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Challenge Recipes

paris-brest

Daring Bakers
November 2014

Introduction: Hi! I'm Luisa from Rise of the Sourdough Preacher. I'm so excited for my first time at hosting a Daring Bakers Challenge. It was a very difficult task, but since my favorite challenges are those involving pastry skills my choice fell on the Paris-Brest.

SACHERTORTE

Daring Bakers
October 2014

Hi! I’m Korena from Korena in the Kitchen and I’m thrilled to be hosting a Daring Bakers’ Challenge for the second time. My favorite challenges are the ones where I get to bake a cake and/or pretend to be a pastry chef, so for this month’s challenge I chose a recipe for a classic European-style chocolate cake: the Austrian Sachertorte.

BITTERBALLEN

Daring Cooks
October 2014

Hello, my name is Andrea and have been a member of the Daring Kitchen since 2011. I first joined the Daring Kitchen because I wanted to learn new recipes and techniques. And I learned quite a few of which ultimately have become favorites in our house.

KOLACHE

Daring Bakers
September 2014

Hi, I’m Lucie and I blog Chez Lucie. I’ve been a member of The Daring Bakers’ since February 2011. As my favorite challenges have always been the ones that present national cuisines of other Daring Bakers’ members I’ve decided to introduce you to Czech traditional sweet treats – Kolache.

MOTHER SAUCES

Daring Cooks
September 2014

Hello! My name is Jenni and I have been a member of the Daring Kitchen since 2007. I first joined the Daring Kitchen because I loved how each month we learned new recipes from around the world; but we also learned new techniques that were important to being a cook.

If you happen to go to cooking school, glance through a cooking magazine or watch the Food Network, you will find that knowing how to make sauces is vitally important. Sauces have been used in cooking throughout history – from as far back as the Romans who would use sauces to completely disguise the taste of meat (and probably the freshness of the dish). Today, sauces are more refined, but still help to elevate and finish a meal by adding richness, flavor and moisture. Julia Child says in Mastering the Art of French Cooking “ sauces are the splendor and glory of cooking, yet there is nothing serious or mysterious about making them. These are indispensable to the home cook”.

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!

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