THE DARING BAKERS’ APRIL 2011 CHALLENGE: MAPLE MOUSSE SERVED IN AN EDIBLE CONTAINER | The Daring Kitchen

THE DARING BAKERS’ APRIL 2011 CHALLENGE: MAPLE MOUSSE SERVED IN AN EDIBLE CONTAINER

The Daring Kitchen: "The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at http://thedaringkitchen.com!"

This was a great challenge.  I have never made mousse.  Pudding, yes.  Mousse, no.  It is very similar to making a stabilized whip cream which I have made on occasion.  The maple mousse had a wonderfully delicate flavor and smooth mouth feel. (That could be because of all of the heavy whipping cream that was used in the making.)  The maple added just enough sweet to accent the smoked almonds that were in the nut dish as well as garnish on top.  It was simply wonderful.

If you are looking for the recipe and other interesting things to use as your edible dish, click HERE.

Yeasted Meringue Coffee Cake

THE DARING BAKERS' MARCH 2011 CHALLENGE: Mets la main à la pâte! YEASTED MERINGUE COFFEE CAKE The Daring Kitchen: "The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake."

The first time I read this challenge I was intrigued.  I have never hear of a coffee cake that has meringue in it.  I wasn't sure what to expect out of the finished product.  As it turns out the meringue tends to just go away and leave a little bit of crunch around the edge of the cake itself.  It is really like using butter in a cinnamon roll.  It is there to hold all of the ingredients in place.  It did add a bit of a sweet undertone to the recipe.  If I were to make this again, I would most likely use a glaze on top of the cake as it was slightly dry.

This is the finished product. As you can see  the meringue just sort of disappears into the cake itself. It does enhance the flavor of the overall cake.  

This is the dough after being mixed and just before it goes into the bowl to double in size.



 Chopped walnuts for the filling combined with the semi sweet chocolate chips, and cinnamon sugar to go top the meringue.

I really just liked this picture, it really doesn't need to be here. 

A dollop of meringue on top of the dough.

Rolling up the dough was a bit of a challenge, I found the meringue wanted to smash out the sides.  

This is the coffee cake just before going into the oven.

Finished. Golden, brown and delicious. 

Just another shot of the finished product.

You can get the whole recipe and directions at the following link:
http://thedaringkitchen.com/forums/daring-bakers-march-2011-challenge-mets-la-main-%C3%A0-la-p%C3%A2te-yeasted-meringue-coffee-cake
 

Baby Shower Cake

This cake is a chocolate and vanilla marble cake.  It has a vanilla butter cream filling.  The brown fondant is dark chocolate flavored and the pink is vanilla. 

Snowflake Sugar Cookies

These cookies are my first attempt at using my Cricut Cake.  I think that it is the best invention since sliced bread!  It is going to make my life much easier when I am doing cakes.  I LOVE IT! 

Thank you it was a great gift!

NOVEMBER 2010 DARING BAKER CHALLENGE: CROSTATA! | The Daring Kitchen

NOVEMBER 2010 DARING BAKER CHALLENGE: CROSTATA! The Daring Kitchen: "The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well."

I made the pasta frolla by hand as opposed to with a food processor.  I have made pie dough before, this was similar, with the exception of mixing and egg into the flour using the well method. The dough was very tender and flaky.  The filling for this was a vanilla custard topped with a blueberry sauce. For a first attempt at a crostata it was adequate.  It had wonderful flavors but, I was disappointed that I didn't have the tart pan to get the nice fluting around the edges.   

Sweet Potato Carrot Vichyssoise

I was scanning a food website about a month ago and came across a carrot vichyssoise recipe, I was intrigued, but not enough to make it right away. I sat on the idea for a while and made some modifications. I didn't write the recipe down but vichyssoise is normally made up of leaks and potatoes. I decided that I would replace the potatoes with sweet potatoes. It turned out amazing. I tied the vichyssoise warm and cold. I think that it had wonderful flavor warm and cold. I served it with Greek yogurt, it added a slightly tangy but creamy texture.

Ingredients:

• 3 sweet potatoes
• 2 leeks
• 6 carrots
• 6 cups chicken stock

• Slice the leeks down the center and rinse under running water
• Slice the leeks making half moons
• Place leeks into cool water so the residual dirt can fall to the bottom of the container
• Peel and cube the sweet potatoes
• Peel and chop carrots into 1 inch sections
• Place into a dutch oven and boil vegetables until tender
• Blend in small batches with the lid part way open to allow for steam to escape
• Serve warm or cold

OCTOBER DARING BAKERS CHALLENGE: Let's Go Nuts for Doughnuts! | The Daring Kitchen

OCTOBER DARING BAKERS CHALLENGE: Let's Go Nuts for Doughnuts! The Daring Kitchen: "The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious."

I have actually never made homemade doughnuts by myself, however when I was 5 I did help my mom with this task as well as many others in the kitchen.  It was a great time, it did make me late for work the Sunday, oops. I took them to work with me as a bribe it worked.  I only made a half batch of doughnuts because I may have eaten the whole batch. Is there anything better than a fresh glazed doughnut hole?

The original recipe did call for all purpose flour, but I substituted whole wheat pastry flour instead.  They turned out light and fluffy even with that replacement. 

• 1.5 cups milk
• 1/3 cups vegetable shortening
• 4.5 tsp yeast
• 1/3 cup warm water
• 2 eggs
• 1/4 cups sugar
• 1 vanilla bean
• 1.5 tsp salt
• 4 2/3 cups flour

1. Mix milk and shortening in a suace pan over low heat unitl shortening is melted
2. Place yeast and warm water in a bowl for 5 minutes until yeast blooms
3. Place yeast mixture and shortening mixture in the bottom of a stand mixer
4. Add in eggs, sugar, salt and half of the flour, mix until combined
5. Add the other half of flour
6. Beat with dough hook for 3-5 minutes, until dough pulls away from the side of the bowl
7. Transfer to a lightly greased bowl
8. Let raise until doubled in size
9. Roll out onto a flour surface
10. Cut appropriate size and shape of doughnuts or doughnut holes
11. Let raise for 30 minutes
12. Fry in 365 degree oil until golden brown





This is the dough after beating for 5 minutes.  It is very elastic and ready to go into a lightly oiled bowl to raise.





This is a snaphot of the dough after it doubled in size, waiting to be poured out and rolled out.





This shows how light the dough was after it had a chance to raise.





Doughnut holes in the forground and doughnuts in the background after they have raised.