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 –

Parchment Roasted Chicken

I am so excited to share my “new” method of roasting chicken! My “old” method is detailed step by step in my cookbook and goes something like this –

“Take two large chicken breasts – bone in, skin on – and place on a large baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Place in preheated 425 degree oven for 30 minutes or until internal temperature reads 170 degrees F. Allow to cool and then remove skin and discard the bones, carefully. Use meat accordingly.”

However, I heard from so many of you who said the process was just too difficult, too messy, etc. Several people wrote to me saying the combination of the olive oil and the heat from inside the oven created a lot of smoke, which would set off their smoke alarms – not to mention make a mess on the inside of their ovens.

So, I told myself I would find a better way and I really think I have! After a lot of research I found that you can actually use boneless, skinless chicken breasts – therefore not having the hassle of removing the skin and discarding the bones – and roast them underneath parchment paper – therefore not having the splatter mess of the olive oil!

I have tried this method several times and I have to say, it is easier than my previous method! I will include this note and recipe in an upcoming column piece as well as another project I have been working on for awhile. The chicken roasted this way is juicy and succulent and makes perfect chicken salad! Highly recommend that you try my “Parchment Roasted Chicken”! And – if you want, throw in some lemons and herbs to this recipe and take the flavors of your chicken up a notch! I have even made this chicken and served alongside fresh vegetables for a delicious and healthy meal.

Parchment Roasted Chicken

Preheat oven to 400 degrees F. Take a 9×13-inch baking pan and grease well with butter. Take out a large sheet of parchment paper and grease well with butter one side. Place two large boneless skinless chicken breasts into the prepared pan and pat dry with paper towels. Sprinkle generously with salt and pepper. Place the buttered side of the parchment paper down on top of the chicken breasts and push down slightly to adhere contact with the chicken. Tuck the parchment around the chicken breasts lightly. Place in preheated oven for 30 minutes or until internal temperature reads 170 degrees F. Remove and allow to cool slightly. Use meat accordingly.

Can also sprinkle with chicken seasoning and place sliced lemons inside under the parchment before roasting.

Enjoy!

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Jordan’s Buffalo Chicken Dip

Awhile back a guy named Jordan Smith shared his recipe for “Buffalo Chicken Dip” on Facebook. Within a few hours his post went viral with hundreds of thousands of likes and shares. I liked and shared the post myself to my Facebook page, as well as to my recipe sharing Facebook group, “Tasty Recipe Box”.

Within a few weeks those posts also blew up with lots of traffic, so I am sharing the recipe here with all of you.

Shoutout and special thanks to Jordan Smith for sharing his recipe and the following step by step pictures.

Enjoy!

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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!

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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

Chew This! Sharing Recipes

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 column is all about celebrating love with recipes and memories! I love celebrating life by doing things for the ones you love, sharing memories with one another, making new memories and by swapping classic family recipes. I have known Theresa Pierce for many years now and over time have gotten to know her family as well. She is an excellent cook and the gene runs in her family. Today I am sharing not one – not two – but THREE recipes from Theresa’s family. Two from Theresa’s Grandma Mary and one from Theresa’s Mom, Grace. All of the recipes I am sharing my family and I love as well – and I hope you and your family will make these, enjoy them and pass them along!

Also my “Ask and Answer” feature is about casseroles and sharing even more recipes!

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

Grandma Mary’s Graham Cracker Treats

Grace’s Cap’n Crunch Treats


Grandma Mary’s Cheesy Chicken Casserole

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, September 17th 2017 edition. By: Blaise Doubman 

Celebrating Love with Recipes and Memories
Blaise Doubman

I love recipes that have a history of family and memories attached to them. The recipes I am sharing today come to me from a very good friend of mine, Theresa Pierce. We got to know each other by working together a few years ago and have been close ever since. A lot of people know Theresa as a smart, hardworking, caring person who would go out of her way for any of her friends. But guess what? Not that many people know that she is also very talented in the kitchen! Do not let her tell you otherwise, she really is a talented and very creative person in the kitchen! But she is quick to mention that all credit for that would go to her Mom and Grandma. Over the last few years she has gone from not wanting to enter the kitchen much, to baking muffins, cakes and pies! She even made a pumpkin roll a couple years back and ever since I still cannot use cheesecloth without thinking of her. She did, however, say that she would never make another pumpkin roll again… and so far she has kept that promise! Ha!

Over the course of knowing her, I also got to know her family – her husband, Rick; her Mom , Grace and her Grandma Mary. She loves and respects her family and her friends and I really admire that. I’ve admired her for years and even though I have only told her a time or two, I really think she knows how I feel. The recipe I am sharing today comes from her late grandmother, Mary (Matney) George. Even though I never got the chance to meet her, I feel like I knew her very well. She was kind, funny, warm and caring. I loved telling Theresa stories about my latest kitchen adventures, or misadventures, so that she could go and relay them to her Grandma Mary. I think one of Mary’s favorite stories was the one where I was cleaning green beans for the first time and I was using craft scissors to cut them off the vine and to cut the ends and snap their middles. Theresa said her Grandma Mary laughed and laughed over how I got them off the vine! I can only imagine some of the other stories that Theresa told her Grandma over the course of the several years we worked together! Grandma Mary is missed but her recipes, such as the ones I have shared here, will live on. That is what I love about sharing family recipes! Shout out and special thanks to Theresa Pierce for sharing with me her deliciously memorable family recipes for all to share and for all to enjoy.

Grandma Mary’s Graham Cracker Treats
Cover a 17-inch x 11 ½-inch cookie sheet with aluminum foil (Grandma Mary was VERY specific on size). Arrange graham crackers on the baking sheet, filling the sheet fully. Preheat your oven to 325 degrees F. In a saucepan melt 1 stick of butter, 1 stick of margarine and ½ cup sugar. Bring to rolling boil and stir for 3 minutes. Pour over crackers, being sure to cover evenly. Sprinkle with finely chopped nuts – pecans work well here. Bake in preheated oven for 10 minutes. Remove from oven and remove treats from sheet but leave on aluminum foil. Cool completely and break into pieces. Do not try and make these on a humid day – they will not get crispy!

Grace’s Cap’n Crunch Treats
Theresa’s Mom, Grace, adds broken up pretzel sticks to the following mixture. If using the pretzels add them at the same time you add the cereal and nuts.

16 2 oz. blocks white almond bark
1 box Cap’n Crunch peanut butter flavored cereal
3 tablespoons smooth peanut butter
1 16oz. jar dry-roasted peanuts

Start by lining two large baking sheets with aluminum foil and lightly spray evenly with non-stick cooking spray.

Melt the white almond bark and the smooth peanut butter in a large microwave safe plastic bowl in the microwave on high power for 3 minutes, stirring every 30 seconds.

Stir in the cereal and dry-roasted peanuts. When well mixed, spread evenly between the two prepared baking pans. Allow the mixture to cool and set up for about 30 minutes.

After it has set, break up into pieces and store in plastic food storage bags at room temperature.

Ask and Answer: I have had questions about quick and easy casseroles so I thought I would share a recipe that Theresa’s Grandma Mary would make her frequently. Theresa said her Grandma’s “Cheesy Chicken Casserole” is delicious and whenever it was made she would polish off most of it! Start by preheating your oven to 375 degrees F. Combine 2 cups chopped cooked chicken with 12 oz. shredded cheddar cheese, ½ cup Quaker 100% natural cereal, 1 10 ¾ oz. can cream of chicken soup, 1 cup chopped celery, ½ cup chopped onion, ¼ cup milk and sprinkle of pepper. Spread into greased 8-inch square baking pan. Combine 1 cup Quaker 100% natural cereal with 2 tablespoons melted butter and sprinkle over top of chicken mixture. Bake in preheated oven for 24 minutes. Remove and cool slightly before enjoying.

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