Posts tagged ‘red velvet’
Red Velvet Cheesecake
Red Velvet cake, a layer of cheesecake, and cream cheese frosting.
August makes me think of peach skin against my lips, of yellowing grass, and inevitably of the coming school year.
I remember exactly where I was last August – the kitchen. There were only a few weeks before I moved to Boston for college, and I went into a baking frenzy. In the mornings, I preheated the oven before I brushed my teeth, and I photographed enough desserts to keep the blog alive across the country.
This summer, though, I haven’t spent much time baking. I don’t leaf through cookbooks when I’m bored or brainstorm flavor combinations in the car. I’ve lost something I can’t place. Whenever I think about it, unease seeps through me like melting ice. I don’t know why I’ve fallen into a baking rut or how to fix it.
A year ago, I remember standing with my dad in the kitchen. I’d spent the week baking, and I handed him fork after fork of desserts to sample. He’d just tried the Oat, Pear, and Raspberry Loaf when he said, “You’re really going to do this. Keep the blog going.”
I wasn’t sure what he meant. I hadn’t even considered ending the blog, giving up on the baking, moving on with life as I moved into college. “Yeah.”
He shrugged a little and said, “You never know. After a while, you might not want to be 17 and Baking anymore. You might lose interest.”
“Never going to happen.” I wrapped up the loaf, started on the dishes, and the conversation faded from memory.
Now I can’t get it out of my mind.
I didn’t spend as much time with my parents this summer as I expected, or as I would have liked. I think the ritual of family dinners would have helped me rediscover that “feeling.” I think tossing ideas back and forth with my dad would have inspired me. Now, it’s too late. Here I am a year later, nine days from my flight, with almost nothing saved up.
This semester I’m going to Europe, where baking opportunities will be even scarcer than they were in Boston. I’m so afraid. I didn’t realize it until I typed the words a moment ago, and now it’s more real than ever. I’m afraid of wasting the opportunities I’ve been given. I’m scared of failing. I’m scared that I have burnt out, and that I can’t recover.
But I am more than my insecurities. I know that when I put my mind to something, I can make it happen. I have the strength to pull through baking ruts, to breathe life into my writing, and to conquer fear. I’m afraid, but I’m also more passionate and determined than ever.
D- is a new friend, but already a good one, and his first visit to Seattle is wrapping up in a few days. I wanted to make something really special to celebrate his 19th birthday and last night in the Emerald City.
This week I rediscovered the process of finding The One. You know, The Recipe that is everything Your Friend would want, their sweet tooth soulmate. I remembered that his favorite cake is red velvet, but his favorite dessert is cheesecake. I immediately wanted to combine them. I’d seen red velvets split by cheesecake on several other sites, but that didn’t make it less special.
The excitement mounted as I bought ingredients at the store, while I creamed butter, when I scattered sprinkles across the frosting. But everything became clear when I eased the first slice onto a plate and passed it to D-, drank in his expression of surprise and joy.
The thrill! It lit me up like a sparkler – burning slowly, but unbelievably brightly. I almost forgot that feeling, but now, all I want to do is relive it. I’m an addict.
The cream cheese frosting is thick, tangy, and sweet, just like I like it. The cheesecake is dense and creamy. But the star is the red velvet. Heartbreakingly red, soft as satin, fine-crumbed and fluffy… As I watched him scrape the fork across the plate, I couldn’t wait to come home and share the recipe with you.
I never lost the passion. I just had to stop taking it for granted.
I’ll probably be on the east coast when the next post is up – thanks for staying with me. See you on the other side.
[Too hot to bake? Check out my Chocolate Raspberry Icebox Cake in the Boston Globe! It’s a heat free, ridiculously easy recipe that comes together in half an hour.]
17 and Baking 