This month’s Daring Bakers’ challenge was Italian tiramisu. Deeba from Passionate About Baking and Aparna from My Diverse Kitchen, the hosts of the challenge, chose Carminantonio’s tiramisu recipe from the “The Washington Post”, July 11, 2007. The whole thing was… Continue reading →
Yes, it’s this time of the month. And the current Daring Bakers’ challenge is Italian cannoli hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives, who chose the recipe from the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio… Continue reading →
Finally, here’s a long ago promised post, part two of the DB challenge. The recipe (another Gale Gand’s) makes an enormous amount of cookies. It seemed a bit boring to make them all plain vanilla (by the way, there’s not… Continue reading →
This month Daring Bakers’ Challenge was Gale Gand’s cookies, and there were two different varieties to choose from – Milan cookies (ganache-sandwiched thin crispy cookies) and chocolate-covered marshmallow cookies. I intended to make both, and I still do. The marshmallows… Continue reading →
Here’s another Daring Bakers’ Challenge. This month it’s a British Bakewell Tart – buttery shortcrust shell filled with jam and frangipane. We were given a complete freedom to choose any jam flavor for the filling. And that’s where I got… Continue reading →
This month’s Daring Bakers’ challenge was like a dream come true. I’d been thinking about and planning to learn how to stretch real strudel dough for years. But it always seemed quite time consuming and a bit intimidating. With phyllo… Continue reading →
This month’s Daring Bakers challenge, hosted by Jenny from JennyBakes, was Abbey’s Infamous Cheesecake. My sincere thank you to Jenny not just for hosting, but also for not limiting us with rules and restrictions, for providing with an opportunity to… Continue reading →
Hazelnut gateau by Carol Walter was this month Daring Bakers’ challenge. I have to admit I changed it quite a bit preserving the whole idea in general. I used a different method for making the nut génoise – the one… Continue reading →
This was my debut in the Daring Bakers Challenge. The baking task was the white chocolate l’Opéra, which in this interpretation was not the French classic, to be exact. The shape of the cake and the flavorings were left up… Continue reading →
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