CHEW THIS! Nana’s Fudge

Nana’s Fudge 

Jackie Coffman's Famous Fudge.jpg

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, February 3rd 2019 edition. By: Blaise Doubman

Jackie Coffman’s Famous Fudge, In Memory
Blaise Doubman

My family and I really got acquainted with Jackie Coffman during her stay at Glen Oaks Health Campus. However, her connection with my family goes back many years beforehand. Jackie and her husband, Howard, used to be best friends with my Grandma Deloris’ brother, Donald Davis, and his wife, Susie. They would travel the country and go on several vacations together every year. I remember hearing stories about how the four of them would have a general direction of which way they wanted to travel, how far and a budget and just take off. How fun does that sound? Talk about an adventure! My Grandma Deloris said that Donald would talk frequently about their travels and how much fun everyone had together. Growing up, I always thought those trips sounded so interesting. Who would know that years later Jackie would become almost a part of our extended family? It was a blessing to my family and I when Jackie entered our lives at Glen Oaks and made Grandma Deloris’ transition there that much smoother.

Jackie was always dressed in the most vibrant colors and always dressed up, a hair never out of place. I loved hearing her laugh, seeing her smile and walking around at Glen Oaks always being the first person to volunteer to help someone out. My family and I share so many good memories of Jackie, especially during our frequent BINGO games. I don’t know what it was about Jackie and BINGO, but she would win several times every game! Luck was on her side for sure. She would say I was her good luck charm, because I would sit with her and help her keep up with the numbers, but I can tell you, she brought to the room her own luck and charm. Her charm radiated every time you would talk to her. Throughout Jackie’s time at Glen Oaks we also got to know her daughters. Debbie, Brenda and Lori. All three of them just as equally loving, charming and friendly as their Mom. Jackie and her family have been such a bright spot in the lives of me and my families and we are so thankful for that. Jackie recently passed away and at her memorial was a recipe for “Nana’s Fudge”. It was a recipe she was known for and I just had to include it here to share with everyone. I know Jackie is up in Heaven, having adventures with my Uncle Donald, Aunt Susie and her husband, Howard, just like they did here on Earth. Thank you to Debbie, Brenda and especially Lori for your love and friendship. We love you all.

Nana’s Fudge

This recipe was displayed at the memorial service for Jackie Coffman. I copied it exactly the way it was presented. I wanted to respect and share her original recipe. For newer fudge makers I will help you out with a little more instruction. 3 cups white granulated sugar, ½ teaspoon salt, 2/3 cup unsweetened cocoa powder and 1 ½ cups milk should be combined in a large pot over medium high heat, stirring constantly. Once at a boil, keep stirring. After about 5 minutes, check for the “softball stage”. Stir and cook another minute after. Remove from heat and let cool. Once cool, beat in 3 tablespoons butter, 2 teaspoons pure vanilla extract and a heaping cup of smooth peanut butter. Pour into greased pan of choice. Smaller dish for thicker fudge, larger dish for thinner fudge. Let set and cut.

3 cups sugar
Pinch of salt
2/3 cup cocoa
1 ½ cups milk

Stir over medium heat with large spoon. Allow to boil, stir more.

Water / paper plate test.

Let cool before adding spoonful of butter, capful of vanilla, large scoop and 1 cup of peanut butter.

Stir, pour into greased pan. Enjoy!

Ask and Answer: Lots of people have been asking for air fryer recipes and I have the perfect recipe for air fryer donuts! Take a can of large flaky biscuits and using a milk cap, push holes into each of the biscuits. Spray your air fryer basket with olive oil spray. Place 3-4 donuts into the basket at a time and bake at 350 degrees F for 5 minutes. Carefully remove the basket, flip the donuts and bake another 2-3 minutes. Remove and dip in melted butter, followed by either a sugar, brown sugar cinnamon mixture or powdered sugar. Serve warm. These are fabulous!

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Peanut Butter Oatmeal Cookies

These are fabulously addictive!

Peanut Butter Oatmeal Cookies

1/2 cup smooth peanut butter
1/2 cup light brown sugar, packed
1 large egg
1/2 teaspoon baking soda
1 1/2 cups quick cooking oats

Start by preheating your oven to 350 degrees F. Line 2 large baking sheets with parchment paper.

In a large bowl cream together the smooth peanut butter and packed light brown sugar until smooth and creamy.

Beat in the large egg and baking soda.

Fold in the quick cooking oats.

Roll tablespoon size balls of dough and place into prepared baking sheets.

Press down lightly on each ball with a fork.

Bake, one sheet at a time, in preheated oven for 10 minutes. Remove and cool.

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CHEW THIS! Winnie Roland’s Lemonade Party Cake

Winnie Roland’s Lemonade Party Cake

Winnie Roland.jpg

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, January 20th 2019 edition. By: Blaise Doubman

Winnie’s Lemonade Party Cake Brings Back Memories
Blaise Doubman

Years and years ago my brother, Damon, played high school soccer. My parents would travel all over for his games and just so happened one year, there was a soccer game on my Mom’s birthday. One of my brothers’ teammates, Shane Roland, found out that one of the away games were going to be on my Mom’s birthday and word spread to his Grandma, Winnie Roland. When we arrived for the away game, we really didn’t think much about it and had planned to have the birthday celebration later that evening, after the game. Low and behold, we noticed Winnie coming across the field holding something. She gave it to my Mom, Darla, and wished her Happy Birthday! It was a cake! We thought that was the sweetest thing ever! I remember looking at it and seeing the white frosting and yellow sugar sprinkled across the top and thinking, “I wonder if that is lemon”! And it was! My Mom and mine favorite! Ha! We took it home and ate on it for three days. It was the absolute best cake I had ever had in my life! We must have talked about that cake for months. It was outstanding. My mouth is watering just thinking and writing about it. It had fabulous flavor and was super moist and tasted so fresh!

Skip ahead several years later and I am still thinking about that cake! Ha! Every time I have a lemon cake, no matter where it is from, I compared it to Winnie’s lemon cake she had made my Mom for her birthday. My family and friends had to get tired of hearing me go on and on about this cake, which remember I have thought about for years! Over the years I tried everything to duplicate the cake, even searched out cookbooks and Google and found nothing even close. Looking back, I should have just asked for the recipe! Why didn’t I? I have no idea and I can’t remember. Maybe the soccer season ended soon after and everyone parted ways – it was my brother’s senior year of high school after all. Anyways, life happened, and I never asked for the recipe. Years passed and somehow, I came across a Facebook friend of mine, Nikki Keith. We started talking and I told her about the cake. She wrote back saying she was sure she could get the recipe from her Grandma and I literally about cried! Ha! A couple days later, sitting there in my inbox, was the recipe! THE RECIPE! I couldn’t contain my excitement. I went to Meijer, bought the ingredients and made the cake that night. It was fabulous! It tasted exactly like how I had remembered all those years ago. My family agreed – this was it! From that very first bite, that familiar flavor came straight back to me. Huge shout out to Nikki Keith for tracking down a recipe I have been craving for years and an even bigger shout out and thank you to Winnie Roland for sharing this delicious recipe with me and for becoming one of my new best friends. Thank you, Winnie, for your thoughtfulness then and your thoughtfulness now.

Winnie Roland’s Lemonade Party Cake

This cake is best made ahead and served chilled so plan accordingly.

1 Betty Crocker Super Moist Lemon Cake Mix
1 cup water
3 large eggs
1/3 cup vegetable oil
½ can (12 oz size) frozen lemonade concentrate, thawed
¾ cup powdered sugar
1 tub Betty Crocker white fluffy frosting
Yellow colored sugar

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

In a large bowl whisk together the cake mix, water, large eggs and vegetable oil until smooth.

Pour into prepared baking pan and smooth out the top. Bake in preheated oven for the time listed on the box for the appropriate pan you are using. Inserting a toothpick into the cake when finished baking, will contain just a few moist crumbs.

While the cake is still warm, using a fork, poke holes all over the top of the cake.

In a large bowl whisk together, the thawed lemonade concentrate and powdered sugar. Pour this mixture evenly over the warm cake.

Cover with aluminum foil and chill in the refrigerator for 2 hours.

Remove, spread frosting evenly over the top of the cake and sprinkle on the colored sugar.

Store loosely covered in the refrigerator. This cake is best served chilled.

Ask and Answer: I lot of people have been asking if my recipes can be used in an air fryer. The answer is, yes! I recently got an air fryer myself and have been trying and testing recipes. The machine is really nice and requires little to no oil! I will have more information in the coming weeks on my blog addressing my air fryer and some of my recipes. Stay tuned!

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CHEW THIS! Chocolate Chip Wafer Cookies with Cookie Dough Frosting

Chocolate Chip Wafer Cookies with Cookie Dough Frosting

Chocolate Chip Wafer Cookies with Cookie Dough Frosting.PNG

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, January 6th 2019 edition. By: Blaise Doubman

A whole new type of cookie rings in the New Year!
Blaise Doubman

Happy New Year! Can anyone else believe that it is 2019? Where has the time gone? Let us all hope that this year brings good health and happiness to one and all! 2018 had good moments for me, personally and professionally, as well as some darker moments, those too both personally and professionally. Let me also say, thank you all for your continued dedication and support. I really appreciate each and every one of you! If you are a new reader, a loyal reader, or even just an occasional reader, I really appreciate your time. There is nothing I love more than hearing from my readers about how much they enjoy my columns and recipes. Speaking of, drop me a line on my new website, http://trailblaise.com Click on the “contact” tab and leave me a comment or even a question! I read and respond to all comments that I get.

In celebrating the new year, I wanted to create a new and unique cookie that was easy to make, flavorful and simple. I am so excited to share this newest recipe with everyone! The recipe is actually a recipe for chocolate chip cookie dough frosting, that you divide in half, bake half then frost the cookies with the remaining frosting! I have made these several times and every time I make them, people go wild! No, there are no eggs in this recipe, so you do not have to worry about eating raw egg, however, there is white all-purpose flour. If you are concerned about that, simply take the flour and lightly toast it either on a sheet pan in the oven, or skillet. Just be aware that doing this does slightly change the flavors. This frosting, dough, is best made the day it is made. I would not recommend making it in advance. I love this recipe and I really think that you will find this new and unique cookie something sweet to ring in the new year!

Chocolate Chip Wafer Cookies with Cookie Dough Frosting

This recipe is for the cookies and the frosting. Feel free to double this recipe, or even triple, if desired.

2 sticks unsalted butter, soft
¼ cup white granulated sugar
½ cup light brown sugar, lightly packed
2 teaspoons pure vanilla extract
1 teaspoon salt
1 teaspoon baking soda
1 cup, plus 2 tablespoons white all-purpose flour
¾ cups semi-sweet chocolate chips

Start by preheating your oven to 350 degrees F. Line 2 large baking sheets with parchment paper.

In a large bowl cream together the soft unsalted butter with the white granulated sugar and light brown sugar until the mixture is light in color and fluffy in texture.

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

Fold in the white all-purpose flour, then fold in the semi-sweet chocolate chips.

Divide the frosting in half.

Shape tablespoon size balls of the frosting and place onto the prepared baking sheets. Bake in preheated oven, one baking sheet at a time, for 12 minutes.

Remove and allow to cool. Carefully use the other half of the frosting to frost the wafer cookies. Work carefully because the baked cookies will be very fragile.

Ask and Answer: I have been getting a few questions about what, if anything, can be used as a substitute for cream of tartar. Substitute fresh lemon juice or white vinegar for the cream of tartar. For every ½ teaspoon of cream of tartar, use 1 teaspoon lemon juice or white vinegar.

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Black Bottom Cupcakes

These are a delicious combination of chocolate, cream cheese and portableness! They use a cake mix, so super easy!

Black Bottom Cupcakes

8 oz cream cheese, softened
1 large egg
1/3 cup white granulated sugar
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
1 cup mini semi-sweet chocolate chips
1 box Devil’s Food cake mix
Coffee, cold
Vegetable oil and large eggs for cake mix

Start by preheating your oven to 350 degrees F. Line 24 cupcake cavities with non-stick cupcake liners.

In a large bowl beat together the soft cream cheese with the large egg, white granulated sugar, salt and pure vanilla extract. Beat in the semi-sweet chocolate chips.

In another large bowl make the boxed cake mix but use the cold coffee in place of the water. Use the vegetable oil and large eggs as the box directs.

Place the batter into the prepared cupcake cavities, filling about 1/3 of the way full. Dollop on top one tablespoon of the cream cheese mixture and do not push down.

Bake in preheated oven 20 minutes.

Remove and cool slightly. Place into the refrigerator for 2 hours before enjoying.

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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.

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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.

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