CHEW THIS! Darla’s Family Favorite Cookies

Darla’s Family Favorite Cookies

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The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, April 7th 2019 edition. By: Blaise Doubman

Darla Doubman shares secret cookie recipe…
Blaise Doubman

My Mom, Darla Doubman, is a bit shy when people ask her if she has helped develop my skills as a cook and baker. I am not sure why, perhaps she just does not give herself enough credit, but I am here to tell you that she 110% helped cultivate my love for the kitchen. I have so many memories of my Mom and I in the kitchen that continues today! When I was little, I remember helping her make chocolate cakes in the shape of hearts with chocolate frosting. I loved those cakes and miss those heart shaped pans. We made fudge together, brownies, which are her favorites, among several savory dishes as well. Spaghetti, homemade meatballs, meatloaf, cheesy potatoes with sausage, chili, tons of slow cooker meals and even recipes for the grill. No matter what she may unwillingly admit, my Mom is a wonderful cook and baker. I have so many recipes in my cookbooks that are her recipes and some of those recipes are some of my most popular. There is a recipe I shared for her goulash that I have in one of my cookbooks and I am not kidding, I have heard from more people about that recipe than just about any other! People saying it brought back childhood memories for them, people loving it and sharing it with others.

The recipe I am sharing here today is based off one of the recipes of my Mom’s that I shared with everyone in my second cookbook, “Blaise the Baker Celebrates!” and is a recipe that people just cannot believe because of its simplicity. The method I am sharing here is different that the cookbook version and is my favorite method in making these fabulous cookies! The secret to these is that you really need to chill the dough for awhile before rolling into balls because the final dough is very sticky. Chilling the dough firms up the dough and allows easier rolling and a lot less mess. 4 simple ingredients, 3 if you do not add the extract, and you will have one of the best cookies ever! I have fond childhood memories of this recipe and making them with my Mom. I also remember eating more of the dough than the cookies! Ha! The dough is dangerously addictive, so I am warning everyone now! Shout out and special thanks to my Mom, Darla Doubman, for allowing me to share this recipe and memory with everyone. My Mom is the wizard behind the curtain so to speak. I owe everything I am today to her and love her so much. I am so proud of the woman she has become, and I cannot even begin to thank her for everything she has done, not to mention putting up with me all these years! Ha!

Darla’s Family Favorite Cookies

This dough is best made ahead and chilled in the refrigerator for at least 4 hours, so plan ahead with this recipe. Feel free to use any cake mix you would like but do not substitute anything fat free or low calorie. It will not only change the texture of the cookie but the taste as well. Do not double this recipe. If wanting to make more than the average number of cookies, simply start the recipe over from the beginning.

1 Devil’s Food cake mix
1 container frozen whipped topping
1 large egg
1 teaspoon pure vanilla extract
Confectioners’ sugar for rolling

In a large bowl combine the cake mix and frozen whipped topping until smooth and combined. Add in the large egg and pure vanilla extract and beat well. Cover the bowl with a lid or plastic wrap and place into the refrigerator to chill for at least 4 hours.

When ready to bake, preheat your oven to 350 degrees F. Line 2 large baking sheets with parchment paper. Roll the dough into balls the size of a rough tablespoon and roll gently into confectioners’ sugar until coated on all sides.

Place prepared balls of dough onto the prepared baking sheets and bake one sheet at a time in preheated oven for 12 minutes. Remove from the oven and allow the cookies to cool on their baking sheets until ready to remove. If you need them to firm up faster, place the baking sheet in the refrigerator to chill for about 10 minutes.

Ask and Answer: I posted on my Facebook page that I was experimenting with “Air Fryer Donut Holes”. Lots of people messaged me wanting the recipe and it is my pleasure to share it here with everyone! Take a can of large flaky biscuits and cut them into fourths. Preheat the air fryer to 370 degrees. Spray the sectioned biscuits with a light olive oil mist made for using with air fryer machines. Load about 7 sections in the basket at a time. Air fry for 4 minutes, flip and air fry another 3 minutes. Carefully remove them and dip each into melted butter, followed by a dip in confectioners’ sugar. Allow them to cool slightly in the confectioners’ sugar. Remove, shake off the excess and enjoy. These are delicious hot, warm or even cold!

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Cake Mix Yeast Rolls

Originally published on “Blaise the Baker” October 14th, 2015

A friend of mine offered me the challenge of using a cake mix to make something other than a cake or cookies – and something that was savory and not sweet. Guess what!? I did it! With research and development I have discovered a recipe for “Cake Mix Yeast Rolls”. Yep! You heard that right… And they taste nothing like cake. They taste everything like yeast rolls!!!

No kneading, and simple as can be!

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Cake Mix Yeast Rolls

1 envelope dry active yeast
1 1/2 cups warm water
3 cups white all-purpose flour
1/2 package of white cake mix
1 teaspoon salt
2 tablespoons unsalted butter, melted and cooled
1 tablespoon vegetable oil

Start by combining the dry active yeast and warm water in a large bowl. Swish around slightly to make sure yeast is dissolved.

Next, add in the white all-purpose flour, white cake mix, salt and melted butter. Stir well until everything is incorporated.

Transfer dough to a bowl and cover with vegetable oil. Turn to coat the whole dough ball with the oil. Cover loosely with a kitchen towel and let rise in a warm spot for 1 hour.

Spray 24 muffin cups with non-stick cooling spray and divide dough evenly between cups – filling each muffin cup about 1/2 full.

Cover again with kitchen towel, and let rise in a warm spot for 45 minutes.

Preheat oven to 350 degrees F. Bake yeast rolls for 15 minutes or until lightly browned. Allow to cool in pans.

Enjoy!