How Do You Like Them Apples?

Few fruits are more loaded with symbolism than the common, everyday apple. Johnny Appleseed planted the trees straight into early American culture, likely with little more than basic sustenance in mind, but their importance goes far deeper than those shallow roots. Well before that, the Greeks associated the apple with Aphrodite, the goddess of Love. The Christian mythology of Adam and Eve is well known, ascribing both great and terrible wisdom to the humble apple, the catalyst for the creation of civilization as we know it.

Those are some pretty weighty claims for such a simple, sweet little morsel. While a bite of one perfectly crisp, tart Fuji can feel like a moment of temporary enlightenment, sweetness, and all the comforting, optimistic, uplifting sentiments that go with it, are my ultimate takeaway. Enjoying apples on Rosh Hashanah in hopes of assuring a sweet New Year ahead feels almost redundant, almost too obvious, but still too good to question.

Thick slices of freshly harvested apples, lavished with an golden drizzle of thick honey, always stood at attention on the festive dinner table, waiting for takers. Even when darker, more robust maple syrup was offered alongside, those pale slivers sat as little more than those iconic symbols. A nice thought, a hospitable offering of well wishes, but not an actual appetizer, or palate cleanser- And certainly not dessert.

Given the abundance of apples all across the globe and their rich tradition in almost all cultures, it’s hard to come up with a truly original treat for Rosh Hashanah. I still can’t claim to have done so, but the last thing I want to serve is another standard-issue apple pie or apple cobbler. While I wouldn’t turn up my nose at either given the chance to serve myself, there are simply more decadent things I crave… Like apple fritters.

Doughnuts are hit-and-miss affairs, only good for the first hour or so out of the vat of hot oil. Their texture declines exponentially with every passing minute after that, and don’t get me started about the logistics of making enough for a crowd. To satisfying this particular, powerful longing, it was straight to the oven for me.

Sweet yeasted dough, rich enough to pass for challah, swaddles tender chunks of lightly simmered and spiced apples, prepared just as it might be for your typical deep fried function. After the usual chopping and division, however, these pieces are reunited in one large cake pan and baked together, emerging from the oven as one grand, show-stopping dessert fit for a crowd.

To keep more closely with tradition, the torte could be just as easily finished with a drizzle of vegan honey, agave, or maple syrup, but a simple vanilla bean glaze takes it over the top for me, more closely echoing its original doughnut inspiration.

Read whatever deeper meaning that you may, but there’s no questioning one thing about this latest twist in the apple saga: These are symbols that are meant to be eaten. Prepare to go home with an empty pan after this particularly sweet holiday.

Yield: Makes 14 – 16 Servings

Apple Fritter Torte

Name: Apple Fritter Torte
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 10 h 30 min
Yield: 14
Cuisine: Jewish
Ingredients: 2 1/2 – 3 Cups All-Purpose Flour; 3 Tablespoons Granulated Sugar; 1 Teaspoon Baking Powder; 1/2 Teaspoon Salt; 1 Teaspoon Active Dry Yeast; 1/2 Cup Aquafaba; 1/2 Teaspoon Lemon Zest; 6 Tablespoons Warm Water; 6 Tablespoons Vegan Butter, Melted and Divided; 2 Teaspoon Ground Cinnamon; 1/4 Cup Dark Brown Sugar, Firmly Packed; 2 Large Fuji Apples, Peeled, Cored, and Diced; 1 Teaspoon Tapioca Starch; 1 Cup Confectioner’s Sugar; 1 Teaspoon Vanilla Bean Paste or Extract; 1 – 2 Tablespoons Water

Prep Time 30 minutes

Cook Time 1 hour 30 minutes

Additional Time 8 hours 30 minutes

Total Time 10 hours 30 minutes

Ingredients

Torte Dough:

2 1/2 – 3 Cups All-Purpose Flour
3 Tablespoons Granulated Sugar
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Teaspoon Active Dry Yeast
1/2 Cup Aquafaba
1/2 Teaspoon Lemon Zest
6 Tablespoons Warm Water
6 Tablespoons Vegan Butter, Melted and Divided

Cinnamon-Apple Filling:

2 Teaspoon Ground Cinnamon
1/4 Cup Dark Brown Sugar, Firmly Packed
2 Large Fuji Apples, Peeled, Cored, and Diced
1 Teaspoon Tapioca Starch

Vanilla Bean Glaze:

1 Cup Confectioner’s Sugar
1 Teaspoon Vanilla Bean Paste or Extract
1 – 2 Tablespoons Water

Instructions

In the bowl of your stand mixer, combine the 2 1/2 cups of the flour, sugar, baking powder, salt, yeast, aquafaba, lemon zest, and water. Beat on a medium speed for 5 – 8 minutes, until the dough begins to pull away from the sides of the bowl and forms a soft, slightly sticky ball. Slowly add more flour, just a tablespoon at a time, to get it to a workable consistency. It should still be very tacky, and not as firm as bread dough. Allow the dough to rest for a minute.
Start the mixer again on low speed and slowly drizzle in 4 tablespoons of the melted butter, about a teaspoon at a time. Once fully incorporated incorporated, continue to knead with the hook attachment for about 5 minutes, until glossy, smooth, and elastic. Transfer the dough to a lightly greased bowl, cover with plastic wrap, and chill in the fridge overnight, or for at least 8 hours.
Meanwhile, prepare the apple filling by heating the remaining 2 tablespoons of butter in a medium skillet over moderate heat. Add the cinnamon and sugar, cooking until dissolved. Introduce the apples, reduce the heat to medium low, and gently simmer for about 10 – 15 minutes, stirring periodically, until fork-tender. Sprinkle the starch evenly over the mixture and quickly incorporate, whisking out any lumps. Cook just until slightly thickened and turn off the heat. Cool completely before using.
After the dough has properly rested, turn it out onto a floured surface and roll it into a large rectangle. Don’t sweat the actual size; just aim for about 1/4-inch thickness. Spoon the apple filling down half, lengthwise, and fold over the dough, pinching the edges together to seal. Use a very sharp knife to cut the skinny rectangle into 1-inch strips, and then cut those strips diagonally. If that sounds confusing, don’t worry! I made a fancy diagram in Paint to help you out:

And yes, it will be an absolutely terrific mess.

Fear not! Gather up all the pieces and press them into a lightly-greased 9-inch ound springform pan. Let rest and rise for 1 hour, and in the meantime, begin reheating your oven to 350 degrees.
Bake for 1 hour – 1 hour 15 minutes, until amber brown all over; just a shade darker han simply “golden.”
Prepare the glaze by whisking together all the ingredients, adding just enough ater to reach your desired consistency.
Cool the torte for at least 25 minutes before serving, but don’t let it sit too long! It’s best served warm, with the vanilla bean glaze lavished on top just prior to slicing.

Recommended Products

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 320Total Fat: 5gSaturated Fat: 1gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 0mgSodium: 100mgCarbohydrates: 62gFiber: 2gSugar: 16gProtein: 6g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

September 7, 2018January 25, 2026

Hannah (BitterSweet)13 Comments

A Cheesecake for the Ages

Cheesecake as we know it, dense and indulgent, each velvety forkful a marvel of modern baking, has only been around for about a century.

What’s The History of Cheesecake?

That might sound impressive, but when you consider studies finding the concept has been around since at least 2,000 BCE, it’s not even a flash in the pan. Many food historians date the earliest appearance of the treat back to ancient Roman times, with both a sweet and savory version served at the first Olympic games, but the Greeks may in fact take the gold on this one. Molds have been unearthed by anthropologists on the island of Samos dating well in advance of this event, although no one has the recipes or selfies to prove it. Regardless, it wasn’t until the late 1800’s when cream cheese was invented in America that we came to know the classic dessert as a smooth, sweet, decadent custard gently set atop a cookie crust.

What makes for the best cheesecake, however, is still up for debate.

I have no illusions of being able to settle this score once and for all, much like brokering world peace in a day, but I can extend this olive branch that might appeal to the masses:

Chocolate and vanilla, harmoniously swirled together yet distinctive and essential as individuals.
Thick and properly decadent, but not cloying or heavy.
Gently sweetened, satisfying as a single slice with no further accompaniment.
Wholly appropriate for any sort of occasion.

Not to read too much into this latest evolution of the edible art form, but this may just be history in the making here.

Yield: Makes 12 - 14 Servings

Marbled Chocolate Chip Cheesecake

Swirl chocolate and vanilla together for a harmonious, classic pairing that everyone will love. One slice of this decadent cheesecake will satisfy all cravings.

Prep Time 25 minutes

Cook Time 1 hour 25 minutes

Additional Time 12 hours

Total Time 13 hours 50 minutes

Ingredients

Chocolate Cookie Crust:

1 3/4 Cups Finely Ground Chocolate Wafer Cookie Crumbs
7 Tablespoons Vegan Butter or Coconut Oil, Melted

Cheesecake Filling:

1 (12-Ounce) Package Extra-Firm Silken Tofu
3 (8-Ounce) Packages Vegan Cream Cheese
2/3 Cup Granulated Sugar
1 Tablespoon Arrowroot Powder
2 Teaspoons Vanilla Extract
1 Teaspoon Rice Vinegar
1/4 Teaspoon Salt
2/3 Cup Bitter-Sweet Chocolate Chips
3 – 4 Tablespoons Chocolate Syrup

Instructions

Preheat your oven to 350 degrees and lightly grease a 9-inch round springform pan.
Place the cookie crumbs into a medium bowl and pour the melted butter or coconut oil on top, stirring to combine. Using your hands, press the mixture firmly into the bottom of your prepared pan. Set aside.
For the filling, drain the tofu of any excess water and blend it in your food processor or blender until smooth. Add in the cream cheese and blend thoroughly. Scrape down the sides and blend again, ensuring that no lumps remain. Incorporate the sugar, vanilla, vinegar, and salt. Scrape down the sides once more, checking for any concentrated pockets of spice. Blend until the mixture is homogeneous.
Fold in the chocolate chips and pour the whole mixture over your graham cracker crust. Drizzle the chocolate syrup on top and use a thin spatula or knife to swirl it artistically. Tap the whole pan on the counter lightly, to level off the filling and eliminate any air bubbles.
Bake for approximately 80 – 90 minutes, until the sides begin to pull away from the pan and the center still appears to be rather wobbly when tapped. Trust me; it will become firmer in time!
Let cool completely before moving it into the refrigerator. For the best results, chill for at least 12 to 24 hours before serving. This will allow the flavors to fully develop and intensify.

Not Half Bad

Any chance to celebrate is one worth taking, as is evident by the profusion of often dubious national holidays. Adding a touch of whimsy to the monotonous daily routine, marking a date as something special to anticipate, the reason to rejoice is not actually important. Those moving targets simply provide a convenient excuse and a general focus for unscheduled merriment. As silly as National Splurge Day sounds, I still can’t be too mad at it for the joy it must bring a select few. If you have the means and the inclination, why not?

While I’m probably the worst person to consult about commemorating a real momentous date on the calendar, such as my own birthday, I can fully appreciate the potential it holds. It somehow figures that my half-birthday, a real non-event if there ever was one, tends to get more attention.

No matter how many years and months I tack onto my own age, certain things never get old, such as the love of chocolate chip cookies and brownies. Since it’s my half-birthday, I had half a mind to make something special which resulted in this half-and-half mashup of the two. Baked brownies that emerged from the oven with an impossibly lustrous, glossy, crackled crust seemed almost too beautiful to cover up, but it was too late to pull back on the reins by then. Buttery raw cookie dough smothers the entire sheet pan, more decadent that plain whipped frosting yet not nearly as tooth-achingly sweet.

I’m not one to toot my own horn, but I have to admit, these exceeded expectations. First of all, they’re completely gluten-free, which is not my strong suit when it comes to baking, and secondly, there’s no refined sugar. Rather, these decadent treats employ coconut sugar to evoke the nostalgic flavor of earthy molasses, further enhanced by the roasted notes of coffee in the brownie batter. In fact, if you can’t make it past that base and just call it a day with the Best Vegan Brownies Ever©, I won’t blame you one bit. When you want to pull out all the stops and really celebrate life, no matter the real occasion, this dessert is for you.

Yield: Makes 24 - 36 Bars

Half Baked Bars

When you want a bite of cookie dough along with the rich density of dark chocolate brownies, these are the ultimate in decadence. Honestly, if you can’t make it past that fudgy base and just call it a day with the Best Vegan Brownies Ever, I won’t blame you one bit. When you want to pull out all the stops and really celebrate life, no matter the real occasion, this dessert is for you.

Prep Time 20 minutes

Cook Time 26 minutes

Additional Time 2 hours

Total Time 2 hours 46 minutes

Ingredients

Best Vegan Brownies Ever:

1/2 Cup (3 Ounces) Semi-Sweet Chocolate Chips
1/2 Cup Hot Coffee
2 Cups Coconut Sugar
1/2 Cup Olive Oil
2 Cups Oat Flour
1 Cup Dutch-Processed Cocoa Powder
1 Teaspoon Baking Powder
3/4 Teaspoon Salt
1 Tablespoon Vanilla Extract
1/2 Cup Chopped Walnuts

Cookie Dough Topping:

2 Cups Vegan Butter
1 1/2 Cups Coconut Sugar
1 Tablespoon Vanilla Extract
1/4 Teaspoon Salt
3 1/4 Cups Oat Flour
1 Cup (6 Ounces) Semi-Sweet Chocolate Chips

Instructions

Preheat your oven to 350 degrees and line a 13 x 9-inch baking pan with parchment paper, leaving a good length overhanging the edges to form a sling. This will make for easier removal later on. Lightly grease and set aside.
For the brownie base, place the chocolate chips in a large bowl and pour the hot, freshly brewed coffee on top. Let sit for a minute to begin melting the chocolate before stirring. Stir vigorously before introducing the coconut sugar. Continue mixing until smooth, dissolving the sugar and fully melting the chocolate. Pour in the oil and blend until homogeneous.
In a separate bowl, whisk together the oat flour, cocoa, baking powder, and salt. Ensure that there are no lumps before adding the dry goods into the bowl of wet. Add the vanilla and nuts last, and mix thoroughly until there are no remaining pockets of flour or cocoa. Don’t worry about over-mixing because there’s no gluten here, so go crazy!
Transfer the batter to your prepared pan and bake for 24 – 26 minutes, until the top is crackled and glossy, and the interior is still just slightly moist when a toothpick is inserted into the center. Cool completely before proceeding.
To make the cookie dough topping, cut the butter into small cubes before placing them in your food processor. Add the sugar and pulse to combine, pausing to scrape down the sides as needed. Add the vanilla and salt next, blending thoroughly to incorporate. Introduce half of the flour to begin with, allowing the machine to run until its fully integrated. Add the remaining measure of flour and puree once more.
If you’d like to keep your chips on the chunkier side, stir them in by hand. I like mine a bit more broken down and random in size, so I toss mine in last and pulse until the pieces are more or less evenly distributed throughout the mixture. It will be very soft, like frosting, at this point.
Spread the cookie dough topping over the cooled brownies in a smooth, even layer. Refrigerate the whole pan for 2 hours for more even, clean slices, or cut and serve right away if you simply can’t wait.

Sometimes, You Feel Like a Nut…

And sometimes, you feel like a peanut. A peanut butter cookie, to be more specific. Announcements of new national food “holidays” seem to be getting a bit out of control lately, but this one, National Peanut Butter Cookie Day, gets an easy thumbs up from me. Such a classic treat yet so terribly underappreciated, I’m glad this snack time staple is finally getting a moment in the spotlight. Chewy, crunchy, crispy, creamy, chocolatey, salty, spicy, or even savory, there’s no possible way to go wrong when concocting your own. As a peanut butter lover, I have a considerable cache of recipe options myself.

In a rare doubleheader recipe post, I’ve offered contrasting approaches to the same nutty morsel: a buttery, chocolate-flecked shortbread and thick, bakery-style crosshatched beauties

Way back in 2009, I devised a way to get the maximum peanut flavor out of a minimum of ingredients and effort. Thus, the easiest cookie ever was born! You probably have all of the components in your pantry right now, just waiting to join forces and create instant sweet tooth gratification. 1-2-3 Peanut Butter Cookies are a fool-proof option for both the baker and the eater.

If you’re in the mood for a dessert with a bit of bonus protein and fiber, look no further than these Gluten-Free Peanut Butter Cookies (but PLEASE do look beyond those dreadful old photos.) Red lentils add an unexpected nutrition boost without detracting from the peanut buttery goodness.

What’s your favorite type of peanut butter cookie? Do you have a secret formula, or trusted source? How are you celebrating today?

June 12, 2018January 25, 2026

Hannah (BitterSweet)6 Comments

In the Palm of My Hands

Glowing like a bold orange beacon in my kitchen, the allure was irresistible. Undeniably handsome, complex yet versatile, and as rich as Croesus, this new infatuation had all the makings of a wild, illicit love affair. Uninformed outsiders would find it shocking or downright offensive, but the truth is far less controversial than gossip may lead you to believe. Palm oil sourced from Malaysia has a lot to offer for the passionate cook, baker, and eater alike.

Mom’s Meet provided me with the opportunity to dig deeper on this topic, shining a light on an incredible ingredient often overlooked by the average American shopper. Malaysian palm oil is sustainably sourced, committed to orangutan conservation, wildlife biodiversity, renewable energy with zero waste, and deforestation avoidance.

Being a tropical oil that’s solid at room temperature, most comparisons are drawn to the latest superfood darling, coconut oil. Aside from the obvious differences in color and flavor, palm oil distinguishes itself in its versatility, with a smoke point of 450 degrees, far beyond that of coconut oil’s 350-degree limit. That makes it excellent for high-heat preparations like frying, grilling, or broiling. Melting at around 70 degrees, the fact that it remains solid at room temperature makes it an excellent substitute for harmful trans-fats in commercial products.

If you thought coconut oil had the movie theater popcorn game on lock, be prepared for a snacking revolution here. Brilliantly buttery yet still mild in flavor, all it needs is a pinch of salt to make bare kernels shine brighter than any rising star on the silver screen.

Once liquefied, Malaysian palm oil can even be emulsified into a golden vinaigrette. Inspired by the Sweet & Spicy Harissa Slaw in Real Food, Really Fast, I tossed my fiery blend with a dab of this orange elixir instead, which was received with positively glowing reviews. That glorious color comes from an abundance of carotenoids, by the way, bearing 15 times more vitamin A than the carrots themselves.

Lest you thought I was ignoring my sweet tooth this whole time, rest assured that rigorous testing proved it a highly qualified applicant for baking operations. Chocolate chip cookies came out of the oven soft, moist, tender, and quite beautiful, if I do say so myself. Sink your teeth into one of these behemoths for a healthier taste of a childhood classic, no dairy nor eggs in sight.

For my final trick, I must admit that my attempt at making a nut-free cheese went terribly awry, but in the wake of that failure came an even greater culinary coup…

Cultured butter, infused with both probiotics and luscious flavor, creamy and spreadable, meltable, and downright delectable. No dairy, no nuts, no gluten, no nonsense. I couldn’t keep it in the fridge long enough to test it on loftier goals like homemade croissants or puff pastry, because with just one smear on the average ear of corn or slice of toast, I was hooked. This recipe alone is enough reason to deviate from the typical shopping list and stock up on a new pantry staple.

Malaysian palm oil deserves a place in every kitchen across the globe, including yours. Undoubtedly, you’ve eaten it before in packaged foods or used it in cosmetics, but have you cooked or baked with it? With a sustainable source close at hand, unleash your adventurous side and try a splash in your next succulent creation.

Yield: 6 - 8 Large Cookies

Palm Oil Chocolate Chip Cookies

Thick, soft, and chewy chocolate chip cookies that may just rival what mom used to make!

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

1 Cup + 2 Tablespoons All Purpose Flour
3/4 Teaspoon Baking Powder
1/2 Teaspoon Salt
1/4 Cup Semi-Sweet Chocolate Chips
1/4 Cup Dark Brown Sugar, Firmly Packed
1/4 Cup Maple Syrup
1/3 Cup Red Palm Oil, Melted
1 Teaspoon Vanilla Extract