I’ve never been much of a fan of egg dishes, but Brandon loves them, so I’ve decided to take them on as food challenge; what could I find that is less egg-y and therefore more delicious?
Then, I saw Ina making this on TV. I was immediately intrigued when she coated the baking dish with butter and cheese, and when she added cheese and spinach to the egg mixture, I figured this was definitely something a Strudel could get into.
OK. There are lots of things that are great.
But I am really, really loving almond flour right now.
How did I not know about this stuff until a mere 3 months ago.
It’s like the internet, what did I ever do without it!
The March 2011 Daring Bakers’ Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged the Daring Bakers to bake a yeasted Meringue Coffee Cake.
Just like Ria and Jamie, Strudel and Streusel decided to make the coffee cake two different ways.
(By the way, please excuse all the third-person language in this post; it’s just for ease of reading. We promise we don’t speak this way in real life)
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.
Wow! Let me just say this was certainly a challenge for me. This was my first challenge with the Daring Bakers!
I made this daring dessert once and learned quickly what not to do and then made it again a week later. The second time around (although I was exhausted) I was so pleased with the result. Unfortunately…
You might be thinking, “Did this girl skip first grade?”
I AM aware that the word cookie doesn’t start with a K. But…
These cookies are so rockin’ with “King Tut’s Wheat” I thought they deserved the “K”.
Yet another great recipe from “Baked Explorations”. Strudel and I have posted about this amazing book before. Here and here.
I have been making a brioche recipe for several years now adapted from “The Village Baker” by Joe Ortiz and I thought it was the best until… I made the brioche dough in Dorie Greenspan’s book “Around My French Table”. The two recipes are very similar but the “Around My French Table” version has twice as much butter, hmmm, now I know why it is so good!
Don’t go, keep reading…