Bitterballen - The Daring Baker Challenge October 2014

The October Daring Cooks’ Challenge was brought to us by Andrea from 4pure. She introduced us to one of her family favorites which is soon to become one of yours, too. Welcome to the world of Dutch Bitterballen! 

Hubby just bought a deep-fryer, so this challenge couldn't have come at a better time. 
Croquette made from mashed potato has been staple snack for me growing up, but I have never had one made from roux. Now I know they are just as good!


Thank you, Andrea! Bedankt!

Here's my shrimp bitterballen.

 Chop, slice and mix.

Into the fryer and out they come.

Pão de Queijo - The Daring Baker Challenge May 2014

This month's Daring Bakers' Challenge took us on a trip to beautiful Brazil! Renata of "Testado, Provado & Aprovado!" taught us how to make Pao De Queijo, tasty cheese buns that make the perfect snack or treat, and that will make your taste buds samba!

Yum, yum. As a non-meat eater, the pao is all I eat when I go to a Brazilian steak house. OK, and a little bit of salad. I would munch and munch on them while the others chomp and chomp on meats. If you are wondering why a non-meat eater would go to a steak house, it's a social thing. Office events, hubby's office events ... 

Needless to say I was excited to try this out. I over-baked them a bit, I think. The crust was a little harder than I'd like it to be, but the inside was quite yummy. I cut them into bite-size quarters for PB's school snack the next day. I thought the monterey jack was good, but PB said "need more cheese next time". I guess he likes them much cheesier!

Thank you, Renata for the delicious challenge.

Easter Bread - The Daring Baker Challenge April 2014

The April Daring Baker’s Challenge was hosted by Wolf of Wolf’s Den. She challenged us to Spring into our kitchens and make Easter breads reflecting cultures around the world.

Thank you, Wolf, for the challenge. Very aptly timed.I baked this on Good Friday, hoping that there would be a few slices left to enjoy on Easter Sunday. 

I followed the osterbrot recipe almost to the T. I substituted currants (couldn't find any at the grocery store) so I used craisins that were in the pantry and omitted almonds (someone in the house won't eat nuts of any kind, almond included). I love it slightly toasted and slathered with jam. Yum.

 

 

Beautiful Bread - The Daring Baker Challenge February 2014

Beauty surrounded the Daring Bakers this month as our host, Sawsan, of chef in disguise, challenged us to make beautiful, filled breads. Who knew breads could look as great as
they taste?

I love baking my own bread. So thank you, Sawsan, for the great challenge of baking beautifully formed breads.

I made the cinnamon sweet bread but skipped the condensed milk drizzles. It think it tasted like a dryer, and healthier?, version of cinnamon rolls. Not too bad. 

I totally forgot to take pictures until it was in the oven, so here's the end product. 


It puffed up a little more than expected, browned a little faster than expected and turned out not as beautiful as expected :) But I learned something new. Isn't that the idea?