Being a bit of a science geek, I like the precision behind baking. The system of baking can only work if the function of all of its parts are doing their job. Spending hours in the kitchen trying something new and watching it come together is exciting. There are many steps that can make the recipe flop, even if you’re following another baker’s recipe. Decorating is another area that I’m tackling.
Learning the tools and techniques gives a baker so much more freedom to create. I grew up in Shreveport, Louisiana eating great Southern food. Sugar and fat…you can’t beat it. I learned a lot about cooking from my Mom and Grandmothers. Each had something a little different to teach me…Mom, amazing cinnamon toast and pot roast; Nana, buttermilk biscuits; Mamaw, fried chicken and chocolate fudge. So many great recipes and great memories! I created Morgan’s Kitchen to share my experiences, both failures and successes, with you. I started this journey testing other baker’s recipes, some you will see in the Recipe Index. They are talented bakers with amazing content so please visit their blogs. Most of what I will be posting now are recipes I have developed. My goal is to offer a tasty recipe with beautiful photography. Test recipes that catch my eye will be posted on my Instagram page. I am licensed in the state of Georgia as a Cottage Food business and have a managerial level food safety certification from ServSafe.
