Lots of people have been asking if I have any cookbooks left – YES! I do! I’m also reordering for the Holiday season to make sure everyone that wants a copy – can get a copy! Each copy will be autographed by my Grandma Barbra, Grandma Deloris – and myself – if you want! I’ve heard from so many people who have tried the recipes inside – and love them!!! This makes me so HAPPY! Thank you all! Ordering information – send $15 total ($12 for the cookbook plus $3 shipping and handling) cash, check or money order to Blaise Doubman / Box 47 / Kennard, IN 47351. You can also pay via PayPal. The email for you to send money to is – IF you order FOUR or more books – shipping and handling is FREE!!! Can I also say these would make FABULOUS Holiday gifts!? 

Chew This – Old-Fashioned 3-Bean Chili

Happy “Chew This!” Sunday! As many of you know, I have a food column called “Chew This!” that appears in “The Courier-Times” on the 1st and 3rd Sunday’s each month. It is a place where I share my recipes, stories and family memories. I love it and love getting feeedback from my readers. Email me at 

Today’s recipe is a recipe handed down to me that is generations old. “Old-Fashioned 3-Bean Chili” is perfect for the upcoming cold weather. It is simple, flavorful and, for me, full of memories! 

I have been crossing my fingers for colder weather so I can make this with my favorite “chili side item” – saltine crackers and a peanut butter sandwich. Delicious! 

Pick up a copy of “The Courier-Times” today and let me know what you think! Also available online to those who subscribe. Interested in subscribing? Email me and I will help you out! Many thanks in advance. 

Old-Fashioned 3-Bean Chili



Cookbook Corner – Butter and Chocolate

As many of you already know, I also review some of my most favorite, fabulous cookbooks, right here on my blog – or my website as I’ve been calling it lately. I do not review a cookbook unless it is one that I personally love myself! My tastes may be different than your tastes, that is great! And then again, maybe we enjoy some of the same books? I read and go over hundreds of cookbooks a year, but I only give the ones I REALLY LOVE the honor of making it into my “Cookbook Corner”. Browse around my website, search “Cookbook Corner” in my search engine, or Google “Blaise the Baker Cookbook Corners” for a full list of all of the wonderful books that I have in my collection.

The latest cookbook I am obsessed with is…


“Butter and Chocolate” By: Sheila G. Mains

Let me start off by saying that this book is FABULOUS! Well, of course it is, or I would not have been giving it center spot in my “Cookbook Corner” feature. I may even go as far as saying it is in my TOP 5 FAVORITE COOKBOOKS OF ALL YEAR – 2016! Yes, I am serious! I love the recipes in this book, I love the format, the photography, the stories, everything! Sheila is a GENIUS and I love her for coming up with such user friendly recipes using butter and chocolate – my two favorite food groups I feel the need to mention.

If you have heard of Sheila before it is perhaps because of this…


She is the creator of “Brownie Brittle”! I had not tried this treat until recently and let me tell you – O.M.G.! IT IS DELICIOUS! I am highly recommending everyone reading this post go out and buy a bag (I found mine at my local “Cracker Barrel” store) and TRY IT! Yes, I am going crazy and using all CAPS because IT IS THAT GOOD! Can I tell you a secret? I am buying a bag of this for everyone I know for the Holidays to include in their “Foodie Gift Baskets”. If you have never had it before it is a thin, crisp, flavorful chocolate brownie. Comes in a lot of flavors – the chocolate chip is my favorite. IF you can not find it in your local area, order it here –

Anyways, she is the creator of this fabulous treat…so if you have heard her name from somewhere, chances are – it is from this!

Her cookbook is chopped FULL of recipes ranging from BROWNIES (my favorite section) to cheesecakes, candies, donut holes, bread pudding, bars, cookies, cake pops, parfaits and just about everything else you can think of. And – the best part? All of the treats inside use BROWNIE BATTER! Yes, and some even call for her “Brownie Brittle”.

Some of my favorite recipes are…


“Cookie Dough Brownies” (page 26) and also featured on the cover. They are a delicious brownie, topped with cookie dough (egg free) and a frosting made from chocolate chips. I served these with family and friends (and some taste testers) and they were blown away! I can not tell you how many times I have made these since I have gotten this cookbook! This recipe will be in my rotation from now on, very delicious and I highly recommend!

Another recipe I am enjoying is…


“Salted Caramel Brownies” (page 33). If you love salted caramel (like I do) you will love these! My friends and family went wild for these too! Great flavor and the salt really sets them apart from the other brownies that you may find in the stores.

Some other recipes I have been enjoying are…

“Signature Brownies” (page 19) – This recipe is the base recipe for the other recipes in the book. Some call for this recipe in a smaller size pan, and some in a larger. Sheila will go over which recipe to use, in each recipe these brownies are called for. They are delicious because they combine semi-sweet chocolate chips with unsweetened cocoa powder.

“Red Velvet Brownies” (page 30) – I LOVE anything red velvet – these are no exception.

“Peanut Butter Cup Brownies” (page 34) – If you love the classic combination of chocolate and peanut butter you must try these! And of course, use real peanut butter for them!

“White Chocolate Cinnamon Blondies” (page 40) – These are delicious! I love the flavor combination of white chocolate and cinnamon and I can not wait to serve these this Thanksgiving! I think they will be something new and fun added to the table.

“Brownie Filled Donut Holes” (page 51) – The name says it all!

“Brownie Banana Bread” (page 58) – This chocolate banana bread is quickly becoming one of my favorite recipes! I love banana bread and this recipe is really over the top!

“White Chocolate-Raspberry Cheesecake Bars” (page 74) – I love the incredible combination of white chocolate and raspberry! Think of that combination and add the flavors and textures of a cheesecake – fabulous!

“Brownie Whoopie Pies” (page 87) – A new take on the traditional.

“Pumpkin Pie with Brownie Brittle Crust” (page 102) – I may never make a traditional chocolate crust again! I love her version using her incredible “Brownie Brittle”!

“Cannoli Brownie Bites” (page 135) – A cannoli and a brownie = incredible!

“Brownie Ice Cream Sandwiches” (page 150) – Perfect for the summer!

“Lava Cakes” (page 169) – You must try these! Foolproof and decadent…

AND guess what!? I get to SHARE WITH YOU ALL one of my favorite recipes from the book! “Brownie Bread Pudding” (page 62) IS A MUST TRY!

And yes – their photos are so much better than mine! I do not pretend to be a professional food photographer, and until I have a friend who can send me free props, give me lessons, lend me a camera, lighting and professional style tips – you are stuck with MY photos! Ha! Seriously though – if you can help me out with my photos – Until then, I guess I will have to settle with “food writer, recipe developer, columnist and cookbook author” – I like the sound of that, what about you!?


Brownie Bread Pudding

Several years ago, I was invited to a friend’s house for brunch. When I asked what I could bring, she replied without even taking a breath, “Why dessert, of course. That’s your specialty!” Wow! No pressure, right? Now, I had to come up with something different, something spectacular. Hmmm, I thought. Bread pudding is pretty popular. I bet if I “brownied” it up a bit, it would pass muster. Well, my bread pudding never even made it to the dessert table. It was served along with the main course, and there wasn’t a crumb left when it was time for coffee and sweets. I took my empty bowl home—with my brownie queen reputation still intact.

YIELD 6 servings

PREP 30 to 35 minutes

BAKE 45 to 50 minutes

Unsalted butter for greasing pan

Brownie Filling recipe (page 43)

12 slices brioche bread or challah, at least 1 day old


2 cups light cream

1/4 teaspoon salt

1 teaspoon pure vanilla extract

1 cup sugar

3 large eggs

Preheat the oven to 350°F. Grease an 8 °— 8-inch baking dish with unsalted butter.

Prepare the brownie filling according to directions. Spread it on 6 slices of the bread, then top each one with another slice of bread to form 6 sandwiches. Cut each sandwich into 6 to 8 pieces and pile the sandwich pieces into the greased baking dish.

Prepare the pudding mixture: Combine the cream, salt, and vanilla in a small saucepan; cook over medium heat until warm. Whisk together the sugar and eggs. Add the cream mixture to the egg mixture gradually, stirring constantly to make sure the eggs do not cook.

Pour the pudding mixture over the bread pieces and cover the dish with aluminum foil. Bake on the center rack of the oven for 45 to 50 minutes. Remove the foil after about 20 minutes and check every few minutes until golden brown on top. Allow the pudding to rest at least 10 minutes before serving.

Taken, with permission, from Sheila G’s Butter and Chocolate by Sheila G. Maines. Published by Kyle Books, photography by Tina Rupp. Shout out and special thanks to Sheila G. Maines and Kyle Books.

To see even MORE recipes and to buy “Butter and Chocolate” please click here…


Banana Walnut Bread with a Cream Cheese and Cinnamon Swirl

I made this a few days ago for a friend and she flipped out over it! She said she had never had banana bread that was so tender, moist, flavorful and “hit the spot” like this one did!

I love banana bread too and usually fold in semi-sweet chocolate chunks, but this time I really decided to give it everything I had and add cream cheese, walnuts, cinnamon and Turbinado sugar.

It is everything you might have hoped for!


Banana Walnut Bread with a Cream Cheese and Cinnamon Swirl

For the bread…
1 large egg
1/2 cup light brown sugar, tightly packed
1/4 cup white granulated sugar
1/4 cup vegetable oil
1/4 cup sour cream
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas, about 4 bananas
1 cup white all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup walnuts, chopped, plus 1/2 cup aside

For the filling (swirl)…
1 large egg
4 ounces cream cheese
1/4 cup white granulated sugar
3 tablespoons white all-purpose flour
2 teaspoons pure vanilla extract
2 teaspoons ground cinnamon

Turbinado sugar, for sprinkling

Start by preheating your oven to 350 degrees F.

Spray a 9×5-inch bread pan with non-stick spray with flour.

In a large bowl combine the large egg, light brown sugar, white granulated sugar, vegetable oil, sour cream, pure vanilla extract and mashed bananas. Stir until well combined.

Stir in the white all-purpose flour, baking powder, baking soda, salt and chopped walnuts.

Pour half the batter into the prepared pan and spread evenly.

Make the filling by combining the large egg, cream cheese, white granulated sugar, white all-purpose flour, pure vanilla extract and ground cinnamon in a medium bowl.

Spread this mixture evenly over the banana bread batter. Swirl gently with a knife.

Place the other half of the banana bread batter over the top and spread evenly.

Sprinkle on the reserved 1/2 cup of chopped walnuts and sprinkle with a layer of Turbinado Sugar.

Place in preheated oven for 60-70 minutes. Tent with aluminum foil about 40 minutes through the baking time if you are worried the edges may burn.

Once baked, remove from the oven and allow to cool slightly before removing and slicing.



Cookbooks full of Recipes – and Memories 

There were 7 main cookbooks that my Grandma Barbra and I cooked and baked from when I was growing up – and actually still to this day. These 7 cookbooks have been apart of my life for as long as I can remember. My cookbook now joins those 7 and words can’t express or even begin to describe the emotion I feel over this. From the very second that my cookbook “idea” came to me, I told myself I wanted it to be spiral bound, resembling those special cookbooks from my childhood, and I wanted it to be personal, familiar, warm and accessible. I absolutely love this picture and thought I would share it with all of you! Thank you all for the continued love and support.

Chew This – Chocolate Banana Pudding

Happy “Chew This” Sunday! Awhile back, I took a survey about what people would rather have – the classic, southern banana pudding – or – a chocolate version! Can you believe that not very many people had heard of the chocolate variety? How is this possible? Every time I make my chocolate banana pudding, people go crazy! This recipe makes enough homemade pudding for one large dessert, but can be easily doubled for parties or reunions. I don’t use homemade vanilla wafers, but if you would like – find your favorite cookie recipe and use it in place of the boxed kind. This dessert is decadent and delicious! Can’t wait to hear what you all think! Email me – 

ALSO – be sure to look today for my new feature, included in my column, called “Ask & Answer”! You ask the questions – I answer! Write to me your question / questions and your answer, and name, could be included in my next column! Really excited about this! 

Chocolate Banana Pudding



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…

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.


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 for ordering information! Her book is fabulous, and contains some great recipes!


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 so get baking – and eating! These are also great to make ahead. Wrap in plastic wrap and refrigerate! 

Homemade Oatmeal Cream Pies



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,

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” ( 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 the Baker”


“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!!! review –

“Blaise the Baker – Dessert First!” review

My interview with Donna Cronk –

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

Thank you ALL for EVERYTHING