BitterSweet

An Obsession with All Things Handmade and Home-Cooked

Category Archives: Baking / Cooking


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I Only Have Pies For You

March 14th is always a cause for celebration, a holiday that deserves more fanfare than it ever earns. For those who haven’t marked their calendars and awaited the day with enthusiasm, just take a peek at the numerical representation: 3.14. Ring any bells? Yes indeed, it’s Pi Day!

Every year, bakers and bloggers across the globe try to out do themselves, coming up with some truly brilliant representations of this most delicious mathematical value. You wouldn’t guess it based on the current state of my recipe index, but I’ve been working especially hard on my pie contribution this time around. In fact, I have not one mere pie to share, but well over one hundred. There’s just one small catch…

You’ll have to wait until Easy as Vegan Pie is released this coming October.

All you pie-lovers out there, can I get a “Hell Yeah!”? It’s been a difficult path, paved with crumbly, sticky, and otherwise uncooperative dough; runny custards and undercooked fruits; every pie-related woe possible stood in my way of the perfect slice. Now I can confidently promise a fix to all those problems, along with dozens of mouth-watering, near revolutionary fillings never before seen in a crust. Get excited everyone- This book will make every day a pi day.

As if that wasn’t enough news to make you jump up and dance around the kitchen, brace yourself because I have another reason for you to start preheating your oven in anticipation… Vegan Desserts, out of print for many months now, is to be reprinted and re-released in paperback format, come November!

It’s going to be one sweet fall season…


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Classic Comfort

Struggling to keep up with the maddening pace of monthly publications, churning out new recipes at every turn, it’s easy to lose sight of once beloved dishes. With barely enough hours in a day to complete any assigned cooking ventures, cherished classics are slowly forgotten, sealed within the pages of cookbooks collecting dust. Sad to say, but unless it’s for a review, I never touch my cookbook shelf anymore. As much as I love each and every mouth-watering text, one can only bake so many cakes, or cook so many dinners, within a limited space of free time.

That’s why it’s the ultimate luxury not to visit a restaurant or bakery, but to to revisit those tried-and-true recipes from other equally prolific authors. Something as simple as a chocolate cookie can make my heart sing, if only for the comforting familiarity and good memories each bite brings. I could never claim to create the elusive “perfect” chocolate cookie for any magazine or cookbook, but thankfully, Isa’s fool-proof formula means that I never need to. For this rare recipe repeat, I chose to shake things up a bit, adding in dried cherries and taking the opportunity to try out some cherry extract. Just a splash provided the flavor boost I sought, effectively refreshing the golden standard as a unique treat- Proof positive that good recipes have no expiration date.


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Anything but Leftover

With about half the heaping mound still staring back at me, my enthusiasm began to flag. Fragrant, glistening vaguely in the afternoon light, it was some of the most genuinely meaty dumpling filling I had ever prepared, and yet I couldn’t muster the patience to keep stuffing it into those tiny little wrappers. The final total of “40 – 50″ is admittedly a wild estimate, a complete stab in the dark if we’re being honest, because I never made it to either of those numbers. An extra set of hands would do wonders on a recipe like this; simple but time consuming, demanding few skills but undivided attention. Giving up on the project never crossed my mind, but it became abundantly clear that there would be leftover filling.

This is not what I’d call leftovers, bearing the negative connotations of unwanted extras. Before neatly packing everything away for a later date, the next recipe was already jumping about through my synapses, the full procedure and list of ingredients unraveling itself in my brain. Perhaps we can call this concept an alternative preparation, since it’s worth making the original filling to enjoy, with or without any dumplings in mind.

Mapo tofu won’t win any beauty contests, but someone who turns down this dish based on looks is making a terrible mistake. Packing in umami flavor with ease, the soft cubes of tofu bear a spicy bite, swimming in a meaty stew of chili-spiked seitan. Naturally, my approach is far from authentic, spanning a number of Asian cultures just through the ingredients. Malaysian sambal oelek brings the heat while a spoonful of Chinese fermented black beans add their characteristic salty and savory twang. You could jump borders again and opt for a Japanese soy sauce, if you were after a genuine cultural melting pot… But it would taste just as delicious no matter what. Mapo tofu is the kind of dish that a cook would really have to try to mess up. Go ahead, experiment with sriracha instead of the sambal, dark miso paste instead of black beans; after it all simmers together and melds as one, it’s all good.

Mapo Tofu

1 1/2 Cups Seitan Dumpling Filling

1 Tablespoon Toasted Sesame Oil
1 Tablespoon Finely Minced Garlic
1 Tablespoon Finely Minced Fresh Ginger
1/2 Teaspoon Ground Black Pepper
3 Skinny Scallions, Thinly Sliced on the Diagonal, Divided
1 – 3 Tablespoons Sambal Oelek
1/2 Cup Low-Sodium Vegetable Broth or Water
1 Tablespoon Cornstarch
3 Tablespoons Fermented Black Bean Paste
2 – 3 Tablespoons Low-Sodium Soy Sauce
1 Tablespoon Brown Rice Syrup or Light Brown Sugar
1 Pound Soft (But not Silken) Tofu, Drained

Prepare the ground seitan according to the dumpling recipe and set aside.

Heat the sesame oil in a medium stock pot or large saucepan over medium heat. Toss in the garlic and ginger once the oil is shimmering and quickly saute, just until fragrant and lightly browned. Add the prepared seitan mixture into the pan and cook for about 5 minutes, stirring frequently.

Meanwhile, whisk together the black pepper, two of the sliced scallions, the first tablespoon of sambal oelek, broth, and cornstarch. Beat out any lumps of starch so that the liquid is perfectly smooth before using it to deglaze the hot pan. Scrape the bottom of the pan with your spatula to make sure nothing sticks or burns, and turn down the heat to medium-low.

Stir in the black bean past, first two tablespoons of soy sauce, and brown rice syrup. Let it cook and mingle for a minute or two before giving it a taste; add more sambal or soy sauce as desired, but as you adjust seasonings, don’t even think of reaching for the salt shaker. These are all very salty ingredients, and you’ll end up with something inedible if you don’t manage the sodium level very carefully.

Once you’re pleased with the flavors developing, cut your tofu into 1/2-inch cubes and gently lower them into the stew. Soft tofu is rather fragile, so don’t go haphazardly stirring the whole mixture and smashing them to bits. Rather, use your spatula to fold everything together.

Continue to cook until the liquid has thickened and reaches a rapid bubble. Let cool for a few minutes before topping with the remaining sliced scallions, and serve with white rice (or any other cooked grain) if desired.

Makes 3 – 4 Servings

Printable Recipe


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Wonton Extravagance

Soup has a big job to do. Not only has it been tasked with nourishing the soul, but restoring the body and feeding hungry minds on top of that. Soup fills the empty spaces in stomachs and hearts alike, soothing in ways that words fail to match. Thick, spoon-coating, veggie-heavy bowlfuls may be the more popular choice these days, but there’s some serious praise due to the more brothy variety. The clean, clear flavors that can shine in such a medium are unparalleled, and there’s nothing to say that it can’t also be loaded up with hearty additions. Substantial, hearty, and yes, meaty mix-ins are the key to elevating the average cup of vegetable stock to something worthy of a meal. Even for the picky eaters in my fold, spread halfway across the continent, there was a comforting sense of unity when we all sat down to enjoy the same sort of meal.

Cooking with my dad over Skype has been challenging, but never due to his culinary skills. Simply crafting a recipe with ingredients that he could find, create a healthy meal with, and manage within his busy schedule has always been a stumbling block. Now that my sister has joined him in his tiny German abode, it’s increasingly difficult to come up with things that everyone will like. Dumplings are a hit across all branches of this family tree, so no matter the filling, it was a clear winner from the start. Their creative interpretation of my instructions has proven instrumental in understanding how most people craft their meals as well, reinforcing the importance of a flexible, resilient recipe. That also means that I can confidently state that these easy wontons can happily accommodate a swap of seitan to tofu, any sort of mushroom (fresh or frozen), and amounts are largely to be considered guidelines, not rules. Additionally, the finished dumplings stand up beautifully to freezing for extended periods, pan-frying or steaming just as well as they might float in soup.

The soup itself lived up to the high expectations placed upon the humble bowlful. Maybe the company (in person and on the screen) makes a difference, but it was one of the most comforting recent meals I can recall.

Seitan Dumplings

1 Pound Prepared Seitan, Drained if Water-Packed
10 Ounces Frozen Mixed Mushrooms, Thawed and Drained
1 Tablespoon Olive Oil
1 Tablespoon Toasted Sesame Oil
3 – 4 Scallions, Thinly Sliced
2 Teaspoons Fresh Ginger, Finely Minced
2 Cloves Garlic, Finely Minced
3 Tablespoons Tamari or Soy Sauce
2 Tablespoons Rice Vinegar
1 Package 3 1/2 – 4 Inch Round Vegan Wonton Wrappers

For Wonton Soup (Optional):

Vegetable Broth
Thinly Sliced Scallions
Thinly Sliced Chili Peppers, Crushed Red Pepper Flakes, or Sriracha
Greens, Such as Kale, Spinach, or Arugula

Begin by placing the seitan, mushrooms, and scallions your food processor, and pulse until the mixture is coarsely ground, roughly approximating the texture of ground meat. Set aside for the time being.

Heat both oils in a medium saute pan over moderate heat. Once shimmering, toss in the ginger and garlic. Cook for about two minutes or until aromatic and toss in the ground seitan. Stir continuously to prevent it from sticking or burning for 4 – 5 minutes. Any liquid should have evaporated at this stage, so drizzle in the soy sauce and vinegar, scraping the bottom of the pan to dislodge anything that may have adhered. Continue to cook for an additional 4 minutes or so, until that liquid has also been absorbed into the filling. Let cool for at least 15 minutes, or until it reaches a manageable temperature.

Set out a plate to place your finished dumplings and cover the stack of unfilled wonton wrappers with a lightly moistened paper towel. They can dry out very quickly which will make clean folds impossible, so keep a close eye on them throughout the process. If they aren’t all used when the filling is finished, they can be sealed in a plastic baggie and frozen for 3 – 4 months. Place only about 1 – 2 teaspoons of filling in the center of each wrapper, and lightly dampen the edges with water to seal. There are many ways to shape your dumplings, depending on your tastes or how you’d like to use them, so I must defer to the experts here for instruction.

After shaping your dumplings as desired, you can either freeze them in an air-tight container for later use or move on to cook them right away. For the soup, simply heat up as much broth as you’d like and toss in scallions, spicy additions, and greenery to your taste. There’s no one right way to assemble such a soup, so just trust your instincts. Once gently simmering, carefully lower the wontons in and cook for just 2 minutes, until the wrappers look a bit more translucent. Serve immediately- Wonton soup does not keep or reheat well.

If pan-frying, heat up about 1/4 – 1/2 inch layer of neutral-flavored oil on the bottom of your saute pan over medium heat. Once hot, add the dumplings in one even layer and let sizzle until brown and crispy; just 2 – 3 minutes. Flip and brown the opposite side if desired. Serve immediately with additional soy sauce for dipping.

Makes 40 – 50 Seitan Dumplings

Printable Recipe


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Napoleon Complex

You can hardly walk a block through any big city these days without tripping over a vegan-friendly bakery. Littering the landscape with enthusiastic signs proclaiming their versatility with alternative diets, it’s thrilling to get any sort of treat with such ease. The typical selection, however, leaves a bit to be desired. Cupcakes and donuts are easy to find, but it’s the real treasures of classic French pastry that remain so terribly elusive. For anyone craving the finesse of mille-feuille, those gossamer thin sheets of puff pastry baked to a shatteringly crisp crunch, sans butter, there’s simply no where to turn… Except for the kitchen, of course.

Puff pastry may intimidate those unaccustomed to its often temperamental ways, but there’s no shame in buying the frozen variety to shave hours of mind-numbing prep off of the procedure. Rather than going the classic but tired chocolate-and-vanilla route, I wanted something a bit more lively. Lemon zest proved just the trick to add some sparkle to my Lemon-Pistachio Napoleons, baked for the March/April issue of VegNews Magazine. Considering how easy it is to put all the pieces together, it’s just as well that more bakeries don’t take the initiative for themselves. This is one DIY project that is likely far easier than taking a trip out to the nearest patisserie!


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Slow and Steady Wins the Meal

When Beverly Lynn Bennett let it slip well over a year ago that she had a slow cooker cookbook in the works, it may or may not have had a strong influence on my biggest birthday request. Timing also played a significant role in the decision, as I scrambled to find something, anything, to populate my sparse wishlist, but it was also too enticing a concept to resist. A gadget that independently bubbled away on the counter and produced hot, comforting dishes without any further human intervention? Moreover, a kitchen gadget that I didn’t yet have? Preposterous. With a bit of help from generous parents, that gift pushed me firmly into the world of slow cooking at last.

The Complete Idiot’s Guide to Vegan Slow Cooking may not look like much on the shelf, but it contains a wealth of knowledge that only an expert could bring to the home kitchen. A decorated chef and author, Beverly has been in the game for decades, boasting one of the earliest vegan recipe websites to my knowledge, providing a sturdy crutch to countless new, practiced, and simply curious cruelty-free cooks. Having had the pleasure of sampling many of her creations through past photography assignments, I had a feeling that her take on the mysterious slow cooker would be worth waiting for, and I was not wrong.

Cautiously dipping my toes in the water first, I went with one of the most common uses for the contraption first: Stew. What could be better than just tossing a whole mess of ingredients into the spacious pot, setting a timer, and going about your day? Anything that does more work for me is welcome in my kitchen, so I eagerly piled in the vegetables and proteins for the Basque Potato Soup (page 88). When dinner time rolled around a few hours later, the rich, tomato-scented air was driving me mad with hunger. Packed with hearty chunks of potato and seitan chorizo, the intense flavor flew in the face of its humble, oil-free beginnings. An underlying smoky, roasted, and gently piquant flavor lurked throughout, giving the whole stew incredible depth. Though the heat grows with each successive bite, it never reaches nuclear levels, staying quite manageable no matter your spice tolerance. For such a basic soup, this one really hits all the high notes.

With one staple passing the slow cooker test with flying colors, it was time to move on into more adventurous fare. Beverly fills the pages of her book with plenty of tried-and-true preparations, ranging from chili to hot fudge sauce, but where this book really shines is in the more inventive uses for the contraption in question. Take, for example, quiche. Yes, a whole quiche cooked right in the slow cooker! Crustless Vegetable-Tofu Quiche (page 44) had my name written all over it: Mushrooms, zucchini, red onion, and of course tofu, all wrapped up in a savory brunch-worthy package. After painstakingly waiting for the quiche to cool before slicing, the texture was positively luxurious. Like a silky custard throughout, it was as creamy as a cohesive tofu dish can be. Unfortunately, the taste didn’t quite measure up to that strong start. Best described by my mom as a “mild vegetal flavor,” it was unfortunately rather bland, with a faint salty bitterness at the back of the palate. Bumping up the seasonings or swapping them out for a new set entirely would easily elevate this dish into a clear winner.

Finally, I went for a real grand finale, and pulled out one dish that had everyone exclaiming, “You made that in a slow cooker?!” Yes indeed, that Sweet Potato Streusel Coffeecake (page 250) pictured above never saw the heat of an oven, spending a solid three hours getting acquainted with my slow cooker instead. At first, it seemed like an inevitable failure. Though the recipe fails to say when the margarine should be added, I slipped it in while mashing the potatoes, still warm and readily drinking in the added fat. It was only after “baking” that I became concerned though, testing for doneness at least a dozen times over. Still, the center toed the line between a super-moist sad streak and dough wad of moist raw flour. Luckily, after serving it to a crowd, the overwhelming consensus was that rather than being a disappointment, this was in fact an asset. Perfect for anyone who loves cookie dough or slightly under-baked banana bread, it was simply a cake with a dense crumb, no disclaimers needed. A hearty wheat flavor gives this treat a more wholesome impression, but make no mistake, it’s still plenty sweet enough to pass for dessert. This is one idea that clearly needs further exploration, because guests couldn’t stop raving about that crazy concept.

Whether you’ve never touched a slow cooker before or are a seasoned pro, The Complete Idiot’s Guide to Vegan Slow Cooking is sure to give you something new, and definitely delicious, to stew over.


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Take the Chill Off with Chili

When it snows, it blizzards. You’d think the east coast had never seen the powdery white flakes before, based on the panicked reaction that the most recent storm brought bubbling to the surface. Just short of mass hysteria, it’s true, it was not entirely unwarranted. Just the next town over from me, a few miles away at most, streets remained unplowed and impassable for a full week after the sky suddenly dumped three feet of frozen raindrops. Times like these call for a fully stocked pantry and a good instinct for comfort cooking.

Though this cranberry chili, equal parts spicy, tangy, and savory, could very well be the story of this harrowing tale, there’s just one small catch: I wasn’t home. In a fluke that couldn’t have been better timed had I known the forecast four months in advance, I managed to perfectly miss all the commotion while partying it up in Germany. The landing may not have been smooth on the return flight, but there were no delays, no disasters, and no damages for me to deal with. “Lucky” doesn’t even begin to cover it.

Thus, my thick and warming stew of hearty beans was not made just for the occasion, but it very well could have been. Considering all of the additional flurries still threatening to darken our days, it’s a recipe that will undoubtedly see more good use before the winter is through.

Cranberries are clearly an odd-ball ingredient here, but suspend disbelief for just a moment and hear me out. Every fall and winter, when bags of the fresh bog berries are on sale, I snap up a handful and toss them in the freezer. Always on hand but rarely called for, they turned out to be the perfect addition to the complex layers of flavor in this classic stew. Adding both their signature tart flavor and incredible thickening powers, they pull the whole dish together, without overwhelming the palate. The combination of both beans and bulgur are sure to satisfy, and with a handful of scallions or vegan cheese to help it all go down, no one will walk away from the table unhappy, no matter the conditions outside.

Cranberry Chili

2 Tablespoons Olive Oil
1 Medium Yellow Onion
1 Small Carrot, Finely Diced
2 Stalks Celery, Diced
2 Cloves Garlic, Finely Minced
1 Ounce Dried Mixed Mushrooms,* Roughly Chopped/Broken, Re-hydrated in Water and Drained
12 Ounces (1 Bag) Fresh Cranberries
1 Fresh Jalapeno Pepper, Finely Diced
3 – 4 Tablespoons Chili Powder
26.5 Ounce Aseptic Box Chopped Tomatoes (or 28 Ounce Can)
2 Tablespoons Tomato Paste
2 Tablespoons Dark Brown Sugar, Firmly Packed
1 Cup Prepared Salsa**
4 Cups Cooked Cranberry Beans (AKA Roman Beans) or Pinto beans
1/2 Cup Coarse Bulgur
1/2 Cup Water
Salt, to Taste

Optional Topping Suggestions:

Thinly Sliced Scallions
Finely Diced Red Onion
Hot Sauce
Shredded Vegan Cheese
Vegan Sour Cream or Plain Yogurt
Crushed Tortilla Chips

*I used a combination of dried porcini, shiitake, black, and oyster mushrooms, but anything you’ve got will work just fine.

**Use your favorite! Ramp up the heat with a spicier choice or keep it more tame with mild salsa; it’s all good.

In a large stock pot, pour in the oil, swirling to coat the bottom of your vessel, and set over medium heat. Add in your onion, carrot, and celery, sauteing until softened and aromatic; about 5 minutes. Introduce the garlic next and continue cooking until the onions begin to look lightly golden brown. This should take between 7 – 10 more minutes, but you’re better off keeping an eye on it rather than timing it. Add a small pinch of salt if they begin threatening to stick.

Toss in the re-hydrated mushrooms next, along with the cranberries and jalapeno. Turn down the heat to medium-low, and let the cranberries soften a bit. After a few minutes, use the back of your spoon or spatula to crush the berries against the side of the pan, helping to break them down and release their pectin. Give them about 10 minutes, more or less, to get acquainted.

Starting with the lower amount of chili powder, sprinkle it in and stir well, incorporating it thoroughly with the other ingredients. Quickly add in the chopped tomatoes, liquid and all, to prevent those spices from burning. Scrape the bottom of the pan with your stirring utensil to properly deglaze and ensure that nothing is left sticking there. From that point, add in the rest of the ingredients except for the salt, taking care to first work the paste out so that it’s smoothly dissolved into the stew without any large blobs remaining.

Cover, reduce the heat just slightly again to keep it at a low simmer, and the chili gently bubble away for about 30 additional minutes. Stir and check for consistency periodically. Near the end of the cooking time, adjust the amount of chili powder and salt to taste. When it’s properly thick and the bulgur is tender, you’re good to ladle it up and enjoy! Top as desired, or of course, feel free to just eat it straight.

Makes 8 – 10 Servings (And Freezes Well!)

Printable Recipe


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Chocolate Conquers All

Time has a way of wearing down the rough edges, if not healing all wounds. No longer quite as embittered about all the artifice and commercial underpinnings of Valentine’s Day, even without a significant other for another year, it doesn’t rile me up in quite the same way any more. Gone is the angst-filled teenager adorning black t-shirts with glittery beads spelling out the words “LOVE BITES” or handing out anti-love letters to friends and frenemies alike. Truthfully, it’s not all so terrible as it once appeared. Having an annual reminder to appreciate the people in your life, romantically or not, certainly doesn’t hurt. Above all else though, it’s an excellent excuse to splurge on dessert once more, pulling out all the stops under the guise of treating someone else. It’s okay, we all know the baker wants to indulge their own tastes, too.

Chocolate is the taste du jour, so popular that no mere box of truffles could contain it. Brownies, thick, fudgy squares far more versatile than the classic little black dress, are easy to glam up for the occasion. Unintentionally adding a supposed aphrodisiac to the mix, a few dried black figs simply struck me as a perfect pairing to all cacao decadence, light and fruity with a bit of toothsome pull. Likewise, the inclusion of fresh mint seemed like the ideal way to brighten the whole treat, lest the density of these brownies overwhelm the palate.

No, it’s not a figment of your imagination, but they are indeed fig-mint brownies. Stranger things could happen- Just take my gradual acceptance of V-Day as proof.

Fig-Mint Brownies

1 1/2 Cups All Purpose Flour
1 Teaspoon Salt
1/4 Cup Dutch-Processed Cocoa Powder
1/4 Cup Lightly Packed Fresh Mint Leaves, Finely Minced
1/2 Teaspoon Instant Coffee Powder
1/4 Teaspoon Baking Powder
1 1/2 Cups Granulated Sugar
1 1/4 Cups Dried Black Mission Figs, Chopped
1/2 Cup Semi-Sweet Chocolate Chips
10 Ounces Bittersweet Chocolate, Finely Chopped
2/3 Cup Canola Oil
1/2 Cup Dark Brown Sugar, Firmly Packed
1 Cup Vegan Sour Cream or Greek-Style Yogurt
1 Teaspoons Vanilla Extract
1/4 Teaspoon Peppermint Extract

Preheat your oven to 325 degrees, and lightly grease a 9 x 13-inch baking dish.

In a large bowl, sift together the flour, salt, and cocoa. Toss in the minced fresh mint, instant coffee, baking powder, and granulated sugar, mixing together thoroughly. Add in the chopped figs and chocolate chips, and toss to coat in the dry mixture. This will help prevent them from sinking to the bottom of your brownies during baking.

Place the chopped chocolate and oil in a separate, microwave-safe bowl, and heat for about 60 seconds. Stir vigorously, and continue to heat at intervals of 30 seconds, stirring well each time, until the chocolate is completely melted and smooth. Mix in the brown sugar, sour cream or yogurt, and vanilla and peppermint extracts.

Let the chocolate cool for a few minutes so that it doesn’t melt your chips, and then pour that wet mixture into the dry. Stir just enough to bring the batter together into a thick, fudgy mass, and transfer it into your prepared pan. Press it out into one even layer. Scatter the quartered sandwich cookies over the top, and press them gently.

Bake for 45 – 50 minutes, until the top no longer looks glossy and is somewhat crackled, and the edges are firm. Do not be alarmed if it still seems extremely wet. Let cool fully and completely. Blot any excess oils off with paper towel if necessary before slicing. Share with many someones that you love!

Makes 16 – 24 Brownies

Printable Recipe


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Seven Strong

February seventh never fails to sneak up on me, craftily covering my eyes for a brief moment of pure terror, whispering “Guess who?” with an air of barely veiled menace. It’s an unremarkable date, wedged in between real holidays and coming just at the tail end of January’s madness, which is also something I can set my watch by. It’s BitterSweet’s birthday, or blogaversary if you will, and today makes seven years on the air. Enough to stun me into uncomprehending silence, the hardest part is knowing where to go from here. 2013 does mark a clear shift though, as the sentiment morphs and mutates, it has come to mean something else at last. No longer is my disbelief surrounding the blog’s survival, because after all of the sweat, tears, laughter, and joy, it feels real. It feels permanent. Who would be so surprised that their child has made it to their seventh birthday, after all? I would hope that’s merely a happy side effect of the overall goal.

Time continues to march forward, and as a sign of growing older and maybe, just maybe, a little bit wiser, I’m no longer fighting quite as hard. BitterSweet has proven that we can all move with the current, swimming rather than being swept away, but that’s only true because of the beautiful people I’ve met on this crazy journey. My faceless online escape has effectively put me fully situated in the spotlight, more public and social than ever; it’s another aspect of the process that I’m trying not to struggle against too much.

A blog is only as good as its readers, and I do fully believe that I have the best on the web. Any other awards or accolades are a bonus. Thank you for giving me reason to keep nurturing this space, feeding my own imagination in concert. Even for those who never left a single comment or let their presence be known, I’m so grateful that there’s someone out there reading. Thank you, thank you.

And so we move on, because who could be too surprised about something as predictably scheduled as a birthday? This wasn’t the first, and it won’t be the last. For today, I’d be delighted to offer up a few party favors, starting with a big cookbook giveaway. Sharing books that I’ve reviewed and loved, I would be so happy to spread the joy and good food that they brought me. Up for offer are a single copy each of…

Let Them Eat Vegan! by Dreena Burton
Raw for Dessert by Jennifer Cornbleet
The Natural Vegan Kitchen by Christine Waltermyer
American Vegan Kitchen by Tamasin Noyes
Sweet Utopia by Sharon Valencik

If any of those titles caught your eye, leave me a comment detailing exactly which one you’d most want to win before this time next week, February 14th at midnight EST. Consider it an extra little dose of love, in case Valentine’s Day doesn’t quite deliver. Unfortunately, I must restrict this to residents of the US and Canada only for shipping purposes. There will be five winners in total, who will be chosen by a random number generator and contacted shortly thereafter.

UPDATE: It’s all over folks! The five lucky winners are as follows…

Let Them Eat Vegan – Julia H.
Natural Vegan Kitchen – Barb@ThatWasVegan?
Sweet Utopia – Anita
American Vegan Kitchen – Lovlie
Raw for Dessert – Natalie

Thanks for playing everyone! Don’t worry, you won’t have to wait another year for more giveaways… Keep your eyes peeled for more fun and freebies, coming soon.

In the meantime, what kind of birthday party would it be without a bit of cake? Since this is really all about you, my dear readers, I thought I would give out what the majority seems to want. Shockingly, despite my willingness to combine some crazy flavors and intricate treats, it’s still the easy, the classic, and the comforting that get all the attention. Thus, it’s about time I hit another staple out of the park, perfecting it into something that I would still want to eat in all of its unfussy glory.

Yellow vanilla cake, topped with dense chocolate fudge frosting, is about as classic as it gets. Rather than using the typical eggs and butter to impart that iconic golden hue, my cakes are tinted through a combination of turmeric and Yukon gold potatoes. Enriched and ultra-moist thanks to that tuber addition, the crumb is fluffy, tender, but sturdy enough to be baked into layers and stacked as well. It’s the birthday cake you always hope for but never quite get.

Well, this is for you, my friends. Thank you for making this birthday, and all the rest, possible.

Classic Yellow Cupcakes

3 Cups Cake Flour
1/2 Cup Potato Starch
2 Teaspoons Baking Powder
1 Teaspoon Soda
1/2 Teaspoon Salt
1/4 Teaspoon Turmeric
1 Cup Super-Smooth Mashed Yukon Gold Potatoes
6 Tablespoons Non-Dairy Margarine, Melted and Cooled
1/4 Cup Canola Oil
1 2/3 Cups Granulated Sugar
1 1/2 Tablespoons Vanilla Extract
1 1/2 Cups Plain Non-Dairy Milk
2 Teaspoons Apple Cider Vinegar

Chocolate Fudge Frosting:

6 Ounces (1 Cup) Semi-Sweet Chocolate Chips
6 Tablespoons Hazelnut or Vanilla-Flavored Vegan Creamer
3 Cups Confectioner’s Sugar
1/2 Cup Dutch-Processed Cocoa Powder
1 1/2 Cups Non-Dairy Margarine, at Room Temperature
1 Teaspoon Vanilla Extract

Preheat your oven to 350 degrees and line 28 – 30 standard cupcake tins with papers. Alternatively, if you’d like to make a layer cake, lightly grease 2 9-inch round cake pans.

In a large bowl, whisk together the cake flour, potato starch, baking powder and soda, salt, and turmeric, fluffing up the dry goods and thoroughly combining them all. Once the mixture is homogeneous, set aside.

While the mashed potatoes are still warm, mix in the melted margarine. To get the potatoes silky-smooth and perfectly lump-free, toss them into your stand mixer and beat them mercilessly with the whisk attachment. Continue stirring while adding in the oil, sugar, and vanilla.

Separately, combine the non-dairy milk and vinegar. Scrape down the sides of the bowl to make sure that everything is getting incorporated. Add half of the dry mixture into the stand mixer, along with half of the liquid. Start the machine in a low speed, and stir until mostly smooth. Finally introduce the remaining dry and wet ingredients, and mix just until the batter comes together with only a few lumps remaining. Be careful not to over-mix.

Fill the cupcake papers about 2/3rd of the way full and ease the pans into the center of your preheated oven. Bake for 15 – 18 minutes. If preparing cake layers, divide the batter equally between your two pans, and bake for 25 – 30 minutes. Bake until lightly golden on top, and a toothpick inserted into the centers pulls out cleanly. Let cool completely before frosting.

To make the frosting, place the chocolate and “creamer” in a microwave-safe dish, and heat on high for 1 minute. Let stand for 5 minutes before stirring vigorously, to allow any remaining chocolate chunks to fully melt. Keep stirring until the mixture is perfectly smooth. If stubborn lumps remain, heat at additional intervals of 30 seconds until, stirring thoroughly after each trip to the microwave. Let the chocolate stand for 10 minutes before placing it in your food processor along with all of the remaining frosting components. Pulse a few times to get everything moving, and then blend, pausing periodically to scrape down the sides. Allow 1 – 3 minutes of blending for the frosting to come together and whip slightly. Once the mixture is silky-smooth, transfer it to a piping bag and frost away!

Makes 28 – 30 Cupcakes or 2 9-inch Round Cake Layers

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Warmest Wishes

Even with unseasonably warm weather this January, it’s still a struggle to stay warm and cozy. A mug of hot tea or coffee does wonders, but for an extra special treat, nothing takes the chill off quite like a sip of rich, creamy hot chocolate. Thick enough to qualify as a dessert, my rendition gets an extra boost from bright gingerbread spices, plus the deep, earthy sweetness of molasses.

Gingerbread Hot Chocolate

3 Cups Unsweetened Non-Dairy Milk
1/4 Cup Molasses
1 1/4 Teaspoons Ground Ginger
1 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Nutmeg
1/4 Teaspoon Salt
6 Ounces (1 Cup) Semi-Sweet Chocolate Chips
1 Teaspoon Vanilla Extract

In a medium saucepan over low heat, thoroughly whisk everything together except the vanilla. Continue to whisk gently until the chocolate melts smoothly and the mixture is hot. Mix in the vanilla after taking the saucepan off the heat. Serve and enjoy with someone you love.

Makes 4 – 6 Servings

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