They say the first step to solving your problem is admitting you have one. So here I am, admitting that I may have an addiction.
To food. To cooking. To baking.
I suppose it started with this harmless post. From wanting to cook a few dishes every month I now think about food and recipes every free minute (and even during moments that weren’t technically free) of my time. And that really is not an exaggeration. I think of food ALL. THE. TIME. And, not just food in general, but food I want to make.
I partly blame Nigella Lawson, Ina Garten, Chrissy Teigen and my friends J and Janice for this. Nigella’s, Ina’s and Chrissy’s influence on my life have been previously documented here. As for J and Janice, between the three of us, we have exchanged over two hundred (yup!) emails, Facbeook posts and links for recipes, Instagram food photos, cooking appliances and utensils in a span of two months. Yes, my friends are as crazy as I am.
Like, how crazy?
Well, apart from my head (and J’s and Janice’s too!) buzzing with recipes and cooking/baking things I want to buy (cupcake liners, spoonulas, covered cake stands, etc.), it also spills over to my Twitter feed, my Facebook wall, my Instagram and my Pinterest boards. I also live in fear of running out of butter, flour and vanilla just in case I get the sudden impulse to whip up a batch of cupcakes. So there’s always a minimum of four sticks of butter in our fridge. I’ve also been actively looking for occasions, ANY occasion to bake for. My cousin had her birthday last week and I made her birthday cake. Unfortunately, hers is the last birthday for TWO whole months, and I am now desperate for any reason to bake a cake (I have two recipes I want to try). I actually asked my mom, “Are you sure no one’s having a birthday soon?” in an accusatory tone when I realized the next family birthday was in April.
And this week, I baked not one, not two, but FOUR batches of cupcakes. I made Red Velvet cupcakes on Monday, Friday and today and a batch of chocolate cupcakes yesterday.
When I find a recipe, or finally get my hands on a hard to find ingredient (buttermilk), I actually need to make the recipe as soon as humanly possible. And it doesn’t help that the results are delicious (I’m not saying this to take any credit, the recipes are genius) and that I can’t stop eating what I make. When I ate the last cupcake from my first batch of Red Velvet, I wanted to whip up a new batch right after. I didn’t, though, but only because it was too late to start baking.
And, no, I can’t explain this mania, this sudden passion to find the best recipes out there, make them and of course, EAT them. Not that I really need an explanation, but it does take me aback sometimes when I think about how much of my time (and thighs) is now taken up by food and how SUDDEN this all was. From cooking once a week around the time of that “I want to cook!” post, I am now in the kitchen 5 out of nights of the week, researching recipes when
I’m at work when I’m not actually cooking them.
A friend of mind thinks that I found my calling and my passion. She thinks that I should start thinking about making it my living. I brush and laugh her comments off because, duh, I’ve just been doing this for a couple of months. Not to mention that actually thinking about that, considering devoting my time to food full time, while exciting, scares the sh*t out of me. So I’d rather not think about that for now until I’m sure this is not just a crazy phase.
Plus, I have no time to think about that now. I’ve got room temperature butter and cream cheese waiting to be whipped into frosting.
PS: Click here for the recipe for those wonderfully red, moist and tasty red velvet cupcakes, and here for the cream cheese frosting. I only use between 1.5-2 cups of the icing sugar instead of the four (!!!) the recipe calls for. If you need it to be stiffer for piping, then add the icing sugar gradually until you get to your desired consistency. But taste is the priority for me over pipe-ability.