caramel

Ever since my sister-in-law asked me to search the web and find a good recipe for Banoffee Pie - and make the said pie - that I’ve been in love with the banana-tofee sauce combination. It’s the perfect topping to a scoop of vanilla ice-cream, it’s an amazing crepe filling, it’s even great on its own, sprinkled with some cereal for crunchiness. Continue reading…

Overwhelmed and drowning in work, I must say I feel quite guilty for abandoning this blog and keeping away from the kitchen for so long.

So this month I tried to get back to it, even if I still couldn’t keep up with the Daring Bakers’ reveal date.

But hey, better late than never, isn’t it?

The August 2009 Daring Bakers’ challenge was hosted by Angela of A Spoonful of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos Torte based on a recipe from Rick Rodgers’ cookbook Kaffeehaus:  Exquisite Desserts from the Classic Caffés of Vienna, Budapest, and Prague.

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Caramel is definitely not my favourite flavour, so I started the November Daring Baker’s Challenge with a bit of suspicion.

Caramel Cake with Caramelized Butter Frosting, by Shuna Fish Lydon of Eggbeater This challenge was hosted by Dolores, of Culinary Curiosity, Alex (Brownie of the Blondie and Brownie duo) and Jenny of Foray into Food.

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