Uglies But Goodies

These are ugly but super delicious! Buttery, thin, crispy outside, chewy inside and full of chocolate chips. You can not eat just one.

Uglies But Goodies

1 stick unsalted butter, melted
1/2 cup white granuated sugar
1/2 cup light brown sugar, packed
1 large egg
2 teaspoons pure vanilla extract
1 teaspoon salt
1/2 teaspoon baking soda
1 cup plus 2 tablespoons white all-purpose flour
2 cups semi-sweet chocolate chips

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

In a large bowl combine the melted unsalted butter with the white granulated sugar and packed light brown sugar.

Beat in the large egg and pure vanilla extract.

Stir in the salt and baking soda.

Fold in the white all-purpose flour.

Fold in the semi-sweet chocolate chips.

Place into the freezer for 15 minutes.

Remove and roll dough into tablespoon size balls. Place, two inches apart, onto the prepared baking sheets.

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

Once baked, remove from oven and immediately place baking sheet in freezer for 10 minutes.

Remove, remove cookies and enjoy.

Disgustingly Rich Brownies

These live up to their name! Delicious!

Disgustingly Rich Brownies

2 sticks unsalted butter, melted
2 cups white granulated sugar
3/4 cup unsweetened cocoa powder
4 large eggs
1 tablespoon pure vanilla extract
1/2 teaspoon salt
1 1/4 cups white all-purpose flour

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

In a large bowl combine the melted unsalted butter, white granulated sugar and unsweetened cocoa powder.

Beat in the large eggs, one at a time.

Beat in the pure vanilla extract and salt.

Gently fold in the white all-purpose flour.

Pour into prepared pan and smooth out the top. Bake in preheated oven for 40 minutes.

Remove and cool before cutting.

CHEW THIS! TRAIL BLAISE The Baker Cookies

The following “Chew This!” column has been reprinted from “The Courier-Times”, Saturday, October 19th 2019 edition. By: Blaise Doubman

Blaise the Baker and TRAIL BLAISE
Blaise Doubman

Well I would like to officially announce the “comeback” of my Blaise the Baker brand! For those who do not know, my original brand and blog website, Blaise the Baker was hacked, along with my attached social media accounts, just a little over a year ago. I started Blaise the Baker in February of 2014 and had it for years without any problems whatsoever. As my numbers, views and followers grew, that is when problem struck. My website and all attached social media was compromised, therefore giving me no choice but to rebrand. I chose to rebrand as, TRAIL BLAISE. Jump to present day and I am now, once again, the proud owner of Blaise the Baker. When you visit my old website, or their social media sites, you are now automatically taken to TRAIL BLAISE. I am so happy and thrilled with this outcome, I cannot even possibly say! Several people were involved in making the transition and for that, I thank you all so very much.

When developing this recipe, I wanted to create something that was fun, colorful and delicious. Immediately my mind drifted to monster cookies! They are delicious, huge, colorful and fun! I’ve developed a few recipes for monster cookies, but these are by far my favorites! They have everything that makes a cookie delicious. They are full of peanut butter, oats, potato chips and even M&M’s! Not to mention the delicious ingredients of sugar and pure vanilla extract. Ha! Several people eating these say that the potato chips in the cookie really make the flavor and texture really something extraordinary. It is hard to explain but the potato chips really give the cookies an almost buttery flavor and crunch like texture. Celebrate my Blaise the Baker and TRAIL BLAISE brands coming together as one, by creating these fabulously addictive cookies!

TRAIL BLAISE The Baker Cookies

These are basically a version of the famous “monster cookie” that you can find in certain bakeries and Amish stores across the midwestern US. Feel free to play around with the recipe and try different flavor combinations and different candy combinations. These are also fun to make “plate size” but be sure to adjust the cooking time.

1 cup white granulated sugar
1 cup light brown sugar, lightly packed
1 cup solid vegetable shortening
2 large eggs
1 tablespoon pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
2 cups white all-purpose flour
2 tablespoons smooth peanut butter
1 cup quick cooking oats
1 cup crushed plain potato chips
1 10 oz. bag M&M candy pieces

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

In a large bowl, beat together the white granulated sugar, light brown sugar and solid vegetable shortening until smooth and combined.

Beat in the two large eggs, pure vanilla extract, baking powder and baking soda until thoroughly combined.

Next add in the white all-purpose flour and stir until combined, no white streaks visible.

Finally, stir in the quick cooking oats, crushed potato chips and M&M candy pieces until everything is thoroughly combined and well mixed.

Using a 1/4 cup measure, scoop dough onto prepared baking sheets. Roll the dough into balls, but don’t press flat. Keep dough balls about 3-4 inches from each other – giving them plenty of room to spread out when baking.

Bake in preheated oven for 18 minutes or until golden brown.

Once baked, remove from oven and allow to cool slightly on baking sheets before enjoying.

Ask and Answer: I have been getting questions about chilling and freezing cookie dough. Just about any cookie dough I have found, aside from peanut butter for some reason, can be made ahead, chilled in the refrigerator or frozen in the freezer. Peanut butter cookie dough is best not made ahead and only made fresh. I have tried all kinds of methods and none has ever worked for peanut butter cookie dough. Other doughs though can be wrapped well, chilled in the refrigerator for five days or frozen for up to three months. When baking the frozen dough, add a couple of extra minutes to the cookies while they are baking in the oven.

Norma Beavers’ Chocolate Chip Brownies

I found this recipe while browsing through my Grandma Barbra’s old “Kennard Friends Church” cookbook. Norma Beavers is a friend to my Grandma and has been for countless years. This recipe is like a giant chewy chocolate chip cookie but in bar form. Highly recommend you try them! I kept the recipe basically the same but changed up the method of sifting the dry ingredients.

Norma Beavers’ Chocolate Chip Brownies

2 sticks unsalted butter, soft
3/4 cup white granulated sugar
3/4 cup light brown sugar, packed
1 teaspoon pure vanilla extract
1/2 teaspoon water
2 large eggs
1 teaspoon baking soda
1 teaspoon salt
2 1/4 cups white all-purpose flour
6 oz. semi-sweet chocolate chips

Start by preheating your oven to 375 degrees F. Spray a 9×13-inch baking pan with non-stick spray containing flour.

In a large bowl cream together the softened unsalted butter with the white granulated sugar, packed light brown sugar, pure vanilla extract and water.

Beat in the large eggs.

Beat in the baking soda and salt.

Gently fold in the white all-purpose flour.

Pour this mixture into the prepared pan and smooth out the top. Sprinkle the semi-sweet chocolate chips along the top of the batter.

Place into preheated oven and bake for 25 minutes. 10 minutes into the baking time, remove from the oven and gently swirl the chocolate chips into the batter. Place back into the oven to finish baking.

Once baked, remove and allow to cool before cutting into squares.

PB Bars

There are a lot of names for this dessert. PB Bars, Buckeye Bars, Bucky Bars, Hardy Bars, No-Bake Bars, Lunch Lady Bars and on and on. I think I must have at least two recipes for bars similar to this listed on my website but these may be my favorites! Some people top these with chocolate frosting, which is delicious too but I would rather top them with melted chocolate!

PB Bars

1 stick unsalted butter, melted
1 3/4 cups powdered sugar
1 1/2 cups light brown sugar, lightly packed
1 1/2 cups smooth peanut butter
2 cups semi-sweet chocolate chips
1 tablespoon solid vegetable shortening

Line a 9×9-inch square baking pan with aluminum foil. Lightly spray with non-stick cooking spray.

In a large bowl combine the melted unsalted butter, powdered sugar and lightly packed light brown sugar until mixed and well combined. You may need to add about 2 tablespoons milk or water.

Beat in the smooth peanut butter.

Place the mixture into the prepared pan and pat out evenly with clean hands.

In a medium sized microwave safe bowl combine the semi-sweet chocolate chips with the solid vegetable shortening. Microwave on high for 2 minutes, stirring every 30 seconds, until melted and smooth.

Pour the mixture over the peanut butter base and smooth out the top.

Chill, uncovered, in the refrigerator for about 2 hours.

Remove, lift from pan using sides of aluminum foil and cut into desired number of pieces. Chocolate sets hard so jagged pieces are not only desired but necessary.

Serve and store at room temperature.