February 28, 2010
I think I got a lot of this wrong.
BLOG-CHECKING LINES: The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession.
Making this tiramisu was not easy, not at all. It wasn’t even easy to decide to participate. With the rush of school and dance, my time is pretty limited. I’m also trying to eat healthier, which is not encouraged by creamy (delicious) tiramisu. Read the rest of this entry »
January 27, 2010
I’ve never been to Canada, but if they make these bars there, maybe it’s worth taking a trip.
The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca.
These were delicious. True, you have to like coconut, but I hear you can replace that with Rice Crispies if you can’t stand it. Making the bars themselves was pretty easy. My only difficulties came in spreading on the chocolate. The real challenge was the homemade graham crackers. These were supposed to be gluten free, but as a young, high-school aged kid, I don’t have a ton of money (or time) to spend on finding rare and exotic types of flours. One day, I’ll have all the time in the world to scour the shelves of whole foods with my inoordinate amounts of money buying chickpea flour and gluten-free mixes, but until then…. I have to stick with whole wheat. =[ Read the rest of this entry »
November 30, 2009
Did you know that to discuss multiple cannoli you just say “cannoli” ? There’s none of this adding an “s” business. In fact, when discussing one cannoli, the proper way to mention it is by saying “cannolo.” Fascinating, I know. Just how the singular of biscotti (notice, no “s”‘ again) is biscotto. And octopus is not octopusses, it’s octopi, and goose is geese not gooses, and…
I could go on and on with wordplay, but I learned so many other things about making cannolis cannoli that I think it’s much more important to share those.
The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele ofParsley, Sage, Desserts and Line Drives. She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book.
September 29, 2009
It’s hard to find time to bake when school is in session. Or to do anything else for that matter. I have a couple of blog entries that I want to put up, and I haven’t gotten to any of them. Actually, right now I should be tackling the mountain of homework I have. Shhh, don’t tell…
Anyways, I carved out an entire Sunday to tackle my first Daring Baker’s challenge: puff pastry vols-au-vent. The September 2009 Daring Bakers’ challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan.