For as long as I can remember I have been baking. I guess you could say that baking is my love language, and it is my own form of therapy. It’s where I go in good times, bad times, and all the times in between. It’s my Happy Place, where I can exercise my creativity and play with new recipes and techniques. I have been refining and perfecting my recipes over the years (and continue to do so!) and, after being told countless times that I should sell my creations, I finally took the plunge. In September of 2020 (just around the time my nest emptied out) I launched Baked by Beth, my very own Cottage Food Operation.

I’m a pediatric Registered Dietitian, specializing in liver transplant, by day, and a Cottage Food Operator by night, and weekends, and all the spare moments in between. Now, those might sound like mutually exclusive functions but in fact they are not. Food does more that nourish our bodies; there is a social component to eating and sharing food that dates back to the earliest civilizations. Food is to be nourishing, and it is also to be savored and enjoyed.

As a dietitian I strongly believe in moderation and that all foods can fit. If you eat a healthy, well-balanced diet “most” of the time, and live a healthy lifestyle then there is room for occasional splurges and decadent desserts. And if you are gonna splurge, then splurge on something that tastes amazing! Do I condone consuming desserts and sweets on a daily basis? No, but all things can fit, and I shamelessly embrace butter, sugar, and do not attempt to modify recipes to make them “healthier” because my belief is that if you are going to enjoy a chocolate chip cookie then find the best-tasting one you possibly can and savor every crumb! And when you are going to bring a dessert to work, a friend, or to a family event, bring something special that people don’t get to eat everyday. Bring something made by Baked by Beth- you won’t be disappointed!