NOVEMBER 2010 DARING BAKER CHALLENGE: CROSTATA! | The Daring Kitchen

NOVEMBER 2010 DARING BAKER CHALLENGE: CROSTATA! The Daring Kitchen
This challenge was a fun for the whole family. My oldest daughter helped with the carmel apple crostata, she did the filling. My youngest helped make the pastry cream for our raspberry cream crostata. I think that I could have rolled out the dough a little more on the raspberry one but it still tastes great. We took the apple one to Thanksgiving and it dissappeared right away. We enjoyed the raspberry one at home. My hubby loved it! We used the pasta frolla recipe 1 and the pastry cream recipe that was provided. Thanks for a great challenge.

OCTOBER DARING BAKERS CHALLENGE: Let's Go Nuts for Doughnuts! | The Daring Kitchen

OCTOBER DARING BAKERS CHALLENGE: Let's Go Nuts for Doughnuts! The Daring Kitchen: "Blog-checking lines: The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious."

So the October Challenge was doughnuts. I made the pumpkin doughnuts with the recipe from Epicurious. The doughnuts turned out good but a little greasy I thought. The kids thought they were great and ate them up pretty fast. I used a cream cheese icing for filling and frosting on some and powdered sugar for the others. I still want to try to make the yeast doughnuts but just didn't have the time. This was fun and the girls helped me cut out the doughnuts and the older one helped fry them.

SEPTEMBER 2010 DARING BAKER CHALLENGE: Get Creative! | The Daring Kitchen

SEPTEMBER 2010 DARING BAKER CHALLENGE: Get Creative! The Daring Kitchen: "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."

I loved how these sugar cookies came out and I will use this recipe from now on. I loved the parchment trick. Wow! What a time saver. This is the first time I used royal icing and it was fun. There was a definite learning curve. Thanks to the discussion board I will try out the suggestion of tinting the chocolate royal icing black for my Halloween cookies. I tinted the white icing black and it was so bitter and gave you a lovely smile. There was no sneaking these cookies, the evidence was on your lips if you did. I picked butterflies because this is the last month to see them, soon it will be cold and snowy. I had fun trying out the marbling technique. This was a super fun challenge!!!

AUGUST 2010 DARING BAKERS CHALLENGE ~ Nutty and toasty meets cool and creamy... | The Daring Kitchen

AUGUST 2010 DARING BAKERS CHALLENGE ~ Nutty and toasty meets cool and creamy... The Daring Kitchen: "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”."

OK, so Mom is hijacking this blog for the Daring Baking Challenge. I decided to make the Baked Alaska. I made the cake with no changes to the recipe. It was delicious! I could have just eaten the batter,but then I would not have finished the challenge. I made red pluot ice cream from David Lebovitz's plum ice cream recipe. I loved this ice cream and will make it again.It really complimented the nutty, buttery cake and sweet meringue. I did not freeze the Baked Alaska long enough before I browned the meringue and it melted fast but tasted fabulous. I can't wait until the next challenge!

Dutch Pancake and fresh peaches

This is the Dutch pancake my mom made for breakfast. It had fresh peaches and maple syrup sour cream topping. It was very good. I was late getting up so I didn't get to help make it. I did help eat it though.

Peach Cobbler

Today we made Peach Cobbler from fresh peaches that mom got from the farmers market. I liked squishing the dough and rolling it out. The cobbler was awesome with vanilla ice cream. You can find the recipe here. http://www.midwestliving.com/recipe/cobbler/flamms-peach-cobbler/ We made it out of mom's midwest living magazine. Everyone loved it!

Today for breakfast I had a scone and a muffin. The scone was good but I liked the muffin better. We used fresh blueberries.

We made the Blueberry Muffins from here. http://thepioneerwoman.com/tasty-kitchen/recipes/breads/blueberry-buttermilk-scones/

I mixed the struesel topping up to much so it was hard to get it crumbled on top of the muffins. These are also for breakfast tomorrow.

These are the Blueberry Buttermilk Scones that I made today. I used the recipe from here. http://thepioneerwoman.com/tasty-kitchen/recipes/breads/blueberry-buttermilk-scones/

I sprinkled them with organic raw sugar. I haven't tried them yet, they are for breakfast tomorrow.

Today my mom helped me make BBQ Chicken Pizza, Blueberry Buttermilk Scones, and Blueberry Muffins. I made the pizza dough in the bread machine.
It came out very sticky. Mom said it was because it is so humid today. We added flour to get it to roll out. Then we baked it on the rectangle stone. We used leftover grilled chicken that my dad had made, Famous Dave's Rich and Sassy BBQ sauce, and Kraft pizza cheese. It was delicious. Here is the link for the pizza dough we used. http://www.recipezaar.com/recipe/EAZY-PEEZY-PIZZA-DOUGH-Bread-Machine-Pizza-Dough-35805