Baking

I have heard the oft stated “I can’t bake” too many times to count. I’ll admit I’ve even said it myself… but that is all going to change.

A few weeks ago, as I was sirring a pot of Kraft Macaroni and Cheese (I know…) I realized exactly what I was doing. While the foodie in me was disgusted with myself, I knew why I was doing it: the reason I cook is to share with other people. This is something I inherited from my mother, who loves to entertain. Ever since I was a little girl, I used to wonder when she ate. The truth is, my mother doesn’t eat very much… she loves to cook to please OTHER people, and I am the same way.

Here at college, I’ve found that even though every once in a while, friends are thankful to accept pasta with homemade tomato sauce, lasagna, or enchiladas, most of them don’t have time to come by for a meal all the time, especially at designated mealtimes. Ever since we met, my friends and I have found that come three or four in the morning, we’re all sitting together, just talking, usually over a bag of Tostitos and salsa.

And thus, I found my in. Last week, I baked a batch of pumpkin chocolate chip muffins. I don’t have a picture, because they quickly disappeared: I gave half to my friend who still lives in the dorms, and all of her friends stared at me, and then repeatedly asked Izzy why she didn’t bring me around more often. The rest were eaten, as I suspected, at 3 in the morning at my friends’ apartment while watching reruns of CSI. Topped with canned vanilla frosting (my weakness), I could finally bring people together over food again.

So what I’m saying is, maybe I’m not quite old enough to bring my friends together over food like my mother did my family. My friend Mel and I will still be making turkey, stuffing, and all the trimmings for a Christmas party we’re holding, and I know that my roommate is always more than happy to help me finish a pot of soup, but for right now, baking is where it’s at.

I baked oatmeal cookies this afternoon. I’ve always whined about how much I dislike the precision of baking: you can’t just throw in whatever you want, whenever you want. I know now that I was lying to myself: that was an amateur talking. Once you understand the inner workings of baking, the reasons behind the hot/cold water/butter debate, and the ever-powerful gluten (I recommend Alton Brown for this: he illustrates gluten using felt puppets and yeast using socks that burp), it is easy to see how you can modify recipes. I took one recipe for Oatmeal Raisin cookies, removed the raisins, which I detest, and instead made three batches of cookies: oatmeal chocolate chip, oatmeal, craisin, and pecan, and oatmeal spice, with nutmeg, cloves, and cinnamon. I’m no Iron Chef, but it’s a start. I now feel confident that I could take my newfound Pumpkin Chocolate Chip Muffin recipe and turn it into something completely different… Say Peanut Butter and Toffee Chips. It’s all about knowing why each ingredient is in the mix; what can be replaced with what, and why.

So my focus has changed. I’ve gotten rid of the KD… I can’t go quite that far, but I’ve shelved my dinner recipes for now and have been making my old standards of tomato sauce and soup and eating a lot of leftovers.

Last year, I followed a lot of recipes and learned tons about cooking, and now I know how to cook without a recipe, so whenever I’m inspired to make something for dinner, I go for it, but I find myself baking a lot more often. So while my first few attempts may not be amazing, I’m glad I still have people to cook for, and I’m willing to have a few rock-hard scones or burned cupcakes on my path.