tag:blogger.com,1999:blog-23601134454992125832024-02-20T12:13:45.325-08:00Apron AddictThe first step in any recipe is putting on my apron! A blog about my baking - some traditional New Zealand favourites and sweet treats from around the world.Heatherhttp://www.blogger.com/profile/04326579590447837863noreply@blogger.comBlogger30125tag:blogger.com,1999:blog-2360113445499212583.post-92219442381003733022013-03-28T02:47:00.000-07:002013-03-28T02:47:39.679-07:00<br />
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<span style="color: blue;">THE DARING BAKERS’ MARCH, 2013 CHALLENGE: </span></h1>
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HIDDEN VEGGIES!</h1>
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<span lang="EN-US"><span style="font-family: Verdana, sans-serif;">Ruth from <a href="http://makey-cakey.blogspot.co.uk/" jquery1362817832203="33">Makey-Cakey</a> was our March 2013 Daring Bakers’
challenge host. She encouraged us all to get experimental in the kitchen and
sneak some hidden veggies into our baking, with surprising and delicious
results!</span><i></i></span></div>
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<span lang="EN-US"><span style="font-family: Verdana, sans-serif;">I quite like these kind of challenges every now and then - where you don't have to stick rigidly to a specific recipe but can put up some of your own favourites or research and try out something new.</span></span></div>
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<span lang="EN-US"><span style="font-family: Verdana, sans-serif;">First up I bought some sweet potatoes (kumara in New Zealand), cooked and mashed them and baked them into some cookies (biscuits).</span></span></div>
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<span lang="EN-US"><span style="font-family: Verdana, sans-serif;">I have made sweet potato muffins </span></span><span style="font-family: Verdana, sans-serif;">many times so thought I'd try out cookies for the challenge.</span></div>
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<span style="font-family: Verdana, sans-serif;">They turned out well but are not at all crunchy - more cake textured - but still
taste good.They have raisins and peanuts added.</span><br />
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<span style="font-family: Verdana, sans-serif;">Second up I wanted to make something with green peas, so a look around the internet and I found these Sweet Pea and Ricotta cupcakes over at <a href="http://www.cupcakeproject.com/2011/07/sweet-pea-and-ricotta-cupcakes-give.html">Cupcake Project</a> - I left out the basil and made The Hummingbird Bakery's <a href="http://www.goodtoknow.co.uk/recipes/529392/cream-cheese-frosting">cream cheese frosting</a>. You do need to process the peas really well - better than I did - so they are not so visible.</span></div>
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<span style="font-family: Verdana, sans-serif;">This was a fun challenge - thanks Ruth - check out everyone else's efforts over at <a href="http://thedaringkitchen.com/">The Daring Kitchen</a></span></div>
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Heatherhttp://www.blogger.com/profile/04326579590447837863noreply@blogger.com2tag:blogger.com,1999:blog-2360113445499212583.post-4151743406567245522013-03-02T22:31:00.002-08:002013-03-02T22:31:57.676-08:00<h3 style="text-align: center;">
<span style="color: blue; font-family: Verdana, sans-serif;">What To Do With Leftover Muesli ?</span></h3>
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<span style="color: lime; font-family: Verdana, sans-serif; font-size: x-large;">Muesli Chocolate Chip Biscuits - Cookies</span></h2>
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<span style="font-family: Verdana, sans-serif;">Had some muesli just sitting there, it had lost favour with the consumers of the household, the waste-not-want-not streak in me couldn't throw it away - so muesli cookies it was!</span></div>
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<span style="font-family: Verdana, sans-serif;">This is a simple recipe that makes about 28 cookies - kind of balanced as they contain muesli and wholemeal flour to offset the chocolate chips and sugar ! Kids will love them and can easily burn off the energy.</span></div>
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<span style="font-family: Verdana, sans-serif;"><span class="ingredient"><span class="amount">2
cups</span><span class="name"> muesli</span></span><br /><span class="ingredient"><span class="amount">3/4 cup </span><span class="name">chocolate
chips</span></span><br /><span class="ingredient"><span class="amount">1 cup
</span><span class="name">whole wheat flour</span></span><br /><span class="ingredient"><span class="amount">1 teaspoon </span><span class="name">baking
soda</span></span><br /><span class="ingredient"><span class="amount">1
teaspoon</span><span class="name"> salt</span></span><br /><span class="ingredient"><span class="amount">115g (1/2 cup)</span><span class="name"> butter, melted</span></span><br /><span class="ingredient"><span class="amount">3/4 cup
</span><span class="name">light brown sugar</span></span><br /><span class="ingredient"><span class="amount">1 teaspoon </span><span class="name">vanilla
extract</span></span><br /><span class="ingredient"><span class="amount">1 </span><span class="name">egg</span></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span class="ingredient"><span class="name"><br /></span></span></span>
<span style="font-family: Verdana, sans-serif;">Preheat oven to 180</span><span style="font-family: Verdana, sans-serif;">°C</span><span style="font-family: Verdana, sans-serif;"> (375°F)</span><br />
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<span style="font-family: Verdana, sans-serif;">In a bowl,
mix flour, baking soda, and salt. </span><br />
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<span style="font-family: Verdana, sans-serif;">In a separate bowl, mix together butter,
light brown sugar, and vanilla. Then mix in the egg.<br /><br />Add flour mixture to the wet ingredients and mix well to
combine. Stir in chocolate chips and muesli.<br /><br />Shape into balls and place on a lightly greased baking tray or tray lined with baking paper. Bake for 10-12 minutes. </span><br />
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<span style="font-family: Verdana, sans-serif;">Allow to cool on tray for a few minutes and then transfer to cooling rack.</span><br />
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<span style="font-family: Verdana, sans-serif;">Enjoy !</span></div>
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Heatherhttp://www.blogger.com/profile/04326579590447837863noreply@blogger.com0tag:blogger.com,1999:blog-2360113445499212583.post-6844483722608171542013-01-28T00:54:00.000-08:002013-01-28T00:56:36.492-08:00<br />
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<span style="color: red;">THE DARING BAKERS' JANUARY, 2013 CHALLENGE: </span></h1>
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<span style="color: blue;">GEVULDE
SPECULAAS</span></h1>
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<span style="font-family: Verdana, sans-serif;">Francijn of Koken in de Brouwerij was our January 2013 Daring Bakers’ Hostess
and she challenged us to make the traditional Dutch pastry, Gevulde Speculaas
from scratch! That includes making our own spice mix, almond paste and dough!
Delicious!</span><br />
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<span style="font-family: Verdana, sans-serif;">Francijn gave us a really good history overview about the significance of the spice trade in relation to the Netherlands economy, the Baker's Guild and the creation of spice mixes and in particular Speculaas Spices.</span><br />
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<span style="font-family: Verdana, sans-serif;">Francijn told us the recipe was neither difficult nor time consuming but was delicious - and she was correct. Personally this was a great challenge being at the hot time of our year - mid summer - not wanting to spend too long in the kitchen with the oven going.</span><br />
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<span style="font-family: Verdana, sans-serif;">This is a great recipe to have in my repertoire - easy but delicious - so easy to make our own almond paste.</span><br />
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<span style="font-family: Verdana, sans-serif;">My Dutch friend visited while there was still some left and gave it the seal of approval - her Mum used to make speculaas and she said it was "just right" !</span><br />
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<span style="font-family: Verdana, sans-serif;">Thanks Francijn for a great recipe to keep,all your work on the challenge , individual feedback and helpful solutions to the bakers' questions.</span><br />
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<span style="font-family: Verdana, sans-serif;">Enjoyed by all !</span></div>
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<span style="font-family: Verdana, sans-serif;">You can find the recipe here <a href="http://thedaringkitchen.com/sites/default/files/u11/75_Speculaas_-_DB_Jan_2013.pdf">at the Daring Bakers page</a>.</span></div>
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Heatherhttp://www.blogger.com/profile/04326579590447837863noreply@blogger.com2tag:blogger.com,1999:blog-2360113445499212583.post-85205736815676217162012-11-09T22:20:00.000-08:002012-12-29T02:45:00.286-08:00<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif; font-size: x-large;">Time to Make the Christmas Cake </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Keeping the Tradition</span></div>
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<span style="font-family: Verdana, sans-serif;">The first week in November is always special - ( along with the Melbourne Cup and Guy Fawkes) - time to bake my Christmas cake. Carrying on the tradition from my Mum , the first week in November was the time to bake the Christmas cake.</span><br />
<span style="font-family: Verdana, sans-serif;">This is a very easy and economical recipe (post World War 2) a time when ingredients were sometimes hard to come by - there is no spice in the original recipe but add some if you like - ground cinnamon, allspice, mixed spice and cloves are all good for a Christmas cake.</span><br />
<span style="font-family: Verdana, sans-serif;">This cake isn't iced - but if you like the almond paste and white icing go for it! I just make a decorative pattern with whole blanched almonds.</span><br />
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<span style="font-family: Verdana, sans-serif;">It can be done in one day or can be done in stages over several days if you are pushed for time.</span><br />
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<span style="font-family: Verdana, sans-serif;">Note: the cake does take about three hours to cook. My Mum used to prepare the cake one day, leave overnight and bake it early the next morning when she knew she would be home for several hours. We would wake up to the gorgeous smell wafting through the house on Christmas cake baking day.</span><br />
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<span style="font-family: Verdana, sans-serif;">First prepare your tin:</span><br />
<span style="font-family: Verdana, sans-serif;">I use a 20cm - square tin that is 9 cm deep - (8 inches square, 3 1/2 deep) </span><br />
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<span style="font-family: Verdana, sans-serif;">Wrap your tin in newspaper - about 5-6 layers - tie with string - if you are not using the tin for anything else it will keep for years. Wrapping your tin ensures even heat distribution and that the outside edges of the cake don't become dried out. Some people say that with thermostatically controlled ovens this step is no longer necessary - but this is a tradition I like to hang on to.</span></div>
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<span style="font-family: Verdana, sans-serif;">Line the tin with a double layer of thick brown paper - the kind that old fashioned grocery bags are made of - whenever I get one of those bags I keep it "for the Christmas cake tin".</span></div>
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<span style="font-family: Verdana, sans-serif;">Next line with a double layer of baking paper.</span></div>
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<span style="font-family: Verdana, sans-serif;">Prepare the fruit:</span></div>
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<span style="font-family: Verdana, sans-serif;">I use a mixture of dried fruit, black raisins,sultanas, prunes, figs, glace cherries and mixed peel. Any combination of dried fruit will do - you can use already mixed dried fruit too.Chop the large fruit into small pieces and halve the cherries - mix.</span></div>
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<span style="font-family: Verdana, sans-serif;">Now pour some brandy or rum over the fruit and stir - I use about 1/3 cup. At this stage you could leave the fruit for several hours, days or up to a week (stirring occasionally).</span></div>
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<span style="font-family: Verdana, sans-serif;">Get your ingredients ready.</span></div>
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<span style="font-family: Verdana, sans-serif;">Beat the butter until pale and creamy (New Zealand butter is very yellow!)</span><br />
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<span style="font-family: Verdana, sans-serif;">Add sugar and beat until pale and creamy too.Add the vanilla.</span><br />
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<span style="font-family: Verdana, sans-serif;">Add the egg yolks and beat.</span><br />
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<span style="font-family: Verdana, sans-serif;">Add the fruit and stir in by hand so it doesn't become squashed - I use my own clean hands for this stage.Add flour and baking soda - stir or mix by hand again.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhogBWzOncq9XN6jCrujVQokHk4MvFw1pjKc1nEh72PR1_V-MO5Urs4_k5oA5JNSul5iF_60QR9l0Pzks1sBTiJ1kzu6ru-0Up5u0KS81HHx7KLWCOA2lZCD91g2A1kUQ1kFFjvSxIRGk4/s1600/IMG_4107.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhogBWzOncq9XN6jCrujVQokHk4MvFw1pjKc1nEh72PR1_V-MO5Urs4_k5oA5JNSul5iF_60QR9l0Pzks1sBTiJ1kzu6ru-0Up5u0KS81HHx7KLWCOA2lZCD91g2A1kUQ1kFFjvSxIRGk4/s320/IMG_4107.JPG" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Lastly beat the egg whites until stiff and mix into the fruit batter - this lightens the mixture.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTrJ1fPiVvDA_bzjBTqZSFhNF8iI3SF4wWqChyMATMt3Nk_u2mIc5N8oeIbpm7agKzfNsDEc-PGzv0unaj9wi1s-hxngBUjv8nw3Qq0h9sWVsm_Q-dryEvFufhDFSF20cj8ubpBtjulVE/s1600/IMG_4108.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTrJ1fPiVvDA_bzjBTqZSFhNF8iI3SF4wWqChyMATMt3Nk_u2mIc5N8oeIbpm7agKzfNsDEc-PGzv0unaj9wi1s-hxngBUjv8nw3Qq0h9sWVsm_Q-dryEvFufhDFSF20cj8ubpBtjulVE/s320/IMG_4108.JPG" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">With a large spoon or spatula carefully put the mixture into the prepared tin.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7l8cdJQuJjo9338IXGaAtKJ39M3X8wg8SwutO4ZDS-9HuqWLjmttYKfcO5qYmU8KmffRvQv3lFOKRvOQZlGKMtJsxmlWCr1zERMNd_BZ6Su7XE5le9eQDNSRWK1MzZ_fkkzzr_K48a3A/s1600/IMG_4109.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7l8cdJQuJjo9338IXGaAtKJ39M3X8wg8SwutO4ZDS-9HuqWLjmttYKfcO5qYmU8KmffRvQv3lFOKRvOQZlGKMtJsxmlWCr1zERMNd_BZ6Su7XE5le9eQDNSRWK1MzZ_fkkzzr_K48a3A/s320/IMG_4109.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH0BQyuaCxMBrmr23Z6uMCLxPjoonw0aq72tDmFEifEF4bDSCr1ZEbs5mWnkCwtZvpU3EMpvmvMGz4G8BkhOC2e0lRJ6kABplBLtKKwrWW1jDoBEVD4ZjGJhQcZwV9suxyn_lJt6eirYg/s1600/IMG_4112.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH0BQyuaCxMBrmr23Z6uMCLxPjoonw0aq72tDmFEifEF4bDSCr1ZEbs5mWnkCwtZvpU3EMpvmvMGz4G8BkhOC2e0lRJ6kABplBLtKKwrWW1jDoBEVD4ZjGJhQcZwV9suxyn_lJt6eirYg/s320/IMG_4112.JPG" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Smooth the top with a spatula . Make a decorative pattern on the top with whole blanched almonds.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHxbDiDfr46huFpiYfXYvtFxkfKhn8IeZ0qK0byIEH7bwIoq6THbRWC3LQr7jI5lCA7OHZXnVIWk3ilwVacs_JexDS5lEC695rwgBFC5dKiUhMdQmHS6BDRQMhwpOAi4Xvs1p_E2kGIIk/s1600/IMG_4113.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHxbDiDfr46huFpiYfXYvtFxkfKhn8IeZ0qK0byIEH7bwIoq6THbRWC3LQr7jI5lCA7OHZXnVIWk3ilwVacs_JexDS5lEC695rwgBFC5dKiUhMdQmHS6BDRQMhwpOAi4Xvs1p_E2kGIIk/s320/IMG_4113.JPG" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Cover the cake with a clean teatowel and leave to stand for at least 8 hours.</span></div>
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<span style="font-family: Verdana, sans-serif;">When you're ready to cook the cake pre-heat the oven to 275 degrees Fahrenheit or 135 degrees celsius. The cake cooks slowly to retain moisture.If the top is becoming very brown cover with a square of tinfoil for remainder of cooking time.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmJe4hK0q1mzJ_DyKyV6IMftM-M37tYaavRfH6TuUU_aJAza8DiUVWXxXBA8FjJoPwqWXFQ2fYnbCz5P2lb5EImRW7CihlfhbgHFDyFq8-UfutdjpvEoW8_VwfqwQbkbgmZw_PLKXjm7A/s1600/IMG_4115.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmJe4hK0q1mzJ_DyKyV6IMftM-M37tYaavRfH6TuUU_aJAza8DiUVWXxXBA8FjJoPwqWXFQ2fYnbCz5P2lb5EImRW7CihlfhbgHFDyFq8-UfutdjpvEoW8_VwfqwQbkbgmZw_PLKXjm7A/s320/IMG_4115.JPG" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">The original recipe says it takes 3 1/2 to 4 hours to cook but mine only takes about 2 1/2 to 3 hours.</span></div>
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<span style="font-family: Verdana, sans-serif;">Start testing your cake after about the first 1 1/2 hours - rotate the cake in the oven at this time too.Watch the top (see above)</span></div>
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<span style="font-family: Verdana, sans-serif;">Use a skewer or cake tester to check if the cake is cooked - test in the middle of the cake.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_aOf4mc-98J6Z9v10xlQappkqwbQLhMDlP88oveWmmCz4OBQLgaWxsYzBa9eHeaU_y5vM5l1vZrflPtJ7c55kmUcT12fSymyC8CpB1MABbCRjB6YOUlcKi4UFDX1oSR0M541oYQdO12U/s1600/IMG_4119.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_aOf4mc-98J6Z9v10xlQappkqwbQLhMDlP88oveWmmCz4OBQLgaWxsYzBa9eHeaU_y5vM5l1vZrflPtJ7c55kmUcT12fSymyC8CpB1MABbCRjB6YOUlcKi4UFDX1oSR0M541oYQdO12U/s320/IMG_4119.JPG" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Remove the cake from the oven and wrap the whole tin in a towel to completely cover - this keeps the moisture in the cake. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_U9g1Dmy9rsd2xeSqlpcrrSJMzIEoiPOJU3g0lKXwTp-PwGAFDW_2ll_PFGDEH3W6_SSG0NQ528rofQfTcGPaFziNfpR_7PKM-aryB_epHZtcPO3jND592LNF87S0TRWNUMSyp8tzaQ4/s1600/IMG_4120.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_U9g1Dmy9rsd2xeSqlpcrrSJMzIEoiPOJU3g0lKXwTp-PwGAFDW_2ll_PFGDEH3W6_SSG0NQ528rofQfTcGPaFziNfpR_7PKM-aryB_epHZtcPO3jND592LNF87S0TRWNUMSyp8tzaQ4/s320/IMG_4120.JPG" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">When the cake is completely cold ( overnight) remove from the tin and remove the layers of brown paper and leave one layer of white baking paper.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm5I3p7Z70K-Eljci4eLcMLHH-ww4rHCJSq-AQ5lbfrwqdegouCFmLlvcbDMa6J52rFcucMJ_esqKsoZ9AuKiPZnOnCfRC0jGUY7F5TDhvwRqir1hHeOK_IvsQGEZDBOPJObSjNTR3nNg/s1600/IMG_4121.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm5I3p7Z70K-Eljci4eLcMLHH-ww4rHCJSq-AQ5lbfrwqdegouCFmLlvcbDMa6J52rFcucMJ_esqKsoZ9AuKiPZnOnCfRC0jGUY7F5TDhvwRqir1hHeOK_IvsQGEZDBOPJObSjNTR3nNg/s320/IMG_4121.JPG" width="320" /></a></div>
<span style="font-family: Verdana, sans-serif;">The next step is the beginning of "feeding " the cake. You will need a pastry brush and about 2 tablespoons of alcohol of your choice.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigW2nUNhYrr56JA2PtXubuZBLvAy4LDN_8rr-qskkFtnHaooji9D2UWnmFtVCLUHTcXBfczDTQtgNS3btZch78kc-7XnnjiSWhhb-JLs3w0l5mBq81JZjWHeAacf2zAEJBH0Z2e6BGo0o/s1600/IMG_4122.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigW2nUNhYrr56JA2PtXubuZBLvAy4LDN_8rr-qskkFtnHaooji9D2UWnmFtVCLUHTcXBfczDTQtgNS3btZch78kc-7XnnjiSWhhb-JLs3w0l5mBq81JZjWHeAacf2zAEJBH0Z2e6BGo0o/s320/IMG_4122.JPG" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">With a cake tester , thin skewer or hat pin make holes all over the top of the cake.Only go 3/4 way down into the cake so that the alcohol doesn't run through the bottom!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZGWdZ4vDB892BqhHpEfeDJc-exFIo_ItoZFqr0ceSBSAqk3uzRDrLdv9DJhAPAGZaMPC9grUXKWM6WZA_QxF4yu3ajDMErE6GJeAhJ3uJzeNinBlhb_5tqNi9JrwMaKwqdZxrux3sLng/s1600/IMG_4123.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZGWdZ4vDB892BqhHpEfeDJc-exFIo_ItoZFqr0ceSBSAqk3uzRDrLdv9DJhAPAGZaMPC9grUXKWM6WZA_QxF4yu3ajDMErE6GJeAhJ3uJzeNinBlhb_5tqNi9JrwMaKwqdZxrux3sLng/s320/IMG_4123.JPG" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Brush evenly with the alcohol until it is all used.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBuwkqdCypCYrgRruCV9GG3CtNOwcuXc3ypX6tWR7DtQqyBKCiOFvSXy4gPLcqyBDbQl4VyRtQl8sQDtTSVmJNzyLj2-ebyzp3pV2fJYS3OjUVx3nreGZBcilW2lWGRQ1QqzMRT6uaYkw/s1600/IMG_4124.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBuwkqdCypCYrgRruCV9GG3CtNOwcuXc3ypX6tWR7DtQqyBKCiOFvSXy4gPLcqyBDbQl4VyRtQl8sQDtTSVmJNzyLj2-ebyzp3pV2fJYS3OjUVx3nreGZBcilW2lWGRQ1QqzMRT6uaYkw/s320/IMG_4124.JPG" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Place two pieces of tinfoil cross wise and two pieces of baking paper on top in the same way.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0moGZb2ize-uh4gQ3bRYun0tUYQLnQzL1Q3645Vqb14lm5q-RsKO9H4YEMqRNTJ3XS1Ghp6194_ueFa8mCX4MtXWxengwon_qy4BXphU10IcdZP5tT3heRSvNkhCyG99_2HTQGaP6WLw/s1600/IMG_4125.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0moGZb2ize-uh4gQ3bRYun0tUYQLnQzL1Q3645Vqb14lm5q-RsKO9H4YEMqRNTJ3XS1Ghp6194_ueFa8mCX4MtXWxengwon_qy4BXphU10IcdZP5tT3heRSvNkhCyG99_2HTQGaP6WLw/s320/IMG_4125.JPG" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Wrap the cake so that it is sealed but so that the top of the foil and paper can be easily opened for "feeding" once a week until Christmas time. Store in a cool dark place - <b>NOT</b> in the refrigerator.</span></div>
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<span style="font-family: Verdana, sans-serif;">Once a week feed the cake with 1-2 tablespoons of brandy or rum. If when you unwrap the cake it appears wet STOP ! Leave it for a few days and then see if it has soaked in. Don't make the cake soggy.</span></div>
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<span style="font-family: Verdana, sans-serif;">Anytime close to Christmas slice and enjoy !Between times keep the cake wrapped and in a large tin or container.</span></div>
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<span style="font-family: Verdana, sans-serif;">Ingredients:</span></div>
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<span style="font-family: Verdana, sans-serif;">Butter 10 ounces - 275 grams - at room temperature</span></div>
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<span style="font-family: Verdana, sans-serif;">Sugar 10 ounces - 275 grams</span></div>
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<span style="font-family: Verdana, sans-serif;">Eggs 6 - separated</span></div>
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<span style="font-family: Verdana, sans-serif;">Dried fruit 3 1/2 pounds - 1.6 kg</span></div>
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<span style="font-family: Verdana, sans-serif;">Flour - plain all purpose - 12 ounces - 350 grams</span></div>
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<span style="font-family: Verdana, sans-serif;">Baking soda - 1/2 teaspoon</span></div>
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<span style="font-family: Verdana, sans-serif;">Vanilla Essence pure - 1 teaspoon</span></div>
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<span style="font-family: Verdana, sans-serif;">Brandy or Rum - for soaking and feeding</span></div>
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<span style="font-family: Verdana, sans-serif;">Spices - optional - powdered - 2-3 teaspoons</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNrAxZOZU_oGRR6E_IgKE6RtncG04KVcAJVRyHCUnHFlTXdL0YZ_TtJ9RjuRP_DMvQp2bdT4KAtlxCQvGQsyfyjT_uIO9x8KJayiN_PqHl-uMrAWleODWNU43EzFakdQvcNnGLtEyEVNw/s1600/Xmas+cake+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNrAxZOZU_oGRR6E_IgKE6RtncG04KVcAJVRyHCUnHFlTXdL0YZ_TtJ9RjuRP_DMvQp2bdT4KAtlxCQvGQsyfyjT_uIO9x8KJayiN_PqHl-uMrAWleODWNU43EzFakdQvcNnGLtEyEVNw/s320/Xmas+cake+2.jpg" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">The cake cut 7 weeks later on Christmas Day</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkhHhY_FeGkTpzgFoQ18oy6Wd_wNsHN0JARvWPoFtfiUV229pxGunpqY8rSPgEPJVyDcEZDWmiHBWxk42AJJH3ehDrbuxq5iJrSOJH6L7EakqXmqbQOSm8hNWDQEjvI_5cOFV7PHQuUAc/s1600/Xmas+cake+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkhHhY_FeGkTpzgFoQ18oy6Wd_wNsHN0JARvWPoFtfiUV229pxGunpqY8rSPgEPJVyDcEZDWmiHBWxk42AJJH3ehDrbuxq5iJrSOJH6L7EakqXmqbQOSm8hNWDQEjvI_5cOFV7PHQuUAc/s320/Xmas+cake+1.jpg" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Enjoy !</span></div>
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Heatherhttp://www.blogger.com/profile/04326579590447837863noreply@blogger.com1tag:blogger.com,1999:blog-2360113445499212583.post-2871340402234720012012-10-26T15:11:00.000-07:002012-10-27T03:44:47.142-07:00<br />
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THE DARING BAKERS OCTOBER CHALLENGE: </h1>
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Layering Up:
Mille-feuille/Napoleon</h1>
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<span style="font-family: Verdana, sans-serif;">Our October 2012 Daring Bakers’ challenge was hosted by Suz of Serenely Full.
Suz challenged us to not only to tackle buttery and flaky puff pastry, but then
take it step further and create a sinfully delicious Mille Feuille dessert with
it!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaIhEw_9SSk9ol0_15WNrWurKNJOwJ-cdenbflVm8Zmt-Rc5JMzAI4YXjD98ol5f2BtIotjBSbPtXNlt8Z7pHNl62zETSd0bA2T1FCCYJOEufJsPHUb_rC1ElqXpc9tpwzCqc21_8fFkQ/s1600/IMG_4083.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaIhEw_9SSk9ol0_15WNrWurKNJOwJ-cdenbflVm8Zmt-Rc5JMzAI4YXjD98ol5f2BtIotjBSbPtXNlt8Z7pHNl62zETSd0bA2T1FCCYJOEufJsPHUb_rC1ElqXpc9tpwzCqc21_8fFkQ/s320/IMG_4083.JPG" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">This is just the reason I joined the Daring Bakers, to make this kind of thing, the things I've looked at (and eaten) and always fancied making but thought they were really complicated.</span><br />
<span style="font-family: Verdana, sans-serif;">These delicious slices are also known as Napoleons, and in New Zealand and Australia as custard squares, vanilla slices or pastry cream slices.</span><br />
<span style="font-family: Verdana, sans-serif;">Here was my chance to make Mille-feuille ( say Meel Foy), starting off with making the puff pastry. Mille-feuille means a thousand leaves - all the layers of the pastry. Quite confusing really and nobody had the answer - because in Mille-feuille the pastry is compressed during cooking to prevent the layers from puffing up too much - so you don't see the layers ???</span><br />
<span style="font-family: Verdana, sans-serif;">Making the pastry was time consuming but not difficult and it had a </span><br />
<span style="font-family: Verdana, sans-serif;">wonderfully smooth texture - I'm going to make it again and use in a recipe where it puffs up, I'm expecting a good result.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguFZlj5H67QLTauiZi7dSKSMwFAqFgo5YRwtFfniHbepHFjSTj5pzqEX8MM2oBFJFAkslKl5p8aBrEA7hfo179fGfNmK8lLzh0n50jhK8rsQ4gDmOSZPmQ7WzMNWOg9dSaLsaNN-Hqaqs/s1600/IMG_4071.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguFZlj5H67QLTauiZi7dSKSMwFAqFgo5YRwtFfniHbepHFjSTj5pzqEX8MM2oBFJFAkslKl5p8aBrEA7hfo179fGfNmK8lLzh0n50jhK8rsQ4gDmOSZPmQ7WzMNWOg9dSaLsaNN-Hqaqs/s320/IMG_4071.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpk4KKfC_YVFGzCrIU2I_dvnE65iYvaG5Bg0UiA-NxbtmzhHd5F8BDFiZTR84aGSkBt6eAepISWxjqcCLr8U-sJx1CO17tZBayi4v5L4ln7Kli95BgVSm8ZQvuCJqhiUZJgghsr3cOEbg/s1600/IMG_4073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpk4KKfC_YVFGzCrIU2I_dvnE65iYvaG5Bg0UiA-NxbtmzhHd5F8BDFiZTR84aGSkBt6eAepISWxjqcCLr8U-sJx1CO17tZBayi4v5L4ln7Kli95BgVSm8ZQvuCJqhiUZJgghsr3cOEbg/s320/IMG_4073.JPG" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Creme patisserie is spread between the pastry layers and topped with icing.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip-VNsO6-Kx18zQ9w37csaDrTtvUbQRkAW-16j6dQAzvj6eR6-4lVpbXywR__uF-H4BhRhecyhpabAXGWy7I4d7iq2imTLXg930-8Xr920e-v1M0NvaaGkbpGfdjfgI94cJRMOBtrcU1Y/s1600/IMG_4074.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip-VNsO6-Kx18zQ9w37csaDrTtvUbQRkAW-16j6dQAzvj6eR6-4lVpbXywR__uF-H4BhRhecyhpabAXGWy7I4d7iq2imTLXg930-8Xr920e-v1M0NvaaGkbpGfdjfgI94cJRMOBtrcU1Y/s320/IMG_4074.JPG" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Melted chocolate is next and piped in lines along the top - this didn't have to be too precise, which suited me just fine.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL01AhN_Vy_t9d7nBR9rwadwDm_skKEV087_gBwbdWZlU_ZQSUHGqpiQTKzKqn7qQQQ4FC2WKOrvuxCJs0S37YrNNPD1R0EHH8LkmoalaIstUF6naTQxY9tYUhHLeailduQrvz25WlFp4/s1600/IMG_4077.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL01AhN_Vy_t9d7nBR9rwadwDm_skKEV087_gBwbdWZlU_ZQSUHGqpiQTKzKqn7qQQQ4FC2WKOrvuxCJs0S37YrNNPD1R0EHH8LkmoalaIstUF6naTQxY9tYUhHLeailduQrvz25WlFp4/s320/IMG_4077.JPG" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">The next part was just magic - I'd never researched making Mille - Feuille so always thought those swirly arrows were amazingly intricate piping work - but all was to be revealed!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSTTzIiAKN2LqhppUQFj_QaIkEkoyFdsmFqZN-bAVMAQmBWAPRXu3QmL34dwtJI_21hyphenhyphen2J5VvZuwX1Tco3IEgvckWFqrtVme_hxbGC6ft2TBRXS_bbU-lRJ35lCJwLMa11jgbFjjeVjw0/s1600/IMG_4080.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSTTzIiAKN2LqhppUQFj_QaIkEkoyFdsmFqZN-bAVMAQmBWAPRXu3QmL34dwtJI_21hyphenhyphen2J5VvZuwX1Tco3IEgvckWFqrtVme_hxbGC6ft2TBRXS_bbU-lRJ35lCJwLMa11jgbFjjeVjw0/s320/IMG_4080.JPG" width="320" /></a></div>
<span style="font-family: Verdana, sans-serif;">By simply lightly drawing a knife up and down alternately through the lines of chocolate those swirly arrows appear - this was my best part :) I never knew.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG_SITReZadR6bcCT8sjI-BMyhqhlnDXPlDMxNYGhSnqDNl_6tkxY79tU1UF0m1TsVhOlYAsMEkhEYot39TwVvp9_it-lP0kkENn6KMk9HqCzgVCoRmI90pfQ2S5cqFm0TShU9-2x5jOQ/s1600/IMG_4081.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG_SITReZadR6bcCT8sjI-BMyhqhlnDXPlDMxNYGhSnqDNl_6tkxY79tU1UF0m1TsVhOlYAsMEkhEYot39TwVvp9_it-lP0kkENn6KMk9HqCzgVCoRmI90pfQ2S5cqFm0TShU9-2x5jOQ/s320/IMG_4081.JPG" width="320" /></a></div>
<span style="font-family: Verdana, sans-serif;">This was a thoroughly enjoyable challenge for me - Suz was a great host giving feedback to every one who shared their results during the month - thanks Suz for a great challenge.</span><br />
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<span style="font-family: Verdana, sans-serif;">Recipe and step by step instructions can be found <a href="http://thedaringkitchen.com/sites/default/files/u11/72_Mille_Feuille_-_DB_Oct_2012.pdf">here</a> .</span></div>
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Heatherhttp://www.blogger.com/profile/04326579590447837863noreply@blogger.com16tag:blogger.com,1999:blog-2360113445499212583.post-69950521474358624642012-08-26T04:17:00.000-07:002012-08-26T04:27:59.692-07:00<div class="separator" style="clear: both; text-align: center;">
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<h1 class="title" style="text-align: center;">
The Daring Bakers</h1>
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August 2012 Challenge: </h1>
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FILLED PATE A CHOUX SWANS</h1>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjWdPPyOGeNQP2MFHj6UZqrVJ1XnQPGedo-NWINQatFFRld-td9UEU0YYBmz3c93Vsg5zsbZWxiUzIbtZIVjt_kVn9pN7ZjtGetW8w-3_VRujjFSx-Ax2IEsF8GAJLaUYZIcn8_8QDlv0/s1600/IMG_4055.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjWdPPyOGeNQP2MFHj6UZqrVJ1XnQPGedo-NWINQatFFRld-td9UEU0YYBmz3c93Vsg5zsbZWxiUzIbtZIVjt_kVn9pN7ZjtGetW8w-3_VRujjFSx-Ax2IEsF8GAJLaUYZIcn8_8QDlv0/s400/IMG_4055.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Kat of The Bobwhites was our August 2012 Daring Baker hostess who inspired us to
have fun in creating pate a choux shapes, filled with crème patisserie or
Chantilly cream. We were encouraged to create swans or any shape we wanted and
to go crazy with filling flavors allowing our creativity to go wild! </span><br />
<span style="font-family: Verdana, sans-serif;">Recipe <a href="http://thedaringkitchen.com/sites/default/files/u11/70_Choux_Swans_-_DB_Aug_2012.pdf">here</a></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0JaIB_RHDO6fTAz8PnbvhdgWaHz9pv-6lCbK4jfQhF3VE7OxufHHGSb-RVvyMV3qFvlbBOjJeUcYr2H9AE7uqLBddFHFTBgodtSlACrITUSXO81zQWdxHjjJJusIFr8LnXq_28DpJljs/s1600/IMG_4050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0JaIB_RHDO6fTAz8PnbvhdgWaHz9pv-6lCbK4jfQhF3VE7OxufHHGSb-RVvyMV3qFvlbBOjJeUcYr2H9AE7uqLBddFHFTBgodtSlACrITUSXO81zQWdxHjjJJusIFr8LnXq_28DpJljs/s320/IMG_4050.JPG" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Since I was about 10 years old I've always wanted to make choux swans. I </span></div>
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<span style="font-family: Verdana, sans-serif;">first saw them in a recipe book that belonged to my older sister. They looked so special, I hardly believed it was possible to make them at home. the recipe book was called Cooking Better all the Time - Katie Stewart 1966 London - I used to love looking through the pages - although the food styling and photos are now 46 years old - the pictures were very enticing.</span></div>
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<span style="font-family: Verdana, sans-serif;">So I was delighted when I saw this month's challenge for the Daring Bakers. I hadn't made choux pastry for years but remembered from years ago when I made a lot of it - that you kind of get a feel for it and know the correct texture and consistency of the mixture.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiNvByifigtVrPiYmP7maMT8F3Pg8szwTce0XjszYdBkbgY7uVxVMa54cSo8JnY2gdH4ixCE95R89EwmU67jRT9psGc0deXNsqMc3TllAeEAx5sRGEHFFgw16w2cIVjQ_YtEazwhxZ49c/s1600/IMG_4045.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiNvByifigtVrPiYmP7maMT8F3Pg8szwTce0XjszYdBkbgY7uVxVMa54cSo8JnY2gdH4ixCE95R89EwmU67jRT9psGc0deXNsqMc3TllAeEAx5sRGEHFFgw16w2cIVjQ_YtEazwhxZ49c/s320/IMG_4045.JPG" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">This mixture was quite thin - it probably didn't need so much egg. I read in another recipe book to add the eggs 1 at a time when making choux, look at the mixture after each addition - sometimes it doesn't take all the eggs. Alternatively if the mixture is too thick it can be thinned with an egg white or two - added one at a time.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhefDzhgvJqivrq29h5-4tE1xATy6qdoPIxnm75oRWrNcnTkFUR1YSRUjIKJj_UThaM1_inj4EEgVx8YiJyFcsdVuH9jcjoHDCIFDA_dtKdHblUeRRFeK2TmSmQB5WtMAYMu0b4VerpeIQ/s1600/IMG_4044.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhefDzhgvJqivrq29h5-4tE1xATy6qdoPIxnm75oRWrNcnTkFUR1YSRUjIKJj_UThaM1_inj4EEgVx8YiJyFcsdVuH9jcjoHDCIFDA_dtKdHblUeRRFeK2TmSmQB5WtMAYMu0b4VerpeIQ/s320/IMG_4044.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggBucoPCvdKJ08LoCx_txI_9JHoFB0BM3kbJQnQLeLfzDxrSgnBuDO_YbIOrYEY5nHh4QdKznLQ4SU-gxtWrLvDJdVHbTwiH28sG6rCI2ayPNcdl2oR0HTBdhNBgvzHfgJkruZJcH7lpA/s1600/IMG_4047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggBucoPCvdKJ08LoCx_txI_9JHoFB0BM3kbJQnQLeLfzDxrSgnBuDO_YbIOrYEY5nHh4QdKznLQ4SU-gxtWrLvDJdVHbTwiH28sG6rCI2ayPNcdl2oR0HTBdhNBgvzHfgJkruZJcH7lpA/s320/IMG_4047.JPG" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I filled my swans with the Vanilla Creme Patissiere (in the recipes given) and Chantilly Cream.</span></div>
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<span style="font-family: Verdana, sans-serif;">This was a fun challenge ! I must make choux pastry more often :) </span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span>Heatherhttp://www.blogger.com/profile/04326579590447837863noreply@blogger.com9Auckland-40.900557 174.885971-53.186806 154.6711275 -28.614308 -164.8991855tag:blogger.com,1999:blog-2360113445499212583.post-26298696173309719032012-06-27T03:45:00.001-07:002012-06-27T03:54:13.603-07:00<br />
<div id="content-header">
<h1 class="title" style="text-align: center;">
THE DARING BAKERS' JUNE 2012 CHALLENGE: </h1>
<h1 class="title" style="text-align: center;">
Going Batty for the
Jubilee</h1>
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<b><br /></b><span style="font-family: Verdana, sans-serif;"><a href="http://thedaringkitchen.com/users/mandym" jquery1340790534140="31">Mandy</a> of <a href="http://www.mandymortimer.com/" jquery1340790534140="32">What The Fruitcake?!</a> came to our rescue last minute
to present us with the Battenberg Cake challenge! She highlighted Mary Berry’s
techniques and recipes to allow us to create this unique little cake with
ease.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">I had always looked at these cakes and thought "intricate" - "too hard" - "professional baker" ! So when Mandy challenged us with Battenberg Cake to coincide with The Queen's 60th Jubilee and highlighted Mary Berry's techniques I had to give it a go.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">Recipe is <span style="color: red;"><a href="http://thedaringkitchen.com/sites/default/files/u11/68_Battenberg_Cake_-_DB_June_2012.pdf"><span style="color: red;">here</span></a></span><span style="background-color: white; color: red;"><span style="color: red;"></span></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: red;"><br /></span></span><br />
<span style="font-family: Verdana, sans-serif;">There were a few hiccups and I ended up calling my posting on the site</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<br />
<strong><span style="font-size: x-small;">Honey I Shrunk The Battenburg !</span></strong><br />
<strong><br /></strong><br />
<span style="font-family: Verdana, sans-serif;">I used this tin that I have had for about thirty years and had never before used
the divider - perfect I thought but didn't double my batter - hence the very
shallow sponges. The tin was about 8 1/2 inches square.</span><br />
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<span style="font-family: Verdana, sans-serif;">I didn't use ground almonds (allergy) , so made the sponges plain - one vanilla,
one coffee. Although small they were nice sponges. Had decided to make the white
chocolate plastique and did - but it did not turn out well!</span></div>
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<span style="font-family: Verdana, sans-serif;">No amount of kneading was going to make this sorry mess pliable. In true British
Commonwealth spirit I Kept Calm and Carried On! I decided to cover my miniature
Battenburg in the Coffee Butter Cream ( as I don't like Marzipan and it contains
almond)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicsOgElZkSrUGCrh4IJtaBTO7_70v27c4-VCxuHLeHDVUwF5HaJ1Vc97R65Zjkq8OAZ2EC19HoYdsm6lLheinuC5glBTgyASqGTx40T4WtaO3TswXXcXl7iW02oOH9S6jZvz5EZuWZqU8/s1600/IMG_4006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicsOgElZkSrUGCrh4IJtaBTO7_70v27c4-VCxuHLeHDVUwF5HaJ1Vc97R65Zjkq8OAZ2EC19HoYdsm6lLheinuC5glBTgyASqGTx40T4WtaO3TswXXcXl7iW02oOH9S6jZvz5EZuWZqU8/s320/IMG_4006.JPG" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Despite its size - almost Petit Four - the taste was excellent <img alt="Smile" src="http://thedaringkitchen.com/sites/all/modules/smileys/packs/Yahoo/smile.gif" title="Smile" /></span></div>
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<span style="font-family: Verdana, sans-serif;">Check out the site until about July 15 to see some of the wonderful examples of Battenburg</span></div>
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<span style="font-family: Verdana, sans-serif;"><a href="http://thedaringkitchen.com/">http://thedaringkitchen.com/</a></span></div>
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</div>Heatherhttp://www.blogger.com/profile/04326579590447837863noreply@blogger.com8tag:blogger.com,1999:blog-2360113445499212583.post-17375583961269360582012-06-16T21:12:00.000-07:002012-06-16T23:56:58.394-07:00<h2>
<span style="color: blue; font-family: Verdana, sans-serif; font-size: x-large;">Wholemeal Ginger Crunch</span></h2>
<div>
<span style="font-family: Verdana, sans-serif;">from Jo Seagar's book The Cook School Recipes</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: center;">
<img height="200" id="il_fi" src="http://www.chefscomplements.co.nz/images/_db/NAA4ADYAOAA=/0x0/q80/9781869419721.jpg" style="padding-bottom: 8px; padding-right: 8px; padding-top: 8px;" width="139" /></div>
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<span style="font-family: Verdana, sans-serif;">This is a delicious slice, almost addictive, that I've been making lately - as with all Jo's recipes it is really easy with spectacular results.Extra nice because of the chopped crystallised ginger and wholemeal flour in the base.</span></div>
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<h3 style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">Recipe</span></h3>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">Preheat the oven to 180 degrees Celsius and line a 20cm X 30cm slice tin with baking paper</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<b><span style="font-family: Verdana, sans-serif;">Base</span></b></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">150 g butter</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">2 tablespoons golden syrup</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">3/4 cup brown sugar</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">3/4
cup long thread coconut</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">1 1/2 cups rolled oats</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">3/4 cup wholemeal flour</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">2 teaspoons baking
powder</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">3 teaspoons ground ginger</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">1 cup chopped crystallised ginger</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">Melt butter, golden syrup and brown sugar over a low heat. Mix
the dry ingredients in a bowl and pour in melted ingredients. Mix all together and press the mixture into the prepared tin.</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">Bake for 20 minutes.</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;"><b>Icing/Topping</b><br />100 g butter<br />6 tablespoons golden syrup<br />2 1/2 cups icing sugar<br />3 teaspoons ground ginger<br /><br />Melt butter and golden syrup, beat in
ginger and icing sugar. Pour over still-warm base.</span></div>
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<span style="font-family: Verdana, sans-serif;">Chill before cutting into 24 pieces (I got 32 healthy size pieces!!)</span></div>
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<h3 style="text-align: left;">
Enjoy !</h3>
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<br /></div>Heatherhttp://www.blogger.com/profile/04326579590447837863noreply@blogger.com0tag:blogger.com,1999:blog-2360113445499212583.post-48224863068349103002012-05-26T17:34:00.000-07:002012-05-27T02:14:52.451-07:00<br />
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THE DARING BAKERS' MAY 2012 CHALLENGE: Challah Back,
Y'all!</h1>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr7N9f41gEnoN-w1fF0REclVdRK0-u3a3IOr2wCPrkViOHkiMuVAsfKteBDn12IRllUbrP86mnEqhRumlR1swOw2uXRylMQJZKxzMajWv0t-u9x7iCk8zT2idkC18-nS5y7ayp7h_mjxQ/s1600/IMG_3987.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr7N9f41gEnoN-w1fF0REclVdRK0-u3a3IOr2wCPrkViOHkiMuVAsfKteBDn12IRllUbrP86mnEqhRumlR1swOw2uXRylMQJZKxzMajWv0t-u9x7iCk8zT2idkC18-nS5y7ayp7h_mjxQ/s320/IMG_3987.JPG" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">May’s Daring Bakers’ Challenge was pretty twisted – Ruth from The Crafts of
Mommyhood challenged us to make challah! Using recipes from all over, and tips
from “A Taste of Challah,” by Tamar Ansh, she encouraged us to bake beautifully
braided breads.</span></div>
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<span style="font-family: Verdana, sans-serif;">I got to the challenge really late this month but had been keeping an eye on the postings during the month. Lots of DBers were reporting that this challenge was easier than it looked and it was so much fun and that's the truth.</span><br />
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<span style="font-family: Verdana, sans-serif;">Ruth had given a lot of background about the history and cultural meaning around Challah which can be found <a href="http://en.wikipedia.org/wiki/Challah">here</a>, <a href="http://www.thechallahblog.com/">there</a> and <a href="http://www.atasteofchallah.com/">over there</a>.She had even made several videos on how to braid the dough into loaves,round loaves and rolls.</span><br />
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<span style="font-family: Verdana, sans-serif;">I used half of the <a href="http://thedaringkitchen.com/sites/default/files/u11/67_Challah_-_DB_May_2012.pdf">Honey Challah Recipe</a></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaxrbdOIWxOO3zBf_Hy-n63N8hoqdyQr3OWp4J7HjbiKbJC2mRPK6_tui27yuvRvcaFewZZG2sz6IEWwROINbkkYj2poHb0JFKGFq6OMyxajsVYSyhuCootJZ0JkYYcdzlNvMzUpvsDGE/s1600/IMG_3988.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaxrbdOIWxOO3zBf_Hy-n63N8hoqdyQr3OWp4J7HjbiKbJC2mRPK6_tui27yuvRvcaFewZZG2sz6IEWwROINbkkYj2poHb0JFKGFq6OMyxajsVYSyhuCootJZ0JkYYcdzlNvMzUpvsDGE/s320/IMG_3988.JPG" width="240" /></a></div>
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</div>Heatherhttp://www.blogger.com/profile/04326579590447837863noreply@blogger.com3tag:blogger.com,1999:blog-2360113445499212583.post-679084851036699102012-04-28T00:18:00.000-07:002012-04-28T00:18:04.073-07:00<br />
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THE DARING BAKERS' APRIL 2012 CHALLENGE: </h1>
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Armenian Nazook & Nutmeg Cake</h1>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirzwwZez7kZMGnzJCtWSMb3_093AIjyhwe2S8g7BIFdLsiWFARtt2v4ElP2TTfG67tlXhxiI-YJX9pa1sGmMCpjljr2ZoPUL-vLHG3rMapGx7fGLGMSJjuxxsAXBFLcs0pS5f7bh88Q2E/s1600/IMG_3956.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirzwwZez7kZMGnzJCtWSMb3_093AIjyhwe2S8g7BIFdLsiWFARtt2v4ElP2TTfG67tlXhxiI-YJX9pa1sGmMCpjljr2ZoPUL-vLHG3rMapGx7fGLGMSJjuxxsAXBFLcs0pS5f7bh88Q2E/s320/IMG_3956.JPG" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">The Daring Bakers’ April 2012 challenge, hosted by Jason at Daily Candor, were
two Armenian standards: nazook and nutmeg cake. Nazook is a layered yeasted
dough pastry with a sweet filling, and nutmeg cake is a fragrant, nutty
coffee-style cake. </span><br />
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<span style="font-family: Verdana, sans-serif;">I only got to making the Nutmeg Cake (without the nuts). It's quite a plain looking cake but has a great flavour and was just fine without the nuts. Also it is really easy to make in a stand mixer. Follow the instructions for the food processor version - a stand mixer will rub butter into flour - remove half the mixture as per the recipe and continue mixing the other half in the bowl.</span><br />
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<span style="color: red; font-family: Verdana, sans-serif;"><a href="http://thedaringkitchen.com/sites/default/files/u11/66_Nazook___Nutmeg_Cake_-_DB_April_2012.pdf">Here is the link to the recipe</a></span><br />
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<span style="font-family: Verdana, sans-serif;">Try this cake - it is wonderful !</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGPeuNZM5VcX9AIMG9nI8t5YkyX4I9RZ-KrYUIbP9WmyO1rsGMp3mrH0ToWD-7ufEh2gFCNGRjOsZ9S1M1OaGFEixG726w7-64cRp2QUEFXsfSF9ZPIGEmG9bMyC2gMyA1CD3FxqBmNRg/s1600/IMG_3957.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGPeuNZM5VcX9AIMG9nI8t5YkyX4I9RZ-KrYUIbP9WmyO1rsGMp3mrH0ToWD-7ufEh2gFCNGRjOsZ9S1M1OaGFEixG726w7-64cRp2QUEFXsfSF9ZPIGEmG9bMyC2gMyA1CD3FxqBmNRg/s320/IMG_3957.JPG" width="320" /></a></div>
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</div>Heatherhttp://www.blogger.com/profile/04326579590447837863noreply@blogger.com0tag:blogger.com,1999:blog-2360113445499212583.post-53827414557817639642012-01-26T13:44:00.000-08:002012-08-31T02:06:43.481-07:00THE DARING BAKERS' JANUARY, 2012 CHALLENGE: BACK TO BASICS: SCONES (A.K.A. BISCUITS)<div align="center">
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<strong style="color: #cc66cc; font-size: 180%;">Scones Scones and More Scones</strong></h1>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIkiQUzUpQFRHcHo88eIc3Il1iJSQWBWI7-OpIHq36tYpcGoBUdwmgPYXFwiGHWg3EqreyUQP0Wg-Dvy7YLnCKfgds4Yp3m6v3QAIwH4rDX45xfiOIE-YLzf8dDL_eH6T5FG1U2J0gn54/s1600/IMG_3865.JPG"><span style="font-size: 180%;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5702079966660992162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIkiQUzUpQFRHcHo88eIc3Il1iJSQWBWI7-OpIHq36tYpcGoBUdwmgPYXFwiGHWg3EqreyUQP0Wg-Dvy7YLnCKfgds4Yp3m6v3QAIwH4rDX45xfiOIE-YLzf8dDL_eH6T5FG1U2J0gn54/s320/IMG_3865.JPG" style="display: block; height: 240px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 320px;" /></span></a><br />
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Audax Artifex was our January 2012 Daring Bakers’ host. Aud worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens!<br />
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Scones - loved this challenge - have been brought up making scones as many my age in NZ have - they are a staple. One of the first things most of us learned to bake in school cooking lessons too.<br />
Watching the video of the host's lovely sister brought back memories of my chldhood in 1960s NZ - it was just like; watching Mum, watching my aunties, watching my friend's mothers, watching the neighbourhood women "knock up a batch of scones" - probably not PC to say that now.<br />
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I know women who are now in their 70s and 80s who make the most wonderful scones and don't even measure anything - I guess decades of practise makes perfect - they are amazing to watch - just shake the flour out of the bag - scoop some butter off the block and they are away - pour the milk in from the bottle/carton - usually cut them into squares or rectangles - glaze them with milk - into a "hot" oven and voila !- an awesome batch of scones.<br />
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I tried the<span style="color: red;"> </span><a href="http://thedaringkitchen.com/sites/default/files/u11/63_Scones-Biscuits_-_DB_Jan_2012.pdf"><span style="color: red;">challenge basic recipe</span></a> and also made three others that are tried and true - one especially for people who don't care for "rubbing in".<br />
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First batch of challenge Basic Scones (a.k.a. Basic Biscuits) made- turned out pretty well as scones go - nice texture and very light, not a hint of baking powder taste. Well recieved by home tasters<br />
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In 2011 there was a TV show screened here in NZ called The Great British Bake Off and in one of the episodes the contestants had to make scones and I took a few notes from the judges - one in particular said - "only egg wash or glaze to the edge of the top - don't let it drip down the sides as this prevents rising or causes uneven rising" - for what it's worth<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuUiqAvTgIN5SI_TZhaJGupkBNcsZYIxrFcbDb5HMPIJcAlvRYIl4RVvmF3-AxPYB9pfykWIfbO4TMRUF7qVd66AKXKykYTIjt2To0HpwvPpVUF5NvteV-jAVCVWfer6C_g-QsY7KZZ6E/s1600/IMG_3863.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5702076650687120466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuUiqAvTgIN5SI_TZhaJGupkBNcsZYIxrFcbDb5HMPIJcAlvRYIl4RVvmF3-AxPYB9pfykWIfbO4TMRUF7qVd66AKXKykYTIjt2To0HpwvPpVUF5NvteV-jAVCVWfer6C_g-QsY7KZZ6E/s320/IMG_3863.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKR88b3YrfZz26XRKgXf_VW-azRnnhQduQKIP3P734ryTJPoSMPN2l7Y-FMSDqriXRV88IMqtgmrUA9X4y36vZIS5oRxm-qmtOzvVoiCttNaFoyuhezIqXkfZCPvyukTipQMXaDforzxY/s1600/IMG_3864.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5702076391703945842" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKR88b3YrfZz26XRKgXf_VW-azRnnhQduQKIP3P734ryTJPoSMPN2l7Y-FMSDqriXRV88IMqtgmrUA9X4y36vZIS5oRxm-qmtOzvVoiCttNaFoyuhezIqXkfZCPvyukTipQMXaDforzxY/s320/IMG_3864.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR94e_oQvPxn-b83mjcI1zS8Tw4PCVrxFH4wDrhhWKaFb8aMcwMtvRVs-h7e0DNEoklNOjozSyQmwibNyhshkDTTbtNFHggTtVjL57daXh3g8aRqMhZJh1foPJN2VKhSOqV8AZHJbRt8c/s1600/IMG_3866.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5702076162618433154" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR94e_oQvPxn-b83mjcI1zS8Tw4PCVrxFH4wDrhhWKaFb8aMcwMtvRVs-h7e0DNEoklNOjozSyQmwibNyhshkDTTbtNFHggTtVjL57daXh3g8aRqMhZJh1foPJN2VKhSOqV8AZHJbRt8c/s320/IMG_3866.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<strong><span style="color: #ff6600; font-size: 180%;">Healthy Food Guide Scones</span></strong><br />
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These next scones are made from a recipe out of the New Zealand Healthy Food Guide - meant to be a slightly more healthy version of a scone - use margarine, low fat milk and yoghurt. Whether or not they are healthier is a discussion for another day - but why I use this recipe is that the margarine is really easy to rub in and they make a fantastically light scone. I've also used them at school for when I take cooking lessons with my class - they are fail-proof. It is a very wet mixture, I wouldn't even attempt to use a cutter, just a sharp knife. This recipe halves easily. Link to recipe below<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Y3_EJTACwibz1Rk3C73qXz0-6Ap_qKHa7Vr2VAfhV8p7vri6bH9J7jupXDPlkFrY9rjoL5NfyHe2_S7RaIcxmhX_hEyK2HihxlSkOsXZRqhtdiaGTbr0BJ4OWHjyNouZ4QHv8CzTlsg/s1600/IMG_3868.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5702075151068045346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Y3_EJTACwibz1Rk3C73qXz0-6Ap_qKHa7Vr2VAfhV8p7vri6bH9J7jupXDPlkFrY9rjoL5NfyHe2_S7RaIcxmhX_hEyK2HihxlSkOsXZRqhtdiaGTbr0BJ4OWHjyNouZ4QHv8CzTlsg/s320/IMG_3868.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-l47uJYJtCPS4mqW_2PPtJu_NC7HNeHNy-_MANKyinZBsDJrM6AziBo5UDzch3wW7N6Mwp-e8CxcGOrcx6t4UHBEIqIOHqKil9mBcdavqLqQnE1-IC3VviXzy5VZHSKIHfJxSY5hUsDY/s1600/IMG_3870.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5702074950808195650" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-l47uJYJtCPS4mqW_2PPtJu_NC7HNeHNy-_MANKyinZBsDJrM6AziBo5UDzch3wW7N6Mwp-e8CxcGOrcx6t4UHBEIqIOHqKil9mBcdavqLqQnE1-IC3VviXzy5VZHSKIHfJxSY5hUsDY/s320/IMG_3870.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMjMlgO-JYQz3qSrFt47gMCq-DHO91HAQl8DpHu0jnKpj6AYBm-j1u9k8QybH92xlVga5JD-k1gGi9uywTO-17HGgaGo2otMpS71-w3AYnbIAj_3OvNK0DgriYagZ1f3FzKK5-SyZMp1A/s1600/IMG_3871.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5702074745828313010" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMjMlgO-JYQz3qSrFt47gMCq-DHO91HAQl8DpHu0jnKpj6AYBm-j1u9k8QybH92xlVga5JD-k1gGi9uywTO-17HGgaGo2otMpS71-w3AYnbIAj_3OvNK0DgriYagZ1f3FzKK5-SyZMp1A/s320/IMG_3871.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<a href="http://www.healthyfood.co.nz/recipes/2007/july/hfg-plain-scones"><span style="color: red;">NZ Healthy Food Guide Plain Scone Recipe</span></a><br />
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<span style="color: red; font-size: 180%;"><strong>Griddle - Girdle Scones</strong></span>My Mum often made "girdle" scones for us to have as morning tea in the weeknd or during school holidays / vacations - good filling food for active kids ! As you don't need an oven they are great for camping etc. If you don't have a griddle an electric frypan does the job. There's a bit of history around gridle / girdle - this posting in Lisa's <a href="http://sundayhotpants.nocturne.net.nz/post/780465075/girdle-scones"><span style="color: red;">(Sunday Hotpants</span>)</a> blog tells the story really well (go to Index and look under scones for Girdle Scones). I used her recipe which is a fairly stock standard one for griddle/girdle scones in Zew Zealand.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHR1wpArkxis2WyLt9Y-DNG0ejCmEqZCJGElUX024Xemyo4MwVvJ4A6up6g5_8KYDXpehkVEli32JDwbs-I1XiSlBIRSP_y8ZAU1rxU2h2ZS5BgLVphGuERyCsgoyaoodE7GgggEba3LA/s1600/IMG_3888.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5702066929211158866" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHR1wpArkxis2WyLt9Y-DNG0ejCmEqZCJGElUX024Xemyo4MwVvJ4A6up6g5_8KYDXpehkVEli32JDwbs-I1XiSlBIRSP_y8ZAU1rxU2h2ZS5BgLVphGuERyCsgoyaoodE7GgggEba3LA/s320/IMG_3888.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsn5xhZGg8Ex_tcnUbLXKk3l-y8imwtvPtfFxDNjSbJghbyOmWvBpCaoXgxeTrWHoUSoYYiLPiJcchaDkRcRk25xUsEC5xwleuE94h1nC6pucg8rUUe0_7D8ACaboEZAkWh3cEXHOkrso/s1600/IMG_3889.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5702066730021417378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsn5xhZGg8Ex_tcnUbLXKk3l-y8imwtvPtfFxDNjSbJghbyOmWvBpCaoXgxeTrWHoUSoYYiLPiJcchaDkRcRk25xUsEC5xwleuE94h1nC6pucg8rUUe0_7D8ACaboEZAkWh3cEXHOkrso/s320/IMG_3889.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGUzFRg9s_0r8l4Zm3Af2wrpcSMCLa8Bp_oaUWvrzrhZPmcBDdRwMwsU7jn5rbKfEMnPaZtHug-XAOYTAHZ155nFYu3qLN3YCPr9mX6AycuD1jRZ-56_JWyG39DAapdZZE5FMTrNFURdA/s1600/IMG_3892.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5702066414262840546" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGUzFRg9s_0r8l4Zm3Af2wrpcSMCLa8Bp_oaUWvrzrhZPmcBDdRwMwsU7jn5rbKfEMnPaZtHug-XAOYTAHZ155nFYu3qLN3YCPr9mX6AycuD1jRZ-56_JWyG39DAapdZZE5FMTrNFURdA/s320/IMG_3892.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj2TMsFKWZTYl89sIlB-Ujtc0P_nxV7i1REliCCI-rMiInB84_WEPftfoE2ks4pRWDI4UCycEDvsrZQNPVBjyY7KV0ge6mapVSy-S91J5tLBDT3R8eqwtwEw13DNmTR7115g7n6MSQwnk/s1600/IMG_3893.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5702066200155555314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj2TMsFKWZTYl89sIlB-Ujtc0P_nxV7i1REliCCI-rMiInB84_WEPftfoE2ks4pRWDI4UCycEDvsrZQNPVBjyY7KV0ge6mapVSy-S91J5tLBDT3R8eqwtwEw13DNmTR7115g7n6MSQwnk/s320/IMG_3893.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
Girdle Scones<br />
- variation from the Edmonds cookbook.<br />
<br />
Note: this is not a sweet scone - the mix is plain, if you like a sweet scone you may add 3 Tblspns sugar in the dry ingredients stage.<br />
<br />
1 cup flour<br />
2 tspns baking powder<br />
1 Tblspn of butter<br />
pinch of salt<br />
1/2 cup of currants<br />
aprox 1/2 cup of milk<br />
Sift the dry ingredients into a bowl<br />
<br />
Cut or rub in the butter until it resembles fine breadcrumbs<br />
<br />
Add enough milk to make a soft dough and shape into a circle on a lightly floured board. Roll out to roughly 1.5 cm (1/2 an inch) thick and cut into eight wedges.<br />
<br />
Cook on a hot greased girdle, hotplate or frying pan until golden and cooked in the centre - this will be roughly 5 minutes on each side.<br />
<br />
Snuggle them up on the girdle arranged in the same way you cut them.<br />
<br />
When you turn your scone wedges place them gently on the hot surface and only turn once.<br />
Serve hot from the pan, slathered in your favourite jam.<br />
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<strong><span style="color: #33ff33; font-size: 180%;">If You Don't Like Rubbing Butter Into Flour ......</span></strong>these are the scones for you<br />
The recipe is from Dame Alison Holst - a New Zealand cooking icon. It is easily scaled - I made a half recipe but used a little more milk than half.Following is the recipe with a note from her;<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1io7w-ERDQY8Izn0wqDML3GJnDOlmEuCLNxfCsYbwTsKC3RJfsR6gttPgDhqWVyB2XxpOG97XY_yEazglJMxGhOw9riqd3zL1InaXTdUyDCr4w_NFBeQmM4AW8oWKwtk2Jepz_068kc4/s1600/IMG_3899.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5702064147458194898" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1io7w-ERDQY8Izn0wqDML3GJnDOlmEuCLNxfCsYbwTsKC3RJfsR6gttPgDhqWVyB2XxpOG97XY_yEazglJMxGhOw9riqd3zL1InaXTdUyDCr4w_NFBeQmM4AW8oWKwtk2Jepz_068kc4/s320/IMG_3899.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSs8nUoCMB2M4DkTtU36JA3g-KsH13PpPJykn-3ZU2KWK5GNiGmi8lYFfOGUv-OkLHPGPO1aXY23kD4WHd5x-T6VhPzitPfDtYKbBVpcLiS4UPcF8TUOeBgq_j_5813MqVrRW3ucJGEB8/s1600/IMG_3900.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5702060701882645170" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSs8nUoCMB2M4DkTtU36JA3g-KsH13PpPJykn-3ZU2KWK5GNiGmi8lYFfOGUv-OkLHPGPO1aXY23kD4WHd5x-T6VhPzitPfDtYKbBVpcLiS4UPcF8TUOeBgq_j_5813MqVrRW3ucJGEB8/s320/IMG_3900.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
My Mother’s Date Scones<br />
No one could make scones better than my mother. They melted in your mouth. Sometimes, over a weekend, she’d make six batches of scones, feeding all and sundry.<br />
2 cups high grade flour (bread flour) – spoon the flour into your measuring cup without packing it<br />
½ tsp salt<br />
2 level Tbsp baking powder<br />
½ cup dates (chopped in half)<br />
50 g butter (melted)<br />
¾ cup milk<br />
<br />
1. Sift dry ingredients into a medium sized bowl.<br />
2. Add chopped dates.<br />
3. Add milk to melted butter and stir into dry ingredients. Careful not to over-mix. Mixture should be lumpy.<br />
4. Turn dough out onto a floured surface. Pat into a rectangle shape (work with dough as lightly as possible). Should make 6 to 8 good sized scones.<br />
5. Spray oil onto a baking tray. Place scones closely together to the tray and bake at 225°C for 10 to 12 minutes, until tops are golden.Heatherhttp://www.blogger.com/profile/04326579590447837863noreply@blogger.com8tag:blogger.com,1999:blog-2360113445499212583.post-13844410901185976212011-10-25T01:28:00.000-07:002012-01-26T17:25:43.365-08:00<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Nqec531Oa38GsITZdhlVylCp6sPoEXgixHK_JD8niVIld-FmIq687HFnCfRWW1T7ZsSxpF5nlSDASZChlgJRmlh1yZfIZRS3E22g8AllyaMnWOguL_peqJGVvrcBS7_nrb_OoOjpSg0/s1600/IMG_3799.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5667345900928158418" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Nqec531Oa38GsITZdhlVylCp6sPoEXgixHK_JD8niVIld-FmIq687HFnCfRWW1T7ZsSxpF5nlSDASZChlgJRmlh1yZfIZRS3E22g8AllyaMnWOguL_peqJGVvrcBS7_nrb_OoOjpSg0/s320/IMG_3799.JPG" /></a><br />OCTOBER 2011 CHALLENGE </div><br /><br /><br /><br /><br />
<br /><div align="center"><font size="5">Povitica<br /></div></font><br /><br /><br /><br /><br />
<br /><div align="left">The Daring Baker’s October 2011 challenge was Povitica, hosted by Jenni of The Gingered Whisk. Povitica is a traditional Eastern European Dessert Bread that is as lovely to look at as it is to eat!<br /></div><br /><br /><br />
<br /><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVJZLtQA-ekbEjHxWp7aCFshEOPgP3bWLPgpiibDGLi752DcoETta7YY06q7GfhSamaodexnHrN3oLrZnUVTvDFTFaMZ0WSEXy2-x-70teio1FvVFdXnzRSrI0WnLaSZS0K8c5xQV76wQ/s1600/IMG_3797.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5667345537315565954" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVJZLtQA-ekbEjHxWp7aCFshEOPgP3bWLPgpiibDGLi752DcoETta7YY06q7GfhSamaodexnHrN3oLrZnUVTvDFTFaMZ0WSEXy2-x-70teio1FvVFdXnzRSrI0WnLaSZS0K8c5xQV76wQ/s320/IMG_3797.JPG" /></a><br />Here's my version of the Povitica. I filled it with my own homemade lemon curd and currant mixture made as per the walnut filling recipe. It was the quarter quantity recipe and I took the advice of some DB'ers and divided the dough into three and plaited it - hence the appearance of the loaf. It tastes great and even better toasted with butter.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAp0q_tI-guFpNct2C0Qw3cDVnj3soaj4bOwgn2PnaZ9l_UVmPmZCfhIUqzXfuWO6WdsXUNBDvy0KLmWjqKlhq26yoZHOm9Qf9dIZc2lV6sC6RsHc7UXxvCSWZthNXJDb369DO7OCLyHc/s1600/IMG_3798.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5667345239081220978" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAp0q_tI-guFpNct2C0Qw3cDVnj3soaj4bOwgn2PnaZ9l_UVmPmZCfhIUqzXfuWO6WdsXUNBDvy0KLmWjqKlhq26yoZHOm9Qf9dIZc2lV6sC6RsHc7UXxvCSWZthNXJDb369DO7OCLyHc/s320/IMG_3798.JPG" /></a><br />Here is the link for the recipe <a href="http://thedaringkitchen.com/sites/default/files/u11/60_Povitica_-_DB_Oct_2011.pdf">http://thedaringkitchen.com/sites/default/files/u11/60_Povitica_-_DB_Oct_2011.pdf</a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5_uiwLce5kgvBqrvtWBGRYIEpxvUMzRbFZMFqoyEYS8CU3aigWfWve7guAcQe5nx4Hn98P-Iv8VtzrZjY2qNCRT9rJc-DVRgAtA1dH3RRp1V897s4_SqN7p5BjLU-J24_ERCW_-1htcc/s1600/IMG_3800.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5667344759377332354" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5_uiwLce5kgvBqrvtWBGRYIEpxvUMzRbFZMFqoyEYS8CU3aigWfWve7guAcQe5nx4Hn98P-Iv8VtzrZjY2qNCRT9rJc-DVRgAtA1dH3RRp1V897s4_SqN7p5BjLU-J24_ERCW_-1htcc/s320/IMG_3800.JPG" /></a><br />Povitica is also called potica. Another Daring Baker says “ It seems that there are quite a few 'how to' videos on youtube under the name 'potica'! This is my favourite so far, not in English, but very cute:”<br /><font color="#3366ff"><a href="http://www.youtube.com/watch?v=i863PMMdtGM&feature=related">http://www.youtube.com/watch?v=i863PMMdtGM&feature=related</a></font> </p><br /><br /><br />
<br /><p>Thanks Jenni for a great challenge - everyday ingredients turned into something exotic !</p>Heatherhttp://www.blogger.com/profile/04326579590447837863noreply@blogger.com0tag:blogger.com,1999:blog-2360113445499212583.post-6851488434464686452011-09-26T15:56:00.000-07:002012-10-27T03:52:46.920-07:00<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsP8_GYhzCQ43iuqn748C3njSqWnhDmvgAsx46MpXrymit_xSt7f-PkNaFrgpf14wPe2lKDarohTBr5KyrTmBHRtkh-RtPsqXRmmhfNeHi02akxwJEktw_RUCXDkSOEZ3hVh8rFGltV2U/s1600/IMG_3726.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5656936178660207986" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsP8_GYhzCQ43iuqn748C3njSqWnhDmvgAsx46MpXrymit_xSt7f-PkNaFrgpf14wPe2lKDarohTBr5KyrTmBHRtkh-RtPsqXRmmhfNeHi02akxwJEktw_RUCXDkSOEZ3hVh8rFGltV2U/s320/IMG_3726.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<span style="font-size: 130%;">THE DARING BAKERS’ SEPTEMBER, 2011 CHALLENGE: FRESH, FLUFFY, FRENCH</span><span style="font-size: 180%;">Croissants !</span>The Daring Bakers go retro this month! Thanks to one of our very talented non-blogging members, Sarah, the Daring Bakers were challenged to make Croissants using a recipe from the Queen of French Cooking, none other than Julia Child!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi180mRX5DCEPDdzqfY3t3afDBQG9RG9BeFgK9ZNGJ3sIdW27GrrsaNZK3XDrzfNKmI6Sm1Ng6-eZ_ZvMc-CZeafLGyIXYqUdB4uMiOeJES3X8DvCx6p4WJPSDvIN_gRRYKayWLgpRcEwA/s1600/IMG_3730.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5656807765156634466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi180mRX5DCEPDdzqfY3t3afDBQG9RG9BeFgK9ZNGJ3sIdW27GrrsaNZK3XDrzfNKmI6Sm1Ng6-eZ_ZvMc-CZeafLGyIXYqUdB4uMiOeJES3X8DvCx6p4WJPSDvIN_gRRYKayWLgpRcEwA/s320/IMG_3730.JPG" style="cursor: hand; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a><br />
Due to one thing and another I got to the challenge pretty late this month.<br />
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All went well until the final rise – the one after the cutting and rolling – they just didn’t rise much that time.<br />
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However they seemed to cook well, were a lovely flakey and fluffy texture with a crispy crust. I could see the laminations/layers in the cooked dough. They just weren’t very big! Maybe I’ve just got used to the upsized mass produced ones I see in the supermarket. On reflection I’m not sure how big the sample ones were – so maybe these are about right.<br />
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Thanks for the challenge Sarah <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9mqve-HyBjlqhaKcRbh_txhHR3D-_miUkiSAmoOZNE2cq-HTyyGUdDJ14PDNrBp4e6wUwavRMzfiy_0XRuQV_7IzayxCTo7OJyemnCxLPx9_6wyhLvWDC2yUycCfcJ9o8JMG0o5F14Do/s1600/IMG_3731.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5656807513641384354" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9mqve-HyBjlqhaKcRbh_txhHR3D-_miUkiSAmoOZNE2cq-HTyyGUdDJ14PDNrBp4e6wUwavRMzfiy_0XRuQV_7IzayxCTo7OJyemnCxLPx9_6wyhLvWDC2yUycCfcJ9o8JMG0o5F14Do/s320/IMG_3731.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>Heatherhttp://www.blogger.com/profile/04326579590447837863noreply@blogger.com8tag:blogger.com,1999:blog-2360113445499212583.post-91885994007395806172011-08-26T16:29:00.002-07:002012-10-27T03:51:24.103-07:00<div align="center">
<span style="font-size: 180%;"><strong>August 2011 Daring Bakers' Challenge: </strong></span></div>
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<div align="center">
<span style="font-size: 180%;"><strong>Candylicious!
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</strong></span>The August 2011 Daring Bakers’ Challenge was hosted by Lisa of Parsley, Sage, Desserts and Line Drive and Mandy of What the Fruitcake?!. These two sugar mavens challenged us to make sinfully delicious candies! This was a special challenge for the Daring Bakers because the good folks at http://www.chocoley.com offered an amazing prize for the winner of the most creative and delicious candy!
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKItTNz2QxNhcZMhkBbvV2nwk6NuRGyWG0ab7bbo9ZkXjG2hnT9GRvWMcmntiaopbMyCAbBKJWextr05sGjhzwCA-TPZUh6xK3x9CZQFPiAA6maoJc3ZajkD8F0TeiZ-YuoB64ifbC0ME/s1600/IMG_3615.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5645313400358878050" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKItTNz2QxNhcZMhkBbvV2nwk6NuRGyWG0ab7bbo9ZkXjG2hnT9GRvWMcmntiaopbMyCAbBKJWextr05sGjhzwCA-TPZUh6xK3x9CZQFPiAA6maoJc3ZajkD8F0TeiZ-YuoB64ifbC0ME/s320/IMG_3615.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>
<br />
<br />I made Jo's Fabulous Fudge. It's pretty much never fail and gorgeous to eat.
<br />Jo Seagar is a wonderfully popular New Zealand chef and cook book writer, she also runs a cafe and cook school in the South island of New Zealand. Here is the recipe - "definitely not part of the daily diet - to be made for special occasions only " !!!
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<br />I made a half recipe and that makes 30 good sized pieces.
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<br /><span style="font-size: 180%;">Jo’s Fabulous Fudge
</span>from <span style="font-size: 180%;"><em>Jo Seagar Cooks</em></span> <span style="font-size: 85%;">Random House 2006
<br />
</span>
<br />• 800 g sweetened condensed milk
<br />• 2 cups soft brown sugar, firmly packed
<br />• 250 g butter
<br />• 100 ml sugar syrup (liquid glucose or corn syrup)
<br />• 3 tablespoons golden syrup
<br />• 400 g white chocolate, chopped
<br />• 1 teaspoon vanilla
<br />
<br />
<br />Directions:
<br />1.
<br />Spray and line with non-stick baking paper, a 20 x 30 cm, quite deep (at least 4 cm) tin, or 2 smaller tins.
<br />2.
<br />Place all ingredients, except the chocolate and vanilla, in a large heavy based saucepan and stir over medium heat until the butter melts and the sugar dissolves. Bring to the boil and boil gently until it becomes very thick and changes colour to a dark caramel brown paper shade – about 6 minutes, to the soft ball stage, 116°C on a sugar thermometer. Stir often to prevent it catching on the bottom – I find a silicon spatula the best gadget to stir with. Remove from heat and stand until the bubbles subside. Stir in the chocolate and vanilla until melted and smooth.
<br />3.
<br />Pour into the prepared tin and smooth the surface. Cool to room temperature (about 3 hours) then refrigerate until firm. Cut into squares. Store in an airtight container in the fridge for up to 6 weeks – if you’re lucky.
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<div align="center">
<span style="font-size: 180%;"><strong>Port and Prune Truffles</strong></span></div>
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<br />
I made Port and Prune Truffles and dipped them in my attempt at tempered chocolate. The tempering process seemed to go to plan but did not stay shiny after it set. It did snap/crack nicely and tasted good. The filling is not a ganache but instead the prunes are simmered in port and mixed with chocolate cake crumbs and almond flavouring - very easy, quite economical and tastes stunning.
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDJygFn-YSXe3GyzO4I1OIahJKI-E6OBWShem5n1wbETjWCXaKJPQ2EvaWhcunqOLpEjGIaEl8z-yH1EUviwWLFNMlN0M01nWfM3SN3lf1hquaRXu8Vg86URzdNW0tuskbebd4L3bRvyQ/s1600/IMG_3619.JPG"><span style="font-size: 180%;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5645313221134536290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDJygFn-YSXe3GyzO4I1OIahJKI-E6OBWShem5n1wbETjWCXaKJPQ2EvaWhcunqOLpEjGIaEl8z-yH1EUviwWLFNMlN0M01nWfM3SN3lf1hquaRXu8Vg86URzdNW0tuskbebd4L3bRvyQ/s320/IMG_3619.JPG" style="cursor: hand; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 240px;" /></span></a>
<br />
<br /><span style="font-size: 180%;">Port and Prune Truffles
</span><span style="font-size: 78%;">from The Australian Women's Weekly</span> <span style="font-size: 130%;"><em><strong>Light and Luscious SUMMERTIME Cookbook
<br />
</strong></em></span>These truffles will keep in the refrigerator, covered for several weeks.
<br />
<br />½ cup finely chopped prunes
<br />¼ cup port
<br />1 ½ cups cake crumbs, lightly packed
<br />¼ cup slivered almonds, finely chopped
<br />¼ cup cream
<br />¼ teaspoon almond essence
<br />
<br />chocolate for tempering
<br />
<br />1. Combine prunes and port in a small pan, bring to the boil, reduce heat, simmer uncovered for a few minutes or until all the liquid is absorbed, let cool for about 15 minutes.
<br />2. Then combine prune mixture, cake crumbs, almonds, cream and almond essence together in a bowl, mix well and refrigerate for several hours or overnight. The mixture will be firm but not hard.
<br />3. Shape teaspoons of the mixture into balls and place on a tray and refrigerate for at least an hour.
<br />4. Prepare chocolate for dipping, line a tray with baking paper or foil, dip the balls into chocolate and place on tray to set.
<br />5. Store in an airtight container
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv7dwtBOxr7r79NdIQAc8n0jJDS5b3L2uMFtNKOU5CwoC_as5qvZxQ39FRqwCmXvC6BHndQEhurbCXrbcZFdONebscwJoqCmEIul4r3DNr1TQMJmoxnYyprz4Xdpm8N1oezjzlZz3HExM/s1600/IMG_3624.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5645312859281751474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv7dwtBOxr7r79NdIQAc8n0jJDS5b3L2uMFtNKOU5CwoC_as5qvZxQ39FRqwCmXvC6BHndQEhurbCXrbcZFdONebscwJoqCmEIul4r3DNr1TQMJmoxnYyprz4Xdpm8N1oezjzlZz3HExM/s320/IMG_3624.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a> Heatherhttp://www.blogger.com/profile/04326579590447837863noreply@blogger.com10tag:blogger.com,1999:blog-2360113445499212583.post-84925886777778593942011-07-27T03:54:00.000-07:002011-07-27T04:21:31.634-07:00<div align="center"><strong><span style="font-size:130%;">The Daring Bakers July 2011 Challenge:</span> </strong></div><strong></strong><br /><br /><div align="center"><strong>FRESH FRAISIERS!</strong><br /><br />Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenged us to make Fresh Frasiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine.<br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIQgGYbU-D9XqbBjwlVPzrYV0ZqASA6T_7JN6jm2k9sISXYDhhBDyx1fY78n-yKMl9FYAm4_5s2heQWBZe72y0ntNCExkOUQmyGLlRk6DznsAcGIjdBdBZzwOUI39IZ9uJIHDVLHG34jg/s1600/IMG_3579.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5633986569775905538" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIQgGYbU-D9XqbBjwlVPzrYV0ZqASA6T_7JN6jm2k9sISXYDhhBDyx1fY78n-yKMl9FYAm4_5s2heQWBZe72y0ntNCExkOUQmyGLlRk6DznsAcGIjdBdBZzwOUI39IZ9uJIHDVLHG34jg/s320/IMG_3579.JPG" /></a><br />Winter time here in New Zealand so no strawberries therefore kiwifruit it was – what else for a kiwi Daring Baker. I made a chocolate chiffon cake ( just with baking cocoa – not the real thing – hence it is quite light in colour). Flavoured the syrup with coffee liquer. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFuRye3iUyvfrPxoBp31wzEYmU0WaAcUcZ0_ze9Vf_0wphtdLmEr0TNI2rMj2u9HnG6V4hgI7cfJ-72tNRqWlfSpJSPEyMwog-n3Qp4vf860TQiAp5cLR_aBZT1L1QFvfd7jVm58I9kJ0/s1600/IMG_3580.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5633986140172469106" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFuRye3iUyvfrPxoBp31wzEYmU0WaAcUcZ0_ze9Vf_0wphtdLmEr0TNI2rMj2u9HnG6V4hgI7cfJ-72tNRqWlfSpJSPEyMwog-n3Qp4vf860TQiAp5cLR_aBZT1L1QFvfd7jVm58I9kJ0/s320/IMG_3580.JPG" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTTTpUIygD6wCobpPnsILBCzIG34aaUwDCkHUsj0UOeh5sZlehuUnKurVNa4q0uKuEaUgYwcd6rSovyd22oYG1xc3afrbE8VHTMgDKD0-hFKn0Cjn7fFUZRW5SbFe4FyTtyGZrR-6fjn8/s1600/IMG_3582.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5633984415978228242" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTTTpUIygD6wCobpPnsILBCzIG34aaUwDCkHUsj0UOeh5sZlehuUnKurVNa4q0uKuEaUgYwcd6rSovyd22oYG1xc3afrbE8VHTMgDKD0-hFKn0Cjn7fFUZRW5SbFe4FyTtyGZrR-6fjn8/s320/IMG_3582.JPG" /></a><br />It turned out really well but maybe I could have cut the kiwifruit slices in half for a more refined look – mine looks very rustic! Tasted devine.<br /><br />Thanks Jana for the challenge<br /><br />Recipe is <a href="http://thedaringkitchen.com/sites/default/files/u11/57_Fresh_Fraisiers-DB_July_2011.pdf">here </a>Heatherhttp://www.blogger.com/profile/04326579590447837863noreply@blogger.com6tag:blogger.com,1999:blog-2360113445499212583.post-21796542139576128822011-06-27T02:04:00.000-07:002011-06-27T02:40:01.191-07:00THE DARING BAKERS’ JUNE, 2011 CHALLENGE: FROM PHYLLO TO BAKLAVA!!<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjehIeztNy9vt1lmuOEFpnhBF_tNeBQq4LR5Fl3AdyGV-2PfrUtmxrAOnKdYkCp-iRcp_x_Mg_zm-GGzLNSfEYRCrzQ89zbMDXg2L6GW95o90ndvO-J_-2nDpZMGs246VwJhW338Izzjc4/s1600/IMG_3532.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5622823686654338178" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjehIeztNy9vt1lmuOEFpnhBF_tNeBQq4LR5Fl3AdyGV-2PfrUtmxrAOnKdYkCp-iRcp_x_Mg_zm-GGzLNSfEYRCrzQ89zbMDXg2L6GW95o90ndvO-J_-2nDpZMGs246VwJhW338Izzjc4/s320/IMG_3532.JPG" /></a> </div><br /><div align="center">Erica of Erica's Edibles was our host for the Daring Baker's June challenge. Erica challenged us to be truly DARING by making homemade phyllo dough and then to use that homemade dough to make Baklava.</div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfKPMKdxKCdLTylPFc3Ys-pyBDUmQZ3GK-Uu2a3nCSOpSQcKQ6hx5W_s2ZdoUxTQxi8OYqo1dRzaav05jHcQRKdVrX15WxpIXfzRMpPQuEO6nu-f6ru4tes9zgDaaPaIQFM5VX-rMGynI/s1600/IMG_3533.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5622823490514620242" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfKPMKdxKCdLTylPFc3Ys-pyBDUmQZ3GK-Uu2a3nCSOpSQcKQ6hx5W_s2ZdoUxTQxi8OYqo1dRzaav05jHcQRKdVrX15WxpIXfzRMpPQuEO6nu-f6ru4tes9zgDaaPaIQFM5VX-rMGynI/s320/IMG_3533.JPG" /></a><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEqsLAx7QLoSDw_i95x9BGqLVrF3PN_5RcByFgXITThUjMz3syVpkEAvfhfp2zvDqkGTsmNeWA4D72NYmwVkXz3YRUwYLIhtB4r_7kQ62xlBrTshlYxp2nXCBYTGomxpuJZ65XS5gNq70/s1600/IMG_3538.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5622823338276116306" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEqsLAx7QLoSDw_i95x9BGqLVrF3PN_5RcByFgXITThUjMz3syVpkEAvfhfp2zvDqkGTsmNeWA4D72NYmwVkXz3YRUwYLIhtB4r_7kQ62xlBrTshlYxp2nXCBYTGomxpuJZ65XS5gNq70/s320/IMG_3538.JPG" /></a> Never thought I'd be making phyllo pastry - wasn't difficult just fiddly and time consuming. Certainly something you could make very easily as the ingredients are so basic. I was pushed for time on this challenge and my phyllo sheets ended up sticking together after I rolled them despite using plenty of flour but I didn't have time to redo it. So although I layered the filling twice it's not a pretty picture.</div><br /><div>Can't use nuts so made a filling of pumpkin seeds (pepitas), glace cherries, pomegranate molasses, cinnamon and allspice - yum!</div><br /><div></div><br /><div>Thanks to Erica for the challenge :)<br /><br /><br /><br /></div><br /><div></div></div>Heatherhttp://www.blogger.com/profile/04326579590447837863noreply@blogger.com7tag:blogger.com,1999:blog-2360113445499212583.post-69747888406158059592011-05-27T02:22:00.000-07:002011-05-27T03:30:23.669-07:00<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOdBQHPH52vGavtOW_7H8w2PO-ZisRRYJQVfPNlfnU7qCr-VR4l2Mtk5wKP-yKt9wKS327GZIGLgwaJZsWs8oPWlx8-z1I49yZj3aM9lF2K7B6O9RWcYXSsq8zyFc0Oud6sfUtcc_w-wg/s1600/IMG_3480.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5611341050511066546" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOdBQHPH52vGavtOW_7H8w2PO-ZisRRYJQVfPNlfnU7qCr-VR4l2Mtk5wKP-yKt9wKS327GZIGLgwaJZsWs8oPWlx8-z1I49yZj3aM9lF2K7B6O9RWcYXSsq8zyFc0Oud6sfUtcc_w-wg/s320/IMG_3480.JPG" /></a><br /><br /><div align="center">THE DARING BAKER'S MAY CHALLENGE</div><br /><br /><br /><div align="center"><span style="font-size:130%;">MARQUISE ON MERINGUE<br /></span></div><br /><br /><br /><div align="left">The May 2011 <a href="http://thedaringkitchen.com/">Daring Baker's </a>challenge was hosted by Emma of <a href="http://cookcraftgrow/">CookCraftGrow</a> and Jenny of <a href="http://purplehousedirt/">PurpleHouseDirt</a>. They chose to challenge everyone to make a Chocolate Marquise. The inspiration for this recipe comes from a dessert they prepared at a restaurant in Seattle.</div><br /><div align="left"></div><br /><div align="left">Here is my version of the challenge.</div><br /><br /><div align="left">I made the 1/4 recipe and set my marquise in a loaf tin - made it easy to slice off like a terrine, also made almond brittle instead of the spiced almonds.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2OTVQDRE8enUcHAl5xr0UrXql4qnS-EzaWzqxCEXf6nEB58Q0h352qPK2CRQpudZ1f2jcc6eMJ4St0FMZX1OXAQn_ahdsDan_NjRTBHFXmZGr8-DKojZ1Pkg0USh-qlWlXHghCsa4Ne8/s1600/IMG_3484.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5611332713613810050" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2OTVQDRE8enUcHAl5xr0UrXql4qnS-EzaWzqxCEXf6nEB58Q0h352qPK2CRQpudZ1f2jcc6eMJ4St0FMZX1OXAQn_ahdsDan_NjRTBHFXmZGr8-DKojZ1Pkg0USh-qlWlXHghCsa4Ne8/s320/IMG_3484.JPG" /></a><br /><br /><br /><br /><br /></div><br /><div></div>Heatherhttp://www.blogger.com/profile/04326579590447837863noreply@blogger.com6tag:blogger.com,1999:blog-2360113445499212583.post-42203480666222878012011-04-27T04:01:00.000-07:002011-04-27T04:09:05.488-07:00<div align="center">THE DARING BAKERS’ APRIL 2011 CHALLENGE: </div><br /><div align="center"></div><br /><div align="center">MAPLE MOUSSE SERVED IN AN EDIBLE CONTAINER</div><br /><div align="center"></div><br /><div align="left">Here’s my take on this month’s challenge. I nearly didn’t do the challenge this month due to shifting house at the very end of March, having no instructions left with the oven in the new house and the general chaos that accompanies a house move. But find it hard to let a chance to bake go by!</div><br /><br /><div align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBymBVxrv9qcapgy9NVP3UDFY5yfO0Swg-KqroUf-thydO6T6upH1UxIWlgZxx7ZC2FuClBc72HGY0M-yg098sXzTAPoC6DXWA8rzqfW0z802R2m2qYkpISTAtV7yIASAsPuwF-DDaRbs/s1600/IMG_3460.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5600217341400333170" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBymBVxrv9qcapgy9NVP3UDFY5yfO0Swg-KqroUf-thydO6T6upH1UxIWlgZxx7ZC2FuClBc72HGY0M-yg098sXzTAPoC6DXWA8rzqfW0z802R2m2qYkpISTAtV7yIASAsPuwF-DDaRbs/s320/IMG_3460.JPG" /></a> The April 2011 Daring Bakers’ challenge was hosted by <a href="http://thedaringkitchen.com/users/cheapethniceatz">Evelyne</a> of the blog <a href="http://www.cheapethniceatz.com/">Cheap Ethnic Eatz</a>. Evelyne chose to challenge everyone to make a maple mousse in an edible container.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqeftX4DQODKL6OTmTdqRhq5i9JXBtIk4ab1-pIo7UoRLsrAcAQOV6jAerjnu3rDt_hzUaw4Lqmt5AYwBomUg5nyhATLtj0HKEJWf9klCKeoClCMMw52I1mgDldMEaY5_z4eBJII7uJbI/s1600/IMG_3458.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5600217155867825314" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqeftX4DQODKL6OTmTdqRhq5i9JXBtIk4ab1-pIo7UoRLsrAcAQOV6jAerjnu3rDt_hzUaw4Lqmt5AYwBomUg5nyhATLtj0HKEJWf9klCKeoClCMMw52I1mgDldMEaY5_z4eBJII7uJbI/s320/IMG_3458.JPG" /></a> After a bit of thought I decided to make mini-pavlovas to contain the maple mousse. Both turned out fine but was a bit disappointed with the presentation – because I usually bake at night I didn’t put the mousse into the pavs until the next day – the mousse had set beautifully in the bowl but didn’t look so great spooned into the pavs.<br />It was also a very sweet combination and can appreciate the idea for having a savoury container<br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkQ3nqVt8Y5qUSGbMc0I-y07kH5C66Lkz6KJYiFevHRdEWPm2gFJdu096aOI86zhafbUQVcdY7gS1vDa2c6PZ_alSq6vq_-A74YEtzulb2v0tNe7NhXF9e5Yj-t6yy40V0aQPJqjoWFXA/s1600/IMG_3461.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5600217000636691906" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkQ3nqVt8Y5qUSGbMc0I-y07kH5C66Lkz6KJYiFevHRdEWPm2gFJdu096aOI86zhafbUQVcdY7gS1vDa2c6PZ_alSq6vq_-A74YEtzulb2v0tNe7NhXF9e5Yj-t6yy40V0aQPJqjoWFXA/s320/IMG_3461.JPG" /></a><br />The mousse is a great recipe and thanks <a href="http://thedaringkitchen.com/users/cheapethniceatz">Evelyne</a> for the challenge :)<br /><br /><br /><br /><br /><div></div></div><br /></div>Heatherhttp://www.blogger.com/profile/04326579590447837863noreply@blogger.com3tag:blogger.com,1999:blog-2360113445499212583.post-81094191386114516152011-02-27T01:26:00.001-08:002011-02-27T01:42:29.193-08:00<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCOmQeOZMIm4f2dedGWIUQBhWYuBdCAtQIZ-Vt9jjF7fBKDcC6E-5hWgR4alg7JhsPO2HIgBemdTLT_pvsxO-AmU5RpK_qz1tnBMpO_dDoS1urdFvTXhNJjxHoo3nm_Q8LP9_Jk6UQ6IY/s1600/IMG_3286.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578299353778035842" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCOmQeOZMIm4f2dedGWIUQBhWYuBdCAtQIZ-Vt9jjF7fBKDcC6E-5hWgR4alg7JhsPO2HIgBemdTLT_pvsxO-AmU5RpK_qz1tnBMpO_dDoS1urdFvTXhNJjxHoo3nm_Q8LP9_Jk6UQ6IY/s320/IMG_3286.JPG" /></a> THE DARING BAKERS FEBRUARY 2011 CHALLENGE: Here's to a Creamy Dreamy Crunchy Sweet February!</div><div align="center"> </div><div align="left">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.</div><div align="left"> </div><div align="left">Here’s my effort – Giada’s Vanilla Panna Cotta, Nestle Florentine Cookies with Watermelon Sorbet. We have recently been on a big trip (for us from New Zealand) to London – our grown up kids for Christmas had booked for us to visit two Gordon Ramsay restaurants in London and on both occasions we had panna cotta with watermelon sorbet – delicious – my inspiration for making the sorbet and of course watermelons are in abundant supply down here just now.<br /> </div><div align="left">My Panna Cotta was very soft, I think due to the gelatine ( Davis brand– very limited range down here and no setting data on packet ) – when I make again I will increase the amount a little. But the texture was otherwise very smooth, tasted a little sweet for me though.</div><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAEtNwKj1X8edySlAYLlhdP6sGZby-U8uqtq8M9vxHyZIrqWoj87iZzNKwihyphenhyphenLXcpXixvKuCOvdAoGKSQysHk4QSNH_ub3wNYaRoUlVIzpfQLZ_mFiNrD1Uiq7O2IadyA7iJ59pvqI7EI/s1600/IMG_3264.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578299140862019250" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAEtNwKj1X8edySlAYLlhdP6sGZby-U8uqtq8M9vxHyZIrqWoj87iZzNKwihyphenhyphenLXcpXixvKuCOvdAoGKSQysHk4QSNH_ub3wNYaRoUlVIzpfQLZ_mFiNrD1Uiq7O2IadyA7iJ59pvqI7EI/s320/IMG_3264.JPG" /></a><br />The Nestle Florentine Cookies turned out quite big and I certainly didn’t get the 2 ½ - 3 dozen stated in the recipe, also I used golden syrup in place of dark corn syrup. Also delicious but quite sweet.<br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilVIjlIvaO0j-U6AFG_Kf9cipLDD2aXKqngETDtCDG4SNfIFiI7bNrZT-ttvrFiDY9goFFfzU4ZO-J4dnAlwndSLrTKM-lwD8Esd2S1biuzH3qXOz0ODrfmFvHZje_JmT3svRrb_Q2DmM/s1600/IMG_3266.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578298827714442306" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilVIjlIvaO0j-U6AFG_Kf9cipLDD2aXKqngETDtCDG4SNfIFiI7bNrZT-ttvrFiDY9goFFfzU4ZO-J4dnAlwndSLrTKM-lwD8Esd2S1biuzH3qXOz0ODrfmFvHZje_JmT3svRrb_Q2DmM/s320/IMG_3266.JPG" /></a> </div><div>I found the watermelon sorbet recipe on line and had fun making it – it teamed well with the quite rich Panna Cotta – our cream in New Zealand is really creamy.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji-SCXyRwt76_AXUcxNQ77bkqbHnMo5I-s1AqziB9na7BSjIDQ2MWGfUYeoWZEErRHsEcRB9m5_Fqu2ox0OK8AgWKVGpHQ9dTZiyMTr6mwWgSEUnNG4u15vM4zs8VYbkob_i-iovw4lPQ/s1600/IMG_3285.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578298612191920738" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji-SCXyRwt76_AXUcxNQ77bkqbHnMo5I-s1AqziB9na7BSjIDQ2MWGfUYeoWZEErRHsEcRB9m5_Fqu2ox0OK8AgWKVGpHQ9dTZiyMTr6mwWgSEUnNG4u15vM4zs8VYbkob_i-iovw4lPQ/s320/IMG_3285.JPG" /></a> I enjoyed this challenge – it wasn’t too complicated and I produced 3 things that I will most definitely make again and again either together or separately – thanks Mallory.</div><div> </div><div>Download the printable .pdf of the challenge <a href="http://thedaringkitchen.com/sites/default/files/u11/52_Panna_Cotta___Florentine_Cookies_-_DB_Feb_2011.pdf" jquery1298799529343="31">HERE!</a></div><div> </div><div> </div><div>A slide show of other Daring Bakers results can be seen here <a href="http://thedaringkitchen.com/">http://thedaringkitchen.com/</a><br /><br /><br /><br /></div><div></div></div>Heatherhttp://www.blogger.com/profile/04326579590447837863noreply@blogger.com2tag:blogger.com,1999:blog-2360113445499212583.post-2290428496758645072011-01-26T11:56:00.000-08:002011-01-28T00:59:29.107-08:00Daring Bakers' January 2011 Challenge<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL-2GQQFL0tt7qNkbUw8YioRmPtDkL3FhiabgR1cHl3712Mypzw-3zb_r6j9AuG1C-Dwxfjn8Ks2XHgMDv1zVukcE7KZRqnaZe0H182FPl6u6gFZmwoe1U5QpOf3hL06SwKdjJMPPsBFw/s1600/IMG_2017.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5566805956372872626" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL-2GQQFL0tt7qNkbUw8YioRmPtDkL3FhiabgR1cHl3712Mypzw-3zb_r6j9AuG1C-Dwxfjn8Ks2XHgMDv1zVukcE7KZRqnaZe0H182FPl6u6gFZmwoe1U5QpOf3hL06SwKdjJMPPsBFw/s320/IMG_2017.JPG" /></a><br /><div><br /><div align="center"></div><br /><div align="center"></div><br /><br /><div align="center"><span style="font-size:180%;"><strong>Biscuit Jaconde Imprime/Entrement</strong></span></div><br /><br /><div align="center"></div><div align="center">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. </div><br /><br /><div align="center"></div><br /><br /><div align="left">This was all very new to me and a challenge - a challenge because at the moment I'm in a really busy phase, we have our house on the market - so it needs to be in a pristine state of tideness and decor perfection most of the time !!! Additionally I'm just starting back at work after a six week summer break, am busy preparing for the new school year and having professional development days. I almost opted out from this challenge but seeing I had last month thought I'd really challenge myself to achieve it.</div><br />The filling is a blackforest mousse - chocolate mousse made from scratch with cherries macerated in Grand Marnier, topped with whipped cream, fresh cherries and chocolate shavings - I used left over jaconde to make the base.</div><div></div><div>Haven't been able to upload other photos but will try again later :(</div><br /><div align="left"></div><br /><div align="left"></div><br /><div align="left"></div><br /><div align="left"></div><br /><br /><div align="left"></div><br /><br /><div align="left"><br /><br /></div><br /><br /><div align="center"></div>Heatherhttp://www.blogger.com/profile/04326579590447837863noreply@blogger.com2tag:blogger.com,1999:blog-2360113445499212583.post-67662265022229060372010-11-28T01:35:00.000-08:002010-11-28T01:46:37.075-08:00<div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijYzEp9d7OyIIiCl6wFmEI0nWkeMRdOeyZ5h8Kc-B5I6Qr6hJ9SiO98Zp5aRNM5shLMbcoOajSKQx6_SYhxB6POBCyUAtlfUTICMiOmhCEuNz0O7qT-35zDqkAgBjEEHXbn0_98jpxWb0/s1600/IMG_0856.JPG"><img id="BLOGGER_PHOTO_ID_5544533048439604562" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijYzEp9d7OyIIiCl6wFmEI0nWkeMRdOeyZ5h8Kc-B5I6Qr6hJ9SiO98Zp5aRNM5shLMbcoOajSKQx6_SYhxB6POBCyUAtlfUTICMiOmhCEuNz0O7qT-35zDqkAgBjEEHXbn0_98jpxWb0/s320/IMG_0856.JPG" border="0" /></a><br /><br /><br /><div><span style="font-size:180%;">NOVEMBER 2010 DARING BAKER CHALLENGE: CROSTATA!</span></div><br /><br /><div>The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.</div><br /><img id="BLOGGER_PHOTO_ID_5544533738134937090" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVJHfB3CbdmQoGcCK9MlV-rzmEkrBDJ9lVw7QSVLZlqyzUraJdj1ckQhqL9I71MARzKOQGtNQWDv9YrHJbj7jkEEl1F025SRazzCVrXlBfPJ3oHNrmNNHeo7ue61aQRAJ0QnddbeMsFL8/s320/IMG_0857.JPG" border="0" /><br /><br /><div></div>Short and Sweet<br /><br />Am a short on time this month but this turned out sweet ! Fortunately the challenge is something I’ve made many of over time. I also watched my Mum make them time and time again – they were only ever called pies or tarts, but came in all flavours, sizes and varieties, with lattices and lids.<br />My in-house tasters report this was delicious.</div><br /><div></div><img id="BLOGGER_PHOTO_ID_5544534380332592946" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 213px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguQ__gy3BjfmY2k2XxkBnvmeLikACRC1CQE1pPsCgaRHRfWhhxi1_jpyQPbvp2MpasJAwtWCbuRA82BL_nK2kD5OA0jwj2oNPqh00zJYcQrA4svVdXZn21WgPXnq_sG9fijjspfK7sFAo/s320/IMG_0879resized.jpg" border="0" /><br /><div><br /><br /><br /><div></div></div></div>Heatherhttp://www.blogger.com/profile/04326579590447837863noreply@blogger.com1tag:blogger.com,1999:blog-2360113445499212583.post-36129308680460716932010-10-27T01:01:00.000-07:002010-10-27T01:55:10.088-07:00OCTOBER DARING BAKERS CHALLENGE:<br /><br /><div align="center"><span style="font-size:180%;"><strong>Let's Go Nuts for Doughnuts</strong></span></div><div><div><br /><br /><br /><br /><div><img id="BLOGGER_PHOTO_ID_5532633812928914274" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwBMAAGJJOaHg1U9kTp6U4E7zY47DDJgCIMPZBbb5gmDh_3mad1JED7BWBG_eScSQbq31x6Xfab0UG7RjpQ4vBBn1P7r-gnByrIEjMRKnwz0IZzArm06GDDjYRL1MIZS8ry79TuKmV-aI/s320/IMG_2990.JPG" border="0" /> The October 2010 Daring Bakers challenge was hosted by Lori of <a href="http://butterme-up.blogspot.com/"><span style="color:#ff0000;">Butter Me Up</span></a>. Lori chose to challenge the Daring Bakers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious -<a href="http://thedaringkitchen.com/sites/default/files/u11/48_Doughnuts_-_DB_Oct_2010.pdf"><span style="color:#ff0000;">recipes here</span></a></div><div></div><div>Wow - this was really good fun. I made the first recipe by Alton Brown and made doughnuts with and without a hole. The dough really rose up as you can see and I took the advice of another experienced Daring Baker and added very little extra flour throughout the rolling and resting process. The dough is certainly silky !</div><br /><img id="BLOGGER_PHOTO_ID_5532635470279953698" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDIK8-VIxaHc2xI1f-bz2oK50BCA2VBSMC_2b5Q1yKCktOxa4qwIwkg_q5SR2RtMJrtD0e2KOzDRjgstfhfg-DqNYbVz5YmeAQYYoi77Jqx0fyXCG7jwUHpt0cUO5Ly0OY2yN03UvoygA/s320/IMG_2984.JPG" border="0" /><br /><img id="BLOGGER_PHOTO_ID_5532635871316951538" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ6PpFsabt3y6hIGt72qUmix3qRU8j86XvKlQ9xyMqwQjMvlePpAHRzO-FHJnEZVj3yBI5cuY3o_4RNWcXwIYgqaxAl23_AeTyxrQLcAR1v5IZBd_tH2CH_I07iJ-0uZCANASGLnyJn00/s320/IMG_2985.JPG" border="0" /><img id="BLOGGER_PHOTO_ID_5532636294044407874" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr0ppiOcPcfyCZRIQ-AxsAyJoRIcqOECPlBN0ofimvtrfRUrHqaZx21MEGuylZ8RygyUYaP-k9j93fAepLm7g8503L5CCxJyG9tnMi-_0rfkMkgKvWR3zGq74xr1B0fuo-LqDVgJrIeZY/s320/IMG_2986.JPG" border="0" /><img id="BLOGGER_PHOTO_ID_5532636728697603938" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv7PH7lE1D2kWqdcLQ3kfwVrmaacLmq7t2J8x9pU-bCRAQCzQCJT9SpJRMiNV8pOoI4vpPyRmb_iJSq-sm-c6PxIBP_5x6cHjfRktJfhLqI_MOHhORe0QiaQFHzkA810D45INv1bEKOl8/s320/IMG_2987.JPG" border="0" /><br /><div>I made sure the oil for deep frying (Alfa One Rice Bran ) was heated to the correct temperature and the doughnuts cooked so quickly - could only manage one in the pan at a time. Some Daring Bakers were concerned about frying and greasiness, I can honestly say that this recipe cooked in Rice Bran Oil is not in the least fatty or greasy - the crust is very thin and light.</div></div><div><br /></div><img id="BLOGGER_PHOTO_ID_5532637508799329458" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2A2UrRJX4eWzW4M1F82jh6nuy5pVuy4TDcN3Odkt_KdWwfgGoQkYnbX1kdn_w_v255lj7gafphpihg5zQ5ZIjY4Y9O757pM5XR3J4xZT9Xs7n6-G3ETTyV2NYka2QsLnu3bxNIbYGSSc/s320/IMG_2988.JPG" border="0" /><img id="BLOGGER_PHOTO_ID_5532638292991254018" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Oqfz-7FqFu2oYisb7lJRgZwwrppNcK0JAMSKXkw5d0kSRYV1lJBIbnU4gWhq8VagQe_PIwGq5wf6Wt-p-GcQ_KHIrsuMg-GZU-oEafvk1qbzyr5afDSTua1L9cLOogh7avce7f1fkNs/s320/IMG_2989.JPG" border="0" />I coated the ring doughnuts with cinamon sugar (1/2 cup caster sugar + 1 Tbs cinnamon).<br /><br /><div><img id="BLOGGER_PHOTO_ID_5532638854920363874" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTzKPPdbPdME3p1YRTzvMUUnMdQskhZH8ZNosdNfF8oEhxnqsdI7rhBEPi5D4t2doxcn-h50Tn7a72feZdnXLeI2ibDkwGF5Hcrd3mK4N-dOA4kBrNlcg2Y9_Q7ws68eBp5BAsDq2ceeo/s320/IMG_2993.JPG" border="0" /><br />The whole (round) doughnuts were injected with strawberry jam (preserve) and dusted with icing sugar (confectioner's, powdered).</div><div></div><img id="BLOGGER_PHOTO_ID_5532639369136803826" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifxkKWRvdecnNuseqQXTaxIQ8wEKGEZf5WpUaCQoeZmV4Q4KnMnBWST3LA2FKKb6XtNcsSNP5bwUApQS4P1LJi4J2ROT9UM8qgz7FTqWHnA1aSOztbG4Dewux1FXEVOd3CSbzgn5B_ueo/s320/IMG_2996.JPG" border="0" /><br /><div>This challenge was great ( thanks Lori)- it's really interesting making something at home that you have only ever tasted the commercial version of. I've been thinking about that a lot lately - of course most things were home baked before they were ever commercially produced but so often your first experiences of a product is the mass produced variety - I'm thinking especially about icecream - how delicious home-made is and doesn't have all those emulsifiers and additives - guess the same goes for doughnuts.</div><div></div><div>Look for other Daring Bakers' efforts <a href="http://thedaringkitchen.com/">here !<br /></a><br /><br /></div><div></div><div><br /><br /><br /><br /><br /><br /><br /><br /></div><p><br /></p><div><br /><br /><br /><br /><br /><br /><br /><br /></div><div></div><div><br /><br /><br /><br /><br /><br /><br /><br /><br /></div><div></div></div>Heatherhttp://www.blogger.com/profile/04326579590447837863noreply@blogger.com14tag:blogger.com,1999:blog-2360113445499212583.post-77046217179248514132010-09-27T00:59:00.000-07:002010-09-27T01:34:33.651-07:00Daring Baker's September 2010<div><br /><br /><br /><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQBEVTrr9jUMwFoQXZ3KhYANDNIGBPJ0IoR5XqtOM8HIlELw2_4vIIj-yuKbT0wf3kCgGIYD27P4UIBwWz5QNGqQ0N9xzOr54wJJvgVmQQnLWNuEHt0nfKfIdI1ZCuEr40htzUH767TUc/s1600/IMG_2913.JPG"><img id="BLOGGER_PHOTO_ID_5521501258854234034" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQBEVTrr9jUMwFoQXZ3KhYANDNIGBPJ0IoR5XqtOM8HIlELw2_4vIIj-yuKbT0wf3kCgGIYD27P4UIBwWz5QNGqQ0N9xzOr54wJJvgVmQQnLWNuEHt0nfKfIdI1ZCuEr40htzUH767TUc/s320/IMG_2913.JPG" border="0" /></a><br /><span style="font-size:180%;">Get Creative!<br /></span>The September 2010 Daring Bakers’ challenge was hosted by Mandy of “What the Fruitcake?!” Mandy challenged everyone to make Decorated Sugar Cookies based on recipes from Peggy Porschen and The Joy of Baking.<br /><br />The theme was “September”. It may have been back to school; the start of Spring or Autumn/Fall depending where we are in the world; September could also be someone special’s birthday or even the beginning of our favourite sporting season. Whatever happens in our life in September, that’s what our cookies had to be about.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6yw-sOHxYl30mGIf42HJPqAvjX6CywO_5FDSRs1TqByLdQ3KKEQSvoRKLI-bo0KVu0XJVVHMLri1EYopraLokEr5Q57YzU40ofPyngtPT3TOBDhZ0n-B1xlf5vnaa11v7B1y5krTp3wU/s1600/IMG_2912.JPG"><img id="BLOGGER_PHOTO_ID_5521500568290985010" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6yw-sOHxYl30mGIf42HJPqAvjX6CywO_5FDSRs1TqByLdQ3KKEQSvoRKLI-bo0KVu0XJVVHMLri1EYopraLokEr5Q57YzU40ofPyngtPT3TOBDhZ0n-B1xlf5vnaa11v7B1y5krTp3wU/s320/IMG_2912.JPG" border="0" /></a><br /><br />September is Springtime in New Zealand, so I purchased a couple of flower cookie cutters and set about making flower themed sugar cookies. Piping is something I’ve not done much of and it is definitely a challenge for me – guess it’s one of those things where practice makes perfect and patience is an asset.<br /></p><br /><p><img id="BLOGGER_PHOTO_ID_5521502411161571506" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhoTGLWmVfQFhYw8WYj5Tk5scyMGMdacz0OlMsNAbMi1hPJpqgWD3f4u2CmObvn4UrBshdQD1_9501oJREoclcMdcm2MOc_9IlI877o2J-gXjZoBcGLkMvKYYe3kfmqVz0kH4IQjtxXe4/s320/IMG_2916.JPG" border="0" /><br />Sugar cookies aren’t really that big of a thing in New Zealand, mostly seen at Christmas time. I think they are starting to be more popular. Early on in the challenge someone posted a link to a site called University of Cookie <a href="http://www.universityofcookie.com/">http://www.universityofcookie.com/</a> , which is amazing but made me feel pretty overwhelmed! I can see that this is a real big deal in the U.S and when I have more time I will watch the video tutorials on that site, there is also a stream on flickr.com where there are literally thousands of photos of the most amazing decorated sugar cookies – stumbled across it and now can’t find it again.<br /><br />These are my attempts at decorated sugar cookies – I learned that it is best to tint/colour all the royal icing before thickening or thinning it to get a consistent colour – hence my two tone pink flower cookies.!</p><img id="BLOGGER_PHOTO_ID_5521504767400579714" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB5FrQ7GM9VRlyZPPw6Xkt3-ypmVnIcL0J8nPVG2IRK8Wd853FTroRmQSU2ORHsimqoieRu7PuUlO53HGwMCIK-qGCc-44kzHaOiqPMyjwomeltvGCGzugWJ7lgwNjE_Fw-A5xU4I_rPc/s320/IMG_2917.JPG" border="0" /><br /><p><br /><br /><br /><br /><br /></p></div>Heatherhttp://www.blogger.com/profile/04326579590447837863noreply@blogger.com8tag:blogger.com,1999:blog-2360113445499212583.post-8998134263049958842010-09-07T20:17:00.000-07:002012-10-27T03:53:41.795-07:00<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHMs_ZiwMbt6xcwjyREWAc5Qm-Io9_IMVJSay36t5TzCjNN30iRDTeD1uMQUlVS4Vh9LQUkfj_Qs-8d3HA661qTaWhyphenhyphenIMj3dJUREJaNu-4_MAUh58e8048CZ873MRvijFFEz61P5u1ONE/s1600/IMG_2884.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514382939869876274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHMs_ZiwMbt6xcwjyREWAc5Qm-Io9_IMVJSay36t5TzCjNN30iRDTeD1uMQUlVS4Vh9LQUkfj_Qs-8d3HA661qTaWhyphenhyphenIMj3dJUREJaNu-4_MAUh58e8048CZ873MRvijFFEz61P5u1ONE/s320/IMG_2884.JPG" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<strong>SPCA CUPCAKE DAY</strong><br />
Monday 30 August was New Zealand's annual <a href="http://www.spcacupcakeday.co.nz/">SPCA CUPCKAKE DAY </a>- the day when people in their workplace or school or neighbourhood bake and sell cupcakes to fundraise for the SPCA ( Society for the Prevention of Cruelty to Animals ).<br />
I co-ordinated the day in the school where I work, we had a fantastic day with over 500 cupcakes donated by students and parents - we sold them to the students at morning tea and lunchtime and were able to send off a donation to the SPCA for NZ$541. Here are some of the wondefully decorated cupcakes.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3gXztIkaO9IJBcCvMaCVNTbySeTeaqQ_gCGbygckLGqvepAXfbqfInfcggptKE7vweFKx4918u-GYkCKcS5Mz0VJunQDIZ7VMtufU4E3yWEn7S6UqmWUzaScOCrdvjCJYyVPDEC7sRkU/s1600/IMG_2892.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514380844631069826" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3gXztIkaO9IJBcCvMaCVNTbySeTeaqQ_gCGbygckLGqvepAXfbqfInfcggptKE7vweFKx4918u-GYkCKcS5Mz0VJunQDIZ7VMtufU4E3yWEn7S6UqmWUzaScOCrdvjCJYyVPDEC7sRkU/s320/IMG_2892.JPG" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO9Yw6YkSuG19fR4mwKz5vNPwCgEfSvZ1iuZS7xx4AwLb8jJw-gAsXS6GuE7cEMWeW7JgZZUETyL0CoJmQWEUkdcx28yq9KFZwRQ3KOY7ZH4iXT2Z02gBfvvYL60I96ESP4EC6Odj1Ow8/s1600/IMG_2889.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514380360536410018" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO9Yw6YkSuG19fR4mwKz5vNPwCgEfSvZ1iuZS7xx4AwLb8jJw-gAsXS6GuE7cEMWeW7JgZZUETyL0CoJmQWEUkdcx28yq9KFZwRQ3KOY7ZH4iXT2Z02gBfvvYL60I96ESP4EC6Odj1Ow8/s320/IMG_2889.JPG" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX-7eKvnfDvvkwD8MQyCk_GbraGmrAIuIESYQy_OOS0Zi3BudjTmIwyXjN5m2itgNugsQoR6v-7Vpb0MfjuQjNIIV6QZVz6lMQlVz9TEN4GvYjxVFXz_OfSDBFbX5wm24tonBvBZs9QyI/s1600/IMG_2891.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514381209035906594" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX-7eKvnfDvvkwD8MQyCk_GbraGmrAIuIESYQy_OOS0Zi3BudjTmIwyXjN5m2itgNugsQoR6v-7Vpb0MfjuQjNIIV6QZVz6lMQlVz9TEN4GvYjxVFXz_OfSDBFbX5wm24tonBvBZs9QyI/s320/IMG_2891.JPG" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg85Y6rCCdKZXUgzZlH92boQoduxhbpLCZLtzMCHdUx4gB0hnUmEvWcZPBeaVyVX3N4LKDj3Qewj-dF9mdpL6MRDVgxbdF8Oeh-qqJXvNroCprwK9eFWPvsKkRpKjmMmJnYjuet_QNKMWo/s1600/IMG_2894.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514381786119886978" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg85Y6rCCdKZXUgzZlH92boQoduxhbpLCZLtzMCHdUx4gB0hnUmEvWcZPBeaVyVX3N4LKDj3Qewj-dF9mdpL6MRDVgxbdF8Oeh-qqJXvNroCprwK9eFWPvsKkRpKjmMmJnYjuet_QNKMWo/s320/IMG_2894.JPG" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnYZNda7ochgXE6VUAsIq55t41dYpOWhyphenhyphenyOYL7PeGRdpHoC_JvbieRl-GZOz3cKv-qj9nNqjyXxjU78zclq7VmeX1_SrWmfKeWE7y-usKCKaUBG02eY4h_ybdNHDXtB6dTwsRlyL-U9Ac/s1600/IMG_2895.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514382022144092946" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnYZNda7ochgXE6VUAsIq55t41dYpOWhyphenhyphenyOYL7PeGRdpHoC_JvbieRl-GZOz3cKv-qj9nNqjyXxjU78zclq7VmeX1_SrWmfKeWE7y-usKCKaUBG02eY4h_ybdNHDXtB6dTwsRlyL-U9Ac/s320/IMG_2895.JPG" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Tg5HsUT-q4F50i7SR_RBcqEXW4dIQxVeI1wL_tWUyeamdV2eDJ6ky199IP2esgJCA9B0CoFTMYeOJMerXCbzMPtmpyV-bILmfDzpslE3i6NWjE04Vf8DPn9jzLJFjU_svkh-UalpxmI/s1600/IMG_2898.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514382371223074578" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Tg5HsUT-q4F50i7SR_RBcqEXW4dIQxVeI1wL_tWUyeamdV2eDJ6ky199IP2esgJCA9B0CoFTMYeOJMerXCbzMPtmpyV-bILmfDzpslE3i6NWjE04Vf8DPn9jzLJFjU_svkh-UalpxmI/s320/IMG_2898.JPG" style="cursor: hand; cursor: pointer; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a>Heatherhttp://www.blogger.com/profile/04326579590447837863noreply@blogger.com1tag:blogger.com,1999:blog-2360113445499212583.post-28181450105277453752010-08-27T03:30:00.000-07:002010-08-27T05:17:36.668-07:00<div align="center"><span style="font-size:180%;">AUGUST 2010 DARING BAKERS CHALLENGE </span></div>
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<br /><div align="center">~ <em><span style="font-size:180%;">Nutty and toasty meets cool and creamy...</span></em></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT6quXnCplayk8FwOlNv35T9IYZg_NhDwLqEc8MuxNH7JInNEB6lIR9oDiuevpOdaAWt8ujUnokrKyfQtvFlpFOjEegsq5fn3aw0W2Fa1behZpdjJ4Uyh_OyIlAUm78wPPH-ybqedCQEQ/s1600/IMG_2847.JPG"><img id="BLOGGER_PHOTO_ID_5510038217079457474" style="WIDTH: 464px; CURSOR: hand; HEIGHT: 340px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT6quXnCplayk8FwOlNv35T9IYZg_NhDwLqEc8MuxNH7JInNEB6lIR9oDiuevpOdaAWt8ujUnokrKyfQtvFlpFOjEegsq5fn3aw0W2Fa1behZpdjJ4Uyh_OyIlAUm78wPPH-ybqedCQEQ/s320/IMG_2847.JPG" border="0" /></a>
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<br />The August 2010 Daring Bakers’ challenge was hosted by Elissa of 17 and Baking. For the first time, The Daring Bakers partnered with Sugar High Fridays for a co-event and Elissa was the gracious hostess of both. Using the theme of beurre noisette, or browned butter, Elissa chose to challenge Daring Bakers to make a pound cake to be used in either a Baked Alaska or in Ice Cream Petit Fours. The sources for Elissa’s challenge were Gourmet magazine and David Lebovitz’s “The Perfect Scoop”.
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Q718YIgQUPtdvMK6KFG1mV5wGMEtk0nbT2aC9EdLZ_M-GGsrdUm5mocs08j3fFmlD7KNVun3AYHUECisYRxDZe9nbO1Efr_Cccu5X5KliDwi34CIfe7OPhL1GJ4IREYzejUFE8V_u9Y/s1600/IMG_2844.JPG"><img id="BLOGGER_PHOTO_ID_5510039036032477154" style="WIDTH: 465px; CURSOR: hand; HEIGHT: 329px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Q718YIgQUPtdvMK6KFG1mV5wGMEtk0nbT2aC9EdLZ_M-GGsrdUm5mocs08j3fFmlD7KNVun3AYHUECisYRxDZe9nbO1Efr_Cccu5X5KliDwi34CIfe7OPhL1GJ4IREYzejUFE8V_u9Y/s320/IMG_2844.JPG" border="0" /></a>
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<br />This was my first Daring Bakers challenge. I decided to make both the Baked Alaska and the Petit Fours, so after doing the calculations I made one quantity of the Brown Butter Pound Cake and the Vanilla Icecream and was able to make 10 Petit Fours and two Baked Alaskas .
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<br />There was quite a lot of process and freezing time required in this recipe so I made the cake (froze it) and icecream one weekend and then did the assembling the next weekend.
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<br />As this was my first challenge I stayed with the recipes given by Elissa and they worked out perfectly. It's easy to make icecream without an icecream maker, just requires being around to do the stirring every 30 minutes.
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<br />Since reading other daring bakers' blogs for this challenge I've realised that I probably should have taken more photos of the baking process to post with the recipe - next time
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC_HCXqGp-pZnn8JUuKc1ckb_1TzV-qg3xFtjQxhXH6iIxIT1G_nxWg99-UDDadpEGRxiIvUm_21fapetZwskB9nD-GneO-TKtDM_Rp3ljojra4qPsYDrmw7j0bBdFjPBWuqIh68034sU/s1600/IMG_2845.JPG"><img id="BLOGGER_PHOTO_ID_5510049528862105682" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC_HCXqGp-pZnn8JUuKc1ckb_1TzV-qg3xFtjQxhXH6iIxIT1G_nxWg99-UDDadpEGRxiIvUm_21fapetZwskB9nD-GneO-TKtDM_Rp3ljojra4qPsYDrmw7j0bBdFjPBWuqIh68034sU/s320/IMG_2845.JPG" border="0" /></a>
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<br />The Baked Alaska served
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH6QGC1Slsmztrg7upIM9uPGVqgFdyWcR-eMmEYq0BkfswHR15WdiRPoO3TKWCPhhgn5qs4VEXrDdubRnKw7JnmpXfunfbTM20Pg3sYyk3tfb652tCizXJeqhLa4evV51XuE4oFNUQ9Pc/s1600/IMG_2851.JPG"><img id="BLOGGER_PHOTO_ID_5510051387871046818" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH6QGC1Slsmztrg7upIM9uPGVqgFdyWcR-eMmEYq0BkfswHR15WdiRPoO3TKWCPhhgn5qs4VEXrDdubRnKw7JnmpXfunfbTM20Pg3sYyk3tfb652tCizXJeqhLa4evV51XuE4oFNUQ9Pc/s320/IMG_2851.JPG" border="0" /></a>
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<br />The Petit Fours served
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<br />Check out the <a href="http://thedaringkitchen.com/"><span style="color:#3333ff;">Daring Bakers</span> </a>site to see some of the other DBs creations and download the <a href="http://thedaringkitchen.com/sites/default/files/u11/46_browned_butter_-_DB_Aug_2010.pdf"><span style="color:#33cc00;">recipes.
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<br />Heatherhttp://www.blogger.com/profile/04326579590447837863noreply@blogger.com5