Hazelnut Snowball Cookies

Delicious melt in your mouth cookies for the Holidays and not just
Source: Cooking and Beer

Taste: 5 (out of 5)
Difficulty: 2 (out of 5)

Ingredients:
- 1 cup granulated sugar (775 cal)
- 1 cup hazelnuts (470 cal)
- 1 cup unsalted butter, softened at room temperature (1630 cal)
- 1/2 tsp vanilla extract
- 1 3/4 cup all purpose flour (795 cal)
- 1/2 tsp fine sea salt
- 1/2 cup confectioners sugar + extra for dusting (230 cal)
Total: 24 cookies, 3900 cal, 160 cal/cookie

Directions:
1. In your food processor, pulse together the sugar and the hazelnuts until they reach ALMOST a fine powder. Slice the butter into 1/2 inch cubes and add to the food processor and add the vanilla extract. Pulse until the ingredients are smooth.
2. In a medium-sized bowl, sift together the flour and the salt. In 1/4 cup increments add the dry mixture to the food processor. Repeat this step until all of the flour is incorporated, and the mixture has formed a nice, soft ball of cookie dough.
3. Wrap the dough in plastic wrap, and refrigerate for at least 1 hour and 30 minutes. In my case, I refrigerated overnight.
4. Preheat the oven to 325F degrees and line a large baking sheet with parchment paper. No need to spray with a non-stick, there’s already a ton of butter in this recipe!
5. Remove the dough from the refrigerator, and with your CLEAN hands, start pinching of baby balls of dough from the larger. Roll into 1 inch balls and spread evenly on the baking sheets. The cookies will spread a little so leave at least 1 1/2 inches between them. Bake at 325F for about 25 minutes or until the tops just begin to brown.
6. Remove from the oven, let cool for 2-3 minutes to harden just a little so that they don't break, and place on a wire rack. Wait about 10 minuets for the balls to slightly cool. Meanwhile, pour the confectioners sugar in a bowl. After the balls have slightly cooled, toss them gently in the sugar. Place immediately back on the wire rack and let cool completely for about 2 hours.
7. Dust again with confectioners sugar, using a sifter. You can also dust with a touch of cocoa powder.
8. Will keep for a couple of weeks in an airtight container, stored in a cool place.

Afterthoughts:
- Delicious, simple and very buttery cookies. I was surprised that the recipe did not contain eggs. The cookies are a brittle, but that's just part of their melt in your mouth texture.
- I bet they will also taste amazing with chocolate coating. To try next time.

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Nutella Cheesecake

Love from the first sight and until the last bite

Source: Cheesecake adapted from Baker Street, crust adapted from The Heritage Cook, sauce adapted from Martha Stewart

Taste: 6 (out of 5)
Difficulty: 3 (out of 5)

Ingredients:
For the crust (1125 cal):
- 1 cup ground hazelnuts (525 cal)
- 1/4 cup sugar (195 cal)
- 1/4 cup butter, melted (405 cal)
For the cream cheese layer (2330 cal):
- 12 oz / 350 g cottage cheese (305 cal)
- 1/4 cup sugar (195 cal)
- 3 eggs (210 cal)
- 1 tsp vanilla extract (10 cal)
- 1 cup Nutella (1600 cal)
- 2 tbsp instant coffee dissolved in 2 tsp boiling water
For the sauce (575 cal):
- 1/3 cup Nutella (535 cal)
- 1/3 cup milk (40 cal)
Total: 6 inch cake, 6 servings, 4030 cal, 670 cal/serving

Directions:
1. Preheat the oven to 350F. Line a 6-inch springform pan with parchment paper and butter the paper.
2. For the crust: In a food processor, pulse the hazelnuts with the sugar until finely ground. Add the butter; pulse until the mixture resembles moist sand. Press the crumbs into the bottom of the prepared springform pan. Bake for 10-12 minutes.
3. For the cheesecake layer: While the crust is baking, in a very powerful food processor beat the cottage cheese until completely smooth and fluffy. Add sugar and process until well combined. Add eggs and vanilla and beat until light and fluffy. Lastly, add the Nutella and coffee mixture into cream cheese and beat to combine.
4. Prepare a bain-marie: When the crust finished baking, take it out of the oven (leave the oven on). Wrap the bottom and sides of the sprinform pan in one large sheet of aluminum foil. Place the 6 inch pan with the aluminum foil inside a larger non-springform cake pan. Fill the larger pan with about 1 inch of hot water. This is your bain-marie. Not too complicated, right?
5. Pour the batter over the crust and bake at 350F for about 1 hour. The center of the cheesecake should still be slightly jiggly.
6. Let the cake sit in the oven for one hour after it has been turned off.
7. Remove the cake from oven and cool completely before removing from the pan. Chill for 4 hours to overnight before serving.
8. For the sauce: In a small saucepan, combine 1/3 cup Nutella with 1/3 cup milk. Bring to a simmer over medium-low heat and whisk until smooth.
9. Pour the warm sauce over the cake right before eating. Serve with whipped cream and savor every bite!

Afterthoughts:
- This is one of the best cakes I've tasted. It is perfect in every way: great texture, amazing combination of flavors and it's extremely satisfying. It is so rich, that half a serving is more than enough (even for me).
- I fell in love with this cake from the moment I saw the Nutella Espresso Cheesecake recipe on Baker Street. I barely have any time to bake these days, but I simply had to make this recipe.
There was another cheesecake recipe that I was hoping to make, the Vanilla Bean Cheesecake with Walnut Crust from The Heritage Cook. So I decided to combine these two recipes and make a nut crust for the Nutealla cheesecake. To be consistent with the Nutella theme, I used hazelnuts and not walnuts for the crust.
Another great idea that I got from The Heritage Cook was making a sauce to serve with the cheesecake. But I was missing some of the ingredients for The Heritage Cook's sauce. So I did a quick online search and found Martha Stewart's Chocolate Hazelnut sauce. It was meant for pancakes, but it worked really well on this cake too.
- Some notes about the cheesecake batter. I was going to use cottage cheese instead of cream cheese to make the cake lighter. To compensate for the lighter texture I was going to use a little flour in the batter. But then I read Baker Street's very convincing advice against using flour in cheesecakes. I was still very hesitant, but eventually decided to skip the flour. And given that the cake was perfect, it must have been the right decision.
Another point that made me worried was adding coffee. I had tried several other coffee / chocolate recipes before where the addition of coffee ruined the final product. So I made the batter without the coffee, took out a teaspoon of the batter, added a couple of coffee drops, tasted, liked and added the coffee.
My conclusion from the points above: you can safely trust anything from Baker Street :-).

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Healthy Apple Oats Cheesecake Bars

Quick, delicious and as healthy as a cheesecake can possibly be.
Source: Adapted from Pumpkin Streusel Cheesecake Bars as published on Cooking with Chopin, which, in turn, was adapted from The Pajama Chef

Taste: 4 (out of 5)
Difficulty: 1 (out of 5)

Ingredients:
For the base / streusel
- 1 1/2 cups old-fashioned oats
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda + 1 tbsp lemon juice
- 1/3 cup honey
- 1/4 cup cold butter, cut into small pieces
- 1/4 cup chopped walnuts
For the cheesecake layer
- 8 oz / 220 g cottage cheese
- 1/4 cup honey
- 2 tbsp all-purpose flour
- 1/2 tsp vanilla
- 1 egg
- 1 1/2 cups apple sauce

Directions
1. Preheat the oven to 350 degrees. Grease a 10"x7" baking dish.
2. Prepare the cookie base in a large bowl. Use a wooden spoon to stir together the oats, flour, salt, and baking powder. Pour 1 tbsp or lemon juice over the baking soda, mix until bubbly and add to the bowl. "Cut in" the butter pieces with two knives or with a pastry cutter until the mixture resembles coarse crumbs. Then stir in the honey with the spoon. Set aside 1/4 cup of the cookie base, add to it walnuts and mix again. Press the remainder of the mixture into the bottom of the prepared pan and bake for 10 minutes.
3. For the cheesecake layer, while the crust is baking, pour the cottage cheese into food processor and blend on high speed until it is uniform. Add the other ingredients, except apple sauce and process until combined.
4. After the cookie base has baked for 10 minutes, remove it from oven. Spread cheesecake filling over the partially-baked crust. Then spread the apple sauce on top. It will most likely sink partially, so you will have swirls rather than 2 separate layers. Sprinkle the reserved cookie topping over the apple sauce and bake for 30 minutes, or until topping is golden brown.
5. The cheesecake must cool down to room temperate (or even be refrigerated) before removing from the pan and cutting, otherwise it will break and sag.
6. Store in the fridge.

Afterthoughts:
- The cheesecake is delicious. There were 2 minor issues with the crust: it was a little too salty, and there was not enough of it. The quantity was completely my fault. The original recipe used an 8"x8" pan, and I used a 10"x7" one, which is larger, but somehow I assumed they had the same area. That's why I had to add walnuts, because after I had filled the pan with the crust there was practically nothing left for the streusel. So next time I would increase the crust quantities by 1/4. Regarding salt, next time I might use 1/4 tsp, or skip it completely.
- The original recipe on Cooking with Chopin used cream cheese and a little less flour for the cheesecake layer. I wanted to save the fat and the calories, so I used cottage cheese. But to make the layer firmer I had to use more flour, and I think the consistency of the cheesecake was perfect. But be sure that you have a very powerful food processor that really can make the cottage cheese uniform. Otherwise you will have those small lumps and it's not the best cheesecake texture (I had already experienced it before).
- Now the funny thing is: the circle is round! I just discovered it now when I was finishing this post and pasting the links. Because this was the first time I visited the "original original" recipe on the Pajama Chef blog, which was later adapted by Cooking with Chopin, which was now adapted yet again by me... And it turned out that the Pajama Chef had Apple Cheesecake that turned into a Pumpkin Cheesecake on Cooking with Chopin and now was again transformed into an Apple Cheesecake ;-P.  I guess one could conclude that both apple and pumpkin are such natural choices for this cake that when one is thinking about changing something, they are the first things that come to mind :-)

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The perfect breakfast bun

Is ready in 10 minutes, just in time for your morning coffee.
Source: Improvised

Taste: 5 (out of 5)
Difficulty: 1 (out of 5)

Ingredients:
- 1 bun
- 1 slice of cheese (I use Jarlsberg)
- 1 tsp garlic butter (or regular butter)
- 1 egg

Directions:
1. See how to poach an egg in this post.
2. While your egg is cooking, which will take about 10 minutes total, cut the bun, spread with butter, place the cheese on one half and place both halves (cut side up) in an oven. Turn the oven on and set it to 350F. No need to preheat the oven.
3. When your egg is ready, take the bun out form the oven, place the egg over the cheese and enjoy with your morning coffee.

Afterthoughts:
It's simple, accessible, only takes 10 minutes to make, and is absolutely addictive. What's not to like? I think that's the definition of perfection.

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How to poach an egg

a story of lust and murder... the culprit: SRC
This week was supposed to be my detox week. I was all prepared to eat only fruit and veggies and then to celebrate my good behavior with the amazing cheesecake that I saw on my assigned SRC blog, Cooking with Chopin. I've been eying this cake ever since our last month's reveal, planning to make it anyway. And then imagine my joy when I saw that Cooking with Chopin was my assignment this month!

And all of a sudden, I get a reminder email that our SRC reveal was supposed to be this Monday, right in the middle of my detox. What a blow.... The cheesecake would most certainly kill any chance of a diet. So I looked for other recipes, and found this super cute poached egg, one more obsession of mine. I know that egg is not a vegetable, not even a fruit, but how many temptations can one resist in one day? It would be a small sin compared to a cheesecake. And I love poached eggs over green salads, which are healthy, right?

So I made the poached egg, but it was sooo good over that salad, that I had to have another one. This time I had my egg on a bun... My diet was painfully and steadily dying, and I could not see it suffer so much, so I ate a chocolate truffle, and officially finished off the detox.

That's the sad story of my poor diet. And I hold SRC responsible, because how can one be on a diet, staring at all this delicious food? ... and because it's easier to blame someone else than to take the responsibility yourself ;-P

Source: Cooking with Chopin

Taste: 5 (out of 5)
Difficulty: 1 (out of 5)

Ingredients:
- 1 egg

Directions: 
1. Fill a large saucepan with 4 inches of water and bring to a simmer (when bubbles are breaking the surface every few seconds.
2. When water is barely simmering, break 1 egg into a small bowl. (You can break it directly into the water, but putting it in a small bowl first eliminates the possibility of getting shells in the water.)
3. Gently tip the bowl, sliding the egg into water.
4. Cook until whites are set but yolks are soft, 3 to 4 minutes. (Cook 5-6 minutes for a firmer yolk.)
5. Using a slotted spoon, transfer eggs to paper towels, and drain briefly.

For green salad I used:
Romaine lettuce, dill, green onions, cucumbers and walnuts, drizzled with lemon juice and walnut oil (can use olive oil too) and sprinkled with kosher salt and freshly ground black pepper. Then top it all with your egg. I poached the egg for 4 minutes for softer yolk.

Afterthoughts:
- I also fry sunny side up eggs, but poaching is a healthier alternative, and fishing out the egg is very cute.
- Just in case you don't know yet, SRC, or the Secret Recipe Club is a group of over a hundred food bloggers, who are assigned a "secret" blog each months. Then they choose a recipe from that blog, make it and post it on their own blog on a given reveal day. Then there is a big party, where you hop from one blog to another and check what everyone's been cooking. Lots of fun! And terrible for your diet ;-) I want to thank Amanda, Jane and April for making it all possible!

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Cranberry Citrus Cookies

Perfect fall cookies with cranberries, pecans and a mild citrus flavor

Source: Vanderbilt Wife blog

Taste: 5 (out of 5)
Difficulty: 1 (out of 5)

Ingredients:
- 1/2 cup butter
- 1 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1/4 cup milk
- 2 tbsp lemon juice
- 1 tbsp orange zest (dried or fresh)
- 1 large egg
- 3 cups all-purpose or white whole wheat flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 cup chopped pecans
- 1 to 1-1/2 cups dried cranberries
Total: about 4 dozen cookies

Directions:
1. Preheat oven to 375 F.
2. Cream butter and sugars with an electric mixer until fluffy and combined. On low speed, mix in lemon juice, orange zest, and egg.
3. Stir in flour, baking powder, salt, and baking soda. Add pecans and cranberries and fold to combine well.
4. Using a small cookie scoop or a tablespoon, drop the batter onto greased cookie sheets. Bake for 10 minutes. Let sit on cookie sheets for 5 minutes, then transfer to wire racks to cool.

Afterthoughts:
- Delicious cookies, soft and moist and very simple to make.
- These cookies burn very quickly in the 375F oven, so watch them closely. The original recipe suggested 10-12 minutes baking, after about 11 minutes the cookies started to burn. Fortunately, this recipe makes quite a few batches, so I had enough "survivals" :-).
- The original recipe comes from a wonderful blog Vanderbilt Wife by Jessie. If you are not familiar with it yet, you should certainly visit. It has lots of great recipes, both savory and sweet. You will certainly find something to your liking. And as a bonus, Jessie also writes her thoughts about books she read, so you might find some food for thought there too :-).
- This was my SRC assignment. SRC, or the Secret Recipe Club is a group of over a hundred food bloggers, who are assigned a "secret" blog each months. Then they choose a recipe from that blog, make it and post it on their own blog on a given reveal day. Then there is a big party, where you hop from one blog to another and check what everyone's been cooking. Lots of fun! I want to thank Amanda, Jane and April for making it all possible!

This recipe is published on RecipeNewZ - your recipe sharing community:

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Baked Potato Skins

Comfort food...

Source: The Pajama Chef

Taste: 5 (out of 5)
Difficulty: 3 (out of 5)

Ingredients:
- 3 large baking potatoes
- 1/2 cup cheddar cheese
- 1/4 cup chopped green onion
- 2 pepperoni sausages or pieces bacon, cooked and chopped
- 1/4 cup unsalted butter, melted
- sour cream
- salt
- pepper

Directions:
1. Preheat oven to 400 degrees. Scrub potatoes and pat dry. Pierce holes in each potato and wrap in aluminum foil. Bake for 60-75 minutes or until cooked through. Let cool for at least 15 minutes [important!].
2. After potatoes are cool enough to handle, slice in half lengthwise. Use a steak knife to cut potato flesh away from the skin, leaving a thick layer of flesh next to skin so the skins do not fall apart. Use a spoon to scoop away about 65-70% of the potato. Save potato for mashed potatoes or a snack or breakfast… :)
3. Turn on the broiler in the oven. Place a cooling rack in a baking dish [or use a roaster with a rack].
4. Brush melted butter over the outside of the potato skin, season with salt and pepper and place on top of the rack. Broil for about 3-4 minutes or until outside skin is starting to get crispy. Remove from oven and use tongs to flip skins so that the flesh is visible. Brush inside with melted butter, and season with salt and pepper. Return to broiler for another 3-4 minutes, remove and then top with cheese and pepperoni pieces. Return [again!] to broiler for another 2-3 minutes or until cheese is bubbly and melted, watching carefully so it does not burn.
5. Serve with sour cream and green onions, and allow to cool for a minute or two before enjoying so you don’t burn your mouth.

Afterthoughts
- The only change I made to the original recipe was using pepperoni instead of bacon. Other than that, I followed all the instructions to a tee, which is not at all characteristic of me. The process ended up quite time consuming for such a “simple” dish, but the result was delicious. The potatoes were soft and perfectly baked with crispy skins. And the toppings are just meant for them, as we all know.
- This recipe is from The Pajama Chef. It’s a wonderful website with many more yummy recipes. Check it out and say hi to Sarah :-).
- This was my SRC assignment. SRC, or the Secret Recipe Club is a group of over a hundred food bloggers, who are assigned a "secret" blog each months. Then they choose a recipe from that blog, make it and post it on their own blog on a given reveal day. Then there is a big party, where you hop from one blog to another and check what everyone's been cooking. Lots of fun! I want to thank Amanda, Jane and April for making it all possible!

This recipe is published on http:RecipeNewZ.com:

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Mango Banana Smoothie

Wonderful, healthy and refreshing

Source: The Slow Roasted Italian

Taste: 5 (out of 5)
Difficulty: 1 (out of 5)

Ingredients:
- 1 banana, peeled
- 1 mango
- 1 cup plain yogurt or buttermilk
- 1 tbsp honey
Total: 2 servings

Directions
Mix the ingredients in a blender and serve.

Afterthoughts
- This is a wonderful drink, refreshing and filling and is a dessert in itself.
- This recipe is from The Slow Roaster Italian blog, an amazing website, with lots and lots of great recipes. This was my SRC assignment (see below) and I had a very long list of potential recipes to try. But having too many choices often leads to anxiety and inability to choose, as proven in a variety of behavioral psychology studies (see an overview here). And that's what happened to me: I could not decide almost up until the reveal date, and then I just put together the simplest recipe from the blog. In fact, I did not even prepare it, it was my bf. I hope it's not considered cheating by SRC guidelines :-).
- And last but not least, a word about SRC - the Secret Recipe Club. It's a group of over a hundred food bloggers, who are assigned a "secret" blog each months. Then they choose a recipe from that blog, make it and post it on their own blog on a given reveal day. Then there is a big party, where you hop form one blog to another and check what everyone's been cooking. Lots of fun! I want to thank Amanda, Jane and April for making it all possible!

This recipe is published on http:RecipeNewZ.com:

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Whole Farro Wheat Bread

Dense, rich and earthy whole grain bread! Perfect with anything savory. I suppose it's also healthy, but that's not why I love it.

Source: Improvised, inspired by Healthy Bread in Five Minutes a Dayand the German Seed Bread - Dreikernebrot

Taste: 5 (out of 5)
Difficulty: 2 (out of 5)

Ingredients:
- 3 cups of whey (or water or buttermilk)
- 2 tbsp lemon juice
- 1 1/2 tbsp active dry yeast
- 3 cups of white flour
- 3 cups of dark rye flour
- 1 cup of ground oats (I grind rolled oats with Magic Bullet)
- 2 tbsp ground caraway seeds
- 1 cup whole Farro wheat
- 1 1/2 tbsp salt
Total: 2 loaves

Directions:
1. Mix all ingredients, in whichever order you like (better not to put salt and yeast right after each other, salt tends to kill yeast). You can mix all the ingredients by hand or using a stand mixer, such as my beloved KitchenAid mixer. not using the mixer, it’s best to mix the ingredients in a large bowl with a lid (4 gallon ice cream bucket is perfect for this quantity).
2. Cover the bowl and let the dough rise at room temperature for 2 hours.
3. Then transfer the dough to the refrigerator and refrigerate overnight or up to 5 days, to help the flavors develop.
4. On the baking day, line two 9 x 4 inch loaf pans with parchment paper (otherwise it will be very difficult to extract the bread from them).
5. With wet hands, to prevent the dough from sticking, divide the dough in half, shape leach half loosely into loaf shape and place into the baking pan. The dough is more like a cookie dough, rather than bread, it is not stretchy at all, but don’t worry, the bread will be dense and will not be falling apart.
6. Cover the pans with wet kitchen towels or thick wet paper towels and let them rise at room temperature for an hour. After an hour start preheating the oven to 450F. It should take about 30 more minutes.
7. After 90 minutes of rising, when your oven is hot the bread is ready to go in. It might have risen or might not have. Don’t worry, it should rise more in the oven. If you have a baking stone, cover the loaf pans with more parchment paper and place the baking stone on top. This way the loafs with be denser and squarer and your sandwiches will be more uniform. I think I saw this trick on a Julia Child’s show, but I am not sure.
8. Place the loaves with or without the stone on the them into the oven. Place a small bowl with about 1 cup of hot water in the oven to keep the moisture up. Close the oven door and bake for 45 minutes.
9. Be careful when removing the pans with the hot stone from the oven. Let the bread cool on wire racks to room temperature before slicing and eating.

Afterthoughts
- I absolutely love this bread. I bake 2 loaves, slice them and freeze them, and then I take out one or 2 slices at a time and heat them in a toaster.
- The good thing is that this bread is so thick that you can easily cut it into very thin slices, so it lasts very long and you eat less calories.
- This bread is perfect with anything savory. Some of my favorite combinations are: coconut oil (or butter) and Jarlsberg cheese, farmers’ cheese and smoked salmon with dill and green onions, with green salad and sunny side up egg, with lentil soup, etc.

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Mascarpone Peach Cake

Perfect summer cake: moist, not too sweet and simply beautiful. Can also be made with apricots or nectarines.

Source: Slightly adapted from Apricot Mascarpone Cake @ Apron and Sneakers

Taste: 5 (out of 5)
Difficulty: 2 (out of 5 - the most difficult parts: beating eggs if you don’t have a stand mixer and slicing peaches ;-) )

Ingredients:
- 125 g all-purpose flour
- 125 g mascarpone cheese
- 2 eggs
- 75 g white sugar
- 2 medium peaches for the cake + 1 for garnish
- a pinch of salt
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/4 cup icing sugar for dusting
- 2 tbsp rose petal (or other liquid jam)
- mint leaves for garnish
Total: one 8-inch cake

Directions
1. Beat eggs with sugar and salt until they double in volume and become light and fluffy. This is best done with stand mixer. In the meantime you can peel and finely chop 2 peaches.
2. In another bowl stir the mascarpone until it softens a little.
3. Add 1/4 of the beaten eggs into the mascarpone and mix to loosen the mascarpone. Then gently fold in the remaining eggs.
4. Add the flour, baking powder and vanilla extract and mix in gently.
5. Gently mix in the diced peaches.
6. Pour the mixture into an 8 inch greased baking pan and bake at 350F for about an hour. After 30 minutes in the oven, cover the cake loosely with aluminum foil, so that the top does not burn.
7. The cake is done when a toothpick inserted in the middle comes out clean. Let the cake cool completely before removing it from the pan. Waiting for the cake to cool is also extremely difficult :-)
8. Remove the cake from the pan. Slice the remaining peach into thin slices and arrange them on top of the cake. Heat the jam in microwave for 20 seconds until it melts, and brush over the peaches. Sprinkle the cake with icing sugar and decorate with mint.

Afterthoughts:
- This cake tastes absolutely delicious, it’s packed with peaches, it’s very delicate and not too sweet, in one word: perfect!
- The original recipe on Apron and Sneakers used apricots. I am sure nectarines would also be great in this cake. The quantities mentioned here are ½ of the original quantities. In fact, I made 2 8-inch cakes, which is exactly equal volume-wise to one 11-inch cake. Pick your size :-).
- This cake was love of first site: I was looking for a dessert to make for a party, and I was looking for a recipe to use my homemade mascarpone, and then I saw this beautiful cake, orange and shiny (and I am always attracted to anything orange). So I knew I was meant to make this cake. And it turned out as good as it looked on Rowena’s photo, and even my photo turned out decent. So I even decided to post this.
- By the way, if you don’t know Rowena’s blog, you should certainly check it out. Not only does it have delicious recipes, you can also find equally mouth-watering photos of Italy. See for yourselves.

This recipe is published on http:RecipeNewZ.com: 

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