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WELCOME TO FALL!
Hard to say goodbye to my favorite season, but as usual, we dance to the music. Time to welcome the season of changing colors, lower temperatures, and comfort cooking on the menu. These cookies are super straightforward to make, all you need is an air-brush and a few colors. Ice all the leave shapes with white icing, let it fully dry. Next day, or in a few hours, air-brush in stages. It is…
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FLUTTER FLUTTER, BUTTERFLY!
As promised in the last post, today I share additional butterfly designs made after getting inspired by Tunde’s class. I will start by sharing my very favorite of this series. I flooded all cookies with white icing, and air-brushed after the surface was dry. For the blue series, I used purple and blue colors, blue in the center and purple on the edges. A few minutes to let the paint dry, and the…
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TUNDE'S BUTTERFLY FEAST
This past month Tunde published her tutorial on butterflies, using several different techniques to decorate them, including one I had never tried: air-brushing cookies while the Royal icing is still wet, right after flooding the surface. Pretty cool. In today’s post I share all the cookies I made following her tutorial, and very soon I will show you the cookies I made on my own inspired by her…
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MY PUZZLED HEART
So smitten by this cookie composition! You do need a special cutter, and I got mine here. It will make a nice set of 15 cookies, most pretty small, with a regular size heart-shaped cookie (about 3.5 inches) in the center. So many color compositions and designs can be made with this set! The whole composition will measure 8.5 x 8 inches, easy to fit in a little box to offer as a gift, or to place…
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THE SKULL
Time goes by so fast! Marlyn from Montreal Confections published this tutorial in October 2021, at that time I got the embossing plate for it and blinked twice. That took me to October 2024. And here we are… I will not lie to you – I never do – this is a bit tricky. Here is the set you’ll need to make this cool cookie being. I bought it at Temu and it is not available anymore, I could not find…
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SOURDOUGH LOVE
This post is dedicated to my sister Norma, wishing her a very Happy Birthday! A series of sourdough bread made in the past couple of months in the Bewitching Kitchen… BASIC SOURDOUGH FORMULA(from the Bewitching Kitchen) 480g white bread flour20g spelt flour10g salt350g water75-90g sourdough starter at 100% hydration1 tsp spice mix of choice (optional) Make the levain mixture about 6 hours…
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UBE LINZER COOKIES
Another adventure with ube, my newfound love. For these cookies I went the extra mile and made the jam myself, from frozen grated ube that I bought at one of our Asian grocers in town. The process is simple, in fact quite similar to making Brazilian brigadeiros and results in a smooth, not too sweet delicacy perfect to fill cookies. I opted for a little air-brushing to decorate the tops instead…
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CHRISTMAS SOURDOUGH
A sourdough loaf to celebrate the season… RAS-EL-HANOUT CHRISTMAS SOURDOUGH(from the Bewitching Kitchen) 480g bread flour20g spelt flour75g sourdough starter at 100%10g salt335g water1/2 tsp Ras-El-Hanout Make the levain mixture about 6 hours before you plan to mix the dough. It should be very bubbly and active. When you are ready to make the final dough, place the water in the bowl of a…
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