Hosting this months challenge are Dolores
together with Alex (Brownie of the Blondie and Brownie duo: http://blondieandbrownie.blogspot.com/),
Jenny of Foray into Food (http://forayintofood.blogspot.com/)
and Natalie of Gluten-a-Go-Go (http://glutenagogo.blogspot.com/).
The recipe can be found at the website of Shuna Fish Lydon (http://blogs.kqed.org/bayareabites/2006 … he-recipe/).
As this was my first challenge with the Daring Bakers I was very excited if I could master it. The anxiety was further built up by the "dangers" of making caramel in your own kitchen.
(Basically what you do is to boil some sugar, which will reach about 200°C in the process, then you add some water to stop the caramelization. The water will instantly evaporate and send the hot sugar flying all over the place including your hands.) Fortunately, some very helpfull tips by David Lebovitz can be found at his website (e.g. it helps a lot to cover the casserole with a mesh strainer).
Here is a picture of the finished caramel syrup. (in the top left a dirty dish from the pasta bolognese I had for lunch is basking in the glory (and the flashlight) of the syrup)
The preparation of the dough went quite smoothly. I halved the recipe and quartered the butter frosting. The cake baked for 45 min in total. It had a lovely smell of caramel and tasted very nice especially while still being warm. The frosting was very, very,very sweet and to my taste did a bit of a disservice to the cake. At the next morning the cake had become a bit dense and heavy.
I`ve still got some of the caramel syrup in the fridge and I will try to use it for Christmas cookies.
Did someone just say peanut-caramel biscotti?
In summary, it was a very nice and fun experience to join the Daring Bakers. Thanks to this months host and her co-hosts. I`m looking forward to the next challenge. ;)
On an unrelated note: I came across a thoughtful blog post by Jeanne of Cook Sister! last week. Maybe you want to give it a read.