high-bar baking

“I’ll see your made-up word, and I’ll raise you a different made-up word.” 

That’s how it felt, getting corrected on my reference to the Minnesota suburban classic Scotcheroos. “You mean Special K bars? We had those all the time growing up!” So, let me get this straight. You know exactly what niche baked good I’m referring to, but you don’t even call it by the niche term I’ve been taught? Wild. 

This is why I’m in the game, folks, if anyone’s taking notes. (You know who you are.) I’m in the game to find that thing you love. Whether you go to bed thinking about it at least once a week or you forgot it existed until something random reminded you. The baked good that’s always going to be better in your head than anything your mom could actually make now. Because memories change, and your tastebuds grow up, and you can’t bring your childhood back. 

Oreos are never going to delight you like they once did. The carrot cake your sister made for your birthday, all purple-frosting-ed and lumpy and un-pro-looking, isn’t actually that good. 

But I can make things that are good. 

Because we’re not chasing replication. We’re chasing a dream. And I’m not saying I can nail it every time, because I can’t. But sometimes you can. Sometimes you can upgrade an old classic so it hits all the right notes but doesn’t make your adult teeth buzz. Sometimes you can resurrect joy. 

So that’s what I’m in it for. If I can do that… I’m winning. 

I made them in the 9×9 this time, which was the better call. Still cut the bars way too big, but that’s user error. 

Can we get some better users in here? I think the product would work a lot better if people stopped using it incorrectly.