Sugar-Coated Daydreams

This week I made a life decision. A decision that took months of consideration, contemplation, and reflection. A decision that will, in many ways, alter the course of my life forever.

This week I quit graduate school.

Somewhere along the way I lost my passion for physics. Sometimes I wonder if I even had one at all. I love science in the way a child loves science--it's full of mystery and the unexplained. There is something inherently magical about it, like why magnets stick to the refrigerator or how paper airplanes can fly across the room. I loved learning the simple and elegant explanations for the everyday physics in my life.

But when physics broke down into equations full of Greek symbols and endless computer programming (as it invariably will), my curiosity was lost. The magic was gone. There was a disconnect from the wonder I experienced as a child and the reality of the situation I was in now. I was not enjoying what I was doing. I didn't want to do this for another five minutes, much less the rest of my life. I was positively miserable and outright unhappy.

And then something clicked.

I didn't have to do this to myself. It sounds obvious, right? But when you are so far down the rabbit hole, it isn't. I had thoughts of dropping out of school, but they were nothing but the far off fantasies of a good daydream--just out of reach and reality. But this time, when the light bulb flashed above my head, I realized this could be my reality. It wasn't out of reach. It was real and tangible and the appeal was so strong I could scarcely think straight. I am going to quit graduate school. I am going to pursue something I am passionate about. It was the most beautiful thought, the most significant mantra, I had ever felt or believed.

At the same time my misery in physics grew, my passion for food and baking flourished. I spent my lunch hours poring over food and photography websites. I longingly daydreamed up new recipes in meetings. I sketched detailed 3-tiered wedding cakes during lectures. My coworkers were fed hundreds of dollars worth of various treats. I spent an (embarrassing) large amount of time with this website. My heart had been completely captured by baking, sweets, and desserts. There was no turning back. Butter and sugar are going to be somewhere in my future, I knew that much.

I think we sometimes fit ourselves into molds. These molds can come from our current circumstances, family or friends' expectations of us, or expectations we have for ourselves. In my case, it was a combination of all three. I had an idealistic view of who I thought I should be instead of who I actually am. I was forcing myself into a mold that wasn't right for me. I didn't fit and I was miserable because of it. I was never meant to be an astroparticle physicistand that's okay.

It is absolutely okay to try something, to give it an honest shot, and realize that it isn't right for you. For some reason, our society frowns upon this. Quitting has been given such negative connotations. Society immediately wants to equate you with being a "failure" or "disappointment," which is not a true or fair assumption. I believe it is more honorable to quit something that makes you truly miserable and focus your energy towards something that might just make you happy. There is nothing particularly virtuous about sticking it out to the bitter, bitter end months or years from now.

After such a drastic career change, I find myself comforting others more than myself. You don't have to feel sorry for me. You don't have to apologize that it didn't work out. You don't have to worry about my future. And please, oh please, don't you lament to me that I'm making a "big mistake." Everything will be okay. Trust me.

Life decisions can be a mixed bag of emotions (and that is the understatement of the year). But they can also be such a source of relief, of happiness, and of excitement. The world feels brighter and a lot less gloomy. And, best of all, I no longer have to pretend that I am someone I am not. I'm sick of pretending. I've done enough pretending for a lifetime. Though I still have moments of absolute terror in which I wonder what the hell I'm doing with my life, I have never been more excited about my future. So, world? Bring it on. I'm ready.

Chocolate Espresso Pots de Creme

Chocolate Espresso Pots de Creme

chocolate espresso pots de creme

My mother was never much of a baker. Growing up, she would occasionally mix up a batch of cookies, brownies, or cake, but that was as adventurous as she ever went. As far as my younger self was concerned, no other desserts existed. My sugary world was small and narrow and I never knew any better. That is, until now.

chocolate espresso pots de creme

My first taste of cheesecake was at the ripe age of 16. Croissants at 18. Tiramisu, creme brulee, and Italian gelato (moment of silence) would wait until I was 20. You could say I'm a bit of a late bloomer when it comes to discovering proper sweets. In fact, quite a few of the recipes on this blog I made simply because I had no idea what the taste and texture was like (such as this panna cotta or this bread pudding). A woman's got to know her desserts.

chocolate espresso pots de creme

These chocolate espresso pots de creme are no exception. I imagined them to be a cross between creme brulee and a chocolate pudding and they are just that. The chocolate is rich, dense, and thick and the espresso adds just the right flair to keep it interesting. If you love a good custard, look no further.

chocolate espresso pots de creme
Read More

"Please, Sir, Can I Have S'more?" Cupcakes

"Please, Sir, Can I Have S'more?" Cupcakes

anatomy of a cupcake

I entered these s'more cupcakes into the Cupcake Camp Montreal baking competition and was a finalist for Amateur Design. I spent weeks working on these cupcakes to make them just right, changing around ingredients, varying the method of the recipe, mixing up the design. Five well thought out batches later, I came up with these. The perfect flavors of a s'more in a cupcake form. And it tastes just as good as it looks. Believe me.

please, sir, can i have s'more? cupcake

I often find baking can be quite the adventure. Like when you want to a make a large batch of meringue using 16 eggs and it won't stiffen because you got the teeeeniest bit of egg yolk into the whites. You thought you fished it all out with a spoon, but when you give up on your hopeless meringue after 20 minutes of beating it on high, you realized that maybe you hadn't. So the 16 egg whites go down the drain. And then, after making it right, you suddenly have 32 egg yolks sitting in your refrigerator (what on earth am I going to do with 32 egg yolks?!).

s'mores cupcake sun

Or sometimes a squirrel steals your spatula. That happens too. Like when you set a pot of chocolate on the balcony to cool down for just a minute and a squirrel comes by, plucks up your spatula, and walks off whistling a little tune. Well, maybe not whistling, but he did look oh so smug. Even left a shiny little chocolate trail, squirrely footprints and all. I hope he realizes that spatula won't keep him warm at night.

mysteriously missing spatula

He came back later to taunt me. He brought a nice girl squirrel over to lick up his fancy chocolate mess. I imagine this was quite the hot date. I just hope I don't have little squirrels coming back to steal more of my utensils in the spring. Spatula thief.

squirreltwo squirrels

This s'mores cupcake features a graham cracker cupcake absolutely stuffed with a marshmallow creme, covered with a decadent dark chocolate, and topped with a toasted marshmallow meringue. All of the necessary and proper components are present (and are in the correct quantities!). The cupcake is light and, since its made of graham crackers, it tastes of graham cracker just like it should. The marshmallow filling is dense, sticky, and wonderful. I ate some of the dark chocolate straight from the bowl. And the marshmallow meringue honestly tastes like campfire marshmallows. Even if you burn it, it still tastes delicious (just try not to start a fire with these though).

please, sir, can i have s'more? cupcake

Although these cupcakes are involved, they are well worth the effort and can bring campfire s'mores back into the fall season (or any season for that matter).
Read More