Biscuit Joconde Imprime Entremet

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.

My rendition of BISCUIT JOCONDE IMPRIME/ENTREMET! Filled with a light Mint-Chocolate Mousse and Bavarian Cream. Topped with Creme Fraiche and shaved decorative Bittersweet Belgian Chocolate. Yummy!

This was certainly a delightful bakers challenge to tackle! As I was cutting out the cake for the borders I swore I would never make this again! But now after seeing the completed product I am very pleased and would love to try something of its likes again!

I will post the recipe soon!

Christmas Stollen

This last month I was accepted to be a part of the Daring Kitchen! I love spending time i the kitchen. Baking, cooking, experimenting & tasting delicious food. I am now officially a daring baker and a daring cook.

The 2010 December Daring Bakers’ challenge was hosted by Penny of Sweet Sadie’s Baking. She chose to challenge Daring Bakers’ to make Stollen. She adapted a friend’s family recipe and combined it with information from friends, techniques from Peter Reinhart’s book.........and Martha Stewart’s demonstration.

I had a great time making this recipe. I really love baking bread...just not really used to it taking longer than a couple hours! I know that this post is late. We were house sitting for some friends and didn't have any internet access...but better late than never right!? I stuck with the recipe pretty much the way it was listed...just a few variations.

Started by soaking cherries, yellow raisins & blueberries in rum.

After the dough sat in the fridge overnight, I pulled it out and rolled it out.

Pinched the ends together to for a wreath shape.

Cut the edges with my kitchen scissors.

After it was done baking I brushed it with butter.

Then sprinkled with a generous amount of powdered sugar.

The finished product. Yummy!