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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Black and White Cookies

These cookies should not be confused with the popular New York “Black and White Cookie” – a cakey cookie with two different colored sides. Think of this cookie as a white chocolate chip cookie with cocoa powder added to the dough. My friend Karen sent me a version of this recipe from a Mrs. Fields cookie cookbook and I could not have been more excited. I love Mrs. Fields cookies but I really think this version beats their popular and familiar cookie. Stir up a batch and let me know what you think! Email me at blaisethebaker@gmail.com

I have also opened up my “Blaise the Baker SHOP” on my Facebook page. Join me there at http://facebook.com/blaisethebaker Right now my only product available is my cookbook, “Blaise the Baker Dessert First” but stay tuned for additional items which will be added in the future.


Black and White Cookies

2 sticks (8 oz) unsalted butter, soft
1 cup light or dark brown sugar, packed 
3/4 cup white granulated sugar
3 large eggs, lightly beaten
1 tablespoon pure vanilla extract
2 1/4 cups white all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup semi-sweet chocolate chips
1 cup white chocolate chips

Start by preheating your oven to 300 degrees F. Line two large baking sheets with parchment paper.

In a large bowl combine the soft unsalted butter, brown sugar and white granulated sugar. Once combined and throughly mixed add in the large eggs. 

Beat well before adding in the pure vanilla extract. 

In another bowl whisk together the white all-purpose flour, unsweetened cocoa powder, baking soda, baking powder and salt. Add this in small increments to the wet ingredients and stir well. 

In a small bowl combine the chips with a tablespoon of white all-purpose flour to prevent the chips from sinking to the bottom of the cookies. 

Once all combined and mixed, stir in the white all-purpose flour coated chips. Be careful not to over mix the dough.  

Drop by rounded tablespoon size balls onto the prepared baking sheets. Bake one sheet at a time in preheated oven for 23 minutes exactly for a crispy cookie or 18 minutes exactly for a softer cookie. 

Once baked, remove from the oven and allow the cookies to cool before removing them from the baking sheet. 

Enjoy! 

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TAKE IT STEP BY STEP…








Chocolate Pound Cake with White Chocolate Ganache

Awhile back, a friend of mine sent me a recipe for chocolate pound cake, and wondered if I had ever tried it before. I have – but not in awhile. I am not really sure why – because I LOVE a good pound cake – especially a good CHOCOLATE pound cake! I researched a little about the history, did some recipe research and came up with a recipe that is smooth, chocolate filled (without the chocolate chips because I wanted a “smooth” texture to the cake) and one that is made how I remember my Grandma Barbra making “scratch made” cakes when I was little.

Adding the flour and liquid to the batter alternately (starting and ending with the flour) really ensures things are well mixed, and is a popular mixing method when making a “scratch made” cake.

Do not  get me wrong – I appreciate a good cake mix once in awhile – but with this, I really wanted that “homemade taste” and there really is no other way of getting that – without starting from scratch.

You do not have to add the white chocolate ganache at the end, but I really think it looks nice – and tastes pretty good too! If you would rather leave naked – go ahead. OR dust with some powdered sugar would be good too.

As with anything baking – all ingredients should be left on counter until room temperature before starting.

Chocolate Pound Cake with White Chocolate Ganache Blaise the Baker

Chocolate Pound Cake with White Chocolate Ganache

For the cake…
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon fine sea salt
2 teaspoons instant coffee granules
1/2 cup unsweetened cocoa powder
2 sticks unsalted butter (4 oz. each)
1/2 cup solid vegetable shortening
3 cups white granulated sugar
5 eggs
1 cup whole milk
1 tablespoon vanilla extract

For the ganache…
12 oz. white chocolate chips
1 tablespoon heavy cream

Start by preheating your oven to 350 degrees-F, and grease and flour a 10-inch Bundt pan. Make sure you grease and flour generously – you want this to come out of the pan when flipped. I use “Baker’s Joy” spray and use a little extra than normal – works perfectly every time.

Next, in a large bowl, whisk together the all-purpose flour, baking powder, fine sea salt, instant coffee granules, and unsweetened cocoa powder. I whisk things instead of sifting – I just prefer it for something like this. Whisk until everything is combined.

Next, in another large bowl, combine the unsalted butter, solid vegetable shortening and sugar and stir until light in color and fluffy in texture.

In a liquid measuring cup, measure out the 1 cup of milk and stir in the vanilla extract. Allow to sit while you continue on with the recipe.

Go back to the bowl with the light and fluffy butter, shortening and sugar. Add one egg to the mixture and stir about 50 times. I use a wooden spoon for this – if using a stand mixer, mix what you think 50 strokes would be. Do this with each addition of the eggs. Add the eggs one at a time, stir 50 times with each egg addition, and so on until all 5 eggs are added and incorporated into the batter.

Now comes the fun part. Add the sifted flour mixture a little at a time, alternately adding the milk and vanilla mixture, until everything is combined. Remember – start and end with the flour mixture.

Once everything is combined, pour the batter evenly into the prepared pan and smooth out the top.

Place in preheated oven for 65 minutes exactly.

Once baked, remove from oven and allow to sit for about 30 minutes before trying to remove from pan.

To remove from pan – carefully run a sharp knife around the cake. Place a plate on top of the pan, carefully flip it over, and remove the top. This needs to be done very carefully.

Allow to cool before adding the ganache.

In the meantime – make the ganache…

In a medium sized bowl, microwave the white chocolate chips 30-seconds at a time until melted. This should take under 2 minutes. Stir once it is melted to make sure everything is melted and it’s smooth and nice. Add the heavy cream and stir until combined. Drizzle over the cake in any design or pattern you desire.

Enjoy!

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TAKE IT STEP BY STEP…

Lemon Bar “Muddy Buddies”

I have recently discovered a love for the site Pinterest – so many delicious recipes, wonderful ingredients and not to mention hundreds of thousands of recipes under the category (one of my favorite categories) “LEMON”. Most of the pins that I “pin” are that of either chocolate or lemon…and this recipe combines BOTH beautifully. White chocolate and lemon are pared together in this simple (and delicious) “Chex Mix” recipe. I have to credit my Aunt Kami for finding and this sending this recipe my way – thank you!

I had actually already tried the bagged version of this that they sell in supermarkets – but I was disappointed because the taste was “chemical” to me. This version is simple, light and fresh! I will be returning to make this recipe again and again…and I hope you will to!

LemonBlog

Lemon Bar “Muddy Buddies”

8 cups Rice “Chex” cereal
1 cup white chocolate chips
1/2 cup lemon curd
1/4 cup butter
1 1/2 – 2 cups powdered sugar

Before starting this recipe make sure you have two CLEAN big brown paper grocery sacks. It is really the easiest way to make it. If you do not – get some before making this recipe. Not many groceries store have these, but I believe Kroger (Pay Less) does if you ask at Customer Service. Meijer too. 

Start by combining the white chocolate, butter and lemon curd in a saucepan over low heat stirring constantly until melted together.

Pour the Rice “Chex” cereal into the large big brown paper grocery sack. (I used TWO sacks – one within the other to prevent any potential mess…)

Once the lemon and white chocolate mixture is melted (you do not want the mixture to boil – just melt together) pour it into the grocery sack all over the tops of the cereal.

Fold the grocery sack down and shake to coat evenly.

Unfold the bag and add the powdered sugar. Start with the 1 1/2 cups – if you think you need a little more, add it at the end.

Once the powdered sugar is in the bag, close it up and shake well again.

Spread out the finished mixture on a cookie sheet to cool completely.

Storing this at room temperature in an airtight container will have it last about 5 days.

Enjoy!

If you do not like lemon – check out my chocolate version of this (delicious as well) by clicking this link…

https://blaisethebaker.wordpress.com/2014/02/27/chocolate-puppy-chow/

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