Super yummy Lemon Curd, so easy, and ready in 10 minutes flat. This stuff is addicting, and you can put it on anything- ice cream, toast, pancakes, and of course, cheesecake!… Read More

Why do cheesecakes crack? A question for the ages. Making a cheesecake is a bit of an investment. and the outcome can feel so risky. Will my cheesecake turn out smooth and creamy, practically perfect in every way? Or will it end up with a big ugly chasm right down the middle??… Read More

A luscious, mile-high cheesecake. No frills, just the real damn thing. Slow-baking and a very slow cooling gives this cake a velvety, melt-in-your-mouth texture and a smooth, crack-free center. Warning: This cheesecake recipe involves a very long cooling time (and therefore a long waiting time for your cheesecake), but trust me, it’s worth it! Follow these directions and you won’t be disappointed!… Read More

  A couple years ago, I decided I wanted to tackle Carrot Cake. That is, try to develop the ultimate … Read More

Hello world, It’s been a long time, but it’s time to start developing recipes again. Many moons ago, I had … Read More

It’s been awhile since I’ve written anything, but here’s a quickie update on what’s going on with Project Bakebook: The … Read More

Hi friends, It’s been quite a while since the last time I posted. Things have been very up and down … Read More

Hey guys and gals, it’s been so very long since I’ve written a post! Why is this? Well…I guess you … Read More

      Hello again lovely people! I’m showing you this rather startling picture of myself in order to get … Read More