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.
Keeping Warm
8 years ago
10 April 2011
Life is Like a Box of Chocolates...
... and lately I seem to only be picking out the ones I dislike!
Apologies for the complete lack of posting lately, but this will be fixed soon :)
Coming up this month, I have 2 completed Daring Bakers challenges to post about (February's Panna Cotta & Florentines and March's Yeasted Meringue Coffee Cake), as well as this months challenge (my lips are sealed!) my version of a cake known as M'Hanncha (Moroccan for "snake") served with a sticky orange & date sauce which was made with the help of a friend following a cooking demonstration a month or so beforehand, as well as my take on a spicy cous cous recipe from the same demonstration.
Now I just need to find the time to upload pictures and write the blogs! Stay tuned :)
Apologies for the complete lack of posting lately, but this will be fixed soon :)
Coming up this month, I have 2 completed Daring Bakers challenges to post about (February's Panna Cotta & Florentines and March's Yeasted Meringue Coffee Cake), as well as this months challenge (my lips are sealed!) my version of a cake known as M'Hanncha (Moroccan for "snake") served with a sticky orange & date sauce which was made with the help of a friend following a cooking demonstration a month or so beforehand, as well as my take on a spicy cous cous recipe from the same demonstration.
Now I just need to find the time to upload pictures and write the blogs! Stay tuned :)
28 January 2011
January 2011 Challenge - Délicieux Gâteau
So I'm finally back on the Daring Bakers trail, and what an amazing challenge to come back to!
Blog Checking Lines : 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 Entremets dessert.
The Biscuit Joconde Imprime is a patterned, thin sponge intended to wrap around a dessert. It gives a marvellously intricate look to any simple enough dessert, and is actually quite easy to make. It consists of a paste with which the pattern is made and a sponge batter which makes up the bulk of the imprime. We were given the freedom to use any dessert we wished, we were required only that the Imprime was around it!
Blog Checking Lines : 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 Entremets dessert.
The Biscuit Joconde Imprime is a patterned, thin sponge intended to wrap around a dessert. It gives a marvellously intricate look to any simple enough dessert, and is actually quite easy to make. It consists of a paste with which the pattern is made and a sponge batter which makes up the bulk of the imprime. We were given the freedom to use any dessert we wished, we were required only that the Imprime was around it!
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