Red Raspberry Cake

Awhile back my family and I went to “The Gather” restaurant and gift shop that is located in Alexandria, Indiana. It is a beautiful location and I am highly recommending those who have not been to go and experience it! Inside their gift shop they have some of the most unique and extraordinary things – for the inside and outside of your home. They also have one of the most charming cafe / restaurant areas that I have ever seen locally. Their menu is expansive, incentive and delicious! One of the items they are most known for is their famous “Red Raspberry Cake” that was developed by Gloria Gather. I decided I would see if I could make a similar version and try and duplicate their recipe. What I found was a deliciously pink, delightfully flavorful and crowd pleasing dessert! My family and friends went crazy for this!

Red Raspberry Cake

For the cake…
1 box Duncan Hines white cake mix
1 small box raspberry Jello
3 heaping tablespoons white all-purpose flour
1 cup vegetable oil
4 large eggs
1/2 cup water
1 package (10 oz) frozen red raspberries

For the frosting…
1 stick (4 oz) unsalted butter, melted 
Remaining frozen red raspberries
4 1/2 cups confectioner’s sugar

Start by spraying 2 9-inch round cake pans with non-stick cooking spray containing flour. Line the bottoms of each cake pan with a circle of parchment paper and then spray generously again with non-stick cooking spray containing flour. 

Preheat your oven to 350 degrees F. 

In a large bowl whisk together the dry cake mix, dry raspberry Jello and white all-purpose flour. 

In a glass measuring cup combine the vegetable oil, large eggs and water. Whisk to combine everything together well. 

In small increments add the wet mixture to the dry, whisking to incorporate well. After all the wet has been added to the dry whisk well before gently folding in half the bag of frozen red raspberries. 

Divide the batter evenly between the two prepared pans. Even out the batter with the back of a spoon and gently slam the pans on the counter to release the air bubbles. 

Place in preheated oven for exactly for 40 minutes. Remove the pans from the oven and place them inside of the refrigerator to stop the baking and allow them to chill. These cakes need to be completely chilled ice cold before attempting to frost. 

To make the frosting combine the melted unsalted butter and the remaining 1/2 bag of frozen red raspberries. 

Add the confectioner’s sugar, little at a time, incorporating well after each addition. You want the frosting to be the consistency of a thick ice cream. Spreadable but thick. 

Remove the chilled cakes from their pans, generously frost the inside layer and outside of the cake with the frosting. 

Place back into the refrigerator until ready to serve. Keep and serve chilled. 

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

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🍴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 the Baker IN AFRICA!

“Blaise the Baker IN AFRICA”! So grateful and thankful to my friend Karen for spreading the word on Blaise the Baker – even in AFRICA! Absolutely love this!




Spread love!

Blaise 

Where to buy!?

COOKBOOK REMINDER: My cookbook, “Blaise the Baker Dessert First” is available to purchase at Carousel Flowers and Gifts in Shirley, Indiana! Limited supply – so make sure and stop in and get yours TODAY! Shoutout and special thanks to Janice Jessop Burton for giving me this opportunity!

ALSO

My cookbook is once again back in stock at “The Book Nook” in New Castle, Indiana! Stop by 1325 G. Ave. and pick up your copy TODAY! Call ahead at 765-521-2188. All copies available to purchase outside of my personal address are pre-autographed with my signature as well as Grandma Barbra’s and Grandma Deloris’.

You can also stop by Glen Oaks Health Campus in New Castle, Indiana – room 112 to buy your copy from my Grandma Deloris. She loves seeing everyone and selling them for me. She is a good business woman! Ha! Stop in and chat awhile…

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. If ordering 4 or more cookbooks – shipping and handling is FREE!

Message me, text me, call me, email me for any further questions. I would be happy to send invoice also for preorders, etc.

Thank you all again for the dedication and support!

Blaise 

Grandma Barbra’s Slow Cooker Pork Roast 

This recipe comes straight from my Grandma Barbra. She served this for Easter and everyone went crazy so naturally I had to find out the recipe!

Grandma Barbra’s Slow Cooker Pork Roast

1 pork roast (between 2-3 pounds)
1 bottle Italian salad dressing
3/4 cup water
2 teaspoons salt
2 teaspoons black pepper

In a shallow baking dish combine the pork roast with the bottle of Italian salad dressing. Cover with aluminum foil and place into the refrigerator overnight – or at least 6 hours.

Line your slow cooker with a plastic slow cooker liner, for easier cleanup, or lightly spray with non-stick cooking spray.

Place pork roast inside carefully along with water. Sprinkle with salt and black pepper. 

Cook on high for 4 hours. Turn down and cook on low for 4 additional hours. At the end of the cooking time, shread the pork with two forks. 

Serve on hamburger buns with BBQ sauce and pickles if desired. 

Enjoy!

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THANK YOU ALL

Thank you all so much for the orders for the second printing of my cookbook! This makes me so happy!!! If you have sent me a check I will have them all cleared by tomorrow evening. If I have sent you an invoice and you have any questions please let me know. Also be aware that you can purchase my cookbook at “Carousel Flowers and Gifts” in Shirley, Indiana and “The Book Nook” in New Castle, Indiana. Stay tuned for more locations to carry my cookbook – so exciting! If you would like to order directly from me – send $15 total ($12 for the cookbook and $3 shipping and handling) to Blaise Doubman – Box 47 – Kennard, IN 47351. If you order FOUR OR MORE the shipping and handling is free! You can also request I send you an invoice through http://paypal.com or just send me a payment there at the email blaisejdx@gmail.com As always – contact me with questions and thank you all so much for the dedication and support!!!

Blaise

The Book Nook! 

Guess what!? My cookbook, “Blaise the Baker Dessert First” is once again back in stock at “The Book Nook” in New Castle, Indiana! Stop by 1325 G. Ave. and pick up your copy TODAY! Call ahead at 765-521-2188. All copies available to purchase outside of my personal address are pre-autographed with my signature as well as Grandma Barbra’s and Grandma Deloris’. Thank you all again for the dedication and support!

Blaise 

Getting orders ready!

Getting the orders ready! Thank you all so much for the continued dedication and support – means everything to me!

I have been stamping Grandma Deloris’ name on her recipe – page 5. She really wanted to autograph them all but she is weak and her stamina is not the best – so I had a stamp made. She loves that she has been a part of this journey with me!


Grandma Barbra has been signing boxes and boxes and boxes of books – and not complaining one bit! She wrote the foreword for my cookbook and loves signing the page that has her printed words. Such a special moment. Said she can not believe she is doing this ROUND TWO!


To order your copy – send $15 total ($12 for the cookbook and $3 shipping and handling) to Blaise Doubman / Box 47 / Kennard, IN 47351. Or pay online through http://paypal.com Use my email blaisejdx@gmail.com when paying. Or – send me a message, text or email and I can forward you an invoice. Remember – if you order 4 or more copies – shipping and handling is free! Contact me with any questions.

Thanks again!!!

Blaise