Why buy a homemade dessert instead of store bought

Recently, my dad, who is turning 96 in a couple of months, has this love for cinnamon rolls. He is not able to get around as easily, which is to be expected, especially at his age. He asked me to take the canned cinnamon rolls out of the fridge and make them for him before I leave for home. When I pulled them out and looked at the tiniest can, I read the directions, and to my shock, the directions said I could either make them in the oven or the microwave.

Of course, I kind of overreacted and told him that if he wants cinnamon rolls, just let me know, and I could make them from scratch, along with my cream cheese topping. Of course, when one is almost 96 years old and throwing a fit for their child to listen to them and make the cinnamon rolls, you do as you're told. I popped open the can on the countertop edge, popped them in the oven, and while they baked, I saw what looked like a hockey puck come out of the oven and spread that illegal cream cheese.

My dad also has this love for store-bought sugar cookies. When I read the ingredients on these store-bought sugar cookies, I felt like I needed a dictionary to understand how they were made and what I would be eating. What was in them?

I posted earlier about being part of your community and supporting local small business owners who either want to start their own business or are already in business. So why buy homemade desserts versus store-bought?

There is the freshness of homemade desserts made with the freshest ingredients, with natural flavors that cannot be replicated by mass-production machines. There is that personal touch in baking that makes your bought desserts from a local baker or small business owner, such as me, more special and unique. There is cost-effectiveness when the baker buys in bulk, resulting in more budget-friendly prices. There is also the customization of homemade desserts, which allows endless creativity and personalization, allowing the baker to tailor every element to the customer.

Now, take the store-bought cookie that I will not name here, but the ingredients are kind of shocking. sugar, unbleached enriched flour (wheat flour), niacin, reduced iron, thiamine, mononitrate (vitamin B1), riboflavin (vitamin B2), folic acid, palm oil, soybean and or canola oil, cocoa (processed with alkali), high fructose corn syrup, soy lecithin, and a list of artificial flavors.

WHEN IT COMES TO ME MAKING MY CHEESECAKES

I used genuine Philadelphia cream cheese, natural white and brown sugars, farm fresh eggs, 100% pure vanilla, and, of course, I never use sour cream; instead, I have the secret ingredient that I will never share, but trust me, I get more confident reviews about the creamiest, smoothest, and best-tasting cheesecakes than restaurant-bought cheesecakes or store-bought cheesecakes.

My rule when making my cheesecakes is that if I can't pronounce the words or understand the meaning of the ingredients, they don't go into my cheesecakes.