Last summer I finally ordered and started reading Julia Cameron’s iconic book Artist’s Way. While much of the book did not resonate with me (I am 100% in the minority here and totally ok with that), one aspect that did stick with me was her emphasis on the importance of artist dates. I have a long list of ideas in my inspiration journal and one area that I had not yet explored was diving into cooking as a creative exercise. 

Like so many others, Tom and I became master binge watchers during COVID 2020. Tom is the YouTube Maestro and he discovered the one and only Claire Saffitz. On her Bon Appetit show, she tried to recreate favorite snack items like everything from Gourmet Cheetos to Pop Tarts. While we did not necessarily have any desire to make any of these tasty treats, her show was witty and entertaining. She had a way of making everything lighthearted and look easy. Fast forward to December 2021 when I fell in love with the Netflix show School of Chocolate. It got me thinking about the conversation Tom and I had earlier in the year about wanting to try our hand at some fancy desserts. Afterall, I had pinned gobs of recipes, but I had yet to try any of them. Fast forward again to our stocking stuffer exchange on Christmas Eve. Tom bought me a beautiful copy of Claire Saffitz’s book Dessert Person. Let me start by saying I am a cookbook fanatic. I love reading them almost as much as I do making recipes from them. However, never have I devoured a cookbook the way I did this one. I was so inspired by the beautiful images, detailed directions and the incredible variety of recipes that I could not wait to dive in and try something. These recipes were different from anything I had ever tried before. Sure I had made cinnamon rolls before, but these were some serious next level stuff. Yes, I had made sous vide lemon curd, but I had never made a tart. Of course, I had made chocolate cakes, but nothing like Claire’s wave cake. Every night I would thumb through the pages and read another recipe. I would ooh and ahh about whatever recipe I was reading.

That is when I decided that I was going to take myself on a date with Claire and dedicate a whole weekend to diving into her book. Wednesday night, Tom and I mixed up the Meyer Lemon Curd for the Lemon Tart. I was apprehensive because I have heard so many nightmares about how hard it is to make homemade lemon curd. I had always let the sous vide do the hard work. Here I was signing up to stand and whisk the eggs and lemon juice and butter for ten straight minutes. The curd it yielded was OUT OF THIS WORLD! And it was no problem whatsoever to make. Tom whisked for me, but it really was easy to make. Friday night I mixed up the sweet yeast dough for the Walnut Maple Sticky Buns. Saturday morning, the buns went in the oven as soon as I got home from running. I commented on Claire’s youtube page that these sticky buns changed our lives forever. They are not the type you get at the mall covered in ooey gooey sugary sauce. These are sophisticated and brilliant sticky buns that will make you rethink everything you thought to be true in the world. And then Sunday morning, I made the Chocolate Wave Cake and finished the Lemon Tart. The chocolate cake and lemon tart were on the docket for a girls’ afternoon I was hosting. While my running tribe had had loads of my Christmas cookies, I had never baked anything like this for them (or anyone else for that matter). I was more than a little nervous. Tom reminded me that if anything went wrong, we could run to the store and pick something up. This was NOT an option in my head.

The awesome thing about Claire’s book is that she is in the process of making YouTube videos to accompany all the recipes. So I was able to see her talk her way through all the recipes I was making. These are not “throw together quickly” recipes. They all involved multiple steps and multiple recipes to make one final product. Claire’s videos humanized the recipes. They were no longer these elite fancy must graduate from pastry school to make recipes, but rather something even I could accomplish. Spoiler alert! Everything turned out marvelous. The girls loved all the desserts and we enjoyed the leftovers for the better part of a week.

Diving into this book was certainly an interesting creative endeavor for me. I love cooking and baking and trying new recipes. But this was all on a new level and it opened up creative circuits in my brain that had been dormant for a bit. I’m glad that I remembered that not all creative adventures have to happen in the Oodlearium. 

Side note- no idea how I did not get a picture of the lemon tart…it was heavenly!

Until next time,

Oodle On