Make it from scratch.

Changes don't happen overtime. More often than not, they manifest stealthily, sinuously... kinda like vines creeping up wrought-iron fences. Some changes are inconspicuous, inconsequential, while others are huge, especially when cast upon unsuspecting ol' me.

It started off innocently enough. On Monday, I initiated a Messenger chat with a friend to arrange for dinner, having missed a gathering while I was away in Japan. She suggested that we pop over to hers for some nosh and I, in typical dessert queen fashion, offered to bring dessert. The dinner was set for Friday, and I immediately started plotting the logistics. Bake cupcakes on Thursday night after chap goh meh dinner. Zip home after work on Friday, make frosting and ice cupcakes, pack them and cab over. Easy peasy. And then I lost myself browsing recipes online.

Fast forward to a wet, gloomy Friday evening. My work had taken and left me stranded in the middle of the CBD where every other person was waiting/calling for a cab. I had exactly an hour to get home, conjure up a batch of icing, frost the cupcakes and leave the house. My feet were aching, and I was starting to feel like an underdressed clown amidst the sea of perfectly coiffed executives. Deciding to brave the rain, I eased out of the taxi queue and went off in search of a bus-stop. And guess what cranky ol' me had to flip-flop past? Three dessert places. Ice-cream. Pastries. Perfectly iced cupcakes.

That's when it dawned on me. I should have bought dessert instead! A box of macarons or chocolate truffles, or maybe a tub of ice-cream. That would have saved me the late-night baking sweatshop and a prior trip home. Instead, when I had volunteered to bring the sweets, I had, without any further thought, already set my mind on baking something. Buying a readymade dessert could not have been further from my mind.

Thanks to the string of work-related recipe testings, cooking and baking from scratch have become so ingrained in me that I never thought to consider non-culinary possibilities. For a person who loves convenience and efficiency, and who only in the past year roasted a perfect bird, fully overcome her fear of knives and really derived pleasure from cooking, this change is huge. It's monumental. And I love it.

Next up? Bread and homemade ice-cream, me thinks. Can't wait. And here they are, the babies born out of Thursday night's baking sweatshop. I couldn't be prouder.

earl grey cupcakes with vanilla bean and cream cheese frosting

adapted from Chocolate and Zucchini gâteau au yaourt, and a million other recipes