Tag: baking

Scout’s Honor

Shredded coconut bums me out. Sweetened or not; long strands or short sprinkles; flat flakes or coarse grounds; I cringe inwardly every time that distinctive ingredient pops up in a recipe. I love coconut in general, but the moment as you deprive it of moisture and distill it down to only its most fibrous components, you’ve lost me as a fan. As a result, shredded coconut tends to sit around in my freezer for unconscionable amounts of time. After fulfilling its duty for whatever assignment it was called for, I have no inclination to consume it myself. That’s why I’m thrilled to pack it up in a caramel tart and pawn it off on others.

Coconut Head

The beloved girl scout samoa cookie inspired this supersized snack, employing a simple shortbread crust topped with that cursed coconut filling, finished with a liberal drizzle of dark chocolate. Quick, uncomplicated, and straight to the point, there’s no better way I can think of to use up a full 3 cups of shredded coconut in one go.

Worthy of a Baking Merit Badge

Samoas, not to be confused with Indian samosas, sometimes go by the name of Caramel deLites, depending on which troops do the baking. First being offered on the girl scout menu in 1975, the only explanation for the original name is that it likely aligns with the island of Samoa, where coconut is one of its major exports. Seems a bit random to me, given all the possible sources for coconut products, but I wasn’t the one who chose the title.

Lightly toasted and wrapped up in a gooey yet sliceable brown sugar substrate, resting just beneath a thin veneer of chocolate and comfortably nested on top of a crisp, slightly crumbly crust, shredded coconut is utterly transformed. My surplus was immediately plundered, as slice after slice hit plates, then to-go containers for seconds and midnight snacks.

Did this finally change my tune on the desiccated dread? Absolutely not. I’m just happy to find a compelling approach for using it up and sharing with others. To each their own, although better together; coconut lovers are welcome here to eat all of it for me.

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Hannah (BitterSweet)6 Comments

In Dog We Trust

Making dog treats from scratch is more of a gift for the person than the pup. Of course, I know that Luka will be beside himself with joy the moment that such a tasty morsel of human food is in fact for him. His tail will wag so hard, it might threaten to unwind and spin right off. His jaw might chatter, taking tiny chops out of the air before my hovering hand, as if preemptively tasting it, not wanting to miss a single crumb. Despite that, I’ll be happiest of all by creating such joy, no matter how simple or fleeting.

The thing is, dogs would make terrible food critics. Anything edible, and many things not, would be deemed delicacies. Every plate would be licked clean. There’s no such thing as tasting notes since they shouldn’t have salt, or sugar, or anything spicy, in addition to a long list of verboten ingredients. These baked doughnuts, which I’ve deemed dognuts, would be pretty blah to the average eater. Little more than flour, applesauce, and peanut butter, they’re fully edible for anyone who wants to partake, but might fall a little flat based on visual expectations.

Thankfully, my Luka is obsessed with all things doughnut-like and doughnut-shaped, would eat five dinners if no one stopped him, and has been known to eat small rocks if offered. This little gesture of love was an instant hit.

As we survive the one year anniversary of the day I almost lost him, I can’t help but want to squeeze him tighter, spoil him a bit more than usual, go on extra walks and let him sniff for as long as his snoot desires. I know he doesn’t understand, but I want make him some extra special treats for my own sake. To say that I love him, that I’m grateful he’s here, that I’m so lucky he’s still here.

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Hannah (BitterSweet)9 Comments

Tarted Up Sweet Potatoes

Sweet potato casseroles, adorned with gooey toasted marshmallows, or sweet potato pie, gently wobbling atop a buttery crust, are classic staples of the American Thanksgiving feast. Gleaming orange beacons glowing amidst a sea of amber brown, their warm sunset hues adds a splash of color so desperately needed in this largely monochrome meal. There’s more than just the stereotypical orange yam to liven up your grand spread, though. In fact, there’s a whole rainbow of sweet potatoes that would love an invite, for dinner, dessert, or both.

Flipping Delicious

Tarte tatin flips the idea of conventional pastry on its head, so why not give it an extra twist to keep your taste buds spinning? Apples are synonymous with this French invention that dates back to the late 19th century, where legend has it that a distracted cook by the name of Stéphanie Tatin accidentally built their pie upside-down. Whether or not there’s any truth to the story of such an egregious blunder, there’s no doubt that the dessert itself has withstood the rest of time. Why should apples have all the fun, though? Sweet potatoes, full of natural sugar, caramelize against the heat of the metal pan, cooking to a soft, creamy texture to contrast against flaky puff pastry. One quick flip and you’ve got a whole table side performance to serve along with the final course. If you’re the type of family that likes their sweets alongside their savories, it’s an equally compelling addition to the main menu.

Shades Of Potatoes

Purple potatoes are no longer the shocking rarity they once were, but they can still be tricky to shop for. Many are simply labeled as “Japanese sweet potatoes” despite the fact that there are many varieties within that broad subcategory. Just because it has purple skin doesn’t mean it has purple flesh, so don’t be misled by exterior appearances. Seek out Purple Stokes, Okinawan, or Molokai sweet potatoes specifically for the best, most vibrant results. White sweet potatoes are no different, often surprising unsuspecting cooks with the shock of pale flesh lurking beneath the peel. Murasaki Sweet Potatoes, Hannah Yams, and Bonita are your best bets. Orange sweet potatoes are commonplace, but for tubers of distinction keep your eyes peeled for Garnet, Jewel, and Beauregard sweet potatoes.

Serving With Style

Glossy, glazed with rich caramel syrup, the paper thin spuds glisten as their soft edges catch the light. It seems like a shame to cover such a work of art with any sort of topping, and truly, there’s no need to. A thin slice feels much more substantial on the fork, with all the richness and body you need to complete feel wholly satiated. For those craving just one last flourish, whipped coconut cream or vanilla bean ice cream, delicately melting into the warm surface, will never steer you wrong. On the opposite side of the flavor spectrum, bitter dark chocolate sauce or crunchy cacao nibs could help take down the sweetness a few notches, as would a bracing cup of hot coffee on the side. To amplify the texture of the crispy puffed crust, sprinkle toasted pepitas, sliced almonds, or chopped pecans all over, which are perfectly paired with any other toppings, too.

More Taters, Less Haters

All sweet potatoes are beautiful, gnarled roots, pock-marked skins, and all. If you’re not fortunate enough to find a full rainbow of options at your disposal, don’t despair! Even if you chose just one color, be it the classic orange or jewel-toned purple sweet potato, your tarte tatin will provide a radiant vision of autumn’s bounty, condensed.

Think you’ve already covered the potato portion of the program this Thanksgiving? Dig a little deeper. Aesthetics aside, expanding your array of sweet potatoes adds that much more depth and nuance in the flavor department, unlocking a wide range of nutty, honeyed notes. Layered together in an effortlessly elegant overlapping spiral of poly-chromatic slices, the singular beige interior of your average apple can’t compete. Tarte tatin was meant to be so much colder and brighter; this is one simple yet stunning dessert that will always turn out.

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Hannah (BitterSweet)8 Comments

Oat Yeah

Once an undistinguished pantry staple, oats have seen one of the greatest glow-ups of our time. As we navigate an era increasingly focused on sustainable, whole foods, oats are not just for breakfast anymore—they’ve become a versatile building block for culinary creativity, essential throughout all meals.

Historically, oats have been a mainstay in the diets of various cultures for centuries. However, originally cultivated in the cooler climates of Europe, they were often deemed fit only for livestock. It wasn’t until the 18th century that oats began to find their place in human cuisine, with recipes ranging from hearty porridge to oatcakes. Fast forward to today, and these grains are celebrated not only for their rich, nutty flavor, but also for their nutritional prowess. In a forbidding landscape of food allergies and dietary restrictions, oats offer a safe haven for all to partake.

In addition to their health benefits, oats have sparked a wave of food innovations. There’s nothing they can’t do, from creamy risottos to decadent frozen desserts, showcasing their adaptability at every turn. Beyond the kitchen, the rise of oat milk has revolutionized the beverage industry, providing a creamy, dairy-free alternative that’s both eco-friendly and delicious. The fact that it’s now the default milk of choice in many coffee shops, even offered before dairy milk, speaks volumes.

There’s no such thing as having too many oats. Should you find yourself with a sizable stockpile, I have just the recipe (or 25) for you.

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The Tangled Webs We Weave

Did you know that the average person eats around eight spiders every year? This is a rough figure covering accidental consumption while sleeping, mind you, not taking into account cultures that relish their deep-fried tarantulas on a stick. Unsettling though that thought may be, I wonder if we could use some Halloween magic to make these statistics more palatable.

Tasty Transmogrification

What if we transformed those spiders into chocolate? Perhaps these arachnids could serve as surrogates to satisfy the spider-eating quota, or at least shift the balance. Daintily crawling across the delicate edible web baked into a soft, buttery cheesecake, this is a dessert that may haunt your dreams, but not your nightmares.

Enchanting All Five Senses

Perched atop a cocoa crust, the rich lemon cheesecake itself is as much a feast for the eyes as it is for the palate. Bright, tangy, yet subtle and understated, the delicate dance of citrus and tart pomegranate is enhanced by a gentle hint of ginger. Smooth and luxurious, melting in your mouth and leaving behind a refreshing, almost ethereal aftertaste, the interplay of flavors is like a symphony, each note perfectly in tune.

Creepy Crawly Cuisine

An ideal centerpiece for any Halloween gathering, this understated yet arresting dessert is sure to impress your guests. If the unique design isn’t a sufficient conversation starter, you can always drop that fun fact about sleep-eating spiders for greater effect.

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Hannah (BitterSweet)4 Comments

Adventures In Bread

Can something without yeast or flour really be called bread? Though it sounds like a trick question, the answer is unequivocally yes. The Life-Changing Loaf of Bread by Sarah Britton lived up to its name for fervent fans while redefining what bread could be. Popularized about 10 years ago by one Josey Baker under the moniker of “Adventure Bread,” it’s little more than a cohesive slab of nuts, seeds, and oats. The ingredients read more like granola than bread, but I’m getting ahead of myself here.

Time-Honored Traditions

Adventure Bread is nothing new. Nutrient-rich bread crafted in this same spirit has been a staple in many cultures for centuries. Providing a long-lasting source of energy and nutrition, they were the lifeline for hardworking folks from all walks of life. One notable example is the traditional German Vollkornbrot, a whole grain rye bread that is dense and packed with seeds. Similarly, Scandinavian countries have their own versions of dense, seed-filled breads, such as rugbrød in Denmark. These breads were not only nutritious but also had a long shelf life, making them ideal for long journeys and outdoor activities.

No Gluten, No Problem

Modern dietary preferences are well-suited to such a hearty loaf, being naturally gluten-free and vegan. The secret ingredient here is psyllium husks, which naturally bind these otherwise disparate elements into a dense, sliceable, and toothsome treat. Found in the supplement aisle, they’re wildly high in fiber and create a thick gel when mixed with water, much like the flax and chia seeds also found in this mix. Together, they create the glue that transforms assorted pantry staples into a unified, golden brown bread.

World Bread Day 2024

In honor of the 19th annual World Bread Day, I wanted to embark on my own baking adventure and make this lovable loaf even easier. For anyone still nervous about trying their hand at homemade bread, this is the foolproof starter recipe for you. There’s no kneading, no rising, no resting, and only five ingredients (or seven, if you count water and salt). Instead of measuring out separate nuts, seeds, fruits, and oats, just grab a box of your favorite muesli and you’re halfway done.

Venture Forth and Eat Well

For best results, let your loaf cool completely before slicing thinly. As the name would imply, it’s an ideal snack to pack for your next adventure, whether you go hiking, traveling, or just head-first into a long day at work. More convenient than a bowl of cereal, healthier than a pastry, and far easier than homemade sourdough, everyone can join in on this small side quest. Don’t be afraid to venture off the beaten baking path.

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Hannah (BitterSweet)8 Comments