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

Chew This! Jeanie Irwin’s Famous Cake

Blaise Doubman and Paula Irwin

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, May 20th 2018 edition. By: Blaise Doubman

A Special Cake with Special Meaning
Blaise Doubman

I love sharing recipes that also evoke and carry special meanings. I have so many recipes that I consider my personal favorites, lots of them by my Grandma Barbra, Grandpa Max and my Mom, Darla that I go to when I am looking for comfort and warm memories. One of my dear friends, Paula Irwin, sent me a text message a few weeks ago with a picture of a cake she had made for her daughter, another dear friend of mine, Shelby. The cake looked delicious! Paula told me that she usually tries to make the cake for Shelby around her birthday. The original cake recipe came from Jeanie Irwin, who was Paula’s husband, David’s Mother. Jeanie was known for the cake and Shelby has such fond memories of her Grandma making it.

Jeanie passed away in 2008 right around Shelby’s birthday, which was especially difficult because Shelby and her Grandma Jeanie were really close but memories and recipes like this one has helped in the grieving process. As soon as Paula shared the story with me, I immediately asked for the recipe. As soon as she gave me the recipe, I knew that I had to make it. I hesitated to change anything in the original recipe, given the sentimental nature of the recipe, but guess what? No changes needed to be made! The recipe was perfect just the way it was. I loved the flavor of the almond in the cake and in the frosting. The taste was very familiar to me and very comforting. Shout out and special thanks to Paula and Shelby Irwin for allowing me to talk about and share such a special family recipe with all of my readers.

Jeanie Irwin’s Famous Cake

This cake can also be made in a standard 9×13-inch pan but needs to be baked a little longer. Be sure that if you are using this size pan, to check the cake for doneness around the 25 minute mark. This cake can also be made ahead, wrapped in plastic wrap and chilled in the refrigerator for up to three full days. Serve chilled if desired.

For the cake…
2 cups white all-purpose flour
2 cups white granulated sugar
1 teaspoon baking powder
1 teaspoon salt
¼ teaspoon baking soda
2 sticks unsalted butter, cubed
1 cup water
2 large eggs
½ cup sour cream
1 teaspoon almond extract

For the frosting…
1 cup unsalted butter, cubed
¼ 2% milk
4 ½ cups confectioners’ sugar
½ teaspoon almond extract
1 cup chopped walnuts

Start by preheating your oven to 375 degrees F. Grease a 15x10x1-inch baking pan with non-stick cooking spray containing flour.

In a large bowl whisk together the white all-purpose flour, white granulated sugar, baking powder, salt and baking soda. In a small saucepan combine the cubed butter and water. Bring to a boil, over medium heat. Once at a boil, remove from heat and add to the flour mixture.

In a small bowl whisk together the large eggs, sour cream and almond extract until thoroughly blended together. Add this to the flour and butter mixture and whisk together well.

Pour batter into the prepared pan and smooth out the top evenly.

Bake in preheated oven for 20 minutes, until golden brown and a toothpick inserted into the center of the cake comes out clean with no crumbs attached.

Remove from oven and cool for about 20 minutes while you prepare the frosting.

To make the frosting, combine the butter and milk in a large saucepan and bring to a boil, stirring occasionally. Once at a boil, remove from heat and add in the confectioners’ sugar and almond extract. Beat until smooth and combined. Beat in walnuts.

Spread the frosting over the warm cake. Serve warm, room temperature or chilled.

Ask and Answer: Several people have asked me about the chocolate chip cookie recipe that “The Cake Bake Shop” in Indianapolis uses for their cookies, so I am sharing it here. Beat together 1 ½ sticks unsalted butter with 1 cup light brown sugar and ½ cup white granulated sugar. Add in 1 large egg and 1 large egg yolk. Beat in 1 tablespoon vanilla bean paste. Add in ½ teaspoon each salt and baking soda. Fold in 2 cups white all-purpose flour. Fold in 1 ¾ cups semi-sweet chocolate chips and ¼ cup bittersweet chocolate chips. Place 2 tablespoon size dough balls onto parchment lined baking sheets and sprinkle with sea salt. Bake in preheated 325 degree F oven for exactly 15 minutes. Remove, cool and enjoy! These are delicious!

PIN IT: https://pin.it/azdytfbqgvrw55

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

Chew This! Lemon Cupcakes with Lemon Icing

Lemon Cupcakes with Lemon Icing

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, May 6th 2018 edition. By: Blaise Doubman 

Lemon Cupcakes Perfect for Spring
Blaise Doubman

I know that the weather for the past several weeks has been very unspring like, but spring is here, and we need to enjoy it before the heat and humidity of the summer lurks in. I have always been someone who loves all four seasons, but spring has always been my favorite, followed by the fall. Spring is a time where, after a long winter, trees and flowers start to bloom and the weather starts warming up, without the humidity, and it feels like Mother Nature is offering everyone everywhere a “rebirth” of sorts. When I think of spring flavors I think of citrus flavors like lemon, orange, lime and pineapple. I also think about lighter feeling meals and lighter desserts that are deliciously tasty but do not weight down your body or stomach. When developing recipes, I often think of the season they will be enjoyed in and some of the seasonal aspects of what is fresh for that time of year. That is where this recipe started.

In the past I have experimented with all types of “fruit brownies” such as orange brownies, lemon brownies, lime brownies, strawberry brownies and even tropical pineapple brownies but this time I wanted to change things up and create a light, but flavorful, cupcake. I also wanted to create a glaze, or an icing, instead of a thick heavy frosting for the top. The cupcakes call for fresh lemon zest and fresh lemon juice, which is very important for the overall fresh flavor. Fresh lemon juice is also called for in my icing. You can decorate the tops of these with a piece of candied lemon, a sprinkling of lemon zest, a dash of lemon sugar or simply leave them undecorated and with a smooth and shiny top. The best part of these cupcakes may be that they are extremely versatile. If you do not care for lemon, simply replace the measurements below with fresh orange, lime or even pineapple! This recipe is simply amazing.

Lemon Cupcakes with Lemon Icing

These cupcakes can be made ahead and stored in an airtight container at room temperature for up to three days. I prefer eating these chilled, so feel free to store inside the refrigerator as well. Always use fresh lemon juice and never the bottled variety. There is no substitute for fresh lemon zest or fresh lemon juice. Also remember to zest your lemons first before cutting and juicing. To get the most juice from your lemons, roll the lemons back and forth across your cutting board before cutting or place in microwave for about 10 seconds to get the juices flowing.

For the cupcakes…
1 stick unsalted butter, soft
1 cup, plus 1 tablespoon white granulated sugar
2 large eggs, slightly beaten
2 teaspoon pure vanilla extract
1 ½ cups white all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
½ cup whole milk
2 tablespoons fresh lemon zest
1/3 cup fresh lemon juice

For the icing…
2 cups confectioners’ sugar
1 tablespoon whole milk
Fresh lemon juice

Start by preheating your oven to 350 degrees F. Line a 12-count cupcake pan with paper liners.

In a large bowl combine the soft unsalted butter with the white granulated sugar and beat together until light in color and fluffy in texture. Add in the large eggs and pure vanilla extract and beat until thoroughly combined and the batter is smooth and glossy.

In a separate bowl combine the white all-purpose flour, baking powder and salt. Whisk together well until all dry ingredients are combined and free of lumps.

Add the dry ingredients gradually to the beaten butter and sugar until combined, being careful not to over mix the batter. Add in the whole milk, fresh lemon zest and fresh lemon juice and beat just until the batter has come together and is light and glossy.

Divide the batter evenly between the cupcake liners and bake in preheated oven for 20 minutes. Once baked, remove and allow to cool to room temperature before icing.

To make the icing, combine the confectioners’ sugar and whole milk in a bowl with a whisk. Slowly add in fresh lemon juice until the desired constancy is reached. I prefer a thinner icing for these cupcakes, but a thicker icing can be made by adding less fresh lemon juice.

Prepare the cupcakes by icing the tops, serve and enjoy.

Ask and Answer: I heard from so many of my readers with my previous column dedicated to my sweet fur baby Macy. Thank you all for your kind words and thoughtful messages. So many of you wanted to know if I had any more “doggie recipes” and I have a few but want to remind everyone to check with your dog’s veterinarians and ask about any possible food allergies. Dogs, just like humans, may have food allergies that a person would need to know about before providing or recommending any specific recipes. I will, however, recommend a cookbook for those interested. “Organic Dog Biscuit Cookbook” By: The Bubba Rose Biscuit Company is a wonderful resource for those looking for safe and non-toxic “doggie recipes”.

PIN IT: https://pin.it/fzsihma7cb4odm

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

New York Black and White Cookies

These are just like the ones you find in and around the New York City area! They are almost like miniature cookie cakes! Delicious! And yes – I know this is a terrible photo! Ha! I am a food writer and recipe developer – not a photographer.

New York Black and White Cookies

2 sticks (8 oz) unsalted butter
1 3/4 cups white granulated sugar
2 teaspoons pure vanilla extract
4 large egg whites
3/4 cup milk
4 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Start by preheating the oven to 375 degrees F. Line 2 large baking sheets with parchment paper.

In a large bowl beat the unsalted butter until creamy. Add in the white granulated sugar, slowly, beating well after each addition.

Add the pure vanilla extract and large egg whites and beat until the mixture is light in color and fluffy in texture.

In another large bowl whisk together the cake flour, baking powder and salt.

Add the flour mixture and milk to the beaten butter mixture in 3 additions each – starting with the flour mixture.

Drop 1/4-cup size amounts of dough onto parchment lined baked sheets. Place about 3-4 cookies at a time on each baking sheet.

With a wet knife, spread each cookie into a 3-inch round creating a smooth surface.

Bake the cookies, one sheet at a time, in preheated oven for 9 minutes, being sure to rotate each sheet halfway through the baking time.

Remove and allow to cool before frosting.

To make the frosting combine 6 cups confectioners’ sugar with 1/4 cup milk and 2 teaspoons vanilla extract. When combined and smooth, take half of this mixture and place into another bowl and combine with 4 tablespoons unsweetened cocoa powder.

Each frosting should be on the thicker side, but still spreadable. Carefully adjust the confectioners’ sugar and milk in each frosting until you reach desired consistency.

Frost half of one side of the cookie with the vanilla frosting and the other half with chocolate. Lay out at room temperature for about an hour before enjoying. This ensures the frosting to set up properly.

Leftovers should be kept in a sealed storage container at room temperature.

Enjoy!

PIN IT: https://pin.it/26v6eimlvv7efx

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

Pumpkin Brownies with Maple Frosting

I have been on a brownie kick lately and have been experimenting with different flavor combinations. A few days ago I made my orange brownies and topped them with a new orange cream cheese frosting I had developed and everyone loved them! Awhile back I made some pumpkin brownies that people went wild for too and I decided to revisit those with a maple cream cheese frosting. These are fabulous! Save this recipe for your Fall and Thanksgiving tables but go ahead and whip up a batch now since the brownies are only 2 ingredients!

Pumpkin Brownies with Maple Frosting

For the brownies…
1 box yellow cake mix
1 can (15 oz) pure pumpkin

For the frosting…
8 oz cream cheese, softened
1 stick (4 oz) unsalted butter
1/4 cup pure maple syrup
3 cups confectioner’s sugar

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

In a large bowl beat together the dry cake mix with the pure pumpkin until both are combined together. Pour this mixture into the prepared pan and spread evenly.

Bake in preheated oven 30 minutes.

Remove and allow to cool before frosting.

To make the frosting combine the cream cheese with the unsalted butter. Beat in the pure maple syrup followed by the confectioners sugar.

Frost brownies evenly. Cut and serve.

Enjoy!

PIN IT: https://pin.it/rohg57nsz63l4x

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 –