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

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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 –

Chew This! Peanut Butter Sandwich Cookies

So excited to share my recipe for homemade “Nutter Butter” cookies in my newest “CHEW THIS!” column in TODAY’S “The Courier-Times”! These peanut butter sandwich cookies are THREE INGREDIENTS for the cookie and THREE INGREDIENTS for the filling! Foolproof – simple and delicious! Highly recommend you pick up a copy of “The Courier-Times” TODAY and let me know what you think! Also, my “Ask and Answer” section is all about your Holiday cookie plates! Enjoy!

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, December 17th 2017 edition. By: Blaise Doubman 

The Perfect Cookie for your Holiday Cookie Plate
Blaise Doubman

The Holiday season is in full swing and Christmas will be here before you know it! I hope that as you are reading this you have finished your shopping, tucked away your lists and have the presents wrapped and under the Christmas tree! No? Well, join the club! It seems that with each passing year, the Holidays just keep getting more and more stressful. Do you think? Whenever I think of the Holidays I try to distance myself from the “give me, give me” nature of things and shift more towards the true, real meaning of the Holiday season. I love to present people with Christmas cards, cookie platters and little things here and there that say “thank you for all that you have done for me this year”, or “thank you for being there”. People just want to be acknowledged and I love showing my thanks for people all year around, but especially during the Holiday season. There are so many people in my life who I am truly thankful for and I want to show them that. Not because it is Christmas and I “have to” but because I want to!

My holiday cookie plates this year will be a combined effort between my Mom, Darla and myself. We have big plans but are keeping it simple with traditional favorites as well as with some unexpected goodies. The Original Good’s Candies in Kennard are helping us out with a certain “token” of appreciation but I can not say anything further yet, for I want to keep the surprise. The recipe I am sharing today of my “Peanut Butter Sandwich Cookies” are fabulous in not only that the cookies are literally only 3 ingredients but fabulous in a way that they are so simple and so delicious! Are you a fan of the peanut butter “Nutter Butter” cookies that you find in the grocery store? These are like those but with the volume turned way up! I could just eat the filling by itself and my taste testers agreed that these were perhaps the very best peanut butter cookies they had ever had! Make these for your Holiday cookie plates and even include this column or recipe! There is nothing like cookies to show someone you care.

Peanut Butter Sandwich Cookies

These peanut butter sandwich cookies are best kept covered at room temperature. They can be individually wrapped in plastic wrap and stored in a container as well. They will last for 5 days but I do not think they will sit around that long. For an even richer cookie dip one side of the cookie into melted chocolate or white chocolate ganache. To make the ganache add 2 cups chocolate chips to a bowl and pour over 3/4 cup hot heavy cream. Allow to sit for a full minute before whisking together. The ganache will be smooth and glossy when ready to use.

For the cookies…
2 cups smooth peanut butter
2 cups white granulated sugar
2 large eggs, beaten

For the filling…
1 cup smooth peanut butter
1 cup marshmallow fluff
2 teaspoons pure vanilla extract

Start by preheating your oven to 350 degrees F.

Line 2 large baking sheets with parchment paper.

In a large bowl combine the smooth peanut butter with the granulated sugar and beaten eggs. The finished dough will be thick, this is desirable, with no flakes of sugar left to combine.

Using a tablespoon as your measure, measure out the dough and roll into balls. Place the dough balls onto the prepared baking sheets, leaving about 2-inches of space between each.

Using a wet fork, make a “cross hatch” mark on each cookie dough ball, slightly pressing down.

Bake the cookies, one sheet at a time, in the preheated oven for 13 minutes.

Remove and allow the cookies to cool on their baking sheets at room temperature before removing or continuing with the recipe.

To make the filling, combine the smooth peanut butter, marshmallow fluff and pure vanilla extract in a medium sized bowl. The finished filling will be light colored and semi-thick.

To assemble the cookies, spread the filling over the bottom of a cookie, and top with another cookie, crosshatch mark facing up and press together gently. Serve or prepare to store.

Ask and Answer: I have received a few emails from people wondering what the perfect “Christmas Cookie Plate” would have on it and how they should go about preparing one. Well, first I would say that if you are making a lot of plates to pass out, make cookie dough that can be made well in advance! Which would be almost any cookie, aside from peanut butter. Make up the dough, when you find the time, place it into the refrigerator and bake them when you are getting ready to prepare the cookie platters. Most cookie doughs can be made, and chilled, up to 4 days before baking off. I would also recommend baking only three or four types of cookies so not to overwhelm. I usually will add a few chocolates, or pieces of fudge around the plate for decoration but it really is not necessary. I would also recommend using a nice festive Holiday plate and wrapping the plate in plastic wrap and perhaps topping each with some ribbon and a festive bow with frills. People usually eat with their eyes first.

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Chew This! Margaret’s Peanut Butter-Stuffed Peanut Butter 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 will be happy to help! blaisethebaker@gmail.com

My newest column features “Margaret’s Peanut Butter-Stuffed Peanut Butter Cookies” and I highly recommend you try these! Imagine the most perfect peanut butter cookie – with actual peanut butter filling packed inside! Can you say AMAZING!? I have dedicated this recipe to a dear, sweet, lovable family friend of ours – Margaret Fowler. Her and her family have touched my family and my life in ways we never thought possible. I write all about our special connection in my column this week! Margaret will be so excited to see her picture in the paper! She’s a special lady.

Also my “Ask and Answer” feature contains tips and tricks when making my “saltine cracker candy” that appears in my cookbook.

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


Margaret’s Peanut Butter-Stuffed Peanut Butter Cookies

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, October 15th 2017 edition. By: Blaise Doubman 

Friend inspires new cookie and memories…
Blaise Doubman

I often wonder why certain people seem to come into lives at certain times and what it all means in the long run. If you think about your life, and the people you have in it, did each person, each friend, come into your life at what seemed to be just the right time? In my experiences, most of the time, yes! Take for instance my close friend Margaret Fowler. It was about three years ago that I first got to know Margaret and it all happened by accident. My Grandma Barbra was going through some health struggles and seemingly out of nowhere I kept running into a tall, lean, wise woman who often smiled at me. As time went on, and we kept running into each other, we started chatting, talking and becoming more familiar with one another. Soon we had developed a friendship and I was bringing her baked goods and she was telling me about her life many years ago on a farm. Her friendship came just at the right time for me. She was positive my Grandma Barbra would be ok and she helped steer my mind more towards the positive sides in life. A few months later our run-ins stopped and Grandma Barbra was on her way towards being on the mend and living independently. I told Margaret I would see her again soon and we parted ways. It was a bittersweet moment but I think both of us knew that somehow we would see each other again, somewhere, sometime.

Cut to just a few months later and guess what? We were reunited when my Grandma Deloris started undergoing some health issues. She remembered me and she knew I remembered her and our friendship picked right back up from where it had left off. Now we see quite a bit of each other and just about every time I see her I am greeted with a hug. She smiles from ear to ear and I just love to hear her laugh when we talk about her life on the farm and my dislike for just about everything that takes place out of doors. We are both very different but also very similar in many ways. We both have a love for family, friends, good times and good food! Margaret loves fried chicken and loves lollipop suckers. We also have the same sense of humor. Sometimes something will happen and I will look at her, and her at me and we will laugh and laugh. Sometimes it is the little things in life. When I first made these cookies, Margaret went wild for them! I knew immediately that when the recipe was ready, I would dedicate them to her. Thank you, Margaret, for being such a dear friend to me and thank you to Margaret’s family who have welcomed me and my family into your lives with nothing but love and affection. We love you all so much. Thank you.

Margaret’s Peanut Butter Stuffed Peanut Butter Cookies

These cookies can also be rolled in a cinnamon-sugar mixture for a slightly more delicate crunch and added flavor. These cookies are best made the day you plan to serve them and are not the best at holding up to being made in advance. This “stuffing” method can also be used to create peanut butter stuffed chocolate chip cookies, peanut butter stuffed snickerdoodles or even peanut butter stuffed sugar cookies. Experiment and have fun!

For the filling…
1 cup smooth peanut butter
½ cup confectioner’s sugar

For the cookies…
1 stick (4 oz) unsalted butter, soft
½ cup smooth peanut butter
½ cup light brown sugar, packed
¼ cup white granulated sugar, plus more for rolling
1 large egg
2 teaspoons pure vanilla extract
1 ½ cups white all-purpose flour
1 teaspoon baking soda
Pinch of salt

Start by combining the smooth peanut butter and confectioner’s sugar to make the cookie filling. In a large bowl combine the two ingredients until smooth. Scoop into small balls and place onto a parchment paper lined cookie sheet and place into the freezer to chill.

Preheat your oven to 350 degrees F. and line two large baking sheets with parchment paper.

Make the cookies by combining the soft butter with the smooth peanut butter, light brown sugar and white granulated sugar. Beat until the mixture is smooth in texture and light in color.

Beat in the large egg and pure vanilla extract.

Add the white all-purpose flour, baking soda and pinch of salt all at once and stir until the dough is just combined being careful not to overmix.

Working rather quickly, take tablespoon size amounts of the dough and flatten out with the palms of your hands. Place a frozen peanut butter filling ball into the middle and close up the dough, being sure to pinch around the edges ensuring the filling stays hidden inside.

Roll the cookie balls into white granulated sugar before placing them onto the prepared baking sheets. Space the cookies about 3 inches apart to allow room for proper baking.

Bake these, one sheet at a time, in preheated oven for exactly 14 minutes. Remove the cookies and allow them to cool on their baking sheets to warm room temperature before enjoying.

Ask and Answer: I have received a few messages about the saltine cracker candy that I have a recipe for in my cookbook. A few people have experienced extra “juice” – the cooked brown sugar and butter part of the recipe – that seems to have the crackers floating on their baking sheets after removing from the oven. This is perfectly normal. If the crackers become too much of a floating issue I would recommend switching to a smaller baking sheet, therefore not giving the crackers much room to float. Also, when melting the chocolate chips in the final step, be aware that the chocolate will not cover the entire sheet of candy. If you are having trouble with the chocolate chips melting simply tent the baking sheet with a piece of aluminum foil for a few minutes, or pop back into the oven for a couple of minutes and then remove and spread gently.


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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

Soft Chocolate Cookies with Peanut Butter Chips 

I could hardly concentrate on taking a photograph for these cookies because I wanted to dive into them so bad! It took me a few tries to develop this recipe and it was actually almost a recipe for a “bar cookie”. However, the finished recipe of this cookie was very much worth the extra time and effort. These chocolate cookies are soft and the rich and pair perfectly with the peanut butter chips. Print this – bookmark it – PIN IT – save it – whatever – just make these! This recipe was inspired by a recipe that was printed on the outside of a bag of peanut butter chips that I found going over some old recipe files. 

Soft Chocolate Cookies with Peanut Butter Chips

2 1/2 sticks (10 oz) unsalted butter, soft
2 cups white granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon instant coffee granules
3/4 cup unsweetened cocoa powder
2 cups white all-purpose flour
2 cups peanut butter chips

Start by preheating your oven to 350 degrees F. Line baking sheets with parchment paper.

In a large bowl cream together the soft unsalted butter and white granulated sugar.

Beat in the large eggs and pure vanilla extract.

Stir in the baking soda, salt and instant coffee granules.

Gently stir in the unsweetened cocoa powder followed by gently folding in the white all-purpose flour.

Finally, fold in the peanut butter chips.

Place teaspoon size amounts of the dough onto the prepared baking sheets. Bake one sheet at a time in preheated oven for 10 minutes.

Remove and allow to cool on their baking sheets.

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

Chew This! Nancy’s Homemade Crunchy Peanut Butter Cups

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 will be happy to help! blaisethebaker@gmail.com


My newest column is all about sharing recipes and memories with family and friends. A couple weeks ago my Grandma Deloris had the chance to “Live A Dream” and she did so by visiting “Rose City Bowl” in New Castle, Indiana! Grandma was a professional bowler for 48 years and did not think she would ever get the chance to bowl again. It was an emotional – and memorable – experience that we are so thankful for. Huge shoutout and special thanks to Glen Oaks Health Campus for making her dream a reality! Shoutout and special thanks also to Nancy McCormack for sharing with me her recipe for homemade crunchy peanut butter cups! These are delicious and I highly recommend them!

Also my “Ask and Answer” feature is about chicken salad, tarragon, lemon and more tips. Check it out!

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


Nancy’s Homemade Crunchy Peanut Butter Cups

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, September 3rd 2017 edition. By: Blaise Doubman 

Sharing Fabulous Memories and Recipes
Blaise Doubman

My Grandma Deloris was lucky enough to be selected for the “Live a Dream” program through Glen Oaks Health Campus, right here in New Castle! What happens is that a resident will be approached about “living their dreams” and Glen Oaks makes whatever they wish for a reality! I was in awe over this program and wanted to know more about it and I did so by actually being involved in the process! My Grandma Deloris belonged to several leagues over her 48 years of being a bowler but some of her greatest memories are those that she made at “Rose City Bowl” in New Castle. Bowling under the league name “Davis Chrysler” she held several records, both team wise and personally, at the bowling alley for many years. So naturally, when it came time for her to “live a dream” she immediately thought of her days in bowling. Glen Oaks Health Campus worked with her, my family and the local bowling alley to make her dream a reality and it touched my family and I in ways that I can only imagine in terms of how it made my Grandma Deloris feel. All day long she had a smile that I had not seen in many months.

The day of the party she was nervous but those nervous quickly disappeared when she entered the bowling alley and was acquainted again with the familiar sights, sounds and smells. Friends from all stages of her life stopped by to celebrate with her. Church friends, childhood friends, old bowling friends, Glen Oaks Health Campus friends and family all came out to watch her bowl. “Rose City Bowl” and Ann Knott from Glen Oaks Health Campus put together one of the most memorable bowling and pizza parties my family and I had ever been a part of. Grandma had the miraculous experience of bowling again, seeing friends both old and new, and making memories in a place in which she never thought she would see again – the bowling alley. While there of course we swapped stories and recipes. The recipe I am sharing today comes from my friend Nancy McCormack. She works for the “Senior Living at Forest Ridge” area in New Castle and these crunchy peanut butter cups are far better than anything you can buy. Great memories, great times, great stories and great recipes – who could ask for more!?

Nancy’s Homemade Crunchy Peanut Butter Cups

Feel free to substitute the crushed pretzels for graham crackers and feel free to substitute the semi-sweet chocolate chips for milk or dark. Also sprinkle a little sea salt on these before chilling for an even bigger sweet and salty flavor. Crunchy peanut butter also works for those who would prefer it. A very versatile recipe and perfect for making ahead! These pair nicely with popcorn as well as with a cup of coffee.

For the base…
2 cups pretzel sticks
1 ½ sticks unsalted butter, melted and cooled
1 ¾ cup confectioner’s sugar
1 cup smooth peanut butter

For the topping…
1 ½ cups semi-sweet chocolate chips
¼ cup smooth peanut butter

Start by placing the pretzel sticks in a large plastic food storage bag and crushing them with a rolling pin. Be sure there are no big chunks of pretzel – these need to be crushed fine.

Place the crushed pretzels in a large bowl and pour in the melted and cooled unsalted butter, confectioner’s sugar and smooth peanut butter. Stir until everything is combined.

Line a 9×9-inch square baking pan with aluminum foil and spray lightly with non-stick cooking spray. Pour the combined mixture into the prepared pan and spread evenly.

In a large microwave safe bowl combine the semi-sweet chocolate chips with the smooth peanut butter and microwave on high for two minutes, stirring every 30 seconds. Remove and stir the mixture until smooth and glossy.

Pour this mixture over the prepared base and smooth out the top.

Place in the refrigerator to chill for one hour before removing and cutting to serve.

Ask and Answer: There have been a few questions about adding tarragon to the chicken salad that I wrote about in my previous column. A couple of emails expressed concern over the strong flavor and someone else mentioned that it was a very hard herb to find. The trick with tarragon is to use it in small amounts. It is a very strong herb but it pairs nicely with chicken to allow the chicken to taste more chicken like. It can usually be found in most supermarkets in the fresh herb section in the produce area. If you would rather leave it out all together, that is fine! Just use a little parsley and squeeze in some fresh lemon juice. Experiment and have fun!

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Peanut Butter Fudge Cookies

This recipe is basically what you have when you mix oats into your typical old-fashioned peanut butter fudge – cookies! These are so delicious.

Peanut Butter Fudge Cookies

2 cups white granulated sugar
1 stick (4 oz.) unsalted butter
1/2 cup milk
1 teaspoon pure vanilla extract
1/2 teaspoon salt
3 heaping tablespoons smooth peanut butter
3 cups quick cooking oatmeal

Start by spraying an 8-inch square baking pan with non-stick spray. 

In a large pot over medium heat melt and combine together the white granulated sugar, unsalted butter and milk. 

Bring to a boil. 

Boil for 2 minutes stirring continuously. 

Remove from heat and add in the pure vanilla extract and salt. 

Add in the smooth peanut butter and stir. 

Fold in the quick cooking oatmeal. 

Pour into prepared pan and allow to cool to room temperature before serving. 

Enjoy!

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