Cookbook Corner – In Her Kitchen

Happy Wednesday! Today’s “Cookbook Corner” is…

In Her Kitchen Blaise the Baker Cookbook Corner

“In Her Kitchen” Stories and Recipes from Grandmas Around the World By: Gabriele Galimberti

Let me just say that I don’t always buy or “love” a cookbook for it’s recipes. I will sometimes buy a cookbook because I love the “voice” of the author – or because I love the stories represented throughout. I will also buy a cookbook for the photographs and how the book is put together. Honestly, for me, I have cookbooks that I know I will never cook from – but I enjoy having them because they provide me with inspiration. This book, with it’s beautiful stories and gorgeous photographs, is one example of such a cookbook.

This book details and highlights Grandmothers across the WORLD (not just the US) and shares their stories and their legacies – along with their recipes.

The book highlights Grandmothers from Veracruz, Mexico / Tbilisi, Georgia / Bangkok, Thailand and even the Philippines, Brazil, Norway, Indonesia, Iceland, Alaska, Italy, New York, India, Morocco, Japan, Sweden, Peru and many more. It’s such a fascinating GLOBAL look at cuisine, culture and recipes.

I found it fascinating to look through the book and see how different people not only live, but how they eat and what kinds of “traditions” they have.

The book is laid out beautifully with big huge color photos, followed by the Grandma, her name and age, story of the recipe, and then the recipe.

One of my favorite recipes is from Melanie Hill (page 218 and from American Fork, Utah). Her recipe is for “Chocolate Toffee Trifle”. This recipe really relates to me because growing up my Grandma would always make something similar around the Holiday season. It’s a simple and delicious recipe (far from unique) but special in the ways of it being a MEMORY that is remembered throughout the year.

Recipes and food to me ARE like a memory – something to be cherished. I really really enjoyed this book and would recommend it for anyone looking for a cookbook with not only delicious recipes, but STORY and meaning behind each one.

To buy “In Her Kitchen”, please click here…
http://www.randomhouse.com/book/236660/in-her-kitchen-by-gabriele-galimberti

The personal views and reviews of this blog are mine and mine alone. Any opinion or thought expressed are strictly my own. I received this book from β€œBlogging for Books” for this review. More information can be found by emailing me your questions.

Blaise

Blaise the Baker NEW Instagram Feature

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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’s see where this goes. Thanks again for the support and I’ll see you next posting!

Blaise

Cookbook Corner – Delicious Mornings

Happy Sunday! My “Cookbook Corners” are usually reserved for Wednesdays, but today (with special thanks to Cedar Fort), I’m posting one today – and it’s a fabulous one…

Delicious Mornings Blaise the Baker Blog

“Delicious Mornings” By: Dina Foglio Crowell

Thanks to “Cedar Fort” publishing, I got an opportunity to review this delightful cookbook from Dina Foglio Crowell. Dina is the creator of the popular blog “Buttercream Bakehouse” – which can be viewed here…
http://buttercream-bakehouse.com/

This cookbook really features on delicious and delightful ways to start your morning – but I’ve found it to also be a cookbook filled with fun and delicious recipes for desserts and even side dishes too!

To start with – just flipping over it – you’ll see the photographs are spectacular! I absolutely find them stunning, and a welcome start to trying any of the recipes.

The book is divided up into the following categories (and I’ve highlighted a few of my favorite recipes along the way…)

Good Morning Muffins
“Blueberry Lemon Muffins” (page 2), “Peanut Butter Chocolate Chip Muffins” (page 5), “Caramel Apple Chunk Muffins” (page 10), “Banana Nut Muffins” (page 13)…

Come On Over Coffee Cakes (one of my favorite chapters – I LOVE a good coffee cake!)
“Classic Pineapple Upside-Down Cake” (page 17), “Raspberry White Chocolate Buckle” (page 19), “Classic Cinnamon Coffee Cake” (page 20), “Blueberry Buckle” (page 22)…

Bakery-Style Breads, Donuts, Cinnamon Rolls, and Pastries
“Chocolate Sprinkle Donuts” (page 26 – that are so incredible and easy you won’t believe it!), “Classic Bakery-Style Cinnamon Rolls” (page 28 – and are divine!), “Cinnamon Buttermilk Donuts” (page 33), “Jumbo Cherry Danishes” (page 36), “Baked Apple Monkey Bread” (page 37 – and genius!), “Chocolate Chip Scones” (page 38)…

Tasty Tarts and Stratas
“Potato Strata Pie” (page 45), “Heirloom Tomato Tart with Herbed Olive Oil Crust” (page 48), “Easy Breakfast Pizza” (page 49)…

Country Breakfast Sides (SEE – side dishes too!) πŸ˜‰
“Crock-Pot Apple Butter” (page 52 – and the first recipe I tried – amazing! I enjoyed it on a bagel with cream cheese…so good! How good? I didn’t take a picture – I forgot! If you know me – THAT is a sign of a good recipe! Ha!) “Baked Italian-Style Cheesy Grits” (page 54 – who doesn’t love grits!?), “Spicy Oven-Fried Potatoes” (page 55), “Baked Harvest Apples” (page 57)…

Eggs
“Easy Breakfast Bread Bowls” (page 62 – I used to do something similar with potato soup), “Crustless Broccoli and Ham Quiche” (page 66), “Ham and Egg Cups” (page 68), “Omelet Stuffed Peppers” (page 71)…

Not Your Mama’s Casseroles (also one of my favorite chapters – I LOVE casseroles – there I said it!) πŸ˜‰
“Blueberry Banana French Toast Bake” (page 76), “Country Omelet Casserole” (page 77), “Overnight Pancake Sausage Casserole” (page 84), “Overnight Pecan French Toast Casserole” (page 88)…

Pancakes
“Sprinkles Birthday Pancakes” (page 92 – and so fun!), “Pecan Pie Pancakes” (page 93 – YUM!), “Blueberry Pie Pancakes” (page 94), “Bananas Foster Pancakes” (page 96), “Red Velvet Pancakes with Maple Cream Cheese Frosting” (page 97 – and GENIUS! You need to see this recipe!), “Chocolate Silk and Banana Pancakes” (page 98)…

Desserts
“Fruity Pebbles Cupcakes” (page 104), “Cinnamon Toast Crunch Bars” (page 106 – tried and DELICIOUS!), “Marbled Chocolate Banana Bread Pudding” (page 108), “Banana Bundt Cake” (page 110), “Overnight Salted Caramel Bread Pudding” (page 112 – I LOVE salted caramel)…

I loved this cookbook and I really think that YOU will to! There’s so much to offer here – and so many delicious recipes for breakfast, snacking OR dessert! I have SO many recipes marked to try in this one – it may be easier to just work my way through each and every recipe!

I will update this blog posting with results (and pictures if you all wouldn’t mind) about my progress with this book. So far – so good! Delicious results…

To buy “Delicious Mornings”, please click here…
http://cedarfort.com/delicious-mornings-comforting-breakfasts-baked-from-scratch-paperback.html#.VMKaef54pcQ

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

Blaise

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…

Cookbook Corner – Baked Occasions

Happy Wednesday! It’s “Cookbook Corner” time on my blog and this one – I AM LOVING! Are you familiar with “Baked”!? Haven’t you heard about their “Brookies” – you know – their delicious combination of brownies and chocolate chip cookies… Genius, I know. Well – if you’re NOT familiar – watch this clip first… http://www.marthastewart.com/314447/brookie

Baked Occasions Blaise the Baker Cookbook Corner

“Baked” By: Matt Lewis and Renato Poliafito

This book was easily one of my favorites for 2014. I received it awhile back, but just recently really got a chance to dig into it! It’s fabulous. Gorgeous pictures and amazing recipes. Some of my favorites include “Dolly’s Doughnut” (page 36 – which is a tribute and feature for Dolly Parton’s Birthday), “Kitchen-Sink Dutch Baby” (page 61 – if you’re wanting something a little less “filled” check out MY “oven pancakes” lemon and butter version of this popular recipe here – https://blaisethebaker.com/2014/10/19/chew-this-lemon-and-butter-oven-pancakes/) and their genius recipe for “Chocolate Rice Crispy ‘cake’ with homemade marshmallow ‘icing'” (page 181).

The book is divided up into different months and holidays. For example…

Elvis’s Birthday is celebrated in January and to celebrate you can make “Caramel-y Banana, Peanut Butter, and Chocolate Bread Pudding” (page 32) or you can celebrate Chinese New Year by making their “Chinese Five-Spice Sesame Scones” (page 41). What about celebrating “World Nutella Day” in February? Yep – they have that covered with their recipe for “Nutella Chip Cookies” (page 48). How about the vernal equinox in March? Celebrate with their “Light and Lemony Jelly Roll with Raspberry Cream Filling” (page 79).

Celebrations and “Holidays” like this are sprinkled throughout the book with recipes.

“Hippie Cake” (page 90) for Earth Day, “Buttery Pound Cake with Salty Caramel Glaze” (page 93) for Shakespeare Day, “Red Wine Chocolate Cupcakes with Chocolate Glaze” (page 117) for National Wine Day, “Hot Chocolate Pudding Cake” (page 135) for National Chocolate Pudding Day, and the deliciously unique looking “Gonzo Cake” (page 146) for Hunter S. Thompson’s Birthday. Other celebrity birthdays!? In August you can celebrate not only Martha Stewart’s Birthday – but Julia Child’s as well with delicious recipes. Martha Stewart’s Birthday is celebrated with “Everyone’s Favorite Birthday Cake” (page 156) and Julia’s with their “Salted Caramel Souffle” (page 158).

Round off the year by celebrating with their “Peanut Butter and Jelly Crumb Morning Muffins” (page 186) for Eleanor Roosevelt’s Birthday as well as their “Chocolate Espresso Tapioca Pudding with Kahlua Whipped Cream” (page 220).

In December they have amazing recipes for their “Twelve Days of Cookies” and end the year with one of my favorite recipes – “Salted Caramel Chocolate Cupcake Shakes” (page 260)!

I also appreciated how they included their “Badass Recipe Testers” and personal acknowledgements at the end. All in all a wonderful book that will join their other three books on my bookshelf. I highly recommend this book for those who love the “Baked” guys and those who love to bake…

To learn more about “Baked”, please click here…
https://www.bakednyc.com/

To learn more about Matt and Renato, please click here…
https://www.bakednyc.com/about/our-story/

To buy “Baked”, please click here…
https://www.bakednyc.com/books/baked-occasions/

I also highly recommend you check out their amazing blog here…
http://bakingsociety.com/

The personal views and reviews of this blog are mine and mine alone. Any opinion or thought expressed are strictly my own. More information can be found by emailing me your questions.

Blaise

Chew This – Comedy of Errors Apple Pie

So sorry I’m posting this so late in the day! My WiFi connection has been scattered all day… And now – since my internet provider has decided to give me back the powers of my WiFi…here is today’s “CHEW THIS” column feature for “The Courier-Times”…

Comedy of Errors Apple Pie Chew This Blaise Doubman

Comedy of Errors Apple Pie

http://www.thecouriertimes.com/neighbors/article_9e22046c-9b43-11e4-a41c-bf02fe0a345f.html

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 blaisethebaker@gmail.com and let me know what you think.

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

Blaise

PIN IT: https://www.pinterest.com/pin/570901690239899702/

Quality Not Quantity

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Thank you all for your feedback concerning the “changes” on my blog and Facebook page. I’ve listened – and heard you. I want to make this the best experience for all involved – and I will implement the necessary changes.

My “Cookbook Corner” will continue, I will still accept and answer any and all “Ask Blaise the Baker” questions, and I will still share my “Favorite Things” – but instead of all the time / everyday – I’ll have it happen “organically” – and naturally. I’ll also still be posting original recipes and my “cookbooking” updates as they happen…as well as sharing with you who my favorite fellow bloggers are.

That’s what growing is about – always evolving into something better… Thanks again for your support.

Blaise

Favorite Things Friday – Lemon Juice Powder

Welcome to my first ever “Favorite Things Friday”! I’ll be sharing with you every Friday some of my FAVORITE things and more information about them! I’m so excited about this…

My favorite thing for today is…

Lemon Juice Powder Blaise the Baker Favorite Things Friday

“King Arthur Flour’s Lemon Juice Powder”!

I LOVE this stuff! I was introduced to it this past Christmas by my friend Karen who was kind enough to include it in a box of goodies that she sent me. This stuff is incredible! You can mix it in with your cookies, frosting, TEA – anywhere you want a good strong lemon flavor! It’s remarkable.

I made “Lemon Snowball Cookies” using it and they were delicious! STRONG lemon flavor – but for me – that’s a GOOD thing… My Grandma Barbra also loved the cookies!

Lemon Snowball Cookies Blog

For the recipe for “Lemon Snowball Cookies”, please click here…
http://www.kingarthurflour.com/recipes/lemon-snowball-cookies-recipe

To purchase your own “Lemon Juice Powder”, please click here…
http://www.kingarthurflour.com/shop/items/lemon-juice-fruit-powder-6-oz

Blaise

Cookbook Corner – Dominique Ansel: The Secret Recipes

Happy Wednesday! I’m SO excited to share this cookbook with all of you… Have you heard of the “Cronut”!? I’m assuming you have – unless you’ve been living under a rock! If you haven’t – PLEASE Google it now (before continuing on with my review)… If you HAVE, continue reading my review below…

The Secret Recipes Blog

“Dominique Ansel: The Secret Recipes” By: Dominique Ansel

I was anxiously awaiting this book for MONTHS! I had been (along with the rest of the World) obsessed and following the “Cronut” ever since it’s creation. I admit – I’ve never had an “actual authentic” version – but I’ve had many imitators and honestly – they weren’t really half bad.

The book is beautifully photographed (I love the cover) and the recipes scattered throughout are genius.

The underline of the book is “Unforgettable Desserts from the World’s Most Celebrated Bakery” – and that’s the truth. After reading your way through this book – the ideas and recipes will keep you up at night…in a good way. Or – at least they did me. Why didn’t I think of the “Cronut”!?

The book is put together in almost two parts. The first part being sections on ingredients, tips and tricks – different parts about his life, etc. – all which I really appreciated. I found these to not only be a welcome addition to the cookbook – but really welcomed in a sense that he’s getting ready to introduce you to his “secret recipes” – but wanted to introduce himself first.

The recipes start on page 105 and are divided into three categories – beginner, intermediate and advanced. I have marked so many recipes to try (yes the “Cronut” recipe is included – and yes it is “advanced” – but hold on a minute…)

Let’s start with the section on “beginner”. Some of the recipes in this section that I’ve marked is…

“Hot Chocolate” (page 110 – and perfect for this time of year), “Chocolate Pecan Cookies” (page 112), “Marshmallow Chicks” (page 121), “Vanilla Ice Cream” (page 124) and “”Apple Tart Tatin” (page 126).

Intermediate…

“Cotton-soft Cheesecake” (page 141), “Perfect Little Egg Sandwich” (page 150), “Black and Blue Pavlova” (page 154 – I LOVE making pavlova’s – it’s like doing a magic trick in your kitchen!), “Apple Marshmallow” (page 162) and “Frozen S’mores” (page 176).

Advanced…

“Chocolate Caviar Tart” (page 184), “Magic Souffle” (page 197), “The At-Home Cronut Pastry” (page 201) and “Baked Alaska” (page 226).

The recipes may sound simple at first – but believe me – this book is an experience! The recipes, the photographs, the back story – everything that is “magical” makes up this book – and I LOVE it! It’s such an enjoyable read…

At the end of the book Dominique even shares “additional techniques” such as cooking custard, piping, tempering chocolate, lamination and more.

This book was worth the hype, and worth the wait. I’ve had it for awhile, and just enjoy flipping through it’s pages and imagining the possibilities to come from it… I highly recommend buying this book!

To learn more about Dominique, please click here…
http://dominiqueansel.com/

To buy “Dominique Ansel: The Secret Ingredients”, please click here…
http://dominiqueanselbook.com/#home

The personal views and reviews of this blog are mine and mine alone. Any opinion or thought expressed are strictly my own. More information can be found by emailing me your questions.

Blaise

(“Cronut” is a registered trademark of Dominique Ansel)

ASK Blaise the Baker 01/13/15

Happy Tuesday! It’s “Ask Blaise the Baker Q&A” time so let’s get started!

Today’s top 5 questions are the following…

(each week I’ll pick my top 5 most asked questions and answer them here)

Ask Blaise the Baker Blog Logo

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

A: Yes! Absolutely. It’s 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’s a pretty close tie between mayonnaise and sour cream – but I’ll 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’s perfected. Sometimes I get it right away – other times I’m still trying a couple weeks in. It’s a process but I enjoy it.

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

A: No – I don’t. I really prefer doing things by hand. Don’t 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 blaisethebaker@gmail.com and watch here every Tuesday for more answers.

Thanks for asking!

Blaise