Autumn thoughtfulness and CreativeLIVE

Autumn is the season of change. From the vibrant electricity of Summer days we slowly transition toward a sleepy November. The skies often mirror our moods and our woolly cloaks. Mornings are dark  the blankets become our best friends.
The sun isn't disappeared from our lives, it shyly emerges seldom from its blankets in the dark blue sky bringing a warming smile into our daily routines. Somehow this season always makes me more introspective and focused toward the future, the light at the end of a cloudy day.

Lotta-Garlic chicken and a Conference

July is here.
With its finnicky mood this summer feels more like an early autumn. Sunny and melting days are followed by gloomy gray mornings. Every now and then though, there are days with a perfect balmy temperature; the sun shines through the patches of puffy clouds swimming in an ultramarine sky and the sparrows are chirping.
Autumn can be the best season of the year when it wants.

This year I am quite looking forward to the actual autumn since this year I will finally manage to attend again the Food Bloggers Connect conference in London.

Daring Bakers at travel

Challenges, the life of a foodie are full of them; even more if you are a blogger. We apostrophize ourselves as Daring and caring. Being it savory or sweet, we meet up each month in two occasions to share the results on a chosen challenge.
The sweet challenge that us, Daring Bakers (DBs), have been presented with this month was Tiramisu. Thanks to this choice, we were able to make an ideal travel starting from India, reaching USA with a little touch of Italy.
The hostesses for the monthly DBs’ challenge were the lovely Aparna and Deeba from the colorful India. They chose the recipe for Tiramisu proposed by pastry chef Carminantonio Iannaccone. Major part of the challenge was the making of mascarpone and ladyfingers biscuits from scratch. Frankly speaking, this was not the hardest part of the challenge; the recipe itself was quite long to finish. The entire process took a whole of 3 days with 2 days dedicated strictly on the tiramisu cake.
Have you ever tried to make this Italian dessert? I am sure though that you have tasted it: soft, spongy biscuits soaked in strong coffee and layered with a fluffy and delicate mascarpone and egg cream; a dusting of cocoa powder crowns it all.
It is not a really difficult cake to make and it is always a great success with guests.
Here there is the recipe we were asked to follow.