The Cake Bake Shop’s Chocolate Chip Cookies

I love “The Cake Bake Shop” and their cakes usually steal the show. They have delicious other gems though hidden behind their fabulous glass cases, like these cookies!

The Cake Bake Shop’s Chocolate Chip Cookies

12 tablespoons unsalted butter, melted
1 cup light brown sugar, packed
1/2 cup white granulated sugar
1 large egg
1 large egg yolk
1 tablespoon pure vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups white all-purpose flour
1 3/4 cups semi-sweet chocolate chips
1/4 cup bittersweet chocolate chips
Fleur de sel flaked salt, for sprinkling

Start by preheating your oven to 325 degrees F. Line several large baking sheets with parchment paper.

In a large bowl beat together the melted unsalted butter with the packed light brown sugar and white granulated sugar for several minutes until light and fluffy.

Beat in the large egg and large egg yolk. Beat in the pure vanilla extract.

Beat in the baking soda and salt.

Fold in the white all-purpose flour.

Fold in the semi-sweet chocolate chips and bittersweet chocolate chips.

Place large tablespoon size balls of dough onto prepared baking sheets about 2-inches apart. Sprinkle each with flaked salt.

Bake, one sheet at a time, in preheated oven for exactly 15 minutes.

Remove and allow to cool.

Pineapple Cheesecake Dreams

I love these! Almost like a pineapple cheesecake bar but with the volume turned up! The topping on these is incredible!

Pineapple Cheesecake Dreams

For the crust
1 cup white all-purpose flour
4 tablespoons unsalted butter, melted
1/2 cup confectioner’s sugar

For the filling
14 oz cream cheese, softened
1/4 cup white granulated sugar
1 large egg

For the topping
1 cup pineapple jam
Container of Cool Whip

Start by preheating your oven to 400 degrees F. Spray a 9×13-inch pan with non-stock cooking spray containing flour.

In a large bowl make the crust by combining the white all-purpose flour, melted unsalted butter and confectioner’s sugar. Pat evenly into the bottom of the prepared pan.

In a large bowl cream together the softened cream cheese, white granulated sugar and large egg to make the filling. Pour this evenly over the crust.

Bake in preheated oven 30 minutes.

Remove and allow to cool completely.

In a large bowl combine the pineapple jam with the Cool Whip. Spread evenly over the cheesecake. Cover and refrigerate.

Remove and cut into squares. Serve chilled.

Microwave Sea Salt Caramels

These are easy AND delicious! How fabulous.

Microwave Sea Salt Caramels

1 stick unsalted butter, melted
1 cup white granulated sugar
1 cup light brown sugar
1 cup light corn syrup
1 can sweetened condensed milk
2 teaspoons pure vanilla extract
Sea salt, for sprinkling

In a large microwave safe bowl combine the melted unsalted butter, white granulated sugar, light brown sugar, light corn syrup and sweetened condensed milk. Microwave on high 14 minutes, stirring the mixture about every 3 minutes.

Pour into a greased 9×13-inch baking pan. Smooth out the top. Sprinkle with sea salt.

Place into the refrigerator for 15 minutes. Remove and place into the freezer for about 40 minutes. Remove and cut into pieces.

Chocolate Dipped Peanut Butter Cookies

These are delicious! The molasses in the cookie really adds to the overall flavors!

Chocolate Dipped Peanut Butter Cookies

3/4 cup smooth peanut butter
3/4 cup light brown sugar
1/2 cup white granulated sugar
1 stick unsalted butter, soft
2 large eggs
2 teaspoons pure vanilla extract
1/4 cup molasses
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups white all-purpose flour

Start by preheating your oven to 350 degrees F. Line several large baking sheets with parchment paper.

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

Beat in the large eggs and pure vanilla extract. Beat in the molasses.

Add in the baking soda and salt. Fold in the white all-purpose flour.

Drop by teaspoon size amounts onto prepared baking sheets. Bake, one sheet at a time, in preheated oven for 12 minutes. Remove and cool.

In a large bowl melt together 2 cups semi-sweet chocolate chips with a pinch of salt, splash of vanilla, 4 tablespoons milk and 2 teaspoons solid vegetable shortening in a microwave on high power for 2 minutes. Stir until mixture is smooth.

Dip cookies into chocolate, covering one side. Place on parchment paper until chocolate sets up.

CHEW THIS! Pumpkin Pie

Pumpkin Pie

Pumpkin Pie

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

Pumpkin Pie is a Christmas Tradition
Blaise Doubman

Pumpkin pie is usually a Thanksgiving tradition for most people but for my family and I, it is more of a Christmas tradition. I am not sure when or where it started but for years now, we have had pumpkin pie featured at our Christmas buffet. I guess in retrospect pumpkin pie started appearing on our Holiday tables from as early on as a I remember but changed into more of a Christmas event because we ran out of room at our Thanksgiving buffet!? Ha! No, seriously though, the switch could have been something to do with our tradition of pumpkin muffins with cream cheese frosting for Thanksgiving, which moved the pumpkin pie to the next Holiday, which would be Christmas. Regardless of where the tradition came from, it is a tradition that I am going to gladly keep alive and continue into the next generation.

This is my favorite pumpkin pie recipe and I really hope that it will soon be yours! I love the combination of pumpkin with the pure maple syrup, pure vanilla extract and ground cinnamon. When I originally developed this recipe, I knew that something was missing. I got to thinking about what would pair nice with pumpkin and thought I would try maple syrup. It was perfect! Making this is beyond easy. Basically, you throw everything into a bowl and whisk together. Plus, it makes two delicious pies! One for you and one for a friend? Maybe both for you? No matter how to slice it, this pie is fabulous and will become a part of your Holiday table!

Pumpkin Pie

Use your favorite crust for this recipe. Mine, of course, is a homemade crust used by mixing the ingredients into a bowl and pressing them into the pie dish. Simply mix together 1 ½ cups white all-purpose flour with ½ cup vegetable oil, 2 tablespoons milk, 2 teaspoons white granulated sugar and 1 teaspoon salt. Pour mixture into greased pie dish and evenly press into pie dish. Poke a few holes in the bottom with a fork. Use as desired. This recipe makes 2 pumpkin pies. Do not try to half the recipe to only make one, the recipe will not work. Besides, after taking a bite of this pie, you will be glad that you have 2 on hand to eat – or to share!

2 unbaked pie crusts
1 ½ cans (15 oz each) solid-pack pumpkin
1 can (12 oz) evaporated milk
1 cup white granulated sugar
2 large eggs
2 tablespoons pure maple syrup
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
½ teaspoon salt

Start by preheating your oven to 350 degrees F.

In a large bowl whisk together the solid-pack pumpkin, evaporated milk, white granulated sugar, large eggs, pure maple syrup, pure vanilla extract, ground cinnamon and salt.

Pour this mixture evenly between the two unbaked pie crusts. Place the pie plates onto a large parchment paper lined baking sheet. Place into the oven and bake for 1 hour and 10 minutes.

If you notice the crust begins to brown more than you would like during baking, remove the pies from the oven and carefully wrap around a circle of aluminum foil around the crusts.

Once the pies have finished baking, remove from the oven and cool completely at room temperature. This pie is delicious served with whipped cream and or vanilla bean ice cream.

Ask and Answer: I have been getting questions about my “Blaise the Baker” brand. My “Blaise the Baker” brand is still continuing through my cookbooks and new “TRAIL BLAISE” website. Although there is no longer a “Blaise the Baker” website or Facebook page, everything has been merged onto my newest website “TRAILBLAISE”. I hope to see you following along!