This challenge intimidated me slightly as I have always assumed that boning a chicken would be very complicated and far beyond me. Luckily it turned out to be much easier than I thought, and is definately a method I will be using in the future with different birds and stuffings! I used a rice, leek and kidney bean stuffing.

This was my first challenge and I had great fun. I wanted to try something a little out of the ordinary and dreamt up an upside down pear and ginger cake with hidden parsnips. It was really good!

The recipe for these brownies is from Food Network. My husband considers himself a brownie connoisseur, and he loved these. He said they're his favorite of the many brownie recipes I've tried. I did NOT tell him the secret ingredient! I highly recommend these. They are moist and chocolate-y. Bon appetite!

I'm having a hard time getting a photo to upload. I made Black Bean Brownies and they were delicious! I also made the Frog Commissary Carrot Cake and it was divine. It's made with a Pecan Cream Filling and Cream Cheese Frosting. The Pecan Cream filling is composed of flour, butter, sugar, and pecans - it's simmered on the stove until slightly caramelized. I had a hard time NOT eating it with a spoon. My friends to whom I served it said it's the best carrot cake they've ever had. I'll keep trying with the photos!

Anne Huitt

Ruth from Makey-Cakey was our March 2013 Daring Bakers’ challenge host. She encouraged us all to get experimental in the kitchen and sneak some hidden veggies into our baking, with surprising and delicious results!

I borrowed Jessica Seinfeld's "Deceptively Delicious" from a friend and jumped straight to spinach recipes, settling on Blueberry Crumble Bars. I had been given a bag of full sized spinach just this week and have never cooked it before... so instead of working it out I decided to hide it.

Who would have though! Spinash and banana muffins... My daughter loved them!

Thank you so much for this challenge.
I could not believe that I managed to do a Chicken Ballotine.

Cheese? Who makes cheese? Better yet, why would someone who is lactose intolerant make cheese? Good question, I hear you say. Glad you agree. But that is what Sawsan chef in disguise challenged us to do in March.

It's amazing how cheese making can be so accessible and tasty!

Sarah from All Our Fingers in the Pie was our February 2013 Daring Bakers’ host and she challenges us to use our creativity in making our own Crisp Flatbreads and Crackers!

Usually I would look at a recipe and think “pureed onion? Too much effort!” At which point I’d skip to the next page and not give it a second thought. That is the great thing about Daring Kitchen – I was willing to give it all a go and it was super easy!