Writing It Randomly

This wasn't my first tango with a cheesecake. First time around (a few months ago) it came out all cracked and spotty-looking, despite the fact that I had set my sights on the simplest recipe I could find. Before my second attempt I changed tactics. I did some online research before firing up the mixer and it totally paid off! No cracks, an even colour all around and a way creamier texture. I found this 3-Step Recipe on Pinterest  (of course!) I'm THE WORST at absolutely everything in the kitchen, so to all my fellow Kitchen Catastrophes out there - here's what I did differently for Baby Brother's 21st birthday lunch @ Mom's: Cream Cheese - looks like Philadelphia Cream Cheese disappeared from South African shelves, so I used 3 tubs of  LANCEWOOD® Full Fat Cream Cheese  instead. Cookie Crumbs - using my mortar, with a double-lining of cling wrap to keep the crumbs from sticking to it, I pestled a box of  BAKERS Nuttikrust ®  biscuits until reduce...

Everyone who knows me well, knows that I am dangerous in any kitchen - even if only equipped with marshmallows. I have made chicken breast you could stone someone to death with, baked a chocolate cake of which the topping had to be cracked with moderate force using the handle of a bread knife (so we could break off the "slices") & I've also almost set fire to the entire office with an unfortunate 2-minute noodle incident earlier this year. Then my culinary courage was renewed after starting The Yuppiechef Online Cooking School's Art of Baking course; and hubby's birthday on May 4th created the perfect opportunity for me to try baking something all by myself. Without my mother's help (not even a phone call to her or my Mother-In-Law). For the first time EVER. I had no idea which recipe to take on, so just like we all turn to Google for answers these days, I turned to Pinterest for ideas. It had to be a regular sized cake according to Step 1 of the Cou...