Cookbook Corner – Cooking for Jeffrey

I love Ina!


“Cooking for Jeffrey” By: Ina Garten

I could just save everyone a bunch of time and say – BUY. THIS. BOOK! Why? Because it’s Ina. Because it’s another fabulous “Barefoot Contessa” cookbook. What does that mean? All of these recipes are fully developed and tested to their full potential. She always – always – makes sure a recipe is fully tested and, basically, foolproof, before publishing. This book is no exception. It’s fabulous!

In the book you’ll learn more about Ina and Jeffrey’s relationship from beginning to now. You’ll discover even more “sweet moments” from their love affair together. It’s sweet, it’s sappy, and it’s Ina – it’s fun! There are sweet little bits by Jeffrey and you’ll learn that their relationship is a lot more complex than you might have originally thought.

The photos in this book are beautiful. The stories are precious. The recipes? Wonderful! Some of my favorite recipes that are in this book are her “Apple Pie Bars” – it’s like apple pie in BAR form – how fabulous is that!? Her homemade chicken stock also makes an appearance – as it does in every cookbook because it’s the basis of so many recipes. Also I loved the recipes she shares from her and Jeffrey’s earliest days together. I think many people will find those surprising – and delicious.

Can I talk about the vegetable recipes that are throughout the book? I’m always so thrilled when I find recipes that will actually want me to EAT the vegetables, instead of just push them around on my plate. The side dishes and vegetable dishes in this book are phenomenal! One of my personal favorites is her “Maple Roasted Carrot Salad”. This dish has made me LOVE maple roasted carrots! Who would have thought!? I also love her version of the popular “Kale Salad”. It’s mind blowing.

She also devotes an entire chapter to my favorite course – the BREAD and cheese group! Ha! It’s informative – it’s super smart and her advice and knowledge comes to no surprise to anyone.

First recipe to try? Try the brisket with the apple pie bars. I can’t tell you how many times I’ve made the apple pie bars. You’ve probably seen my photos on Snapchat. They are wonderful and perfect for Fall!

I highly recommend you preorder this book! To preorder, click here…

https://www.amazon.com/Cooking-Jeffrey-Barefoot-Contessa-Cookbook/dp/030746489X

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 Clarkson Potter for this opportunity. More information can be found by emailing me your questions.

Blaise

Hoosier Staple Pie

Lots and lots of people have been asking me about the “Hoosier Sugar Cream Pie” recipe that’s written about in my cookbook. My recipe is different than most sugar cream pie recipes – and the crust is foolproof, and my step by step instructions are a must for those who don’t think they can make a pie crust from scratch – YOU CAN! – IT IS EASY! Anyways, my recipe for this delicious Indiana staple, can be found exclusively in Donna Cronk’s book “That Sweet Place”. Contact donnacronk.com for ordering information! Her book is fabulous, and contains some great recipes!

Blaise

Chew This – Homemade Oatmeal Cream Pies

Happy “Chew This” Sunday!!! As many of you already know, I have a food column in “The Courier-Times” that is published on the first and third Sunday’s of every month. I love it! It’s a place where I can talk and share about family recipes and memories.

“The Courier-Times” is available in the Henry County area AND available online to those who subscribe. Today’s recipe? My “Homemade Oatmeal Cream Pies” which are fabulous! I wanted to create a sandwich cookie that was very familiar to my childhood and these hit the spot! 

These are simple, yet packed with flavor. A lot of my taste testers thought the filling had cream cheese in it, but it doesn’t. The cream cheese flavor comes from a combination of the butter, marshmallow fluff and confectioner’s sugar. 

I can’t wait for you to try this recipe and let me know what you think!  I always welcome feedback at blaisethebaker@gmail.com so get baking – and eating! These are also great to make ahead. Wrap in plastic wrap and refrigerate! 


Homemade Oatmeal Cream Pies

http://www.thecouriertimes.com/neighbors/neighbors_features/article_4789a25e-f9df-51a7-bc20-eefddbe162c7.html

Enjoy! 

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Blaise the Baker Dessert First Release 

TODAY is the OFFICIAL release date of my cookbook “Blaise the Baker Dessert First” and I am SO EXCITED and happy that I can finally share all of my hard work with everyone!!! I can officially add “cookbook author” to my resume and that alone brings such joy to me and makes everything on this journey worth it! My “food journey” has been a remarkable one and one that I am still on, pursuing all opportunities and learning more and more each and everyday and for that I am thankful.

I hope everyone enjoys my cookbook and enjoys the recipes and stories inside as much as I do and have the years I spent writing it. I hope you will keep my cookbook in your kitchen, use it frequently, think of me and create wonderful food memories with you and your family! Crease the pages, write inside and get it dirty! A cookbook that is well worn means that the recipes are well used and well loved and nothing could be a higher compliment to a cookbook author than seeing a well used cookbook. Trust me when I say, I have a few “well worn” cookbooks myself.

TODAY marks the end of one era and the beginning of another. Onward I will go with my journey but today is one of the many milestone moments that I will never forget. It makes me so emotional to think about.

My family has been with me through the thick and the thin of this and words will never begin to describe my thankfulness or gratefulness to them for everything they have done for me. My friends have kept me grounded and have been patient with my process and for that I am humbled. My “Blaise the Baker” fans and “Chew This!” fans are the BEST followers and fans a person could ask for. I love all of your messages, emails, texts, comments and shares. I read them all and respond to as many as I can and you bring reenergized life into me with every message. THANK YOU.

THANK YOU to all who preordered the cookbook. You should already have it in your hands by the time you read this message. I really hope you love it. I can officially say, that I AM REALLY HAPPY with how it turned out. I had a unique vision of what I wanted from DAY ONE and I can happily report that my vision stayed the same and the final outcome is exactly what I wanted. For that I am so proud.

There are SO MANY people to thank and those people are all listed inside of my cookbook. So many recipe testers, taste testers, supporters… It really does “take a village…” I am thankful for you all. Thank you for everything.

Interested in purchasing a copy!?

Send $15 check or money order (this INCLUDES shipping and handling) to Blaise Doubman / Box 47 / Kennard, IN 47351. Please include to whom you would like the cookbook autographed and a mailing address for shipping. IF you would like 4 or more cookbooks, I will drop all shipping and handing charges. You can also pay via PayPal. My account to be used is, blaisejdx@gmail.com

If for any reason you have ANY questions, comments or concerns (special requests, etc.) EMAIL ME and I would be happy to help the best I can.

There have been SO MANY people preorder my cookbook and I am just so grateful. To those who have ordered and to those who will order in the future – THANK YOU!

I will continue my journey food writing and recipe developing. PLEASE continue to follow my adventures on “Blaise the Baker” (http://blaisethebaker.com) as well as my food column “Chew This!”, which I write exclusively for “The Courier-Times”. My food column is published in their newspaper (and online for those who subscribe) on the 1st and 3rd Sunday’s of every month. Also follow me on Twitter, Instagram, Pinterest and Snapchat – all under the username “blaisethebaker”.

THANK YOU so much for everything!

Blaise
“Blaise the Baker”

MORE ABOUT THE COOKBOOK…

“Blaise the Baker Dessert First” will have 200 recipes divided up into 8 categories. The cookbook is called “Dessert First” because it literally STARTS with the dessert recipes FIRST, and walks you backwards throughout the course of your meal.

The categories are – in order –
Desserts / Cookies & Candy / Breads & Rolls / Main Dishes / Vegetables & Side Dishes / Soups & Salads / Appetizers & Beverages / This & That.

BEFORE the recipe section I have several pages of commentary including a section “About Blaise the Baker” as well as my thoughts and opinions on “Ingredients, Tools & Techniques”. And guess what? The book’s foreword is written by my Grandma Barbra!

Each and every recipe is accompanied by a “note” from me. Each “note” will tell a family story, history, recipe development process, etc.

The book contains 100 BRAND NEW recipes – never published anywhere ever before, along with some of my most popular blog recipes as well as some of my most popular, buzzed about and written about “Chew This” column recipes! In total, the book will contain 200 fabulous recipes!!!

AND your purchase of this book comes with a FREE e-book version!

What kinds of recipes can you find in the book!? Here are just a few!

“Turtle Cake” / “Hummingbird Cake with Thick Cream Cheese Frosting” / “Cinnamon Roll Coffee Cake” / “Chocolate Chip Pecan Pie” / “Glazed Strawberry Pie” / “Individual Cheesecakes” / “Soft and Chewy Snickerdoodles” / “Blaise’s Chocolate Chunk Cookies” / “Applesauce Cookies with Caramel Frosting” / “Wicked Brownies” / “Grandma Barbra’s Divinity” / “Magical Fudge” / “Chocolate Puff Pastry Turnovers” / “Refrigerator Spaghetti and Sauce” / “Famous Tea Room Chicken Salad” / “Bolinger’s Ham Salad” / “Onion and Pepper Pasta Bake” / “Darla’s Old-Fashioned Meatloaf with Potatoes and Baby Carrots” / “Double Batch Lasagna” / “Homemade Pizza and Tomato Sauce” / “Black Pepper Corn Pudding” / “Potato Books” / “Baked Oysters” / “Broccoli Cheese Soup” / “Broccoli and Cauliflower Salad” / “Great Grandma Flora’s Corn Fritters” / “Family Salad Dressing” / “Lemon Curd” / “Maple Syrup” AND TONS MORE!!!

BUNDTLUST.com review –

“Blaise the Baker – Dessert First!” review

My interview with Donna Cronk –

http://www.donnacronk.com/blog/guest-blog-a-visit-with-blaise-doubman-as-he-discusses-his-debut-cookbook

AND!!! Don’t forget to use the hashtag #BTBdessertfirst when you post your photos, etc!

Thank you ALL for EVERYTHING

Blaise

Share your hashtags! 

Things like this make me SO HAPPY!!! If you preordered my cookbook “Blaise the Baker Dessert First” you more than likely already have your copy (or perhaps will get it tomorrow). I’m encouraging everyone to use the hashtag #BTBdessertfirst when posting their photos! So many excited people and so many delicious looking dishes being prepared already!!! Whoohooooo! Thank you all so much for the support! Preorder your copy now – or wait until FRIDAY for the OFFICIAL RELEASE!!! It’s almost here! If you’re interested – mail check or money order for $15 total (this includes the $3 shipping and handling) to – Blaise Doubman / Box 47 / Kennard, IN 47351. OR pay online through PayPal. Click send money to family and friends and use my email blaisejdx@gmail.com for the order. Be sure to let me know where to mail the book as well as to whom to make out the autograph. Thanks all!!!

Blaise 

Chew This – Rosemary’s Sweet and Sour Pickles and Diane’s Cheeseball

Happy “Chew This” Sunday! I’m so happy to share these two recipes with everyone! Family recipes and memories are an important part of my life, and I encourage family recipe sharing to be a part of your life too. Along with family photos and history, recipes are some of the most treasured traditions to pass down to your loved ones.

Shoutout and special thanks to my Grandpa Max’s sister Rosemary’s daughter Diane for the recipes and photos. Your gift of these recipes to me are truly something special that I will cherish forever. 


Rosemary’s Sweet and Sour Pickles and Diane’s Cheeseball 

http://www.thecouriertimes.com/neighbors/neighbors_features/article_0d2db443-5eac-5d3d-ab03-960f49ef8583.html

I hope you all enjoy! And please let me know your feedback. Email me at blaisethebaker@gmail.com

Blaise 


Diane Gilbert and Rosemary Reece

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They are here!!!

Guess what!? THE COOKBOOKS ARE HERE!!!!! I’m BEYOND EXCITED about this! Yes, I now have boxes and boxes and boxes and boxes and boxes and boxes of cookbooks – and this time they’re all MY cookbooks! Written by ME! Hahaha Oh I just can’t believe this. It’s a surreal moment for sure. I’ve spent SO MUCH TIME and ENERGY on this and it’s FINALLY HERE! These will need prepared before shipping (autographed) and off they’ll go! Thank you so much to everyone who’s preordered! Thank you thank you! There’s still time to order! Send $15 check or money order to Blaise Doubman / Box 47 / Kennard, IN 47351 OR pay via PayPal. Select “send money to family and friends” and use the email – blaisejdx@gmail.com If you want 4 or more copies – I’ll drop the shipping and handling charges. 

Here we go!!!

Blaise

Chocoholics Dream Cookies

These cookies are a chocoholics dream! 

Simply amazing… Add in white chocolate for an even bigger punch of flavor!


Chocoholics Dream Cookies

4 oz semi-sweet chocolate, melted and cooled to room temperature
1 1/4 cups white all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 stick unsalted butter, soft
3/4 cup dark brown sugar, packed
1 large egg
1 teaspoon instant coffee granules
1 1/2 cups bittersweet chocolate chips, mixed with 1 tablespoon white all-purpose flour
1/3 cup white granulated sugar, aside

Start by preheating your oven to 325 degrees F. Line several large baking sheets with parchment paper.

In a large bowl whisk together the white all-purpose flour, unsweetened cocoa powder, baking soda and salt.

In another large bowl cream together the soft unsalted butter with the dark brown sugar. Add in the large egg and instant coffee granules and beat until combined.

Add in the dry mixture and combine well, being careful not to over mix. Fold in the flour coated chocolate chips.

Roll dough into balls the size of large walnuts – about 2 tablespoons worth of dough and roll in the aside white granulated sugar before placing on baking sheet. Flatten each ball slightly with your clean hand, or the bottom of a clean drinking glass.

Bake one sheet at a time in preheated oven for 14 minutes. Remove from oven and allow the cookies to cool on their baking sheet before enjoying.

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