Aaaaaaah. Fall is in the air. Can you smell it? Can you feel it? These are the fall recipes I found online and am dying to try. Hopefully, after break, I can report back to you on the results.
Let’s get the formal introductions out of the way.
I’m Megan. I was born and raised in Kansas. Most people conjure up images of cows grazing on acres and acres of land. Hate to destroy that fallacy, but I grew up in a suburban town forty minutes outside of Kansas City. The closest I came to a cow was with my Cheerios.
The baking bug bit me my junior year in high school when I worked at bakery.
Here are a few tricks of the trade I learned those two years:
- Coolness is key. When making cookies, keep the batter and cookie sheets cool. It truly is the difference between soft, fluffy cookies and crackle crackle crunch cookies.
- Unsweetened applesauce is your friend. Who knew unsweetened applesauce could be substituted for oils? I sure didn’t. With certain cake recipes, especially spice ones like carrot cake, you won’t even taste the difference. It’s an amazing fat saving tip.
- Weight is the difference maker. Some of you guys may not be baking connoisseurs, but if you want to be precise with your measurements, measuring spoons are merely suggestions. The weight of the dry ingredients is where the real chemistry of cooking lies.
- Oven thermometer – get one. Most of the time, that little digital reading on your oven is a tad off. Again, this one isn’t entirely necessary for a home baker. But, hey, if you want to open your own bakery, there’s that little nugget of information.
As riveting as I sold Kansas to be, a month ago I opted to move to Pittsburgh, Pennsylvania. Let me tell you, I absolutely love it.
The only thing I don’t love so much: A lack of kitchen. These dorm rooms need to start thinking of us bakers. It’s really rather rude. Until I get my hands on one, I shall sit in my tiny corner they dub a room, silently weeping whilst scrolling through fellow baking blogs.
Whew. That is enough about me. Let’s get to the real crux of life: Food.
I love food. Not only do I love food, I love cooking food. I love the smells wafting through the house. I love how a hot mess of ingredients turns into a decedent treat.
And I love to eat.
I like to think of myself as a non-judgmental eater. Cookies? Mmmhmmm. Cake? My favorite’s chocolate. Doughnuts? Shut. It. Down.
Ahhhhhh, yes. Food. The reason we are all here. You eat it. You relish it. You hopefully will learn to enjoy making it.
Have you ever made a hit dish at a party? People frantically write down your e-mail address, so you can send them the recipe “the moment you get home. THE MOMENT.” You feel like everyone’s best friend. Don’t delude yourself. They just want your secrets. That feeling is the satisfaction of knowing you made a savory, perfect treat. It is what will fuel you to make cupcake after pancake after chocolate cake.
You may be asking where I find all my recipes.
Well, for one my family. My mom isn’t much of a baker. By “isn’t much of a baker”, I mean if it doesn’t come out of box, no chance she’s even attempting it. However, she did have a few little treasures in her recipe box (like “crack in a bowl”, but more on that later) I managed to snag.
The rest all comes from online or cookbooks. Pinterest has slowly become my best friend. I troll baking blogs like it’s my job.
Some of my favorites include:
- Brown Eyed Baker – Fellow Pittsburgher (that’s right, I’ve lived here a month, and I already feel a connection with Pittsburghers), her recipes are always on the convenient side, a definite must in my book.
- Two Peas and Their Pod – First of all, they love Nutella. I immediately am transfixed and salivating when I see Nutella. Pavlov’s response. Second, they dabble in the cooking world. I guess eating dinner before dessert is recommended?
- Chef in Training – Her pictures are heavenly. I get a tinge of photograph envy when I see them. She also does a lot of lists. For a linear, type-A personality, lists are the fastest way to my heart.
That’s about all, in a nutshell.
Just bare in mind, I am still a rookie and learning things as I go. I am always open for suggestions. And I will go on a baking binge the second I get my grubby little fingers on a kitchen. Believe you me.
Please drop any recipe ideas or suggestions in the comment section!
Low-calorie. Diet pills. Cleansing diets. All diet trends that sweep the nation yearly. What is this year’s kick? Organic foods.
I, myself, began the transition from processed foods to a more holistic, natural diet (not an easy feat for a dorm dwelling student). However, an article published by The Guardian suggests this movement may not, in fact, be all that beneficial.
According to a recent study, the nutrients found in non-organic fruits and vegetables are comparable to those found in organic fruits and vegetables.
This begs the question, is it really worth it to spend the extra cash and energy on organic foods?
In my opinion, yes it is. The decision to eat organically is not about gaining more nutrients. It is about eating to avoid the unknown effects of pesticides. This study fails to make the two lifestyles equivalent because it fails to acknowledge the effects of pesticides themselves, a point the article states.
At this point, you may be asking what the relevancy of an organic diet is to a baking blog. The simple answer: It’s all about balance. If you can cut some corners to receive extra benefits, do it! Pouring a refreshing glass of organic milk alongside your cookies, allows you to avoid those pesky pesticides and enjoy your tasty treat.
You don’t have to eat utterly perfect all the time, but if it is an easy substitute to make, might as well reap the benefits while you can.
Nothing is worse than a horrible apple pie. You bite into the pie expecting a nice, juicy, tender, succulent apple chunk, only to find a dry, bitter one in it’s place.
The Washington Post attempts to fight this travesty with an article about the best apples for each dessert.
Interesting topic, really.
My family, privy to making homemade applesauce during the holidays, often has heated debates about the difference of flavor based on apple types.
I uphold the notion that McIntosh creates the most delectable.
I would like to properly thank this article for proving me right.
Back home in Kansas City, I used to work at a local bakery. The owner, Jeff Martin, actually made it onto Food Network’s Cupcake Wars.
Check it out!
Whew. Years and years of baking did not quite prepare more for the task of starting my own blog. Sure, I’ve made recipes from my mom’s handy cookbooks.
But organizing these recipes?
Narrowing down these recipes?
That’s hard work.
I decided to scope out some other baking blogs to help me organize all of my thoughts and recipes.
Luckily, for me (and probably for you!) I found a list of the Best Food Blogs on the web, including a handy category for baking.
I hail from Kansas, but just recently moved to Pittsburgh (a riveting fifteen hour drive through prairies).
Living in the dorms isn’t an ideal situation for someone looking to run a baking blog. However, I have been cooking since the ripe old age of “As long as I can remember”, so, hopefully, I will have enough to pull from. If not, I plan on going on baking binges over my breaks. I’m looking forward to documenting all the earth-shatteringly tasty treats I find throughout the year.