Celebrity Baker + Foodie Rosie Daykin Has Big Yum Ideas for the Holidays (and Everyday)
Show Snapshot:
Celebrity baker and cookbook author Rose Daykin shares drool-worthy recipes—champagne cupcakes, boozy chocolate truffles, whipped potatoes with Boursin cheese, savory beef stew—plus, easy ideas for cozy, crowd-pleasing entertaining from her latest book Let Me Feed You.
We cover cookies and pies not to miss, the surprising condiment every well-stocked kitchen needs, her culinary career, plus how Whole Foods helped build her marshmallow empire.
In This Episode We Cover:
1. How Rosie launched a culinary empire with no formal training beyond a love of baking.
2. Why taking a “why not me?” attitude to fresh challenges can open new doors.
3. The surprising story behind Rosie’s first cookbook deal.
4. Why our next big break could be a cold call away.
5. Food as a love language.
6. How aging helps us simplify our lives.
7. Crowd-pleasing, make-ahead recipes for relaxed entertaining.
8. Elevated basics for winter holidays – savory beef stew over toasted sourdough, Boursin cheese whipped mashed potatoes.
9. Plus, boozy chocolate truffles, champagne cupcakes, and the must-have kitchen condiments and tools.
Quotable:
My way to connect and speak to people is through food. So, if you’ve had a bad day, I’m cooking for you. If you’ve had a good day, I’m cooking for you. If we’re celebrating your birthday, if we’re mourning the loss of something, I’m cooking for you. It’s my way of showing people I love them.
Bakers don’t live on sweets alone. In the winter I love making the roasted vegetable lasagna -- everybody loves it. I can do it in advance, so it takes much stress out of the whole event. It’s a dish that can serve a crowd and I don’t have to stress. And I would also say the beef stew. Super easy, delicious and you can serve it over mashed potatoes, over polenta, you could serve it over a beautiful, toasted piece of rustic bread.
More Resources:
Follow Rosie on social:
Rosie’s Books:
Let Me Feed You: Everyday Recipes Offering the Comfort of Home
Butter Celebrates!: A Cookbook of Delicious Recipes for Special Occasions
Butter Baked Goods: Nostalgic Recipes from a Little Neighborhood Bakery: A Cookbook
Rosie’s Marshmallow Recipes:
Butter Baked Goods' Famous Homemade Marshmallows
Rosie’s Boozy Chocolate Truffles
MAKES: 2 dozen truffles
1 1⁄2 cups dark chocolate chips
2 tablespoons butter
3⁄4 cup heavy cream
2 tablespoons brandy
1⁄4 cup dark cocoa
YOU WILL NEED: 1 (11- x 17-inch) rimmed cookie sheet lined with parchment paper, melon baller or a small ice cream scoop
STEPS:
1. Place the chocolate chips and butter in a medium bowl. Set aside.
2. In a small pot set over medium heat, warm the cream until it starts to boil. Remove from the heat.
3. Pour the hot cream over the chocolate and butter. Allow it to sit for several minutes and then whisk until the chocolate and butter are melted and smooth.
4. Place the bowl in the refrigerator for at least 1 hour to allow the chocolate to set.
5. When the chocolate has set, use your melon baller or ice cream scoop to scoop and drop the truffles onto the prepared cookie sheet.
6. Fill a shallow bowl with the cocoa. Roll each ball quickly between the palms of your hands and then roll in the cocoa to lightly coat. Place the ball back on the cookie sheet and repeat with the rest of the truffles.
7. Place the truffles in the refrigerator to help them firm up, as the heat of your hands from rolling them will have softened the chocolate.
Chocolate truffles are a little like buttercream: a vehicle for flavors. Consider changing up the liquor and the coating to create different options. Ideas include: Crushed pecans. Bourbon. Peppermint schnapps. Chocolate sprinkles. Cherry brandy. Fine unsweetened coconut.Amaretto. Toasted almonds, finely chopped
STORAGE: These truffles will keep nicely in the refrigerator for up to 1 week or in the freezer for up to 3 months.
Transcript
Katie Fogarty (0:04):
Welcome to A Certain Age, a show for women who are unafraid to age out loud. If the nicest, coziest phrase in the English language is “Welcome home”, a close second has to be, “Let me feed you.”
My guest today is a woman who has mastered the art of the welcome, drool-worthy buttercream cupcakes, and meals that beg to be eaten in cozy slippers in front of a fire—entertaining expert and best-selling cookbook author, Rosie Daykin. With bestsellers including Butter Baked Goods and Butter Celebrates, her latest ode to the pleasures of food and entertaining is the warm and convivial, Let Me Feed You, which shares everyday recipes offering the comfort of home so you can make every day a celebration. Welcome, Rosie.
Rosie Daykin (0:48):
Thank you. Thank you so much for having me.
Katie (0:50):
I’m really excited. We’re gonna dive into your books which are beautiful and chock-full of amazing recipes but I would love to have you start simply by telling our listeners where you’re joining me from today and how you first got your start in the food world.
Rosie (1:05):
Oh, absolutely. Well, I am joining you from Vancouver, Canada. It’s actually a beautiful, sunny day right now. It’s been raining and raining and raining but yeah, so Vancouver. And I got my start kind of the same way I got my start in everything in that prior to owning my bakery, I was an interior designer for a long time; ten, twelve years. But I’d always wanted, I had this idea in my head since, seriously since a child, that I was one day going to own a bakery. So, back in 2007, I finally went ahead and did it. I opened Butter Baked Goods, with no training, no background in the food industry in any way, completely just went for it. But it was a very tiny little bakery and I really thought, you know, it would be manageable and it was tucked up on a side street in the west side of Vancouver I thought, who’s gonna find me? It’s just gonna be a fun way for me to spend my day. And you know, in short order, a lot of people found me.
Katie (2:26):
And it took off.
Rosie (2:27):
And I had to figure it out really quickly. [both laugh]
Katie (2:30):
I love the idea that you just sort of jumped in feet first and said this is a long-time dream, a long-simmering dream that I’m just gonna go for and I’m not gonna worry about all the things that could stand in the way of your dream. Because sometimes we get in our own way and we don’t do the things that we want to do and it sounds like you just gave yourself a talking to and went for it.
Rosie (2:52):
Yeah, and I mean, for sure that is my nature in that I always joke and say if I say out loud that I’m gonna do something, that’s usually like, oh no I said it. [Katie laughs] Because then I’m gonna do it, I have to do it. Once I kind of verbally made that commitment that I was going to open a bakery, I was following through, I was going to make it happen. And I agree with you, you just can’t listen sometimes to those thoughts you have yourself. But also, usually best not to listen to most people. Because of course, everyone that I knew, not necessarily my close friends and my family because they had all been eating my baking forever and ever and they weren’t that surprised, but a lot of people that don’t necessarily know you fully, they knew me as an interior designer so you know, when I said, “Oh yeah, I’m gonna open a bakery,” they all looked at me like I was nuts. You got a lot of sort of, just sort off negative feedback.
Katie (4:02):
Sure, well people are concerned. I think people’s instinct is to try to make sure no one is gonna make a misstep, so they get in the way too and they say, “Are you sure? Is that a good idea? Or maybe somebody else could help you.” So, I think it’s smart to not listen to your own inner voice or own worries, but not to listen to the nags of others. Because I read in one of your books, you launched your bakery I think right before Thanksgiving and were inundated with pie orders and very quickly it became clear that you had a home run on your hands.
So, your bakery was a beloved institution, how did you move from a physical bakery into cookbook writing and really sort of entertaining and lifestyle content?
Rosie (4:52):
So, you know with the bakery, it was just always, like everything, it’s always just me sort of, I joke and say, catching up. I’m catching up to my next idea. I’ve got it but now I’ve got to just keep moving. I never had a business plan, I didn’t have, this was what my one-year goal is, my five-year goal is. No, every day was a new adventure. So you know, for the bakery, when I first opened it and I was kind of just struggling to get my sea legs, within like a month of opening, Whole Foods came and showed up and said, “Hey we’d really like to carry your products.” Marshmallows were a really big thing that I was doing and that just seemed such a novel concept back then. So, I just had to figure it out very quickly.
Katie (5:58):
And so did you get your marshmallows into Whole Foods?
Rosie (6:01):
Oh yeah, by Christmas.
Katie (6:02):
Wow.
Rosie (6:02):
So that was, they came to see me in October and I was in Whole Foods the week before Christmas.
Katie (6:08):
Oh my gosh, how phenomenal. That’s such a cool story.
Rosie (6:12):
Yeah. So, I think that makes it sound like it maybe isn’t as challenging as it was but the other thing about me is if I say I’m gonna do something, yes I’ll do it, but I’m also a complete and total weirdly driven workhorse when it comes to these kinds of things, to my own detriments sometimes. So, it was a lot of just research and just figuring out how do you bring a product to market? What’s a UPC code? How do I get one? So, it was some very, very long nights, but I recognized that this was a great opportunity and I just didn’t want to let that pass. But it wasn’t something I planned for, you know, but it was a challenge that was kind of presented to me, that I saw, Oh this could take this business somewhere or me somewhere by doing this. So yeah, I pushed through on that. And then once you’ve done that and once you’ve answered all those questions and you’ve figured it out, the next grocery store chain, that’s a lot easier. So, that sort of developed and whole new aspect of the business, the wholesale end of it, and I was still trying to master the retail end of it.
Katie (7:40):
And when did you decide to add cookbooks to the equation? Because it sounds like you had a lot on… [laughs]
Rosie (7:43):
Well, yeah. So I will say, you know again, total madness. So, I opened Butter Baked Goods in 2007. That particular location was again, a little neighborhood bakery that had been a bakery in that building for nearly 100 years when I took over that space. But there was no seating, it was literally like come in, come up to the counter, order your baked goods. We didn’t serve coffee or anything like that. But I knew that by the fifth year we were getting to kind of this breaking point, we either had to expand or, you know, we were outgrowing it just based on the volume. And I will say, within that five-year period, I had also taken on another space just to produce the marshmallows. So, we had a separate facility that we made marshmallows in because they just went crazy, we shipped them all over the States, into Japan, all over Canada. So, that was again, like now almost a separate business on its own.
So, fortunately, just a few blocks away from the original location, another location that was just being developed became available, like it was a building going up. And I was very, very particular about my vision for the kind of place that Butter should live. I didn’t see it, Butter is not, to me it’s not the kind of place you’re gonna find on a main drag, you’re not gonna find it in a mall, I just had this in my mind, this personality for Butter that I felt it had to be situated within a neighborhood. It was supposed to be a community kind of spot not—
Katie (9:43):
Corporate. Because they have a very romantic sort of old-fashioned look, they feel very cozy.
Rosie (9:49):
Yeah, yeah.
Katie (9:50):
And beautiful.
Rosie (9:51):
And so, I was hesitant to put Butter into a new space, a newly developed space because the character that came with the original space just came from the sheer fact the building was nearly falling down. [both laugh] You get that age with it, you know. So anyway, I persevered and I took that space in the same week that I signed the lease on the new space which doubled our size and allowed, for me to create a breakfast and lunch menu, seating, coffee bar. It all kind of became, instead of just Butter Baked Goods we were now Butter Baked Goods and Cafe.
The same week I did that, I signed my book deal, my first book deal with Penguin Random House and that came to be, in kind of a weird story but again, I guess quite reflective of the way I operate. I was on vacation with my husband in the summer before, so in 2011. We were actually in France and I was sitting in a restaurant in Paris, I had just come back from doing the Fancy Food Show in New York which is like, well it is, it’s a trade show for gourmet food and I was there to showcase the marshmallows. And they have an award that they give out called the Sophie Award and it’s a specialty food. It’s kind of like the Oscars for gourmet food items. And the marshmallows had won a silver Sophie Award.
So, somewhere through that whole process, publishers weekly I guess had been at the show and had written a story about the show and at the very, very end of that story— which I would have never known or had access to, it’s a publication created for the publishing industry—but somebody wrote that story and they wrote at the very end, “Why isn’t somebody doing a cookbook with Rosie Daykin?” And had a little blurb about my marshmallows, I didn’t know that existed until I was sitting in a restaurant in Paris and I checked my emails and I had been contacted by a literary agent in New York who had read it and sent me an email to say, “Hey, why aren’t we doing your cookbook?” [Katie laughs] It was just so random and I’ll tell you what else is just so crazy about this story. You know, who am I? I’m some lady in Vancouver who is running a bakery. Well the literary agent that contacted me, a lovely woman, Janis Donnaud, sent me her list of clients saying these are the kinds of people I represent and I would love to have a conversation with you and literally this list, Melissa Clark, and oh gosh, I’m trying to think now, it’s so crazy, but these are all people…
Katie (13:05):
With big names.
Rosie (13:05):
So, many of them are on a TV network, it was absolutely nuts. And I’m just giggling to myself, and I had had a few glasses of wine [Katie laughs] but my husband came back from the bathroom and I’m like, “You are not gonna believe this. How crazy is this?”
Katie (13:19):
[laughs] I love this story, this is so remarkable. That literary agent was smart.
Rosie (13:31):
I mean kudos to her. The thing I’m sure I’ve told her but I laughed at the time because I think her email started with, "I’m sure you’re getting a lot of these emails today,” [Katie laughs] and I’m thinking, no this is the only email I’ve gotten. But anyway, that started a conversation, a great dialogue with her, of course, long-distance, I think I boxed up and sent her a whole bunch of baking and we just started this back and forth.
And then the following spring, I was in New York, our daughter was away at university and we had kind of met up in New York to spend the week together. And while I was there, I contacted this literary agent and said, Hey I’m in New York, maybe we can meet in person. Which was great, and we had this really nice conversation, frank but she was really honest. She said, “Hey, I don’t think I could actually do something with you in America right now because nobody knows who you are in America. So, you should probably go home and you should contact Canadian publishers and see what they have to say.” I was like, oh okay, good advice. So, I went home and maybe a week later, I was sitting at the computer in my pajamas one morning and I thought, you know what, I should really do that. So, I Googled, “Top 5 publishers in Canada" and of course the first on that came up was Random House and—
Katie (15:05):
And it was meant to be, it was meant to be.
Rosie (15:07):
Well, I just called them. I called and a receptionist answered and I was called back east to Toronto and I said, Hey here’s my story, in a minute blurb. And she said you know what, I think you should probably be talking to Appetite and they’ve got an office in Vancouver. Okay. She gave me their number and I called them and my wonderful, wonderful publisher and editor, Lindsay answered and we had a conversation and she said, can you come into the office tomorrow?
Katie (15:44):
And you said of course. Rosie, this is such a fantastic story, I love this so much, I love that you Googled, I love that you cold-called, I love that you did all those things. We are gonna take a very quick commercial break, but when I come back, I want to hear about how that first cold call led you to three cookbooks. We’ll be back right after this break.
[Ad break]
Katie (17:11):
Rosie, we’re back from the break. You have done the Googling, you’ve done the cold pitching, you’ve connected with somebody, it sounds like her name was Lindsay and she went on to do three books with you. So, it just goes to show that when you throw your hat over the wall when you just sort of put yourself into motion that amazing things can happen.
I would love to hear a little bit more about Let Me Feed You since I know it’s your latest book and I know that it focuses on simple, homey foods which is different from how you got started because you had started in baked goods. But you’ve incorporated sort of, everyday comfort food into your latest book. Can you tell us a little bit about why you chose to pivot into this different type of culinary offering? And I would also love to know what is your sort of, go-to dish from that book that makes a weekday feel celebratory?
Rosie (18:09):
Oh well, easy peasy. So, of course, Butter Baked Goods and Butter Celebrates were written basically under the Butter umbrella. These were all of the things that we created on a daily basis and then for all of the various holidays, we focused on that when I wrote Butter Celebrates. But the reality is of course, bakers don’t live on sweets alone. Bakers have to feed their families and really, that’s where I started. I mean, yes, I was a keen baker but I was a keen entertainer. I loved feeding my family and my friends and you know, having everybody over constantly. It was just a huge part of who I was. So, it made sense that I would kind of come out from underneath the Butter thing, as the Butter Lady, and say, yeah this is really who I am at home, this is how I live my life. Let Me Feed You gave me an opportunity to showcase that, to showcase not just my cooking but also just there are many stories I’ve written throughout the book that just talk a lot about various aspects of my life; stories about entertaining itself and you know, it just gave people a much fuller image and understanding of who I was. So, that just felt like a very natural progression to me, just so I wasn’t known forever as the Butter Lady. [both laugh]
Katie (19:45):
No, of course, that’s one of the great things about sort of getting older and evolving your career is you can choose new things and you don’t have to be the same person tomorrow that you were yesterday and it sounds like you did that with Let Me Feed You.
So, we are in a season of celebration as you know, right now and a lot of us are going to be entertaining friends, family. What kind of comfort food from Let Me Feed You should we be incorporating into our entertaining for the holiday season?
Rosie (20:11):
Well you know, the one thing for me when I’m entertaining is I wanna make sure that… I don’t like chaos in the kitchen when people arrive. I like to do as much as I can in advance and I don’t like anything to ever be too fussy because you know, life is just challenging enough, let’s not add to it.
So, for me for fall, winter I love making the vegetable lasagna, the roasted vegetable lasagna is such a winter recipe and everybody loves it. And I love it because I can do it in advance so it just takes that much stress out of the whole event. I also love it because it’s vegetarian. You know, it’s a dish that can serve a crowd and I don’t have to stress. So, that’s a really good one. And I would also say, not vegetarian, but the beef stew, if you were gonna do something again in advance that feels really hearty but the presentation of it can actually be quite elevated if you wanted. That would be a great one. Super easy, delicious and you can serve it over mashed potatoes, you can serve it over polenta, you could serve it over a beautiful toasted piece of rustic bread. There’s a lot of ways to kind of approach that, but at the heart of it it’s still really simple but it’s a one-pot dinner.
Katie (21:45):
It sounds phenomenal. Your cookbook is just bursting with things I want to make. You said thick toasted piece of bread, I saw that you had friend mushrooms with sour cream that you served over sourdough bread. I saw your mashed potatoes with Boursin cheese and I was absolutely drooling. Do you have a special dish that you look forward to making if you celebrate Christmas or if you celebrate, what is always on your menu?
Rosie (22:13):
Well, you know the thing with Christmas, or you know, or Thanksgiving—which you know American thanksgiving and I’d imagine American Christmas as well—it’s always about the turkey, the turkey dinner. But I’m much more into the side dishes than I am into the turkey part. So, that Boursin mashed potatoes you talked about are great, just again, takes your potatoes up next level, I love that. Oh, there are some green beans, a green bean recipe I have with pancetta sprinkles on top, I love the salty on the green beans it’s so good. I’m thinking about what else is in there, there’s so many.
Katie (22:58):
There are so many dishes. So, you know, so many things to really celebrate and enjoy with family and friends. Holiday eating really is about indulgence but when we wake up in January and we want to reacquaint ourselves with lighter, healthier choices, do you have kind of a reset meal or reset dish that’s in Let Me Feed You that you can recommend?
Rosie (23:18).
Absolutely. What I would say is that by the time we get to January, I’m so with you, I’m done, I’m done on sweets and I’m done on anything too heavy. But there’s a whole chapter in there just on soups and I mean, you just can’t go wrong with a good bowl of soup. There’s one in particular that I created that’s based on green juice, you know, it’s something my daughter was really into. So, I developed a soup around that so it’s chock-full of kale, spinach, there’s some miso paste in it, there’s a little lemon. It’s really fresh up it really is incredibly good for you so I wouldn’t have any guilt.
Katie (24:04):
The miso paste is such a key ingredient. I lived in Japan after college with my then-boyfriend, now-husband and so we first learned miso. And we’ve had a little jar of miso in our refrigerator ever since. It is such a wonderful sort of flavoring for so many things; dishes, stocks, salad dressings. It’s just such a hero ingredient. What are other kinds of kitchen, pantries, staples, I mean you’re very much identified with butter so I’m sure butter is something that’s in your kitchen? But is there some kind of key pantry superhero?
Rosie (24:45):
Well, if I was filling my fridge or my freezer, thinking about the staples, for sure I’m with you, I always want to have a jar of miso, tahini, I love to keep those in the fridge. Butter, you need a lot of butter. But also I’m a huge… Every week I make chicken stock, I’m never without chicken stock in the freezer. It’s just so handy and goes in so many things and there’s nothing like homemade chicken stock. So, I always have that on the go. I’m thinking though…well, always herbs. And without a doubt, if you don’t have a bowl of fresh lemons on your counter, I mean..
Katie (25:28):
They’re a centerpiece, they’re a centerpiece and a condiment and a key ingredient in everything.
Rosie (25:33):
I reach for them multiple times a day when I’m cooking, so that. And next to that miso paste I’d probably have a jar of Dijon mustard too because I find that ends up in a lot of stuff. [laughs]
Katie (25:48):
Yes, absolutely. You have such wonderful recipes and as I said, the photos are stunning. But what I also love about Let Me Feed You and your other cookbooks is that you incorporate little snippets of your own life. At one point you’d said that you see food as an edible conversation and I just thought that was so beautiful, to think of food as a conduit for connecting with people, with friends, with family, with the people that used to go into your store. Tell me a little bit more about the role that you think food plays in connecting and celebrating?
Rosie (26:26):
Well, you know, the whole basis of Let Me Feed You or the sort of starting point for me is exactly what you’re touching on and that is, I view food and my cooking is the way that I speak to people. So, you know, I’m terrible, don’t ask me to get up and give a toast, I get so nervous I get so stressed. But my way to connect and speak to people is through food. So, if you’ve had a bad day, I’m cooking for you, if you’ve had a good day, I’m cooking for you, if we’re celebrating your birthday, if we’re mourning the loss of something. In me cooking for you, it’s my way of speaking to you. It’s my way of doing all those things. But mostly just showing people I love them and I support them. So, that is the conversation part of it for me. Just what I can’t find in words, I can find in food, I can do that for people.
Katie (27:33):
And it’s a universal language, right? It’s a universal language, everybody connects around food. You said something else in your book that I also really loved. You were speaking specifically about your baking at the time and you said, “Complicated doesn’t necessarily taste better.” And I know you were talking about cookies and pies but it really struck me that this was good life advice. That sometimes simple is all that we need, especially at the holidays. Is there a simple holiday tradition that you and your family do that gives you that cozy, happy feeling?
Rosie (28:07):
Yeah, well I mean you know, it’s funny now, our daughter is 28 so you know, Christmas is, it changes.
Katie (28:17):
It changes sure.
Rosie (28:19):
But, I think for me and my family one thing that they do associate Christmas with and always have is my Christmas baking. Like you know, this idea that we produce these things at Christmas time that we wouldn’t normally enjoy. And I love to have a variety of Christmas baking so I can create these platters or if we’re going to people’s homes, or we’re having people in, and you just get this bounty of all of this variety of treats and I do that by a sort of chipping away at it over a few weeks, where I bake a different treat every night. Then I wrap them all up, freeze them and then come holiday I can bring it all out. I think that my family, there’s a part of that is that’s Christmas for them.
And this particular Christmas is pretty exciting because I owned Butter for fourteen years, a huge part of my life. But I sold Butter as of June of this year and this will be my first Christmas since it opened, fourteen years ago, that I can pick up all of those traditions again for my family. So, I’m so excited to be home, to be home and producing baked goods, not for the entire community but for my family.
Katie (29:53):
Right, exactly. For a smaller, lucky audience of your family.
Rosie (29:58):
Exactly.
Katie (29:59):
So, it sounds like you’re still doing the cookbooks, you’ve sold Butter and it’s being run by somebody else now. Your life has been somewhat more simplified. Do you think you’ve gotten better at simplifying as you’ve aged? Has your cooking changed as you’ve aged? Tell me a little bit bout what that looks like.
Rosie (30:18):
I think, and maybe you might agree with this, but my thinking is, as we age, it’s not so much that we figure out how to simplify, I think we figure out what’s really important to us and what’s really important to others. And that exercise in itself simplifies things. You know, there’s a lot of, as a younger person I think we overextend ourselves, there are too many commitments, there are too many expectations. And you know, the greatest thing about getting older is I don’t really care about most of that stuff. I just, you know, I figure out what works for me and my family.
Katie (30:59):
Yes, we have more clarity.
Rosie (31:02):
Yeah.
Katie (31:02):
About where we want to spend our time and energy. We also have a recognition that our time is really finite and that we need to spend it on what gives us the most…
Rosie (31:11):
Exactly.
Katie (31:13):
...Pleasure and sense of fulfillment. Has your idea of success changed as well as you’ve aged? I know that you started Butter fourteen years ago, you have a side business come along with the marshmallows and cooking. Have you changed your idea of what success looks like as you’ve gone through this journey?
Rosie (31:36):
I think I guess my idea or what I would consider successful, yeah, I guess that’s changed. Again, I think as a younger person, the idea of success is probably bigger, bigger, better, better, this thing that you’re chasing. Whereas now, I think I derive more pleasure from the success like, when I look at my cookbooks, you know, the goal with the cookbooks for me, I mean personally, I wasn’t trying to become a bajillionaire or something. I really loved the process of being able to write these recipes and be able to do all these great photos, work with great photographers, and just the creative aspect of it was so fulfilling. And you know, it did resonate with people, which is to me, that’s the real success. I just recognized again, what do I think is truly valuable and if I’m accomplishing that, then that’s success to me. I don’t think it’s measured in necessarily in awards or in money. I mean, I’m sure it is for some, but it isn’t for me. I’m happy through the creative part of it I think.
Katie (33:07):
I so connect with what you’re saying. I adore making this podcast, connecting with different women, sharing their stories and I enjoy every aspect of the creative process of bringing a show to life. So, I can see why creating these cookbooks just, you know, creates that sort of feeling for you.
Rosie, we’re moving to the end of our show. I don’t want to let you go without doing a speed round because I have so many questions I want to ask you and I’m hoping you’ll do this quick speed round with me.
Rosie (33:37):
Okay, I’m intrigued.
Katie (33:40):
[laughs] It’s very very easy. It’s a one-word answer, maybe two to complete these sentences. So, here we go. Favorite cookie _____.
Rosie (33:49):
Nutty chocolate chip.
Katie (33:51):
The pie I could eat again and again _____.
Rosie (33:55):
Sour cream rhubarb.
Katie (33:56):
Ooo, that sounds phenomenal. Buttercream or fondant?
Rosie (34:02):
Oh, oh, buttercream!
Katie (34:04):
[laughs] I should have known. Cake stand or platter?
Rosie (34:08):
Cake stand.
Katie (34:10):
My go-to kitchen tool _____.
Rosie (34:14):
It’s gotta be my mixer.
Katie (34:16):
Mixer okay. Most overrated kitchen tool _____.
Rosie (34:21):
How many times can I answer this question? Because I mean, I’ve got a million answers for it. [Katie laughs] But the most overrated or the most like ridiculous?
Katie (34:32):
Either one. Let’s go with ridiculous, we wanna hear ridiculous.
Rosie (34:37):
Oh, sure. The thing that picks up pickles.
Katie (34:40):
Oh my gosh, I’ve never even heard of that, that does sound ridiculous. [laughs]
Rosie (34:43):
Oh yeah, the little claw that you put in a pickle jar to pick up pickles, yeah.
Katie (34:49):
Oh my gosh, that’s hilarious. Listeners should add this condiment to their next shopping list _____.
Rosie (34:55):
Well, we’ll say miso.
Katie (34:57):
Yes, nice. This will definitely be on my Christmas menu _____.
Rosie (35:01):
Ooo, this will definitely be on my Christmas menu…savory or sweet?
Katie (35:06):
Ooo, let’s do both.
Rosie (35:07):
Okay. Definitely gonna be on my, that’s gonna be Brussels sprouts with bacon and parm. And Christmas baking, well peanut butter marshmallow slice.
Katie (35:27):
Nice. Yes, yum. Okay, I hope Santa is bringing me this for my kitchen _____.
Rosie (35:34):
Oh…1 liter containers. [laughs]
Katie (35:41):
I love it, very practical, Okay, last question; to ring in the New Year, your champagne cupcakes or boozy chocolate truffles?
Rosie (35:50):
Ooo, can I have both?
Katie (35:54):
[laughs] Yes, yes you can have both Rosie. This has been so much fun, thank you so much for joining me today. Before we say goodbye, how can our listeners find you and keep following your work?
Rosie (36:04):
Well they can find me through Instagram at @rosiedaykin and they can find me at rosiedaykin.com and that’s probably the most direct way.
Katie (36:15):
Fantastic. This wraps A Certain Age a show for women who are aging without apology. Thank you very much to Rosie Daykin for joining me, author of Butter Baked Goods, Butter Celebrates, and Let Me Feed You. Join me next Monday when we continue our monthly theme of celebrating and joy.
Special thanks to Michael Mancini who composed and produced our theme music. See you next time and until then; age boldly, beauties.