Daring Bakers – Maple Mousse in a Pizzelle Bowl

I promised another Daring Baker’s post soon!

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!

I’m late for the contest, but I’m posting anyway, because these were delicious, and relatively easy, too! The maple flavor was prevalent but not overwhelming, and the texture of the mousse was divine.

I made the maple mousse (recipe here) and put it in an almond pizzelle bowl. I tasted the two of them together, and decided that both were pretty sweet and needed something salty to balance the flavor. I remembered the candied pecans that I have made before. The Official Taste Tester can’t eat pecans, but he can eat almonds. So I topped it with spicy, salty, slightly sweet almonds. The result was pretty, if I do say so myself.

If I were to make these again, I would probably try to cut down the sugar a bit in the pizzelles. However, these were still really tasty as is. While some of us used utensils to eat our mousse bowls, others couldn’t wait that long.

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Daring Bakers – Yeasted Meringue Coffee Cake

So I’m a little behind.

And by that, I mean I’m a lot behind.

Allow me to explain. There are a few reasons: 1) I have been trying to graduate. I’m almost there (yay!) but not quite. Once the impending graduation date occurs I will be able to devote myself more to things I love (like baking, taking pictures of things I bake, and writing about them) rather than writing code and other project-related things. 2) I have been cooking for a lot more people than usual recently, and haven’t really had time to take pictures of the things I’ve been cooking before a hungry throng is ready to chow down.

I promise to get on a more regular schedule once item 1 is addressed. Which is soon. Which makes me nervous. But, luckily, I have a couple of daring bakers recipes to post that are more than qualified to help me overcome my anxiousness in a wave of pure deliciousness.

The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.

I am very glad they did.

This coffee cake was absolutely delicious. Next time I would probably up the amount of filling, which I chose to be chocolate chunks, dried cherries, and cinnamon-sugar. Even so, the cake was wonderful.

You can find the recipe I used at Life’s a Feast. All I changed was to substitute dried cherries for the nuts.

The cakes even looked pretty as they rose!

I will post the April Daring Baker’s challenge asap… then I have plans for some non-DB recipes! Soon!