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Challenge Recipes

SPANAKOPITA

Daring Cooks
February 2014

Hello this is Audax Artifex. I have been a member of the Daring Kitchen since 2008. I enjoy the excitement each month of discovering the new challenge. Recently I have changed careers (I'm now an exercise therapist for people with depression and the super-obese), so I haven't had much time to do the challenges of late but I hope this will change once the new business is running smoothly. Also I love to write books about science and I'm working on a book about the “flow of time”.

I'm excited about this challenge. I was given a new “authentic” recipe for spanakopita (spinach pie); my old spanakopita recipe was great, it was very popular (see this link) but this month's Greek recipe is fabulous and my friends agree after tasting it.

TREE CAKE (BAUMKUCHEN)

Daring Bakers
January 2014

Hello! My name is Francijn and I'm from the Netherlands, my blog is "Koken in de Brouwerij".

When, in 2008, I became a member of the Daring Bakers, I decided that one day I would challenge you all to make spekkoek. Spekkoek is a Dutch-Indonesian layered cake with traditional spices like clove, mace and anise.

ARANCINE

Daring Cooks
January 2014

Hello everyone! I am Manu from Manu’s Menu and have been a member of the Daring Kitchen since 2011. I love this community and when Shelley and Ruth asked me if I could step in with a challenge for January, I did not even have to think about it. It’s been an emotional roller coaster these last few weeks and it still feels surreal to be writing a challenge for the Daring Cooks' without Lis. It feels surreal and hard, but at the same time right, as I know Lis would have wanted this community to keep going. I know many of you understand what I mean. I would like to dedicate this challenge to Lis: you are and will always be terribly missed!

Even though I have been living in Australia for 7 years, I was born and brought up in Milan (Italy) by Sicilian parents and my blog is all about authentic Italian home cooking. I cook a lot of Sicilian food at home, I would actually say that I cook mostly Sicilian food, as that’s what I have grown up eating. I love it: it is hearty and tasty! So, today, I would like to challenge all of you to cook a Sicilian street food classic: Arancine (also known as Arancini in the Eastern area of Sicily). The recipes I will share with you are my family’s recipes. This is the way my father’s grandmother used to make arancine for the whole family. My dad learnt from her and I from him… and today I am honored to pass these recipes onto all of you! I think they are amongst the “oldest family recipes” I have! So, ready to start?

WHOOPIE PIES

Daring Bakers
December 2013

Hi! I’m Bourbonnatrix, of Bourbonnatrix Bakes, member of the Daring Bakers since 2011. I started blogging while looking for a creative outlet when on maternity leave with my second daughter, and have been enjoying the process ever since.

Since this time of year is especially busy for us bakers, I thought I’d go easy on you and ask you to be creative in the flavors you chose while making whoopie pies.

Whoopie pies are a cross between a cookie and a cake (not a pie!), with two round, mound-shaped halves sandwiching a sweet creamy filling.

According to Wikipedia, Whoopie pies are considered a New England phenomenon and a Pennsylvania Amish tradition. It is also Maine’s official state treat. The traditional Whoopie pie consists of a chocolate cake and a vanilla marshmallow filling, but pumpkin and gingerbread cake is also common enough. Want to know why they are named Whoopie pies? Check Wikipedia for the cute story!

CABBAGE ROLLS

Daring Cooks
December 2013

Hello fellow challengers! I’m Olga, this month’s host and member of the Daring Kitchen since 2011. Isn’t it perfect timing for comfort food, something warming, filling…? For me, the pinnacle of this type of food is stuffed cabbage rolls. That is why I have chosen it as this month’s challenge. I hope I have met your expectations for something new (or maybe not that new!) and exciting.

So, we are cooking Stuffed Cabbage Rolls!

SFOGLIATELLE

Daring Bakers
November 2013

Hi everyone, my name is Sandie and I will be your hostess this month. My blog is Crumbs of Love and I have been a Daring Baker since 2009. I find cooking and baking very relaxing (mostly!) and I love testing, and improving, my abilities. I have a deep fondness for sugar crafting and cake decorating but truly love all aspects of baking. For this month's challenge I have chosen the gorgeous Neapolitan pastry, sfogliatelle (pronounced, “sfoel ya telli” and sometimes called “lobster tails”). You might recognize them as the clam-shaped pastry with hundreds of layers. They are filled with a semolina and ricotta mixture with added candied orange peel and a touch of cinnamon. These pastries are served hot straight out of the oven (although I have eaten my fair share of room temperature ones).

SOPA CASTELLANA

Daring Cooks
November 2013

Hello! I’m Begoña from the blog “Las recetas de Marichu y las mías” I’ve been a member of the Daring Kitchen since September 2009 and I've tried to make all the challenges. I love cooking and I love to learn something new each day and this forum is a great way to do it.

I am from Spain and although I come from the North, I live in the South, that is Andalucía, on the Sun Coast. When the opportunity came to do a challenge I thought it was a good occasion to introduce you to Spanish food that was something more than “paella” or “gazpacho”………
My chosen recipe is very popular all around Spain, it is Sopa Castellana or bread soup. The first challenge recipe Castilian Soup is the basic one, there are a lot of variations on the same theme all over Spain. I added some of these variations to the challenge as alternate recipes . I hope you enjoy this challenge.

SAVORY POT PIES

Daring Bakers
October 2013

Hello! I’m Hannah of Duluth, Minnesota, and I blog at Rise and Shine. I am excited to be hosting a Daring Bakers challenge for the first time! For this month’s challenge, I chose savory double crusted pot pies. While pot pies, namely the classic chicken pot pie, are thought of as something of a Minnesota tradition, most of us here have never made one from scratch in our kitchen. Typically, we’ve all had a chicken pot pie from the grocer’s freezer section, but this month we’ll be making our own! Our challenge will be to create an American-style double crusted pot pie with any type of from-scratch crust and any type of filling we choose. An American pot pie typically has a top and bottom crust with a filling of meat, mixed vegetables and gravy.

Download printable file HERE

Eenie Meenie Miney Moe! It's the Daring Cooks' Turn!

Daring Cooks
October 2013

Unfortunately, our scheduled host wasn't able to join us this month, and well.. we didn't really have time to ask someone else. BUT I decided that we'd do the same thing The Daring Bakers did back in July when that host couldn't make it either.. and the challenge was a hit.. soooo..

You, my gorgeous DARING cooks are to choose a challenge we've already completed. You can choose 1 past challenge or multiple past challenges. You can choose a challenge you haven't already done, but always wanted to do.. or one you already did, but didn't like your final product and wanted to try again.. or whatever.. It's completely up to you. Oh and guess what? You don't have to pick a Daring Cooks past challenge. You can also choose from a Daring BAKERS past challenge if you'd like..

PASTEL de TRES LECHES or THREE MILK CAKE

Daring Bakers
September 2013

Hello, my name is Inma from la Galletika, I have been a Daring Baker since 2010 and I am addicted to desserts, good food and good company. My passion; baking, it makes me feel relaxed creative and happy. My dream; continue studying pastry and keep on with La GalletIKA, my little business.

I have chosen for this month's challenge a cake that is very popular in Central and South America the Pastel de Tres Leches – Three-Milk Cake it is a super moist, light, airy and super delicious sponge cake soaked in the three kinds of milk (evaporated milk, condensed milk, and heavy cream). Tres Leches is a very light cake (especially if made without butter), with many air bubbles in its crumb. This distinct texture is why it does not have a soggy consistency, despite being soaked in a mixture of three types of milk.

Download printable file HERE

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