baking Archives - Page 10 of 48

Cake It Naked

In the age-old debate between chocolate and vanilla, few can claim complete neutrality. Even if a strong preference emerges, it would be near impossible to deny the other. Who would want to imagine a life without rich chocolate lava cakes, dark chocolate fudge, or chewy brownies, or on the other hand, vanilla bean ice cream, crisp meringue cookies, or New York cheesecake. Luckily, we don’t need to pick sides in this battle. In fact, we can even have both at the same time.

Stripped down to the bare essentials, Naked Shake delivers pure plant-based protein with clean, well-rounded chocolate and vanilla flavors. Each is a treat served up as solo sips, blending instantly into a smooth, creamy treat that could give a classic milkshake a run for its money even when using plain water. That’s because MCT oil adds a certain richness that makes it far more satisfying than the average mix, giving you everything you want, and nothing you don’t.

When these two forces are combined, however, real magic starts to happen.

Endless layers of chocolate and vanilla paint this simple snacking cake in bold stripes, creating a crave-worthy contrast of flavors in every bite. Named for this pattern that looks similar to a zebra’s unique patterning, it’s more like a lazy marble cake that does all the work for you.

Stay naked and resist the urge to add icing; there’s no need for that extra sweetness that would only cover up such brilliant flavors. There’s nothing to hide when you start with quality ingredients and just don’t mess them up. GMO-free, soy-free, vegan and certified gluten-free, Naked Shake offers something that everyone can enjoy. In keeping with that spirit, my zebra cake is also gluten-free, and could be made low-sugar if you wanted to substitute erythritol or a monk fruit baking blend.

You don’t even need to rationalize slicing off a big chunk to enjoy for snack or breakfast. It’s a genuinely healthy choice; no cheating necessary! In fact, you could even bake off the batter as muffins for better portion control and portability, if you’re into those things.

Earn your stripes by shortening the divide between chocolate and vanilla. There’s room for both flavors and so much more, without making any compromises.

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February 4, 2022March 1, 2026

Hannah (BitterSweet)2 Comments

A Date with Destiny

I hope I’m not dating myself here, but I still think dates are one of nature’s candy. Especially when you get a perfectly plump fruit, thick and juicy, bearing the tiniest pit and a very thin skin, nothing compares to that pure sweet taste. It’s rich and voluptuous but never cloying, never overtly sugary. Worlds of flavor beyond that pure fructose hit bolster the experience with notes of molasses, brown sugar, caramel, butterscotch, toffee, and sometimes even cinnamon and chocolate. Nothing added, nothing removed, a single date can be far more satisfying than the most elaborate pastries.

It’s shocking to me that dates aren’t more popular for exactly this reason. Even if you think they’re too sticky or messy to eat solo, they’re such promising ingredients to use in other applications, especially with a little additional finesse. For example, date syrup is one of my favorite sweeteners du jour. Also known as date honey, date nectar, or date molasses, this thick treacle has been a prime ingredient in Middle Eastern households for millennia, but is slow to take root overseas in the US. This alone is utterly baffling. For a society generally fixated on healthier options, bearing so many food allergies and intolerance in mind, it should be flying off the shelves.

Being unrefined is a good thing in this case. In contrast to highly processed white sugar, date syrup still has all of its beneficial nutrients, minerals, and antioxidants intact. It’s even been shown to have antibacterial properties, much like conventional bee’s honey. As with whole dates, it has a much lower glycemic index than typical sweeteners, making it a better choice for those who need to watch their blood sugar.

Even if date syrup remains elusive in local markets, it’s a snap to make your own from scratch. To make date syrup, simply pour boiling water over pitted dates to cover. Let soak for about 2 hours, drain, and transfer to your food processor. Thoroughly puree until completely smooth, adding a tiny amount of water, as needed, for it to continue blending. Strain through a fine mesh sieve, or keep the pulp to retain more fiber. Store in a glass bottle in the fridge or a cool, dark place for up to a year.

Once you have the raw materials, you’re ready to create riches beyond your sweetest dreams. Leaning into warm spices to complement the deep, robust, and subtly earthy taste of the date syrup, gingerbread is always top of mind. Sweetened solely by the power of this supple fruit, buttery scones take shape with ease. Falling somewhere between flaky biscuits and fluffy cake, you genuinely feel like you’re eating a dessert for breakfast, without any sugar rush or crash to worry about mid-morning.

Date-nut gingerbread scones will delight those with serious sweet teeth all year round, not just during the holiday season. Best of all, you won’t wreck your New Year’s resolutions when you indulge, even if you go back for seconds.

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January 28, 2022February 25, 2026

Hannah (BitterSweet)4 Comments

Vegan Baking Basics

Butter, eggs, and milk, essential staples of traditional desserts, no longer need apply when it comes to baking up the best treats. Vegan alternatives have come a long way in recent years, making it effortless to create sweet delights that are not only as good as the traditional recipes, but often even better. The results may seem magical, but there are no tricky secrets to unveil here! A few simple swaps will reveal just how easy to is to bake completely plant-based delicacies.

When it comes to converting classic recipes, there are no hard and fast rules, but guidelines to help steer you in the right direction. It may take a bit of fine-tuning to get just the right combination, so don’t get frustrated if it’s not perfect on the first try. Here are just a few ideas to get you started:

To replace butter, the options available on the mainstream market have never been more abundant or more delicious. Some name brands contain whey or other milk-derivatives, while others conceal the elusive, animal-derived Vitamin D3, so be alert when scanning ingredient labels. For ease, I prefer to use it in stick format, such as Earth Balance Buttery Sticks or Miyoko’s Creamery European Style Cultured Vegan Butter. Never try to substitute spreadable butter from a tub! These varieties have much more water to allow them to spread while cold, and will thus bake and cook differently.

Alternatively, if the recipe calls for melted butter, you can often substitute melted coconut oil at a 1:1 ratio. Just be careful to select refined coconut oil, as virgin coconut oil will impart a distinctive tropical taste.

To replace milk, an unlimited range of perfect replacements beckon from the dairy aisle! Once limited to sour, beany soy, you can now choose from milks made of hemp seeds, oats, almonds, cashews, flaxseed, and more. They’re all mostly interchangeable when it comes to baking applications, as long as you opt for a variety that is unflavored and unsweetened. Rice milk is the only sort that doesn’t make the cut for me, personally, as it tends to be watery, and in the worst cases, gritty.

To recreate buttermilk, simply place 1 teaspoon apple cider vinegar in a 1 cup measuring scoop before filling the rest of the way with your non-dairy milk of choice. Stir gently to combine and let “curdle” for a few minutes before proceeding.
To replace cream or heavy cream, pure, full-fat coconut milk is the answer. Shake well and use it straight for ice cream, but if you want to make a light whipped topping, let the can chill in your fridge overnight. Scoop out the thick white cream on top and place it in the bowl of your stand mixer, leaving the clear water at the bottom. The water can’t be whipped, but don’t discard it; It’s fantastic in smoothies, curries, and many other recipes! Beat the cream on high speed for about 5 – 8 minutes until fluffy. Sprinkle in a touch of sugar, if desired.

To replace eggs, the possibilities are vast. Bear in mind that the greater number of eggs you try to remove, the more difficult it will be to achieve consistent results. I would feel comfortable replacing up to three eggs in most recipes before needing to do more invasive structural rewiring for the rest of the formula. Bear in mind that the average medium egg is about 3 tablespoons in volume, whereas a large is closer to 4 tablespoons, so adjust accordingly.

My favorite eggless binder is aquafaba, the not-so-secret ingredient taking the world by storm, dubbed a “miracle” by some and a food science breakthrough by others. Believe it or not, it’s simply the excess liquid found in any ordinary can of chickpeas. Any bean can produce aquafaba, but the unique ratio of protein and starch found in garbanzo beans has been found to best mimic the unique binding and whipping properties previously only seen in egg whites. For more delicate applications like meringues or marshmallow fluff, you can always concentrate your aquafaba to create a stronger foam matrix by cooking it gently over the stove and reducing some of the water.
Otherwise, flaxseed or chia seed gel performs beautifully in most applications, particularly savory baked goods and breads. It takes a ratio of 3:1, water to ground seeds, mixed up and let sit for a few minutes to thicken. Make sure the seeds are ground very finely for the gel to be most effective, and least noticeable in the final texture.
Old-school alternatives include mashed banana, applesauce, and pumpkin puree, which work fine in heartier muffins and cakes, but inevitably contribute a denser texture and influence the overall flavor.

Rewrite your grocery lists, skip the animal products, and begin preheating your oven. Happy baking!

January 24, 2022February 25, 2026

Hannah (BitterSweet)7 Comments

Fig Newton’s Laws

Physics are not my strong suit, but I do know one thing is for sure: Sir Isaac Newton understood the laws of cookies. It was all cleverly disguised as the principles that govern motion, but I can see through that ploy. It’s all written out, clear as day.

Law #1: A body at rest will remain at rest, and a body in motion will remain in motion, unless it is acted upon by an external force.

Unless you start preheating the oven, it will never get hot. These cookies won’t bake themselves, you know.

Law #2: The force acting upon an object is equal to the mass of that object multiplied by its acceleration.

A rolling pin must be wielded with both gentle yet firm pressure to properly flatten the dough.

Law #3: For every action, there is an equal and opposite reaction.

Though tempting, if you eat a whole batch of cookies by yourself, you WILL get a stomachache.

Whether or not Fig Newtons were named for the mathematician is still up for debate, though we can all agree that they’re logically sound snacks. They’ve been around since the 1850’s, changing very little over the years. Take a wholesome, lightly sweetened pastry dough and wrap it around a whole fruit filling for surefire success. Sure, they’re not as glamorous as chocolate-coated, sugar-encrusted, or sprinkle-topped sweets, but they’re deeply comforting in a way that such flighty trends can’t even touch.

For their latest evolution, I’m bringing healthy back and taking out the gluten and refined sugars. With a touch of lemon juice mixed with the lightly simmered fig jam, these humble little bars taste so much brighter and fresher than anything sitting around on grocery store shelves.

I think Mr. Newton himself would be proud.

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January 14, 2022February 25, 2026

Hannah (BitterSweet)5 Comments

What’s Old is New Again

Welcome, 2022! New Year, New You?

No thanks. Same you, but make it better than ever.

Veganuary is upon us once again. Millions have already taken part in this month-long initiative to make more compassionate choices by switching to plant-based foods, and no effort is too small. Ideally, the results will be so compelling that participants will go vegan for good, but even one week of abstaining from animal cruelty makes a difference. Need I remind you, even if you don’t care about animal welfare, even if you don’t care about the environmental impact, you should care about your own happiness.

The benefits of a plant-based diet are thoroughly documented. My biggest concern isn’t with health, though. Veganism isn’t a diet, and as such, I feel duty-bound to remind you that there are greater advantages to dumping dairy, eggs, and meat…

… Like these cupcakes. Beginning life in 2006 as one of my first recipes ever, my Classic Chocolate Cupcakes have been a runaway hit since day one, and still endure as one of my most popular posts. It’s really a shame, considering the terrible photos and poorly written instructions. Now, almost 15 years later, it’s time to right those wrongs.

Made with basic pantry staples, I always have everything on hand to make a batch at a moment’s notice. In 30 minutes or less, start to finish, you’ve got a party starter ready to celebrate. The results taste so much richer than their humble origins would suggest; moist, tender crumbs with a deep chocolate flavor shine beneath slightly crisped edges.

Can you turn this into a large format layer cake? Absolutely! Just double the ingredients and divide the batter equally between two lightly greased 8-inch round pans. Bake for 20 – 24 minutes, and you’re well on your way to a majestic, towering stack of chocolate decadence. Same goes for a triple layer cake, if you really want to reach for the stars.

What about gluten-free options? You’ve got it! I’ve tested this recipe with Bob’s Red Mill 1 to 1 gluten-free baking flour with excellent results. Go ahead and use your flavor alternative blend if you prefer something else. Everyone’s invited here!

Everyone needs a tried-and-true, foolproof chocolate cake recipe in their arsenal, and this one’s mine. I hope it can be yours, too. Even if you’ve never tried your hand at baking, even if you’re new to the plant-based world, this is one solid formula that will always do you right. Veganism is the sweetest reward!

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January 3, 2022February 25, 2026

Hannah (BitterSweet)5 Comments

Buckle Up

A relic of a bygone era, buckles appear in books mostly as footnotes, a passing mention as an antiquated dessert with a funny name. For all the cobblers, crumbles, crisps, and pies out there, hardly anyone stops to consider making a slump, grunt, brown Betty, or our hero of the day, a buckle.

While everyone was staying home and stress-baking banana bread during the pandemic, it would have made much more sense to see a resurgence of fruit buckles. The dessert gets its name from its appearance, dimpled with fruit and streusel topping, like the wrinkled surface of a bridge about to give way. Given the way the world itself felt warped out of shape, distorted and liable to collapse any moment, the humble fruit buckle seems well suited to that unstable energy.

Thankfully, this construction is much more structurally sound than it may look. Though there’s a high ratio of fruit to batter, it holds up admirably under pressure, including transportation, advanced prep, and indelicate slicing. In fact, it’s much more stable than our beloved pumpkin pie.

This holiday season, I’m bringing the buckle back. Dressed in a spicy cloak of ginger and warm brown sugar, winter’s finest crimson cranberries sparkle from within, dusted with a heavy snow of confectioner’s sugar over sweet cinnamon crumbs. Blueberry buckles may be the best known of the bunch, but there’s no reason why we can’t switch gears with the seasons here. Emblematic of the fleeting nature of the holidays, cranberries will be gone before you know it, so you had better get your fill of these tart little jewels while they’re still around.

Plan ahead and toss a bag or two of fresh cranberries in the freezer to extend the joy. You can toss them right into the batter without thawing to speed right through to the good part: eating. Enjoy warm, at room temperature, or even chilled. My favorite approach is to enjoy it lightly toasted in the oven or air fryer, individually crisped slices with extra crunchy edges, and a big scoop of ice cream slowly melting on top.