Tag: baking

All Washed Up

If there’s one thing I’d like to hire someone to help me with, it would be washing dishes. After shopping, prepping, cooking, styling, shooting, and editing, the last thing I want to do is stare down the towering pile of dirty pots, pans, and plates teetering dangerously in the sink. Energy flagging, I’m mentally done with the work already, and then this tedious chore blindsides me right when I start to wind down. Yes, it’s my mess to clean up, and yes, I will still throw a tantrum like a spoiled child asked to pick up their toys, no matter how old I get.

Washing Dishes Is The Pits

Between the grease, baked-on grime, and shredding dish sponge, it’s just a textural nightmare. Getting an actual dishwasher was the holy grail, the surefire fix for all these horrors, but the reality was an even greater let down. It turns out it functions best is as overflow storage, not even aiding with a pre-rinse assist.

There’s only one way to I know to take down this daily task…

Eat it! At least, when it’s a sponge cake, half the work is done before you ever bring your plate to the sink! I don’t think this is April fooling anyone, but I’m more about silly puns than outright pranks. For a gentle trompe l’oeil, much like last year’s ramen cake, the punchline still pays off in spades. If you’re with me, grab a fork and start cleaning up your act.

What’s In A “Sponge” Cake?

The “Brillo” scrub is made from a olive oil matcha struesel, admittedly thicker than the genuine article, but we can all agree the crumb topping is the best part. For that, I’m willing to take a hit on realism. Underneath, a tender golden cake enriched with turmeric and pumpkin puree shines with bright lemon flavor.

Washing dishes is still a pain, but having the right supplies at hand definitely sweetens the deal.

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Hannah (BitterSweet)4 Comments

Carrot and Stick

Like clockwork, as the weather warms and thoughts turn to garden parties, alfresco brunches, and spring celebrations, carrot cake is invariably waiting in the wings. Despite being one of the few omnipresent produce options all year round, they’re inextricably linked with spring. Maybe it’s the vibrant orange color of carrots that helps shake off the doldrums of winter, its perceived lightness and freshness to combat months of heavy stews, or simply the associations with Easter. Regardless, if you don’t have a solid carrot cake recipe in your repertoire, you’re liable to get left out in the cold.

Carrots’ Glow Up

Curiously, the traits that we prize most in carrots today were nonexistent in their earliest ancestors. Once a thin, spindly, and bitter white root, they bear almost no resemblance to the golden-hued, sweet vegetables we know today. Centuries of selective breeding transformed it into one of the world’s most popular edible plants across all cultures. Medieval European cooks first incorporated them in simple puddings that laid the groundwork for the evolution of carrot-based desserts. As refined sugar was a rare luxury, carrots provided a naturally sweet alternative for the everyday worker.

Icing On The Cake

Contrary to my photographic evidence (or lack thereof), I would never support sending out naked carrot cake. Especially when we’re talking about cupcakes, without any buttercream addition, those are simply muffins, no matter how you try to sell it. I just don’t see the need to reinvent the wheel, when so many marvelous frosting formulas are already available. My top recommendations, in order:

Building A Better Carrot Cake

There’s no lack of options for vegan carrot cake recipes out there, and yet I’d still like to throw my hat into the ring. What sets mine apart is the inclusion of finely ground almond flour, adding a satisfying density and subtly nutty flavor. That taste resonates with the generous addition of toasted pecans, which also introduce a toothsome textural contrast. To that end, I fully endorse raisins as well, for their chewy bites of concentrated sweetness. For staunch raisin-haters, I’d implore you to replace them with diced dried pineapple instead of outright omission.

Most importantly, there’s enough actual carrot content to live up to the name, not just a few token shreds for aesthetics. While this is solidly a dessert, not a health food nor full serving of vegetables, it should at least pay tribute to the supposed star of the show. Woven throughout the lightly spiced crumb, the taproot becomes tender and almost silky after baking, adding richness and moisture, just like the historical uses intended.

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Hannah (BitterSweet)3 Comments

A Finger On The Pulse Of Purim

Foods of vengeance know no bounds. It’s a well-known fact that we’ll eat Haman’s hat in the form of hamantaschen, but that’s just the start. In Sephardic culture, it’s equally acceptable, if not more celebrated, to eat Haman’s eyes (Moroccan Ojos de Haman), ears (an alternate interpretation for the traditional triangular hamantash), and fingers, too. Cannibalism not withstanding, these bodily baked goods deserve the spotlight just as much in your next mishloach manot.

This time around, I’d like to give the finger to each and every one of you, in the sweetest way possible.

Can’t Lay A Finger On This History

Hailing from Greece and Turkey, Haman’s Fingers are simple yet lavish pastries, reminiscent of single serving baklava. Rolled like cigars, phyllo pastry encases a filling of lightly sweetened chopped nuts, sometimes enriched with dried fruits, and flavored with a delicate hint of citrus, rosewater, and spices. Like the beloved hamantash, however, anything goes when we’re talking about modern interpretations. Coconut, seeds, chocolate, sprinkles; it’s all fair game. Who’s to say what the wicked Haman was really made of, anyway?

Swaps and Substitutions

Everyone should be able to get even with their oppressors and devour their digits. As such, this recipe is fully adaptable to accommodate all diets. Here’s how to make it…

  • Sugar-free: Substitute date sugar for the coconut sugar, or if you want a completely unrefined sweetener, try whole, pitted dates. Simply pulse them in at the same time as the nuts. Omit the optional confectioner’s sugar on top.
  • Nut-free: Seeds are your best friends! Pepitas and sunflower seeds especially make excellent fodder for the filling. Alternately, opt for shredded, unsweetened coconut, crunchy chickpea snacks, crispy rice cereal, or your favorite granola.
  • Gluten-free: Phyllo dough is tough to find without wheat, but even harder to make from scratch. If you’re willing to sacrifice some of that light, flaky texture, gluten-free wonton wrappers are fine substitutions in a pinch.

Chag Purim Sameach!

Make some noise, dress like a demon, and eat your enemies. No one will judge you for such transgressions on purim, especially when the results are so delicious.

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Hannah (BitterSweet)6 Comments

Bite The Biscuit

Biscuits and gravy are something of an American rite. Deeply embedded in Southern culinary traditions, where resourcefulness and simplicity birthed some of the most iconic comfort foods, it’s a dish that dates back to the founding of the nation. Early settlers, working with minimal, humble ingredients, found a way to transform simple dough and leftover meats into a meal that would warm both body and soul.

A glorious mess on a plate, there’s something inherently irresistible about flaky, buttery pastry drenched in a sea of velvety pan drippings. Now, imagine giving this timeless duo a modern twist, and taking it to go, right in the palm of your hand.

While the sensation is a revelation, the concept is anything but. In fact, it’s barely a recipe at all. More of a craft project than cooking, I simply brought together my umami shiitake gravy and basic flaky biscuits, baking them together in one fell swoop. Locked away within each fluffy biscuit, the gravy becomes a savory surprise, waiting to be discovered.

Biscuits For Days

Though I only have a few biscuit recipes online, they’re easily among of my most popular. If the basics bore you, try these flavorful variations on for size:

Too tired to start from scratch? There’s no shame in using accidentally vegan biscuit dough that’s ready for the oven in seconds.

It’s All Gravy

I’ll forever stand by my shiitake gravy as simply the best topping around, but there are certainly ways to dress it up. Consider adding…

  • For protein: sliced, diced, or crumbled plant-based sausage, baked tofu, tempeh, or TVP
  • For richness: vegan cheese shreds or sour cream
  • For flavor: hot sauce, Cajun seasoning, Italian seasoning, or a splash of wine

Good, To Go

Because comfort should never be confined to a table, a biscuit and gravy hand pie is your passport to indulgence on the go.They’re a tribute to the timeless allure of comfort food, a testament to the boundless possibilities of plant-based cuisine, and, most importantly, a delicious reminder that sometimes the best things in life are truly that simple.

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Hannah (BitterSweet)5 Comments

An Irrational Love Of Pie: Top 10 Recipes For Pi Day

Pi Day, a day when math meets mirth, looms on the horizon to add a dash of irrationality to our lives once again. March 14th, otherwise known as 3.14, allows the humble π and pie alike to take center stage. Having written a whole book about pies of the edible variety, naturally, I have a few suggestions on how best to celebrate.

Sweet and Savory Pi Creations

Most pastry, such as pie dough, is best made in advance and thoroughly chilled, so now is the time to plan for the big event. With a strong foundation in place, the kitchen is open to all mathematical possibilities. There’s nothing wrong with a classic apple or cherry filling, but wouldn’t it be more fun to try something new? Calculate ratios of more innovative ingredients to pay proper homage to our favorite never-ending decimal form.

Unleash Your Inner Baking Geek

Pies are an integral part of American culinary culture every day of the year. The phrase “as American as apple pie” didn’t come from nowhere, you know. Though we can’t lay claim to creating the edible art form, an honor that goes to the Ancient Egyptians, I’m ready to carry the torch in making some of the most continuously unconventional slices around. Never repetitive, always well-rounded, here are my top ten pie recipes to solve the perpetual question of how best to enjoy Pi Day.

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Hannah (BitterSweet)10 Comments

The Sharper Your Knife, The Less You’ll Cry

Being perpetually broke and terminally thrifty aren’t exactly qualities to brag about, but they have been an asset to my culinary creativity. When onions go on sale for $1 per 3 pounds, you’d better believe I’m already brainstorming ways to make them the foundation of my diet for the next few weeks. That is to say, sharpen your knives and get ready to shed some tears; onions are what’s for dinner.

Onions In The Spotlight

Onions don’t get enough respect as vegetables, every bit as worthy of your attention as social media darlings like Brussels sprouts or kale. They’re the backbone of almost every cuisine and the recipes found therein. From France to China, arbiters of good taste worldwide wouldn’t willingly omit the onions for anything. Just try sauteing up some onions in olive oil to see what I mean; anyone walking through the kitchen will immediately ask what smells so good.

What’s An Onion Casserole?

While I’ve often dispatched such a bounty by simply caramelizing then and freezing them for later, I wanted to stretch my meals in a different way during a particularly lean winter. Southern tradition has something called “Tennessee Onions,” bearing a strong resemblance to this similar casserole, but with a dairy-heavy slant. I’m taking the easy route by employing just plants, thank you very much.

Serving Up Onions With Style

In fact, it’s so easy, you don’t need to dirty a single bowl, or even a spatula. Put your onions in the baking dish, top with seasonings, and pop it in the oven. It pretty much cooks itself. Now, I’m not crazy, I know onions alone are not an entree, but they can make a strong side dish, just like you might serve steamed broccoli or roasted green beans alongside your favorite protein. What’s more, these silky, buttery flavor bombs are prime topping options for crusty bread, slow-simmered soups, layered dips, and so much more. Incorporate them into leftover rice or pasta for an instant flavor upgrade, or simply start your favorite recipes by skipping the first step of sauteing them from scratch.

In honor of the nearby Austin neighborhood, Onion Creek, I’m naming my take with local flare. They may not start the next TikTok craze, but their appeal is timeless and undeniable. Meltingly tender, sweet onions will never go out of style.

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Hannah (BitterSweet)9 Comments