User login

Challenge Recipes

Kürtőskalács and Ensaimada

Daring Bakers
August 2014

Dear Daring Bakers, this is Swathi from Zesty South Indian Kitchen. I have been a Daring Baker since 2009, and have learned a lot from these challenges and am honored to host this month’s challenge. I wanted to try something traditional for the challenge. So when I came across this Kürtőskalács aka chimney cake, a traditional wedding pastry made in Transylvania (Romania), I got hooked. Some of you may have memories associated with this pastry as it is one of the most traditional as well as important street foods in Eastern European countries.

FREEZER MEALS

August 2014

Hello this is Audax Artifex, I will be hosting this month's challenge. It is all about making best use of your freezer and making meals that can be frozen.

Freezers allow cooked and uncooked meals to be stored for long periods so when we are in a hurry we can always have a meal prepared quickly.

Surprise-Inside Cakes

Daring Bakers
July 2014

Hi there! This is Ruth from The Crafts of Mommyhood. I know I haven’t been seen much lately, but I am so excited to be back in the swing of it with a challenge that is dear to my heart. And stomach… 
For this month's challenge, I want to go with something simple.
Cake.
There is always something to celebrate, so that part is pretty easy, right?
Now, I know what you're thinking - uh oh. Cake decorating. Icing and frosting skills. Is this art class this month? Not quite. You can feel free to decorate your cakes however you'd like. But I am not exactly an expert cake decorator. Or even a particularly good one! So the focus this month isn't on how the cakes look from the outside. The cakes I'm looking for this month will have surprises inside.
But what that surprise will be is completely up to you!

BIBIMBAP

Daring Cooks
July 2014

Hello Daring Cooks! I'm Renata of “Testado, Provado & Aprovado”. I'm Brazilian but I have recently spent more than 5 years in South Korea, a lovely country with very nice people. Though it takes time to get used to such different customs, especially when it comes to food, I have to admit that now that I'm back to Brazil I miss some of the most popular Korean dishes. One of these dishes is Bibimbap, which happens to be very much appreciated by the foreigners who visit the country. For this reason, I would like to share with you a recipe, among so many variations, of this delicious dish, and challenge you to make your own! It can be easily adapted to your taste, dietary restrictions, and availability of ingredients.

CINNAMON ROLLS

Daring Bakers
June 2014

Hi, guys! This is Shelley, from C Mom Cook. I know I'm usually behind the scenes these days, but this month I'm super excited to be challenging all of you to make one of my favorite treats. Cinnamon rolls. I mean, who doesn't remember those sinfully delicious mall cinnamon buns, slathered in ooey-gooey icing?
Over time, I have made many different varieties of cinnamon buns, and let me tell you, they are the perfect medium for experimentation. The fun this month will be in seeing how many different “cinnamon rolls” we can come up with. I, personally, have made more varieties than I can count, with yeasted doughs, biscuit doughs and flavored doughs, and have used fillings ranging from traditional cinnamon sugar to s'mores to just about every fruit I ever have in the kitchen. When it comes to sweet, rolled buns – the sky is the limit! I've even seen savory varieties that looked amazing!
So don't let the title “cinnamon roll” fool you. There are so many flavor possibilities at every single stage of these tasty treats – the dough, the filling and even the icing. I can't wait to see where this takes us!

HAGGIS

Daring Cooks
June 2014

Hello everyone! Another Ruth here, and to avoid any confusion with our fantastic curator whom I share the name with, I’ll refer to myself as Makey-Cakey Ruth! Greetings to you all from sunny Scotland (well, the sun is indeed shining as I write this, however unfortunately it’s still only 8°C/50°F…). I’ve been a member of the Daring Kitchen since September 2009, and try to participate as often as the general chaos of family life and work allows.

Since I’m Scottish, I thought it was only right that I challenge everyone to make the most quintessentially Scottish dish there is: haggis. (Insert collective groan of horror here). Really, honestly, don’t be scared - this is the Daring Cooks’ Challenge after all, so think of it as an opportunity to get as daring as you like.

PAO DE QUEIJO

Daring Bakers
May 2014

Hi, I'm Renata and I blog at "Testado, Provado & Aprovado!". I've been a member of The Daring Kitchen since April 2010. I have learned so much and I enjoy it immensely, so I'm honored to host this month's challenge! Hope you all enjoy it, too.
I'm Brazilian, so I decided to bring to you a recipe that is very popular in my country and is adored by almost everyone who tries it. I am personally addicted to it Wink It is not sweet as most DB's challenges, but turning it into a sweet treat is a cinch! Please welcome Brazilians' beloved "PÃO DE QUEIJO"!

MAFTOUL

Daring Cooks
May 2014

Hello everyone Smile My name is Sawsan and it is my pleasure to host this month's daring cooks challenge. A year ago I hosted my first challenge, at the time, I chose cheese making because it is a wonderful skill to add to your repertoire. This time around I wanted to choose a challenge that represents my own heritage. Something Palestinian, something fun and tasty, something challenging but worth the trouble.
You may have come across the terms couscous, Moghrabiah or Maftoul. They may seem like tongue twisters at first but they are actually three variants of hand-rolled pasta that are versatile and tasty. What sets maftoul apart from couscous or moghrabieh is the size of the pasta granules. Couscous has the smallest granules (about 1 mm ( in diameter) while moghrabiah has the largest (about the size of chickpeas). Maftoul is middle ground between the two.) Maftoul's hand rolled tiny pasta pearls are 2-3 mm in diameter and they are made out of a mixture of whole wheat and all-purpose (plain) flour rolled around a center of bulgur which gives it a nutty earthy note that is unique and a slightly deeper color. Couscous on the other hand is made out of pure white flour and it is rolled around a center of semolina giving it a lighter color and a more neutral taste.
For this challenge we will be making maftoul (also known as Palestinian couscous) from scratch.

EASTER BREADS

Daring Bakers
April 2014

I’m Wolf of Wolf’s Den and I’ve been a Daring Baker since 2008. Since Easter is in late April in the US this year, I thought it would be fitting to do an Easter related Challenge, so, Easter Breads is what I have come up with.

Nearly every country around the world has a traditional Easter bread and every one is different in some way. I’ve given you two different bread recipes as a starting point- one from my family’s lineage, Italian, and one from my husband’s family lineage, German. They are very different and for the most part, more cake-like than bread-like. I know we have Daring Bakers from around the world and what I’d really like to see is YOUR country’s take on an Easter bread.

PATHIRI

Daring Cooks
April 2014

G’day! By way of introduction, my name is Joanne; I am American (New York) born and bred, now an Aussie who has called Australia home since 1997. My blog is called What’s On The List and I celebrated my 1 year blog anniversary on the 25th of December last year --- Christmas Day!

As a PASSIONATE and ENTHUSIASTIC Home Cook, I try and inspire one recipe and one event at a time! My blog is “for fun”, but I LOVE learning more about food, ingredients and techniques; nothing gives me greater pleasure than sharing with like minded fun-filled food people such as The Daring Kitchen’s Cooks and Bakers.

Syndicate content