Pretzel Candy Buttons

Anyone ever had these!? Delicious!

“Pretzel Candy Buttons”

Place dark salted round pretzels on a parchment lined baking sheet. Place a HERSHEY’S KISS in the middle. Bake at 275 degree F. for 3 minutes. Remove and place a M&M’s candy in the center. Place in refrigerator for 15 minutes. 

Remove and enjoy!

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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

Deviled Pickled Eggs

Why not combine deviled eggs and pickled eggs? These are super fast and very flavorful! 


Deviled Pickled Eggs 

Use my recipes below to create yours – 

Pickled eggs – https://blaisethebaker.com/2015/08/21/pickled-eggs/

Deviled eggs – https://blaisethebaker.com/2016/01/06/famous-deviled-eggs/

Enjoy!

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Chew This! Fresh Orange Brownies 

Happy “Chew This!” Sunday – and Happy Easter! 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

I love brownies and I love anything citrus, so I figured, why not combine the best of both worlds? These have nothing artificial and are packed with real orange flavor. The secret is to use fresh orange juice and fresh orange zest. People go crazy for these!

Also in this column is my “Ask and Answer” feature in which I talk about my “Bake Sale” experience as well as some of my most popular “Bake Sale Tips”. I love sharing this with you!


Fresh Orange Brownies

http://www.thecouriertimes.com/neighbors/neighbors_features/article_baef3e4f-d389-5582-a2ea-40e08cd5c2d6.html

Enjoy!

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Round Two 

Guess what!? My cookbook is OFFICIALLY IN ITS SECOND PRINTING!!! I’m so excited about this and want to say THANK YOU to all of you for your dedication and support! Never in my wildest dreams would I have thought the first printing of my cookbook would have went so fast! It’s only been 6 months since it’s release and my stock has been depleted almost completely. “Blaise the Baker Dessert First” (in its second printing) will be officially available THE FIRST PART OF MAY! I’m still taking orders – and preorders – so GRAB YOUR COPY TODAY by sending $15 total ($12 for the cookbook and $3 shipping and handling) to Blaise Doubman / Box 47 / Kennard, IN 47351. Or pay online with PayPal at http://paypal.com and use the email blaisejdx@gmail.com when sending money. Order 4 or more cookbooks and the shipping and handling is FREE! I’m so excited about this and can’t thank you all enough! Round two! Here we go!!!

Blaise

Nancy’s Peanut Butter Bars with Chocolate Ganache

I love Nancy Fuller and I love her cookbook and show on “Food Network”. This recipe is hers and it is fabulous! Chocolate and peanut butter – what could be better!? I have made a few changes to the recipe based on my personal taste buds.

Nancy’s Peanut Butter Bars with Chocoalte Ganache

1 1/2 cups confectioner’s sugar
1 1/2 cups graham cracker crumbs
1 cup smooth peanut butter
1 stick unsalted butter, melted
1 cup semi-sweet chocolate chips
1/2 cup heavy cream

Prepare an 8×8-inch square baking dish by spraying with non-stick spray containing flour. 

In a large bowl combine the confectioner’s sugar, graham cracker crumbs, smooth peanut butter and melted unsalted butter. 

Once combined, pour into prepared pan and pat down evenly with clean hands. 

In a medium size microwave safe bowl combine the semi-sweet chocolate chips and heavy cream. Microwave in 30 second intervals until melted and smooth. Whisk until glossy. 

Pour carefully this mixture over the pressed peanut butter mixture and spread evenly. 

Refrigerate for one hour before cutting. 

Enjoy! 

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Rigatoni Pie

I first discovered this recipe on “The Food Network” Facebook page and I knew immediately I wanted to try it. I was not sure I would have the patience though to individually place all the rigatoni pastas into the cake pan – but you know what? It was really easy. Might have taken 4 minutes total! Super easy and the end result is really impressive! 

This is the perfect recipe for entertaining and the perfect recipe to make with your kids! You can use meat in this recipe – hamburger, sausage, lamb – just make sure it’s precooked and that you add it after the tomato sauce but before the shredded cheese. Fabulous and delicious! 


Rigatoni Pie

1 pound rigatoni pasta
1 large jar pasta sauce, plus seasonings
2 cups shredded Mozzarella cheese
1 cup shredded Parmesan cheese

Start by spraying an 8-inch springform cake pan with non-stick cooking spray. Wrap the bottom with aluminum foil. Preheat your oven to 375 degrees F.

Boil the pasta in a large pot of salted boiling water for 8 minutes. Drain.

In a medium saucepan heat the pasta sauce and add in whatever seasonings you desire. I added minced garlic, red pepper flakes, basil and a pinch of sugar to mine. Let come to slight boil. Simmer for 15 minutes.

Arrange rigatoni pasta in springform pan. The easiest way to do this is turn rhe pan sideways – arrange the pasta building it “up” – sideways – until you reach the top of the pan. Not all of the pasta will fit. That is ok!

Carefully pour the pasta sauce over the rigatoni and level out with a spoon. You may not use all the sauce. Be sure the sauce covers a majority of the top.

If you want to use meat – layer on top now.

Evenly sprinkle with both cheeses.

Place pie on a baking sheet covered with aluminum foil. Place aluminum foil on top of the pie, tenting it slightly. Place in preheated oven for 30 minutes.

After 30 minutes remove from the oven and remove aluminum foil. Place back into the oven for 30 more minutes to brown and melt the cheese.

Remove from the oven and allow to rest for 10 minutes. Gently undo the springform pan from the pie.

Cut the pie into pieces and serve.

Enjoy!

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Chew This! Spring Celebration Cookies 

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 

The first day of SPRING is tomorrow and I just can’t believe it! It seems winter lasts SO LONG compared to the spring and summer months. Enjoy every second of the spring and summer because it’s fleeting for sure. Why not start the celebration with my delicious and fabulous “SPRING CELEBRATION COOKIES”!? The cookies are tender inside and stable outside while the frosting on top is thick and flavorful! 

Feel free to leave the frosting off these cookies and serve as is – but part of the fun and celebration is the colorful frosting! Use any food color you desire – and any color that you want to match your mood. Experiment and enjoy!

Also in this column is my “Ask and Answer” feature about how you can make “steak house style” baked potatoes at home! No wrapping them in foil, poking the outsides – just follow my recipe and you’ll love it! The skins are flavorful and crispy and the inside is fluffy and tender. 


Spring Celebration Cookies

http://www.thecouriertimes.com/neighbors/neighbors_features/article_43048498-019b-5792-99f0-575ac046db52.html

Enjoy!

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Chew This! Chocolate Chip Cookie Pie

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 

I am so excited to share this recipe with everyone. Well recipes – there are two here that I’m sharing. The pie crust is from a friend of mine, Dorothy Boulanger and could not be any more simple! The pie crust does not have to be rolled out, prebaked, proofed – trust me – it is amazing! And the filling? It is basically a huge, soft chocolate chip cookie! The crust is crisp, the inside warm and gooey. My mouth is watering… 

This pie can be made in advance, wrapped and chilled and baked off whenever you are ready! Just be sure not to keep it unbaked for longer than 3 days. After baking, leftovers can be kept covered for 7 days. It is simply an amazing pie and one of my current favorites! 


Chocolate Chip Cookie Pie

http://www.thecouriertimes.com/neighbors/neighbors_features/article_5c35a6df-f992-5fc7-9ed6-de61970494da.html

Enjoy!

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