When did you start cooking?
I started "cooking" around age 4. I would throw everything in my grandmother's kitchen into a pan, have her put it in the oven, and then feed my homemade "bread" to the squirrels by placing it in the backyard. No lie. Unbeknownst to me, my grandfather went out there after a few hours and removed my confections.....I always thought the squirrels just loved it. Whoops.
I really didn't start cooking until I finished grad school. I did some in college, but it wasn't anything exceptional. My now-husband bought me a Kitchen-Aid stand as a Christmas present and I've been hooked ever since.
I think there are two reasons I started cooking more. One is a very long, drawn out story about my relationship with food and is covered here in a series of three posts.
The other is that my mom always had a great meal on the table every night when I grew up. Some nights my sister and I requested boxed mac and cheese and frozen chicken tenders, but most nights I watched my mom take time to put together a delicious and filling meal, prepared with love. I wanted my family one day to have that too, and I knew I better get started sooner or later learning how to cook.
Cooking is my way of loving and spoiling someone. If I cook you something, it means you're on my good list :)
What is your favorite dish?
Oh boy, that's a tough one. As far as "food" food is concerned, I would say a good biscuit. This could be a buttermilk biscuit or a sweet potato biscuit.
But obviously my favorite dishes involve copious amounts of sugar. My all time favorite thing to make in this category is an Italian Cream cake. It's definitely become a staple at our family get-togethers and special occasions.
You got married and your last name is no longer "Cody", so why did you not change your blog name?
I know, I know. My mom had suggested "The Wood-en Spoon" since my new last name is Wood, but it was going to be such a pain to change everything. Plus, my love of home cooked food began at my parents' home when I grew up and that's why I like the association the name "Cody" gives the blog.
Can I just use self rising flour instead of the all-purpose that would need to be combined with baking powder and/or baking soda?
I wouldn't. There isn't a standard, one size fits all amount of baking powder and baking soda that is added to all recipes, so it's best to adhere to what the recipe calls for.
Can I make substitutions in your recipes?
Maybe. It depends on where. If you want to do something like swap out whole wheat pasta for white pasta then you won't run into any issues. But if you try using apple sauce in place of oil just know that your final product may not taste anything like the original recipe I shared.
Do so at your own risk :)
My cookies turned out flat. What did I do wrong?
Well, it could be several things. First and foremost check the temp of your oven. It could also be that your butter was too warm. Stick the dough in the fridge to chill (literally and figuratively) before placing them in the oven to help them hold their shape.
You should also always check to make sure that your baking powder and baking soda are fresh.
For more detailed cookie troubleshooting I suggest checking out this link from Pinterest that is insanely helpful!
I don't have a stand mixer that you often refer to in your recipes. Can these recipes be made without one?
For the most part yes, absolutely. Your hand held mixer will do perfectly fine! The only thing that might be hard are things like seven minute frosting where you have to whip an ingredient for quite an extended amount of time.
What are some of your cooking/baking must haves?
That's a tough one because it completely depends on what you're wanting to make. I'm working on getting an amazon link on this site that lists my favorite products.....coming soon!
What kind of camera do you use?
I shoot with a Canon Rebel T1i, and I absolutely love it. The only thing is that a DSLR camera isn't really worth the splurge unless you're willing to learn how to use it. And I say that because I clearly did not learn how to use my camera until probably my last 2 posts as of 3-5-2012. I'm just now learning about things like aperture, ISO and shutter speed, and how they affect your photos.
I shot photos for a long time with the kit lens, but just recently switched to a 50mm F/1.8 lens. And it's fabulous! It's a great, reasonably priced option for those who want a great option without breaking the bank.
I will have to say that the photos I am always displeased with are the ones taken when I'm in a rush. I don't have time to style the food in the manner in which I would like, to capture the right lighting, or to get multiple angles. It's always those photos that make me cringe when I have to post them because I don't have anything else.
Hopefully I'll continue to improve on my very amateur photography skills and will be bringing you higher quality photos as my posts continue.
What kind of bakeware do you use?
I have a wide variety of mismatched bowls and pans, but my everyday china is the Juliska Berry pattern. I have white and tan china and use the matched white bakeware (casserole dishes, ramekins, pans, etc). You also might see a few glassware pieces from the same line as well.
Interested in purchasing some Juliska for yourself? You can do so here.