Caitlyn Willows's Blog, page 4

A Professional and Business-like Manner

A professional and business-like manner. What does it really mean? 

I was going to get preachy here because the behavior of others in an unprofessional manner never ceases to amaze me. Instead, I'm going to make a bullet checklist for authors (and others) to consider. 

- Keep careful records. Save every piece of correspondence. Save every version of your story (start to finish) and everything about that story. Make spreadsheets to record income and expenses, sales, promotional venues you've undertaken, ISBNs, word count, etc. You'll thank yourself for doing so. So will the IRS if you are ever audited. 

- Meet your deadlines. Do what you promise to do. Yes, life happens. It happens all over me all the time. I keep my editors and publishers fully aware of what I've got going on so that they can plan accordingly when a book has been contracted. (Example: Yes, I can do this for you, but I also have this going too, so I'll need a little leeway.) I also let friends and family know what's going on with regard to publishing so that they might cut me some slack. If you've got obligations of any kind (like a family to care for or a job or health issues), let your publisher know that upfront. I have never met a publisher who wasn't willing to work with an author. They have lives too. They understand. But they won't be very understanding if you keep ignoring deadlines and they are constantly having to juggle the release schedule because you failed to deliver yet again.

- Your editor/publisher is not your friend. They are business associates. Okay, they might be friends. Honestly, I do consider my editors and publisher contacts friends. But there's a very fine line between "I'm talking to my friend" and "I'm talking to my business associate." Learn it and don't cross it.

- Be respectful. I know there are times you think your editor is the stupidest person in the world for not understanding your wonderful words. But I can promise you there are times she's thinking the same thing of you because she has no idea what you're trying to say and you are being combative and uncommunicative. Take a step back and calmly evaluate what you're being told. If you don't understand what the editor is telling you, a nicely phrased response to that effect is the key. That goes for all your business interactions. Think before you act. Being business-like means you have to quash those knee-jerk reactions. Save your meltdown for the privacy of your own home. 

- Educate yourself on all facets of the business. All of it. Top to bottom. It will help you understand exactly what's going on. Armed with knowledge of how it all works, when you see shifts within the industry, you'll be able to know story behind the story. 

- Dress for success and behave accordingly. You don't have to be a fashion plate, but you should consider your image as an author. That also goes for your demeanor. Please and thank you go a long way. So does a smile. Same with language.  

- Find a core group of most-trusted. Everyone needs a sounding board. Everyone needs someone to whom they can vent. A person or persons you know who will take it no further, who'll tell it to you straight, or talk you off the ledge. They are your tether to the real world and your anchor in the business world. 

:) Caitlyn Willows
www.caitlynwillows.com

Placing A Value On Your Time

Time equals money. You've heard that before. Dig deeper into those words. It's not entirely about money. It's about placing a value on your time. 

Decide what your hourly worth is. I know this is difficult for a lot of people. Don't cheat yourself. 

Years ago I assigned my worth as $60 an hour. It was originally $55, but I gave myself a raise. Last summer my husband gave me a raise of $75 an hour. I'm still on the fence about that one. I suppose it depends on what I'm doing. 

So you've assigned to yourself what your time is worth an hour. For the sake of the discussion, let's say it is $60 an hour. Now everything you do or are asked to do must be evaluated carefully. Is it worth your time? You must be able to get $60 an hour. Not just $60 in cash, but $60 worth of emotional or spiritual pleasure doing things that fill your heart and soul. 

Here are some examples:

- Is it worth $60 an hour for you to clean the house, or should you pay someone else to do it?

- Is it worth $60 an hour of your time to bake cookies for the school's bake sale, or should you buy them, or refuse outright?

- Is it worth $60 an hour of your time to volunteer for the local whatever, or does doing so drive you insane? 

Your hourly worth should fulfill a financial, emotional, or spiritual need. Placing a value on your time is empowering. In doing this you are respecting yourself. Your soul will thank you. So will your stress level. 

Caitlyn 
www.caitlynwillows.com

From Caitlyn's Kitchen - White Chocolate Pecan Pie (w/gluten free version)

NOTE: You can make this gluten free by eliminating the piecrust and substituting flour for gluten free flour. Cook for approximately 20 minutes. 

White Chocolate Pecan Pie
1 9-inch piecrust2 cups pecan halves1-1/2 cup white chocolate chips3 eggs1/2 cup firmly packed brown sugar1/2 cup light corn syrup3 tablespoons flour
- Preheat oven to 400 degrees Fahrenheit.
- Layer pecans and chips in a piecrust.
- In a large bowl, hand whisk the eggs until just combined. Add brown sugar, corn syrup, and flour. Stir until thoroughly combined. Pour over the nuts and chips.
- Bake for 40 to 45 minutes or until crust is golden brown and filling is set. Cover with spray coated foil after 25 minutes of baking. Cool for two hours. Refrigerate.
NOTE: We’ve noticed baking for the recommended time makes it hard around the edges. So it depends on how you like your pie.

From Caitlyn's Kitchen - Chewy Flourless Chocolate Cookies

Chewy Flourless Chocolate Cookies
1-3/4 cups powdered sugar 1/2 cup Dutch process cocoa 2 tsp cornstarch 1/2 tsp salt 2 egg whites
- Preheat oven to 300 degrees F.
- Mix ingredients until mixture forms a dough. Drop by teaspoonfuls onto parchment-lined cookie sheet. Bake 16 to 19 minutes. Remove from parchment, cool. Makes about 15.

From Caitlyn's Kitchen - Cranberry Scones

CRANBERRY SCONES


2-1/2 cups all-purpose flour
2-1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup cold butter, cut in small pieces
1 cup coarsely chopped cranberries
2/3 cup sugar
3/4 cup buttermilk 

Heat oven to 400 degrees Fahrenheit. Mix flour, baking powder, and baking soda.
Cut in butter until mixture resembles coarse crumbs. Stir in
cranberries and sugar, then buttermilk just until blended. 
Cut dough in half. On lightly floured surface with lightly floured fingertips, press half the dough into an 8-inch circle about 1/2-inch thick. Cut into 8 wedges. Place wedges 1/2-inch apart on an ungreased cookie sheet. 
Bake 12-15 min until puffed and lightly browned. Remove to
rack. Repeat with remaining dough. Serve warm or at room temperature.

Makes 16. Freeze unbaked wedges up to 1 month. Bake without thawing, adding a minute or two to baking time.

From Caitlyn's Kitchen - Triple Chocolate Pound Cake

TRIPLE CHOCOLATE POUND CAKE
Makes one 9×5″ loaf
- 1/2 cup  butter, softened - 1/2 cup sour cream- 1-1/2 cups sugar- 1/2 tablespoon half-and-half- 3 eggs- 1-1/4 cups flour- 1/2 teaspoon baking powder- 1/4 teaspoon salt- 2/3 cup unsweetened cocoa powder - 3/4 cup mini-chocolate chips
Preheat oven to 325 degrees. Grease and flour a 9×5″ loaf pan; set aside.In a large bowl, cream together the butter, sour cream, sugar, and half-and-half, blending ingredients well. Add the eggs, one at a time, beating well after each addition.In a medium bowl, stir together the flour, baking powder, salt, and cocoa powder. Add half the flour mixture to the butter-sugar mixture and blend well; then add the remaining flour mixture and blend everything well. Fold in the mini-chocolate chips, stirring to distribute the chips evenly in the batter.Pour or spoon batter into prepared loaf pan and bake at 325 degrees for 70 to 75 minutes or until toothpick inserted in center comes out almost clean. Your toothpick may not come out totally clean because of the melty chocolate chips in the loaf. Be careful not to overbake or loaf may be a little dry. Cool in loaf pan 10-15 minutes, then remove from pan and cool completely before frosting with Rich Chocolate Buttercream Frosting (recipe below).
RICH CHOCOLATE BUTTERCREAM FROSTING
- 1/2 cup butter, softened - 2 cups powdered sugar- 1/2 cup unsweetened cocoa powder- 1 tablespoon half-and-half- 1/3 cup mini semi-sweet chocolate chips, for garnish
Cream the softened butter and powdered sugar. Then add in the cocoa powder and blend well. Add half-and-half and mix well. When pound cake is completely cool, spoon all of the frosting on top of the cake and spread out to cover the top and sides. Then garnish with the mini semi-sweet chocolate chips on top. (For presentation, I also heavily sprinkle the chips all around the edges of the cake where it touches the plate. This will require you to use much more than 1/3 cup, but it looks fantastic.

From Caitlyn's Kitchen - Marbled Cheesecake Bars

Marbled Cheesecake Bars
2 cups vanilla wafer crumbs
1/3 cup cocoa
1/2 cup powdered sugar
1/2 cup margarine or butter, melted
3-8 ounce packages cream cheese, softened
1-14 ounce can sweetened condensed milk
3 eggs
2 teaspoons vanilla
2 squares unsweetened baking chocolate, melted

Heat - 300 degrees Fahrenheit
- Combine crumbs, cocoa, sugar and margarine; press firmly on bottom of
13x9-inch baking pan.
- In large mixer bowl, beat cheese until fluffy.
- Gradually beat in sweetened condensed milk until smooth.
- Add eggs and vanilla; mix well.
- Pour half the batter evenly over prepared crust.
- Stir melted chocolate into remaining batter; spoon over vanilla batter.
-With table knife, gently swirl through batter to marble.

Bake 45 to 50 minutes.

From Caitlyn's Kitchen - White Chocolate Blondies

White Chocolate Blondies
1/3 cup butter, softened1/2 cup packed brown sugar2 eggs1 tsp vanilla1 cup flour1/2 tsp baking powder1/4 tsp salt1 cup white chocolate chips1/2 cup chopped pecans (optional)
- Heat oven to 350 degrees Fahrenheit.
- Line 9-inch square pan with foil, spray with cooking spray.
- Beat butter and sugar together in large bowl until combined. Blend in eggs and vanilla. Add flour, baking powder, and salt. Mix well. Stir in chocolate and nuts. Spread in pan.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool. Remove from pan and cut into bars.

From Caitlyn's Kitchen - White Chocolate Cranberry Blondies

White Chocolate Cranberry Blondies
Nonstick cooking spray1/2 cup butter, softened1/2 cup granulated sugar1/2 cup packed brown sugar3/4 tsp baking powder1/4 tsp baking soda1/4 salt2 eggs1 tsp vanilla1 cup flour1/2 cup dried cranberries1/2 cup white chocolate cups (or coarsely chopped white chocolate)1 cup fresh cranberries
- Heat oven to 350 degrees Fahrenheit. Line a 9x9x2-inch baking pan with foil. Spray foil with cooking spray.
- In a large bowl, beat butter, sugars, baking powder, soda and salt until combined. Add eggs and vanilla until combined. Beat in flour until combined.
- Stir in dried cranberries and white chocolate. Spread batter in pan. Sprinkle fresh cranberries evenly on top.
- Bake 25 to 30 minutes or until toothpick inserted near center comes out clean.
- Cool 1 hour. Life with foil to remove from pan. Cut into bars.

From Caitlyn's Kitchen - Chocolate Maple Nut Bars

Chocolate Maple Nut Bars

1-1/2 cups flour
2/3 cup sugar
1/2 teaspoon flour
3/4 cup cold margarine or butter
2 eggs (you will use them one at a time)
1-14 ounce sweetened condensed milk (variation: buy the chocolate kind)
1-1/2 teaspoons maple flavoring
2 cups chopped nuts
1 cup chocolate chips

Oven temperature - 350 degrees Fahrenheit.

- In large bowl, combine flour, sugar, and salt.
- Cut in margarine until crumbly.
- Stir in 1 beaten egg.
- Press evenly into 13x9-inch baking pan.
- Bake 25 minutes.

-In the meantime, beat sweetened condensed milk, remaining 1 egg, and
flavoring together.
- Stir in nuts


- After baking, sprinkle chips evenly over prepared crust.
- Top with nut mixture.
- Bake 25 minutes longer.