“There was a mood of magic and frenzy to the room. Crystalline swirls of sugar and flour still lingered in the air like kite tails. And then there was the smell-the smell of hope, the kind of smell that brought people home.” – Sarah Addison Allen
One thing I love about baking, be it a simple banana bread, moist carrot bars or cookies is the smell that permeates the whole kitchen once you place the baking pan in the oven. I love the combined smell of cooking raisins, nuts, vanilla or cinnamon or whatever ingredient a particular recipe calls for. This afternoon, I baked my second apple pie confident enough to tweak the recipe a bit and experiment on brushing just egg whites on top instead of a beaten egg with the yolk. The top part of the pie may not be as silky as when you use the whole egg but it adds a flaky feel combined with sprinkle of sugar and cinnamon. Whereas before I didn’t even know how to make a dough, it’s now as easy as kneading something for our local steamed bun called “siopao”. I also sliced half and half of Fuji apples for a natural sweet taste and the tart flavor of Granny Smith. It came out good, son said, “it’s yummy”. I laughed when he asked, “did you take pictures?” He knows that I document almost everything that I cook in the kitchen just like I do with my flowering plants when they are in bloom. He cut a slice even before it cooled down. I got three remaining apples, would love to try making apple sauce and use it on my next baking adventure.
Here’s one more that I experimented on a month ago, a simple recipe for vanilla cake. I didn’t put icing because I love the flavor without being too sweet.
I love the quiet, concentrating on the task at hand , the calming effect of kneading, measuring and mixing to make something yummy and scrumptious.
I got a lovely surprise this afternoon when a friend sent me a lovely tin of Fannie May Colonial Assortment chocolates via LBC. Aren’t I lucky? Can’t wait to take a bite. Thank you Ex. 🙂