Carrie enjoys baking, and she is pretty good at it. We asked her to describe a few practices she uses to ensure that quality is baked into her sugar cookies.
I have always been a DIY’er. I’d much rather make something myself than buy it pre-made. This tendency to do things myself covers most things in my life: crafting, home decor, self-care products, and ESPECIALLY baking. Maybe I’m a “do-it-yourselfer” because of my type-A personality (it’s a strong possibility). Maybe it has something with the fact that’s the way my parents raised me because that’s the way their parents raised them. But personally, I think it’s because when I make it myself, I know that quality is baked in.
I LOVE to make things; I think I’m a pretty good cook. I make lots of good meals and tasty treats, but I make a couple of things with excellence. They’re not only delicious but, even better, I’m proud of how I make them. One of those things is sugar cookies.
Hear me out. I know sugar cookies aren’t that difficult to make, but I’ve spent years perfecting them. Honing in on that perfect cookie recipe that holds its shape but is still deliciously soft when you bite into them - finding that extra ingredient that sets my cookies apart. The ability to mix the icing at just the right consistency. I am learning different methods to decorate the cookies so that they’re worthy of being considered artwork. These aren’t just any regular sugar cookies; they’re special.
My favorite example of how they’re special occurred a couple of years ago. I made a batch of sugar cookies for a friend who was having a day-of-the-dead party and wanted sugar skull style cookies. I made extra (I always do) just in case I messed up any in the process - that way, all the cookies she would get would be perfect. I brought the “reject cookies” - the ones that didn’t quite measure up in my opinion - to work the next day. And one of my coworkers still thought they were too pretty to eat and promptly pinned hers to her bulletin board so she could look at it for a couple of days.
I have a couple of things I do to ensure quality while I’m baking:
And I’ve found that at my job as a Human Factors Engineer, I follow pretty much the same process to ensure that quality is baked into the things I design. Those five items translate out of the food-world and into the work-world in a way that helps me get into a flow where I can create good goods! I know that if I follow the same method, I not only enjoy what I do but am better at creating screens and designs that help other people do their job better!