Creating A Recipe

I am not a baker. Mostly because I have no self-restraint and can literally eat a batch of freshly made baked goods within hours. When the urge to bake, because I love to cook, comes upon me, I need to devise a plan for disbursement otherwise I am doomed.

The thing about me as chef, in general, is that I rarely follow a recipe. My process is to read several variations of a recipe I want to create and then compile the process in my mind.  I will thus create a recipe that is culled from many recipes where I pick elements from each that I intuitively feel will work together.  I realize this method is not for everyone, and probably most people feel more comfortable sticking with a traditional recipe, especially so as not waste ingredients and time if it does not work out. What can I say, other than I am a free-spirit in kitchen as I am in life.

Creating a baked item is very different than improvising your way in creating an entree. Baking is very precise and requires methodology. Still, I decided to create organic, gluten-free brownies without a recipe. I knew I needed to have a cup of flour, in this case almond flour, 1 cup of coconut sugar, and a teaspoon each of baking soda and baking powder.  I then added a cup of cacao and 2 eggs and 1 stick of butter, plus a cup of Hu chocolate chips. The result was delicious, gooey-chewy brownies that I shared on a delightful plate to thank special friends for their support when I was under-the-weather.

Perhaps this month, or in the future, you will be inspired to use the knowledge you have, sprinkled with inspiration from other’s recipes to prepare your own recipe for success!

Linda Joy Walder