It may seem like a silly thing to some people, to really like baking. I’m not overly good at it and am not a big eater, but it’s such an enjoyable activity it makes me wish sometimes I had more imagination for it. Or knowledge of flavours and what goes well with what. But I do not, and I have tried. My brother was a chef for years and my mother cooked well with African influences (she grew up in Uganda), but none of this rubbed off on me.
To try and enjoy cooking and eating a bit more, I decided to look at the processes and the content – i.e calories, carbs, protein and building a balanced meal. Possibly too scientific and not enough creative, who knows. With a recipe though I am usually fine and can pull it off, if I follow it. Once nailed I can improvise a bit, but stray too far from it and it usually goes wrong. My favourite has to be pastries and desserts, this is where I am comfortable.
I also forget how engaging it is, you have to be present, again if you stray mentally, it can go wrong. It’s good exercise, standing and moving to create something tasty. I need to remember all these things and do more baking!
Today we have Jam Tarts – Strawberry, raspberry and apricot.
MKW Baking
MKW Publishing 
Feel free to try out any of the recipes I’ve posted over the years! Most are pretty easy (once you get past the measurement conversions). Some of my favorite moments are when I’m in the kitchen. It is probably in my top 3 favorite things to do along with reading and photography. Funny how they are all things that really kind of force me to be in the moment.
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Thanks – my scales do grams and ounces (or google does), it’s just the measurements that say half or one cup I can’t work with Not being funny, but how do you know exactly the size of ‘a cup’? I’ll look through and see if my taste buds catch onto anything 🙂
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I guess it’s a US thing? We have measuring cups that are supposed to be standard size and almost all of our recipes use those measurements. There are a few things that I’ve switched to using weights on (powdered sugar is a big one) because that can really vary even when using a measuring cup. If you see something and are interested, I might be able to provide you a weight for a measurement if I have the ingredient.
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Ah, I have a cup for my bread-maker which has measurements of cup on the side! maybe that’s the one to use… 🙂
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There is a difference between a liquid cup and a dry cup (though I don’t think it is much, if anything). I did a quick search and found this site… https://www.dovesfarm.co.uk/hints-tips/cheat-sheets/us-cups-conversion-table hopefully that will help as it lists different ingredients and their weights. I’m going to try and remember to do better to add UK measurements to my recipes from here on out.
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