Any Flavor Fruit Upside-Down Cake

I love pineapple upside down cakes! Recently I got to thinking about experimenting with other types of fruit for the “upside down cake” idea and thought – “why can’t there be a recipe that is versatile enough for all fruits?” After much trail and error, I’ve developed this recipe – one that can literally be made with any type of fruit! My favorite fruit to use for this is fresh peaches. This recipe makes one 9-inch round cake.

Any Flavor Fruit Upside-Down Cake

1 1/2 sticks (12 tablespoons) unsalted butter, divided
1/2 cup light brown sugar, packed
2 cups diced fresh fruit of choice
3/4 cup white granulated sugar
1 large egg
2 teaspoons pure vanilla extract
1 1/4 cups white all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup whole milk

Start by preheating your oven to 350 degrees F. Melt 4 tablespoons of the unsalted butter and pour into a 9-inch round baking pan. Sprinkle the light brown sugar evenly over the melted butter. Next, sprinkle evenly, in a single layer, the prepared fresh fruit.

In a large bowl beat together the remaining unsalted butter and light brown sugar until light in color and creamy in texture. Beat in the large egg.

In a seperate bowl combine the white all-purpose flour, baking powder, baking soda and salt with a whisk.

Add the dry ingredients with the creamed butter and sugar mixture alternately with the milk. Beat well after each addition.

Pour finished batter evenly into the cake pan and spread out the top.

Place in preheated oven for 50 minutes.

Once baked, remove from the oven and allow to cool about 15 minutes before inverting onto a serving plate.

Enjoy!

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Recipe Testing Cookbooks

Part of my job as “cookbook reviewer” is to not only look over the recipes to see if they sound and read correctly, but to prepare several of them to make sure the recipes actually work! The cookbook I’ve been focusing on lately is “Cupcakes Forever – Delicious Recipes for Cupcakes with Love from LOLA’S”. It’s a fabulous book and my review will be coming soon! Their recipe for “Vanilla Cupcakes” (page 24) and “Basic Vanilla Buttercream” (page 20) are seriously the best vanilla cupcakes I’ve ever had! Can’t wait to share my review of this cookbook with everyone! Stay tuned!

Blaise

Cookbook Corner – Harvest

I am in love with this cookbook…


“Harvest” By: Stefani Bittner and Alethea Harampolis 

This beautiful hardcover cookbook covers anything and everything that you may find yourself harvesting in your local garden. The photographs are beautiful and the pages stunning. This is not just a cookbook in terms of food but a cookbook that extends itself to venture into the realms of facial beauty, beauty products, household items and tips and tricks. Some of the “recipes” include –

“Poppyseed Dressing” (page 14), “Artichoke Arrangement” (page 34), “Edible Flower-Pressed Cheese” (page 38), “Lavendar and Mint Tea” (page 70), “Lemongrass Salt Scrub” (page 98), “Herb and Hive Honey Lip Balm” (page 126), “Tumeric Dye” (page 174) and “Bay Laurel Kitchen Wreath” (page 186). 

The book is divided into sections which really brings out the “seasonal” aspect of this book. I highly recommend this for people who love gardening, love nature, love unexpected projects and love harvesting. A beautiful book with such a simple and beautiful meaning. So fun! 

To buy “Harvest” 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.

Blaise 

Blaise the Baker Recommends – Give a Girl a Knife 

“Give a Girl a Knife” By: Amy Thielen

I’ve had the extraordinary pleasure of getting an advanced copy of “Give a Girl a Knife” By: Amy Thielen and it is FABULOUS! I’m such a huge fan of her award winning and wonderful cookbook, “The New Midwestern Table” and this book is everything I expected – and then some! Amy is beyond talented when it comes to the kitchen and her talent for writing really shines through in this interesting and personal memoir. I love her family stories and memories – I love her view of food – I love her thoughts on recipe testing – BUT – I don’t want to give too much away, so just trust me when I say PREORDER THIS BOOK! I have so much respect and admiration for Amy and this book verified everything that I had heard about her willingness, hard work and dedication to life. Follow her journey from small town to big city – and back again. A glimpse into the lives of one of food’s biggest and brightest personalities. I loved this book and I really think you will too! Congratulations Amy!

Purchase / preorder your book here – 

Blaise

Chew This! Chocolate Chip Cookie Pie

Happy “Chew This!” Sunday!!! As many of you know, I write a food column for “The Courier-Times” on the first and third Sundays of each month called “Chew This!” I absolutely love it and love sharing my family recipes, stories and memories. If you are in the Henry County, Indiana area – pick up a copy of the newspaper today and let me know what you think! If you are not, but would still like to take a look, sign up for an online subscription at http://thecouriertimes.com Need help with the online signing up!? Write to me and I’ll be happy to help! blaisethebaker@gmail.com 

I am so excited to share this recipe with everyone. Well recipes – there are two here that I’m sharing. The pie crust is from a friend of mine, Dorothy Boulanger and could not be any more simple! The pie crust does not have to be rolled out, prebaked, proofed – trust me – it is amazing! And the filling? It is basically a huge, soft chocolate chip cookie! The crust is crisp, the inside warm and gooey. My mouth is watering… 

This pie can be made in advance, wrapped and chilled and baked off whenever you are ready! Just be sure not to keep it unbaked for longer than 3 days. After baking, leftovers can be kept covered for 7 days. It is simply an amazing pie and one of my current favorites! 


Chocolate Chip Cookie Pie

http://www.thecouriertimes.com/neighbors/neighbors_features/article_5c35a6df-f992-5fc7-9ed6-de61970494da.html

Enjoy!

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3 Year Anniversary!!!

BLAISE THE BAKER IS 3 YEARS OLD TODAY!!! I don’t even really know what to say other than THANK YOU all so much for the continuous support and dedication! I have met so many incredible people along the way and I’m so thankful for you all. Without my followers, my “fans”, my friends and family – none of this would be possible. I’m so thankful and filled with joy when I look back on this amazing journey so far and all that has been accomplished.

When I first started this journey my goal was to just simply share recipes, tips and tricks with people that could use them and enjoy them. I wanted to share my family recipes, stories and memories. I wanted to be of help to those who needed it in the kitchen. I wanted to inspire people and get people cooking and baking again. I wanted to break the stereotypes that only women belong in the kitchen and that only women can bake. I wanted to encourage families to prepare meals together and to get back to sharing their lives around the family table. I’ve maintained the same goals throughout this journey and haven’t compromised on my original intentions.

Along the way I have had opportunities that I would have never dreamed. I’ve been featured on websites, blogs and in newspapers and magazines. I’ve had people reach out for interviews and photoshoots. I have the amazing opportunity to share with you all some of my most meaningful and deliciously heartfelt recipes in my food column, “Chew This!” that appears on the first and third Sundays of each month in “The Courier-Times”. A newspaper that I have loved, respected and admired since I was 7 years old and would visit the newspaper offices with my Grandma Barbra – dropping off an item to be printed in the next edition. A newspaper that I’m proud to be a part of and honored to be given the privilege of space and time.

Most bloggers look at their “performance numbers” daily. I try to make it a habit to never look at mine because to me – that’s not what it’s about. It’s not about “hits” or numbers, shares or likes. To me, it’s about being 100% authentic with who I am, what I make and what I decide to share. What’s important, to me, is that authenticity.

My blog has expanded over the years into cookbook reviews, book reviews, product reviews, global features, guest bloggers and other featured elements that I love sharing with you all! My blog will also be expanding in 2017 to include restaurant and bakery reviews – which I’m over the moon with excitement about!

Don’t get me wrong – there have been bumps and bruises along the way. Each bump in the road I’ve taken as a learning lesson and a valuable teaching experience. I’ve had book clubs, book selling sites and an eBay store with my “Blaise the Baker” name attached, but those have fallen away to not only simplify things but to mainstream what my “brand” is about.

One of the most amazing experiences that has happened from my 2nd year anniversary to my 3rd is the publication of my very first cookbook! My cookbook, “Blaise the Baker Dessert First” launched last September. I have been blown away by the responses from it! There have been a couple of new printings and very soon – another reorder / reprint is in store. I’ve had the most amazing accounts of people writing to me – texting me – emailing me – calling me – telling me how much they LOVE my cookbook! That makes me so incredibly thankful and so incredibly happy.

If you’re reading this and would like to purchase a copy – the price is $12 plus $3 shipping and handling. There are 200 total recipes along with tips, tricks and family memories and stories. It’s a work I am so proud of presenting to everyone. Simply send $15 total to Blaise Doubman / Box 47 / Kennard, IN 47351. Or pay online through http://paypal.com Use my email – blaisejdx@gmail.com as a way to send the money. If you’re in the Henry County area, please stop by “The Book Nook” – where there are autographed copies to buy.

All in all – I’m so thankful for the opportunities I’ve had – and I’m so EXCITED for the opportunities that await in the future. Thank you all so much for being here with me on this journey. Thank you all so much for supporting me. Thank you all so much for the dedication, the feedback and the love. Most importantly, thank you for allowing me into your lives. You all mean so much to me!

Here’s to many years to come!!!

With all my love,

Blaise Doubman
“Blaise the Baker”

HER magazine – Betty’s Cajun Snack Crackers 

Happy Sunday!!! My column today is featured in “HER magazine” that you can find in “The Courier-Times”. I’m so excited about this! My column for “Betty’s Cajun Snack Crackers” has a special meaning to me. Betty is my Grandma Barbra’s sister who lives in Texas – my Great Aunt. Pick up a copy of “The Courier-Times” TODAY to check it out! I LOVE “HER magazine” – it’s always filled with so many talented local residents and stories. Highly recommend you check it out!

Blaise

Banana Cream Pie in a Glass

Who doesn’t love banana cream pie? I was experimenting with pies a few weeks ago and the crust didn’t work out, so I made the crust into one of the layers in a parfait! My taste testers LOVED the idea and thought the taste and texture was almost better than the original pie! Flip around this recipe to make whatever flavors you desire! So fun and so elegant. Plus – a portable pie!? Score!


Banana Cream Pie in a Glass 

1 box instant banana pudding mix
3 cups whole milk
4 large bananas, sliced thin
1 cup crumbled graham crackers
2 tablespoons unsalted butter, melted
1 teaspoon ground cinnamon
2 cups whipped cream, homemade or bought

In a large bowl combine the instant banana pudding mix with the whole milk. Whisk together and let stand for about 3 minutes.

In a large bowl combine the crumbled graham crackers, melted unsalted butter and ground cinnamon until sand-like in looks and texture.

Start putting together the dessert by sprinkling a layer of crushed graham crackers into the bottom of the desired number and size of glasses. 

Next layer in the banana pudding, sliced bananas and whipped cream. Keep layering until the mixtures run out and you’re left with a layer of whipped cream on the top. 

Sprinkle some crushed graham crackers on top of each right before serving. 

Enjoy! 

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Blaise the Baker Book Recommendation – Red-Blooded American Male

I told myself that I would share book recommendations every once in awhile here on my blog, as well as on my Instagram and Facebook pages. You can find me on Instagram and Facebook under “blaisethebaker”. I don’t share ALL of my selections, but instead share certain selections that I think may bring someone interest, joy or escape. 

“Red-Blooded American Male” photographs by: Robert Trachtenburg

This book is a large coffee table book filled with photographs of what most people would consider to be the typical “red-blooded American male”. Once you start reading the text and looking at the stunning photographs, you will soon discover that these are not your typical “American male” photographs. There are celebrities, as well as models, who pose for photographs that tend to push the envelope on what “normal” really means. This is a collectors piece that needs to be shared and savored. What is normal? What’s it like to be male? What does being a male mean? These are just a few of the questions that run through your mind when flipping through this georgeous and glossy art book. 

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.

Blaise