Chew This! Maddie Shelton’s Award Winning Baby Food Cake

Baking School

Thank you to all of those who picked up a copy of “The Courier-Times” last Sunday to check out my newest “CHEW THIS!” column feature and recipe. Your support and dedication really means everything to me!

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.

PIN IT: https://pin.it/gaaskb7lf3dug7

Advertisements

COOKBOOKS

To purchase my cookbooks, “Blaise the Baker Dessert First” and/or “Blaise the Baker Celebrates”, send $15 EACH ($12 for the cookbook and $3 shipping and handling) to Blaise Doubman / Box 47 / Kennard, IN 47351 or pay online via PayPal, using the email blaisejdx@gmail.com when sending payment. Order 4 or more cookbooks and shipping and handling for each is FREE! My cookbooks are also available in several local locations in and around the Henry County, Indiana area. For more information please send email or send text to 765-520-8332. Check out my website blaisethebaker.com for additional recipes, “Chew This!” column features and other edible updates. Follow me on Pinterest under “blaisethebaker”! #BlaiseTheBaker

BLAISE THE BAKER CELEBRATES!!! Official release of second cookbook!

Today is the OFFICIAL release of my second cookbook, “Blaise the Baker Celebrates”! I am so excited to be sharing it with everyone! There have been months and months and months of constant work on this labor of love and I am so proud of it! And of course I could not have done this without ALL OF YOU! This cookbook is dedicated to not only my friends and family but to my fans and followers. Those who have stuck by me, those who are just now joining me on my journey and everyone in between. There are 200 recipes and every single one has been tested time and time again. My first cookbook “Blaise the Baker Dessert First” is still available to purchase so if you are interested follow the ordering instructions for my new book but we sure to say you would like the first. So many people have already gotten an advanced look at my cookbook and I have already heard so many wonderful things! Thank you all so much! Ordering information is easy. Send $15 total – $12 for the cookbook and $3 shipping and handling to – Blaise Doubman – Box 47 – Kennard, IN 47351. Or pay through PayPal and use the email blaisejdx@gmail.com when submitting your payment. Order 4 or more copies of my cookbook and shipping and handling is FREE for each book. I also can mail out an invoice / pay later if you would require it. Any questions feel free to email me or call me at 765-520-8332. Below is a list of the recipes included. Thank you all again for the continued dedication and support. I couldn’t do this without all of you! Love you all! Thank you ❤️😘🎉

Chew This! Jean Ann Henry’s Chocolate Covered Raisin Cookies

Two Cookbooks

Thank you to all of those who picked up a copy of “The Courier-Times” last Sunday to check out my newest “CHEW THIS!” column feature and recipe. Your support and dedication really means everything to me!

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, July 15th 2018 edition. By: Blaise Doubman

Sue, make these cookies for Jean Ann Henry!
Blaise Doubman

Well, it is official. I am a publisher author, for the second time and I could not be more thankful or thrilled! There are so many people I would like to thank and I have a list of those who have helped me along the way in my newest cookbook, “Blaise the Baker Celebrates”! Your continuing dedication and support means everything to me. There are so many recipes I am excited to share with you that I could simply not wait to share one of my all time favorites! It is a recipe for oatmeal raisin cookies but with the volume turned up by adding in chocolate covered raisins to the hot water plumped regular raisins! Plus an extra dose of vanilla and cinnamon doesn’t hurt anything either! Ha! My friends Ashley York and Anna Coffelt Selvidge especially love these cookies so I just had to make that acknowledgement here.

Several days ago I was over at Glen Oaks Health Campus passing out my latest creations, “Chocolate Covered Raisin Cookies” when two of the nicest ladies approached me to let me know they really enjoyed reading my “Chew This!” columns. We talked awhile and I offered them a cookie, which they willingly accepted. A couple hours later, our paths crossed again and both ladies went out of their ways to let me know how delicious the cookies I gave them earlier were and how wonderful. I thanked them. Jean Ann Henry said she didn’t really cook anymore, although she loved just reading my column, and said that her friend Sue would make the cookies for her only if I would share the recipe! Well, here it is! Sue, make these cookies for Jean Ann Henry! Ha! Thank you both for brightening my day and being loyal readers.

Jean Ann Henry’s Chocolate Covered Raisin Cookies

These cookies are best made ahead! Store the dough, covered, in the refrigerator for at least 12 hours before baking. This dough can be kept chilled for up to 5 days or frozen for up to 3 months.

2 sticks unsalted butter, softened
¾ cup dark brown sugar, packed
½ cup white granulated sugar
2 large eggs
1 tablespoon pure vanilla extract
1 tablespoon ground cinnamon
1 teaspoon baking powder
1 teaspoon salt
1 ½ cups white all-purpose flour
3 cups quick cooking oatmeal
1 cup raisins, soaked in 2 cups hot water for 15 minutes, drained
1 cup chocolate covered raisins

In a large bowl combine the softened unsalted butter with the dark brown sugar and white granulated sugar until the mixture is light in color and fluffy in texture.

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

Add in the baking powder and salt and stir well.

Fold in the white all-purpose flour, followed by the quick cooking oatmeal.

Stir in the prepared raisins and chocolate covered raisins.

Cover the bowl with plastic wrap and place into the refrigerator for at least 12 hours.

When ready to bake, preheat your oven to 350 degrees F and line 2 large baking sheets with parchment paper.

Scoop tablespoon size amounts of dough onto the prepared baking sheets, about 2 inches apart, and bake for exactly 15 minutes in preheated oven.

Remove and allow to cool slightly before enjoying.

Ask and Answer: I have been getting questions about if I have a recipe for a “Sugar Cream Cake” or what I call it, a “Gooey Butter Cake” and yes, I do! I shared a chocolate version here a few weeks ago but here is my original version. Preheat oven to 350 degrees and spray a 9×13-inch baking pan with non-stick cooking spray containing flour. In a large bowl combine 1 stick melted butter with 1 large egg and 1 box of yellow cake mix. Spread evenly into prepared pan. In another bowl beat together 1 stick melted butter with 8 oz soft cream cheese, 2 large eggs, 2 teaspoons pure vanilla extract and 4 cups confectioners’ sugar. Pour this over the crust and place in preheated oven for 50 minutes. Remove, cool and dust with confectioners’ sugar.

PIN IT: https://pin.it/jd2ty6ce3v5fx3

PRAISE PRAISE PRAISE PRAISE!

When I first started planning my second cookbook a friend of mine suggested a “Praise Page” where some of my biggest influences, fans and followers could write a little something about me. I LOVED the idea and went about thinking of who I could ask. Several people came to mind and I am so grateful and thankful for their kind, supportive and loving words. For the next few days I will be sharing my “Praise Page” here on social media. Look for the full official version in my upcoming cookbook “Blaise the Baker Celebrates”! To purchase your copy simply send $15 total to Blaise Doubman / Box 47 / Kennard, IN 47351 or PayPal using the email blaisejdx@gmail.com ❤️🎉

PRAISE DAY SIX

When I first started planning my second cookbook a friend of mine suggested a “Praise Page” where some of my biggest influences, fans and followers could write a little something about me. I LOVED the idea and went about thinking of who I could ask. Several people came to mind and I am so grateful and thankful for their kind, supportive and loving words. For the next few days I will be sharing my “Praise Page” here on social media. Look for the full official version in my upcoming cookbook “Blaise the Baker Celebrates”! To purchase your copy simply send $15 total to Blaise Doubman / Box 47 / Kennard, IN 47351 or PayPal using the email blaisejdx@gmail.com ❤️🎉

PRAISE DAY FIVE

When I first started planning my second cookbook a friend of mine suggested a “Praise Page” where some of my biggest influences, fans and followers could write a little something about me. I LOVED the idea and went about thinking of who I could ask. Several people came to mind and I am so grateful and thankful for their kind, supportive and loving words. For the next few days I will be sharing my “Praise Page” here on social media. Look for the full official version in my upcoming cookbook “Blaise the Baker Celebrates”! To purchase your copy simply send $15 total to Blaise Doubman / Box 47 / Kennard, IN 47351 or PayPal using the email blaisejdx@gmail.com ❤️🎉

PRAISE DAY FOUR

When I first started planning my second cookbook a friend of mine suggested a “Praise Page” where some of my biggest influences, fans and followers could write a little something about me. I LOVED the idea and went about thinking of who I could ask. Several people came to mind and I am so grateful and thankful for their kind, supportive and loving words. For the next few days I will be sharing my “Praise Page” here on social media. Look for the full official version in my upcoming cookbook “Blaise the Baker Celebrates”! To purchase your copy simply send $15 total to Blaise Doubman / Box 47 / Kennard, IN 47351 or PayPal using the email blaisejdx@gmail.com ❤️🎉

PRAISE DAY THREE

When I first started planning my second cookbook a friend of mine suggested a “Praise Page” where some of my biggest influences, fans and followers could write a little something about me. I LOVED the idea and went about thinking of who I could ask. Several people came to mind and I am so grateful and thankful for their kind, supportive and loving words. For the next few days I will be sharing my “Praise Page” here on social media. Look for the full official version in my upcoming cookbook “Blaise the Baker Celebrates”! To purchase your copy simply send $15 total to Blaise Doubman / Box 47 / Kennard, IN 47351 or PayPal using the email blaisejdx@gmail.com ❤️🎉

PRAISE DAY TWO

When I first started planning my second cookbook a friend of mine suggested a “Praise Page” where some of my biggest influences, fans and followers could write a little something about me. I LOVED the idea and went about thinking of who I could ask. Several people came to mind and I am so grateful and thankful for their kind, supportive and loving words. For the next few days I will be sharing my “Praise Page” here on social media. Look for the full official version in my upcoming cookbook “Blaise the Baker Celebrates”! To purchase your copy simply send $15 total to Blaise Doubman / Box 47 / Kennard, IN 47351 or PayPal using the email blaisejdx@gmail.com ❤️🎉