To be honest, I like to bake more than cooking. It may be because my analytical brain likes that it is about formulas and ratios. It also probably has to do that I used to bake a lot to when I was stressed. Cooking allows for more flexibility, which I enjoy, but when I am stressed, I love the zen of baking.
I use to bake a lot. To the point when we renovated our kitchen over ten years ago, I designed a whole area dedicated to my baking space. I’m not sure when or why I stopped baking. It probably had to do with our family’s busy schedules and work. Sure, I baked at Christmas time, but it almost felt like a chore and not a joy.
I will also admit that I got intimidated by the Instagramable cakes and baked goods that I saw all over social media. I don’t have the patience for that. I once tried making a multi-tiered cake with fondant for Julia’s 11 years ago, and that is the last time I decided to make anything look fancy. Taste fancy, I’m your girl. Looks? Not so much.
Lately, I have been missing getting into the kitchen to bake. So, I have decided I am getting back to baking. And not just for special occasions. It won’t be all the time because my waistline can’t handle that, but I do want to do it more often.
I kicked off my back to baking with lemon squares. Why lemon squares? They are one of the first things I remember baking while in high school. I had helped my mom bake several things before, but lemon squares were the first thing I took on myself. I can’t find the recipe I used back then, so I went to my trusted recipe source Ina Garten.