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Challenge Recipes

Gluten Free Graham Crackers and Nanaimo Bars

Daring Bakers
January 2010

The January 2010 Daring Bakers’ Challenge was hosted by Lauren of Celiac Teen. She chose Gluten Free (or not) Graham Crackers and Nanaimo Bars!

Hello Everyone! I hope you’re all enjoying the new year! Considering I have Celiac and can’t digest gluten, I thought it would be fun to teach everyone how to bake gluten free, if they’d like. This month we’ll have the option of one or two challenges. The first mandatory challenge will be learning how to make crackers – specifically graham wafers. And the optional challenge will be about learning the chemistry of gluten-free flours and seeing how sometimes a restriction can make the end-product even more exciting!

To download the recipe in .pdf format, click HERE!

Satay

Daring Cooks
January 2010

The January 2010 Daring Cooks’ Challenge was hosted by cuppy of cuppylicious. She chose Satay!

I’m Cuppy, and Cuppylicious is my digital recipe box. As a half-Thai, I get asked regularly if I know any Thai recipes. The category of “Thai” is considerably sparse compared to my list of Indian recipes. There is one, however, that is clearly Thai-influenced, but without the two things that make me shrivel and hide from Thai food – spicy hot peppers and fish sauce.

Nearly a decade ago, I purchased a cleverly titled book called “1000 Recipes” by Martha Day. To this day, I’ve only ever used one of the thousand: Pork Satay with Peanut Sauce. Yes, the very British Martha Day has a very British interpretation of a classic Thai dish.

To download the recipe in .pdf format, click HERE!

Salmon en Croute / Beef Wellington

Daring Cooks
December 2009

Hi everyone! My name is Simone and I am from Junglefrog Cooking. When I got asked to host the December version for the Daring Cooks I got all excited, to be immediately followed by a slight panic attack... O no, what recipe to come up with?? Since it is close to Christmas I wanted to pick a recipe that would also be a perfect item to make for a festive occasion.

I spend a great deal of time searching the internet, talking to my foodie friends and I finally decided to go for a real classic dish. So you still have the chance to test this before the holidays! The dish is Salmon en Croute or if you don’t like fish you can substitute for a Beef Wellington or a veggie version. More info on the variations below.

To download the recipe in .pdf format, click HERE!

Gingerbread Houses

Daring Bakers
December 2009

The December 2009 Daring Bakers’ Challenge was hosted by Anna of Very Small Anna and Y of Lemonpi. They chose Gingerbread Houses!

Anna: The recipe I tested is from Good Housekeeping - I chose it because it was simple and required only ingredients I personally always have in my kitchen. Plus, it was so funky I HAD to try it, and luckily that worked out. I made my house around Halloween and decided to take advantage of the spooky goodies I could only get at that time of year.

Y: I tested a Scandinavian recipe from The Great Scandinavian Baking Book. I chose a Beatrice Ojakangas' recipe because I love her book, and usually have great success with her recipes. I was also attracted to the ingredients she had in her gingerbread.

To download the recipe in .pdf format, click HERE!

Sushi

Daring Cooks
November 2009

The November 2009 Daring Cooks' Challenge has been chosen by Audax of Audax Artifex and Rose of Bite Me Kitchen. They chose Sushi, specifically Dragon Rolls, Nigiri and Spiral Rolls

Sushi (寿司 or 鮨 or 鮓) is much appreciated for its delicate taste and exquisite appearance. Sushi actually means vinegared rice, which is the essential ingredient in every sushi recipe. Sushi is simple and cheap to make at home, needs no special equipment and is an excellent way to use left overs.

Although sushi in various forms has been around for fourteen centuries, the modern version was invented in Japan in the 1800’s where a 'hand-formed' sliced fresh fish and vinegared rice ball was eaten as a snack food. Nowadays, sushi is made with various seafood, meats and vegetables, raw and cooked.

To download the recipe in .pdf format, click HERE!

Cannoli

Daring Bakers
November 2009

Daring Bakers November 2009 Challenge hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives

....so put away your baking pans and get out the deep fry thermometer and oil! Hi everyone, thanks for baking, err, deep frying with me this month! We’re making Cannoli! This is/was my first time making cannoli from scratch, but it’s well worth it, and a great new experience/dessert to add to your repertoire. I hope you all enjoy, and I’m looking forward to seeing everyone’s take on this sweet (or savory, if desired) Italian favorite.

Cannoli are known as Italian-American pastries, although the origin of cannoli dates back to Sicily, specifically Palermo, where it was prepared during Carnevale season, and according to lore, as a symbol of fertility.

To download the recipe in .pdf format, click HERE!

Vietnamese Chicken Pho

Daring Cooks
October 2009

The Daring Cooks October 2009 Challenge was hosted by Jaden Hair of Steamy Kitchen. Jaden Chose Vietnamese Chicken Pho from her new cookbook The Steamy Kitchen Cookbook: 101 Asian Recipes Simple Enough for Tonight’s Dinner

Hello Daring Cooks!

I’m ecstatic that you guys will be cooking one of my very favorite dishes from the cookbook, the Vietnamese Chicken Pho. On my site, I have a longer version of the recipe, which involves making the stock from scratch.

In the cookbook, I wanted to make things easier for those on a time-crunch. The book includes a recipe for “Quick Vietnamese Chicken Pho” which uses store-bought stock. For the challenge, you’re welcome to create either recipe.

To download the recipe in .pdf format, click HERE!

French Macarons

Daring Bakers
October 2009

Introduction: Unless you’ve been frozen in permafrost for the past five years, you’ve likely noticed that cupcake bakeries have popped up all over like iced mushrooms. Knock one down, and three take its place. Much has been made about not only the cupcake’s popularity, but also its incipient demise as the sweet du jour. Since we seem to be a culture intent on the next sensation, pundits, food enthusiasts and bloggers have all wondered what this sensation might be. More than a few have suggested that French-style macaroons (called macarons in France) might supplant the cupcake. This may or may not come to pass, but the basic premise of the French macaroon is pretty damned tasty.

To download the recipe in .pdf format, click HERE!

Indian Dosas (Vegan Style)

Daring Cooks
September 2009

Hiya! This is Debyi from The Healthy Vegan Kitchen I am so excited to be your host for the September 2009 Daring Cooks challenge. It took almost a month to decide which recipe that I wanted to do. I wanted to choose something that could be easily adapted for our GF'ers and other Alternative Cooks, as well as still being tasty for everyone else. So, I finally decided on Indian Dosas from reFresh: Contemporary Vegan Recipes From the Award Winning Fresh Restaurants by Ruth Tal.

To download the recipe in .pdf format, click HERE

Vols-au-Vent

Daring Bakers
September 2009

The September 2009 Daring Bakers' Challenge has been chosen by Steph of a whisk and a spoon. Steph chose Vols-au-Vent, which we are pretty sure in French means, “After one bite we could die and go to heaven!”

Puff pastry (aka pâte feuilletée) is something most of us usually buy at the grocery store, but in order to be really daring, we should make our own at least once in awhile, right? Kitchens should be getting cooler in the northern hemisphere, and are hopefully still cool-ish in the southern hemisphere, so I’m hoping you will all join me in making homemade puff pastry from Michel Richard’s recipe, as it appears in the book Baking with Julia by Dorie Greenspan.

To download the recipe in .pdf format, click HERE

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