On the first day of Christmas my true love gave to me…..Lalala you know how the carol goes. I was so excited when Lisa asked me to do celebration cookies. Holiday time is nearly on us people and something edible is the perfect gift for that person who has everything or anyone for that matter.

My name is Peta and my blog is called Peta Eats. You may remember me from the Stock to soup challenge and my Food Talk articles Piped Shortbread and Smoothing Seized Chocolate.

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Hello this Audax from Audax Artifex and I'm honoured to be your host this month. I have decided to concentrate on a couple of important cooking techniques that every good cook should have up his or her sleeve. The first technique is brining – which uses a brine (at its simplest, a combination of salt and water usually with some sugar) to infuse flavour and moisture into poultry, red- & white-meat, fish, seafood and most types of nuts and seeds. Brining guarantees moist succulent roast chickens and turkeys, fried steaks, steamed trout, BBQed prawns (shrimps), grilled seafood and toasted nuts and seeds.

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Hello! I’m Suz from Serenely Full, and I’m excited to be your host for the month of October. I joined the Daring Bakers back in November 2009 and have absolutely loved being part of the group in the three years since then.

This month’s challenge is to make mille-feuille, the popular French patisserie treat. ‘Mille-feuille’ is French for ‘a thousand leaves’ (or ‘layers’), which is very apt, as it contains both layers of pastry (usually three) and layers within each pastry sheet …

… that’s right! We’re making puff pastry.

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Hi! I’m Rachel Dana, a non-blogging member, and I’m so excited to be hosting this month. I’m an American who has been living and cooking in Belo Horizonte, Brazil for the past 6 years. I love sharing tasty treats from the US with everyone here, so now I want to bring some Brasil to you guys!

For this month’s challenge I wanted to share a traditional Brazilian meal that I believe will be possible to make anywhere in the world, so I chose Feijoada. And not only a feijoada stew, a feijoada meal, so get ready to get into the collard greens, farofa, vinagrete, and some other fun things as well. If the plate isn’t overflowing with food, it would just be inappropriate.

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Hi! My name is Patri from Asi Son Las Cosas, a DBer since 2009 (gee, how time flies!). When Lisa asked me to host this challenge, I made up my mind really quickly, because it is something I like to make, very versatile, and which would be a bit challenging when managing different flours. But first, let me tell you a little story…

My grandparents lived in a country house that my great-grandfather built a hundred years ago. It is in the northwest of Spain, right on top of Portugal, in the region called Galicia. Back in the 70s, the kitchen was the place of gathering, talking, reading… and there was always something cooking on the iron stove, be it a pot of caldo (a hearty soup), or a stew, or a cake in the oven.

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Hello dear fellows, I am Inma from la Galletika, I am really happy to be your host this month. I am a Mexican girl who loves food, I think that cooking or baking is the perfect excuse to be with your friends, family, with the people you love. Despite I am Mexican, I have been raised in a double culture, my mother is from Spain. Since I was a child, it was really a pleasure the smells and flavors coming from the kitchen. I am convinced that food evokes moments of our lives, most of all, happy times. Today I want to share one of those dishes that bring back home, Paella.

Paella is a Valencian rice dish that is originated in its modern form in the mid-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain.

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Hi. My name is a Kat from The Bobwhites and I’m a delinquent blogger. I’m learning to farm, I love to bake, and I thrill to use stuff from my property to feed people. But I haven’t always been a baker…
I clearly remember Christmas of 1980. For one thing, I was so sick with chicken pox that I had to be carried down the stairs to open my Christmas stocking. I remember receiving a beautiful edition of Little Women with a fancy clear plastic overlay to protect the gorgeous artwork and my 90 pound Merriam Webster Dictionary. Both of these treasures were from my Grandma.

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Hello, Daring Cooks! I'm Rachael from pizzarossa and have only been a member here since February but am totally in love with this place. My family are all brilliant cooks and, thanks to them, I grew up with a passion for good food but my passion for cooking, especially for trying new things and broadening my culinary horizons, came a little later in life. My obsession now is to try my hand at everything I had baulked at before, to learn as much as I can and to delve into every stage of "food" from recipe to mouth. I am truly honoured to be hosting this month's challenge and I hope everyone enjoys it!

Cornmeal, polenta, grits, ‪mielie-meal‬, bramata, fine, medium, coarse, yellow, white, quick, slow cooking...

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Hello everyone! My name is Dana McFarlane and I am thrilled to be your host for the month of July! I have not joined the world of blogging yet with the excuse that I am working on a cookbook to unveil my culinary interests all at once. It’s a slow going task but being part of the DB challenges for almost two years now has got me in the habit of documenting my dishes!

July’s challenge is all about crackers! Crackers are something I particularly like making because I find it an uncommon practice these days. Most people think I am crackers for going to the trouble but delight when given the opportunity to taste them. Making crackers also allows you to avoid the additives that make store bought crackers last for years and they make wonderful hostess and parting gifts.

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Hi! My name is Sarah from All Our Fingers in the Pie. I began blogging as a way to keep in touch with friends while I was on an extended vacation but I met a whole world of new friends.

My challenge to you is to cook ‘en papillote (pah-pee-YOHT)’. This is French for ‘in parchment’. In Italian it is called ‘al cartoccio’. This is a method of cooking in which the food is put into a folded pouch or parcel and then baked. The parcel is typically made from folded parchment paper, but other materials such as a paper bag or aluminum foil may be used.

Download printable file HERE