|
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
Daring Bakers Challenge - Cheesecake Pops
2008-04-27 06:02:00 ghiacciolo/popDaring Bakers Challenge - Cheesecake PopsA big thanks to Elle (Feeding My Enthusiasms) & Deborah (Taste and Tell) for this month?s Daring Baker challenge, a recipe from Sticky, Chewy, Messy, Gooey by Jill O?Connor. I thought, when looking at the picture, reading the recipe and our instructions, that these lil? Cheesecake Pops were just the cutest things! Oh! I had such plans for this challenge and by the end?mmmm?the vision in my head versus what actually occurred? Two completely different things.The cheesecake was tasty! A little sweet for me, but I knew the ladies would love them. I told them to ignore the popsicle sick, just to take it out and pick it up with their fingers to eat. Why? Well, if I had stuck to the recipe and didn?t try various shapes that ended up to be more than 2 oz., I might have had better pops. The pops drooped over like a flaccid?.never mind?.I will let your mind wander accordingly and keep this post clean.I will try this gain, but with the...
By: Mele Cotte
Daring Bakers: Cheesecake Pops
2008-04-27 06:00:00 Every so often something pops into my head as being so common sensicle that I immediately dismiss it because it's so obviously a good idea that someone else has done it and done it better.Time travel to 1987: Enter the cheeseypop (a frozen cheesecake lolly) into my head...and immediately dismissed in the aforementioned way.Time jump to 2008 and the April 2008 Daring Bakers challenge, co-hosted by Elle of Feeding My Enthusiasms and Deborah of Taste and Tell, Cheesecake pops. Chocolate-coated cheesecake balls on a stick.Okay...my cheeseypops weren't choco-coated, but the idea is the same. A bite-sized cheesecake portion, frozen onto a stick...perfect for parties.It's like the dessert version of cocktail weenies...except there isn't any dipping sauce...well there is, but it's frozen onto the cheesecake.Our lovely hosts let us run free with the recipe to a certain extent--we could flavour it as we wanted and decorate it as we wanted. The only limitations were keeping the cheesecake...
Bakers go pink for a good cause
2008-04-21 14:37:00 Bakers Delight stores across the nation will actively support Australians affected with breast cancer from 24th April ? 14th May, 2008. 100% from the sale of specially prepared Pink Finger Buns during the Pink Bun Fundraising Campaign will go directly to Breast Cancer Network Australia (BCNA) - helping them continue to assist the 36 women a ...SHARETHIS.addEntry({ title: "Bakers go pink for a good cause", url: "http://www.australianwomenonli-ne.com/?p=423" });
Two, no six, no twelve, BAKERS DOZEN! (and a blogiversary?!)
2008-04-13 03:14:00 Well damnit, apparently this blog is now officially two years old! See, people don’t believe... (follow the jump to read the rest)
By: Kitchen Wench
Wedding Cakes 4:Assembling A Wedding Cake
2008-04-04 22:34:00 Image:(c) MaryeAudet 2006 Assembling your cake is really the scary part but it shouldn’t be. It is a lot easier than it looks. It is really important, though, to go slow, and measure carefully. You don’t have time to cut corners or save time at this point! You will need: cakes, baked and iced, on ...
By: Baking Delights
Perfect Party Cake: Daring Bakers March Challenge
2008-03-31 05:36:00 Ha! I bet you thought I missed it! Between the flood and then one of my horses getting sick with colic, and various other things, I put my back out last week and was pretty much on bedrest until we left Friday afternoon. I will update about our weekend later…but we watched food network ...
By: Baking Delights
Daring Bakers' Challenge: Perfect Party Cake
2008-03-31 03:48:00 This month's Daring Bakers' Challenge was hosted by Morven at Food Art and Random Thoughts.She chose what turned out to be the best cake I've ever had - and my entire family feels the same way. Dorie Greenspan's Perfect Party Cake from her book Baking: From My Home to Yours, is just that; perfect.I made this one twice, for two reasons. The first was that I didn't think the cake was supposed to be so flat. It really doesn't rise much at all. It was so good, though that I thought it must be right. When I checked with other DBers I found that they had the same "problem", which wasn't a problem after all. The second reason was that the cake was so good, there was no reason not to make it again.The full recipe can be found at the above link to Morven's blog and these are two photos of the delectable confection:**I feel like I need a little addendum here ... this cake does not really look pretty. At all. Anyone who reads this blog regularly knows that for me to have attempted to a...
Daring Bakers Challenge - Perfect Party Cake
2008-03-31 02:48:00 Time for another Daring Baker's Challenge. This month Morven from Food Art and Random Thoughts chose the Dorie Greenspan's recipe for Perfect Party Cake. I was so excited to try this recipe. There has been so much positive feedback going...
Daring Bakers: Perfect Party Cake
2008-03-30 23:57:00 This month's Daring Bakers challenge was hosted by Morven and she chose A Perfect Party Cake from Dorie Greenspan?s Baking from My Home to Yours. Actually, I was thrilled to make a cake as a challenge since my birthday is this month and wanted to make something different this year (my mother and I make the same cake over & over again for every occasion).For the Cake:2 1/4 cups cake flour1 Tbsp baking powder1/2 tsp salt1 1/4 cups whole milk or buttermilk4 large egg whites1 1/2 cups sugar2 tsp grated lemon zest1 stick (8 tablespoons or 4 ounces) unsalted butter, at room temperature1/2 tsp pure lemon extractFor the Buttercream:1 cup sugar4 large egg whites3 sticks (12 ounces) unsalted butter, at room temperature1/4 cup fresh lemon juice (from 2 large lemons)1 tsp pure vanilla extractFor Finishing:2/3 cup seedless raspberry preserves stirred vigorously or warmed gently until spreadableAbout 1 1/2 cups sweetened shredded coconutCenter a rack in the oven and preheat the oven to 350°F...
By: Palachinka
Daring Bakers: Perfect Party Cake
2008-03-30 16:27:00 Everytime I idly leaf through Dorie Greenspan's Baking: from my home to yours, I stop at page 251 and sigh. It's one of those lovely compositions--slices of white cake, sandwiched between garnet layers of rasperry jam and white buttercream frosting, encased in a snowfall of shredded coconut. I look at it and think "My, that's pretty...I really should make that some day," and then go off to a different recipe. When I've charged myself with baking a birthday cake, I flip through this marvellous tome and think "My, that's pretty...I really should make that some day," and then go off to a different cake.So when our fabulous Daring Bakers host, Morven of Food Art and Random Thoughts revealed this month challenge as Dorie's Perfect Party Cake, I knew my days of wistfully dreaming of whipping up so lovely a creation would be a memory as now this celebratory crumb will have come from my kitchen...or a version of it.The Perfect Party Cake is not hard to make as Dorie's wonderful prose...
The Daring Bakers Challenge ...and what my BAD dog did!
2008-03-30 13:40:00 Dorie's Perfect Party Cake!This month's Daring Bakers challenge was hosted by Morven. The recipe she choose was PERFECT PARTY CAKECourtesy of Dorie Greenspan?s Baking from My Home to Yours (page 250).I loved this challenge. For me I generally don't need an excuse to bake a cake but I have been a little busy the last couple of months and haven't baked nearly as much as I would like to. This gave me the perfect reason to make the time.The cake turned out delicious and I was really surprised. It felt heavy when I was working with it but the tast of was so light and airy. T. compared it to a slightly more dense Angel Food Cake!Freshly cut strawberries ready for layeringI opted to fill my layers with fresh strawberries. We are getting great strawberries right now from our local U-Pick so it was really a no-brainer for me. I didn't use any preserves and just layered the icing with the strawberries. Next time I make this though I think I would add some sugar to the strawberrie...
Perfect Party Cake: Dorie And The Daring Bakers
2008-03-30 07:16:00 It was bound to happen that one of these days the Daring Bakers would tackle a Dorie Greenspan recipe. Her last volume, Baking From My Home To Yours is filled with delightful, well written and fail proof desserts, pastries and treats. I had my share of baking from her book and I was delighted when Morven, our host for March announced that we would all be making her Perfect Party Cake. I have made it several times this year for different birthday parties and occasions and I have fallen in love with the textures and tastes of both the cake and the buttercream. I believe it has become the cake I use the most for building tiered cakes or "party cakes".Since I always make it according to the person's wishes when he/she orders, I rarely get the chance to play around with the decorations or flavors. Not this time! Boy, did I have a blast with this one! It's been a while since I selfishly made a cake with all the ingredients that I like. I appreciate that we could take liberties from the ...
By: Tartelette
Daring Bakers Challenge: The Perfect Party Cake
2008-03-30 06:10:00 cosa facilissima/piece of cake Mele Cotte is still under construction. Hopefully you are seeing three columns. Thanks for those who let me know you were. I am still having issues adding my Mele Cotte Apple header, as well as the date. My posts were dated Friday night, but they ran away on Saturday....Maybe this means I make my own schedule? Ha! A girl can dream, right? Thanks for your patience as I slowly beautify my lil' blog. :)Now...back to the food...What time is it? It?s Daring Baker Challenge time! Morven from Food Art and Random Thoughts was the host for March's challenge and she chose Dorie Greenspan?a Perfect Party Cake. While we had to follow the cake recipe according to Dorie, Morven gave us freedom to play with the flavor and filling.This was yet another fun challenge. I didn't really have any issues with the recipe. Its time management that's the issue. I have blogged before about my inability to manage my time well since becoming a school administrator. This breakd...
By: Mele Cotte
MARCH MADNESS & A DARING BAKERS PERFECT PARTY CAKE!!
2008-03-30 04:46:00 "Spring is nature's way of saying, 'Let's party!' "Robin WilliamsGimme a layered cake to make & I'm in 7th heaven!As you can obviously guess from my blog posts, I love baking cakes. I have Morven @ Food Art & Random Thoughts to thank for posting such a wonderful challenge..Dorie Greenspan's 'Perfect Party Cake'. After my first 2 challenges I was pretty much on shaky grounds (what with LMPs & French loaves), I must admit I procrastinated even going to check on March's challenge! Crumbs...by the time I checked, had already begun work on our anniversary cake (Chocolate Orange Cloud Gateau; nice one) so felt like kicking myself! The next opportunity was grabbed with both hands & I marched into a cake baking frenzy!COFFEE stamped all over it!As Morven, the large-hearted lady said...put your stamp on it. In her words..."I wanted to pick something that had potential for putting your personal stamp on. Although this is essentially a white cake I know there are some ...
The Bakers cook up a column for the Tribune
2008-03-12 13:26:00 Greg and Michelle Baker, renown Seminole Heights foodies, are now contributing writers for the Tribune's Food section.Today's column is Guinness + Leg Of Lamb= Delicious AlcoholidayCheck out their blogs theurbaneater.blogspot.com and malcarne.blogspot.com
March 2nd Holidays - Be the top banana of bakers! Save 10% at Cooking.com o
2008-03-02 05:00:00 Old Stuff Day - It’s March. It’s basically spring. You know what that means… spring cleaning! Time to get rid of that old stuff you haven’t touched since college. Or high school. Or childhood. Ouch. Donate clothes and usable items to charity and get rid of all that clutter. (Just don’t go on a shopping ...
By: Fabu Daily
My First Daring Bakers Challenge - Julia Child's French Bread
2008-02-29 19:46:00 Finally! I am a Daring Baker! And for my first challenge - it's Julia Child's French Bread. Fifteen pages of recipe and I've only baked bread once before. I even went to our country house, cause that's where the good oven is. I calculated that if I started at 2 am the bread would probably finished at around noon and I'll have good light for taking pictures. But, alas, the outside temperature was -7°C, and maintaining proper room temperature using stove was extremely difficult. So, naturally, I had problems with the rises. But bread tasted great, it reminded me of Bosnian somun. After I came back to Belgrade I gave it another try. For the recipe visit this month's hosts Mary and Sara.
By: Palachinka
[Daring Bakers] Julia Child's French bread
2008-02-29 15:58:00 Important: don't forget to check: Help beat sarcomaHere again I will be all about the secret society: the Daring Bakers to name it.February challenge was a great one (but aren't they all great and challenging anyway?). This month recipe was the Julia Child French bread. Well yes the greatest, the goddess of cooking: Julia Child you read me correctly. When I recipe my secret mission I was reading -no kidding- her biography: Appetite for life. The other very challenging part of the mission was: French bread!!! As you may know I'm 100% French and living in France, so I know a lot about good and bad breads.Our hostesses for February are: Mary from "the sour dough" and Sara from "I like to cook"Here my bread:and the recipe:Pain Francais (French Bread)(From Mastering the Art of French Cooking: Volume Two by Julia Child and Simone Beck)Daring Bakers Challenge #16: February 2008Recipe Quantity:3 - baguettes (24†x 2â€) or batards (16†x 3â€) or6 – short loaves, ficelles, 12 ...
Daring Bakers Challenge - French Bread!
2008-02-29 15:05:00 This month's Daring BakersChallenge (my first!) was hosted by Mary at The Sour Dough (this link is where the recipe is at) and Sara at I Like to Cook .They chose a recipe from one of my most favorite people ever - Julia Child. Her 18 page-long recipe for Pain Francais (French Bread) seems daunting at first, but once you get going, it's not difficult at all, just time-consuming. All told I spent 8 hours making this bread! It is so very worth it, though. My own bread certainly didn't turn out bakery-pretty, but it was absolutely delicious!Here's my bread making day in photos: Flour - I used King Arthur's unbleached bread flour - and salt.Dissolved yeast.Everything together.Dough formed.The kneaded dough ready to rise.Three batards shaped and risen.My state-of-the-art unmolding board.The finished-if-not-so-pretty bread.
YEASTLY TALES;DARING BAKERS with JULIA CHILD'S FRENCH LOAF!
2008-02-29 14:01:00 "Everyone is kneaded out of the same dough but not baked in the same oven." Yiddish ProverbJulia Child's French Loaf...The 29th is finally here...it's been such a looooooooong wait!Presenting this month's Daring Bakers challenge...'Julia Child's French Loaf'...hosted by Breadchicks Mary (The Sour Dough) & Sara (I Like to Cook). Did it evoke some response or what? There were pages & pages of comments (126 at last count) - quite a few understandably anxious & panicky (like me) & others over the moon (???). I procrastinated for long, very unlike me, because baking & me are mutually inseparable. Then read up posts & updates & websites...finally got some gentle inspiration from Dharm. The mind was made up. On the 12th of Feb DH was off to Dubai for a day & I had the whole day to overcome my battle with yeast. PHEW...sure it took all day, right from kneading from 8 in the morning! But the yeast worked & the 'first rising' rose & with it my s...
Daring Bakers Challenge #16 - French Bread
2008-02-29 11:43:00 pagnotta/loaf of breadIts that exciting time again! Daring Bakers Challenge # 16. Good ol' Sweet 16. Do you remember how you celebrated your special coming of age birthday? I do! Clueless to anything going on - I went out for a BFF day to "Havid Squaya" (Harvard Square) and when I got home, my mom had all my friends waiting in a "dressed up" house, balloons, etc. My girlfriends chipped in and bought me a beautiful pearl ring (pearls are my favorite ever). It was beautiful! In fact, although the pearl has since fallen off and run away to find its oyster, I still have the setting. Too bad I haven't spoken to any of those girls since graduation.How to the Daring Bakers celebrate Sweet 16? What better way than with bread - French Bread! Is there really anything better that walking out of the market with a long baguette sticking out of the back? Don't you always wonder how that baguette will be used in a meal? To scoop up sauce, as a sandwich, ripped off and eaten plain? I was pumped ...
By: Mele Cotte
Daring Bakers: Julia Child's French Bread
2008-02-29 06:55:00 I think it's a rare North American home cook who can claim to be pristine against the influence of the great Julia Child. I remember watching her show, The French Chef, as PBS repeats: her distinctive sing-songy voice teaching viewers how to make sauces or crêpes or beasts in a way that was very matter-of-fact, but approachable. More importantly, I thought she was having fun.When our fabulous Daring Bakers hosts, Sarah of i like to cook and Breadchick of The Sour Dough challenged us to make Julia Child's French Bread, I knew this would be a combination of fun and, well...work.Yes, I'm fully aware of those glorious home bread machines that via prest-o-change-o magic fill homes with scrumptious aromas in three hour. Relatsively effortless, all you have to do --apart from measure out the ingredients-- is dump the fixings into the gadget and walk away, until it dings its "the bread has loafed" ding. Then all you need to do is cool it, wipe down the inside of the machine and wash the...
Julia Child's French Bread With A Plate Of Daring Bakers!
2008-02-29 06:40:00 You got it...that's what I did with the latest Daring Bakers' Challenge. I stuffed it with chocolate and ate it at 4 o'clock!....Why? Because it was French bread and because it was my favorite snack when I was a kid, that's why, ahahah!After the wonderful Tender Potato Bread a few months ago, Mary from The Sourdough and Sara from I Like To Cook bring us French Bread via Julia Child. We were given the challenge at the beginning of the month while my mom was visiting. I went for an enthusiastic "French bread by Julia Child?! Right on!", while mom went for a suspect "Julia Child? Who's that?!" Ah yes....I had forgotten that Julia Child is to us what Maite and La Cuisine Des Mousquetaires is to you. Precisely: who? what?where? I had not heard or seen one of her shows,or reruns until I moved to the US. I fell in love with her style, her gusto, her love for good food. And yet, it took me until this challenge to ever make anything from her cookbooks. No particular reason really, just ...
By: Tartelette
Daring Bakers February Challenge: Baguettes
2008-02-29 05:17:00 Is there anyone that doesn’t like French bread? Not at this house. I have been looking ofrward to this months challenge because it required us to use Julia Child’s Baguette recipe…and I have made tons of baguettes but never with this recipe. It did challenge me. The dogh was much stickier than mine ...
By: Baking Delights
Daring Bakers' French Bread or Pain Francais
2008-02-29 00:00:00 Mary and Sara chose a Julia Child recipe for the Daring Bakers Challenge this month. The recipe was a big surprise, it came in metric units. Thanks to Baking Soda, who gets a Golden Loaf Award for checking the metric untits on her scale. have to admit, that I was shocked about the length of the recipe. But as a Daring Baker I managed to go through. Mary and Sara recommend an unbleached flour that has gluten strength of 8 to 9 per cent. In German flours only 46 % of the protein is gluten. If using a strong flour with a protein content of 11 % the gluten-strenth is only 5%. Therefore I used a mixture of 70 % wheat flour Type 405 and 30 % Manitoba flour. I got down to work following the recipe. I ended up with three batards, the result was satisfying. The taste was good, but not mind-blowing. I think a preferment would have given a better flavour. For the recipe visit The Sourdough. Pages: 1 2 COMMENTS - ADD COMMENT
By: Kuechenlatein
oooops-Daring Bakers is Feb 29.
2008-02-25 04:12:00 You know how I said that I was going ot be posting my daring bakers challenge recipe on monday…well…I …uh…..it isn’t scheduled untilt he 29th..I had the wrong day… BUT I am posting a fantastic Victorian Rose Poundcake recipe…so do check back. …and, I know you are so looking forward to the Daring Bakers thing… But you ...
By: Baking Delights
Global Apathy Metal Podcast #13 - The Bakers Dozen
2008-02-14 17:02:00 I’m not wasting my day getting prepared for some hallmark made love holiday… I’m wasting it with METAL. This Show Features American Heritage, Man is the Bastard, Goatlord, Cumbeast, Goatsblood, Conifer, Black Sabbath, Down, Lazarus Blackstar, and Toadliquor. American Heritage - Spina Bifida Man is the bastard - Feed The octopus GoatLord - Acid Orgy CumBeast - Leperous Masterbation Goatsblood - ...
By: Global Apathy
|
|
 |
|
 |
