Welcome back to our Featured Author Corner! As we promised, we are offering interviews from authors from a variety of genres to help you get to know the many talents that are out there. This time, we have had the pleasure of interviewing yet another talented author that wears many hats and are excited about sharing the interview with you.
Our interview today was with Wendy Wright, who writes under the name Chef Goodies. Wendy is a very talented person that not only writes wonderful cookbooks, but is also a very talented graphic designer. This fact alone sets her apart from any other authors that we have met because Wendy not only designs book covers and logos for her customers, but also for her own books.
We have been honored to read all of Wendy’s wonderful cookbooks and have even tested out many of the delicious recipes. We can say with pure honesty that each recipe has been easy to follow and delicious. Our latest two purchases were the “Slow Cooker Chicken Recipes” and “Cooking with Apples” cookbooks, each of which have been very well loved in our kitchens. Most recently, we read Wendy’s latest release, “Dump Cake Recipe Book,” which we cannot wait to test out. What could be easier than dumping cake ingredients into a bowl and in less than an hour having a delicious cake to serve?
We are also very excited about Wendy’s newest release, which is set to be out on November 15, 2013.This book, we have been privy to find out is a cookie cookbook! Talk about perfect timing, right before the holidays! We can’t wait to try some of the recipes out for ourselves as well as for our friends and family this holiday season.
We hope you enjoy our interview with Wendy Wright and that you get a chance to not only read her cookbooks, but to try her recipes in your own kitchen, rather than just taking our word about the wonderful food that comes out of her recipes. Make sure that you take the time to read the entire interview because Wendy shares a wonderful surprise for our readers at the end!
Wendy, let’s start with your cooking habit – I know you started cooking at a young age, how old were you?
The earliest memory that I can think of would be when I was 11 or 12 years of age. I can remember having a friend from school stay over at my house and we were making our own eggs for breakfast. We shared cooking tips on how to cook the eggs the way we liked them.
What is it about cooking that you loved so much as a child?
I loved the fact that you could be as creative as you’d like in the kitchen, the possibilities were endless. I still love that about cooking today.
What made you start writing cookbooks?
I’ve always liked smaller cookbooks and wanted to create them based on certain types of cooking or foods. I find that they are easier to use. For example, when apple picking time comes each year you can find many home cooks in the kitchen whipping up various recipes that include apples. In the past, I would spend hours looking for recipes that included apples as a main ingredient. My Cooking with Apples recipe book provides only recipes using apples, so it makes it relatively easy to just pick a recipe and get cooking.
Where do you get your inspiration for each new cookbook?
My main inspiration comes from the types of foods and cooking style that I like, but I also receive requests on occasion for other types of recipe books from other home cooks. I love to try new things so it makes it really fun.
What is the name of your most recent book released?
I recently released a dessert recipe book called Dump Cakes. The name doesn’t sound very appealing, but dump cakes are quick and easy to make and are very similar to cobblers. My personal favorite recipe from the book is Coconut Pineapple Dump Cake; I’m a huge fan of coconut and pineapple together.
We know it is difficult to be an independent author, what do you find to be the most difficult about it?
I think the most difficult part of being an independent author is marketing the books you publish. Social media has played a big part in helping me get my recipe books noticed, without Facebook, Pinterest and Twitter I wouldn’t have the sales that I do now, so I’m very thankful for these sites.
Do you have any tips for aspiring cooks?
My tip would be to keep a pen and paper in the kitchen and jot down any changes or new recipes that you create. My husband always jokes around with me when I adapt or create new recipes. I NEVER write down measurements or ingredients that I use. When I make something that we really like and I try to make it again in the future, I can never remember what the heck I did the first time I made it. This is one tip that I’m trying to do from now on.
You also do graphic design – tell me a little about what you do with that.
I’ve been providing online business owners with Kindle book designs, web banners, Facebook graphics, logos and more since 2007. When I’m not getting my next recipe book ready to publish, I’m busy at my laptop creating web graphic designs for my wonderful clients.
You are a mom as well, you wear many hats! Do your kids help you in the kitchen?
I believe all moms wear many hats; it comes with the job, LOL. I have two sons, but my youngest really enjoys helping out in the kitchen. He’s great with a whisk and he’s more open to try new foods if he helped make them. It’s lots of fun to see how much he enjoys helping out in the kitchen.
Do you plan on writing a kids’ cookbook?
Actually, I do have plans to publish a recipe book for kids’. I’m getting my youngest son involved in this project and we’re still working out the details.
What is your favorite thing to cook?
It’s not the healthiest thing to eat, but I like making cakes and cupcakes. I love trying new flavor combinations.
Now for the wonderful surprise! Wendy has shared one of her oldest recipes with us!
She has been making this recipe since high school. They are great as sweet treats for the holiday season, or any time. According to Wendy, make sure you eat one before you serve them to your family or guests, they never last long in her house!
– Makes 36 goobers
1 c. confectioners’ sugar
½ c. butter
½ c. creamy peanut butter
1 (6oz. pkg.) semi-sweet chocolate chips
1 Tbsp. shortening
1 ¼ c. graham cracker crumbs (about 12 squares)
Combine sugar and graham cracker crumbs in a medium bowl, set aside.
Heat butter and peanut butter over low heat in a small saucepan until melted. Stir into crumb mixture.
Shape peanut butter mixture into balls, about 1” in size and set aside.
In another small saucepan melt the shortening and chocolate chips over low heat. Drop the peanut butter balls into the chocolate to coat.
Remove the coated balls with a fork and place on waxed paper lined cookie sheet and place in refrigerator until firm, about 1 hour.
Last, but not least, where can fans find out more about you, your cookbooks and your graphic design services?