The Daring Baker's Challenge: Petits Fours

The August 2010 Daring Bakers’ challenge was hosted by Elissa of 17 and Baking. For the first time, The Daring Bakers partnered with Sugar High Fridays for a co-event and Elissa was the gracious hostess of both. Using the theme of beurre noisette, or browned butter, Elissa chose to challenge Daring Bakers to make a pound cake to be used in either a Baked Alaska or in Ice Cream Petits Fours. The sources for Elissa’s challenge were Gourmet magazine and David Lebovitz’s “The Perfect Scoop”.

This time we were challenged to make Ice Cream Petits Fours. As usually when it comes to the Daring Kitchen, it's something I've never made before. I was quite surprised how fast it had been except for the chocolate glaze. Because I have a very tiny freezer I couldn't make an ice cream so I filled them with fruity ricotta cream. It was divine! I loved this challenge :)

Ricotta Calzones

Hello :) This time I've decided to make calzones. Calzone is an Italian food and in English it means "hanging fold" or "trouser" or "stocking". I'm not quite sure why I made this decision. Simply I had to do lunch and this seemed to be fast and I wanted some salty food, so that's it. Having mozzarella cheese in the fridge was the other reason.
I made myself sure that I had all required ingredients, because I didn't want to let happen the same situation as during the preparation of my Fig'n'Date Cake. The only one missing thing was ricotta cheese - one of the most important things for this recipe. So I had to go the other side of town, because I was sure they wouldn't have it here in our local small shop.
I'm not a big fan of these ready-made/ready-to-use stuff. I prefer making it on my own. But as I said I hadn't had time to make my own dough - it needs a lot of time to make real pizza dough. So my choice was a ready-made pizza dough with olive oil. But next time I'll use my homemade dough and I believe the calzones will be pretty much better.