In the wild, can generally be found near a pile of food with her wallet out.
Welcome to Baked In!
I’m Julie, a hobby cook and baker who daylights as an IT analyst. I live, cook, and eat with a guy I use as a human dishwasher in a teeny-tiny apartment outside of Washington, DC. Between tripping over each other in the kitchen, trying to rig up herb gardens on the windowsill, and churning through an average of two new ovens a year (they don’t make ‘em like they used to), life is one series of kitchen calamities after another. Some are too funny not to share, some are too unfunny to share, and many of the rest are successful enough to be worth passing along.
I started this blog in part as a challenge to myself – to continue to experiment and revel in new things, to improve my fundamental cooking skills, and to learn more about food photography. More importantly, though, I want to remind myself and others how much fun cooking and baking can be, and to never lose sight of simple, priceless delights like opening the oven door to rows of perfectly risen, fluffy cupcakes, the first bite of a new dish you never thought you could make, and enjoying a meal so much that you almost forget about the sinkful of dishes left in its wake. Almost.
What’s here:
- Vegetarian food
- Drinks
- Desserts. A lot of desserts.
- Musings related to the aforementioned three things
- How to survive in absurdly small kitchens
- How to get the fleeting decent photograph in said absurdly small kitchens
- The occasional disaster/failure/salvage effort, when I’m not too traumatized to talk about it
- You, I hope.
What’s not here:
- Flavor profiles
- Mouthfeels
- Meat
- Delusions of grandeur.
I try to eat healthy for the most part, but I always leave room for dessert – you’ll see a lot of healthy meals and a lot of not-quite-as-healthy sweets, and a whole lot of in between. I will try out the odd bean-based/sugar-free dessert when one catches my fancy, but I do believe butter and sugar are fine in moderation. It took me years to realize that balance does not equal restriction, and I will do my best to share that balance here. Basically, the recipes you see here are what I eat at home and what I make to share with others – since that’s all over the map, the blog is, too. Variety is the spice of life, right?
You can reach me via the Contact link or at baked.in.blog AT gmail DOT com for inquiries, local orders (in the DC area), group therapy, or, if you are a Nigerian prince, to transfer several million dollars into my bank account.
 |