BitterSweet

An Obsession with All Things Handmade and Home-Cooked


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The Last Last-Minute Gift

Browse around the web for five minutes or more and you’ll undoubtedly run across at least a dozen “last-minute gift guides,” all touting effortless tokens for the people you forgot you should care about. Heartwarming stuff to consider right before Christmas, isn’t it? Since Chanukah has been long over for weeks now, it’s strange to watch it all unfold from the sidelines, without getting swept up in the madness as I usually do each year.

Of course, I do still have one suggestion here at the eleventh hour, but I’ll level with you: This post is more for my benefit, but you might just enjoy the results, too. Why sit on this fabulous candy recipe for another full calendar cycle, holding it back through the austere days of the New Year while everyone suffers a collective sugar hangover? While your sweet tooth is still in gear, set aside a few extra minutes for this simple yet transcendent treat. I had merely wanted to play around with the gold-tinted crystals of Zulka sugar that the company had been kind enough to send my way, but the toffee that came of my kitchen capers was anything but ordinary.

My dad, a man who knows his way around all things candy and an avowed sugar-supporter if I ever did meet one, claimed that this was some of the best toffee he ever had. No small compliment coming from such a knowledgeable source! So, if you find even one inch of space remaining on your cookie plate, in your candy baskets, or simply in your stomach, take that last-minute before the holidays all blow over to make yourself a batch. If one crisp, golden, nutty morsel of toffee is the last sugary taste on your lips for the rest of 2013, it would leave you with a sweet memory of the season indeed.

Golden Macadamia Toffee

1 Cup Toasted, Lightly Chopped Macadamia Nuts
2/3 Cup Vegan White Chocolate Chips
1 Cup Non-Dairy Margarine
1 Cup Zulka Sugar
1 Tablespoon Grade B Maple Syrup
1/2 Teaspoon Salt
1 Teaspoon Vanilla Extract

Line an 8 x 8-inch baking pan with aluminum foil, lightly grease, and sprinkle the macadamia nuts and white chocolate chips as evenly over the bottom as possible. Set aside.

Combine the margarine, sugar, maple syrup, and salt in a medium-sized saucepan and set over moderate heat. Stir just to moisten all of the sugar, and then keep your spatula out of the mixture until the very end. Instead, swirl the pan gently to mix the contents, which will help prevent premature crystal formation.

Allow the margarine to melt and sugar to dissolve before clipping a thermometer to the side of the pan. You’ll want to bring the sugar to a steady boil, until it turns a deep amber brown color and reaches 300 degrees, which is also known as the “hard crack stage” of candy making.

Turn off the heat, carefully stir in the vanilla as it may sputter angrily, and immediately pour the mixture into your prepared pan. Try to pour it evenly over the goodies within, because the more you spread it around with your spatula, the more you’ll smear the melting white chocolate. Don’t worry if it doesn’t reach all the way to the edges of the pan.

Let cool completely before snapping into more manageable pieces. Store in an air-tight container at room temperature.

Printable Recipe


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Sweets for the Sweet

Some people on my holiday gift list are simply so sweet that they don’t need any added sugar. At least, that’s how I’ve come to interpret their need for lower glycemic and more health-supportive eats. Rather than going straight to savories, there’s still plenty of delicious middle ground to cover. Besides, chocolate is already well known to be health food, right?

Stevia is what turns these truffles into genuine candies, but it can take some play to get just the right level of sweetness. Tolerance varies by personal taste and brand, so be sure to sample and adjust your chocolate mixture (multiple times, if needed) before letting them set up.

Sugar-Free Citrus and Spice Truffles

1/4 Cup Refined Coconut Oil*
2/3 Cup Cocoa Powder**
1/2 Teaspoon Orange Zest
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Ginger
Pinch Ground Cloves
Pinch Salt
1/4 – 1/2 Teaspoon Stevia Powder or 4 – 8 Drops Stevia Extract, to Taste
1 Teaspoon Hot Water

*I prefer to use refined coconut oil in this sort of application, because I don’t want these treats to have a particularly coconut-y flavor. If you don’t mind that added element, then by all means, go ahead and use virgin/unrefined coconut oil instead. It will work exactly the same way.

**Quality counts here! This is the time to break out the good cocoa, since the entire chocolate taste depends on it.

The procedure for completing this recipe is so simple, it barely needs written instructions. Start by melting your coconut oil down to liquid form. Meanwhile, whisk together all of the dry ingredients in a medium-sized bowl. Add in the coconut oil and stir the mixture until it’s a smooth, thick paste. Mix in the water so that it’s a looser, more pourable consistency. Carefully pour the liquid chocolate into a silicone candy mold. Place it in the fridge to set up; about 30 minutes. Pop the chocolates out and store either at room temperature (as long as the room is below 75 degrees) or back in the refrigerator.

Makes About 1 Dozen Truffles

Printable Recipe


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Citrus, Spice, and Everything Nice

Rather than just talk and tease about delicious homemade cookies, how about we get down to the knitty gritty, bust out the flour and sugar, and get serious about this holiday baking business?

To be frank, I hate doing what’s expected of me, so it would only follow suit that I can’t stand to give the same old Christmas cookies every year. Biscotti are classics, tried and true, so perfect for shipping thanks to their sturdy structure. Not in a million years would I whip up a batch that was merely almond, or chocolate chip, or another standard (albeit delightful!) flavor, however. This year, the dreary weather has me searching out some citrus sunshine, with an invigorating punch of spice.

Bright, bold flavors help to combat the slowly advancing grey days of winter. In a time when fewer fruits are ripe and fresh inspiration is harder to come by, a well stocked spice rack is key. Transforming the traditionally savory spices of the kitchen into something sweeter, black pepper and cayenne liven up these crisp biscotti, ideal for dunking in tea or coffee. Adding a bold hit of lemon zest to finish it off is guaranteed to wake anyone up and out of hibernation.

Lemon-Pepper Biscotti

2 Cups All Purpose Flour
2/3 Cup Granulated Sugar
1 1/2 Teaspoons Baking Powder
1/4 Teaspoon Salt
Zest of 2 Medium-Sized Lemons (About 3 Tablespoons)
1/2 Teaspoon Freshly Ground Black Pepper
1/4 Teaspoon Cayenne Pepper
Pinch Dried Red Pepper Flakes
1 6-Ounce Container (3/4 Cup) Plain Soy or Coconut “Yogurt”
2 Tablespoons Smooth Almond Butter
1/2 Teaspoon Vanilla Extract
2 Tablespoons Plain Non-Dairy Milk

Preheat your oven to 325 degrees and line a baking sheet with parchment paper or a silpat.

In a medium bowl, stir together the flour, sugar, baking powder, and salt just to combine. Zest the lemons directly into the dry goods and toss to distribute, along with the black pepper and cayenne. Follow that with the vegan yogurt, almond butter, and vanilla. Use a wide spatula to incorporate the wet ingredients thoroughly. The mixture will still be rather dry, but it should start to come together into a cohesive ball of dough. Drizzle in one tablespoon of non-dairy milk at a time, until the dough is no longer dry but not quite sticky.

Divide the dough in half and shape each piece on your prepared baking sheet. Form the dough into equally sized logs, 2 inches apart from each other and about an 1 1/2 wide by 8 or 9 inches long. The exact measurements aren’t critical, but make sure that the logs are rather skinny and long, and not mounded up higher than an inch or so. Bake for 35 – 40 minutes, until lightly golden brown and top. Remove the biscotti logs from the oven on but leave the heat on. Let the loaves cool for at least 15 minutes.

Using a serrated knife, cut the biscotti into 1/2 – 3/4 inch slices and lay them with the cut side down on a fresh piece of parchment or cleaned silpat. Return them to the oven and bake for another 10 – 15 minutes, until lightly browned. Flip the biscotti over the other cut side and repeat. Let cool completely before removing them from the baking sheet.

Makes 2 – 3 Dozen Biscotti

Printable Recipe

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