They are here!!!

Guess what!? THE COOKBOOKS ARE HERE!!!!! I am BEYOND EXCITED about this! Yes, I now have boxes and boxes and boxes and boxes and boxes and boxes of cookbooks – and this time they are all MY cookbooks! Written by ME! Ha! Oh I just can not believe this. It is a surreal moment for sure. I have spent SO MUCH TIME and ENERGY on this and it is FINALLY HERE! These will need prepared before shipping (autographed) and off they will go! Thank you so much to everyone who has preordered! Thank you thank you! There is still time to order! Send $15 check or money order to Blaise Doubman / Box 47 / Kennard, IN 47351 OR pay via PayPal. Select “send money to family and friends” and use the email – If you want 4 or more copies – I will drop the shipping and handling charges. 

Here we go!!!



Chocoholics Dream Cookies

These cookies are a chocoholics dream! 

Simply amazing… Add in white chocolate for an even bigger punch of flavor!

Chocoholics Dream Cookies

4 oz semi-sweet chocolate, melted and cooled to room temperature
1 1/4 cups white all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 stick unsalted butter, soft
3/4 cup dark brown sugar, packed
1 large egg
1 teaspoon instant coffee granules
1 1/2 cups bittersweet chocolate chips, mixed with 1 tablespoon white all-purpose flour
1/3 cup white granulated sugar, aside

Start by preheating your oven to 325 degrees F. Line several large baking sheets with parchment paper.

In a large bowl whisk together the white all-purpose flour, unsweetened cocoa powder, baking soda and salt.

In another large bowl cream together the soft unsalted butter with the dark brown sugar. Add in the large egg and instant coffee granules and beat until combined.

Add in the dry mixture and combine well, being careful not to over mix. Fold in the flour coated chocolate chips.

Roll dough into balls the size of large walnuts – about 2 tablespoons worth of dough and roll in the aside white granulated sugar before placing on baking sheet. Flatten each ball slightly with your clean hand, or the bottom of a clean drinking glass.

Bake one sheet at a time in preheated oven for 14 minutes. Remove from oven and allow the cookies to cool on their baking sheets. 



Phyllis’ Peanut Butter Fudge

My good friend, Phyllis Arnett, shared with me this delicious recipe for quick and easy peanut butter fudge. I was a little hesitant at first, but after making it, I became a firm believer in how delicious this fudge really is! It only calls for 4 ingredients and you should really already have all of them on hand. Try this recipe and let me know what you think! Email me at

This recipe did not make it in time for it to be included in my upcoming cookbook “Blaise the Baker Dessert First” but I am sharing it here with everyone instead. Shout out and special thanks to everyone who has already preordered! I am so thankful. If you are interested in preordering my cookbook (available September 9th) please send $15 check or money order to:

Blaise Doubman / Box 47 / Kennard, IN 47351. Thanks in advance!

PB fudge

Phyllis’ Peanut Butter Fudge

1 pound butter
18 oz smooth peanut butter
2 pounds confectioner’s sugar
2 teaspoons pure vanilla extract

In a large microwave safe bowl melt together the butter and smooth peanut butter.

Once melted, stir in carefully the confectioner’s sugar and pure vanilla extract.

Combine well. Place in desired size greased pan and smooth out the top.

Allow to cool to room temperature before cutting and enjoying.




The announcements today just keep coming! Guess what!? My cookbook – originally scheduled to be released September 27th, has been MOVED UP and will now be released on SEPTEMBER 9th!!! I am so excited about this! WhooHoo!!!

If you have not preordered your copy there is still time! Send $15 total (this includes shipping and handling) via check or money order to Blaise Doubman / Box 47 / Kennard, IN 47351. 

You can also pay online through “PayPal”. My account there is If you’re interested in 4 or more books, I will drop the shipping and handling charges. 

Please include your mailing address and to whom you would like the book(s) autographed. 

Thank you so much for those who have already preordered! 

Just a few more days!!! 


Blaise the Baker Dessert First featured on Bundtlust – Cookbook Review

BundtLust Blaise the Baker Dessert First
(Photo by: Sarah Hodge for

I woke up this morning to some FABULOUS news!!! My cookbook “Blaise the Baker Dessert First” has been featured on “Bundtlust”! I love for the latest cookbooks and cookbook reviews and think highly of Sarah’s reviews… It still seems like a DREAM to see MY cookbook featured on her site! Somebody pinch me, I must be dreaming!

I am blown away and completely flattered by Sarah’s review of my cookbook and can we talk about the photos? How fabulous are these pictures? 

She did an awesome job!

I am so excited about this! Please click here to see her review of my cookbook…

“Blaise the Baker – Dessert First!” review

Thanks again Sarah – I am honored and thankful…


Chew This – Brown Sugar Cookies and Cookbook! 

Happy “Chew This!” Sunday! As many of you know, I write a food column for “The Courier-Times” that appears on the first and third Sunday’s of each month. I LOVE it and love hearing from all of you. Email me at

Today’s column is the official “Chew This!” announcement of my upcoming cookbook! I am so excited to be sharing this with all of my readers! I am also sharing a recipe that did not make the cookbook – my “Brown Sugar Cookies”. These are fabulous! Straight from the oven – they literally taste like pure brown sugar! They are a favorite of mine because I love brown sugar, but if you do not want so much of a “raw brown sugar taste” – by all means, bake your cookies longer than I have suggested. Totally up to you!

Please pick up a copy of “The Courier-Times” today and let me know what you think! My column is also online to those who subscribe.

Brown Sugar Cookies & Cookbook!

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, August 21st 2016 edition. By: Blaise Doubman 

Blaise the Baker, Dessert First!
Blaise Doubman

Words can not quite describe how I feel writing this column! It is a sensory experience, a feeling of excitement and yet, nervousness. I am officially announcing my cookbook “Blaise the Baker Dessert First”! It has been a long time coming and for those who have followed along with me on this journey, I thank you. There is a lot that goes into the makings of a cookbook. A cookbook is more than just a collection of recipes held together on paper, a cookbook tells a story. My cookbook tells the story of my family, memories, what we eat, how we eat it and why. This cookbook represents my life, my journey, so far in my career of food and I am overjoyed that I can finally share it with all of you! It has not been as easy task putting my cookbook together, and like I said before, there was a lot that went into creating one. I start with an idea, or a taste that I want to create. That leads to countless experimentations, recipe testers, taste testers, and so on and so forth, until the recipe is finally what I had originally envisioned. Each recipe takes at least a couple of weeks to get right, longer than that more often times that not. Now, imagine doing that with hundreds of recipes several times over.

Creating this cookbook has been a labor of love and I have loved every minute of it. Every trial, error, success and victory has been a memory made and I would not change a thing. I am just beyond thrilled to finally be sharing this cookbook with everyone! Inside you will find recipes that have been tested over and over, by my recipe testers and I, as well as family memories, notes, my observations on ingredients, tools and techniques and so much more! My cookbook is called Dessert First for a reason. It literally starts with the dessert section first and works its way back throughout the course of your meal. Allowing you to really eat dessert first! Of course, some of the recipes I developed did not make the cookbook for one reason or another. Mainly because of space or simply too much of one item. The recipe I am sharing with you today is one that was cut from the book last minute, due to several cookie recipes, but is beyond delicious and one of the most flavorful brown sugar based cookies that I have ever had! These cookies are also particularly good when rolled in cinnamon-sugar before baking. Try them with or without the cinnamon-sugar, but please try them. They are fabulous!

There are 200 recipes included in my cookbook and the cost is $15 total, including shipping and handling. It is available by mail order only. The release date is Tuesday September 27th, but you can preorder it now! Just send your check or money order to Blaise Doubman / Box 47 / Kennard, IN 47351. You can also pay through PayPal, and my account there is Be sure to include your mailing address and if and whom you would like the cookbook autographed. If you are interested in 4 or more copies, I will drop the shipping and handling charges. Preorder now and I guarantee to postmark your order within 2 business days of the official release. Or you can wait and buy once they come in. Totally up to you! I am so excited about this and I want to thank each and every one of you who have supported and encouraged me. Thank you all so much, it really means a lot.

Brown Sugar Cookies

I have been known to eat brown sugar right out of the box. This cookie is packed with all of the brown sugar flavor you love, without the guilt of actually eating it straight from the box. These are easily thrown together last minute and will last, covered, for several days at room temperature. If you want a darker, richer flavored cookie substitute the light brown sugar for dark brown sugar, which has more of a molasses flavor.

3/4 cup light brown sugar, tightly packed
2 sticks unsalted butter, softened
1 large egg yolk
1 teaspoon salt
2 cups white all-purpose flour

In a large bowl combine the light brown sugar with the softened unsalted butter. Stir this until light in color and fluffy in texture. Next, add in the large egg yolk and salt. Stir everything to combine. Finally, fold in the white all-purpose flour, being careful not to over mix the dough.

Place, covered, in the refrigerator for at least 1 hour.

When ready to bake, preheat your oven to 325 degrees F. Line 2 large baking sheets with parchment paper. Roll the dough into balls the size of walnuts and place on the prepared baking sheets, allowing about 2 inches between each cookie.

When all of the balls have been rolled, prepared and placed, press down gently on the top of each using the prongs of a fork.

Place, one sheet at a time, into the preheated oven and bake for 11 minutes.

Once baked, remove from the oven and allow the cookies to cool on the baking sheets before removing and enjoying.


Chewy Chocolate Chip Cookies

Here is a fabulous chocolate chip cookie recipe that did not make my cookbook. I thought I would share it on social media with everyone instead. It is “Chewy Chocolate Chip Cookies” and they are delicious! Still need to preorder a cookbook? Send $15 total to Blaise Doubman / Box 47 / Kennard, IN 47351. Be sure to let me know whom to autograph it as well as a mailing address. Thank you to all of those who have already ordered!

Chewy Chocolate Chip Cookies

2 sticks unsalted butter (8 oz.) melted
1 cup light brown sugar, packed
1/2 cup white granulated sugar
2 large eggs
1 tablespoon pure vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon fine sea salt
1 cup quick cooking oats
2 1/2 cups white all-purpose flour
1 1/2 cups semi-sweet chocolate chips mixed with 1 tablespoon white all-purpose flour

Cream together the melted unsalted butter, light brown sugar and white granulated sugar. 

Add in the large eggs, one at a time, beating well after each addition. Add in the pure vanilla extract, baking soda, baking powder and fine sea salt and stir well. 

Next add in the quick cooking oats. Stir in the white all-purpose flour. 

Finally fold in the flour coated semi-sweet chocolate chips. Place in the refrigerator for at least 12 hours.

When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper. 

Scoop dough into large mounds – a little less than 1/4 cup size – and bake in preheated oven for 10 minutes. 

Bake one baking sheet at a time. 

Allow cookies to cool on their baking sheets.



Blaise’s Chocolate Chunk Cookies

Cookie Dough

I LOVE stirring up these chocolate chunk cookies because they also stir up memories. This is one of the first recipes I developed for my cookbook “Blaise the Baker Dessert First”. Every recipe in my cookbook is versatile and customizable. Take THIS recipe for instance – my “Blaise’s Chocolate Chunk Cookies” (page 51). There is no vanilla extract in them! None! I think these taste better without it. BUT – if you prefer vanilla – by all means – go ahead and add some! Also – I recommend using chocolate CHUNKS for this recipe, but feel free to use CHIPS (like I am using now) instead. My cookbook is meant to inspire and allow you to experiment and HAVE FUN in the kitchen! My cookbook contains ALL TYPES of food – not just desserts! If you have not preordered your copy yet (ahead of the September 27th release date) go ahead and act now! Send $15 total check or money order to Blaise Doubman / Box 47 / Kennard, IN 47351. The cost is $15 per book. If you are interested in 4 or more copies I will drop the shipping and handling charges. Be sure to include a mailing address as to where I can ship the book as well as to whom to make out the autograph. Can I also say that I think this cookbook would make a fabulous Holiday gift!? You can also pay on PayPal. Use the account – SO MANY of you have preordered – THANK YOU ALL SO MUCH!!! For those who have preordered through PayPal – there are no current issues. For those who have paid through money order – no issues. For those who have paid through check – all checks received (so far) will be cashed and cleared by Friday August 19th. Please contact me if you believe there might be an issue. Thank you all so much for the continued support and dedication!!!

Cookbook Cover