Getting orders ready!

Getting the orders ready! Thank you all so much for the continued dedication and support – means everything to me!

I’ve been stamping Grandma Deloris’ name on her recipe – page 5. She really wanted to autograph them all but she’s weak and her stamina is not the best – so I had a stamp made. She loves that she’s been a part of this journey with me!


Grandma Barbra has been signing boxes and boxes and boxes of books – and not complaining one bit! She wrote the foreword for my cookbook and loves signing the page that has her printed words. Such a special moment. Said she can’t believe she’s doing this ROUND TWO! Hahaha


To order your copy – send $15 total ($12 for the cookbook and $3 shipping and handling) to Blaise Doubman / Box 47 / Kennard, IN 47351. Or pay online through http://paypal.com Use my email blaisejdx@gmail.com when paying. Or – send me a message, text or email and I can forward you an invoice. Remember – if you order 4 or more copies – shipping and handling is free! Contact me with any questions.

Thanks again!!!

Blaise

Here we go! Again…

Guess what!? The second printing of my cookbook just arrived!!! I’m so excited about this! For those who have preordered – your orders will ship before Saturday. THANK YOU ALL for your dedication and support. Just a little over 6 months ago my cookbook came out – and the first supplies are gone already! I’m so thankful. Here we go for ROUND TWO! To order your copy – send $15 total ($12 for the cookbook and $3 shipping and handling) to Blaise Doubman / Box 47 / Kennard, IN 47351. Or pay online through http://paypal.com Use my email blaisejdx@gmail.com when paying. Or – send me a message, text or email and I can forward you an invoice. Remember – if you order 4 or more copies – shipping and handling is free! Contact me with any questions.

Thanks again!!!

Blaise

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

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!? 

Cookbook Corner – Butter and Chocolate

As many of you already know, I also review some of my most favorite, fabulous cookbooks, right here on my blog – or my website as I’ve been calling it lately. I do not review a cookbook unless it is one that I personally love myself! My tastes may be different than your tastes, that is great! And then again, maybe we enjoy some of the same books? I read and go over hundreds of cookbooks a year, but I only give the ones I REALLY LOVE the honor of making it into my “Cookbook Corner”. Browse around my website, search “Cookbook Corner” in my search engine, or Google “Blaise the Baker Cookbook Corners” for a full list of all of the wonderful books that I have in my collection.

The latest cookbook I am obsessed with is…

butter-and-chocolate

“Butter and Chocolate” By: Sheila G. Mains

Let me start off by saying that this book is FABULOUS! Well, of course it is, or I would not have been giving it center spot in my “Cookbook Corner” feature. I may even go as far as saying it is in my TOP 5 FAVORITE COOKBOOKS OF ALL YEAR – 2016! Yes, I am serious! I love the recipes in this book, I love the format, the photography, the stories, everything! Sheila is a GENIUS and I love her for coming up with such user friendly recipes using butter and chocolate – my two favorite food groups I feel the need to mention.

If you have heard of Sheila before it is perhaps because of this…

brownie-brittle

She is the creator of “Brownie Brittle”! I had not tried this treat until recently and let me tell you – O.M.G.! IT IS DELICIOUS! I am highly recommending everyone reading this post go out and buy a bag (I found mine at my local “Cracker Barrel” store) and TRY IT! Yes, I am going crazy and using all CAPS because IT IS THAT GOOD! Can I tell you a secret? I am buying a bag of this for everyone I know for the Holidays to include in their “Foodie Gift Baskets”. If you have never had it before it is a thin, crisp, flavorful chocolate brownie. Comes in a lot of flavors – the chocolate chip is my favorite. IF you can not find it in your local area, order it here – http://browniebrittle.com/

Anyways, she is the creator of this fabulous treat…so if you have heard her name from somewhere, chances are – it is from this!

Her cookbook is chopped FULL of recipes ranging from BROWNIES (my favorite section) to cheesecakes, candies, donut holes, bread pudding, bars, cookies, cake pops, parfaits and just about everything else you can think of. And – the best part? All of the treats inside use BROWNIE BATTER! Yes, and some even call for her “Brownie Brittle”.

Some of my favorite recipes are…

cookie-dough-brownies

“Cookie Dough Brownies” (page 26) and also featured on the cover. They are a delicious brownie, topped with cookie dough (egg free) and a frosting made from chocolate chips. I served these with family and friends (and some taste testers) and they were blown away! I can not tell you how many times I have made these since I have gotten this cookbook! This recipe will be in my rotation from now on, very delicious and I highly recommend!

Another recipe I am enjoying is…

salted-caramel-brownies

“Salted Caramel Brownies” (page 33). If you love salted caramel (like I do) you will love these! My friends and family went wild for these too! Great flavor and the salt really sets them apart from the other brownies that you may find in the stores.

Some other recipes I have been enjoying are…

“Signature Brownies” (page 19) – This recipe is the base recipe for the other recipes in the book. Some call for this recipe in a smaller size pan, and some in a larger. Sheila will go over which recipe to use, in each recipe these brownies are called for. They are delicious because they combine semi-sweet chocolate chips with unsweetened cocoa powder.

“Red Velvet Brownies” (page 30) – I LOVE anything red velvet – these are no exception.

“Peanut Butter Cup Brownies” (page 34) – If you love the classic combination of chocolate and peanut butter you must try these! And of course, use real peanut butter for them!

“White Chocolate Cinnamon Blondies” (page 40) – These are delicious! I love the flavor combination of white chocolate and cinnamon and I can not wait to serve these this Thanksgiving! I think they will be something new and fun added to the table.

“Brownie Filled Donut Holes” (page 51) – The name says it all!

“Brownie Banana Bread” (page 58) – This chocolate banana bread is quickly becoming one of my favorite recipes! I love banana bread and this recipe is really over the top!

“White Chocolate-Raspberry Cheesecake Bars” (page 74) – I love the incredible combination of white chocolate and raspberry! Think of that combination and add the flavors and textures of a cheesecake – fabulous!

“Brownie Whoopie Pies” (page 87) – A new take on the traditional.

“Pumpkin Pie with Brownie Brittle Crust” (page 102) – I may never make a traditional chocolate crust again! I love her version using her incredible “Brownie Brittle”!

“Cannoli Brownie Bites” (page 135) – A cannoli and a brownie = incredible!

“Brownie Ice Cream Sandwiches” (page 150) – Perfect for the summer!

“Lava Cakes” (page 169) – You must try these! Foolproof and decadent…

AND guess what!? I get to SHARE WITH YOU ALL one of my favorite recipes from the book! “Brownie Bread Pudding” (page 62) IS A MUST TRY!

And yes – their photos are so much better than mine! I do not pretend to be a professional food photographer, and until I have a friend who can send me free props, give me lessons, lend me a camera, lighting and professional style tips – you are stuck with MY photos! Ha! Seriously though – if you can help me out with my photos – blaisethebaker@gmail.com Until then, I guess I will have to settle with “food writer, recipe developer, columnist and cookbook author” – I like the sound of that, what about you!?

brownie_bread_pudding-image

Brownie Bread Pudding

Several years ago, I was invited to a friend’s house for brunch. When I asked what I could bring, she replied without even taking a breath, “Why dessert, of course. That’s your specialty!” Wow! No pressure, right? Now, I had to come up with something different, something spectacular. Hmmm, I thought. Bread pudding is pretty popular. I bet if I “brownied” it up a bit, it would pass muster. Well, my bread pudding never even made it to the dessert table. It was served along with the main course, and there wasn’t a crumb left when it was time for coffee and sweets. I took my empty bowl home—with my brownie queen reputation still intact.

YIELD 6 servings

PREP 30 to 35 minutes

BAKE 45 to 50 minutes

Unsalted butter for greasing pan

Brownie Filling recipe (page 43)

12 slices brioche bread or challah, at least 1 day old

PUDDING MIXTURE

2 cups light cream

1/4 teaspoon salt

1 teaspoon pure vanilla extract

1 cup sugar

3 large eggs

Preheat the oven to 350°F. Grease an 8 °— 8-inch baking dish with unsalted butter.

Prepare the brownie filling according to directions. Spread it on 6 slices of the bread, then top each one with another slice of bread to form 6 sandwiches. Cut each sandwich into 6 to 8 pieces and pile the sandwich pieces into the greased baking dish.

Prepare the pudding mixture: Combine the cream, salt, and vanilla in a small saucepan; cook over medium heat until warm. Whisk together the sugar and eggs. Add the cream mixture to the egg mixture gradually, stirring constantly to make sure the eggs do not cook.

Pour the pudding mixture over the bread pieces and cover the dish with aluminum foil. Bake on the center rack of the oven for 45 to 50 minutes. Remove the foil after about 20 minutes and check every few minutes until golden brown on top. Allow the pudding to rest at least 10 minutes before serving.

Taken, with permission, from Sheila G’s Butter and Chocolate by Sheila G. Maines. Published by Kyle Books, photography by Tina Rupp. Shout out and special thanks to Sheila G. Maines and Kyle Books.

To see even MORE recipes and to buy “Butter and Chocolate” please click here…

http://www.kylebooks.com/page/detail/Sheila-Gs-Butter-Chocolate/?K=e201607041734251265

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

Chew This – Pumpkin Cheesecake with a Gingersnap Crust

This is THE perfect dessert for the upcoming Holiday season! The pumpkin cheesecake isn’t “overly sweet”, and the gingersnap crust is the perfect pairing with the flavors of the smooth cheesecake and pumpkin spice. This recipe is the only pumpkin cheesecake recipe you’ll ever need – and every time you make it…people will go crazy! Shout out and special thanks to my friend Mallory Ashton Lee Shavender who is one of my best “foodie friends” and who is the most talented cheesecake-maker’s I know. Thanks Mallory!

Pumpkin Cheesecake Chew This Blaise Doubman

Pumpkin Cheesecake with a Gingersnap Crust

http://www.thecouriertimes.com/neighbors/article_4c231ecc-7c1a-11e5-a132-bb493419936f.html

Enjoy!

PIN IT: https://www.pinterest.com/pin/570901690243326168/