Blaise the Baker Dessert First – Ordering Information

Cover Blog

HERE WE GO!!! “Blaise the Baker Dessert First” is officially in publication! I am so happy and so excited! I have worked so hard on this cookbook and the recipes you will find inside. It has been a labor of love and I am so happy to be sharing it! “Morris Publishing” has been an absolute delight to work with. Such a good business.

You can RESERVE / BUY your copy (copies) NOW – to guarantee your order!

Please read this – share this – it has all the info you need…

“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!!! THAT is one of the most special things to me about this book…

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!

When does it come out!? How do you order!? Here is how…

“Blaise the Baker Desserts First” comes out Tuesday, SEPTEMBER 27th, 2016! My cookbook will be available through MAIL ORDER ONLY! This means you will have to SEND IN your money through CHECK, MONEY ORDER, or online PAYPAL. The price of the cookbook is $12, plus $3 shipping and handling. $15.00 TOTAL

(You CAN pay cash – but sending cash in the mail is never really a good idea)

IF you want to pay through CHECK or MONEY ORDER – make it out for $15.00 FOR EACH BOOK. Make each check or money order out to me – Blaise Doubman. Send to my address of – Blaise Doubman / Box 47 / Kennard, IN 47351

IF you want to pay through online PAYPAL it is VERY easy! Simply go to and follow the directions. You will want to click “send” and “send money to” and type in my email address/account which is – It will talk you through the steps in paying online. If you need help – ASK ME and I will help.

Be sure to write if you want the book autographed, and who to autograph it to. Also let me know what mailing address would be preferred for me to use when sending.

If you want MORE THAN ONE BOOK here is the price…

Each book is $12. Take $12 times however many books you want – and add $3 shipping and handling for EACH book you order. UNLESS you want 4 or MORE… If you want 4 or more copies, you get FREE shipping and handling.

If you have ANY questions AT ALL – PLEASE let me know and I will help you. Message me here, text me, email me… JUST ASK ME! I will even give you my personal email address if you have any questions or concerns –

Preordered and prepaid books will be shipped to you, and postmarked, in less than 2 days after the official book release date.

I will not be doing any promotional appearances, offerings, shows, etc. I appreciate the ones who have reached out, and those possibly who were considering me, but I will have to decline the offer at this time. Thank you.

THANK YOU ALL so much for the love and support.

It is more than appreciated!

All the love, Blaise

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!!!



Ladies and gentlemen…we have the COVER!!! Here is the cover of my upcoming self published cookbook and I could not be any prouder! I am just in LOVE with it! I really worked hard to have the cover match the interior and have the “flow” of the book really be ME as much as possible. I hope everyone loves it as much as I do! More information COMING SOON!


Cookbook: Publishing Announcement


“Blaise the Baker: Dessert First” UPDATE: I have a BIG update and some VERY exciting news to share with everyone! After a lot of thought, consultations and advice I have decided to go forth and venture into unknown territory and self-publish my first cookbook. The advantages of doing so, far outweigh the risks, so I am moving forward with the opportunity that has presented itself to me. I am nervous, excited, anxious and hopeful.

I am working with a great company, I will reveal details later, and they are more than accommodating with my requests. I really think this is a good fit for me and a good fit for my “Blaise the Baker” brand. There are a lot of opportunities that could grow from self-publishing, including a publishing house deal/contract, etc. I have been working on this project for so long, (developing and testing recipes, organizing, etc.) that I feel NOW is right the time for the project to be released. As soon as I have the information available, I will share with everyone the RELEASE DATE, the COST, and how you can go about purchasing.

I AM SO EXCITED about this! The “cookbook journey” I have been on has been challenging, fullfilling, exciting and such a learning experience for me.

Thank you all for the support and dedication.

It really means everything to me!

I will update again soon!!!


Blaise the Baker: Cookbook 

I am SO EXCITED to announce that my cookbook has been COMPLETED!!! I have been working on this project for 2 1/2 years! All the recipes have been tested multiple times by my recipe testers, family members and myself. I have categorized my recipes, and they have been typed and formatted. 

My cookbook has taken several new turns since I first started working on it, but each and every new turn and new opportunity that presented itself to me, opened up a clearer path for me in how the finished cookbook ultimately should be. What is included in the cookbook will be some of my most popular “Blaise the Baker” recipes, some of my most popular “Chew This” column recipes, as well as TONS of NEW recipes that I have not published anywhere else! 

It has been a learning experience, and a growing experience and I am thankful for that. What is next? Deciding on HOW I want it published. I am working with a couple of agents as well as working alongside several friends who have walked this same path before. 

Currently there are two main publishing houses that my work has been submitted to. I am also thinking about self-publishing and working with friends who have been and worked in that area as well. Right now my options are OPEN, and I am looking to see what the best fit for ME will be. 

Decisions will be made soon – so stay tuned right here, on my blog as well as on my social media. I am so excited about this and I am so thankful for all of you who have taken this journey with me. 

As soon as things are decided, and I know more about the future of my cookbook (including the title – I have a couple different ideas) I will update everyone. STAY TUNED FOR MORE and thank you all for the dedication, support and feedback.


Chew This! Old-Fashioned Pecan Pie

Happy “Chew This!” Monday… Yes, my column came out yesterday in “The Courier-Times”, but the link did not post until this morning. I apologize for the inconvenience. This recipe is worth the wait though! It is my recipe for “Old-Fashioned Pecan Pie” with a secret ingredient you many not have been expecting – ground cinnamon. Try it and let me know if this pie becomes a Holiday staple at your table – like it is for mine.

Old-Fashiond Pecan Pie

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, July 17th 2016 edition. By: Blaise Doubman 

Traditional Pecan Pie is America’s Favorite Pie
Blaise Doubman

Did you know that pecan pie is “America’s Favorite Pie”, as determined by numerous online polls? It comes as no surprise to me, because pecan pie is one of my absolute favorite desserts of all time! I’ve had my fair share of them too! I’ve tried buttermilk pecan pie, chocolate chip pecan pie, citrus pecan pie and custard-filled pecan pie, but nothing beats the original classic that so many Americans love eating – the old-fashioned pecan pie, just like their mothers and grandmothers made. Between my Grandma Barbra, my Grandma Deloris, and myself, I’m not sure who has the biggest “sweet tooth”. It would be a close call, let me tell you. This pie has been served in my family for years and years. It wouldn’t be a pitch-in, a Holiday or any kind of event, without this classic dessert staple.

In developing this recipe, I didn’t want to stray very far from the original that I so fondly remember from my childhood. I knew that I wanted to use my Grandma Barbra’s crust recipe – my absolute favorite and “foolproof” method of making pie crust – but the filling I wanted to add in something a little special. That’s where the ground cinnamon comes in. It gives the pie a little “warmth” and really pairs nicely with the pecans and sugary filling. It isn’t overpowering, but it’s there, and adds just that perfect little something that slightly updates a classic.

Old-Fashioned Pecan Pie

Traditional pecan pie needs corn syrup, it’s just a fact. You can substitute dark corn syrup, instead of the white, but the flavor will be slightly darker, with a more pronounced flavor. I have made pecan pies before, without the corn syrup, and instead used a mixture of maple syrup, molasses and heavy cream, but the finished flavor just wasn’t anything near what I was looking for. If you find that the bake time, could still use more time for baking, please add an extra fifteen minutes to the baking time, being careful not to over bake the crust. Allowing the pie to cool to room temperature, before placing it in the refrigerator, also will help set the pie filling.

For the pie crust…
1 cup white all-purpose flour
6 tablespoons solid vegetable shortening
3 tablespoons ice water
½ teaspoon salt

For the pie filling…
2 cups pecan halves
3 large eggs
1 cup white corn syrup
½ cup light brown sugar, packed
2 teaspoons pure vanilla extract
4 tablespoons unsalted butter, melted
1 teaspoon salt
1 teaspoon ground cinnamon

Start by preheating your oven to 375 degrees F.

Make the pie crust first, by combining the white all-purpose flour, solid vegetable shortening and salt in a large bowl with a fork. Stir and mash together the ingredients until the mixture resembles small pebbles. Next, add in the ice water and mix together until a dough forms.

Once the dough has been formed, form it into a ball and place on a sheet of floured parchment paper. Take another piece of floured parchment paper, place on top, and roll the dough out to the size of your pie dish using a rolling pin.

Carefully remove the parchment paper from the top and flip the dough that’s on the parchment paper, dough side down, into your pie dish.

Remove the parchment paper, and carefully smooth out the dough. If there’s an excess dough on the sides, remove. Don’t worry if part of the dough rips or tears, there’s an easy solution for that. Just wet your fingers, and press the dough back together. This is what some people know as “water glue” for your pie dough. It works every time.

Once the dough is in the pie pan, using a fork, poke holes all over the bottom crust.

Place this in the preheated oven for exactly 27 minutes, then remove and cool slightly.

To make the pie filling, whisk together the large eggs, white corn syrup, brown sugar, pure vanilla extract, melted butter, salt and ground cinnamon.

Place the halved pecans inside the slightly warm pie shell evenly.

Pour the whisked mixture evenly over the pecans.

Take a large baking sheet, and place a piece of parchment paper on it. Then take the pie pan, placing it on the parchment lined baking sheet. This will prevent any pie overflow from going onto the floor of your oven.

Place in preheated oven for 50 minutes.

If you notice the pie browning quickly, tent the pie, or just the crust, with aluminum foil.

Once finished baking, remove and allow to cool. Refrigerate and serve. Store refrigerated.


Cookbook Corner – Sweet Mornings 

I have been meaning to review this cookbook for weeks now, and can not seem to either get it out of the kitchen long enough to review, or find it – because someone else is always baking from it! This is fabulous…

“Sweet Mornings” By: Patty Pinner”

I am going to start out saying that I am recommending this book to everyone! It is a fabulous book with genius recipes, fabulous family memories, sweet and savory breakfast items – that can also be made into dessert items – and georgeous full colored photographs. And can we talk about Patty Pinner for me a minute!? I just love her! She is the author of, perhaps, one of my all time favorite cookbooks, “Sweets: Soul Food Desserts and Memories” – which is often mimicked, but never duplicated. That cookbook, has really stood the test of time. 

This book is filled with dozens and dozens of recipes, most of which either myself or my Grandma has tried – and loved! My favorite recipe, though, has to be the “Orange Sweet Rolls” (page 162). I can not tell you how many times I’ve made these! They are perfect for breakfast, bunch, dessert or snack! They remind me of some orange rolls that my Grandma Barbra used to make when I was younger. By far the first recipe you should try when grabbing this book! 

The book is sectioned off into two main categories – Sweet Beginnings and Morning Savories. 

Some of the delicious recipes that fill the book are, “Cherry-Filled Coffee Cake” (page 18), “Cousin Vercie’s Snickerdoodle Scones” (page 20), “Old-Fashioned Rice Pudding Squares” (page 34), “Chocolate-Macadamia Waffles” (page 47), “Mama’s Strawberry Coffee Cake” (page 61), “Orange-Filled Crescents” (page 73), “Lemon-Coconut Bread” (page 88), “Southern Tea Cakes” (page 105), “Banana Streusel Coffee Cake” (page 122), “Cowboy Coffee Cake” (page 144), “Blueberry-Cornmeal Coffee Cake with Streusel Topping” (page 160), “Hot Cooked Apples” (page 174), “Blackberry Buckle” (page 182), “Sweet Potato Scones” (page 196), “Apple-Cinnamon Bear Claws” (page 203), “Sunday-Best Sausage Bread Pudding” (page 228), “Fried Green Tomatoes” (page 234), “Daddy’s Griddlecakes” (page 238), “Old-Timey Brunch Chicken Salad” (page 252) and “Miss Ruby’s Table-Talk White Bread”(page 256) – just to name  a few!

I highly recommend you check this book out – as well as Patty’s other titles. 

To buy “Sweet Mornings” and read a “question / answer” with Patty 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 Agate Publishing for this opportunity. More information can be found by emailing me your questions. 


Zebra Blondies

I love this recipe! Feel free to add white chocolate chips to the blondie batter, pecans or even chocolate chips! These are quick, easy and fun! Perfect for a party, get together or pitch-in. No matter what the occasion, people will go crazy over these…

Zebra Blondies

For the blondies…
1 stick (4 oz) unsalted butter, softened
1 cup light brown sugar, packed
1/2 cup white granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups white all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

For the frosting…
1 stick (4 oz) unsalted butter, softened
2 cups powdered sugar
1 teaspoon pure vanilla extract
1 teaspoon white whole milk

For the chocolate ganache…
1/2 cup chocolate chips
1 tablespoon solid vegetable shortening

Start making the blondies by preheating your oven to 350 degrees F. Spray a 13×9-inch baking pan with non-stick cooking spray.

In a large bowl cream together the softened unsalted butter, light brown sugar and white granulated sugar. Once mixed, add in large eggs and beat well to combine. Next, add in the pure vanilla extract and stir together well.

Finally, add in the white all-purpose flour, baking soda and salt, all at once. Combine just until the flour is dissolved, being careful not to over mix the batter.

Spread this mixture into the prepared baking pan, and spread out evenly with the back of a wooden spoon or clean fingers.

Place in preheated oven for exactly 24 minutes.

Remove from oven and allow to cool before frosting.

To make the frosting, combine the softened unsalted butter, powdered sugar, pure vanilla extract and milk. Whisk together until thick and smooth.

To make the ganache, melt the chocolate chips and solid vegetable shortening in a small microwave-safe bowl for about 90 seconds. Stir well until the chocolate is fully melted, shiny and glossy looking.

When ready to frost blondies, frost evenly. Spoon chocolate ganache over the frosting in “stripes” making a zebra pattern. This is best accomplished by swishing a spoonful of the chocolate ganache evenly over the frosting.

Place in refrigerator for about 2 hours, then remove and serve.



Cookie Icing 

Not very long ago, I had an idea to frost my soft and chewy snickerdoodle cookies. Why? Well, why not? I am actually going to experiment with frosting my chocolate chip cookies also. And can you imagine a peanut butter cookie with a soft and whipped chocolate frosting? Frosting or icing – whatever you call this – call it delicious. And for the record – I usually say “frosting”, but to me, this time, I feel this is more of an “icing”. Just saying…

Cookie Icing

2 cups powdered sugar
1/4 cup solid vegetable shortening
2 1/2 tablespoons whole white milk
1 teaspoon pure vanilla extract

Start by combining the powdered sugar and solid vegetable shortening with a fork. Be sure the shortening is incorporated with the sugar. The final result will look like little pebbles and very sandy.

Next, add in the white whole milk and pure vanilla extract. Beat this until smooth and creamy. Spread on cooled cookies and store them in an airtight container.


For my “Soft and Chewy Snickerdoodle” recipe, please click here –


Chew This! Chocolate Chip Pancakes

Hello! Happy “Chew This!” Tuesday – !? My column came out, last Sunday, as usual, but the links on their site were not working correctly. Everything is working, fixed and posted now – so I am sharing it here with all of you! Chocolate for breakfast is never a bad idea, and neither are these delicious chocolate chip pancakes!

Chocolate Chip Pancakes

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, July 3rd 2016 edition. By: Blaise Doubman 

Light and Fluffy Chocolate Chip Pancakes
Blaise Doubman

I think I have confessed my love of all things pancake here once before, when discussing my recipe for the classic “Dutch Baby”. My Great Grandma Flora and I would, rain or shine, everyday, walk to my Grandma Barbra’s for her pancakes and syrup. I have some of my fondest memories of my Great Grandma Flora from that time, and there’s never a time where I can bite into a pancake without thinking of her and those times we shared together. Over the years I have branched out and experimented with other different types of pancakes, using different flavor combinations, cooking and baking techniques, sizes and even colors (food dye) and I have to say some of my most enjoyable are those that were super sweet.

I always tell people I have “sweet teeth”, instead of a “sweet tooth”, and this recipe may just prove that once and for all. I love the simple taste of a light and fluffy buttermilk pancake. So much so, that sometimes I won’t even interrupt the taste of the pancake with butter or syrup; I’ll just eat the pancake as is, nothing else. For this recipe I wanted a chocolate chip version of that, which can be difficult because chocolate chips aren’t the most delicate. I did discover, however, that the addition of the ground cinnamon really brought things together as a whole. The use of regular whole milk made a difference too, apposed to the use of buttermilk. Also, when making the batter, gently stirring the ingredients, instead of beating them, will make a big difference between a light and fluffy pancake, and one that isn’t. These are a personal favorite.

Chocolate Chip Pancakes

I think the addition of ground cinnamon in these pancakes really makes a difference in the overall finished flavors. If you would prefer not to use cinnamon, feel free to leave It out. This recipe is very versatile as well. You can add chopped walnuts, or other kinds of nuts to the batter and top with sliced bananas for a tropical pancake. You can also make these, and place a mixture of cream cheese, pure vanilla extract and powdered sugar between each layer for a “stacked” presentation. The semi-sweet chocolate chips may also be replaced with milk or dark chocolate, depending on your personal preference. 

3 cups white all-purpose flour
6 tablespoons white granulated sugar
½ teaspoon salt
½ teaspoon ground cinnamon
2 tablespoons baking powder
3 large eggs
1/3 cup vegetable oil
1 ¼ cups white whole milk
2 cups semi-sweet chocolate chips

Start by mixing the white all-purpose four, white granulated sugar, salt, ground cinnamon and baking powder together in a large bowl.

Add in the large eggs, vegetable oil and white whole milk. Gently stir to combine, being careful not to over mix. You just want to stir enough to incorporate the dry ingredients. If there are little traces of flour in the batter, that is perfectly acceptable.

Finally, gently fold in the chocolate chips.

Place the batter aside, in the refrigerator, for at least 30 minutes.

When ready to make your pancakes, preheat a large skillet (or griddle) over medium/high heat and coat well with non-stick cooking spray.

Scoop the batter into the skillet, using a ¼ cup dry measuring cup. Depending on the size of your skillet, you will need to work in batches. For each batch of pancakes you remove from the skillet, or griddle, you will need to wipe it fairly clean, and spray more non-stick cooking spray.

When you see little bubbles start rising to the tops of the pancakes, you’ll know it’s time to flip them over. Flip them using a large spatula, and continuing cooking another couple of minutes.

Once cooked, remove from skillet, or griddle, and place on plate and cover with foil to keep them warm. When ready to serve, top with whipped cream, butter, syrup or fresh fruit.

This batter can be kept in the refrigerator for up to two days. The cooked pancakes will keep, covered, in the refrigerator, for up to three days. To warm up leftover pancakes, place in a 220 degree oven for about 7 minutes. No longer or the pancakes will dry out.