the mixture. Pour the filling over the warm crust and place bake into the 350 degree F oven for 35 minutes. You will know when it is done because the filling will be firm and not jiggly. Remove and allow to come to room temperature before refrigerating. Chill at least 4 hours before cutting and serving the bars. Serve alongside vanilla ice cream if desired.

For the Rice Krispie Treat Brownies…
2 sticks (8 oz) unsalted butter, soft
2 cups white granulated sugar
4 large eggs, beaten
2 teaspoons pure vanilla extract
6 tablespoons unsweetened cocoa powder
1 cup white all-purpose flour
Pinch of salt
1 jar (7.5 oz) Marshmallow Fluff
1 cup creamy peanut butter
2 cups (12 oz) semi-sweet chocolate chips
3 cups Rice Krispie cereal

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 combine the soft unsalted butter with the white granulated sugar until light in color and fluffy in texture. Beat in the large eggs and pure vanilla extract. Fold in the unsweetened cocoa powder, white all-purpose flour and the salt. Pour this mixture into the prepared pan and bake for 30 minutes, until the edges pull away from the pan. Once bake remove and allow to cool completely.

Once cooled, frost the top with the Marshmallow Fluff, spreading evenly along the top and sides. Place into the refrigerator while you finish making the topping.

To make the topping, combine the peanut butter and semi-sweet chocolate chips in a large microwavable bowl and microwave on high for 2 minutes. Stir until melted and glossy. If you need to microwave more, do so in 30 second intervals. Once melted and glossy, add in the Rice Krispie cereal and stir well to combine and coat all of the cereal. Remove the brownies from the refrigerator and top with the topping, spreading evenly.

Wrap with aluminum foil and refrigerate for at least 4 hours before cutting and serving.

Ask and Answer: Sheila Cole Dellinger would like to know what recipes or cookbook I would recommend for someone who has allergies against regular all-purpose flours. Shelia, I would recommend “Flavor Flours” By: Alice Medrich. You can find this cookbook available online and wherever books are sold. Alice is a genius in the kitchen is known for her extensive work on pastries and chocolates. Recently she has been winning awards and gaining followers for her newest venture into diverse types of flours, ranging from almond, coconut and rice flours.

PIN IT: https://pin.it/un3bu4drbruuer

Holiday Cookbook Orders 


Reminder: NEXT WEEK is the last week you can order my cookbook, “Blaise the Baker Dessert First” and have the delivery guaranteed before Christmas without paying any additional postage! To order simply send $15 total to Blaise Doubman – Box 47 – Kennard, IN 47351. You can also pay online through http://paypal.com. Select “send money to family & friends” and use my email – blaisejdx@gmail.com If you need any help or have any questions please send me an email. Thanks again!

Blaise 

Chew This! Holiday Cut-Out Sugar Cookies

Happy “Chew This” Sunday! I am so excited to share this recipe with everyone for “Holiday Cut-Out Sugar Cookies”! I have some of the best Holiday memories making, and decorating, these delicious cookies! I have never been the “world’s best decorator”, but with these, you do not need to be! That is how these are supposed to look, made from scratch and decorated with love…

Holiday Cut-Out Sugar Cookies Chew This Blaise Doubman

Holiday Cut-Out Sugar Cookies

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, December 20th 2015 edition. By: Blaise Doubman 

Holiday Cut-Out Sugar Cookies are perfect for any time of year…
Blaise Doubman

Last year, my friend and neighbor Brooke Trennepohl, asked if I could provide some cookies for a “Frozen” themed birthday party she was throwing, and I happily agreed. I immediately went to work on testing recipes for both cookie and frosting. I found that the basic sugar cookie lacked flavor so I went to work on what I could add or take away, to make the cookie taste better and more like the ones I remembered from my childhood. During my childhood my grandparents and I would always decorate sugar cookies about a week before Christmas. I remember my Grandma Deloris and I decorating the cookies with bright blue frosting and all colors of sprinkles and decorations before I would dig in and eat most before she could even box them for me, to take them home. My Grandma Barbra and I would decorate the cookies with different colored sugars before baking them. Both were equally delicious and memorable. Ever since, I bake some type of Holiday cookie around Christmas, decorated or not, and I always remember the times and memories tied in with each cookie baking experience.

After experimenting with several different flavorings and sugars for this recipe, I found that a little pure almond extract really added to the overall flavor of the cookie, and really paired nice with the pure vanilla extract that I found essential to the cookie. After adding a little more flour than most recipes, a little more salt and an extra egg, what I would consider to be the “perfect” cut-out sugar cookie recipe was born. I use this recipe for anytime I want a delicious cut-out sugar cookie. Birthdays, Holidays, or just every day, I hope this recipe brings you great memories like it has for me…

Holiday Cut-Out Sugar Cookies

Make sure all ingredients are at room temperature before starting this recipe. There are a variety of ways to top these (if desired) but my favorite ways are by using royal icing, or a tinted buttercream frosting. Experiment and have fun! To make royal icing, beat 4 large egg whites until foamy. Gradually add in 4 cups powdered sugar and the juice from one lemon. Beat until thick and glossy. To make tinted buttercream frosting, beat 2 sticks of unsalted butter together with 1 tablespoon of vanilla extract. Next add 3 ½ cups powdered sugar and beat well. Finish by adding ¼ teaspoon salt and heavy cream until you reach your desired consistency. You will need around 3 tablespoons of heavy cream.

5 cups white all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 sticks (8 oz.) unsalted butter
2 cups white granulated sugar
2 large eggs
1 teaspoon pure almond extract
1 teaspoon pure vanilla extract

In a large bowl, using a wire whisk, stir together 4 cups of the white all-purpose flour with the baking powder and salt until everything is combined. This is an easier and quicker way of “sifting” together the ingredients. Sit aside the other 1 cup of white all-purpose flour for sprinkling when ready to roll out the dough later.

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

Next, add the 2 large eggs, pure almond extract and pure vanilla extract to the beaten butter and sugar mixture and combine until fully incorporated.

Gradually, add the dry ingredients into the wet, mixing a little at a time until a soft dough forms around your wooden spoon.

Turn the dough out onto the counter, and divide into two equal parts. Using the palms of your hands, flatten each out into a disk shape and wrap tightly in plastic wrap. Place in the refrigerator for at least 2 hours, or overnight.

When ready to roll out and cut your cookies, preheat the oven to 325 degrees F, and prepare your baking sheets with parchment paper.

Remove the dough from the refrigerator and allow them to stand at room temperature for about 10-15 minutes before rolling with your rolling pin.

When ready to roll out, lightly sprinkle a flat work surface and rolling pin with the reserved white all-purpose flour. Working with one disc of dough at a time, roll out the dough until about ¼-inch thick.

Cut out the cookies, using your desired cookie cutters, and transfer the cookies onto the parchment paper lined baking sheets. Repeat this process once with the leftover dough and discard the scraps. Repeat with the 2nd disc of dough.

When ready to bake off the cookies, place in preheated oven for 15 minutes until set and lightly golden brown in color.

Allow the cookies to cool on their baking sheets, before removing.

Decorate the cookies in any way that you desire before serving and eating.

PIN IT: https://www.pinterest.com/pin/570901690243963634/