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Challenge Recipes

Rise and Shine! Soufflé!

Daring Cooks
November 2010

Hi everyone! This is Dave and Linda from Monkeyshines in the Kitchen. We are excited to be hosting this month’s challenge, and look forward to seeing your creations. We have chosen a classic dish from the world of French cuisine – Soufflé! The word soufflé derives from the French verb souffler (or, if you prefer from the Latin sufflare, meaning to blow up/puff up) and properly made soufflés are light, ethereal creations with a creamy center. They are versatile and delicious, can be sweet or savory, and can serve as an appetizer, main course, side dish or dessert. However, soufflés have also acquired a reputation for being technically challenging, and the soufflé that doesn’t rise (or which rises but then collapses) is a common stereotype of culinary disaster. If this is your impression of soufflés, we hope that this challenge will change your mind.

Download the printable. pdf file HERE

Let's Go Nuts for Doughnuts!

Daring Bakers
October 2010

Hello! I’m Lori of Butter Me Up and I am really excited to be hosting this month’s Daring Bakers Challenge. I must admit all sorts of options were running through my mind when I was asked to host. Should I try something really fancy? A real show stopper? Instead I decided to keep things simple, but hopefully offer up something that perhaps some people wouldn’t think to try making on their own - doughnuts!

Doughnuts can be quite simple to make and really don’t require a lot of special equipment. However there are a large number of varieties and many cultures have some version of a tasty fried dough such as beignets, crullers, fritters, Sufganiot, and krapfen, just to name a few.

Download the printable. pdf file HERE

Stuffed Grape Leaves

Daring Cooks
October 2010

Hi my name is Lori of Lori's Lipsmacking Goodness. I have always wanted to do stuffed grape leaves, one of my favorite Mediterranean treats. With meat or without, they are delicious on their own or on some pita bread as a sandwich. You can eat them simply, drizzle with olive oil and lemon juice and sprinkle on some feta and you have a delicious appetizer, serve with tomato, cucumber wedges and kalamata olives.

Recipe Source: I have chosen two recipes for October. One of the recipes comes from Aromas of Aleppo written by Poopa Dweck and Michael J. Cohen. The other is from Claudia Roden's, The New Book of Middle Eastern Food.

Download the printable. pdf file HERE

Decorated Sugar Cookies

Daring Bakers
September 2010

Hello Daring Bakers! I’m Mandy from “What the Fruitcake?!” and I’m so excited about being your hostess for this month’s challenge.

It took me a long while to decide on a challenge and eventually I settled on something that I had never done before but had long admired. Decorated Sugar Cookies, and I’m not talking random squiggles and dots, I’m talking about beautifully decorated cookies that are perfect to give as a gift or to make for party or wedding favours.

What I love about these cookies is that the sugar cookie recipe is really basic and you’d probably have all of the ingredients in your kitchen already.

Download the printable .pdf of the challenge HERE!

Food Preservation: Canning & Freezing

Daring Cooks
September 2010

THE DARING COOKS SEPTEMBER 2010 CHALLENGE: FOOD PRESERVATION-THE APPLE BUTTER OF KNOWLEDGE

Hello Daring Cooks! I have the honor of hosting this month's challenge. I’m John from Eat4Fun.

When Lis and Ivonne asked if I would host a challenge, I jumped at the chance. Being a person who enjoys experimenting around with different cooking techniques and learning about new topics, I racked my brain trying to figure out what to present. Chinese cooking? Grilling? Barbecuing? Roasting? Tofu making?

Download the printable. pdf file HERE

Nutty and toasty meets cool and creamy...

Daring Bakers
August 2010

Hi Daring Bakers! I’m Elissa of 17 and Baking (I’m now 18 years old Smile ). I joined Daring Bakers last April and have loved every minute of it. I’m so thrilled to be hosting a challenge before I leave for college at the end of August! Jen of Sugar High Fridays chose brown butter as this month’s theme ingredient, and I chose to showcase it in the form of brown butter pound cake. Since August brings the heat, I’ve chosen two desserts that use both cake and ice cream – Ice Cream Petit Fours and Baked Alaska.

The Baked Alaska is simply cake topped with ice cream and swirled with torched meringue – it’s very simple and open to endless flavor profiles. The Ice Cream Petit Fours are definitely trickier, but I’m so excited to see the incredible decorations and variations the Daring Bakers will come up with!

Download the printable .pdf of the challenge HERE!

The World of Pierogi!

Daring Cooks
August 2010

Greetings Daring Cooks! The August Challenge is brought to you by LizG of Bits n’ Bites and Anula of Anula’s Kitchen. This month, we will be exploring the wonderful world of pierogi, those versatile little dumplings, in name and fillings. Almost every culture has one on its menu. They can be made from potato or bread or, in our case, flour. Wikipedia provides a nice overview of various types of dumplings around the world.

Your challenge is to make the dough from scratch and a savory or sweet filling of your choice. Below are some traditional pierogi fillings. As an optional challenge, we would like to see non-traditional fillings that reflect your locale. It could be savoury or sweet. Let’s bust open pierogi and make them a true international dumpling!

Download the printable. pdf file HERE

Swiss Swirl Ice Cream Cake

Daring Bakers
July 2010

A big hello to all the daring bakers, old and new. As for myself, I am Sunita. I blog at Sunita’s world- life and food and have been doing so for the past three and a half years. This month I will be completely three years as a daring baker. And what a joy ride it has been; as a part of this wonderful group, I have tried out so many new things, things that I probably would not have tried by myself. So, thanks to Lis and Ivonne for starting this great group, where every challenge has something new to learn. And I am excited to be your hostess this month.

The recipe for this month’s challenge has been adapted from this Swiss swirl ice cream cake from the Taste of Home website. Slices of Swiss roll are used to line a bowl and then filled with vanilla ice-cream, hot fudge ice cream topping and chocolate ice cream.

To download a printable .pdf of the challenge, click HERE!

Nut Butters

Daring Cooks
July 2010

Hello Daring Cooks. The July Challenge is brought to you by Margie of More Please and Natashya of Living in the Kitchen with Puppies. We decided to go nuts and get creative with nut butters!

Nutrition research suggests that nuts are good for your health. Nut butters, or pureed nuts, make it easy to use nuts in cooking. Although peanut butter is a staple in North America, most popular as the star ingredient in peanut butter and jelly sandwiches and beloved in peanut butter cookies and other sweets, it's seldom used in preparing savory dishes. Nut butters -- including not only peanut butter but almond, cashew, and walnut butters -- are common ingredients in many Asian and African countries, used in a wide array of savory dishes. Nut butters add complex & interesting flavors to dishes, provide body & thickness to sauces, and can be used to replace the dairy fats or other oils in recipes.

Download the printable. pdf file HERE

Chocolate Pavlovas with Chocolate Mascarpone Mousse

Daring Bakers
June 2010

Hello fellow Daring Bakers. I am Dawn Nyman from Doable and Delicious. I own and operate a recreational cooking school in St. Petersburg, Florida. This is a dessert we made in a French Chocolate class which was very well received by all in attendance and I thought when looking back at the archives of previous Daring Baker Challenges that pavlovas hadn’t been done and there was no chocolate since I joined the group.

The challenge is primarily based on a recipe from Chocolate Epiphany by Francois Payard and is called Chocolate Pavlovas with Chocolate Mascarpone Mousse.

Download printable .pdf file HERE

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