Nanaimo Bars

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Last week, many Daring Bakers published posts featuring the Canadian treat Nanaimo Bars. Contrary to what you may think, this post does not qualify for participation. Why on earth not? Well, I didn’t make my own graham crackers, and that, dear friends, was last month’s Daring Bakers’ challenge.

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Categories: Recipes

Gingerbread Alamo

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Merry Christmas from Texas! This year Tim and I are celebrating the birth of Jesus with my side of the family in Houston, and we’ve been having fun with our traditions of puzzle making, carol singing, and eating everything in sight. I took a break from the puzzles by making this gingerbread Alamo for this month’s well-timed Daring Bakers’ challenge.

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Categories: Recipes

Chocolate Hazelnut Cannoli

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It may sound odd, but I don’t really like cannoli. It’s fried dough filled with sweet cheese, and yes, I’ve had authentic cannoli, but eating them never moved me in any way. So when I found out this month’s Daring Bakers’ Challenge was to make cannoli, I thought to myself, “Eh. I suppose I could make a batch for Thanksgiving dinner.” And that is what I did. I made a batch for the Thanksgiving dinner I shared with my college roommates last Saturday. Those who like cannoli said they tasted great, so I will take their word for it. I enjoyed the chocolate-hazelnut flavor combination though it’s not a traditional way to make cannoli.

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Categories: Recipes

Caramel Apple Macarons

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October’s Daring Bakers’ challenge was to make delicious macarons with the choice of flavoring and filling left up to us. Being that it’s now fall and given I had over 10 pounds of apples from the apple picking trip I did couple weekends ago, I chose to make a vanilla macaron cookie filled with a caramel apple puree. My choice of filling became a collaboration of past Daring Bakers’ challenges (namely the Danish Braid and Caramel Cake), and it was pretty fun to remake those recipes. My filling is more of a caramel flavored applesauce than I hoped for, so if you’re looking for a creamy filling, you’ll need to do some tweaking to my filling recipe. Perhaps a caramel apple buttercream?

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Categories: Recipes

Breakfast Vol au Vent

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Since I joined the Daring Bakers, this is the second time I’ve seen pastry dough incorporated into the challenge. Last year, the Danish Braid was my first tackle with pastry dough. Yes, it was a daunting task, but after making the Danish Braid, I felt like I could easily do it again. Well, I’ve done it again, but it wasn’t exactly by choice. This month’s Daring Bakers’ Challenge was the French Vols Au Vent, made with our choice of filling. I chose to make a breakfast Vol au Vent, filled with an Italian sausage and egg scramble. I do love pastry dough, but because it’s so time-consuming to make, it looks like I’ll stick with only making it for Daring Bakers’ Challenges.

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Categories: Recipes