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IN MY KITCHEN, SPRING 2025 | 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…
A COTTON CANDY DUET | Bewitching Kitchen
A bit of an unusual flavor, but so much fun! Cupcakes or cookies? You decide! . COTTON CANDY CUPCAKES I cannot share the recipe for the cupcakes, but the cookbook is a definite must-have if you like to bake cakes. It is full of fun ideas, unexpected flavor combinations and cute decoration ideas. Girls Just…
OUR LITTLE STAR TURNS TWO! | Bewitching Kitchen
ZIGGY STAR BARKER IS TWO YEARS OLD TODAY! To celebrate, we baked her a batch of dog biscuits which she will share with the brothers, aka as The Grumpy and The Royal. DOG BISCUITS250 g smooth peanut butter (about 1 cup)2 eggs1/2 tsp cinnamon2 + 1/2 cups whole wheat flour3/4 cup of waterpinch of salt…
HAPPY BIRTHDAY TO ME! | Bewitching Kitchen
The date came and went (March 11th), but only now I have a chance to share a few things I made for the occasion. As you may know, most of the sweets I bake we don't get to eat, but this series of bakes is the exception that confirms the rule. We got to savor…
COTTAGE CHEESE WRAP | Bewitching Kitchen
I almost never try "cute" recipes that go viral. To be honest, my last attempt was a certain zucchini flower that ended up as one of the greatest disasters that took place in the Bewitching Kitchen. So I stayed away from the recent fever involving cottage cheese and keto / low-carb / high-protein vibes. That…
CAKE PUCKS | Bewitching Kitchen
Back in July last year, I shared my first adventures with cake pucks (for a flash back, click here). I've made quite a few since then, some with boxed cakes and home-made buttercream, some with cakes crushed into crumbs while still warm, skipping the addition of buttercream. In my opinion, the texture of the cake…
CHICKEN BREASTS IN CREAMY TURMERIC-MUSTARD SAUCE | Bewitching Kitchen
This is very rich with heavy cream, but if you don't mind splurging a bit for a special meal, totally worth it. Boneless chicken breasts can dry up easily but in this method they stay moist and tender. CHICKEN BREASTS IN CREAMY TURMERIC-MUSTARD SAUCE(adapted from epicurious) 1 Tbsp. all-purpose flour¾ tsp kosher salt, divided1 +…
FAYE PALMQVIST AND MINI-LOAF CAKES | Bewitching Kitchen
Today I want you to meet (at least virtually) a very special baker, Chef Faye Palmqvist. She hosts a group on Facebook that is geared towards advanced baking, often involving one of her specialties, mini-loaf cakes. They are elegant, unique, and she sure knows how to make them ultra special. You can visit and join…
QUILTED FOCACCIA BUNS | Bewitching Kitchen
I stumbled on this recipe by accident, and could not wait to try it! It led me to buy a wonderful cookbook, called Beautiful Bread, by Theresa Culletto. This particular recipe is not in the book, but is available in her site, and you can check it out here. The book is amazing, all sorts…
WHITE CHICKEN, A CANTONESE CLASSIC | Bewitching Kitchen
I've been intrigued by this recipe for a long time. It is supposed to produce a very tender, perfectly cooked chicken, although the skin component will suffer. You will not get a crispy brown skin. In fact, most people used to the regular roast chicken will prefer to discard the skin and focus exclusively on…
YOGURT AND PISTACHIO SOURDOUGH | Bewitching Kitchen
Inspiration for this delicious bread came from the one and only Elaine Boddy, through her book called EVERYDAY SOURDOUGH which you can find here. I made just a few modifications in the formula (she used walnuts, I wanted to incorporate pistachios), and the method, because I always leave the dough in the fridge overnight and…
BAKING WITH THE HEART – FEBRUARY 2025 | Bewitching Kitchen
A few bakes for the season CHOCOLATE CUPCAKES with RASPBERRY BUTTERCREAM(decoration inspired by @cookingclassy) CHOCOLATE CUPCAKES WITH RASPBERRY BUTTERCREAM(from The Bewitching Kitchen) for the cupcakes (makes 10):100g all-purpose flour150g granulated sugar20g cocoa powder (Dutch-processed)45g unsalted butter1/8 tsp salt120ml milk at room temperature1 large egg, room temperature1 + 1/2 tsp baking powder Heat oven to 350F.…
THREE ADORABLE COOKIES | Bewitching Kitchen
. COOKIE #1 VANILLA ELDERFLOWER PINWHEEL COOKIES(from The Bewitching Kitchen) 2¼ cups (282 g) all-purpose flour ¼ teaspoon salt 7 tablespoons (98 g) unsalted butter, room temperature 3/4 cup (80 g) powdered sugar 1 large egg, room temperature 1 tablespoon (12.5 g) vanilla sugar 1 tablespoon elderberry powder (like this one)tiny amount of purple food…
COCONUT CUPCAKES GET FROSTY | Bewitching Kitchen
Several components needed for this bake, but isn't it all worth it? I cannot take credit for the idea, I saw it by total accident in this Instagram page and fell in love with it. I adapted to use my own cupcake recipe and Tanya - tent-baker-extraordinaire and amazing friend - helped me with a…
SAUTEED BRUSSELS SPROUTS WITH DATES AND PISTACHIOS | Bewitching Kitchen
Here I am to share a recipe that will definitely suffer severe beating in a Beauty Pageant Culinary Contest. But trust me, it tastes great and might even convert a few Brussels Sprouts haters out there. Maybe not all of them, but the more open-minded. It starts by slicing the sprouts very thinly, you can…
NIGHT SKY OMBRÉ CAKE | Bewitching Kitchen
Inspiration from this cake came from a book I've had for many years: Cake Decorating for Beginners, by Rose Atwater. It is a wonderful book, full of cute ideas, some pretty simple, some a bit more involved. I love ombré style cakes, having done some in the past. NIGHT SKY VANILLA CAKE WITH CHOCOLATE GANACHE…
CHICKEN STIR-FRY WITH CASHEWS AND BROCCOLI | Bewitching Kitchen
In case this interests anyone, it is a Whole-30 recipe, meaning that all the items forbidden from that diet are absent. No gluten, no legumes, no soy, no cornstarch. But it was super tasty and felt light and satisfying at the same time. I don't follow any particular nutritional system but tend to explore alternatives…
CHOCOLATE CUPCAKES WITH PEANUT BUTTER FROSTING | Bewitching Kitchen
Such a classic bake, and so simple! CHOCOLATE CUPCAKES WITH PEANUT BUTTER FROSTING(from The Bewitching Kitchen) 120 grams (1 cup) all-purpose flour 50 grams (1/2 cup + 2 Tablespoons) natural cocoa powder 225 grams (1 + 1/8 cups) granulated sugar 1 teaspoons baking powder 1/2 teaspoon baking soda 1/2 tsp Kosher salt 85 grams (about…
PASTA WITH SHRIMP IN CASHEW CREAM SAUCE | Bewitching Kitchen
Alfredo sauce is luscious, absolutely delicious but a real saturated fat bomb, which we tend to avoid when cooking at home. Going to a restaurant is a different thing, sometimes excesses while eating out are part of the equation. Embrace it and move on. But this is a great option for a meal that will…
CHEDDAR & JALAPEÑO SOURDOUGH + COOKBOOK REVIEW | Bewitching Kitchen
I am beyond excited about this blog post because not only it features one of the very best sourdough breads I've ever baked, but it allows me to review Elaine Boddy's FOURTH cookbook (click here to order The Sourdough Bible), published just a couple of weeks ago. Without further ado, take a look at this…
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…