Why I Resent Baking Bloggers!

 

I know I’m not alone in this. I’m not the only one who resents all the bakers out there who whip up decadent cakes, mouth-watering cookies and other sweet indulgences and then have the nerve to post images of their creations to tempt the rest of us on a daily basis. And to top it off, these bakers turned bloggers look amazing and fit in their profile photos! How the heck do they do it? If I had a baking blog, I’d be the size of Texas!

Instead, I’m left to salivate in the privacy of my home office at these images of one sugary treat after another. I have to wipe the drool off the side of my mouth — good thing I’m alone as I look at these sites. You know who you are – all you bakers who tempt us with your creations!

What’s your secret? I have to know!

Since starting my blog, I’ve tried to be good and watch my weight but I’ll be the first to say that it’s been a struggle. On those nights that I create an amazing savory dish, I’m tempted to eat the whole thing. Yes, my will power is weak. I’ll be the first to admit that. Surround me with food and I’m in deep trouble.

So tell me, those of you who bake, what’s your secret? Do you just bake it all up and serve it to your family or friends but never eat it? Do you simply take one bite and you’re good to go? Do you lick the spoon and you get your sweet fix for the day?

I don’t get it. How do you stay so fit?

Ok, I just had to get that off my chest! I feel so much better now. And truth be told, I don’t resent you bakers who blog. It’s really more envy that you’re able to bake such wonderful treats on a regular basis and look as good as you do! I have to resort to savory dishes since I have no will power. I am a weak, weak man!

As it is, I’ve had to watch my carb intake and have been creating new dishes to help me get back in shape with summer fast approaching. Oh wait, it’s already here (unofficially). Darn it – I’m already too late! Oh well, it’s winter on the other side of the planet — maybe I should just fly to Australia so that I can put on a sweater and layers. I’m sure some of my Aussie blogging friends wouldn’t mind a visit from me! :)

Back to reality. Like I said, I’ve been trying to be good and have come up with a few carb-free dishes. The first one I’d love to share with all of you is this Beef and Cauliflower Pie – Yummmmm!  I can pretend it’s sweet since I even baked it in a lovely pie dish. Can’t blame me for trying!

1227 Foster- Beef and Cauliflower Pie 2

Delicious beefy filling with the wonderful flavor of cloves.

1227 Foster- Beef and Cauliflower Pie

Topped with a creamy mashed cauliflower and mushroom blend – soooo good!

1227 Foster- Beef and Cauliflower Pie 3

I know you hate to turn on the oven during the warmer months, but it’s well worth it with this savory pie.

1227 Foster- Beef and Cauliflower Pie 5

I hope you enjoy it and let me know what you think.

1227 Foster- Beef and Cauliflower Pie 4

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Beef and Cauliflower Pie

Serves 4
Dietary Gluten Free
Meal type Main Dish
Misc Serve Hot
Website 1227 Foster

Ingredients

  • 1 head Cauliflower
  • 1lb Ground Beef
  • 1 Medium Red Onion (chopped)
  • 4 stalks Celery (rinsed, eaves removed and ends chopped off)
  • 2 heaped tablespoons Chopped Parsley
  • 1 can Diced Tomates (14.5 oz)
  • 2 cups Mushrooms (sliced)
  • 1 cup Cream
  • 1 cup Pecorino Romano Cheese (finely shredded)
  • 4 Whole Cloves
  • Salt
  • Pepper
  • Cooking Oil

Directions

Step 1
Boil water in a large pot, enough to cover the cauliflower.
Step 2
Remove green leaves and stems from cauliflower, then cut into large chunks. Add to boiling water and cook until fork tender.
Step 3
Drain water, then mash well with a fork.
Step 4
Over low heat, add mushrooms, cream, cheese and mix well for 3-5 minutes until well blended. Season with black pepper, then set aside. Preheat oven to 375 degrees Fahrenheit.
Step 5
In another large pan, heat cooking oil then sauté onions until translucent.
Step 6
Add in celery and heat until slightly tender.
Step 7
Add in ground beef and brown.
Step 8
Add in tomatoes, cloves, parsley and season with salt and pepper. Cover and simmer for 20 minutes.
Step 9
Mixture should come out dry at the end of the 20 minutes. Season with additional salt and pepper as needed. If mixture is wet, strain meat before adding to a deep, round baking dish or pie dish that has been lightly sprayed with non-stick spray.
Step 10
Top with the mashed cauliflower mixture and bake for 30 minutes uncovered.

 

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Author: Danny

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14 Comments

  1. HAHA Danny, you make me laugh. I agree, it is a struggle. And I admit, I am by no means fit. Though I am working on that. But my secret is that I only bake when I know I am going to be able to share it with people or freeze some of it for my husband to pull out snacks when he wants them. I rarely bake on the weekends because I won’t be able to take it to work or send it with my husband. Although I would love to make enough money from the blog to have it be an actual income, I would fear not having a job to take it to.

    NOW back to this recipe. THAT LOOKS SO GOOD! It’s not even 8 am and I want that. Now.
    Baker Bettie recently posted..Peaches and Cream (raw, vegan)My Profile

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    • Hello my friend! I am so glad I could bring a smile to your face so early in the morning and you’re not mad at me! You do an amazing job so keep up the good work and now I know your secret :) Your #1 Fan, Danny

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  2. Oh, Danny, I fully agree with you about not understanding how beautifully slim most of my baking blog friends look! But I am hugely lucky: neither in my birth home nor my marital ones were sweet things ever appreciated . . . so I look at the imagination and the beautiful photography and just quietly tippitoe past the scen :) ! Love your cauliflower/meat pie! Yes, shall try it with the cloves . . . but portion control is the key ro weight control largely – the much maligned carbohydrates are tremendously important for us, especially our mental wellbeing: just not endless cakes . . .

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    • Thanks Eha. We can secretly read the beautiful dessert postings together and admire them quietly :) I’m glad you like the “pie”!

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  3. LOL! Danny I know how you feel! I’m not a huge sweet eater but looking at all those sweet treats are completely tempting. And I have two friends with baking blogs and one of them is an incredible pastry chef! I would however help myself to a big dish of this beef and cauliflower pie. Danny you really scored here! Mashed cauliflower is such a delicious and lovely sub for potatoes and keeps the calorie and starch intake to a minimum. Love, love this recipe! Have a lovely weekend :)
    Karista recently posted..Beef Tenderloin Medallions with Madeira Wine Pan SauceMy Profile

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    • It’s funny, but once I started watching my sugar intake, I completely switched to savory cravings (maybe because I’m just afraid of ballooning to the size of Texas). Growing up, I lived on sweets and now, I’m just happy reading posts from wonderful bakers and looking at their photos. I’m still envious though :) Thank you for liking my low-carb creation, more to come and have a great one as well my friend!

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  4. Both of us at Crazy Girls Cookies love to bake and to share. Yes, we taste. But we keep it in moderation. After all, the first bite is the best. And our baking is meant to be shared and to be a special treat.
    Love your site, by the way.

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    • Hi Wendy! Thanks for sharing your secret. Now I know – you have will power – something which I sorely lack :) Thanks for the great feedback!

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  5. I love this post…I wonder the same thing sometimes. I post a mixture of dessert recipes and other foods…and when I bake I make sure there’s some sort of occasion that I can take the goodies to :)

    That pie looks great – love that you baked it in a pie dish :)
    Ashley @ Wishes and Dishes recently posted..Salted Caramel Peanut Butter Cookie CupsMy Profile

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    • I knew I wasn’t alone in this :) Makes sense — there has to be an event, otherwise, I’d eat the whole thing from my lack of control. Thanks so much Ashley and I noticed you just posted a delicious dessert — great timing! :)

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    • I love it Diane — love your creativity to find a way to have your cake and eat it too :) BTW, those profiteroles looked amazing!!!!!!

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  6. Hey Danny! Without a doubt I know exactly what you mean! I love to cook, bake, eat and generally can be counted on to play in the kitchen! The fact that I’m training as a chef gives me a lot of excuses to indulge, but I’ve since come to the conclusion we only live once.

    Believe it or not a few years ago I was non dairy, non gluten, Alkaline loving lettuce water. I’ve since realised that was not for me, (after 3 yrs or so.) Much happier, more well fed and generally a much better cook!
    girl in a good frenzy recently posted..Old School, Jam doughnutsMy Profile

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    • Wow, you really did a 180 with your choice of food — 3 years???? Glad to hear that you are in a good place now and happy with your choices.

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