Welcome to Baked In, and thanks for stopping by! I’m glad you’re here and I hope you stick around.

Baked In
I call this picture “Broccoli Still Life on Flannel Canvas”

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 (and whom I’m lucky to call my boyfriend/partner/ +1/significant other/etc.) in a teeny-tiny apartment just 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), my life is one series of kitchen calamities after another.

When I’m not making a mess of my kitchen, I can usually be found hunched over my laptop at work, at the gym, with my nose in a book, or hanging out with my family/pals/ boyfriend.

In the wild, can generally be found near a pile of food with her wallet out.

I am:

  • a longtime vegetarian
  • more at home in New England than anywhere else
  • too sarcastic for my own good
  • shamefully hooked on bad reality television
  • possessed of a severe sweet tooth and an equally intense salt tooth
  • addicted to iced coffee, year-round
  • an avid bicyclist and general worker-outer
  • an unapologetic homebody who also loves to travel
  • a study in contradictions (see above)
  • partial to a froofy cocktail
  • always cold

I am not:

  • a “foodie”
  • an exemplary housekeeper
  • a slow talker
  • good at math
  • graceful
  • able to maintain any sort of poker face, ever


I started Baked In back in 2011 partially as a challenge to myself – to continue to experiment and revel in new flavors, to improve my fundamental cooking skills, and to learn more about food photography.

Still a little ways to go on some of those.

Also, it seemed like a really efficient way to share recipes that friends and family were always asking for.

More importantly, I want to keep sight of how much fun cooking and baking can be, and to never miss out on 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.


What You’ll Find on Baked In:

  • Vegetarian food
  • Drinks
  • Desserts. A lot of desserts.
  • Musings related to the aforementioned three things
  • How to survive in absurdly small kitchens
  • The occasional disaster/failure/salvage effort, when I’m not too traumatized to talk about it
  • You, I hope.

What You won’t:

  • Meat
  • Delusions of grandeur
  • Much in the way of process/step-by-step photos – I usually don’t have the space, time, or natural light

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.

Does this count as moderation?

Basically, the recipes you see here are what I make for us to eat at home, and what I make to share with others – since that tends to be all over the map, the blog is, too. Variety is the spice of life, right?

Disclaimers and Legal Mumbo Jumbo

Sponsored Posts and Whatnot

As of now, sponsored posts and paid reviews aren’t a part of this space. The Amazon links you’ll see here and there are usually affiliate links, and I may receive a small commission if you click one and buy something. I will never, ever link to products I myself have not purchased, used, and have no problem vouching for.

Legal and Copyright Stuff

All written content and photography is mine. Please contact me if you would like to use one of my photographs, and please do attribute any photos and content appropriately.

Getting ahold of me

You can reach me via the Contact link or at baked.in.blog AT gmail DOT com for inquiries, local cupcake orders (in the DC area), group therapy, or, if you are a Nigerian prince, to transfer several million dollars into my bank account.

8 Responses to About

  1. I like your website and enjoy your sense of humor.
    I imagine that living in a 400 sq foot apartment with another person would require a good sense of humor to survive.
    I like to eat. I am learning to eat healthier. I like my own cooking better than many restaurant meals.
    I am not a vegetarian, but I have cut back on the amount of meat that I eat.
    Lifestyle change – I have shed 50 pounds in 2014, with a goal for 2015 of shedding an additional 100 pounds. Many people say that they want to “loose weight” but that could lead to finding those lost pounds later on and I do not want to find any of those lost pounds ever again.
    Since this is a lifestyle change, it is taking me a while to get there. A whole new way of eating, grocery shopping, cooking, clearing out unhealthy items in my pantry, finding healthy personal care & cleaning products, and scheduling exercise. Oh my.
    It is true with me, “you can teach an old dog new tricks.”
    Thank you.

    • Thanks for your comment, Penni, and congratulations on your successful lifestyle changes – it sounds like you’ve made leaps and bounds on your personal journey, and accomplished a lot of great things. Keep up the great work – you’re an inspiration!

  2. Looks like fun…we eat well/healthy, try to have 2-3 nights a week no meat. My pro chef husband’s favorite meal is meatloaf/mashed potatoes/corn…yuck, so it’s all on me. Also tired of vegetarian magazine …so I’m ready willing and able Julie. You caught my attention. ZZ
    Ooops, forgot CheFranko’ s gravy w/mashers.

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