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! Shredded BBQ Sandwiches

Shredded BBQ Beef Sandwiches

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, July 1st 2018 edition. By: Blaise Doubman

Shredded BBQ Beef Sandwiches
Blaise Doubman

I love recipes that are not only simple but flavorful and versatile too, which is exactly what the recipe is that I am sharing with you today. Simply replace the boneless beef chuck roast with a boneless pork roast and you will have my “Shredded BBQ Pork Sandwiches”. Forgot the BBQ sauce for both recipes and add your favorite Italian salad dressing and you will have two very different and very delicious recipes to add to your recipe files! Recipes that can be changed and made a totally different way, with some of the same basic ingredients, are what people nowadays are looking for. A basic recipe that can be changed, easily and still be just as equally delicious, if not more so, than the original recipe that you started from.

On my Facebook fan page, Blaise the Baker, I surveyed about 900 people on what they looked for when selecting recipes. The number one answer across the board was “Ease of recipe”. Nobody is looking for a recipe with a hundred different ingredients. People are wanting short, simple recipes that have flavor with just a few flavorful ingredients. The second answer on what people were looking for was “Quick”. People are working more and more and seemingly spending less time at home so quick meals are very important. I believe that is why slow cooker meals are so popular anymore. People are wanting to throw something in a slow cooker, leave and have the slow cooker do all the work and come home to a finished meal. Among other things people are looking for in recipes are “familiar ingredients” as well as “flavorful meals”. I hope the recipe I am sharing here today will fit all of the categories you look for when selecting a recipe and I really hope you will try these and they will become a family favorite.

Shredded BBQ Beef Sandwiches

You can make this recipe by simply replacing my list of ingredients for BBQ sauce with your favorite BBQ sauce recipe or favorite bottled BBQ sauce. Add a little more light brown sugar to my recipe for a sweeter BBQ flavor or add a little more Worcestershire sauce for a more savory BBQ sauce flavor. Whatever you desire.

4 pounds boneless beef chuck roast
1 large yellow onion, sliced thin
1 ½ cups light brown sugar, lightly packed
1 ½ cups ketchup
½ cup red wine vinegar
½ cup water
2 tablespoons dry mustard
1 tablespoon Worcestershire sauce
2 teaspoons paprika
2 teaspoons salt
1 ½ teaspoons black pepper
2-4 dashes hot sauce, optional

Start by lining a slow cooker with a plastic slow cooker liner.

Cut the boneless beef chuck roast in half and place inside the slow cooker.

Sprinkle the prepared onions on top of the roast evenly.

In a large bowl whisk together the light brown sugar, ketchup, red wine vinegar, water, dry mustard, Worcestershire sauce, paprika, salt, black pepper and hot sauce, if using.

Pour this mixture evenly over everything and cover the slow cooker. Cook on low for 9 hours.

Remove the roast to a shallow dish and allow to cool slightly.

Once cooled slightly, shred the beef with 2 large forks. Place the meat into a large sauce pot over medium heat and add a little of the slow cooker BBQ sauce to the mixture and stir.

Serve warm on toasted buns.

Ask and Answer: I have been getting questions concerning what to do with fresh Indiana strawberries. I have a couple of recipes on my blog for strawberry jam that I always recommend, as well as a recipe for pavlova sprinkled with fresh strawberries and drizzled with strawberry jam. I also have recipes for a delicious strawberry pie that people always go crazy for, as well as a strawberry cake. Visit blaisethebaker.com for recipe inspirations.

PIN IT: https://pin.it/xvweq6bjuvz627

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

Help Wanted – Recipe Testers

RECIPE TESTERS WANTED

I am looking for people who are willing to RECIPE TEST for me for my upcoming second cookbook. What this means is – if you are interested, I will email you a recipe (sweet or savory – it is up to you) and you will physically MAKE the recipe yourself. You will follow my recipe completely and make notes on what you think needs to be changed or what you may be confused about. Then you will email me back and let me know your findings. If you can take pictures of the finished dish and send me – GREAT! But this step is NOT required. The honor system is a MUST and will be used.

I am more than confident that my recipes are “foolproof” – I have had a few friends recipe testing and doing this step with me for several months now – so I believe to have all the kinks worked out. BUT – I would like a new and fresh perspective on my recipes.

Please understand that only a limited number of people will be selected randomly. Interested applicants have from now until May 4th, 2018 to apply.

SO – If you are interested in becoming a “Recipe Tester” for me please email or message me by this Friday – May 4th! I look forward to hearing from you and thank you again for all of your dedication and support! Email – blaisethebaker@gmail.com

The recipe testers will be contacted via email and instructions will follow.

Blaise

Update: My call for recipe testers is now officially closed. I am blown away by the responses and am so grateful! Thank you all for your interest! I will be in touch shortly with recipes and instructions.

White Cloud World Teas

THE SECRET IS OUT!!! I am so excited to announce that Blaise the Baker has joined White Cloud World Teas to bring you some of the most fabulous teas – and new and delicious recipes – that I know you’ll go crazy for! Check out http://whitecloudworldteas.com for more information, ordering information and more – and follow us along on social media for new and exciting things coming soon!

(photos provided by White Cloud World Teas)

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

Cookbook Corner – At My Table

I am thrilled to announce my newest “Cookbook Corner”…

Cover

“At My Table” By: Nigella Lawson

I LOVE anything Nigella Lawson and this book is no exception! It does not release in the United States until April but I go an advanced copy from “Flatiron Books” I could not be anymore excited or appreciative! Shoutout and special thanks to them for making one of my advanced copy dreams come true! I highly recommend you preorder this cookbook!

This cookbook is charmingly written and photographed, as with all of her fabulous previous other cookbooks, and is quickly becoming one of my Nigella favorites! I love Nigella’s way of writing, her use of words that evoke thoughts and food feelings like nobody else and like nobody else ever will. Even if you are not a cook, or a baker, buy this book and read it cover to cover like a novel. You will be glad that you did!

I was so excited to hear, when Nigella first announced this latest book, that she was going to focus on “a celebration of home cooking”! I too am a food writer and recipe developer – as well as a home cook! I have no interest in becoming a chef, or knowing the proper ways to hold a knife or lemon juicer. I do not have anything against chefs, professionals, but that field and way of thinking is just not for me. Props to those who do and props go out for those who know what they love to do and do it well!

Just some of the fabulous recipes that line this book are…

Egg Tortilla Pie, Golden Egg Curry, Chili Cheese Garlic Bread, Parmesan French Toast, Mussels with Pasta and Tomatoes, Meatballs with Orzo, Carrots with Fennel with Harissa, Potato Waffles, Smashed Chickpeas with Garlic Lemon and Chili, Sweet Potato Tacos, Chopped Salad, Red-Hot Roasted Salsa, Salt and Vinegar Potatoes, Coconut Shrimp, Lime and Cilantro Chicken, Roast Duck, Cumberland Gravy, Lamb Shanks, Apple Pork Chops, Roast Top Round with Caramelized Onions, Chocolate Olive Oil Mousse, Sticky Toffee Pudding, Butterscotch Pots, Passionfruit Ice-Cream Cake, Cumin Seed Cake, Chocolate Layer Cake with Coffee Buttercream, Vanilla Layer Cake with Ermine Icing, Scented Citrus Cake, Coconut Snowball Cake, Forgotten Cookies, Dirty Lemon Martini and Grapefruit Margarita. Plus so many more fabulous recipes!

Here are some of my favorites and some of the ones I tried…

Toast

Catalan Toasts (page 37) I LOVED this quick and simple snack of toasted bread, tomatoes, garlic, olive oil and sea salt. I think it would also be good with some type of Italian ham, which I will try sooner rather than later. This recipe brought back memories of making something similar in my French class; where you rub tomatoes and garlic on toast. It is delicious and the perfect snack or appetizer. The crunch of the bread with the flavors of the tomato and garlic and paired perfectly with the sprinkle of salt.

Eggs

Deviled Eggs (page 24) I think this may be my favorite ways of making deviled eggs – and I have had my fair share of them believe me! The olive oil really makes all the difference and yes, mine are not the prettiest! I did not have the time, or the patience, for a piping bag that was suggested so I simply skipped that step. Let me tell you though, nobody seemed to mind as these were gobbled up fast! I did not have any chives on hand to sprinkle on top either so I placed a little black pepper on top. Delicious! I really like how Nigella walks you through the steps of boiling eggs too – something that I know from experience not a lot of people know how to do! Her technique works perfectly.

Cake

Warm Blondie Pudding Cake (page 214) I loved this cake and so did my taste testers! The almond flour that Nigella uses is really something that I may experiment with again in the near future. There is a certain taste, a texture, that is welcome here. This cake is delicious served with cold vanilla bean ice cream. Nigella recommends serving with cream and fresh raspberries, which would be equally as delicious as the ice cream! The taste of this cake evokes vanilla and white chocolate tastes and is fabulous!

Brownies

Emergency Brownies (page 233) My favorite recipe in the book! This recipe basically makes 4 (or 2) large brownies! I went out and bought a ton of 7x4x2-inch aluminum foil baking pans because I had a feeling I would be making this recipe a LOT and guess what? I have! It is so quick and easy to throw together and makes one of the best chocolate brownies I think I have ever had! The first few batches I left out the walnuts but lately I have been adding the recommended 1/2 cup and let me say – fabulously delicious! In the cookbook, Nigella also recommends to throw on some ice cream – just right on top – eat out of the container – and guess what? Done! Delicious and perfect for late night cravings. Also perfect for those times when you want to indulge, but carefully.

Cheesecake

White Chocolate Cheesecake (page 206) This recipe is a keeper! This cheesecake was very easy to put together and had wonderful flavor! I love white chocolate and I love gingersnaps and the combination of the white chocolate filling and the gingersnap crust was really a flavor to be remembered! This is the perfect recipe to make ahead, chill in the refrigerator and bring out and serve to your entertaining guests.

I am highly recommending this cookbook for those who love Nigella Lawson of course, but to those who are proud “home cooks” and for those who love and appreciate good food, good flavors and simple recipes. This is one of my favorite cookbooks!

To preorder “At My Table”, click here – https://www.nigella.com/books/at-my-table

The personal views and reviews of this blog are mine and mine alone. Any opinion or thought expressed are strictly my own. Shout out and special thanks to Flatiron Books and Nigella Lawson for this opportunity. More information can be found by emailing me your questions.

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