An honest word about baking: I'm not good at it at all. Truth be told, like most things I'm not good at, I don't even enjoy it that much! I know... why did I even start this food blog. Perhaps a few more decades in the kitchen will lend me more confidence with a mixing bowl, but today the scientific mysteries of baking intimidate me to no end.
I feel fairly confident in my ability to replicate a recipe by carefully following directions, but the things I love most about being in the kitchen (carefree inspiration, changing things on a whim, being in charge!) go out the window with baking. What if I want to use honey instead of sugar, buttermilk instead of yogurt, oil instead of butter... Do I need to adjust the dry ingredients or leavening agents? Who knows?!Read More