Last month when I shared the final Daring kitchen challenge, I told you that I was planning on taking on the challenges that I missed or the ones that had happened before I joined the daring kitchen. Once a month, I will make one of the old challenge recipes and post it on the 27th of the month for old times sake (because the 27th was our assigned reveal date when the daring kitchen was active)

If you’d like to join me on this daring adventure, leave me a comment or email me and we can agree on next month’s challenge 🙂 You don’t have to be a blogger or have a blog. You just need to be daring and into trying something new 🙂

As you already know from the title, I chose to make lavash crackers (Sep 2008 challenge). I am addicted to lavash crackers especially the rosemary and sea salt ones and the cinnamon sugar and spice ones. I always buy them whenever I find them (usually at the farmer’s market and sometimes at IKEA). They are always super expensive, especially considering the fact that the ingredients that go into them are so cheap and readily available.Seeds and rosemary lavash crackers.jpg

Whenever I buy lavash crackers, I promise myself to find a great recipe and start making these at home but I never seemed to find the time to do it, until this month! When I went through the extensive Daring kitchen archive to pick a recipe, I came across the lavash crackers challenge and knew that THIS IS THE ONE!

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The December 2016 Daring kitchen challenge was to make Dutch Oliebollen (commonly called Dutch Donuts). Traditionally, these little sugar dusted apple and raisin studded spheres of bliss are  eaten throughout the winter months in the Netherlands but particularly on new year’s eve.

I have missed so many daring kitchen challenges this year. I was determined not to miss this final challenge! But more importantly, a very dear friend of mine is from the Netherlands. When I saw the title of this challenge I just knew I had to make it, for her, so Margret if you are reading this, this post goes out to you.

Dutch donuts.jpg

This post is long overdue, this gorgeous cake was our daring bakers challenge for January (I know!) but hey, better late than never  😛

For the month of January Jelena from A Kingdom for a Cake invited us to start this year with a dreamy celebration cake. She challenged us to make the Esterhazy cake a.k.a the Hungarian dream. What better way to start the year than with a sweet dream?

I love recipes that feature a blend of spices. There is something about the smell and the combination of flavors that I simply can’t resist.

For the month of December, Andrea from 4pure took us on a trip to the Netherlands. She challenged us to take our taste buds on a joyride through the land of sugar and spice by baking three different types of Dutch sweet bread. I chose to make the lightest: peperkoek.

Dutche peperkoek

Peperkoek or Kruidkoek is a Dutch sweet quick bread made with a wonderful blend of warming spices like cloves, cinnamon, ginger, and nutmeg. Many recipes also feature succade (candied citrus peel) . Peperkoek is traditionally served at breakfast in Holland with a thick layer of butter on top, as a replacement for regular bread. However due to its sweet taste it is also served as a snack or packed in the kids’ lunch boxes

The November Daring Baker’s challenge took us for a ride! Luisa from Rise of the Sourdough Preacher challenged us to make Paris-Brest, a beautiful pastry celebrating the Paris-Brest bicycle race.

A Paris–Brest is a French dessert, made of choux pastry and a praline flavoured cream.The pastry was created in 1910 to celebrate the Paris–Brest–Paris bicycle race which began in 1891. The Paris brest is always shaped like a circle. The circular shape is supposed to represent the bicycle wheel.