“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!
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!
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’s 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 email@example.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!
Lots of people have been asking if I have any cookbooks left – YES! I do! I’m 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’ve 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 – firstname.lastname@example.org IF you order FOUR or more books – shipping and handling is FREE!!! Can I also say these would make FABULOUS Holiday gifts!?
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, email@example.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 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 –
My interview with Donna Cronk –
AND!!! Don’t forget to use the hashtag #BTBdessertfirst when you post your photos, etc!
Thank you ALL for EVERYTHING
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
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.
PIN IT: http://pin.it/yjdPKpq
I am SO EXCITED to announce that my cookbook has been COMPLETED!!! I’ve 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’ve 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’s 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 haven’t published anywhere else!
It’s been a learning experience, and a growing experience and I’m thankful for that. What’s 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’m 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’m 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’m so excited about this and I’m 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.
Growing up I LOVED visiting the local “Cassidy Egg Farm”. It was a small local business that sold some of the most delicious pies, cakes and cookies that I remember having. It was a small, quant area located at the back of a personal property. After they closed I missed their chocolate cake for years. My Grandma Barbra and I would try and duplicate their cake – without much success at all.
Finally – several years later – I found (and tried) a recipe that was similiar. I couldn’t believe it! It was close – but not the recipe. Something was missing. I experimented over the course of several weeks and then – success! I had found the cake I remembered and it was just as delicious as all of those memories so long ago…
This cake is rich, chocolate punched, moist and delicious! You MUST TRY THIS RECIPE… and let me know what you think!
I had some of the best kitchen “learning experience” skills when I was in my high school Home Economics class. The lessons and skills I took away from that class, still hold with me today. I dedicate this “Chew This” column to my Home Economics teacher, Nancy. Thank you Nancy for inspiring me, and continuing to inspire others.
These peanut butter cookies are the perfect, and only, recipe you will ever need for peanut butter cookies. The shortening allows the cookies a deliciously cracker exterior and moist interior. Everytime I make these, people go crazy! Try them below…
Home Economics Peanut Butter Cookies
I’m really starting to embrace the slow cooker and everything it can do. For some reason I feel wonderfully “old fashioned” whenever I pull it out and sit it on the cabinet. Don’t ask me why – I just do. Perhaps because the slow cooker was used a lot when I was younger – and I have fond memories of my Grandparents, as well as my Mom using it quite frequently.
I admit that it took me a little time to warm up to the whole slow cooker idea – perhaps because I’m so impatient on things – but I am really loving the concept…now.
This recipe is one that both my Grandma and Mom have used over the years. The flavor and texture of the meat is delicious and moist while the vegetables are perfecty cooked. I’m sure most of you have heard of this recipe, or at least a version of it, but my personal favorite is my version, here…
Sidenote – I originally “shared” this recipe with my followers on Snapchat. If you have Snapchat, follow me there. My username is, “blaisethebaker”. Notice in the picture how I spelled “potatoes”. It is obvious I am not the world’s best speller – and it is also obvious that Snapchat doesn’t come with spell check… Hahahaha
Slow Cooker Old-Fashioned Mushroom and Onion Roast
4 cups washed and diced potatoes
4 cups mini carrots
1 package dry onion soup mix
1 can cream of mushroom soup
4-5 pounds chuck eye roast, cut in half
Start by lightly spraying your slow cooker with non-stick cooking spray.
Add the washed and diced potatoes with the mini carrots to the slow cooker and then add in the dry onion soup mix and the can of cream of mushroom soup. Stir everything together well.
Place the cut chuck eye roast on top of the coated vegetables. Place lid on slow cooker and cook on low for 5 hours.