BitterSweet

An Obsession with All Things Handmade and Home-Cooked


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Silent Sunday: Sweet on Austin

Zombie Sundae (with Chocolate-Chai and Mint Chocolate Chip Ice Cream) from Sweet Ritual

Austin Cream Pie Donut from Red Rabbit Cooperative Bakery

Mint Chocolate Chip Ice Cream Sandwich (with Chocolate Chip Cookies) from Moojo

Currant Scone and Iced Chai Tea from The Steeping Room

Chocolate-Dipped, Coconut-Covered Frozen Banana from Bananarchy

Birthday Cake Cupcake (Strawberry Cake with Almond Whipped Topping) from Sugar Mama’s Bakeshop

Nada Moo Vanilla Chai Sundae, Ice Cream Social Hosted by Counter Culture

Chocolate, Carrot, Lemon, Coconut, Cookie Dough, and Mint Chocolate Chip Cupcakes from Sugar Circus

Dreamsicle Cupcake from Capital City Bakery


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Cashew is King

Dense, silky smooth, capable of melting so slowly and seductively across the palate that it seems to linger far beyond the average taste; cashew ice cream has certainly come a long way. Once a mere glimmer in the eye of the mad kitchen scientist who dared venture outside the standard arsenal of readily available dairy alternatives, cashew ice cream has finally hit the mainstream, and in a big way thanks to So Delicious. Textural superiority provides the unshakable foundation for all of these nutty frozen desserts, unburdened by excessive gums or stabilizers like so many commercial options. This attention to ingredient detail allows the most basic of flavors, the vanilla-infused Creamy Cashew, to shine without any adulteration. Similarly, the unfussy Cappuccino boasts a perfectly balanced coffee flavor, deepened by a subtle hint of cinnamon in the afterglow of each frosty bite. What truly sets this line of nut-based pints apart from the pack in the freezer aisle, however, are their bolder, unabashedly indulgent flavor combinations.

Turtle Trails from the original Purely Decadent label has been my top pick for countless years, but now that I’ve tasted the sweet extravagance of Salted Caramel Cluster, I may just have a new favorite treat. So packed full of chunks that it’s difficult to scoop, this pint of cashew goodness is not messing around. Whole, full-sized, plump cashews smothered in crisp shells of dark chocolate litter the landscape, flanked by rivulets of flowing caramel sauce. Notes of browned, burnt sugar define the custard base, spiked with just the right amount of salt to propel the flavor into crave-worthy territory.

Dark Chocolate Truffle succeeds in delivering an equally intense dessert experience as well, clearly formulated with the unreformed, unapologetic chocoholic in mind. Strong chocolate ice cream with devilishly bitter edges cradles thin shards of shaved chocolate that shatter effortlessly between the teeth. Truly an “adult” chocolate ice cream, it would be a disservice to compare it to the average cocoa concoction. The plentiful truffles are even better than those found in the average box of chocolate, especially since you’ll always know exactly what you’re going to get; every scoop is delicious, just as promised.

If simple sugar cookies and cinnamon spice hold more allure when a sugar craving hits, then the Snickerdoodle would be just your speed. Reminiscent of a thick, icy glass of horchata, this comforting blend has the upper hand on the original beverage thanks to the abundant smattering of gluten-free cookie dough pieces found throughout. Each bite maintains a soft, supple chew, no matter how deeply the pint has been wedged into the back of the icebox. I couldn’t help but further the cookie theme by serving up a few scoops as ice cream sandwiches, but the beauty of this variety is each spoonful provides the full compliment of these childhood treats, without the hand-held mess.

Even in the increasingly crowded category of vegan ice creams, So Delicious manages to continue innovating, reinventing itself, and staying ahead of trends while still remaining genuinely delicious. These cashew ice creams deserve a place in your freezer- But I can promise that they won’t stay there very long.


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Come On, Get Happea

Incorporating vegetables into dessert has long drawn the ire and skepticism of food enthusiasts across all boundaries- And for good reason. Aside from the untouchable legacy of the carrot cake, most attempts to enter into this arena have never been about enhancing flavor, but decreasing guilt. Red flags should immediately arise anytime food is not created with the taste being of foremost importance. Largely perpetrated by health food gurus trying to “hide” a bit of added nutrition into everyday cookies and cakes, such efforts have only been to their detriment. It’s no wonder that something like Green Pea Cookies would warrant further explanation to wary Americans still haunted by childhood demands to eat their peas and carrots before getting dessert. Turns out that this concoction is far from avant-garde in Singapore, where this simple snack was born.

Despite the vibrant coloring, there isn’t the least bit of “green” or vegetative flavor to be found. Instead, each delicate if slightly crumbly dome imparts a strikingly nutty impression, not dissimilar from classic tea cookies. The difference here is that without a cloak of confectioner’s sugar shrouding the outside, a much more nuanced, balanced taste is able to come through. Plenty sweet but offset by a notable punch of salt, the overall experience is something far more impressive than the humble appearance suggests. Crunchy pieces of dried peas speckle the insides throughout, keeping the texture enjoyably varied from start to finish.

Providing celiac sufferers with a gluten-free alternative was certainly a thoughtful brand extension, but I’m afraid that this version falls a bit short of the mark set by the originals. Vastly drier, there was more powder than cookie in my sample package, and the slightly bitter cereal note of rice flour was immediately obvious. That said, they would no doubt have fared much more favorably if I didn’t have the gluten-full treats to compare them to.

Also available for the sweet pea connoisseur is a growing family of pea cookie flavors. While I didn’t have the opportunity to sample the cranberry cookie, the chocolate-dipped variation successfully brought these green nuggets up to the next level of dessert decadence. The sturdy sheath of dark chocolate coating does have a tendency to slide off like an over-sized slipper, but tailoring be darned, it’s still a perfect fit in my eyes.

If you’d like to see vegetables treated with more respect come the final course of a meal, look no further than Green Pea Cookies. Help support their mission (and get in on the pea cookie action for yourself) by contributing to their KickerStarter campaign, going on now.

Samples were provided by the Green Pea Cookie company but I was not compensated for my time. All opinions, photos, and recipes are solely my own.


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B-A-N-A-N-A-S

Like it or not, modern Honolulu is a rapidly changing world city, adapting local traditions to incoming waves of global inspiration. Although most are quick to take issue with bigger construction projects that are literally transforming and modifying the landscape as we know it, it’s a more positive and exciting proposition from a culinary standpoint. Every return visit turns up fresh eateries, new businesses, and inspiring young entrepreneurs eager to strike out on their own in paradise. It was pure luck that I caught wind of Banán, a tiny operation serving simple, sweet treats out of a stationary food truck, having opened right smack in the middle of my Oahu itinerary.

Quite simply, Banán is bananas. 100% banana soft serve treats in a variety of flavors, to be precise, and plenty of toppings to complement your fruity treats. The only things added to this refreshing base are either additional fruits or herbs for taste; no sugar nor dairy need apply. On a hot January day, there’s no better reward after a brisk hike up Diamond Head, which makes their nearby location on Monsarrat Ave. and accommodating hours ideal.

Unfalteringly generous with samples, the patient and kind scooper on duty successfully convinced me to order a flavor different from my intended pick- A considerable feat indeed. Basil sounds like a dubious pairing with banana, which is why I initially wrote it off as a trendy gimmick while perusing the options in advance. In reality though, this bright green blend sparkles with fresh, herbaceous flavor not unlike mint, regarded as a more conventional dessert addition.

Toppings are 50 cents each or 3 for $1.00, so go for broke and pile them on. The puffed quinoa in particular is a must, introducing both a satisfying crunch and nutty, toasted flavor to the mix. A study in contrasts, just a small sprinkle on top balances out any of the creamy concoctions with ease.

But perhaps I ordered too quickly. Hastily making my selection out of hunger and impatience, my companions quickly trumped my conventional order with custom requests. Combining two flavors in one bowl turned out to be no trouble at all, creating an even wider range of flavor sensations. Luckily, good friends that they are, everyone was more than happy to share the bounty. Ginger-Mint came in as a close second when I took stock of my favorites, but the berry notes of the Acai blend were quite appealing as well.

Upgrade your frozen confection further by trading in the classic cardboard waffle cone or cup for juicy, ripe papaya. Yes, another papaya boat worthy of your time, especially because these fruits are grown locally, and Banán takes the model of sustainability one step further by composting the discarded skins.

Banán sets itself apart from the pack by offering a genuinely healthy treat where few alternatives exist, but even more importantly, by fostering a sense of community by being so keenly aware of their impact. It’s the kind of small business we could truly use everywhere, but no matter how you slice it, this one is distinctly Hawaii grown, through and through.


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Smart Sweets

Though self-prescribed with good intentions, a striking majority of New Year’s resolutions are imagined in a world of extremes. Everything is painted in black and white; there is success and failure, productivity and laziness, good or bad foods. The temptation to simplify the complex “rules” of the road is great for those most desperate for change, especially when so much mainstream advice points in that very direction. What excitement is there in moderation? How could you sell anything based on common sense?

Quite frankly, I’m sick of this all-or-nothing approach. Resolutions themselves are not the problem, but the way society holds us to them. Friends, I’m not expert on the matter, but if you want my advice, I think we should make a bit more room in this renewed healthy eating regimen for chocolate.

As with all healthy eating choices, quality is absolutely essential for success, which is exactly what Vega has built their reputation on. Though best known for their powdered protein and meal-replacement shakes, I was naturally drawn more to their enticing array of snacking selections. Given the opportunity to investigate these unsung heroes further, I knew from the start that it would somehow end in a deceptively decadent dessert. Maca Chocolate Bars provided the real inspiration, with their gently earthy, mineral-y quality and slightly bitter edge calling out for a touch more sweetness to round out the deep cacao flavors. Lovers of deep, dark, serious chocolate would love them as is, but for someone coming off of a holiday sugar high, I must admit that my palate calls for something a bit less intense.

Incorporating the brilliantly “Karamelized” SaviSeed, roasted and sugar-coated Inca peanuts, for a satisfying crunch, Nava Atlas’ fool-proof recipe for unbaked brownies seemed custom made for just these ingredients. A few easy substitutions yielded the tastiest, yet healthiest, raw brownie that has ever passed my lips. As the original formula proves, however, no specialty ingredients need apply; switch up the fruits, nuts, and chocolate for equally delicious treats that will help keep your resolutions on track. I’ve successfully used raisins instead of prunes, almonds instead of cashews, and regular dark chocolate, in additional to Nava’s suggestions, all to the same enthusiastic reception. You have my sweet-toothed word that they don’t taste the least bit like “health food,” and you will never regret savoring that one extra square.

Mega Maca Brownies
Adapted from Nava Atlas’ Unbaked Fudgy Brownies from Plant Power

1 Cup Raw Cashews
1 Cup Pitted Prunes
3 Tablespoons Unsweetened Cocoa Powder
1/2 Teaspoon Vanilla Extract
1/4 Teaspoon Salt
4 (1.4 Ounce) Maca Chocolate Bars, Finely Chopped, Divided
1/4 Cup Sacha Inchi, Roughly Chopped

Place the cashews in your food processor and pulse until ground to a fine powder. Add in the prunes, cocoa powder, vanilla, salt, and half of the chopped chocolate. Pulse once more to incorporate, processing until the mixture holds together when pressed. Be patient, as this may take a few minutes.

Add the remaining chocolate along with the sacha inchi and pulse just briefly to distribute the goodies throughout the mixture. These final additions should be roughly chopped but still easily visible. You don’t want to puree the whole thing, since it’s much more satisfying with a bit of texture left in it.

Transfer the mixture to a lightly greased 8 x 8-inch square pan. Use a wide spatula to press it evenly into the bottom before stashing it in the fridge. Chill for at least an hour before slicing and serving. Keep leftovers covered and stored in the refrigerator for no more than a week, or in the freezer for up to a month.

Makes 12 – 16 Servings

Printable Recipe


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Having a Ball

Talk about a whirl-wind holiday! Is it just me, or did this whole festive day seem to be eclipsed by the madness leading up to it? So much fuss for such a little event, Christmas already feels like a thing of the past, long gone and mostly forgotten. Of course, a few strong drinks no doubt enhances that sensation, and I must claim at least partial responsibility for that this year. While I remain a staunch non-drinker, I have admittedly developed a penchant for alcoholic additions to sweets. This curious dissonance grew more pronounced when my grandma generously gifted me with the better part of her liquor cabinet, previously languishing amongst the bulk wrapping paper and excess Tupperware in the cellar. Glistening bottles of Cassis, Grand Marnier, Framboise, and so many more all beckoned, splashing about beguilingly in the most innocent way a potential poison can manage. Carrying armloads of the ornate glass containers up the stairs and cramming them greedily into an overstuffed bag, little did I know just how these colorful liquids would soon paint my holiday season.

Oh, did I ever have a ball- And I made sure that everyone else had at least a dozen of their own, too! It started simply with my “famous” Pecan Pie Truffles, but all pretense of moderation quickly devolved from there. For friends, family, and anyone who happened to cross my path for the next few weeks, I crafted boozy peppermint mocha bites, chocolatey little numbers enriched with both Kahlúa and Creme de Mènthe. Next there were drunken apple jacks, living up to their names with a generous splash of Applejack to round out a cinnamon-spiced graham cracker base. By far, though, my favorite ball of the bunch were the Speculoos Rum Balls, sticking with the traditional addition of rum, but shaking things up with ground speculoos cookies, a touch of cocoa, and a creamy smear of speculoos spread. The combination of rum and brown sugar biscuits was positively intoxicating, and I swear that’s not just the alcohol’s doing.

There must have been at least 200 balls all told. Nonetheless, every last one was gleefully gobbled up before I realized what a gem I had inadvertently created for New Year’s celebrations as well. Only when it came time to edit the photos did I realize that my pick of the litter, decorated with sparkling pearlized sugar, looked just like the Times Square Ball due to drop at midnight in a scant few days from now. Although I’m quite excited to attend my very first Pineapple Drop this year instead, I don’t see why another round of speculoos balls wouldn’t be a welcome way to celebrate 2015 all the same.

Speculoos Rum Balls

1 7-Ounce Box (About 1 3/4 Cups) Finely Ground Speculoos Cookie Crumbs
1 3/4 Cups Cashew Meal or Almond Meal
1 Cup Confectioner’s Sugar
1/4 Cup Natural Cocoa Powder
1/2 Cup Smooth Speculoos Spread
1/2 Cup Dark Rum

1/3 – 1/2 Cup Pearlized Silver Sugar, Sprinkles, or Additional Cookie Crumbs for Rolling

It’s flat-out impossible to ruin rum balls, so let’s keep this tutorial brief, shall we? Simply combine the ground cookies, nut meal of choice, sugar, and cocoa powder in a large bowl. Add in the speculoos spread and rum, and stir thoroughly to incorporate. The resulting mixture will be very thick; you may want to get in there and use your hands to make sure that there are no remaining pockets of dry ingredients. Once fully mixed, use a small cookie scoop or standard spoon to dole out tablespoon-sized pieces. Roll them into balls and then toss them in the sugar or sprinkles, until fully coated.

Store in an air-tight container at room temperature for about a week, or in the fridge for up to a month.

Makes 40 – 50 Balls

Printable Recipe


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The Great Food Blogger Cookie Swap

Who hasn’t landed on a lavishly curated new blog, garnished with extravagant photos tucked between every mouthwatering paragraph, and cursed the fact that the potential for smell-o-vision technology has not been fully realized yet? Better yet, where are those edible 3-D printer inks when you need them? It’s the best and worst aspects of the blogosphere that are inseparable: Inspiring recipes from all corners of the globe can be instantly beamed into your home, but the ferocious hunger that they incite cannot be be satisfied by mere visuals alone. Although this far-flung community is closer than many social groups in real life, it’s hard to bridge that physical gap when you can’t just reach out and share a cookie with your friends.

Thus, the annual Great Food Blogger Cookie Swap is nothing short of a holiday miracle. Started in 2011, I only regret jumping onto this bandwagon so late in the game. Imagining the joy that my own homemade cookies might spread, the moments that their sweetness might brighten, kept my oven churning even through the stress of work deadlines. Finally having like-minded recipients for my sugared creations was a singular thrill, but admittedly, it wasn’t my only motivation. Tired of winter dinner parties where all meals ended with a cacophony of eggs and butter, I wanted some special holiday cookies for myself, gosh darn it!

Sending out three carefully wrapped parcels and anticipating three others in return, my already lofty expectations were far exceeded by the sweetness soon to arrive.

The Sweet Potato Chocolate Chip Oat Cookies from Happy To Be a Table of Two were the first guests to check in at this sugar-fueled gathering. The brilliant aroma of chocolate and cinnamon mingled in the air before the zip-lock bag was even unsealed, and I knew I would be in for a treat. Tender, soft, and supple, each generous round was the perfect texture, made even more impressive due to the time and travel involved. Every bite packs in an ideal amount of chips to add bursts of rich chocolate flavor without dominating the whole cookie. A delightful combination of flavors that seems well suited for all seasons, this is one recipe I’m definitely adding into my collection.

The next, truly outstanding creation came courtesy of Loose Leaf Vegan. Her impeccable Chai Thumbprint Cookies rang with a measured balance of salt and spices, culminating in luscious pools of toothsome fudge on top. Supported by a pillow-y yet satisfyingly dense base, the rich chocolate filling absolutely put these morsels over the top. I’m afraid you’ll just have to take my word for it though, since I selfishly horded, and have since eaten, every last cookie by myself. The baked beauties are just too good to share.

Unfortunately, the final package didn’t fare as well in the hands of our good old postal system. Delivered with a resounding thud at the front door, it’s no surprise that the contents were crumbled to almost indistinguishable grains of sand. At least two or three good bites survived intact, and I was still able to savor the Orange Almond Cookies and Chocolate Vanilla Swirl Cookies baked by Not So Cheesy Kitchen. Of the two buttery shortbread cookies, I was particularly fond of the subtle citrus notes in the former. Though I could have eaten a boxful in that one sitting, I was happy to get a fine sampling all the same.

As for my own contribution to this grand exchange, I shared a few dozen Speculoos (AKA Cookie Butter) Pinwheel Cookies. Rolled with a stripe of chocolate dough, the trendy brown sugar and cinnamon spread sings with harmonious contrasting tastes. That recipe is one I’ve shared with Go Dairy Free, so please pop on over there to grab the details.

This was my very first cookie swap of any sort, and I can tell you without hesitation that it certainly won’t be my last.

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