SWEET!!!!!!!!!!!!! Really, it was. I loved the rough pastry, it poofed nicely for me but the overall effect was still too much sugar for me. Classy-looking though, if I ever need a nice dessert for some one with a serious sweet tooth :)
Blog-checking lines: For the March Daring bakers’ challenge, Korena from Korena in the Kitchen taught us that some treats are best enjoyed upside down. She challenged us to make a tarte tatin from scratch.
I love bread anything, and I love flexible challenges, so this was a good month! Stuffed bread is one of my favorites, although I usually tend toward Italian versions rather than this month’s Filipino inspired recipe. I chose to do the squash version of the filling, using acorn squash, pecans, and parmesan. Yummy!
Pictures to follow when I get around to uploading.
Blog-checking lines: The February Daring Bakers’ challenge is hosted by Julie of One-Wall Kitchen. She challenged us to an easy, simple filled bun using no-knead dough.
Julie’s recipe(s) can be found here.
February was DEFINITELY a winner! I love baking anyway (umm, duh, I’m a DB member) but it’s especially fun when things are as beautiful as they are delicious… AND easy to make. These were really no more trouble than regular cinnamon rolls, but had significantly more visual impact. Highly recommend them for your next brunch!
I actually had so much fun with this cinnamon breakfast beauty I decided to try a savory option and made a garlic bread (with the garlic butter baked in) in a slightly different pattern. Also delicious and beautiful!
Blog-checking lines: Beauty surrounded the Daring Bakers this month as our host, Sawsan, of chef in disguise, challenged us to make beautiful, filled breads. Who knew breads could look as great as they taste?
I wasn’t familiar with this month’s challenge recipe, and the method was certainly new: bake/broil a cake miniscule layer by miniscule layer, one on top of the next. Weird, yeah? As soon as a I read the recipe, I wondered how the result avoided complete dryout. In fact, it doesn’t and the resulting cake is dry and solid. According to my parents, it’s very popular in Indonesia where a slice might be brought along as a little gift when visiting a friend. I guess a little dryness is appreciated in a tropical climate?! Anyway, it’s the sort of thing that was worth trying once but I don’t expect to ever do again. I prefer my deserts soft and melty ;)
For a recipe, I used elements of two, although I 2/7th the recipe (yes, I’m crazy): http://blog.webicurean.com/easyrecipe-print/1572-0/ and http://www.larecetadelafelicidad.com/en/2012/05/baumkuchen.html#
Blog-checking lines: The January 2014 Daring Bakers’ challenge was hosted by Francijn of “Koken in de Brouwerij”. She challenged us all to bake layered cakes in the tradition of Baumkuchen (tree cake) and Schichttorte (layered cake).
Posted in Food
Tagged Daring Bakers
For my pot pie, I went pretty simple from necessity–I didn’t have ingredients for anything fancy! In the end, it was a simple veggie pot pie (potatoes, onions, greens with a thick chicken broth sauce) in a double crust. Yummy, and I’d been wanting pie crust!
Blog-checking lines: Hannah of Rise and Shine was our October 2013 Daring Bakers’ hostess and she challenged us to bake our own double crusted savory pot pies. Using any from-scratch crust and filling we choose, we were allowed to get completely creative with our recipe, showing off the savory flavors and fillings from our own home or region.
I didn’t want to make a full cake, so I made a 1/3 recipe and portioned it out as cupcakes/muffins with a sprinkle of ground hazelnuts on top. Very yummy!
Blog-checking lines: Aparna of My Diverse Kitchen was our August 2013 Daring Bakers’ hostess and she challenged us to make some amazing regional Indian desserts. The Mawa Cake, the Bolinhas de Coco cookies and the Masala cookies – beautifully spiced and delicious!
This week’s challenge was to choose an old challenge and redo it–such a fun idea! Unfortunately, time got away from me and I didn’t make any of the dozen fun ideas I had (yet–maybe tomorrow). So the only repeat challenge I made this month was simple: blueberry muffins from the quick bread challenge. It wasn’t even on purpose for the challenge, but my sister and I went blueberry picking and of course it led to lovely muffins!
Blog Checking Lines: In a “celebration” of past Daring Baker and Daring Cook challenges, Lisa challenged all of us to search through the Daring Kitchen archives and pick any one we’d like! The REAL challenge was picking which delicious recipe(s) to try!
Blog-checking lines: Rachael from pizzarossa was our lovely June 2013 Daring Bakers’ host and she had us whipping up delicious pies in our kitchens! Cream pies, fruit pies, chocolate pies, even crack pies! There’s nothing like pie!
This months challenge was…challenging. The recipe itself was simple, but when you need to beat the cake batter thoroughly and whip cream, it’s a bit of a problem to no longer have any variety of mixer. As it was, my arm got a workout with the whisk!
The dessert itself was very pleasant (I opted for blackberry jam) and you can’t go wrong with cake, custard, jam, whipped cream and marzipan. Still, I’m not sure it was quite worth the work!
Blog-checking lines: Korena of Korena in the Kitchen was our May Daring Bakers’ host and she delighted us with this beautiful Swedish Prinsesstårta!
Savarin–to be quite honest, I had no idea what that even was until the DB challenge came out. It’s pretty simple: yeast cake soaked in syrup and garnished as desired. Weird. But, as it turns out, tasty! I can’t say I’m totally won over to this as a favorite dessert, but it makes a fun change.
I followed the cake/bread (it’s not sweet on its own) recipe as required but decided that for the syrup and filling I’d go with simple and, from what I can tell, classic. Simple syrup with kirsche to soak, and sliced fresh strawberries to fill. It turned out quite nice and I think will be even better tomorrow when the flavors have had time to meld.
Boil 2 cups of sugar with 1 cup of water and a few slices of lemon zest. Remove zest, pour half of the syrup over the savarin, pour 1/2 cup of kirsche over, then pour on the remaining syrup.
Let soak in, then turn onto a plate and garnish with strawberries.
Blog-checking lines: Natalia of Gatti Fili e Farina challenges us to make a traditional Savarin, complete with soaking syrup and cream filling! We were to follow the Savarin recipe but were allowed to be creative with the soaking syrup and filling, allowing us to come up with some very delicious cakes!