Tag: Peanut Butter

CHEW THIS! TRAIL BLAISE The Baker Cookies

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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.

PB Bars

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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.

CHEW THIS! Chocolate Buckeye Cupcakes

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Chocolate Buckeye Cupcakes 

Buckeye Chocolate Cupcakes.JPG

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

Simply Scrumptious Cupcakes!
Blaise Doubman

I love developing recipes by combining two or more recipes to create one big fabulous recipe! That is exactly where this recipe came from. I took my recipe for chocolate cupcakes, developed a recipe for a smooth peanut butter frosting and combined it with my buckeye candy recipe for garnish and a new and exciting recipe was born! People go crazy when I make these! I have made these more times than I can count and every time I do, they never last more than 15 minutes. People who really know me, know that I cannot decorate a cupcake for anything! I have tried and tried, took a class, checked YouTube channels and just cannot do it! Decorating must not be in my DNA, but I have tried. I have even used fondant, disaster! So, when it comes to decorating, glitter and confetti are my best friends. Ha! Seriously though, I have worked my way around my “non-decorating” skills by trying to be clever about the situation. How?

Well for example, when making strawberry cupcakes, I simply place a huge strawberry on top of each. Malted milk ball cupcakes? I throw on some malted milk ball candy. Whatever is in the cupcake, or in the flavors, I place whatever that might be on top and guess what? People love it and it looks fabulous! I have done this method with Sour Patch Kid cupcakes, raspberry cupcakes and Red Velvet Oreo cupcakes. It is the same method with these cupcakes! Make the cupcakes, frost them and then top each with a big buckeye candy! How fabulous is that!? These must be one of my favorite cupcakes and I really think they will become your new favorites as well! These are perfect for parties, reunions, buffets and more! Whip up a batch today!

Buckeye Chocolate Cupcakes

These are best made and eaten the day they are baked. The buckeye candy, if any leftover, can be kept covered at room temperature for up to 4 days. This recipe is best if smooth peanut butter is used throughout.

For the cupcakes…
1 Devil’s Food Cake Mix
1 cup mayonniase
1 cup water
3 large eggs
1 teaspoon instant coffee granules

For the frosting…
¾ cup confectioner’s sugar
¾ cup peanut butter
4 tablespoons unsalted butter, softened
1 teaspoon pure vanilla extract
¼ teaspoon salt
¼ cup heavy cream

For the buckeyes…
2 ½ cups confectioner’s sugar
1 cup peanut butter
6 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
¼ teaspoon salt
1 ½ cups semi-sweet chocolate chips
2 teaspoons solid vegetable shortening

Start by making the cupcakes. Preheat your oven to 350 degrees F and line 2, 12-cup capacity cupcake molds with cupcake paper liners.

In a large bowl whisk together the cake mix, mayonniase, water, large eggs and instant coffee granules until smooth and combined. The batter will be shiny and bubbly.

Divide the batter evenly between the prepared pans and bake in preheated oven, 23 minutes.

Remove and allow to cool. While cooling, make the frosting. In a large bowl combine the confectioner’s sugar, peanut butter, soft unsalted butter, pure vanilla extract and salt until combined. This is best done using a hand mixer or stand mixer fitted with the paddle attachment. Once combined, add in the heavy cream and mix only until smooth and combined. Do not over mix.

Frost the cooled cupcakes with the frosting and set aside at room temperature.

Next, make the buckeyes. Line a baking sheet with parchment paper. In a large bowl combine the confectioner’s sugar, peanut butter, melted unsalted butter, pure vanilla extract and salt. Combine until the mixture is smooth and combine. Roll the mixture into larger size teaspoon sized balls and place onto prepared baking sheet. Place a toothpick into each. Place in freezer for 30 minutes. In a large bowl melt together the semi-sweet chocolate chips with the solid vegetable shortening until smooth and glossy. Remove frozen peanut butter balls from freezer, dip the balls into the melted chocolate, leaving a little space on top, uncovered. Place dipped balls back onto parchment lined baking sheet. Place back into the freezer for 15 minutes. Remove and remove toothpicks from each. Using a knife gently scrap the holes closed on top of each buckeye candy.

Place a buckeye candy on top of each cupcake, pressing down gently. Serve immediately.

Ask and Answer: I have been getting a lot of questions about the new Kennard Senior Living facility in Kennard, located where the old Kennard Elementary School was located. Their “Olde School Café” is officially opened 8am-2pm Monday through Thursday for breakfast and lunch specials. Their pizza shop, located in the same area, is opened from 5pm-9pm Friday, Saturday and Sunday. My “Blaise the Baker” baked goods are baked fresh and available for purchase on the weekends in joint operation with their pizza shop! Please stop by and give everything a try! Call ahead your order by calling 765-781-CAFÉ (2233). Hope to see you all there!

CHEW THIS! Nana’s Fudge

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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!

Peanut Butter Oatmeal Cookies

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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.