It’s time for just a touch of real-life blogger talk.

It’s not often that bloggers talk honestly about the beginning, the behind the scenes, the flops, the late nights, and all the doughnuts.

Allow me to lay a tiny bit of truth speak on you.

I’m the boss of me… dig it.

10 Real-Talk Blog Tips

(in no particular order)

One: What’s the secret when it comes to successful blogging?  What SEO trick will work magic?  What recipe will make people swoon.  What words will make people follow?  Truth is,  there is no secret.  Bummer, right?

Here’s the deal…

Only blog if you LOVE it.  Only make it if you want to eat it.  Only photograph it if you think it looks pretty, sparkly, or otherwise awesome.  Only write about it if you’re really into it.  Only wear it if you think it’s major.  When it comes to blogging… only do it if you love it.

Two: When it comes to photography there’s something you should know: find a camera that you’re comfortable with. You don’t need the biggest, baddest camera and lens to create a beautiful blog space.  Know what I love to shoot with?  My iPhone.  All of the photos pictured here are from my phone.  My blog started because of the photographs I was taking of food with my big, blocky TMobile phone.  Seriously… It took me years to work up to a major camera, and even now I love to shoot with my cell phone.  Oh!  Want to easily add cute fonts to your photographs?  You can use an easy program called Picnik in Flickr.

Three: Let’s talk about real life.  You have a day job because you totally have to pay your bills and buy cute shoes.  By the time you get home at night it’s a) dark, b) you’re starving, c) you totally just want to order Thai food, d) you’re out of butter, and e) you have The Walking Dead on your DVR and you want to scare yourself with zombies.  I totally understand this.  When are you supposed to create content and work on your blog… right?

I have the answer: it’s not easy. You’re doing a hard thing.  I know because I spent a lot of time doing the very same hard thing.  Know what I would do… because I was totally nuts-o?  I would wake up early in the morning and make and photograph an easy recipe.  I’d then come home late at night and blog about it.  On the weekend I would go nuts trying to create content that I would blog about during the week.  My friend all thought I was bonkers… and I was.  Most of my friends shrugged their shoulders.  Some of my friends made fun of me.  A few friends fell away because I wasn’t making the time for them.  I was following the (incredibly dorky) thing that I loved the most… that’s it.  I made sacrifices and I created time and… now I just sleep less.

Four: Make friends in the community because friends are awesome!!!! I think Twitter can be a magic/weirdo/Internet friend making machine.  I also think Instagram is fun.  Find people who do what you love and make friendship out of it.  It’s really exciting to see where those connections can lead.  Want to know a fact?  I met Tracy at a blog conference two years ago… now we’re major.

Five: Make things pretty.  Pretty things are important, and more simple than you might think.  Layer plates and patterns.  Use colorful napkins.  Burlap is cheap and totally adds texture.  Crinkle up some parchment paper and use it as a background.  Buy a few nice pieces of silver from a thrift store.  Raid the Anthropologie sale section.  Add a glass of sparkling rose to the background of your shot… and definitely drink it later.  When in doubt, add bacon and/or caramel.  People like pretty things.  It’s universal.

Know who is good at making things pretty?  The Cuisinerd.

ps.  Cheese plate preparation coming this week!

Six: Blogging with dedication isn’t easy.  It’s not rocket science… but it takes time, effort, vision, and more time.  But!  I try to make it look easy and feel effortless.   This blog isn’t about my heavy lifting, lack of sleep, or sweaty brow.  This blog is about cinnamon rolls and cupcakes and boys.  Keep it positive.  Keep it pretty.  If a recipe flops… and recipe always flop… move on, try something different, and add more chocolate.  Work hard to make it look easy…. and just be ok with the fact that it’s totally not easy.

Seven: I don’t think this blog would work if you didn’t know how silly bonkers my life is.  You know that there’s cat hair everywhere.  You know that I burn toast.  You know that I date boys and get dumped.  You know that I crash my bike.  You know that I occasionally eat my feelings.  I think sharing is important.  You know that weird thing you do with your sock drawer?  Share that!  Find you voice and  be vulnerable.  You’ll be surprised by how many people connect to your weirdness.

I admire Shauna of Gluten Free Girl for her disarmingly vulnerable writing.

Eight: Find people and blogs that you admire.  Know them.  Love them.  Emulate them but add your own twist, voice, and style… then write them an email expressing your sincere affection.

I adore Heidi of 101 Cookbooks.

Nine: Start small and let yourself grow and learn. I started this blog with three readers.  I was stoked.  Three months in I had 32 readers.  I was majorly stoked.  100 readers a day!?  I was over the moon!!  What I’m saying is, don’t sweat your numbers.  Don’t worry about the amount of comments you get.  Really.  Leave all that mess alone.  If you love it… just have a doughnut and keep going.

Ten: Buy yourself flowers, take yourself out to lunch, drink a lot of tea, find the time and make the time to blog… but only if you love it.  If you don’t love it… that’s totally ok too.  Be kind to yourself.  For serious… it’s just a blog.  No bigs.

Joy the Baker is fueled by:

WordPress. Thesis theme.  Butter.  Flour.  Black tea.  Late nights.  Flickr.   Twitter.  Facebook.  Instagram.  Foodbuzz. Canon 5D.  24-105 lens.  iPhone.  Emails.  Friendship.  iPhoto.  Natural light.  Michael Friedman. Kettle corn.  Post-it notes.  To-do lists.  Deborah Lippman nail polish.   Nesting bowls. And an irresponsible sweet tooth.

It seems like I’ve been exactly everywhere but my own kitchen this past week.  My oven is lonely and my kitten is pissed.

Let’s play a game.  I need your company with all of this airport time I’ve got on my hands.

Let’s play Ask Joy the Baker.

You leave a comment asking me dang near whatever you like.  I’ll respond to your question right there in the comment section.  Boom.  Instant gratification.

Go on…. ask me why I’m eating Chicharrones in Tracy’s parents’ guest bedroom at midnight.  Ask me if the boy I’m dating has longer hair than I do.  Ask me if I think you should move to Los Angeles.  Ask me what the capital of South Dakota is.  Ask me what Washington’s state bird is.  Ask me if I’ve ever met a clown.  Ask me why George Clooney has never asked me out on a date.  Ask me why I could watch Sean Connery in The Rock on a constant loop for seven weeks straight.  Or… ask me about cookies.  Whatever.

Yes.  I’ve sorta done this before.

Answers may sometimes be limited to statements like “huh!?”  ”no” “duh” or “let me google that for you”.

I cleared out my cooking cupboard and piled everything up on a table… I’m trying to make a point.  

I think it’s important you know that you don’t need cabinets full of fancy equipment to make glorious things happen in the kitchen.  

I think it’s important you know that I don’t have the most, biggest, nor the best equipment in my kitchen.  I do seem to have enough… and I’m scrappy enough to make things work.  

Let’s talk kitchen gear:  what you must have and what you might want to have on hand.  

Aaaand, go!

Joy the Baker Kitchen Must Haves:

A good mixer.  I have a fancy Kitchen Aid… but any good stand mixer will do.  You don’t have to drop hundreds on a mixer to get a good one.  

Half sheet baking pan… for cookies and roasting veggies and making blackberry pie bars.

Standard Muffin pan… for all the muffins and cupcakes you could ever want.

Loaf Pan… an 8×4 or 9×5 will do ya just fine. 

Bundt pan

Pie pan… glass or metal, whatever you prefer.

Round cake pans… either 8-inch or 9-inch. 

9×13 baking pan… brownies, please.

Metal nesting bowls… get these for super cheap from a restaurant supple store.  

Sifter… I use this one for just about everything from draining pasta to sifting dry ingredients.  

One good, soul saving spatula that is heat resistant, sturdy and brightly colored.  God bless this William Sonoma spatula of mine.  I love this thing.

A microplane.. for zest, for nutmeg, for Parmesan cheese, for garlic… for everything. 

Wooden spoons… preferable inherited from your grandmother.

Metal measuring cups.

Teaspoon and tablespoons spoons.

Tablespoon metal ice cream scoop… for perfect cookies. 

Candy thermometer.  

**  Here’s a fun secret.  When shopping for these essentials stay away from Crate and Barrel and other fancy shops.  Find a good (often dusty) restaurant supple store in your area and shop for the basics there.  Cheap cheap cheap and quality that can stand up to commercial kitchen use.  It’s where all of my metal bowl, sifter, sheet pans, loaf pans and measuring cups come from.  

Joy the Baker Might Wanna Haves:

Vintage Tube Pan.. thrift store shopping people… thrift stores.

French Press… I suggest baking only after you’ve had your morning coffee.

Mini muffin pan… for cuteness.

6-inch round cake pans.

Pretty glass storage containers… thrift store finds.  

Fancy casserole dish that can go from freezer to oven to dishwasher and back again.  

Box grater… my secret weapon when it comes to scones.

Metal tongs.  

Plastic bench scraper… the little flexible white kind, 

Pastry cutter… but I always end us using my fingers, don’t you?

Ice cream maker… if you’re really feeling fancy.

Pretty measuring cups… because pretty just makes you feel good sometimes.

With a few quality pieces, restaurant supply store finds, thrift store gems and some pretty and colorful touches, I’ve made my kitchen into a functional and pretty darling place.  It’s not supposed to be daunting… it’s just pans and spatulas!

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?

I was an English major in college. Ironically enough, reading makes me fall asleep. Crazy, right? Somehow I managed to work my way through five (yes, it took me a while) years of college. I worked two jobs through college, always with food, often in kitchens. For those years, I either had my head (fast asleep) in a book, or my hands elbow deep in dough. When I finished college, I found that I loved baking so much that I didn’t want to stop working with food. I somehow wanted to find a way to incorporate my love of story telling with my passion for food. So far that journey has lead me here- cooking, photographing and writing for you fine folks. I honestly can’t think of any place I’d rather be!

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?

I think butter is beautiful. I think sugar is dreamy. I think cream is over the moon. I bake with ingredients that put a smile on my face. I certainly wouldn’t consider the treats on my site as everyday meal-time staples, but for a special occasion… when you need to reach out to that inner sugar fiend… this is a good place to come.

If you’re looking for fruit sugars and fat substitutes, I just may not be the baker for you. It’s just not what I’m passionate about these days. While I do have a handful of healthful recipes like my Gnarly Muffins… these recipes just don’t bring a sparkle to my eye like cream, butter and chocolate do.

What kind of camera do you use? Did you take classes or is it just the camera that creates those gorgeous shots?

I use a Canon XSi with a 100mm macro lens. It’s a lovely, easy to use camera, made even more awesome with the fancypants lens. Can I tell you a secret? There was a time when the lens to my camera was worth more money than the car I was driving. True…. that’s really true.

I also have to tell you that I’ve actually never take a photography class. A dear friend handed me a SLR camera, gave me a 15 minute lesson all about aperture and depth of field I think he might have mentioned shutter speed once or twice… but that was it. He knew what I wanted to shoot and he showed me exactly how to do it.

The 100mm macro lens It’s totally worth it, isn’t it?

Yes. Yes it is.

Did you go to culinary school? Do you currently work at a bakery? Have you been working at a bakery for your entire professional life?

Here’s the deal: I’m a self taught baker. I didn’t go to culinary school. Why? It was just too darn expensive. As a result, I’m no master at cream puffs, my bread baking is sometimes a comic tragedy and fancy French desserts make me break out in a cold sweat. But that stuff just isn’t where my passion lies. I’m more interested in getting in the kitchen with my Dad to recreate his favorite pie, or filling my kitchen with girlfriends to play with cookie recipes. My approach is all about food, stories, laughs and love and I didn’t feel like I needed culinary school to teach me that.

What recipe ingredients are worth splurging on?

Whatever you love… it’s worth splurging on. I love food, so I think the good stuff is worth seeking out. Recently I’ve come to love raw, artisanal honeys. The people at Ames Farm seem to know what they’re doing with bees. They have lovely honey that I usually eat by the spoonful. I also love love love good chocolate. I like to buy Valrhona when it comes to my chocolate baking needs. Expensive, yes… but the quality is absolutely worth the extra dough.

What’s the best tasting rolled fondant?

I’ve always thought of fondant as that thing that I’ll be forced to peel off of that slice of wedding cake that I’ve been sooooo looking forward to at my third cousin’s wedding. Fondant isn’t for taste… it’s all about the look. Fondant is a rolled, sugary, gummy icing that often covers wedding cakes. It creates that smooth, flawless look that is all the rage these days. The taste, invariably, leaves a lot to be desired. In the few instances that I’ve used it, I’ve mixed Pettinice fondant with shortening (to make it even more pliable and reduce cracking) and a few drops of clear vanilla flavor. It didn’t do much for me… but maybe I’m just not a miracle worker with fondant.

Are you going to write a cookbook?

I would love love love to write a cookbook! The farther I truck along on this blog journey, the closer I get to producing a really special book. When that book is ready to meet the world, believe me… you’ll be the first to know!

Where’s your Yellow Cake recipe with Swiss Meringue Buttercream!?

Hmmm… is it possible that I don’t have a yellow cake recipe here on my blog? Yes, it’s entirely possible. Why? Because I would always choose chocolate cake over vanilla. Even still, this White Cake recipe is pretty dreamy, and this Swiss Meringue Buttercream is just downright awesome.

Will you hold baking courses!? Pretty please!!!

I’d love to! Would you come? Would you really really come?

Is blogging really worth your time?

Blogging is what I do after a long day of work. Taking pictures, thinking about, preparing and writing about food is at the front of my brain just about all the time. That I get to have a little space in the world where I can put all of that energy is such a blessing. Yes… blogging is worth every second of the time I give it.

What’s your favorite cookbook?

There are a few cookbooks that always find myself falling back on.

I love The Pastry Queen. The Gourmet Cookbook has gotten me out of more than one baking bind, and The Modern Baker is a fabulous and totally approachable pastry book.

My chocolate chip cookies always come out flat and crispy. I want them fat and chewy. What am I doing wrong!?

I’ve baked up my fair share of flat and crispy cookies. It happened all the time when I was a kid baking chocolate chip cookies from the recipe on the back of the Toll House bag. But WHY!? Truth is… I don’t exactly know. Sometimes it has to do with a hot hot oven. Throw an oven thermometer in your oven to make sure that it’s only as hot as the dial says. I love Alton Brown’s Chocolate Chip Cookie recipe using melted butter and bread flour. I chill the dough in the fridge for at least three hours (I think overnight is easiest), and preheat the oven as I dish out the cookie dough. I bake the cookies for a good 12 to 14 minutes and haven’t had a problem with ultra thin chocolate chip cookies since.

Do you prefer cake or raised doughnuts?

I have to go with raised doughnuts. I think they’re absolute magic. If, however, you wanted to send me a boat-load of cake doughnuts… I would kindly and enthusiastically accept.

What’s your favorite ice cream flavor?

One scoop Rocky Road meets one scoop Strawberry ice cream meets homemade hot fudge. Yes.

Why do my cream puffs and gougeres bake into flat discs instead of puff into nice little spheres?

Ooooh geez. Remember that part of this Q and A when I mentioned that French pastry kinda makes me break out in a cold sweat? Yea… so…. I’m afraid just the mention of your flat gougeres is making me nervous.

Are you going to do anymore podcasts or what!?

Yes. Yes and Yes! I’m just trying to find the right way for me to do it. I’m not sure stuffy, instructional cooking videos is my style. I want to get out in the world and help tell stories about people and food. That’s what I want to bring to you…. and it’s taken me a bit of time. Have I mentioned how appreciated your love and patience is…?

Pie crust makes me suicidal, and my family loves pies. Can you save them from a pieless life?

I know. I really know. Pie crust can be a royal pain in the behind. You’re right. And you know what? I’m not going to sit here and tell you that pie crust is a no-brainer and I have an easy process you could do with your eyes closed. That’s just not the case. Pie crust takes time and practice… but you can totally, 100% do it. When I made an Apple Pie a few months back, I documented the whole process. Give it a whirl. You can do it… I promise.

Do you have a good cookie recipe that can be packed up and mailed well?

When I think of mailing baked goods, Chocolate Walnut Brownies are the first thing that come to mind. Here’s why: they’re chocolate, they stay moist for a good long while when wrapped individually, and they’re square and stackable… perfect for that shoe box care package.

Hey Joy, one of my friends said he recognized you from U of Windsor. Is it true that you were once a happy go luck Canadian, or is he mistaken?

Not I. I’m a happy go lucky Californian.

How do you generate traffic to your blog, and what other channels do you use to get your words out there?

Social networking is a beast that I have not yet mastered. It’s a nasty networking world out there. I only half understand it. To generate traffic I try to: take pretty pictures, write silly things, cook delicious treats, and use sites like tastespotting, and stumble upon and technorati. I’ve found that the biggest generator of traffic is quality, sincere and consistent content.

What would your last meal be?… and dessert?

Such an impossible question. Just too hard. I think I’d go for two Hebrew National hot dogs with spicy mustard and sauerkraut, my Dad’s potato salad, and a cold lemonade. For dessert: a root beer float.

I need a little cake decorating love. Do you use a special tool to slice your cake layers so evenly? Also, when serving the cake, how do you get the slices to look so pretty? I used a serrated knife and do wipe it between slices, but still get crumbs all over the slice.

I don’t use a special tool to slice my cake layers before I frost them. I find that a serrated knife, and a slow and even slicing motion do me just fine. I also just use a small butcher knife when slicing cakes, rinsing and wiping the knife down between strokes. Creating a crumb free slice of cakes might just be down right impossible, and I’m convinced that all that worry just takes away from the enjoyment of the cake. I know…I know… I’ve seen those perfect, crumb free slices of cake on Martha Stewart’s website too… I don’t know how do get my world as picture perfect as hers so I just stopped trying.

Part One means there’s bound to be a Part Two. Stick around!

We need to talk. It’s important.

I can’t have you using that Ground Nutmeg you have in your pantry. I know it’s easy. I know it’s cheap. I just can’t in good conscience let this continue.

Let’s talk about nutmeg. I have The Internets so I know everything I need to know.

Nutmeg comes from a type of evergreen tree in southeast Asia and Australasia. Now, before I continue, am I the only one that didn’t know what Australasia was? Australasia includes Australia, New Zealand and Papua New Ginuea. True. Fun fact!

So two important culinary items come from this magical evergreen type tree:  nutmeg and mace.  Nutmeg is actually the seed of the tree.  It’s slightly smaller than an egg, solid and hard, but when grated, has an interesting lace like design.  Mace is the dried, reddish covering of the arillus seed. Huh?  Yea. Pay attention, we’re still learning.  Mace has a slightly more delicate flavor than nutmeg and when baked, imparts an almost saffron like orange glow.

The beauty of nutmeg is that it’s so versatile.  It’s an integral part of a spice cake like carrot cake, or my beloved Sugar and Spice Cinnamon Rolls, but also shines when sprinkled over sauteed spinach or mixed into cheese sauces.  The key to nutmeg is to always (always! always!) go for the fresh stuff.  It’s easy.  I promise.  It’s not a pain in the ass.  All you’ll need is a jar of the nutmeg seeds (they often come in a jar with between 6 and 8 ) and a microplane.  Microplanes are just about the handiest zester/grater ever!  

When a recipe calls for freshly grated nutmeg, you’re good to go.  If a recipe simply calls for 1 teaspoon ground nutmeg, you might want to use a dash less.  Go for 3/4 teaspoon of the fresh stuff instead.  Fresh nutmeg is stronger, more aromatic and more forward that the pre-ground, dusty nutmeg.  

Pre-ground nutmeg is a poor excuse for such a beautiful spice.  Go fresh.  It’s the only way to go.  

I’m not a kitchen equipment junkie.  I more of a kitchen minimalist.  I really couldn’t do without just a few things:  stainless steel mixing bowls, my darling Kitchen Aid, a cast iron skillet, and good metal measuring cups, high temperature spatulas and my brilliant bench knife.

Don’t have a bench knife?  Well you should!  A bench knife is a 3-inch by 6- inch smooth piece of metal topped with a molded plastic or wood gripping handle. Don’t be fooled by the name, the edge of this piece of metal isn’t sharp like a  cutting knife, but it can still work its way around the kitchen.  It’s great for dividing dough, slicing refrigerator cookies and leveling off measured ingredients like flour and baking soda.  Some bench knives have measurements in inches along the cutting edge.  How handy is that!?   It’s also great for cleaning off counters and tables that might have bits of dough or flour on them.  It’s a simple and efficient tool that can be used as many ways as you can think up!  It’s a real gem!

French culinary terms always seem snooty and unapproachable to me.  Mis-en-place is no different, but it’s the concept behind the term that’s important.  Translating into “everything in it’s place” the term has everyday baking signifigance.  Simply stated, in American English, “get all your stuff together before the flour starts flying.”  Soften the butter, get the eggs to room temperature, preheat the oven, measure the flour, leavening, salt, sugar and wet ingredients.  Also have a spatula, towel and greased and floured pan.  When all of that is ready, you know you’ve got all your ingredients in order. You’re not going to find yourself an egg short in the middle of making cake batter.   It’s a helpful trick.  Thank you fancy French culinary people!