BLAISE THE BAKER CELEBRATES!!! Official release of second cookbook!

Today is the OFFICIAL release of my second cookbook, “Blaise the Baker Celebrates”! I am so excited to be sharing it with everyone! There have been months and months and months of constant work on this labor of love and I am so proud of it! And of course I could not have done this without ALL OF YOU! This cookbook is dedicated to not only my friends and family but to my fans and followers. Those who have stuck by me, those who are just now joining me on my journey and everyone in between. There are 200 recipes and every single one has been tested time and time again. My first cookbook “Blaise the Baker Dessert First” is still available to purchase so if you are interested follow the ordering instructions for my new book but we sure to say you would like the first. So many people have already gotten an advanced look at my cookbook and I have already heard so many wonderful things! Thank you all so much! Ordering information is easy. Send $15 total – $12 for the cookbook and $3 shipping and handling to – Blaise Doubman – Box 47 – Kennard, IN 47351. Or pay through PayPal and use the email blaisejdx@gmail.com when submitting your payment. Order 4 or more copies of my cookbook and shipping and handling is FREE for each book. I also can mail out an invoice / pay later if you would require it. Any questions feel free to email me or call me at 765-520-8332. Below is a list of the recipes included. Thank you all again for the continued dedication and support. I couldn’t do this without all of you! Love you all! Thank you ❤️😘🎉

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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

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

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

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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