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    • CHEW THIS! Nana’s Fudge

      Posted at 1:30 pm by trailblaise
      Feb 7th

      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!

      Posted in Candy, CHEW THIS!, Chocolate, Desserts, Peanut Butter, Recipe | Tagged Candy, Chocolate, Dessert, Fudge, Peanut Butter, Recipe
    • CHEW THIS! Winnie Roland’s Lemonade Party Cake

      Posted at 5:15 pm by trailblaise
      Jan 22nd

      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!

      Posted in Cake, CHEW THIS!, Desserts, Lemon, Recipe | Tagged Cake, Dessert, Lemon, Recipe
    • CHEW THIS! Chocolate Chip Wafer Cookies with Cookie Dough Frosting

      Posted at 11:05 pm by trailblaise
      Jan 7th

      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.

      Posted in CHEW THIS!, Chocolate, Cookies, Desserts, Frosting, Recipe | Tagged Chocolate Chip Cookies, Cookie Dough, Cookies, Dessert, Frosting
    • CHEW THIS! Pumpkin Pie

      Posted at 2:59 pm by trailblaise
      Dec 17th

      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!

      Posted in CHEW THIS!, Desserts, Pie, Recipe | Tagged Crust, Dessert, Pie, Pumpkin, Pumpkin Pie, Recipe
    • CHEW THIS! Chocolate and Peanut Butter Oatmeal Bars

      Posted at 2:53 pm by trailblaise
      Dec 17th

      Chocolate and Peanut Butter Oatmeal Bars

      Chocolate and Peanut Butter Oatmeal Bars

      The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, December 9th 2018 edition. By: Blaise Doubman

      Like a granola bar, only better…
      Blaise Doubman

      I love a good granola bar! They are the perfect on the go snack and can taste pretty good for something that is supposed to be so healthy! I do have to say that some of my favorite granola bars are the ones dipped in dark chocolate, but dark chocolate is supposed to be good for us in moderation, right? I have tried several recipes for homemade granola bars and they always end up being too hard or too sticky. When developing this recipe, it started out to be something totally and underly different. It started out being a bar that contained raisins, cranberries and banana chips. It ended up being more of a dessert bar, more of a luxury than a necessity. Ha! I did leave the oatmeal but skipped out on the additional mix-ins. Instead I decided I would make a bar that was filled with something. Chocolate? No, even better, peanut butter!

      The peanut butter filling in these bars really make the dessert what it is! The chocolate chips sprinkled along top really make a difference too because they add that extra punch to help you get through the thick and rich filling. I find that quick cooking oats work better than the old-fashioned variety because they soften up more and provide less chew. So, let us recap here a moment. These bars contain oatmeal, peanut butter and chocolate which are all basically health foods, right? Now, the butter and the sweetened condensed milk may be a stretch in some health-conscious circles but everything in moderation, including moderation, right? Make these on a Sunday evening and snack on them throughout the week! They are delicious!

      Chocolate and Peanut Butter Oatmeal Bars

      These are best made ahead, wrapped and chilled in the refrigerator. Feel free to substitute the semi-sweet chocolate chips for milk, dark or white chips. Smooth peanut butter works best here over crunchy.

      2 sticks unsalted butter, melted
      1 cup light brown sugar, packed
      2 teaspoons pure vanilla extract
      ½ teaspoon baking soda
      1 teaspoon salt
      1 ½ cups white all-purpose flour
      1 ½ cups quick cooking oats
      ½ cup smooth peanut butter
      14 oz sweetened condensed milk
      12 oz semi-sweet chocolate chips

      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.

      In a large bowl combine the melted butter, packed light brown sugar, pure vanilla extract, baking soda and salt until smooth and combined. Beat in the white all-purpose flour and quick cooking oats. Mixture needs to be combined thoroughly.

      Reserve 1 ½ cups of the mixture and place into a separate bowl. Add semi-sweet chocolate chips to the mixture and stir until combined well.

      Press in the remaining mixture into the prepared pan and smooth out evenly with clean hands. Bake in preheated oven 12 minutes. Remove and allow to cool slightly.

      In a large bowl combine the smooth peanut butter and the sweetened condensed milk. Pour this evenly over the baked base. Do this step easy and carefully with a gentle hand.

      Take the remaining mix containing the semi-sweet chocolate chips and sprinkle evenly over the top. Place back into preheated oven and bake 30 minutes more. Once baked, remove from the oven and allow to cool to room temperature. Wrap with aluminum foil and place into the refrigerator to chill for at least 4 hours.

      When ready to serve remove from the refrigerator and cut into squares. Remove and serve.

      Ask and Answer: I have been getting questions about where to find me on my newest social media links. I am on Facebook, Twitter, Instagram and Snapchat all under the username, btrailblaise Find and follow me for recipes, cookbook reviews, kitchen tips and tricks.

      Posted in CHEW THIS!, Chocolate, Desserts, Peanut Butter, Recipe | Tagged Bars, Chocolate, Dessert, Oatmeal, Peanut Butter, Recipe
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      • RITZ Cracker Cookies
      • CHEW THIS! Nana’s Fudge
      • Peanut Butter Oatmeal Cookies
      • CHEW THIS! Winnie Roland’s Lemonade Party Cake
      • CHEW THIS! Chocolate Chip Wafer Cookies with Cookie Dough Frosting
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