Chew This! Pecan Pie Bars AND Rice Krispie Treat Brownies

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 features not one but TWO delicious recipes for foolproof bar desserts! My “Pecan Pie Bars” and my “Rice Krispie Treat Brownies” are both fabulous and perfect for your Holiday table!

Also my “Ask and Answer” feature is all about my recommendation for a different cookbook when it comes to baking and different types of flour! Send me a message, call or text me – even email – with your questions and I will be happy to help! 765-520-8332 or blaisethebaker@gmail.com

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

Pecan Pie Bars AND Rice Krispie Treat Brownies

http://www.thecouriertimes.com/neighbors/neighbors_features/article_4ae6e796-4f9f-5d26-94a3-fdf4f5dd58b0.html

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

2 Minute Chocolate Fudge 

I love chocolate fudge and have a made from scratch version in my cookbook, “Blaise the Baker Dessert First” as well as a “quicker” version that uses sweetened condensed milk and chocolate chips. This newest version though is quickly becoming my favorite one! I am highly recommending everyone to try this! It literally takes two minutes to stir it up. The longest – and hardest part – is having to wait for the fudge to chill in the refrigerator for an hour. Patience is a virtue! I am sharing this recipe – with step by step photographs – on my Facebook page which can be found by clicking here – http://facebook.com/blaisethebaker

2 Minute Chocolate Fudge

4 cups confectioner’s sugar
1/2 cup unsweetened cocoa powder
1 stick (4 oz) unsalted butter, cubed fine
1/4 cup chocolate milk
2 teaspoons pure vanilla extract
Pinch of salt

Start by lining a loaf pan with plastic wrap. Spray the plastic wrap with non-stick cooking spray.

In a large bowl sift together the confectioner’s sugar and unsweetened cocoa powder. Add in the prepared unsalted butter and the chocolate milk.

Microwave on high for 1 minute, 30 seconds.

Remove and whisk until smooth.

Add in the pure vanilla extract and salt.

Whisk again.

Pour into prepared loaf pan and wrap with sides of plastic wrap. Place into the refrigerator for one hour.

Remove and cut. Serve.

Enjoy!

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TAKE IT STEP BY STEP…











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

Perfect Stovetop Popcorn 

I made a “Welcome Fall” trip to Jacob’s Family Orchard yesterday and stocked up on their delicious apple cinnamon donuts, apple butter, honey, apple pie spice, amazingly rich and delicious caramel apple turnovers, tomatoes and of course popcorn! My favorite is the “Amish” style “purple” popcorn. I find it pops more evenly, has a better flavor and contains more antioxidents than a normal popcorn kernel. Anyways, I got to researching the perfect stovetop popcorn popping methods and discovered one of my own that I could not wait to tell you all about! Their are a couple of secrets that you must do – and I will explain them – and the “why” behind them as I go about the recipe. Are you ready!?

Perfect Stovetop Popcorn

3 tablespoons canola oil
1 teaspoon Kosher salt
1/3 cup “purple” style popcorn
4 tablespoons salted butter

Place a large pot over medium high heat and add the canola oil. Place 4 kernels of corn into the oil. Once the kernels start to pop – you will know the oil is ready! 

Salt the oil with the Kosher salt. This will ensure that once the popcorn pops, it will be salted evenly. 

Once a kernel or two has popped, add in the remaining 1/3 cup of popcorn kernals evenly over the heated oil. Remove from heat and count out loud to 40 seconds. This ensures that all the kernels are at the same temperature and thus when placed back on the heat, the popcorn kernels will all pop at the same time – leaving none unpopped. 

Once 40 seconds are up, place back on the medium high heat and wait until you get some kernel popping action. Once the kernels start popping, place a lid slightly ajar on top and start shaking and moving around the pot gently. Placing a lid slightly ajar will ensure some of the steam to escape therefore making the popcorn dry which is what is desired. 

Once the popcorn kernels stop popping and slow down quite a bit remove from the heat and shake a few more minutes until you do not hear popping. Remove from heat and pour into large bowl. 

Place butter in the already hot pot and allow to melt. Once melted pour over the popcorn and eat while still warm / hot. 

Enjoy!

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Cinnamon Toffee Banana Bread

Seriously – this is the BEST banana bread I have EVER had! My Grandma Barbra LOVED it – as did some of my local taste testers. I wanted to develop a recipe that takes your typical old-fashioned banana bread and have it be transformed into something almost magical! The cinnamon really balances well with the bananas and the toffee is just enough to take it over the top! The special mixing combination of the butter and bananas is one of the secrets to this recipe. Magical – flavorful – fabulous!

Cinnamon Toffee Banana Bread

1 stick (4 oz) unsalted butter, soft
2 large bananas, peeled
3/4 cup white granulated sugar
1/4 cup light brown sugar, packed
2 large eggs
1/2 cup sour cream
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups white all-purpose flour
1 bag toffee bits
2 tablespoons Turbinado sugar

Start by preheating your oven to 350 degrees F. Spray a regular size loaf / bread pan with non-stick cooking spray containing flour.

In a large bowl combine the soft unsalted butter with the bananas. Mash the bananas with the butter and mix well.

Add in the white granulated sugar and light brown sugar and cream well before beating in the 2 large eggs. 

Stir in the sour cream. 

Next stir in the pure vanilla extract, baking soda and salt. Gently fold in the white all-purpose flour. Fold in 3/4 of the bag of toffee bits. 

Pour into the prepared pan and smooth out the top. Sprinkle evenly on top the remaining 1/4 bag of toffee bits. Sprinkle on the Turbinado sugar evenly. 

Place in preheated oven for 1 hour and 10 minutes. Once baked remove and allow to cool for at least 30 minutes before removing from the loaf / bread pan. Cut with sharp knife and serve. 

Enjoy!

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My favorite toffee bits –

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. 

🍴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