News
Entertainment
Science & Technology
Life
Culture & Art
Hobbies
News
Entertainment
Science & Technology
Culture & Art
Hobbies
HAPPY NEW YEAR IN MY KITCHEN! | Bewitching Kitchen
Post quickly edited by members of our household...... In My Kitchen posts are hosted by Sherry, from Sherry’s Pickings. Please visit her site to see what everybody else is sharing this month. I join four times each year, on the first day of January, April, July and October. If you are a food blogger, consider…
GINGERBREAD CUTOUT COOKIES | Bewitching Kitchen
I am a bit surprised that I never blogged on this particular recipe, adapted over the years from several sources, including a version from Phil's family. It uses a small amount of baking soda, that makes the cookie puff a little bit but not spread too much. My current favorite version includes ground star anise,…
AIR-FRIED SOURDOUGH BREAD | Bewitching Kitchen
When your oven dies and you won't have another one delivered for a couple of weeks, but your freezer is running out of sourdough slices, what can you do? Desperate times call for desperate moves. You turn to the air-fryer. I am actually quite pleased with the way the bread turned out, although the crust…
ROOT VEGETABLE CLAFOUTIS | Bewitching Kitchen
One of the tastiest and most unusual recipes I've made in the recent past, we loved it so much! This would be perfect as a side dish for the holidays, or as a hearty main dish for vegetarians. The idea came from Geoffrey Zakarian in FoodTv's The Kitchen, and I just knew I had to…
THREE LITTLE COOKIES FOR THE HOLIDAYS | Bewitching Kitchen
The holiday season is all about baking, so today I offer three ideas for cookies that may not be on your radar. I start with a recipe recently shared by the baking queen extraordinaire, Helen Fletcher. SERBIAN WALNUT COOKIES SERBIAN WALNUT COOKIES(from Helen Fletcher's blog) for the filling:¾ cup apricot preserves1 ½ teaspoon gelatin1 tablespoon…
NOVEMBER COOKIE ROUND UP | Bewitching Kitchen
A little peek into my "baby blog", in fact more of a toddler now, at 3 years old and growing fast... Here's what happened last month... Starting with my favorite, although it was not easy to pick one, if I am to be honest... Snowflake Platter... . Baby, It's cold outside! . The Autumn Leaves…
FALL LEAVES PANCH PURAN SOURDOUGH | Bewitching Kitchen
PANCH PURAN SOURDOUGH(from the Bewitching Kitchen) 500g bread flour350g water75g starter at 100%9g salt1 tsp pinch puran spice mix Make the levain mixture about 6 hours before you plan to mix the dough. It should be very bubbly and active.When you are ready to make the final dough, place the water in the bowl of…
FALL-INSPIRED VANILLA CUPCAKES | Bewitching Kitchen
It's been a while since I made cupcakes to include in the donations I make on Fridays. I like to keep things simple, especially in a busy week, and these cupcakes are actually the definition of simple: I use a method that mixes butter with flour from the beginning, no creaming needed. It makes a…
A DUET OF VEGGIES | Bewitching Kitchen
I love Delicata squash, but it is not easy to find at the grocery stores in our town. My first recipe incorporates the squash as a salad ingredient, still warm from the oven, although it will be equally tasty served cold. The second calls for Brussels sprouts, much more widely available. A super simple way…
MARBLED TRAVEL CAKE, BRIGADEIRO-STYLE | Bewitching Kitchen
First things first, huge thank you to Chef Faye Palmqvist, who inspired me to get this special baking pan, and most importantly, stop hyperventiating about it and BAKE! You can marvel at her creations and learn a lot by visiting her site, her IG page, and also her Facebook page. To make this cake, you…
BARBARI BREAD AND HUMMUS | Bewitching Kitchen
A match made in heaven! Barbari Bread originates in Iran, formerly known as Persia, a name that evokes beautiful things in my mind. Barbari is a flatbread with ridges and a dark golden color provided by a glaze that often contains baking soda. I share a recipe that makes one small flatbread, fitting in a…
BOLO DO CACO, A BREAD FROM MADEIRA ISLAND | Bewitching Kitchen
Think of an English muffin, but richer, more tender and with the most beautiful color offered by orange-fleshed sweet potatoes. Very easy to make and thanks to instant yeast, pretty quick to have at the table. Some recipes call for cooking it exclusively on a griddle, but I find it almost impossible to bake it…
JAPANESE VEGETARIAN CURRY | Bewitching Kitchen
Another intriguing recipe published by my friend Josette, that I knew I had to make right away. It took me just the time to order a special curry powder online, once it arrived I went to work. JAPANESE VEGETARIAN CURRY(slightly modified from thebrookcook) 3 T vegetable oil, divided8 oz mixed mushrooms, torn or sliced into…
SPOOKY LITTLE SPICE CAKES | Bewitching Kitchen
HAPPY HALLOWEEN! The big day is here, and I am already sad because it will be over so soon... These little cakes will please those who like spicy cakes not very sweet. I used the recipe that came with the Nordicware pan, a new acquisition I could not resist. It is available on many online…
HALLOWEEN BROWNIES, TWO WAYS | Bewitching Kitchen
For a real scary version, you must go with Graveyard Brownies, another super cool recipe from Ghoulatheart. The second version takes the cute approach, and is also much simpler to make. But, first things first, let's visit the graveyard. GRAVEYARD BROWNIES(from Ghoulatheart.com) 1 cup all purpose flour3 tbsp cocoa powder½ tsp. salt½ cup butter, room…
MUERTOS RANCHEROS | Bewitching Kitchen
The moment I stumbled on this amazing blog - Ghoulatheart.com - I knew I had to make something from it right away. The recipe for Muertos Rancheros called my name really loud, as I had the right pan for it and the timing could not be more perfect: the week before Halloween! I made a…
TRIPLE CHOCOLATE LOVE | Bewitching Kitchen
Today I share three delicious recipes that center on that dreamy ingredient that almost every human being loves: chocolate. I have known a few members of our species who claim to "hate" chocolate, and my hope is that they get their genomes sequenced to solve the mystery. Anyway, I digress. The first recipe comes from…
HALLOWEEN ALMOND COOKIES | Bewitching Kitchen
I am not quite sure why they are described as cookies, to me they are more like little cakes. They are often served during the holiday season ion Italy, known as Almond Rainbow Cookies. To mimic the colors of the Italian flag, the layers are green, white and red. I used the basic recipe and…
SEMOLINA SOURDOUGH | Bewitching Kitchen
OCTOBER 16thWORLD BREAD DAY! The key to this bread is to use fine semolina, I highly recommend this brand if you find it where you live, or if you don't mind supporting the so-called Evil Empire aka amazon.com... The dough is soft, a pleasure to work with, the crumb develops a light yellow tone, and…
MJUKKAKA, A SWEDISH SOFT FLATBREAD | Bewitching Kitchen
Totally in love, I must admit... Huge thank you to Mimi, a food blogger and friend I've been following and learning from for so many years! Check her detailed post about it clicking here. If you want to make the real authentic version, a special rolling pin is a must, but you can probably get…
GERMAN CHOCOLATE MACARONS | Bewitching Kitchen
These were made with a colleague from our department in mind, it was a big Birthday for our IT wizard who is also a lover of German Chocolate Cake. I decided to make a filling that started as a brigadeiro would, but with coconut for good measure. Some toasted pecans in the center. And a…
IN MY KITCHEN, FALL 2024 | Bewitching Kitchen
In My Kitchen posts are hosted by Sherry, from Sherry’s Pickings. Please visit her site to see what everybody else is sharing this month. I join four times each year, on the first day of January, April, July and October. If you are a food blogger, consider taking part of this fun event. It is…
SEPTEMBER COOKIE ROUNDUP | Bewitching Kitchen
Something different for you today, a little glimpse on all that happened this past month in my little cookie blog. If you like to learn more about the different designs, click on the link above each photo. Starting with my favorite of September, The Cornucopia . The Triple Flip . Scarecrows, Two Ways . For…
LA COURONNE LYONNAISE, TWO WAYS | Bewitching Kitchen
This bread originates in Lyon, and is shaped as a crown, therefore the name "couronne". However, there are several ways to gild this lily. I am sharing two methods, the first one worked exactly the way I hoped, the second I consider a work in progress. So, yes, I will be back, hopefully with improvements…
GOCHUJANG GRILLED CHICKEN THIGHS | Bewitching Kitchen
One of my favorite condiments, gochujang, that gorgeous bright red Korean paste that adds a ton of flavor when it joins any party... Brown food is not exactly photogenic, so don't let the looks deceive you, these were delicious, and quite easy to prepare. GOCHUJANG GRILLED CHICKEN THIGHS(from The Bewitching Kitchen) 6 to 8 chicken…
CARAMEL SANDWICH COOKIES | Bewitching Kitchen
Today I share three versions of Caramel Sandwich Cookies. The first recipe (top left) is my default (Chocolate Chipotle Cookies that you can find here). The second version (bottom right) was made using Sweetapolita Bakebook recipe for Dark Chocolate Cutout Cookies which I won't share due to copyright issues. At any rate, as written the…
IL PANE DE VINCENZA | Bewitching Kitchen
Funny how things work... I've been baking sourdough for 17 years, and all of a sudden I stumble on something new to me, something that mesmerizes me and makes me want to drop everything and give it a try. I stumbled by complete accident on the blog of Vincenza, which is written in Italian, but…
CHERRY MACARONS | Bewitching Kitchen
And we are absolutely thrilled to have Prince ruling The Kingdom! Now, back to Cherry Macarons! Shells were made using my default recipe, which you can find here. I added a mixture of red, orange and brown dyes, eyeballing everything, trying to get the color I had in mind. Never very easy to do with…
PUFF PASTRY TWISTS WITH CINNAMON AND CARDAMON | Bewitching Kitchen
You can conceivably use store-bought puff pastry (try to find a brand that uses real butter, not shortening), but a lot of the fun is making your own. For this type of pastry, no need to do too many folds. Great project for a weekend, but avoid days of excessive heat. PUFF PASTRY TWISTS WITH…
SOURDOUGH BUBBLE BREAD | Bewitching Kitchen
This is my third attempt at covering sourdough with a thin layer of a cocoa-dyed wrap. I stumbled by accident on a youtube site that got me lost for a while in the many possibilities of sourdough fun. She does incredibly beautiful loaves, pushing the envelope with gilding the lily. This is my first adventure…
SHIROI KOIBITO BISCUITS | Bewitching Kitchen
I've flirted with the idea of making these Japanese cookies for a long time, but finally took a deep breath and went for it. I consider this project a work in progress because there is room for improvement. And also, there are so many other shapes and options of fillings to make them. BUT the…
BUTTERFLY PEA FLOWER ACCORDION BREAD | Bewitching Kitchen
I am so thrilled with this recipe! You can use different ingredients to obtain the bicolor effect: charcoal powder, carrot powder, ube, sweet potato powder, just keep in mind that it needs to be concentrated enough not to mess up with the dough, so liquid things won't work well. Stick to powder and thick pastes.…
AIR-FRYER CHICKEN SKEWERS | Bewitching Kitchen
Super simple preparation, the air-fryer shines to produce moist and tender chicken in less than 30 minutes (not counting marinating time, of course). You can add different spices, just keep the basic oil, lemon and yogurt base. AIR-FRYER CHICKEN SKEWERS(from The Bewitching Kitchen) 3 boneless chicken breasts, cut in 1 inch pieces1/4 cup olive oil1/4…
LEMON BUNDT CAKE, A REAL WINNER | Bewitching Kitchen
Lemon Cakes can be a bit tricky as far as flavor goes. I have made a cake from a super reputable source that promised to deliver the most intense, most lemony flavor coupled with a moist and tender cake. It was tremendously convoluted, a ton of work and to be absolutely honest with you, the…
FITNESS POST: 21 DAY FIX | Bewitching Kitchen
Time flies! Last time I wrote a fitness-related post was in April 2020 (click here). In that post you can also find links to all my previous reviews of exercise systems such as the three series of P90X. Today I share my review of 21 Day Fix, by Autumn Calabrese. I have been using her…
CAKE PUCKS, MY NEW ADVENTURE! | Bewitching Kitchen
My first time making these, after flirting for a long time with the concept, while staring at my molds in a state of paralysis. In a way, they are not too different from Chocolate-Covered Oreos - that I make often - but the level of complexity goes up a bit. With cake pucks, you can…
A TYPICAL DINNER AT THE BEWITCHING KITCHEN | Bewitching Kitchen
For the most part our food is super simple. We always opt for a main dish that involves meat (although about one day each week we go the vegetarian route), a starchy side, and veggies. We alternate cooking days, but both of us follow this approach for our meals. Today I share the exact dinner…
PIE POPS | Bewitching Kitchen
What a completely fun concept! Bake a pie, but make it small. Really small. And don't forget to get a stick going, for that pop experience... The idea comes from Cook's Desserts Illustrated (available at amazon.com), which is a must-have for any baker out there. I cannot publish the exact recipe and method from the…