When my cookbook, “Blaise the Baker Dessert First” was released, several of the first few hundred copies didn’t include my Grandma Deloris autograph – her autograph came in the later edition. If you have an “early edition” (the version without her autograph) and would like her autograph, I have released limited edition “Blaise the Baker” bookmarks that are stamped with her autograph. If you would like one to go with your “early edition” cookbook please message me – or email me – and let me know. Please include your mailing address. Thank you! firstname.lastname@example.org
Thank you all so much for the lovely feedback and support that I have received today concerning my feature in the latest “HER magazine”. Your encouraging words and dedication mean everything to me and I could not be more grateful.
If you are an online subscriber to “The Courier-Times” and would like a copy of “HER magazine” – featuring my article, please email me your mailing address and I’ll send along a complimentary copy.
Thank you again!
SO EXCITED to finally be able to announce this!!! Pick up a copy of “The Courier-Times” TODAY and inside you’ll find HER magazine – which is filled with columns, articles, recipes and features. And guess what!? I have a feature in this issue!!! Featuring the 3 most influential women in my life – and I couldn’t be anymore thankful or excited. Shoutout and special thanks to Donna Jobe Cronk for including my family and I in this issue. And guess what!? Included in my feature is a recipe – and ordering information for my cookbook, “Blaise the Baker Dessert First” along with some of my favorite photos as of recently.
Lots of people have been asking if I have any cookbooks left – YES! I do! I’m also reordering for the Holiday season to make sure everyone that wants a copy – can get a copy! Each copy will be autographed by my Grandma Barbra, Grandma Deloris – and myself – if you want! I’ve heard from so many people who have tried the recipes inside – and love them!!! This makes me so HAPPY! Thank you all! Ordering information – send $15 total ($12 for the cookbook plus $3 shipping and handling) cash, check or money order to Blaise Doubman / Box 47 / Kennard, IN 47351. You can also pay via PayPal. The email for you to send money to is – email@example.com IF you order FOUR or more books – shipping and handling is FREE!!! Can I also say these would make FABULOUS Holiday gifts!?
Happy “Chew This!” Sunday! As many of you know, I have a food column called “Chew This!” that appears in “The Courier-Times” on the 1st and 3rd Sunday’s each month. It is a place where I share my recipes, stories and family memories. I love it and love getting feeedback from my readers. Email me at firstname.lastname@example.org
Today’s recipe is a recipe handed down to me that is generations old. “Old-Fashioned 3-Bean Chili” is perfect for the upcoming cold weather. It is simple, flavorful and, for me, full of memories!
I have been crossing my fingers for colder weather so I can make this with my favorite “chili side item” – saltine crackers and a peanut butter sandwich. Delicious!
Pick up a copy of “The Courier-Times” today and let me know what you think! Also available online to those who subscribe. Interested in subscribing? Email me and I will help you out! Many thanks in advance.
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As many of you already know, I also review some of my most favorite, fabulous cookbooks, right here on my blog – or my website as I’ve been calling it lately. I do not review a cookbook unless it is one that I personally love myself! My tastes may be different than your tastes, that is great! And then again, maybe we enjoy some of the same books? I read and go over hundreds of cookbooks a year, but I only give the ones I REALLY LOVE the honor of making it into my “Cookbook Corner”. Browse around my website, search “Cookbook Corner” in my search engine, or Google “Blaise the Baker Cookbook Corners” for a full list of all of the wonderful books that I have in my collection.
The latest cookbook I am obsessed with is…
“Butter and Chocolate” By: Sheila G. Mains
Let me start off by saying that this book is FABULOUS! Well, of course it is, or I would not have been giving it center spot in my “Cookbook Corner” feature. I may even go as far as saying it is in my TOP 5 FAVORITE COOKBOOKS OF ALL YEAR – 2016! Yes, I am serious! I love the recipes in this book, I love the format, the photography, the stories, everything! Sheila is a GENIUS and I love her for coming up with such user friendly recipes using butter and chocolate – my two favorite food groups I feel the need to mention.
If you have heard of Sheila before it is perhaps because of this…
She is the creator of “Brownie Brittle”! I had not tried this treat until recently and let me tell you – O.M.G.! IT IS DELICIOUS! I am highly recommending everyone reading this post go out and buy a bag (I found mine at my local “Cracker Barrel” store) and TRY IT! Yes, I am going crazy and using all CAPS because IT IS THAT GOOD! Can I tell you a secret? I am buying a bag of this for everyone I know for the Holidays to include in their “Foodie Gift Baskets”. If you have never had it before it is a thin, crisp, flavorful chocolate brownie. Comes in a lot of flavors – the chocolate chip is my favorite. IF you can not find it in your local area, order it here – http://browniebrittle.com/
Anyways, she is the creator of this fabulous treat…so if you have heard her name from somewhere, chances are – it is from this!
Her cookbook is chopped FULL of recipes ranging from BROWNIES (my favorite section) to cheesecakes, candies, donut holes, bread pudding, bars, cookies, cake pops, parfaits and just about everything else you can think of. And – the best part? All of the treats inside use BROWNIE BATTER! Yes, and some even call for her “Brownie Brittle”.
Some of my favorite recipes are…
“Cookie Dough Brownies” (page 26) and also featured on the cover. They are a delicious brownie, topped with cookie dough (egg free) and a frosting made from chocolate chips. I served these with family and friends (and some taste testers) and they were blown away! I can not tell you how many times I have made these since I have gotten this cookbook! This recipe will be in my rotation from now on, very delicious and I highly recommend!
Another recipe I am enjoying is…
“Salted Caramel Brownies” (page 33). If you love salted caramel (like I do) you will love these! My friends and family went wild for these too! Great flavor and the salt really sets them apart from the other brownies that you may find in the stores.
Some other recipes I have been enjoying are…
“Signature Brownies” (page 19) – This recipe is the base recipe for the other recipes in the book. Some call for this recipe in a smaller size pan, and some in a larger. Sheila will go over which recipe to use, in each recipe these brownies are called for. They are delicious because they combine semi-sweet chocolate chips with unsweetened cocoa powder.
“Red Velvet Brownies” (page 30) – I LOVE anything red velvet – these are no exception.
“Peanut Butter Cup Brownies” (page 34) – If you love the classic combination of chocolate and peanut butter you must try these! And of course, use real peanut butter for them!
“White Chocolate Cinnamon Blondies” (page 40) – These are delicious! I love the flavor combination of white chocolate and cinnamon and I can not wait to serve these this Thanksgiving! I think they will be something new and fun added to the table.
“Brownie Filled Donut Holes” (page 51) – The name says it all!
“Brownie Banana Bread” (page 58) – This chocolate banana bread is quickly becoming one of my favorite recipes! I love banana bread and this recipe is really over the top!
“White Chocolate-Raspberry Cheesecake Bars” (page 74) – I love the incredible combination of white chocolate and raspberry! Think of that combination and add the flavors and textures of a cheesecake – fabulous!
“Brownie Whoopie Pies” (page 87) – A new take on the traditional.
“Pumpkin Pie with Brownie Brittle Crust” (page 102) – I may never make a traditional chocolate crust again! I love her version using her incredible “Brownie Brittle”!
“Cannoli Brownie Bites” (page 135) – A cannoli and a brownie = incredible!
“Brownie Ice Cream Sandwiches” (page 150) – Perfect for the summer!
“Lava Cakes” (page 169) – You must try these! Foolproof and decadent…
AND guess what!? I get to SHARE WITH YOU ALL one of my favorite recipes from the book! “Brownie Bread Pudding” (page 62) IS A MUST TRY!
And yes – their photos are so much better than mine! I do not pretend to be a professional food photographer, and until I have a friend who can send me free props, give me lessons, lend me a camera, lighting and professional style tips – you are stuck with MY photos! Ha! Seriously though – if you can help me out with my photos – email@example.com Until then, I guess I will have to settle with “food writer, recipe developer, columnist and cookbook author” – I like the sound of that, what about you!?
Brownie Bread Pudding
Several years ago, I was invited to a friend’s house for brunch. When I asked what I could bring, she replied without even taking a breath, “Why dessert, of course. That’s your specialty!” Wow! No pressure, right? Now, I had to come up with something different, something spectacular. Hmmm, I thought. Bread pudding is pretty popular. I bet if I “brownied” it up a bit, it would pass muster. Well, my bread pudding never even made it to the dessert table. It was served along with the main course, and there wasn’t a crumb left when it was time for coffee and sweets. I took my empty bowl home—with my brownie queen reputation still intact.
YIELD 6 servings
PREP 30 to 35 minutes
BAKE 45 to 50 minutes
Unsalted butter for greasing pan
Brownie Filling recipe (page 43)
12 slices brioche bread or challah, at least 1 day old
2 cups light cream
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1 cup sugar
3 large eggs
Preheat the oven to 350°F. Grease an 8 °— 8-inch baking dish with unsalted butter.
Prepare the brownie filling according to directions. Spread it on 6 slices of the bread, then top each one with another slice of bread to form 6 sandwiches. Cut each sandwich into 6 to 8 pieces and pile the sandwich pieces into the greased baking dish.
Prepare the pudding mixture: Combine the cream, salt, and vanilla in a small saucepan; cook over medium heat until warm. Whisk together the sugar and eggs. Add the cream mixture to the egg mixture gradually, stirring constantly to make sure the eggs do not cook.
Pour the pudding mixture over the bread pieces and cover the dish with aluminum foil. Bake on the center rack of the oven for 45 to 50 minutes. Remove the foil after about 20 minutes and check every few minutes until golden brown on top. Allow the pudding to rest at least 10 minutes before serving.
Taken, with permission, from Sheila G’s Butter and Chocolate by Sheila G. Maines. Published by Kyle Books, photography by Tina Rupp. Shout out and special thanks to Sheila G. Maines and Kyle Books.
To see even MORE recipes and to buy “Butter and Chocolate” please click here…
I made this a few days ago for a friend and she flipped out over it! She said she had never had banana bread that was so tender, moist, flavorful and “hit the spot” like this one did!
I love banana bread too and usually fold in semi-sweet chocolate chunks, but this time I really decided to give it everything I had and add cream cheese, walnuts, cinnamon and Turbinado sugar.
It is everything you might have hoped for!
Banana Walnut Bread with a Cream Cheese and Cinnamon Swirl
For the bread…
1 large egg
1/2 cup light brown sugar, tightly packed
1/4 cup white granulated sugar
1/4 cup vegetable oil
1/4 cup sour cream
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas, about 4 bananas
1 cup white all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup walnuts, chopped, plus 1/2 cup aside
For the filling (swirl)…
1 large egg
4 ounces cream cheese
1/4 cup white granulated sugar
3 tablespoons white all-purpose flour
2 teaspoons pure vanilla extract
2 teaspoons ground cinnamon
Turbinado sugar, for sprinkling
Start by preheating your oven to 350 degrees F.
Spray a 9×5-inch bread pan with non-stick spray with flour.
In a large bowl combine the large egg, light brown sugar, white granulated sugar, vegetable oil, sour cream, pure vanilla extract and mashed bananas. Stir until well combined.
Stir in the white all-purpose flour, baking powder, baking soda, salt and chopped walnuts.
Pour half the batter into the prepared pan and spread evenly.
Make the filling by combining the large egg, cream cheese, white granulated sugar, white all-purpose flour, pure vanilla extract and ground cinnamon in a medium bowl.
Spread this mixture evenly over the banana bread batter. Swirl gently with a knife.
Place the other half of the banana bread batter over the top and spread evenly.
Sprinkle on the reserved 1/2 cup of chopped walnuts and sprinkle with a layer of Turbinado Sugar.
Place in preheated oven for 60-70 minutes. Tent with aluminum foil about 40 minutes through the baking time if you are worried the edges may burn.
Once baked, remove from the oven and allow to cool slightly before removing and slicing.
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There were 7 main cookbooks that my Grandma Barbra and I cooked and baked from when I was growing up – and actually still to this day. These 7 cookbooks have been apart of my life for as long as I can remember. My cookbook now joins those 7 and words can’t express or even begin to describe the emotion I feel over this. From the very second that my cookbook “idea” came to me, I told myself I wanted it to be spiral bound, resembling those special cookbooks from my childhood, and I wanted it to be personal, familiar, warm and accessible. I absolutely love this picture and thought I would share it with all of you! Thank you all for the continued love and support.
Happy “Chew This” Sunday! Awhile back, I took a survey about what people would rather have – the classic, southern banana pudding – or – a chocolate version! Can you believe that not very many people had heard of the chocolate variety? How is this possible? Every time I make my chocolate banana pudding, people go crazy! This recipe makes enough homemade pudding for one large dessert, but can be easily doubled for parties or reunions. I don’t use homemade vanilla wafers, but if you would like – find your favorite cookie recipe and use it in place of the boxed kind. This dessert is decadent and delicious! Can’t wait to hear what you all think! Email me – firstname.lastname@example.org
ALSO – be sure to look today for my new feature, included in my column, called “Ask & Answer”! You ask the questions – I answer! Write to me your question / questions and your answer, and name, could be included in my next column! Really excited about this!
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