The Right Foot
The Daring Bakers Challenge for February 2012 was quick breads in either loaf or muffin format. I went with muffins, making them progressively casein- and then gluten-free to mirror the changes to Nolan's diet.
The Daring Bakers Challenge for February 2012 was quick breads in either loaf or muffin format. I went with muffins, making them progressively casein- and then gluten-free to mirror the changes to Nolan's diet.
The January 2012 Daring Bakers challenge was to make basic baking powder biscuits, or scones (depending on your location). I made maple-pecan and Swiss chard versions to accompany butternut squash soup!
The October 2011 Daring Bakers challenge was an unusual filled holiday bread called povitica; I made two gorgeous loaves filled with apples, walnuts and cinnamon.
The September 2011 Daring Bakers challenge was homemade croissants. I tried the recipe as written, and also made a sourdough version.
The August 2011 Daring Bakers challenge was making candy, with at least one incorporating tempered chocolate. I made white chocolate-blueberry marzipan bonbons, chocolate coconut figs, cucumber-elderflower pate de fruits, and chocolate-dipped tahini caramels.
A special offer from Scribbles by Sparks in August 2011, to benefit Windsor Dairy and enter a drawing for a free boxed set of handmade cards!
The July 2011 Daring Bakers challenge was a fresh fraisier cake with exposed fruit. My version was lemon chiffon with vanilla cream, raspberries, peaches, and candied lemons.
The April 2011 Daring Bakers challenge was maple mousse served up in edible cups. I made almond-banana cups edged with chocolate, and made maple-bacon s'mores just for fun!
The February 2011 Daring Bakers challenge was panna cotta and oatmeal florentine cookies. I made a simple presentation with maple-balsamic caramel, an apple pie panna cotta, and a German chocolate panna cotta cake with yogurt.
The December 2010 Daring Bakers challenge was stollen, a traditional German Christmas bread. Mine contained dried cherries, pistachios, and candied ginger, and was shaped into two different varieties of wreaths.
The November 2010 Daring Bakers challenge was making pasta frolla for a crostata; I chose to use it to make a caramel apple cheesecake tart for Thanksgiving.
The October 2010 Daring Bakers challenge was making doughnuts! Since I've made several types of doughnuts in the past, I selected the new-to-me pumpkin cake doughnut recipe, a perfect snack for a very rainy afternoon.
In honor of LiveSTRONG Day 2010, I prepared a yellow menu full of hearts: luscious golden chanterelle soup and spiraled pesto rolls using daikon greens and flaxseed.
The September 2010 Daring Bakers challenge was decorated sugar cookies pertaining to the month of September. I made chalkboard cookies to commemorate my son's first day of preschool.
In honor of the inaugural Kitchen Play Progressive Party, I cooked up the main course recipe of Manzo alla Panna, a beef roast studded with Parmesan cheese, serving it up with braised kohlrabi greens and…
The final week of the Preserve the Bounty challenge, focusing on dried foods such as corn, herbs, and zucchini. Also included is an overall list of the fruits of my labor this summer.
The August 2010 Daring Bakers challenge was brown butter pound cake combined with homemade ice cream into baked Alaska and ice cream petit fours.
Chard stems and okra pickled in vinegar are my contributions for this week's Preserve the Bounty challenge.
In the second week of the Preserve the Bounty Challenge, we preserved fruits and vegetables in fat and oil. My approach was three flavorful compound butters: basil, peach-praline, and tomato-garlic.
My very first attempt to lacto-ferment cabbage into sauerkraut, as part of the Preserve the Bounty challenge.