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

Advertisements

Blaise the Baker IN JAPAN!


Guess what!? “Blaise the Baker” is IN JAPAN!!! My cookbook can be seen right in front of the famous Daibutsu (Big Buddha) in Kamakura! How fabulous is that!? Shoutout and special thanks to SARAH HODGE from http://bundtlust.com Love “Blaise the Baker” and the GLOBAL posts! So exciting! ❤️🌏

Blaise 

Hello and Thank You!

Hello new friends and followers!

🍴First let me thank you for your friend request / follow! Let me fill you in on a little about myself. I am a blogger, columnist, recipe developer, recipe tester, cookbook reviewer and cookbook author.

🍴My blog, Blaise the Baker, launched Valentine’s Day February 2014 and has grown significantly over the course of many blog posts including recipes, cookbook reviews, interviews, magazine features, question/answer segments, giveaways, column pieces and more. Be sure to follow along and subscribe via email and bookmark my site at – http://blaisethebaker.com

🍴My column, “Chew This!” launched August 2014 and appears on the first and third Sundays of each month in “The Courier-Times”. It is a space where I proudly share family memories, history and recipes as well as updates on my life and events in the Henry County area. I am extremely thankful for the opportunity. If you are not in the Henry County area, you can view all of my columns online at http://thecouriertimes.com for a subscription. If you need help subscribing please let me know and I would be happy to help!

🍴I am also a recipe developer and recipe tester. I develop recipes for my blog, column, cookbook, etc. by setting out on a finished product “taste” or idea in my mind and work my way from start to finish until I am satisfied with the final results. It is a long process but a process that I enjoy thoroughly. Recipe development really allows me to use my full creativity in the kitchen and I absolutely love it. Recipe testing – for myself or other people – allows me to actually read through the recipe and have the chance to change and make clearer the directions or instructions.

🍴I am also a cookbook reviewer. My reviews are featured in a special “Cookbook Corner” section on my blog. Some are also featured exclusively on my Instagram under the hashtag #BlaiseTheBakerReviews I only review the cookbooks that I feel are special enough to share with my family, friends and followers. Not all cookbooks I get my hands on I review because not all the cookbooks I get my hands on – I like! My cookbook reviews are for cookbooks that I have a deep love, passion and understanding for. And want to share with everyone. Cookbook reviewing has become quite a passion of mine and I love sharing and reviewing good cookbooks.

🍴One of my proudest accomplishments? My own cookbook! In September 2016 I self-published and released, “Blaise the Baker Dessert First” which came with rave reviews! 200 recipes with stories and memories to go along with each – as well as tons of tips, tricks and kitchen secrets. Follow along with posted posts by using the hashtag #BTBdessertfirst To order my cookbook send $15 total ($12 for the cookbook / $3 shipping and handling) to Blaise Doubman / Box 47 / Kennard, IN 47351. You can also pay online through http://paypal.com Use the email blaisejdx@gmail.com when sending money. If ordering 4 or more cookbooks – shipping and handling is FREE! You can also order my cookbook through “The Book Nook” located on 1325 G. Avenue in New Castle, Indiana. Call ahead for hours. My cookbook is also available to purchase at “Carousel Flowers and Gifts” in Shirley, Indiana as well as room 112 at Glen Oaks Health Campus in New Castle, Indiana. 

🍴Also – follow me on social media! I am always posting “LIVE” step by step video recipes on my Snapchat as well as Instagram. Follow me here –

🍴Facebook: http://facebook.com/blaisethebaker

🍴Instagram: http://instagram.com/blaisethebaker

🍴Twitter: http://twitter.com/blaisethebaker

🍴Pinterest: http://pinterest.com/blaisethebaker

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

🍴Snapchat: blaisethebaker

🍴ALSO – Have any questions? Text me – 765-520-8332 at my official “Blaise the Baker TIP LINE” or email me at blaisethebaker@gmail.com

Blaise


Blaise with Trisha Yearwood 

Blaise the Baker IN AFRICA!

“Blaise the Baker IN AFRICA”! So grateful and thankful to my friend Karen for spreading the word on Blaise the Baker – even in AFRICA! Absolutely love this!




Spread love!

Blaise 

Where to buy!?

COOKBOOK REMINDER: My cookbook, “Blaise the Baker Dessert First” is available to purchase at Carousel Flowers and Gifts in Shirley, Indiana! Limited supply – so make sure and stop in and get yours TODAY! Shoutout and special thanks to Janice Jessop Burton for giving me this opportunity!

ALSO

My cookbook is once again back in stock at “The Book Nook” in New Castle, Indiana! Stop by 1325 G. Ave. and pick up your copy TODAY! Call ahead at 765-521-2188. All copies available to purchase outside of my personal address are pre-autographed with my signature as well as Grandma Barbra’s and Grandma Deloris’.

You can also stop by Glen Oaks Health Campus in New Castle, Indiana – room 112 to buy your copy from my Grandma Deloris. She loves seeing everyone and selling them for me. She is a good business woman! Ha! Stop in and chat awhile…

You can also order my cookbook directly through me by sending $15 total ($12 for the cookbook / $3 shipping and handling) to Blaise Doubman / Box 47 / Kennard, IN 47351. You can also pay online through http://paypal.com Use the email blaisejdx@gmail.com when sending money. If ordering 4 or more cookbooks – shipping and handling is FREE!

Message me, text me, call me, email me for any further questions. I would be happy to send invoice also for preorders, etc.

Thank you all again for the dedication and support!

Blaise 

Cookbook! 


Lots of people have been asking if I have any cookbooks left – YES! I do! I am also reordering for the Holiday season to make sure everyone that wants a copy – can get a copy! Each copy will be autographed by my Grandma Barbra, Grandma Deloris – and myself – if you want! I have heard from so many people who have tried the recipes inside – and love them!!! This makes me so HAPPY! Thank you all! Ordering information – send $15 total ($12 for the cookbook plus $3 shipping and handling) cash, check or money order to Blaise Doubman / Box 47 / Kennard, IN 47351. You can also pay via PayPal. The email for you to send money to is – blaisejdx@gmail.com IF you order FOUR or more books – shipping and handling is FREE!!! Can I also say these would make FABULOUS Holiday gifts!? 

Blaise 

Blaise the Baker Dessert First Release 

TODAY is the OFFICIAL release date of my cookbook “Blaise the Baker Dessert First” and I am SO EXCITED and happy that I can finally share all of my hard work with everyone!!! I can officially add “cookbook author” to my resume and that alone brings such joy to me and makes everything on this journey worth it! My “food journey” has been a remarkable one and one that I am still on, pursuing all opportunities and learning more and more each and everyday and for that I am thankful.

I hope everyone enjoys my cookbook and enjoys the recipes and stories inside as much as I do and have the years I spent writing it. I hope you will keep my cookbook in your kitchen, use it frequently, think of me and create wonderful food memories with you and your family! Crease the pages, write inside and get it dirty! A cookbook that is well worn means that the recipes are well used and well loved and nothing could be a higher compliment to a cookbook author than seeing a well used cookbook. Trust me when I say, I have a few “well worn” cookbooks myself.

TODAY marks the end of one era and the beginning of another. Onward I will go with my journey but today is one of the many milestone moments that I will never forget. It makes me so emotional to think about.

My family has been with me through the thick and the thin of this and words will never begin to describe my thankfulness or gratefulness to them for everything they have done for me. My friends have kept me grounded and have been patient with my process and for that I am humbled. My “Blaise the Baker” fans and “Chew This!” fans are the BEST followers and fans a person could ask for. I love all of your messages, emails, texts, comments and shares. I read them all and respond to as many as I can and you bring reenergized life into me with every message. THANK YOU.

THANK YOU to all who preordered the cookbook. You should already have it in your hands by the time you read this message. I really hope you love it. I can officially say, that I AM REALLY HAPPY with how it turned out. I had a unique vision of what I wanted from DAY ONE and I can happily report that my vision stayed the same and the final outcome is exactly what I wanted. For that I am so proud.

There are SO MANY people to thank and those people are all listed inside of my cookbook. So many recipe testers, taste testers, supporters… It really does “take a village…” I am thankful for you all. Thank you for everything.

Interested in purchasing a copy!?

Send $15 check or money order (this INCLUDES shipping and handling) to Blaise Doubman / Box 47 / Kennard, IN 47351. Please include to whom you would like the cookbook autographed and a mailing address for shipping. IF you would like 4 or more cookbooks, I will drop all shipping and handing charges. You can also pay via PayPal. My account to be used is, blaisejdx@gmail.com

If for any reason you have ANY questions, comments or concerns (special requests, etc.) EMAIL ME and I would be happy to help the best I can.

There have been SO MANY people preorder my cookbook and I am just so grateful. To those who have ordered and to those who will order in the future – THANK YOU!

I will continue my journey food writing and recipe developing. PLEASE continue to follow my adventures on “Blaise the Baker” (http://blaisethebaker.com) as well as my food column “Chew This!”, which I write exclusively for “The Courier-Times”. My food column is published in their newspaper (and online for those who subscribe) on the 1st and 3rd Sunday’s of every month. Also follow me on Twitter, Instagram, Pinterest and Snapchat – all under the username “blaisethebaker”.

THANK YOU so much for everything!

Blaise
“Blaise the Baker”

MORE ABOUT THE COOKBOOK…

“Blaise the Baker Dessert First” will have 200 recipes divided up into 8 categories. The cookbook is called “Dessert First” because it literally STARTS with the dessert recipes FIRST, and walks you backwards throughout the course of your meal.

The categories are – in order –
Desserts / Cookies & Candy / Breads & Rolls / Main Dishes / Vegetables & Side Dishes / Soups & Salads / Appetizers & Beverages / This & That.

BEFORE the recipe section I have several pages of commentary including a section “About Blaise the Baker” as well as my thoughts and opinions on “Ingredients, Tools & Techniques”. And guess what? The book’s foreword is written by my Grandma Barbra!

Each and every recipe is accompanied by a “note” from me. Each “note” will tell a family story, history, recipe development process, etc.

The book contains 100 BRAND NEW recipes – never published anywhere ever before, along with some of my most popular blog recipes as well as some of my most popular, buzzed about and written about “Chew This!” column recipes! In total, the book will contain 200 fabulous recipes!!!

AND your purchase of this book comes with a FREE e-book version!

What kinds of recipes can you find in the book!? Here are just a few!

“Turtle Cake” / “Hummingbird Cake with Thick Cream Cheese Frosting” / “Cinnamon Roll Coffee Cake” / “Chocolate Chip Pecan Pie” / “Glazed Strawberry Pie” / “Individual Cheesecakes” / “Soft and Chewy Snickerdoodles” / “Blaise’s Chocolate Chunk Cookies” / “Applesauce Cookies with Caramel Frosting” / “Wicked Brownies” / “Grandma Barbra’s Divinity” / “Magical Fudge” / “Chocolate Puff Pastry Turnovers” / “Refrigerator Spaghetti and Sauce” / “Famous Tea Room Chicken Salad” / “Bolinger’s Ham Salad” / “Onion and Pepper Pasta Bake” / “Darla’s Old-Fashioned Meatloaf with Potatoes and Baby Carrots” / “Double Batch Lasagna” / “Homemade Pizza and Tomato Sauce” / “Black Pepper Corn Pudding” / “Potato Books” / “Baked Oysters” / “Broccoli Cheese Soup” / “Broccoli and Cauliflower Salad” / “Great Grandma Flora’s Corn Fritters” / “Family Salad Dressing” / “Lemon Curd” / “Maple Syrup” AND TONS MORE!!!

BUNDTLUST.com review –

“Blaise the Baker – Dessert First!” review

My interview with Donna Cronk –

http://www.donnacronk.com/blog/guest-blog-a-visit-with-blaise-doubman-as-he-discusses-his-debut-cookbook

AND!!! Do not forget to use the hashtag #BTBdessertfirst when you post your photos, etc!

Thank you ALL for EVERYTHING

Blaise

Bakery Style Chocolate Fudge Brownies 

This recipe is a take on one of the most popular bakery style brownies around. They are thick, fudgy and full of flavor. The frosting is thick and rich. Both pair together beautifully. The secret to these brownies is the cake flour! I am highly recommending you try these ASAP!

Bakery Style Chocolate Fudge Brownies 

For the brownies…
4 large eggs
2 1/4 cup white granulated sugar
1 1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
2 teaspoons pure vanilla extract
1/2 teaspoon baking powder
3/4 cup solid vegetable shortening
1/2 cup light corn syrup
2 cups cake flour
1/4 cup water

For the frosting…
8 tablespoons unsweetened cocoa powder
1 tablespoon vegetable oil
2 tablespoons solid vegetable shortening
2 teaspoons light corn syrup
2 teaspoons pure vanilla extract
1 teaspoon instant coffee granules
1 tablespoon light corn syrup
5 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract
1 tablespoon simple syrup
4 cups confectioner’s sugar
3 tablespoons whole milk

For the simple syrup…
1 tablespoon light corn syrup
3 tablespoons hot water
3 tablespoons white granulated sugar

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

In a large bowl combine the large eggs, white granulated sugar, salt, unsweetened cocoa powder, pure vanilla extract and baking powder.

In a small saucepan over medium heat, melt the solid vegetable shortening. Do not boil. Once melted, add in the light corn syrup and stir together. Cool slightly then add to the above mixture, stirring everything together well.

Next, add in the cake flour and stir until everything is well mixed. Once well mixed, add in the water. Stir the batter until smooth and glossy.

Pour the batter into the prepared pan and smooth out the top. Place in preheated oven for 45 minutes.

Once baked, remove from the oven and allow to cool to room temperature before frosting.

Before starting on the frosting, prepare the simple syrup. Combine the light corn syrup, hot water and white granulated sugar in a saucepan over medium/high heat. Stir until the sugar has dissolved and the mixture is bubbly. Remove from the heat and allow to cool before using.

To make the frosting, combine the unsweetened cocoa powder, vegetable oil, solid vegetable shortening, light corn syrup and pure vanilla extract in a bowl. Once a thick paste is formed, add the instant coffee granules, light corn syrup, melted unsalted butter, pure vanilla extract and 1 tablespoon of the simple syrup. Stir this together before adding in another 4 tablespoons of the simple syrup. Stir this together well. Next, add in 2 cups of the confectioner’s sugar with 2 tablespoons of the whole milk. Mix together until the frosting is smooth and combine. Next add in the remaining 2 cups of confectioner’s sugar along with the remaining tablespoon of whole milk. Mix together until the frosting is smooth and combined. If the frosting is thin, add in a little more confectioner’s sugar. If the frosting is extra thick, add in a little more whole milk. You are looking for a spreadable consistency that resembles ice cream. Use this whole batch of frosting to frost the cooled brownies.

PIN IT: http://pin.it/ukcgR9f

Black Raspberry Pie

My Mom, Darla, loves this pie! Actually my Grandma Barbra and Grandma Deloris both do too! You can use whatever crust recipe you want, I use my Grandma Barbra’s, and as long as you sprinkle the top with the brown sugar and Turbinado sugar mixture, and follow my instructions for the filling – you will have the perfect pie!

Black Raspberry Pie

6 cups black raspberries, fresh or frozen, rinsed
1/3 cup white granulated sugar
1/4 cup light brown sugar, packed, plus more for sprinkling
1/4 cup white all-purpose flour
1/4 cup cornstarch
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 stick (4 oz.) unsalted butter, cubed
1 large egg mixed with 1 tablespoon water for egg wash
Turbinado sugar for sprinkling

Start by preheating your oven to 425 degrees F. Prepare your pie crust. Place the bottom crust into a greased 9-inch pie plate. I always use a glass pie plate.

In a large bowl combine the prepared black raspberries, white granulated sugar, light brown sugar, white all-purpose flour, cornstarch, salt and ground cinnamon. Toss together well, but gently.

Pour this mixture into the prepared pie crust.

Scatter the cubed unsalted butter all over the top. Place on the other pie crust, trim and crimp the edges. With a sharp knife, cut an “X” in the middle of the pie to allow steam to escape.

Brush the egg wash onto the pie using a pastry brush. Sprinkle the top with brown sugar and Turbinado sugar.

Place the pie on a baking sheet lined with parchment paper to catch any drips. Place in preheated oven for 36 minutes. Once baked, remove and allow to cool completly at room temperature before serving and enjoying.

Store leftovers, covered, in the refrigerator.

Enjoy!

PIN IT: http://pin.it/yjdPKpq

Blaise the Baker: Cookbook 

I am SO EXCITED to announce that my cookbook has been COMPLETED!!! I have been working on this project for 2 1/2 years! All the recipes have been tested multiple times by my recipe testers, family members and myself. I have categorized my recipes, and they have been typed and formatted. 

My cookbook has taken several new turns since I first started working on it, but each and every new turn and new opportunity that presented itself to me, opened up a clearer path for me in how the finished cookbook ultimately should be. What is included in the cookbook will be some of my most popular “Blaise the Baker” recipes, some of my most popular “Chew This” column recipes, as well as TONS of NEW recipes that I have not published anywhere else! 

It has been a learning experience, and a growing experience and I am thankful for that. What is next? Deciding on HOW I want it published. I am working with a couple of agents as well as working alongside several friends who have walked this same path before. 

Currently there are two main publishing houses that my work has been submitted to. I am also thinking about self-publishing and working with friends who have been and worked in that area as well. Right now my options are OPEN, and I am looking to see what the best fit for ME will be. 

Decisions will be made soon – so stay tuned right here, on my blog as well as on my social media. I am so excited about this and I am so thankful for all of you who have taken this journey with me. 

As soon as things are decided, and I know more about the future of my cookbook (including the title – I have a couple different ideas) I will update everyone. STAY TUNED FOR MORE and thank you all for the dedication, support and feedback.

Blaise