After a very long break I am posting a Daring Bakers’ Challenge. And even though I am posting for it, I actually took an easy way out and did not dare myself too much with this month’s challenge.

 Ruth from Makey-Cakey was our March 2013 Daring Bakers’ challenge host. She encouraged us all to get experimental in the kitchen and sneak some hidden veggies into our baking, with surprising and delicious results!

Initially when I had seen the challenge I had plans to make a beets red velvet cake and try out a black bean brownie recipe I had been eying for a long time. But as you can see those plans did not pan out.

Instead I tried this recipe my mom uses to make whole wheat cupcakes. My sister-in-law loves these cupcakes and always requests my mom to make them. So since she is over I thought would make them for her and that ways I would be able to post for DB as well. Killing two birds with one stone! Pretty smart, aren’t I!

And with Easter this weekend, the recipe did seem apt. 🙂

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I am a day late posting this, but the important part is I am posting it.

This month, for the Daring Bakers’, Suz of Serenely Full challenged us to make mille feuilles.

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!

‘Mille-feuille’ is French for ‘a thousand leaves’ (or ‘layers’), which is very apt, as it contains both layers of puff pastry (usually three) and layers within each pastry sheet. It can be filled with layers of jam; mainly raspberry, whipped cream or cheese, and usually topped with powdered sugar, or fondant. It is then usually decorated or garnished with a coat of fondant, with chocolate strings made into a design. It may even contain a filling of pastry cream, as per our challenge recipe.

The challenge required us to make puffy pastry from scratch. Now, I am not a novice to puff pastry- having made it before. Check out my Puff Pastry 101 post here. But I have never tried to make or eaten mille feuilles. So it was something new.

Making puff pastry (or pâte feuilletée) basically involves a simple pastry dough, which is folded around sheet of butter (the beurrage). You then roll out your butter pastry package, fold it, roll it out, fold it, etc. – creating seams of butter that will puff up into distinct crispy layers when baked.

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This post was supposed to go live yesterday on the 27th. 

I had everything ready (almost) for this post to go live except a few finishing touches which I thought I would be able to do yesterday in a matter of minutes. But yesterday I got no time to sit on my laptop, instead spent the whole day with my friends drinking, being merry and catching the opening ceremony of the London Olympics 2012.

It was a fun day and night, but am back today to post about the Daring Bakers’ Challenge for July.

P.S: It’s my two year Blog anniversary! I had another post lined for today- one with cake (all celebrations need cake!), but guess that will have to wait till tomorrow. 🙂 For now let’s talk about crackers!

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