06/01/13

An Italian Christmas Bread

Panettone. I don't like Panettone. A towering dry loaf speckled with nasty multicolored candied fruits. So when this december Marcellina from Marcellina in Cucina challenged us to make Panettone for the last edition of Daring Bakers, I sighed. But since some people actually do like this bread I decided to pull up my sleaves and make it to give away. I'm glad I did. Now when I think Panettone, I think airy and moist, rich and flavorfull! Plus it's lots of fun to watch the bread rise and rise and rise! I followed her... [Lire la suite]
Posté par Sarah Rose à 18:59 - - Commentaires [1] - Permalien [#]

27/04/12

Nazooks

Jason from  Daily Candor has challenged us to make armenian desserts for this month's edition of Daring Bakers. Nazooks are filled and rolled cookies, I made two different versions: The traditionnal vanilla filling and an almond variant This is the recipe we were given: "Yields 40 pieces IngredientsPastry dough 3 cups (720 ml) (420 gm/15 oz) all-purpose (plain) flour, sifted 2½ teaspoons (12½ ml) (7 gm) (¼ oz) (1 packet) active dry yeast 1 cup (240 ml) (225 gm/8 oz) sour cream 1 cup (2 sticks)... [Lire la suite]
Posté par Sarah Rose à 12:00 - - Commentaires [2] - Permalien [#]
27/11/11

Sans Rival, a filipino dessert

November's Daring Baker's challenge has brought me to the other side of the world and back again! Indeed, we were dared by Catherine from Munchie Musings to make filipino desserts, namely a Sans Rival. Well for something as exotic sounding as a filipino dessert I was somewhat surprised to find the challenge not only having a french name but also having some very french charistics, so living in France I was not nearly as "dépaisée" as I thought I'd be to begin with. BUT  this cake is pretty cool and definetly challenging! ... [Lire la suite]
Posté par Sarah Rose à 12:00 - - Commentaires [3] - Permalien [#]
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27/10/11

Swirls!

Now this was fun! This month's Daring Baker's dare was to make Povitica, a eastern european coffee cake. I found this to be really interesting because it's a very versatil recipe.  The base is a yeast dough that is rolled very thin then smothered with filling before being rolled up to form some really cool swirly patterns. Traditionnaly the filling is made with walnuts but this month walnuts were too spendy for me so I made two filling with stuff I already had in my pantry. So here's the recipe as given to us by Jenni of... [Lire la suite]
Posté par Sarah Rose à 12:00 - - Commentaires [4] - Permalien [#]
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27/06/11

Baklava made with homemade filo pastry!

This was my second daring bakers challenge. I was so exited when I learned it was making homemade filo pastry for baklava, one of my very favorit deserts. Unfortunetly this has been a very challenging month so I only made it once, yesterday, just before the due date. But I will be tring this again when I have more time, sigh, one day... So here we go: The pastry: 1 1/3 cup flour 1/8 salt 1/2 cup water minus 1 tbs 2 tbs vegtable oil 1 tea cider vinegar Mix the dry ingredients, then mix the wet ones, then mix both of them... [Lire la suite]
Posté par Sarah Rose à 21:00 - - Commentaires [0] - Permalien [#]
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29/05/11

Marquise Islands

This has been my very 1st Daring Bakers challenge! And I'm very late, probably too late posting...But... I had quite a lot of fun, the only down point was that the guests I served the dessert to didn't care for meringue nor english custard!! It was a bit disapointing at first but then we ended up with a lot of delicious leftovers so we made do!! Now as soon as I read this month's challenge I knew what I wanted to make: Marquise Islands Here in France marquises are most often served with "crème anglaise" a kind of light custard.... [Lire la suite]
Posté par Sarah Rose à 19:10 - - Commentaires [3] - Permalien [#]
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13/02/11

Nameless and Sinfull, Oh So Oouey and Gooey peanut butter and chocolat fudge cake

Cookie crust:Crumble 1 pack of McVities digestive cookies into a baking dish. Add 150g of chopped up butter. By hand mix together until sandy. Pat down at the bootom of the pan. Set aside. Brownie:Melt 200g of dark chocolat with 100g of sugar and 200g of unsalted butter. Wisk in 2-3 eggs. Add 200g of flour, 50g at a time. Mix in one pack of baking powder and a 1/4 tea of salt. Pour into the baking dish. Peanut butter goup:Wizz one 200g pack of salted peanuts in a food procesor until you obtain peanut butter. (The more... [Lire la suite]
Posté par Sarah Rose à 12:00 - - Commentaires [0] - Permalien [#]
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28/05/10

La Cocada do Lucia

This recipe was kindly given to me by a student of mine. Mix up in a saucepan: 1 can of sweetened concentrated milk 1 can (use the milk can) of shredded coconut 1 can (use the milk can) of sugar Slowly heat up the mixture until it turns golden brown and starts to come away from the sides of the saucepan. Spread onto a buttered surface. Cut into squars with a buttered knife while it's still hot. ~ En Français... Cette recette m'a été très gentillement donné par une élève à moi. Mélanger dans une casserole: 1... [Lire la suite]
Posté par Sarah Rose à 09:00 - - Commentaires [7] - Permalien [#]
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16/05/10

Monkey bread

              This recipe was discovered on Smitten Kitchen :  http://smittenkitchen.com/2010/02/monkey-bread-with-cream-cheese-glaze/ ...Cette recette vient de Smitten Kitchen.
Posté par Sarah Rose à 09:00 - - Commentaires [1] - Permalien [#]
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10/05/10

Cassandre Cake

Crust: Finger mix all the ingredients directly in the small pie pan, pat down. Blind bake for about 15 min at 180°C. 1 cup flour 75g chopped and chilled butter 1 1/2 tbs sugar a pinch of salt Nut fudge : Mix all the ingredients until smooth in a bowl then spread on to the precooked crust. 2/3 cup peanut butter 1/3 cup hazelnut butter a pinch of salt 1/4 cup  water 1 tbs sugar Chocolate ooze: Squeeze these into the nut fudge. 100g of black chocolate squares Topping: Sprinkle chopped lightly roasted... [Lire la suite]
Posté par Sarah Rose à 08:00 - - Commentaires [0] - Permalien [#]
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