Positive energy leading you to meet someone great, you hear of these things happening, I’m here to tell you they do! I was introduced to Melissa Jennings through the Gluten Free Allergen Free Expo last weekend, that took place in Chicago. We were paired up to speak together she had the 40 minute slot and I had the 5 minute slot, since Salty Fig is relatively new. All I can tell you is the amazing woman she is and that I learned so much from her.
Melissa co owns a blog called Stockpiling Moms. It’s a couponing blog that teaches you to save money. I have to admit I haven’t been the biggest couponer during my family raising years. After a couple glasses of wine and dinner together; I realized just how much money you could save.
Aside from writing her blog, she and her partner Shelley King have co authored a book Savy Saving. You can purchase it on Amazon.
Melissa spoke at the Nourished Food Bloggers Conference on Social Media, she is a a true guru on this topic and shared her knowledge with other bloggers in a personal way, educating even the savviest blogger in the room. She is self taught by the mother of invention, learning the business in order to stay home and raise her son, yet contribute to make ends meet with her darling husband.
After being diagnosed with Celiac, Melissa now has a Gluten free section to her Recipes on her blog. You can save them buy clicking the Purple, “Fig It!” button.
Below is my interview with Melissa:
Q: What is your specialty?
Q: Why should people visit your blog?
Q: What is the most popular recipe on your blog?
Q: Why did you start cooking?
Q:Why are you passionate about it?
Q: What is your favorite food memory?
Q: What is one tool in the kitchen you couldn’t live without?
Q: What are three ingredients you have to have in your kitchen at all times
Q: When you need a creative food fix where do you go?
Q:Who is your favorite person to cook for?
Q: What is your favorite food moment in a …. Book/movie/TV Show/song about food? Favorite scene in a movie?
“The guy who runs the place is a little temperamental, especially about the ordering procedure. He’s secretly referred to as the Soup Nazi.”“Why? What happens if you don’t order right?”“He yells and you don’t get your soup.”- Jerry and Elaine, in “The Soup Nazi”
“It’s very important not to embellish on your order. No extraneous comments. No questions. No compliments.“- Jerry, in “The Soup Nazi” “He gave you the nice face discount.”- Jerry, to Elaine, in “The Soup Nazi”
“Um, excuse me, I – I think you forgot my bread.”“Bread, two dollars extra.”“Two dollars? But everyone in front of me got free bread.”“You want bread?”“Yes, please.”“Three dollars!”“What?”“No soup for you!”- George and the Soup Nazi, in “The Soup Nazi”
Q: What is your biggest flop in the kitchen? Would you ever make it again?
Q: What is your #1 piece of advice for novice cooks?
Q: What do you think is the biggest mistake people make in the kitchen.
German Chocolate Cake
INGREDIENTSThe Cake -
1 cup vegetable shortening
1/2 tsp salt
1/2 cup semisweet gluten-free, vegan chocolate morsels
1/4 cup water
1 Tbsp vanilla extract
3 cups sugar
3 cups gluten-free all-purpose flour
1/2 tsp baking powder
3/4 cup rice milk
1/2 tsp xanthan gum
For Frosting -
2/3 cup canned light coconut milk
2/3 cup sugar
1/4 cup vegetable shortening
1 1/3 cups flaked coconut
1/2 cup chopped pecans
Preheat oven to 325. Grease a round tube pan and set aside.
Stir chocolate morsels into 1/4 cup water in small saucepan over low heat until melted; cool.
Cream shortening and sugar together. Add eggs, one at a time, creaming well after each.
Add melted chocolate. Add flour, baking powder, xanthan gum, and salt.
Add alternately with rice milk to creamed mixture until well blended. Add vanilla extract.
Pour into round tube pan and bake for 1 hour, 15 minutes. Cool well and then frost with coconut-pecan frosting (recipe above).
In medium saucepan, slightly beat egg.
Stir in light coconut milk, sugar, and shortening. Cook and stir over medium heat for 6-8 minutes or until thickened and bubbly.
Remove from heat; stir in flaked coconut and pecans.
Cover and cool thoroughly before using to frost cake.