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	<title>Daring Baker Challenge Archives - ZoëBakes</title>
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	<description>eat dessert first</description>
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		<title>Homemade Spinach Pasta Lasagna</title>
		<link>https://www.zoebakes.com/2024/02/21/homemade-spinach-pasta-lasagna/</link>
					<comments>https://www.zoebakes.com/2024/02/21/homemade-spinach-pasta-lasagna/#comments</comments>
		
		<dc:creator><![CDATA[Zoë François]]></dc:creator>
		<pubDate>Thu, 22 Feb 2024 00:23:39 +0000</pubDate>
				<category><![CDATA[Savory]]></category>
		<category><![CDATA[artisan bread in five minutes a day]]></category>
		<category><![CDATA[Daring Baker Challenge]]></category>
		<category><![CDATA[le creuset]]></category>
		<guid isPermaLink="false">http://zoebakes.com/?p=1923</guid>

					<description><![CDATA[<p>The very first meal I made for my husband, on our first date in 1987, was a four-cheese manicotti with homemade pasta. It took me days! He told me later that he knew he&#8217;d marry me when he took a bite. We&#8217;ve made each other many meals since, but nothing [&#8230;]</p>
<p>The post <a href="https://www.zoebakes.com/2024/02/21/homemade-spinach-pasta-lasagna/">Homemade Spinach Pasta Lasagna</a> appeared first on <a href="https://www.zoebakes.com">ZoëBakes</a>.</p>
]]></description>
		
					<wfw:commentRss>https://www.zoebakes.com/2024/02/21/homemade-spinach-pasta-lasagna/feed/</wfw:commentRss>
			<slash:comments>36</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">1923</post-id>	</item>
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		<title>Red, White and Blue Bakewell Tarts</title>
		<link>https://www.zoebakes.com/2009/06/29/red-white-and-blue-bakewell-tarts/</link>
					<comments>https://www.zoebakes.com/2009/06/29/red-white-and-blue-bakewell-tarts/#comments</comments>
		
		<dc:creator><![CDATA[Zoë François]]></dc:creator>
		<pubDate>Mon, 29 Jun 2009 15:31:20 +0000</pubDate>
				<category><![CDATA[Pies, Cobblers & Crisps]]></category>
		<category><![CDATA[almonds]]></category>
		<category><![CDATA[blueberry]]></category>
		<category><![CDATA[cherries]]></category>
		<category><![CDATA[coconut]]></category>
		<category><![CDATA[Daring Baker Challenge]]></category>
		<guid isPermaLink="false">http://zoebakes.com/?p=2324</guid>

					<description><![CDATA[<p>A traditional (UK) Bakewell Tart is inspired by a rich baking history dating back to the 1800&#8217;s in England. It is a tart consisting of a simple shortbread crust, a layer of jam and frangipane (almond cream). Bakewell is a classic style of tart I&#8217;ve made lots of times and [&#8230;]</p>
<p>The post <a href="https://www.zoebakes.com/2009/06/29/red-white-and-blue-bakewell-tarts/">Red, White and Blue Bakewell Tarts</a> appeared first on <a href="https://www.zoebakes.com">ZoëBakes</a>.</p>
]]></description>
		
					<wfw:commentRss>https://www.zoebakes.com/2009/06/29/red-white-and-blue-bakewell-tarts/feed/</wfw:commentRss>
			<slash:comments>38</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">2324</post-id>	</item>
		<item>
		<title>Apple Strudel With Cherry</title>
		<link>https://www.zoebakes.com/2009/05/27/apple-cherry-strudel-how-to-get-paper-thin-pastry/</link>
					<comments>https://www.zoebakes.com/2009/05/27/apple-cherry-strudel-how-to-get-paper-thin-pastry/#comments</comments>
		
		<dc:creator><![CDATA[Zoë François]]></dc:creator>
		<pubDate>Wed, 27 May 2009 21:57:55 +0000</pubDate>
				<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Daring Baker Challenge]]></category>
		<guid isPermaLink="false">http://zoebakes.com/?p=2184</guid>

					<description><![CDATA[<p>This pale strudel recipe features dried cherry for a hint of tartiness and texture. Before I made this apple cherry strudel, I hadn&#8217;t made a strudel in years, not since I worked in a restaurant and had lots of space and hands to help. In fact, this is the first [&#8230;]</p>
<p>The post <a href="https://www.zoebakes.com/2009/05/27/apple-cherry-strudel-how-to-get-paper-thin-pastry/">Apple Strudel With Cherry</a> appeared first on <a href="https://www.zoebakes.com">ZoëBakes</a>.</p>
]]></description>
		
					<wfw:commentRss>https://www.zoebakes.com/2009/05/27/apple-cherry-strudel-how-to-get-paper-thin-pastry/feed/</wfw:commentRss>
			<slash:comments>46</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">2184</post-id>	</item>
		<item>
		<title>Chocolate-Ginger Marbled Cheesecake &#8220;Bars&#8221;</title>
		<link>https://www.zoebakes.com/2009/04/29/chocolate-ginger-marbled-cheese-cake-bars/</link>
					<comments>https://www.zoebakes.com/2009/04/29/chocolate-ginger-marbled-cheese-cake-bars/#comments</comments>
		
		<dc:creator><![CDATA[Zoë François]]></dc:creator>
		<pubDate>Thu, 30 Apr 2009 00:22:14 +0000</pubDate>
				<category><![CDATA[Bars & Brownies]]></category>
		<category><![CDATA[bars]]></category>
		<category><![CDATA[cheese cake]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[Daring Baker Challenge]]></category>
		<category><![CDATA[ginger]]></category>
		<guid isPermaLink="false">http://zoebakes.com/?p=2037</guid>

					<description><![CDATA[<p>The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey&#8217;s Infamous Cheesecake as the challenge. These chocolate-ginger marbled cheesecake bars are my contribution. Here I am, screeching in at the very last moment, with the Daring Baker&#8217;s Challenge. I adore cheesecake and this was a [&#8230;]</p>
<p>The post <a href="https://www.zoebakes.com/2009/04/29/chocolate-ginger-marbled-cheese-cake-bars/">Chocolate-Ginger Marbled Cheesecake &#8220;Bars&#8221;</a> appeared first on <a href="https://www.zoebakes.com">ZoëBakes</a>.</p>
]]></description>
		
					<wfw:commentRss>https://www.zoebakes.com/2009/04/29/chocolate-ginger-marbled-cheese-cake-bars/feed/</wfw:commentRss>
			<slash:comments>60</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">2037</post-id>	</item>
		<item>
		<title>Black and White Sesame Tuile</title>
		<link>https://www.zoebakes.com/2009/01/30/white-and-black-sesame-tuile/</link>
					<comments>https://www.zoebakes.com/2009/01/30/white-and-black-sesame-tuile/#comments</comments>
		
		<dc:creator><![CDATA[Zoë François]]></dc:creator>
		<pubDate>Fri, 30 Jan 2009 06:26:52 +0000</pubDate>
				<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Daring Baker Challenge]]></category>
		<category><![CDATA[fondant]]></category>
		<category><![CDATA[sesame seeds]]></category>
		<guid isPermaLink="false">http://zoebakes.com/?p=1619</guid>

					<description><![CDATA[<p>Last summer Graham and I went to NYC to eat, take in a few museums, visit with cousins and eat some more. Graham&#8217;s cousin Riad is the executive chef at Pastis and Balthazar (and the author of the The Balthazar Cookbook).  It goes without saying that Riad is an amazing [&#8230;]</p>
<p>The post <a href="https://www.zoebakes.com/2009/01/30/white-and-black-sesame-tuile/">Black and White Sesame Tuile</a> appeared first on <a href="https://www.zoebakes.com">ZoëBakes</a>.</p>
]]></description>
		
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			<slash:comments>54</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">1619</post-id>	</item>
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