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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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?

For the January daring cooks challenge we got to make snow 🙂

Being an expat in the UAE, I dearly miss winter! It is now mid January and the temperatures during the day are still in the late 20s C! I am told this is as cold as it is going to get! and as enchanting as the phrase “eternal summer” may be, actually living through it eventually gets to you. Especially if you are someone who loves the rain and enjoys going for a trip through the seasons even if it happens in the space of one month.

So when this month’s challenge was announced with the promise “oeufs a la neige will ensure that you have a bit of snow wherever you are in the world” I was more than excited to give it a go.

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.

Nutella twists by chef in disguise. They are actually much easier to make than what they seem

Beauty surrounded the Daring Bakers this month as our host, Sawsan, of chef in disguise, challenged us to make beautiful, filled breads. Who knew breads could look as great as they taste?

Yup! I was the host of this month’s daring bakers challenge 🙂 and it could not have come at a better time. This month my blog turns 3 and what better way to celebrate the occasion that doing it with homemade bread?

Nutella twists by chef in disguise. They are actually much easier to make than what they seem