Polar Bear Paws

My friend Karen gifted me some of this delicious candy as a Christmas gift this year and she was kind enough to share the recipe with me. I highly recommend making these for your Holiday gifting!

Polar Bear Paws

11 oz caramel bits or unwrapped squares
3 tablespoons whole milk
1 tablespoon unsalted butter
2 teaspoons pure vanilla extract
1 1/2 cups dry roasted peanuts
24 oz white chocolate almond bark

Start by placing the caramel bits or unwrapped caramel squares in a medium sized microwave safe bowl and add in the whole milk and unsalted butter.

Microwave on high for 2 minutes, stirring every 30 seconds, until the mixture is smooth and glossy. Stir in the pure vanilla extract. Add in the dry roasted peanuts and allow the mixture to sit and thicken for about 10 minutes.

Line 2 large baking sheets with parchment paper. Dollop out tablespoon size amounts of the caramel and peanut mixture onto the prepared baking sheets.

Place into the freezer for 10 minutes.

In the meantime, melt the white chocolate almond bark in a large microwave safe bowl for 2 minutes, stirring every 30 seconds, until the mixture is smooth and glossy. Stir in one tablespoon solid vegetable shortening if the mixture needs to be slightly thinned out – which makes the dipping process easier.

Remove the mounds from the freezer and carefully pull off from the parchment paper. Using two forks, dip each piece into the melted white chocolate almond bark and coat evenly. Place back onto parchment lined baking sheets.

Allow the white chocolate almond bark to harden slightly before enjoying. If refrigerating or freezing these to speed up the hardening process, be sure to eat and serve at room temperature only.

Enjoy!

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HER Holiday Recipe Contest!


Attention “The Courier-Times” and “HER magazine” readers – HOLIDAY RECIPE CONTEST is in full swing! Enter NOW! The deadline is noon on Monday September 11th, 2017! There will be a tasting party, final judging and announcement of the $100 winner at 6:30pm Wednesday, October 4th, 2017 at “The Courier-Times” office in New Castle, Indiana. Each person may submit one original or family favorite recipe – with no known copyright. For details please check out – http://www.donnacronk.com/blog/a-new-recipe-contest-for-fall

Good luck! 

Blaise 

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 

Perfect Holiday Gift!

Do you know what would make the perfect Holiday gift for your friends and family this year? My cookbook of course! “Blaise the Baker Dessert First” comes with 200 recipes, tons of family memories and stories, kitchen tips and tricks and so much more! My cookbook is filled with recipes for desserts (of course), main dishes, vegetables, soups, salads, breads, appetizers, drinks…anything you could possibly want! All cookbooks come autographed (and personalized if you wish.) Cookbooks are $15 total ($12 for the cookbook plus $3 shipping and handling). IF you buy FOUR OR MORE cookbooks the shipping and handling charges are dropped. Mail your payment to – Blaise Doubman / Box 47 / Kennard, IN 47351. You can also pay online via http://paypal.com. Use the email blaisejdx@gmail.com for ordering there. If you have any questions please contact me and let me know. 

Thank you!

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

http://www.thecouriertimes.com/neighbors/article_73f46b4e-a358-11e5-ad77-9f7c5fa96856.html

Enjoy!

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Chew This – Chocolate Brownie Truffles

Happy Sunday and Happy Holidays! Today is the official publication of my newest “CHEW THIS!” column for “The Courier-Times”! I am SO excited to share this recipe with everyone…

It is quick, easy, delicious, rich – perfect for last minute Holiday gift giving!

Be sure to pick up a copy TODAY and let me know what you think – and be sure to check out my Facebook page (http://facebook.com/blaisethebaker) for by “step by step” photos.

Chocolate Brownie Truffles Chew This Blog

Chocolate Brownie Truffles

http://www.thecouriertimes.com/neighbors/article_1b7de2b4-847e-11e4-be06-b33907dea23b.html

Blaise

PIN IT: https://www.pinterest.com/pin/570901690239899651/

Cookbook Corner – The Big Book of Sides

My new “Cookbook Corner” is perfect and just in time for the approaching Holidays…

The Big Book of Sides Cookbook Corner Blog

“The Big Book of Sides” By: Rick Rodgers

I honestly was not for sure (at first) if I would like this cookbook… I mean, a cookbook about ALL side dishes?! How many different side dishes could a person create!? (And – I am a dessert guy…)

BUT – I was seriously blown away by this book… I LOVE IT!

The book does not have photographs for every single recipe…but with this book, I have really found it does not matter. The descriptions (as well as the recipes) more than make up for lack of photos.

(And I an a picture person too – and I did not seem to miss them with this book…) Do not get me wrong though – there ARE photos…and the photos that are included are absolutely gorgeous!

The book is sectioned off into several different chapters…

Getting It to the Table: which gives tips and tricks on baking, cooking, deep frying, etc. This section also provides sample menus to give inspiration to your Holiday planning.

Eat Your Vegetables: (I like how Rick goes into detail here about each vegetable and when it is in season, what you look for in choosing one at the market, and even how to store it – genius!) One of my favorite recipes from this section is the recipe for “Warm Shaved Asparagus With Parmesan, Pine Nuts, and Basil” (page 25). I would have never thought about “shaving” the asparagus into ribbons – I love this idea! How perfect to add to salads, etc. I admit that I skipped the pine nut addition to this recipe – and it still turned out wonderfully!

I also enjoyed “Retro Green Bean Casserole” (page 37) just for the simple fact that he included it here. I love “retro” recipes that remind me of my childhood, of my Grandma and of simpler times.

Speaking of “retro” I also really enjoyed Rick’s “Broccoli and Cheddar Casserole” (page 49). I have been making a version of this for years and years – and enjoy it immensely every single time. It reminds me of my Mom’s broccoli and cheese casserole that she still makes to this day… Perhaps that is why the lack of pictures do not really bother me here with this cookbook – because I have my own “visual memories” when reading along to these recipes…

In this chapter you will also find recipes for Brussels sprouts, cabbage, cauliflower, French chard, corn, eggplant, kale, wild mushrooms, tomatoes, bell peppers, spinach, butternut squash, and on and on and on… It is easily one of my favorite chapters in this book. And it is about vegetables – imagine that! Ha! 

But I will tell you – I WILL “eat my vegetables” if they all taste as good as these recipes make them out to be. Yum!

From The Root Cellar: this section is about – you guessed it… root vegetables. Beets, carrots, celery, leeks, potatoes, etc. fill this chapter with delicious recipes. Some of my favorites!? “Buttermilk Onion Rings” (page 165) and my ALL TIME FAVORITE from this book (for right now – that might change the more recipes I try…) is Rick’s recipe for “Make-Ahead Mashed Potato Casserole” (page 179). What is not to love about mashed potatoes that you can make ahead and pop into the oven when guests arrive?! And they have cream cheese, butter and sour cream in them! Sounds like one of my recipes – and perfectly wonderful…

I also loved his “Classic Scalloped Potatoes” (page 185) and his simple recipe for “Classic French Fries” (page 205). I am a huge fan of potatoes (who’s not?) and these recipes make my mouth water.

A Hill of Beans: honestly – I am not that big of a fan of beans – but I have a feeling this chapter might just change my mind. Example – the “Beer and Maple Beans” (page 228) and “Root Beer Baked Beans” (page 230). I have both marked to try – and may try the “Root Beer Baked Beans” this Holiday season, to add to the table.

Righteous Rice and Great Grains: I love rice and this chapter is filled with amazing recipes such as “Spiced Basmati Rice” (page 252), “Classic Spanish Rice” (page 256) and “Wild Rice with Shallots and Thyme” (page 265). This chapter also contains recipes for polenta and grits – 2 of my favorite foods! I have 2 recipes I am going to try soon. The first is on page 269 “Cheese and Grits Souffle” (which I’m so excited about!) the other is on page 215, “Lemon Sweet Potatoes with Meringue Topping” – because I mean – how amazing does that sound!?

Anyways, the chapter continues with a recipe for “Crisp Quinoa Cakes” (page 279) that I would really like to try – and think sounds perfect serve along a pork dish of some kind.

The Side Salad Bowl: This chapter contains delicious sounding recipes for cold salads, coleslaw’s, original salads, warm salads and even bean salads! “Blue Ribbon Potato Salad” (page 282), “Loaded Potato Salad with Sour Cream, Bacon and Cheddar” (page 285 – and I will make WITHOUT the bacon…), “Coleslaw with Apples and Poppy Seeds” (page 289), “Bean Salad with Avocado, Grilled Corn, and Red Pepper” (page 299), and recipes for green beans salads, cucumber salads, pasta salads, apple salads and so much more…

The chapter also continues with recipes for salad dressings – which sound amazing. “The Best Ranch Dressing” (page 344) and “Thousand Island Dressing” (page 345) are both marked to try. I may also have to try the “Raspberry, Chipotle, and Poppy Seed Dressing” (page 342), just because I am wanting to know how the heat plays against the raspberry.

Pasta and Friends: The recipe found on page 349 “Stovetop Macaroni and Pimento Cheese” is worth the price of the book – there I said it! It is AMAZING! I have several other macaroni and cheese recipes in this chapter to try – and they all sound delicious! How about “French Macaroni and Cheese with Leeks” (page 350) or “Baked Ziti with Broccoli and Gorgonzola” (page 351)!? Amazing, right!?

The chapter continues with noodle recipes, orzo recipes and even covers couscous – which I LOVE!

The Bread Basket: I love bread, and this chapter contains amazing recipes for all types of bread! Cornbread, biscuits, yeasted dinner breads, quick breads, muffins and more! I particularly liked the recipes in this chapter for “Stuffings and Dressings” – perfect for Holiday time!

On page 401, it evens gives instructions for how to roast chestnuts – which I have always wondered!

Pickles, Relishes, and Sauces: I am not that big of a fan of pickles, but the chapter part that was focused on relishes and sauces are amazing. Pesto, salsa, ketchup, marmalade, mustard, mayonnaise, gravy, and pan sauces fill this chapter beautifully.

All in all – this book is beautiful and I highly recommend you pick it up – and not just for the Holidays! It WILL BE the perfect book for the Holidays – yes – but you will find yourself using it a LOT more that just around the Holidays. You will find yourself picking this book up a LOT for recipes and inspirational ideas.

To learn more about Rick Rodgers and to buy his book please, click here…

http://www.rickrodgers.com/

The personal views and reviews of this blog are mine and mine alone. Any opinion or thought expressed are strictly my own. I received this book from “Ballantine Books” for this review. More information can be found by emailing me your questions.

Blaise