CHOCOLATE CUPCAKES WITH PEANUT BUTTER FROSTING

Posted in Cake by sallybr

Such a classic bake, and so simple!

CHOCOLATE CUPCAKES WITH PEANUT BUTTER FROSTING
(from The Bewitching Kitchen)

120 grams (1 cup) all-purpose flour
50 grams (1/2 cup + 2 Tablespoons) natural cocoa powder
225 grams (1 + 1/8 cups) granulated sugar
1 teaspoons baking powder
1/2 teaspoon baking soda
1/2 tsp Kosher salt
85 grams (about 1/2 cup) grapeseed oil
2 large eggs, room temperature
2 teaspoons vanilla extract
75 grams (1/3 cup) milk, room temperature
170 grams (3/4 cup) very hot water

Makes 12 cupcakes. Use paper liners in your pan.

Heat oven to 350F.

In a large mixing bowl, add the flour, cocoa powder, granulated sugar, baking powder, baking soda and salt. Whisk very well to fully combine the dry ingredients.

Add the oil into the mixing bowl and mix on medium speed with a hand mixer until well combined. Add the eggs and vanilla extract to the bowl and continue mixing until smooth.

With the mixer still running, slowly pour in the milk and then the hot water. Continue mixing until everything is evenly incorporated, the batter will be super thin, do not worry about it. Place the batter in cupcake pan and bake until toothpick inserted in the center comes clean. This will take 20 to 25 minutes, but check a couple of minutes earlier. Cool completely before frosting.

PEANUT BUTTER FROSTING

113 grams (1/2 cup) unsalted butter, room temperature
175 grams (1/2 cup) smooth peanut butter (Jiffy works great)
210 grams (1 + 3/4 cup) powdered sugar
1 teaspoons vanilla extract
1/4 teaspoon kosher salt
2 to 3 tablespoons of milk to adjust consistency

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and peanut butter on medium speed for about a few minutes, until fluffy. Scrape down the sides and bottom of the bowl.

Add the powdered sugar and salt into the mixing bowl and start mixing on low until the sugar starts to combine with the butter. Turn the mixing speed up to medium-high and beat for about 3 minutes until the mixture is light and fluffy. Mix in the vanilla extract. Add milk to adjust the consistency. If not using immediately you can refrigerate for several days. Bring back to room temperature and whip again before using to frost the cakes.

Use a piping tip like Wilton 1M if you like to make a rose pattern on top. Spraying gold is optional but nice…

ENJOY!

to print the recipe, click here

Comments: I love this cake recipe so much because it is simple, straightforward and always works. You can use hot coffee instead of hot water, but I tend to simplify it and just grab water from the tap, as hot as I can get it. I know many people prefer Swiss buttercream frosting but I donate the cupcakes and not knowing how long they will sit waiting, I rather use a sturdier buttercream, which is also much simpler to prepare. If you are a peanut butter/chocolate lover, this cupcake is for you!

ONE YEAR AGO: Incredibly Simple, Times Four

TWO YEARS AGO: Zucchini-Prosciuto Parcels

THREE YEARS AGO: Double Peanut Sourdough Loaf

FOUR YEARS AGO: Fennel-Rubbed Shrimp in Light Coconut Sauce

FIVE YEARS AGO: Puff Bread Balls, Two Salads and a Cookbook Review

SIX YEARS AGO: Pistachio-Caramel and Apple Mousse Cakes

SEVEN YEARS AGO: La Couronne Bordelaise

EIGHT YEARS AGO: A Special Birthday Dinner

NINE YEARS AGO: Duck Confit for a Special Occasion

TEN YEARS AGO: Tuscan Grilled Chicken and Sausage Skewers

ELEVEN YEARS AGO: Celebrate Wednesday with Pork Tenderloin & Apples

TWELVE YEARS AGO: Salmon Wellington

THIRTEEN YEARS AGO: The Green Chip Alternative

FOURTEEN YEARS AGO: Weekend Pita Project

FIFTEEN YEARS AGO: Let it snow, let it snow, eggs in snow

10Jan2025

PASTA WITH SHRIMP IN CASHEW CREAM SAUCE

Posted in Pasta & Noodles, Seafood by sallybr

Alfredo sauce is luscious, absolutely delicious but a real saturated fat bomb, which we tend to avoid when cooking at home. Going to a restaurant is a different thing, sometimes excesses while eating out are part of the equation. Embrace it and move on. But this is a great option for a meal that will have the same type of vibe, but is considerably lighter. If you want to make it vegetarian, omit the shrimp, add another veggie, maybe a little butternut squash or mushrooms.

PASTA WITH SHRIMP IN CASHEW CREAM SAUCE
(from The Bewitching Kitchen)

For the sauce:
1 cup raw cashews soaked overnight and drained
¾ cup water
2 teaspoon lemon juice
1 teaspoon fine sea salt
½ teaspoon black pepper

For the pasta:
pasta of your choice
2 tablespoons olive oil
3 cups broccoli florets (or amount to taste)
1 (12 oz) bag shrimp peeled and deveined
salt and pepper to taste

Combine all of the sauce ingredients in a blender and blend on high until smooth. Set aside.

Steam the broccoli in the microwave with just a sprinkle of water for 2 minutes. Reserve. Start cooking the pasta in salted boiling water.

To a skillet, add the olive oil, once hot add the shrimp and sautee until opaque, season with salt and pepper. When the shrimp is almost fully cooked, add the steamed broccoli. Keep covered at a low-simmer. When the pasta is ready, reserve 1 cup of the cooking water, drain the pasta, and add to the skillet with the shrimp and broccoli. Pour most of the reserved water, stir, and add the amount of cashew cream you like, if needed thin the sauce with additional water until you are happy with the consistency. Serve right away.

ENJOY!

to print the recipe, click here

Comments: For this meal, I chose a pasta shape we had never had before, called “Rustiche”. Phil found it at Marshall’s and it was perfect for this type of cream sauce with the bits of broccoli and the shrimp. I did not use the whole amount of the sauce made but it sits in the fridge for a few days without problem and also freezes quite well. Cashew cream is a definite keeper!

ONE YEAR AGO: Crab Cakes go Light

TWO YEARS AGO: Accordion Potatoes

THREE YEARS AGO: Braised Lamb Shanks in Clay Pot

FOUR YEAR AGO: Cookies with a Smile

FIVE YEARS AGO: Pearled Farro with Asparagus Coins

SIX YEARS AGO: Pistachio Caramel and Apple Mousse Cake

SEVEN YEARS AGO: Someone turns 70 today!

EIGHT YEARS AGO: Carioca Cake, the Final Chapter

NINE YEARS AGO: Duck Confit for a Special Occasion

TEN YEARS AGO: Ken Forkish’s Warm Spot Sourdough

ELEVEN YEARS AGO: Bran Muffins, Rainbows, and a wonderful surprise!

TWELVE YEARS AGO: Salmon Wellington

THIRTEEN YEARS AGO: The Green Chip Alternative

FOURTEEN YEARS AGO: Weekend Pita Project

FIFTEEN YEARS AGO: Let it snow, let it snow, eggs in snow

5Jan2025

CHEDDAR & JALAPEÑO SOURDOUGH + COOKBOOK REVIEW

Posted in Breads, Cookbook Reviews by sallybr

I am beyond excited about this blog post because not only it features one of the very best sourdough breads I’ve ever baked, but it allows me to review Elaine Boddy’s FOURTH cookbook (click here to order The Sourdough Bible), published just a couple of weeks ago. Without further ado, take a look at this beauty!

CHEDDAR AND JALAPEÑO SOURDOUGH BREAD
(printed with permission from Elaine Boddy’s The Sourdough Bible)

50 g (¼ cup) starter
350 g (1½ cups) water
500 g (4 cups) strong white bread flour, plus more for dusting
7 g (1 tsp) salt, or to taste (I used 10g)
Filling 200 g (1 cup) grated cheese
100 g (¾ cup) sliced jarred jalapeños, well drained (I used 80g)

In a large bowl, roughly mix together all the dough ingredients. Cover and leave the bowl on the counter.
After 2 hours, perform a set of pulls and folds on the dough. Cover and leave once again.

After 1 hour, perform two more sets of pulls and folds. Cover the bowl again and leave it on the counter after each set. Leave to proof until the dough has doubled in size. Once doubled, place the bowl of dough, covered, in the fridge for at least 1 hour.

Sprinkle flour over your kitchen counter. Ease the risen dough from the bowl onto the counter. Use your fingertips to push out the dough, until it becomes an 18 x 12–inch (46 x 30–cm) rectangle and an even thickness all over. The dough will want to pull back as you stretch it; continue to pull it gently, being careful not to make holes in the dough. Sprinkle the cheese and jalapeños filling evenly over the stretched dough. Roll up the dough from one of the shorter edges toward the other to make an even roll of dough. Lift the dough and place it, smooth side down, in the banneton. Cover, and refrigerate for at least 3 hours to proof again. Transfer the cold dough to your lined pan, and score it.

If you’ve chosen to preheat your oven, heat to 425°F (220°C) convection or 450°F (230°C) conventional. Bake at the above temperatures for 50 to 55 minutes from preheated. Or, if baking from a cold start, bake for 55 to 60 minutes. Remove from the oven and pan, and allow to cool fully before slicing.

ENJOY!

to print the recipe, click here

Comments: If you’ve never mixed a sharp cheese with pickled jalapeños and invited them both for a little sourdough party, you are missing quite important things in life. It is a brand new year, do what is RIGHT! The bread is simply outstanding, I normally exercise restraint when consuming bread, but I will admit I had zero power against this baby.

The level of spice was just right for us, I used slightly less than Elaine did, about 20% less. Use the sharpest, best Cheddar you can find. The color of the crust is enough to make a grown up cry in anticipation of great things to come.

The bread uses the method of lamination to incorporate the goodies, although as Elaine says, you could conceivably just add everything as you mix the dough. She is always making sure you can go the simple route if so desired. That brings me to her masterpiece, The Sourdough Bible.

THE SOURDOUGH BIBLE

I adore the cover! So modern, and unusual, incredibly stylish… But what really matters is what’s inside, so let’s take a tour together.

The book is divided in three parts. Part I will explain simply everything about making a starter, keeping it alive and using it to make dough. If you know someone who flirts with the idea of embracing sourdough baking but feels insecure, this book is the best gift ever. Anyone will be able to produce a healthy sourdough starter using her detailed explanation. Even if you are an experienced sourdough baker, you will find great tips and suggestions in this section of the book, like how to use different flours, swap the water for other liquids, laminate, add seeded crusts. Wonderful source of information.

Part 2 is where all the recipes will be. It starts with her MASTER RECIPE, which is the essence of all her breads. The master recipe is like a canvas that she uses to create more complex variations, not only in flavor, but shape. This section of the book has a huge number of photos of the process involved in each bread, beautiful shots, on a blue background that makes the white dough shine. A pleasure for the eyes, and dense with info and details.

Here are some of the recipes included that made my mouth water: Whole Grain Spelt and Poppy Seed Loaf, Beer and Mixed Grains Loaf, Rye and Caraway Loaf, Cheese and Jalapeño Loaf (featured today), Chocolate and Chili Loaf (OMG, must absolutely make this one), Cranberry and Hazelnut Loaf, just to name a few.

Her series of mini-loaves is wonderful, starting with her Master Baby Loaf, and moving on to Whole Grain Spelt and Seeds, Cumin and Carrot Loaf, and other tasty options to make a small loaf, great if you don’t have a huge family, or if you just want to experiment with new flavors.

Moving on, she introduces breads that are baked in a loaf pan, starting once again from her Master Sandwich Loaf Recipe, and adding complexity as new ingredients are added. Enriched Brioche-Style Loaf, Potato Water Spelt Loaf, Cheese and Chipotle Ketchup Babka (Sally faints!) are some examples included. Have I mentioned the photos are gorgeous?

So that brings me to
THE TEASER RECIPE

This tiny little bread is made in a mini-pan with the shape of a cube. I am soooo totally in love with it, the flavor was outstanding, and what a fun bread to make…

This one is her Whole Grain Spelt Cube Loaf. Several other recipes using this pan with or without a lid are waiting for you, so place an order for her book, if you haven’t yet already. For instance, you can use the cube pan to make a Chocolate-Filled Vanilla Swirl Loaf, or a Banana Walnut Swirl Loaf. All adorable… What are you waiting for?

Focaccia: Amazing collection of goodies. From the master recipe she creates Red Onion and Chive Focaccia, and playing with small versions she shares Blue Cheese and Fig Baby Focaccia, so cool for a dinner party. In another departure of shaping, you will find Wedge Rolls, a super clever way to deal with a batch of sourdough. My favorite of this section is the Seeded Wedge Rolls, for sure. I need to bake a batch.

Yet another creative way to play with the concept of bread, Elaine makes a series of “Snug Rolls” , in which goodies are incorporated by lamination and the rolls treated as you would a cinnamon roll type bake. Garlic Butter, Cinnamon Rolls, Cheese and Caramelized Onion Jam are some examples of “snug rolls” in this part of The Sourdough Bible.

Maybe you rather have your rolls kiss gently instead of hug together? Go for her series of “Round Rolls” that features Herby Za’atar is there… Whole Grain and Chocolate Hot Cross Buns, both called my attention right away.

Flatbread and Pizza comes next, from the Master Recipe to variations such as Herb and Parmesan Flatbreads, Spinach and Goat Cheese Pizza, Pomegranate Molasses Roasted Vegetables Flatbread.

If you think Bundt pans cannot bake sourdough bread, think again. Elaine puts them to great use, making showstopper loaves with all sorts of flavor and flour combinations. Chocolate Orange Loaf, Cheese and Pickle (I am sure we would LOVE this one!) and, ready for this? A COOKIE LOAF! Just amazing…

This part of the book closes with recipes using discard sourdough, and my favorite is the Uzbek flatbread, as I have those gadgets and love putting them to use. Crepes, Chocolate Chip Rye Pancakes, Everything but the Bagel Crackers are other examples.

We arrived at the final, Part 3 of the book. This section covers Tips and Tricks for Mastering Sourdough. No matter your level in brea baking, it is a great source of information, but beginners in particular will benefit from it. Essentially every single question a person might have about sourdough baking is covered in this chapter. A must-read.

I have every one of Elaine’s books, but I will have to say she outdid herself with The Sourdough Bible… it is a must-have for anyone interested in sourdough baking, and the best source for beginners because it offers a simplified, straightforward approach to sourdough, without unnecessary complications and endless, rigid rules. Go have fun in the kitchen, bake great sourdough bread, let Elaine be your guide!

ONE YEAR AGO: La Buche de Noel

TWO YEARS AGO: Incredibly Simple Apple Carpaccio

THREE YEARS AGO: Chocolate-Cherry Miroir Cake, A Vegan Showstopper

FOUR YEARS AGO: Bee Happy Honey Macarons

FIVE YEARS AGO: Episode 7 of Great American Baking Show, Canapes, Opera Cake and Running out of Gas

SIX YEARS AGO: Raspberry Ganache Macarons

SEVEN YEARS AGO: Pain au Chocolat

EIGHT YEARS AGO: Two Unusual Takes on Roasted Veggies

NINE YEARS AGO: Kadoo Boranee: Butternut Squash Perfection

TEN YEARS AGO: Creamy Broccoli Soup with Toasted Almonds

ELEVEN YEARS AGO: Fennel and Cheddar Cheese Crackers

TWELVE YEARS AGO: A Festive Pomegranate Dessert

THIRTEEN YEARS AGO: My First Award!

FOURTEEN YEARS AGO: A Message from WordPress

FIFTEEN YEARS AGO: Turkish Chicken Kebabs

1Jan2025

HAPPY NEW YEAR IN MY KITCHEN!

Posted in In My Kitchen by sallybr

Post quickly edited by members of our household……

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 chance to share those little things you bought or received as gifts and that make your life in the kitchen easier.

Starting with gifts….

From our friend Virginia, who spent a couple of hours decorating cookies with me this month, this super cute set of cookie cutters in the shape of a pig, that are the authentic shape for Biscochitos (need to make them again soon!)

From our friends Keith and Sarah, the most amazing pillow! That we will have to keep away from the pups, for obvious reasons….. Slobber, anyone?

From Courtnie and Alex, a super special olive oil,
made from Castelvestrano olives…. amazing!

One of my gifts for Phil at Christmas, a bottle of aged balsamic vinegar…. goes perfectly well with that olive oil…

From our friends Ines, Ben and Gi, Panforte from Siena, they sent us every year, but this time it was a different type, coated in chocolate. Can you say OH MY GOD, loud and clear?

From The Hayden Family, a tea cup with the photos of their beautiful daughters on it! Will cherish it forever….

Now, moving on to things I got since our last “In My Kitchen” get-together…

In our kitchen….

I will have to start with a bang… Our Blue Star range, after a few problems over the past 5 years, finally bit the dust. We bought a new range, not as fancy but definitely with more features and easier repair in case it needs. Meet Thor, the new addition to The Bewitching Kitchen, installed on Dec 28th…

In our kitchen…

Virginia’s gift made me realize how much I love sets of cookies of varying sizes. I do have a box dedicated just for them… Stars, bells, ovals, flowers, they are so convenient… I also love the set of sticks that cut four at a time.

In our kitchen…

We got rid of all our regular non-stick pans in favor of this ceramic brand called Green Pan. They do not have the nasty chemicals (PFAs) that get into the food and stay in our body forever like regular non-stick pans do. Especially if you cook for kids, consider getting rid of those. You can read more about the issues here.

They are a pleasure to cook with!

In our kitchen…

A little sourdough, super simple, just white bread flour, but I liked the way I planned the design on paper and then transferred to the dough. I am easily amused…

In our kitchen…

Have you noticed I bake a lot of cookies? Did you know I have blog devoted JUST for cookies? I hope you do know… But what you may not know is that I’m pretty partial to perforated mats for baking. And this brand, that makes pink ones, is my favorite. The cookies do not darken excessively, bake just right.

In our kitchen…

I love the quality of spices from this company… One of my favorites to use in gingerbread is Star Anise powder. Highly recommend it.

In our kitchen…

A tofu press! I’ve been flirting with the idea of trying some interesting recipes using tofu, but they all call for pressing it before using. You know me, I like to have the right tools for the job, so I ordered this one. Will report back once I put it to use.

In our kitchen…

I bit the bullet and ordered some colors for cookie decorating that do not have artificial dyes. They are all made from natural ingredients – spinach, beets, raspberries. I tried a few color over the holiday season. I have to say I am very disappointed at the red. It is not really red, and to have enough color you need to use a lot but it always ends up with a more burgundy-mauve tone. Other colors behaved better. It will take a lot of practice but it might work in the end. Fingers crossed. This is a recent example of a red that is not quite the way I hoped.

In our kitchen…

Printed wafer paper that can be used to decorate cookies. I got them at evilcakegenius, all in Christmas motifs (click here). They are easy to glue to iced cookies with a little brushing of corn syrup as glue. Here they are, over chocolate cookies.

In our kitchen… or rather…. in our basement!

My “small collection” of cookie cutters, in an attempt of organization, and guarded by Royalty…

That brings to the spotlight our black spotted heroes and their oldest brother Osky, who’s been having ups and downs lately, due to his advanced canine age…. Let them bark their stories, they’ve been anxious to do so since our last IMK chapter.

Hi, Friends of The Bewitching! Here we are, me and my little sister, who is now slightly heavier (methinks it is all in the butt). She has the appetite of a bear fresh out of hibernation, and usually polishes her food bowl in seconds, then goes in search of leftovers from mine and Grumpy’s bowl. Contrary to the male canines, she does tend to get in trouble on a regular basis, and endure that “did-you-do-that” monologue, which is known to hurt puppy’s ears. She IS just a puppy, after all…

Those were apparently “precioussssss” instructions from some toy our Dad bought for himself. Personally, methinks he should be buying toys to play with us, so can you really blame Little Star? Isn’t she the portrait of an angel 99% of the time? You tell me!

Now me, Prince Freckles of Tatarrax, I work hard. I make sure preparations for our meals run smoothly and that they are delivered on time. Humans can be slow and easily distracted from the task at hand, so I rise to the challenge and take the task at my own paws.

Osky is for the most part being Osky, and lacks the elegance and dignity that is so characteristic of Dalmatians.

Oh, you REALLY want to talk about dignity? Elegance? How about your behavior as you ride in the pickup truck with The Humans? Is that “elegance” in the Dalmatian universe?

Well, we just have excessive enthusiasm at times, and if you want to know, there was
a squirrel teasing us! Unacceptable!

I am obviously the most dignified of the canines in The Kingdom, The Alpha Male, The Ruler,
The One with Paws in Charge…. And the one who gets Human Affection on a regular basis….

Yeah, right… but The Dalmatians are the only ones who get to The Higher Territory and enjoy ELYSIUM!

And we are also the only ones who can play the REAL fun games with Mom!

I simply dance to a different kind of tune, my friends……

Well, it’s been a nice holiday season, no doubt… Pups are enjoying slow times, a lot of snoozing around, getting ready for a full new year in The Kingdom of Tatarrax!

SEE YOU IN THE SPRING,
MY FRIENDS!

ONE YEAR AGO: Happy New Year in My Kitchen, 2024

TWO YEARS AGO: In My Kitchen, January 2023

THREE YEARS AGO: Happy New Year in My Kitchen!

FOUR YEARS AGO: Happy New Year in My Kitchen!

FIVE YEARS AGO: Happy 2020 In My Kitchen!

SIX YEARS AGO: Happy 2019 In My Kitchen!

SEVEN YEARS AGO: Happy New Year In My Kitchen!

EIGHT YEARS AGO: Happy New Year In My Kitchen!

NINE YEARS AGO: In My Kitchen: Happy New Year!

TEN YEARS AGO: And another year starts…

ELEVEN YEARS AGO: In My Kitchen: January 2014

TWELVE YEARS AGO: Tacos with Pork in Green Sauce

THIRTEEN YEARS AGO: Maui New Year!

FOURTEEN YEARS AGO: Natural Beauty

FIFTEEN YEARS AGO: Sunflower Seed Rye

28Dec2024

GINGERBREAD CUTOUT COOKIES

Posted in Cookies by sallybr

I am a bit surprised that I never blogged on this particular recipe, adapted over the years from several sources, including a version from Phil’s family. It uses a small amount of baking soda, that makes the cookie puff a little bit but not spread too much. My current favorite version includes ground star anise, I am kind of smitten by its flavor.

GINGERBREAD CUTOUT COOKIES
(from The Bewitching Kitchen)

375g flour
1/2 tsp baking soda
1/4 tsp salt
2 tsp ground ginger
1 + 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp cardamoon
1/2 tsp ground star anise
3/4 cup brown sugar
3/4 cup butter (170g)
1/2 cup molasses
1 egg

Mix flour, baking soda and spices in a large bowl. Reserve.

To a mixer, add butter at room temperature and brown sugar. Beat until smooth, 2 to 3 minutes. Add molasses, mix until incorporated. Add egg and mix. Add the flour mixture in two steps, mixing at low speed.

Place dough in fridge for 1 hour to overnight. Roll out, cut shapes, bake preferably from frozen for 10 min, at 350F.

Decorate if desired, when at room temperature.

ENJOY!

to print the recipe, click here

I love the smell of these cookies while baking and also as they sit later at room temperature. The star anise is a fantastic addition, a tip I got a few years ago from Haniela.