baking with laser-like focus and mad skill in a kick-ass black outfit
Oh my oh my!
Audax Artifex was our January 2012 Daring Bakers’ host. Aud worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens!
And Aud did inspire us! Just check out his scones!!
So am I late or what? No Friday tip last week and three days behind with my Daring Bakers post. What’s going on? (No need to point out that it’s now Saturday, thanks)
I’m in Alabama, where the weather is hot and life moves a little slower. Plus I’m at an economics conference, so I’ve been kind of busy. Apparently too busy to do a Friday tip or post my Daring Bakers on time.
Oh! Before I forget…the bot words:
The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.
This was a great challenge. Not because we loved the results (although they were quite good), but because the recipe is so easy and so flexible that it allows tremendous room for creativity and improvisation.
Otherwise known as fruitcake!
First, the words…
The 2010 December Daring Bakers’ challenge was hosted by Penny of Sweet Sadie’s Baking. She chose to challenge Daring Bakers’ to make Stollen. She adapted a friend’s family recipe and combined it with information from friends, techniques from Peter Reinhart’s book………and Martha Stewart’s demonstration.
I am so sorry to have missed out on October’s DB challenge. Although I am happily relaxing right now at the end of our Career Week at Thunderbird, part of me (mostly the hungry tummy part) really wishes I had somehow scraped together the energy to make this challenge happen. Someday, when the MBA is a long-finished achievement and the husband and I are settled into our new place that has enough space to have a proper deep fryer located someplace outside the house, we will make donuts all the time (note to potential employers – I love to bring in homemade treats to work).
It’s Daring Bakers reveal day and although I did not participate in the challenge, I wanted to give a shout out to some fellow DBs and link to some of their heavenly Baked Alaskas and Petit Fours! The challenge was hosted by Elissa of 17 and Baking, who teamed up with Sugar High Fridays for a DB co-event.
Dare it up.
The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives. She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book.
Ah, the deep fry. Producing deliciously tasty treats and requiring all the oil in your house, all the patience you can muster, all the 409 under the sink (for clean up) and all the calories left in your day (for eating)…
The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.
The official posting date is past for October’s Daring Bakers challenge, but the new challenge wasn’t up yet and we had eggs that needed using and I figured “why not?” So I made the October challenge – French Macarons. And these cookies…were bad.
The August 2009 Daring Bakers’ challenge was hosted by Angela of A Spoonful of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos Torte based on a recipe from Rick Rodgers’ cookbook Kaffeehaus: Exquisite Desserts from the Classic Caffés of Vienna, Budapest, and Prague.Goodness – it’s time for Daring Bakers again!
This month we have the world-famous Dobos Torta, brought to us by the sweet Angela of A Spoonful of Sugar and luscious Lorraine of Not Quite Nigella. This particular version of the torta is based on Rick Rodger’s recipe out of his book Kaffeehaus:Exquisite Desserts from the Classic Caffés of Vienna, Budapest, and Prague.
