Abby
Principal Injestor
Ever since I made my first batch of oatmeal chocolate chip cookies, I've loved baking. I taught myself, which means there were some interesting outcomes. A memorable "experiment" was my 16th birthday cake. I followed the recipe in our cookbook, but nevertheless, ended up with a dense cake that smelled like pancakes and tasted like Twinkies. We fondly remember it as "Twinkie Cake." After that, I opted for boxed cake mixes. However, a 3-year stint on a gluten free diet prevented me from using boxed mixes (on the last year of my GF diet, Betty Crocker came out with its first boxed mix). Once I added gluten back into my life, I started baking nonstop.
Like any sane person, I started with focaccia bread. I'd never made a yeast bread and wanted to try it. It was amazing, so I kept up with yeast breads. The next success was a batch of half:half homemade sticky buns and cinnamon rolls. Then I made baguettes for a fondu party. Shortly thereafter I got in a fight with pie crust, learned I don't really like the metallic flavor of baking powder in homemade biscuits, made the most amazing birthday cheesecake, (as the resident cheesecake expert) taught a friend to make New York Style cheesecake, made homemade funfetti cake for a bachelorette party, then moved to St. Louis for graduate school.
In graduate school, I continued to bake and made sure that all of my classmates had a proper birthday celebration with a homemade cake. One night, probably while neglecting my upcoming exam and grant proposal, I decided to start a blog about food. I wanted a place to write about the recipes I was trying as a way to chronicle my baking adventures. After the recipes, I've written notes about what I've liked and what I've thought needed improvement . This is great for when I think "I really want X again, but I know I changed up the recipe, how?" I can't promise perfect recipes, but I can promise I've tried everything and offer meaningful advice for how to make them even better.
Happy Reading & Happy Baking!
Abby
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