Round Two 

Guess what!? My cookbook is OFFICIALLY IN ITS SECOND PRINTING!!! I’m 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’s only been 6 months since it’s 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’m 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’m so excited about this and can’t thank you all enough! Round two! Here we go!!!

Blaise

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”

Recipe of the Day

It’s time!

I’m returning with my…

“Blaise the Baker Recipe of the Day”!

If you’re interested, please follow along with me on my Facebook page – http://facebook.com/blaisethebaker

and on my Instagram page – http://instagram.com/blaisethebaker

I’ll be sharing my “recipe of the day” including links, tips, etc. starting TODAY!

Join me there!

Blaise

Turkey Tips

Have you ever seen a more perfect turkey!? My tips on turkey baking –

1. Turkey needs to be room temperature before going into the oven.

2. Rinse turkey – pat dry with paper towels.

3. Cover turkey with softened butter. Place butter in cavities, under legs and wings. Place butter underneath skin between skin and breast meat.

4. Season with plenty of kosher salt and black pepper. Inside and outside of turkey. Don’t be afraid to season!

5. Cook LOW and SLOW.

6. When turkey is done remove from oven and allow to sit at room temperature for several minutes before slicing and serving.

Enjoy!

Holiday Cookbook Orders 


Reminder: NEXT WEEK is the last week you can order my cookbook, “Blaise the Baker Dessert First” and have the delivery guaranteed before Christmas without paying any additional postage! To order simply send $15 total to Blaise Doubman – Box 47 – Kennard, IN 47351. You can also pay online through http://paypal.com. Select “send money to family & friends” and use my email – blaisejdx@gmail.com If you need any help or have any questions please send me an email. Thanks again!

Blaise 

Cookbook! 


Lots of people have been asking if I have any cookbooks left – YES! I do! I’m also reordering for the Holiday season to make sure everyone that wants a copy – can get a copy! Each copy will be autographed by my Grandma Barbra, Grandma Deloris – and myself – if you want! I’ve heard from so many people who have tried the recipes inside – and love them!!! This makes me so HAPPY! Thank you all! Ordering information – send $15 total ($12 for the cookbook plus $3 shipping and handling) cash, check or money order to Blaise Doubman / Box 47 / Kennard, IN 47351. You can also pay via PayPal. The email for you to send money to is – blaisejdx@gmail.com IF you order FOUR or more books – shipping and handling is FREE!!! Can I also say these would make FABULOUS Holiday gifts!? 

Hoosier Staple Pie

Lots and lots of people have been asking me about the “Hoosier Sugar Cream Pie” recipe that’s written about in my cookbook. My recipe is different than most sugar cream pie recipes – and the crust is foolproof, and my step by step instructions are a must for those who don’t think they can make a pie crust from scratch – YOU CAN! – IT IS EASY! Anyways, my recipe for this delicious Indiana staple, can be found exclusively in Donna Cronk’s book “That Sweet Place”. Contact donnacronk.com for ordering information! Her book is fabulous, and contains some great recipes!

Blaise

Blaise the Baker Dessert First Release 

TODAY is the OFFICIAL release date of my cookbook “Blaise the Baker Dessert First” and I am SO EXCITED and happy that I can finally share all of my hard work with everyone!!! I can officially add “cookbook author” to my resume and that alone brings such joy to me and makes everything on this journey worth it! My “food journey” has been a remarkable one and one that I am still on, pursuing all opportunities and learning more and more each and everyday and for that I am thankful.

I hope everyone enjoys my cookbook and enjoys the recipes and stories inside as much as I do and have the years I spent writing it. I hope you will keep my cookbook in your kitchen, use it frequently, think of me and create wonderful food memories with you and your family! Crease the pages, write inside and get it dirty! A cookbook that is well worn means that the recipes are well used and well loved and nothing could be a higher compliment to a cookbook author than seeing a well used cookbook. Trust me when I say, I have a few “well worn” cookbooks myself.

TODAY marks the end of one era and the beginning of another. Onward I will go with my journey but today is one of the many milestone moments that I will never forget. It makes me so emotional to think about.

My family has been with me through the thick and the thin of this and words will never begin to describe my thankfulness or gratefulness to them for everything they have done for me. My friends have kept me grounded and have been patient with my process and for that I am humbled. My “Blaise the Baker” fans and “Chew This!” fans are the BEST followers and fans a person could ask for. I love all of your messages, emails, texts, comments and shares. I read them all and respond to as many as I can and you bring reenergized life into me with every message. THANK YOU.

THANK YOU to all who preordered the cookbook. You should already have it in your hands by the time you read this message. I really hope you love it. I can officially say, that I AM REALLY HAPPY with how it turned out. I had a unique vision of what I wanted from DAY ONE and I can happily report that my vision stayed the same and the final outcome is exactly what I wanted. For that I am so proud.

There are SO MANY people to thank and those people are all listed inside of my cookbook. So many recipe testers, taste testers, supporters… It really does “take a village…” I am thankful for you all. Thank you for everything.

Interested in purchasing a copy!?

Send $15 check or money order (this INCLUDES shipping and handling) to Blaise Doubman / Box 47 / Kennard, IN 47351. Please include to whom you would like the cookbook autographed and a mailing address for shipping. IF you would like 4 or more cookbooks, I will drop all shipping and handing charges. You can also pay via PayPal. My account to be used is, blaisejdx@gmail.com

If for any reason you have ANY questions, comments or concerns (special requests, etc.) EMAIL ME and I would be happy to help the best I can.

There have been SO MANY people preorder my cookbook and I am just so grateful. To those who have ordered and to those who will order in the future – THANK YOU!

I will continue my journey food writing and recipe developing. PLEASE continue to follow my adventures on “Blaise the Baker” (http://blaisethebaker.com) as well as my food column “Chew This!”, which I write exclusively for “The Courier-Times”. My food column is published in their newspaper (and online for those who subscribe) on the 1st and 3rd Sunday’s of every month. Also follow me on Twitter, Instagram, Pinterest and Snapchat – all under the username “blaisethebaker”.

THANK YOU so much for everything!

Blaise
“Blaise the Baker”

MORE ABOUT THE COOKBOOK…

“Blaise the Baker Dessert First” will have 200 recipes divided up into 8 categories. The cookbook is called “Dessert First” because it literally STARTS with the dessert recipes FIRST, and walks you backwards throughout the course of your meal.

The categories are – in order –
Desserts / Cookies & Candy / Breads & Rolls / Main Dishes / Vegetables & Side Dishes / Soups & Salads / Appetizers & Beverages / This & That.

BEFORE the recipe section I have several pages of commentary including a section “About Blaise the Baker” as well as my thoughts and opinions on “Ingredients, Tools & Techniques”. And guess what? The book’s foreword is written by my Grandma Barbra!

Each and every recipe is accompanied by a “note” from me. Each “note” will tell a family story, history, recipe development process, etc.

The book contains 100 BRAND NEW recipes – never published anywhere ever before, along with some of my most popular blog recipes as well as some of my most popular, buzzed about and written about “Chew This” column recipes! In total, the book will contain 200 fabulous recipes!!!

AND your purchase of this book comes with a FREE e-book version!

What kinds of recipes can you find in the book!? Here are just a few!

“Turtle Cake” / “Hummingbird Cake with Thick Cream Cheese Frosting” / “Cinnamon Roll Coffee Cake” / “Chocolate Chip Pecan Pie” / “Glazed Strawberry Pie” / “Individual Cheesecakes” / “Soft and Chewy Snickerdoodles” / “Blaise’s Chocolate Chunk Cookies” / “Applesauce Cookies with Caramel Frosting” / “Wicked Brownies” / “Grandma Barbra’s Divinity” / “Magical Fudge” / “Chocolate Puff Pastry Turnovers” / “Refrigerator Spaghetti and Sauce” / “Famous Tea Room Chicken Salad” / “Bolinger’s Ham Salad” / “Onion and Pepper Pasta Bake” / “Darla’s Old-Fashioned Meatloaf with Potatoes and Baby Carrots” / “Double Batch Lasagna” / “Homemade Pizza and Tomato Sauce” / “Black Pepper Corn Pudding” / “Potato Books” / “Baked Oysters” / “Broccoli Cheese Soup” / “Broccoli and Cauliflower Salad” / “Great Grandma Flora’s Corn Fritters” / “Family Salad Dressing” / “Lemon Curd” / “Maple Syrup” AND TONS MORE!!!

BUNDTLUST.com review –

“Blaise the Baker – Dessert First!” review

My interview with Donna Cronk –

http://www.donnacronk.com/blog/guest-blog-a-visit-with-blaise-doubman-as-he-discusses-his-debut-cookbook

AND!!! Don’t forget to use the hashtag #BTBdessertfirst when you post your photos, etc!

Thank you ALL for EVERYTHING

Blaise

Blaise the Baker Dessert First – Ordering Information

Cover Blog

HERE WE GO!!! “Blaise the Baker Dessert First” is officially in publication! I am so happy and so excited! I have worked so hard on this cookbook and the recipes you will find inside. It has been a labor of love and I’m so happy to be sharing it! “Morris Publishing” has been an absolute delight to work with. Such a good business.

You can RESERVE / BUY your copy (copies) NOW – to guarantee your order!

Please read this – share this – it has all the info you need…

“Blaise the Baker Dessert First” will have 200 recipes divided up into 8 categories. The cookbook is called “Dessert First” because it literally STARTS with the dessert recipes FIRST, and walks you backwards throughout the course of your meal.

The categories are – in order –
Desserts / Cookies & Candy / Breads & Rolls / Main Dishes / Vegetables & Side Dishes / Soups & Salads / Appetizers & Beverages / This & That.

BEFORE the recipe section I have several pages of commentary including a section “About Blaise the Baker” as well as my thoughts and opinions on “Ingredients, Tools & Techniques”. And guess what? The book’s foreword is written by my Grandma Barbra!!! THAT is one of the most special things to me about this book…

Each and every recipe is accompanied by a “note” from me. Each “note” will tell a family story, history, recipe development process, etc.

The book contains 100 BRAND NEW recipes – never published anywhere ever before, along with some of my most popular blog recipes as well as some of my most popular, buzzed about and written about “Chew This” column recipes! In total, the book will contain 200 fabulous recipes!!!

AND your purchase of this book comes with a FREE e-book version!

When does it come out!? How do you order!? Here’s how…

“Blaise the Baker Desserts First” comes out Tuesday, SEPTEMBER 27th, 2016! My cookbook will be available through MAIL ORDER ONLY! This means you will have to SEND IN your money through CHECK, MONEY ORDER, or online PAYPAL. The price of the cookbook is $12, plus $3 shipping and handling. $15.00 TOTAL

(You CAN pay cash – but sending cash in the mail is never really a good idea)

IF you want to pay through CHECK or MONEY ORDER – make it out for $15.00 FOR EACH BOOK. Make each check or money order out to me – Blaise Doubman. Send to my address of – Blaise Doubman / Box 47 / Kennard, IN 47351

IF you want to pay through online PAYPAL it is VERY easy! Simply go to http://paypal.com and follow the directions. You will want to click “send” and “send money to” and type in my email address/account which is – blaisejdx@gmail.com It will talk you through the steps in paying online. If you need help – ASK ME and I will help.

Be sure to write if you want the book autographed, and who to autograph it to. Also let me know what mailing address would be preferred for me to use when sending.

If you want MORE THAN ONE BOOK here is the price…

Each book is $12. Take $12 times however many books you want – and add $3 shipping and handling for EACH book you order. UNLESS you want 4 or MORE… If you want 4 or more copies, you get FREE shipping and handling.

If you have ANY questions AT ALL – PLEASE let me know and I will help you. Message me here, text me, email me… JUST ASK ME! I will even give you my personal email address if you have any questions or concerns – blaisejdx@gmail.com

Preordered and prepaid books will be shipped to you, and postmarked, in less than 2 days after the official book release date.

I will not be doing any promotional appearances, offerings, shows, etc. I appreciate the ones who have reached out, and those possibly who were considering me, but I will have to decline the offer at this time. Thank you.

THANK YOU ALL so much for the love and support.

It is more than appreciated!

All the love, Blaise

What kinds of recipes can you find in the book!? Here are just a few!

“Turtle Cake” / “Hummingbird Cake with Thick Cream Cheese Frosting” / “Cinnamon Roll Coffee Cake” / “Chocolate Chip Pecan Pie” / “Glazed Strawberry Pie” / “Individual Cheesecakes” /  “Soft and Chewy Snickerdoodles” / “Blaise’s Chocolate Chunk Cookies” / “Applesauce Cookies with Caramel Frosting” / “Wicked Brownies” / “Grandma Barbra’s Divinity” / “Magical Fudge” / “Chocolate Puff Pastry Turnovers” / “Refrigerator Spaghetti and Sauce” / “Famous Tea Room Chicken Salad” / “Bolinger’s Ham Salad” / “Onion and Pepper Pasta Bake” / “Darla’s Old-Fashioned Meatloaf with Potatoes and Baby Carrots” / “Double Batch Lasagna” / “Homemade Pizza and Tomato Sauce” / “Black Pepper Corn Pudding” / “Potato Books” / “Baked Oysters” / “Broccoli Cheese Soup” / “Broccoli and Cauliflower Salad” / “Great Grandma Flora’s Corn Fritters” / “Family Salad Dressing” / “Lemon Curd” / “Maple Syrup” AND TONS MORE!!!

If you’re new – welcome!

FOR MY NEW FRIENDS & FOLLOWERS

🍪My name is Blaise Doubman and I’m a food writer and recipe developer. I’ve had my blog/website “Blaise the Baker” (http://blaisethebaker.com) for almost 2 and a half years. It’s a place where I share my recipes, inspired recipes, cookbook reviews, professional material, tips & tricks, International features, guest blog posts, book recommendations, my “favorite things” and more!

🍪I also write a bi-monthly (every 1st and 3rd Sunday) food column called “Chew This” for “The Courier-Times” newspaper. If you don’t live in the Henry County – Indiana area, you can see my column on their website with a subscription (http://thecouriertimes.com). I also post the links on my blog/website. If you’re interested in subscribing – please feel free to contact me – and I will walk you through the process. It’s easy – and simple!

🍪I also run a book club called “Blaise the Baker: Book Club” here – http://facebook.com/blaisethebakerbookclub. It’s a great place to share and discuss good books and thoughtful / interesting book news. I really enjoy doing it, and have really gotten a great response.

🍪Just recently I’ve also launched an online book store called “Blaise the Baker: Books for Cooks” that you can also find on Facebook or on the hashtag #BlaiseTheBakerBooksForCooks. It’s a place where cookbooks are bought, sold and shared – mainly through my partnership with eBay.

🍪I’ll attach a picture of my business card in case you have any other questions for me – baking questions – etc. The phone number listed is a number where you can “text Blaise the Baker” and ask anything – guaranteed response. So many people need help with baking, cooking or ingredients questions – and this is perfect! Restaurant recommendations, food orders – anything – ask away!

🍪I’m also very active on social media. You can find me here –

🍴Facebook
http://facebook.com/blaisethebaker

🍴Twitter

🍴Instagram
http://instagram.com/blaisethebaker

🍴Pinterest

🍴tumblr
http://blaisethebaker.tumblr.com

🍴Snapchat
blaisethebaker

🍪Last – but certainly not least – THANK YOU all so much for your encouragement, dedication and steadfast support in everything I do on this journey. It means everything to me – and I couldn’t possibly be anymore appreciative and grateful. Thank you! And remember – “count the memories – not the calories.”

❤️☺️