The Milk Bar Monday series is back! It’s been a little over a month since the bagel bombs, but a lot has happened in that month. Hopefully sometime in the next few weeks I can share with you all what I’ve been up to… but that probably won’t be until after graduation (scary!!!!!!)
This week our post is sticking to the savory side of things. We decided to do another Mother Dough recipe, one I have been eyeing for a long time, the volcanoes.
I am so happy to say I have completed my first Daring Baker’s Challenge!
At first, I was nervous about joining the daring baker community, but I’m glad I decided to give it a try. I am excited to find out what the next challenge will be.
For March 2011 Daring Baker’s were challenged to make a yeasted meringue coffee cake. The hosts of the challenge, Jamie and Ria, provided us with a delicious dough recipe, and creative filling ideas. Don’t forget to stop by Jamie and Ria’s blogs for more amazing creations.
For my coffee cake I decided to go with a fairly simple filling selection. For one of the cakes I used dark chocolate chips, crystallized ginger, and dried cherries. For the second cake I used dark chocolate chips, dried cherries and chopped pecans. Both were delicious! I fantasized about making french toast with the leftovers, but never got around to it.
If you feel up to the challenge, let me know what you choose to fill your cakes with. I am interested in trying a savory filing next time.
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