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 how the colors stayed during baking, it was my first time using food pens, until now I have relied on colors designed for air-brushing.
.
HAPPY EASTER CHOCOLATE-COVERED OREOS
I had so much fun with these! First, I made fondant decorations as little Easter eggs, and used a new set of food pens to paint them (they will be featured in my upcoming In My Kitchen post). Then I dyed white compound chocolate with oil-based green food color, and covered the Oreos. Once that set, I used thick Royal icing and a grass tip as the base to glue the eggs on the surface.
This is the full batch, donated on Good Friday…
EASTER EGG LEMON MACARONS
(recipe as published here, filling as published here)
Sometimes a bake goes exactly the way I plan. It is rare, but it happens. These macarons turned out this way. I used a mixture of three colors (yellow, pink and blue), added them to the same piping back to get a tie-dye effect. After baking the details were piped with Royal icing, and in some I added sparkling sugar right away. Most were left plain, and got just a little spray with PME luster for some shine. That step is optional. They look nice without it.
I hate to pick favorites, but I must say of the three bakes I shared today, these macs might very well be the winners for me!
I hope you enjoyed this trilogy of bakes… The macaron design can be used on regular round macarons, piping flower shapes for a springtime version, so keep that in mind. I might just have to re-visit the method soon!
ONE YEAR AGO: In My Kitchen, Spring 2023
TWO YEARS AGO: In My Kitchen, April 2022
THREE YEARS AGO: In My Kitchen, April 2021
FOUR YEARS AGO: In My Kitchen, April 2020
FIVE YEARS AGO: In My Kitchen, April 2019
SIX YEARS AGO: In My Kitchen, April 2018
SEVEN YEARS AGO: First Monday Favorite
EIGHT YEARS AGO: In My Kitchen, April 2016
NINE YEARS AGO: Spring has Sprung with Suzanne Goin
TEN YEARS AGO: Chai Brownies
ELEVEN YEARS AGO: Pomegranate-Molasses Glazed Carrots
TWELVE YEARS AGO: Braised Brisket with Bourbon-Peach Glaze
THIRTEEN YEARS AGO: The Real Vodka Sauce
FOURTEEN YEARS AGO: Spring Rolls on a Spring Day
Bewitching Kitchen 
Happy Easter
LikeLiked by 1 person
SAME TO YOU! thanks for stopping by….
LikeLike
How wonderful, Sally! I’m not an ambitious dessert baker (bread is my thing), but I delight in these works of art you produce. I hope you have a serene and fabulous Easter.
LikeLiked by 1 person
The bread was great, actually I still have 3/4 of it in the freezer, sliced - the addition of almond flour gives it just some fat that helps keep the bread a little more moist. We love it
LikeLike
I’ll try the almond flour in my next bread project. I have had zero luck with sourdough, but that could be because I’ve killed my two starter attempts.
LikeLike
Happy Easter Sally! Your bakes are simply beautiful! I’m not a bread baker, per se, so I’m especially appreciative of people who have the gift and patience to work with bread. The sourdough, the perfectly executed slashing (can’t remember if there is a specific name for it) and the genius decoration on top are just perfect. And of course, I’m sure it tastes fantastic! Well done. The chocolate oreos are adorable. My favorite bake is the macarons, because we both know that getting them right takes some skill, science and artistry. Yours are so pleasing. Love the shape. I was going to make some this past week, but it’s been raining here (very uncommon since I live in the desert) and I just didn’t want to wrestle with the humidity and macarons. I think I prefer the ones w/o the glitter/dust, but that’s just me. You’ve been busy not only baking but editing Prince & Star’s updates/shenanigans on their blog, which always make me smile. You can rest now, Sally. Enjoy your day. ♥
LikeLiked by 1 person
agree with you, the glitter was overkill, but sometimes I like to try something and decide later. The ones with just the piping are more delicate. I found out that I can stick the macarons on my dehydrator for 5 minutes when it is humid and raining, and that was a game-changer for me. I don’t need to worry about the weather – but it has to be just 5 minutes, the crust forms beautifully and then they go into the 300F oven
LikeLike
Awesome!
LikeLike
Amazing piping skills
LikeLike