Easy Cheese Danish

I love a good cheese Danish and I used to make Ina Garten’s cheese danish that uses puff pastry – that was, until I developed this recipe! It is really easy, just a few ingredients and is delicious served hot or cold. I am currently experimenting with other flavors but so far the cheese is my favorite. Also be sure you include the fresh lemon zest with this recipe. It really makes all the difference!

Easy Cheese Danish

For the danish…
2 cans crescent rolls
16 oz cream cheese, room temperature
1 cup white granulated sugar
2 teaspoons pure vanilla extract
2 teaspoons fresh lemon zest
1 large egg
1 large egg white, splash of water

For the glaze…
1/2 cup confectioner’s sugar
2 tablespoons milk
1 teaspoon pure vanilla extract

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

Unwrap one of the crescent rolls tubes and place the crescent rolls into the bottom of the prepared baking pan. Pinch together the seems to create a solid sheet of dough.

In a large bowl beat together the cream cheese, white granulated sugar, pure vanilla extract, fresh lemon zest and large egg until smooth, combined and shiny.

Pour this mixture over the sheet of dough.

Unwrap the other crescent roll tube and place the crescent roll sheet over the top of the mixture and carefully pinch together the seems to create a solid sheet of dough.

In a small bowl combine the large egg white with a splash of water. Brush this on top of the pastry and place in preheated oven to bake for 40 minutes. Once golden brown remove and cool for 15 minutes before pouring on the glaze.

To make the glaze combine the confectioner’s sugar, milk and pure vanilla extract in a small bowl and whisk together. Pour and spread evenly over the danish.

Allow to cool slightly and serve. Leftovers can be kept, covered, in the refrigerator for up to four days.

Enjoy!

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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!

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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

Foolproof Omelet

My Grandma Deloris has been on an “omelet kick” at Glen Oaks Health Campus in New Castle, Indiana and it got me thinking about where the omelet plays a role in my life. It really does not. Gasp! I know – I know. I decided it was time to change that so I told Grandma my plans on developing my own foolproof recipe, went home and got to work.

Developing this recipe was really not as complicated as I had originally thought. Just a few simple steps and a couple of simple techniques and you have one giant foolproof omelet!

You can stuff your omelet with anything and everything you can imagine. I used shredded cheese in mine. Feel free to use green peppers and onions, sausage, ham or even turkey and green onion. The sky is really the limit here – reach for the stars!

Foolproof Omelet

4 tablespoons butter
3 large eggs
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded cheese

Preheat a large 10-inch skillet over medium high heat for about a minute. Add in the butter and allow to melt evenly. 

In a large bowl whisk together the large eggs with the salt and black pepper. Really whisk here – you want to incorporate a lot of air. Whisk, whisk, whisk. 

Once the butter is bubbly and hot pour the whisked eggs directly into the center of the skillet and leave alone. 

Watch closely but do not move the eggs. 

Once your eggs resemble a giant yellow pancake – you will be able to tell the color and texture just by looking – add in your fillings to the center of the omelet. 

If you are having trouble getting the “yellow pancake” outcome, use a rubber scrapper and gently pull on one side of the omelet, tilting the skillet down so the uncooked egg slides from the top to the bottom – therefore allowing it to cook. 

Wait 20 seconds after adding your filling and then gently use a rubber scrapper to fold the omelet over onto itself. Be careful here of the fillings used. 

Hold the omelet carefully with hot fingers and or rubber scrapper to drain out some of the fat from the skillet. 

Place on plate and sprinkle with salt and black pepper. 

Enjoy! 

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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

Rue McClanahan’s Orange Poppy Seed Cake

I LOVE “The Golden Girls”! I have loved this classic show ever since I was a young boy. People always ask me what character I am and I always tell them I am 80% Blanche and 20% Sophia. Ha!

A friend of mine recently send me the following newspaper article –

In the article it says that Blanche (Rue McClanahan) made an orange poppy seed cake that was made from a yellow cake mix, instant vanilla pudding, orange juice, orange peel and poppy seeds. They also mentioned it was an old recipe that originated from Oklahoma.

After a LOT of research I finally found a recipe that sounded just exactly like what the article described. I was so excited! I made it – and guess what!?

Fabulous! Delicious!

I am so excited to share this recipe with everyone! The cake is moist, flavorful and so easy to make!

Highly recommending this one…


Rue McClanahan’s Orange Poppy Seed Cake

For the cake…
1 Duncan Hines yellow cake mix
1 small box Jello instant vanilla pudding mix
4 large eggs, lightly beaten
1 cup Tropicana orange juice
1/2 cup canola oil

For the streusel…
1/3 cup white granulated sugar
1 heaping tablespoon ground cinnamon
1 heaping tablespoon poppy seeds

For the glaze…
2 cups confectioner’s sugar
2 tablespoons Tropicana orange juice
2 tablespoons whole milk

Orange peel (orange zest) for garnish

Start by preheating your oven to 350 degrees F. Generously spray a Bundt pan with non-stick cooking spray containing flour.

In large bowl whisk together the yellow cake mix, instant vanilla pudding mix, lightly beaten eggs, orange juice and canola oil. Whisk until smooth and creamy.

In a seperate bowl combine the white granulated sugar, ground cinnamon and poppy seeds with a fork.

Pour half the batter into the prepared baking pan, spreading evenly. Next, sprinkle over half the streusel evenly on top. Top that with the remaining batter and then finally top that with the remaining streusel.

Take a sharp knife and run it through the batter a few times to combine the batter and streusel creating a marble effect in the finished cake.

Place in preheated oven for 60 minutes.

Remove and allow to cool for 20 minutes before flipping over onto a serving plate. Allow to cool before drizzling with glaze.

To make the glaze combine the confectioner’s sugar, orange juice and milk in a large bowl. Whisk together. You want this to be on the thick side.

Drizzle over cooled cake. Top with fresh orange peel (orange zest). Refrigerate until ready to serve.

Enjoy!

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Chew This! Debra’s Red Velvet White Chocolate Muffins

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 recipe is a recipe inspired by a loyal reader and friend – Debra Kirkpatrick. She mentioned to me about some delicious red velvet white chocolate muffins she had – that she could no longer find – and wondered if I could develop a recipe. I love a challenge – and here it is! I thought about adding cream cheese – but did not want to go to far from the taste and textures she was familiar with – so I left it out. I think these will quickly become a family favorite! 

Also my “Ask and Answer” feature spotlights my favorite way of ripening bananas! There is an oven involved – you really need to check this out! 

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


Debra’s Red Velvet White Chocolate Muffins

http://www.thecouriertimes.com/neighbors/neighbors_features/article_3412344f-479c-54c7-9efa-59238fdecaab.html

Enjoy!

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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 

Chew This! Banana Brownies with Caramel Frosting

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 recipe is a recipe that I am in love with! Banana brownies with caramel frosting! How fabulous does that sound!? I am currently really involved with developing recipes for brownies that are not chocolate. I have made strawberry brownies, lemon brownies, orange brownies, these banana brownies and yesterday I started developing a recipe for pumpkin brownies. In the future I am thinking about blueberry brownies and pineapple brownies. My recipe today is so quick, so easy and beyond flavorful! The caramel frosting that goes on top really transforms these into that “much buzzed about” dessert that your friends and family will be talking about well after the dessert course is served. Highly recommend that you try these! 

Also my “Ask and Answer” feature answers the question on how I transform my chocolate chips cookies into something “special” once in awhile – with that sweet and salty touch. 

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


Banana Brownies with Caramel Frosting

http://www.thecouriertimes.com/neighbors/neighbors_features/article_81e9fff1-9bc3-5891-ab3f-0f61f72c50a2.html

Enjoy!

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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