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

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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

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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Chew This! Baked Spaghetti

Happy “Chew This” Sunday! I am so excited to share my recipe for “Baked Spaghetti” with everyone! Please pick up a copy of “The Courier-Times” TODAY and let me know what you think of my newest column. Also check out my “Ask and Answer” section featuring my recipe and tips for my “quick biscuits” – only 2 ingredients! Enjoy!

Baked Spaghetti

Baked Spaghetti

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, January 7th 2018 edition. By: Blaise Doubman 

Baked Spaghetti is an Italian Classic
Blaise Doubman

If I had to pick my favorite food nationality it would have to be Italian. Although Chinese would have to play an important second role, as well as traditional American food. I love anything and everything Italian, from Ziti to Stuffed Shells and every single one of their desserts. Has anyone tried their lady finger and espresso soaked dessert known as “tiramisu”? Heavenly! Every time there is a celebration around here, and I just do not feel like cooking, which is rare, but it happens, I always pick a nice Italian restaurant. There is something in me that thinks I perhaps have some Italian roots, or maybe even an Italian background somewhere years and years in my background. Maybe I will try one of the ancestry websites and poke around some. Although, I am not really keen on the popular ancestry website where you send in a sample of your blood! I do not want my blood going to some big company that may get hacked or something later. And how is it not guaranteed that my blood will not be used years down the road for cloning purposes! Ha! Can you imagine two of me? My family and friends would not know what to do!

But in all honesty, Italian food makes me think of warmth and comfort, celebrations and togetherness. It may also have to do with the fact that my Grandpa Max and Grandma Deloris ate out quite a bit at Italian places when I was growing up, and I would tag along with them. Recently, when I found out that my cookbook was going to start being sold over at the Warm Glow Candle Outlet in Centerville, Indiana, I immediately wanted to celebrate with my family and friends. I had been working on a baked spaghetti recipe for awhile and decided to perfect it and serve it in celebration. I tinkered around for a while and came up with a recipe that is simple, easy, classic and flavorful! Next time you are thinking about what to make for a celebratory meal, I hope your mind drifts to this recipe and you try it with your family and friends! Feel free to experiment with your favorites types of cheeses and herbs.

Baked Spaghetti with Mozzarella and Parmesan

This dish can be made ahead, wrapped with aluminum foil and refrigerated for up to two days. Leftovers can be stored in an airtight container and refrigerated for up to two days. Feel free to substitute different types of cheese for the Mozzarella and Parmesan, such as Ricotta. This is perfect served with a side salad and garlic bread.

16 oz spaghetti
2 tablespoons olive oil
1 medium onion, chopped
1 tablespoon minced garlic
1 pound ground beef
Salt, Pepper, Italian Seasonings
28 oz crushed tomatoes
½ cup basil, chopped
½ cup parsley, chopped
2 cups shredded Mozzarella
½ cup grated Parmesan

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

Cook the spaghetti according to the package directions until al dente, drain and set aside. Be sure to boil the spaghetti in lots of boiling salted water. Also add a couple of tablespoons of olive oil to the boiling water. I do this sometimes to prevent the spaghetti from sticking together once the pasta is cooled.

In a large skillet, over medium heat, heat the olive oil for about one minute. Add the chopped onion and cook for about 4 minutes. Add the minced garlic and cook until you can smell the warmth, which will take about 2 more minutes. Add the ground beef and season to your liking with the salt, pepper and Italian seasoning.

Cook the meat until fully cooked and no longer pink. Drain the mixture and then return to the skillet, still over medium heat. Add in the crushed tomatoes, chopped basil and chopped parsley until thickened and reduced, which will take about 12 minutes in total. You can taste the mixture at this point and add more seasonings if desired.

Toss this with the cooked spaghetti and pour into prepared baking dish.

Top the dish evenly with the Mozzarella and Parmesan cheeses.

Place into the preheated oven and bake for 25 minutes. Remove and serve hot.

Ask and Answer: I have been getting a lot of messages about my favorite type of “quick biscuits”. I would have to say my favorite recipe would be on page 83 in my cookbook and calls for only 2 simple ingredients. Self-rising flour and heavy cream. You take the 2 ingredients, roll out and cut, place in preheated 425 degree oven and bake for 14 minutes. People will not believe that the biscuits are only 2 simple ingredients and you will have a new secret recipe!

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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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Macaroni and Cheese in a Mug

I am on a mission today with the “mug meals”! I am continuing my journey with homemade macaroni and cheese – in a mug! So much better than those little microwavable packets of macaroni and cheese that you can find in the grocery stores! No cheese powder here! Search my website for mug recipes for chocolate chip cookie in a mug, chocolate cake in a mug and the one I posted earlier, pizza in a mug! Who knew!? Follow along here, step by step, and let me know what you think!

Enjoy!

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