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Challenge Recipes

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

Marquise on Meringue

Daring Bakers
May 2011

At long last, it’s finally time to spring our big dessert surprise on our Daring (and Darling) Bakers! May is just about time for fresh fruits and ice creams, but before we embrace summertime completely, we wanted to bring you an absolutely over-the-top chocolate dessert – just in time for Mother’s Day (and any other chocoholic celebrations).

Emma of CookCraftGrow and I, Jenny of Purple House Dirt, met while in pastry school nearly a decade ago, and ever since we’ve been baking together whenever we have a chance. Many years ago we worked side-by-side at a local restaurant where we learned this dessert, a chocolate marquise, and because it was unlike anything we’d learned in school, we kept it in our repertoires for truly special occasions.

Download printable file HERE

GUMBO - LET THE GOOD TIMES ROLL!

Daring Cooks
May 2011

Hello Daring Cooks! I’m Denise from There’s a Newf in My Soup, coming to you from Coronado, California to host this month’s challenge. I’ve been a member of The Daring Cooks and The Daring Bakers since the summer of 2009, and cannot begin to tell you how much I enjoy the challenges and camaraderie. After a recent trip to New Orleans in February, I’ve been cooking/blogging up a storm from my newest cookbooks, My New Orleans, by John Besh, and Rustic Cajun, by Donald Link. Although the Mardi Gras celebrations commenced in the French Quarter just as we departed the Big Easy, The New Orleans Jazz & Heritage Festival is scheduled to take place during our challenge, from April 29 to May 8, 2011.

Download the printable .pdf file HERE

Maple Mousse Served in an Edible Container

Daring Bakers
April 2011

In my native province of Quebec (Canada) many families, friends and co-workers organize group outings to our quintessential spring event: the sugar shack pilgrimage. Yes it is almost sacrilegious if one who lives in Quebec does not make their way at least once during March or April to a traditional “Cabane à Sucre”. This huge feast of eggs, ham, pea soup, pork rinds, beans, pancakes, bacon and pies – all drizzled in maple syrup – is enjoyed in the middle of the woods outside the big cities in a large dining hall. Once the meal is over everyone heads back outside to enjoy maple taffy served on a clean bed of snow.

So I, Evelyne of the Cheap Ethnic Eatz blog, wanted to share a bit of my maple syrupy home with you for this months’ Daring Bakers’ challenge.

Download the printable .pdf file HERE

Edible Containers - Savory

Daring Cooks
April 2011

*Editor's Note*This is NOT the voting area. The voting area will be at the top of the home page on April 17th! Smile xoxo

Hello Daring Cooks! I'm Renata of Testado, Provado & Aprovado! I have joined the Daring Kitchen at exactly 1 year ago and I am celebrating this anniversary hosting a challenge, who would've guessed! That's simply amazing! I've had a wonderful time here at the DK and couldn't be happier to be hosting a challenge. This month I will be hosting this DUAL challenge, along with Evelyne of Cheap Ethnic Eats, who's going to be hosting for the Daring Bakers. We're challenging the Daring Cooks and Bakers to make EDIBLE CONTAINERS. When DB's date comes, Evelyne will reveal a very special and SWEET edible container challenge that she is preparing for you! Meanwhile, the DCs will be making a SAVORY edible container with a content suitable for it. I'm very excited to be your hostess and can't wait to see all the daring creations all of you will come up with.

Download the printable .pdf file HERE

Mets la main à la pâte! YEASTED MERINGUE COFFEE CAKE

Daring Bakers
March 2011

Mets la main à la pâte! It’s time to roll up your sleeves and put your hands wrist deep in some smooth, silky dough and create something oh-so sweet! Jamie of Life’s a Feast and Ria of Ria’s Collection are thrilled to invite you to bake along with them this month!

We just want to get a little rise out of all of our wonderful, talented fellow Daring Bakers so decided to bring you into our warm cozy kitchen to make one fabulous yeast-risen coffee cake. A gorgeous brioche-like dough is rolled jellyroll style around a whipped meringue and whatever filling you choose, shaped into a wreath and baked. More often than not, yeast and non-yeast baking are seen as two separate things and we have often found that even the most passionate and seasoned bakers don’t have a lot of experience or confidence with yeast baking.

Download the printable .pdf of the challenge HERE!

¡Me Encanta Perú! - Ceviche and Papas Rellenas

Daring Cooks
March 2011

I’m Kathlyn of Bake Like a Ninja – I’ve been a member of Daring Cooks since its inception (can’t tell you how happy my husband is that I make new savory treats every month now!) and I am thrilled to be hosting the March 2011 challenge. I just got back from almost a month in Lima, Perú, where I was finishing up the last leg of my MBA program (I know, school life was rough). As my high school buddy Michael, a native Peruano, says, “Lima is an eating town;” he’s not kidding. I always thought that Paris and/or Venice would stay at the top of my list for eating cities. Lima is not only a contender for the top spot, it has the added advantage of offering the most delicious prix fixé lunches for anywhere from 7-12 soles (that’s approximately $2.50 - $4 USD), including a starter, main course and a beverage.

Download the printable .pdf file HERE!

Panna Cotta & Florentine Cookies - Here's to a Creamy Dreamy Crunchy Sweet February!

Daring Bakers
February 2011

Hello to all my lovely fellow Daring Bakers out there! I'm Mallory from A Sofa in the Kitchen. First off, I have to admit to all of you that I have been incredibly nervous to host this challenge! I'm not entirely sure why, exactly. Perhaps I was worried I would choose the wrong dessert, something you would all abhor, or that I may lead you astray with the recipe I chose. That being said, I'm incredibly excited to be hosting our February challenge. We'll be making something that I think is oh-so February *cough* and Valentines *cough* appropriate. Panna Cotta. Creamy desserts are definitely on the top of my favorites list. Silky, smooth, and downright dreamy. I especially adore Panna Cotta because it's simple, low on the ingredient list, and can be dressed up to pair with any season or holiday.

Download the printable .pdf file HERE!

Cold Soba Salad & Tempura

Daring Cooks
February 2011

Happy New Year Daring Cooks! I’m Lisa from Blueberry Girl and I am delighted to be hosting the February Challenge.

It took me forever to decide on what dish to choose, my nearest and dearest kept urging me to choose something that reflected my background and influences, but that was the problem. I’m what’s known as a ‘Third-Culture-Kid’ I was born in Malaysia, grew up half in Australia with a foster family who introduced me to Indian food, and my Mum with a Scottish/ English background and half with my Dad in Japan.

Download the printable .pdf file HERE

Biscuit Joconde Imprime/Entremet

Daring Bakers
January 2011

Hello Daring Bakers! I am Astheroshe from the Blog, accro. Accro is French for addicted. I, like everyone here, love to bake. I graduated in 2009 from Culinary School as a Pastry Chef.

Joconde imprime /entremets. A joconde imprime (French Baking term) is a decorative design baked into a light sponge cake providing an elegant finish to desserts/torts/entremets/ formed in ring molds. A joconde batter is used because it bakes into a moist, flexible cake. The cake batter may be tinted or marbleized for a further decorative effect.

*Note from Lis: There are a LOT of photos showcased this month for the Biscuit Joconde Imprime/Entremet, and I urge ya'll to sit down with your favorite beverage and watch the slide show as the creativity this month was just amazing! Our Daring Bakers are THE BEST!! (if you hover your mouse over the photo showing, it will tell you which baker made it.) xoxo

Download the printable .pdf file HERE

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