BLAISE THE BAKER CELEBRATES!!! Official release of second cookbook!

Today is the OFFICIAL release of my second cookbook, “Blaise the Baker Celebrates”! I am so excited to be sharing it with everyone! There have been months and months and months of constant work on this labor of love and I am so proud of it! And of course I could not have done this without ALL OF YOU! This cookbook is dedicated to not only my friends and family but to my fans and followers. Those who have stuck by me, those who are just now joining me on my journey and everyone in between. There are 200 recipes and every single one has been tested time and time again. My first cookbook “Blaise the Baker Dessert First” is still available to purchase so if you are interested follow the ordering instructions for my new book but we sure to say you would like the first. So many people have already gotten an advanced look at my cookbook and I have already heard so many wonderful things! Thank you all so much! Ordering information is easy. Send $15 total – $12 for the cookbook and $3 shipping and handling to – Blaise Doubman – Box 47 – Kennard, IN 47351. Or pay through PayPal and use the email blaisejdx@gmail.com when submitting your payment. Order 4 or more copies of my cookbook and shipping and handling is FREE for each book. I also can mail out an invoice / pay later if you would require it. Any questions feel free to email me or call me at 765-520-8332. Below is a list of the recipes included. Thank you all again for the continued dedication and support. I couldn’t do this without all of you! Love you all! Thank you ❤️😘🎉

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Chew This! Chocolate Chip Gooey Butter Cake

Chocolate Chip Gooey Butter Cake

Thank you to all of those who picked up a copy of “The Courier-Times” last Sunday to check out my newest “CHEW THIS!” column feature and recipe. Your support and dedication really means everything to me!

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, June 3rd 2018 edition. By: Blaise Doubman

A Chocoholics Dream Come True!
Blaise Doubman

I have made a confession here before and today I am making it again. I am a chocoholic! There is not a day that goes by that I do not eat something chocolate. It could be a piece of candy, a piece of cake, a brownie, a handful of chocolate chips or my latest favorites, these chocolate chip butter cake squares! Gooey butter cakes, or butter cream cakes as they are sometimes called among other things, actually originated years and years ago. The original recipe started off with a fermented dough, believe it or not, but has progressed throughout the years for added convenience and flavor. The most popular method of making this delicious dessert is with a cake mix. Paula Deen started the cake mix method of this dessert and its popularity has risen rapidly over the years. I love the original recipe but wanted to turn things up a notch.

Like I said before, I am a chocoholic, so I wanted to create a chocolate version of the original gooey butter cake recipe. Sure I would have to use a chocolate cake mix, that is a given, but I wanted to go beyond just that particular chocolate flavor. I added chocolate fudge to the base, which did not work out. I added chocolate syrup in with the cream cheese mixture and that did not work out too well either. Then I tried sprinkling on some chocolate chips to the base of the dessert, before adding on the topping and guess what? It was wonderful! The chocolate chips melt slightly and create a layer of chocolate in between the chocolate base and the chocolate topping, it was perfect! I highly recommend you give this recipe a try! Enjoy!

Chocolate Chip Gooey Butter Cake

This recipe can be made ahead and stored, covered, in the refrigerator overnight. When serving these you can sprinkle with confectioners’ sugar, drizzle with additional chocolate or serve as is. These are best served chilled but can be kept at room temperature for several hours. Use a sharp knife when cutting these for serving.

2 sticks (8 oz) unsalted butter, melted and divided
1 box chocolate cake mix
3 large eggs
8 oz cream cheese, softened
4 tablespoon unsweetened cocoa powder
3 ½ cups confectioners’ sugar
2 teaspoon pure vanilla extract
1 ½ cups semi-sweet chocolate chips

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

In a large bowl beat together the chocolate cake mix, 1 large egg and 1 stick of the unsalted melted butter. Pour this mixture into the prepared pan and smooth out smooth and even. Sprinkle the crust with the semi-sweet chocolate chips.

In another large bowl beat together the softened cream cheese with the remaining 2 large eggs. Add in the unsweetened cocoa powder and beat until combined. Add in the confectioners’ sugar and pure vanilla extract, beating everything together well. Add in the remaining 1 cup unsalted melted butter and mix everything together until combined.

Pour this mixture over the crust in the prepared pan and smooth out the top.

Place into preheated oven and bake for 45 minutes. Remove and allow to cool before cutting.

Ask and Answer: I have received a lot of emails from people wondering how they could be a part of my “recipe testing” group for my upcoming second cookbook. Unfortunately, the deadline for this particular request has passed. However, if you still would like to become a recipe tester for my other upcoming projects please send me an email. Thank you!

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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

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! Sweet Surprise Chocolate Mayonnaise Cake

Happy “CHEW THIS!” Sunday! I am SO EXCITED to share this recipe with everyone today! My “Sweet Surprise Chocolate Mayonnaise Cake” may not be what you expect! Pick up a copy of “The Courier-Times” TODAY and let me know what you think! My Grandma Deloris LOVES this cake and I think you will too! Also my “Ask and Answer” feature, features some answers to your questions about my baked spaghetti! Enjoy!

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, January 21st 2018 edition. By: Blaise Doubman 

Mayonnaise is sweet secret ingredient…
Blaise Doubman

My very first post on my blog was a recipe for chocolate mayonnaise cake. It started with a cake mix and detailed instructions on what to do and how to achieve the perfect cake. That post was nearly four years ago now, believe it or not, and I still refer to it for inspiration. Over the course of four years, since posting that original piece, I have come to find that the best mayonnaise cakes always start with a cake mix! I know, I am not the biggest fan of premade boxed mixes myself and I hardly ever use them, but you must understand that in the world of mayonnaise cakes, you simply must start with one. I have tried mayonnaise cakes from scratch, for instance I am sharing a “from scratch” version in the comments to this column, and they are delicious do not get me wrong, but there is something in the boxed mix you can not find or duplicate anywhere else. Believe me, I have tried and tasted my fair share of mayonnaise cakes. Ha!

In developing this recipe, I wanted to take the flavor to another level, so I added freshly brewed coffee to the cake instead of water and decided to bake the cakes a little less than I had previously. The result was a fabulously moist cake with deep chocolate flavor! If you are not a fan of coffee, do not despair, you can honestly hardly taste it! Coffee, when added to chocolate, does not overpower, but instead adds to the overall flavor. My Grandma Deloris is a huge fan of this cake and whenever we have something to celebrate together, I bring this cake along with me. The frosting is simple too! Simply sift together 3 ½ cups powdered sugar with ¾ cup unsweetened cocoa powder and a pinch of salt in a large bowl. In another bowl combine a stick of melted butter with 4 tablespoons milk, 2 teaspoons pure vanilla extract and 2 tablespoons light corn syrup. Gradually add the powdered sugar and cocoa mixture to the melted butter mixture and stir until everything is smooth and combined. Add a splash or two of milk if the frosting needs to be more spreadable. For special occasions I will make a separate vanilla buttercream frosting that goes in the middle of the layers, and in a circle on top of the cake. Then I sprinkle the top with chocolate sprinkles. It is fun, festive and delicious!

Sweet Surprise Chocolate Mayonnaise Cake

If you prefer to make the recipe from scratch, stir together 3 cups white all-purpose flour, 1 ½ cups white granulated sugar, 6 heaping tablespoons unsweetened cocoa powder and 3 teaspoons baking soda. In a separate bowl combine 1 ½ cups mayonnaise with 1 ½ cups warm water and 1 ½ teaspoons pure vanilla extract. Add the liquid ingredients to the dry ingredients and blend together until smooth. Pour into a greased and floured 13×9-inch cake pan. Bake in preheated 350-degree F oven for 25-30 minutes. Remove and allow to cool before frosting. You can also make this cake using 2 9-inch round cake pans if you desire or about 18 medium sized cupcakes.

1 Duncan Hines “Devil’s Food” cake mix
1 cup mayonnaise
1 cup brewed coffee
3 large eggs

Start by spraying 2 9-inch round cake pans with non-stick cooking spray containing flour and preheat your oven to 350 degrees. Line each cake pan with parchment paper and spray again if you want to take extra precautions, which is never a bad idea.

In a large bowl beat together the cake mix, mayonnaise, brewed coffee and large eggs until the mixture is combined, smooth and glossy with a few air bubbles.

Pour this mixture evenly between the 2 cake pans. Take each pan and wrap steadily on your counter top to release the air bubbles and to ensure even baking.

Place in preheated oven and bake for 25 minutes exactly.

Remove and allow to cool before frosting.

When ready to assemble, gently remove one of the cakes from their pans and place onto a plate. Place some frosting on the top and smooth evenly. Remove the other cake from its pan and place on top. Place frosting on top of cake, smooth and gently bring down the sides of the cake to ensure an even coating around the perimeter of the cake.

Ask and Answer: I received a few emails about my column prior to this one for “Baked Spaghetti” and thought I would answer your questions here. The dish can be made ahead, wrapped in aluminum foil or plastic wrap, and refrigerated until ready to bake. You can also substitute diverse types of pasta, such as whole grain, etc. Also, there was a reader that said she had made my baked spaghetti for her husband and added a pinch of red pepper flake and sea salt to the top of the baked dish and it was a huge success! Sounds good to me!

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Cookbook Corner – Cake, I Love You

My current favorite cake cookbook!?

“Cake, I Love You” By: Jill O’Connor

I love cookbooks and I especially love cookbooks based on desserts and if that dessert happens to be CAKE – I am all in! I will flag up now though and say that I know the talented author of this beautifully genius cookbook, Jill O’ Connor but my friendship does not in any way sway me one way or another. I am here to give open and honest feedback and that is what I will do. BUY THIS BOOK! Ha! Seriously, do yourself a favor and buy it! Filled with wonderful recipes, mouthwatering photos, beautiful stories and descriptions – what more could you possibly want?

The cookbook is divided into the following categories – Banana, Coconut, Chocolate, Caramel and Butterscotch, Citrus, Spirits and Spices, Garden and Orchard.

There is also sections on Baker’s Gear, Baker’s Pantry and Building A Better Cake – which all helped me tremendously when fully wanting to understand the operation known as: baking a perfect cake. I highly recommend reading these sections before you try any of the genius recipes included.

Just SOME of my favorite recipes include –

Old-Fashioned Chocolate Mayonnaise Cake with Melted Chocolate Bar Frosting” (page 74). Which I made first and everybody LOVED! Here is a picture –

Banana-Brownie Swirl Cake” (page 28)

Salted Butter Pecan Cake” (page 94)

Sticky Toffee Pudding” (page 98)

Luscious Lemon Loaf” (page 111)

Sweet Potato-Praline Spice Cake with Marshmallow Meringue” (page 145)

Chocolate-Dipped Strawberry Cake” (page 169)

In case you are wondering there ARE recipes for coconut cakes but I am not a coconut fan. So – there is that! Ha!

I would recommend reading the first sections of the book, then diving in and making your favorite flavor of cake. Everyone went WILD for her mayonnaise cake and honestly her recipe for “melted chocolate bar frosting” was my FAVORITE frosting of all of 2017. There I said it! It was amazing and I have actually had it on other things other than just this cake! Cupcakes – cookies – brownies – spoons! Ha! And yes – it tastes just like a melted chocolate bar! This recipe alone is easily worth the price of the book. Genius recipe – genius!

I would love to get together with Jill and have a “taste off” of mayonnaise cakes! Maybe one day. I am actually getting ready to finalize a new chocolate mayonnaise cake recipe that I hope to include in an upcoming “Chew This!” column. I will not let anything slip right now, but how does coffee sound with the cake? Ok, no more hints and back to the review.

I love this book and highly recommend it to dessert lovers and cake lovers alike.

To buy “Cake, I Love You” click here – https://www.amazon.com/Cake-Love-You-Decadent-Delectable/dp/1452153809

Shoutout and special thanks to Chronicle Books for the opportunity to review this cookbook. The personal views and reviews of this blog are mine and mine alone. Any opinion or thought expressed are strictly my own. More information can be found by emailing me your questions.

Blaise

Knock You Naked Brownies

I found a Facebook video a couple days ago for “Knock You Naked Brownies” and they looked so delicious! I had heard of them before from Ree Drummond, “The Pioneer Woman”, and have had them on my “to try” list for awhile now. I decided that I needed these in my life NOW – so I made them – and oh my! I am so glad that I did! What took me so long to try these? They are fabulous! They are also made with a CAKE mix – not a brownie mix like what you may think – but the finished result tastes just like a brownie and I PROMISE people will never know you started with a boxed mix! Layers of chocolate, caramel, chocolate and more caramel make for a decadent dessert that you will want to make again and again!

Knock You Naked Brownies

1 box Devil’s Food cake mix
1 stick (4 oz) unsalted butter, melted
1 cup evaporated milk
11 oz caramel squares, unwrapped
1/3 cup evaporated milk
12 oz semi-sweet chocolate chips

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

In a large bowl combine the cake mix, melted unsalted butter and cup of evaporated milk. The mixture will be thick and this is desirable.

Spread half of this mixture into the prepared pan and bake for 15 minutes.

While the base is baking, make the caramel by combining the prepared caramel squares and 1/3 cup of the evaporated milk in a medium sized saucepan over medium heat. Stir until melted, smooth and glossy.

After the base has baked, remove from the oven and sprinkle with the semi-sweet chocolate chips.

Next, drizzle over the caramel. Take teaspoons full of the remaining cake batter and dollop on top. Do not worry about spreading the batter out because it will spread as it bakes. Plus you want to see a little caramel peaking through, right?

Place back into the oven and bake for 30 minutes.

Remove and allow to cool at room temperature. You can cut these after they have cooled slightly and serve or you can do like what I like to do and wrap with aluminum foil and chill in the refrigerator for several hours before cutting.

Enjoy!

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TAKE IT STEP BY STEP…