Sour Cream – Banana Cake

This is the best banana cake I have ever had! The bananas – the sour cream – the cinnamon – the frosting! Delicious!

Sour Cream – Banana Cake

For the cake…
1 1/2 cups white granulated sugar
1 stick unsalted butter, softened
1 cup sour cream
2 large eggs
4 large bananas, mashed
2 teaspoons pure vanilla extract
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups white all-purpose flour

For the frosting…
4 tablespoons unsalted butter, melted
3 cups confectioners’ sugar
3 tablespoons whole milk
1 teaspoon pure vanilla extract

Start by preheating your oven to 375 degrees F and spraying a 9×13-inch baking pan with non-stick cooking spray containing flour. 

In a large bowl mix together the white granulated sugar, softened unsalted butter and sour cream until light and fluffy. 

Beat in the two large eggs. 

Mix in the mashed bananas, pure vanilla extract, baking soda, salt and ground cinnamon. 

Gently fold in the white all-purpose flour. The batter may still have white steaks throughout – this is desirable. 

Pour batter into prepared pan and spread out the top to ensure the cake is even. 

Bake in preheated oven for 40 minutes. 

To make the frosting, combine the melted unsalted butter and confectioners’ sugar. Halfway through the mixing add in the whole milk and pure vanilla extract. 

Once cake is baked, remove and cool completely before frosting. 

Cut and enjoy! 

PIN IT: http://pin.it/Q7GjQRI

Dessert Day!

TODAY IS THE DAY!!! My “Blaise the Baker” baked goods will be featured at “The First Annual Henry County Church Chili Cook Off” at the Memorial Wesleyan Church from 5pm-7pm. Tickets are $5 and the proceeds are going to help send their missions group to Belize! Stop by for the chili cook off – bid on my desserts – and have a great time! What kind of desserts will be there!? I’ll be making my Chocolate Chip Cookies, Brownie Truffles, Old-Fashioned Vanilla Fudge, Lunch Lady Chocolate Brownies, Chocolate Coated Potato Chips, Gooey Butter Cakes and Peanut Butter Pies! Hope to see you all there!!! There will also be an opportunity for you to buy my cookbook! For more information contact Jill or myself!

Blaise

Cookbook Corner – Gâteaux

“Gâteaux” By: Christophe Felder and Camille Lesecq

This book is huge in content – size – photos – recipe and taste! A beautifully laid out book that draws your attention from page one. The photos are page big and are fabulously paired with some of the best recipes you will find for some of your favorite desserts! I can not tell you how much fun I had looking through this book! 

The sections that divide up this cookbook are – In One Bite – Sunday Brioches – Simple Cakes – Fruit Desserts – Celebration Cakes – Cakes of the World – Tarts – and Just for Fun. There are also wonderfully put together “step by step” photos that go with some of the more “complex” recipes. 

Some of the recipes that make up this fabulous cookbook are – Champagne Ladyfingers, Pears in Pastry, Coconut Cookies, Lemon Tartlets, Cinnamon Stars, Jam-Filled Donuts, Bee Sting Cake, Puff Pastry Brioche, Stacked Crêpe Cake, Breton Buckwheat Cake, Parisian Cream Flan, Chestnut Cake, Lemon Mousse Cake, Red Berry Tart, Salted Caramel and Chocolate Mousse Cake, White Rose Cake, Pineapple Baba with Lime Meringue, Lime-Raspberry Macaron Cake, Black Forest Cake with Chocolate Cream, Speculoos Cookies, Fruit-Topped Cheesecake, Caramel-Chocolate Tart, Cherry Tart with Streusel Topping and Light Cheese Tart. 

Some of the recipes have a couple different recipes that go with the finished product but those who may be wondering if the book may be to advanced – my answer would be no! Anything delicious takes time and patience and I love how there is nothing processed in this book and how the finished desserts have a fresh and familiar flavor – but unexpected and new at the same time. 

Highly recommend this for those who love baking and beautifully done cakes, cookies and desserts. 

To buy “Gâteaux” click here…

https://www.amazon.com/Gateaux-Large-Small-Cookies-Desserts/dp/0847858650

The personal views and reviews of this blog are mine and mine alone. Any opinion or thought expressed are strictly my own. More information can be found by emailing me your questions.

Blaise 

Baked Goods!


My “Blaise the Baker” baked goods will be featured at “The First Annual Henry County Church Chili Cook Off” on Saturday April 1st, 2017 from 5pm-7pm at the Memorial Wesleyan Church! Tickets are $5 and the proceeds are going to help send their missions group to Belize! Stop by for the chili cook off – bid on my desserts – and have a great time! What kind of desserts will be there!? I’ll be making my Chocolate chip cookies, Brownie Truffles, Cinnamon Rolls w/frosting, Elvis Brownies… and some other surprises! Hope to see you all there!!! For more information contact blaisethebaker@gmail.com 

Blaise 

Blaise the Baker: Cookbook 

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.

Blaise 

Time

 

From the very beginning, I had a very clear vision about what I wanted. Things happened, some things changed, but my ultimate vision never has. Good things take time, and I want anything and everything I work on to be good – better – my best. I’m so excited for my upcoming projects and I can’t begin to thank you all enough for your dedication and support. Stay tuned for things new and exciting. Thank you so much for everything! The best is yet to come… ❤️xo

Blaise

Cookbook Corner – Food52 Baking

I have been flipping over this book for awhile and I am absolutely loving it! The recipes, the photographs, everything about it is delicious and memorable…

Food52 Baking Cookbook Corner Blaise Doubman

“Food52 Baking” By: The Editors of Food52

I love “Food52”, and if you’ve never heard of them, I highly recommend after reading my review, you Google them and subscribe to their newsletters. They are fabulous! Their recipes!? Genius…

This book is filled with recipes that I’m sure I will use over and over again. Updates on classic recipes, new takes on modern favorites and so much more!

The book is divided into 7 main categories – each more delicious and flavorful than the last. Let me break it down and give some recipe examples so you’ll know just how scrumptious this book is…

Breakfast Goods –
“Featherweight Blueberry Scones” (page 2), “Baked Cardamom French Toast with Syrupy Meyer Lemons” (page 5), “Bestest Banana Bread” (page 15 and perhaps my FAVORITE banana bread recipe ever!) and “Overnight Orange Refrigerator Rolls” (page 19).

Cookies & Bars –
“Cream Cheese Cookies” (page 25), “Cardamom Currant Snickerdoodles” (page 29), “Brown Sugar Shortbread” (page 37), “Balsamic Macaroons with Chocolate Chips” (page 38) and “Magic Espresso Brownies” (page 46).

Fruit Desserts –
“Nectarine Slump” (page 52), “Almond Butter and Oatmeal Crisp” (page 56), “Summer Fruit Galette” (page 61), Peach Tart” (page 64) and “Peach and Blueberry Cobbler” (page 67 and SO good!).

Custardy Cakes & Puddings –
“Raspberry Clafoutis” (page 72), “Lemon Sponge Cups” (page 79), “Sour Cream Cheesecake with Chocolate Cookie Crust” (page 80) and “Coconut Tres Leches Cake” (page 83).

Everyday Cakes –
“Easy-As-Pie Apple Cake” (cake 88), “Cold-Oven Pound Cake” (page 91), “Spiced Parsnip Cake” (page 95) and “Tomato Soup Spice Cake with Cream Cheese Frosting” (page 99).

Special Occasion Cakes –
“Brown Butter Cupcake Brownies” (page 102), “Tender Yellow Cake with Bittersweet Chocolate Frosting” (page 107), “Cherry Almond Crumb Cake” (page 111), “Skillet Spice Cake with Gooey Caramel Bottom” (page 116 and THE FIRST recipe you need to try – amazing!) and “Pumpkin Pie Crumble” (page 124).

Savory Baked Goods –
“Heavenly Molasses Oatmeal Rolls” (page 129), “Fifteen-Minute Olive Oil and Sesame Seed Crackers” (page 133), “Basil Onion Cornbread” (page 137) and “No-Knead Thin-Crust Pizzas” (page 141).

Each recipe is very approachable for even the most casual baker. I highly recommend this book for those who love “Food52” and for those who love baking and want a more casual, yet updated, approach!

To buy “Food52 Baking”, please click here…
https://food52.com/shop/products/2348-food52-baking-cookbook-signed-copy

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 Blogging for Books for this opportunity. More information can be found by emailing me your questions.

Blaise

Cookbook Corner – Italian Cooking School DESSERTS

“Phaidon” books are always a personal favorite of mine, and just beyond fabulous. They always contain some of the most beautiful photos and recipes, and this book is no different…

Desserts Blaise the Baker Cookbook Corner

“Italian Cooking School DESSERTS” By: The Silver Spoon Kitchen

This book contains some of the most delicious Italian-style desserts that I’ve seen in quite some time. The recipes are both quick, comforting and stylish. The photographs are professional and really blend in well with the “Italian Charm” of the overall book.

Some of the delicious recipes that make up the book are, “Chocolate Chip Cookies” (page 19), “Daisy Cookies” (page 24), “Cornmeal and Lemon Cookies” (page 27), “Ginger Shortbread Spiced Cookies” (page 36), “Chocolate Pinwheel Cookies” (page 48), “Coffee and Almond Cantuccini” (page 64), “Candied Fruit Cupcakes” (page 72), “Chocolate and Caramel Cakes” (page 79), “Carrot Cake” (page 83), “Upside-Down Banana Cake” (page 91), “Chocolate Custard Cupcakes” (page 95), “Lemon and Kiwi Tartlets” (page 108), “Plum and Cheese Tartlets” (page 124), “Maple Pecan Tart” (page 135), “Jam Pie” (page 145), “Cherry Pie” (page 151), “Almond Lattice Pie” (page 156) and “Pear and Chocolate Pie” (page 164).

The book is also filled with delightful ingredient listings, equipment descriptions and tips and tricks that will help anyone from the average home baker to the most professional pastry chef.

I highly recommend this book to those who love desserts, and the Italian culture and lifestyle that’s presented. Beautiful, beautiful book…

To buy “Italian Cooking School DESSERTS”, please click here…

http://www.phaidon.com/

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 Phaidon for this opportunity. More information can be found by emailing me your questions.

Blaise

Cookbook Corner – Big Gay Ice Cream

About a year ago, I came across “Big Gay Ice Cream” on Twitter (https://twitter.com/biggayicecream). I don’t really know how – but I did, and I grew to love it – and them. They’re hilarious, spot on, love The Golden Girls and made and serve fabulous ice cream…I mean really? How bad could they be?! 😉

My current “Cookbook Corner” goes to…

Big Gay Ice Cream Blaise the Baker Cookbook Corner

“Big Gay Ice Cream” By: Bryan Petroff and Douglas Quint

As soon as you open up this book, you know it’s not your “typical” cookbook. Autographs from all kinds of celebrities fill the inside. Everyone from Anne Burrell (from Food Network), James Deen (adult actor), Colby Keller (porn star), Jim Gaffigan (comedian) and Mario Batali (genius). Flipping over the book, the first thing that comes to mind is a high school yearbook. It’s sectioned off into “Freshmen Year” – “Sophomore Year” – etc. (There are also celebrity autographs, testimonials, etc. that fill the book…)

I love how the start of the book really details ice cream, how to make it, toppings, etc. A genius idea (starting on page 24) is how they’ve taken vanilla ice cream, for example, and lists the perfect topping combinations. And guess what? On the next page? Chocolate ice cream, and then strawberry!

Delicious recipes fill this book – such as some of these amazing toppings

“Ann’s Granola” (page 45), “Whiskey Walnuts” (page 49) and “Pineapple and Mint” (page 50).

Sauces

“Orange-Tequila Caramel” (page 56), “Dulce de Leche” (page 57), “Awesomesauce” (page 59), “Banana-Cocoa Puree” (page 61), “Blueberry-Balsamic Sauce” (page 67), “Hot Fudge” (page 68) and “Magical Shell” (page 70).

Sundaes

“Mermaid Sundae” (page 88), “Gobbler Sundae” (page 91), “Salty Pimp Sundae” (page 93) and “American Globs Sundae” (page 98).

Floats and Shakes

“Black and White Shake” (page 106), “Vanilla Shake” (page 107), “Tang-Creamsicle Shake” (page 111), “Salty Caramel Shake” (page 114), “Chocolate-Peanut Butter Shake” (page 115) and “Coffee Shake” (page 118).

Sorbets and Ice Creams

“Concord Grape Sorbet” (page 136), “Mountain Dew Sorbet” (page 138), “Peppercoke Sorbet” (page 141), “Cranberry and White Chocolate Sorbet” (page 142), “Cheater Soft-Serve Ice Cream” (page 144), “Chocolate Ice Cream” (page 149), “Strawberry Ice Cream” (page 150), “Extra-Virgin Olive Oil Ice Cream” (page 155), “Cardamom Ice Cream” (page 161), “Dirty Banana Ice Cream” (page 162), “Pumpkin Ice Cream” (page 169), “Bea Arthur Ice Cream” (page 170) and “Rocky Road House Ice Cream” (page 172).

Fabulous, right!?

The pictures, the “yearbook” format, the recipes, the stories and the fun that make up this book – are just a few of the reasons you need to buy this book – now!

To buy “Big Gay Ice Cream”, please click here…
http://biggayicecream.com/

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 Blogging for Books for this opportunity. More information can be found by emailing me your questions.

Blaise