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

Advertisements

Coupon Code! 20% off

Guess what!? When you visit White Cloud World Teas and enter the coupon code “BLAISE” you will get 20% off your entire order!!! Excludes shipping of course but how fabulous is that!? So exciting!

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

Tea Time!

Guess what!? It is “Tea Time” and it is with Glen Oaks Health Campus in New Castle, Indiana AND “White Cloud World Teas”! Will you join us in the fun!?

Several times a week I join my Mom, my Grandma Deloris and our dear friend Margaret Fowler at the Glen Oaks Health Campus for what my Mom and I call “Tea Time”! It is a time, in the afternoon, when we can all get together and eat, laugh and drink. Anyone and everyone is welcome to join us and sometimes the crowd is quite large, sometimes the group very intimate.

Everybody looks forward to it and there have been so many great memories made! It only seemed natural to switch our favorite tea blends over to our NEW favorite tea blends from “White Cloud World Teas”. We are fans now for life! The two tea flavors that we featured today are their famous “Lavender Vanilla Earl Grey” and their ever popular “Lavender Berry Rooibos”. Both were enjoyed and both were favorites among the party crowd.

Grandma Deloris swore the lavender in both helped calm her down and Margaret loved the slight strawberry flavor of the rooibos. Mom and I both found the strawberry fresh and flavorful for the spring and even tried some over ice. Fabulous! We all had a great time and look forward to more “Tea Time” laughs and memories. Will you join us!?

Visit White Cloud World Teas to order YOUR favorite tea and take a little time to enjoy “Tea Time”! Special thanks and shoutout to “White Cloud World Teas” for their header image above and the fabulous sampling of some of the best tea available! Questions? Please email me!

Blaise

White Cloud World Teas Lavender Berry Rooibos Strawberry Cake

In my partnership with “White Cloud World Teas” I immediately wanted to try some of their tea in one of my desserts. Their delicious Lavender Berry Rooibos paired perfectly with my Fresh Strawberry Cake! The rooibos creates a wonderful back note of flavor that people will go crazy for! For this recipe you can use fresh strawberries, or frozen. If using frozen, be sure to thaw at room temperature before using and mashing.

White Cloud World Teas Lavender Berry Rooibos Strawberry Cake

For the cake…
1 small package of strawberry gelatin dissolved in 1/2 cup hot water
1 white cake mix
3/4 cup vegetable oil
4 large eggs, beaten
1/2 cup strawberries, mashed
2 tablespoons dry Lavender Berry Rooibos

For the frosting…
3 3/4 cups confectioners’ sugar
1 stick unsalted butter, melted
3/4 cup strawberries, mashed
2 tablespoons prepared Lavender Berry Rooibos

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

In a large bowl combine the dissolved strawberry gelatin with the white cake mix. Add in the vegetable oil, beaten eggs and mashed strawberries. Mixture will be slightly thick and this is desirable. Stir in the dry rooibos until combined.

Pour into prepared pan and smooth out the top. Place in preheated oven for 37 minutes. Remove and allow to cool.

To make the frosting combine the confectioners’ sugar, melted unsalted butter, mashed strawberries and prepared rooibos. Beat until smooth and creamy.

Frost the cooled cake and serve!

Leftovers should be kept chilled in the refrigerator for up to three days.

Enjoy!

To purchase some of the fabulous “White Cloud World Teas” Lavender Berry Rooibos that I have used in this recipe please visit –

White Cloud World Teas

PIN IT: https://pin.it/7bfduvjhoendd4

Header picture and logo above used with permission from White Cloud World Teas. If you have any questions please email me at blaisethebaker@gmail.com

Guest Blogger – Donna Cronk – White Cloud World Teas

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 will 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!

First up!? My very dear friend, Donna Cronk, as a special GUEST BLOGGER for Blaise the Baker, discussing her reactions to the fabulous tea presented by White Cloud World Teas! Shoutout and special thanks to Donna Cronk for being a part of this journey as well as providing excellent feedback and gorgeous photographs!

Take it away Donna…

“Flavorful scented sips on an early spring evening” By: Donna Cronk

If there is the slightest nip in the air, no matter the month of the year, you can expect to find me sipping a cup of hot tea on any given evening in my home. Or, when visiting someone else’s home overnight or even when staying in a motel. It’s a favorite ritual.

So when I got home from work one Tuesday recently, and I discovered that Blaise had sent me not one but two delicious teas to try from White Cloud World Teas, the timing was perfect; the agenda set.

It was a damp-and-chilly early April day here in Indiana so following supper, I headed to the bathtub for my other favorite evening ritual – a hot bath.

As soon as I warmed up in the soapy soak, I put on my most cozy animal-print jammies and headed for the kitchen. First up was the intoxicatingly scented Lavender Vanilla Earl Grey. This stuff smells so great that it would make a fine potpourri if it weren’t meant for sipping.

Oh, but a cuppa tea was in the plan. Nothing quite relaxes me or finishes my day like a delicious tea. For Christmas, my husband Brian bought me an electric kettle. It quickly boils my water and then into a ceramic teapot it went, along with a teabag filled with the aromatic blend.

I could hardly wait the couple of minutes required for a good steep to try the finished brew. The scent was lovely and the color a golden brown. The steaming cup of tea hit the spot! The flavor was subtle. Better have a second cup. I liked it even better after a few more minutes of steeping as I prefer a stout tea.

Like a kid on Christmas, I couldn’t wait to try my second offering of the evening. But I wasn’t about to waste the rest of my pot of tea. So I poured it off into a glass, covered it with plastic and tomorrow I’ll make an iced version of the brew.

Then I went through the quick and easy process of brewing a pot of my second featured flavor – Lavender Berry. This one had a fruity scent that reminded me of summer. The flavor echoed that thought as I sipped and let my mind wander to the spring and summer nights to come, and in particular, the ones where I’ll warm up from my husband’s over-zealous cooling of the house with an evening brew. This would be delicious iced as well!

I’ll be checking out http://www.whitecloudworldteas.com and seeing what other flavors and goodies are available. Meanwhile, I’m enjoying the last sip from this evening’s samples of fine teas. Thanks for the taste, Blaise and White Cloud World Teas!

Donna Cronk is a community journalist and author of two inspirational novels. She and her husband are empty nesters who live in Indiana. Check her out on http://donnacronk.com

Chew This! Macy’s Favorite Biscuits

Macy Chloe Doubman

Thank you to all of those who pick up a copy of “The Courier-Times” on the first and third Sunday’s of each month to check out my newest “CHEW THIS!” column features and recipes. Really means a lot to me. I appreciate your support and dedication. My newest column, last Sunday, was a recipe for “Macy’s Favorite Biscuits”!

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, April 15th 2018 edition. By: Blaise Doubman

Dog Love, Biscuits and a Broken Heart…
Blaise Doubman

It has taken me countless attempts at this column and I am still writing through tears. Never did I imagine that I would be creating a column “in memory” of my little fur baby Macy. For the past 12 years Macy has been such a strong part of my family that I can hardly remember life before her. Of course, before Macy, came my first fur baby, Chloe. Both Shetland Sheepdogs and both have taught my family and I so much about life. Chloe was a huge part of my childhood, Macy a huge part of my young adulthood. Chloe seen so much life. She seen my brother Damon and I through Elementary School and even into High School. She was a huge part of my brother’s Senior photos and a huge part of my beginnings into real responsibility. So much life happened those 12 years we had Chloe and so much happened the 12 years after that we had Macy. Macy got to see my brother and I both graduate college with Bachelor’s Degrees, watch as my parents and grandparents grew, struggled, celebrated and learned new normals. There was so much life, so much living in those 24 years. 24 years! A lifetime of memories, both good and bad, but always with either Chloe or Macy right by my side. But now, neither.

I always told people that Macy was like my child. Why? Because she really was! She was my “fur baby”. I felt like she was a part of me just as much as I was a part of her. We went though everything together, the good and the bad. When “Blaise the Baker” first really took off I would get messages and comments about what a beautiful baby she was, so gorgeous, glamourous even. People from all over the Country would comment to me when I would post her picture online and talk about how she looked almost like a “living doll baby”. People would send her gifts for her Birthday and Christmas, but that was nothing unusual for her, because for 12 years I had thrown her a Birthday party, complete with cake and presents. She loved the attention. Chloe had more of my brother Damon’s personality. Macy had mine. She always wanted to be center of attention, laughed a lot, smiled, very rambunctious, barked a lot, never wanted to be left by herself and was full of nothing but love…and perhaps was a little bit of a troublemaker.

She was spoiled rotten to the very core. Around her 11th Birthday my family and I noticed the aging process starting to take its toll on her. She started having more and more trouble until on March 31st, 2018 she passed away. My heart will never be the same. I am heartbroken. I still look for her. Listen for her. Worry about her. My family and I are devastated. Things will never be the same I am sure and the only thing getting me though this is my family, friends and the good memories I will always carry with me of my sweet little Macy. So many friends have reached out to me, thank you. So many of my readers, followers and fans have reached out also, thank you. Thank you also to “Country Acre Animal Clinic” of New Castle and thank you to Veterinarians Rob and Nathan Rich who extended the life of Macy and helped her anyway that they could and were always there for us, day or night. As I type this the tears are flowing. I am not sure how my family and I will get through this, but we will. Together. If you are reading this and have a fur baby of your own, please stop right now and give them a hug from me – and from Macy. I love you Macy and I will never forget you. Thank you for everything.

Macy’s Favorite Biscuits

These biscuits can be made ahead and stored in an air tight container for up to two weeks. Feel free to use any type of cookie cutter design you would like, even using special ones for Holidays. If you do not own a cookie or biscuit cutter just use the bottom of a drinking glass. Be sure to flour the cutter, or glass, for easier cutting of biscuits. You can replace the vegetable oil with bacon grease for a richer biscuit. When adding in the broth feel free to use whatever style broth you wish – such as chicken broth or beef broth. The color of the dough will vary slightly.

1 ½ cups instant oatmeal
¼ cup vegetable oil
½ cup white all-purpose flour
½ cup broth

Start by preheating your oven to 350 degrees F.

Line two large baking sheets with parchment paper.

In a large bowl combine with clean hands, the instant oatmeal, vegetable oil, white all-purpose flour and broth. Once the dough comes together and forms a ball, transfer to a clean and slightly floured surface. Knead a couple of times and then allow to rest for about 5 minutes.

Using a floured rolling pin, roll the dough carefully into about ½-inch thickness.

Cut out shapes, using desired cutters, and place carefully onto the prepared baking sheets.

Bake, one sheet at a time, in preheated oven for 30 minutes until firm and slightly dry.

Remove from oven and allow to cool at room temperature before removing.

Ask and Answer: I received a question about why I specify in my recipes, that my sticks of butter, salted and unsalted, are “4 oz”. The reason I specify this is because not all stick butter is 4 oz. Some European or Amish butters are slightly more or less ounces per stick.

PIN IT: https://pin.it/ux7u4yh63fl2mp

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

Exclusive Recipe Featured in “The Everyday Cooks Cookbook”!

ANOTHER BIG ANNOUNCEMENT!!! I have an exclusive recipe being featured in “The Everyday Cooks Cookbook” by my friend Angela Kudlets, who is the mastermind behind the wildly popular blog “Your Next Great Dish” which features recipes, restaurant reviews and more! I am so honored to be the featured guest in her “Featured Guest Spotlight and Recipe” section! What recipe of mine is being featured exclusively!?

My “Top Secret Peanut Butter Pie”!!!

The ONLY way for you to get this FABULOUS recipe is to buy Angela’s cookbook! I can not wait to see it in print! The homemade crust, smooth filling, perfect meringue and secret topping will have your taste buds singing! You can PREORDER your cookbook NOW at –

https://yournextgreatdish.com/cookbook/

So – do it! Ha! I also had the pleasure of recipe testing some recipes for Angela and I have a feeling her cookbook will be a HUGE – and delicious – success!

Blaise

Temptations

HUGE ANNOUNCEMENT!!! My debut cookbook, “Blaise the Baker Dessert First” will now be featured and available to purchase at TEMPTATIONS in New Castle! Temptations is located at 535 N Memorial Drive and opened Monday through Friday 11-2! Check out their wide variety of home cooked food and help spread the word about this fabulous local business! Inga is well known for her delicious made from scratch food and successful catering business and I am so grateful and thankful for this opportunity!

Blaise