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 –

Pizza in a Mug

I just made pizza. In a mug. In the microwave. No – this is not a joke! It is so easy and deliciously fabulous! I topped mine with cheese but feel free to top with whatever you desire! Precooked sausage, precooked hamburger, pepperoni – endless possibilities! Here it is, step by step…

Enjoy!

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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

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. My cookbook is also available at “Warm Glow Candle” in Centerville, Indiana and at “Temptations” 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 

Chew This! Kami’s Deep Dish Pizza 

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 recipe is a family favorite! Do you love Deep Dish Pizza? If you answered YES – as everyone should – you will be in for a treat! This is by far the BEST Deep Dish Pizza – yes all in caps – I have ever made in my own kitchen. The directions are clear and straightforward and the results are almost foolproof. Shout out and special thanks to my Aunt Kami for sharing this recipe with me and for allowing me to share it with all of you!

Also my “Ask and Answer” feature answers the question if other fruits and glazes can be substituted in my recipe for strawberry pizza.

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


Kami’s Deep Dish Pizza

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, June 18th 2017 edition. By: Blaise Doubman 

Deep Dish Pizza – a Family Favorite
Blaise Doubman

I love a good deep dish pizza! I am not a fan of thin crust pizza or flatbreads. Give me a thick, delicious and tomato sauce slathered piece of deep dish pizza any day! My very favorite deep dish pizza comes from Giordano’s in Indianapolis. If you have not tried it, I highly recommend it! Now, when you go, be prepared to wait about 45 minutes for your pizza but trust me, the wait is well worth it! When I started developing recipes for my own deep dish pizza I wanted something simple, foolproof and flavorful. After testing several recipes I found a recipe for deep dish pizza from my Aunt, Kami Doubman. I was blown away! The recipe was simple and the techniques in letting the dough rise and rest were simple and straightforward. I made the recipe in several variations and discussed with her in length about the ingredients and process. The recipe below is the official result – and it is fabulous!

I love recipes that are passed down from one generation to the next and I love recipes that are easy and versatile. For this particular recipe feel free to use a good pizza sauce from a jar or even a good quality marinara sauce with your own herbs added. Go completely homemade with the pizza sauce if you want to by adding ½ cup chopped white onion and 2 tablespoons minced garlic in a skillet over medium heat until clear and tender. Next add in 2 tablespoons olive oil, a couple of cans of crushed tomatoes, a can of tomato sauce, a small can of tomato paste and a sprinkling of salt, black paper, oregano and basil. Simmer until thickened and ready to use – it really could not be any more simple – and so delicious! Shoutout and special thanks to my Aunt Kami for allowing me to share this recipe with everyone!

Kami’s Deep Dish Pizza

Top this pizza with anything you desire! My personal favorite topping with this pizza is pepperoni and sliced – not shredded – mozzarella cheese. When using sliced cheese it creates a “blanket” of cheese on top that using shredded cheese just does not match. Add hamburger, sausage, peppers, onions, olives or even pineapple. To help the dough rise in a warm location, turn your oven on 200 degrees F and place the bowl of dough near the oven.

1 cup white all-purpose flour
½ cup white granulated sugar
1 teaspoon salt
1 package dry yeast
¾ cup whole milk
¼ cup water
4 tablespoons salted butter, melted
2 cups plus 2 tablespoons white all-purpose flour

Start by combining the white all-purpose flour, white granulated sugar, salt and dry yeast in a large bowl.

In a glass measuring cup combine the whole milk, water and salted butter. Microwave on high power for 2 minutes being sure not to overheat the mixture because it could kill the yeast. You want the liquid to be warm to the touch not too hot.

Add the warm liquid to the flour mixture and stir gently to combine.

Once combined, gently stir in 2 cups plus 2 tablespoons white all-purpose flour.

Combine, using clean dry hands, until the dough forms a ball that holds together.

Lay the dough out on a lightly floured surface and knead for 10 minutes. This can also be done using the kneading function on your kitchen stand mixer.

Once the 10 minutes is up, place the dough ball into a clean bowl and cover with a clean towel. Place in a warm area and allow to rest and rise for 90 minutes.

Punch down, knead a couple times, reshape and allow to rest and rise 60 additional minutes.

Remove dough from bowl and place in a lightly greased 9x-13-inch baking pan. Gently pat and coax the dough into the pan being sure to press down the dough without stretching it. If you stretch the dough it will return to exactly where it was before in the pan.

Once evenly distributed cover with pizza sauce, pepperoni, sliced cheese, etc.

Bake in preheated 375 degree F oven for 37 minutes.

Once baked, remove from oven and allow to cool slightly before serving.

Ask and Answer: Several people messaged me about my made from scratch strawberry pizza and wondered if you could substitute other fruit toppings in place of the strawberries. The answer is yes! Blueberries would be nice, pineapples and kiwi or even cherries. In replacing the fruit you would then want to make a glaze that would pair nicely with the substituted fruit. Unless you wanted to use the strawberry glaze with other types of fruit and that would be perfectly delicious as well. Hope this helps and thanks for asking!

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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