Blaise the Baker Celebrates! Cover Reveal, Release Date and Preorder Information

Cover Blaise the Baker Celebrates

I am so excited to reveal the cover for my upcoming second cookbook, “Blaise the Baker Celebrates”! I wanted the cover and theme to be “scrapbook” and I wanted it to match in format with my previous cookbook, “Blaise the Baker Dessert First”, which theme was “chalkboard”. I am so incredibly happy with how things turned out with this! Inside there are 200 fabulous recipes that were tested time and time again by myself as well as my family, friends and recipe testers. In addition to the recipes there are family memories I share, kitchen tips and tricks, ingredients and kitchen tool lists and a “Blaise the Baker PRAISE” page which I am SO EXCITED to share with everyone! So many new features with this cookbook!

I have included some of my most popular “Blaise the Baker” blog recipes, as well as some of my most popular and talked about “Chew This!” recipe features, PLUS a ton of recipes never before published anywhere else. There are recipes for appetizers, drinks, side dishes, main dishes, breads, desserts and just about anything and everything else you can think of, all perfect for celebrating! There are recipes for Chinese-inspired favorites, Italian-inspired favorites, Southern-inspired favorites and so much more! There are so many family recipes and memories that I share here with everyone and I am confident that you will love each and every recipe and story. AND your purchase of this cookbook comes with a FREE e-book version! I mean, how fun and fabulous is that!? Love it!

The official release date is JULY 19th, 2018!

You can preorder your autographed copy NOW! How? Simply send $15 total ($12 for the cookbook and $3 shipping and handling) to Blaise Doubman / Box 47 / Kennard, IN 47351. You can also pay via http://paypal.com and use the email blaisejdx@gmail.com when sending your payment. I can also send you an invoice if you provide me your email address. If you want multiple copies, simply send payment for $12 for each cookbook and $3 total for the shipping and handling. If you order FOUR or more copies, shipping and handling is FREE! If you have any questions PLEASE reach out to me. Send me an email, text, message, etc. You can text 765-520-8332 for more information.

Your preorders now mean that you are guaranteed your orders NO LATER than two days after the publication date, July 19th, 2018. Your preorders now possibly even mean you may get your orders before the publication date, according to publishing processes, dates, shipment, etc.

THANK YOU ALL for your continued dedication and support.

I am SO EXCITED to finally be able to share these recipes with you!

CELEBRATE!

Blaise

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Blaise the Baker Celebrates!

I AM SO EXCITED TO ANNOUNCE the official TITLE of my SECOND COOKBOOK!!! “Blaise the Baker CELEBRATES”! This cookbook is all about celebrations big and small! Who says it has to be a Holiday to have a celebration!? I’m a big believer in celebrating the everyday in life! Celebrate LIFE in general! I am SO EXCITED for this cookbook! So many wonderful recipes including some of my most popular recipes featured on my website, some of my most popular “Chew This!” recipes AND A TON of recipes never before published anywhere! Official release date is coming soon so STAY TUNED!!! The image here is NOT the final cover. The final cover will be revealed later. This cookbook is for YOU!!! My fans, followers, subscribers. My friends and family. Love you all and thank you so much for the continued support and dedication!

Blaise

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

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! Chocolate Banana Bread Bars

Pick up a copy of “The Courier-Times” TODAY to check out my newest “CHEW THIS!” column and recipe for my “Chocolate Banana Bread Bars”! They are deliciously simple, effortlessly easy and unbelievably scrumptious! My taste testers went wild for these – and I think you will too! Enjoy!

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, February 4th 2018 edition. By: Blaise Doubman 

A New Take on Banana Bread…
Blaise Doubman

I love banana bread and I have experimented with countless recipes over the years. There has been banana bread with nuts, without nuts, with sour cream, with extra butter, melted butter, softened butter, a combination of butter and vegetable shortening, brown butter banana bread, banana bread with raisins and even a banana bread made with a yellow cake mix. If you think that is a lot, consider the fifty other versions I have tried but did not want to mention in fear of readership boredom and lack of room. Seriously though banana bread, to me, always needed something extra. No, not cinnamon and no, not extra bananas, that only makes the finished loaf tough in the end, I have tried it! I have always thought it was missing… chocolate!

Chocolate! Yes, chocolate. I am a registered chocoholic and proud of it. Anything and everything, to me, is better with chocolate and this recipe is no exception! It took a few rounds in the kitchen with this recipe before it was perfect but the finished result was well worth the extra time and extra work. My taste testers, shout out to Tiffany at Glen Oaks, loved this so much that they encouraged me to bring it again – that next day! Ha! The bread is baked in an untraditional way, in a 9×13-inch baking pan, but does so because you cut this bread into bars! The combination of the moist flavorful banana bread with the chocolate version is pure and utter heaven for banana and chocolate lovers! I highly recommend you stir up a batch of these!

Chocolate Banana Bread Bars

These really stretch when it comes to cutting serving sizes, so cut the bars small and serve for a large gathering! If you want to freeze the leftover bars, do so by wrapping tightly in plastic wrap, then aluminum foil before placing into a freezer safe zipper bag. Once frozen, bring to room temperature over night to gently thaw before eating.

1 stick unsalted butter, soft
1 cup white granulated sugar
4 large bananas, peeled and mashed
1 large egg
2 teaspoons pure vanilla extract
1 ½ cups white all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
¼ cup unsweetened cocoa powder

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

Beat together the soft unsalted butter with the white granulated sugar until light in color and fluffy in texture. Add in the prepared bananas, large egg and pure vanilla extract. Beat well.

Finally, fold in the white all-purpose flour, baking powder, baking soda and salt.

Measure out a little less than 2 cups of this mixture and drop by large spoonful’s erratically around the inside of the prepared pan.

Add the unsweetened cocoa powder to the remainder of the batter in the bowl and beat well.

Place the now chocolate banana batter in spoonful’s around the batter that has already been placed in the pan. Do not worry about being neat with this. You will see why in a minute.

Now, with the back of a spoon, carefully spread out all of the dollops so that they gently form together and come together into one large even batter service. Next, take a knife and gently swirl the batter together making a marble effect on the top.

Place in preheated oven for exactly 25 minutes.

Remove and allow to cool slightly before cutting, serving and enjoying.

Ask and Answer: I heard from so many of you with my previous column of my chocolate mayonnaise cake and I love and appreciate your feedback! To answer a few of your questions, yes you can use water instead of the coffee, yes you can make the cake in 2 9-inch circle cake pans, the baking time will not change and you may frost the cake with whatever frosting you desire, or simply sprinkle over some powdered sugar and serve alongside a bowl of fruit. I loved hearing your memories of growing up with a cake very similar to mine in your household.

PIN IT: https://pin.it/zgvx6m5cs7zf2q

Pizza in a Mug

I just made pizza. In a mug. In the microwave. No – this is not a joke! It is so easy and deliciously fabulous! I topped mine with cheese but feel free to top with whatever you desire! Precooked sausage, precooked hamburger, pepperoni – endless possibilities! Here it is, step by step…

Enjoy!

PIN IT: https://pin.it/pvwnfwerc7wt66

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

Cinnamon Toffee Banana Bread

Seriously – this is the BEST banana bread I have EVER had! My Grandma Barbra LOVED it – as did some of my local taste testers. I wanted to develop a recipe that takes your typical old-fashioned banana bread and have it be transformed into something almost magical! The cinnamon really balances well with the bananas and the toffee is just enough to take it over the top! The special mixing combination of the butter and bananas is one of the secrets to this recipe. Magical – flavorful – fabulous!

Cinnamon Toffee Banana Bread

1 stick (4 oz) unsalted butter, soft
2 large bananas, peeled
3/4 cup white granulated sugar
1/4 cup light brown sugar, packed
2 large eggs
1/2 cup sour cream
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups white all-purpose flour
1 bag toffee bits
2 tablespoons Turbinado sugar

Start by preheating your oven to 350 degrees F. Spray a regular size loaf / bread pan with non-stick cooking spray containing flour.

In a large bowl combine the soft unsalted butter with the bananas. Mash the bananas with the butter and mix well.

Add in the white granulated sugar and light brown sugar and cream well before beating in the 2 large eggs. 

Stir in the sour cream. 

Next stir in the pure vanilla extract, baking soda and salt. Gently fold in the white all-purpose flour. Fold in 3/4 of the bag of toffee bits. 

Pour into the prepared pan and smooth out the top. Sprinkle evenly on top the remaining 1/4 bag of toffee bits. Sprinkle on the Turbinado sugar evenly. 

Place in preheated oven for 1 hour and 10 minutes. Once baked remove and allow to cool for at least 30 minutes before removing from the loaf / bread pan. Cut with sharp knife and serve. 

Enjoy!

PIN IT: http://pin.it/LC7Q4Mv

My favorite toffee bits –