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 –

Kourtney’s Sheet Pan Suppers

A friend of mine, Kourtney, shared on her Facebook page some simple and delicious looking “Sheet Pan Suppers” awhile back and I told myself I was going to share them with everyone as soon as I got the chance to try a few of them myself! Let me tell you, these are fabulous! You can literally take any raw protein you want, Kourtney goes back and forth usually between pork and chicken, and any raw vegetable and make a complete one baking sheet meal that is not only healthy and nutritious but delicious as well! The possibilities with this meal are endless! Shake on any seasoning or flavor combination you want!

Kourtney’s Sheet Pan Suppers

Take a 9×13-inch baking sheet and wrap up well with aluminum foil. Spray gently with a non-stick cooking spray. Place your prepared raw protein into the middle and fill both sides with the prepared raw vegetables of your choice. Melt butter and garlic and pour over evenly. Simply top with salt and pepper or your favorite seasoning blend. Cover with aluminum foil and place in preheated 425 degree oven for one hour.

Enjoy!

PIN IT: https://pin.it/r6hb5yaex6dgoc

Chew This! Aunt Susie’s Sweet Potato Casserole

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 “Aunt Susie’s Sweet Potato Casserole”. I can not tell you how excited I am to share this recipe with everyone! For years and years my family and I have searched high and low for this recipe – and now, thanks to Carolyn Sue, and our recent reconnection – I have the recipe here to share with everyone! The recipe is warm and familiar – not to mention delicious. Make this fabulous side dish for your Thanksgiving table!

Also my “Ask and Answer” feature is all about your Thanksgiving questions! Send me a message, call or text me – even email – with your questions and I will be happy to help! 765-520-8332 or blaisethebaker@gmail.com

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

Aunt Susie’s Sweet Potato Casserole

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, November 19th 2017 edition. By: Blaise Doubman

Thanksgiving Traditions and Memories
Blaise Doubman

I have such wonderful memories of Thanksgiving growing up and I wish I could share them all with you here in this column but the column would eventually turn into a book and that book is for a later time. Today I am going to talk about my memories of my Uncle Donald and Aunt Susie. Donald Davis, my Grandma Deloris’ brother, and his wife, Mary, “Susie” were always a staple at the Bolinger Thanksgiving. I remember Donald always wanting to shake my hand and Susie always giving the warmest hugs, the very minute we would step through the front door. Susie is also known for her warm and genuine laugh and caring smile. She is a super smart lady too! Every time we would get out the after Thanksgiving games to play, everyone always fought to be on her team! There would be a buffet table lined with anything and everything a person could possibly want to eat, the Christmas decorations would be up and on and music would be playing softy in the background. Things seemed to be so simple back then, nothing ever changed and everything stayed the same. My Grandpa Max would announce his dislike for the dumpings while all of us doubted him in his decision and bets would be made for the upcoming football game. The star of the show and the star attraction of the Thanksgiving table though was, without a doubt, my Aunt Susie’s sweet potato casserole. Every year it was the dish that was most looked forward to and always the first dish emptied. Nobody could ever get enough!

Years passed, and as time does, things changed and “new normal” traditions were created. People seemed to get busier, sometimes people couldn’t make it due to illness or plans created with other family members or friends. Thanksgiving seemed to change with each year that passed and along the way we lost some very special members of the family. Through difficult times it was times like I had described earlier, of times when I was younger and nothing seemed to change and everything was magical and happy, that I held on to, to get me through. Those times are still close to my heart and every now and then I get them out when I need them. Susie’s sweet potato casserole was always on the minds of my family and I with each Thanksgiving. I tried to duplicate the recipe, using lime juice and marshmallows, but nothing ever even came close. Even when planning my cookbook, this recipe was the “one that got away”. Skip ahead to just a few weeks ago when I stumbled upon Donald and Susie’s daughter, Carolyn Sue, in an address book. I took a leap of faith, sent a text and hoped the number was still active. Within just a few hours, she wrote back! That lead to a wonderful reconnection and a memorable phone conversation that brought forth the recipe I have so many memories tied up in. I made it and I was transported back to when times were simpler, the future was still yet unfolding and I could feel the warmth and remembrance of my childhood. I am so happy to share this recipe with everyone here today and a very special thank you to Carolyn Sue Kellams and her sweet family for allowing me to do so. This sweet potato casserole will always have a special place on the Thanksgiving table and in my heart.

Aunt Susie’s Sweet Potato Casserole

Some recipes are meant to be followed to the exact letter, especially family recipes that bring about a certain memory from days gone by, but feel free to experiment with this casserole and top it with your favorite cereal or nuts. Frosted flakes would be a modern twist for the topping, mixed with some sliced almonds. If you are not a fan of coconut, simply leave it off and replace with extra cornflakes and nuts. This recipe is very versatile and can be made ahead and then warmed up right before serving. This recipe can easily be doubled or tripled.

For the casserole…
1 40 oz. can sweet potatoes, drained
6 tablespoons unsalted butter, soft
2 large eggs, beaten
1 cup white granulated sugar
2 teaspoons ground cinnamon
1 cup whole milk
2 tablespoons cornstarch

For the topping…
1 stick (4 oz.) unsalted butter
1 cup crushed corn flakes
1 cup flaked coconut
½ cup chopped pecans

Start by preheating your oven to 400 degrees F and by spraying a 9×13-inch baking pan with non-stick cooking spray.

In a large bowl mash together the drained sweet potatoes with the soft unsalted butter. Add and beat in the large beaten eggs, white granulated sugar and ground cinnamon.

In a glass measuring cup combine the milk with the cornstarch. Add to the mixture and combine well. Pour into the prepared baking pan and place in preheated oven. Bake for 15 minutes.

While the casserole is starting to bake, make the topping by combining the unsalted butter, crushed corn flakes, flaked coconut and chopped pecans in a medium sized skillet over medium low heat. Stir often until everything is combined and warmed. The coconut will be lightly toasted, the butter completely melted and the corn flakes slightly brown and crisp.

Once the casserole is out of the oven, top the casserole evenly with the topping. Some of the topping may sink down, that is desirable, just be sure to spread evenly across the top. Turn the oven down to 325 degrees and place the casserole back in to bake for another 30 minutes.

Remove the casserole, allow to cool slightly before enjoying. Leftovers may be wrapped in plastic wrap and kept in the refrigerator. To heat up leftovers, place in oven safe container, uncovered, and bake for 20 minutes at 350 degrees F.

Ask and Answer: So many people write to me this time of year asking about what my Thanksgiving plan is going to be. People often feel overwhelmed, frantic and stressed out leading up to Thanksgiving and have no idea how or where to start with their Thanksgiving meal prep work. Let me give you some tips! Write down everything that you want to make for your Thanksgiving meal and then cross out half. There is always too much food prepared and you do not have to stress yourself out by making too many dishes that only a bite or two will be taken from. Second, start your planning backwards, starting at taking the turkey or ham from the oven, and work backwards. This will give you a better idea of when you need to start different dishes and give you a better frame of mind, time wise. Thirdly, make ahead what you can! Casseroles, macaroni and cheese, green bean casserole, deviled eggs and most desserts can simply be made ahead then warmed and served on Thanksgiving. My website is filled with hundreds of recipes for Thanksgiving and more than half can be made ahead! If you need more tips, suggestions or recipes please email me and I will get back to you right away.

PIN IT: http://pin.it/gziupm73umf3h2

Carolyn Sue and Aunt Susie

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 

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