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!

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!

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!

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!

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!