Skip to main content

How Are We Doing?


My blogging experience has been a positive one. My personal life has been chaotic during this class, but having an online platform that I can keep concise and full of content I enjoy was a great outlet. 

I enjoyed coming up with blog posts for the week, mostly because mine usually included some sort of yummy bake. Since I have had a blog in the past, I understand that you should be making frequent posts, but I was never able to accomplish that before Makala’s Bakes. 

I think that I will continue posting on this blog when the class is finished. Posts won’t be coming out as often, but when I bake something I will be sure to share. I’ve enjoyed sharing my baking with others. I’ve never taken the time to document each step as I bake, but I have come to really enjoy the process.

It was a learning curve using Blogger, but now I think that I’d recommend it to anyone looking to start their own blog. To give some perspective though, the most challenging part of the class was learning to add hyperlinks. I didn’t face any large challenges that hindered my writing. 

Blogs are great ways to tell stories and share your life with others. I’ve read quite a few blogs over the past weeks and the information people share in them is very valuable and I like the personality and intimacy a blog adds. 

Before taking this class, it would be helpful to know that Blogger runs better on Google Chrome and that we would be making three posts a week. Neither of these roadblocks kept me from doing well in the class, however it would have been nice to know exactly what I was signing up for. 

I look forward to continuing to post my creations and also to create community. 

Comments

Post a Comment

Popular posts from this blog

What is Stevia?

You may have heard of this zero-calorie sugar substitute called stevia, but what is it? Well I had the same question so I got to reading and this is what I learned.  Stevia is a plant that grows in South America and is related to the daisy and the ragweed and grows a bush-like plant. The leaves are dried and the result is a powder that is around 200 times the strength of sugar.  Diabetics everywhere should all get on board with stevia since it doesn't contribute any calories or carbohydrates to your diet and does not affect blood sugar or glucose levels. Even after a meal, blood sugar levels are still low. A natural sweetener like that is hard to come by!  Stevia is easy to come by and it is starting to show up in more of our favorite drinks, snacks and deserts. It is reasonably priced and a little goes a long way. So if you're looking for a way to cut some sugar out of your diet, here is an easy place to start. I plan on picking some up at the store and using it in my ne...
Post a Comment
Read more

Flag Day Cupcakes

This week we encountered another obscure holiday this week, Flag Day. Seems like it's the prequel to the Fourth of July, but not as hyped. So I looked into it and made some patriotic cupcakes!   Flag day was established in 1916 to commemorate the adoption of the American flag that was passed in 1777. This Flag Resolution stated that  "the flag of the thirteen United States be thirteen stripes, alternate red and white; that the union be thirteen stars, white in a blue field, representing a new constellation." Every second Sunday in June we also celebrate the creation of the U.S. Army which happened in 1775.  Another event remembered on Flag Day is the Bear Flag Revolt on the Pacific Coast. American settlers and mountain  men arrested a Mexican General and declared themselves an independent republic. The bear can still be found on the Californian flag today.  Now that we've got a little understanding of Flag Day, let's dig into some yummy cupcakes!  This...
3 comments
Read more

My Favorite Zucchini Bread

I've been baking with my Mom since forever and she is my favorite person to bake with. She's my sous chef and my teacher. She has so many cookbooks and recipes written on scraps of paper, but she won't follow any of them. I'm all about measuring everything so it is perfect, my mom on the other hand enjoys "eye-balling" it. And somehow it always turns out delicious.  The recipe for this Zucchini bread came from a very old cookbook and we've been making it for as long as I can remember. It tastes like home and is one of my all time comfort foods.  It's different because the recipe calls for crushed pineapple. When I moved to college and finally had a place with my own kitchen, I was ready to make some zucchini bread, but I didn't have the recipe. So I looked up zucchini bread recipes on Pinterest and gave it a shot. To be fair, the bread was good, but not as good as my mom's. I really think the pineapple does something special to it.  With that ...
Post a Comment
Read more