Sometimes, when I’m overfeeling life, I pull out the mixing bowls and flour and eggs and bake something. Very often it is late at night, because I am not busy enough to stop my mind from overthinking. And then, sometimes, if I see a cool recipe that looks like even I can do it, I pull out the ingredients and baking dishes and try it out. Anytime of the day or night. I had become pretty good at it.
Then I moved to the mountains.
I’ve known for a while that baking at high altitude is not quite the same as baking at sea level. There seems to be a couple of small adjustments a baker can make to overcome this… there is a list of about seven things: add some extra flour, or an extra egg, or take out some liquid, or leave it in the oven for a few extra minutes, or even turn down the heat.
These tips and tricks are super helpful, except that it’s just a list. No where in the information does it suggest which tip to use where…. I can guess about the extra egg (probably brownies or cake mix)…
But the recipes i have and love to make are already worked out. I don’t want to alter them… if I’m being honest, I’m afraid to alter them. Afraid they won’t come out. Afraid to fail. Actually, I am a little more afraid that if they don’t come out, I don’t have the solution to fix them. Whatever they might be…
Well, the Late Night baker needs to get over it and herself. At least that is what I was telling myself when I woke up this morning.
I participated in a Vision Board workshop, trying to focus in my goals for 2020. In response, the leader of the workshop, a very kind public school teacher turned artist, asked me what I would like to feel this year. A wise woman.
I want to feel courageous. I want to look forward to trying new things. I want to look back and not feel cowardly, that I missed something out of fear. (Even if it’s baking my mom a cake for her birthday — something that no one has ever done for her before. Sad.)
I decided to try! Today. Right now. The simplest recipe I know. It only has two ingredients, so if it goes wrong, using the suggested alterations won’t be too hard or too complicated.
I made Chocolate Muffins, a recipe for which I found years and years ago from the Hungry Girl newsletter/cookbook/etc. I think she may have had a show at some point. Anyways. The recipe is easy:
1 15 oz can of pumpkin
1 box of Devil’s Food cake mix
Some chocolate chips
Preheat the oven to 400 degrees. Mix the two ingredients together. The batter will be thick and hard to stir. You can add some chocolate chips to the batter, or just use them to garnish the top for some extra chocolatey-goodness. Spoon into muffin tins (it makes 12). Bake for 20 minutes. Test with a toothpick, but don’t put the toothpick through one of the chocolate chips. Let cool in pan for 10 minutes. Remove from muffin tin and let cool completely on a rack on the counter.
Super simple, huh?
Now I am just waiting for the batch to cool. They look exactly right on top, all cragged and set. If they don’t turn out, I think I could add a little more pumpkin, or add another tablespoon of regular AP flour…
Confidence grows from success… maybe soon I’ll move on to cakes and brownies. Maybe even choux pastries down the road… fingers crossed that the Late Night Baker will bake again!!! (Yes, yes, you can roll your eyes.)
Christina's New Deal 