Marye's interview
Interview by GitanjaliWe interviewed Marye!
Visit the blog: Restless Chipotle.
Hello Marye, so tell us...
When did you begin your blog, and what inspired you to start it?
2009 - I had been blogging for a network and it was time to do my own thing.
Tell us about going from a SAHM to a WAHM, and how that affected your cooking.
You know, when I was a SAHM I was busy with the kids and homeschooling but it was a different kind of busy. I could still take off at 4 PM and fix a family dinner, complete with dessert. I don't have that luxury now. Even if I have finished my actual work for the day there are images to edit, emails to respond to, and exhaustion. I am more likely to do slow cooker
and simple meals now - at least during the week.
What are your culinary influences?
Wow. That's tough. I'd say definitely southwestern flavors, I am from Texas after all! I love French technique and attention to detail, too. Finally, I suppose I throw in a lot of retro, mid 1950s style cooking. It's comfort food but I like to rev up the flavors and use fresh foods in place of the canned stuff the recipes tend to call for.
If you could be a contestant or guest on any cooking show what show would you choose?
Forget that! I'd love to have my own! Seriously, I really like Paula Deen and her casual Southern style.
What's the story behind the name of your blog?
It's funny. I was recently a guest on a local television show and they asked the same thing... I needed a name for the blog. I wanted something people would remember and Restless Chipotle popped into my head.
Do you have a secret ingredient, a product you use a lot that is unexpected or that helps you save time?
I use chiles of all kinds a lot in many different forms! They kick up the flavor of cinnamon in cinnamon rolls, add a nice kick to chocolate, and just about everything is better with a bit of chile - except maybe tapioca pudding. Yeah, don't add it to tapioca.
Is there any dish, ingredient or type of food you refuse to cook? Or anything that you refuse to eat?
I don't eat organ meats, fish, or udon noodles!
What are your goals for your blog? Where would you like to see it in the next year? Five years?
I want my blog to encourage home cooks that there isn't anything that is beyond them in the kitchen. Obviously I'd like it to grow, to become viral! In five years I'd like to be doing more video segments because somethings are just hard to explain without showing someone how it's done.
My worst food flop was...
A cheesecake I tried to make with goat cheese. I still am teased about it.
Anything else you would like to share?
Mexican Hot Chocolate Cobbler
Ingredients
Fudge Sauce
1 1/4 cups pure cane sugar
1/3 cup Hershey’s Special Dark cocoa powder
2 1/2 cups very hot dark coffee (or water)
1/4 cup (1/2 stick) unsalted butter
Pinch of freshly grated nutmeg
1/4 to 1/2 teaspoon powdered ancho pepper
1 teaspoon roasted cinnamon
Pinch of salt
Cake Batter
1 cup flour
3/4 cup pure cane sugar
1/4 cup Hershey’s Special Dark cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla
1 cup Ghirardelli milk chocolate chips
1/2 cup chopped, toasted pecans, optional
Instructions
Sauce
Mix sugar, cocoa, spices, and coffee in a large microwave safe bowl.
Add the butter, and microwave on high for 5 minutes, or until it is bubbling.
Whisk to blend.
Cake
Stir together the dry ingredients in a two quart casserole dish.
Add the milk and vanilla and stir until smooth.
Fold in the chocolate chips and pecans, if using
Spread the batter in the casserole dish.
Pour the boiling hot sauce over the batter but do not stir it!
Microwave for 8-10 minutes. The sauce will be on the bottom but the cake will be on the top. If you like it very creamy microwave it for less time.
Serve warm topped with whipped cream and a sprinkle of cinnamon.
Note:
You can bake this in the oven - 350F for 35 to 40 minutes or until just set.
Thank you Marye for answering our questions and see you soon!
Published by Gitanjali - 09/16/2014
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