Dessert Pervert: Introduction

Hi everyone! I’m Chloe and I’m here to bring easy and delicious treats into your lives. My column, Dessert Pervert, will be filled with desserts so mouthwatering, you’ll have to try them out! When I was a kid, my family never ate desserts, so they were always an interesting mystery to me. I only saw desserts in cooking shows and the broadcasts of those treats intrigued me — they almost seemed unreal. I became obsessed with watching cooking programs at the age of eight and was so determined to one day recreate those dishes. Almost a decade later, here I am, sharing the world I once found imaginary.

I’ve been baking for more than five years now. I remember when my mom first mentioned making cookies together when I was in the sixth grade. I was almost in shock because my parents didn’t have a major sweet tooth. It turned out that watching cooking programs on a daily basis had peaked an interest for my mom too. I was super excited and began to tell her about all the recipes that I wanted to try. There’s a reason why baking isn’t cut out for my mom and I found that out (sadly) a few times after baking with her: baking is a science. The ratios between the ingredients are very particular because they all combine and react to create the dessert. My mom doesn’t believe that. The moment she saw “1 cup of butter” in a recipe she almost passed out.

“It’s too much butter! That’s so fat! No, we’re going to cut it in half! Trust me, mom knows how to cook!” If you’ve baked before, you’ll know that the fat content is the base of the recipe, so you can tell where this is going. Our first batch of cookies was a disaster. I managed to convince her that we should try again and this time actually follow the recipe, but she again wanted to cut the amount of butter to 3/4 cup. The “cookies” were better, but still did not have a cookie texture.

Needless to say, my mom lets me do the baking now. Every so often, she’ll come up to me and complain about the amount of butter or sugar I use, but when she sees the final product she always praises it as if it were perfection. I’ve just accepted that my mom won’t understand the science behind baking. I, on the other hand, have learned a lot and am still learning. I’m constantly fascinated by baking and I want to gather as much information about it as I can. I am here to share what I’ve learned and hopefully pass on some helpful tips that will help you in your own baking adventures.

For my next post, I will be sharing a recipe to a classic dessert that I’m sure everyone loves. Can you guess what it is?

Secret ingredients for the first recipe~
Secret ingredients for the first recipe~

Until next time, my fellow Dessert Perverts!