Daring Bakers: Dobos Torte with a Quark Chocolate Mousse
2009-08-27 12:00:00 I was just a few months into my hotel management training program in Doha, when the first Gulf War started. Fresh out of high school, A? levels completed and the prospect of going to university and doing my practical training at the Doha Sheraton was what was driving me at the... [Read the rest of this post on my website]
Raspberry And Vanilla Dobos Torte With The Daring Bakers
2009-08-27 06:28:00 I realized as I was starting to write down the recipe for this post that it was actually my 550th post. Wow...That made me a little proud and left me slightly amazed at the same time! I think I even said "oh la vache!" (holy cow!). That's a whole lot of stories, words, laughs, tears and just as much sugar, butter, flour and eggs! What could be more fitting to celebrate post #550 than a Daring Bakers Challenge? A very sweet and very rich one: a Dobos Torte.I wrote last time that I hadn't had an ounce of craving for chocolate lately and when I set out to make this challenge, things turned out just about the same. I looked at the recipe and could not chase the images of sweet sugared berries floating in my head. Or was it sugar made saber equipped raspberries fighting off little chocolate critters? Hmmmm...Still, not an ounce of chocolate was calling my name yet. Too hot, too humid and a fridge full of raspberries thanks to my mother - in - law who always buys for 8 when there are ju...
By: Tartelette
Pie from Bakers Street **
2009-08-07 08:26:00 When GP mentioned how she enjoyed the instant pie from Ayamas, believe me, when I say I went high and low looking for it all over the hypermart here. Then on Monday, when I was over at Giant, I saw this pie from "Bakers Street". I reckon at this point, I take any pie.. lol!To my delight upon reaching home and checking on instruction on how to "cook" this pie, I noticed the small Ayamas logo at
Daring Bakers: Milan Cookies
2009-07-27 21:08:00 After a much needed relaxing 2 week break I return with the Daring Bakers challenge for this month. The Daring Bakers have made all sorts of great sweet and savory treats in the past, some very challenging and others straightforward. All have been a lot of fun and I've always learned or... [Read the rest of this post on my website]
Daring Bakers Do Chocolate Covered Marshmallow Cookies
2009-07-27 07:01:00 Happy birthday to you! Happy Birthday to you! Happy Birthday dear Bill! Happy Birthday to you!!I know today is the Daring Bakers' challenge reveal but it is also my better half, the pepper to my salt, the flour to my sugar and my favorite Cookie Monster's birthday today! The man should clearly enter cookie eating contests. I have never seen him shy away at the idea of eating a dozen, straight up with a glass of milk. That's why I waited until the last couple of days before the challenge reveal date to make these Mallow Cookies. Just for him.Well, not really. Where there is shortbread cookie, there is Bill. Where there is marshmallow there is me. And where there is chocolate there is us. Hmmm, let's start over. Where there is a shortbread cookie, there is me. Where there is marshmallow there is Bill and where there is chocolate there is us. Ha! Obviously these Mallows did not stand a chance with either of us.Ok, so I won't go as far as putting a red bow around a few or stick a c...
By: Tartelette
Sean Baker: bakers dozen now at guitar9
2009-07-13 22:56:00 Sean Baker Orchestra Baker`s Dozen (CD) A Michigan native, Sean Baker was an early starter on guitar some 25 years ago, and has risen to popularity amongst the shred community thanks to his self released debut "The Sean Baker Orchestra" along with numerous features in Guitar Player magazine and the legendary Mike Varney's "Spotlight" column. Now with his second album Baker?s Dozen, Sean Baker is... This is a content summary only. Visit Truth In Shredding to find out more!
Sean Baker: bakers dozen looking tasty!
2009-06-11 01:31:00 A teaser video for a shortened version of the track "Dukes Of New York" taken from the forthcoming album "Baker's Dozen" by The Sean Baker Orchestra. This chock-a-block guitar instrumental release is out on June 19th 2009 on Lion Music. 01) Dukes of New York. 02) Pummel U. 03) Ballvice. 04) Neo-Classical Gas. 05) 7/24/04. 06) Steve's Blackout. 07) Playing Opposum. 08) Poindexter. 09) Highway... This is a content summary only. Visit Truth In Shredding to find out more!
Daring Bakers Strut Their Strudels
2009-05-27 06:30:00 It's been a long time since I made strudel dough and it's been even longer since I made it for our own eating pleasures. When I first moved to the US, one of my first pastry jobs was at a German bakery where we would make strudel dough by the buckets, starting fresh and early around 3am. I made so much strudels in that one year there that I overdosed a little and never made it at home after that. When I saw that the Daring Bakers challenge for May was strudel I had a split reaction. A "meh" followed by "oh wait I have always wanted to do this and this and this..."The instructions were to make the strudel dough per the recipe given but allowed us to get creative as far as the fillings, shapes and sizes. I started with one idea and as (most) usual, I ended up with three. My first idea was not to make a traditional strudel and I blame Richard Leach for that. I have been itching to make his Ricotta Cheese Tarts in Strudel Rings since the first day I flipped the pages of his book "Swee...
By: Tartelette
Daring Bakers Strut Their Strudels
2009-05-27 06:30:00 It's been a long time since I made strudel dough and it's been even longer since I made it for our own eating pleasures. When I first moved to the US, one of my first pastry jobs was at a German bakery where we would make strudel dough by the buckets, starting fresh and early around 3am. I made so much strudels in that one year there that I overdosed a little and never made it at home after that. When I saw that the Daring Bakers challenge for May was strudel I had a split reaction. A "meh" followed by "oh wait I have always wanted to do this and this and this..."The instructions were to make the strudel dough per the recipe given but allowed us to get creative as far as the fillings, shapes and sizes. I started with one idea and as (most) usual, I ended up with three. My first idea was not to make a traditional strudel and I blame Richard Leach for that. I have been itching to make his Ricotta Cheese Tarts in Strudel Rings since the first day I flipped the pages of his book "Swee...
By: Tartelette
The Daring Bakers' Challenge: Strudel
2009-05-27 06:00:00 *Disclaimer: These photos - oh, these photos - they are just awful. We don't have lighting set up indoors yet and yesterday was the rainiest, gloomiest day ever, so shooting outside was not an option. C'est la vie. Hoping you can still catch what was going on with lousy photography.The May Daring Bakers? Challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.We were allowed the option of whichever filling we liked, the real challenge being the making of the strudel dough. There were warnings galore about dough with holes and the difficulty of stretching the dough thin enough, so I expected trouble with mine.I was pleasantly surprised at how nice the dough really was to work with. It was amazingly supple and stretched for me very easily. I did use the longer 'setting' time for the dough, more like 2 hours, and ...
Sean Baker: bakers dozen rusty cooley, joe stump and bruce bouillet join th
2009-05-21 21:49:00 News: 19-05-2009: Released June 19th 2009 A Michigan native Sean Baker was an early starter on guitar some 25 years ago, and has risen to popularity amongst the shred community thanks to his self released debut ?The Sean Baker Orchestra? along with numerous features in Guitar Player magazine and the legendary Mike Varney's "Spotlight? column. Now with his second album ?Baker?s Dozen? set for... This is a content summary only. Visit Truth In Shredding to find out more!
Sean Baker: bakers dozen from the mouth of the lion
2009-05-13 00:38:00 News: 12-05-2009: That was a suitably cryptic intro, yeah?... As you know Sean Baker signed to Lion Music earlier in the year. This means his new CD now has a release date of June 19th 2009. The track listing is as follows... more when I know. "Baker's Dozen"...here is the track list: 1) Dukes of New York 2) Pummel U. 3) Ballvice 4) Neo-Classical Gas (featuring Joe Stump) 5) 7/24/04 6)... This is a content summary only. Visit Truth In Shredding to find out more!
Daring Bakers: One Cheesecake, Two Cheesecakes, Three Cheesecakes....
2009-04-27 06:28:00 I giggle everytime I look a the picture above. It's Daring Bakers time today and my Cherry Blossom Strawberry Cheesecake looks like it is smiling. Maybe it's just me as I am eating some while typing this and smiling to know there is plenty left in the fridge.And when I mean plenty, I am not exaggerating! For a household of two people this month challenge just kept on giving and we had no problem with it! We were given a simple cheesecake recipe and let loose with our creativity. If you let me loose in the kitchen on a Daring Baker's challenge this can happen, or this.It might look like I did again but really I did contain myself (no snorting Jen). Somewhat...This recipe was really straightforward and the end result was smooth, creamy and not overly sweet which I really like. I started by making the entire recipe and used half to make 4 individual cheesecakes. Two were Cherry Blossom and Strawberry Lava Cheesecakes and two were Peanut Butter topped with a chocolate ganache. I pipe...
By: Tartelette
Daring Bakers: One Cheesecake, Two Cheesecakes, Three Cheesecakes....
2009-04-27 06:28:00 I giggle everytime I look a the picture above. It's Daring Bakers time today and my Cherry Blossom Strawberry Cheesecake looks like it is smiling. Maybe it's just me as I am eating some while typing this and smiling to know there is plenty left in the fridge.And when I mean plenty, I am not exaggerating! For a household of two people this month challenge just kept on giving and we had no problem with it! We were given a simple cheesecake recipe and let loose with our creativity. If you let me loose in the kitchen on a Daring Baker's challenge this can happen, or this.It might look like I did again but really I did contain myself (no snorting Jen). Somewhat...This recipe was really straightforward and the end result was smooth, creamy and not overly sweet which I really like. I started by making the entire recipe and used half to make 4 individual cheesecakes. Two were Cherry Blossom and Strawberry Lava Cheesecakes and two were Peanut Butter topped with a chocolate ganache. I pipe...
By: Tartelette
Daring Bakers' Challenge: Lasagne of Emilia-Romagna
2009-03-27 05:00:00 Here is the Daring Bakers challenge for March, 2009.The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.I LOVE lasagna and I adore homemade pasta. I've made my own pasta for many years, but this spinach pasta was a true joy to work with. It rolled very easily and once cooked was light and tender. I really enjoyed it and plan to make it again - often. I chose to use the bechamel, but not the ragu in a version of Lasagna Rolls on Sauce Bechamel I've made before. The only real change made to my own filling was the addition of garlic because of the lack of any red sauce this time around. The full recipe for the challenge follows:All recipes below from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food by Lynne Rossetto Kasper (published by William Morrow and Company Inc., 1992...
A Daring Bakers' Flourless Chocolate Cake....Oh The Possibilities!
2009-02-28 06:58:00 I can't believe today is the last day of February! This month has flown by! Tomorrow, my parents will be here. March will be filled with more deadlines, assignments and anticipation of things to come. End of the month? Well, that must mean another Daring Bakers' challenge. Yes indeed! A Flourless Chocolate Cake to be precise. And ice cream...hmmhmmm.As I do with many of the challenges, I read the recipe and walked away. I like to look at the structure of recipes and think about how I could play with them. This one was perfect for some afternoon fun in the kitchen. I like to take out molds and baking pans and ponder about how to make a recipe work with what I have on hand but I really had little time lately to play as much as I would have wanted to (manuscript due in about a month!). Once the cake batter was made, I divided it up in different ways: square silicone molds, round cake rings and a half sheet pan. For the ice cream, my MO these days is "one recipe-several applications" ...
By: Tartelette
Daring Bakers' Challenge: Chocolate Valentino and Ice Cream
2009-02-28 06:00:00 What a truly delicious challenge we had for the Daring Bakers in February! The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef.We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.I make a version of this delicious flourless chocolate cake that we call Chocolate Mousse Torte here at home. However, I rarely make ice cream for several reasons. For a family our size it's expensive, I don't have an ice cream maker and I really don't like to play the 'check and stir' game all day long. I did it for this challenge, though and decided on an apple dumpling ice cream made with vanilla ice cream studded with apples, cinnamon, sugar and pie dough squares. Yum!Here are the recipes:Chocolate ValentinoPreparation Time: 20 minutes16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped½ cup (1 stick) plus 2 tablespoons (146 grams tot...
Daring Bakers: The last butterfly
2009-02-01 07:35:00 This month's challenge is brought to us by Karen of Baking Soda and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux. We should make Tuiles from a choice of 4 different batters, bake and shape it and pair it with something light. I know this as Hippen. I made them years ago bc -before children ;-) - from a batter of equal amounts of flour, icing sugar and cream. Why not trying another recipe? I made a stencil and tried my luck. The batter from Angélique Schmeinck and I didn't go well together. The tuiles weren't easy to shape after baking, but finally I had success. I proudly present the one and only Butterfly My sons eat all my unsuccessful samples and it was my turn to eat this. I paired it with something very light: nothing! See what others think about this challenge and visit the Daring Bakers blogroll. Technorati Tags: daring bakers
By: Kuechenlatein
Daring Bakers: Icy French Yule Log
2008-12-31 07:51:00 This month's challenge is brought to us by the adventurous Hilda from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux. They have chosen a French Yule Log by Flore from Florilege Gourmand This month's challenge is the cream dessert version of a Bûche de Noël When I read the recipe, I had my doubts that I'll ever finish the challenge. Too many pans and bowls, to much heavy cream, too many elements: Dacquoise Biscuit Mousse Ganache Insert Praline (Crisp) Insert Creme Brulee Insert Icing But finally I did it and served it Christmas Day for dessert. We like Mousse au Chocolat, Crème brûlée and Choco Crossies, the Praline Crisp insert. But the combination of all wasn't ours. Glad, I halved the recipe. It can be found at Hilda's website. See what others think about this challenge visiting the Daring Bakers blogroll. Technorati Tags: daring bakers, Yule Log
By: Kuechenlatein
Daring Bakers' Challenge: Caramel Cake with Caramelized Butter Frosting
2008-11-29 20:41:00 This month's Daring Bakers' Challenge is hosted by Shuna Fish Lydon of Eggbeater with her Caramel Cake with Caramelized Butter Frosting, as published on Bay Area Bites - full recipe HERE. There was also an optional challenge: Golden Vanilla Bean Caramels from Pure Dessert by Alice Medrich, Artisan Press, Copyright 2007, ISBN: 978-1579652111.Co-hosting with Shuna are Alex (Brownie of the Blondie and Brownie duo), Jenny of Foray into Food, and for the gluten-free options, Natalie of Gluten-a-Go-Go.I decided to use the caramels as a decoration for my cake, and although we haven't eaten ours yet, the cake smelled so good when it was baking that I was having to hold the kids back. Caramel is one of my husband's favorite things and he can't wait to get his fork on this one!I think it went together really easily, the cake baked perfectly and the icing was a real pleasure to work with. I can tell you that the caramels themselves are delightful.
Daring Bakers, Caramel Cake and Soft Grand Marnier Caramels
2008-11-29 07:11:00 I can hardly believe that the Daring Bakers are already two years old and that next month will be my own two year anniversary with the group. I can hardly believe that it went from Lisa emailing me with "hey there are four of us making biscotti, are you interested?" to "hey should we have a name?" to a full blown multi national group of bakers of all ages and all levels. We may all see the challenges differently but it does not matter as long there is a good dose of butter, sugar, flour! I am learning so much about others, the way they approach recipes and ideas as well as their cultures. Cheers to two years Daring Bakers and to many more!I love when things come full circle or half circle or when there is a little something somewhere, a little detail that makes sense to me or/and others. It did this month in the sweetest way (pun completely intended), when Dolores from Culinary Curiosity , along with Alex from Blondie and Brownie and Jenny of Foray into Food chose Shuna's Caramel C...
By: Tartelette
Daring Bakers: Bake Your Pizzas Like A Real Pizzaiolo
2008-10-30 08:25:00 Rosa of Rosa's Yummy Yums hosts this month Daring Baker's Challenge on her own after Sher's sudden death. So The Daring Bakers dedicate this challenge to Sher. We are baking pizza this month using the Basic Pizza Dough recipe from The Bread Baker's Apprentice, which can be found here. The two young gentlemen had already autumn holiday while their father was in Munich and I had to work. I prepared the dough for three pizzas the evening before eating and when I came from work we topped the pizzas, everyone to his taste. The recipe was easy, I used a mixture of 80 % wheat flour Type 405 and Manitoba flour. We were not perfect in tossing our pizza, we used the "pull out" method. Enjoy more pizzas visiting the Daring Bakers blogroll. Technorati Tags: daring bakers, Pizza
By: Kuechenlatein
Tossing With The Daring Bakers: Plum Mascarpone and Streusel Pizza
2008-10-29 06:19:00 This Daring Bakers' challenge almost did not come to be. Almost. It's been a busy month, work, play, life...the usual. Multiply that by two or three. It took a dinner invitation and a little Halloween inspiration to make it happen.Our October hostess, Rosa from Rosa's Yummy Yums chose pizza as our challenge and although excited about it right from the start (it's got carbs...I am excited), I did not get to it until Monday morning. We had friends coming over yesterday for dinner and since it was going to be a late casual nibble around a game of Scrabble and some wine, I figured that pizza would be the perfect thing for that kind of get together. I made four small pizzas and kept three on the savory side and you guess it, one sweet for the blog. Turns out our guests arrived while I was still in traffic and helped themselves to the Plum Mascarpone and Streusel Pizza before Scrabble...my kind of peeps...dessert first!One of Rosa's requests, although not mandatory was to take a pict...
By: Tartelette
Daring Bakers' Challenge: Lavash Crackers
2008-09-27 22:15:00 This month's Daring Bakers' Challenge is hosted by Natalie from Gluten A Go Go, and Shel, of Musings From the Fishbowl. This month's challenge was vegan and/or gluten free. The main recipe was for Lavash Crackers from Peter Reinhart's The Bread Baker's Apprentice (pp 178 - 180).The Challenge: Make Lavash Crackers and create a dip/spread/salsa/relish to accompany it.I've made crackers before, but more akin to a cheddar shortbread than a real cracker. These were fabulous! I loved the dough; it was very easy to work with and even the crackers that weren't very thin were still delicious! I made mine into small rounds and added kosher salt and sesame seeds to the tops. My dips were a roasted zucchini spread and black bean and red pepper mix.Here are the recipes, which were really more just a 'thrown together' type thing.Roasted Zucchini Spread1 large zucchini2 Tablespoons tahini (sesame paste)1 Tablespoon lemon juice1 clove garlic - minced1 teaspoon saltCut zucchini in half len...
Gluten Free And Vegan Daring Bakers' Challenge
2008-09-27 06:01:00 It is indeed a first in the history of the Daring Bakers, a gluten free and vegan challenge! Since being a Daring Baker in December 2006, I have seen the group grow by leaps and bounds, with members from all walks of life partaking in our monthly bake-offs. I know it is daunting at times for some Daring Bakers to adapt recipes to fit their dietary lifestyles and I always marvel at how creative and resourceful gluten free and vegan members are. I was really excited to see that our hostesses this month, Natalie from Gluten A Go Go, and co-host Shelly, of Musings From the Fishbowl, chose Lavash Crackers from Peter Reinhart's The Bread Baker's Apprentice: Mastering The Art of Extraordinary Bread.Natalie being a gluten free baker asked us to challenge ourselves and make the crackers gluten free while Shel asked us to come up with vegan dips and spreads to go along. Being a ubber cool group, we still had the choice to make them with regular flour if gluten free baking did not appeal to ...
By: Tartelette
Daring Bakers' Challenge: Chocolate Éclairs by Pierre Hermé
2008-09-01 17:55:00 This month's Daring Bakers' Challenge is hosted by Meeta K of What's for Lunch, Honey? and Tony Tahhan. They chose Chocolate Éclairs by Pierre Hermé from Chocolate Desserts By Pierre Hermé, another fabulous book by Dorie Greenspan.I love eclairs, and so do my kids. I have photos of these, really; on a now-defunct computer along with many other photos that I'd like to get my hands on. These were delicious and something we'll surely be having again. In lieu of the missing photography, I'll put the recipe, in its entirety, here. I've left in the notes from Meeta and Tony.I posted about cream puffs not-so-long-ago, and eclairs use the same choux paste that cream puffs do. If you're feeling nervous about trying these, you can refer to that post for helpful photos - at least with the pastry making aspect.Pierre Hermé?s Chocolate ÉclairsRecipe from Chocolate Desserts by Pierre Hermé(makes 20-24 Éclairs)? Cream Puff Dough (see below for recipe), fresh and still warm1) Preheat your o...
Daring Bakers? Filbert Gateau
2008-07-30 21:42:00 This month’s Daring Bakers challenge came from Great Cakes: Over 250 Recipes to Bake, Share, and Enjoy by Carole Walter. I made this month’s challenge for the Daring Bakers twice! The recipe was quite a challenge to make in the summertime even in my air conditioned kitchen. The whipped cream, buttercream, and ...
Daring Bakers' Challenge: Filbert Gateau with Praline Buttercream
2008-07-30 20:07:00 This month's Daring Bakers' Challenge is hosted by Chris of Mele Cotte. Chris chose a Filbert Gateau with Praline Buttercream by Carol Walter from her book, Great Cakes. You can find the full recipe HERE at Chris's delicious blog.This one just about wore me out, which means it was a terrific choice for The Daring Bakers! It was absolutely scrumptious. The best part was the leftover praline paste - I put it together with some chocolate chips and a little milk, melted it all together and, voila! - my own version of Nutella! The kids couldn't have been happier with that part.Please check out the blogroll and see everyone else's wonderful versions of this delicious cake!
Daring Bakers' Nut and Chocolate Gateau
2008-07-30 06:03:00 First I would like to start this post by dedicating it to Sher from What Did You Eat? and fellow Daring Baker who past away last week. This past Sunday, a lot of bloggers honored her memory by cooking something from her site. We were in celebratory birthday mode on Sunday for my husband so I never got around to it. I did look through her desserts archives and noticed that a lot of them were previous Daring Bakers' challenges...so here is to you Sher, because I know we almost did have the same thought that a chocolate bath can't be such a bad thing after all! You are missed and loved all over the world. It is definitely strange without you around today, "reveal day", but I'll just come and say hey anyway.Our host this month was wild red headed Chris from Mele Cotte who chose a Filbert Gateau with Praline Buttercream from "Great Cakes" by Carol Walter. I had the pleasure of meeting Chris in the flesh this month after many months of chatting over the phone, so you could say we are "...
By: Tartelette
Plunderteig - Daring Bakers
2008-07-08 19:01:00 ==========REZKONV-Rezept - RezkonvSuite v1.4Titel: Plunderteig - Daring BakersKategorien: Backen, HefeMenge: 1 Kg Teig Zutaten H HEFETEIG (DETREMPE)1Essl. Hefe120ml Milc-h60Gramm Zucker1 Orange, die abgeriebene Schale3/4Teel. Zimt7Gramm Vanil-lezucker1/2 Vanilleschote2 Ei-er, Größe M, 100 g60ml Orangensaft406Gramm Weize-nmehl 5501Teel. SalzH BUTTERBLOCK (BEURRAGE)225Gramm Butter32Gram-m Weizenmehl 550 Quelle Rezept aus: Jacques Pepin, Sherry Yard: Secret of Baking, ISBN 978-0618138920 Erfasst *RK* 08.06.2008 von Ulrike Westphal Zubereitung TEIG: Hefe und Milch in der Schüssel der Küchenmaschine mit einem Gummispatel vermischen. Zucker, Orangenabrieb, Kardamom, Vanillezucker Eier und Orangensaft unterrühren. Jetzt mit dem Teighaken den Teig mit der Küchenmaschine weiterverarbeiten. Salz mit dem Mehl vermischen und in Portionen einarbteiten. Den Teig etwa 5 Minuten kneten, bis er weich und geschmeidig ist. Sollte er zu sehr kleben, noch etwas Mehl hinzufügen. Den Teig auf eine ...
By: Kuechenlatein
Daring Bakers' Challenge: Danish Braid
2008-06-29 12:15:00 This month's Daring Bakers' Challenge is hosted by Kelly of Sass & Veracity, and Ben of What?s Cookin?? and is Danish Braid. Have you ever made croissants? This is nearly the same intensity in folding and turning and rolling. Time-intensive, but so worth it!I didn't have any problems with butter oozing out or falling out in pieces, but I had a tiny little advantage in that I've done this before, numerous times in culinary school. We made danish and croissant until our hands cramped! I love the result of that effort, though.I chose the apple filling for mine, and the recipe can be found HERE or HERE. If you do try this yourself, keep in mind that sealing the edges of the dough around the butter before the first fold helps it to stay put. Also, the chilling time in-between can be more than 30 minutes depending on the weather in your area. Humidity plays a huge factor in all baking, so keep and eye on that, as well.
Daring Bakers: Der Opéra- oder Clichy-Kuchen
2008-05-29 00:00:00 Click here for the English version.Véronique hat ihn in einer dunklen Version gebacken, kauft den Opéra sonst in der Dalloyau Filiale auf der Rue de Grenelle. Bolli isst ihn selber nicht so gerne. Jetzt haben Lis, Fran, Shea und Ivonne diesen französischen Kuchen als Herausforderung der Daring Bakers für Monat Mai ausgesucht. Ob nun dieses Törtchen auf Louis Clichy und seinen Clichy-Kuchen oder auf Cyriaque Gavillon, Besitzer der Konditorei Dalloyau zurückzuführen ist, ist nicht genau geklärt. Dieses "leichte" Törtchen zeichnet sich durch seine flache, rechteckige Form aus. Lis, Fran, Shea und Ivonne wünschen sich einen hellen Kuchen und haben dafür einen Rezeptvorschlag gemacht, in dem viel weiße Schokolade, Buttercreme und Sahne verwendet wird. Schon beim Lesen des Rezeptes bestätigt sich, dass es sich keinesfalls um ein "leichtes" Törtchen handelt. Der Kuchen besteht aus 5 Komponenten, einer Joconde, einem Sirup - um den Kuchen zu tränken, Buttercreme, einer Ganache und einer...
By: Kuechenlatein
Daring Bakers: Let Them Eat Cake?at L?Opera!
2008-05-28 15:07:00 I want to start off by saying this is by far my favorite Daring Bakers Challenge yet. Why? Well, true to its name… It was very challenging, and it was a lot of firsts for me as well: first buttercream (that worked), first mousse (that worked), first time making almond flour and first time making dulce de leche. So after creating this cake, or 15 mini cakes, in my case, I felt really really accomplished and super happy about how delicious they were. So thank you very much Lis and Ivonne, our fearless founders for this wallop of a pastry! So here we are, just getting back from our wedding (there was cake there) and then our fabulous honeymoon in Jamaica (yes, there was cake involved there too) and when I check to see what the DB challenge for May is, I am faced again, with cake. Opera Cake to be exact, and when I printed out the directions and it was 9 pages long, I almost passed out from spiking glucose levels!!! BUT, I had missed the challenges for March and April and I was n...
The Daring Bakers Challenge and how I keep screwing up the date...
2008-05-28 13:49:00 Opera CakeIt was a wonderful relaxing long weekend. Monday night after I had gotten the girls into bed I decided to check the computer see what some of my fellow bloggers had been up to. I also needed to check on the recipe for my Daring Baker challenge which I needed to do during the week. Now I knew this was a pretty complex recipe. 5 separate elements to it. I knew I needed to give myself time during the week to work on it nice and leisurely. I had already planned the presentation and bought the almond flour that was called for. All I really needed to do was to pick up some odds and ends at the grocery store and I would start in on it. HOLY CRAP!!! THEY WANT ME TO POST THIS ON WEDNESDAY?????? How the H*** am I going to pull this off. Printed out the recipe. Raced to the fridge...I have one egg. It is already 10:00. There is no way I can do this tonight. So off to bed I went with visions of Opera Cakes dancing in my head! This months challenge was a great one and i...
May 28 Daring Bakers Challenge:Opera Cake
2008-05-28 09:03:00 Wow. DO I feel challenged? Yes! Do I feel daring? I am not sure..I kinda feel in over my head! The first thing was that my cookie sheet was bigger than the cookie sheet in the recipe and I only had one..So I ended up with thinner layers..but hey, I made up for that ...
By: Baking Delights
The Daring Bakers Sing An Opera: Honey And Lavender Opera
2008-05-28 06:05:00 ....and I play the triangle....because I can't carry a tune, which really is funny. No, no, really, I find it really funny that I can't sing or barely remember three notes on a piano considering that thanks to Mr.Tartelette being a musician, I had no problem finding sheet music, a trombone, a flute, a guitar and a violin lying around the house making it easy to take pictures or get inspired when Ivonne and Lisa announced that the Daring Bakers challenge for May was "The Opera". Early on, I started humming Madame Butterfly and Carmen which greatly influenced the decorations on the cake: lovely "tuile/tulip" butterflies for the former and shapely upside down legs in the cake. Mid-month I was not humming so much anymore as I was making the original Opera for hundreds at work. I was on a mission though...The Daring Bakers' Opera this month is dedicated to Barbara of Winos And Foodies. Over the last couple of years, Barbara and I have become closer than just blogging acquaintances oft...
By: Tartelette
Daring Bakers are off to the Met!
2008-05-28 06:00:00 opera leggera/light operaI wish! Not theMetropolitan Opera House . This time our stage is the kitchen. This scene is courtesy of the DB founders Ivonne and Lis and newer members Fran (Apples Peaches Pumpkin Pie) and Shea (Whiskful). And now: Opéra CakeOpéra CakeThis recipe is based on Opéra Cake recipes in Dorie Greenspan?s Paris Sweets and Tish Boyle and Timothy Moriarty?s Chocolate Passion.Part 1: The Joconde( can be made up to 1 day in advance and kept wrapped at room temperate)6 large egg whites, at room temperature2 tbsp. (30 grams) granulated sugar2 cups (225 grams) ground blanched almonds (Note: If you do not want to use almond meal, you can use another nut meal like hazelnut. You can buy almond meal in bulk food stores or health food stores, or you can make it at home by grinding almonds in the food processor with a tablespoon or two of the flour that you would use in the cake. The reason you need the flour is to prevent the almonds from turning oily or pasty in the processo...
By: Mele Cotte
Daring Bakers: Opéra
2008-05-28 06:00:00 When I was in Secondary School, there was a somewhat decadent European coffee shop a few blocks from school where we'd sometimes hang out. Lovely cream-filled cakes, the best coffee, good hot chocolate. It was there I had my first slice of Opéra.It seemed a very grown-up dessert--a departure from the cakes I was used to--homemade slabs or store-bought sandwich cakes. This was different: layers of joconde--not quite cake, not quite biscuit sandwiching layers of rich, sweetened cream, all in white chocolate couvertature (which I think may have had something fruity in the mix, but I could be confusing it with another of their desserts).When Fran, Ivonne, Lis, & Shea announced this month's Daring Baker challenge was the Opéra, I was immediately taken back to being 17 years old, in the café's dining room--my mind's eye has it with reddish carpeting, creamy yellow walls, and heavy, heavy dark wood furniture complete with teenaged aesthetes, Symphony patrons who never really fig...
[Küchenlatein] Daring Bakers: Der Opéra- oder Clichy- Kuchen
2008-05-28 00:00:00 Click here for the English version. Véronique hat ihn in einer dunklen Version gebacken, kauft den Opéra sonst in der Dalloyau Filiale auf der Rue de Grenelle. Bolli isst ihn selber nicht so gerne. Jetzt haben Lis, Fran, Shea und Ivo...
By: BlogNews
Bakers: SA cricket's heartbeat
2008-05-16 07:38:00 On Thursday, Bakers Mini Cricket established a Guinness world record for the most children playing cricket at one time in a celebration to mark the 25th anniversary of the longest developmental sport sponsorship in southern Africa.
POP GOES THE CHEESECAKE...IT'S THE DARING BAKERS AGAIN!
2008-04-29 02:27:00 "My mouth is a happy place"Pat Conroy Colourful & delicious...Cheesecake Pops!It's the DARING BAKERS time of the month again...& each challenge means breaking new ground. With never a dull moment, & now even a new site for the Db's, we're all back to it again. Posting today, there are gonna be LOADS of Cheesecake Pops POPPING up all over the net. TASTEFUL ENTHUSIASM? Yes indeed!These are just the perfect party poppers for the summer, delightful to look at, a novel challenge this month...hosted by Elle @ Feeding My Enthusiasms & Deborah @ Taste and Tell this month. The April challenge call was for CHEESECAKE POPS!! To tell you the truth, it was the first I had ever heard of these delightful mouthfuls! You can find the recipe at here & here. En route to the freezer...As the gals say, "These cute little bites of cheesecake, held on a stick and dipped in chocolate and, if you like, decorations, are sure to make you smile. The cheesecake is New York style, the pop...
Cheesecake Pops a.k.a Daring Bakers
2008-04-28 04:22:00 Back with the Daring Bakers for an all new creation - Cheesecake Pops!! When I saw this recipe I was both excited and apprehensive. I'd never tried this before and as eggs are not really my favourite food, mostly because they don't agree with me, I decided to experiment. I halved the recipe and dropped the eggs altogether! The result was fabulous. The cheesecake turned out delicious - could not resist a taste as I rolled out the pops. Yumm!! I covered the pops with dark chocolate and coated them with cranberries and coarsely chopped Turkish apricots. Both provided the tartness that set set off the sweetness of the pops. Heavenly was the verdict. This recipe is a keeper. Looking forward to May!!!!P.S. You can find the original recipe here!!All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007. All Rights Reserved. Kindly do not reproduce without permission.
By: Annarasa
[Daring bakers] Cheese cake pops!
2008-04-27 19:10:00 Note: French version is on La cuisine de BabethRare cancer awareness: don't forget to check: Help beat sarcomaHi my dear fellow food lover friends, today is the day the secret society: Daring Bakers reveals April challenge. We, the Daring Bakers, prepared with love a very cute surprise for you: cheese cake pops. I must admit I was never found of cheese cake while living in California and was never touched by the French cheese cake frenzy trend. But as a docile member I tried this month recipe. I just replaced the vanilla extract by real vanilla, and it's a real taste booster, a little je ne sais quoi that makes me fall in love with this cheese cake recipe.I'm leaving tomorrow to visit my brother in Manhattan so I will give an other chance to American cheese cakes. I will keep you posted of course!I'm a very lucky girl because my friend Jeff brought me from La Reunion more than 30 vanilla pods! Also here in Antibes, France I was unable to find lollipops sticks, so I just cut in ...
Daring Bakers, April 2008 - Cheesecake Pops
2008-04-27 19:09:00 This month Daring bakers chalange is hosted by Elle from Feeding My Enthusiasms and Deborah from Taste and Tell. They chose Cheesecake Pops from Sticky, Chewy, Messy, Gooey by Jill O?Connor. It was my first cheesecake and I loved it. And the pops were fun to make too, even though I couldn't make some funny shapes like I did last time with my piggies.500 g cream cheese at room temperature1 cups sugar1/8 cup all-purpose flour1/8 tsp salt3 small eggs1 egg yolk1 tsp pure vanilla extract1/8 cup heavy creamboiling water as neededlollipop sticks (I used bamboo sticks)Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees)Position oven rack in the middle of the oven and preheat to 325°F. Set some water to boil.In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low...
By: Palachinka
Daring Bakers April Challenge
2008-04-27 18:48:00 Nemmeno io ho resistito: da questo mese dovrei far parte - ehm, corso permettendo - della folta schiera di persone in tutto il mondo che ogni mese impastano, mescolano, infornano e si divertono: i famigerati Daring Bakers! Come forse immaginate, questo è un periodo un pó incasinato: sono da poco a Roma, non ho ancora una stanza e quel che è peggio in questo senso non ho la mia cucina ed i miei attrezzi, perció sarebbe stato impossibile 'produrre' in questi giorni. Allora come rimediare? Mi sono organizzata con un pó di anticipo, neanche tanto in veritá, se si pensa che ho fotografato la ricetta nel bel mezzo dei preparativi della mia partenza...ma per il blog si fa questo ed altro :)Le 'sfide' mensili funzionano cosÃ: a turno, un componente del gruppo si incarica di scegliere una ricetta che tutti dovranno eseguire senza variazioni, se non quelle di volta in volta previste e 'permesse'. Per Aprile, Elle e Deborah hanno pensato a questi lecca-lecca di cheesecake, prepara...
By: tarallucci e...
April Daring Bakers' Challenge: Cheesecake Pops
2008-04-27 15:22:00 This month's Daring Bakers' Challenge, hosted by Elle of Feeding My Enthusiasms and Deborah of Taste and Tell, was these loverly little Cheesecake Pops from Sticky, Chewy, Messy, Gooey by Jill O?Connor. The cheesecake itself was absolutely delicious, but the pops were difficult for me to make. I just couldn't keep the cake from sticking to the melon baller no matter what I tried. So, I went with the few that I was able to scoop and dipped and decorated. I think they're cute and I really liked the smaller one. The larger ones were too hard to handle and the little guys were the perfect "bite size". Check out either of the blogs above for the recipe!
The Daring Bakers do it again! Cheesecake Lollipops!
2008-04-27 15:13:00 What a wonderful and fun recipe this was. Out of all of the things that I have made for the Daring Bakers challenges this is probably one of my favorites. The only problem that I had with this one was the time frame. I really thought I had until the end of the month. Thank goodness yesterday I registered with the new Daring Baker Forum and saw that I needed to post today!!! Needless to say I got started right away!This recipe was easy, straight forward and delicious! The only problem I had was the length of time it took to bake. But I had checked out the forum and I was prepared for this. I made mine in a 9 inch square pan and it took close to 75 minutes to be set properly. The great thing about this though is once it was set it was a breeze to work with. I was able to hand roll them into balls with virtually no trouble at all. I did not have lollipop sticks so I used 6 inch bamboo skewers.Hosting this month?s event is Elle from Feeding My Enthusiasms and Deborah from Tas...
Cheesecake Pops - Daring Bakers
2008-04-27 08:27:00 This challenge was so much fun!!! The result absolutely yummy!!!I have never baked cheese cake before, at least not of this kind of cream cheese and not this type. I was a bit afraid that it will not work out. I have already seen that the cheesecake is not stable enough, that the pops melt while I am trying to get chocolate on them. So after I put the cake to the ofen I checked it about every minute to see what is going on.I was so happy when I have seen that it looks pretty good for a first cheese cake! I am not a patient person, so while waiting for the cake to cool down, I tought it is better to take the dog for a walk, before I go on with the pops.The fun started! It was so easy to form the pops, I could not understand anymore why I was worried at all! I loved it! So fast I have put them into the freezer and the waiting begun, but it had an end. Of course after a few pops were ready, I could not resist to try one. Oh gosh these were fantastic! Mmm still frozen and yummy! I knew ...
By: Almond Corner
Daring Bakers April Challenge: Cheesecake Pops
2008-04-27 08:13:00 This was certainly a fun challenge. Little, 2 oz bites of cheesecake on a stick, dipped in chocolate and sprinkled with anything wonderful your heart could possibly desire. Some of the things I thought of (but did not necessarily have the ingredients for) are: edible glitter oreo crumbs chopped pistachios chopped pecans or walnuts chopped macadamias graham ...
By: Baking Delights
Cheesecake Pops - Dunking With The Daring Bakers
2008-04-27 06:04:00 I get excited every month about posting the Daring Bakers challenges. Actually it is more like an act in three part. On reveal day, I check our site in my pajamas like a kid waiting to open her Christmas present. I give myself a week or so to think about how I want to go about the challenge, baking, cutting, plating and photographing. Then, I usually get them done the second week and then I tend to lose the mood until posting day. That's when it hits me, why I love it so much: it's the sense of community, knowing that there is a bunch of us out there loving the same thing...baking and sharing the fruits of our labor. It may be more or less challenging for some of us each time but it gives me the opportunity to share my love of baking and eating with you all.Since I have been in the States for over 10 years, I can't say that cheesecake is new to me, having churned about 2-3 a day at work back in the days and a few here on this site However turning a cheesecake into a lollipop was ...
By: Tartelette
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