Trisha Yearwood!!!

So yesterday my parents and I attended a Trisha Yearwood book signing / meet and greet at the Williams-Sonoma in the Keystone Mall in Indianapolis. We were not sure what to expect but I think we were all shocked when THIS moment happened! I am still SO EXCITED about it! Wow…

SOMEONE PINCH ME!!! No – this is not photoshopped! Ha! Mom gave Trisha Yearwood a copy of my cookbook and she LOVED IT! She turned to me and asked ME for my autograph! Told her I had already autographed it! She said “Good!” Ha! She was flipping over it and talking about how she really appreciated it – said she would read it “like a novel” and said she loved cookbooks! She said she would read it on her tour bus! Someone PINCH ME!!! We chatted for a bit about our mutual cookbook love and then she thanked me again and gave me another hug! She was the sweetest and so friendly! LOVE HER!!!

Blaise

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2 Minute Chocolate Fudge 

I love chocolate fudge and have a made from scratch version in my cookbook, “Blaise the Baker Dessert First” as well as a “quicker” version that uses sweetened condensed milk and chocolate chips. This newest version though is quickly becoming my favorite one! I am highly recommending everyone to try this! It literally takes two minutes to stir it up. The longest – and hardest part – is having to wait for the fudge to chill in the refrigerator for an hour. Patience is a virtue! I am sharing this recipe – with step by step photographs – on my Facebook page which can be found by clicking here – http://facebook.com/blaisethebaker

2 Minute Chocolate Fudge

4 cups confectioner’s sugar
1/2 cup unsweetened cocoa powder
1 stick (4 oz) unsalted butter, cubed fine
1/4 cup chocolate milk
2 teaspoons pure vanilla extract
Pinch of salt

Start by lining a loaf pan with plastic wrap. Spray the plastic wrap with non-stick cooking spray.

In a large bowl sift together the confectioner’s sugar and unsweetened cocoa powder. Add in the prepared unsalted butter and the chocolate milk.

Microwave on high for 1 minute, 30 seconds.

Remove and whisk until smooth.

Add in the pure vanilla extract and salt.

Whisk again.

Pour into prepared loaf pan and wrap with sides of plastic wrap. Place into the refrigerator for one hour.

Remove and cut. Serve.

Enjoy!

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One Year! 

It has been ONE YEAR today that my debut cookbook “Blaise the Baker Dessert First” was released! I still honestly can not believe it! A labor of love for me – taking nearly five years to complete. So much has happened since then and I am so humbled, grateful and thankful for all of your dedication and support – which still continues today. I have heard from so many of you through emails, phone calls, text messages, social media, snail mail and even fax about how much you love my cookbook – how you love the stories and recipes and how much respect you have for my recipes because they have been tested and actually work! When I first started this journey I had no idea my cookbook would set foot in Canada, Australia, Africa, Japan and parts of Europe! It blows my mind to think that I am known in parts of the United States, outside of Indiana – and really blows my mind to think I am known in other parts of the World! It also blows my mind to think that my cookbook will soon be going into a THIRD PRINTING! I am so incredibly thankful and I could not have accomplished any of this without all of you. Your continued support, dedication, feedback, love and encouragement means everything to me and I will always be thankful for it. THANK YOU ALL!

Love, Blaise

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 

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

🍴tumbr: http://blaisethebaker.tumblr.com

🍴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 with Trisha Yearwood 

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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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 

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