I wish everyone a Happy Holiday season and a wonderful 2016!!! Saying goodbye to this year will be a bittersweet moment, but I really believe it’s time to say “Good-Bye” to the old, and “HELLO” to the new. I’m so excited to see what the coming year has planned for me.

This year has been so full of memories, and so full of love and so full of support from so many of you that I couldn’t ever possibly thank you all enough.

I have so many people in my personal life, as well as in my professional life, that I look up to and admire and I’m so grateful for their unwavering support and dedication to me on my journey. I’m so thankful to have them all in my life. You know who you are and what you’ve done – thank you.

I’ve also got to meet so many wonderful people this year, and I feel so fortunate that you have allowed me into your lives. Thank you so much for your friendship.

Words can’t even come close to describe how thankful I am for those of you who are dedicated “Blaise the Baker” fans and “Chew This” readers. Your dedication, feedback and loyalty means everything to me. Thank you all!

Please make sure and continue to stay tuned to “Blaise the Baker” (here and on http://facebook.com/blaisethebaker) and “Chew This” (appearing in “The Courier-Times” the 1st and 3rd Sunday’s each month) because I have so many ideas for the future and I’m so excited to be sharing them with everyone!

I really think you’ll love what’s in the works…

With this New Year, let it bring good health, happiness and peace.


Chew This – Holiday Cut-Out Sugar Cookies

Happy “Chew This” Sunday! I’m so excited to share this recipe with everyone for “Holiday Cut-Out Sugar Cookies”! I have some of the best Holiday memories making, and decorating, these delicious cookies! I’ve never been the “world’s best decorator”, but with these, you don’t need to be! That’s how these are supposed to look, made from scratch and decorated with love…

Holiday Cut-Out Sugar Cookies Chew This Blaise Doubman

Holiday Cut-Out Sugar Cookies



PIN IT: https://www.pinterest.com/pin/570901690243963634/

Foolproof Caramel Frosting

I have decided to share with everyone my recipe for a “foolproof” caramel frosting. My Grandma Barbra and I have been using this recipe for years, and she originally got it from her friend and neighbor, Mitzi.


Foolproof Caramel Frosting

1 (4 oz.) stick salted butter
1 cup light brown sugar, lightly packed
1/4 teaspoon salt
1/4 cup whole white milk
1 tablespoon pure vanilla extract
4 cups powdered sugar

Melt the salted stick of butter with the light brown sugar and pinch of salt in a large pot over medium heat and allow to cook for two minutes.

Add the whole white milk and stir until it comes to a boil. Once the mixture comes to a boil, off the heat, add the tablespoon of pure vanilla extract and all four cups of powdered sugar. Using a wire whisk, beat until everything is smooth and combined, and no lumps are visible.

Pour immediately on cake and allow to sit until it comes to room temperature.


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Cookbook Corner – My Pantry

I love Alice Waters, and I love this book…

My Pantry Blaise the Baker Cookbook Corner

“My Pantry” By: Alice Waters

If you are a fan of anything Alice Waters, you need this book added to your collection! It is a short, small, but beautiful collection of stories, recipes and illustrations that I am adding to my “must list” of 2015. As the year draws to a close, this book is something that you will want to squeeze into your “yearly cookbook budget” – that is – if you have one…

This isn’t your typical “cookbook”. It is “homemade ingredients that make simple meals your own” – taken right from the cover. It’s a detailed, and often times transpiring, look at “homemade” ingredients that are guaranteed to turn your meals from normal to spectacular.

The book is divided up into the following sections…

Spice Mixtures and Condiments, Nuts, Beans and Other Legumes, Savory Preserves, Whole Grains, Preserved Fish and Meat, Cheese and Sweet Preserves.

Just a sampling of some of the recipes included are…

“Cumin Salt” (page 18), “Red Wine Vinegar” (page 22), “Slow-Roasted Nuts with Sage Leaves” (page 30), “Almond Milk” (page 34), “Chocolate Nut Bark” (page 36), “White Bean Crostini” (page 43), “Lentil Soup” (page 46), “All Purpose Pickling Brine” (page 57), “Quick Garlicky Dill Pickles” (page 60), “Dried Fig Leaves” (page 63), “Corn Tortillas” (page 68), “Fanny’s Superfood Granola” (page 72), “Oat Pancakes” (page 78), “Salted Fish” (page 88), “Ricotta” (page 109), “Yogurt” (page 112), “Raspberry Syrup” (page 120), “Candied Citrus Peel” (page 124), “Crab Apple Jelly” (page 128) and “Vanilla Extract” (page 134).

I am highly recommending this book for beginners and experts alike. The small chunks of recipes really add to the overall flavors of the dish you are preparing, while some of the recipes even stand alone on their own – developing your taste into something trans-formative that you will want to make again and again.

You will want to sit and read this entire book in one sitting – and then get up and cook from it.

To buy “My Pantry”, please 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 Blogging for Books for this opportunity. More information can be found by emailing me your questions.


Chew This – Slow Cooker Pot Roast with Vegetables

There’s been a lot of people write to me and ask if I had a recipe for a complete “slow cooker” meal. I have a few slow cooker recipes, but nothing that could be labeled a “complete meal”. I decided to have some fun with this one, and add potatoes, carrots and pearl onions. The result? Fantastic! Of course, I made it several more times just to be sure – and, my hunches were right…fabulous!

This recipe is versatile and can be made with other vegetables, of course, but I find the combination of potatoes, carrots and pearl onions to be perfectly mouthwatering and perfect. I LOVE pearl onions, and really need to use them more in my cooking…but more on that later.

Save, print and share this recipe! You’ll be making it for years to come…

Slow Cooker Pot Roast with Vegetables Chew This Blaise Doubman

Slow Cooker Pot Roast with Vegetables



PIN IT: https://www.pinterest.com/pin/570901690243796044/

Karen’s Molten Chocolate Cupcakes

This recipe is dedicated to my “Blaise the Baker FAN OF THE YEAR 2015”. It’s a recipe for delicious and foolproof molten chocolate cake – in cupcake form! The instant coffee granules and extra splash of pure vanilla extract really gives these cakes that unmistakable rich chocolate flavor.

Make sure that all ingredients are at room temperature before starting. You’ll want to save this one… Perfect for the upcoming Holiday season AND easy to make ahead.

If making ahead – bake and allow to cool. Wrap each individually in aluminum foil and freeze. When ready to reheat, place cupcakes, still in foil, into preheated 200 degree oven for about 15 minutes. 


Karen’s Molten Chocolate Cupcakes 

6 tablespoons unsalted butter
½ cup white granulated sugar
4 large eggs
½ cup white all-purpose flour
½ teaspoon salt
1 teaspoon pure vanilla extract
1 teaspoon instant coffee granules
12 ounces semisweet chocolate chips, melted

Start by preheating your oven to 400 degrees F and line a cupcake pan with paper liners. Lightly spray with non-stick cooking spray. 

In a large bowl, mix together the unsalted butter, and white granulated sugar until light in color and fluffy in texture. 

Add the eggs, one at a time, mixing well after each addition. If hand-mixing, beat about 75 strokes after each egg addition. 

Next, add in the white-all purpose flour and salt. Mix well.

Gently stir in the pure vanilla extract and instant coffee granules. 

Finally, add in the melted chocolate and stir just until combined together.

Divide the batter evenly between all 12 cupcake cups. 

Place in preheated oven for 10 minutes exactly. Once baked, remove cupcakes carefully, and allow to cool slightly – but not too long. Cut into and eat. 


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Photo credit: Karen Wirima