Cookbook Corner – Desserts LaBelle

I am LOVING this fabulous dessert cookbook from the one and only Patti LaBelle and I think you will too! Check out my review below AND check out the recipe for one of my personal favorites from the book, Patti’s “Sprinkledoodles”! 


“Desserts LaBelle” By: Patti LaBelle

This is easily one of my favorite dessert cookbooks of 2017! I know you may be thinking – “Patti LaBelle? The woman who served as a spokesperson for the American Diabetes Association? You mean, Patti the diabetic?” (Part from the introduction) Yes! Also add multi-talented superstar and story teller extraordinaire to your list and yes – you have Patti LaBelle! She is such a talented woman and her talents go above and beyond her vocal range in this standout dessert cookbook!

There are so many fabulous recipes included in this book including “THE Sweet Potato Pie”! You know what I am talking about, right? YouTube or Google, “Patti LaBelle Sweet Potato Pie” – watch, read, learn and thank me later!

Just to name a few recipes throughout there includes – “Jammin’ Blackberry Jam Cake with Caramel Icing” (page 17), “Jackie’s Redemptive Red Velvet Marble Cake” (page 29), “Lemon Meringue Cake” (page 43), “Blackberry Corn Muffins” (page 73), “Berry Mini-Cheesecake Cups” (page 99), “The Very Best Lemon Bars” (page 101), “Caramel and Pecan Turtle Brownies” (page 106), “Sprinkledoodles” (page 113), “Cherry Crumble Pie” (page 119), “Patti’s Perfect Pineapple Pudding Pie” (page 129), “THE Sweet Potato Pie” (page 132 and like I mentioned earlier – Google the story!), “Pear and Cranberry Crisp with Oat-Walnut Topping” (page 150), “Lemon Mousse with Blackberries” (page 176), “Mile-High Biscuits” (page 203), and “Fresh Strawberry Pie” (page 223).

Now remember, this is only a select few of the fabulous recipes offered!

To buy your copy and learn more, click this link – https://www.amazon.com/Desserts-LaBelle-Soulful-Sweets-About/dp/1455543403

BUT before you go – you MUST check out one of my personal favorite recipes from the book, “Sprinkledoodles”! They are FUN – foolproof – fabulous – and festive! Not to mention delicious and versitle. Everytime I make these – people go crazy! 


Sprinkledoodles


Snickerdoodles are very easy cookies—make balls of dough, roll in sugar, and bake.They are usually flavored with cinnamon, but I love my spices, so I also add some nutmeg and cloves. The only problem with them is that they look a little plain. So to jazz them up, I roll them in colored sprinkles. Hence, sprinkledoodles. It’s a simple trick, and you can change the colors for various holidays—red and green for Christmas is a no-brainer.


Makes about 3 1⁄2 dozen cookies

2 3/4 cups unbleached all-purpose flour
2 teaspoons cream of tartar (see Patti’s Pointers)
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
About 2/3 cup multicolored sprinkles (jimmies), for decorating

1. Sift the flour, cream of tartar, baking soda, cinnamon, nutmeg, salt, and cloves together. Cream the butter and sugar together in a medium bowl with an electric mixer set on high speed. One at a time, beat in the eggs and then the vanilla. Gradually stir in the flour mixture. Cover and refrigerate until the dough is chilled, at least 1 hour or up to 2 hours.

2. Position racks in the top third and center of the oven and preheat the oven to 350°F. Have two large ungreased rimmed baking sheets ready.

3. Using a tablespoon for each cookie (a 1-tablespoon portion scoop works best), shape the dough into 1-inch balls. Transfer the balls to a baking sheet and freeze until chilled, 10 to 15 minutes. (This trick keeps the cookies from spreading too much during baking.)

4. One at a time, press one side of a dough ball into the sprinkles, being sure they adhere. Reshape the dough into a ball. Place, sprinkle-side up, on a baking sheet. Repeat, spacing the balls about 2 inches apart on the two sheets. Bake, switching the position of the baking sheets from top to bottom and rotating front to back halfway through baking, until the edges of the cookies are barely browned, 15 to 18 minutes. Cool on the baking sheets for 5 minutes. Transfer to wire cake racks and cool completely.


Patti’s Pointers:
This is an old cookie recipe, and before folks could buy baking powder easily in stores, they used a combination of cream of tartar and baking soda as leavening. If you don’t have cream of tartar (and not everyone has it in their pantry), substitute 1 tablespoon baking powder for the cream of tartar and baking soda mixture.

Recipe excerpted from the DESSERTS LABELLE by Patti LaBelle. Copyright © 2017 by Pattonium Inc. Reprinted with permission of Grand Central Life & Style. All rights reserved. Shoutout and special thanks to Grand Central Life & Style for the opportunity to review this fabulous book! For any questions, please email me. 

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Classic M&M Cookies 

I love the color – and taste – of these deliciously old-fashioned cookies! They take me right back to my childhood and buying cookies at the mall. These are chewy inside and have a slight crunch outside. I used dark chocolate M&M candies for these but you can use your favorite variety.

Classic M&M Cookies

1 cup solid vegetable shortening
1 cup light brown sugar, packed
1/2 cup white granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 teaspoon baking soda
1 teaspoon salt
2 1/4 cups white all-purpose flour
1 1/2 cups M&M candy

Start by preheating your oven to 375 degrees F. Line two large baking sheets with parchment paper.

In a large bowl combine the solid vegetable shortening, light brown sugar and white granulated sugar. Combine until no white shortening streaks are visable. Mixture will be thick.

Beat in the two large eggs.

Stir in the pure vanilla extract, baking soda and salt.

Gently fold in the white all-purpose flour.

Gently fold in 1/2 cup of the M&M candy.

Roll dough into teaspoon size balls and place on prepared baking sheets. Top the rest of the cookies with the remaining cup of M&M candy.

Bake, one baking sheet at a time, in preheated oven for 13 minutes.

Remove and allow to cool.

Enjoy!

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Chew This! Celebration Monster Cookies

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 celebrations – planned and unplanned and never having to find an excuse to celebrate LIFE! To help everyone celebrate my featured recipe is for “Celebration Monster Cookies”! These cookies are fabulous and are full of all kinds of delicious flavors – ground cinnamon, oatmeal, potato chips, chocolate chips, peanut butter chips, candy pieces and sprinkles! Now really, how bad could that be!? I am highly recommending you stir up a batch of these for your next celebration! 

Also my “Ask and Answer” feature is all about chocolate chip cookies and how to keep them from spreading. Shoutout and special thanks to Tomi White from Texas for the question. 

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


Celebration Monster Cookies

http://www.thecouriertimes.com/neighbors/neighbors_features/article_c4089461-a0f0-57c0-8998-c88e253cf964.html

Enjoy!

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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!

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Rue McClanahan’s Orange Poppy Seed Cake

I LOVE “The Golden Girls”! I have loved this classic show ever since I was a young boy. People always ask me what character I am and I always tell them I am 80% Blanche and 20% Sophia. Ha!

A friend of mine recently send me the following newspaper article –

In the article it says that Blanche (Rue McClanahan) made an orange poppy seed cake that was made from a yellow cake mix, instant vanilla pudding, orange juice, orange peel and poppy seeds. They also mentioned it was an old recipe that originated from Oklahoma.

After a LOT of research I finally found a recipe that sounded just exactly like what the article described. I was so excited! I made it – and guess what!?

Fabulous! Delicious!

I am so excited to share this recipe with everyone! The cake is moist, flavorful and so easy to make!

Highly recommending this one…


Rue McClanahan’s Orange Poppy Seed Cake

For the cake…
1 Duncan Hines yellow cake mix
1 small box Jello instant vanilla pudding mix
4 large eggs, lightly beaten
1 cup Tropicana orange juice
1/2 cup canola oil

For the streusel…
1/3 cup white granulated sugar
1 heaping tablespoon ground cinnamon
1 heaping tablespoon poppy seeds

For the glaze…
2 cups confectioner’s sugar
2 tablespoons Tropicana orange juice
2 tablespoons whole milk

Orange peel (orange zest) for garnish

Start by preheating your oven to 350 degrees F. Generously spray a Bundt pan with non-stick cooking spray containing flour.

In large bowl whisk together the yellow cake mix, instant vanilla pudding mix, lightly beaten eggs, orange juice and canola oil. Whisk until smooth and creamy.

In a seperate bowl combine the white granulated sugar, ground cinnamon and poppy seeds with a fork.

Pour half the batter into the prepared baking pan, spreading evenly. Next, sprinkle over half the streusel evenly on top. Top that with the remaining batter and then finally top that with the remaining streusel.

Take a sharp knife and run it through the batter a few times to combine the batter and streusel creating a marble effect in the finished cake.

Place in preheated oven for 60 minutes.

Remove and allow to cool for 20 minutes before flipping over onto a serving plate. Allow to cool before drizzling with glaze.

To make the glaze combine the confectioner’s sugar, orange juice and milk in a large bowl. Whisk together. You want this to be on the thick side.

Drizzle over cooled cake. Top with fresh orange peel (orange zest). Refrigerate until ready to serve.

Enjoy!

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Tasty Recipe Box

I am so excited to announce the formation of a brand new Facebook group! “Tasty Recipe Box” is a NEW recipe sharing group for people who love to cook, love to bake and love to eat! Anything and everything food related can be talked about and shared there. Please – I encourage you – to post recipes, share and encourage each other with kitchen tips and tricks, share pictures, ask questions, invite your family and friends, spread the word and above all else – have fun! I love collecting recipes – cookbooks – hearing, seeing and sharing new recipes – and this new space is perfect for that! I have invited a lot of you – who I think will enjoy the group – if not just opt out. If you did not get an invite – join us by searching for “Tasty Recipe Box” in the Facebook group search engine. Here we go!!! 

Blaise 

Chew This! Debra’s Red Velvet White Chocolate Muffins

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 recipe inspired by a loyal reader and friend – Debra Kirkpatrick. She mentioned to me about some delicious red velvet white chocolate muffins she had – that she could no longer find – and wondered if I could develop a recipe. I love a challenge – and here it is! I thought about adding cream cheese – but did not want to go to far from the taste and textures she was familiar with – so I left it out. I think these will quickly become a family favorite! 

Also my “Ask and Answer” feature spotlights my favorite way of ripening bananas! There is an oven involved – you really need to check this out! 

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


Debra’s Red Velvet White Chocolate Muffins

http://www.thecouriertimes.com/neighbors/neighbors_features/article_3412344f-479c-54c7-9efa-59238fdecaab.html

Enjoy!

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Hello and Thank You!

Hello new friends and followers!

🍴First let me thank you for your friend request / follow! Let me fill you in on a little about myself. I am a blogger, columnist, recipe developer, recipe tester, cookbook reviewer and cookbook author.

🍴My blog, Blaise the Baker, launched Valentine’s Day February 2014 and has grown significantly over the course of many blog posts including recipes, cookbook reviews, interviews, magazine features, question/answer segments, giveaways, column pieces and more. Be sure to follow along and subscribe via email and bookmark my site at – http://blaisethebaker.com

🍴My column, “Chew This!” launched August 2014 and appears on the first and third Sundays of each month in “The Courier-Times”. It is a space where I proudly share family memories, history and recipes as well as updates on my life and events in the Henry County area. I am extremely thankful for the opportunity. If you are not in the Henry County area, you can view all of my columns online at http://thecouriertimes.com for a subscription. If you need help subscribing please let me know and I would be happy to help!

🍴I am also a recipe developer and recipe tester. I develop recipes for my blog, column, cookbook, etc. by setting out on a finished product “taste” or idea in my mind and work my way from start to finish until I am satisfied with the final results. It is a long process but a process that I enjoy thoroughly. Recipe development really allows me to use my full creativity in the kitchen and I absolutely love it. Recipe testing – for myself or other people – allows me to actually read through the recipe and have the chance to change and make clearer the directions or instructions.

🍴I am also a cookbook reviewer. My reviews are featured in a special “Cookbook Corner” section on my blog. Some are also featured exclusively on my Instagram under the hashtag #BlaiseTheBakerReviews I only review the cookbooks that I feel are special enough to share with my family, friends and followers. Not all cookbooks I get my hands on I review because not all the cookbooks I get my hands on – I like! My cookbook reviews are for cookbooks that I have a deep love, passion and understanding for. And want to share with everyone. Cookbook reviewing has become quite a passion of mine and I love sharing and reviewing good cookbooks.

🍴One of my proudest accomplishments? My own cookbook! In September 2016 I self-published and released, “Blaise the Baker Dessert First” which came with rave reviews! 200 recipes with stories and memories to go along with each – as well as tons of tips, tricks and kitchen secrets. Follow along with posted posts by using the hashtag #BTBdessertfirst To order my cookbook send $15 total ($12 for the cookbook / $3 shipping and handling) to Blaise Doubman / Box 47 / Kennard, IN 47351. You can also pay online through http://paypal.com Use the email blaisejdx@gmail.com when sending money. If ordering 4 or more cookbooks – shipping and handling is FREE! You can also order my cookbook through “The Book Nook” located on 1325 G. Avenue in New Castle, Indiana. Call ahead for hours. My cookbook is also available to purchase at “Carousel Flowers and Gifts” in Shirley, Indiana as well as room 112 at Glen Oaks Health Campus in New Castle, Indiana. 

🍴Also – follow me on social media! I am always posting “LIVE” step by step video recipes on my Snapchat as well as Instagram. Follow me here –

🍴Facebook: http://facebook.com/blaisethebaker

🍴Instagram: http://instagram.com/blaisethebaker

🍴Twitter: http://twitter.com/blaisethebaker

🍴Pinterest: http://pinterest.com/blaisethebaker

🍴tumbr: http://blaisethebaker.tumblr.com

🍴Snapchat: blaisethebaker

🍴ALSO – Have any questions? Text me – 765-520-8332 at my official “Blaise the Baker TIP LINE” or email me at blaisethebaker@gmail.com

Blaise


Blaise with Trisha Yearwood 

Milk and Cookies Snickerdoodles

This recipe is adapted from the cookbook “Milk and Cookies” By: Tina Casaceli. It is easily one of my favorite cookie cookbooks – if you do not already have it – GET IT – and her recipe for Snickerdoodles is quickly becoming one of my very favorites. 

Milk and Cookies Snickerdoodles

1 stick unsalted butter, softened
1/2 cup solid vegetable shortening
1 1/2 cups white granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon salt
2 1/2 cups white all-purpose flour

Start by combinding the softened unsalted butter and solid vegetable shortening. Beat until light in color and fluffy in texture.

Beat in the white granulated sugar.

Beat in the two large eggs, one at a time until combined.

Add in the pure vanilla extract, cream of tartar, baking soda and salt. Stir everything together to combine.

Gently fold in the white all-purpose flour.

Cover the bowl with a lid or plastic wrap and refrigerate overnight.

When ready to bake, preheat the oven to 350 degrees F. Line baking sheets with parchment paper.

Combine 1/4 cup white granulated sugar with 1/2 tablespoon ground cinnamon.

Roll tablespoon size dough balls into the combined cinnamon and sugar mixture before placing onto prepared baking sheets.

Bake one sheet at a time for 12 minutes.

Remove and allow to cool slightly.

Enjoy!

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Apple Brownies with Cinnamon Sugar 

I have been obsessed with brownies lately – and not the chocolate variety. I am talking about strawberry brownies, lemon brownies, banana brownies, pineapple brownies and even blueberry brownies. My latest development though!? Apple brownies! Think of the taste of your favorite apple cobbler in brownie form. These are moist, delicious, simple and perfect for any time of year! Stay tuned for other “brownie” recipes that will be on their way to you sooner than you think! Try these – enjoy – and let me know what you think! Fabulous! 

Apple Brownies with Cinnamon Sugar

1 stick (4 oz) unsalted butter, soft
1/2 cup white granulated sugar
1/2 cup light brown sugar, lightly packed
1 large egg
2 teaspoons ground cinnamon
1 teaspoon pure vanilla extract
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 Granny Smith apple
1 Red Delicious apple
1 cup plus 2 tablespoons white all-purpose flour

Start by preheating your oven to 350 degrees F. Spray a 8×8-inch square baking pan with non-stick cooking spray containing flour. Line with parchment paper, leaving excess hang over – creating handles – alongside two sides of the pan – then spray again lightly with non-stick cooking spray containing flour.

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

Beat in the large egg. 

Add in the ground cinnamon, pure vanilla extract, salt, baking soda and baking powder and mix until combined. 

Peel and core the apples. Cut into small pieces and add to the batter. Stir together. 

Gently fold in the white all-purpose flour. 

Pour into the prepared pan and smooth out the top. Place in preheated oven for 45 minutes. 

Remove and allow to cool. 

Store and eat straight from the refrigerator if you want your brownie to have a more “traditional” brownie texture. 

Enjoy! 

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