The March 2011 Daring Baker’s 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.
This was my first time baking a cake like this. I have made cinnamon buns, which are similar in that they are yeasted, and have the same cinnamon-sugar-chocolate chip (and nut) filling, but what makes this different is the meringue and the shape.
I think it came out well and since I am typing this while they bake, I can only tell that they smell delicious already! The Daring Bakers also offered a different filling, one that used saffron and other spices. I stuck to the typical filling since this was my first time to make it, and those ingredients are just a bit cheaper.
Purim was celebrated on Saturday and what a day it was!
In the morning, I ran with the Jews For Run group in their Pacing For Purim “race”. It was the first time I went running (other than going to the gym) and I had a great time (even getting drenched in the rain)! It was motivational to run in a group and to get inspiration from runners of all kinds of experience.
The main highlight of the day was Purim Palooza (see pictures here -I’m in some!) I went to the show at Temple Emanu-el as Cookie Monster, but took the hat off that made the costume, and became just someone in a onesie at the after party at the Rockit Room. Anyway, as Cookie Monster, I thought it was a good idea to show up with a bunch of cookies, and since it was Purim, I decided on Hamentashen. I used the same recipe as before, and used chocolate chips as the filling and put some poppy seeds in the dough. I found that the ones that were more closed tasted better, since you got chocolate in each bite.
This post was brought to you by the letter H, for Hamentashen!
I did a baking experiment about the difference between baking powder and baking soda. For this experiment, I baked chocolate chip cookies.
I made four varieties:
with no leaveners
with only baking powder
with only baking soda
with both baking soda and baking powder
The recipe called for baking soda only, so I guess you could call that the “control” of the experiment. The 3rd and 4th varieties were chewier and tastier than the 1st and 2nd varieties. Below are the pictures representing each variety. You can tell that the baking powder creates a cookie that doesn’t spread as much and kept more of a dome shape, while the baking soda created a flatter, more spread out cookie.
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.
I found both the cookies and the panna cotta to be easy to make and involved ingredients I had on hand. Both items were well-liked by my roommates and were eaten almost instantly.
I am sorry I have been too busy this month to bake & blog. I even made this fudge in the microwave because I had very little time to make it, and because the recipe says so. 🙂 Definitely use a big bowl for this so as to avoid a sticky mess.
If you’ve been reading my blog for a while, then you know that I like using ingredients that I’ve had leftover. I was also in the mood to make cookies with all of the talk about them on other blogs for the holidays. Therefore, I made whole wheat chocolate chip cookies. The twist in these cookies is the whole wheat flour, along with cinnamon-sugar and semi-sweet baker’s chocolate—all ingredients I had leftover from previous baking adventures. (Including, but not limited to, doughnuts and corn-stalk rolls.)
All week long, I’ve been eating the dough out of the fridge, and just baked off a few today. Both ways of consuming the dough are really great, but of course you have to wait longer for the baked ones. 🙂
I made banana bread a few days ago. I used the old family recipe, but this time, I added milk chocolate chunks. It was moist and good. I made one loaf and six muffins from one recipe. Simple and sweet.