Can we have a heart to heart?
Good. Thanks.
The reality is… I’m up to my ears in emails from many of you lovely people. Don’t get me wrong, it’s great! I totally love it… but honestly, I’m overwhelmed.
Let’s make this fun. If you have a question… any question, leave it as a comment to this post, and I’ll answer it. Any and every question, answered… I promise.
It could go something like this:
Hey Joy, do you really like pancakes as much as you say you do? What’s your favorite toothpaste? Do you have a recipe for peach cobbler on your blog? And what should I make my Dad for his birthday?
My answers might be something like this:
Yes, I really do like pancakes as much as I say I do. My Dad’s pancakes are a little bit of awesome. Aquafresh… the silver kind, that’s some good toothpaste. Peach cobbler? No not yet. And for your Dad’s birthday how about Mocha Coffee Coffee Cake?
See? We could be going places with this. Maybe you have a question about my camera. How about culinary school? We could talk about that. Anything at all…
Let’s do it. You ask. I answer. Easy as pie!
{ 92 comments… read them below or add one }
Hey Joy,
What are your 3 favorite (most recommended) baking products (food products)?
3 favorite appliances?
3 favorite baking utensils?
Thanks!!
What is the best frosting for icing cupcakes?
Hey Joy!
What icecream maker do you have? How big is it?
what is your kitchen like? the one in photo of profile? or other kitchen? size? equipment? favorite implement? can’t do without?
No questions here…. just want to thank you for your creativity. I love your wittiness and sense of humor. Thanks, julie
Hi Joy!
love ur blog! My question is ..do u mind if I post ur southern style strawberry cake on my blog looking xactly the way it looks on ur blog? The photography is stunning! wl gv credit to u of course.
question 2 : s this really a southern cake? were the southerners the first to invent it? Ok..so that 3 questions in all. Hoe to here from u soon. Thanx
Do you have a failsafe, foolproof cake recipe in your head? (I’m asking because I have one, and today found out that my fifteen-year-old daughter has a different one)
What are your favorite cookbooks? Do you have any go-to cookbooks that you know you can always depend on?
Hi Joy,
Do you bake just for fun, or is it your job too? Who gets to eat the goodies you post on here?
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?
Also, the 100mm macro lens… It’s totally worth it, isn’t it?
Oh! And I love your blog. It’s very homey and inviting :D
Is Simon just a good friend or that person that you hope to get those husbandly hugs from someday?
Hi Joy! I was wondering where you went to pastry school, and what you think the main differences between really well-known, really expensive programs and less well-known programs are (if you think there are any at all.) Any recommendations?
Dear Joy,
1) How are you?
2) Is your last name Jackson?
3) Where is my mini gooey chocolate cake? Have yet to receive.
Cordially yours,
Sarah
Hi Joy! 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 as a SAHM, barely moving away from Betty Crocker baker?
Your super soft chocolate cupcakes are in my oven right now. I can’t wait to taste!
Curious as to why some bakers use all-purpose flour and others use only self rising flour and yet others use cake flour? Too many flours for me!!
Thanks again for sharing your love of baking with the world. You rock!
hi joy!
what would your personal advice be for a 19 year old (or anyone at all, really) who wants to make a career out of baking?
were you ever inspired to open your own bakery?
How do you bake so much, sample what you bake, and manage not to be obese? You mentioned once that you were an English major in college. What did you want to be when you grew up? Did you ever do it? How did you move from English major to Baker Extraordinaire?
How do you manage to stay so skinny while being a foodie and eating the amazingly yummy, not-usually-low-fat goodies you post here? All things in moderation, a killer exercise regimen, genetically gifted with a good metabolic rate, or…?
Have you heard of a frosting that uses some fondant (guessing “bakers fondant”) then creams in butter and powdered sugar producing a buttercream fondant?
Love your blog, Joy!
In your opinion, what is the best cocoa powder (whether it’s natural or dutch processed)?
If you are told that you can only eat 1 dessert for the rest of your life, what will it be?
your most favorite cupcake?
oh, and who makes the best cookie cutters, and/or best material for cookie cutters?
i made the heart-shaped, chocolate dipped, rice crispie treats for VD- everyone LOVED them! I have never made one of your recipes that wasn’t awesome, and i’ve made a bunch…you’re like some sort of baking superhero!
Hi Joy – what a “treat” this blog post is!
* I’m looking for your “springform bundt” pan – and wondered if could tell me (us) the maker, etc. I’ve found a couple, but they don’t have the nice, angled rounded top that yours does. I have a cake pan fetish – that’s why I’m asking. :)
You used this on your Grapefruit Cake post the other day. Thank you for the fantastic blog!
just wanted to say I love your blog ;)
I just wanted to wish you a Happy Valentine’s Day and tell you that I love your dedication and charm! I hope you do end up moving to SF…=).
OK Joy, here’s mine: do you prefer cake or raised doughnuts?
Dear Joy
First of all, I must say that, in a personal level, I like a lot your writing style and of course, all the recipes that inspire each post of this entertaining blog. Nonetheless, since indeed you’ve become a celebrity in the blog universe, I was wondering if you feel somewhat responsible for the health compromise entailed by many of your recipes. In all the sense of the “porn” food I watch those pictures and rummage through the recipes with delight, but unfortunately I do not try to make them a reality because I feel that -as a hazard- they would compromise my health (and my family’s), and I’m not talking only about the fattening factor, but of the myriad of problems that you can get from refined sugar and animal fats.
My specific question is: Have you thought of making healthy versions of some of your recipes, or proposing a corpus of kid-friendly, healthier recipes that use fruit sugars and fat subs for a more conscious approach of your culinary art?
And I’m not talking about splenda (eeevil) or oil, but of really wonderful creations that can go over the top without the heavy use of sugar and fat?
From a concerned “consumer”,
All the Best – The Blacksmith.
Joy, you run an excellent blog! Love the anecdotes and delicious baked goods. And your dad’s pancakes! Questions:
What recipe ingredients are worth splurging on?
Is there a particular bakeware you would swear by?
Most intimidating food-project you ever took on?
Hi Joy :) Wanted to ask about your camera — did you take classes or is it just the camera type that gives such gorgeous pics?
LOVE your blog!
Are you feeling more overwhelmed than before? No answer needed! You are a gusty one 4 sure!
Are you going to post all the answers for all to see? Hope so,
Cheers
Alright, Miss Popular, I’ll repeat my emailed offer to trade you your dad’s peach pie recipe (which you mentioned to me this past summer) for my grandma’s secret pineapple merangue cake. Also, have you ever made chocolate pate? Got a good recipe? Hope you’re dealing well with your fame. We’re proud of you! :)
~Beth
so… did you go to culinary school?
i almost, almost, ALMOST (!) went to Johnson & Wales to major in B&P Arts (got so far as to registering for classes then had a really quick change of mind)
it’s still a dream to go…someday.
What is your favorite artist to listen to when making bread?
What is your favorite cookie?
Thank you, darlin’!
What 3 things did you learn in culinary school that everyone should know?
I ADORE your blog, and look forward to reading all of your answers!
Will you send me cookies? Doesn’t hurt to ask.
Hi Joy- I just wanted to say thanks for a wonderful blog! All of your recipes that I’ve tried so far have been delicious and gotten rave reviews :) Thanks!!
hi joy,
thank you for your wonderful blog, photos, and recipes! i was wondering… in your post “eat food, you’ll like it,” you have a french press in the photo that appears to already have dairy in it. i’d love to know how (amounts, ingredients, timing, etc) you make your coffee. it looks scrumptious!
xo
Hi Joy!
What’s your favorite cookbook?
Can I substitute orange juice for milk in most recipes?
Thanks for your amazing blog!
Amy
Hi Joy, I love reading your blog. Where did you learn to take such excellent photos? Do you have training in food styling and photography? What camera do you use? Is it time consuming, blogging? And can I have cookies too? Those cherry jam ones look SO TASTY!
Hi Joy!
I LOVE your blog! It inspires me to bake more. Really. It does.
What is your favorite T.V show?
I’m looking for baking/pastry workshops in California to help me figure out if culinary schools is for me. Any suggestions?
Hi Joy,
I really enjoy reading your blog.
Have you ever considered offering baking classes? I would really love learning from you :-)
Mic
Joy you are far too popular:) I won’t ask a question since you have so many already, but I will say that I adore you and your blog!! THANK YOU!
Thanks for the awesome blog! Now my questions:
1)What is your favorite cookbook specifically for cakes/cupcakes?
2)Where did you get the awesome flower chocolate molds that are on the cupcakes on your homepage?
Thanks again!
Love the website! It inspires me to bake, and my family loves it when I bake. Keep on keepin’ on, and thanks for the recipes and photos.
Hi Joy, thanks for taking questions! Here are mine:
1) Do you have a full-time job besides blogging?
2) Is your sourdough starter still alive?
3) Do you plan on sharing a sourdough bread recipe or any other uses for sourdough starter?
4) Do you have any recipes that use rosewater?
Thanks!
a) What inspired you to start a blog?
b) Did you know you’re amazing?
c) What’s your favorite thing to bake?
d) Has anyone told you that you’re amazingly sexy?
e) Will you forgive me for being an internet creeper?
HeLLoo!!! This is actually my second comment to you. U didnt reply to my comment which was posted under the chocolate chips cookies debate part 1. But anyways, i was still hoping you could answer my question. I was wondering how long do i need to chill my cookie dough cause its not really stated in the recipe. Thanks a lot!!! Love your blog:):) Its AWESOME:) xP
Well, I’ve had this question for a few days now and you gave me the opportunity to ask it. However, I am now feeling quite guilty seeing as you said how overwhelmed you were feeling and now I see all of the other questions that people have asked. Maybe you should make some of those killer doughnuts to eat while you respond?
What’s the difference between measuring cups for dry and wet ingredients? Should I hang my head in shame if I use them interchangeably? I know that there is supposed to be a difference but I don’t know what it is and how to know which measure to use for which ingredient.
I have a basic question referring to icing or frosting, as we don’t have it here in Germany: Is there a difference? Is it supposed to stay soft or does it harden? (Good to know when choosing a recipe and the outcome has to travel …)
And another question: Do you bake for a living using your own kitchen?
Thanks! :)