OREOS DRESSED FOR THE HOLIDAY SEASON

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

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 recently tried.

All my Oreos are made the same way, with compound chocolate (Wilton melting wafers, or other brands available at the grocery store or online). I also have very good luck with Almond Bark, which tends to dry super shiny. If you have issues melting the compound chocolate smoothly, just add a teaspoon or two of oil (refined coconut works great and has no coconut taste). Pour some in the Oreo mold, add the cookie, and cover with melted chocolate. But the possibilities to decorate are endless. For the red ones, I started dividing the white chocolate in two, leaving one portion white and one portion dyed with red fat-soluble color. I poured the two colors in a measuring cup and did not mix them completely, to try to get a marbled effect.

Once the chocolate set, I used this new trick, that turns any gel color into a fat-soluble product, so that all the big collection of gel dyes you own can be used to color chocolate. Isn’t that cool? It is a product by Americolor called FLO-COAT. You can find it here. Just a small amount, maybe 1/4 tsp and a couple of drops of your gel color, mix well and add to the melted chocolate.

That is how I made the green used for the details, then added sprinkles.

A few more ideas for you…

For those I used dark chocolate to make the molds, then drizzled white chocolate with a piping bag, and glued small gold confetti sprinkles on some of the intersecting lines.

The metallic effect was luster power mixed with vodka, applied with a fan brush…

Finally, a few more designs relying on chocolate transfer sheets. You just cut circles, add to the bottom of the mold and pour the melted chocolate. Remember to peel off the plastic once you un-mold them!

There you have it, many ideas to make the Oreo cookie shine! Keep in mind that you can use golden oreos (lemon flavor), or red velvet to make the cookie complement better the surrounding shell. Have fun with it!

ONE YEAR AGO: Peppermint Wreath Macarons

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25Aug2023

THREE DELICIOUS BAKES

Posted in Cake, Desserts, Sweets by sallybr

These three recipes are absolutely delicious, I cannot pick the top favorite, no matter how much thought I put into it. I will list them in the order they materialized in my kitchen, over the past couple of months. Each recipe has some interesting twist that makes it special. They are available online, so I provide you the links to the original author, because giving credit matters!

BAKE #1
HERMIT BARS WITH LEMON GLAZE

RECIPE AVAILABLE HERE

If you are into spiced cookies, this is THE most delicious bar concoction you will ever taste. Period. I have made Hermit cookies in the past, but this bar format with the lemon glaze on top is infinitely better. I urge you to try it. As usual, Helen’s instructions are absolutely spot on. The bar component bakes beautifully, it will end up with the perfect height to welcome the luscious lemony topping.

All flavors go together beautifully and the texture is also wonderful. I cannot recommend this recipe enough! Please make it…

BAKE #2
STRAWBERRY CURD BROWNIE BITES WITH MERINGUE

RECIPE AVAILABLE HERE

Look at those cutie pies! Or should I say cutie-brownies instead? The twist in this recipe is the topping, a strawberry curd… OMG that is to die for! I advise you to make the curd the day before, then the recipe is super easy. The brownie component calls for almond flour, which gives it a very nice texture and slightly more complex taste. Adding the meringues on top is a cute detail that you can skip if you like to simplify it. My only change from the recipe as published by Amisha, was to make the meringues separately – I used a Swiss meringue recipe for that, and just placed them on top of the brownies while they were still a tad warm.

Above you see some of the steps involved to make this delicious concoction…

To make them, I used this silicone pan, which was also used for the other brownie in this post. It makes for a super polished final look.

BAKE #3
ANNA OLSON’S FUDGE BROWNIES WITH SALTED PECANS

RECIPE AVAILABLE HERE

What makes this recipe special is definitely the addition of the pecans, both in the brownie batter and to top each little square. Do not omit the flake salt, it definitely works a special kind of magic here. I have made this recipe years ago, but now I found it available online and feel it is ok to share. It is from one of her great cookbooks, Bake with Anna Olson, which I bought in 2018 (according to my amazon records!).

I am obviously in love with my little brownie pan, and use it often. If you’ve missed it, I included the link to get it in the previous recipe.

Thank you Helen, Amisha and Anna for three absolutely great recipes!

ONE YEAR AGO: Banana Bread from the Experts

TWO YEARS AGO: Shrimp Stir-Fry with Snow Peas and Cashews

THREE YEARS AGO: Pickled-Roasted Chickpeas with Cashew Cream

FOUR YEARS AGO: Twice-Baked Goat Cheese Souffle

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EIGHT YEARS AGO: Turkey-Chorizo Burger with Green Chile Dressing
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TEN YEARS AGO: Semolina Sourdough Boule
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ELEVEN YEARS AGO:Forgive me, for I have sinned
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TWELVE YEARS AGO: Cracked Wheat Sandwich Bread
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THIRTEEN YEARS AGO: Au Revoir, my Bewitching Kitchen
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FOURTEEN YEARS AGO:French Bread

2Jun2023

OREO BALLS, FUN AND EASY

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

For those who are not into complicated baking recipes but want to impress friends, here is a great idea: Oreo balls. All you need is a food processor, Oreo cookies and cream cheese. The real step that takes them to a higher level is covering them with chocolate, and yes you can use compound chocolate without feeling guilty and inadequate. Nothing wrong with making life a little easier. Decorating them with a fondant bit is optional, you can add sprinkles, or paint with a brush of gold luster mixed with vodka. Or leave them plain. Keep them in the fridge and enjoy them either still pretty cold or after allowing to sit at room temperature for 10 minutes or so.

OREO BALLS
(from The Bewitching Kitchen)

24 Oreo cookies, any flavor
90g cream cheese, at room temperature or slightly cold
200g compound chocolate or regular chocolate with 30g vegetable oil
fondant to decorate (optional)

Coarsely chop the Oreos and place them in a food processor. Add the cream cheese and process it all until a kind of sticky dough forms. Make little balls, each with 20g of the mixture. It they got too warm in the food processor, place in the fridge for a few minutes before forming the balls. Transfer the balls to the freezer for a full hour, that will make the coating set faster.

Melt the compound chocolate and dip each ball using a stick to help it get fully coated. Stick on a base of styrofoam until full set. Make fondant decorations if so desired, paint with gold and stick to the top once the chocolate is set. Keep in the fridge, they stay good for a week or so.

ENJOY!

to print the recipe, click here

Comments: You need some type of a stick to help coat the balls with melted chocolate and to stand them up to set. I used a little styrofoam board to keep them upright. You can of course re-use the sticks, just clean them up after removing from the little balls.

To glue the fondant I used some royal icing I had hanging around, but you can also use melted chocolate. Consider using white chocolate plain or dyed with different colors, and different kinds of Oreo cookies to make the balls. Really a super fun project that you can definitely do with kids.

ONE YEAR AGO: Pork with Prunes

TWO YEARS AGO: Honeyed-Jalapenos on Spelt Pizza

THREE YEARS AGO: Bulgur and Chickpea Salad with Pomegranate Seeds

FOUR YEARS AGO: Purple Star Macarons

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NINE YEARS AGO: In My Kitchen, June 2014

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TWELVE YEARS AGO: Honey-Glazed Chicken Legs

THIRTEEN YEARS AGO: French-Style Rolls

5Jan2023

INCREDIBLY SIMPLE APPLE CARPACCIO

Posted in Desserts, Desserts, Sweets, Incredibly simple by sallybr

I love to bake but we rarely have dessert at home. Only dinner parties will find us enjoying sweets after a meal. Still, when it is your perfect match’s Birthday, it is nice to close the meal with some sweetness. We wanted something light, no heavy laminated dough, no cake, no pie. I stumbled on this recipe by accident, simplified it quite a bit and we absolutely loved it! At the end of the post, I will give you a suggestion to turn it into a verrine, in case you do not want to go through the trouble of slicing the apples so thin.

APPLE CARPACCIO
(from the Bewitching Kitchen)

1 apple (I used honey crisp)
1/3 cup pistachios, toasted
1/2 cup full-fat yogurt
honey to taste
1/3 cup pomegranate seeds
lemon juice

Cut the pistachios in small pieces, mix half with the yogurt, add honey to taste. Reserve the remaining pistachios.

Quarter the apple, core it, but do not peel it. Slice it super thin, ideally using a mandolin. Spread the slices over a plate, squirt lemon juice all over.

Place a dollop of yogurt in the center of the slices, top with pomegranate seeds and reserved pistachios. Drizzle with a little bit of honey and serve.

ENJOY!

to print the recipe, click here

Comments: This was delicious, refreshing and light. I highly recommend it if you want to serve dessert but keep it on the light side. If you don’t own a mandolin and don’t want to go through the effort of cutting the apples by hand, dice the fruit and layer on a little glass. A layer of apple, some lemon juice, yogurt-pistachio layer, more apple, and top with the yogurt mix, finishing with pistachios, pomegranate seeds and a drizzle of honey. It will be a different serving style, but equally delicious.

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6Nov2022

CREMINO ALLA NOCIOLLA

Posted in Cookies, Desserts, Desserts, Sweets by sallybr

Or, if you prefer, Creamy Hazelnut… paired with a sugar cookie, also flavored with hazelnut and a touch of orange. I adapted this recipe from Gabriella’s blog Siula Golosa (click here for her original version). I’ve been meaning to make these elegant cookies ever since I read her post, but for some reason it only happened now. Better late than never, I say.

HAZELNUT CREAM OVER SUGAR COOKIE
(adapted from Siula Golosa)

for the cookie base:
1 cup (226g) butter
1 cup (200g) sugar
zest of one orange
2 eggs
1 tsp hazelnut bakery emulsion
1/4 tsp orange extract
420g flour
60g cornstarch
1/2 tsp salt
1/4 tsp baking powder

for the hazelnut cream:
54g white chocolate
27g dark chocolate
19g Nutella or Nocciolata paste (I used this one)
11g cocoa butter

melted chocolate
gold luster powder
sprinkle to decorate

Make the cookie base: Mix flour, cornstarch, salt and baking powder. Reserve. Rub orange zest on the sugar with your fingers until fragrant. Cream butter with sugar. Whisk eggs with hazelnut and orange extracts, add to the butter/sugar with mixer on low speed, a little bit at a time. Once incorporated, add the dry components and mix on low-speed until a dough forms. Divide in two and refrigerate for 10 minutes before rolling out and cutting small circles. Freeze for 10 minutes, then bake at 350F until edges start to get some color, about 12 minutes. Recipe makes a lot more than you will need.

Make the hazelnut topping: Add all ingredients to a microwave save bowl, and heat at 50% power, in 30 second increments, removing from the microwave and whisking gently. Once melted, pour over a countertop or over acetate sheet and bring the temperature down to 78F by moving it around with a spatula. It is a small volume, so it will get there quickly. Pour into an icing bag, and fill the mold to the top. Allow it to set at room temperature for 1 hour, transfer to the fridge for 20 minutes, and un-mold.

Use a little melted chocolate to glue the hazelnut cream to the top of the cookie. If desired, you can paint the cookie with luster gold and vodka. Decorate the center with a golden bead.

ENJOY!

to print the recipe, click here

Comments: For the topping you will need this mold from Silikomart. I was very worried about it, because there is so much detail on the surface. But, as always, Silikomart products are excellent and the flexibility of this one was perfect to release the hazelnut component. The mold has 11 cavities, the recipe made exactly 10. Not a single one had any issues, they were all perfect.

Next time I will use the base from Gabriella’s blog, because I think it will be pretty nice, and will also roll it a bit thinner. This was in fact an impulse bake, I had a little bit of cookie dough leftover, and thought that the taste of hazelnut would go well with the creamy top. All things considered, this is a very easy concoction to put together, but it looks like you slaved over it for hours. Perfect to impress your favorite guests!