Gosh, it's been a while huh?
Don't worry, I've been baking. I just never got around blogging about it, more so taking pictures of the whole process. It's too tedious, haha... plus I have work, so my schedule's pretty messed up.
Anyway, just wanted to post something since I received a comment about what a disaster their own baking adventure turned out because she followed my recipe. She bitched that her *expensive* blueberries would look better elsewhere. Yes, she said *expensive* blueberries (asterisks included for emphasis), but she also said they were blueberry pie filling. I would assume she used Comstock, the gooey type in a can used for PIES or cheesecake toppings. I stated preserves, which has lesser liquid in it because it's mainly fruit pulp. Canned pie fillings tend to thin out and get really mushy. Besides when you're in doubt, you can always drain it right?
I am NOT an expert. I am an ordinary girl with a fancy for cooking and baking. I have no formal training whatsoever. Like everyone else, I use Google for recipes and improvise when some ingredients aren't available. I watch baking techniques on YouTube and Martha Stewart like any diligent home baker.
So, why am I blogging about my kitchen EXPERIMENTS? For me to have record of the things I did and to practice my writing (which got me hired btw). I have a record of what works and doesn't. I don't have patience to write down recipes longhand in a notebook along with explanations and memories attached to each baking session. I'm weird that way, so sue me. I do not proclaim my EXPERIMENTS as successes or must tries. In fact I am my biggest critique, and I do nitpick on my posts. Maybe in some way all I to get out of this blog is to inspire people to experiment as well. Like the Coriander Seed Cookies, many got curious with that. Who would've thought a spice like coriander seeds can be used to flavor cookies?
So my challenge to you is this: Live curiously. I research about similar recipes and tweak them to fit what is available to me. Do the same, in fact double your research if you feel that the ingredients you're using are costly... and for crissakes, READ. Obviously, snotty comments like *expensive* blueberries tick me off. Don't you read? Don't you know how to research? Don't you have the common sense to drain those damn *expensive* blueberries? Or fold in the drained blueberry instead of stirring it like crazy which probably cause more liquid to pop out of those little buggers.
For those confused about the fuss, apologies. Because I live in a developing country, people here think of artificially flavored blueberry pie fillings as expensive. I know exactly how much a canned blueberry pie filling costs, and it's not going to *expensive* when used appropriately. (can I get an amen on this?)
If you're still adamant about finding no-fail recipes, may I recommend a tested site: JOY OF BAKING? The said site is good for newbie home bakers. They have the recipe in detail and even some videos for how to's. Almost a no-brainer. There are only two things that may cause a disaster when following their recipes: 1) poor substitution of ingredients and 2) the baker.
Yeah, I'm bitchin' too... and I'm done. Bow.
Peace, Love, Happiness, and hopefully Curiosity starts now.
. Mostly from blog 
forums I participate in. Avid fans of those popular blogs must've click on my name by accident or just sheer curiosity. I do know a few visitors which mainly are my schoolmates from UP Mindanao, but still, you know how we roll in school, we're are trained to be critical!