Tea Time! 

It was such an honor to be able to meet one of the most talented and inspirational friends I have – Donna Cronk! A couple days ago Donna and Travis came to Glen Oaks Health Campus and had “tea time” with my Mom, Darla, my Grandma Deloris and I. It was such a fabulous time! 

Read all about it – and my “Dessert Donation” here – 


(Photo taken by Travis)



Round Two 

Guess what!? My cookbook is OFFICIALLY IN ITS SECOND PRINTING!!! I am so excited about this and want to say THANK YOU to all of you for your dedication and support! Never in my wildest dreams would I have thought the first printing of my cookbook would have went so fast! It has only been 6 months since the release and my stock has been depleted almost completely. “Blaise the Baker Dessert First” (in its second printing) will be officially available THE FIRST PART OF MAY! I am still taking orders – and preorders – so GRAB YOUR COPY TODAY by sending $15 total ($12 for the cookbook and $3 shipping and handling) to Blaise Doubman / Box 47 / Kennard, IN 47351. Or pay online with PayPal at http://paypal.com and use the email blaisejdx@gmail.com when sending money. Order 4 or more cookbooks and the shipping and handling is FREE! I am so excited about this and can not thank you all enough! Round two! Here we go!!!


Nancy’s Peanut Butter Bars with Chocolate Ganache

I love Nancy Fuller and I love her cookbook and show on “Food Network”. This recipe is hers and it is fabulous! Chocolate and peanut butter – what could be better!? I have made a few changes to the recipe based on my personal taste buds.

Nancy’s Peanut Butter Bars with Chocoalte Ganache

1 1/2 cups confectioner’s sugar
1 1/2 cups graham cracker crumbs
1 cup smooth peanut butter
1 stick unsalted butter, melted
1 cup semi-sweet chocolate chips
1/2 cup heavy cream

Prepare an 8×8-inch square baking dish by spraying with non-stick spray containing flour.

In a large bowl combine the confectioner’s sugar, graham cracker crumbs, smooth peanut butter and melted unsalted butter.

Once combined, pour into prepared pan and pat down evenly with clean hands.

In a medium size microwave safe bowl combine the semi-sweet chocolate chips and heavy cream. Microwave in 30 second intervals until melted and smooth. Whisk until glossy.

Pour carefully this mixture over the pressed peanut butter mixture and spread evenly.

Refrigerate for one hour before cutting.


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Baked Goods!

My “Blaise the Baker” baked goods will be featured at “The First Annual Henry County Church Chili Cook Off” on Saturday April 1st, 2017 from 5pm-7pm at the Memorial Wesleyan Church! Tickets are $5 and the proceeds are going to help send their missions group to Belize! Stop by for the chili cook off – bid on my desserts – and have a great time! What kind of desserts will be there!? I will be making my Chocolate chip cookies, Brownie Truffles, Cinnamon Rolls w/frosting, Elvis Brownies… and some other surprises! Hope to see you all there!!! For more information contact blaisethebaker@gmail.com 


Rigatoni Pie

I first discovered this recipe on “The Food Network” Facebook page and I knew immediately I wanted to try it. I was not sure I would have the patience though to individually place all the rigatoni pastas into the cake pan – but you know what? It was really easy. Might have taken 4 minutes total! Super easy and the end result is really impressive! 

This is the perfect recipe for entertaining and the perfect recipe to make with your kids! You can use meat in this recipe – hamburger, sausage, lamb – just make sure it’s precooked and that you add it after the tomato sauce but before the shredded cheese. Fabulous and delicious! 

Rigatoni Pie

1 pound rigatoni pasta
1 large jar pasta sauce, plus seasonings
2 cups shredded Mozzarella cheese
1 cup shredded Parmesan cheese

Start by spraying an 8-inch springform cake pan with non-stick cooking spray. Wrap the bottom with aluminum foil. Preheat your oven to 375 degrees F.

Boil the pasta in a large pot of salted boiling water for 8 minutes. Drain.

In a medium saucepan heat the pasta sauce and add in whatever seasonings you desire. I added minced garlic, red pepper flakes, basil and a pinch of sugar to mine. Let come to slight boil. Simmer for 15 minutes.

Arrange rigatoni pasta in springform pan. The easiest way to do this is turn rhe pan sideways – arrange the pasta building it “up” – sideways – until you reach the top of the pan. Not all of the pasta will fit. That is ok!

Carefully pour the pasta sauce over the rigatoni and level out with a spoon. You may not use all the sauce. Be sure the sauce covers a majority of the top.

If you want to use meat – layer on top now.

Evenly sprinkle with both cheeses.

Place pie on a baking sheet covered with aluminum foil. Place aluminum foil on top of the pie, tenting it slightly. Place in preheated oven for 30 minutes.

After 30 minutes remove from the oven and remove aluminum foil. Place back into the oven for 30 more minutes to brown and melt the cheese.

Remove from the oven and allow to rest for 10 minutes. Gently undo the springform pan from the pie.

Cut the pie into pieces and serve.


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Chew This! Spring Celebration Cookies 

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

The first day of SPRING is tomorrow and I just can not believe it! It seems winter lasts SO LONG compared to the spring and summer months. Enjoy every second of the spring and summer because it is fleeting for sure. Why not start the celebration with my delicious and fabulous “SPRING CELEBRATION COOKIES”!? The cookies are tender inside and stable outside while the frosting on top is thick and flavorful!

Feel free to leave the frosting off these cookies and serve as is – but part of the fun and celebration is the colorful frosting! Use any food color you desire – and any color that you want to match your mood. Experiment and enjoy!

Also in this column is my “Ask and Answer” feature about how you can make “steak house style” baked potatoes at home! No wrapping them in foil, poking the outsides – just follow my recipe and you will love it! The skins are flavorful and crispy and the inside is fluffy and tender.

Spring Celebration Cookies

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

Celebrate Spring with Cookies and Color
Blaise Doubman

It is almost Spring! I am not sure about you, but I can not believe it! This winter, to me, seems like it has been at least a year long. Winter months always drag by, whereas Spring and Summer months seem so fleeting. But, we must have the “bad” days to appreciate the “good”, right? At the beginning of March I start planning my Spring parties, picnics, get togethers and going over my recipe files to see which recipes need to be tweaked or modified. This year I have decided to do things a little differently. I have never really been a spur of the moment type of person, but I am working on trying to change that. Who would not love a last minute picnic in the park after a stressful day at work? Or what about a last minute decision to throw a small get together to celebrate life or to just celebrate getting through another Monday? I know I would…

Spring is the official rebirth of Mother Nature, a chance to start fresh and start anew with renewed hope and compassion. Spring brings with it bright colors, festive Holidays, flowers, birds, love, fresh air and perhaps my favorite weather of all time – crisp temperatures, sun and gorgeous blue skies. In developing this recipe I wanted something fun and colorful but still something easy and flavorful of course. These cookies are just fine on their own, dusted with confectioner’s sugar or even sprinkled with Tubinado sugar and then baked. The colorful frosting though, to me, really sets these apart and yells, “Celebration”! The cookies are chewy inside with a slight crisp outside, while the frosting is thick and flavorful with just a hint of vanilla. I really hope you will try these and join with me in celebrating Spring!

Spring Celebration Cookies

The food coloring in this recipe is totally optional. If you desire to use it, liquid or powder food coloring would work fine. I like dividing the frosting up into several bowls and adding food color to each bowl separately so that I have several colors to work with. Make the frosting as light or as dark as desired. Play around with it for each Holiday and make the colors match that mood of the Holiday. These will last covered, at room temperature, for a week.

For the cookies…

¾ cup white granulated sugar
½ cup solid butter flavored vegetable shortening
1 teaspoon salt
1 large egg
1 tablespoon light corn syrup
1 teaspoon baking soda
2 tablespoons milk
2 teaspoons pure vanilla extract
2 cups white all-purpose flour

For the frosting…

5 tablespoons water
½ cup white granulated sugar
4 ½ cups confectioner’s sugar, divided
½ cup pure vegetable oil
5 tablespoons light corn syrup
2 tablespoons pure vanilla extract
Food coloring, liquid or powder

Start by preheating your oven to 350 degrees F and line two large baking sheets with parchment paper.

In a large bowl cream together the white granulated sugar with the solid butter flavored vegetable shortening and salt. Once smooth and creamy add in the large egg and beat well.

Next, add in the light corn syrup, baking soda, milk and pure vanilla extract. Beat well.

Finally, fold in the white all-purpose flour until all the flour is dissolved and the dough forms into a crumbly soft texture.

Take teaspoon size amounts of the dough and roll into balls. Place on prepared baking sheets.

Flatten the balls with the bottom of a drinking glass first dipped in white granulated sugar.

Bake, one baking sheet at a time, in preheated oven for 12 minutes.

Remove and allow to cool completely before frosting.

To make the frosting, combine the water, white granulated sugar and ½ cup of the confectioner’s sugar in a saucepan over medium heat. Bring to a boil stirring occasionally.

In a large bowl add the pure vegetable oil, light corn syrup and pure vanilla extract.

Once the stovetop mixture comes to a rolling boil, remove from the stove and pour carefully into the large bowl with the oil, syrup and vanilla. Stir this gently together.

Slowly add in the remaining 4 cups of confectioner’s sugar. Add in desired food coloring.

Frost cookies accordingly, serve and enjoy.

Ask and Answer: Recently I had a submitted question about how to bake potatoes at home that resemble those at Texas Roadhouse and other steak places. The answer? It’s easy! Take desired number of potatoes, scrub and wash with cold water. Dry thoroughly. Liberally oil the potato with vegetable oil, liberally rub on salt and pepper. For this I use Kosher salt and freshly cracked black pepper. Place in preheated 350 degree oven for 1 hour. No need to pierce them with a fork, wrap them in foil, etc. Placing them directly on the baking rack is the secret. Once baked the potatoes will be hot and fluffy inside and the outside skin crisp and flavorful.

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Chew This! Lunch Lady Brownies 

Happy “Chew This!” Sunday! Just to catch up those who may not already know – I write a food column in “The Courier-Times” that appears on the first and third Sundays of each month. You can pick up a copy of the paper if you are in the Henry County, Indiana area OR view it online (with a paid subscription) at http://thecouriertimes.com. I love doing this and it gives me such an incredible opportunity to share with everyone my love for family, food, memories and recipes.

Today’s column is for “Lunch Lady Brownies”. Food trends come and go and most recently the food trend of “Cafeteria Classics” has started – and does not look to be going anywhere anytime soon – thankfully! I love memories of school cafeteria food, cafeteria classics – all so nostalgic. These brownies are delicious – and so easy! They are the perfect mix of cake and fudge and the frosting has to be put on while the brownies are still warm! Trust me on this. Highly recommend you try this!

ALSO – in my “Ask and Answer” section – I talk about riced cauliflower and give a recipe for cauliflower pizza crust!

What is your favorite “Cafeteria Classic”? Have a favorite food or favorite food memory (or recipe) to share with me? Email me! blaisethebaker@gmail.com

Lunch Lady Brownies

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, March 5th 2017 edition. By: Blaise Doubman 

A Nostalgic Cafeteria Classic
Blaise Doubman

I have always been one to be interested in the latest “food trends”. I’m sure that you have noticed them as well because they make their way from the hippest restaurants, then on your favorite food program, then in magazines, newspapers, and then everywhere online. In the 1980’s it was Jello molds. Sweet Jello molds, savory Jello molds, everywhere you look there was another Jello mold. In the 1990’s it was casseroles. How many different versions of a “Tuna Noodle Casserole” does a person really need? Me? I could use them all – I love and collect casserole recipes, but that is a story for a different time and place. A few years ago the big trend was sneaking “healthy” foods such as carrots, spinach, broccoli, zucchini and squash into your children’s favorite meals. I have a recipe for chocolate cake that includes spinach, broccoli and Lima beans… I have never tried it and I refuse to. If that is the only way you can incorporate “healthy” foods into your children’s diets – good for you! Hope they do not find out…

The latest trend, one that I am much more excited and enthusiastic about, is “Cafeteria Classics”. Food that you may remember from your school lunch room. The “Lunch Lady” recipes! They are everywhere you look online and popping up on dessert menus across the United States. Some of my favorite school time lunch foods were pizza, soft pretzels, no bake cookies, peanut butter and chocolate squares, french fries, yeast rolls and brownies. I remember them vividly and am actually in the process of recreating the yeast rolls and pizza – but my latest recipe development are the infamous lunch lady brownies! They are delicious and exactly like I remember from school. Hopefully you will give these a try and walk with me down memory lane. Dedicated to all of the food service workers in schools across Indiana!

Lunch Lady Brownies

It is very important to frost these brownies while they are still warm. Wait 10-15 minutes after you remove them from the oven and spread on the frosting! It is also very important that these are placed in the refrigerator right after frosting so that they can set up properly. The result is a dense and thick flavorful brownie.

For the brownies…

2 sticks (8 oz) unsalted butter, melted
2 cups white granulated sugar
½ cup unsweetened cocoa powder
1 tablespoon, plus 1 teaspoon pure vanilla extract
1 teaspoon instant coffee granules
1 teaspoon salt
4 large eggs
2 cups white all-purpose flour

For the frosting…

4 tablespoons unsalted butter, melted
¼ cup milk
¼ cup unsweetened cocoa powder
3 ½ cups confectioner’s sugar
2 teaspoons pure vanilla extract
½ teaspoon salt

Start by making the brownies. Preheat your oven to 350 degrees F. Line a 9×13-inch baking pan with aluminum foil and spray the foil with a non-stick baking spray containing flour.

In a large bowl combine the melted unsalted butter, white granualted sugar and unsweetened cocoa powder. The mixture should be combined but grainy in texture.

Next, beat in the pure vanilla extract, instant coffee granules and salt.

Add in the large eggs one at a time, beating well after each addition. The mixture should turn into a smooth and glossy batter. This is desirable.

Finally, fold in the white all-purpose flour, being careful not to over mix.

Spoon the batter into the prepared pan and smooth out the top. Place in preheated oven for exactly 30 minutes.

While the brownies are baking, go ahead and start on the frosting. These brownies need to be frosted while they are still fairly warm.

To make the frosting, combine the melted unsalted butter, milk and unsweetened cocoa powder in a large bowl with a wire whisk. Add in the confectioner’s sugar, little at a time, before adding in the vanilla extract and salt. Whip to desired consistency. The perfect consistency is a thick spreadable frosting that gently resembles slightly melted ice cream.

Once the brownies have baked, remove them from the oven and allow to stand at room temperature for about 10 minutes. After 10 minutes, generously frost them with the chocolate frosting. Place frosted brownies into the refrigerator to cool and set up completely.

When ready to serve, remove from the refrigerator and cut. Serve and enjoy.

Ask and Answer: I have had a few people write to me and ask my thoughts on the latest find in your grocery store’s freezer section – riced cauliflower. I love cauliflower and find that the newest “riced” version is basically a pantry staple that everyone should have on hand! Use riced cauliflower in stir-fry’s, vegetable bakes and substituted for potatoes. My favorite use would be pizza crust made from the vegetable. Simply prepare the riced cauliflower, squeeze all moisture from the vegetable by wrapping and twisting in a kitchen towel, place in large bowl with 1 cup shredded cheese of your choice, salt, garlic powder and 2 large eggs. Transfer to a baking sheet, spread into a circle and bake in 400 degree F oven for 20 minutes. Add whatever toppings you desire, place back in the oven for 10 minutes and – you have an instant (and healthy) pizza!

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