Unfortunately, this blog is stopped a bit right now and its future isn't sure. For now I'll be posting only the Daring Bakers Challenges but I might recover the blog and post about other food as well... Who knows.


The Daring Bakers' Challenge September 2012 - Empanada Gallega

Patri of the blog, Asi Son Los Cosas, was our September 2012 Daring Bakers’ hostess and she decided to tempt us with one of her family’s favorite recipes for Empanadas! We were given two dough recipes to choose from and encouraged to fill our Empanadas as creatively as we wished!
I almost "forgot" to do this challenge because I can't say I'm in love with cooking savoury food. But once I pushed myself it turned out truly delicious. My empanada gallega was filled with some onions, garlic, zucchini, tomatoes and feta cheese. The dough was nice and quite easy to roll and assemble and the filling was perfect according to my brother. Even though the empanada was good the day it was baked, we liked it even more the next day because it sort of came together.
Anyways, thanks, Patri, for a taste of Spain!


The Daring Bakers' Challenge August 2012 - Filled Pate a Choux Swans

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!
I was truly excited with this challenge and I totally loved it. For the pate a choux I chose this recipe and I filled my swans with some whipped cream. To have a bit of fun when doing this challenge as desired by Kat, I added some black food coloring to a small amount of batter and there it was - one black swan swimming along its lighter siblings.
Thanks again, Kat, for making me do the pate a choux. The swans were amazingly tasty and even better accompanied by a piece of caramel cake.


The Daring Bakers' Challenge July 2012 - Crazy for Crackers

Our July 2012 Daring Bakers’ Host was Dana McFarland and she challenged us to make homemade crackers! Dana showed us some techniques for making crackers and encouraged to use our creativity to make each cracker our own by using ingredients we love.
We had to bake at least two versions of crackers using two different methods. I never made crackers so I loved this challenge! So here are my crackers:

Cheese crackers with rosemary (using recipe provided by Dana, I might do some experimenting with other ingredients someday)

Ritz crackers (Cupcake Project recipe which I'll definitely keep for future baking)


The Daring Bakers' Challenge June 2012 - Going Batty for the Jubilee

Mandy of What The Fruitcake?! 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.
I made two versions of the Battenberg Cake, first I made a classic one and then with some coffee and cocoa, both recipes are here. I think Mandy prepared a great challenge and I'll definitely make Battenberg again.

Traditional Battenberg (natural sponges, one with red food coloring, apricot jam, covered with homemade marzipan)

Coffee and Cocoa Battenberg (coffee and cocoa sponges with coffee buttercream and white chocolate plastique)


The Daring Bakers' Challenge May 2012 - Challah Back, Y'all!

Hooray, my first Daring Bakers' Challenge!
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.
I was so thrilled to do my first challenge properly so I baked two versions of challah using recipes Ruth provided. The vegan challah was a bit disappointing but the honey white challah was the best challah we ever had!

recipe - vegan challah

 15 g dry yeast, 1 cup warm water, 1/2 cup brown sugar, 1/2 cup margarine, 2 tsp salt, 3 flax seed eggs (pour 6 tbsp warm water over 2 tbsp flax seed, wait for two or three minutes and grind the mixture until smooth), 2 cups buckwheat flour, 2 cups all-purpose flour (plus more for kneading), oil for glaze
  • Dissolve yeast in warm water, allow to stand 5 minutes until foamy.
  • Beat the flax seed eggs, sugar, margarine and both flours into the yeast mixture. Knead properly and add flour if needed. The dough should be nice and smooth.
  • Form the dough into a ball and let it rise for 2 hours in an oiled bowl covered with a piece of cloth.
  • Knead the dough again and let it rise for another hour. Punch the dough down again and divide in two.
  • Shape each half as desired (3, 4 or 6 strand braid, round or whatever - I made one 4 strand braid and one round braid). Place both loaves onto lined baking trays. Cover with the cloth and allow to rice another hour.
  • Preheat oven to 180°C. Brush loaves with some oil. Bake 30-40 minutes until golden brown. Let cool before serving.

recipe - honey white challah

1 1/2 cups warm water, 1 tbsp sugar, 2 tbsp dry yeast, 120 ml honey, 1 tbsp oil, 4 large eggs, 1 1/2 tsp salt, 700 g all-purpose flour (plus more as needed), 1 egg beaten with 1 tsp water for glaze
  •  Combine 1/2 cup warm water, 1 tbsp sugar and 2 tbsp yeast. Allow to proof 5 minutes until foamy.
  • Add the remaining water, honey, oil, eggs, salt and flour to the yeast mixture and knead for about 10 minutes until smooth.
  • Form the dough into a ball and let it rise for 1 1/2 hours in an oiled bowl covered with a piece of cloth.
  • Punch down the dough and divide in two. Shape each half as desired (6 strand braids here).
  • Place the braided loaves on lined baking trays, cover with the cloth and allow to rice another 30 minutes.
  • Preheat oven to 160°C. Brush the loaves with the eggwash. Bake 30-40 minutes until done. Let cool before serving.