Saturday, August 12, 2006
Why I Bake & Cook
my signature brownies, freshly baked!
Okay, so you all know that I love to bake and cook.
You'd also know that I enjoy desserts a whole lot and could just skip main course and dive into something sweet, say, a creme brulee for instance.
For my friends, they'll also be aware that the part of baking/cooking that I enjoy the most is the ability to share it with others. When I bake/cook, I get to share my love through the food I bake and cook with my dearest friends and family. I also get to share my recipes so that they can all enjoy the same foods anyday and anytime.
It is my belief that all good things are meant to be shared. I'm not one to hoard secret recipes for fear that someone else might steal my 'glory'. Nah, if there's one thing I believe in, that's generousity. I think that's perhaps why I love to feed my friends and family well. Haha... so much so that they question me about it when I fail to bring my brownies or cookies to a party or gathering.
Would I ever get bored of this? Of baking and cooking? It's a question I get sometimes. Sure, it is tiring, especially when it involves a large quantity of people (that i have to feed). However, I do subscribe to the saying 'no pain no gain'. I'm definitely not expecting to gain something tangible. I'm simply referring to the sweet satisfaction and happiness I get when I see others enjoying what I bake or cook.
To put it in other words, i get high on that. On seeing that my skills can make people happy. You see, that's another reason why I love desserts so much. They have the ability to turn a scowl into a smile :)
When I first started baking avidly, I never knew I'd develop such a passion for it. I love food and I love writing. I wanted to be a writer when I was a kid - Enid Blyton and Roald Dahl were my inspirations, and I still harbour that intention. It's only as I grew older that I discovered my other passion: food (be it consuming or producing it.. haha).
What a marriage it is, to combine food and writing. I'm really glad to be already doing that. God has been very good to me. As a freelance journalist I get to write on food, talk about it, muse and banter about all things culinary; to put it simply, I'm living my dream.
If it's your first time reading this humble wee food blog of mine, welcome. You must love food to have found this site and I hope you enjoy reading it as much as I enjoy writing it! :)
Alot of people have emailed me asking for the recipe for my brownies which apparently my friends love. Let me say that I've been using this same recipe for years and it has served me well.
Practice makes perfect and I'm glad that those who've tried it, liked it. I've blogged about it and posted the recipe before but I think alot of you have trouble finding it! So to make it easier, here's the recipe: Hershey's Best Brownies. Do try it. It's so simple and yet it produces phenomenal brownies.
In case you're wondering, yes I baked them again (yes again!) yesterday, and some other tropical sweet delights:
Yep, I've been helping out with the F&B at Amplify Ministry every Friday. I occasionally bake and cook for the events we have and today was no different. Haha... I tried out this new recipe and I think though it might be a bit different from the stuff I usually bake, it was quite well received.
I baked cherry and coconut slices and then I used the same recipe but replaced the cherries with chocolate chips. And you know what? Coconut goes really well with chocolate! Duh... anything goes well with chocolate:
These slices are interesting because it's quite textured. The coconut gives it a flaky yet cakey bite. It's something different from normal cakes. I quite like it actually! Might try it again, perhaps with apricots or prunes.
Anyway the recipe's below in case you might like to try it for yourself!
School reopens again next week and I'll probably be busier so that means less time to bake... but no worries, I'll snatch every opportunity I have and let you in on more yummy bakes and cooks.
Oh, this semester is gonna be soooo interesting because I'm taking this module called 'Sociology of Food". Boy am I going to love this class to bits. Yep, I'm a sociology major in case you don't already know! One who loves food as much as she loves writing about it and eating it. But, most of all, she loves God more.....
Cherry and Coconut Slices
150g caster sugar
3 eggs, lightly beaten
225g self-raising flour, sifted
125g desiccated coconut
125g naturally coloured glace cherries, halved
1. Preheat the oven to gas mark 4/180 degree celcius (350 Farenheit). Grease and line a shallow 29 x 18 x 2.5 cm (11 x 7 x 1 inch) rectangular tin with greaseproof paper.
2. Cream the butter and sugar together until light and fluffy, add the eggs a little at a time, then add half of the flour.
3. Stir in the coconut and cherries and fold in the remaining flour. Spoon the mixture into the prepared tin and bake in the oven for 40 minutes until golden and a skewer inserted into the centre comes out clean. Leave in the tin for 5 minutes and then remove to a wire rack to cool completely. When cool, cut into slices.
Use 125 g chopped dried apricots instead of glace cherries
*Note from the baker* - try 125 g chocolate chips if you like.