Daring Bakers November 2011: Filipino Desserts. Parmesan, Fig and Walnut Biscotti A savoury biscotti recipe with walnuts, figs, and parmesan. Date Posted: Friday, January 10, 2014, 09:34:40, 4 Hours Ago Prep Time: 25 mins Difficulty: Easy Posted In Appetizers & Snack Recipes Comments (0) Roasted Garlic Dip A simple garlic dip that's almost foolproof. Date Posted: Friday, January 10, 2014, 09:27:43, 4 Hours Ago Prep Time: 10 mins Difficulty: Easy Posted In Appetizers & Snack Recipes Comments (0) Rhubarb And Pistachio Cake A moist and tasty treat for any occasion.
Posted In Cakes and Torte Recipes Comments (0) Better Pie Crust A foolproof pie crust that bakes up rich and flaky. Posted In Cakes and Tortes Recipes Comments (0) Chanterelle Omelet These omelets are a great way to start the day. Daring Bakers: Fresh Fruit Fraisiers. You know those weeks when you just can't seem to get it together?
You simply can't catch a break. I know you all do. Piece Montée or Croquembouche. Seems like it was just yesterday when I was scratching my head at the Suet Steamed Puddings that Daring Bakers had us cooking up for the April challenge.
Time has passed so quickly! I'm glad to say that this month's challenge was a no-brainer for me. I love working with caramelized sugar. Plus, I get really excited over French pastries; making them, eating them, looking at them- I love it all. I can see why the French use this as a traditional wedding cake. The May 2010 Daring Bakers’ challenge was hosted by Cat of Little Miss Cupcake. I decided to assemble my Piece Montée in a favorite milk glass goblet. (See that little blob of pastry cream? I really like the recipe that was provided by the host of this challenge. Chocolate Mousse Recipe – The Ultimate List.
Dark chocolate espresso mousse cake. Chocolate.
Rich, gooey, melty, oozing, smooth, handsome, delicious chocolate. Tiramisu Cake ... now that's Indulgence! A friend of mine recently ordered a Tiramisu Cake from me and as I didn't have enough time to take pictures of it, I decided to make another one!
I have made Tiramisu desserts before in the past but had used sponge fingers in the recipe. A cake version was totally new to me. Come to think of it I had actually made the cake for an order without even tasting it for quality control checks. Wow! More Mario cake please! — Sprite Stitch. If there’s anything I know, its that the Internet always has room for one more Mario cake.
Thanks Morganskye! [CakeWrecks] Related Posts: DARING BAKERS :GÂTEAU MOUSSE À LA VANILLE. Le défi Daring Bakers du mois de Janvier 2011, nous est proposé par Astheroshe du blogue, accro.
Le défi consistait de faire un biscuit Joconde décoré, servant de base pour réaliser un entremet au parfum de notre choix. Après avoir longtemps hésité, je me suis finalement décidée pour quelque chose de simple et léger. Le biscuit décor a été fait au cacao et comme la quantité de pâte était importante, je m'en suis servie de base pour le fond de mes petits gâteaux. Petit bémol pour la mousse à la vanille, qui avait selon moi, pas assez de tenue.
La prochaine fois, j'ajouterais de la gélatine C'est un défi que j'ai réellement apprécié, car je n'avais jamais osé ( ni même pensé ) en faire ! Chocolate-Coffee Joconde Cakes. I did not expect to fall hopelessly in love with the cute boy who wandered into my life five years ago today.
I never imagined I would move 500 miles away from my family to be with him; I certainly never envisioned we would become our own little family of two. Five years ago, Mike and I were just two college students sitting on a futon, passing a Friday evening with an easy, comfortable conversation, oblivious to all other people packed in around us. As you might imagine, a lot has changed over these past five years. There have been fights and moments I wasn’t sure we would make it.
We have both grown into the adult version of ourselves, a tough transition that somehow only brought us closer together. Daring Bakers: Mini Chocolate Hazelnut Mousse Entremets. The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog Accro.
She chose to challenge everyone to make a biscuit joconde imprime to wrap around an entremet dessert. Huh? Joconde imprime is a French baking term used to describe a decorative pattern that is baked into a soft sponge cake (joconde).The decorative cake is usually used to cover the outside of an entremet, a dessert filled with layers of cake, a Bavarian cream or a mousse. The challenge was to make the decorative design and use it with any filling of choice. I just love the combination of hazelnuts and chocolate.
We were suppose to use the joconde paste and sponge cake recipe given to us in the challenge but it did not work out for me. Strawberry Fraisier… « Chocswirl. I dreamt of Summer and it arrived.
Well, not technically, but compared to the chill of a few weeks ago this is positively scorching. For those of you not living in Cape Town, South Africa, let me explain… It’s the middle of Winter here. Three Chocolates Mousse Cake. Three Chocolate Mousse Cake The idea for this cake was inspired by Martha Stewart.
The recipes are adapted from a Bo Friberg recipe. – this recipe requires some patience and a bit of finesse when assembling. Cake Base 8, 8 ounce ramekins Mixer or large bowl and spoon Muffin cup liners 4 ounces all purpose flour 1 1/2 ounce unsweetened cocoa powder 8 ounces sugar 1/2 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 2 eggs 1/3 cup whole milk 3 ounces unsalted butter, melted 1/4 cup coffee, freshly brewed 1/2 teaspoon vanilla 1. 2.Mix the dry ingredients (flour, cocoa powder, sugar, baking soda & powder & salt) together. 3. 4. 5. 6.
Milk Chocolate & Dark Chocolate Mousses Stand mixer.