Seen these easy maple syrup candies on the beautiful blog of an American colleague, Beth from Binky’s culinary carnival.
The maple leaf shape was so beautiful I had to give a try!
Finding the maple leaf mould here wasn’t easy at all as they’re not a thing in Italy but I managed to find one online; it’s very thin, maybe more for sugar paste than candy but the result has been great anyway!
Here I am, doing small steps in my “return to blog”: I took my reflex out of its box after more than a year and half, I didn’t remember a button!
I also remember very little of the composition tecniques but I keep on going, I need time and practice.
I opened my “saved” folder on Facebook and I took one of the thousands recipes I got there: I’ve been lucky and these oat coconut quick breakfast cookies are wonderful!
Tasty, fragrant, chewy: a perfect match for a cup of milk or tea.
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).
I had a long pause from blog, once again.
I could say this is because of a busy life but the truth is I have been very lazy: no willing to stay in front of a pc.
I am back because I feel guilty, plus I am accumulating recipes and I don’t want to end with a stack of recipes, photos, things to write as I will end messing up everything.
To make this wonderful recipe, ideal for a festive breakfast, you have to buy a special sugar, called Belgian pearl sugar and you need a waffle iron.
We are, once again, on a total lock down.
Online classes only, curfew, not allowed to exit home if not for health emergencies, grocery shopping and work if you’re allowed to work.
It’s damn hard to be at this same point right after a year.
Let’s speak of food or I’ll go crazy!
