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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…
KALYN’S SAVORY ZUCCHINI MUFFINS | Bewitching Kitchen
I've been following food bloggers for a very long time. Many stopped blogging, but a few of my favorites still hang on over many years. Kalyn is one blogger who passed the 15-year mark (a milestone I am going to hit in a few weeks...). For the most part she focuses on low-carb recipes and…
IN MY KITCHEN, SPRING 2024 | Bewitching Kitchen
.In My Kitchen posts are hosted by Sherry, from Sherry’s Pickings. Please visit her site to see whateverybody 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, considering taking part of this fun event. It is chance…
HAPPY EASTER TIMES THREE! | Bewitching Kitchen
Sourdough, Chocolate-Covered Oreos and Macarons for you today... . EASTER SOURDOUGH BREAD(recipe as published here) For this sourdough boule, I made a decoration using wafer paper and food safe pens, with a little stencil to help me out. Then a bit of scoring with my Sonic blade, and into the oven it went... I love…
HELEN FLETCHER’S PINEAPPLE KOLACHE | Bewitching Kitchen
I am going to say something quite daring, so here it goes: this might very well be the best thing I've baked in a whole year! If you follow my blog, you probably know I am quite fond of Helen's recipes, because not only they always work, but her explanations are crystal clear, and make…
BIRTHDAY CAKE FOR A SPECIAL BIRTHDAY | Bewitching Kitchen
Someone is having a Birthday today! DOG FRIENDLY BIRTHDAY CAKE(adapted from this blog post) 1 cup flour1/2 tsp baking soda1/8 cup vegetable oil1/4 cup natural peanut butter (Do NOT use a peanut butter with Xylitol, as it is very toxic for dogs) 3/4 cup applesauce go with plain, unsweetened1/2 cup pumpkin puree 1 eggFROSTING1/2 cup…
INCREDIBLY SIMPLE: AIR-FRIED SALMON BITES | Bewitching Kitchen
Normally, when I share a recipe that uses the air-fryer, I offer alternative ways to make it, in case you do not own one. For this recipe, however, I have to say that the air-fryer method is a must. You simply cannot get the same results without it. Credit for finding the basic method goes…
NUTELLA SHAMROCK MACARONS | Bewitching Kitchen
Green. Green for Spring, green for St. Patrick, green is definitely the color of March. These macs are simple to decorate, especially if you can free-hand the piping, which unfortunately I cannot. A little stencil to airbrush the shape helped me out. NUTELLA SHAMROCK MACARONS(from The Bewitching Kitchen) For the shells:200g Icing/powdered sugar (1 ⅔…
HANIELA’S CHEESE CRACKERS | Bewitching Kitchen
I am a bit late to share this recipe, as I've made these delicious crackers back in December. They are super easy and the baker's ammonia gives them a very unique and pleasant texture. If you have a bottle of this special leavening agent hanging around (maybe because you love baking Springerle), give this recipe…
SHOKUPAN MARBLED BLACK SESAME BREAD | Bewitching Kitchen
Not too long ago I got notification of a new blog post by my friend Karen. You can check her post here. She mentioned the yudane method, a kind of tahgzhong on steroids. I am familiar with tangzhong and love it, but yudane was new to me. I could not wait to give it a…
FOR THE LOVE OF BROCCOLI | Bewitching Kitchen
Three old recipes, and a new one for you today. We have broccoli at least once weekly, and these are the recipes in rotation because we never get tired of them. Contrary to many people, we are not too wild about simply roasting broccoli because for my taste it gets a little too harsh and…
ROASTED CHICKEN THIGHS WITH FRESH TURMERIC MARINADE | Bewitching Kitchen
This was my first time using fresh turmeric root, but will definitely not be the last! ROASTED CHICKEN THIGHS WITH FRESH TURMERIC MARINADE(adapted from No Crumbs Left) 1 tablespoon paprika 1 tablespoon ground coriander 2 teaspoons smoked paprika 2 teaspoons Aleppo pepper 1 teaspoons ground sumac 2 tablespoons grated fresh ginger 2 tablespoons grated fresh…
CHOCOLATE-COVERED OREOS | Bewitching Kitchen
I make them weekly because they are very popular with the homeless dinner, and as you might imagine, I don't like to repeat designs. I love variety. These can be decorated in countless ways, some easier than others. In fact, I have tried a few things that quickly went into the "Never Again Folder"... For…
UBE SOURDOUGH, TWO WAYS | Bewitching Kitchen
Back in December last year I had a lot of fun playing with ube, the Filipino ingredient that was new to me. Today I share two ways to make sourdough bread incorporating ube. The basic recipe is the same, but in the first version I substituted some of the flour with ube powder. The second version…
BAJRA DOSA | Bewitching Kitchen
I consider this a work in progress... This was my second attempt, the first was quite catastrophic, if I am to be honest. The recipe, as well as a very detailed video, is available at Naturally Nidhi, a blog I love and always teases me into expanding my cooking horizons. You will need millet flour, and…
BAKING WITH THE HEART | Bewitching Kitchen
Valentine's Day is almost here! Some don't care for it, some enjoy each minute. Whatever team you are on, here are some bakes that you can try this week, or anytime love is on your horizon... Without further ado, one recipe and eight ideas for you. Read on... .BLUEBERRY CURD SWISS ROLL CAKE(filling adapted from Caroline's blog) for…
CHINESE-STYLE ORANGE CHICKEN GOES LIGHT | Bewitching Kitchen
We all know how tasty the classic Chinese-American concoction can be, but we also know that it is a true "caloric-bomb". The chicken pieces are usually breaded, fried, and coated with a super sweet sticky sauce. Not that there's anything wrong with it, but I normally refrain from ordering it when I go out for Chinese food.…
MEXICAN BOLILLOS | Bewitching Kitchen
Super excited to share these! Hubby loves them and always gets a bag at the grocery store, so I was tempted to bake them from scratch. My first attempt got over-baked and the crust was not as soft as the commercially available, but my second batch was pretty close to perfect, even if I say so myself...…
PEPPERMINT DUST MACARONS | Bewitching Kitchen
Embracing winter, one macaron at a time... PEPPERMINT DUST MACARONS(from The Bewitching Kitchen) For the shells:200g Icing/powdered sugar (1 ⅔ cups)115 g Almond Meal (1 + scant ¼ cup)115 g egg whites at room temperature (approx. 4 eggs)1/8 tsp of cream of tartar (optional)100 g granulated sugar (½ cup)1/8 tsp vanilla extractlight blue food gel…
VERONIKA GOWAN, THE MACARON QUEEN! | Bewitching Kitchen
I am absolutely excited to invite you to visit my cookie blog, aka For the Love of Cookies, as I have a very special guest blogger featured today. I have admired Veronika's work for such a long time, she takes the concept of decorated macarons to the highest possible level. They are pure art. And she is…
FOOD PROCESSOR FLATBREAD WITH SESAME SEEDS | Bewitching Kitchen
One of my default recipes that I go back to every time is the old Fine Cooking food processor's pizza dough (click here for post from 2009!). It always works, it is fast, convenient, and I have it memorized, so whenever I want pizza, I mix the dough early in the morning, stick it in the…
IT IS NOT THE RECIPE | Bewitching Kitchen
No recipe today, quite the opposite. My passion for baking has made me join many groups on Facebook related to cookie decorating, macarons, patisserie in general. One of the most common requests in those groups is "I want to start baking macarons... please give me a foolproof recipe"... or... I want to make decorated sugar cookies, but I want…
INCREDIBLY SIMPLE TIMES FOUR | Bewitching Kitchen
. It's been quite a long time since I shared recipes that are so easy, it's hard to call them as such. Come to think of it, my most recent post in this series was from May last year (check it out here). So, without further ado, let's get this ball rolling! . APPLE-PROSCIUTTO APPETIZER Get…
SOURDOUGH LOVE | Bewitching Kitchen
This post is dedicated to my sister Norma, wishing her a very Happy Birthday! A series of sourdough bread made in the past couple of months in the Bewitching Kitchen... BASIC SOURDOUGH FORMULA(from the Bewitching Kitchen) 480g white bread flour20g spelt flour10g salt350g water75-90g sourdough starter at 100% hydration1 tsp spice mix of choice (optional)…
CRAB CAKES GO LIGHT | Bewitching Kitchen
We love crab cakes but they can be pretty heavy, not only for the components but the fact they are deep fried. This version is substantially lighter and it is baked in the oven. We truly loved them, so don't let the "light" label turn you off. CRAB CAKES(adapted from Recipe Girl) 12 square saltine (soda)…
LA BUCHE DE NOEL | Bewitching Kitchen
Not my first time making it, but in the past I was not fully happy with the results. I show you two ways to decorate it, but will share only the most recent recipe, cake portion courtesy of Helen Fletcher, my beloved virtual mentor! BUCHE DE NOEL(adapted from Helen Fletcher's Pastrieslikeapro) for the chocolate spongecake:¾…
HAPPY NEW YEAR IN MY KITCHEN! | Bewitching Kitchen
This post is dedicated to Kathy McMorrow, who left us on October 19th 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…
UBE LINZER COOKIES | Bewitching Kitchen
Another adventure with ube, my newfound love. For these cookies I went the extra mile and made the jam myself, from frozen grated ube that I bought at one of our Asian grocers in town. The process is simple, in fact quite similar to making Brazilian brigadeiros and results in a smooth, not too sweet delicacy…
CHRISTMAS SOURDOUGH | Bewitching Kitchen
A sourdough loaf to celebrate the season... RAS-EL-HANOUT CHRISTMAS SOURDOUGH(from the Bewitching Kitchen) 480g bread flour20g spelt flour75g sourdough starter at 100%10g salt335g water1/2 tsp Ras-El-Hanout 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…
UBE MACARONS | Bewitching Kitchen
Are you familiar with this Philippine ingredient? I was not, until my dear daughter-in-law Courtnie professed it to be her favorite flavor for all baked things... I was intrigued. Read a lot about it, gathered ingredients and went to work. For the macarons you will need ube extract and ube jam, which you can make yourself or…
OREOS DRESSED FOR THE HOLIDAY SEASON | Bewitching Kitchen
Yes, the Bewitching Kitchen is in full festive mode! Today the Oreo cookie, brought home from a humble shelf in the grocery store, gets dressed up for major party time... Several ideas for you, but I will start with maybe my favorite, as it gives me a chance to talk about a new product I…
TWO FESTIVE CAKES, PART TWO | Bewitching Kitchen
Another great option for the holidays, this time the most intense chocolate hit in cake form for those chocaholics out there... CHOCOLATE BUNDT CAKE(from Two Peas and Their Pod) for the cake:1 cup unsalted butter (226g)1/3 cup cocoa powder (35g)1 teaspoon kosher salt1 cup water2 cups all-purpose flour (240g)1 + 3/4 cups granulated sugar (350g)1…
TWO FESTIVE CAKES, PART ONE | Bewitching Kitchen
Perfect for the holiday season! First, a simple vanilla cake made special by a soft pink hibiscus glaze... I debated for a while whether to order this gorgeous pan from Nordicware. It took me 24 hours of back and forth until I caved, and I am so glad I did! As all the products from…