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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…
THE PIZZSALAD | Bewitching Kitchen
Apologies. I admit, that kind of hurt. This is salad on pizza crust. I saw this recipe on the FoodTV show The Kitchen, that I used to watch all the time but then lost interest. Lately I've been adamant about NOT tuning into the news 24/7 because... well, I just can't take it anymore. Soooo,…
RED VELVET SUGAR COOKIES, THREE WAYS | Bewitching Kitchen
This dough will work well for stamps or to roll out thin or thick. Delicious, nice texture, and a very small amount of baking powder to make sure your design will stay nicely imprinted. Embossed rolling pins will be another option, so keep that in mind. RED VELVET SUGAR COOKIES(slightly modified from Fancy Flours) 1…
RASPBERRY VOVO, AND SAVOUR ONLINE COOKING CLASSES | Bewitching Kitchen
Coconut biscuit, raspberry jam, and marshmallow. Those three together are the key to a treat to make you smile. Looks adorable, tastes amazing... What's not to like? Well, if you are not fond of coconut, make a plain biscuit, it will still be wonderful. I cannot share the exact recipe I used, because it is…
HAPPY FOURTH OF JULY! | Bewitching Kitchen
Please consider skipping fireworks, they bring chaos to so many! How about cupcakes instead? RED WHITE AND BLUE CUPCAKES (from The Bewitching Kitchen) 150g granulated sugar60g butter1 egg10g cocoa powderred food gel150g all-purpose flour1/2 tsp salt 120ml buttermilk1 tsp white vinegar1/2 tsp baking soda1/2 tsp red velvet emulsion (or vanilla extract) Heat the oven to…
IN MY KITCHEN, SUMMER 2024 | Bewitching Kitchen
This post is dedicated to Eha, one of my most supportive readers, hoping she will soon join the online world again and be back to brighten my blogging world.. 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…
INCREDIBLY SIMPLE APPETIZER | Bewitching Kitchen
These were a big hit at a potluck party we attended recently. They look adorable and are very tasty, plus you can make a vegetarian version by skipping the salami and using grilled zucchini instead. Simply cook some bow-tie pasta, making sure it is al dente. Drain, rinse, cool. Add a bit of olive oil…
FOR THE LOVE OF GAUDI | Bewitching Kitchen
We just came back from a 2-week trip to France and my first time ever in Spain. We drove from Avignon to Arles and then to Barcelona and stayed there for a few days enjoying the company of great friends... Although I was familiar with Gaudi's work, visiting Basilica de la Sagrada Familia and Casa…
CHICKEN ROLL-UPS WITH ASPARAGUS | Bewitching Kitchen
The inspiration for this recipe came from Alex Snodgrass' cookbook The Defined Dish, a favorite of mine. It was designed as a Paleo or Whole30 version, but I modified it to our style of cooking and we both loved the results. CHICKEN ROLL-UPS WITH ASPARAGUS(inspired by The Defined Dish) makes 4 roll-ups, recipe can be…
THE BEWITCHING KITCHEN TURNS 15 YEARS OLD! | Bewitching Kitchen
Wow! Just WOW! Talk about a blogging milestone, I am having a hard time believing that for 15 years I've been cooking, baking, taking pictures, writing posts, and hitting PUBLISH, without a break... Last year I was feeling a bit discouraged and debating whether to quit, but I don't feel the same way now. My…
BRIOCHE ROLLS WITH PISTACHIO FILLING | Bewitching Kitchen
I went back to a favorite recipe to make brioche dough, found in Helen Fletcher's blog Pastries Like a Pro (click here to retrieve it). After the overnight proofing in the fridge, I took 60g amounts and shaped as little rolls, enclosing a tasty pistachio filling. BRIOCHE ROLLS WITH PISTACHIO FILLING(from Helen Fletcher and The…
CHOCOLATE-COVERED OREOS STRIKE AGAIN | Bewitching Kitchen
My last round up was back in February (check them out clicking here), so it is time to share the designs I've made since the last post. Without further ado, here they are... One of my favorite ways to decorate is adding discs of chocolate decorated with transfer sheets. It is quite convenient because normally…
LEMON GANACHE MACARONS AND ROYAL ICING TRANSFERS | Bewitching Kitchen
Super thrilled by this technique! I saw it on Instagram shared by the wonderful Melinda (see her page here). Basically she used Royal icing transfers right on the piped shells before crusting, and they stand well during baking, do not affect the shells and don't get burned in the oven either. This opens up so…
CHICKEN FAJITA BITES AND A COOKBOOK REVIEW | Bewitching Kitchen
Not too long ago I bought a new cookbook (surprised?) called BRILLIANT BITES, by Maegan Brown, also known as The BakerMama. I found myself getting amazed by each and every recipe because they were for the most part quite unusual and so creative. Have you ever imagined making cacio e pepe pasta in appetizer shape?…
INCREDIBLY EASY TIMES TWO – MAY 2024 | Bewitching Kitchen
I realize that many recipes in the Incredibly Easy folder rely on the air-fryer. What can I say? That is one gadget that makes life easier. Today I share one recipe for carrots and one for eggplant that surpassed my expectations because both were so simple and delivered so much flavor. If you don't have…
CHOCOLATE & WAX SEAL STAMPS | Bewitching Kitchen
I am beyond excited about this! Wax seal stamps are made to add charm and elegance to documents, love letters, envelopes. They are designed to use with special types of wax, often dyed bright red. But, guess what? They work with chocolate - both real and compound - and although there is a little bit…
SAVORY CREPES FOR A LIGHT DINNER | Bewitching Kitchen
When I lived in Paris, I had crepes often. Once back in the US I made them at home every once in a while. However, I am the first to admit, not often enough. It is such a simple meal to put together, and yes, it can be light if you don't go overboard on…
VANILLA DONUTS WITH STRAWBERRY GLAZE | Bewitching Kitchen
As those who follow my blog might know, every Friday I donate a box of sweets for a homeless meal in our town. Some items are mandatory: decorated cookies, regular cookies and chocolate-covered Oreos come to mind. Then, I like to include some variety. Little tartlets, brownies, cupcakes. Or... donuts! VANILLA DONUTS WITH STRAWBERRY GLAZE(adapted…
MINI-TURKEY LOAVES WITH MUSHROOMS | Bewitching Kitchen
I make turkey loaf often, one of those dishes in constant rotation. My default recipe is this one, but this time I wanted to change things around and make them in cute individual portions. They cook faster and it makes dinner feel a little more special. Not easy to make brown food look good, but…
HAWAIIAN BREAD ROLLS | Bewitching Kitchen
I have always flirted with the idea of baking these from scratch. This type of bread is popular in Brazil, although they don't go as Hawaiian, they are just called pão doce, which translates as "sweet bread". The shape, size, and taste is very similar, but the Brazilian concoction originates from Portugal. I adapted a…
A DUET OF SPRINGTIME MACARONS | Bewitching Kitchen
The recipe used for the shells is my default that you can find here. Simply divide the batter in three portions and use the colors of your choice. For the Ruby Red Ganache Macarons, I used yellow, green and plain batter. For the Neapolitan Version I used brown, pink and plain. I added a small…
BEET-PICKLED DEVILED EGGS | Bewitching Kitchen
Totally smitten by this recipe, because... color! It was inspired by a version I saw on Molly Yeh's show Girl Meets Farm, but I made a few modifications. BEET-PICKLED DEVILED EGGS(adapted from Molly Yeh's recipe) 3 cups of water1 medium beet, peeled and cut in half1/4 cup balsamic vinegar1 tablespoon light brown sugar2 tsp whole…
COCOA LATTICE SOURDOUGH | Bewitching Kitchen
I consider this a work in progress, but for a first time using this technique, I am happy with it. You can use pretty much any formula you like, but go for a minimum of 500g total flour, as you will be removing 150g of dough to make the lattice. To cut the lattice, consider…
APRICOT CRUMB COFFEE CAKE | Bewitching Kitchen
Is it a cake? Is it a sweet bread? Is it heaven on a plate? Yes to all! Another amazing recipe from Helen Fletcher, this is a bit involved but absolutely worth it... Slicing through it to reveal the coiled pattern inside is just too cool! APRICOT CRUMBLE COFFEE CAKE(from Helen Fletcher's Pastries Like a…
BICOLOR RAVIOLI | Bewitching Kitchen
My cookie ravioli fiasco left me staring at the mold and wondering if that impulse buy was going to sit in a drawer neglected for eternity months. No, that could not possibly happen. To counteract the bad taste in my mouth, I jumped on another crazy adventure right away: making ravioli from scratch, but adding…
RAVIOLI COOKIE, THE SHORTEST PATH TO INSANITY | Bewitching Kitchen
The path is not only short, but also pretty messy. You've been warned. For a very long time I've flirted with the idea of making a stuffed cookie in the shape of a ravioli, inspired by a gorgeous version from Helen Fletcher's book Craving Cookies, the Quintessential American Cookie Book. She cuts hers by hand,…
FLOWER STENCIL SOURDOUGH | Bewitching Kitchen
Inspired by great bakers who share their work on Instagram, this is my version of sourdough decorated with wafer paper made into stencil thanks to a paper puncher. A special thank you to my friend Dorothy for bringing wonderful baking ideas to my radar... You can use any bread recipe you like, mine was a…