Lisa Browder

The first hobby I took up in my new home (Florida) was baking – specifically breads. I have a subscription to a magazine called Baking and when it arrives, I immediately start salivating over the baked goods and scan the edition for new bread recipes. This time, however, I settled on scones.

I still find it interesting that I like to bake because I hate to cook. I haven’t quite figured out what the difference is unless it’s as simple as less chopping and cutting, and less dishes.

I’ve noticed my results aren’t as photo-worthy as the ones in the magazine, but who cares? As long as it tastes good, it doesn’t have to be gorgeous.

My worst baking habit is eyeballing the ingredients. I’ve heard all the chefs on the popular shows talk about how unforgiving baking can be and that you have to measure everything precisely. But then they turn around and toss in a little extra cinnamon or a tad more vanilla, just because. Well, ok. Then I figure I can eyeball, just because.

However, even I realized that a tablespoon, instead of a teaspoon, of vanilla bean paste was not a good thing. I also knew when you put something oozy like vanilla bean paste in with other liquid ingredients, you can’t just scoop a bit off the top. I opted to add more of the heavy whipping cream. Then I took an educated guess as to how much of the mixture to add to the dry ingredients. It worked but it could just as easily have not.

If I do say so myself, the end result was delicious. It may not get any awards for its appearance, but who cares? Theirs (L) might have a bit of a richer color but mine (R) have a better scone shape, I think. I’m sure it’s the extra vanilla bean paste.

Next up is going to be the chocolate cake with a caramel-drizzled cream cheese frosting. Who knows how I can manage to mangle that recipe? The major question for me, though, is what it will taste like.