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Daring to be…ridiculous?

Candied Orange and Lemon Peel

Blog-checking lines: The December 2012 Daring Bakers’ challenge was hosted by the talented Marcellina of Marcellina in Cucina. Marcellina challenged us to create our own custom Panettone, a traditional Italian holiday bread!

It’s been a while since I last took up a Daring Bakers’ challenge–last time being in January…so a fitting way to end the year was to take up the final challenge for 2012. Making Panettone is far more interesting to me than buying it, so to say that I was pleased with this challenge would be an understatement.

Since I don’t have ready access to citron peel or golden sultanas (not because I’m completely cut off from civilization, but because I don’t want to drive in snow!), I candied the orange and lemon peels and used dried cranberries in place of sultanas.

Making Panettone

About a month ago, I saw something on Pinterest (inspiration heaven) about panettone muffins, but sadly the pinned item did not have a recipe attached. I figured the best way to go about fulfilling this dream of mine would be to use old canned goods tins…but I don’t have any. So I did this:

Panettone Muffins

I’d let that image sink in for a bit if I were you. Basically, I made collars out of parchment paper and filled them into cupcake pans…

Panettone Muffins

Here they are all filled up…

And they allll felll downnnn

…and here they are all fallen down…Pretty sight, huh? I bet you all saw that coming.

Heart of Panettone

But hey, they taste good. As well it should given that they have a half ounce of butter per muffin. (We’re calling Mad Hatter Panettones, by the way, since they are all topply like Mad Hatter Cakes.)

Panettone Muffins

So, now, I’m obviously going to be saving up empty tins of coconut milk, condensed milk, evaporated milk…etc!

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