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	<title>Leave Room for Dessert &#187; Pastry</title>
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		<title>Croissants &#8211; Daring Bakers Challenge September 2011</title>
		<link>http://leaveroomfordessert.com/2011/09/croissants/</link>
		<comments>http://leaveroomfordessert.com/2011/09/croissants/#comments</comments>
		<pubDate>Tue, 27 Sep 2011 12:11:39 +0000</pubDate>
		<dc:creator>Anita</dc:creator>
				<category><![CDATA[Breads]]></category>
		<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Daring Bakers]]></category>
		<category><![CDATA[Pastry]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://leaveroomfordessert.com/?p=4131</guid>
		<description><![CDATA[The Daring Bakers go retro this month! Thanks to one of our very talented non-blogging members, Sarah, the Daring Bakers were challenged to make Croissants using a recipe from the Queen of French Cooking, none other than Julia Child! If I could eat croissants for breakfast (almost) every morning, I think that would be a [...]]]></description>
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		<slash:comments>10</slash:comments>
		</item>
		<item>
		<title>Baklava with Homemade Phyllo Pastry &#8211; Daring Bakers Challenge June 2011</title>
		<link>http://leaveroomfordessert.com/2011/06/baklava-phyllo-daring-bakers/</link>
		<comments>http://leaveroomfordessert.com/2011/06/baklava-phyllo-daring-bakers/#comments</comments>
		<pubDate>Sun, 26 Jun 2011 19:23:22 +0000</pubDate>
		<dc:creator>Anita</dc:creator>
				<category><![CDATA[Cakes, Slices and Biscuits]]></category>
		<category><![CDATA[Daring Bakers]]></category>
		<category><![CDATA[Pastry]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://leaveroomfordessert.com/?p=4017</guid>
		<description><![CDATA[Erica of Erica’s Edibles was our host for the Daring Baker’s June challenge. Erica challenged us to be truly DARING by making homemade phyllo dough and then to use that homemade dough to make Baklava. I remember first discovering baklava and its gorgeous sweetness. There used to be a very nice place that sold it [...]]]></description>
		<wfw:commentRss>http://leaveroomfordessert.com/2011/06/baklava-phyllo-daring-bakers/feed/</wfw:commentRss>
		<slash:comments>10</slash:comments>
		</item>
		<item>
		<title>Crostata con la Crema &#8211; Daring Bakers Challenge November 2010</title>
		<link>http://leaveroomfordessert.com/2010/11/crostata-con-la-crema-daring-bakers-challenge-november-2010/</link>
		<comments>http://leaveroomfordessert.com/2010/11/crostata-con-la-crema-daring-bakers-challenge-november-2010/#comments</comments>
		<pubDate>Sat, 27 Nov 2010 11:25:50 +0000</pubDate>
		<dc:creator>Anita</dc:creator>
				<category><![CDATA[Daring Bakers]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Egg Yolks]]></category>
		<category><![CDATA[Pastry]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vegetarian]]></category>

		<guid isPermaLink="false">http://leaveroomfordessert.com/?p=3712</guid>
		<description><![CDATA[The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well. Spring is almost over, before [...]]]></description>
		<wfw:commentRss>http://leaveroomfordessert.com/2010/11/crostata-con-la-crema-daring-bakers-challenge-november-2010/feed/</wfw:commentRss>
		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>Croquembouche (Piece Montée) &#8211; Daring Bakers Challenge May 2010</title>
		<link>http://leaveroomfordessert.com/2010/05/croquembouche-piece-montee-daring-bakers-challenge-may-2010/</link>
		<comments>http://leaveroomfordessert.com/2010/05/croquembouche-piece-montee-daring-bakers-challenge-may-2010/#comments</comments>
		<pubDate>Wed, 26 May 2010 19:47:07 +0000</pubDate>
		<dc:creator>Anita</dc:creator>
				<category><![CDATA[Cakes, Slices and Biscuits]]></category>
		<category><![CDATA[Daring Bakers]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Egg Yolks]]></category>
		<category><![CDATA[High Tea]]></category>
		<category><![CDATA[Pastry]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vegetarian]]></category>

		<guid isPermaLink="false">http://leaveroomfordessert.com/?p=3158</guid>
		<description><![CDATA[The May 2010 Daring Bakers’ challenge was hosted by Cat of Little Miss Cupcake. Cat challenged everyone to make a piece montée, or croquembouche, based on recipes from Peter Kump’s Baking School in Manhattan and Nick Malgieri. I’ve made two croquembouches’ so far, the original one from Masterchef and the chocolate swirl one, also from [...]]]></description>
		<wfw:commentRss>http://leaveroomfordessert.com/2010/05/croquembouche-piece-montee-daring-bakers-challenge-may-2010/feed/</wfw:commentRss>
		<slash:comments>34</slash:comments>
		</item>
		<item>
		<title>Vanilla Mousse Tart with Strawberries and Macaron</title>
		<link>http://leaveroomfordessert.com/2010/04/vanilla-mousse-tart-with-strawberries-and-macaron/</link>
		<comments>http://leaveroomfordessert.com/2010/04/vanilla-mousse-tart-with-strawberries-and-macaron/#comments</comments>
		<pubDate>Tue, 13 Apr 2010 11:14:53 +0000</pubDate>
		<dc:creator>Anita</dc:creator>
				<category><![CDATA[Cakes, Slices and Biscuits]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Pastry]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://leaveroomfordessert.com/?p=2985</guid>
		<description><![CDATA[In an effort to make sure I am fully prepared for my trip to Melbourne for a cooking class this weekend, I decided to make my own pâte sablée, mousse and macarons. The other things I was planning to make, like Italian meringue and glazes, were left behind due to time restrictions, so I hope [...]]]></description>
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		<slash:comments>19</slash:comments>
		</item>
		<item>
		<title>Orange Tian &#8211; Daring Bakers Challenge March 2010</title>
		<link>http://leaveroomfordessert.com/2010/03/orange-tian-daring-bakers-challenge-march-2010/</link>
		<comments>http://leaveroomfordessert.com/2010/03/orange-tian-daring-bakers-challenge-march-2010/#comments</comments>
		<pubDate>Fri, 26 Mar 2010 18:46:31 +0000</pubDate>
		<dc:creator>Anita</dc:creator>
				<category><![CDATA[Cakes, Slices and Biscuits]]></category>
		<category><![CDATA[Chocolate]]></category>
		<category><![CDATA[Daring Bakers]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Egg Yolks]]></category>
		<category><![CDATA[Pastry]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://leaveroomfordessert.com/?p=2873</guid>
		<description><![CDATA[The 2010 March Daring Baker’s challenge was hosted by Jennifer of Chocolate Shavings. She chose Orange Tian as the challenge for this month, a dessert based on a recipe from Alain Ducasse’s Cooking School in Paris. I don’t use oranges much in my desserts, except for fruit salads, so the concept of this dessert was [...]]]></description>
		<wfw:commentRss>http://leaveroomfordessert.com/2010/03/orange-tian-daring-bakers-challenge-march-2010/feed/</wfw:commentRss>
		<slash:comments>17</slash:comments>
		</item>
		<item>
		<title>Chocolate Swirl Croquembouche</title>
		<link>http://leaveroomfordessert.com/2009/12/chocolate-swirl-croquembouche/</link>
		<comments>http://leaveroomfordessert.com/2009/12/chocolate-swirl-croquembouche/#comments</comments>
		<pubDate>Tue, 29 Dec 2009 01:09:02 +0000</pubDate>
		<dc:creator>Anita</dc:creator>
				<category><![CDATA[Cakes, Slices and Biscuits]]></category>
		<category><![CDATA[Chocolate]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Egg Yolks]]></category>
		<category><![CDATA[MasterChef]]></category>
		<category><![CDATA[Pastry]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://leaveroomfordessert.com/?p=2290</guid>
		<description><![CDATA[I started craving croquembouche again after the second last celebrity MasterChef. I was craving it so bad, that I didn’t think I could wait until Christmas (which is when I had planned to make my next croquembouche) to eat a custard or pastry cream filled profiterole with the lovely caramel or toffee crunch. The chocolate [...]]]></description>
		<wfw:commentRss>http://leaveroomfordessert.com/2009/12/chocolate-swirl-croquembouche/feed/</wfw:commentRss>
		<slash:comments>19</slash:comments>
		</item>
		<item>
		<title>Spanakopita</title>
		<link>http://leaveroomfordessert.com/2009/10/spanakopita/</link>
		<comments>http://leaveroomfordessert.com/2009/10/spanakopita/#comments</comments>
		<pubDate>Mon, 19 Oct 2009 12:09:47 +0000</pubDate>
		<dc:creator>Anita</dc:creator>
				<category><![CDATA[Main Meals]]></category>
		<category><![CDATA[Pastry]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vegetarian]]></category>

		<guid isPermaLink="false">http://leaveroomfordessert.com/?p=1536</guid>
		<description><![CDATA[I have quite a good memory when it comes to foods I want to cook. After watching an episode of Food Safari a year ago, we still hadn’t made one of the lovely Greek dishes we watched being made. Finally, we had the ingredients and I am so happy to have tasted this great dish. [...]]]></description>
		<wfw:commentRss>http://leaveroomfordessert.com/2009/10/spanakopita/feed/</wfw:commentRss>
		<slash:comments>13</slash:comments>
		</item>
		<item>
		<title>Vols-au-Vents &#8211; Daring Bakers Challenge September 2009</title>
		<link>http://leaveroomfordessert.com/2009/09/vols-au-vents/</link>
		<comments>http://leaveroomfordessert.com/2009/09/vols-au-vents/#comments</comments>
		<pubDate>Sun, 27 Sep 2009 01:00:05 +0000</pubDate>
		<dc:creator>Anita</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Daring Bakers]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Main Meals]]></category>
		<category><![CDATA[Pastry]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Snacks]]></category>

		<guid isPermaLink="false">http://leaveroomfordessert.com/?p=1488</guid>
		<description><![CDATA[The September 2009 Daring Bakers&#8217; challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan. I was a bit intimidated seeing puff pastry was one of the chosen recipes for [...]]]></description>
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		<slash:comments>32</slash:comments>
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