In a “celebration” of past Daring Baker and Daring Cook challenges, Lisa challenged all of us to search through the Daring Kitchen archives and pick any one we’d like! The REAL challenge was picking which delicious recipe(s) to try!
You hear that? The “REAL” challenge? Was it ever! For someone who becomes paralyzed with indecision when faced with life-altering choices such as which flavours to use in a cake (yeah, I’m that cool), the most challenging part about this month’s challenge was most definitely just choosing what to do. I was thinking croquembouche at first, or perhaps éclairs, or maybe something with ice cream, but eventually I decided on yeasted doughnuts. This was a decision fraught with anxiety though, let me tell you: I desperately wanted to make them (they’re on the list!) but I figured that deep-frying in the middle of July was kind of a silly move, and being that one batch of doughnuts makes over two dozen, I knew that I would have at least twenty-three more doughnuts than would ever be necessary. But I went ahead with it anyway 😉
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You know those absolutely huge cinnamon buns – the ones the size of your face – that you find at hotbeds of food culture like the mall food court? These are like those in size only – they taste a million times better (that’s a mathematical fact, I can assure you).
I turned thirty this past Sunday. Thirty. I know that age is just a number and I’m still plenty young, but it sounds a lot older than twenty-nine, somehow. It was a milestone, anyway, so there had to be an appropriate cake. As with every birthday cake I make, there was some agonizing over what kind it should be – but only a little. I already had it narrowed down between a crêpe cake or a caramel cake, and the caramel cake won. (But the crêpe cake is still on the list, because 
Rachael from 
Rachael from 
Rachael from 
Baguettes have been on my to-do list for a long time, but the 
While I’ve definitely made my fair share of regular chocolate chip cookies, the reverse chocolate chip cookie – that is, chocolate dough studded with white chocolate chips – has eluded me. Until now.
Last weekend I spent a few days on 
This is a cookie recipe that I came up with when I was about 12 years old, and I tell ya, I was onto something! It’s been a while since I last made them but they’re just as good as I remember: buttery, chewy oatmeal cookies with a hint of caramel from brown sugar, loaded with chocolate chips, nuts, and dried fruit. They are thick and almost cake-like in the middle, and thin, lacy, and crisp around the edges. Seriously delicious.