The Essence of Rough Puff Pastry

This post is going to be a bit more of a tutorial, rather than an 'essence'. The ratio is dead simple, but in this case, it's the method that's the tricky part. I've got lots of lovely pictures of my technique and the appetising results, so it shouldn't be too boring.

Honey and Maple Syrup Cake with Coffee Frosting

I have a new cake tin. This is cause for celebration!

The Essence of MacarOOns

It seems there's a bit of confusion when it comes to macaroons and their cousins. From where I stand, it seems there are two things. One of them looks like a little pile of dessicated coconut, usually dipped or drizzled in chocolate. That's what I'm making.

The other one looks like a fluorescent hamburger made of meringue. That is not what I'm making.

The Essence of Cheesecake

Cheesecake makes me slightly nervous, and I'm not ashamed to admit it.

I've always been a bit suspicious of it, purely because of the whole 'cheese...cake' thing. Even from the time before I knew it was actually made of cheese.