Hi my name is Lori of Lori’s Lipsmacking Goodness. I have always wanted to do stuffed grape leaves, one of my favorite Mediterranean treats. With meat or without, they are delicious on their own or on some pita bread as a sandwich. You can eat them simply, drizzle with olive oil and lemon juice and sprinkle on some feta and you have a delicious appetizer, serve with tomato, cucumber wedges and kalamata olives.
Recipe Source: I have chosen two recipes for October. One of the recipes comes from Aromas of Aleppo written by Poopa Dweck and Michael J. Cohen. The other is from Claudia Roden’s, The New Book of Middle Eastern Food.
Hello Daring Bakers! I’m Mandy from “What the Fruitcake?!” and I’m so excited about being your hostess for this month’s challenge.
It took me a long while to decide on a challenge and eventually I settled on something that I had never done before but had long admired. Decorated Sugar Cookies, and I’m not talking random squiggles and dots, I’m talking about beautifully decorated cookies that are perfect to give as a gift or to make for party or wedding favours.
What I love about these cookies is that the sugar cookie recipe is really basic and you’d probably have all of the ingredients in your kitchen already.
Download the printable .pdf of the challenge HERE!
THE DARING COOKS SEPTEMBER 2010 CHALLENGE: FOOD PRESERVATION-THE APPLE BUTTER OF KNOWLEDGE
Hello Daring Cooks! I have the honor of hosting this month’s challenge. I’m John from Eat4Fun.
When Lis and Ivonne asked if I would host a challenge, I jumped at the chance. Being a person who enjoys experimenting around with different cooking techniques and learning about new topics, I racked my brain trying to figure out what to present. Chinese cooking? Grilling? Barbecuing? Roasting? Tofu making?
Hi Daring Bakers! I’m Elissa of 17 and Baking (I’m now 18 years old ). I joined Daring Bakers last April and have loved every minute of it. I’m so thrilled to be hosting a challenge before I leave for college at the end of August! Jen of Sugar High Fridays chose brown butter as this month’s theme ingredient, and I chose to showcase it in the form of brown butter pound cake. Since August brings the heat, I’ve chosen two desserts that use both cake and ice cream – Ice Cream Petit Fours and Baked Alaska.
The Baked Alaska is simply cake topped with ice cream and swirled with torched meringue – it’s very simple and open to endless flavor profiles. The Ice Cream Petit Fours are definitely trickier, but I’m so excited to see the incredible decorations and variations the Daring Bakers will come up with!
Download the printable .pdf of the challenge HERE!
Greetings Daring Cooks! The August Challenge is brought to you by LizG of Bits n’ Bites and Anula of Anula’s Kitchen. This month, we will be exploring the wonderful world of pierogi, those versatile little dumplings, in name and fillings. Almost every culture has one on its menu. They can be made from potato or bread or, in our case, flour. Wikipedia provides a nice overview of various types of dumplings around the world.
Your challenge is to make the dough from scratch and a savory or sweet filling of your choice. Below are some traditional pierogi fillings. As an optional challenge, we would like to see non-traditional fillings that reflect your locale. It could be savoury or sweet. Let’s bust open pierogi and make them a true international dumpling!
A big hello to all the daring bakers, old and new. As for myself, I am Sunita. I blog at Sunita’s world- life and food and have been doing so for the past three and a half years. This month I will be completely three years as a daring baker. And what a joy ride it has been; as a part of this wonderful group, I have tried out so many new things, things that I probably would not have tried by myself. So, thanks to Lis and Ivonne for starting this great group, where every challenge has something new to learn. And I am excited to be your hostess this month.
Nutrition research suggests that nuts are good for your health. Nut butters, or pureed nuts, make it easy to use nuts in cooking. Although peanut butter is a staple in North America, most popular as the star ingredient in peanut butter and jelly sandwiches and beloved in peanut butter cookies and other sweets, it’s seldom used in preparing savory dishes.
Hello fellow Daring Bakers. I am Dawn Nyman from Doable and Delicious. I own and operate a recreational cooking school in St. Petersburg, Florida. This is a dessert we made in a French Chocolate class which was very well received by all in attendance and I thought when looking back at the archives of previous Daring Baker Challenges that pavlovas hadn’t been done and there was no chocolate since I joined the group.
The challenge is primarily based on a recipe from Chocolate Epiphany by Francois Payard and is called Chocolate Pavlovas with Chocolate Mascarpone Mousse.
We brainstormed for a while before agreeing on what to throw at you guys. We wanted something suitable for June – so nothing too heavy, or too heat-intensive (for the North Hemisphere at least). In the end, we decided that this month’s challenge would be: pâté. It’s incredibly versatile, it has the potential to be beautifully presented, and it’s perfect for summer (think picnics in the park).
Hi everyone! I’m Cat from Little Miss Cupcake in Paris, France. I am so excited for the May challenge and hope you will enjoy baking it with me!
This month’s challenge recipe is for a Piece Montée, which means literally “mounted piece.” You may know this dessert by another name – Croquembouche (“crunch in the mouth”). I have been fascinated by this dessert for a loooong time. In fact, I saw Martha Stewart make one on her TV show about 15 years ago and have always wanted to try my hand at one, though never had a good enough excuse…until now! In all seriousness, the piece montée is the traditional wedding cake here in France. They are often served at baptisms and communions as well.
To download the recipe in .pdf format, click HERE!