4 Rochester

This month's challenge is brought to us by the adventurous Hilda from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux . They have chosen a French Yule Log by Flore from Florilege Gourmand . If you recall, the DBers did a yule log last year but this year's yule log is very...

Our DB hosts this month, Shel of Musings from the Fishbowl and Natalie of Gluten A Go Go , challenged us to make lavash, a type of flatbread, and a vegan dip of our choosing. Although we were given the option of baking the lavash without gluten, I went for gluten. The recipe came together fairly easily...

There are a lot of steps in making the Filbert Gateau with Praline Buttercream -- the recipe is almost as long as the name -- but it wasn't an overly difficult cake to make. (Though getting a cake to look beautiful is difficult, and I need a lot more practice before one of my cakes could be mistaken...

My camera died, so it may be a while before pics accompany recipes again. I'll try to get things back to normal ASAP! There are three types of food I'm very particular (if not snobby) about: 1) Pizza (NY style Neapolitan) 2) Lasagna (mine) 3) Bagels I'm not sure many people have had genuine...

This month's Daring Bakers' Challenge was a dessert I'd never heard of before: Bostini Cream Pies. Our host, Mary from Alpineberry , explained, "Bostini cream pie, like the name implies, is a twist on the traditional Boston cream pie. The dessert is vanilla custard topped with an orange...