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

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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 –

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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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

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, December 3rd 2017 edition. By: Blaise Doubman 

Dessert Bars are perfect for Holidays
Blaise Doubman

Lately I have been testing and developing recipes using the “bar” method, whereas you create some type of dough, and or filling, and bake in a large 9×13-inch pan and cut into bars once baked and cooled. You can take just about any type of cookie dough recipe and transform the cookies into “bars” by using this method, and when pressed for time, it is so much easier to spread into one pan instead of dolloping up each cookie. Same goes for cakes! People ask me all the time if you can take a recipe for a cake, calling for two 8 or 9-inch pans, and bake it instead in a 9x-13-inch pan. Yes, you can! This method of baking got me thinking about different types of pies that could be made into “bars”, as well as brownies that could be “bars, yet brownies”. Yes, this is how my mind works most of the time. Ha! The results were fantastic!

I started with the pecan pie bars. Pecan pie is my favorite pie on earth and my favorite recipe is that of a traditional, old-fashioned pecan pie that I shared with everyone several columns ago, right here! I do have a recipe in my cookbook for a “Chocolate Chip Pecan Pie” which is tasty and delightful too, but for my bar recipe I wanted to stick with traditional. I made a crust recipe, placed it into the bottom of a 9×13-inch baking pan, baked the crust, made the filling, baked the filling, allowed it to sit awhile and chill and the results were fantastic! Better than a traditional pecan pie because transformed into “bars”, the pie suddenly becomes a portable food. Portable pecan pie, how bad could that be? When developing the Rice Krispie Treat Brownies I wanted to combine the two, brownies and the cereal treats, but could not think of a way of holding them together. Then I thought about marshmallow cream and it worked! The combination of and texture of the brownie with the crunch of the cereal treats and the marshmallow sandwiched inside really makes for something fun and different. I would recommend trying both of these desserts to serve to your family and friends at your Holiday table!

Pecan Bars and Rice Krispie Treat Brownies

Each of these dessert bars are the perfect make ahead dessert! Whip up a batch of both, cover with aluminum foil and refrigerate for up to three days. You will find that after both of these dessert bars chill they are not only easier to cut and serve, but the flavors really have a chance to come together. The Rice Krispie topping on the brownies can also be made with Cheerio cereal or Frosted Flake cereal. Each makes one 9×13-inch pan and serves about 20-25 people depending on the size of pieces cut for each. These are deliciously rich desserts!

For the Pecan Bars…
2 sticks (8 oz) unsalted butter, soft
½ cup white granulated sugar
Pinch of salt
2 cups white all-purpose flour
4 large eggs, beaten
1 ½ cups white corn syrup
1 ½ cups light brown sugar, lightly packed
2 teaspoons pure vanilla extract
2 cups chopped pecan pieces

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 soft unsalted butter with the white granulated sugar and salt. Slowly stir in the white all-purpose flour and mix until it becomes a soft dough. Press the dough into the prepared pan with clean wet hands. Bake in preheated oven for 20 minutes. Remove and allow to cool slightly.

To make the filling, combine the beaten eggs, white corn syrup, light brown sugar, pure vanilla extract and pecan pieces in a large bowl. Whisk this together until small bubbles appear in the mixture. Pour the filling over the warm crust and place bake into the 350 degree F oven for 35 minutes. You will know when it is done because the filling will be firm and not jiggly. Remove and allow to come to room temperature before refrigerating. Chill at least 4 hours before cutting and serving the bars. Serve alongside vanilla ice cream if desired.

For the Rice Krispie Treat Brownies…
2 sticks (8 oz) unsalted butter, soft
2 cups white granulated sugar
4 large eggs, beaten
2 teaspoons pure vanilla extract
6 tablespoons unsweetened cocoa powder
1 cup white all-purpose flour
Pinch of salt
1 jar (7.5 oz) Marshmallow Fluff
1 cup creamy peanut butter
2 cups (12 oz) semi-sweet chocolate chips
3 cups Rice Krispie cereal

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 combine the soft unsalted butter with the white granulated sugar until light in color and fluffy in texture. Beat in the large eggs and pure vanilla extract. Fold in the unsweetened cocoa powder, white all-purpose flour and the salt. Pour this mixture into the prepared pan and bake for 30 minutes, until the edges pull away from the pan. Once bake remove and allow to cool completely.

Once cooled, frost the top with the Marshmallow Fluff, spreading evenly along the top and sides. Place into the refrigerator while you finish making the topping.

To make the topping, combine the peanut butter and semi-sweet chocolate chips in a large microwavable bowl and microwave on high for 2 minutes. Stir until melted and glossy. If you need to microwave more, do so in 30 second intervals. Once melted and glossy, add in the Rice Krispie cereal and stir well to combine and coat all of the cereal. Remove the brownies from the refrigerator and top with the topping, spreading evenly.

Wrap with aluminum foil and refrigerate for at least 4 hours before cutting and serving.

Ask and Answer: Sheila Cole Dellinger would like to know what recipes or cookbook I would recommend for someone who has allergies against regular all-purpose flours. Shelia, I would recommend “Flavor Flours” By: Alice Medrich. You can find this cookbook available online and wherever books are sold. Alice is a genius in the kitchen is known for her extensive work on pastries and chocolates. Recently she has been winning awards and gaining followers for her newest venture into diverse types of flours, ranging from almond, coconut and rice flours.

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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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