Joy the Baker Answers Part Two
Written by joythebaker on February 25, 2009 – 7:14 pm -
Part Two!? Catch up on Part One here!
If you had children and could only share one recipe with them, what would it be?
If I could only share one recipe with my kids, I’d no doubt teach them how to make a Sweet Potato Pie. Wait… I haven’t even taught you all how to make a Sweet Potato Pie! I’ll get on that. Pies are a big deal in my family, it’s the only real way to get out of doing the dishes at holiday time… “I made the pie!” and you’re sitting pretty on the couch at dish time. Brilliant!
What is your favorite cookbook specifically for cakes and cupcakes?
I’m a sucker for the Magnolia Bakery Cookbook. It’s simple, approachable and has some really lovely recipes.
How do you like your coffee?
Two tablespoons of fresh ground coffee with 3 cups of hot water in a French press. Thow in some sugar and whole milk… press the press and coffee is a go!
What 3 things did you learn in culinary school that everyone should know?
Ah… as I mentioned before, I wasn’t one for the fancy-hat-wearing culinary school scene. I did take a three month Professional Baking Course here in Los Angeles to get my feet wet just after I graduated with my bachelor’s degree. By then I had already been working hard in bakeries. I just wanted to see if professional culinary schooling was something that would float my boat.
When as our final class project we made a Croquembouche, I knew that large-and-in-charge-culinary school just wasn’t for me. Beautiful, yes. But what the heck am I going to do with a Croquembouche!?
I did learn some great things in the baking program. Here are three off the top of my head.
1. Always fluff flour before you measure it in a measuring cup, and don’t pack it in there too heavily before you level it off with a butter knife.
2. Baking recipes almost always call for large eggs. Using medium or jumbo eggs will throw off your recipe.
3. Don’t ever ever ever ever EVER touch boiling sugar. And if you do, thank the teacher that put the bowl of ice water next to your station to instantly cool your bad decisions.
AND! BONUS! Here are three things I taught myself in the kitchen. Good oven mits go a long long long way. Buttermilk lasts waaaay past it’s printed expiration date… weeks people… weeks. And, if you’re standing in the baking aisle at the grocery store and you’ve forgotten your list at home, just buy the flour, sugar, baking powder and baking soda… you’re probably out.
Is there a particular bakeware you would swear by?
Can I tell you a secret? I’m not super picky when it comes to bakeware. Heck… I’m the kind of baker that doesn’t even use parchment paper when I’m supposed to. There isn’t one name brand that overwhelms my kitchen. The only piece of glory that I swear by is my Kitchen Aid Mixer. The rest of my pans and such I get from my local restaurant supply store. They’re cheaper than those fancy kitchen stores and I know the products work because they have to stand up to restaurant type use.
What is the most intimidating food project you’ve ever taken on?
Wedding cakes are pretty daunting. Why? Well, you pretty much only get one shot. Much of the work comes together the morning of the wedding and there is absolutely zero room for error. It quickly becomes a high pressure situation.
I’m a pretty novice baker but I want to purchase a stand up mixer to help with my dough-making and such. Can you recommend the easiest to use and best bang for my buck.
I’m no kitchen snob… I promise you I’m not. The only piece of equiptment I have in my kitchen that I feel like I couldn’t do without is my KitchenAid mixer. It means a lot to me. It’s got power. It’s got style. It understands me, and it wants to help me make the most delicious treat possible. The Artisan versions are a bit over the $200 mark, but worth every penny. I mean it.
I’ve always been under the impression that you did work in some type of bakery as well as baking for fun. If so – is it the coolest thing ever?
For as long as I’ve been working, I’ve been working around food. In the past several years I’ve spend a lot of time baking professionally. For a girl that loves baking, it was just lovely to hand people something that I had created and watch a smile form on their face. For the sleepy head in me, the 3am wake up call was brutal, to say the least.
Do you have a full-time job besides blogging?
Yes I do. I learn about food. I get to talk to people about food and eat gorgeous food. I work with a fantastic group of food people at a small restaurant in Los Angeles. It’s an amazing job. I feel very lucky to be surrounded by food and people that love it as much as I do. Believe it or not, I spend as much time here on my blog as I do at my restaurant job. This humble blog is no joke. This little corner of the internet that I’ve created means so much to me… and it’s growing thanks to you!
Where did you get that flower mold that you have on your website?
I got it a few years ago at a candy making shop. I don’t think they’re hard to find. Just look for a flat daisy flower chocolate mold. Ah Google… thank goodness for you.
Can I substitute orange juice for milk in most recipes?
I don’t think substituting milk for orange juice is the best idea. Orange juice is full of acids that are different from milk. Milk also has a creaminess that orange juice can’t compete with. On top of all that, milk often works a certain way with the leavening agents in a recipe. Buttermilk, for example, goes hand in hand with baking soda, because the acids in buttermilk react to the baking soda to help lift the baked good. If milk is a big part of a recipe, I would stick with milk. If it just calls for a teaspoon or two, you could probably safely experiment with orange juice or water. See what happens! That’s what baking is all about!
What is your favorite artist to listen to when making bread?
When I’m making bread I love to listen to episode after episode of This American Life. The stories keep my mind busy and the bread keeps my hands moving right along. For music, the Fleet Foxes seem to be getting me through the days with ease and smiles. Love em!
What is your favorite cookie?
A warm chocolate chip cookie, 10 minutes out of the oven with a glass of whole milk with ice cubes in it. Perfect world.
How long are you supposed to chill the dough in your Chocolate Chip Cookie Recipe?
For my favorite Chocolate Chip Cookies, I chill the dough for at least three hours, but usually overnight.
Will you send me cookies?
Maybe, but don’t count on it. Will you send me something back?
Do you have a recipe for macaroni and cheese? I woke up craving it..and if you did have a recipe, I bet it would be a good one.
I think that macaroni and cheese is one of those recipes that is best if someone else makes it for me. For that reason, and for that reason alone, I don’t have a recipe.
Part Three, because you’ve got questions and I sometimes have answers…. coming soon.
Tags: about, Joy the Baker, joy the baker answers, Tips and Tricks
Posted in In the Kitchen, Recipes, Thoughts, Tips and Tricks, books | 49 Comments »
Oh yes PLEASE put up your recipe for Sweet Potato Pie…it IS my favorite!!
that chocolate chip cookie photo is to die for!!! and i would totally believe that a wedding cake would be the most stressful thing to make — but also so rewarding, i’m sure!!!
A woman after my own heart–sweet potato pie is where its at. And if you’re ever in middle-of-nowhere, FL, I promise you mac & cheese for dinner.
I have two daughters and sweet potato pie was the first recipe that I started to teach them, we’ve expanded it to a lot of Thanksgiving dinner but really, if they only learned the pie I’d still smile.
Thanks so much for all the Q&A! you are such an inspiration and full of life!!! I’d love to have YOUR perfect job too!
These Q & A’s are fun to read and I love the photography.
This American Life is the best to listen to when busy with your hands. I love listening to it when baking, drawing, designing or sewing – so almost anytime – except when emailing or doing math! And Fleet Foxes are great – loved their stop animation video! Awesome.
So interesting!! So inspiring!!
I recently made your Super Soft Chocolate Cupcakes and they were delicious…only they weren’t poufy. They were soft and tasted fab, but didn’t have a rounded top. Flat – cupcakes!! Any idea what I did wrong???
for whomever asked for the good mac & cheese recipe… simply cook 3 cups macaroni noodles, then layer the noodles with cheese, salt, & pepper in a 2 quart bowl. fill halfway with milk. bake at 350 for 45 minutes. it’s also good with sausage or hot dogs… and lots of extra cheese
and to you, joy… i’ll send you a hand-made goodie… a good pot holder, some fabric coasters, quilted dish towels, etc. if you send me a good batch of cookies. do we have a deal?
A couple of months ago I agree to make my friend’s wedding cake. Oops! I’m sure it’ll all go perfectly as long as I have a batch of your warm chocolate chip cookies on hand, lots of coffee and the soothing strains of Fleet Foxes, I’m so with you there.
Loving theses Q&As, as usual you’ve got me hooked to the computer.
Someone asked about stand mixers up above… I know it’s not “Ask Charity”, but I did want to point out that Kitchen Aid ain’t what it used to be- they used to be owned by Hobart, and had die-cast metal gears and parts in a metal housing. Unfortunately, now they are mostly plastic parts in a plastic housing, unless you wanna shell out the extra couple hundred bones for the premium model (which still has plastic). Also, the warranty isn’t the greatest.
A couple other brands that are worth checking out are Cuisinart, and (believe it or not) Hamilton Beach’s All-Metal appliances. I ended up going with Cuisinart after researching mixers for 2 months- extremely happy with my mixer, whom I’ve named Arthur.
Of course, Kitchen Aid is (imho) the prettiest mixer and is the only one with the bowl lift
I would like a big cup of your french pressed coffee please! Your description has put my measly cup to shame.
i am simply in love with all your recipes, and this FAQ section is so intriguing
Hello! I had asked the question about the bread making while listening to your favorite artist……and then I read it here and I’ve got to say Fleet Foxes is one of my favorite bands(I too, love This American Life). And I have to also say thank you for answering my questions. I want to send you cookies! You’re a doll, Joy!
Joy!!!
It’s great to find another This American Life lover. It is fantastic for that long commute into the city… if only it was acceptable in Japanese society to eat your delicious food, or any food for that matter, on the commuter trains.
I love these FAQ’s. Keep up all the amazing blogging and baking!
Jody in Japan
P.S. The two things I regret to have left in my parents garage in America… my Viking Sewing Machine and my Kitchen Aid Mixer!!!!!
I am holding my breath until you post the seet potato pie….hurry, I am turning blue.
Interesting about the buttermilk. I’ve used it past the expiration date with some trepidation since it is difficult to use the smell test on it.
And this is probably a bit bizarre but I have to confess to you that the other night – after being knocked out by cold medicine – I had a dream that I stumbled onto your bakery . . . in San Francisco. Even though I know you don’t have a bakery and you don’t live in SF. You should know everything was delicious. I hope you don’t think I’m a crazy stalker because of my nutty dream. I just love your blog and recipes.
Great post! I loved reading your answers!
how sweet of you to answer everyone’s questions! your little corner of the internet is one of my favorites
Joy, is there anything that you can recommend to help me understand the hows and whys of baking methods and ingredients? I can (and have!) made lots of yummy deliciousness by following your recipes, but I’d like to understand what I’m doing a bit better so I can create my own recipes.
Yayyy there is going to be a part 3! I love these Q&As
And I would love love love a KitchenAid mixer when I have my own kitchen!
Hi Joy! I’m not the one who asked “will you send me cookies?” but I’m totally up for the bartering! I just love your blog, you have tons of great recipes on here and I love trying them! thanks for answering the questions!
I keep thinking I’m going to KILL someone with the buttermilk I often use to marinate chicken or make cold cucumber soup…but, you’re right, I never do.
I am loving these Q&A posts! And it only makes me like you and your blog more hearing things like that you don’t always use parchment paper – because I am a real person and I fudge the rules a lot too. You and your recipes are so delicious but at the same time so accessible. Even though I’m sure all your stuff tastes and looks better than mine, I never feel like anything is unreachable. A lot of cooking/baking blogs intimidate me!
Also, for people thinking of getting a Kitchenaid: my boyfriend bought me an inexpensive (comparably, at least) model on Black Friday from Walmart to give to me for Christmas. After he gave it to me and we opened it and I started looking around for attachments, we figured out that with the money I would spend buying the attachments (because this less expensive model only came with the beater blade), our total combined cost for the mixer + a few essential attachments (whisk, dough hook) would only be about $50 cheaper than buying a top-of-the-line Kitchenaid in refurbished condition. And my refurbished one came WITH those attachments. It was a no-brainer. And it was much better than forking out all the $$ for a brand new one!
I loved reading this! Thanks for taking the time to answer all the questions
Is there a part 3?
Best Macaroni and Cheese recipe is the Patti LaBelle recipe. I think it is called “Over the Rainbow Mac and Cheese” or something.
Joy, your description of the CCC and ICE cold milk…O-M-G, be still, my heart…
Inneresting…always cool to learn some more about those out there who seem to have it all together! Hee hee…I have a hand held mixer – I am SURE it’s why my goodies don’t turn out as great as I wish they would. Nothing to do with my laziness and stopping half way or something.
Anything else you feel is fine using after the expiration date?
You’re interesting and entertaining, a delight to read about. And of course your recipes and photos are always top notch. This Duo wishes you much success!
Can I just say that when I was 14 (and a very ambitious baker- I’ve lost that over the last 15 years) I made a croquembouche and it NEARLY KILLED ME. I have weird fingerprints on one finger. Dually noted on the ice water standing by. That was the last overly elaborate dessert I ever made. Pies and cookies for me now!
PS- the cream puffs were really really good though.
I heart TAL and my Kitchen Aid too! I’m interested to learn about what class you took – was it New School of Cooking? I’m thinking of taking their Sunday morning class. Thanks for the great posts! And thanks for saving me so much money on wasted buttermilk!!!
How excited was I when I saw the answer to my question at the top of this post? Well, let’s just say that the shrill shriek that I typically emit when an icky creature cuts across my path simply pales in comparison.
Thank you so much for your answer – it was a wonderful response!! I know how effective the “But I baked the pie!” tactic is, as I use it with great success every Thanksgiving.
Now I just have to sit back and wait for the goodness that will be the Sweet Potato Pie recipe that I hope is soon to grace your blog…
Joy: I just found your blog a few days ago and wanted to let you know that I have been RAVING about your writing, recipes and photography ever since. I am a self-taught baker too who unfortunately has no time anymore to experiment so it is nice to have you as a resource. Yesterday I made both your chocolate buttercream recipe (for vanilla cupcakes for a delightful one year old’s birthday) and chocolate chip cookies (for my car mechanic…long story). Well, the buttercream was deemed the best frosting EVER by a large group of mommies and the chocolate chip cookies were devoured in a measly three hours by the staff at my volvo dealership. So kudos to you! I will continue to read and bake, both regularly, and both with great glee. Keep up the good work!
I made a version of your blueberry oatmeal muffins. They were fabulous!! I posted them today. Of course I linked to you. Thanks!
Love it–especially learning more about your training. And our shared love of NPR.
Agreed, even for the amateur baker a KitchenAid stand mixer goes a long way. I was lucky enough to buy one when Mervyn’s was liquidating their inventory. So I walked away with a $375 mixer for under $200. Can’t imagine life without it!
I’ve never had sweet potato pie. True story. I think I need to start a list of foods I haven’t eaten and work my way from top to bottom (and size x to size 3x).
Oh Joy, its been a long time since I’ve been here- we’re still living with my crazy in laws and I’m going crazier by the SECOND. But, I read this and smiled- you know what I got for christmas? A VIKING PRO MIXER…. its fantastic! Its the big one, and its spectacular- its about 2 times the size of my kitchenaid(my kitchenaid has 250 wts power- this baby has 1000!!!!!), and I thought it would be too big, but its great- the bottom doesnt have as big of a hump and so the mixing is superior to my kitchenaid. I don’t like the design as well, but its still a tilt head(spring loaded at that!) and can you guess who gave this to me? My in laws! I know… really it was my FIL, and he’s not so bad, but sheesh, its still stressful- you send me something, and I’ll send you something back k?!
Speaking of tiny, little restaurants in LA. Or, well, around LA. I was recently there and wandered through Santa Monica and stumbled across the best teeny-tiny cafe’. Cora’s Coffee Shoppe. 1802 Ocean Avenue. Best chicken salad sandwich I’ve ever had. Hands down. Worth a trip if you get the chance.
This post was great! I love reading your answers.
Sweet potato pie is right up there with pumpkin in my book. I now know what you mean by loving your Kitchenaid so much. I went to Arizona for a week to visit a couple of bachelor friends of mine and went to make them cookies. “Mixer? What’s that? We got Margarita mix…?” The cookies came out fine, thankfully. Needless to say, when I got back home to Alaska, I hugged my Kitchenaid. lol.
Now they want snickerdoodles. =/
okay I just have to say that that orange juice/milk question had me cracking up.
Hi, Joy –
Thanks for sharing some of your recipes! I just made the chocolate chip cookies tonight and they came out sooo good – crispy on outside, but not too bad and chewy on the inside. Not too sweet either. My husband just ate three of them.
I added some walnuts in about 6 of them. Question(s): How many cookies do you get our of this recipe, what kind of chocolate chips do you use, whats the difference between bread flour and regular flour – I did use the bread flour -seem to be firm with the bread flour and how long do you chill the dough? I also used my kitchen aid mixer and that really is great when baking. Everything seems to come out better than using a hand mixer.
Thanks again!
Bye,
-Kim
1) Sweet potato pie would make me happier than anything else in the world. Seriously. I make everything with sweet potatoes… including curry.
2) HA! I *knew* that the buttermilk dates were lying to me. I’ve never pushed it to when I really thought it had gone bad, I always panic a week after the expiration date, but now you have given me faith and I will stare it down next time.
Just found your site via PW’s Tasty Kitchen. I’m hooked. I love baking & my go to cookbook was my grandmother’s passed down to my mom & then to me (its from 1953). I don’t have a stand mixer
its on my wish list but until then everything is done by hand. I think that there is nothing like bread kneaded by hand, it has a different texture & flavor. Having never actually made a sweet potato pie despite my best intentions to the contrary, I would love to see your recipe. Well, kids are kids & life is crazy but I promise I’ll be back to visit sometime soon.
Joy, Today I put my half full jug of buttermilk in the trash. Then I read this post. I immediately took the buttermilk out of the trash. My buttermilk and I both say thank you! You saved precious ounces from being lost forever.
And I also thank you for being such a great inspiration for me. It really brightens my day when you have a new post and I get to read it.
I started a blog (finally), and I put the link where it says website. It is combination art and food blog, because I love to paint.
Thanks again, Joy!
Astrid
Looking forward to Part Three of your Q&A! PS: Going to hunt down a 100mm Macro for my Rebel XTi
)
hey joy,
just wanted to thank u for being such a source of inspiration n positivity. i’ve enjoyed taking peeks into ur life n kitchen antics n even have dabbled with ur pancake recipes. u’ve been my secret girlfriend as i have no friends (except my husband, but he doesn’t count as a girl) since we moved to the countryside. it’s been a lonely existence n ur blog has kept me company. so big thanx to u. keep up the great work! really appreciate it.
If I could choose one thing, French press coffee would be my gift to the world, and I’m so glad that you recommend it. My boyfriend got me hooked on it in October (that and some almond biscotti) and it makes my mornings perfect.
hi joy – i tried hiding your email on the site but i couldn’t find it, so here i am. I went to your picnic this past summer and had a great time! i loved the location, so much so i was wondering if you knew who to contact if i wanted to shoot my engagement pictures there. i’d really appreciate any help in this. thank you and absolutely love your site and all the goodies i’ve made from reading it!
thanks and all the best!
maritza
Hi Joy,
I love your website and I’m soooo happy I found it. I just have one problem. I have 2 best friends who happen to be twins and sisters. They are getting married this summer about a week apart and i’m their maid of honour. My problem is that I want to hold an awesome bridal shower but I don’t know what to serve since they are vegetarian. Please help! Thanks so much and keep up with the blog.
Mya