A COTTON CANDY DUET

Posted in Cake, Cookies by sallybr

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 Want to Bake Cupcakes, by Courtney Carey. It is inspired by the 80’s and each recipe has a song associated with it. Huge trip down memory lane! I adore this cookbook…

In the book they suggest dividing the batter in two portions and adding pink to half, blue to half. I totally forgot about it. So my cupcakes were pure white. The frosting is marbled and the cotton candy flavor comes from LorAnn (click here). I used Cotton Candy jelly bean to decorate each cake.

MOVING ON…
COTTON CANDY CUTOUT COOKIES

COTTON CANDY SUGAR COOKIES
(from The Bewitching Kitchen)

1 cup (227g) room temperature unsalted butter
1 cup (200g) granulated sugar
1/8 cup agave nectar
3/4 tsp Cotton Candy Flavoring (LorAnn)
1/4 tsp vanilla extract or paste
1 large egg
1/2 tsp baking powder
1/2 tsp salt
3 cups (360g) all-purpose flour

Royal icing in pastel pink, blue and white, flooding consistency.
Royal icing in thick consistency for cotton candy (I used pink)
Royal icing in piping consistency for writing and cone (I used gold)
Sprinkles for edges.

Heat oven to 350 degrees F.

Combine baking powder, salt and flour in a bowl. Reserve.

Cream butter and sugar until smooth, at least 2 minutes. Add the agave nectar and mix until combined.

Beat in cotton candy flavoring, vanilla and egg. Add the dry ingredients and mix just until a dough forms.

You can roll it right away or place in the fridge for 30 minutes if you prefer.

Roll the dough, cut shapes and freeze for 10 minutes before baking until slightly golden at the edges. Depending on the size of the cookie, 10 to 14 minutes.

Decorate with Royal icing as desired.

ENJOY!

to print the recipe, click here

Comments: Decorating these cookies is quite straightforward, just pipe the border with white icing and coat with sprinkles. Then flood the whole cookie with three pastel colors and marble them with a spatula. Allow it to set and add the details. Once it all set, I painted the letters and the cones with Rose Gold luster powder from SugarArt. I am not sure one can really detect the flavor of Cotton Candy but they were delicious anyway…

ONE YEAR AGO: Helen Fletcher’s Pineapple Kolache

TWO YEARS AGO: Blood Orange and Cranberry Mini-Cakes

THREE YEARS AGO: Simnel Cupcakes

FOUR YEARS AGO: Oat and Sesame Seed Sourdough

FIVE YEARS AGO: Moroccan Turkey Pie with Olive Oil Crust

SIX YEARS AGO: Another Twisted Sister of the Shepherd’s Pie

SEVEN YEARS AGO: Cashew Chicken, My Way

EIGHT YEARS AGO: Two Deliciously Simple Salads

NINE YEARS AGO: In My Kitchen, April 2016

TEN YEARS AGO: Spring has Sprung with Suzanne Goin

ELEVEN YEARS AGO: Chai Brownies

TWELVE YEARS AGO: Pomegranate-Molasses Glazed Carrots

THIRTEEN YEARS AGO: Braised Brisket with Bourbon-Peach Glaze

FOURTEEN YEARS AGO: The Real Vodka Sauce

FIFTEEN YEARS AGO: Spring Rolls on a Spring Day

25Mar2025

OUR LITTLE STAR TURNS TWO!

Posted in Cookies by sallybr

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 The Grumpy and The Royal.

DOG BISCUITS

250 g smooth peanut butter (about 1 cup)
2 eggs
1/2 tsp cinnamon
2 + 1/2 cups whole wheat flour
3/4 cup of water
pinch of salt

Whisk peanut butter and eggs in a large bowl until smooth. Add all other ingredients and mix, adjusting with more water or flour to form a nice dough.

Roll out, cut shapes and bake at 350F for 18 minutes.

Serve to your well-behaved pup and wait for the two paws up!

to print the recipe, click here

ONE YEAR AGO: Incredibly Simple: Air-Fried Salmon Bites

TWO YEARS AGO: Chocolate-Covered Oreos

THREE YEARS AGO: Pan-Steamed Broccoli with Miso Vinaigrette

FOUR YEARS AGO: Cookies and Rubber Stamps

FIVE YEARS AGO: Macarons for all Seasons and Reasons

SIX YEARS AGO: Lentils and Radicchio? Yes, please!

SEVEN YEAR AGO: Tres Leches Cake

EIGHT YEARS AGO: The Joys of Grating Squash

NINE YEARS AGO: Auberge-Pecan Walnut Bread

TEN YEARS AGO: Gluten-free and Vegan Raspberry Bars

ELEVEN YEARS AGO: Lasserre, a French Classic

TWELVE YEARS AGO: Sourdough Bread with Walnuts and Dates

THIRTEEN YEARS AGO: Braised Brisket with Bourbon-Apricot Glaze

FOURTEEN YEARS AGO: The Real Vodka Sauce

FIFTEEN YEARS AGO: Pork Tenderloin and Blue Cheese

21Mar2025

HAPPY BIRTHDAY TO ME!

Posted in Breads, Cake, Cookies, Desserts, Desserts, Sweets by sallybr

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 all the sweetness! But let’s start with the bread components.

FOCACCIA ART

Maybe you remember the Quilted Focaccia Buns of a recent past? I got this idea from the book Beautiful Bread, which I highly recommend, as Theresa Culletto shares amazing designs and all the tips to make them happen. It is all a matter of making a big enough dough to cover a large baking sheet, and then planning decorations with veggies cut in shapes.

It is quite amazing how much flavor and smell little pieces of leeks impart to the dough. You can also use chives for the stems if you prefer, they will likely be easier to work with, no real prep needed.

Moving on, I had to bake a sourdough, and chose a Springtime design for it…

And now, to the sweets… From Molly Yeh’s new book Sweet Farm, one of the most delicious cookies ever, a Cherry Mahlab Linzer! I cannot share the recipe for copyright issues, but I’m tempted to tell you that the book is worth it JUST for that one. Mahlab is a Middle Eastern spice that resembles cinnamon and imparts great flavor to the dough. I will be using it often.

The dough rolls like a dream, browns beautifully in the oven, and crumbles in your mouth with that texture that only almond flour will provide. Absolutely a must-make!

From the past, I re-visited the German Chocolate Macarons, which I did not have a change to taste the first time I made, but the feedback was so great, I was intrigued and could not wait to make again FOR US. Wonderful they were, all modesty aside… Recipe available here.

TWO VERSIONS OF BRIGADEIROS

Red Velvet and Lemon. They were both made with the same basic method: 1 can condensed milk + 1 tablespoon butter in a saucepan. To the Red Velvet I added one full tablespoon of cocoa powder + 1/2 tsp Red Velvet Emulsion from LorAnn and a pinch of salt.

To the Lemon version, I added 2 tablespoons Lemon Curd (store-bought), and a pinch of salt. On a later version I added a squeeze of fresh lemon juice and some lemon zest, I liked that better. Both versions cooked the way described in this old post of mine.

And now, for the Piece of Resistance, THE CAKE! Choice of the husband, who found the recipe online and twisted my 65 year old arm to make it. Recipe published here, and also in his cookbook SWEET.

This is one amazing cake! Luscious, moist, tender, almost feels like flourless. The ganache on top takes it exactly there: over the top. And of course, I had to add a Brazilian flair to it and topped with Red Velvet Brigadeiros. And some luster powder. Because if I cannot bling on my own Birthday, there would be something wrong with me.

ONE YEAR AGO: Incredibly Simple: Air-Fried Salmon Bites

TWO YEARS AGO: Chocolate-Covered Oreos

THREE YEARS AGO: Pan-Steamed Broccoli with Miso Vinaigrette

FOUR YEARS AGO: Cookies and Rubber Stamps

FIVE YEARS AGO: Macarons for all Seasons and Reasons

SIX YEARS AGO: Lentils and Radicchio? Yes, please!

SEVEN YEAR AGO: Tres Leches Cake

EIGHT YEARS AGO: The Joys of Grating Squash

NINE YEARS AGO: Auberge-Pecan Walnut Bread

TEN YEARS AGO: Gluten-free and Vegan Raspberry Bars

ELEVEN YEARS AGO: Lasserre, a French Classic

TWELVE YEARS AGO: Sourdough Bread with Walnuts and Dates

THIRTEEN YEARS AGO: Braised Brisket with Bourbon-Apricot Glaze

FOURTEEN YEARS AGO: The Real Vodka Sauce

FIFTEEN YEARS AGO: Pork Tenderloin and Blue Cheese

16Mar2025

COTTAGE CHEESE WRAP

Posted in Appetizers, Small Dishes by sallybr

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 all ended after catching a recent FoodTV The Kitchen episode. Kathy Lee was raving about it. She made some and they all tasted it. Jeff Mauro compared it to a certain Cloud Bread that is also supposed to be low-carb and a good replacement for bread, but it is way too “eggy”. Exactly what I thought, which explains why you’ve never seen me blog about it. This wrap, according to Jeff Mauro, tastes neutral and has perfect texture. I was sold. And wow, I really really loved it!

COTTAGE CHEESE WRAP
(from everywhere in the internet)

Nonstick cooking spray, for greasing
1 + 1/4 cups whole-milk cottage cheese (also works with low-fat)
1/4 teaspoon Herbs the Provence
1/8 teaspoon ground turmeric
1/8 teaspoon black pepper
Pinch kosher salt (optional, cottage cheese is already a bit salty)
1 large egg

Heat the oven to 350 degrees F. Line a quarter-sheet pan (9-by-13-inch) with parchment paper and grease with cooking spray. Make sure to add oil to the sides of the pan to facilitate removal.

In a blender or food processor fitted with the blade attachment, add the cottage cheese and all other ingredients. Blend until very smooth, 15 to 20 seconds. Evenly spread on the prepared sheet pan using a rubber or offset spatula into a thin even layer to the edges of the pan.

Bake until cooked through and lightly browned, 30 to 35 minutes. Allow the wrap to cool for 5 to 10 minutes. Remove it from the pan, inverting on a board, lift the paper from the bottom of the wrap. Fill with your choice of goodies, roll, slice in half and…

ENJOY!

to print the recipe, click here

Comments: For my first time making it, I used only ham and mustard inside. I was surprised by how filling the wrap turned out. If you can believe it, I only had half for my lunch, had to save the rest. For something that does not contain any flour, it is quite substantial. It does taste very “neutral”, the texture is pleasing, not eggy at all. You can also bake the wrap and save in the fridge for later, with parchment paper on top, separating several wraps. I will definitely explore the concept further, using different fillings. Now that I am not twisting my nose at the alternate uses for cottage cheese, I have a couple more recipes to try. Stay tuned!

ONE YEAR AGO: Nutella Shamrock Macarons

TWO YEARS AGO: Air-Fryer Corn Ribs

THREE YEARS AGO: Lemony Chicken Thighs with Artichokes and Olives

FOUR YEARS AGO: Farari Bateta

FIVE YEARS AGO: Covid-19, Keeping yourself safe

SIX YEARS AGO: Carrot Cake Macarons

SEVEN YEARS AGO: Soup Saturday: Say Goodbye to Winter

EIGHT YEARS AGO: Manchego and Poblano Soup

NINE YEARS AGO: A Smashing Pair

TEN YEARS AGO: Spinach and Mushroom Stuffed Pork Tenderloin

ELEVEN YEARS AGO: Crispy Chickpea and Caper Spaghetti

TWELVE YEARS AGO: Spring has Sprung!

THIRTEEN YEARS AGO: Chickpea and Fire Roasted Tomato Soup

FOURTEEN YEARS AGO: Double Asparagus Delight

FIFTEEN YEARS AGO: Sun-dried Tomato and Feta Cheese Torte

11Mar2025

CAKE PUCKS

Posted in Chocolate Bonbons, Desserts, Desserts, Sweets by sallybr

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 component suffers a bit if you don’t use a little buttercream, but I am sure that is a matter of personal taste. Some bakers swear by the warm crumbled cake. Today I want to focus on a different recipe, one that uses a peanut butter fudge instead of cake for the center. And I also want to show you a new type of cake puck, made with a smaller mold. So, without further ado, let’s go over the peanut butter version.

PEANUT BUTTER FUDGE PUCK CAKES
(from bentycakes)

2 cups granulated sugar
1 + 1/3 cup creamy peanut butter
1/2 cup milk
2 tsp vanilla
dash of salt
melting chocolate (such as candy melts)

Bring sugar and milk to a boil over medium heat. Once boiling, whisk for 1-2 minutes. Add in vanilla, peanut butter and salt and mix until smooth. Working quickly, fill your small molds with the mixture.
The peanut butter fudge should set up pretty quickly at room temperature, but I prefer to stick in the fridge for 30 minutes or so.

Melt 17 ounces chocolate and a spoonful of refined coconut oil gently in the microwave at 50% power. for 1 minute. Place larger mold (with the Benty Cakes logo on the bottom) on the plastic tray and fill one cavity half full with melted chocolate.

Place chilled center on melted chocolate. Gently apply even pressure as you slowly press the center down until chocolate comes up from the sides and covers the top of the center. Scrape off any excess chocolate. If there is not enough chocolate to cover the center. Add chocolate and scrape away excess.
Tap the mold tray on the counter to eliminate air bubbles.

Let the pucks set in the fridge for 20 minutes or so, then gently un-mold. Decorate as desired.

ENJOY!

to print the recipe, click here

Comments: If you are a peanut butter lover in desserts these will blow your mind! The texture is creamy and luscious, and of course, the peanut butter with the chocolate around it is a perfect match. I will now show you mini-pucks, which I find even better than the original ones because they turn out as a two-bite thing, one is enough and not too much. You can order the set of molds by clicking here. Below, a comparison in size between this new version and the original.

This batch of minis was also made with the peanut butter fudge center…

As to decorations, I’ve been using several different techniques, one of them which I really love is painting the bottom of the mold with luster colors, then adding the chocolate on top