Haniela | Bewitching Kitchen

To say that I am excited about what will happen tomorrow is a severe understatement! As some might know, I never miss the weekly feature of cookie decorating that Haniela provides on Wednesdays at noon via YouTube and for a while also through Facebook. Much to my surprise, Hani invited me to do a little guest appearance in her weekly series and demonstrate how I make chocolate covered Oreos. So today I invite you to watch the live which you can join by following the link below.

You don’t need to watch it live because it will be available on YouTube later. In theory, youtube does not delete a video once it is published, but the way everything is so finicky these days, who knows? Still, you don’t need to worry about joining the event live, although of course it would be wonderful to see you there. In the live session, I will show you how to make two types of designs… The first involves painting with luster powder, to make these babies:

And I will also demonstrate how to use chocolate transfer sheets to make the ones below…

But there is so much you can do with this concept! Below some other examples using transfer sheets to cover the bottom of the mold.

Whenever I use transfer sheets, I brush the leftover area of the sheet with melted chocolate and then use a small cookie cutter to make circles that can be centered on top of the Oreos at a later time. They can sit at room temperature for a very long time! All you need to do is make the chocolate covered Oreo with a background color that will complement the discs, and then use a bit of melted chocolate to glue the disc on top.

One of the simplest ways to decorate is just a drizzle of melted chocolate of contrasting color…

Recently I started playing with wafer paper, which you can buy in many styles…

Just like transfer sheets, you cut circles but simply glue them to the fully set surface of the Oreo with a little brushing of corn syrup. Some Royal icing and sprinkles add a nice border to smooth things out.

DECORATION DETAILS

Just like Royal icing transfers, fondant and chocolate decorations stay good for a long time, so when you make some for whatever project you have going on, make extras and save. You never know when they will come in handy…

Royal icing…

Chocolate on chocolate… all made with a mold

Finally, a bit more time consuming and labor intensive, you can dye small amounts of chocolate and use to paint molds, allowing each color to set before adding the next one and before filling the mold with the main chocolate component.

I hope you can watch the live tomorrow, and if you do it while it is happening, make sure to say hello in the comment area.

Huge thank you to Haniela for inviting me to be part of my very favorite online event!

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I am a bit late to share this recipe, as I’ve made these delicious crackers back in December. They are super easy and the baker’s ammonia gives them a very unique and pleasant texture. If you have a bottle of this special leavening agent hanging around (maybe because you love baking Springerle), give this recipe a try… If you don’t have bakers’ ammonia, just use regular baking powder.

CHEESE CRACKERS
(from Haniela’s blog)

1 cup all-purpose flour (143grams)
1/2 cup Parmesan cheese finely grated
1/2 tsp baking ammonia (or baking powder)
1/2 tsp salt
1/8 tsp ground black pepper
1 tsp dry rosemary
4 tbsp cold butter, cut into pieces
3-4 tbsp cold water
1 tbsp kosher salt for topping or sea salt

Heat oven to 400F.

Combine flour, salt, ground black pepper, rosemary, grated parmesan cheese and baking ammonia in the bowl of a food processor. Pulse until combined, Add cubes of cold butter and pulse until coarse mixture forms.

Gradually, while pulsing, pour cold water until the dough starts to form a bowl as you process it. Scrape the dough out of the bowl onto a lightly floured surface, gather it with your hands, and flatten it into a disk. Roll out the dough 1/8 thick between 2 parchment sheets or silicone baking mats. Lightly dust the surface with flour.

Slice the rolled-out dough into about 1-inch wide strips and then cut 1-inch strips perpendicular to the first set of stripes. Slide the baking sheet or silicone mat onto the baking sheet or rimless cookie sheet. Sprinkle with sea salt or kosher salt. If desired, use chopsticks to make two small holes in the center, or make the wholes with a small icing tip.

Bake crackers in the preheated oven for 10-12 minutes until the edges are golden.

ENJOY!

to print the recipe, click here

Comments: These crackers are similar in the overall method to the ones from Caro, that I blogged about last year (for my post click here, for Caro’s post click here). The main difference is indeed the baker’s ammonia, so make them both and see what you think. Personally, I think one cannot have too many cheese cracker recipes! Salty, flavorful, delicious!

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