Round Two 

Guess what!? My cookbook is OFFICIALLY IN ITS SECOND PRINTING!!! I’m so excited about this and want to say THANK YOU to all of you for your dedication and support! Never in my wildest dreams would I have thought the first printing of my cookbook would have went so fast! It’s only been 6 months since it’s release and my stock has been depleted almost completely. “Blaise the Baker Dessert First” (in its second printing) will be officially available THE FIRST PART OF MAY! I’m still taking orders – and preorders – so GRAB YOUR COPY TODAY by sending $15 total ($12 for the cookbook and $3 shipping and handling) to Blaise Doubman / Box 47 / Kennard, IN 47351. Or pay online with PayPal at http://paypal.com and use the email blaisejdx@gmail.com when sending money. Order 4 or more cookbooks and the shipping and handling is FREE! I’m so excited about this and can’t thank you all enough! Round two! Here we go!!!

Blaise

Nancy’s Peanut Butter Bars with Chocolate Ganache

I love Nancy Fuller and I love her cookbook and show on “Food Network”. This recipe is hers and it is fabulous! Chocolate and peanut butter – what could be better!? I have made a few changes to the recipe based on my personal taste buds.

Nancy’s Peanut Butter Bars with Chocoalte Ganache

1 1/2 cups confectioner’s sugar
1 1/2 cups graham cracker crumbs
1 cup smooth peanut butter
1 stick unsalted butter, melted
1 cup semi-sweet chocolate chips
1/2 cup heavy cream

Prepare an 8×8-inch square baking dish by spraying with non-stick spray containing flour. 

In a large bowl combine the confectioner’s sugar, graham cracker crumbs, smooth peanut butter and melted unsalted butter. 

Once combined, pour into prepared pan and pat down evenly with clean hands. 

In a medium size microwave safe bowl combine the semi-sweet chocolate chips and heavy cream. Microwave in 30 second intervals until melted and smooth. Whisk until glossy. 

Pour carefully this mixture over the pressed peanut butter mixture and spread evenly. 

Refrigerate for one hour before cutting. 

Enjoy! 

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SEPTEMBER 9 2016

The announcements today just keep coming! Guess what!? My cookbook – originally scheduled to be released September 27th, has been MOVED UP and will now be released on SEPTEMBER 9th!!! I’m so excited about this! WhooHoo!!!


If you haven’t preordered your copy there’s still time! Send $15 total (this includes shipping and handling) via check or money order to Blaise Doubman / Box 47 / Kennard, IN 47351. 

You can also pay online through “PayPal”. My account there is blaisejdx@gmail.com If you’re interested in 4 or more books, I’ll drop the shipping and handling charges. 

Please include your mailing address and to whom you would like the book(s) autographed. 

Thank you so much for those who have already preordered! 

Just a few more days!!! 

Blaise 

Blaise the Baker Dessert First – Ordering Information

Cover Blog

HERE WE GO!!! “Blaise the Baker Dessert First” is officially in publication! I am so happy and so excited! I have worked so hard on this cookbook and the recipes you will find inside. It has been a labor of love and I’m so happy to be sharing it! “Morris Publishing” has been an absolute delight to work with. Such a good business.

You can RESERVE / BUY your copy (copies) NOW – to guarantee your order!

Please read this – share this – it has all the info you need…

“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!!! THAT is one of the most special things to me about this book…

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!

When does it come out!? How do you order!? Here’s how…

“Blaise the Baker Desserts First” comes out Tuesday, SEPTEMBER 27th, 2016! My cookbook will be available through MAIL ORDER ONLY! This means you will have to SEND IN your money through CHECK, MONEY ORDER, or online PAYPAL. The price of the cookbook is $12, plus $3 shipping and handling. $15.00 TOTAL

(You CAN pay cash – but sending cash in the mail is never really a good idea)

IF you want to pay through CHECK or MONEY ORDER – make it out for $15.00 FOR EACH BOOK. Make each check or money order out to me – Blaise Doubman. Send to my address of – Blaise Doubman / Box 47 / Kennard, IN 47351

IF you want to pay through online PAYPAL it is VERY easy! Simply go to http://paypal.com and follow the directions. You will want to click “send” and “send money to” and type in my email address/account which is – blaisejdx@gmail.com It will talk you through the steps in paying online. If you need help – ASK ME and I will help.

Be sure to write if you want the book autographed, and who to autograph it to. Also let me know what mailing address would be preferred for me to use when sending.

If you want MORE THAN ONE BOOK here is the price…

Each book is $12. Take $12 times however many books you want – and add $3 shipping and handling for EACH book you order. UNLESS you want 4 or MORE… If you want 4 or more copies, you get FREE shipping and handling.

If you have ANY questions AT ALL – PLEASE let me know and I will help you. Message me here, text me, email me… JUST ASK ME! I will even give you my personal email address if you have any questions or concerns – blaisejdx@gmail.com

Preordered and prepaid books will be shipped to you, and postmarked, in less than 2 days after the official book release date.

I will not be doing any promotional appearances, offerings, shows, etc. I appreciate the ones who have reached out, and those possibly who were considering me, but I will have to decline the offer at this time. Thank you.

THANK YOU ALL so much for the love and support.

It is more than appreciated!

All the love, Blaise

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!!!

Cookbook Corner – Sweet Mornings 

I have been meaning to review this cookbook for weeks now, and can’t seem to either get it out of the kitchen long enough to review, or find it – because someone else is always baking from it! This is fabulous…

“Sweet Mornings” By: Patty Pinner”

I’m going to start out saying that I am recommending this book to everyone! It is a fabulous book with genius recipes, fabulous family memories, sweet and savory breakfast items – that can also be made into dessert items – and georgeous full colored photographs. And can we talk about Patty Pinner for me a minute!? I just love her! She’s the author of, perhaps, one of my all time favorite cookbooks, “Sweets: Soul Food Desserts and Memories” – which is often mimicked, but never duplicated. That cookbook, has really stood the test of time. 

This book is filled with dozens and dozens of recipes, most of which either myself or my Grandma has tried – and loved! My favorite recipe, though, has to be the “Orange Sweet Rolls” (page 162). I can’t tell you how many times I’ve made these! They are perfect for breakfast, bunch, dessert or snack! They remind me of some orange rolls that my Grandma Barbra used to make when I was younger. By far the first recipe you should try when grabbing this book! 

The book is sectioned off into two main categories – Sweet Beginnings and Morning Savories. 

Some of the delicious recipes that fill the book are, “Cherry-Filled Coffee Cake” (page 18), “Cousin Vercie’s Snickerdoodle Scones” (page 20), “Old-Fashioned Rice Pudding Squares” (page 34), “Chocolate-Macadamia Waffles” (page 47), “Mama’s Strawberry Coffee Cake” (page 61), “Orange-Filled Crescents” (page 73), “Lemon-Coconut Bread” (page 88), “Southern Tea Cakes” (page 105), “Banana Streusel Coffee Cake” (page 122), “Cowboy Coffee Cake” (page 144), “Blueberry-Cornmeal Coffee Cake with Streusel Topping” (page 160), “Hot Cooked Apples” (page 174), “Blackberry Buckle” (page 182), “Sweet Potato Scones” (page 196), “Apple-Cinnamon Bear Claws” (page 203), “Sunday-Best Sausage Bread Pudding” (page 228), “Fried Green Tomatoes” (page 234), “Daddy’s Griddlecakes” (page 238), “Old-Timey Brunch Chicken Salad” (page 252) and “Miss Ruby’s Table-Talk White Bread”(page 256) – just to name  a few!

I highly recommend you check this book out – as well as Patty’s other titles. 

To buy “Sweet Mornings” and read a “question / answer” with Patty please, click here…

http://www.agatepublishing.com/blog/patty-pinner-q-and-a

The personal views and reviews of this blog are mine and mine alone. Any opinion or thought expressed are strictly my own. Shout out and special thanks to Agate Publishing for this opportunity. More information can be found by emailing me your questions. 

Blaise 

Peanut Butter and Jelly Bars

Who doesn’t love the classic peanut butter and jelly sandwich? It’s traditional, delicious and comforting all rolled into one. I got to thinking about that, and thought – why not transform that sandwich into a dessert? I thought about peanut butter and jelly cookies (my Grandma Barbra eats jelly on top of her peanut butter cookies) but decided for it to be portable, and less messy, it would need to be a “bar” of some kind. The first time I tried these with less jelly, but in the end, decided they needed more jelly. These are absolutely perfect!

Peanut Butter and Jelly Bars

2 sticks (8 oz.) unsalted butter, slightly melted
1 1/2 cups white granulated sugar
2 teaspoons pure vanilla extract
2 large eggs
2 cups smooth peanut butter
3 cups white all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 cups strawberry jam or jelly

Start by preheating your oven to 350 degrees F and spraying a 9×13-inch pan with non-stick cooking spray. Next, line the pan with parchment paper, and spray the parchment paper with non-stick cooking spray. This will ensure the bars to be easily removed when finished baking.

In a large bowl, combine the slightly melted butter and white granulated sugar until throughly mixed, light in color and creamy.

Next, add in the pure vanilla extract, large eggs and smooth peanut butter. Combine this and mix together well.

Finally, add in the white all-purpose flour, baking powder and salt. Stir this together just until everything is combined throughly.

Place over half of this mixture into the prepared pan, spread and push down evenly with clean fingers. You want the base to be as even as possible – this is important.

In a medium sized bowl, place the strawberry jam/jelly and stir well until it turns into a spreadable consistency.

Place the jam/jelly on top of the dough base and spread out evenly with the back of a spoon.

Crumble the remaining dough evenly over the top of the jam/jelly. Don’t worry about consistency here – just crumble as evenly over the top as you can.

Place in preheated oven for 40 minutes until golden brown.

Remove from the oven and allow to cool before slicing and serving. This is best kept refrigerated.

Enjoy!

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Chew This – Chocolate Chip Cookie In A Mug

Happy “Chew This” Sunday! (And Happy Father’s Day to all the Dads!) As many of you already know, I have a food column in “The Courier-Times” on the 1st and 3rd Sunday’s each month. It’s a place where I can share my stories and recipes, and I love it! I’m always trying to think of new and different recipes to share with everyone – and this one takes the cake! Or, well, cookie! Ha! 

I spent longer than a person might think in developing this recipe, but the reward was well worth all the time, trouble and sink loads of dishes. The recipe produces a single chocolate chip cookie in less than two minutes. Two. Minutes! It’s dangerous – it’s fun – it’s addictive – it’s delicious! 

This recipe was tested in your average microwave. Don’t try and bake this in the oven – or a convection oven. If the cookie is still gooey after your 50 seconds, microwave 10 seconds longer. If too dry, microwave less. 50 seconds worked for me. 



Chocolate Chip Cookie In A Mug

http://www.thecouriertimes.com/neighbors/neighbors_features/article_5a93a43a-6e25-572a-b383-8678dadc5cce.html

Enjoy! 

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Chew This – Old-Fashioned Devil’s Food Cupcakes with Fudge Frosting

Happy “Chew This” Sunday! Please pick up a copy of “The Courier-Times” today – or become an online subscriber – and let me know what you think of my newest column! I am beyond excited to share this recipe with everyone. Every time I eat, or make, Devil’s Food cake – especially cupcakes – I think of my Great Grandma Flora. These cupcakes are a family favorite and I think they’ll quickly become a personal favorite for you as well. Try them – and let me know what you think. 

On a side note – send me an email and let me know YOUR “earliest” childhood memory and how old you were. I write in my column that in the photograph I was two years old – I may have actually been less than that. Maybe a year old!? True story – I remember. 

  
Old-Fashioned Devil’s Food Cupcakes with Fudge Frosting 

http://www.thecouriertimes.com/neighbors/neighbors_features/article_6479f8fd-636e-539b-86a6-4027ed8e6366.html

Enjoy!

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Here’s a photograph that took place during one of MY earliest memories. I was less than two years old…

  
From left to right and down: Grandpa Junior, Brett Doubman, Jim Doubman, Troy Doubman, Flora Doubman, Barbra Doubman, Jamie Doubman and Blaise Doubman (me). 

Chocolate Chip Cookie Dough Brownies

I can’t tell you how many times I’ve tested this recipe because you wouldn’t believe me. So – let me just tell you the things I’ve learned about these along the way…

1. You MUST use a brownie mix for the recipe. I’ve made the brownies in this from scratch several times and it doesn’t work. Don’t ask me why – it just doesn’t. 

2. You MUST use the brownie mix that I have specified. Why? I tested a lot of brownie mixes too and it must have great flavor, fit an 8×8 inch square pan and the mix must have chocolate chips inside. 

3. You may NOT want to use all of the chocolate chip cookie dough for the top of the brownies. Why? You may want to snack on the dough – which is what I usually do. OR you may want to bake them off by themselves later on. Totally up to you. 

4. Use milk in place of the water in the brownie mix and when making the brownies, add in a teaspoon of instant coffee granules. You won’t taste the coffee – but the addition of this makes the chocolate flavor come out even stronger. 

Ok. Let’s get started…

  
Chocolate Chip Cookie Dough Brownies

For the brownies…
1 package (18.9 oz) Ghirardelli double chocolate brownie mix and ingredients to prepare – eggs, oil, milk, instant coffee granules

For the chocolate chip cookies…
1 stick (4 oz.) unsalted butter, soft
3/4 cup white granulated sugar
4 tablespoons light brown sugar, packed
1 large egg
1 teaspoon pure vanilla extract
1 cup white all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 package (12 oz.) semi-sweet chocolate chips

Start by preheating your oven to 350 degrees F. Spray an 8×8-inch square pan with non-stick cooking spray.

In a large bowl, prepare the brownie mix according to the package directions – and my notes listed above.

Pour the prepared brownie mix in the prepared pan and even out with the back of a spoon.

Next, make the chocolate chip cookie dough by stirring together the unsalted butter, white granulated sugar and light brown sugar in a large bowl until light and fluffy.

Add in the large egg and pure vanilla extract, and stir to combine.

Gently add in the white all-purpose flour, baking soda and salt. Fold together until no white marks are visable.

Finally, fold in the semi-sweet chocolate chips.

Place big spoonfuls of cookie dough on top of the brownie batter. Place as little or as much as you would like. I usually use about 1/2 of the batter and eat the rest – or save it and bake it off later.

Place this in preheated oven for 37 minutes.

Carefully watch when baking. If the cookies start to turn too brown – place aluminum foil over the top while still baking.

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

Enjoy!

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