i love baking essay

It's the Journey

50 Reasons Why I Love Baking

I’m sure I could find more than 50 reasons, but baking is really is one of life’s sweet and simple pleasures.

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My Love For The Art Of Baking

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My Passion For Baking

I have always felt that “passion” is a really strong word. Who can actually feel something so strongly to do something? According to dictionary.com, there are quite a few different definitions for passion but the following definitions are that that I am discussing for my context, as quoted from dictionary.com, passion is:

“1.  any   powerful   or   compelling   emotion   or   feeling,   as   love   or   hate. 2.  a   strong   or   extravagant   fondness,   enthusiasm,   or   desire   for   anything”

Being untalented in most things, I am extremely surprised to know and feel when I actually developed a passion for baking.

Like many other things, I weren’t successful at all ( no shame 😔 ). I was really bad at sport, and the only things I can excel in is at academics. Even in my co-curricular activities ( CCA ), symphonic band then in secondary school, I definitely didn’t excel in being a tubist although my hard work and diligence were definitely recognized.

But here comes the difference . When I failed in baking, I feel an inner sense of motivation to improve myself and succeed. Even should I succeed, with my friends and family acknowledging my success, I want to continuously improve myself and never give up. 😊 I will always be thinking about what I to bake next, how am I going to improve my skill of baking.

Even with limited time now during my service as a full time National Serviceman ( NSF ), leading to me having a really short two days during the weekends to catch up with my hobby, I am going to use this time wisely to dedicate a huge portion of it into baking ( and now, this blog!) . This is simply because I don’t want to stop progressing. I can’t wait to keep improving and mastering this skill.

Time waits for no one!

Yet this passion might actually be harmful . It plunged me into a career dilemma in choosing between something unconventional, and something that I know will definitely provide me with security.

Today, I am going to post the two images that I captured of my acknowledged essay on my passion of baking in a writing competition.

This writing competition was organized by the Think, Write Learning Centre in conjunction with SG50 to provide a glimpse into the next chapter of Singapore’s narrative. It is a writing competition for the youth of Singaporeans with a five topic questions provided. The one I have selected is ” What do you value most? “.

I am definitely not the perfect writer, scoring a C in my General Paper in JC2 and also scoring a B during my O Levels. English was never my strongest subject.

However, when I actually write about something I enjoy, it suddenly comes naturally to me. I do not need any extra effort because I am writing from my heart.

In this essay, I have expressed my struggles deciding my future career path between the mainstream jobs in the science, technology, engineering, and math (STEM) careers that are possibly more lucrative and secure and also baking (because of my passion).

Witnessing the rapid rise and fall ( turnover rates ) of cafes in neighbourhood areas that I frequented, I am extremely worried about my personal success should I choose the path of being a baker.

So why have I started this blog? Another reason is because this is my first step out of inertia. I have decided to give this career path a try even though I am an amateur baker who is only here because of my hobby. I am NOT  going to give up without even trying in the first place.

Without further ado, here is my essay ( two images ).

Being in a pragmatic society where many people choose to pursue conventional careers that can possibly secure a “better” future, I won’t deny that I am not influenced by the mindset. Starting out a baker can be very challenging.

Currently, having four years of university and one year in National Service still ahead of me, I have ample time to think. A compromise between passion and reality that I can think of is probably that I work a mainstream career ( that I still enjoy of course ), while keeping baking as a hobby. There are endless possibilities afterall and I will consider my choices thoroughly and decisively.

Also, for all the NSFs of Singapore out there or people having the same situation, don’t give up on your hobbies during NS! Take this time while you’re in NS and having not as much academic pressures ( unless you’re retaking examinations or taking up new tests ), to develop a new skill or a continue to nurture your hobby! Do what you enjoy and explore skills that you have always wanted to pick up! Just so that you know, I can always help with baking 😝.

I always believe that every step counts, and here is my first baby step. May more steps progress me towards a happier me! 😺

From, – Bakeomaniac, Javier!

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Essay On baking is my hobby

Baking has been a passion of mine for as long as I can remember. From mixing ingredients to seeing the final product come out of the oven, the entire process of baking gives me a sense of joy and satisfaction. As someone who has been baking for years, I have developed an in-depth knowledge of the art and science of baking. In this essay, I will discuss the different aspects of baking that make it such a rewarding and enjoyable hobby.

The Science of Baking

Baking is not just about mixing ingredients together and hoping for the best. There is a lot of science involved in the process. One of the most important aspects of baking is understanding the chemical reactions that take place when you mix ingredients together. For example, when you mix baking soda and an acidic ingredient such as vinegar or lemon juice, you create carbon dioxide gas, which causes the dough or batter to rise.

Another important factor in baking is temperature. Different baked goods require different temperatures to cook properly. For example, cakes typically bake at a lower temperature than bread, and cookies require a higher temperature than either of them. Understanding these temperature variations is essential to achieving the desired results.

In addition to temperature, humidity can also affect the outcome of baked goods. High humidity can cause baked goods to become soggy, while low humidity can cause them to become dry and crumbly. This is why it is important to take the weather into consideration when baking.

The Art of Baking

While baking may involve science, there is also an art to it. This is particularly true when it comes to decorating baked goods. Decorating cakes, cookies, and other baked goods is a creative process that allows you to express yourself and showcase your artistic talents. Whether it is piping frosting onto a cake, creating intricate designs on a cookie, or simply sprinkling sugar or cinnamon on top of a muffin, decorating baked goods is an enjoyable and satisfying process.

The Importance of Quality Ingredients

One of the keys to successful baking is using high-quality ingredients. Whether it is flour, sugar, eggs, or butter, using the best ingredients you can afford will always yield the best results. For example, using high-quality butter in your baked goods will result in a better flavor and texture than using a cheaper, lower-quality butter. Similarly, using fresh eggs will result in better binding and rising in your baked goods.

In addition to using high-quality ingredients, it is also important to measure them accurately. Baking is not an exact science, but precise measurements are crucial for achieving consistent results. Using measuring cups and spoons and following recipes carefully is essential to ensuring that your baked goods turn out as intended.

The Joy of Sharing Baked Goods

Baking is not just about creating delicious treats for yourself – it is also about sharing them with others. Sharing baked goods with friends, family, and coworkers can be a rewarding experience that brings joy to everyone involved. Whether it is bringing cookies to a potluck or baking a cake for a friend’s birthday, the act of sharing your baked goods can be a meaningful way to show your love and appreciation for others.

Baking is a hobby that is both enjoyable and rewarding. It requires both scientific knowledge and artistic skill, as well as a commitment to using high-quality ingredients and precise measurements. Whether you are a seasoned baker or just starting out, there is always something new to learn about the art and science of baking. And when you share your creations with others, you can spread joy and happiness through the simple act of sharing delicious treats. So the next time you feel like indulging in a little baking, don your apron, preheat your oven, and let your creativity and passion for baking take over.

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6 Reasons Why Baking Makes You Feel Better

May 4, 2021 | Baking Tips , Community

The resurgence of home baking in 2020 was no coincidence. As lockdowns hit across the world and people found themselves dealing with isolation, quarantine baking officially became a thing. And it’s not particularly surprising, given that baking has been found to help relieve stress, anxiety, and even depression.

But why does baking make you feel better? It’s not just about getting to eat a yummy treat when you’re all done (although that is pretty great). Psychology plays a big role, too. If you’ve found yourself baking more these days or have been considering trying it out, here are the reasons we think that’s an excellent idea.

Baking helps you express yourself

Like any creative pursuit, baking is a form of self-expression that helps relieve stress. A recipe is just a recipe until a baker comes along to make it—pouring a little bit of their passion, creativity, and love into it. Baking can even be used as a form of communication, for those times when words don’t feel like enough. It can convey love, thanks, appreciation, and even sympathy.

Baking is a form of mindfulness

Mindfulness—we’ve all heard the word. Mindfulness is, simply put, being focused and aware of what you are sensing, feeling, and doing. As an exercise, mindfulness has been found to reduce stress and improve happiness. And, in our opinion, baking is the perfect practice in mindfulness. It requires close attention when measuring, handling dough, taste testing, and following a recipe. Because of the focus required, this can help ease feelings of anxiety, depression, stress, and more; instead of being caught in an unhealthy mental loop, you’re focusing on what’s right in front of you.

Baking for others is an act of generosity

The act of giving is one that fills us up with warmth, like a gooey chocolate chip cookie barely out of the oven. There’s nothing quite like baking for others—seeing the look on their face when they realize you’ve made their favorite recipe is one of the best moments—it’s a surefire way to spread love and feel it in return. There’s a special kind of community and connection that comes from sharing food with the people you love, especially when it’s done selflessly. These kinds of acts have the potential to increase feelings of wellbeing, relieve stress, and improve your connection with others.

Baking is an act of creativity

Studies suggest that regularly engaging in small acts of creativity can help you feel more relaxed, happier, and enthusiastic about life. In addition, creative acts can contribute to a feeling of personal growth. That creativity can take any form you want, but we are obviously partial to baking.

Baking is a sensory experience

Baking isn’t just about following a recipe. It’s also about experiencing the recipe with all five senses.

Touch is required when doing things like kneading dough, checking the softness of butter, shaping pastry, and decorating cookies.

Sight functions in a similar way, allowing you to determine if your dough has risen enough or if those croissants are a rich-enough brown yet.

Taste is needed along the way to ensure that flavors are balanced and complementary—and of course, it’s definitely needed at the end when you scarf down the first bite before anyone else!

Smell can help you know when that caramel is just right (or when it’s burned)—and it’s perhaps the biggest tease, as you are forced to wait for things to finish baking until well after you first started smelling the fruits of your labor.

Sound is less often used, but just as valuable when it comes to baking. Listening to cakes can tell you if they’re baked through, and who doesn’t find the sound of crackling bread right out of the oven therapeutic?

Senses like smell are also heavily connected to memory. If you have strong positive memories or associations with baking—perhaps your grandmother made you cookies every time you visited, or your father used to make fresh bread on Saturdays—then these memories and their positive emotions can be triggered by the experience of baking.

Baking offers repetition and rhythm

All recipes have some form of repetition to them. Kneading, mixing, measuring, shaping, and decorating all have a rhythm involved and can be a healthy way to reduce stress. Why? When you focus your mental energy on these simple (or complicated) physical motions, it can help you get into a zone where other distractions and stressors fall away. You’ll feel more connected to yourself and what you are working on, which can be uplifting.

Have you found that baking helps you feel better? We hope so! Remember that what you make doesn’t have to be big or elaborate unless you want it to be. A simple cookie recipe or a fool-proof quick bread that takes fifteen minutes to prepare can benefit you just as much (perhaps more) than an exotic recipe that takes all day. Experiment and do what suits you and your schedule best. The most important thing is to have fun while doing it!

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Baking, My Favorite Hobby That Everyone Should Try

Photo courtesy of Emmy Williams

Carrot cake

Emmy Williams , Staff Writer December 8, 2021

I love baking. I love watching baking competition shows, buying baking cookbooks, and, of course, I love the act of actually baking. My fondness for baking began in 6th grade after I watched a Buzzfeed YouTube video titled “The Best Chewy Chocolate Chip Cookies.”  Immediately after seeing it, I decided that I had to try making the cookies. How hard could it be? The answer to that question: Very, very hard. The whole process was a complete mess, and by the end of it the kitchen looked less like a kitchen and more like a high school movie cafeteria after a food fight. Despite this, the cookies tasted amazing, and thus began my now four-year-long baking obsession. I’ve tried it all, from layer cakes to macarons (which have failed too many times to count).

One of the things that I love most about baking is experimenting with ingredients. When I first started baking, I held a strong disdain for strictly following instructions, which led me to wing it a lot when baking. At first, it was disastrous. I failed more times than I succeeded, which led me down a long road of trial and error. Eventually I learned to experiment successfully, and although  I currently tend to follow recipes most of the time, I now understand how to improve them as I go, which makes baking even more of a rewarding experience for me.

My favorite thing to bake is undoubtedly layer cakes. I adore every minute of the often extremely long process, and I love decorating them, even though I’m not the best at it. This adoration began this February, when I purchased Claire Saffitz’s recipe book: “Dessert Person”. This is most definitely my favorite recipe book. I’ve made nearly half of the 105 recipes, and I plan on continuing to make the rest for a long time. Another recipe book that I love is Magnolia Bakery’s “The Complete Magnolia Bakery Cookbook.” This book is great for more simple recipes such as cookies, cheesecakes, and brownies, and is definitely fit for a beginning baker.

As Claire Saffitz once said, “Everyone can bake if they try, and everyone can be a dessert person. There are no ‘just cooks’ out there, only bakers who haven’t been converted.” I agree with her on this; the scientific precision of baking can be intimidating, but everyone can bake if they try, and if they do, they undoubtedly will love it. Baking is, in my opinion, one of the most beneficial and rewarding hobbies that you can have. If you haven’t tried baking, whether it be because you think you would be bad at it or because you’re intimidated by its unforgiving nature, you should. It’s okay to make mistakes. Everybody has to start somewhere. Take your time, read the recipe thoroughly, and enjoy the delicious reward that comes with this fantastic hobby.

Emmy Williams ('24) is a senior and staff writer of the Blue & Gold. In five years, she hopes to still be a student, receiving a Master's degree in something fancy and totally useless. Her three favorite things are weird books, Valentine's Day, and black cats.

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I Didn't Know How to Tell My Guy Friends I Cared, So I Learned to Bake

By Henry Dawson

I love bread . I love it unabashedly, passionately, obsessively. And I love to bake it, I’ve gone through forty pounds of bread flour in a week, I’ve eaten an entire loaf of brioche in one sitting. My new college dorm won’t feel like home till I’ve pulled something out of its oven.

Baking bread is never the same twice––it changes with the weather, the tension in my hands, the seasons and their moods. Each loaf is the product of whichever instance of me made it. A thoughtful, long winter’s day might mean molasses, rye, pine nuts and seeds. If I am capricious and bold, it can be filled with olives and cracked pepper. If I bake for someone dear it will hold milk chocolate and softened butter.

Sometimes I am convinced my friends tolerate me only for ready access to freshly baked goods. That’s fine. I’m happy to bake for them, and grateful that I have a way to show I care.

The idea of baking as affection is not novel. Nor are those two concepts, baking and affection, entirely alien to men and male communities. But I’ve found both, conjoined or not, rare in such. This absence isn’t a flaw; it’s an opportunity. Maybe there’s space on the table for something new here.

Life is not easy. It’s hard to say, “I care about you.” But it is not hard at all to make boxed brownies.

I started baking the spring of my senior year at boarding school. At the time I was perpetually tired, usually hungry, and often sad. Tired, because of the academic and social pressure cooker of high school. Hungry, because I ate little in pursuit of a caloric deficit and the prospect of waking up closer to what I wanted to look like. And sad, because who is tired, hungry, and actually happy?

The three years prior I lived in dorms with my closest friends. It was three years of sun and shenanigans, pick-up basketball, late-night Call of Duty Zombies marathons. Our friendships were fast and vulgar and full of banter.

Then, in the spring of my senior year, I started to feel a distance. My friends were split into different dorms, caught up in home troubles, relationships, work; the coming sunset of a relatively idyllic high-school period. As we grew into our separate selves and our futures I began to feel isolated.

My bad eating habits tanked my energy ( a banana is not in fact an acceptable pre-workout meal if it’s all you eat before 3 p.m., Henry) . Social interactions took a toll that they never had before. I thought I could just mope through this phase and eventually be back to my happy, normal self, but I couldn’t. I felt friends withdrawing. Fairly. I wasn’t always pleasant to be around.

At home I had a wonderful family life, and at school I had great friends, even with the distance. But despite this, I still felt those odd growing pains; a morass I didn’t know how to cross.

I was functioning poorly in the outside world, getting snappy with friends, skipping meals, shirking leadership roles I’d worked hard to earn. Tired, sore teens have an elemental affinity for darkness, so I sealed my window with two blankets and a Godzilla poster. Begone, light. Hello, dear gloom; I embraced hermitage and blue-light nights.

One spot of vital brightness in this long stretch came from online cooking videos. I could sink into a couch and subsist off the dopamine hit from bright colors, friendly hosts, and happy discussions of yummy food.

At the time I lived in a dorm with forty-something boys, most younger than me. While I sat in my dark room the younger boys hurtled through the halls outside, screeching and bouncing off walls like possessed rubber bullets. They would crash into my room, flooding me with light from the hall and their laughter. Then they’d be gone again, a whirlwind of energy that left me ruffled but inevitably happier.

These boys became precious to me––the sophomore quarterback, the star soccer player with a huge smile who called me “Captain”; the kid who would wander into my room near midnight to flex in the mirror… I can’t explain what they were up to half the time, and it doesn’t matter. I could always rely on them to make me smile.

I was grateful, and as time went on, I wanted to find a way to give back.

One day I visited a female dorm to see a teacher. Dozens of lemon bars waited on the table, golden yellow and dusted with powdered sugar. Other days, they had treats like Oreo brownies, chocolate chip cookies, macaroons, and even an extra-ordinary smoked brisket courtesy of a fire savvy football coach. In the boys’ dorm we might have popcorn, potato chips, or on a daring day, charred burgers and hotdogs.

At home, while I was growing up, my mom made desserts: crumbles , crisps, cakes and cookies. Even if I said no to the sweet night-cap after dinner I’d receive a plate with a small portion. My mom didn’t make desserts for herself; it was for us, her family. Saying no to that blueberry crumble would be like saying no to her love—the effort she put into everything was heartfelt, and it made a difference.

So, I set out to make brownies. Ghirardelli Triple Chocolate, prepared according to the extra fudgy introductions, and garnished with milk chocolate chips. Decadence: just add eggs. I scurried around campus in search of the necessary mixing bowls, cooking oil, and salt. As I did I spread the word in the dorm: Brownies would arrive at 10 p.m.

I baked in the kitchen of a faculty apartment conjoined to our dorm, my tinny phone speakers spitting out guitar riffs from classic rock hits. The view from the window above the sink showed the ocean where twinkling oil rigs sat on a horizon above dark waters and beneath countless stars.

Finally I had MacGyvered the batter and slid it into the oven, leaving myself and the kitchen spattered with stickily sweet sludge.

Boxed brownies are supposedly simple. But waiting outside that dinky off-white oven, having promised food to dozens of hungry boys, I encountered that question every baker presumably comes to live with: Are they gonna like it?

At 10 o’clock, the boys arrived, a stampede beating down my door. Panicky, I portioned the dessert onto paper plates where it crumbled into a pile of molten, cakey chocolate. The boys ate it with fingers and straight from the plate. I watched them talk and laugh around my brownies, feeling a cocktail of pride and relief and amazement that with this arcane process with bowls and oil and fire, poof! Brownies could exist where none had before.

As a senior in the dorm I was supposed to take care of the younger kids and let them know I was there if they needed. But verbal check-ins felt forced, awkward.

Baking could say everything I wanted to say.

I realize now this is what affection is—making real the warm thoughts you have for others. Stumbling upon it in that small, quiet kitchen, afforded me a powerful emotional tool, and helped me get to a happier place.

As a young man words like “I care about you” are awkward to say and awkward to hear. They got deflected in humor, brushed off, rarely internalized. No guy wants to be the first to open up; odds are you’ll be roasted.

But as I discovered, a tray of brownies baked with the same sentiment as “I care” will inevitably be devoured, and the care and sweetness within them can’t be misinterpreted.

Baking fit my needs. After that first triumph, I kept chasing the high, experimenting with biscuits, cookies, primitive chocolate-peanut butter brittle. I failed at boxed cake, which ended up dry and plain. I surreptitiously gave it to two sophomores to dole out, only to discover them later, huddled over the cake, hands and mouths stained with chocolate. Kaiser and Huy, I promise I was anything but mad .

After weeks of feeling like I had been floating through life, I’d done something good. I’d reached no new culinary heights, sacrificed neither blood nor tears. But I made something sweet and gave it to people who mattered to me. It made them happy, even if only for the space of a bite.

These small truths brought me joy when few things did.

Then, one day, near the end of the year, a faculty member, Erik, taught me to bake sourdough bread. Erik had two children. I still remember him carefully scraping each bit of dough off his hands and collecting it in the bowl: “Each scrap is another bite for them,” he said.

We made a simple white sourdough with a little rye sprinkled with rosemary and sea salt. It came out gorgeous. Rich and soft and chewy. It lit a fire in me.

After graduation, finding free time on my hands, I dove in. My community was no longer a bunch of rowdy teenage boys. It was my family, caring and tight-knit. My health-conscious parents would not wolf down a tray of brownies, but wholesome sourdough bread? Gone in a day. I loved the feeling of feeding my family. I could reciprocate the countless gifts they’d given to me.

Looking back it’s clear that learning to bake for my boys was right. They fed my soul, I fed them brownies. It was almost selfishly fortifying.

That spring I found a way to take care of myself. A mode of expression that brings me joy. I’m a slightly better baker now. I’m happier, brighter. I think you can see that in the bread, the same way people say you can tell what kind of water went into the batter.

There’s always something new. Rosemary chocolate challah; pepperjack sourdough buns; tiny, crisp baguettes, steaming, crackling, piping hot.

And if I am tired, quiet, and thinking only of shuttered windows and sleep, I can always return to simple flour, water, salt, and time. Sweet and slightly sour and fairytale light.

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Why Baking for Someone Is an Act of Love—Even If You Make Cake from a Box

Food writer and recipe developer Kristen Hartke shares how she fell in love with baking, plus her recipes for almond cake, mint chocolate cake and more.

Kristen Hartke is a veteran food journalist with more than 25 years of experience covering the culture of food, restaurants and cooking. She has also been a recipe developer and food stylist for more than 10 years. Kristen is a regular contributor to The Washington Post, and her writing and photography have also appeared in Better Homes & Gardens, NPR, Rachael Ray In Season and many other national and international publications.

You may have dog-eared photos of your mom presenting you with a homemade birthday cake, glittering with candles, while you look on, delighted by the sight of this towering treat. I do not. My mom was a truly fantastic cook, but she was also a single mother with a career. When my birthday rolled around, I was perfectly happy to pick out a Pepperidge Farm layer cake from the freezer section at the grocery store.

But when I was 7 years old, I decided that I wanted to bake my mom a cake for her birthday. It was more substantial than drawing a picture at school or clumsily crocheting a potholder. I wanted to show her how important she was to me and, in my mind, cakes were meant for the most special people, on the most special days.

It was the 1970s in New Haven, Connecticut, and I was a true latchkey kid, wearing our apartment key attached to a long piece of blue yarn tucked under my shirt every day. One night when my mom was too tired to cook, she sent me across the street to the drugstore lunch counter to pick up hamburgers for dinner. And it was there that I noticed boxes of devil's-food cake mix and cans of frosting. Voilà—for less than a dollar, I could make my mom a "real" birthday cake. I don't remember if that cake was any good—I do remember that it was seriously lopsided—but she devoured it.

That moment sparked my love for baking and for making cakes in particular. Cakes are a canvas, a way for me to honor someone through flavors or decorations. For me, baking a cake is truly an act of love.

Cake Recipes to Show Your Love

No matter who you're aiming to fête—whether they're gluten-free, dairy-free or vegan—we've got you covered with one of these cake recipes.

Mint Chocolate Cake

Lemon angel food cake with strawberries & coconut cream, vegan dark chocolate cake, peanut butter-banana frozen yogurt cake, almond cake with pineapple-rum filling.

Kristen Hartke is a food writer and recipe developer based in Washington, D.C. Follow her cooking adventures on Instagram @kristenhartke .

This article and recipes originally appeared in the May 2020 issue of EatingWell magazine.

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What I learned when I turned my baking hobby into a full-time job

Once upon a time, I loved baking at home. I’d spend weekends searching for the perfect bread recipe or perfecting my mother’s blueberry muffins. Baking was my therapy and my creative outlet.

Then I started baking for a living, and everything changed.

When I opened Whisked!, a bakery in Washington, DC, I realized that my “fun” hobby was no longer quite so relaxing. Baking professionally is about being fast, efficient, and consistent. You’re executing the same recipes over and over again, week after week. If you accidentally use baking powder instead of baking soda, then you can potentially throw away hundreds of dollars worth of product. We are lugging around 50 pound bags of flour and sugar and making batches of cookies in a giant industrial mixer. It’s hard work, and it can be boring to make the same baked goods over and over again. But the success of my business relies on how well I and my team churn out these recipes.

Baking is no longer a way to decompress after a long week—it’s a job. Thankfully, it’s a job that I love and that I’m good at. Here are a few other things I’ve learned since I turned my hobby into a career.

1. Accept that you’re not good at some things. 

Running your own business forces you to do tasks you’ve never dealt with before, especially at the beginning. All of the sudden, you’re the salesperson, creative producer, marketer, bookkeeper and the financial manager. You won’t be good at all of those things.

For example, I’m a creative, big picture person, which is another way of saying that I’m pretty unorganized and not detail-oriented. I’ve gotten better since I started this business. But whenever I have to calculate how many chocolate chip cookies we need to make for the upcoming week, I still inevitably get it wrong.

As a good businessperson, you need to figure out what you’re bad at and balance it out. Hire a bookkeeper to do your reconciling, get a virtual assistant to manage your calendar or hire a salesperson to close those deals. Now, I have my production manager calculate how many cookies we need to make for the week, and we never run out of cookies. I use the time I previously spent on these calculations to develop new recipes and to do live demos at local stores—things I am good at and that make a real difference to the growth of my business.

And whatever you do, hire an accountant to set up your QuickBooks. Trust me on this one.

2. You won’t always be ready.

Sometimes you need to say yes to an opportunity before you feel like you’re ready. When Whisked! first moved into a shared-kitchen incubator, I didn’t think we could take on a lot more clients. I was already working crazy long hours, had hired two kitchen helpers, and felt like I couldn’t fit any more deliveries into our schedule.

Then a big opportunity came my way: A chain of local supermarkets wanted to start carrying our products in three locations. I didn’t feel like we could take on the business, but I didn’t want to pass up on this new client.

So I said yes. Even though I felt like we were at our max, I decided to embrace the opportunity and figure it out. And I did. I added more storage space, hired another person, and changed our delivery schedule.

Sometimes, you won’t feel ready to jump on a big opportunity. But you have to say yes and figure out the details later. Now that grocery chain is one of our biggest clients, and the extra revenue has allowed me to hire more staff, buy equipment and move into a larger kitchen with a bigger oven. If I had waited until I felt “ready” to bring that client on, I would have missed a great opportunity.

3. You can’t have an out.

I’ve seen a lot of people with well-paying jobs who start food businesses on the side. Once they get past the initial excitement of starting their own businesses, they realize how much work is involved and how difficult it is to make money right away. I’ve seen many of these people close up shop and go back to their steady paychecks. They had an out, so they took it.

I don’t blame them. The food industry is really hard. The margins are small. It’s a challenging way to make a living. I’ve had many moments when I’ve been in the kitchen at two o’clock in the morning, baking cookies, and thought, “If I could only go back to my old nine-to-five, I wouldn’t have to be in this kitchen at this hour, work every weekend and wash dishes for hours every day.” If I could have gone back to my office job, I probably would have.

The only reason that I stuck it out through the tough years at the beginning is that I had to. I was miserable as an office worker and an indifferent communications professional. I couldn’t go back to that. So I stuck with it, made it work and eventually got us to where we are today.

4. Good stuff sells—even in a saturated market.

No person with an MBA would ever tell you to start a cookie business. There are so many cookies on the market, from fresh-baked cookies at independent bakeries to mass-produced cookies like Oreos to high-end cookies like Tate’s Bake Shop. The world doesn’t need another cookie.

I thought so too, which is why my bakery first focused on pies, which very few DC bakeries did at the time. We thought pies could be a great niche. Although we also made some cookies, loaf cakes and other baked goods to sell at our farmers’ market stand, they were an afterthought compared to the pies.

Well guess what? People really loved our cookies. When we started selling them in packs of six, people went crazy. We couldn’t bring enough of them to the market.

Today, our packs of cookies are our best-selling item and the biggest driver of our growth. So apparently the world did need another cookie. Or maybe our cookies are just that good.

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How to Start Baking as a Hobby: 12 Simple Steps From a Pro

Want to turn your kitchen into a sweet haven of delightful treats? Learn the art of baking and discover the magic of creating scrumptious goodies from scratch! Whether you’re a complete beginner or an occasional baker, our 12 simple steps will guide you through the wonderful world of baking.

In this article, we’ll not only cover the essential steps to kickstart your baking adventure but also provide valuable tips to troubleshoot common baking issues. Wondering why your cookies sometimes come out too crispy or how to achieve that perfect rise in your bread? We have your back with solutions to combat these issues and more. So, roll up your sleeves, preheat that oven, and let’s embark on a delightful baking journey together!

Start with Basic Recipes

If you’re looking to embark on a delightful baking adventure, you’ve come to the right place! Baking can be an incredibly rewarding hobby that fills your home with tantalizing aromas and your taste buds with scrumptious treats. Whether you’re a seasoned chef or a complete kitchen novice, starting with basic recipes is the key to success.

But what exactly do we mean by “basic recipes”? Well, think of classics like chocolate chip cookies, banana bread, or fluffy vanilla cupcakes. These recipes are simple, yet they lay the foundation for more complex bakes down the road. Starting with the basics not only builds your confidence but also helps you understand the core techniques that underpin most baking endeavors.

Gather Essential Baking Tools

Now that you’re ready to take your first step into the sweet world of baking, it’s time to gather your essential tools. Don’t worry; you don’t need a fancy, fully-equipped kitchen to get started. With just a few basic items, you’ll be on your way to creating delectable goodies.

First and foremost, you’ll need measuring cups and spoons to ensure accurate quantities of ingredients. A sturdy mixing bowl and a reliable whisk will be your allies in creating smooth batters and doughs. Of course, don’t forget a baking pan or two to bring your creations to life in the oven.

Additionally, having a reliable oven thermometer is essential to guarantee your bakes come out perfectly cooked. Parchment paper or silicone baking mats are also great investments to prevent sticking and make cleanup a breeze.

Get Quality Ingredients

When it comes to baking, the quality of your ingredients can make all the difference in the final outcome. While it might be tempting to grab the first bag of flour or sugar you see at the store, taking a little extra time to select the best ingredients will elevate your bakes to a whole new level.

Always opt for fresh, high-quality ingredients. Use fresh eggs, real butter, and pure vanilla extract to infuse your creations with rich flavors. When it comes to flour, choose the appropriate type for the recipe; all-purpose flour is a good go-to for most baked goods. For special treats, consider using higher quality flours like cake flour for lighter results or whole wheat flour for added nuttiness and nutrition.

Don’t overlook the importance of leavening agents like baking powder and baking soda. These are crucial for making your baked goods rise and achieve that perfect texture. Check the expiration dates to ensure they’re still active.

Lastly, when it comes to fruits, nuts, and other add-ins, try to source fresh and ripe produce. Incorporating top-notch ingredients will undoubtedly impact the taste and appearance of your creations, making them truly impressive.

Follow Recipes Carefully

Baking is both an art and a science, and precision matters. When you’re just starting, following recipes carefully is essential to understand the techniques and proportions involved in creating the perfect bake. Even seasoned bakers find value in adhering to recipes, especially when trying out new treats.

Read the entire recipe before you begin, so you have a clear idea of the steps and timing involved. Measure your ingredients accurately using the correct measuring tools. A slight deviation in quantities can alter the final product significantly.

Pay close attention to the order in which ingredients are added. Creaming butter and sugar, for example, is a fundamental step that impacts the texture of many baked goods. Also, observe the mixing methods; some recipes may call for gently folding in delicate ingredients, while others require thorough mixing.

Once your batter or dough is ready, don’t rush into the baking process. Preheat your oven as specified, and be mindful of the baking time. Ovens can vary, so it’s a good idea to keep an eye on your bakes as they near completion.

Start with Simple Baked Goods

As you delve deeper into the world of baking, you’ll discover a vast array of tantalizing recipes to try. However, it’s essential to start with simple baked goods before you tackle more complex creations. Simple recipes not only build your confidence but also allow you to grasp basic baking techniques that form the foundation of more intricate treats.

Classic recipes like cookies, muffins, and quick breads are excellent starting points. They usually require minimal steps and ingredients, making them perfect for beginners. As you become more comfortable with these basics, you can gradually venture into cakes, pies, and more challenging pastries.

Remember, every skilled baker started with these same simple recipes, honing their skills one batch at a time. So, embrace the simplicity, and let the delightful aroma of freshly baked goods fill your home.

Practice Patience

Patience truly is a virtue in the world of baking. While the idea of enjoying warm cookies or bread fresh from the oven might be enticing, rushing the process can lead to disappointing results. Baking is a precise art that requires time and attention to detail.

Whether you’re kneading dough, waiting for yeast to activate, or letting your cake cool before frosting, patience is key at every stage. Rushing through steps or cutting corners can negatively impact the texture and taste of your creations.

Additionally, some baked goods actually improve with time. Certain cookies become chewier, and flavors meld together in cakes and breads as they sit. So, resist the temptation to devour everything immediately, and allow your bakes to reach their full potential.

Furthermore, as you progress in your baking journey, you’ll encounter mishaps and minor failures. Patience is what will keep you going. Learn from your mistakes, and don’t be disheartened. With every attempt, you’ll grow more skilled, and your treats will become more exceptional.

Experiment with Flavors

Now that you’ve mastered some basic recipes and honed your patience, it’s time to have some fun in the kitchen! Baking is not only about following recipes but also about unleashing your creativity. One of the most exciting aspects of baking as a hobby is experimenting with different flavors.

Start by adding various extracts like almond, lemon, or coconut to your batters and doughs. These little additions can transform a simple vanilla cake into a delightful tropical treat or a plain sugar cookie into a zesty citrus delight.

Don’t be afraid to mix in different spices and herbs too. Cinnamon, nutmeg, cardamom, and fresh herbs like rosemary can add unique dimensions to your bakes. Get adventurous with combinations, and you might stumble upon your own signature flavor.

Fruits, nuts, and chocolate chips are excellent choices for enhancing your baked goods. Blueberries, raspberries, chopped walnuts, and dark chocolate chunks are just a few examples of ingredients that can take your treats to the next level.

Remember, baking is all about discovering what you love, so don’t be afraid to experiment. Some combinations may not turn out as expected, but that’s all part of the learning process. Enjoy the journey of flavors, and who knows, you might just invent the next baking sensation!

Learn Baking Techniques

While recipes provide the roadmap for your baking adventures, understanding fundamental baking techniques will open up a world of possibilities. These techniques are like secret weapons that empower you to tackle a wide range of recipes with confidence.

One of the most crucial techniques is properly measuring ingredients. Precision matters in baking, so invest in a good set of measuring cups and spoons. Learning the difference between measuring flour by spooning it into the cup and scooping it directly can make or break your baked goods.

Mastering the art of creaming butter and sugar together is another valuable technique. This process creates air pockets that contribute to the light and fluffy texture of cakes and cookies. Similarly, knowing how to properly knead dough can result in soft and tender bread.

Understanding the role of leavening agents, such as baking powder and baking soda, is essential for achieving the right amount of rise in your bakes. Too little or too much can lead to flat or overly puffy results.

Additionally, learning about temperatures and baking times for different recipes will help you avoid overcooked or undercooked treats. Keep an eye on your oven, and make any necessary adjustments based on your specific baking environment.

Join Baking Communities

Baking is a joy best shared with others who share the same passion. That’s where baking communities come in! Whether online or in your local area, joining baking communities can be a fantastic way to connect with like-minded individuals, exchange ideas, and gain valuable insights.

Social media platforms, forums, and baking websites host thriving baking communities where enthusiasts from all over the world come together to share their experiences. These communities often offer a wealth of knowledge, from troubleshooting baking issues to discovering exciting new recipes.

Participating in baking challenges and contests within these communities can be a fun way to challenge yourself and showcase your skills. Not only will you receive feedback and encouragement, but you’ll also be inspired by the creative bakes of others.

If you prefer face-to-face interactions, consider joining local baking clubs or workshops. These gatherings offer the opportunity to learn from experienced bakers, make new friends, and even enjoy tasting sessions of various treats.

Being part of a baking community creates a sense of belonging and camaraderie. You’ll find that sharing your baking triumphs and occasional mishaps with others who truly understand the joys and challenges of baking can be incredibly rewarding.

Document Your Bakes

As you embark on your baking journey and experiment with flavors and techniques, it’s essential to document your bakes. Keeping a record of your creations serves multiple purposes and adds a personal touch to your baking hobby.

A simple notebook or a digital baking journal can be your best baking companion. Note down the date, the recipe you used, any modifications you made, and the outcome of your bake. Did the cookies turn out chewy? Was the cake moist and fluffy? These details will help you understand what worked and what didn’t, ensuring you can replicate successful bakes in the future.

Take photos of your creations before indulging in their deliciousness. Not only is this a fun way to show off your baking prowess, but it also allows you to visually track your progress over time. Compare your first batch of cookies to your latest ones, and you’ll likely see how far you’ve come!

In addition to recording your bakes for your own benefit, sharing them on social media or within baking communities can be a source of inspiration for others. Your successes might encourage someone else to try their hand at baking or explore new flavors and techniques.

Be Open to Mistakes

In the delightful world of baking, mistakes happen, even to the most seasoned bakers. It’s essential to remember that baking is as much about learning from mishaps as it is about celebrating successes. Embrace the occasional flop as an opportunity to grow and improve your skills.

When a recipe doesn’t turn out as expected, resist the urge to get frustrated or give up. Instead, take a deep breath and analyze what might have gone wrong. Did you measure the ingredients accurately? Was the oven temperature correct? Did you follow the recipe and techniques precisely?

Being open to mistakes allows you to troubleshoot and identify areas for improvement. Sometimes, a simple adjustment, like reducing the baking time or adjusting the amount of leavening agents, can make a significant difference.

Don’t hesitate to seek advice from fellow bakers in your baking communities. They may have encountered similar challenges and can offer valuable insights. Remember, even the most celebrated bakers have faced their fair share of baking blunders.

As you gain experience, you’ll find that mistakes become fewer and farther between. But even when they do happen, let them be a reminder that baking is an ever-evolving art, and there’s always something new to learn. So, embrace the journey, celebrate the victories, and learn from the mishaps!

Share Your Creations

Baking is not just about creating delicious treats; it’s also about sharing the joy and flavors with others. Whether it’s with family, friends, or your baking community, sharing your creations can be incredibly fulfilling.

After all your hard work and creativity, there’s something special about watching others savor the fruits of your labor. So, don’t hesitate to offer a batch of cookies to your neighbors or surprise your co-workers with a freshly baked cake.

Sharing your bakes is not only a gesture of kindness but also an excellent way to gather feedback. Everyone’s taste buds are unique, and receiving honest opinions will help you refine your recipes and tailor them to suit different palates.

Social media provides a fantastic platform to showcase your baking talent. Share your mouthwatering photos, along with the recipes and stories behind your creations. You might be surprised at how many people find inspiration in your bakes.

Final Thoughts

As we come to the end of our baking journey, let’s reflect on the joy and fulfillment that this delightful hobby brings. Baking is not just about creating tasty treats; it’s a beautiful blend of precision, creativity, and patience. Starting with basic recipes sets a solid foundation, while gathering essential tools ensures you’re well-equipped for your baking adventures.

Remember always to seek quality ingredients to infuse your bakes with the best flavors. Follow recipes carefully, for they hold the secrets to achieving the perfect texture and taste. Embrace the simplicity of baking as you start with straightforward recipes, and don’t forget to practice patience throughout the process.

As you grow more confident, experiment with flavors to add your personal touch to each creation. Learning baking techniques empowers you to tackle a diverse range of recipes. And don’t be disheartened by mistakes; they are stepping stones to improvement and growth.

Join baking communities to connect with fellow enthusiasts, share experiences, and discover new ideas. Document your bakes to track your progress and share your journey with others. And most importantly, be open to sharing your creations with loved ones or on social media, spreading happiness one delightful treat at a time.

May your baking adventures continue to bring warmth and sweetness to your life, and may the memories of your delicious creations stay in your heart forever. Happy baking!

Throughout our baking journey, many questions may have popped into your mind. Let’s take a moment to address some of the most common ones to ensure you have all the answers you need for a successful baking experience.

1. Why do my baked goods sometimes turn out dry or dense? Dry or dense baked goods can result from a few factors. One common reason is overmixing the batter or dough, which can lead to gluten development and tough textures. Additionally, using too much flour or not enough liquid can make your treats dry. Remember to measure your ingredients accurately and avoid overmixing to maintain a tender crumb.

2. How can I make my cookies chewy instead of crispy? For chewy cookies, use a higher ratio of brown sugar to white sugar in your recipe. Brown sugar contains more moisture, resulting in a chewier texture. Additionally, slightly underbake the cookies and allow them to cool on the baking sheet for a few minutes before transferring them to a cooling rack. This will keep them soft and chewy.

3. What can I do if my cake sinks in the middle? A cake sinking in the middle can be disheartening, but fear not! This issue is often caused by opening the oven door too early during baking or overbeating the batter. Be patient and avoid opening the oven until the cake is almost fully baked. To prevent overbeating, mix the batter just until the ingredients are combined.

4. Can I substitute ingredients in recipes? In some cases, you can substitute certain ingredients, but it’s essential to understand their role in the recipe. For example, you can substitute buttermilk with a mixture of milk and vinegar or lemon juice. However, substitutions may not always yield the exact same results, so proceed with caution and be prepared for slight variations in taste and texture.

5. How can I prevent my pie crust from becoming soggy? To prevent a soggy pie crust, consider blind baking it before adding the filling. Blind baking involves partially baking the crust before filling it. You can also brush the bottom of the crust with beaten egg white before filling it, creating a barrier that helps prevent moisture from seeping in.

6. What can I do if my bread doesn’t rise properly? Several factors can affect bread rising. Ensure that your yeast is fresh and active, and that the water used to activate it is at the right temperature (around 110°F/43°C). Let your dough rise in a warm, draft-free place, and give it enough time to double in size. If your kitchen is cold, consider placing the dough in a slightly warmed oven (turned off) to provide a cozy environment for rising.

7. How do I know when my cake is fully baked? To determine if a cake is fully baked, insert a toothpick or a skewer into the center. If it comes out clean or with a few moist crumbs clinging to it, the cake is done. Remember that baking times can vary depending on your oven, so keep an eye on your cake as it nears the end of the baking time.

8. How can I avoid my muffins from sticking to the pan? To prevent muffins from sticking to the pan, consider using muffin liners or greasing the pan thoroughly with cooking spray or butter. If you prefer not to use liners, gently run a butter knife around the edges of the muffins before removing them from the pan.

9. What should I do if my frosting is too runny or too stiff? Adjusting frosting consistency is easy. If it’s too runny, add more powdered sugar gradually until it thickens. If it’s too stiff, add a few drops of milk or water at a time until it reaches your desired consistency. Remember to mix well after each addition.

10. How can I store my baked goods to keep them fresh? To keep your baked goods fresh, store them in airtight containers or resealable bags at room temperature. Some treats, like bread and cake, can also be wrapped in plastic wrap or foil. For longer storage, you can freeze your baked goods; just make sure they are tightly wrapped to prevent freezer burn.

Hopefully, these FAQs have addressed some of the burning questions you may have had during your baking journey. Remember, baking is both an art and a science, and it’s perfectly normal to encounter a few bumps along the way. Keep experimenting, learning, and sharing your delectable creations with the world. Happy baking!

5 Items That Will Take Your Baking Skills to the Next Level

Susan Porter

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The Best Parts Of Baking Aren't About Eating

What is it about baking that is so intensely satisfying? I enjoy cooking in general, but when I make savory dishes, it's primarily for the sake of eating them. I love eating what I bake, too, but my desire to do it is often less motivated by the result than by the process itself. In short, I love the baking part of baking, not just the eating. The slow process of measuring, sifting, and stirring; waiting as the dough rises in the oven and the house becomes saturated with the scents of butter and flour and chocolate; pulling the pans out of the oven and finding the dough transformed into something golden and perfect. And, OK, fine, also the part where I stuff my face with warm gooey cookies. That part admittedly isn't terrible.

People who love baking really love baking. For them, the perfect Saturday involves whipping together a cake; To them, a really awesome standing mixer represents the pinnacle of material possessions. For bakers, baking is more than a simple means to an end— it’s a way of life . Here are a few of the ways that baking is more that the sum of its parts:

1. Baking smells amazing

Is there anything better than having a house that smells like baking chocolate chip cookies? It turns out the smell of baked goods isn’t simply pleasant. It can, in fact, be intensely emotional. Dr. Alan Hirsch, a neurologist who studies olfactory-evoked nostalgia, has found that smells produced by baking have a particularly powerful effect on memory. He explains that in a study of a variety of scents, "We found that the smell of baked goods was the number-one odour that made people nostalgic for their childhood." (He also puts a "u" in "odor", so you know he's classy and you can trust him.)

2. It’s not about talent—it’s about science

Unlike other types of cooking, baking doesn’t require a lot of skill or intuition. If you have a good recipe, you follow it, and the deliciousness just sort of happens. Everyone thinks you’re a genius, but really you just know how to read and follow orders.

3. OK, it's science, but it’s also sort of...magic

Baking can feel a bit like putting together a magic potion. You combine a bunch of ingredients into a wet, sloppy mixture, put it in the oven, and—SHAZAM!—it’s a cake! How cool is that? Very freaking cool. And it never stops feeling magical, no matter how often you do it. Having constant access to feeling a little like a wizard? Yeah, bakers don't get tired of that feeling.

4. A lot of baked goods are freezable

Few things feel better than having a freezer stocked full of delicious baked goods. Knowing that an indulgent, homemade treat is only a thaw away creates the sense that any day can be special—all you have to do is pull something out and defrost it. Cookies, muffins, and quick breads freeze particularly well.

5. Baking is usually an indulgence, not a necessity

As much as I love them, I never actually need chocolate chip cookies to survive (although it can certainly feel that way). One thing I love about baking is that it always feels a little bit indulgent, a little bit unnecessary. I don’t have to bake anything, but when I do, it’s because I want to devote my time to making myself or someone else happy. Simply making that decision feels like a gift to myself.

6. Baking is for sharing

Baking is a communal experience. Usually we don’t make a whole cake or batch of cookies just for ourselves. (OK, fine. Sometimes I bake cookies just for myself. Go ahead and judge me.) Instead, we tend to embark on baking with the intention to share what we're making. We share with coworkers, with friends, or with someone who's simply having a bad day...pretty much anyone who will indulge our compulsion need to make treats and give them to people. Knowing that what you’re making will make other people happy is one of the warmest, fuzziest feelings there is. The fact that you get to eat some, too, is simply icing on the cake. (Yes, I went there. For me, saying “no” to a pun is like say “no” to salted caramel brownies : impossible.)

7. It’s cheap!

Cooking with really good meat, fish, cheese, and wine can get really, really expensive. You know what’s not expensive? Flour. Sugar. Eggs. Shortening. You can, of course, find baking recipes that use pricey, exotic ingredients, but, for the most part, baking is an inexpensive hobby. The best thing is that you can make things that taste expensive—soufflés, beautiful tarts, gorgeous cakes—on the cheap.

8. Baking is celebratory

I think that because so many celebrations are associated with baked goods (cakes for birthdays, pies for Thanksgiving, Bûche de Noël for Christmas, and so on), baked goods have come to seem celebratory in themselves. You don’t need a holiday to justify make an amazing cake—invite a few friends over to eat it, and the cake is the holiday.

Images: Pastry Affair ; Giphy (4)

Pesonal Narrative Essay about Baking

Baking has always been something my momand I do together. Looking back, I can see how patient she always was with me in the kitchen. My small hands would take forever to mix the batter, and I always wanted to be held up so I could see the over the countertop. As I got older, my mom would teach me more and more about baking. I learned to separate eggs using the shell, how to make sure a cake was cooked through, and how to frost a perfect cupcake. Baking had become more than something my mother and I did together: it had become a part of me.

Eventually, I was able to do lots of the baking myself, and I was determined to show her that I had no need for her assistance anymore. The truth was, she had taught me so well, that I was and still am perfectly capable of baking on my own. In fact, I'm pretty good at it. However, I quickly learned just how much I really needed her. 

Because of my love for baking and an upcoming school field trip to Washington DC, I decided that I would bake and sell treats to pay for the trip. Now, those who know me know that I am both extremely optimistic and even more forgetful. This unfortunate combination led to me completely panicking one morning when I received a call from a woman who had ordered cupcakes from me. The phone rang, and a voice asked, "You can still deliver the cupcakes today right? Three dozens carrot cake with cream cheese frosting by 11:30 like we discussed?" My heart sank. It was already 10:00 and cupcakes were the furthest thing from my mind. If not for the phone call, I would have forgotten them completely. Of course I was determined to fill the order though, so I replied with a cheery, "Of course! I'll have them decorated and ready!" I spent the next hour baking like a madwoman and begging my brother to fetch me ingredients from the store. I finally got the cupcakes into the oven, but I knew I couldn't possibly decorate them in time. Under stress and covered head to toe in flour, I sat on the floor of our kitchen and cried. Baking was supposed to be something that I loved, but now it was the last thing I wanted to do. As I sat there, I felt my mother's hand touch my shoulder and then lift me from the floor. My mom, whose help I had rejected in the past because I wanted to prove that I could bake by myself, stood there wearing her apron, ready to help me. Together, we were able to complete the order and get it delivered just a few minutes before the deadline.

The whole event, while it felt horrible at the moment, reminded me of why I fell in love with baking in the first place. I love it because it's something that I do with my mother. The little girl who was determined to prove that she was independent now cherishes her mother's presence. I may love frosting cupcakes and getting souffle to rise just perfectly, but more than that, I love spending time in the kitchen with my mom.

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I Love Cooking Essay

Introduction: the joy of cooking - exploring my favorite activity.

In my life, I like to do lot of activities; those activities help me exercise and made me feel alive, and my favorite activity is cooking because cooking is very simple. I started to cook when I was about 10 years old, when I was home alone all by myself and I was pretty hungry, I just got some bread, some cheese and put it in a microwave oven for 30 minutes and made me a grilled cheese sandwich. Since then I had been cook my own food when I was home or I have a lot of free time, I.

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Cooking as a Stress Reducer: Finding Solace and Delight in the Kitchen

Cooking is my favorite activity because it is a way for me to reduce stress and I can be artistic about it and it never gets repetitive. First, its a great way for me to reduce stress. Cooking and eating always help me to reduce stress, when every time I got all upset or stressed up I can just cook something I want and eat it, the deliciousness of the food I cooked had help me to reduce stress, but it was after started cook good. And I can do it regardless of the weather.

Culinary Creativity: Artistry and Originality in Cooking

When its warm outside, I can fire up the grill. When its cold, I can use the stove top. Since I use cooking as a way to reduce stress, this is very important to me. Then I can be be artistic about cooking. To be real, I have no real artistic talent when it comes to drawing, painting or other things involve art. However, in the kitchen, I can use a variety of ingredients that add color and make the meals look as good as they taste.

The Social Side of Cooking: Bonding with Friends Through Food

Also I can different kind of goods mix together to make my own original dish, but usually the original ones are Chinese food, sometimes I mix pasta with shrimps or broccoli once, those taste pretty well. And after I done, I can post my dishes online or bring to school to share with friends, it help to bond with my friends.. Finally, it never gets repetitive. One of the reasons people normally have problems keeping a activity is they usually get bored with it if they are doing the same thing all the time. But for me and cooking, I dont have that problem because I can always change things up.

Even if Im making something Ive made before, I can try a different spice or experiment with a different ingredient, like to cook squid with beef instead use some vegetables or cook shrimp with beans, mostly those some Chinese food recipes I made. Cooking had always been my favorite activity since I was a kid. It always a good way to reduce my stress, it help me bond with my friends with food I made, I always can be artistic when I cook and it can never get repetitive. Cooking is my favorite activity and I love it.

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Common App Essay - Baking. I love baking. I stress-bake. I bake when I'm happy, sad, angry, or tired

Common app essay.

My Love of Baking

As I open the oven door, a wave of heat coats my face and the smell of sweet cinnamon and chocolate resonate throughout the house. Not too much flour, nor too little of baking powder; they are just right, and the smiles on my friend’s faces were just enough to bring me complete joy to know that this would become an essential part of my life. As they proceeded to call me the next Martha Stewart, I became overwhelmed upon their anticipation of tasting my first ever batch of chocolate chip cookies.

There awaits a feeling, so comforting and joy-filled within the aroma of a sweet and buttery pastry that evokes a sense of relaxation. I enjoy every moment in which I get to share a warm filled and homey experience with those around me with goods I have baked; whether it is sweet, savory, or even both, the grin that forms upon someones face as they take their first bite into something I have created gives me a sense of pride and accomplishment.

Since I was a child, I can always remember the level of excitement on my face when I got the chance to taste something so sweet and flavorful; a feeling not every child gets from something as simple as a cookie. I was given the freedom to bake at a young age; thanks to hungry siblings and busy parents, the time I would spend in the kitchen bloomed into a hobby that I would cherish in many years to come. Not only is it a tasteful hobby, but it is also a hobby that is enough to alleviate the stressful days, replace them with new mindsets, and bring happiness to people around me. To the many recipes that have not worked and the many that have, it is said that you don’t fail until you stop trying, and I have come to the realization that with the many burnt cookies, undercooked brownies, and nongreased pans, it teaches you preparation, and allows you to push yourself to limits you never thought you could reach.

Whether it is for family occasions or for the times spent with friends, it has been my experience that connections built with people are built through their stomach as it creates moments that solely serve a purpose to bring people together and enjoy a common interest in flavorful sweets. At least for me, the simple purpose of food is not only to nourish but to display the utmost effort and care that is placed into it. Ultimately, it is the labor and love that brings me just as much delight to eat as it does my hungry friends and family.

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California Today

Why a Savory English Pastry Is Beloved in a California Town

The popularity of the Cornish pasty, a meat pie eaten by hand like a sandwich, is a legacy of the gold rush.

By Soumya Karlamangla

In a charming former mining town in the Sierra Nevada foothills, you can taste pieces of California history dating back nearly 175 years.

Their crusts are buttery and flaky, with steaming layers of meat and vegetables inside. These are pasties, crescent-shaped hand pies that originated as a lunch food for miners in Cornwall, England, and have become a mainstay in Grass Valley, 60 miles northeast of Sacramento.

The pasty — pronounced “pass-tee,” rhyming with “nasty” — arrived in California with Cornish workers who began emigrating to the gold fields in the 1850s to toil in the rich mines near Grass Valley, like the Empire mine. By the end of the century, three-quarters of Grass Valley residents were of Cornish descent.

Though that’s no longer the case (and the last of the mines closed decades ago), their Cornish traditions live on.

Grass Valley, which is home to roughly 14,000 people, hosts an annual festival for St. Piran , the patron saint of Cornwall, and celebrates Christmas with Cornish carols and folk tunes written long ago by homesick miners. And, of course, the town still cherishes and serves up the pasty.

“It’s our heritage food,” said Gage McKinney , a local historian who is descended from some of the earliest Cornish immigrants to Grass Valley. “You bite into a pasty, it connects you with all this legacy, which is only vague in your mind, but becomes visceral in your mouth. Any place where the Cornish heavily settled, you can find a good pasty.”

The pasty spread all over the world in the 1800s with the Cornish, who were in high demand for their hard-rock mining know-how: Cornwall, in the southwestern tip of Britain, had been mining for tin and other metals since pre-Roman times. Pasties are now a favorite food in the Upper Peninsula of Michigan, where copper mines attracted Cornish workers, and in Mineral Point, Wis. , where zinc and lead mines were a draw. In the former silver mining town of Real del Monte in central Mexico, pasties caught on so well that there is now an annual pasty festival and a pasty museum.

In Grass Valley, there’s no record of a pasty shop being in business before the 1900s, most likely because families were baking them at home, Comstock’s Magazine reported . “But after the last mines closed in the 1960s,” the magazine said, “Grass Valley began to capitalize on its mining history instead of its minerals.”

Two shops in Grass Valley specialize in the pasties today: Marshall’s Pasties , which has been cooking the savory turnovers since 1968, and Grass Valley Pasty Co., which opened in 2019. The trendy Corvus Bakery in town sells gluten-free hand pies, and the neighborhood church bakes more than 1,000 pasties once a month as a fund-raiser.

Though local shops make all kinds of flavor variations now, the traditional Cornish recipe calls for diced skirt steak, potato, onion and rutabaga. In the old days, McKinney told me, miners’ wives would sometimes bake a sweet filling like apples into one end, so miners could finish their meal with a little dessert.

In the mines, Cornish men, known as Cousin Jacks, would light a candle and use it to heat a lunch pail with two compartments: Tea in the bottom compartment would steam the portable pie on top. The pasty’s crimped crust served as a handle that miners would discard after eating, to avoid consuming any arsenic or other metals that may have been on their fingers.

“They had this full meal in a crust that they could take underground,” said McKinney, a fifth-generation Grass Valley resident. “The Cornish pasty was very much part of the wherewithal of this industrial work force that brought industrialization to pristine places like the foothills.”

As I was waiting to buy lunch recently at Grass Valley Pasty Co., where you can watch cooks shape dough into half-moons, an older man in line ahead of me told the cashier that his grandfather had worked in a mine in nearby Amador County. He said his family had its own passed-down pasty recipe, but it was easier to pick some up from the shop.

After surveying the options, he decided that the closest flavor to what his family made was the Cousin Jack, stuffed with skirt steak, potatoes, onion and parsley. He left clutching a paper bag with two warm pasties inside.

The rest of the news

A new rule adopted by the California Tax Credit Allocation Committee will prevent landlords in the state from increasing residential rents by more than 10 percent a year , CalMatters reports.

Numerous small colonies of ocean creatures called by-the-wind sailors have been spotted along the California coast this season, The Guardian reports.

Southern California

The Long Beach police arrested a minor in connection with four shooting incidents in the city , The Los Angeles Times reports.

A former president of the discount retailer Big Lots has put together a group of investors to try to save the 99 Cents Only stores in Southern California from closing, Los Angeles Magazine reports.

Northern California

Apple is laying off 614 workers from eight offices in Santa Clara after abandoning its self-driving car project, The Guardian reports.

A farmworker is suing a mushroom farm for failing to keep him safe during a mass shooting there, The Associated Press reports. The owner of the farm did not respond to requests for comment, the news agency said.

Kate Coleman, a Bay Area journalist who alienated her left-wing allies with exposés critical of the Black Panthers and the environmental movement, died on Tuesday in Oakland. She was 81.

And before you go, some good news

Elementary school students in Santa Cruz were playing by a creek near their school last spring when they noticed what looked like a bone on the ground.

It turned out to be ancient — a fossilized arm bone of an immense prehistoric sloth that probably weighed around 2,000 pounds. Now the children’s lucky discovery is on display for all to see at the Santa Cruz Museum of Natural History, NPR reports.

Thanks for reading. I’ll be back tomorrow. — Soumya

P.S. Here’s today’s Mini Crossword .

Maia Coleman and Briana Scalia contributed to California Today. You can reach the team at [email protected].

Sign up here to get this newsletter in your inbox .

Soumya Karlamangla reports on California news and culture and is based in San Francisco. She writes the California Today newsletter. More about Soumya Karlamangla

• Basic Kitchen Equipment

This Simple Strainer Drains, Scoops, and Skims With Ease—And It’s One of My Most-Used Kitchen Utensils

A spider skimmer is great for draining dumplings, pasta, blanched vegetables, and more.

Grace Kelly is the Commerce Editor for Serious Eats and has been writing for various media outlets since 2015.

We independently evaluate all recommended products and services. If you click on links we provide, we may receive compensation. Learn more .

Serious Eats / Grace Kelly

Straight to the Point

I’ve owned the Hiware Spider Strainer for six years—it’s a versatile kitchen tool that is great for scooping a myriad of items out of water, oil, or ice baths.

Spider strainers’ (a.k.a skimmers) origins lie in East Asia, where they’re commonly used in wok cooking, allowing the user to deftly and quickly toss or scoop food. If you take a gander at one, you can see how they get their name with the web-like threads of metal fanning out from a centralized point. Dumplings, pasta, blanched vegetables, and doughnuts are scooped up easily, with any residual liquid quickly draining away. It's a versatile tool, and one I'm always reaching for.

Why I Love My Spider Strainer

Hiware solid stainless steel spider strainer, helen's asian kitchen stainless steel spider natural bamboo handle.

While slotted spoons have their use cases (retrieving a single boiled or poached egg, I guess?), a spider strainer is my go-to for scooping and draining tasks big and small. 

While they sometimes come with wooden handles, I own a stainless steel number which I keep in a utensil crock near my stovetop. Its long handle makes it easy to toss and turn fried treats like doughnuts , French fries , or fried clams all while keeping my arm and digits at a safe distance; the same is true when scooping pasta or blanched vegetables out of hot water. But its key feature, which has me grabbing it over a slotted spoon, is its large, webbed scooping bowl. 

The intertwined metal pieces create the namesake “spiderweb” shape, and since they crisscross to form quarter-inch gaps, they're fantastic at wicking away liquids: Doughnuts emerge without excess grease, and I can scoop up a load of rigatoni rather than just two or three noodles. It’s also a must-have when cooking with a wok , making it easy to toss and fry crunchy salt and pepper squid or chicken wings . 

Serious Eats / Vicky Wasik

Associate editorial director Megan Steintrager loves using her spider strainer as well, particularly for pasta dishes where she wants to save some of that starchy water . "It lets me put the pasta directly into a separate pan on the stovetop while saving the cooking water in case I need to add it to the sauce," she says. "No pouring pasta cooking water that I meant to reserve down the drain and no handling large, heavy pots of boiling water."

While I’m not saying we should all ditch our slotted spoons, I am saying that it’s worthwhile to have a spider strainer on hand—get one in your utensil crock and maybe you too will become a convert. 

What’s the best spider strainer?

While we haven’t tested spider strainers, there are lots of options out there, and most are pretty affordable and will do the job fine. A couple that we’ve used and like include the Hiware Solid Stainless Steel Spider and Helen Chen’s Asian Kitchen Stainless Steel Spider . 

Is a brass spider strainer good?

Brass strainers with wooden handles are more traditional and often used in wok cooking. The wooden handle often stays cooler than a metal one. 

How do you clean a spider strainer?

Stainless steel spider strainers are often dishwasher-safe, though make sure to check the manufacturer's instructions. Wood and brass strainers should be hand-washed, and the wood can occasionally use a quick swipe of mineral oil to keep it from splitting.

Why We’re the Experts

• Grace Kelly is a commerce editor for Serious Eats, where she’s been testing gear since 2022. 
• Prior to this, she worked at America’s Test Kitchen and in restaurants as a prep cook and bartender. 
• She’s been using the Hiware metal spider strainer for about six years, and it's still going strong. 

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