When I moved into that closet on Glen Street and all of a sudden had an oven I could start without having to turn on the gas and manually light the flame (by sticking my arm all the way in to the back), I was ecstatic. I baked lots of things in that closet.
Here in Wien, I am fortunate to have a friend who likes experimenting with baked goods as much as I do. As a born and raised Canadian, Mich has a healthy respect for butter, flour, and sugar. And by healthy respect I mean a vast tolerance and openness to eating whatever comes out of that oven, no matter the quality.
The list of delectables that Mich and I have churned out is long and ever-growing. We're getting really good at converting between units of measure and remembering to leave the butter out to soften, and we're excellent at finding substitutes for ingredients that aren't sold in Austria. We have not yet produced anything inedible, though in some cases we've given it our best effort. Twice we've had to put things back in the oven after they'd been taken out to cool. One more go at nanaimo bars, we think, and we'll have them so that the bottom layer stays attached to the top. Our Malteser cake, a two-layer chocolate cake covered in Maltesers (because why not), was brilliant. Our cranberry white chocolate chip cookies were also brilliant, which was fortunate, since the chocolate chips had to be purchased in England. Last weekend we made slutty brownies, which comprise a layer of chocolate chip cookie, followed by a layer of Oreos, followed by a layer of brownie. It tasted pretty much like you think it would (i.e. I could eat slutty brownies at every meal for the next six months).