Espionage Truffles, originally uploaded by So Misguided.

Of course, we had to have some of these... No other truffles would do!
50% dark chocolate (that's bordering with the milk, actually!), smoked salt, lapsang suchong, tonka bean and Hendricks gin!
This is the second recipe of this flavour concept, and I think it's perfection in both flavour and texture. Not that I'm the one to define perfection...

Sweets, originally uploaded by So Misguided.

I'm so proud of the chocolate & orange flower Madeleines (on the left) - they turned out amazing, and this is my first time making Madeleines!

The brownies, which I intended to infuse with thyme (bad idea, so I backed up on that plan, even though the idea came from a very innovative French patisserie). Instead, I created the most perfect (in my opinion) chocolate brownies with a bit of caramel and roasted walnuts. A simple and honest yet absolutely decadent flavour, which is my own recipe, and has no gluten! I'm so proud of this number I will be making it again and again and again.

And last but not least - in the background are my almond & grapferuit friands. Friands are moist and buttery little almond pastries made with almond meal, egg whites and little flour that are drenched in syrup. In this case: ruby red grapefruit and lemon verbena syrup. I'm so smitten with them, and also very glad to report that after 3 days they are just as good!
My recipe eliminated flour altogether because I had to accommodate some wheat intolerant guests - I used potato flour instead.

Scones, originally uploaded by So Misguided.

These are basically my dad's classic scones (no sugar!), with some of the buttermilk substituted with plain cottage cheese, about 1/2 cup of grated cheddar cheese, some chilli pepper, fresh rosemary leaves and ground pepper and salt.
I served it with clotted cream, and caramelized onion marmalade which is warm and deeply flavoured with a tad of cinnamon (this was a gift from a friend and I can't think of a better pairing for it!).