These past 10 days have been a huge series of failures.
And that is okay.
I have always been a gifted student. School never really was very hard for me, and I passed mostly with flying colours. I never really learned how to fail at things because when I did fail, it made me feel so ashamed and less than a person. It’s something I still struggle with today. I do believe that this is the very reason why God made baking my passion. Baking is not easy. There. Someone had to say it. It is a complex series of exact science, and something very small, (such as rainy weather. *sigh*) can cause disastrous results.
I know that it is discouraging when you fail at things. It’s a very difficult thing to toss that cheesecake in the bin, along with those three attempts at a souffle. It’s not easy to see people say that a recipe should be easy, when you have failed at it many times. But, when you do succeed, it is going to be the best feeling. Better than if you had made the perfect bread on the first try.
As a wonderful song I know goes, “The greats weren’t great because at birth they could paint. The greats were great because they paint a lot.”
So keep painting.
And happy baking.
Chai tea is probably one of my most favorite things in the entire world. I will drink it day, night, afternoon, anytime.
I went on a search for spiced scones, and all of the ones that found said that I had to steep a teabag and use it in the recipe, and I didn’t like the idea of that.. So I found a recipe for basic buttermilk scones, and went to work trying to achieve the wonderful chai flavor. Of course, the first batch weren’t very good. Not much flavor in them, and they were very dry. Batch number two were not much better, but they were less dry. When I finally rolled around to batch number three, I was very happy with how they came out. The flavor of cloves and cinnamon danced on my tongue, while the slight hint of vanilla was a perfect addition.
Buttermilk is the gift that keeps on giving.
I have fallen into a deep infatuation with the stuff, and I cannot say that I am ashamed. And cookies? Yes please.
I found this recipe while looking for more creative ways to use my buttermilk, (which I can happily say that I have bought another gallon of) and it looked so good that I just had to try it. The results were tasty, but only after a few screw ups. (oops) When I was baking, I originally put the cookies in the oven for 10 minutes, as per the instructions said, but the result was doughy, undercooked cookies. I then put them in for 15 minutes, and the result was burnt and I am pretty sure the US Olympic hockey team could have had a field day with them. After these failures, I put them into the oven for 13 minutes, and not a second longer, and out came the cookies I was yearning for. They had a slightly crunchy outside, while the inside was perfectly chewy and delicious. I knew I had finally reached success.
Hello, and welcome to my little spot on the Internet. My name is Alexia, and I am seventeen years of age. Baking and music are my absolute passions, and I hope to open up a bakery of my own when I am older.
So sit down, have a cup of chai tea and stay a while.
Musical Recipe Accompaniment: All I Want is You – Tristan Prettyman
Recently I have been on a wild goose chase trying to find recipes that call for buttermilk. I’ve had this entire quart just sitting in my fridge for over a week, and I had no idea what to do with it. The only thing I did know for certain was that I did not want to make biscuits or pancakes because that is so boring.. I had begun to lose hope, when behold, I had found my answer.
After a tad more digging, I found myself in a wondrous place called the Perfect Pantry. Lovely Lydia had posted a recipe for Cinnamon buttermilk muffins that looked amazing. I figured with a tiny bit of tweaking, we could be in great shape to use up that evil buttermilk.