Daring Bakers' Challenge - Making Fresh Fraisiers

It's cool today and I'm a day late, but who cares. It's the perfect day for addressing this month's Daring Bakers' Challenge.

lime and kiwi meet blueberries

Jana of Cherry Tea Cakes was our July Daring Bakers' host and she challenges us to make Fresh Fraisiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine.

Her versions stressed fresh strawberries, but our season has gone by, so I am concentrating on a lime chiffon cake that has kiwi and blueberry fruit accents and a lime citrus tang to the sweet syrup used to flavour the chiffon cake. I have also made blueberry jam that will get a bit of a showcase in the layers of the cake and pastry cream. I am opting out of topping the Fraisier with the almond paste, as our family does not tolerate that thick concentrated confection... sorry, Jana! Instead, there is another very thin layer of blueberry jam, pastry cream, and then a dusting of confectioner's sugar to create the topping.

Daring Baker's Challenge - Baklava. Late, but Whatever

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.

If anyone ever tells you that it's a snap to make your own phyllo dough, just kick them for me. Sorry, but I have spent the last three days struggling with doughs that resemble nothing more than large balls of silly putty!  Just look! This dough was such a bear to deal with ... sticky, springy, and frustrating. I tried using little flour on the rolling surface, no flour on the rolling surface, flour only on the rolling pin, no flour on the rolling pin - I just couldn't make it work. Aaargh! I can feel my blood pressure rising two days after the ordeal! Well, life is too short for that kind of stress.

Daring Bakers - Maple Mousse In An Edible Container ...



The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at http://thedaringkitchen.com/ !

some assembly required ...

Okay folks, this is my second time through the gate with Daring Bakers. I was really excited about making a maple mousse (required element) and thought about a kazillion ways to present it in some sort of edible vessel ... I played with lots of ideas, but kept returning to the maple flavor/French toast connection. Lots of posts lately have had a bacon and maple thing going on, but sorry, I won't go there with a bacon bits bedecked bit of decadence. I have to admit, though, I did think about trying to do a salty/bacon flavored meringue to complement whatever I came up with ... but, no. Not this time.

Daring Bakers II - The Sweet Take on Meringue Filled Coffee Rings

Yesterday was all about getting the yeast rings made and posted for the Daring Bakers deadline, plus I had my son come to dinner, so a meal was made ... phew! I was beat by the end of the day. This morning, though, I got up to the sweet side of the DB challenge.

... cherries soaked in kirschwasser and sugar, meringue flavored with Amaretto, buttery slivered almonds rolled up to form a pretty cake and topped with white chocolate drizzle ... my daily caloric intake on a plate with a side of good coffee ... my kind of Monday !

Daring Bakers - Meringue Filled Coffee Cake

banana - cashews - curried goat cheese - sweet  bread casing

Mets la main à la pâte! It’s time to roll up your sleeves and put your hands wrist deep in some smooth, silky dough and create something oh-so sweet! Jamie of Life’s a Feast and Ria of Ria’s Collection are thrilled to invite you to bake along with them this month!

This is the first Daring Baker challenge that I have been eligible to try ... whhoooooo! Should I be cringing in my shoes?  I'll admit it. I am!  I am not the queen of yeast doughs and this particular challenge involves a soft and pillow-like sweet yeast dough that is rolled and filled jellyroll fashion with  ... sky's the limit.