BIG ANNOUNCEMENT

BIG ANNOUNCEMENT!!! I am SO EXCITED to finally be able to announce that for the past 18 months I have been working on my SECOND COOKBOOK!!! There are SO many more recipes and stories that I CAN NOT WAIT to share with all of you! I am talking with a publisher now and my cookbook will be released later this year! I AM BURSTING with excitement and have SO MANY new and fun ideas planned for this one but will keep the surprises secret – for now! Stay tuned HERE and to http://facebook.com/blaisethebaker for updates! I am so thankful for this opportunity and I am so thankful for all of YOU who have made this journey possible! ROUND TWO – here we goooooooo!!! AND yes – you will still be able to buy my first cookbook for those wondering – which is officially in a NEW PRINTING SEASON!!! So thankful and grateful. Love you all!

Blaise

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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

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.

“Temptations” in New Castle, Indiana. Temptations is located at 535 N Memorial Drive and open Monday through Friday 11-2.

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

What kind of recipes are inside my cookbook?

Take a look below –

Chew This! Baked Spaghetti

Happy “Chew This” Sunday! I am so excited to share my recipe for “Baked Spaghetti” with everyone! Please pick up a copy of “The Courier-Times” TODAY and let me know what you think of my newest column. Also check out my “Ask and Answer” section featuring my recipe and tips for my “quick biscuits” – only 2 ingredients! Enjoy!

Baked Spaghetti

Baked Spaghetti

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, January 7th 2018 edition. By: Blaise Doubman 

Baked Spaghetti is an Italian Classic
Blaise Doubman

If I had to pick my favorite food nationality it would have to be Italian. Although Chinese would have to play an important second role, as well as traditional American food. I love anything and everything Italian, from Ziti to Stuffed Shells and every single one of their desserts. Has anyone tried their lady finger and espresso soaked dessert known as “tiramisu”? Heavenly! Every time there is a celebration around here, and I just do not feel like cooking, which is rare, but it happens, I always pick a nice Italian restaurant. There is something in me that thinks I perhaps have some Italian roots, or maybe even an Italian background somewhere years and years in my background. Maybe I will try one of the ancestry websites and poke around some. Although, I am not really keen on the popular ancestry website where you send in a sample of your blood! I do not want my blood going to some big company that may get hacked or something later. And how is it not guaranteed that my blood will not be used years down the road for cloning purposes! Ha! Can you imagine two of me? My family and friends would not know what to do!

But in all honesty, Italian food makes me think of warmth and comfort, celebrations and togetherness. It may also have to do with the fact that my Grandpa Max and Grandma Deloris ate out quite a bit at Italian places when I was growing up, and I would tag along with them. Recently, when I found out that my cookbook was going to start being sold over at the Warm Glow Candle Outlet in Centerville, Indiana, I immediately wanted to celebrate with my family and friends. I had been working on a baked spaghetti recipe for awhile and decided to perfect it and serve it in celebration. I tinkered around for a while and came up with a recipe that is simple, easy, classic and flavorful! Next time you are thinking about what to make for a celebratory meal, I hope your mind drifts to this recipe and you try it with your family and friends! Feel free to experiment with your favorites types of cheeses and herbs.

Baked Spaghetti with Mozzarella and Parmesan

This dish can be made ahead, wrapped with aluminum foil and refrigerated for up to two days. Leftovers can be stored in an airtight container and refrigerated for up to two days. Feel free to substitute different types of cheese for the Mozzarella and Parmesan, such as Ricotta. This is perfect served with a side salad and garlic bread.

16 oz spaghetti
2 tablespoons olive oil
1 medium onion, chopped
1 tablespoon minced garlic
1 pound ground beef
Salt, Pepper, Italian Seasonings
28 oz crushed tomatoes
½ cup basil, chopped
½ cup parsley, chopped
2 cups shredded Mozzarella
½ cup grated Parmesan

Start by preheating your oven to 350 degrees F. Spray a 9×13-inch baking dish with non-stick cooking spray.

Cook the spaghetti according to the package directions until al dente, drain and set aside. Be sure to boil the spaghetti in lots of boiling salted water. Also add a couple of tablespoons of olive oil to the boiling water. I do this sometimes to prevent the spaghetti from sticking together once the pasta is cooled.

In a large skillet, over medium heat, heat the olive oil for about one minute. Add the chopped onion and cook for about 4 minutes. Add the minced garlic and cook until you can smell the warmth, which will take about 2 more minutes. Add the ground beef and season to your liking with the salt, pepper and Italian seasoning.

Cook the meat until fully cooked and no longer pink. Drain the mixture and then return to the skillet, still over medium heat. Add in the crushed tomatoes, chopped basil and chopped parsley until thickened and reduced, which will take about 12 minutes in total. You can taste the mixture at this point and add more seasonings if desired.

Toss this with the cooked spaghetti and pour into prepared baking dish.

Top the dish evenly with the Mozzarella and Parmesan cheeses.

Place into the preheated oven and bake for 25 minutes. Remove and serve hot.

Ask and Answer: I have been getting a lot of messages about my favorite type of “quick biscuits”. I would have to say my favorite recipe would be on page 83 in my cookbook and calls for only 2 simple ingredients. Self-rising flour and heavy cream. You take the 2 ingredients, roll out and cut, place in preheated 425 degree oven and bake for 14 minutes. People will not believe that the biscuits are only 2 simple ingredients and you will have a new secret recipe!

PIN IT: https://pin.it/s7oduir7qnlowr

Kourtney’s Sheet Pan Suppers

A friend of mine, Kourtney, shared on her Facebook page some simple and delicious looking “Sheet Pan Suppers” awhile back and I told myself I was going to share them with everyone as soon as I got the chance to try a few of them myself! Let me tell you, these are fabulous! You can literally take any raw protein you want, Kourtney goes back and forth usually between pork and chicken, and any raw vegetable and make a complete one baking sheet meal that is not only healthy and nutritious but delicious as well! The possibilities with this meal are endless! Shake on any seasoning or flavor combination you want!

Kourtney’s Sheet Pan Suppers

Take a 9×13-inch baking sheet and wrap up well with aluminum foil. Spray gently with a non-stick cooking spray. Place your prepared raw protein into the middle and fill both sides with the prepared raw vegetables of your choice. Melt butter and garlic and pour over evenly. Simply top with salt and pepper or your favorite seasoning blend. Cover with aluminum foil and place in preheated 425 degree oven for one hour.

Enjoy!

PIN IT: https://pin.it/r6hb5yaex6dgoc

Coney Sauce for Hotdogs 

Growing up I was never really the biggest fan of coney dogs, much because I never cared for chili or hotdogs growing up. Over the years though my tastes have complexed and I have grown to love them both. I blame my Grandma Barbra who always has stated that she could “eat her weight” in coney dogs – so I guess my tastes buds had it coming. This is the perfect recipe to make ahead and keep warm in your slow cooker. Top the hotdogs with anything and everything you desire! Including but not limited to, onions, shredded cheese, mustard, jalapeños or crushed Doritos.


Coney Sauce for Hotdogs

1 1/2 pounds ground beef
1 medium onion, chopped fine
1/2 cup white granulated sugar
1/2 cup ketchup
1/2 cup chili powder
2 tablespoons light brown sugar
2 teaspoons salt
2 teaspoons black pepper
1 1/2 cup water

In a large skillet over medium high heat combine the ground beef and chopped onion. Cook, stirring occasionally, until the meat is fully cooked. 

Drain the mixture. Return to the same skillet over medium high heat. 

Add in the white granulated sugar, ketchup, chili powder, light brown sugar, salt and black pepper. Stir together. 

Add in the water and stir until incorporated. 

As soon as the mixture comes up to a boil, turn the heat down to low medium and cook, stirring occasionally, 60 minutes. 

Taste for seasonings. Serve hot. 

Enjoy! 

PIN IT: http://pin.it/vJX8rUR

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 and at “Temptations” in New Castle, 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