logo2
For the the love of sugar, happiness and serendipitous occasions.
Currently Browsing: Daring Bakers

Red Velvet and Confetti Cake Battenberg

Mandy of What The Fruitcake?! came to our rescue last minute to present us with the Battenberg Cake challenge! She highlighted Mary Berry’s techniques and recipes to allow us to create this unique little cake with ease.

For this month’s Daring Bakers challenge, we were introduced to the Battenberg Cake, something I’d admittedly never heard of. When I first saw the photos of it, I got pretty excited, because what a pretty way to design a cake! What I found is it’s not so easy to make it as beautiful as in those introductory photos, but I certainly gave it a shot. (more…)


Armenian Nazook

The Daring Bakers’ April 2012 challenge, hosted by Jason at Daily Candor, were two Armenian standards: nazook and nutmeg cake. Nazook is a layered yeasted dough pastry with a sweet filling, and nutmeg cake is a fragrant, nutty coffee-style cake. I opted for the Nazook, finding it similar to rugelach which I’ve never made, but have always wanted to. I changed up the filling a bit to add some of my beloved chocolate flavor, and to that even added some chopped walnuts to about half the batch. (more…)


Meyer Lemon Bread with Blood Orange Glaze

The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.

(more…)


Back to the Basics: Scones for Daring Bakers

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!  This month, we were assigned a super simple task for our monthly challenge: scones. But not the scones you think about seeing in your local bakery, a traditional British scone, or Australian scone, which would be better known to many of us as biscuits. The recipe we were given to replicate has no sugar as most American “scones” do, and simply consists of flour, leavening, fat, and liquid. The recipe was created to be quick, easy, and cheap – all of which it is, in addition to being delicious. (more…)


Sourdough French Country Bread for Daring Bakers

Our Daring Bakers Host for December 2011 was Jessica of My Recipe Project and she showed us how fun it is to create Sour Dough bread in our own kitchens! She provided us with Sour Dough recipes from Bread Matters by Andrew Whitley as well as delicious recipes to use our Sour Dough bread in from Tonia George’s Things on Toast and Canteen’s Great British Food! (more…)


Povitica (Sweet Dessert Bread) for Daring Bakers

The Daring Baker’s October 2011 challenge was Povitica, hosted by Jenni of The Gingered Whisk. Povitica is a traditional Eastern European Dessert Bread that is as lovely to look at as it is to eat! Prior to this month’s challenge I had never heard of Povitica, but I certainly liked the sound of a “sweet dessert bread” so I was excited to give it a try. Povitica is known by other names, such as Nutroll, Potica, Kalachi and Studia, but it’s essentially just a sweet yeast dough with a rich and nutty filling rolled into it. The end result is something as stunning as it is delicious, and it’s secretly not as difficult to make as it may seem. (more…)


Croissants, Daring Bakers September

The Daring Bakers go retro this month! Thanks to one of our very talented non-blogging members, Sarah, the Daring Bakers were challenged to make Croissants using a recipe from the Queen of French Cooking, none other than Julia Child! I’ve never been much of a croissant person, not because I don’t like them but because I love sugar, and they’ve never satisfied my sweet tooth. On the rare occasions when I chose to order a croissant over a muffin or a scone (that often happened during my brief employment with Flour… Joanne’s croissants are UNBELIEVABLE), I’ve been in love, and totally in awe of how they can be made so perfectly. When done right, they are lightly crispy on the outside, with these luscious, slightly-doughy and achingly tender butter-laden layers inside. I’ve always thought I’d make them someday, but was seriously daunted, so it wasn’t until this challenge was introduced that I had the nerve to give them a try.

(more…)


« Previous Entries