Joy in the Process

One of my earliest kitchen memories was a time when my mom allowed my sister and me to develop our own recipe and then make it- on our own, from scratch- so exciting to a small child! I think I was about 4. I don’t remember exactly what the recipe was, but I remember the excitement of getting to create and execute it myself. Interestingly, I have similar early memories of art projects. There was a complex paper-mache project (the creation never actually dried and smelled terrible- I remember so much laughter about the smell), and a melted crayon and wax paper mobile that are prominent in my mind. Again, I don’t remember the final product, just the feeling of joy in creating it. Finding joy in the creative process is as much a part of me as breathing. Whether it is painting, developing recipes, or dabbling in my amateur hobby of night-sky photography I feel a need to create daily.

I have found some similarities in how I approach recipe development and a new painting. In both, I start with a finished idea in my mind, then figure out what things need to come together to make it a reality. In both, there is plenty of room for adjusting and changing directions along the way. The process brings me so much joy.

As far as kitchen creation goes, I owned a small scratch bakery in Macon, Ga for several years in my late twenties and early 30s. I loved developing recipes that were pleasing visually and on the pallet that people would enjoy and share with their friends and family; I loved seeing a bakery case full of the creations that came out of our kitchens; I loved the people who worked for us dearly – they were the best part. After the bakery closed, I continued developing my own recipes and eventually attempted to be a food blogger (it hasn’t been updated in nearly 2 years, but you can check it out at www.savoredjoy.com). I realized through both experiences that I loved cooking for my family, sharing with friends, and developing recipes. With the food blog specifically, I recognized that having the giant mess that I brought to my kitchen with preparing and documenting recipes on a regular basis just wasn’t my favorite thing. I did not do it well -  there are people who do – I’ll leave it to them! (my two favorites are Tieghan Garard and Danielle Christy. I still love cooking and developing recipes. As time goes on my passion in that area has become more focused on delicious food that fuels the body well with whole natural ingredients. 

Below you’ll find my recipe for Pumpkin Muffins. They are a favorite treat around here and we often have them with breakfast on Thanksgiving morning. I hope they bring you a little joy!

@2021, Emily Haygood

"Clever", 8X10, $280

Pumpkin Muffins

(makes about 2 ½ dozen)

Ingredients: 

Dry:

2 C + 1/3 C whole wheat pastry flour

1C oat flour

2 ½ C sugar (I use ½ coconut sugar and ½ date paste)

1 tsp salt

2 tsp baking powder

1 ½ tsp cinnamon

1 ½ tsp ginger

½ tsp nutmeg

Wet:

¼ C avocado oil

¾ C mascarpone cheese, softened

2/3 C milk

1 can pumpkin

3 eggs

Topping:

½ stick butter, melted

¼ C sugar (I use coconut sugar)

½ C graham cracker crumbs (process graham crackers fine in food processor)

Directions:

1. Preheat oven to 375.
2. Line regular-size muffin cups with liners.
3. Add all dry ingredients to a large mixing bowl and whisk to blend evenly.
4. In smaller mixing bowl, combine wet ingredients and whisk to blend evenly.
5. Add wet ingredients to dry and fold with a wooden spoon until evenly mixed. Set aside.
6. Add all topping ingredients to mixing bowl and mix with spoon.
7. Fill muffin liners ¾ full with batter and then sprinkle topping on top.
8. Bake about 15-25 min until centers are set and toothpick inserted in center comes out with moist crumbs.