high-bar baking

Sarah’s Blueberry Muffin Cake isn’t too sweet, which is nice. Maybe makes it a little too easy for multiple slices to go down, but I won’t put that on her. I like using Demerara sugar on top. I always do. 

Zoë’s version got very positive reviews at the office, even if I didn’t think it was much to write home about. People really love the combination of blueberry and cinnamon, apparently. 

I was consulting the wiki page I use at work to keep track of what I bake for the office. There’s a baking competition on my floor next week, and I want to win. I want to win more badly than I perhaps should. To think about someone else on the floor going home with not only the bragging rights but with a commemorative wooden spoon? For a whole year? 

I’ve already lost once this quarter. And a CCC comp is coming around the corner too. How many losses can I sustain? 

So anyway, I was trying to figure out what to bake, in order to appeal to the masses. I always forget to appeal to the masses. I don’t even bake things that are so fancy or so un-American! I just make what I like, which means it isn’t cloyingly sweet or unbearably rich. What I’ve landed on as some fan favourites are my Miss Kelli’s cookies, which did me well last time (though did win because they were the only entrant) and Sarah’s Lemon Oat Bars. Those do have the benefit of being sweet. And tart, of course, but also sweet. In a slew of treats, those have gotten high marks from multiple people. 

I’ll likely make both. And perhaps something else. No one said I couldn’t enter more than once. Nobody said that. 

I’m a hedger. 

This is my thing. Let me have this.