My friends think I’m strange because I love food and I love to bake, but they complain that they never see me eating my creations. I’ve found over the years that I have a true appreciation for the process of baking and trying new things in the kitchen. I do eat what I bake. Sometimes too much! But most of the time I share it with friends or coworkers. I like to see the happiness on their faces or polite disappoint (they can’t all be winners!)
I can say with confidence that I’m much more comfortable with baking than I am with cooking. I’m trying to branch out by adding more savory recipes. Since I have to cook every night for my son Miles, I’ll take a pic of our dinner if it turns out well. This, of course doesn’t make him happy because he has to wait while I photograph our food and sometimes we have to reheat it before we can eat. Oh, how we suffer for art!
One thing that I’ve learned about myself is that I’m a more of a recipe tester, than a creator. While I have been known to create my own recipes from time to time, I find it more interesting trying other people’s recipes. I’ve given into the food porn craze, I love cookbooks and the dishes out there look too mouth-watering not to try. Recipes for me are something to test, try out and make your own. Sometimes I may see a recipe that sparks inspiration and then the creation begins!
I also like to eat out. Anywhere really. I love a good hole in the wall as much as I love a 5-star restaurant. My cousin and I started another little food blog a few months ago where we eat out, take crude pics of our food and pretend to be armchair food critics called Temps de Manger, so watch out, you may see a few posts crop up on this blog!
Here are a few little tidbits about me:
I’m a full-time assistant at a major newspaper and a part-time blogger.
I’m the proud holder of a certificate in Baking & Pastry from Kendal College. (Was in a program just long enough to give you a lay of the land, but not long enough to be called a pastry chef.)
I’m the owner of an online cookie business called edith + ethel. I really only sell cookies to corporate clients at Christmas (I should probably expand!).
I enjoy getting nerdy about baking. Not Alton Brown nerdy, but enough to bore my friends getting into the minutia of let’s say, making biscuits.
They’re least 2 dozen eggs, 4 pounds of butter and a container of buttermilk in the fridge at all times.
A person who often second guesses cooking and baking decisions, and hopes it all works out in the end.
A collector of vintage and Lomo cameras and a slightly less than amateur photographer.
This is where it started. I baked a cake every year for my parents’ anniversary. I was still happy with the cake even though the San Andreas Fault was running through it. One year I ran out of confectioners’ sugar for the frosting and used granulated instead. You can imagine the outcome.
Oh.. I came by your blog looking for a pie recipe– found it.. but stayed to read your about . Oh my gosh. You’re absolutely delightful -! And the name of your business is exquisite.
The pie recipe is the Salted Maple. May I ask you a question? You mentioned your version wasn’t as dense.. like you, and an A.B fan, I wondered, what could make the pie denser if not with eggs?
Well. . .thank you for a great blog read ☆
Thanks Blue! Honestly I don’t know what could make the pie more dense. After thinking about it maybe using more eggs or cornstarch could help. Or possibly gelatin? Or maybe adding corn syrup and cooking the custard more like a pecan pie? I’m going to have to do a little research and get back to you! I can say that my version was pretty satisfying 🙂
Hi there, thanks a bunch for the recipe. I just made it but I mixed APF with CF and it was YUMMY!!!!
Great! I will have to try that myself
I love the bio and I am curious about your recipes:))
Foodstation from Avocado Walkers.
Hi.
Why am I unable to follow your blog on wordpress?
Oh my gosh! I’m not sure myself. I just checked my settings and everything seems ok. I recently switched from wordpress.com to a self hosted site, so you may not be able to “follow” from the wordpress reader and instead would have to subscribe via email. Hope this helps!
Do you make cake for others? My Son loves your Sonic Cake! If you can make it please contact me at bethanyedu@gmail.com
Ooo! You’re the right one to ask then. What kind of flour am I supposed to use for biscuits? I can never remember.
I always use all-purpose flour for biscuits. Some recipes call for “self rising”, but I just make my own if necessary. Here’s a link that I’ve found helpful for making my own. http://www.kingarthurflour.com/tips/homemade-self-rising-flour.html Hope this helps!
Thank you!