Despite the occasional box cake mix, and lets get the joke out of the way right off the bat, I love to bake. It comes from being my mother’s faithful kitchen assistant growing up and helping her in the kitchen, that love of baking has really blossomed over the past six months. There was a run there for a few years when I was really into making cupcakes, and would often involve Emily and Megan in these projects.
It only makes sense to me to serve up my children delicious creations from my own kitchen as opposed to store bought delights filled with an endless number of preservatives. Jennifer and Austin also love to help out in the kitchen everytime that we make cookies and it is another great way to spend time together as a family.
The one item I seem to make most these days is Banana Bread, and I’ve been slowly perfecting the recipe over the past few months. Most weeks I make at least two, and a few times I’ve made as many as five in a single week. The kids devour them (I give them to neighbors) and even as I type this Megan is asking when I am making another one as it is her favorite snack…
Beauty of a blog post, it can be paused and picked back up (banana bread made, and in the oven!)
Ahh now I can smell the deliciousness in the air of a banana bread baking away in the oven, amazing. Always a great smell in the house when I have something cooking. The other reason that I love baking so much is that I find it very relaxing and a chance to practice some mindfulness.
I can turn everything off and forget about the rest of the world for a few minutes when I am making a tasty treat. The whole process can be equated down to Love vs Science , a post I have recently written about. I have always been a very scientific baker as it helps sooth my OCD a bit, however I have recently been schooled in the ways of baking with love (not the love ingredient I previously mentioned) but actually LOVE and being slightly less concerned about perfect measurements across the board.
After some debate I had to agree that cookies made with love rather than pure science seemed to taste a bit better when eating them.
Some other items I have been working at perfecting are homemade pies and Sugar Cookies. My favorite pie would be a good old fashioned Apple Pie with a slight taste of cinnamon. Granny Smith apples seem to work best based on their texture and slight tart taste which plays great against all the sweetness of the sugar you would add. I’ve also made my first Peach pie, Cherry pie, from scratch Pumpkin pie and even a Chocolate Pudding pie a few weeks ago.
I am also in the process of working on getting an online baking company up and running with the help of Patrick and Kristi we have had a few orders and I look to dedicate a section of my blog site dedicated to this venture next week. This has been focused around Sugar cookies and Kristi has taught me a tremendous amount about how to properly ice these cookies, as well as continuing to bust my chops about using a boxed cake mix.