I cannot fully remember the first time I made a batch of chocolate chip cookies, or the first mixing bowl I ever used in the kitchen, but I do know that I've been baking for at least half of my life. I've felt that every step of the way has been a learning experience, which was the impetus for creating this record of recipes and stories, and over the two years, I've made massive leaps as a baker. After exploring countless cookbooks, patronizing a dizzyingly delicious array of bakeries, and roaming the baking aisles of grocery and specialty stores, I feel that I've found a tradition of baking with which I thoroughly identify and which I support with every beat of batter.
I've found that I can no longer handle mass quantities of butter, shortening, refined sugar, and corn syrup, and I say this without the sometimes-present air of the Pacific Northwest's “only organic, local, fair trade” foodie snobbery, but as a basic fact. The baking that I enjoy to do and to share now revolves around nourishment as well as enjoyment. Therefore, I've decided to re-direct myself and my blog and focus on the baking that matters most to me, hoping that others will be, at the very least, interested in the alternatively sweetened, alternatively grained, alternatively created concoctions I plan on making.
Of course, like any healthy eater, my diet would be incomplete without the occasional foray into more classically or commercially baked goods, and so there will be recipes from time to time that follow the Paula Dean school of cooking. I may love my veggie burgers on whole wheat buns, but every now and then, I like a juicy beef burger with a pile of melty cheese on top. The same goes for dessert; I may normally enjoy my applesauce chocolate chip cookies, but that doesn't mean I will never eat a slice of restaurant chocolate blackout cake again. Dessert is all about celebration, fun, and warmth, and my passion for it continues onward.
The Sweet Beat, as it is in its present form, will be going on a break and possibly ending altogether with this posting. The next months are slightly hectic for me, as next week I'm relocating (yes, again!) to the beautiful and peaceful San Juan Island, not too far from the city of Seattle. I also want to spend time working through my ideas on baking, and the blog which will most likely have a new name and, of course, a new direction (but will hopefully still include Sweet Beat archives).
Thank you for reading The Sweet Beat, and I ask that you join me as I explore this new niche of the baking world. Wholesome baking excites me, it brings me joy, and it leaves me feeling harmonious and well. As you all know, my desire in baking is to share those feelings, along with some scrumptious food, with you all.
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