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Challenge Recipes

Povitica = Swirly Deliciousness!

Daring Bakers
October 2011

Hello! My name is Jenni, and I am The Gingered Whisk. I am so excited to be your host this month, and I really hope that you enjoy the challenge that I have prepared for you guys!

I was first introduced to Povitica from a friend of mine. We happened to be at the Farmer’s Market and when we passed a particular booth selling specialty breads, and she just went ecstatic. She and her family have been buying these loaves of bread every holiday season, and she was very excited to see them in the middle of the summer. I didn’t know what the excitement was about, but the loaves of bread were beautiful, and when sliced, had delicate circular designs on each slice.

Download printable file HERE

Moo Shu

Daring Cooks
October 2011

Hi! I am Shelley from C Mom Cook, and I am super excited to bring you this month's challenge. I have been a member of the Daring Kitchen for almost two years now, and have learned so much from the experience. I am also glad to be able to have my twin sister and fellow Daring Cook, Ruth, from The Crafts of Mommyhood, to help me out. Despite being twins, we have very different personalities and cooking styles, not to mention different food preferences and dietary restrictions, so my hope is that we are presenting a challenge that will work for the majority of cooks, and that will be enjoyed by all!

Download printable file HERE

Fresh, Fluffy, French!

Daring Bakers
September 2011

Hi! I’m Sarah of . . . . . well nowhere online really. I’m a Canadian non-blogger, currently living and baking in Warsaw, Poland. I initially wanted to share some of the (wonderful, delicious, incredible) baked goods from my new home with you, but unfortunately some of the major ingredients would not be available worldwide. So instead I decided to challenge us all to make the quintessential French pastry, croissants!

There are actually two kinds of croissants – Parisian and Viennese. My recipe came from Julia Child’s cookbook, so I assumed that they were the Parisian version. However...

Download printable file HERE

STOCK TO SOUP TO CONSOMMÉ

Daring Cooks
September 2011

G'Day – (a stereotypical Australian greeting I don’t think I have personally ever used but I am Australian nonetheless) – my name is Peta from Peta Eats, I care about food, passionately, obsessively nearly hysterically at times (and don't get me started about margarine). I am pleased to bring you our latest challenge.

A long time ago in a far away (from most of you) place I jumped into Adult Education. I had always wanted to be a chef but this was not to be. I had worked for many years as a cook. Not the same thing at all. A chef is professionally trained. A cook hasn’t been formally trained .
When the opportunity came to apply I did and was accepted for a six month full time Commercial Cookery Certificate.

Download the printable .pdf file HERE

Candylicious!

Daring Bakers
August 2011

Hi everyone! Welcome to the Daring Bakers version of Candyland! This month me, Lisa of Parsley, Sage, Desserts and Line Drives, and Mandy of What the Fruitcake?! will be showing you two methods for tempering chocolate and providing you with a plethora of recipes for various candies. Mandy will be showing you how to temper chocolate using the marble slab method, and Lisa will be showing you how to temper chocolate using the seeding method. You will not be required to temper chocolate for any of the recipes, but it's a really great skill to learn and have on hand when it comes to candy making and chocolate dipped anything.

Download the printable .pdf file HERE

Appam and Curry

Daring Cooks
August 2011

Hello! I’m Mary, from Mary Mary Culinary. I love Indian food, so I’m challenging you to make a South Indian yeasted bread called appam and a dish to go along with it. Appam is made simply from rice, yeast and coconut milk. The well-fermented batter is cooked, one bread at a time, on the stovetop. Appam come out like a cross between a crepe and a crumpet, with a thin, lacy, crisp edge and a thicker spongy middle. They are often served for breakfast with a stew in Kerala, but I like them for dinner too. They are the perfect thing for soaking up delicious curries. They are also naturally vegan and gluten-free.

Download the printable .pdf file HERE

FRESH FRAISIERS!

Daring Bakers
July 2011

Hello! I'm Jana, a twenty something currently living and baking in Washington, D.C. I’m very excited to be the host for this month’s challenge! I started writing my blog Cherry Tea Cakes a little over a year ago when I was considering what comes next with my practical (read boring) career in politics. Like many in D.C., I came to change the world...unlike the rest I have realized I make the world a much better place with baked goods than I ever have in party politics! I donate the proceeds of my blog, and small catering gigs to charity (cherry tea) meanwhile keeping a day job to pay my bills!

Download printable file HERE

My Noodle Hands!

Daring Cooks
July 2011

This is Steph, from Stephfood, based out of Toronto, Canada. I like to cook, and started blogging as a way to motivate myself into cooking new things.

This challenge is all about getting your hands dirty, by making a style of pasta or noodle without the use of motorized tools. So many cultures make flour as a method of preserving wheat and rice harvest, and then use the flour to make staple food items such as bread and noodles. In this challenge, I have offered up two examples of hand-made noodles from different cultures, with very simple sauces to accompany them.

As a bonus, I want to challenge you to find examples from your cultural background!

Download the printable .pdf file HERE

FROM PHYLLO TO BAKLAVA!!

Daring Bakers
June 2011

Hello Daring Bakers! I am Erica, from Erica’s Edibles. First off I must say how honored I was to be asked to step into host the June Challenge! It was kind of short notice so I hope things go smoothly. I have been a Daring Baker since March 2009 and have loved every minute of it. I must tell you I am quite nervous to be hosting and I pray that all goes well.

This month we will be making Baklava, a sweet rich pastry made with layers of phyllo dough and nuts sweetened with simple syrup. Baklava is widely knows as a Greek dessert, but it’s origin has really never been pinpointed as many Middle Eastern countries also name it as their own.

Download printable file HERE

Healthy Potato Salads From Around The World!

Daring Cooks
June 2011

Hi – I am Jami Sorrento a two year non blogging member of Daring Cooks. What do you think of when you think about Potato Salad? A fat laden high caloric salad that you only indulge in on occasion –and even then you feel guilty? Well this month we are going to challenge you to make the most delicious and healthy Potato Salad. The possibilities of what you can do with a fresh, natural, and versatile vegetable like potatoes are limitless! Did you know that a medium-size (5.3 ounce) potato has 110 calories, no fat, no cholesterol, no sodium and includes nearly half your daily value of vitamin C and has more potassium than a banana?

Potatoes are a nutritional powerhouse and you can keep potato salad healthy by using low-fat and fresh toppings that still taste great.

Download printable file HERE

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