Hoosier Staple Pie

Lots and lots of people have been asking me about the “Hoosier Sugar Cream Pie” recipe that is written about in my cookbook. My recipe is different than most sugar cream pie recipes – and the crust is foolproof, and my step by step instructions are a must for those who don’t think they can make a pie crust from scratch – YOU CAN! – IT IS EASY! Anyways, my recipe for this delicious Indiana staple, can be found exclusively in Donna Cronk’s book “That Sweet Place”. Contact donnacronk.com for ordering information! Her book is fabulous, and contains some great recipes!



Chew This! Homemade Oatmeal Cream Pies

Happy “Chew This!” Sunday!!! As many of you already know, I have a food column in “The Courier-Times” that is published on the first and third Sunday’s of every month. I love it! It is a place where I can talk and share about family recipes and memories.

“The Courier-Times” is available in the Henry County area AND available online to those who subscribe. Today’s recipe? My “Homemade Oatmeal Cream Pies” which are fabulous! I wanted to create a sandwich cookie that was very familiar to my childhood and these hit the spot!

These are simple, yet packed with flavor. A lot of my taste testers thought the filling had cream cheese in it, but it does not. The cream cheese flavor comes from a combination of the butter, marshmallow fluff and confectioner’s sugar.

I can not wait for you to try this recipe and let me know what you think!  I always welcome feedback at blaisethebaker@gmail.com so get baking – and eating! These are also great to make ahead. Wrap in plastic wrap and refrigerate!

Homemade Oatmeal Cream Pies

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, September 18th 2016 edition. By: Blaise Doubman 

Homemade Oatmeal Cream Pies are a hit!
Blaise Doubman

Who doesn’t love an oatmeal cream pie? Everyone is familiar with those that you can buy in the store, right? You know the ones in the snack cake area that are individually wrapped and sold in a box? I have eaten my fair share of those over the years, and so has everyone else I’ve ever known, so one day I wondered if I could make my own version of this popular treat. I decided to go for it and give it a try, so I did, and much to my delight I came up with this recipe! It wasn’t an easy recipe to try and duplicate, but it was really fun trying! At first I wanted that same taste and texture of the ones I was familiar with from my childhood, but then I told myself that I could do better. I wanted to create the same experience, but with the volume turned up.

These are incredible! I had several people taste test them for me and they were blown away by the taste and the texture. A lot of people thought that the cream filling had cream cheese in it, but it does not. I think the Marshmallow Fluff mixed with the powdered sugar and pure vanilla extract, along with the unsalted butter, gives a welcome tangy taste to the filling that a lot of people don’t expect once they bite in and bite through. These are the perfect thing to make ahead because they will last 3 days in the refrigerator. The longer they have a chance to chill in the refrigerator the better and more complex the flavors have in developing their full potential. These are so much better than anything you can buy at the grocery store!

Homemade Oatmeal Cream Pies

When baking the cookies, be sure to not overbake them or they will turn hard. Under baking them slightly and then having them cool on their baking sheets is an important step in the process. When making the filling the final consistency you want to end up with is a thick, but spreadable, ice cream thickness. It will appear very thick, but should even out after the Marshmallow Fluff is stirred in at the end. These can be stored in the refrigerator, wrapped in plastic wrap, for 3 days or placed in the freezer for 2 months.

For the cookies…
2 sticks unsalted butter, softened
¾ cup light brown sugar, tightly packed
½ cup white granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 ½ cups white all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
2 ¾ cups quick cooking oats

For the filling…
1 ½ sticks unsalted butter, softened
3 cups confectioner’s sugar
1 teaspoon pure vanilla extract
1 tablespoon whole milk
¼ cup Marshmallow Fluff

Start by preheating your oven to 350 degrees F. Place parchment paper on 2 large baking sheets.

In a large bowl combine the softened unsalted butter, light brown sugar and white granulated sugar until light and fluffy. Add in the large eggs and pure vanilla extract and combine well.

Next, add in the white all-purpose flour, baking soda, ground cinnamon and salt. Once combined, fold in the quick cooking oats.

Place large tablespoon size mounds of dough onto the parchment lined baking sheets, leaving plenty of room for the cookies to spread. Place each sheet, one at a time, into preheated oven for 12 minutes. Once baked, remove from the oven and allow them to cool on the baking sheet.

To make the filling, in a large bowl, combine the softened unsalted butter with the confectioner’s sugar. Once mixed together, add in the pure vanilla extract and whole milk. Finally, beat in the Marshmallow Fluff.

To assemble the cookies, take a cooled cookie and place top side down. Place a large amount of filling on the top, and sandwich another cookie on top of it, placing it bottom side down.

Wrap each cookie immediately with plastic wrap and refrigerate for at least an hour.

When ready to serve, remove and allow to come to room temperature or enjoy cold.


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Blaise the Baker Dessert First Release 

TODAY is the OFFICIAL release date of my cookbook “Blaise the Baker Dessert First” and I am SO EXCITED and happy that I can finally share all of my hard work with everyone!!! I can officially add “cookbook author” to my resume and that alone brings such joy to me and makes everything on this journey worth it! My “food journey” has been a remarkable one and one that I am still on, pursuing all opportunities and learning more and more each and everyday and for that I am thankful.

I hope everyone enjoys my cookbook and enjoys the recipes and stories inside as much as I do and have the years I spent writing it. I hope you will keep my cookbook in your kitchen, use it frequently, think of me and create wonderful food memories with you and your family! Crease the pages, write inside and get it dirty! A cookbook that is well worn means that the recipes are well used and well loved and nothing could be a higher compliment to a cookbook author than seeing a well used cookbook. Trust me when I say, I have a few “well worn” cookbooks myself.

TODAY marks the end of one era and the beginning of another. Onward I will go with my journey but today is one of the many milestone moments that I will never forget. It makes me so emotional to think about.

My family has been with me through the thick and the thin of this and words will never begin to describe my thankfulness or gratefulness to them for everything they have done for me. My friends have kept me grounded and have been patient with my process and for that I am humbled. My “Blaise the Baker” fans and “Chew This!” fans are the BEST followers and fans a person could ask for. I love all of your messages, emails, texts, comments and shares. I read them all and respond to as many as I can and you bring reenergized life into me with every message. THANK YOU.

THANK YOU to all who preordered the cookbook. You should already have it in your hands by the time you read this message. I really hope you love it. I can officially say, that I AM REALLY HAPPY with how it turned out. I had a unique vision of what I wanted from DAY ONE and I can happily report that my vision stayed the same and the final outcome is exactly what I wanted. For that I am so proud.

There are SO MANY people to thank and those people are all listed inside of my cookbook. So many recipe testers, taste testers, supporters… It really does “take a village…” I am thankful for you all. Thank you for everything.

Interested in purchasing a copy!?

Send $15 check or money order (this INCLUDES shipping and handling) to Blaise Doubman / Box 47 / Kennard, IN 47351. Please include to whom you would like the cookbook autographed and a mailing address for shipping. IF you would like 4 or more cookbooks, I will drop all shipping and handing charges. You can also pay via PayPal. My account to be used is, blaisejdx@gmail.com

If for any reason you have ANY questions, comments or concerns (special requests, etc.) EMAIL ME and I would be happy to help the best I can.

There have been SO MANY people preorder my cookbook and I am just so grateful. To those who have ordered and to those who will order in the future – THANK YOU!

I will continue my journey food writing and recipe developing. PLEASE continue to follow my adventures on “Blaise the Baker” (http://blaisethebaker.com) as well as my food column “Chew This!”, which I write exclusively for “The Courier-Times”. My food column is published in their newspaper (and online for those who subscribe) on the 1st and 3rd Sunday’s of every month. Also follow me on Twitter, Instagram, Pinterest and Snapchat – all under the username “blaisethebaker”.

THANK YOU so much for everything!

“Blaise the Baker”


“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!

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!

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!!!

BUNDTLUST.com review –

“Blaise the Baker – Dessert First!” review

My interview with Donna Cronk –


AND!!! Do not forget to use the hashtag #BTBdessertfirst when you post your photos, etc!

Thank you ALL for EVERYTHING


Share your hashtags! 

Things like this make me SO HAPPY!!! If you preordered my cookbook “Blaise the Baker Dessert First” you more than likely already have your copy (or perhaps will get it tomorrow). I am encouraging everyone to use the hashtag #BTBdessertfirst when posting their photos! So many excited people and so many delicious looking dishes being prepared already!!! Whoohooooo! Thank you all so much for the support! Preorder your copy now – or wait until FRIDAY for the OFFICIAL RELEASE!!! It is almost here! If you are interested – mail check or money order for $15 total (this includes the $3 shipping and handling) to – Blaise Doubman / Box 47 / Kennard, IN 47351. OR pay online through PayPal. Click send money to family and friends and use my email blaisejdx@gmail.com for the order. Be sure to let me know where to mail the book as well as to whom to make out the autograph. Thanks all!!!


Chew This! Rosemary’s Sweet and Sour Pickles and Diane’s Cheeseball

Happy “Chew This!” Sunday! I am so happy to share these two recipes with everyone! Family recipes and memories are an important part of my life, and I encourage family recipe sharing to be a part of your life too. Along with family photos and history, recipes are some of the most treasured traditions to pass down to your loved ones.

Shoutout and special thanks to my Grandpa Max’s sister Rosemary’s daughter Diane for the recipes and photos. Your gift of these recipes to me are truly something special that I will cherish forever.

Rosemary’s Sweet and Sour Pickles and Diane’s Cheeseball 

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, September 4th 2016 edition. By: Blaise Doubman 

Sharing family recipes and memories…
Blaise Doubman

My Grandpa Max loved to cook and so did a lot of the members in his family. His sister Rosemary had a reputation of being not only a wonderful cook, but a fabulous baker too. I am so thankful that food, recipes and a love for both runs deep on both sides of my family. My Grandpa Max started out his love for cooking while he was enlisted in the armed services. He found himself being more and more drawn into the kitchen and the more he cooked, the better he got. It was a win-win for him. He loved working in the kitchen, preparing and serving the meals and had so many great memories that he shared with me of his times there. He actually developed several recipes himself, including his famous beef stew recipe. I have tried for years to duplicate the flavors of his soup, even working off of his own recipe, but never could copy it. I eventually had to tell myself that I was searching for a memory and not so much a taste.

After my Grandpa Max passed away, my Mom, Darla, started calling and corresponding with Rosemary. They had many similar interests and really loved talking about old memories of when everyone was younger. Rosemary was one of the sweetest people I knew. A couple of years ago my parents and I, along with my Uncle Duane went to visit Rosemary, and her daughter Diane and family. It was a wonderful time and we shared so many memories, photographs and recipes. It would be the last time I would see Rosemary. She passed away a couple of months later. In remembrance her daughter, Diane, sent me the Bolinger family recipes, two of which I am sharing here with you today. The recipes range from appetizers to main dishes to desserts and more. I love and cherish them so very much. The two recipes I am sharing today are delicious! The sweet and sour pickles and unlike anything you can buy in the store. My friend and recipe tester, Mary, said they were the “best pickles I have ever eaten”. Diane’s cheeseball recipe is super simple at only three ingredients, but loaded with flavor!

Rosemary’s Sweet and Sour Pickles and Diane’s Cheeseball

Both of these recipes are family heirloom recipes that I very much cherish. The pickle recipe is perfect for snacking, topping on hamburgers or making homemade relish from! The cheeseball is delicious with or without the nuts but really memorable when served with whole wheat crackers, fancy crackers or an assortment of entertaining biscuits. Both of these recipes are best made ahead of time and are perfect for family reunions or Holiday parties.

For the sweet and sour pickles…
1 quart jar whole Kosher dill pickles
3 cups white granulated sugar
1 ½ cups white vinegar

In a medium pot over medium heat combine the white granulated sugar and white vinegar until it comes to a boil. Allow to boil for about 30 seconds and then remove from the heat. Drain pickles from their juice, discarding the juice. Rinse the pickle jar and set aside. Slice pickles about ¼-inch thick and place back in jar. Pour sugar and vinegar mixture over the pickles and fill the jar, leaving about ½-inch space at the top. Screw on lid and place in refrigerator for 24 hours before removing, serving and enjoying.

For the cheeseball…
16 oz. cream cheese
1 jar Old English cheese
½ teaspoon Worcestershire sauce
2 cups chopped walnuts, optional

In a large bowl combine the cream cheese with the Old English cheese until the mixture is smooth and combined. Beat in the Worcestershire sauce. Form into 2 large balls or 4 medium sized balls and roll in chopped walnuts. Place in refrigerator to chill for several hours.

Diane Gilbert and Rosemary Reece

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