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 

Rocky Road Bark

I love the flavor combinations of rocky road and I love chocolate bark – so what could be better than combinding them together? The fabulous part about this recipe – aside from the fabulous results – is that the recipe can literally be transformed into millions of different flavor combinations! I use semi-sweet chocolate for the base but feel free to use bittersweet chocolate, milk chocolate, white chocolate or even a combination of chocolates all swirled together. Also top with anything your heart desires. Crushed up potato chips, crushed peppermint candies, dried fruit, candy sprinkles – ANYTHING! 

How fabulous is that!?

Rocky Road Bark

1 1/2 cups semi-sweet chocolate chips
1 tablespoon solid vegetable shortening
2 cups chopped walnuts, lightly toasted
2 cups mini marshmallows
1 1/2 cups mini semi-sweet chocolate chips
1 cup white chocolate chips
1 tablespoon solid vegetable shortening

Line a baking sheet with aluminum foil and place on top a sheet of parchment paper. 

In a large bowl combine the semi-sweet chocolate chips with the solid vegetable shortening. Microwave on high power 2 minutes, stirring every 30 seconds, until the chocolate is melted and smooth and glossy. 

Carefully pour the melted chocolate directly in the center of the parchment paper. Using the back side of a spoon spread the melted chocolate out into a rectangle about the size of 12 inches by 18 inches. You want the chocolate thin enough to snap when cooled but not too thin as to break when loading on the topping. Be careful not to make the chocolate too thick either or it will not form traditional bark. 

Once the chocolate is formed sprinkle on the lightly toasted walnuts, mini marshmallows and the mini semi-sweet chocolate chips.

In a microwave safe bowl combine the white chocolate chips with the solid vegetable shortening. Microwave on high power 2 minutes, stirring every 30 seconds until the white chocolate is melted and smooth and glossy. 

Take a spoon and drizzle the melted white chocolate over the entire surface of the bark. Use whatever pattern you desire but I think that a single line back and forth across horizontally looks the best. 

You may not use all of the white chocolate. 

Place into the refrigerator for 2 hours. 

Remove and carefully break the bark up into pieces. Store at room temperature. 

Enjoy!

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Chew This! Strawberry Pizza, From Scratch 

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’ll be happy to help! blaisethebaker@gmail.com

My newest recipe is an updated classic! I love the traditional strawberry pizza – that’s made with store bought sugar cookie dough, a cream cheese mixture and a mix of strawberries and store bought glaze – but for this recipe I really wanted to take it up a notch. This recipe is so easy! The crust is 4 simple ingredients, the filling the same and the strawberries with homemade glaze will have you wondering why you don’t bake from scratch more often! This is the perfect spring and summer dessert for entertaining! 

Also my “Ask and Answer” feature talks all about the proper ways of freezing cookie dough! Bake – freeze – bake again. My method is a foolproof method you’ll need! 

Pick up a copy of “The Courier-Times” TODAY and let me know what you think!


Strawberry Pizza, From Scratch 

http://www.thecouriertimes.com/neighbors/neighbors_features/article_c6b70826-0b59-5d5e-ba52-44619f94d042.html

Enjoy!

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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’s 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 

Homemade Sweetened Condensed Milk

I LOVE sweetened condensed milk and will admit to eating it straight from the can. During my recipe research I found a few recipes for making your own, which always sounded too difficult. Why make your own when you can buy it already made? After experimenting I found that it does not have to be complicated to make your own – and can even be fun! Save this recipe to try – and if nothing else – save it for when you are out of the canned variety.

Homemade Sweetened Condensed Milk

3/4 cup white granulated sugar
1/3 cup boiling water
5 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract
1 cup powdered milk

In a large bowl combine the white granulated sugar, boiling water, melted unsalted butter and pure vanilla extract. Using an electric whisk beat until combined.

Add in the powdered milk and beat until thick and smooth. This will take, at high beating speed, about 7 minutes. 

Using a clean spoon taste the sweetened condensed milk. If there are sugar crystals you can taste on your tongue place bowl in microwave for one minute and beat again. Sugar needs to be completely dissolved. 

Cool to warm room temperature and store in refrigerator or use right away. 

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’ve 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’ve been stamping Grandma Deloris’ name on her recipe – page 5. She really wanted to autograph them all but she’s weak and her stamina is not the best – so I had a stamp made. She loves that she’s 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’t believe she’s doing this ROUND TWO! Hahaha


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

Here we go! Again…

Guess what!? The second printing of my cookbook just arrived!!! I’m so excited about this! For those who have preordered – your orders will ship before Saturday. THANK YOU ALL for your dedication and support. Just a little over 6 months ago my cookbook came out – and the first supplies are gone already! I’m so thankful. Here we go for 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

Flavored Sugars 

My Great Grandma Flora collected these large blue Ball Jars. In a few of them I have my “flavored sugars”. This jar contains my “vanilla sugar”. Make your own my saving all of your used up vanilla beans and placing them in a sealed jar. They last forever! Use cardamom pods for cardamom sugar – cinnamon sticks for cinnamon sugar. Delicious sprinkled in tea – coffee – or used in baked goods. 

Love this!

Blaise