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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…
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…