THANK YOU ALL

Thank you all so much for the orders for the second printing of my cookbook! This makes me so happy!!! If you have sent me a check I will have them all cleared by tomorrow evening. If I have sent you an invoice and you have any questions please let me know. Also be aware that you can purchase my cookbook at “Carousel Flowers and Gifts” in Shirley, Indiana and “The Book Nook” in New Castle, Indiana. Stay tuned for more locations to carry my cookbook – so exciting! If you would like to order directly from me – send $15 total ($12 for the cookbook and $3 shipping and handling) to Blaise Doubman – Box 47 – Kennard, IN 47351. If you order FOUR OR MORE the shipping and handling is free! You can also request I send you an invoice through http://paypal.com or just send me a payment there at the email blaisejdx@gmail.com As always – contact me with questions and thank you all so much for the dedication and support!!!

Blaise

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The Book Nook! 

Guess what!? My cookbook, “Blaise the Baker Dessert First” is once again back in stock at “The Book Nook” in New Castle, Indiana! Stop by 1325 G. Ave. and pick up your copy TODAY! Call ahead at 765-521-2188. All copies available to purchase outside of my personal address are pre-autographed with my signature as well as Grandma Barbra’s and Grandma Deloris’. Thank you all again for the dedication and support!

Blaise 

Sand Dollar Snickerdoodles

I have a recipe for “Soft and Chewy Snickerdoodles” so I wanted to develop a recipe for those who loved the Snickerdoodle flavor of cinnamon-sugar but wanted a cookie that was crumbly and sandy in texture instead of soft and chewy. This recipe is a home run! It is easy – flavorful and hits the crumbly and sandy texture so well that I named them my “Sand Dollar Snickerdoodles”. These are fabulous!

Sand Dollar Snickerdoodles

2 sticks (8 oz.) unsalted butter, soft
1 1/2 cups white granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 teaspoon baking soda
1/2 baking powder
1/2 teaspoon salt
2 cups + 3 tablespoons white all-purpose flour
Cinnamon and Sugar for rolling (below)

Start by preheating your oven to 350 degrees F.

In a large bowl combine the soft unsalted butter and white granulated sugar until light in color and fluffy in texture.

Beat in the large egg.

Beat in the pure vanilla extract, baking soda, baking powder and salt.

Finally fold in the white all-purpose flour.

Roll tablespoon sized balls into a mixture of 1/2 cup white granuated sugar and 3 tablespoons ground cinnamon. Place on prepared baking sheets.

Lightly press down on each ball.

Place in preheated oven for exactly 18 minutes. Remove and allow to cool at room temperature before serving.

Enjoy!

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Pretzel Candy Buttons

Anyone ever had these!? Delicious!

“Pretzel Candy Buttons”

Place dark salted round pretzels on a parchment lined baking sheet. Place a HERSHEY’S KISS in the middle. Bake at 275 degree F. for 3 minutes. Remove and place a M&M’s candy in the center. Place in refrigerator for 15 minutes. Remove. 

Enjoy! 

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Sour Cream – Banana Cake

This is the best banana cake I have ever had! The bananas – the sour cream – the cinnamon – the frosting! Delicious!

Sour Cream – Banana Cake

For the cake…
1 1/2 cups white granulated sugar
1 stick unsalted butter, softened
1 cup sour cream
2 large eggs
4 large bananas, mashed
2 teaspoons pure vanilla extract
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups white all-purpose flour

For the frosting…
4 tablespoons unsalted butter, melted
3 cups confectioners’ sugar
3 tablespoons whole milk
1 teaspoon pure vanilla extract

Start by preheating your oven to 375 degrees F and spraying a 9×13-inch baking pan with non-stick cooking spray containing flour. 

In a large bowl mix together the white granulated sugar, softened unsalted butter and sour cream until light and fluffy. 

Beat in the two large eggs. 

Mix in the mashed bananas, pure vanilla extract, baking soda, salt and ground cinnamon. 

Gently fold in the white all-purpose flour. The batter may still have white steaks throughout – this is desirable. 

Pour batter into prepared pan and spread out the top to ensure the cake is even. 

Bake in preheated oven for 40 minutes. 

To make the frosting, combine the melted unsalted butter and confectioners’ sugar. Halfway through the mixing add in the whole milk and pure vanilla extract. 

Once cake is baked, remove and cool completely before frosting. 

Cut and enjoy! 

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Getting orders ready!

Getting the orders ready! Thank you all so much for the continued dedication and support – means everything to me!

I have been stamping Grandma Deloris’ name on her recipe – page 5. She really wanted to autograph them all but she is weak and her stamina is not the best – so I had a stamp made. She loves that she has been a part of this journey with me!


Grandma Barbra has been signing boxes and boxes and boxes of books – and not complaining one bit! She wrote the foreword for my cookbook and loves signing the page that has her printed words. Such a special moment. Said she can not believe she is doing this ROUND TWO!


To order your copy – send $15 total ($12 for the cookbook and $3 shipping and handling) to Blaise Doubman / Box 47 / Kennard, IN 47351. Or pay online through http://paypal.com Use my email blaisejdx@gmail.com when paying. Or – send me a message, text or email and I can forward you an invoice. Remember – if you order 4 or more copies – shipping and handling is free! Contact me with any questions.

Thanks again!!!

Blaise

Here we go! Again…

Guess what!? The second printing of my cookbook just arrived!!! I am so excited about this! For those who have preordered – your orders will ship before Saturday. THANK YOU ALL for your dedication and support. Just a little over 6 months ago my cookbook came out – and the first supplies are gone already! I am so thankful. Here we go for ROUND TWO! To order your copy – send $15 total ($12 for the cookbook and $3 shipping and handling) to Blaise Doubman / Box 47 / Kennard, IN 47351. Or pay online through http://paypal.com Use my email blaisejdx@gmail.com when paying. Or – send me a message, text or email and I can forward you an invoice. Remember – if you order 4 or more copies – shipping and handling is free! Contact me with any questions.

Thanks again!!!

Blaise

Deviled Pickled Eggs

Why not combine deviled eggs and pickled eggs? These are super fast and very flavorful! 


Deviled Pickled Eggs 

Use my recipes below to create yours – 

Pickled eggs – https://blaisethebaker.com/2015/08/21/pickled-eggs/

Deviled eggs – https://blaisethebaker.com/2016/01/06/famous-deviled-eggs/

Enjoy!

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Chew This! Fresh Orange Brownies 

Happy “Chew This!” Sunday – and Happy Easter! 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 love brownies and I love anything citrus, so I figured, why not combine the best of both worlds? These have nothing artificial and are packed with real orange flavor. The secret is to use fresh orange juice and fresh orange zest. People go crazy for these!

Also in this column is my “Ask and Answer” feature in which I talk about my “Bake Sale” experience as well as some of my most popular “Bake Sale Tips”. I love sharing this with you!


Fresh Orange Brownies

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, April 16th 2017 edition. By: Blaise Doubman 

Fresh and Flavorful Orange Brownies
Blaise Doubman

I love citrus desserts almost as much as I love chocolate desserts! Key lime pie, lemon meringue pie, lemon bars, pineapple cake, orange scones, ricotta orange cheesecake, lemon cheesecake, lemon curd with berries and lemon-lime tart are some of my go-to desserts when the season is hot and the flavors are citrusy and bright. When I was developing recipes for my cookbook some of the first recipes I developed were those of citrus. Lemon curd muddy buddy mix, lightning fast lemon pie and pineapple icebox pie were some of my favorites that were developed along the way and still some of my most popular recipes. Venturing on to creating and testing more recipes I envisioned some type of citrus brownie. A brownie that was your typical texture, chewy and dense, but had fresh and bright colors and nothing artificial.

Browsing through some of my citrus cookbooks I noticed there really was not anything in the field of brownies and citrus. I did find a couple of recipes from a famous food personality for citrusy type brownies but her recipes called for artificial flavoring and I wanted mine to be fresh, bright and flavorful. I can taste when something is artificial and that is not what I was looking for. A friend sent me a recipe that she had used, and same thing – artificial. I set out with your typical blondie brownie recipe, cut out the brown sugar, added an extra egg for chewiness and cut out the vanilla extract. Instead I added freshly squeezed orange juice and freshly grated orange zest. I also created a glaze to pour over the warm brownies and guess what? The brownies were fabulous! Bright, flavorful, full of citrus and perfect!

Fresh Orange Brownies

It is important to remember to zest the oranges before cutting and squeezing them for their juice. The best way to get maximum juice from the oranges is to gently roll the oranges on your counter a few times before cutting and squeezing. Also remember that when you zest any citrus, only take off the thin layer of color on the fruit, being sure not to get any of the white skin that is underneath – that part is very bitter. Wash all citrus before using.

For the brownies…
2 sticks (8 oz) unsalted butter, soft
2 cups white granulated sugar
4 large eggs
2 tablespoons freshly squeezed orange juice
1 tablespoon freshly grated orange zest
1 ½ teaspoons salt
1 ½ cups white all-purpose flour

For the glaze…
1 ½ cups confectioners’ sugar
3 tablespoons freshly squeezed orange juice
1 tablespoon freshly grated orange zest

Start by preheating your oven to 350 degrees F.

Spray a 9×13-inch baking pan with non-stick cooking spray containing flour.

In a large bowl cream together the soft unsalted butter and white granulated sugar. The mixture should be light in color and fluffy in texture.

Next, add in the large eggs, one at a time, beating well after each addition.

Beat in the freshly squeezed orange juice, freshly grated orange zest and salt.

Gently fold in the white all-purpose flour, until no white streaks remain in the batter.

Pour the batter into the prepared pan and spread evenly. Smooth out the top.

Bake in preheated oven for 40 minutes.

Once baked, remove from the oven and allow to cool slightly while you prepare the glaze.

To make the glaze simply whisk together the confectioners’ sugar, freshly squeezed orange juice and freshly grated orange zest in a medium sized bowl. Whisk until smooth and pourable.

Pour the glaze over the warm brownies and spread evenly. Allow to cool at room temperature before cutting, serving and enjoying.

Ask and Answer: A couple of weekends ago I took part in a local bake sale and I received a few questions about some of the specifics and details. I thought I would answer some of those questions here. To start with it is important when baking for a bake sale to remember people who may have a peanut, gluten, wheat, etc. allergy. If something contains peanuts I always label it as such. Meet with your bake sale coordinator to see what other special instructions may need to be followed. I also make sure to take everything in foil disposable containers. That way the person can throw away once finished and not feel like they need to return any nice containers, etc. Plastic wrap is your friend when covering baked goods. Aluminum foil hides what is underneath and does not make for a good presentation. Wrap your baked goods loosely with no air pockets around the edges. Also remember to bake things that can be made in advance without the possibility of anything turning stale or spoiling.

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