Creativity at Play

Becoming an experienced baker myself over the course of two years I have learned a lot about baking and what it can teach any curious soul willing to try it out. Many of these lessons I've already written on in past posts but have decided to combine all those lessons in this one post to make it an easy one stop read through for any reassurances or tips fellow bakers may be interested in hearing or knowing about. From one baker to another- this is for you: The Rules of Bake Club: 1. Do it for yourself because it is something you enjoy and want to share (not for other's approval): This could probably be considered a common lesson in many of my recipes but especially those that I've tried out for the first time on family and most recently. I've always enjoyed the process of baking- it's very therapeutic to simply follow along and come out with something delicious after trying a new recipe but somethings it can be hard not to look for that confirmation/approval fr...

An Update into What I've Been Doing and Notes on a Fresh Start! (P.S. This is mainly for myself)  It feels good to be back after not posting in a while. There is lots to catch-up on and that I want to write about even for my own self that seems worth noting. First off I intentionally chose to take it easy in May as far as any new or big projects. There was a lot I had to deal with and survive during that time that putting the extra pressure on myself won't and just didn't make sense. It wasn't easy, with creativity always being a great outlet for myself and the ability to express or want to express my experiences having to say "you know what this isn't the time to worry about this" but it was the best thing for me to do at the time. Doing so allowed me to recuperate and get the added rest I needed after the month's rough start and made moving forward easier. Now occasionally I was able to do a bit of creating during that time, for instance I lear...

Exploration into Making and Baking Tarts: Recipe from The Messy Baker cookbook/baking book, pg. 138, look under the Sloppy Section of the book While I did it. Finally I began my foray from cakes and cookies to pastry making starting with tarts. Although for my first recipe -Raspberry Butter tarts- I went with store bought pastry shells being shore on time, and a little intimidated on the process. Next time though I'll try it out. Anyways, they were delicious and the recipe was surprisingly easy to follow.  I've already decided it's one I would make again! (More on my thoughts, and review of this in another post) There is however an important lesson I'll share out of this experience and that is in baking patience is a key ingredient/step to follow. No matter how delicious they are smelling or impatient we may be if you want successful tarts or anything else it's best to wait . Now this has never been my strong suit with anything- waiting for Christmas, f...

So in honour of my month of baking wrapping up (although not ending), and as way to test my progress as a blossoming baker I decided to take on a completely NEW type of recipe, one that is not muffins, cakes, or cookies. A donut recipe a first for me both in baking and doing. As I did this one all on my own for the first time. So exciting, little intimidating and greatly adventurous undertaking- nothing like proving to yourself the skills learned have paid off. Earlier during that day- which was two weeks ago- there was an initial plan to do with supervision but on a whim and a burst of energetic confidence I found myself ready to dive right into this endeavour while the inspiration lasted. So out the necessary equipment and ingredients came in flusters of activity and preparations. It wasn't the ideal way to prepare for baking but when taking the first leaps into solo baking experiences there's also a great deal of nervousness that comes with the territory. And a lot more to...

A "Yum"-clamation of my month of baking and cooking (so far) Hello everyone! Can you believe it's the end of January?!? I can't, it seems time has flown by while I've been busy baking, writing, learning and having fun. Keeping in mind that it has been a new project which has taken some creative thought to figure out what the actual project would look like, how long it would last and how many recipes to test but I've figured it out and the answer is however many I chose to do throughout the year as well. Sometimes though life or other commitments got in my way or you just need a break. To Review: I set out at the beginning of this month to tackle two recipes a month and for January I already have surpassed that- making a total of FIVE recipes (can you believe it!). Which when you look at January that's almost one recipe per week (AWESOME!) Baked Cinnamon Sugar Donuts, not quite like the original picture but good enough All in all, it ha...

The Recipe: Oatmeal Cookies (via: Pinterest.com, look under my board "baking recipes"  ( https://www.pinterest.com/pbutterfly234/baking-recipes/) When you are first starting out it can seem quite intimidating, and may take a lot of courage and practice before feeling competent in the kitchen. As with anything, there's much uncertainty in how it will come together, which is much like starting a new project for the first time. So a little faith can go a long way in helping keep a positive attitude . It does get more easier, and I've learned that the more you try out new techniques or re-attempt the recipes the more confident you'll get. It also takes a fair bit of patience and practice- patience in just waiting for the recipe/baking to be done; and practice in executing the experience itself. It may not be right away that you'll get it right, sometimes it can take 12 recipes/attempts for your baking to turn out picture perfect. (Hear that Kylie, have patience...

There is nothing better than the feeling of preparing your own meal for the first time. That sense of accomplishment when it is finished simmering, and baking, along with the pride that comes from saying "I made this myself." This which was once potatoes, leeks and water now is deliciousness, now is soup. This which is the feeling I want out of trying this crazy experiment for a month, and growing myself from a beginner baker to home cook and more experienced baker fuels my determination in taking on such a challenge. Along with pride, my new cookbook "Mastering the Art of French Cooking" by Julia Child, Simone Beck and Loiusette Bertholle and perhaps some other inspiration, might just inspires this flourish of excitement in the kitchen rather than dread and intimidation. (See picture on the right) This is where I'll be keeping track of new recipe ideas to try, how I plan to maneuver them and the ones I've done- successes, failures and all but let...

An Introduction: So this year I've decided to explore creativity on my own with open arms and more in depth. Which means not only do I plan on just expanding it in my writing, but I'll try my best to learn more about it and actually experience some new ways of being creative . After all why limit myself to just 1 area when there's other to try out such as:   Baking,   Sketching,   Painting,   DIYing,  and many other fun crafts to try out there all creative and worth while.  So why be limited to just one? To begin with though, I'm starting with baking since I've tried it before which makes returning to it easier, this time though I'm adding cooking into the mix. There may be sometimes when it's just baking needed to be done while others like in the instances of making a meal can add several elements to be balanced out. My goal here is to familiarize myself in the kitchen with the hopes of it becoming less intimidating with ...