June 2009 Daring Bakers Challenge: Bakewell Tart

Sweet Meliissa’s Double Dark Chocolate Cherry Cookies–chocolate cookies with chocolate chips and dried cherries.

Whole-wheat bread made with granola

Dorie Greenspan’s tropical spin on a dacquoise. Coconut-almond meringue layers topped with a white chocolate ganache and roasted pineapple.

Casatiello made with a combination of manchego and jack cheeses and with dried pears and dried figs.

Sweet Melissa’s butterscotch caramel cashew bars–a shortbread cookie base topped with a butterscotch caramel and sprinkled with cashews

Grilled avocado makes a wonderful addition to salads.

Dorie Greenspan’s Cinnamon Squares downsized into mini-cupcakes and flavored with espresso.

Greek Celebration bagel with cranberries and dried figs and spiced with allspice, cloves, nutmeg, and cinnamon.

Sweet Melissa Bee Stings: brioche-like doughnut dipped in honey caramel glaze and filled with vanilla pastry cream

I made ‘quick’ puff pastry and palmiers: butter & sugar overload.

Vegan bacon-cheddar burger with sauteed mushrooms

Fresh cherry pie with pistachio crumble from Sweet Melissa.

Curried tempeh mango salad pita pocket–vegan!

Dorie Greenspan’s fresh mango bread with creme fraiche ice cream and mango slices

Double dose: Guinness milk-chocolate ice cream and Guinness Gingerbread

Danish bear claw with almond filling

Vegan ricotta gnocchi with sauteed fava beans and cremini mushrooms

Vegetarian barbecue baked beans in anadama bread bowl.

Mini-tartest lemon tart with crème fraîche ice cream

Vegan roasted red pepper spread and vegetables on anadama sandwich roll

Lemon icebox cake with fresh blackberry sauce