Baker’s Log: Stardate 1.0 – Why Bake It So Exists
I’ve always baked with a side of fandom, glitter, and chaos. If I’m in the middle of a marathon baking session, you can bet I’m watching (or at least listening to) one of my favorite shows. I get so excited when someone asks for a theme with a pop culture reference. And my particular seasoning blend of neurospiciness means that if I hear anyone say a sentence that also happens to be a movie quote or a song lyric, I am physically compelled to say—or sing—it in its entirety.
Welcome to the party that is my brain.
Bake It So exists not just to entertain, but hopefully to educate as well. Here, we’ll talk about baking wins and losses, and I’ll share new ideas for you to try in your own kitchen. We’ll mix pop culture and current events with humor and flour. I’ll show you creative ways to use everyday items to spruce up your space.
And there will be crafts.
Lots and lots of crafts.
Resistance is futile.
What You’ll Find Here
Baker’s Logs: Adventures in baking, recipes, and fandom-inspired treats
Confections & Confessions: Fun, messy, relatable stories paired with sweets or projects
DIY Missions: Step-by-step tutorials and creative projects
Pop Culture Fuel: Nerdy commentary and inspiration from movies, shows, and music
Let’s kick off this digital journey with one of my favorite recipes. Everyone should have a solid basic cookie recipe in their arsenal, and this one is an absolute classic: vanilla shortbread cookies.
Vanilla shortbread cookies are universally loved (with apologies to those who can’t do gluten, dairy, or sugar). They’re perfect with coffee or tea and make a thoughtful, handmade gift. The dough keeps beautifully, and the baked cookies last a long time as well—as long as they’re stored in an airtight or heat-sealed container. Even if you’re new to baking, this is a recipe that’s wonderfully hard to mess up.
Vanilla Shortbread Cookies
Ingredients
10 tbsp unsalted butter, room temperature (142 g)
1/2 cup confectioners’ sugar
1/2 tsp pure vanilla extract
1 1/2 cups all-purpose flour (180 g)
1/2 tsp kosher salt
Instructions
In a stand mixer fitted with a paddle attachment, beat the butter and vanilla extract until creamy.
Add the confectioners’ sugar and salt; mix until combined.
Scrape down the bowl. Add the flour while mixing on low speed. Scrape the bowl again and mix until fully combined.
Shape the dough into a rectangular prism, wrap in plastic, and chill until firm—at least 1 hour.
Preheat the oven to 350°F (177°C). Using a sharp knife, cut the dough into 1/2-inch-thick slices.
Place slices at least 1 inch apart on a baking sheet lined with a silicone mat or parchment paper.
Use a fork or skewer to press a decorative pattern into the tops.
Bake for about 10 minutes, rotating the baking sheet halfway through.
Transfer cookies to a wire rack to cool completely.
Notes
The cookie dough can be made well in advance. It keeps for about 1 week in the refrigerator and up to 1 month in the freezer. Wrap tightly and let it warm just enough to slice before baking.
If your butter isn’t at room temperature, microwave water in a coffee mug for a couple of minutes. Carefully pour out the water (the mug will be hot), then place the stick of butter inside. It’ll soften up perfectly.
Liven things up by adding toasted nuts or your favorite spices for extra crunch and flavor.
The fork marks can be any pattern you like—have fun experimenting, and absolutely enlist the kids if you’ve got little helpers around.
That concludes Baker’s Log: Stardate 1.0.
If you enjoyed this mission, stick around—there are plenty more bakes, crafts, and pop-culture-fueled experiments ahead. Subscribe, bookmark, or follow along so you don’t miss the next log entry. Until then: keep your ovens preheated, your whisk steady, and your fandom loud.