Blaise the Baker NEW Instagram Feature


So excited to announce a new “Blaise the Baker” feature exclusive to Instagram! Have an account? Follow me at “blaisethebaker” to see exclusive “Cookbook Corners”, some of my “Favorite Things” and what is currently going on “In My Kitchen”! Things are changing – evolving – naturally; so let us see where this goes. Thanks again for the support and I will see you next posting!



Blaise the Baker ONE YEAR Anniversary Giveaway!

Join Blaise in celebration for his upcoming 1-year “Blaise the Baker” blog anniversary on Valentine’s Day, Saturday February 14th, 2015 at 2:00pm RIGHT HERE on “Blaise the Baker”!

Be there to join him in celebration on his accomplishments and to be eligible for a celebratory giveaway being featured! See you there – and thanks again for your contributions, dedication and support…

Chew This – Comedy of Errors Apple Pie

So excited to share today’s “CHEW THIS” column feature for “The Courier-Times”…

Comedy of Errors Apple Pie Chew This Blaise Doubman

Comedy of Errors Apple Pie

I am SO excited to share this recipe with everyone – as well as the story that goes along with it! I hope you all enjoy! Email me at and let me know what you think.

CORNFLAKES are the secret ingredient! Yep – you read that right… Click on the link above.



ASK Blaise the Baker 01/13/15

My first “Ask Blaise the Baker Q&A”! 

Currently my top 5 questions are…

Ask Blaise the Baker Blog Logo

Q: Do you always use unsalted butter in your baking?

A: Yes! Absolutely. It is best to use unsalted butter in baking so that YOU can control the amount of salt in the recipe.

Q: Can I substitute frozen shrimp for fresh in your recipe for “Shrimp Scampi and Angel Hair Pasta”?

A: Yes! Use the same amount called for – but using fresh would be fine.

Q: What condiment could you not live without?

A: Sour cream. It is a pretty close tie between mayonnaise and sour cream – but I will have to say sour cream. I love it in chocolate cakes, a little in chocolate fudge, baked potatoes, mashed potatoes, cold salads…

Q: How long does it take for you to develop a recipe?

A: It really depends. Once I have an idea for a recipe I immediately start doing research. It helps me to know the history behind a recipe and the facts about it. Where did it come from? Why does it call for that ingredient instead of this ingredient? Stuff like that. Then I jot down notes (I have notebooks filled with possible recipe ideas and food related notes) for how I want to do the recipe. How do I want it to taste? What am I looking for in the finished dish? Then I hit the kitchen running and try and try and try until it is perfected. Sometimes I get it right away – other times I am still trying a couple weeks in. It is a process but I enjoy it.

Q: Do you use a hand mixer or stand mixer when making your cookies?

A: No – I do not. I really prefer doing things by hand. Do not get me wrong – mixers of all kinds are nice, but I like the physical work of stirring with a wooden spoon. Plus – it helps me get my exercise! Ha!

Have a question for me? Email me at and watch here every Tuesday for more answers.

Thanks for asking!


Strawberry Brownies with Vanilla Glaze

A friend of mine sent me a recipe via Facebook several days ago for “Strawberry Brownies” that looked and sounded pretty good – so I decided to try them. I was a little worried that the recipe would not have enough strawberry flavor so I decided to use fresh strawberries in the brownies – but quickly discovered that somehow it threw off the recipe – possibly due to the strawberries being too watery? So instead, I added a little strawberry syrup to the brownies…and they turned out amazing! I also tweaked the glaze recipe a little by adding some vanilla extract. Here is the recipe and what I did…

Strawberry Brownies Blaise the Baker Blog

Strawberry Brownies with Vanilla Glaze

For the brownies…
1 box strawberry cake mix (Duncan Hines)
2 eggs
1/3 cup oil
2 tablespoons strawberry ice cream syrup
½ teaspoon salt

For the glaze…
1 cup powdered sugar
2 tablespoons whole milk
1 teaspoon vanilla extract

Start first by preheating your oven to 350 degrees F.

Next, spray a 13×9-inch pan with non-stick cooking spray. Place a sheet of parchment paper down inside the pan and run your hand over to make sure it “sticks” to the pan. Then, spray the parchment paper with non-stick cooking spray. (This will all make sure that the brownies can be easily removed from the pan.)

In a large bowl, combine the strawberry cake mix, eggs, oil, strawberry syrup and salt. Stir until everything is combined – which is about 50 strokes around the bowl.

Pour the batter into the prepared pan and smooth out using clean hands. Gently press and push the dough evenly in the pan – being sure to get the corners and level out the middle.

Place into preheated oven for 17 minutes exactly – being sure not to over bake.

While the brownies are in the oven make the glaze by combining the powdered sugar, whole milk and vanilla extract – stirring until smooth.

Once the brownies have finished baking, remove from oven and immediately pour glaze on top. Smooth out with the back of a spoon – being sure to cover the entire surface of the hot brownies with the glaze.

Allow to cool before cutting.

Leftovers can be kept sealed at room temperature for up to four days.



Chew This – Cinnamon Roll Biscuits with Cream Cheese Glaze

Happy Sunday and welcome to 2015! Time really flies! I am feeling so thankful this New Year and so looking forward to what is ahead.

Today is the official publication of my newest “CHEW THIS!” column in “The Courier-Times”. Please be sure to pick up a copy TODAY and let me know what you think! I was inspired in creating this recipe by wanting to take something familiar (a cinnamon roll) and transforming it into something completely different – and I did! A biscuit! They are perfect for breakfast – or dessert…and could not be easier!

For my “step by step” photos head on over to my “Blaise the Baker” Facebook page…

Cinnamon Roll B with Cream Cheese Glaze Chew This Blaise Doubman

Cinnamon Roll Biscuits with Cream Cheese Glaze




I have updated the original recipe for the cream cheese glaze. I find that the following recipe fits this particular recipe better than the original recipe I developed…

Cream Cheese Glaze

4 ounces cream cheese (room temperature)
1/2 cup powdered sugar
2 teaspoons pure vanilla extract
1/2 teaspoon salt
Juice from 1/2 lemon
4 tablespoons whole milk

Beat cream cheese until light and fluffy. Add powdered sugar and beat to combine. Next, add the pure vanilla extract, salt, lemon juice and whole milk. Stir to evenly combine. If glaze is too thick to drizzle – add another tablespoon (or 2) whole milk.