CRAFT by Under My Host® Issue No. 17 Made in America: Part II | Page 109

much with a rimmed baking sheet besides the obvious roasting.
You can make cookies, sheet cakes, brownies, oat bars, and you can
toast everything including your granola and nuts, too.
What is one skill that every home baker should master?
Adaptability
What would you consider your specialty?
Cookies
If you could sit down to dessert with one person living or dead,
who would it be? What would you eat? What would you ask them?
I would sit down with my grandmother on my dad’s side. We would
eat her peanut butter cookies, and I would ask her to please share
all the recipes she took with her to the grave!
What is the trickiest baking project you’ve ever tackled?
Chocolate Pavlova is the trickiest—the cocoa powder weighs down
the whipped meringue and so it’s a difficult one to master.
What trends in pastry and baked goods do you love? What trends
do you hate?
I love the sped-up cookie decorating tutorials on Instagram. The
tutorials soothe me and are mesmerizing. I wouldn’t say I hate any
trends, but I’m not crazy about those pies made with intricate ge-
ometric patterns on top. They just don’t make me want to eat pie.
If you could sum up why you started baking in one word, what
would it be?
Either “Fantasy” or “Control.”
PHOTO CREDIT: Simone Faure
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