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

Chew This! Funfetti Cake Balls

Funfetti Cake Balls

Thank you to all of those who pick up a copy of “The Courier-Times” on the first and third Sunday’s of each month to check out my newest “CHEW THIS!” column features and recipes. Really means a lot to me. I appreciate your support and dedication. My newest column, last Sunday, was a recipe for “Funfetti Cake Balls”! So fun!

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, March 18th 2018 edition. By: Blaise Doubman

Funfetti Cake Balls Bring Big Smiles
Blaise Doubman

Recently I announced publicly on my social media pages, that for the past 18 months I have been secretly writing my second cookbook! The responses I got back were overwhelming! So many people were just as enthused and excited as I was sharing the news! After I wrote my first cookbook, I never did think I was “finished” with writing and sharing recipes in that way. At the same time though, I could not really tell you when my second cookbook would come together, if at all. People would ask me about it and I would just shrug my shoulders and tell them to stay tuned. I guess in the back of my mind, I knew after the first cookbook was published, that I was not done with things because I had so many more family recipes and stories to share. Developing recipes, testing recipes and sharing recipes is something that I truly love. When I find something good, read something I love, taste something out of the ordinary, see a movie I think is fascinating or hear a song that puts me in a good mood the first thing I want to do is share it! I want to share it with anyone and everyone I know, and sometimes, more often than not, share it with people I do not know! Ha! I love to share the things I love with people.

I love it too, when I bake something and immediately it puts a big smile on people’s faces! This is exactly what happened with my newest creation, “Funfetti Cake Balls”! Cake balls and even cake pops for that matter, are nothing new, but my newest creation combines one of America’s most loved cakes, Funfetti, with a delicious white almond bark coating and a sprinkling of rainbow sprinkles, just for fun. These are perfect for birthday parties, baby showers, wedding showers, anniversary parties, pitch-ins, get togethers, anything and everything you name it! Sprinkle the tops with rainbow sprinkles or even get creative with crushed up chocolate cookies, chocolate sprinkles or different flavors and colors of sanding sugars. Most often when making cake pops, or even brownie pops, you first must bake the cake, or brownies, allow to cool, crumble in a bowl, add frosting, and on and on. Not these! These are simple, foolproof and fun to make. This recipe would be a perfect hands on activity for children in the kitchen. And as far as my second cookbook, it will be released sometime in 2018, still not sure on an exact release date, but once I know more about it I will share the details here with all you.

Funfetti Cake Balls

These are best eaten the day they are made but can be kept covered, at room temperature, for 48 hours. The leftover white almond bark can be used in a variety of ways such as dipping wavy-style potato chips, pretzel rods or a vast array of cut fruits. Simple dip away your desired edible and immediately sprinkle with rainbow sprinkles. Allow to set up at room temperature for several minutes before serving and enjoying.

1 stick (4 oz) unsalted butter, melted
1 ½ cups Funfetti cake mix
½ cup white granulated sugar
2 teaspoons pure vanilla extract
Rainbow sprinkles
2 boxes white almond bark candy coating
1 tablespoon solid vegetable shortening

Start by lining a baking sheet with parchment paper.

In a large bowl combine the melted unsalted butter with the Funfetti cake mix, white granulated sugar and pure vanilla extract. Feel free to mix in a few heaping tablespoons of the rainbow sprinkles to the mix if you want sprinkles throughout the cake balls.

Once the ingredients are combined and a dough is formed, roll into balls slightly smaller than a tablespoon. Place the rolled balls onto the parchment lined baking sheet.

Place the baking sheet into the freezer for 15 minutes.

Prepare the candy coating by placing both boxes into a large microwave safe bowl. Microwave on high for 2 minutes, stirring every 30 seconds. Towards the end of the melting process, add in the tablespoon of solid vegetable shortening and stir well to combine. Continue microwaving until the candy coating is smooth and glossy, being careful not to scorch the coating.

Remove the balls from the freezer and start to dip them in the melted candy coating. This needs to be a fast job because the candy coating starts to harden quickly. What you need to do is place a couple of the frozen balls into the melted coating, roll around using two forks to ensure even coating, carefully remove excess candy and place balls back onto the parchment lined baking sheet. Immediately sprinkle over the rainbow sprinkles.

Continue with this method until all the balls are dipped and adored with sprinkles.

Allow the coating to set up completely before serving and enjoying, about 15 minutes.

Ask and Answer: Inga Brown Neal, of local “Temptations” fame, had a suggestion with my previous column for “Mini Baked Apple Pies”. She said that she would fill the pies with apple butter and she wouldn’t use glaze, instead she would use just sugar. I thought this was a fabulous idea and promised her if I used the recipe I would credit her, so here it is! Shout out and special thanks to Inga for the suggestion. Also, some special thanks go out to Inga for delivering some of the best potato soup I have ever had from her business “Temptations”. Thanks again Inga!

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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

Quick Chocolate and Caramel Fudge and Quick Chocolate and Peanut Butter Fudge

I love a quick chocolate fudge! You know the kind – made with chocolate chips, a can of sweetened condensed milk and a little butter. Combine all in a large bowl and microwave until melted and smooth. Pour out, allow to cool and enjoy. But what could be better than this? Adding caramel or peanut butter to the mix! How? Do this –

Quick Chocolate and Caramel Fudge

Combine 12 oz semi-sweet chocolate chips in a large microwave safe bowl and add one can of sweetened condensed milk and 2 tablespoons butter. Place in microwave and microwave on high for 60 seconds. Remove and stir before microwaving another 30 seconds. Stir mixture until combined and smooth and glossy. Pour into a non-stick cooking spray sprayed foil lined 9×9-inch square pan and smooth out the top. Place about 1 cup baking caramels into a microwaveable safe bowl and add a splash of milk. Microwave about 60 seconds and remove and stir until smooth and glossy. Dollop blobs of the melted caramel on top of the fudge and swirl into the fudge using a knife. Place into the refrigerator until firm. Cut and serve. Enjoy!

Quick Chocolate and Peanut Butter Fudge

Combine 12 oz semi-sweet chocolate chips in a large microwave safe bowl and add one can of sweetened condensed milk and 2 tablespoons butter. Place in microwave and microwave on high for 60 seconds. Remove and stir before microwaving another 30 seconds. Stir mixture until combined and smooth and glossy. Pour into a non-stick cooking spray sprayed foil lined 9×9-inch square pan and smooth out the top. Place about 1/2 cup smooth peanut butter into a microwaveable safe bowl along with 2 tablespoons confectioners sugar. Microwave about 30 seconds and remove and stir until smooth and glossy. Dollop blobs of the melted peanut butter on top of the fudge and swirl into the fudge using a knife. Place into the refrigerator until firm. Cut and serve. Enjoy!

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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 –

Foolproof Chocolate Truffles

I love truffles and this made from scratch version can be transformed into hundreds of different flavors! Stir in different extracts, roll in different sugars, roll in a variety of nuts or simply use different types of good quality chocolate. Fabulous!

Foolproof Chocolate Truffles

14 oz can sweetened condensed milk
1 cup bittersweet chocolate chips
1 cup semi-sweet chocolate chips
2 teaspoons pure vanilla extract
Desired mix-ins, dippers and roll-ons

Start by lining a large baking sheet with parchment paper. Combine the sweetened condensed milk, bittersweet chocolate chips, semi-sweet chocolate chips and pure vanilla extract in a large microwave safe bowl. Microwave on high for 90 seconds. Stir and microwave again 30 seconds. Stir this mixture until smooth and combined. Microwave an additional 30 seconds if needed, watching not to burn the chocolate.

Once combined, wrap bowl in plastic wrap and refrigerate 40 minutes. Remove and roll firm chocolate mixture into small ball the size of two teaspoons. Place on prepared baking sheet.

Once all rolled, formed and placed, place baking sheet in freezer for 40 minutes.

Remove and decorate accordingly. Dip in melted chocolate, melted almond bark, roll in powdered sugar, cocoa powder, nuts etc. Let your imagination soar with this one!

Eat and serve immediately. Leave these truffles at room temperature.

Enjoy!

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Polar Bear Paws

My friend Karen gifted me some of this delicious candy as a Christmas gift this year and she was kind enough to share the recipe with me. I highly recommend making these for your Holiday gifting!

Polar Bear Paws

11 oz caramel bits or unwrapped squares
3 tablespoons whole milk
1 tablespoon unsalted butter
2 teaspoons pure vanilla extract
1 1/2 cups dry roasted peanuts
24 oz white chocolate almond bark

Start by placing the caramel bits or unwrapped caramel squares in a medium sized microwave safe bowl and add in the whole milk and unsalted butter.

Microwave on high for 2 minutes, stirring every 30 seconds, until the mixture is smooth and glossy. Stir in the pure vanilla extract. Add in the dry roasted peanuts and allow the mixture to sit and thicken for about 10 minutes.

Line 2 large baking sheets with parchment paper. Dollop out tablespoon size amounts of the caramel and peanut mixture onto the prepared baking sheets.

Place into the freezer for 10 minutes.

In the meantime, melt the white chocolate almond bark in a large microwave safe bowl for 2 minutes, stirring every 30 seconds, until the mixture is smooth and glossy. Stir in one tablespoon solid vegetable shortening if the mixture needs to be slightly thinned out – which makes the dipping process easier.

Remove the mounds from the freezer and carefully pull off from the parchment paper. Using two forks, dip each piece into the melted white chocolate almond bark and coat evenly. Place back onto parchment lined baking sheets.

Allow the white chocolate almond bark to harden slightly before enjoying. If refrigerating or freezing these to speed up the hardening process, be sure to eat and serve at room temperature only.

Enjoy!

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Saltine Cracker Candy

My “Saltine Cracker Candy” can be found in my cookbook but since there’s been a lot of talk about it, I decided to share it here with all of you – step by step. This recipe can also be made using pretzels, pretzel chips, graham crackers, Ritz crackers, club crackers or sourdough thins. Feel free to use dark chocolate, white chocolate, milk chocolate or a variety. Also feel free to top with a variety of chopped nuts.

Enjoy!

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