Feeds:
Posts
Comments

Archive for the ‘Daring Bakers’ Challenges’ Category

The 2010 December Daring Bakers’ challenge was hosted by Penny of Sweet Sadie’s Baking. She chose to challenge Daring Bakers’ to make Stollen. She adapted a friend’s family recipe and combined it with information from friends, techniques from Peter Reinhart’s book………and Martha Stewart’s demonstration. Stollen is a bread-like fruitcake made with yeast, water and flour, and usually with zest added to the dough. Candied orange peel and candied citrus is often also added.
Over the centuries, the cake changed from being a simple, fairly tasteless “bread” to a sweeter cake with richer ingredients. The Advent season was a time of fasting, and bakers were not allowed to use butter, only oil, and the cake was tasteless and hard.

What a delightfully Christmassy challenge this was! I really enjoyed it! Alot of the process of making stollen is waiting around, which actually suited me quite well over the last few weeks as it was doing its thing in the background (proving, resting, baking) while I was busy with other Christmas preparations.

I admit to tweaking the recipe to suit my tastes. I despise mixed peel, so there was no way it was making the cut. I made the original dough (of which I used half to make the traditional stollen wreath) with dried cranberries, and I used the remaining half of the dough to make 2 stollen loaves, adding sultanas and currants. This recipe has been a bit hit with all who have tasted it. It has a lovely spicy Christmas flavour, and is especially delicious toasted with real butter.

(more…)

Advertisements

Read Full Post »

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. There are many recipes for pasta frolla and different ideas about how to make it. Simona gave us two versions. They have been inspired by those in the book La scienza in cucina e l’arte di mangiare bene by Pellegrino Artusi (1820-1911). The book was first published in 1891, and is available in English translation as Science in the Kitchen and the Art of Eating Well.

(more…)

Read Full Post »

The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.

(more…)

Read Full Post »

The September 2010 Daring Bakers’ challenge was hosted by Mandy of “What the Fruitcake?!” Mandy challenged everyone to make Decorated Sugar Cookies based on recipes from Peggy Porschen and The Joy of Baking. For the challenge, we must make the Basic Sugar Cookies using the recipe provided and decorate them with the theme of ‘September’.

I must say, I loved this challenge! As usual, I only got round to it at the last minute (the final icing is still drying 🙂 ), but of all the challenges  I have completed so far, this has been my favourite. I still need some practice to produce the perfectly decorated cookie however – that outlining is harder than you would think! You can see some fantastically creative cookies and get the recipe info over at the Daring Kitchen.

(more…)

Read Full Post »

Nutty and toasty meets cool and creamy…that’s the theme of this month’s daring bakers Challenge! The August 2010 Daring Bakers’ challenge was hosted by Elissa of 17 and Baking. For the first time, The Daring Bakers partnered with Sugar High Fridays for a co-event and Elissa was the gracious hostess of both. Using the theme of beurre noisette, or browned butter, Elissa chose to challenge Daring Bakers to make a pound cake to be used in either a Baked Alaska or in Ice Cream Petit Fours. The sources for Elissa’s challenge were Gourmet magazine and David Lebovitz’s “The Perfect Scoop”.

(more…)

Read Full Post »

The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home.

You can find the recipe and a downloadable pdf on the Daring Kitchen webpage.

(more…)

Read Full Post »

The May 2010 Daring Bakers’ challenge was hosted by Cat of Little Miss Cupcake. Cat challenged everyone to make a piece montée, or croquembouche, based on recipes from Peter Kump’s Baking School in Manhattan and Nick Malgieri.  For this challenge, we must make our own pate a choux (puff pastry) and crème patissiere, and our piece montée needed to be a mounted structure with some height to it. And for once, I completed the challenge early in the month! Woo! I did have hopes of having another go at it though, as my pate a choux didn’t turn out as well as hoped. But as usual, the month just got away from me!  I really enjoyed this challenge, and it has opened the door to lots of other pastries with the same pate a choux base. And despite the height of my croquembouche, it disappeared pretty quickly! 🙂

(more…)

Read Full Post »

Older Posts »