I’ve heard the popular saying. I know how it works. I’m just saying that in my case it doesn’t apply. 
But just in case, double checking is always a good idea.
Music: ‘Bees Practice Geometry’ by Luff which is a suuuper cool band that everyone should check out. This is my first time using one of their songs in an episode. Please, give them some love!
LOVElillian
I used to think that baking and cooking were totally different. I thought that that cooking was more of a casual thing, in which spontaneity is useful and encouraged, while baking demands constant attention to detail and adherence to the recipe. This idea kept me from baking for a long time. We all know by now that attention to detail is not exactly my forte, and so I was afraid to start baking because I was afraid to make mistakes.
But my experience has proven something else, baking can take a little manhandling. You really like cinnamon? Add more. Just know that if you add in a whole extra cup of cinnamon that it will have an impact on the texture. You like to use maple syrup instead of agave? Go for it. It’ll add some maple flavor, but that’s probably fine. There totally is an acceptable “margin of error” in baking. If you keep the basic building blocks the same, and you can experiment quite a bit and really have fun with a recipe.
I’m a big proponent of fun in the kitchen and having exactly what I want. So, that’s why I often add things in last minute. I just get a feeling that this spice or fruit will add a little something to the cake/cookie/pancake/pie/cupcake/bread and I want to try it! Sometimes it turns out amazingly, and sometimes it’s just okay. But rarely do I regret trying.
So please, don’t sweat the small stuff. You’re making it, so make it how you want.
The featured song is ‘Smile’ by Destry. Click on the album to buy the song!
LOVElillian
My good friend Casey Barber over at Good.Food.Stories. has put together an excellent guest post episode for you!
Not everyone (myself included) has a fancy blender like a thermomix, blendtec, or a vitamix. And I’ve been very intimidated by the thought of trying to make nut milks with a regular blender (not that I have one of those either… dang, I really need to soup my kitchen UP). And so Casey is making some tasty looking almond milk with a vitamix AND a regular ol’ blender to show us the difference and to prove to me once and for all that it’s possible.
It can be difficult to get the courage up to do anything (and by anything, I mean very much anything: going for a jog, knitting, baking a cake, starting a business etc.) if you’re under the constant threat of harsh criticism. And it’s a tremendously brave thing to be able to continue doing what you want despite all of that. Fortunately for me, I’ve not had to deal with many real meanies in the year and a half that I’ve been producing this show. I’m not sure why… I would love to say that it’s because everyone just loves me and everything that I do. But not even my mother is that indiscriminate. So I’m pretty sure that it isn’t that. (Love you mom!)
I recently made myself a delicious baked good that had not one, not two, but three different kinds of sweetener in it. I ate it (it was pretty tasty) and immediately felt sick.
I got a headache, and my brain felt cloudy. My skin broke out. I felt depressed, tired, and a little woozy. The feelings didn’t doesn’t last that long (only about an hour or two) but it was definitely unpleasant, and it almost ruined my night. And even today, after a full night of sleep, I can tell that I’m still not on top form.
Now, I know this one. I know that I am sensitive to sweeteners. I am usually on top of this. But for some reason, I wasn’t last night. Now, admittedly it’s been a while since I’ve made this particular mistake, so I obviously forgot why I am so careful about sugar in my diet. Clearly I needed a reminder to keep my food super simple. And so I’m reminding myself (and you) by reposting this episode. I really don’t like feeling sick (I mean, who does? Anyone? I don’t want to meet that person. I bet they’re awful) but I’m not upset at myself for making the mistake in the first place, because in my experience, these mistakes (as long as they aren’t fatal) are extremely useful. They serve as excellent reminders.
Welcome to day 25 of Home for the Holidays- Gluten-free Style!!! This has been an amazing event and it’s not over yet! Z’s Cup of Tea made some tasty looking Cranberry White Chocolate Chunk Cookies yesterday and tomorrow, Shirley from Gluten-free Easily (and the host of this incredible event) will be posting something that I’m sure will rock your socks off. I feel confident about that because the chocolate silk pie with honey whipped cream that I’m making today are both her recipes. And they are both incredible.
This event has been huge: 25 different gluten-free bloggers each posting a recipe that say home and holidays to them. And not only that, but there are prizes to be won!
This next episode is CRAZY delicious. I’m making Chocolate Silk Pie (coming soon). And I just wanted to post a tiny preview to tease you. And show off this awesome song by Spirit Kid.
Music featured in this episode is the awesome and fun Boston based band: Spirit Kid. Check out their site (and more of their music) HERE!
LOVElillian
You know those extreme baking competitions where bakers have to get their incredible, 5 feet high sugar creations from one room to another without spilling or breaking anything? And of course their baking art is too heavy to be carried by one person, so they need at least two people. They practice this. Each move and step is coordinated. Everyone knows what moves to make when.
It’s an extremely delicate dance.
(If you’re curious about what I’m talking about check out the documentary “Kings of Pastry“. It’ll blow your mind how serious a puff pastry can be.)
Anyway, these master bakers usually have to carry their incredibly delicate creations for at least multiple yards. And while I watched the film and I enjoyed it. I didn’t fully understand how emotionally intense it can be to carry a pastry from a table to an oven. Until now.
This is the deal: I have seriously overfilled my chocolate silk pie. Like seriously. And while this ultimately means more pie for me (Yay!) right now I have to get it in the oven without spilling the thing.
Wish me luck.
The music featured in this episode is “Too Good To Be True” by the awesome Boston-based band, GIRLFRIENDS. Check out their site and more of their music HERE. And of course, please leave comments and share this episode with everyone you know.
LOVElillian
The emotional highs and lows are always pretty intense when I’m making something for the first time. There are moments when everything seems totally wrong and then sometimes almost seconds later, it’s all working out! It’s bewildering, but also very exciting. And I know (although I do have to remind myself of this regularly) that if I can take the down moments, the up moments tend to be both gratifying and completely delicious.
I don’t know if you’ve noticed this, but when a recipe calls for two different types of sweeteners, I always opt to stick to one. If I’m going to be frosting a pumpkin muffin with maple cream, for instance, I sweeten the muffins with maple syrup. I like to stay consistent. Why do I do this?…
Copyright 2011.
