Change is scary. And correct me if I’m wrong, but I think most people feel this way. It’s the unknown, the something new, the pushing outside our comfort zone, the giving up of the familiar, the possibility of failure that we don’t like.
I see this around me constantly. With myself, with my family and friends, with my co-workers, with my clients. I have become hyper aware of how scary change is for people. Even if this isn’t a conscious thought.
But change is so incredibly necessary in life. It moves us forward, makes us grow, brings us happiness. And I guess anything that holds that much weight can be scary. Otherwise, it wouldn’t feel worth it.
This may sound silly, but when I first started to try my hand at making gluten free and vegan baked goods I was terrified. I so much wanted to become great at it. But I knew failure wasn’t just a possibility, it was an absolutely. I knew I wasn’t going to just jump right in there and be great. I would have a huge learning process to go through.
I cannot even tell you how many times I have been frustrated in my kitchen. Wanted to kick it all to the curb and stick solely to traditional baked goods. Said “to hell with it!” But I didn’t. I took breaks sometimes. I read a lot. I experimented a lot. I STILL experiment a lot. And I am proud to say I am a better, more educated, more confident, happier baker because of it all.
This “pie” was a completely new adventure for me. I have never made a “nantucket pie” or any kind of pie with cranberries before. I also took a leap and adapted the recipe heavily to make it vegan and gluten free, and I also threw in some jalapeno’s to give it a little kick! Check back tomorrow for that Maple Cream Cheese Whipped Cream you see sitting on top of that heavenly piece of pie. I am pretty darn proud of these two recipes!
Amount Per Serving: Calories: 0