statisticalbaking.blogspot.com
The Statistical Baker: October 2008
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Well it's Halloween tomorrow, so I thought I'd try out making braic. I looked at a few recipes and in the end made one up myself to incorporate some of my favourites. This one has a lemony kick to it, is moist and has a bit of crunch to it. 225g self raising flour. 200g rich dark brown sugar. 55g chopped glacé cherries. 55g chopped mixed peel. Zest of 1 lemon. 1 Make the tea in a large bowl, add zest of 1/4 lemon. 2 Weigh out raisins, sultanas and currents. 3 Soak this fruit in the tea overnight. I was e...
statisticalbaking.blogspot.com
The Statistical Baker: June 2009
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I've taken a break from Daring Bakers and Daring Cooks, life has been a bit hectic. Of course that didn't stop me from having a major cook-fest a few days ago, making a lasagne, a chili, a curry and some soup in one go. :). Anyways, I'll be back in September with more awesome recipes, with step by step pictures :D. Subscribe to: Posts (Atom). Check out my regular blog :D. Happy Member of the Daring Bakers, and the new Daring Cooks. My Favourite Recipe Sites. Cream Puffs In Venice. Well Hello Again ….
statisticalbaking.blogspot.com
The Statistical Baker: April 2011 Challenge - Maple Mousse, Chocolate, Meringue and .... Bacon!?
http://statisticalbaking.blogspot.com/2011/05/april-2011-challenge-maple-mousse.html
April 2011 Challenge - Maple Mousse, Chocolate, Meringue and . Bacon! The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at http:/ thedaringkitchen.com. 1 cup Maple Syrup. 1 1/2 cup Cream. 15 - 20 slices of thin sliced bacon in strips. Part 1 : Bacon Cups.
statisticalbaking.blogspot.com
The Statistical Baker: September 2009
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Daring Bakers get Puffy! The September 2009 Daring Bakers' challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan. 2-1/2 cups unbleached all-purpose flour. 1-1/4 cups cake flour. 300 ml ice water. 454 g very cold unsalted butter. 01 Measure out flour. 02 Add in salt. 03 Put in a food processor. 04 Add water slowly while processing. 22 Turn the dough 90 degrees.
statisticalbaking.blogspot.com
The Statistical Baker: November 2008
http://statisticalbaking.blogspot.com/2008_11_01_archive.html
After much searching for a good cookie recipe, I came across this one for Cowboy Cookies at http:/ austinpie.blogspot.com/2008/11/cowboy-cookies.html . So what are cowboy cookies exactly? Hopefully not the kind of cowboys you get here in Ireland! 1 cup demarera sugar. 1 cup rich dark sugar. 2 cups self raising flour. 1/2 cup dark choc chips. 1 Cream butter and sugars. 2 Beat in eggs and vanilla. 3 Stir in flour and oats. 4 Stir in raisins and choc chips. 5 Dollop onto greaseproof paper.
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The Statistical Baker: January 2009
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Tuiles, an adventure in finger burning - January Daring Baker Challenge. First let's get the important info out of the way. This month's challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux. What we would like you to do is:. Use one of the batters given,. Shape it either prior (using a stencil) or right after baking and. 1/2 cup icing sugar.
statisticalbaking.blogspot.com
The Statistical Baker: October 2009
http://statisticalbaking.blogspot.com/2009_10_01_archive.html
Daring Bakers - Maca-ruined! The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe. 01 Preheat the oven to 93 degrees Celsius. 02 Combine icing sugar and ground almonds. 03 Beat the egg whites to a soft peak. 04 Add granulated sugar and beat to stiff peaks. 05 Add 1/3 of the icing sugar and almond mix to the egg whites. 06 Fold it in. 07 Repeat steps 5 and 6. 55 Knives E-Cook...
statisticalbaking.blogspot.com
The Statistical Baker: January 2011
http://statisticalbaking.blogspot.com/2011_01_01_archive.html
January 2011 Challenge - Délicieux Gâteau. So Im finally back on the Daring Bakers trail, and what an amazing challenge to come back to! 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. Subscribe to: Posts (Atom). Check out my regular blog :D. Happy Member of the Daring Bakers, and the new Daring Cooks. January 2011 Challenge - Délicieux Gâteau. Cream Puffs In Venice.
statisticalbaking.blogspot.com
The Statistical Baker: February 2011 Challenge - A Lucious Italian Dessert
http://statisticalbaking.blogspot.com/2011/05/february-2011-challenge-lucious-italian.html
February 2011 Challenge - A Lucious Italian Dessert. 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. 240 ml whole milk. 7 g unflavored powdered gelatin. 720 ml heavy/double cream. 80 ml maple flavoured golden syrup. 1 tablespoon granulated sugar. 240 ml whole milk. 7 g unflavored powdered gelatin. 480 ml double/heavy cream. 189; teaspoon coffee.
