FOUR YEARS

FOUR YEARS TODAY I officially launched my website “Blaise the Baker”! Thousands and thousands of followers, hundreds of recipes, so many extraordinary opportunities, my “Chew This!” column, my cookbook “Blaise the Baker Dessert First” and all of your amazing feedback and dedication has made this one awesome journey!!! Through everything – new things, changes, difficult decisions, surveys, taste and recipe testers, and on and on – your dedication and unwavering support and feedback has meant everything to me! Thank you to my friends, my fans, my readers, my followers, my subscribers and my family. Thank you for everything. I am SO EXCITED for so many projects I have open and going at the moment – most I can’t really talk about yet – I think the best is still yet to come and without you – none of this would have been possible.

THANK YOU for everything – I truly love you all!

Blaise

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My Cookbook – Refresher

COOKBOOK REMINDER: My cookbook, “Blaise the Baker Dessert First” is still available to purchase in a variety of ways! I’ve been getting lots of questions / emails about this so I’ll post a refresher –

You can also order my cookbook directly through me by sending $15 total ($12 for the cookbook / $3 shipping and handling) to Blaise Doubman / Box 47 / Kennard, IN 47351. You can also pay online through http://paypal.com Use the email blaisejdx@gmail.com when sending money. You can also send me your mailing address and I’ll send you a copy along with an invoice that would need to be paid 30 days after receiving your order. If ordering 4 or more cookbooks – shipping and handling is FREE!

My cookbook is available for purchase in a retail setting in the following shops –

“The Book Nook” in New Castle, Indiana. Located at 1325 G. Ave. Call ahead for hours – 765-521-2188

“Carousel Flowers and Gifts” in Shirley, Indiana. Located at 205 Main Street. Call ahead for hours – 765-738-1500

“Glen Oaks Health Campus” in New Castle, Indiana. Located at 601 W. CR 200 S. Visit Room 112 and buy your copy from my Grandma Deloris. She loves seeing everyone and selling them for me. She’s a good business woman! Ha! Stop in and chat awhile and taste test some of my fresh goodies while you’re there.

“Warm Glow Candle Outlet” in Centerville, Indiana. Located at 2131 North Centerville Road. Regular hours are daily 9am-7pm. Come and find me in their “Artisans and Java” storefront area.

All copies available to purchase outside of my personal address are already pre-autographed with my signature as well as Grandma Barbra’s and Grandma Deloris’. Copies can be personalized by request.

Message me, text me, call me, email me for any further questions. Thank you all again for the dedication and support!

Blaise

Apple Pie Bars

It seems that every once in awhile there is a “food trend” that really sweeps the food world and just so happens, this time, it is one I am interested in – apple pie bars! I developed a recipe awhile back for pecan pie bars and they were a hit, so I figured, why not dabble in the apple pie bar world? I love my apple pies with streusel on the top, so naturally my apple pie bars have a lot of streusel! These are best made the night before serving because they need to be chilled in the refrigerator for several hours. Use whatever apple variety you wish but, for these, I did Macintosh. They are flavorful, firm and crisp.

Apple Pie Bars

For the crust…
1 stick unsalted butter, melted
1/4 cup white granulated sugar
2 teaspoons pure vanilla extract
1/2 teaspoon salt
1 cup white all-purpose flour

For the apple pie filling…
2 large apples, peeled, cored and sliced thin
2 tablespoons white all-purpose flour
2 tablespoons white granulated sugar
2 tablespoons light brown sugar
2 teaspoons ground cinnamon
1 teaspoon salt

For the topping…
1/2 cup quick cooking oats
1/3 cup light brown sugar
1 teaspoon ground cinnamon
1/4 cup white all-purpose flour
4 tablespoons unsalted butter, cold
4 tablespoons unsalted butter, melted

Start by preheating your oven to 300 degrees F. Line a 9×9-inch square baking pan with aluminum foil and spray with non-stick cooking spray.

Make the crust. In a large bowl combine the melted unsalted butter, white granulated sugar, pure vanilla extract and salt. Combine well. Add in the white all-purpose flour and stir until a dough forms. Press the dough evenly into the prepared baking pan and bake in preheated oven for 18 minutes.

Remove and allow to cool slightly.

Make the filling by combining the prepared apples, white all-purpose flour, white granulated sugar, light brown sugar, ground cinnamon and salt. Sit aside for a few minutes while you prepare the topping.

To make the topping, combine the quick oats, light brown sugar, ground cinnamon and white all-purpose flour. Cut the cold butter into cubes and add to the mixture. Using clean hands, combine together until the mixture resembles rocky sand.

Place the apple pie mixture evenly into the prepared crust. Try to place the apples into a single layer. This will take a little time but can easily be accomplished.

Next, top evenly with the topping mixture. Drizzle over the melted butter.

Place in preheated oven for 35 minutes. Remove and allow to cool at room temperature. Once cool, cover with aluminum foil and refrigerate for at least 6 hours. When ready to serve, lift bars out of the pan using the aluminum foil and cut.

Enjoy!

PIN IT: https://pin.it/itzlwxltqnzj5e

Chew This! Cinnamon Roll Apple 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

My newest column is all about “Cinnamon Roll Apple Pie” and it is FABULOUS! It was a joy and nothing short of pure pleasure to develop this recipe! I must have made this countless times and my recipe testers were always happy to try a sample. This pie uses cinnamon rolls straight from the refrigerated section and even utilizes the frosting that comes with each! No need to make a pie crust, the cinnamon rolls are the bottom AND top crust! Fabulous, right!? The cinnamon and maple filled apple mixture pairs perfectly with the cinnamon rolls and warm vanilla frosting. I am highly recommending you serve this at your Thanksgiving table! People will beg for the recipe and countless memories will be made! This is so simple, why not serve two?

Also my “Ask and Answer” feature contains my recipe for “Drop Biscuits”! These are so simple and so easy AND can be quickly transformed into dumplings for chicken and dumplings, beef and dumplings, turkey and dumplings, in NO TIME flat!

Pick up a copy of “The Courier-Times” TODAY and let me know what you think!


Cinnamon Roll Apple Pie

http://m.thecouriertimes.com/mobile/neighbors/neighbors_features/article_1696be95-4d70-5191-953c-6b9dbf34d011.html

Enjoy! 

PIN IT: https://pin.it/UodJAL4

Apple Dump Cake

Lately I have been obsessed with “dump cakes”. I know, terrible name, but the reason for the name is essentially because you “dump” the ingredients into a dish, pan, etc. I guess it sounds better than a “plop cake” or something like a “throw it in cake”. Aside from the name, I am utterly fascinated by them. I have my favorite recipe for a “dump cake” in my cookbook – it is a cherry and pineapple dump cake that is beyond incredible – but the recipe I am sharing today is incredible in its own way.

I have also been obsessed with “step by step” pictures lately when it comes to recipes – I am blaming Ree Drummond from The Pioneer Woman Cooks. Mine are not nearly as “professionally done” as her photos but they get the job – and the point across. I have updated a lot of the recipes here on my blog to include my “step by step” photos and here are their links –

https://blaisethebaker.com/2014/04/28/sour-cream-noodle-bake/

https://blaisethebaker.com/2016/08/07/chew-this-chocolate-fudge-whoopie-pies/

https://blaisethebaker.com/2017/09/29/2-minute-chocolate-fudge/

https://blaisethebaker.com/2015/06/19/old-fashioned-oatmeal-raisin-cookies/

https://blaisethebaker.com/2014/03/13/perfect-hard-boiled-eggs/

https://blaisethebaker.com/2015/07/13/oatmeal-chocolate-chip-cookies/

https://blaisethebaker.com/2016/09/18/chew-this-homemade-oatmeal-cream-pies/

https://blaisethebaker.com/2015/05/28/kys-chocolate-pixie-cookies/

I will be updating a lot more of them in the future to contain this feature so follow me on Twitter, Instagram or my Facebook to get the “updated recipe” alerts.

Oh – and speaking of Facebook, I am currently in “Facebook Jail” for sharing too many recipes! Can you believe that!? Is there such thing as TOO MANY recipes? According to Facebook I guess the answer is yes. What can I do to get out of “Jail”!? Anyone have any recommendations? Email me and in the meantime – try this delicious recipe – and feel free to substitute the apple pie filling for another favorite fruit flavor.

Apple Dump Cake

TAKE IT STEP BY STEP…











Enjoy!

PIN IT: https://pin.it/eu3zens

Trisha Yearwood!!!

So yesterday my parents and I attended a Trisha Yearwood book signing / meet and greet at the Williams-Sonoma in the Keystone Mall in Indianapolis. We were not sure what to expect but I think we were all shocked when THIS moment happened! I am still SO EXCITED about it! Wow…

SOMEONE PINCH ME!!! No – this is not photoshopped! Ha! Mom gave Trisha Yearwood a copy of my cookbook and she LOVED IT! She turned to me and asked ME for my autograph! Told her I had already autographed it! She said “Good!” Ha! She was flipping over it and talking about how she really appreciated it – said she would read it “like a novel” and said she loved cookbooks! She said she would read it on her tour bus! Someone PINCH ME!!! We chatted for a bit about our mutual cookbook love and then she thanked me again and gave me another hug! She was the sweetest and so friendly! LOVE HER!!!

Blaise

One Year! 

It has been ONE YEAR today that my debut cookbook “Blaise the Baker Dessert First” was released! I still honestly can not believe it! A labor of love for me – taking nearly five years to complete. So much has happened since then and I am so humbled, grateful and thankful for all of your dedication and support – which still continues today. I have heard from so many of you through emails, phone calls, text messages, social media, snail mail and even fax about how much you love my cookbook – how you love the stories and recipes and how much respect you have for my recipes because they have been tested and actually work! When I first started this journey I had no idea my cookbook would set foot in Canada, Australia, Africa, Japan and parts of Europe! It blows my mind to think that I am known in parts of the United States, outside of Indiana – and really blows my mind to think I am known in other parts of the World! It also blows my mind to think that my cookbook will soon be going into a THIRD PRINTING! I am so incredibly thankful and I could not have accomplished any of this without all of you. Your continued support, dedication, feedback, love and encouragement means everything to me and I will always be thankful for it. THANK YOU ALL!

Love, Blaise

Blaise the Baker IN JAPAN!


Guess what!? “Blaise the Baker” is IN JAPAN!!! My cookbook can be seen right in front of the famous Daibutsu (Big Buddha) in Kamakura! How fabulous is that!? Shoutout and special thanks to SARAH HODGE from http://bundtlust.com Love “Blaise the Baker” and the GLOBAL posts! So exciting! ❤️🌏

Blaise 

Hello and Thank You!

Hello new friends and followers!

🍴First let me thank you for your friend request / follow! Let me fill you in on a little about myself. I am a blogger, columnist, recipe developer, recipe tester, cookbook reviewer and cookbook author.

🍴My blog, Blaise the Baker, launched Valentine’s Day February 2014 and has grown significantly over the course of many blog posts including recipes, cookbook reviews, interviews, magazine features, question/answer segments, giveaways, column pieces and more. Be sure to follow along and subscribe via email and bookmark my site at – http://blaisethebaker.com

🍴My column, “Chew This!” launched August 2014 and appears on the first and third Sundays of each month in “The Courier-Times”. It is a space where I proudly share family memories, history and recipes as well as updates on my life and events in the Henry County area. I am extremely thankful for the opportunity. If you are not in the Henry County area, you can view all of my columns online at http://thecouriertimes.com for a subscription. If you need help subscribing please let me know and I would be happy to help!

🍴I am also a recipe developer and recipe tester. I develop recipes for my blog, column, cookbook, etc. by setting out on a finished product “taste” or idea in my mind and work my way from start to finish until I am satisfied with the final results. It is a long process but a process that I enjoy thoroughly. Recipe development really allows me to use my full creativity in the kitchen and I absolutely love it. Recipe testing – for myself or other people – allows me to actually read through the recipe and have the chance to change and make clearer the directions or instructions.

🍴I am also a cookbook reviewer. My reviews are featured in a special “Cookbook Corner” section on my blog. Some are also featured exclusively on my Instagram under the hashtag #BlaiseTheBakerReviews I only review the cookbooks that I feel are special enough to share with my family, friends and followers. Not all cookbooks I get my hands on I review because not all the cookbooks I get my hands on – I like! My cookbook reviews are for cookbooks that I have a deep love, passion and understanding for. And want to share with everyone. Cookbook reviewing has become quite a passion of mine and I love sharing and reviewing good cookbooks.

🍴One of my proudest accomplishments? My own cookbook! In September 2016 I self-published and released, “Blaise the Baker Dessert First” which came with rave reviews! 200 recipes with stories and memories to go along with each – as well as tons of tips, tricks and kitchen secrets. Follow along with posted posts by using the hashtag #BTBdessertfirst To order my cookbook send $15 total ($12 for the cookbook / $3 shipping and handling) to Blaise Doubman / Box 47 / Kennard, IN 47351. You can also pay online through http://paypal.com Use the email blaisejdx@gmail.com when sending money. If ordering 4 or more cookbooks – shipping and handling is FREE! You can also order my cookbook through “The Book Nook” located on 1325 G. Avenue in New Castle, Indiana. Call ahead for hours. My cookbook is also available to purchase at “Carousel Flowers and Gifts” in Shirley, Indiana as well as room 112 at Glen Oaks Health Campus in New Castle, Indiana. My cookbook is also available at “Warm Glow Candle” in Centerville, Indiana!

🍴Also – follow me on social media! I am always posting “LIVE” step by step video recipes on my Snapchat as well as Instagram. Follow me here –

🍴Facebook: http://facebook.com/blaisethebaker

🍴Instagram: http://instagram.com/blaisethebaker

🍴Twitter: http://twitter.com/blaisethebaker

🍴Pinterest: http://pinterest.com/blaisethebaker

🍴tumbr: http://blaisethebaker.tumblr.com

🍴Snapchat: blaisethebaker

🍴ALSO – Have any questions? Text me – 765-520-8332 at my official “Blaise the Baker TIP LINE” or email me at blaisethebaker@gmail.com

Blaise

Blaise with Trisha Yearwood 

Blaise the Baker IN AFRICA!

“Blaise the Baker IN AFRICA”! So grateful and thankful to my friend Karen for spreading the word on Blaise the Baker – even in AFRICA! Absolutely love this!




Spread love!

Blaise