Author Interview: Jennifer Ross (and Giveaway)

Welcome to my first interview and giveaway!!! Giveaway details will be at the bottom of this post.

I recently posted a review of Jennifer Ross’s book, The Icing on the Cupcake. If you missed it, you can find it here.

About the Author:

Jennifer Ross is an avid baker. She learned from watching her grandmother’s covert business – selling cookies to her friends for the holidays so that they could have “homemade” treats when their families visited.

Thanks to Jennifer for agreeing to this interview.

What inspired you to write this book?

I was pregnant and really into baking for me and my older son. Every time I made something and my son ate it I felt so happy and at peace. I think that’s why a lot of people bake — they want to share with the people they love. All the baking got me thinking about my grandmother, who taught me how to bake. A story evolved around family, the love of baking and change. I was about to give birth, a huge life changing event, so I focused on another huge event — what do you do when you graduate college.  

Do you have a favorite cupcake topping?

I’m a traditionalist. I love grade school frosting — powdered sugar and butter, boiled chocolate frosting (an old recipe) or powdered sugar.

Where did you find all the cupcake recipes that are in The Icing on the Cake? Have you tried them all?

A lot of the recipes were my grandmother’s. I worked with a professional chef for a year altering her recipes and coming up with new ones that would resonate with readers, i.e. Margarita, Hold the Salt.

What gets you started on a new book? A character or story idea or …?

For The Icing on the Cupcake it was the feeling of baking, family and crossroads. Those ideas helped me form the main character and who was important in her life.

As a child, did you ever dream that you would be a published author? As a child did you like to read and write and if so, what were your favorite books?

Never dreamed I would become a published writer mainly because my parent said I couldn’t be a writer because it wasn’t a reliable profession. I loved to read and write as a child. It sounds strange but in grade school I was really into John Steinbeck and Kurt Vonnegut. In fifth grade my teacher had us write a short story every week. I got really into it. I even brought in a doll house to illustrate one story.

What’s your writing routine? Do you write every day or just when the mood strikes?

I used to have a writing routine but now I have three children — 3, 2 and 1 years old — there is no routine. It’s whatever or whenever I can write. Usually I write at night after they’ve gone to sleep.

What are you reading right now?

Angelology

Are you currently working on another book?

 I am. It’s a young adult one. I’ve been working on it for a couple years.

Do you have any advice for aspiring writers?

Write what you love, not what is trendy or in fashion. Keep writing. You get better as you go.

   

Spotlight recipe from The Icing on the Cupcake 

WAKE UP AND SMELL THE CARROT CUPCAKE

3 eggs, room temperature

1 cup vegetable oil

1 teaspoon vanilla extract

6 carrots, coarsely grated

1 Granny Smith apple, peeled and coarsely grated

1 1/4 cups sugar

2 cups all purpose flour or 1 1/2 cups all purpose flour and 1/2 cup chestnut flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon finely ground salt

2 tablespoons potato starch

1/2 cup dried Bing cherries, coarsely chopped

1/2 chopped or ground pecans

1/2 cup dark chocolate chips

1/2 cup sweetened shredded coconut

TO MAKE THE CUPCAKES:

1. Place a baking stone in the middle of the oven.
2. Preheat oven to 400 degrees. Place 24 paper liners into cupcake trays.
3. In a bowl whisk flour, salt, baking soda, cinnamon and potato starch together Stir pecan meal, chocolate chips and cherries in.
4. In a separate bowl combine carrots, apple, and sugar.
5. In another bowl whisk oil, eggs and vanilla together.
6. Add the egg mixture to the carrot mixture.
7. Add the flour mixture. Stir until combined.
8. Pour batter into lined cupcake trays. Fill almost to the top.
9. Turn the oven down to 350. Bake for 30 minutes.
10. Cool for five minutes and then place on baking rack. 

CREAM CHEESE FROSTING

1/2 cup unsalted softened butter

4 ounces softened cream cheese

1 teaspoon vanilla extract

1 to 2 cups powdered sugar (personal preference on sweetness)

TO MAKE FROSTING:

1. Cream butter, cream cheese and vanilla together with an electric mixer until fluffy, about 5 minutes.
2. Sift powdered sugar. Add slowly to the mixture. Taste. Stop adding sugar when happy with the taste.
3. Frost the cupcakes.

GIVEAWAY RULES:

Jennifer’s publicist has provided one copy of this awesome book for readers of this blog! All you have to do is follow my blog and leave a comment telling me what your favorite cupcake is or what your favorite thing to bake is! Be sure to include your email address in your comment.

Rules:

• US  only
• No PO Boxes please
• Must be a follower to enter
• Book will be mailed out by the publicist

Thanks to everyone for entering! Good luck!

GIVEAWAY ENDS

AT 6 PM, EST, MAY 22