Peanut Butter Chocolate Chunk Brownies

These peanut butter brownies have a slight peanut butter flavor, nothing overpowering and are simply delicious! A different take on the normal “blondie” brownie. Try them!

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Peanut Butter Chocolate Chunk Brownies 

1 stick unsalted butter, softened
1 cup white granulated sugar
10 oz package Reese’s peanut butter chips, melted
2 teaspoons pure vanilla extract
1 cup white all-purpose flour
1/2 teaspoon salt
10 oz package semi-sweet chocolate chunks

Start by preheating your oven to 350 degrees F. Line a 9×13-inch baking pan with aluminum foil and spray with non-stick cooking spray containing flour.

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

Beat in the melted peanut butter chips.

Beat in the pure vanilla extract.

Fold in the white all-purpose flour, salt and half of the semi-sweet chocolate chunks.

Pour into prepared pan and smooth out the top. Sprinkle the remaining semi-sweet chocolate chunks over the top.

Bake in preheated oven for 33 minutes. Remove and allow to cool slightly before cutting and enjoying.

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Graham Cracker Chocolate Chip Cookies

A friend of mine sent me a recipe for chocolate chip cookies that replaces some of the flour with graham cracker crumbs! I could not wait to try it and I am so glad I did! These are really different, really delicious and really easy! Give them a try.

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Graham Cracker Chocolate Chip Cookies

1 stick unsalted butter, softened
1 cup light brown sugar, lightly packed
1 large egg
2 teaspoons pure vanilla extract
1 1/2 cups graham cracker crumbs
3/4 cup white all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper.

In a large bowl cream together the softened unsalted butter and lightly packed light brown sugar until light in color and fluffy in texture.

Beat in the large egg and pure vanilla extract. Stir in the graham cracker crumbs, white all-purpose flour, baking soda and salt.

Fold in the semi-sweet chocolate chips.

Place teaspoon size amounts onto the parchment lined baking sheets and roll into balls. Press each ball down slightly with the palm of your hands.

Bake, one sheet at a time, in preheated oven for 8 minutes. They will look underdone but they’re not. Allow them to cool on their baking sheets.

Enjoy!

CHEW THIS! Fluffernutter Fudge

Fluffernutter Fudge

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The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, September 16th 2018 edition. By: Blaise Doubman

Fluffernutter Fudge
Blaise Doubman

Well, as of writing this column, I have still yet to figure out my Facebook problems. I thought I had them figured out, but I was wrong. Once things get ironed out and I have a link to share with all of you, I will share it. In the meantime, you can follow me on Instagram, Twitter and Pinterest all under the user name “blaisethebaker”. Moving on to talk about an edible update that I do have and can share; a new fudge recipe! I love fudge but hate messing with candy thermometers, boiling sugar and the complete mess and danger of it all. This recipe requires no extra candy equipment and can be made in less than 4 minutes! Seriously? Yes!

The Fluffernutter sandwich is popular across the US and I happen to love them! I highly recommend you try them fried, fabulous! Add a little sliced banana and you have a sandwich that Elvis himself would generously approve! I love making fudge and love the combination of peanut butter and marshmallow, so I decided to take a crack at the recipe I am sharing here today. The marshmallows really need to maintain their shape in this recipe and they will, so do not worry about cooling the microwaved mixture too much. The presentation of this fudge is fun too and people will go crazy for the taste! With only a handful of ingredients that you already have in your pantry, why not whip up some of this delicious fudge and have a Fluffernutter moment with me?

Fluffernutter Fudge

This fudge is best eaten the day it is made, which should not be hard to do!

1 stick (4 oz) unsalted butter, melted
1 bag (10 oz) peanut butter chips
1 bag (10 oz) miniature marshmallows
½ teaspoon pure vanilla extract
Pinch of salt

Start by lining a 9-inch square pan with aluminum foil and spray lightly with non-stick cooking spray.

In a large microwave safe bowl add the melted butter together with the peanut butter chips and microwave on high 90 seconds until the peanut butter chips are melted. Stir together until both ingredients are smooth and combined.

Add in the pure vanilla extract and pinch of salt, stirring to combine.

Add in the marshmallows and stir gently until the marshmallows are all coated.

Pour into the prepared pan and smooth out the top. Place into the refrigerator to chill for 2 hours. Remove and lift the fudge out of the pan using the help of the aluminum foil.

Cut into small squares and serve. Leftovers should be kept chilled in the refrigerator.

Ask and Answer: I received a few emails about my last column for my “Comforting Banana Bread” so I thought I would answer those questions here. Yes, you can freeze the loaf. Wrap tightly in plastic wrap, then in aluminum foil and place in freezer for up to 6 months. To thaw, simply remove from freezer and remove aluminum foil. Allow to come to room temperature by placing into the refrigerator or leaving on the counter in a cool place. You can also add walnuts, pecans, or even cashews to the mix. I would slightly toast the nuts first to “wake up” their flavors. This bread is also delicious served with strawberry jam for a unique flavor combination. Also feel free to take the thick slices and make a banana bread style french toast. Delicious!

CHEW THIS! Comforting Banana Bread

Comforting Banana Bread

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The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, September 2nd 2018 edition. By: Blaise Doubman

Facebook Questions and Comforting Banana Bread
Blaise Doubman

I have been getting several emails about my Blaise the Baker Facebook page. Let me clear the air on that subject first before we continue with my column and recipe for banana bread. My Facebook accounts, both private and public, were compromised about a month ago. I thought I had solved the various problems but the problems and issues reoccurred not long after the initial hacking. The safest thing for me to do, for my friends and followers, was to delete both accounts and start over. Facebook will not allow me to start over with my pages until a certain amount of time has passed. As soon as my pages are up and started again I will be sure to let you know the appropriate links so that you can follow along with me again.

There has been a bit of a silver lining in all of this though because it has given me a chance to really sit back and think about how I want to “relaunch” Blaise the Baker and it has also given me this wonderfully delicious recipe for banana bread! How? I needed some comfort after all the hacking news, etc. so I decided that I would develop a new recipe for one of my favorite comforting things – banana bread! This one is simple, delicious and very flavorful. I have several recipes for banana bread, one using a yellow cake mix, one calling for bits of toffee and another that uses sour cream and is studded with cranberries and walnuts. This one though is simple in process and fabulous in flavor. I take the finished bread and cut it into huge slices but feel free to cut the slices according to your tastes, or your level of comfort needed.

Comforting Banana Bread

This banana bread will last for several days when wrapped in plastic wrap and kept at room temperature. Lightly toast the bread and smear with unsalted butter or cream cheese for an even more delicious comforting treat.

1 ¾ cups white all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
6 tablespoons unsalted butter, softened
2/3 cup white granulated sugar
2 large eggs
3 ripe bananas, mashed
2 teaspoons pure vanilla extract
1 cup walnuts, toasted (optional)

Start by preheating your oven to 350 degrees F. Spray a regular size loaf pan with non-stick cooking spray containing flour.

In a large bowl whisk together the white all-purpose flour, baking powder, baking soda and salt.

In another large bowl beat together the softened unsalted butter with the white granulated sugar until light in color and fluffy in texture. Beat in the large eggs.

Stir in the mashed bananas and pure vanilla extract. Gently fold in the whisked dry ingredients.

Add in the toasted walnuts, if using, and stir until just combined.

Pour the batter into the prepared pan and smooth out the top. Bake in preheated oven for 44 minutes. The top will be split and golden brown in color.

Remove from the oven and allow to cool for about 5 minutes before turning it out onto a piece of parchment paper to cool completely. Cut into large comforting slices and serve.

Ask and Answer: Several people have messaged me to ask more about my position as a “Glen Oaks Health Campus Family Ambassador” and what it means. Lots of you have had loved ones admitted into Glen Oaks in the last several months and remember reading about my position there. What an Ambassador does is basically help represent Glen Oaks Health Campus as a whole. I am here to answer any questions you may have about the facility or address any concerns you may have. I also have written a “business review” of Glen Oaks Health Campus, which can be found on my website, blaisethebaker.com

Southern Vanilla Pudding Chocolate Chip Cookies

Originally published on “Blaise the Baker” August 27th, 2018

I have been cleaning and clearing out some of my cookbook collection while I wait for Facebook to allow me to start a new account. About a month ago my Facebook was hacked and I thought I had fixed it. Not the case! A couple weeks later I found out my account had indeed been compromised and there was no turning back – or “changing my password” in terms of saving it. I tried everything. I went through – saved photos and what I could – then deleted. And yes, this included my “Blaise the Baker” fan page with almost 4,000 “likes”! Crushed and upset does not even begin to describe my emotions but what can I do? I hope once my social media accounts are back up and running that you will follow along with me. Once they are set up I will make sure and post the links here so you can follow along. In the meantime I thought I would share a new cookie recipe that I am obsessed with!

I stumbled upon a recipe for “Southern” style chocolate chip cookies in an old cookbook of mine and decided to try them. They use powdered instant vanilla pudding in the mix and although I have made cookies like this before, it is the melting and cooling of the butter – as well as how they are mixed that make all the difference. Delightfully different – tasty – chewy and just slightly tan colored.

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Southern Vanilla Pudding Chocolate Chip Cookies

2 sticks unsalted butter, melted and cooled
2 large eggs
3/4 cup light brown sugar, packed
1/4 cup white granulated sugar
1 small box instant vanilla pudding mix
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups white all-purpose flour
1 1/2 cups semi-sweet chocolate chips

Start by preheating your oven to 375 degrees F. Line 2 large baking sheets with parchment paper.

In a bowl beat together the melted and cooled unsalted butter with the large eggs until the mixture is creamy.

Beat in the packed light brown sugar and white granulated sugar. Add in the instant vanilla pudding mix, pure vanilla extract, baking soda and salt.

Gradually stir in the white all-purpose flour. Gently fold in the semi-sweet chocolate chips.

Place heaping teaspoon size amounts of dough, into balls, onto the parchment lined baking sheets and leave about 2 inches of spreading room between each cookie.

Bake, one sheet at a time, in preheated oven for 11 minutes. Remove and allow to cool.

Enjoy!