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Carabosse's Bakeshop

The Woman Behind the Blog. Saturday, April 27, 2013. Daring Bakers' April 2013 Challenge: Savarin. Natalia of Gatti Fili e Farina. Challenges us to make a traditional Savarin, complete with soaking syrup and cream filling! We were to follow the Savarin recipe but were allowed to be creative with the soaking syrup and filling, allowing us to come up with some very delicious cakes! 2½ cups (600 ml) (12-1/3 oz) (350 gm) bread flour. 2 tablespoons (30 ml) water, lukewarm. 4 teaspoons (20 ml) (20 gm) sugar.

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The Woman Behind the Blog. Saturday, April 27, 2013. Daring Bakers' April 2013 Challenge: Savarin. Natalia of Gatti Fili e Farina. Challenges us to make a traditional Savarin, complete with soaking syrup and cream filling! We were to follow the Savarin recipe but were allowed to be creative with the soaking syrup and filling, allowing us to come up with some very delicious cakes! 2½ cups (600 ml) (12-1/3 oz) (350 gm) bread flour. 2 tablespoons (30 ml) water, lukewarm. 4 teaspoons (20 ml) (20 gm) sugar.

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Carabosse's Bakeshop | carabossesbakeshop.blogspot.com Reviews

https://carabossesbakeshop.blogspot.com

The Woman Behind the Blog. Saturday, April 27, 2013. Daring Bakers' April 2013 Challenge: Savarin. Natalia of Gatti Fili e Farina. Challenges us to make a traditional Savarin, complete with soaking syrup and cream filling! We were to follow the Savarin recipe but were allowed to be creative with the soaking syrup and filling, allowing us to come up with some very delicious cakes! 2½ cups (600 ml) (12-1/3 oz) (350 gm) bread flour. 2 tablespoons (30 ml) water, lukewarm. 4 teaspoons (20 ml) (20 gm) sugar.

INTERNAL PAGES

carabossesbakeshop.blogspot.com

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Carabosse's Bakeshop: Daring Bakers' April 2013 Challenge: Savarin

http://www.carabossesbakeshop.blogspot.com/2013/04/daring-bakers-april-chllenge-savarin.html

The Woman Behind the Blog. Saturday, April 27, 2013. Daring Bakers' April 2013 Challenge: Savarin. Natalia of Gatti Fili e Farina. Challenges us to make a traditional Savarin, complete with soaking syrup and cream filling! We were to follow the Savarin recipe but were allowed to be creative with the soaking syrup and filling, allowing us to come up with some very delicious cakes! 2½ cups (600 ml) (12-1/3 oz) (350 gm) bread flour. 2 tablespoons (30 ml) water, lukewarm. 4 teaspoons (20 ml) (20 gm) sugar.

2

Carabosse's Bakeshop: April 2012

http://www.carabossesbakeshop.blogspot.com/2012_04_01_archive.html

The Woman Behind the Blog. Friday, April 27, 2012. Daring Bakers' April Challenge: Armenian Nazook and Nutmeg Cake. The Daring Bakers’ April 2012 challenge, hosted by Jason at Daily Candor, were two Armenian standards: nazook and nutmeg cake. Nazook is a layered yeasted dough pastry with a sweet filling, and nutmeg cake is a fragrant, nutty coffee-style cake. Ingredients Pastry dough •. 3 cups (720 ml) (420 gm/15 oz) all-purpose (plain) flour, sifted •. 8226;1 cup (240 ml) (225 gm/8 oz) sour cream. 6 Cov...

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Carabosse's Bakeshop: February 2012

http://www.carabossesbakeshop.blogspot.com/2012_02_01_archive.html

The Woman Behind the Blog. Monday, February 27, 2012. Daring Bakers' February Challenge: Quick Bread. The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles. Pear and Sour Cream Bread. 3 tbsp. pear juice. 4 to 5 canned pear halves, chopped. 1 tsp baking soda.

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Carabosse's Bakeshop: October 2012

http://www.carabossesbakeshop.blogspot.com/2012_10_01_archive.html

The Woman Behind the Blog. Saturday, October 27, 2012. Daring Bakers' October Challenge: Napoleons. Our October 2012 Daring Bakers’ challenge was hosted by Suz of Serenely Full. Suz challenged us to not only tackle buttery and flaky puff pastry, but then take it step further and create a sinfully delicious Mille Feuille dessert with it! This wasn't a perfect recipe for me, there were a few issues with the dough and with the pastry cream, so I can't say I really recommend this particular recipe. 5 As the ...

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Carabosse's Bakeshop: Daring Bakers' May Challenge: Challah

http://www.carabossesbakeshop.blogspot.com/2012/05/daring-bakers-may-challenge-challah.html

The Woman Behind the Blog. Sunday, May 27, 2012. Daring Bakers' May Challenge: Challah. May’s Daring Bakers’ Challenge was pretty twisted – Ruth from The Crafts of Mommyhood challenged us to make challah! Using recipes from all over, and tips from “A Taste of Challah,” by Tamar Ansh, she encouraged us to bake beautifully braided breads. Easy Challah (from templedavid.org). 4 cups (960 ml) (360 gm/20 oz) all-purpose (plain) flour. 1 cup (240 ml) warm water. 189; (120 ml) (115 gm/4 oz) cup sugar. 12 Bake a...

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Moving | Carabosse's Bakeshop

https://carabossesbakeshop.wordpress.com/2012/02/22/moving

Baking in the land of dogs, cats, reptiles, birds, music and books. So, I’ve decided that WordPress is just not working for me. Apart from all the issues I’ve been having loading pictures, it’s just a really frustrating host for a blog. However, I am moving this blog to Blogger. If you’re looking for some new goodies please follow this link. Daring Bakers’ January 2012 Challenge: Biscuits. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:.

carabossesbakeshop.wordpress.com

Valentina | Carabosse's Bakeshop

https://carabossesbakeshop.wordpress.com/author/carabossesbakeshop

Baking in the land of dogs, cats, reptiles, birds, music and books. So, I’ve decided that WordPress is just not working for me. Apart from all the issues I’ve been having loading pictures, it’s just a really frustrating host for a blog. However, I am moving this blog to Blogger. If you’re looking for some new goodies please follow this link. Daring Bakers’ January 2012 Challenge: Biscuits. 1 cup (240 ml) (140 gm/5 oz) plain (all-purpose) flour. 2 teaspoons (10 ml) (10 gm) ( oz) fresh baking powder. 4 Add...

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Fantasy and Horror Comics. Ratboy. Ginger Head. The Goth Queen. Che. 036;000 0 items. November 7, 2013. December 18, 2014. By William O. Tyler. We’re on our way to BENT-CON! This weekend we’ll be in Burbank, CA attending our favorite convention of the year, BENT-CON! If you’re planning to be there as well, stop by our table, pick up some art prints and greeting cards and find out what projects we’ve been working on for the new year! We also have a new banner! Just look for the big upside down GINGER HEAD!

carabossesbakeshop.blogspot.com

Carabosse's Bakeshop

The Woman Behind the Blog. Saturday, April 27, 2013. Daring Bakers' April 2013 Challenge: Savarin. Natalia of Gatti Fili e Farina. Challenges us to make a traditional Savarin, complete with soaking syrup and cream filling! We were to follow the Savarin recipe but were allowed to be creative with the soaking syrup and filling, allowing us to come up with some very delicious cakes! 2½ cups (600 ml) (12-1/3 oz) (350 gm) bread flour. 2 tablespoons (30 ml) water, lukewarm. 4 teaspoons (20 ml) (20 gm) sugar.

carabossesbakeshop.wordpress.com

Carabosse's Bakeshop | Baking in the land of dogs, cats, reptiles, birds, music and books.

Baking in the land of dogs, cats, reptiles, birds, music and books. So, I’ve decided that WordPress is just not working for me. Apart from all the issues I’ve been having loading pictures, it’s just a really frustrating host for a blog. However, I am moving this blog to Blogger. If you’re looking for some new goodies please follow this link. Daring Bakers’ January 2012 Challenge: Biscuits. 1 cup (240 ml) (140 gm/5 oz) plain (all-purpose) flour. 2 teaspoons (10 ml) (10 gm) ( oz) fresh baking powder. 4 Add...

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