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 not there be a recipe that is versatile enough for all fruits?” After much trail and error, I have 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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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 will 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 am 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

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, February 19th 2017 edition. By: Blaise Doubman 

A chocolate chip cookie – in pie form!
Blaise Doubman

I love experimenting with different types of chocolate chips cookies and over the years I think I have made just about every kind imaginable! I have made giant chocolate chip cookies with potato chips and candy pieces added and I have made miniature chocolate chip cookies using mini chocolate chips and sprinkled sea salt. Chocolate chip cookies of all shapes, sizes and textures have passed through my kitchen and into the hands, and mouths, of my taste testers. A lot of the creations are not even a cookie, by definition of the term. Some of their favorites? Chocolate chip cookie dough cheesecake, chocolate chip cookie dough brownies and crumbled chocolate chip cookie pudding. It seems that I have managed to transform my love for chocolate chip cookies into just about everything – including now, a pie!

I happened to think to myself one day, why is there not a pie that is basically a giant chocolate chip cookie? The crust would have to be delicious, thick enough to stand up to a giant cookie filling the inside of it and it would, of course, have to be simple yet taste amazing! I have a pie crust recipe that I always turn to, but for this I wanted something different. Enter my good friend Dorothy Boulanger. She gave me a pie crust recipe that a friend of hers had given her in 1979. This recipe was different because there is no rolling out of the pie dough, no transferring from surface to pie dish, no pre baking necessary and no fat used – cooking oil is called for in the recipe! I was highly skeptical at first but promised her I would give it a try. I am so glad that I did! It is simple, easy, foolproof and delicious! For something different in taste and texture, give this recipe a try! Shoutout and special thanks to my friend Dorothy Boulanger for the fabulous pie crust recipe. I will be adding this recipe into my pie crust recipe rotation schedule.

Chocolate Chip Cookie Pie

This pie crust is amazing! There is no rolling, proofing, pre baking or hassle! This crust recipe is enough for one pie crust. It can easily be doubled to make a double pie crust – one for the bottom of your pie and one for the top. When making the chocolate chip cookie dough filling, feel free to substitute butter for the solid vegetable shortening. Also feel free to add different types of chocolates or stir in your favorite toasted nuts.

For the pie crust…
1 cup white all-purpose flour
1 teaspoon salt
4 tablespoons pure vegetable oil
2 tablespoons cold milk

For the chocolate chip cookie filling…
1 stick unsalted butter, softened
4 tablespoons solid vegetable shortening
½ cup white granualted sugar
½ cup light brown sugar, packed
2 teaspoons pure vanilla extract
2 large eggs
¾ cup white all-purpose flour
1 ½ cups semi-sweet chocolate chips mixed with 1 tablespoon white all-purpose flour

Lightly grease an 8-inch or 9-inch pie dish with non-stick cooking spray and preheat your oven to 325 degrees F.

Next, make the pie crust by combining the white all-purpose flour with the salt in a bowl. In a measuring glass, pour in the pure vegetable oil and the milk, but do not stir together. Take the vegetable oil and milk mixture and pour into the combined flour and salt. Stir together lightly with a fork, using a light hand. Once the dough is ready, it will form into a ball and appear to be moist but not sticky in touch. Take the dough and press it into your lightly greased pie dish. Press the dough evenly all over the bottom and up the sides.

To make the chocolate chip cookie dough filling combine the softened unsalted butter with the solid vegetable shortening in a large bowl until smooth and creamy. Add in the white granulated sugar, light brown sugar and pure vanilla extract. Beat until smooth and creamy in texture and light in color. Add in the 2 large eggs and beat well before adding in the white all-purpose flour.

Finally, gently fold in the flour coated semi-sweet chocolate chips.

Place the chocolate chip cookie dough filling into the unbaked and prepared pie crust. Smooth out the top, being sure that the dough is level inside the pie.

Place in preheated oven for exactly 70 minutes.

Once the pie has baked, remove from the oven and allow to cool to room temperature before cutting and serving.

Ask and Answer: My search for the perfect peanut butter pie is something that my social media followers have been asking and wondering about lately. My search came to an end when a local resident shared with me a confidential recipe for one of the areas most famous peanut butter pies. I am not allowed to share the recipe, although I am allowed to share the “special crumb topping” that really makes the pie even more delicious. A combination of peanut butter and confectioner’s sugar, mixed until crumbly will melt in your mouth and top the best pies!

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3 Year Anniversary!!!

BLAISE THE BAKER IS 3 YEARS OLD TODAY!!! I do not 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 am so thankful for you all. Without my followers, my “fans”, my friends and family – none of this would be possible. I am 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 have maintained the same goals throughout this journey and have not compromised on my original intentions.

Along the way I have had opportunities that I would have never dreamed. I have  been featured on websites, blogs and in newspapers and magazines. I have 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 am 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 is not what it’s about. It is not about “hits” or numbers, shares or likes. To me, it is about being 100% authentic with who I am, what I make and what I decide to share. What is 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! 

Do not get me wrong – there have been bumps and bruises along the way. Each bump in the road I have taken as a learning lesson and a valuable teaching experience. I have 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 have 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 are 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 is 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 are in the Henry County area, please stop by “The Book Nook” – where there are autographed copies to buy.

All in all – I am so thankful for the opportunities I have had – and I am 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 is 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 am 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 is always filled with so many talented local residents and stories. Highly recommend you check it out!

The following special feature has been reprinted from “The Courier-Times” magazine “HER magazine” Winter 2017 edition. By: Blaise Doubman 

These snack crackers are worth the wait…
Blaise Doubman

“Count the memories, not the calories”. This slogan means everything to me and is what I more or less live my life and create my recipes around. The slogan is printed on my blog, printed on my business cards and was the slogan I used for my cookbook. I love family memories and family recipes and I think of them as almost a family tree, or a family journal, that tells the stories and growths of each family member. Each recipe contains a memory and each recipe, regardless of calorie count, is a cherished memory that can be passed along to the next generation. I am always on the hunt for forgotten family recipes and memories and get so excited when someone writes to me with a new piece I can add to my “family recipe puzzle”.

My excitement went through the roof when my Grandma Barbra told me that she had heard from my Great Aunt Betty, and she had sent a recipe! My Grandma Barbra and her sister, Betty, who lives in Texas, correspond back and forth with family pictures and family updates. Last September my Grandma had mailed Betty a copy of my cookbook and Betty had written back saying how much her and her family loved and enjoyed my cookbook, encouraging me to write more and saying that her daughter Jeanne, would be sending me her recipe for gumbo! Immediately I went into trying the recipe that Betty had sent for snack crackers. I did not think I was going to be able to wait the three days that it called for in the recipe, but I did, and believe me when I say that these crackers are worth the wait! Betty said she likes these better than potato chips and I agree with her! They have so much more flavor than anything you can find in a potato chip, or buy at the store. Another fabulous family recipe that I can add to my family recipe collection and I hope that you will also add to yours.

Betty’s Cajun Snack Crackers

These crackers have a spicy kick to them that is amplified by the crushed red pepper flakes. Feel free to add less or simply leave them out. The canola oil that is called for can not be replaced with any other type of oil. I used a large plastic container with a snap on lid but you may also cover your large bowl with a tight plastic wrap. The crackers will break apart slightly from the rolling and tossing, which is desirable. Store covered at room temperature.

1 1/3 cup canola oil
1 package powdered ranch salad dressing mix
1 package taco seasoning mix
3 teaspoons crushed red pepper flakes
1 box saltine crackers

Start by combining the canola oil, powdered ranch salad dressing mix, taco seasoning mix and crushed red pepper flakes in an extra large plastic bowl.

Add in the saltine crackers and gently roll, toss and shake them until they are covered in the oil and seasonings.

Place a lid on the plastic bowl and cover. Place on counter at room temperature and gently give a shake and toss several times a day for three days.

At the end of the three days, remove the lid and serve!

Ask and Answer: I have been getting a lot of questions about what to do with a store bought rotisserie chicken. The possibilities here are endless! You could take the chicken, remove the skin and bones, cut the meat into large bite size chunks and add diced sweet pickles, celery, white onion and boiled eggs. Squirt in a little yellow mustard, add a large spoonful of mayonnaise, a sprinkling of white granulated sugar, salt and pepper and have rotisserie chicken salad that would be delicious for days! You could also use the meat in making chicken and noodles, chicken pot pies or even a cold chicken side dish called “Chicken Caviar” that combines the chicken meat with champagne, white and purple grapes, mayonnaise and brown sugar.

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Banana Cream Pie in a Glass

Who does not love banana cream pie? I was experimenting with pies a few weeks ago and the crust did not 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 are 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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