CHEW THIS! Chocolate Chip Wafer Cookies with Cookie Dough Frosting

Chocolate Chip Wafer Cookies with Cookie Dough Frosting

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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.

Chocolate Peanut Butter Cake

I remember my ex-boss, Angela, bringing this cake to a team meeting when I worked at a local library and it was seriously fabulous! I have made this cake ever since and it is based off of a recipe from Food Network Star Katie Lee and her debut cookbook. Wonderful!

Chocolate Peanut Butter Cake

2 sticks unsalted butter
1 cup buttermilk
1/2 cup unsweetened cocoa powder
2 cups white all-purpose flour
2 cups white granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
3 large eggs, beaten
1 teaspoon pure vanilla extract
18 oz smooth peanut butter

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

In a large saucepan over medium heat combine the unsalted butter, buttermilk, unsweetened cocoa powder and 1 cup water. Stir constantly until bubbly. Once bubbling slightly remove from heat.

In a large bowl whisk together the white all-purpose flour, white granulated sugar, baking soda and salt. Beat in the large eggs and pure vanilla extract.

Slowly beat in the chocolate mixture and beat until smooth and combined.

Pour the batter into the prepared pan and smooth out the top. Bake in preheated oven for 20 minutes.

Once baked, remove and while the cake is still hot, spoon the smooth peanut butter all over the top, spreading evenly. Allow the cake to sit for a couple of hours to cool and the peanut butter to harden slightly.

When ready to frost the cake combine 1 stick unsalted butter with 1/4 cup unsweetened cocoa powder and 6 tablespoons buttermilk in a large saucepan over medium heat. Stir until bubbly. Once bubbly remove from heat and add 16 oz powdered sugar. Stir quickly together. Pour evenly over the top of the cake and spread evenly.

Allow to sit for an hour before cutting.

Lemonade Rolls

I love cinnamon rolls but these cinnamon rolls have been transformed into a lemon version! How? The typical cinnamon and sugar mixture has been replaced with a powdered lemonade drink mix, fresh lemon juice and fresh lemon zest. These are beyond delicious and I am recommending these to all the lemon lovers out there! Fabulously lemony!

Lemonade Rolls

For the rolls…
2 packages dry active yeast (each 1/4 oz)
2 1/2 cups warm water
5 cups white all-purpose flour
1 box lemon cake mix
2 teaspoons salt
1 stick unsalted butter, melted
3/4 cup lemonade drink mix powder

For the frosting…
1 stick unsalted butter, melted
3 cups powdered sugar
1 tablespoon fresh lemon zest
2-4 tablespoons fresh lemon juice
Pinch of salt

In a medium sized bowl combine the dry active yeast and warm water. Let stand. Be sure the mixture is bubbly. If the mixture is not bubbly, throw it out and start over.

In a large bowl combine the white all-purpose flour, lemon cake mix and salt. Whisk together. Carefully add the yeast and water mixture. Stir together well. Once the dough has formed, form into a ball and place a clean kitchen towel over the top. Place in a warm spot to double in size for at least an hour.

After an hour, remove the dough and place onto a lightly floured surface. Using a floured rolling pin, roll the dough out into a large rectangle. Brush the entire surface with the melted unsalted butter. Sprinkle evenly over the top of the dough the lemonade drink mix powder.

Roll up the dough, starting with the corner closest to you. Cut off the ends with a sharp knife and cut the remaining dough into 10 large size pieces. Place them cut side up into a greased 9×13-inch baking pan.

Cover with a clean kitchen towel. Place in a warm spot to double in size for at least an hour.

Preheat your oven to 350 degrees F.

Place pan into oven and bake 25 minutes.

Meanwhile make the frosting by combining the melted unsalted butter with the powdered sugar, fresh lemon zest, fresh lemon juice and salt. Beat until smooth and creamy.

Remove rolls from the oven and allow to cool for 5 minutes. Frost the rolls while still warm. Allow to cool slightly before enjoying.

No-Bowl Chocolate Cake

I love how you completely prepare this cake in the pan you bake it in! Less mess and let me be honest, more fun! Try it with your kids, or yourself, today!

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No-Bowl Chocolate Cake

2 cups white all-purpose flour
1 1/2 cups white granulated sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups hot water
3/4 cups vegetable oil
2 teaspoons pure vanilla extract
1 1/2 teaspoons white vinegar

Start by preheating your oven to 350 degrees F. Dump in the white all-purpose flour, white granulated sugar, unsweetened cocoa powder, baking soda and salt in a not greased 9×13-inch baking pan. Whisk everything together using a wire whisk. Add in the hot water, vegetable oil, pure vanilla extract and white vinegar. Whisk good – being sure to get the bottom and corners of the pan.

Bake in preheated oven 35 minutes.

Remove from the oven and make frosting. In a saucepan over medium heat combine 1/2 cup white granulated sugar with 3 tablespoons butter and 2 tablespoons heavy cream. Bring to boil, stirring occasionally. Once at a boil, stir constantly for 1 minute. Remove from heat and add 1 teaspoon pure vanilla extract and 1 cup semi-sweet chocolate chips. Stir until melted. Pour over still warm cake and smooth evenly.

Allow to cool completely before cutting and serving.

CHEW THIS! Maddie Shelton’s Award Winning Baby Food Cake

Maddie Shelton’s Award Winning Baby Food Cake

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The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, August 5th 2018 edition. By: Blaise Doubman

Blaise the Baker Baking School, Blue Ribbon Baby Food Cake
Blaise Doubman

When my best friend, Cindy Shelton, asked if her granddaughter, Maddie Shelton, could bake with my Grandma Barbra and myself for a 4-H project, my answer right away was, yes! For the past several years I have been thinking about offering some type of cooking school or baking school and this was the perfect opportunity to test things out! The baking day went fabulous and even a recipe was born from the project! Maddie went above and beyond my Grandma Barbra and I’s expectations and was a pro in the kitchen. Beating, folding, sifting and pouring, Maddie really did great. The project called for a cake made from baby food and I had the perfect recipe. The addition of baby food in the cake really makes the cake flavorful and super moist. I know, lots of people hate that word but what other word should be used!?

A couple of days after our baking school, Cindy made sure to tell me Maddie had won a blue ribbon from the cake! There was no doubt in my mind that she would win, after all, I knew the recipe was a wonderful recipe because I had made it several times before. Our baking day ended with Maddie’s family stopping by and all of us sharing a piece of cake. Everyone loved it! My Mom, Darla, even stopped in for a little fun, as did my Dad, Jamie and the newest addition to my life, my little 8 week old Sheltie, Penny. Needless to say, wonderful memories were made and I was so proud of Maddie for doing a job well done! In my opinion, she really has a bright future ahead of her. Congratulations Maddie and thanks again for thinking of me!

Maddie Shelton’s Award Winning Baby Food Cake

This cake will last up to 5 days, covered with plastic wrap, at room temperature with no frosting. If using the frosting, cover and refrigerate for up to 5 days.

For the cake…
2 cups white granulated sugar
1 ½ cups vegetable oil
3 large eggs, beaten
1 4 oz jar applesauce baby food
1 4 oz jar carrot baby food
1 4 oz jar peach baby food
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups white all-purpose flour

For the frosting…
3 ounces cream cheese, soft
3/8 cup unsalted butter, soft
1 tablespoon whole milk
1 teaspoon pure vanilla extract
1 ½ cups confectioners’ sugar

Start by preheating your oven to 350 degrees F. Grease a jellyroll pan, lightly, with solid vegetable shortening.

In a large bowl combine the white granulated sugar and vegetable oil.

Beat in the large eggs. Stir in the baby foods and combine well.

Stir in the ground cinnamon, baking soda and salt. Fold in the white all-purpose flour.

Pour evenly into the prepared pan and smooth out the top.

Bake in preheated oven for 29 minutes.

Cool and then frost with frosting.

To make the frosting combine the soft cream cheese with the soft butter. Beat in the whole milk and pure vanilla extract. Gradually beat in the confectioners’ sugar until the frosting is thick but spreadable.

Ask and Answer: Lots of people have been wondering if my second cookbook will be available to purchase in the same locations as my first. The answer is yes! My cookbook is available through mail order as well as at Temptations, Glen Oaks Health Campus and The Book Nook all in New Castle, Indiana. Also available at Carousel Flowers and Gifts in Shirley, Indiana as well as Warm Glow Candle Outlet in Centerville, Indiana.

CHEW THIS! Lemon Cupcakes with Lemon Icing

 

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Lemon Cupcakes with Lemon Icing

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, May 6th 2018 edition. By: Blaise Doubman 

Lemon Cupcakes Perfect for Spring
Blaise Doubman

I know that the weather for the past several weeks has been very unspring like, but spring is here, and we need to enjoy it before the heat and humidity of the summer lurks in. I have always been someone who loves all four seasons, but spring has always been my favorite, followed by the fall. Spring is a time where, after a long winter, trees and flowers start to bloom and the weather starts warming up, without the humidity, and it feels like Mother Nature is offering everyone everywhere a “rebirth” of sorts. When I think of spring flavors I think of citrus flavors like lemon, orange, lime and pineapple. I also think about lighter feeling meals and lighter desserts that are deliciously tasty but do not weight down your body or stomach. When developing recipes, I often think of the season they will be enjoyed in and some of the seasonal aspects of what is fresh for that time of year. That is where this recipe started.

In the past I have experimented with all types of “fruit brownies” such as orange brownies, lemon brownies, lime brownies, strawberry brownies and even tropical pineapple brownies but this time I wanted to change things up and create a light, but flavorful, cupcake. I also wanted to create a glaze, or an icing, instead of a thick heavy frosting for the top. The cupcakes call for fresh lemon zest and fresh lemon juice, which is very important for the overall fresh flavor. Fresh lemon juice is also called for in my icing. You can decorate the tops of these with a piece of candied lemon, a sprinkling of lemon zest, a dash of lemon sugar or simply leave them undecorated and with a smooth and shiny top. The best part of these cupcakes may be that they are extremely versatile. If you do not care for lemon, simply replace the measurements below with fresh orange, lime or even pineapple! This recipe is simply amazing.

Lemon Cupcakes with Lemon Icing

These cupcakes can be made ahead and stored in an airtight container at room temperature for up to three days. I prefer eating these chilled, so feel free to store inside the refrigerator as well. Always use fresh lemon juice and never the bottled variety. There is no substitute for fresh lemon zest or fresh lemon juice. Also remember to zest your lemons first before cutting and juicing. To get the most juice from your lemons, roll the lemons back and forth across your cutting board before cutting or place in microwave for about 10 seconds to get the juices flowing.

For the cupcakes…
1 stick unsalted butter, soft
1 cup, plus 1 tablespoon white granulated sugar
2 large eggs, slightly beaten
2 teaspoon pure vanilla extract
1 ½ cups white all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
½ cup whole milk
2 tablespoons fresh lemon zest
1/3 cup fresh lemon juice

For the icing…
2 cups confectioners’ sugar
1 tablespoon whole milk
Fresh lemon juice

Start by preheating your oven to 350 degrees F. Line a 12-count cupcake pan with paper liners.

In a large bowl combine the soft unsalted butter with the white granulated sugar and beat together until light in color and fluffy in texture. Add in the large eggs and pure vanilla extract and beat until thoroughly combined and the batter is smooth and glossy.

In a separate bowl combine the white all-purpose flour, baking powder and salt. Whisk together well until all dry ingredients are combined and free of lumps.

Add the dry ingredients gradually to the beaten butter and sugar until combined, being careful not to over mix the batter. Add in the whole milk, fresh lemon zest and fresh lemon juice and beat just until the batter has come together and is light and glossy.

Divide the batter evenly between the cupcake liners and bake in preheated oven for 20 minutes. Once baked, remove and allow to cool to room temperature before icing.

To make the icing, combine the confectioners’ sugar and whole milk in a bowl with a whisk. Slowly add in fresh lemon juice until the desired constancy is reached. I prefer a thinner icing for these cupcakes, but a thicker icing can be made by adding less fresh lemon juice.

Prepare the cupcakes by icing the tops, serve and enjoy.

Ask and Answer: I heard from so many of my readers with my previous column dedicated to my sweet fur baby Macy. Thank you all for your kind words and thoughtful messages. So many of you wanted to know if I had any more “doggie recipes” and I have a few but want to remind everyone to check with your dog’s veterinarians and ask about any possible food allergies. Dogs, just like humans, may have food allergies that a person would need to know about before providing or recommending any specific recipes. I will, however, recommend a cookbook for those interested. “Organic Dog Biscuit Cookbook” By: The Bubba Rose Biscuit Company is a wonderful resource for those looking for safe and non-toxic “doggie recipes”.

CHEW THIS! Banana Brownies with Caramel Frosting

Banana Brownies with Caramel Frosting

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The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, July 2nd 2017 edition. By: Blaise Doubman 

Banana Brownies Perfect for Summer
Blaise Doubman

In my latest recipe development processes I have been taking the typical chocolate brownie and transforming them into something new and different. How new and different? How does strawberry brownies sound? What about lemon brownies? Both of those can be found inside my cookbook – but what about pineapple brownies or even cherry brownies? Brownies can be fruity and light just as easy as they can be dense and fudgy. People are always a little skeptical but once they take a bite they quickly become fruity brownie believers!

I love banana bread and my love for it is what inspired this recipe. Only several days after I developed it, did I dream up the frosting. Why not pair caramel and bananas? I took my foolproof caramel frosting, made a few tweaks and added it to everyone’s delight, including my own! They were fabulous! These are perfect for making ahead too because the longer they sit the more moist they become. If you choose to, make ahead, wrap in plastic wrap and refrigerate for a few days. Frost the same day you plan to serve.

Banana Brownies with Caramel Frosting

You can frost these, or leave them plain. I think the caramel frosting pairs nicely with the banana flavor. Experiment and have fun with these! Sometimes I will sprinkle a little ground cinnamon in the caramel frosting or even add a can of crushed pineapple for a caramel and tropical flavor. So delicious!

For the brownies…
2 large ripe bananas, peeled and mashed
1 stick (4 oz) unsalted butter, softened
1 cup light brown sugar, lightly packed
1 large egg
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup white all-purpose flour

For the frosting…
4 tablespoons unsalted butter
½ cup light brown sugar, lightly packed
Pinch of salt
2 tablespoons whole milk
2 teaspoons pure vanilla extract
2 ½ cups confectioner’s sugar

Start by preheating your oven to 350 degrees F. Spray an 8×8-inch square baking pan with non-stick cooking spray containing flour.

In a large bowl combine the mashed bananas, softened unsalted butter and light brown sugar. Beat until ingredients are combined and light in color and fluffy in texture.

Beat in the large egg, pure vanilla extract, ground cinnamon and salt.

Finally, gently fold in the white all-purpose flour.

Pour the batter into the prepared baking pan and spread evenly. Place in preheated oven for 32 minutes. Remove and allow to cool completely before frosting.

To make the frosting combine the unsalted butter, light brown sugar and salt in a saucepan over medium heat. Allow this mixture to melt and cook for about 2 minutes.

Add in the whole milk and pure vanilla extract. Cook another 40 seconds and remove from heat. Gently whisk in the confectioner’s sugar.

Evenly pour and spread over cooled brownies.

Cut and serve.

Ask and Answer: I have gotten several messages about how to transform chocolate chip cookies into something a little more special. Here is what I do – I use semi-sweet chocolate chips and milk chocolate chips in the cookies. Before placing them into the oven to bake, sprinkle the tops of each with a little sea salt. People will go crazy over the combination of the two different types of chocolate as well as the salty on top to pair with the sweet.