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).
It’s the morning of 23 Dec. and I am writing the post right now.
I’ve lost all my advantage and the next 2 days will be a long rush.
Welcome to day 22 of the Cookie Advent Calendar!
Even if I started back in October to post I’ve lost my advantage because life and now it’s 21 Dec. and I am writing for tomorrow, nothing posted for the last three days of the calendar! 🙁
Grisbì are one of my favourite storebough cookies: I love them so much that I never buy them or I clean the box by myself in 5 minutes!
My favourite ones are the hazelnut filled and the lemon filled Grisbì.