Soooo, Krysten….. can I come over for breakfast, lunch and dinner? Cause you have made me super-duper hungry and since it’s all your fault it’s the least you can do. I may be bringing friends, a couple hundred, don’t worry though cause we all want to be your BFF’s cause we already like you A LOT! It’s weird, I think I have a lady crush on you now ….blush.
What would we sample first (said with glee)?? Mrs. Schwartz’s Kitchen (circa 2011) is a plethora of yumminess, just close your eyes, point your finger and click, you will find AB FAB everywhere! That’s pretty much what I did and I am now wondering how Krysten got to be amazing in just over a year of blogging?
This girl can cook, she is great company, her recipes are super easy to follow and she features mouthwatering pictures to help you along every step of the way.
N’uff said. Meet Krysten…..
Tell us about yourself.
I am a proud wife to a hard working, adorable husband. We live in the ‘burbs’ in Minnesota with our ever growing puppy, Remington. I went to school for psychology and earned my master’s degree in counseling with an emphasis in rehabilitation. I took psychology courses so I didn’t have to take math. Is it a surprise that I don’t like to bake? Only kidding…kind of.
What are the highlights of your blogging career?
Well, my career is pretty short thus far but I would say having my Cake Batter Popcorn featured on the Tasty Kitchen blog was pretty ah-mazing.
How much time do you put into blogging each day?
It is hard to say but I would say probably 2 hours or more a day. I would love to spend more time on the blog but I have a day job as well.
What was your biggest flop in the kitchen?
Homemade Pop Tarts. They were brutal. My husband ended up loving them even though they looked horrible. He took them to work and shared them with his coworkers since I told him I was going to throw them away. I was mortified. I’m still mortified.
What is your signature dish?
Pasta. Anything pasta. I have a slight obsession and can come up with some sort of pasta dish with anything I have in the fridge or pantry.
If you could spend a day with any famous person dead or alive who would it be and what would you do?
My Grandma. She passed away when I was in 8th grade and I think it would be hilarious to talk to her now that I am married and have this blog. She was a real spitfire and I’m sure she is raising hell up in heaven.
How and when did you learn to cook?
I learned to cook from my mom. She was a hard working Momma with two kids and a husband to feed. My earliest memories of the kitchen are sitting on the counter in my jammies stirring something for her in a big bowl. She always had me involved in whatever she was making. I learned from her that using what you have and trying new things are important in the kitchen and in life.
How did you come up with the name Mrs. Schwartz’s Kitchen?
I named the blog, Mrs. Schwartz’s Kitchen, when I was newly married and slightly obsessed with having a new name.
What is your favorite kitchen tool?
That is a hard question. I would say these squeeze bottles that I found a few years ago. I use them for everything, simple syrup, oil, vinegar and I always have an empty one just in case. They really are great. Oh and my salt pig. I love salt and I feel like I’m on a cooking show when I use it.
What’s your favorite ingredient?
I know it is super cheesy but love is my favorite ingredient. Food is my love language and everything I make has tons of love in it. Even if it is a simple grilled cheese sandwich. Oh, I like cheese, lemons/limes and red pepper flakes as well.
What kind of camera and lens do you use?
I just upgraded to a Cannon Rebel T2i and 99.9% of the time I shoot with the EF 50mm f/1.8 lens. I am not a professional photographer by any means but I’m learning every day.
What are your favorite food blogs?
In no particular order, How Sweet Eats, I am Baker, My Life as A Mrs. Table for Two, A Farm Girl’s Dabbles, Bev Cooks, Pioneer Woman and Bake Your Day. I have a slight obsession with them all.
What is your favorite cookbook?
Hands down the one my Auntie Lois complied for me of all of my Grandma’s recipes including cough medicine that features whiskey. That will put the kids to bed. Ha! It has tons of pictures of my Grandma, Grandpa and my mom and Aunties. It is a real keepsake. I live for handwritten recipes.
Tell us how well your kitchen functions for a food blogger.
Extremely well. My kitchen has a lot of windows so there is a lot of natural light in the kitchen. I have a decent sized island as well and that is where I do most of my cooking.
If you could eat only 3 more things before the world ended what would they be?
Pizza, pasta and my Grandma’s spare ribs.
What’s the one most important piece of advice you would like to share with our readers?
I don’t feel super qualified to answer this question but I would say be yourself and use your own voice. I love reading blogs that you can tell that is how someone talks in real life and that they aren’t putting on a show.
Thank you Krysten for spending time with us on The Inspired Dish, it has been a pleasure to meet you!
Please visit Mrs Schwartz’s Kitchen and leave a comment to introduce yourself. Krysten would love to meet you! You can also follow and tweet Krysten here:
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Thanks for visiting and be sure to come back soon, we have a great list of blogs we will be spotlighting and more on the way!
|Pepperoni Pizza Rolls|
- Flour for dusting
- 1/2 of this recipe for Fail Proof Pizza Dough or your favorite pizza dough
- 40 (or so) pepperoni slices
- 2 tablespoons chive and onion cream cheese (optional)
- 2 cups shredded mozzarella cheese
- 1 tablespoon (or so) pizza seasoning
- 1 cup pizza sauce, for serving
- Preheat the oven to 375 degrees.
- Start by heavily flouring your working surface. Place the dough in the middle and work it into a rectangle that is 16×14 or so. Go a little bigger if you want less “bready” rolls and smaller if you want more “bready” rolls. Lay the pepperoni out on the dough in rows. Top the middle row of pepperoni with a dollop of the cream cheese. Sprinkle the mozzarella cheese over all of it then sprinkle with pizza seasoning.
- Roll up the dough like you would cinnamon rolls, going back and fourth trying to keep it as tight as you can. Slice with a serrated knife about 2 inch sections. Place into a greased 9×13 pan. Bake for about 15 minutes. Check to see if they are getting golden brown. Pop them back in the oven if they don’t look all the way done. I also poked a few in the middle, if they don’t spring back a little they need a few more minutes in the oven.
- Serve with warm pizza sauce.