Ok so I'm pretty new at this....

     Hello "BLOG WORLD" ! So, o k I'm pretty new at this blog thing and trying to figure out what topic to choose for my first post is a little intimidating! And I figure the best thing to write about, to make that good "first impression", is to share something very near and dear to my heart! My inspiration for cooking.I would say my first memory of learning and loving to cook stemmed from my childhood years. The two major players in that role were my dad and granny Betty. 

       I first got my culinary training at the GBCI or the "Granny Betty Culinary Institute". We'd visit for holidays or just because,I'd stand mindlessly in the kitchen observing,taste testing and cutting up with my mom and aunts. As far as the holidays go, granny Betty had her mini repertoire of goods that she'd whip up! Such as her addicting sweet potatoes with marshmallow topping and her "top secret" recipe for cornbread dressing. As well as her buttery homemade yeast rolls, with at least one pan burnt from lack of paying attention ,but the rest were always amazing. We've excepted it now as a yearly tradition, holidays wouldn't be right without it. 

     At the end of the day we'd settle in for the sweet treats. When it came to desserts, her most praised recipe was a delicious layered yellow cake dressed in homemade caramel frosting! Now I know what you're probably thinking,"everyone has a grandma with a great caramel cake recipe" and blah blah blah but no one, not even the most professional pastry chef or baker in the world, can top my granny Betty's caramel cake. It's so simple yet the flavors of the caramel are so complex. Light, fluffy, yellow cake with oooey gooey rich caramel spread in between each layer and poured on top. Of course the caramel frosting took forever in the day to make, with all the mixing, boiling, stirring, and then some, but the reward was well worth the wait. It wasn't until I got older, that I truly appreciated the time that went into making the caramel, did I mention upper body strength too?I finally got to make the prized frosting with a slight twist of my own(lavender) for my mother's birthday cupcakes. They turned out just as delectable as I would have imagined! 

     Guess I never realized the enormous impact she has made on me in the foodie world, not only with the enjoyment of food but the preparation and skill it takes to create really GREAT food. Time, effort, and LOVE for what you do! That's it! Those are the key ingredients you need! I was inspired at a young age and thus my skills have developed overtime! And so I figure the only way I'll truly be able to measure success, is if I can inspire others. Inspire them like my granny and dad have inspired me. To seek, develop, and grow in the natural talents that you've been given or find something out there that you at least want to try and maybe you can be an inspiration to others! Now I see that my first blog is a little "lengthy" and I promise to cut it a little short for the next one! But in the mean time here's a little reward for giving me your undivided attention!
                 
                                Granny Betty's Caramel Frosting 

-1 stick of butter

-2 cups of sugar

-1 cup of milk

-1/4 tsp of baking soda

-3 Tbsp of corn syrup

-1 Tbsp of vanilla

-pinch of salt (if using unsalted butter)

Add all in one large pot at medium-high heat until it comes to a boil

reduce to medium heat

Stir with a wooden spoon until your arm feels like its about to detach itself from the 

rest of your body or for about 10-15 min

Let cool briefly for 1-2 min then spread immediately

ENJOY!

(And for my Lavender Caramel, just  add 1/4 cup to 1/2 cup dried lavender buds

into milk and steep for 5 minutes and strain into rest of mixture)