I come from a long week of Netflix, food, couch, relatives and relax so I can call myself a blessed lady!
Today I woke up earlier than usual ( for a non working day) and I had my cup of coffee, enjoyed the silence and put away Christmas tree and decoration while listening to my fave true crime podcast.
Everyone else is still in bed so I decided to share with you this wonderful recipe of a white chocolate and gluten free cheesecake with a crunchy caramel topping I made for the New Year’s Eve dinner.
It’s really great, it comes from a book I have in Italian and from which I’ve taken other, very successful, recipes of cheesecakes like the walnut and maple syrup cheesecake.
Aaaaaand… I’m back.
After a year so bad 2020 seemed a walk in a fairy garden.
Luckly enough I think that bad moment ended and I am ready to cook once again.
I’m back from a summer holiday in Austria and Germany, chasing breweries, and I also bought a nice jar of homemade marillenmarmelade, the apricot jam they use to make the Sacher cake, one of the most iconic chocolate desserts in the world, known worldwide.
I’ve eaten it many times at Hotel Sacher in Wien and Innsbruck ( I think in Innsbruck there’s only the cafè, not the hotel).
We are fast approaching to a new Easter with restrictions.
This year, maybe more than the last one, we really need to think about something different from Covid and red zones; for me the natural distraction is cooking/ baking so here we are.
Last week end hubby came with something different from ” cook and bake whatever you like, it’s up to you” and made a specific request.
Springtime is here!
Well, for sure we will have many more freezing days haead but at the moment the sun shines, the weather is warm, daisies are everywhere.
Such a great time and we are closed home, again locked down except for work, school and grocery shopping.
Well, I can’t complain too much; I won’t complain too much as there are far worse situations everywhere in the world.
This is a great moment to try new creamy, fresh desserts: I had some gelatine from the last hubby’s brewing and I decided to use it to make a bavarois.
After a long week- end In Rimini, where I’ ve also attended a beautiful ( and Covid safe) wedding, I’m back with a post.
Two in a month?
Whoho! I am working hard!!
I made this cheese cake so long ago I don’t even remember when but I definetely remember the silky texture and the wonderful taste!