February 2010 - Completed Challenges
Sun, 01/31/2010 - 22:56
Share your fabulous completed challenges here and on our main DB section. Looking forward to seeing all those wonderful goodies.
__________________
Natalie
http://glutenagogo.blogspot.com
ok.No he proposed writing ... gluten-free recipe lady fingers and false sabayon Aparna according council.
I hope it is well received
Ingredients:
100g rice flour
100 gr sugar
50g cornflour
a pinch of salt
sugar for sprinkling
2 eggs
Beat the egg whites pto snow with a pinch of salt
Beat the egg yolks with sugar until very frothy cream
mix the rice flour with cornstarch and add to mixing the yolks with the sugar (do not be alarmed if you become very thick) better to use a fork to collect it because the straw is mission impossible) to try to work a little " drop mass as possible and that there are not many fat pegotones
egg whites are added and mixed gently to avoid fall.
Preheat the oven to 150 degrees and while the mass is thrown into the tray with greaseproof paper and smooth pastry bag (worth a transparent cutting her beak) are made soletillas (be careful not to bring them together much because the dough tends to expand )
They are cooked 10 min.
Sorry, I misunderstood or worse explain
The sponge if it has eggs, my aim was to make it gluten free and eggless sabay.
I write the recipe for gluten-free sponge, and now the false sabayon
* Milk
* Cinnamon
* Average vanilla bean
* Orange peel and lemon
* Flour or cornstarch
* Sugar
* Food color or saffron
Well flavored milk, cociendola with cinnamon, vanilla and orange peel and lemon.
Templar, add the sugar, flour or cornstarch, food coloring and cook very slowly, stirring constantly.
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Fri, 02/05/2010 - 08:05
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Aparna
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cookefactory wrote:
Ingredients:
100g rice flour
100 gr sugar
50g cornflour
a pinch of salt
sugar for sprinkling
2 eggs
Beat the egg whites pto snow with a pinch of salt
Beat the egg yolks with sugar until very frothy cream
mix the rice flour with cornstarch and add to mixing the yolks with the sugar (do not be alarmed if you become very thick) better to use a fork to collect it because the straw is mission impossible) to try to work a little " drop mass as possible and that there are not many fat pegotones
egg whites are added and mixed gently to avoid fall.
Preheat the oven to 150 degrees and while the mass is thrown into the tray with greaseproof paper and smooth pastry bag (worth a transparent cutting her beak) are made soletillas (be careful not to bring them together much because the dough tends to expand )
They are cooked 10 min.
Sorry, I misunderstood or worse explain
The sponge if it has eggs, my aim was to make it gluten free and eggless sabay.
I write the recipe for gluten-free sponge, and now the false sabayon
* Milk
* Cinnamon
* Average vanilla bean
* Orange peel and lemon
* Flour or cornstarch
* Sugar
* Food color or saffron
Well flavored milk, cociendola with cinnamon, vanilla and orange peel and lemon.
Templar, add the sugar, flour or cornstarch, food coloring and cook very slowly, stirring constantly.
Fall/Winter-inspired vegan tiramisu.
Hazelnut-tofu creme based on the recipes in Nonna's Vegan Italiano and Love, Eric.
I modified the chocolate lady fingers recipe from Love, Eric and dipped them in pear brandy.
Between the middle layer of lady fingers, I smoothed on a layer of brandy-spiked pear puree.
Overall, pretty tasty. The lady fingers took two attempts, and were still really dense. As usual, the creme was tofu-y, but the hazelnuts and extract masked some of that flavor. Next time, I think I will stick with traditional tiramisu (with a bit of chocolate, for kicks)!
http://rsf16veg.blogspot.com
---
My Munchable Musings
www.mymunchablemusings.com
Lovely job on the vegan version. I love the idea of pears in tiramisu...sounds like something I'll have to try.
Here is my humble submission. My hubby and I are on the Specific Carb Diet for Ulcerative Colitis, so I had to improvise and modify quite a bit for this recipe. Although the end product is not even close to the real thing, I am quite happy with my SCD In The Spirit of Tiramisu Stacker.
The cookie layers are almond flour based and made from a recipe in the Gluten Free Almond Flour Cookbook. The cream layer is made up of SCD Compliant Whipped Cream, SCD "Marscapone" (drained SCD yogurt) and a little bit of failed zablagione (which I'll be writing about in my blog). It is topped with a raspberries cooked with honey and orange juice and some zablagione foam.
Lovely job on the vegan version. I love the idea of pears in tiramisu...sounds like something I'll have to try.
Here is my humble submission. My hubby and I are on the Specific Carb Diet for Ulcerative Colitis, so I had to improvise and modify quite a bit for this recipe. Although the end product is not even close to the real thing, I am quite happy with my SCD In The Spirit of Tiramisu Stacker.
The cookie layers are almond flour based and made from a recipe in the Gluten Free Almond Flour Cookbook. The cream layer is made up of SCD Compliant Whipped Cream, SCD "Marscapone" (drained SCD yogurt) and a little bit of failed zablagione (which I'll be writing about in my blog). It is topped with a raspberries cooked with honey and orange juice and some zablagione foam.
I think you've done an admirable job on this challenge.
Sometimes what we come up with might not be the "real" thing, but if you enjoyed it then that's all that matters.
Aparna @ My Diverse Kitchen
"I'd give up chocolate, but I'm not a quitter - Anonymous"
Fall/Winter-inspired vegan tiramisu.
Hazelnut-tofu creme based on the recipes in Nonna's Vegan Italiano and Love, Eric.
I modified the chocolate lady fingers recipe from Love, Eric and dipped them in pear brandy.
Between the middle layer of lady fingers, I smoothed on a layer of brandy-spiked pear puree.
Overall, pretty tasty. The lady fingers took two attempts, and were still really dense. As usual, the creme was tofu-y, but the hazelnuts and extract masked some of that flavor. Next time, I think I will stick with traditional tiramisu (with a bit of chocolate, for kicks)!
http://rsf16veg.blogspot.com
Looks lovely. I love hazelnuts and withe chocolate ladyfingers, it must have tasted pretty good.
Aparna @ My Diverse Kitchen
"I'd give up chocolate, but I'm not a quitter - Anonymous"
Oh, this does look delicious. I made chocolate ladyfingers as well. I thought they were a wonderful touch to the dessert.
Natalie
http://glutenagogo.blogspot.com
Your vegan tiramisu is wonderful! I love how you were able to adapt the recipe for your own health needs. Beautiful job!
Natalie
http://glutenagogo.blogspot.com
I made a Chocolate Drambuie Tiramisu for my challenge version. I dipped the chocolate ladyfingers in a chocolate ganache before putting them in layers in the dessert. Then I topped it all off with a layer of whipped cream.
Natalie
http://glutenagogo.blogspot.com
I made a Chocolate Drambuie Tiramisu for my challenge version. I dipped the chocolate ladyfingers in a chocolate ganache before putting them in layers in the dessert. Then I topped it all off with a layer of whipped cream.
Natalie,
Looks beautiful. Chocolate ganache sounds very good to me.
Aparna @ My Diverse Kitchen
"I'd give up chocolate, but I'm not a quitter - Anonymous"
Vegan Cherry Amaretto Tiramisu!
Post is up here! http://my-zoetrope.blogspot.com/2010/02/daring-bakers-february-challenge...
http://my-zoetrope.blogspot.com/
Beautiful work myzoetrope!
I still can't figure out how to imbed a photo here. It just freezes my computer. But I did post a raw vegan Tiramisu on my blog. www.vegancookbookcritic.blogspot.com
I included a recipe from Ani Phyo Raw Food Desserts Book.
It was a delicious challenge!
A day late, but done! Here's to vegan, tofu-free tiramisu!
Woo Hoo!! My power is back and I can post my challenge!
It's a little late but it will be on my site tonight.
Here's my vegan tiramisu! I made traditional and chocolate caramel. More details on my blog :
http://veganvonvittle.blogspot.com/
hey nice dishes
The lady fingers took two attempts, and were still really dense. As usual, the creme was tofu-y, but the hazelnuts and extract masked some of that flavor.
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