Baking as Chemistry, Plus Link Love

Growing up with a PhD chemist as a father, I always tried to be a good scholar of the scientific arts. Throughout high school, I took ?enriched? biology and chemistry classes in an attempt to impress him. However, as genuine as my attempts were, I ended up doing more harm than good ? I was in way over my head. Asking him for help with my homework almost always ended in a shouting match.

?How do you not remember this stuff?? he?d ask. ?We went over this last time.?

?Because I?m not a freakin? science genius, that?s why!? I?d shout, slamming my book and running off in a tizzy.

And although we may not recognize it as such, baking is a form of chemistry. It relies on the interaction of various ingredients and the way they behave with each other. It?s also very sensitive ? flub a measurement and your tasty experiment is screwed.

In the home kitchen, there are two kinds of people: cooks and bakers. For cooks, recipes are mere suggestions, flexible in their ingredients and proportions. For bakers on the other hand, recipes are the be-all end-all, precise in their measurements and techniques. I consider myself to be pretty good at both.

And luckily, I?m a lot better at baking than I ever was at chemistry. Well, ?real? chemistry, anyway. This almost makes me feel better about the shouting matches I had with my dad, the exams I nearly failed, and the Bunsen burner I couldn?t figure out how to light. So, I guess my dad?s attempts to whip me into chemistry shape didn?t completely fall by the wayside. I can certainly whip up a mean baked good.

And so can these folks, who I’d like to give a little link love to today. They’re seriously schooling me in the baking department and I’ve been inspired by their creations. I dare you not to have sugary daydreams about these desserts — they’re amazing!

Lemon Loaf from Pass the Sushi

Doused in lemon syrup and topped with lemon glaze, this beautiful loaf can pass as a dessert or breakfast. I like that.

6-Layer Rich Chocolate Malted & Toasted Marshmallow Cake from Sweetapolita

Look at this! It’s beyond amazing. I am — for once — at a loss for words.

Sweet and Salty Dark Fudge Brownies with Pretzel Bites and Peanut Butter Frosting from Okie Dokie Artichokie

Fudge? Yes. Pretzels. Yes. Peanut butter? Yes. Need I say more? The perfect flavors, plus the pretzel nugget on top is super cute.

Cookies ‘N Cream Oreo Fudge Brownies from Kevin & Amanda

Yep, they went there. There are Oreos baked into these brownies. Oreos! Brilliant!

So, which are you? A better cook or a better baker? What have you seen on the interwebs lately that inspired you? Please share!