Click HERE for the recipe
I have been eating a lot more homemade baked goods lately. I think I can call this the lockdown effect.
There were the chocolate chip and sea salt cookies, the banana bread (just like everybody else), more cookies, amazing cinnamon rolls with mascarpone cheese icing (E. baked them and I created the icing), financiers made with buckwheat, almond, ginger and honey, buckwheat chocolate mini muffins (both financiers and mini muffins made by E. too), New York bagels, a marvellous lemon cake from a french radio program (thanks to my lovely cousin C. for sharing it) and then, there was the delicious baked ricotta cheesecake. So good that I am sharing the recipe here today (if you don't mind a small story before scrolling down to the recipe).
There were the chocolate chip and sea salt cookies, the banana bread (just like everybody else), more cookies, amazing cinnamon rolls with mascarpone cheese icing (E. baked them and I created the icing), financiers made with buckwheat, almond, ginger and honey, buckwheat chocolate mini muffins (both financiers and mini muffins made by E. too), New York bagels, a marvellous lemon cake from a french radio program (thanks to my lovely cousin C. for sharing it) and then, there was the delicious baked ricotta cheesecake. So good that I am sharing the recipe here today (if you don't mind a small story before scrolling down to the recipe).
