Daring Bakers' December 2013: Chocolate Whoopie Pies

December was a cold cold month here, or so I thought!! January is turning out a lot colder than anyone expected. We are in the chiller, so to speak. But I have to say that the December Daring Bakers' Challenge of making Whoopie Pies cheered me up no end. I have walked our local farmers' market every summer and gazed at the bakery stands with their delicious wares. I have looked at wonder at kids, students, and sundry adults dive into enormous Whoopie Pies of all sizes, flavours, and colours. But I have so far never been able to work up the courage to actually purchase one and eat it.

Daring Bakers June 2013: Strawberry Preserve Crostata

The June 2013 Daring Bakers Challenge was to make a delicious pie - four kinds of pies were offered up by  Rachael from pizzarossa. I chose to make a fairly straightforward Jam Tart or Crostata di Marmellatta. I began with making an egg free Pasta Frolla or Basic Italian Pie Pastry. For the filling I used some fresh home made strawberry preserve delicately flavoured with Italian Lime Juice!!

Daring Bakers May 2013: Eggless Swedish Prinsesstarta

Hello everyone!! The Daring Bakers always come up with the most interesting projects and this one was no different. I have to say at the outset that I loved this challenge and I will most certainly make this cake again and again. Korena truly delighted us with this cake!!

Daring Bakers January 2013: Gevulde Speculaas (Eggless)

What a way to begin the year!! It was such fun to learn about Gevelde Speculaas and the history of spices in the Netherlands from our hostess Francijin. Though I have made Speculaas at home in the past (I have a recipe from a really ancient cook book), and bought them from local bakeries, I had not yet tried the stuffed version.

Indian Bakery Style Zeera Biscuits | Sweet and Salty Cumin Cookies

The Daring Bakers had a great challenge for November 2012 - 12 Days of Cookies!! Unfortunately as I am away from both home and desk at this time I am unable to have a steady access to the Internet and computer. As a result I find my self posting my DB Challenge late for the month. With limited possibilities I have posted my own recipe of a cookie that is loved and enjoyed by many Indians in their homes. Zeera Biscuits are a staple at local bakeries throughout the country and as I never get to see them in the States I was keen to try my hand at baking them. I did and the result was delicious!!

Daring Bakers July 2012: Crunchy Crackers

I was delighted that the July 2012 Daring Bakers Challenge featured four recipes for home made crackers!! Yes, that wonderfully salty treat that goes so well with cheese, a wide array of vegetables, and even fruit. Loved the recipes even more as most did not feature butter! I chose two types of crackers: the first Health Crackers. I made just one third of the recipe, replaced the egg with some milk, and topped the crackers with sesame seeds, red chili flakes, and roasted cumin.

Daring Bakers May 2012: Vegan Whole Wheat Challah Bread | Eggless Baking

The Daring Bakers group has been one of my favourite foodie groups in the blogosphere. They have given me some wonderful ideas for bakes, amazing recipes, and great opportunities to bake with friends and foodies delicious eats that one might never attempt alone!! The May Daring Bakers Challenge was just one such challenge. Having never baked a challah loaf before, I was truly excited about May at the Daring Bakers. All the recipes offered by Ruth were so beautiful that I could not decide which one to go for. Finally I made a whole wheat vegan version of Ruth's "Go To" Whole Wheat Challah!

Daring Bakers April 2012: Armenian Nutmeg Cake (Eggless)

This month's Challenge from the Daring Bakers was one of the best yet. Jason who writes at the Daily Candor was our host and he chose two traditional recipes from Armenia. We could do both or just one. Though I chose to do only one for the Challenge: the Armenian Nutmeg Cake, I know I would like to make the Nazook too some day!!

Daring Bakers March 2012: Dutch Crunch Bread

Dutch Crunch Bread is the perfect sandwich roll!! Thanks to the Daring Bakers, I was able to enjoy creating another new bread at home. We loved the result and this recipe is will be a go to recipe for me every time I want to do home made burgers. I modified this recipe to suit our dietary requirements and taste. I used half all purpose and half whole wheat flour, added a tablespoon and a half of vital wheat gluten for the roll itself. For the crunch topping, I used dark Japanese style toasted sesame oil. It did wonders for the taste and the fragrance of the crunch!!

I loaded the crunch topping onto the roll 30 minutes after the second rise and baked the rolls for 45 minutes. The topping spread across my baking tray and I got of crunchy bits of topping to nibble on besides a delicious bread.

Once the rolls cooled down, I sliced them, gently toasted them in the oven topped with some butter and Muenster cheese, loaded them with sliced tomatoes, avocado, and cucumber, and topped the whole with a spicy black bean burger, and hot pickles. Delicious!!

Click here for the complete March 2012 Daring Bakers Challenge.

Post Script: Sara and Erica of Baking JDs were our March 2012 Daring Baker hostesses! Sara & Erica challenged us to make Dutch Crunch bread, a delicious sandwich bread with a unique, crunchy topping. Sara and Erica also challenged us to create a one of a kind sandwich with our bread!

All content, text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2012. All Rights Reserved. Kindly do not reproduce without permission.

Daring Bakers February 2012: Delicious Quick Bread

Kudos to Lisa for supplying yet another wonderful Daring Bakers Challenge!! No surprises for guessing that I picked to do the Savoury version of this recipe!! With some changes of course. I made a Bacon and Cheese Beer Batter Bread!! Only it had neither beer nor bacon in it!!

Confused? Well I substituted the beer with buttermilk, added an extra teaspoon of baking powder, replaced half the AP flour with whole wheat flour, and some vegan bacon strips. The latter I fried per the instructions on the packet, let them cool completely, and then chopped them into bite size pieces. I added them with grated cheese into the batter and baked it for 45 minutes to get a beautiful, incredibly tasty quick bread.

This Challenge has so many doable recipes, I look forward to trying them all eventually!!

Post Script: 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.

Click Here for the Complete February 2012 Daring Bakers Challenge.

All content, text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2012. All Rights Reserved. Kindly do not reproduce without permission.

Daring Bakers January 2012: Buttermilk Biscuits

Daring Bakers December 2011: Sourdough Bread

Yet another baking favorite is our challenge for the last month of this year. Loved it! Thanks
Jessica for a great challenge.

I am still on vacation and am not able to upload photographs, will post them on return.

Post Script: Our Daring Bakers boast for December 2011 was Jessica of My Recipe Project and she showed us how fun it was 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 recipe to use our Sour Dough bread in from Tonia George's Things on Toast and Canteen's Great British Food!

All content, text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2012. All Rights Reserved. Kindly do not reproduce without permission.

Daring Bakers November 2011: Filipino Desserts

The November 2011 Daring Bakers Challenge had 2 wonderful recipes - the amazing Sans Rival Cake and the Biingka. Sadly, I could do neither in their original form as the number of eggs required were just too many. For the same reason, a modified version also became difficult:( to create. I really did not want to attempt messing around with such beautiful recipes. But I really wanted tomparticipate in this challenge. So, in the end, I chose to a completely different dessert, Filipino nevertheless, and equally delicious as the ones chosen above! Photographs and details on my return from vacation!!

Post Script: Catherine of Munchie Musings was our November 2011 Daring Bakers host and she challenged us to make a traditional Filipino dessert - the delicious Sans Rival Cake! And for those of us who wanted to try additional Filipino dessert, Catherine also gave us a bonus recipe for Bibingka which comes from her friend Jun of Jun-Blog.

All content, text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2012. All Rights Reserved. Kindly do not reproduce without permission.

Daring Bakers October 2011: A Savoury Take on the Povitica

This Daring Bakers Challenge was interesting albeit after the festive season in October, I could barely stand to see more sugar!! So I decided to tweak this challenge a little to suit our tastes as well as make it savoury!! The filling for this savoury version of the Povitica is a delicious Spicy Walnut Paste, made with walnuts, parsley, green chilies,pomegranate molasses and garlic!! I have also not used egg in the bread or the filling.I could have replaced the egg with some oil for the filling and that's the reason why the whirls are missing on the inside of the bread! These changes aside, I have followed the bread recipe as is.

Daring Bakers August 2011: Candylicious with Raspberry Pate de Fruit!!

The August 2011 Daring Bakers were challenged to some seriously sweet business!! When I saw the recipes, my heart did a quick flip. Most readers of my blog know, I don't really have a sweet tooth. While I enjoy the occasional dessert or candy, and love to bake and create various sweetmeats for friends and family, I rarely did my fangs in them. On the other hand give me something spicy and salted and I cave in in an instant!!

Daring Bakers June 2011: Walnut & Honey Baklava

Not an easy but an eminently rewarding challenge is how I'd describe the Challenge set us by Erica for June 2011. I have made Baklava before but this was my first time with making the Phyllo at home. Mine turned out really well except the top layer became flaky from staying in the oven a little too long!! Tastes superb!! Loved this recipe - a definite keeper!!

Daring Bakers April 2011: Maple Mousse in an Edible Container

Here' is my version of maple mousse. It is a very light vegetarian option, made with maple syrup, yogurt, and agar agar. Sadly, I am unable to make the edible container as I am off serious sweets for a while. Great challenge Evelyn. Thanks!!

Post Script: 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!

 Click here for the Complete April 2011 Daring Bakers Challenge.

All content, text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2011. All Rights Reserved. Kindly do not reproduce without permission.

Daring Bakers March 2011: Yeasted Sour Cream Savoury Bread

March was a truly hectic month for me. So much needed to be done, and we were so tied up. Mum was here and it was a great comfort to have her around. She really looked after us and spoilt us silly. Thanks Ma!! The March Challenge offered to The Daring Baker's By Ria and Jamie was truly wonderful but the meringue just had too many eggs for me and I was feeling rather off sweet stuff, I made a savoury version of the same replacing the eggs and meringue with sour cream.

Ingredients:
2 cups all-purpose flour
12/3 cup whole wheat flour
2 tsp salt
2 tsp sugar
2 (14g) sachets active yeast
1/2 cup sour cream
1/2 cup water, hot
1/2 cup water, room temperature
Oil, for kneading

For Filling:
1 medium onion, chopped fine
1 tsp garlic, minced
1/2 cup cilantro, chopped fine
Salt to taste
2 green chilies, chopped fine
2 tbsp olive oil

Method:

1. First make the filling. Heat the oil gently in a pan. Add the onions and fry till golden. Add the garlic and cilantro and continue frying for a couple of minutes. Add the green chilies and salt to taste. 
2. Remove from heat and cool completely.
3. Sift the flours and salt together in a large mixing bowl.
4. In a separate bowl mix together the sugar with the hot and room temperature waters.
5. Pour in the yeast, mix, and cover for 10 minutes to allow the yeast to proof.
6. Stir in the sour cream, and then pour the whole mix into the flours.
7. Bring together to form a dough and knead.
8. Add a teaspoonful of oil, and knead for ten minutes.
9. Place in a well oiled bowl for an hour and allow to rise.
10. Remove the dough onto a floured surface, knock it down.
11. Using another teaspoon of oil, knead the dough for another ten minutes.
12. Roll the dough into a rectangle. Spoon the onion mix onto the center and spread it out evenly.
13. Shape into a loaf by rolling one end over the other. 
14. Place in a loaf tin and bake at 360F for about an hour.
15. Remove from oven, let rest for 25 minutes on a wire rack.
16. Slice and eat.

Post Script: The March 2011 Daring Bakers 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.

Click here for the complete March 2011 Daring Bakers Challenge.

All content, text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2011. All Rights Reserved. Kindly do not reproduce without permission.

Daring Bakers February 2011: Saffron Panna Cotta with a Pistachio Encrusted Mango Gelee

For the February 2011 Daring Baker's Challenge I made a Saffron Panna Cotta with a Pistachio Encrusted Mango Gelee. I made the Panna Cotta with a combination of single cream and full fat milk to which I added some agave nectar, pinch of sugar, salt, and saffron. Set it with agar agar. For the mango gelee, I used mango syrup, diluted with water, a squeeze of lemon, and agar agar. Pistachios were left raw, crushed coarsely, and encrusted in between the panna cotta and the gelee.

Thanks to Mallory for this wonderful Challenge!!

Post Script: The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.

Click here for the complete Daring Baker's February 2011 Challenge.

All content, text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2012. All Rights Reserved. Kindly do not reproduce without permission.

A Daring Bakers Christmas: Christmas Stollen

The Daring Bakers December Challenge was Christmas Stollen!! I made one following half of the recipe, unbleached flour, and substituted apple sauce for the eggs!! The Stollen turned out delicious and the recipe is a keeper!!

Post Script: The 2010 December Daring Bakers’ challenge was hosted by Penny of Sweet Sadie’s Baking. She chose to challenge Daring Bakers’ to make Stollen. She adapted a friend’s family recipe and combined it with information from friends, techniques from Peter Reinhart’s book.........and Martha Stewart’s demonstration.

Click here for the details of the complete Daring Bakers December 2010 Challenge.

All content, text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2012. All Rights Reserved. Kindly do not reproduce without permission.