Buttermilk Pancakes with Maple Syrup & Butter

How do you imagine your perfect breakfast? Would it be on Monday, Tuesday or maybe at the weekend? For me, breakfast is the best part of the day. I love having huge breakfast and if it were possible I'd have it at least three times a day :D I try to eat healthy so usually I eat porridge, yoghurt or cornflakes (okay, that's not healthy) but it's so hard when I could eat chocolate, buns, cakes and so much more! And that's how it goes. I get up, drink a cup of water or milk and then I prepare the best breakfast dish - at least for me. Do you know what it is? Oh, yeah, you're right. The good old buttermilk pancakes. So, do you wanna try them, too?

The Daring Bakers' Challenge: Maple Cocoa Spiced Cookie Egg Shells with Maple Mousse

The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at http://thedaringkitchen.com!

Edible containers are a part of my baking. I make them at Christmas, parties and so on. However, I've never thought of them as edible containers. They were just cookie cups or bowl filled with some kinda cream, buttercream, jam or nut filling. That's it. Nothing special. Until now. You can imagine almost anything as an edible container. Cookie cups and bowl, profiterols (cream puffs), pastry cones, waffle cones, edible plates etc. Simply anything. What would you come up with?

The Daring Bakers' Challenge: Doughnuts with Chocolate and Maple Glaze

The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.

Doughnuts, who would not love them? I don't know about anyone who'd turn down this fried dessert. We know them as koblihy in my country and they're a little bit different from what is know as doughnut in America. In fact they're pretty similar to bomboloni and it is said that a good kobliha has a yellow circle around in the middle  because it wasn't soaked in the oil during frying :) But let's get to the challenge.