THE BEWITCHING KITCHEN TURNS TWELVE!

Posted in Cake by sallybr

POST #1441

A PALINDROME!

Twelve years. Hard to believe. It’s been such a journey, I sometimes don’t recognize myself in earlier posts. Like those written when I was a certified cake-o-phobe and decorated cookies were not to be found in my virtual spot. Twelve years later, I turned into a passionate baker, so much so that I started a second site just devoted to cookies. How did that happen? I have no idea, but I am having a blast with it. First things first. What is a Birthday party without cake? To celebrate this special day, I made a cake that joins my Brazilian roots (brigadeiros) with the cookies that launched me into a more serious baking path: macarons. Raspberry is the flavor. Pink and gold the colors. Happy 12th, my dear Bewitching Kitchen!

CELEBRATION PINK AND GOLDEN RASPBERRY CAKE
(from the Bewitching Kitchen, cake slightly modified from My Cake School)

for one batch of cake:
(I made two batches to have 4 cake layers, used 3 in the cake)
350g) sugar
285g cake flour
1 teaspoon salt
15g baking powder
5 egg whites
2 teaspoons vanilla
1 cup (242g) buttermilk
1/3 cup (72g) vegetable oil
140g unsalted butter, slightly softened.

Heat the oven to 325 degrees. Grease and flour two 8 x 2 inch round cake pans. Reserve.

In the bowl of your mixer add the dry ingredients, sugar, flour, salt and baking powder. Whisk to combine. Reserve. In a separate bowl, add the egg whites, buttermilk, vanilla and oil. Stir with a fork to combine.

With the mixer on low speed, add the slices of butter a few pieces at a time to the dry ingredients. Increase the mixer to medium speed and beat until the dry ingredients look crumbly and moistened by the butter. With the mixer on low speed, add half of the egg mixture, increase to medium speed and mix for 1 1/2 minutes, the batter will become thick and fluffy. Scrape the sides and bottom of the bowl. Add the remaining egg mixture in 2 pourings beating for 20 seconds after each addition. Divide the batter between the two pans.

Bake at 325 degrees for 35 to 40 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let the cakes cool in the pans 10 minutes, then turn out.

for the raspberry filling:
2 cups ( 320g) raspberries
4 tbsp (60ml) water
1 cup ( 200g) sugar
25g cornstarch

Add the raspberries and water to a food processor and puree until smooth. If you’d like, you can strain the puree to remove the seeds, but in this case start from a bigger amount so you end up with 320g.

Combine the sugar and cornstarch in a medium saucepan. Stir in the raspberry puree. Cook over medium heat, stirring consistently until mixture thickens and comes to a boil, about 8-10 minutes.
Allow to boil for 1 minute, then remove from heat. Refrigerate and allow to cool completely.

for the frosting:
1 cup (2 sticks) unsalted butter, at room temperature
1 cup vegetable shortening
2 teaspoons pure vanilla extract
3 to 4 tablespoons milk
¼ teaspoon salt
2 pounds (approximately 8 cups) powdered sugar
food gel dye, Americolor Dusty Rose

In a large bowl, using an electric mixer on medium speed (if you have a stand mixer, use the paddle attachment), beat together the butter, shortening, and extracts until smooth and creamy.

Add 2 tablespoons of the milk or water, the salt, and half the powdered sugar and mix just until combined. Scrape down the sides of the bowl. On low speed, gradually add in the remaining sugar. Add more milk or water as needed to achieve the desired consistency.

Divide the frosting in three bowls, and add increasing amounts of gel dye to get the ombre effect.

for decoration:
Raspberry Brigadeiros (recipe here)
Lemon Macarons (recipe here, but omit the blueberry jam)
Egyptian Gold luster powder
Everclear or vodka

Cake layers can be made a week in advance and frozen. Thaw still wrapped in plastic at room temperature. Assemble the cake by placing one layer on a rotating cake stand over a cardboard round base. A little buttercream on the cardboard helps it stay stable as you work on it.

Make a little dam with buttercream frosting (use the lighter color), then add the raspberry filling. Place the second layer on top, repeat the process and top with the third. Frost the cake first with a crumb coat, refrigerate for 30 minutes, then frost with the darkest tone at the bottom. If desired, add texture with a cake comb or spatula. Use the darker color to make rosettes on top, add the brigadeiros and macarons.

Finish the look with a few strokes of gold color on the edges of the buttercream roses and ridges on the sides of the cake. If you have golden sprinkles, put them to use…

ENJOY!

to print the recipe, click here

Comments: I should thank Tanya, my tent-baking friend, for the help and advice she gave me to make this cake. It turns out that I had not baked a cake in about 10 months and was feeling pretty rusty. But I am thrilled with the way it turned out, because I had this image in my mind, and the cake came pretty close to my goal. I loved making the ombre effect with the three tones of pink. Come to think of it, Dusty Rose from Americolor is a total must-have. Pink is tricky. Just a little more than you think you need will take you into bubblegum territory. Not what I wanted for my cake. Dusty Rose gives a nice pastel tone.

For the macarons, I painted one shell in solid gold, and added a brush of gold on the other side. I think the lemon of the macaron filling was a good match for the raspberry cake. As to the frosting, I went with a type of buttercream that stands well at room temperature for several hours. It is important to use a good quality shortening, and butter. I went with Spectrum and Kerrygold.

If you’ve been following me for a while or if you are new here, thank you for your support, and thanks for leaving comments and feedback on recipes you try. I step into the 13th year of this journey with the same enthusiasm I had on the second year. Or third. Or 10th. I’ve never set goals for my blog, it is a reflex of what goes on in my life as far as cooking and baking is concerned. I just try to keep it varied and interesting, and hope that it inspires others to cook and bake.

ONE YEAR AGO: The Bewitching Kitchen turns 11!

TWO YEARS AGO: The Bewitching Kitchen Turns 10, and a Giveaway…

THREE YEAR AGO: The Bewitching Kitchen turns 9!

FOUR YEAR AGO: The Bewitching Kitchen turns eight!

FIVE YEARS AGO: The Bewitching Kitchen Turns Seven!

SIX YEARS AGO: Bewitching Kitchen Turns Six!

SEVEN YEARS AGO: The Bewitching Kitchen turns Five!

EIGHT YEARS AGO: The Bewitching Kitchen turns Four!

NINE YEARS AGO: The Bewitching Kitchen Turns Three!

TEN YEARS AGO: The Bewitching Kitchen turns Two!

ELEVEN YEARS AGO: Bewitching Birthday!

TWELVE YEARS AGO: Welcome to my blog!

13Jun2021

RASPBERRY BRIGADEIROS

Posted in Brazilian cooking, Desserts, Desserts, Sweets by sallybr

A departure on the Brazilian classic, I love the way these turned out. The raspberry cuts through the sweetness and gives them a little sharp bite I find quite pleasant. If brigadeiros are new to you, I urge you to make a batch. You can start from the traditional version, or go straight for this dressed up variation.

RASPBERRY BRIGADEIROS
(from the Bewitching Kitchen)

1 can (14 oz) condensed milk
1 tablespoon butter
100g white chocolate, cut in pieces
dash of salt
1/4 cup raspberry jam, seedless
1 tsp Amorettti raspberry flavor (optional)
nonpareils, white and pink
gold air-brush color (optional)

Grease a small baking dish with butter and set aside.

In a medium non-stick pan, combine the butter, sweetened condensed milk, and salt over medium-low heat, stirring constantly with a wooden spoon. Once the brigadeiro mix is warm, add the chocolate pieces, the jam and continue stirring.

The mixture thickens after about 8-10 minutes, and once you can run your spoon through the middle of it without it running back together for 2-3 seconds, it is done. When it starts to thicken, add the raspberry flavor, if using.

Pour the mixture into the greased plate, and let it chill until you can handle it with your bare hands. Form little balls and roll on nonpareils to coat. If desired, add a little gold color with an air-brush. Place them in small candy cups.

ENJOY!

to print the recipe, click here

Comments: Brigadeiros are very sweet by nature (reducing condensed milk leaves you no way out of it), but even those who are against overly sweet goodies will enjoy this version. The raspberry does its magic.

I went with two colors, pink and white, and added a touch of gold because these brigadeiros had to be dressed for a special party. Have you heard that a certain food blog will turn 12 years old very soon? I say no more for the time being…

ONE YEAR AGO: Kale and Prosciutto Wrapped Chicken Breasts

TWO YEARS AGO: Memories of Pasteis

THREE YEARS AGO: And now for Something Completely Different

FOUR YEARS AGO: Parsnip, Coconut, and Lemongrass Soup

FIVE YEARS AGO: In My Kitchen, October 2016

SIX YEARS AGO: Paleo Moussaka

SEVEN YEARS AGO: In My Kitchen, October 2014

EIGHT YEARS AGO: In My Kitchen, October 2013

NINE YEARS AGO: Crimson and Cream Turkey Chili

TEN YEARS AGO: Taking a break from the nano-kitchen

ELEVEN YEARS AGO: Chocolate Chip Cookies

9Jun2021

MINI-PULLMAN SOURDOUGH BREAD

Posted in Breads by sallybr

First things first. Full credit to my dear friend Elaine, for inspiring me to use a pan I had bought a few months ago and was sitting in the basement, feeling neglected (the pan, not the baker). The gadget is a mini-loaf, Pullman style, that makes a cute cube-shaped bread. You can use any type of dough you like, but I went with a simple sourdough.

MINI-PULLMAN SOURDOUGH BREAD
(adapted from Elaine’s master recipe)

225g white flour
25g whole-wheat flour
40g sourdough starter at 100% hydration
175g water
5g salt

Lay a piece of parchment paper in the mini-loaf pan with a little overhang to make it easier to pull the baked bread later. Reserve.

Mix all ingredients for the dough in a medium-size bowl. Cover and let sit at room temperature for 1 hour.

Do a series of foldings every 45 minutes or so until you reach 5 hours bulk fermentation (so do folds for 4 more hours, don’t worry about timing, try to make 4 more cycles of folding. Shape it loosely as a ball, and place in the mini-loaf pan. Cover loosely with plastic and place in the refrigerator overnight. It should fill a little more than half the volume of the pan.

Next morning, heat the oven to 425F. When it reaches that temperature, remove the plastic cover, shut the pan with the metal lid, and bake for 30 minutes. Open the lid, and leave in the oven for another 5 to 10 minutes.

Cool in the pan for 5 to 10 minutes, and invert to remove the bread. Cool completely on a rack before slicing.

ENJOY!

to print the recipe, click here

Comments: For this size of pan, you need to have enough dough so that during baking it will reach the top. However, if you add too much it will end up badly compressed at the top, and the texture of the crumb won’t be homogeneous. The picture above shows the dough before it went into its final fermentation in the fridge. It is perhaps 70% full.

I don’t think you need to add the parchment paper, but it was my first time using this method and I was afraid of the dough sticking to the pan. Not at all the case. I did not grease the pan, and the dough stayed inside overnight in the fridge without any issues.

This recipe makes a small loaf perfect for a family of two or three. Another great advantage is that leftovers will be perfect for cutting as croutons, something we do often. I know I will be using my pan all the time now, not only with sourdough but other types of bread too. I am thinking a marbled charcoal and white in the near future..

Elaine, thank you for that much needed push to put my baking toy to good use!

ONE YEAR AGO: Gibassier

TWO YEARS AGO: Sundried Tomato Twist Bread

THREE YEAR AGO: And now for something completely different….

FOUR YEARS AGO: Parsnip, Coconut, and Lemongrass Soup

FIVE YEARS AGO: In My Kitchen, October 2016

SIX YEARS AGO: Paleo Moussaka

SEVEN YEARS AGO: In My Kitchen, October 2014

EIGHT YEARS AGO: In My Kitchen, October 2013

NINE YEARS AGO: Crimson and Cream Turkey Chili

TEN YEARS AGO: Taking a break from the nano-kitchen

ELEVEN YEARS AGO: Chocolate Chip Cookies

6Jun2021

PASSION FRUIT MILLIONAIRE’S SHORTBREAD

Posted in Desserts, Desserts, Sweets by sallybr

Millionaire’s Bars are undoubtedly a classic. This version brings a bright tropical twist that works quite well. Very rich, a small piece will satisfy even those with a super sweet tooth.

PASSION FRUIT MILLIONAIRE’S SHORTBREAD
(inspired by this article)

for the shortbread base:
2½ cups (312g) all-purpose flour
½ cup (100g) granulated sugar
¾ teaspoon salt
16 tablespoons (226g) unsalted butter, melted

for the caramel:
1 can (396g)sweetened condensed milk
1 cup (210g) brown sugar
1/4 cup heavy cream
1/4 cup corn syrup
1/4 cup passion fruit pulp
1-2 tsp passionfruit flavor from Amoretti (optional)
8 tablespoons (113g) unsalted butter
½ teaspoon salt

for the topping:
225g dark chocolate
1/4 cup Candy Melts, white dyed orange with food gel

Heat oven to 350F. Butter a 9 x 13 baking pan and line it with foil, leaving pieces hanging on both the long and short sides of the pan, for easy lifting of the bar later. Make the shortbread by combining flour, sugar, and salt in medium bowl. Add melted butter and stir with a silicone spatula until no dry crumbs of flour remain. Crumble the dough evenly over the pan, and pat into even thickness with your fingers. Pierce with a fork many times all over the surface. Bake until light golden brown and firm to touch, 25 to 30 minutes. Transfer pan to wire rack. Let crust cool for 20 to 30 minutes.

Make the caramel: Stir all ingredients together in large, heavy-bottomed saucepan. Cook over medium heat, stirring frequently, until mixture reaches 238 F. This will take around 20 minutes. Pour over crust and spread to even thickness. Let cool completely, a couple of hours.

Once set, melt the chocolate in the microwave in 30-second bursts until glossy and smooth. Place the dyed candy melt in a piping bag and make a small hole. Smooth the chocolate over the caramel shortbread, then quickly add lines of the dyed candy melts. Do a feathering effect with a toothpick or a needle. Leave it set, then cut into squares.

ENJOY!

to print the recipe, click here

Comments: I made this quite some time ago, March 2020 to be precise. It was one of the last items I was able to share with our department before Covid-19 hit. I hoped to have intense passion fruit flavor in the caramel, and that was not very easy to achieve. By mixing fruit pulp with a touch of Amoretti flavor, I think I got it as intense as it could possibly be without affecting the caramel texture. If you don’t have Amoretti products hanging around, just omit it. The passion fruit by itself will be a nice touch, taming the sweetness of the caramel layer. But, as I mentioned in the opening paragraph, this is rich. They call it Millionaire’s Shortbread for good reason!

ONE YEAR AGO: Chai-Mango Rosette Macarons

TWO YEARS AGO: Common Table, Something New in My Life

THREE YEAR AGO: The Daisy, a Bread with Brioche Alter-Ego

FOUR YEARS AGO: Pork Tenderloin, Braciole Style

FIVE YEARS AGO: Raspberry Buckle

SIX YEARS AGO: Seafood Gratin for a Special Dinner

SEVEN YEARS AGO: Cooking Sous-Vide: Sweet and Spicy Asian Pork Loin

EIGHT YEARS AGO: Farewell to a Bewitching Kitchen

NINE YEARS AGO: In My Kitchen. June 2012

TEN YEARS AGO: Goodbye L.A.

ELEVEN YEARS AGO: 7-6-5 Pork Tenderloin

3Jun2021

HONEYED JALAPENOS ON SPELT PIZZA

Posted in Pizzas, Pizzas & Small Dishes, Vegetarian-friendly, Veggies by sallybr

This could very well go in the Incredibly Easy files, or in the “Follow Joanne” files, as once again I trusted her tastebuds and made a very simple ingredient she raved about: honeyed jalapenos. There is absolutely nothing to it. You slice jalapenos, add them to honey, boil gently until they start to get all mushy and a bit darker. Let it cool. Your job is done. They topped a simple veggie pizza and we both could not believe how much flavor and pleasure they brought to the party.

SPELT PIZZA DOUGH
(adapted from this post)

1 package (2 + 1/4 tsp) active dry yeast
1 +1/2 cups very warm water (110F)
14 ounces all purpose flour
4 ounces spelt flour
(total flour amount about 4 cups)
1 + 1/2 t salt
2 T olive oil

Measure the water in a pyrex bowl, sprinkle the yeast on top, and mix gently to dissolve. Add the flours and salt to the bowl of a food processor and process for a few seconds to mix well. With the processor running, add all the water/yeast mixture. Process for about 5 seconds, open the lid and add the olive oil. Close the processor again and mix for about 20 seconds longer. You want the dough to form a tacky ball, but don’t over process it or it may get too hot.

Remove the dough from the processor, knead it a few times by hand and form a ball. If you want to make a large pizza, leave it whole. If you want to make individual pizzas, quarter it, place them in a large plastic bag and refrigerate until ready to use (from a few hours to a couple of days).

Remove the dough from the fridge 1 hour before shaping the pizzas. Roll it out with a floured rolling pin, top with your favorite home-made tomato sauce, and the toppings of your choice.

HONEYED JALAPENOS
(slightly modified from Joanne’s blog)

1/2 cup honey
2 jalapenos, sliced thin

Add the honey to a small saucepan. Place the jalapeno slices, seeds and all inside. Bring to a boil, cook a few minutes, stirring constantly. Pay attention because the honey tends to boil furiously and rise up in the pan. You might have to remove the pan from the heat, let it calm down and simmer it again. Cook until the jalapenos get soft and a little darker. Remove from heat, let it cool. Use the slices to top your pizza, drizzle the spicy honey on top too.

ENJOY!

to print the recipes, click here

Comments: If you are not a pizza person (is there such a thing?), I still urge you to make these jalapenos and use them in other ways. Over mashed cauliflower, with rice and beans, and also you can process one little slice, some of the honey, and incorporate in a salad dressing. As to the spelt pizza, I advise you not to use more than 25% of spelt in your recipe, as it changes the texture a bit, it will be less airy than a pizza made with all-purpose flour only. I do love the flavor and the slightly denser texture. You can always use my original recipe (blogged in 2009) if you prefer.

Joanne, thanks for another winner recipe!