SEPTEMBER 9 2016

The announcements today just keep coming! Guess what!? My cookbook – originally scheduled to be released September 27th, has been MOVED UP and will now be released on SEPTEMBER 9th!!! I’m so excited about this! WhooHoo!!!


If you haven’t preordered your copy there’s still time! Send $15 total (this includes shipping and handling) via check or money order to Blaise Doubman / Box 47 / Kennard, IN 47351. 

You can also pay online through “PayPal”. My account there is blaisejdx@gmail.com If you’re interested in 4 or more books, I’ll drop the shipping and handling charges. 

Please include your mailing address and to whom you would like the book(s) autographed. 

Thank you so much for those who have already preordered! 

Just a few more days!!! 

Blaise 

Blaise the Baker Dessert First featured on Bundtlust – Cookbook Review

BundtLust Blaise the Baker Dessert First
(Photo by: Sarah Hodge for bundtlust.com)

I woke up this morning to some FABULOUS news!!! My cookbook “Blaise the Baker Dessert First” has been featured on “Bundtlust”! I love http://bundtlust.com for the latest cookbooks and cookbook reviews and think highly of Sarah’s reviews… It still seems like a DREAM to see MY cookbook featured on her site! Somebody pinch me, I must be dreaming!

I am blown away and completely flattered by Sarah’s review of my cookbook and can we talk about the photos? How fabulous are these pictures? 

She did an awesome job!

I am so excited about this! Please click here to see her review of my cookbook…

“Blaise the Baker – Dessert First!” review

Thanks again Sarah – I am honored and thankful…

Blaise

Chew This – Brown Sugar Cookies and Cookbook! 

Happy “Chew This!” Sunday! As many of you know, I write a food column for “The Courier-Times” that appears on the first and third Sunday’s of each month. I LOVE it and love hearing from all of you. Email me at blaisethebaker@gmail.com 

Today’s column is the official “Chew This!” announcement of my upcoming cookbook! I’m so excited to be sharing this with all of my readers! I’m also sharing a recipe that didn’t make the cookbook – my “Brown Sugar Cookies”. These are fabulous! Straight from the oven – they literally taste like pure brown sugar! They’re a favorite of mine because I love brown sugar, but if you don’t want so much of a “raw brown sugar taste” – by all means, bake your cookies longer than I have suggested. Totally up to you!

Please pick up a copy of “The Courier-Times” today and let me know what you think! My column is also online to those who subscribe.


Brown Sugar Cookies & Cookbook!

http://www.thecouriertimes.com/neighbors/neighbors_features/article_d84459b0-63ec-11e6-82b0-97f3817be31a.html

Enjoy! 

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Chewy Chocolate Chip Cookies

Here’s a fabulous chocolate chip cookie recipe that didn’t make my cookbook. I thought I would share it on social media with everyone instead. It’s “Chewy Chocolate Chip Cookies” and they are delicious! Still need to preorder a cookbook? Send $15 total to Blaise Doubman / Box 47 / Kennard, IN 47351. Be sure to let me know whom to autograph it as well as a mailing address. Thank you to all of those who have already ordered!


Chewy Chocolate Chip Cookies

2 sticks unsalted butter (8 oz.) melted
1 cup light brown sugar, packed
1/2 cup white granulated sugar
2 large eggs
1 tablespoon pure vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon fine sea salt
1 cup quick cooking oats
2 1/2 cups white all-purpose flour
1 1/2 cups semi-sweet chocolate chips mixed with 1 tablespoon white all-purpose flour

Cream together the melted unsalted butter, light brown sugar and white granulated sugar. Add in the large eggs, one at a time, beating well after each addition. Add in the pure vanilla extract, baking soda, baking powder and fine sea salt and stir well. Next add in the quick cooking oats. Stir in the white all-purpose flour. Finally fold in the flour coated semi-sweet chocolate chips. Place in the refrigerator for at least 12 hours.

When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper. Scoop dough into large mounds – a little less than 1/4 cup size – and bake in preheated oven for 10 minutes. Bake one baking sheet at a time. Allow cookies to cool on their baking sheets before enjoying!

Blaise’s Chocolate Chunk Cookies

Cookie Dough

I LOVE stirring up these chocolate chunk cookies because they also stir up memories. This is one of the first recipes I developed for my cookbook “Blaise the Baker Dessert First”. Every recipe in my cookbook is versatile and customizable. Take THIS recipe for instance – my “Blaise’s Chocolate Chunk Cookies” (page 51). There’s no vanilla extract in them! None! I think these taste better without it. BUT – if you prefer vanilla – by all means – go ahead and add some! Also – I recommend using chocolate CHUNKS for this recipe, but feel free to use CHIPS (like I’m using now) instead. My cookbook is meant to inspire and allow you to experiment and HAVE FUN in the kitchen! My cookbook contains ALL TYPES of food – not just desserts! If you haven’t preordered your copy yet (ahead of the September 27th release date) go ahead and act now! Send $15 total check or money order to Blaise Doubman / Box 47 / Kennard, IN 47351. The cost is $15 per book. If you’re interested in 4 or more copies I will drop the shipping and handling charges. Be sure to include a mailing address as to where I can ship the book as well as to whom to make out the autograph. Can I also say that I think this cookbook would make a fabulous Holiday gift!? You can also pay on PayPal. Use the account – blaisejdx@gmail.com SO MANY of you have preordered – THANK YOU ALL SO MUCH!!! For those who have preordered through PayPal – there are no current issues. For those who have paid through money order – no issues. For those who have paid through check – all checks received (so far) will be cashed and cleared by Friday August 19th. Please contact me if you believe there might be an issue. Thank you all so much for the continued support and dedication!!!

Cookbook Cover

Blaise the Baker Book Club – Life of the Party 

I want to present my newest book club selection… 


“Life of the Party” By: Bob Kealing 

I read this book in about two days. It is the behind the scenes story of Brownie Wise – the actual original inventor of “Tupperware”. Never heard of her? Not too many people have! She was a single mom and creative inventor – not to mention savvy business woman – and then – poof! She vanished. She invented a way of life, the company took her name completely out of the “story” and cast her aside. Why? READ this book and find out! Fascinating…

The personal views and reviews of this blog are mine and mine alone. Any opinion or thought expressed are strictly my own. Shout out and special thanks to Blogging for Books for this opportunity. More information can e found by emailing me your questions. 

Blaise 

Blaise the Baker Snapchat

Join me on Snapchat! Username: blaisethebaker. You’ll find me making my Snickerdoodle cookies – step by step AND just now I share with everyone my step by step deliciously sinful chocolate fudge brownies with creamy chocolate frosting. Join me!

Blaise

Elephant Ear Cookies

I love elephant ears at the State Fair and these are the perfect thing to whip up when you’re craving an elephant ear, but want to enjoy it from the comforts of home. Use your favorite pie crust recipe – from scratch of course – and simply follow my instructions! These are fabulous!

Elephant Ear Cookies

Your favorite double pie crust, prepared
1 cup white granulated sugar
2 tablespoons ground cinnamon
1/2 stick (2 oz.) unsalted butter, melted

Start by preheating your oven to 375 degrees F. Roll the dough until about 1/4-inch thick on lightly floured parchment paper. Dust off any excess flour before placing onto a large baking sheet. Do this twice.

In a medium bowl, mix together the white granulated sugar and ground cinnamon.

With a pastry brush, brush on the melted butter evenly across the pie crust.

Sprinkle evenly the cinnamon-sugar mixture across both buttered pie crusts.

Place – one at a time – into the preheated oven for 22 minutes.

Once baked, remove from the oven and allow to cool until room temperature.

When cooled, break up into pieces using a knife and fork.

Enjoy!

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