This month’s challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.

This is my first Daring Bakers Challenge and I have to say after seeing last month’s challenge Buche de Noel I was a little nervous too see what was in store for January.  After waiting all of December I was excited when the January challenge was announced….Tuiles.  I have to tell you I wasn’t sure what they were.  I had to google tuiles to see pictures of the cookies once I saw pictures I knew what they were  so I was a little relieved.

After a few failed attempts I finally got the hang of it they and I think they turned out pretty good for my first time.  After breaking several and hot hot finger tips I still had to pair them with something for my challenge to be complete.  I knew I wanted to pair them with a granita but I didn’t know what flavor I wanted to use…after thinking for a while I knew I did not want to use citrus, I wanted something different.  While drinking my morning coffe it occured to me…why not make coffee grantia?  So that’s what I did made coffee grantia, the recipe follows.  I had fun with this challenge and I can’t wait to see what the next challenge will be, I’m so glad I joined this group!!

Tuiles
Ingredients
65 grams / ¼ cup / 2.3 ounces softened butter (not melted but soft)
60 grams / ½ cup / 2.1 ounces sifted confectioner’s sugar
1 sachet vanilla sugar (7 grams or substitute with a dash of vanilla extract)
2 large egg whites (slightly whisked with a fork)
65 grams / 1/2 cup / 2.3 ounces sifted all purpose flour
1 table spoon cocoa powder/or food coloring of choice
Butter/spray to grease baking sheet

Directions
Oven: 180C / 350F
1.  Using a hand whisk or a stand mixer fitted with the paddle (low speed) and cream butter, sugar and vanilla to a paste. Keep stirring while you gradually add the egg whites. Continue to add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste. Be careful to not overmix.
2.  Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes to firm up. (This batter will keep in the fridge for up to a week, take it out 30 minutes before you plan to use it).
3. Line a baking sheet with parchment paper or grease with either butter/spray and chill in the fridge for at least 15 minutes. This will help spread the batter more easily if using a stencil/cardboard template such as the butterfly. Press the stencil on the bakingsheet and use an off sided spatula to spread batter. Leave some room in between your shapes.
4. Bake in a preheated oven (180C/350F) for about 5-10 minutes or until the edges turn golden brown. Immediately release from bakingsheet and proceed to shape/bend the cookies in the desired shape. These cookies have to be shaped when still warm, you might want to bake a small amount at a time or maybe put them in the oven to warm them up again.
5. If you don’t want to do stencil shapes, you might want to transfer the batter into a piping bag fitted with a small plain tip. Pipe the desired shapes and bake. Shape immediately after baking using for instance a rolling pin, a broom handle, cups, cones….

Coffee Granita
NY Times
Ingredients
3 cups freshly brewed strong coffee
1/2 cup sugar, or to taste
1 tablespoon cocoa powder, optional

Directions
1. Stir coffee, sugar and cocoa together; taste and add more sugar if necessary.
2. Pour mixture into shallow metal or glass pan or bowl. Freeze about 30 minutes, or until ice crystals begin to form at the edges. Gently stir the crystals back into the liquid, not breaking them up entirely.
3. Continue to stir and break up clumps of crystals every half-hour or so. When the entire mixture has the texture of soft crushed ice, it’s ready to serve.

I have seen this recipe all over the place for months. Several people have said they love it, some say they hate it, some say it good for a quick chocolate fix and some will never make it ago. Quick chocolate fix is what I wanted so I finally decided to give it a try. The recipe is really easy.  All you need is a mug, a microwave, yes I said microwave and a few ingredients that you probably have in your pantry.  This cake did cure my chocolate craving but it isn’t something I would make and serve as dessert for my friends and family.   It was ok….nothing really to talk about.  Give it a try and see if you like.  Happy microwaving…is that even a word??  Enjoy!

Ingredients
Half Assed Kitchen
4 Tablespoons flour
4 Tablespoons granulated sugar
2 Tablespoons cocoa
1 Egg
3 Tablespoons milk
3 Tablespoons canola or vegetable oil (or 1.5 Tablespoons oil and 1.5 Tablespoons applesauce)
Pinch salt
Cooking spray
1 Mug

1. Coat inside of mug with cooking spray. Mix flour, sugar, salt and cocoa. Stir in egg. Pour in milk and oil and combine thoroughly.
2. Put in microwave for 3 minutes on maximum power. Let it sit for five or so minutes before spooning the cake onto a plate.

Everyone that reads this blog knows that I live in Small Town, IL.  With that being said there isn’t much going on around here.  There aren’t many good restaurants worth talking about.  One of my favorite cuisines is Mexican there are a couple of Mexican restaurant here in IL but none like the ones in Texas.  Since I grew up in Texas I love Mexican food or Tex-Mex whatever you want to call it.  sopaillas are served as dessert in a lot of Mexican resturants.  sopapillas are warm fried dough served with honey they are oh so yummy!!  When you drop the dough in the hot oil they puff up and look like little warm pillows of hot fried dough!  You want to eat these when they are still hot drizzled with honey!  Some people coat them with cinnamon and sugar but I like to eat them with just honey.  I was  thinking about sopapillas they other day so I was on the hunt for a recipe.  I have never made sopapillas before and I have to say it’s was pretty easy.  I searched a few sites for a recipe and the one over at MattBites is the one I went with.

Sopaipillas
adapted from Taste Of Home

Ingreidents
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons shortening
2/3 cup water
oil for frying
cinnamon & sugar
honey

Directions

1.  Combine the dry ingredients and then cut in shortening until crumbly.
2. Gradually add water, tossing with a fork until mixture holds together.
3. On a lightly floured surface, knead dough for 1-2 minutes or until smooth. Cover and let stand for 5 minutes. Roll out to 1/4-in. thickness.
4. Cut with a 2-1/2-in. star cookie cutter or into 2-1/2-in. triangles. In an electric skillet or deep fat fryer, heat oil to 375°.
5. Fry sopaipillas for 1-2 minutes on each side or until golden brown and puffed.
6. Drain on paper towels. Sprinkle with cinnamon and sugar and serve immediately with honey. Yields 1 dozen.