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Back in the Daring Kitchen… Spicy Pork Buns!

Well it’s been a while but after a little time off we are finally back in the Daring Kitchen.

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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.

I’m not a bread person- it rarely works out for me, so this challenge had me a little concerned. Here’s how it all went down.

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Posted by on March 2, 2015 in Uncategorized

 

Daring Bakers Challenge: Tree Cake (Baumkuchen)

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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).

When cut, this cake is supposed to resemble the grain of a cut tree… if done correctly! I was not so successful in achieving these beautiful lines. The whole process took a very, very long time (like nearly 2 hours)! And while if it worked out, I’m sure it would be beautiful, for me it is just not worth the effort. That being said it tasted delicious and got raving reviews from my new baking critics at work.

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Posted by on January 27, 2014 in Uncategorized

 

Daring Bakers Challenge: Candyland

The August 2011 Daring Bakers’ Challenge was hosted by Lisa of Parsley, Sage, Desserts and Line Drive and Mandy of What the Fruitcake?!. These two sugar mavens challenged us to make sinfully delicious candies! This was a special challenge for the Daring Bakers because the good folks at http://www.chocoley.com offered an amazing prize for the winner of the most creative and delicious candy!

Nicole was uber busy with month so I ventured into the candy making world alone for our first challenge apart. I decided to make 3 different kinds of dipped chocolates: mint marshmallow, french vanilla nougat with pecans, and my favorite a Chocolate Chip Cookie Cheese Cake Truffle!

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Posted by on August 29, 2011 in Uncategorized

 

Gum-Paste Flowers

FORGET-ME-NOTS

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Posted by on July 25, 2011 in Uncategorized

 

April Daring Bakers: B.Y.O.B. (Bring Your Own BOWL!)

The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favourite from April 27th to May 27th at http://thedaringkitchen.com!

As I was back at home for a break before spring classes, Nicole and I were forced yet again to make separate challenges this month. Nicole tried her hand at a bacon bowl filled with maple mousse, while I made apple blossoms filled with maple mouse. Though the bacon bowl version was very rich it was yummy, but involved a lot of work so probably not something we will be making a lot of. The apple blossoms on the other hand were delicious. They were served right out of the oven so the mouse melted inside…the tart apples went perfectly with the sweet maple mousse!

Here is how it all went down…

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What’s better than a Banana Split?….Banana Split Cake!

The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert.

Often when we stroll down the cake aisle of our local grocery store we would often gaze in awe of the beautiful cakes, many of which seemed to be wrapped in a decorative cake layer. We never thought that this would be something we could also do on our cakes. So when we found out this was the January DB challenge we were rather excited to see what we could create.

Again one of the most difficult parts of this challenge was deciding on a flavor. After throwing around a few ideas we decided to get creative and combine a number of flavors in what we dubbed the “Banana Split Cake.” Inside our chocolate joconde we layered chocolate fudge pudding, banana cheesecake, chocolate ganache, and strawberry mousse. Read the rest of this entry »

 

Going Crazy for Crostata with the Daring Bakers

(No shame in drooling over this picture…it is as delicious as it looks!)

The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.

Question #1: What is a crostata?

Answer: A crostata is an Italian baked dessert tart, and a form of pie. It is traditionally prepared by folding the edges of the dough over the top of the jam/marmalade filling, creating a more “rough” look, rather than a uniform, circular shape.

We were given a great deal of freedom with this challenge when it came to choosing flavors…and with that comes the dilemma of actually choosing flavors! Of course, as is the case for most of our challenges, we couldn’t just try one flavor- so we compromised and made two! A savory crostata made with a basil crust and filled with feta, cottage cheese, chicken, onion, spinach and tomatoes, and a delicious desert crostata made with a raspberry crust and filled with dark chocolate, vanilla pastry cream, and fresh raspberries.

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