Chew This! Maddie Shelton’s Award Winning Baby Food Cake

Baking School

Thank you to all of those who picked up a copy of “The Courier-Times” last Sunday to check out my newest “CHEW THIS!” column feature and recipe. Your support and dedication really means everything to me!

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, August 5th 2018 edition. By: Blaise Doubman

Blaise the Baker Baking School, Blue Ribbon Baby Food Cake
Blaise Doubman

When my best friend, Cindy Shelton, asked if her granddaughter, Maddie Shelton, could bake with my Grandma Barbra and myself for a 4-H project, my answer right away was, yes! For the past several years I have been thinking about offering some type of cooking school or baking school and this was the perfect opportunity to test things out! The baking day went fabulous and even a recipe was born from the project! Maddie went above and beyond my Grandma Barbra and I’s expectations and was a pro in the kitchen. Beating, folding, sifting and pouring, Maddie really did great. The project called for a cake made from baby food and I had the perfect recipe. The addition of baby food in the cake really makes the cake flavorful and super moist. I know, lots of people hate that word but what other word should be used!?

A couple of days after our baking school, Cindy made sure to tell me Maddie had won a blue ribbon from the cake! There was no doubt in my mind that she would win, after all, I knew the recipe was a wonderful recipe because I had made it several times before. Our baking day ended with Maddie’s family stopping by and all of us sharing a piece of cake. Everyone loved it! My Mom, Darla, even stopped in for a little fun, as did my Dad, Jamie and the newest addition to my life, my little 8 week old Sheltie, Penny. Needless to say, wonderful memories were made and I was so proud of Maddie for doing a job well done! In my opinion, she really has a bright future ahead of her. Congratulations Maddie and thanks again for thinking of me!

Maddie Shelton’s Award Winning Baby Food Cake

This cake will last up to 5 days, covered with plastic wrap, at room temperature with no frosting. If using the frosting, cover and refrigerate for up to 5 days.

For the cake…
2 cups white granulated sugar
1 ½ cups vegetable oil
3 large eggs, beaten
1 4 oz jar applesauce baby food
1 4 oz jar carrot baby food
1 4 oz jar peach baby food
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups white all-purpose flour

For the frosting…
3 ounces cream cheese, soft
3/8 cup unsalted butter, soft
1 tablespoon whole milk
1 teaspoon pure vanilla extract
1 ½ cups confectioners’ sugar

Start by preheating your oven to 350 degrees F. Grease a jellyroll pan, lightly, with solid vegetable shortening.

In a large bowl combine the white granulated sugar and vegetable oil.

Beat in the large eggs. Stir in the baby foods and combine well.

Stir in the ground cinnamon, baking soda and salt. Fold in the white all-purpose flour.

Pour evenly into the prepared pan and smooth out the top.

Bake in preheated oven for 29 minutes.

Cool and then frost with frosting.

To make the frosting combine the soft cream cheese with the soft butter. Beat in the whole milk and pure vanilla extract. Gradually beat in the confectioners’ sugar until the frosting is thick but spreadable.

Ask and Answer: Lots of people have been wondering if my second cookbook will be available to purchase in the same locations as my first. The answer is yes! My cookbook is available through mail order as well as at Temptations, Glen Oaks Health Campus and The Book Nook all in New Castle, Indiana. Also available at Carousel Flowers and Gifts in Shirley, Indiana as well as Warm Glow Candle Outlet in Centerville, Indiana.

PIN IT: https://pin.it/gaaskb7lf3dug7

Advertisements

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 ❤️😘🎉

Chew This! Jean Ann Henry’s Chocolate Covered Raisin Cookies

Two Cookbooks

Thank you to all of those who picked up a copy of “The Courier-Times” last Sunday to check out my newest “CHEW THIS!” column feature and recipe. Your support and dedication really means everything to me!

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, July 15th 2018 edition. By: Blaise Doubman

Sue, make these cookies for Jean Ann Henry!
Blaise Doubman

Well, it is official. I am a publisher author, for the second time and I could not be more thankful or thrilled! There are so many people I would like to thank and I have a list of those who have helped me along the way in my newest cookbook, “Blaise the Baker Celebrates”! Your continuing dedication and support means everything to me. There are so many recipes I am excited to share with you that I could simply not wait to share one of my all time favorites! It is a recipe for oatmeal raisin cookies but with the volume turned up by adding in chocolate covered raisins to the hot water plumped regular raisins! Plus an extra dose of vanilla and cinnamon doesn’t hurt anything either! Ha! My friends Ashley York and Anna Coffelt Selvidge especially love these cookies so I just had to make that acknowledgement here.

Several days ago I was over at Glen Oaks Health Campus passing out my latest creations, “Chocolate Covered Raisin Cookies” when two of the nicest ladies approached me to let me know they really enjoyed reading my “Chew This!” columns. We talked awhile and I offered them a cookie, which they willingly accepted. A couple hours later, our paths crossed again and both ladies went out of their ways to let me know how delicious the cookies I gave them earlier were and how wonderful. I thanked them. Jean Ann Henry said she didn’t really cook anymore, although she loved just reading my column, and said that her friend Sue would make the cookies for her only if I would share the recipe! Well, here it is! Sue, make these cookies for Jean Ann Henry! Ha! Thank you both for brightening my day and being loyal readers.

Jean Ann Henry’s Chocolate Covered Raisin Cookies

These cookies are best made ahead! Store the dough, covered, in the refrigerator for at least 12 hours before baking. This dough can be kept chilled for up to 5 days or frozen for up to 3 months.

2 sticks unsalted butter, softened
¾ cup dark brown sugar, packed
½ cup white granulated sugar
2 large eggs
1 tablespoon pure vanilla extract
1 tablespoon ground cinnamon
1 teaspoon baking powder
1 teaspoon salt
1 ½ cups white all-purpose flour
3 cups quick cooking oatmeal
1 cup raisins, soaked in 2 cups hot water for 15 minutes, drained
1 cup chocolate covered raisins

In a large bowl combine the softened unsalted butter with the dark brown sugar and white granulated sugar until the mixture is light in color and fluffy in texture.

Beat in the large eggs, pure vanilla extract and ground cinnamon.

Add in the baking powder and salt and stir well.

Fold in the white all-purpose flour, followed by the quick cooking oatmeal.

Stir in the prepared raisins and chocolate covered raisins.

Cover the bowl with plastic wrap and place into the refrigerator for at least 12 hours.

When ready to bake, preheat your oven to 350 degrees F and line 2 large baking sheets with parchment paper.

Scoop tablespoon size amounts of dough onto the prepared baking sheets, about 2 inches apart, and bake for exactly 15 minutes in preheated oven.

Remove and allow to cool slightly before enjoying.

Ask and Answer: I have been getting questions about if I have a recipe for a “Sugar Cream Cake” or what I call it, a “Gooey Butter Cake” and yes, I do! I shared a chocolate version here a few weeks ago but here is my original version. Preheat oven to 350 degrees and spray a 9×13-inch baking pan with non-stick cooking spray containing flour. In a large bowl combine 1 stick melted butter with 1 large egg and 1 box of yellow cake mix. Spread evenly into prepared pan. In another bowl beat together 1 stick melted butter with 8 oz soft cream cheese, 2 large eggs, 2 teaspoons pure vanilla extract and 4 cups confectioners’ sugar. Pour this over the crust and place in preheated oven for 50 minutes. Remove, cool and dust with confectioners’ sugar.

PIN IT: https://pin.it/jd2ty6ce3v5fx3

Chew This! Shredded BBQ Sandwiches

Shredded BBQ Beef Sandwiches

Thank you to all of those who picked up a copy of “The Courier-Times” last Sunday to check out my newest “CHEW THIS!” column feature and recipe. Your support and dedication really means everything to me!

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, July 1st 2018 edition. By: Blaise Doubman

Shredded BBQ Beef Sandwiches
Blaise Doubman

I love recipes that are not only simple but flavorful and versatile too, which is exactly what the recipe is that I am sharing with you today. Simply replace the boneless beef chuck roast with a boneless pork roast and you will have my “Shredded BBQ Pork Sandwiches”. Forgot the BBQ sauce for both recipes and add your favorite Italian salad dressing and you will have two very different and very delicious recipes to add to your recipe files! Recipes that can be changed and made a totally different way, with some of the same basic ingredients, are what people nowadays are looking for. A basic recipe that can be changed, easily and still be just as equally delicious, if not more so, than the original recipe that you started from.

On my Facebook fan page, Blaise the Baker, I surveyed about 900 people on what they looked for when selecting recipes. The number one answer across the board was “Ease of recipe”. Nobody is looking for a recipe with a hundred different ingredients. People are wanting short, simple recipes that have flavor with just a few flavorful ingredients. The second answer on what people were looking for was “Quick”. People are working more and more and seemingly spending less time at home so quick meals are very important. I believe that is why slow cooker meals are so popular anymore. People are wanting to throw something in a slow cooker, leave and have the slow cooker do all the work and come home to a finished meal. Among other things people are looking for in recipes are “familiar ingredients” as well as “flavorful meals”. I hope the recipe I am sharing here today will fit all of the categories you look for when selecting a recipe and I really hope you will try these and they will become a family favorite.

Shredded BBQ Beef Sandwiches

You can make this recipe by simply replacing my list of ingredients for BBQ sauce with your favorite BBQ sauce recipe or favorite bottled BBQ sauce. Add a little more light brown sugar to my recipe for a sweeter BBQ flavor or add a little more Worcestershire sauce for a more savory BBQ sauce flavor. Whatever you desire.

4 pounds boneless beef chuck roast
1 large yellow onion, sliced thin
1 ½ cups light brown sugar, lightly packed
1 ½ cups ketchup
½ cup red wine vinegar
½ cup water
2 tablespoons dry mustard
1 tablespoon Worcestershire sauce
2 teaspoons paprika
2 teaspoons salt
1 ½ teaspoons black pepper
2-4 dashes hot sauce, optional

Start by lining a slow cooker with a plastic slow cooker liner.

Cut the boneless beef chuck roast in half and place inside the slow cooker.

Sprinkle the prepared onions on top of the roast evenly.

In a large bowl whisk together the light brown sugar, ketchup, red wine vinegar, water, dry mustard, Worcestershire sauce, paprika, salt, black pepper and hot sauce, if using.

Pour this mixture evenly over everything and cover the slow cooker. Cook on low for 9 hours.

Remove the roast to a shallow dish and allow to cool slightly.

Once cooled slightly, shred the beef with 2 large forks. Place the meat into a large sauce pot over medium heat and add a little of the slow cooker BBQ sauce to the mixture and stir.

Serve warm on toasted buns.

Ask and Answer: I have been getting questions concerning what to do with fresh Indiana strawberries. I have a couple of recipes on my blog for strawberry jam that I always recommend, as well as a recipe for pavlova sprinkled with fresh strawberries and drizzled with strawberry jam. I also have recipes for a delicious strawberry pie that people always go crazy for, as well as a strawberry cake. Visit blaisethebaker.com for recipe inspirations.

PIN IT: https://pin.it/xvweq6bjuvz627

Chew This! Celebration Pink Lemonade Cupcakes

Blaise the Baker Celebrates Cover

Thank you to all of those who picked up a copy of “The Courier-Times” last Sunday to check out my newest “CHEW THIS!” column feature and recipe. Your support and dedication really means everything to me!

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, June 17th 2018 edition. By: Blaise Doubman

Blaise the Baker Celebrates!
Blaise Doubman

Well, here we go again and it is official! My second cookbook, “Blaise the Baker Celebrates” will be released on July 19th, 2018! In just a few short weeks. I am so excited about this and can not possibly put into words my thankfulness and gratitude that I get to do this all over again. This cookbook is all about celebrations and celebrating even the small things in life. Preorders start now. If you are interested in buying a copy, simply send $15 total, $12 for the cookbook and $3 shipping and handling, to Blaise Doubman / Box 47 / Kennard, IN 47351. You can also purchase through PayPal. When sending payment though PayPal, use the email address blaisejdx@gmail.com If you buy 4 or more copies, shipping and handling is free!

“Blaise the Baker Celebrates” is filled with 200 recipes! I have selected a few of my most popular blog recipes to include in the cookbook as well as some of my most popular “Chew This!” columns. However, lots of the recipes that you will find inside have never before been published anywhere before! I am so excited to share recipes such as Brownie Batter Cheesecake, Broccoli Mac and Cheese Bake, Southern Style Corn Casserole, Delicious Chicken, Chicken Noodle Soup, Creamy Tomato Soup, Hawaiian Ham and Cheese Treats, Brownie Thins, Slow Cooker Cola Roast, Slow Cooker Salsa Treat and Quick Chicken Stir Fry. My Quick Chicken Stir Fry was one of the most talked about recipes between my recipe testers. Some loved it, some hated it, some took their own liberties with it and added what they liked but everyone agreed that it was really something to talk about. They could not believe it! Not all of the recipes I developed though could be used, which leads me to the recipe I am sharing today. These cupcakes are the perfect thing for a celebration and I highly recommend you try them!

Celebration Pink Lemonade Cupcakes

These are a fabulous addition to any summer party! Make these ahead and place them in the refrigerator to chill for up to 2 days before serving. These are fabulous served chilled and even better slightly frozen. They can also be served at room temperature but I find people like them better served cold. I love the looks of the pink frosting with the rainbow sprinkles decorating the tops. Fun, festive and perfect for a celebration!

For the cupcakes…
1 box vanilla cake mix
¾ cup thawed pink lemonade concentrate
½ cup vegetable oil
¼ cup water
3 large eggs
1 teaspoon pure vanilla extract
½ teaspoon salt

For the frosting…
1 stick unsalted butter, melted
2 tablespoons thawed pink lemonade concentrate
1 teaspoon pure vanilla extract
1/2 teaspoon salt
3 ½ cups confectioners’ sugar
Few drops of pink food coloring
Rainbow sprinkles for decorating

Start by preheating your oven to 350 degrees F.

Line 2 12-cup cupcake tins with paper cupcake wrappers.

In a large bowl beat together the vanilla cake mix, thawed pink lemonade concentrate, vegetable oil, water, large eggs, pure vanilla extract and salt. Beat until the ingredients are thoroughly combined and the batter is smooth and glossy.

Divide the batter, evenly, between the prepared cupcake cavities. Place into preheated oven and bake for 22 minutes. Remove and allow to cool before frosting.

To make the frosting, combine the melted unsalted butter, thawed pink lemonade concentrate, pure vanilla extract and salt. Slowly beat in the confectioners’ sugar. Add in the pink food coloring. Just a couple of drops depending on the color of frosting you are wanting.

Frost the cupcakes generously and sprinkle the tops with rainbow sprinkles.

Ask and Answer: I have been getting a lot of messages from people curious as to if my first cookbook, “Blaise the Baker Dessert First” can still be purchased. Yes! Send $15 total to Blaise Doubman / Box 47 / Kennard, IN 47351. My cookbook is also available to purchase at Carousel Flowers and Gifts in Shirley, Indiana as well as The Book Nook, Glen Oaks Health Campus and Temptations in New Castle, Indiana. Also available at Warm Glow Candle Outlet in Centerville, Indiana. Thank you for the continued dedication and support, I really appreciate all of you.

PIN IT: https://pin.it/bvsea3kv2ns7xe

Chew This! Chocolate Chip Gooey Butter Cake

Chocolate Chip Gooey Butter Cake

Thank you to all of those who picked up a copy of “The Courier-Times” last Sunday to check out my newest “CHEW THIS!” column feature and recipe. Your support and dedication really means everything to me!

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, June 3rd 2018 edition. By: Blaise Doubman

A Chocoholics Dream Come True!
Blaise Doubman

I have made a confession here before and today I am making it again. I am a chocoholic! There is not a day that goes by that I do not eat something chocolate. It could be a piece of candy, a piece of cake, a brownie, a handful of chocolate chips or my latest favorites, these chocolate chip butter cake squares! Gooey butter cakes, or butter cream cakes as they are sometimes called among other things, actually originated years and years ago. The original recipe started off with a fermented dough, believe it or not, but has progressed throughout the years for added convenience and flavor. The most popular method of making this delicious dessert is with a cake mix. Paula Deen started the cake mix method of this dessert and its popularity has risen rapidly over the years. I love the original recipe but wanted to turn things up a notch.

Like I said before, I am a chocoholic, so I wanted to create a chocolate version of the original gooey butter cake recipe. Sure I would have to use a chocolate cake mix, that is a given, but I wanted to go beyond just that particular chocolate flavor. I added chocolate fudge to the base, which did not work out. I added chocolate syrup in with the cream cheese mixture and that did not work out too well either. Then I tried sprinkling on some chocolate chips to the base of the dessert, before adding on the topping and guess what? It was wonderful! The chocolate chips melt slightly and create a layer of chocolate in between the chocolate base and the chocolate topping, it was perfect! I highly recommend you give this recipe a try! Enjoy!

Chocolate Chip Gooey Butter Cake

This recipe can be made ahead and stored, covered, in the refrigerator overnight. When serving these you can sprinkle with confectioners’ sugar, drizzle with additional chocolate or serve as is. These are best served chilled but can be kept at room temperature for several hours. Use a sharp knife when cutting these for serving.

2 sticks (8 oz) unsalted butter, melted and divided
1 box chocolate cake mix
3 large eggs
8 oz cream cheese, softened
4 tablespoon unsweetened cocoa powder
3 ½ cups confectioners’ sugar
2 teaspoon pure vanilla extract
1 ½ cups semi-sweet chocolate chips

Start by preheating your oven to 350 degrees F. Spray a 9×13-inch baking pan with non-stick cooking spray containing flour.

In a large bowl beat together the chocolate cake mix, 1 large egg and 1 stick of the unsalted melted butter. Pour this mixture into the prepared pan and smooth out smooth and even. Sprinkle the crust with the semi-sweet chocolate chips.

In another large bowl beat together the softened cream cheese with the remaining 2 large eggs. Add in the unsweetened cocoa powder and beat until combined. Add in the confectioners’ sugar and pure vanilla extract, beating everything together well. Add in the remaining 1 cup unsalted melted butter and mix everything together until combined.

Pour this mixture over the crust in the prepared pan and smooth out the top.

Place into preheated oven and bake for 45 minutes. Remove and allow to cool before cutting.

Ask and Answer: I have received a lot of emails from people wondering how they could be a part of my “recipe testing” group for my upcoming second cookbook. Unfortunately, the deadline for this particular request has passed. However, if you still would like to become a recipe tester for my other upcoming projects please send me an email. Thank you!

PIN IT: https://pin.it/troniimq44bowm

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

Chew This! Jeanie Irwin’s Famous Cake

Blaise Doubman and Paula Irwin

Thank you to all of those who picked up a copy of “The Courier-Times” last Sunday to check out my newest “CHEW THIS!” column feature and recipe. Your support and dedication really means everything to me!

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, May 20th 2018 edition. By: Blaise Doubman

A Special Cake with Special Meaning
Blaise Doubman

I love sharing recipes that also evoke and carry special meanings. I have so many recipes that I consider my personal favorites, lots of them by my Grandma Barbra, Grandpa Max and my Mom, Darla that I go to when I am looking for comfort and warm memories. One of my dear friends, Paula Irwin, sent me a text message a few weeks ago with a picture of a cake she had made for her daughter, another dear friend of mine, Shelby. The cake looked delicious! Paula told me that she usually tries to make the cake for Shelby around her birthday. The original cake recipe came from Jeanie Irwin, who was Paula’s husband, David’s Mother. Jeanie was known for the cake and Shelby has such fond memories of her Grandma making it.

Jeanie passed away in 2008 right around Shelby’s birthday, which was especially difficult because Shelby and her Grandma Jeanie were really close but memories and recipes like this one has helped in the grieving process. As soon as Paula shared the story with me, I immediately asked for the recipe. As soon as she gave me the recipe, I knew that I had to make it. I hesitated to change anything in the original recipe, given the sentimental nature of the recipe, but guess what? No changes needed to be made! The recipe was perfect just the way it was. I loved the flavor of the almond in the cake and in the frosting. The taste was very familiar to me and very comforting. Shout out and special thanks to Paula and Shelby Irwin for allowing me to talk about and share such a special family recipe with all of my readers.

Jeanie Irwin’s Famous Cake

This cake can also be made in a standard 9×13-inch pan but needs to be baked a little longer. Be sure that if you are using this size pan, to check the cake for doneness around the 25 minute mark. This cake can also be made ahead, wrapped in plastic wrap and chilled in the refrigerator for up to three full days. Serve chilled if desired.

For the cake…
2 cups white all-purpose flour
2 cups white granulated sugar
1 teaspoon baking powder
1 teaspoon salt
¼ teaspoon baking soda
2 sticks unsalted butter, cubed
1 cup water
2 large eggs
½ cup sour cream
1 teaspoon almond extract

For the frosting…
1 cup unsalted butter, cubed
¼ 2% milk
4 ½ cups confectioners’ sugar
½ teaspoon almond extract
1 cup chopped walnuts

Start by preheating your oven to 375 degrees F. Grease a 15x10x1-inch baking pan with non-stick cooking spray containing flour.

In a large bowl whisk together the white all-purpose flour, white granulated sugar, baking powder, salt and baking soda. In a small saucepan combine the cubed butter and water. Bring to a boil, over medium heat. Once at a boil, remove from heat and add to the flour mixture.

In a small bowl whisk together the large eggs, sour cream and almond extract until thoroughly blended together. Add this to the flour and butter mixture and whisk together well.

Pour batter into the prepared pan and smooth out the top evenly.

Bake in preheated oven for 20 minutes, until golden brown and a toothpick inserted into the center of the cake comes out clean with no crumbs attached.

Remove from oven and cool for about 20 minutes while you prepare the frosting.

To make the frosting, combine the butter and milk in a large saucepan and bring to a boil, stirring occasionally. Once at a boil, remove from heat and add in the confectioners’ sugar and almond extract. Beat until smooth and combined. Beat in walnuts.

Spread the frosting over the warm cake. Serve warm, room temperature or chilled.

Ask and Answer: Several people have asked me about the chocolate chip cookie recipe that “The Cake Bake Shop” in Indianapolis uses for their cookies, so I am sharing it here. Beat together 1 ½ sticks unsalted butter with 1 cup light brown sugar and ½ cup white granulated sugar. Add in 1 large egg and 1 large egg yolk. Beat in 1 tablespoon vanilla bean paste. Add in ½ teaspoon each salt and baking soda. Fold in 2 cups white all-purpose flour. Fold in 1 ¾ cups semi-sweet chocolate chips and ¼ cup bittersweet chocolate chips. Place 2 tablespoon size dough balls onto parchment lined baking sheets and sprinkle with sea salt. Bake in preheated 325 degree F oven for exactly 15 minutes. Remove, cool and enjoy! These are delicious!

PIN IT: https://pin.it/azdytfbqgvrw55

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