BitterSweet

An Obsession with All Things Handmade and Home-Cooked

Tag Archives: holidays


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Run, Run, as Fast as You Can…

…But you’ll never escape my ravenous sweet tooth, Mr. Gingerbread Man.

Fully embracing the temptations of excess, especially abundant in this celebratory season, all I want to make and eat is candy. Typically, just a bite or two of concentrated sweetness will do me, but reaching a sugar coma has seemed to be the end goal recently. At least, that’s how the revelry tends to end, with my poor throbbing head so much the worse for wear. Must the desire for a few extra comforting confections always carry such a terrible price tag? Turns out that raw nuts help quite a bit to satiate the inner sweet-toothed monster, and a handful of whole grains give even tiny morsels far greater staying power.

When Hodgson Mill originally sent a box of pro bono flours and baking mixes, I found myself stumped by the pre-measured mixtures. They’re simply not something I stock my pantry with or employ, so straight away, it was a curious puzzle: What can be made with cake mix, that isn’t cake? Perhaps it’s fudging the boundaries of definition a bit, but how about cake truffles?

With a half-empty jar of speculoos spread just begging to be finished off, the pairing was inevitable, and a delicious match indeed. Enrobed in dark chocolate, the tender cake centers have just enough spice and sweetness to disguise the whole wheat and flax within. Each bite yields nothing but candy bliss, without the sugar hangover afterward.

Better yet, these adorable treats can be dressed up as cake pops. Adorable hand-held gifts or party favors, not a single one of these gingerbread men will escape the mouths of delighted guests.

Naturally, you can just as well whip up a little over one pound of gingerbread cake from any recipe you desire, boxed or fully homemade. Just be mindful of the amount of sugar, because the frosting itself is quite sweet. In the end, though, it’s all good when it’s dipped in chocolate.

Speculoos Gingerbread Cake Truffles

Gingerbread Cake:

1 15-Ounce Package Hodgson Mills Whole Wheat Gingerbread Mix
1 1/2 Cups Plain Non-Dairy Milk
1/2 Tablespoon Whole Flaxseeds, Ground
2 Tablespoons Water
1/2 Teaspoon Apple Cider Vinegar
1/4 Cup Canola Oil

Speculoos Frosting:

3/4 Cup Speculoos Spread
1/4 Cup Non-Dairy Margarine, at Room Temperature
1 Cup Confectioner’s Sugar
1/2 – 1 Tablespoon Plain Non-Dairy Milk

Chocolate Coating:

12 Ounces (2 Cups) Semi-Sweet Chocolate Chips
2 Tablespoons Coconut Oil or 100% Cocoa Butter

Optional Additions and Garnishes:

Small Lollipop Sticks
Colored Nonpareil Sprinkles
Chocolate Jimmies*

*Before dipping the truffles, go through the bottle of sprinkles and pick out any that have a slight curve to them. The majority will be straight, but if you look closely enough, you will find plenty that are “smiling.” You may also want to apply your sprinkles with a pair of tweezers for the most precision.

Preheat your oven to 350 degrees and lightly grease an 8 x 8 square pan.

In a large bowl, whisk all of the cake ingredients together until thoroughly combined, with no pockets of dry ingredients remaining. Bake for 28 – 32 minutes, until set around the edges and a toothpick inserted into the center of the cake pulls out cleanly, without any slick of raw batter. Let cool completely before breaking up the cake and crumbling it into small, even pieces.

The frosting is equally effortless and speedy: Place the speculoos spread, margarine, and confectioner’s sugar in the bowl of your stand mixer, and start the machine on a low speed. Once the powder has been incorporated and is no longer at risk of flying out, turn up the speed to high, and slowly drizzle in the “milk,” until the frosting is smooth, homogenous, and a spreadable consistency.

Add a modest dollop into the bowl of cake crumbs and mix it all around. This is a messy job, as the best way to combine the two components is to get in there with your hands. Don’t be shy! It could be a fun job for the kids to help out with, too. Add in more frosting as needed, until the mixture just comes together when squeezed. You will likely have extra frosting, so don’t be tempted to add all of it, lest you want mushy truffles.

Dump the cake mixture out onto a silpat or piece of parchment paper, and flatten it out to about 1/2 – 3/4 inch in thickness. Use a small gingerbread man cookie cutter to cut out the shapes, pulling away the excess. Recombine the extra “dough”, flatten out once more, and cut more figures until the cake is all used up. Insert sticks now if using, and carefully move the silpat or parchment onto a baking sheet. Place the whole thing in the freezer on a flat surface, and let freeze for at least 3 hours, until solid.

To coat the truffles, combine the chocolate and coconut oil or cocoa butter in a microwave-safe dish, and heat for 60 seconds. Stir very well until the mixture is smooth. If there are still a few stubborn chips that refuse to melt, continue heating the coating at 30 second intervals, stirring thoroughly between each, until entirely lump-free.

Dip each truffle center, one at a time, into the melted chocolate. Use a fork to pull individual truffles out of the mixture and allow the excess coating to drip free. Be especially careful with any truffles on sticks, because they are particularly delicate. Move each piece back onto the silpat or piece of parchment paper, and quickly add sprinkles for the eyes and mouth before the coating solidifies. Repeat with the remaining truffles. Store in the fridge in an air-tight container.

Makes 30 – 40 Truffles

Printable Recipe


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Holly, Jolly, Nog-gy

Thank goodness Christmas is still ahead of us. Winding down one winter holiday so early in the season turns out to be a brilliant stroke of good luck, because now the celebrations can go on twice as long. Eggnog is hands-down my favorite flavor of the upcoming fete, despite the fact that I’ve never had a nog with egg in it. An rich and frothy beverage combining all the best sweet, savory, and salty elements that could possibly mingle in one glass, it doesn’t have to be “authentic” to be utterly delicious. As long as there’s a light splash of rum and a generous sprinkle of nutmeg, it’s all nog to me.

Converting those essential essences into a bite-sized sweet treat was a must for gift giving and snacking this year. A truffle of a different color, these would be beautiful mixed into an assortment of various spiced, mint, or dark and candies as well. In fewer words, they play well with others.

Nog Truffles

1 Cup Raw Whole Cashews, Soaked for 2 – 3 Hours and Thoroughly Drained
1/4 Cup Light Agave Nectar
1/4 Cup (2 Ounces) 100% Pure Cocoa Butter, Melted
1 Tablespoon Dark Rum
2 Teaspoons Vanilla Extract
1 1/2 Teaspoons Nutritional Yeast
1/4 Teaspoon Ground Nutmeg
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Kala Namak (Black Salt)

White Chocolate Coating:

2/3 Cup Vegan White Chocolate Chips
1 Tablespoon 100% Pure Cocoa Butter
Ground Nutmeg, to Garnish

Place the soaked and drained cashews in your blender or food processor, along with all of the remaining ingredients that make up the centers. Blend until completely and perfectly smooth, pausing to scrape down the sides of the work bowl as needed to ensure that all small nut fragments are incorporated. Transfer the sweet puree to a heat-safe bowl and let rest in the freezer until firm; at least 1 hour.

Retrieve the truffle centers from the freezer and use a small cookie scoop or 2 spoons to scoop out about 1 tablespoon of the mixture at a time, rolling the chunks into smooth balls between the palms of your hands. Place the rounded centers onto a silpat or piece of parchment paper on top of a sheet pan, and repeat until the mixture is used up. Work quickly to prevent the filling from becoming too soft and unworkable. Move the whole sheet of naked truffles back into the freezer on a flat surface, and chill until solid; at least another hour.

When you’re ready to finish off the candies, combine the white chocolate chips and cocoa butter in a microwave-safe dish, and heat for 60 seconds. Stir very well until the mixture is smooth. If there are still a few stubborn chips that refuse to melt, continue heating the coating at 30 second intervals, stirring thoroughly between each, until entirely lump-free.

Dip each truffle center, one at a time, into the melted white chocolate. Use a fork to pull them out of the mixture and allow the excess coating to drip free. Move each piece back onto the silpat or piece of parchment paper, and quickly sprinkle lightly with additional ground nutmeg before the coating solidifies. Repeat with the remaining truffles. Store at room temperature in an air-tight container.

Makes 12 – 18 Truffles

Printable Recipe


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Cookies, Cookies Everywhere…

But not a bite to eat. At least, that’s how it can feel like for someone with multiple food restrictions. Holiday parties bring with them countless treats, always including scores of baked morsels of all imaginable colors, sizes, and flavors. Being vegan no longer poses the same sort of dilemma to the savvy guest or host, but a vegan with allergies? Those can be treacherous waters to navigate, especially at a time of excess. While others feel free to indulge, that relaxed stance can make it even trickier to find foods unrefined or uncontaminated. Happily, every year brings new and increasingly delicious options, as awareness of alternative diets increases and bakers grow more experimental in the kitchen. For anyone still lacking in inspiration, the winter edition of Allergic Living comes in the nick of time, featuring two treats in particular that will wow eaters of all persuasions.

It’s always a pleasure to photograph Alisa Fleming‘s recipes, but her Hot Chocolate Cookies seemed to be made especially with me in mind. Throw marshmallows on top of anything and I’m all over it, but that deeply fudgy, chewy base that they sit upon has a lot to offer all by itself.

For a more dainty delight, the Vanilla-Chai Sandwich Cookies are just the ticket. With a shortbread-like texture so impossibly tender that each bite seems to melt in your mouth, few pairings of cookie and filling have been so successful in my experience. Each layer blends effortlessly into the next, while still providing enough textural contrast to keep things interesting. A handful of chai sandwiches would be the perfect ending to a big holiday feast, or wrapped up in pretty cellophane bags as gifts.

Whoever still says there aren’t delicious options for those with allergies just isn’t looking hard enough!


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Tall Tails

Not one to dwell on the negative, there are still countless happier things to share. It’s the first of December after all, prime time for merriment and holiday spirit, no conditions required. Normally, I’d be the first to snark about the rampant consumerism that hollows out these events into shallow dates that only manufacturers can celebrate. This year, however, it all feels different. Homemade gifts are great, still the best choice, but if you want to buy shiny new toys for every last person on your list? More power to you. If retailers want to tempt shoppers with deep discounts? Fantastic, grab those deals while they’re hot. If that’s what makes the holidays real, if that’s what feels right, then what on earth is so bad about that?

So in the spirit of gift-giving, I’m delighted to share these adorable MugTails by Korin. This sweet set of two bushy-tailed squirrels arrived on my doorstep as an early Hanukkah gift, but it would seem greedy to keep both matching cups. That’s why I’m giving one away, no strings attached. Anyone can enter since I’m able to ship it directly, no matter where you live. Just be sure to leave me a comment before midnight EST on December 8th with a valid email address in the appropriate box. Anything goes, but if you’re feeling short on words, tell me what’s at the top of your wishlist.

UPDATE: And the winner is…

Commenter behind door number #38! That means that andrea, you’ve scored yourself one adorable little squirrely mug! Congrats, and keep your eyes peeled for an email from me shortly.

In case you haven’t figured out your entire shopping list yet, I do have an additional suggestion: A cookbook! Yes, one of my cookbooks would be particularly lovely. In fact, to further sweeten the deal, I’ll send you a free signed bookplate if you purchase any one of my books (My Sweet Vegan, Vegan Desserts, or Vegan a la Mode) through the month of December, 2012. This one I must unfortunately restrict to residents of the US only. Once you’ve purchased your book, email me at hannah @ mysweetvegan . com (no spaces) with either a screenshot for online purchases or an image of a scanned receipt.


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Have a GRAIN Holiday!

Funny how the most open-ended requests are often the most challenging to fulfill. Narrow down the criteria to something incredibly specific, to what might be consider severely limited, even, and that’s where it’s easy to excel. The answer has almost been handed over, outlined in great detail about what it must or must not be, so it’s hard to go too far wrong. When tasked with creating something as vague as a “holiday dessert,” however, my mind goes blank. With endless paths to go down or ideas to explore, how can one determine what would be best? Similarly, the concept of creating a recipe that simply must have flour as an ingredient left me just short of baffled. Flour, that ubiquitous ground wheat product, is so prevalent in this household that I’d swear I could sweep up all the dust on the shelves and bake a loaf of bread with it. After churning out hundreds of desserts over the past decade, it takes a deliberate effort not to start a recipe with flour.

That’s what made Hodgson Mill‘s call to arms equally enticing and perplexing. Mandating only that recipes include one or more of their whole grain flours, such an ambiguous lure proved impossible to resist. Surely I could make something with flour- What else do I do? And yet the concepts flew by, turning out only cakey, disappointing scones and a platter of cookies with an identity crisis, seeming more like little pies than discrete 2-bite confections. Given so much free rein, I didn’t quite know what to do with myself.

Until I focused my attention on chestnuts, that is. Gravely undervalued, these nuts have only a short window of availability, and rarely get the attention they deserve. Thinking more about the featured flavors than the construction allowed me to get around my baker’s block and create something truly prize-winning, if only amongst my taste testers.

Creating a hearty crumb that isn’t too dense, a blend of both whole wheat pastry flour and bread flour lends this sweet loaf a unique texture, slightly fluffier than your average pound cake. Chestnuts are blended to weave their unique essence into every bite, paired with sizable pieces for toothsome pops of nutty flavor. Though icing is typically an after though, something that could be listed as optional, this particular spicy topping is absolutely essential to contrast the hearty crumb. Don’t rush it either; the crunch and slight cooling sensation it provides after it hardens is critical to maximum enjoyment.

I’m entering this flour-inspired treat into Hodgson Mill‘s Have a GRAIN Holiday contest, and lucky for you, they’ve sweetened the deal for more than just the entrants. Anyone is welcome to enter their sweepstakes to win 1 of 50 baking gift packs, no recipe entry required. Plus, I’m happy to host an entirely separate $25 gift pack giveaway just for you lovely readers of BitterSweet, too! To get in on this great grain action, just leave me a comment about what you’re planning to bake for Thanksgiving, or simply a seasonal baking recipe that’s on your to-do list. Make sure you fill out your name and a valid email address in the appropriate boxes, and leave your message before Sunday, November 25th at midnight EST. If you just can’t wait to get baking, you can also snap up a $1 coupon off of any 5 pound bag of Hodgson Mills flour.

Now there’s simply no excuse to get into the kitchen and start your oven!

Chestnut Pound Cake

1 Cup Whole Wheat Pastry Flour
1/2 Cup Bread Flour
1/2 Cup Confectioner’s Sugar
1/4 Cup Cornstarch
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/2 Cup Canola Oil
1/2 Cup Dark Brown Sugar, Firmly Packed
10 Ounces (About 1 1/2 Cups) Whole Roasted and Shelled Chestnuts, Divided
1/2 Cup Plain Non-Dairy Milk
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Apple Cider Vinegar
1 Teaspoon Vanilla Extract
1/2 Teaspoon Almond Extract

Spiced Icing:

1 Cup Confectioner’s Sugar
1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Ginger
Pinch Ground Nutmeg
1 – 2 Tablespoons Water

Preheat your oven to 350 degrees and lightly grease an 8 x 4-inch loaf pan.

In a large bowl, sift together both flours along with the confectioner’s sugar, cornstarch, baking powder and soda, and salt. Roughly chop half of the chestnuts and toss them in, stirring to coat with flour to help prevent the pieces from all sinking to the bottom while baking. Set aside.

Place the oil, brown sugar, and the remaining half of the chestnuts into the container of your blender or food processor and thoroughly puree. Pause to scrape down the sides if necessary, ensuring that everything is smoothly combined. Add in the “milk,” cinnamon, vinegar, vanilla, and almond extract, blending once more to incorporate.

Pour the liquid mixture into the bowl of dry goods, and stir with a wide spatula just enough to bring the batter together. A few small lumps are far better than an overworked, tough cake. Pour the batter to your prepared pan and bake for 50 – 60 minutes, until amber brown all over an a toothpick inserted into the center pulls out cleanly. Let sit in the pan for about 5 minutes before transferring to a wire rack to cool completely.

To prepare the icing, simply whisk together all of the ingredient, slowly adding water one drop at a time until it reaches your desired consistency. Drizzle generously over the top of the cake and allow it 1 – 2 hours to set and harden. Slice, serve, and enjoy!

Makes 1 Loaf Cake; 8 – 10 Servings

Printable Recipe


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Sweet Souvenirs

Most people seek out symbolic or iconic knickknacks to commemorate their travels, but as one might expect, I’m not like most people. Rather, I go out in search of memorable edibles. A trip to the farmer’s market just a few blocks down the street, glowing from a bright but brittle winter sunlight, still has a shocking array of exotic, ripe, gorgeous produce, the likes of which can’t even be found in mainstream markets at home. For the first time in my life, I understood the hype around persimmons, which I wouldn’t have even bothered with if not for the generous samples offered by smiling vendors. Clearly, they know what the good stuff is, so you should take and eat whatever odd fruit they hand you.

Blisteringly hot chestnuts, cracked open with thinly gloved hands in nighttime Christmas markets are likewise an uncommonly good treat. Standing around with locals drinking gluhwein and laughing freely, tossing shells into the combination trashcans/tables, you can’t help but feel a bit of holiday cheer. Even that misshapen glass, filled with mint tea that’s approximately half sugar by weight, provides comfort when said gloves prove too thin to lock out the sub-freezing temperatures. Add in some willing and patient cohorts for company, and those will forever be some of my favorite moments in Germany.

That’s not to say that all of my souvenirs are of the intangible sort. Far from it- This compulsive impulse-shopper was in vegan heaven upon visiting the nearby bio (organic) market, immaculate but well-stocked with exotic natural treats. A poorly packed jar of shiitake streich just barely missed the plane, sadly being tossed after discovery, but less liquid goods like two carefully covered packs of stroopwafles made it through. A treat first introduced to me in the Netherlands over a year ago, it’s not a native German delicacy, but they have a damn good selection of accidentally vegan options. Packages that reassure “ohne milch” and “ohne ei” (without milk, without eggs) are a good place to start, but also be on the lookout for “honig” (honey) which is a common flavoring.

Still, questionably smuggled, accidentally vegan snack packs of 6 wafels only last so long around me, and I didn’t wait long before scheming up how to fill the void when all that remains are those empty wrappers.

Made on a pizzelle maker, the biggest road block in this recipe is simply acquiring the proper equipment. After that, the cookie batter is just a pour-and-stir affair, ready to turn into crisp wafels with just a minute or two on the hot iron. The very same recipe could just as easily be used to make ice cream cones, too; immediately roll up the hot but still pliable wafers around a cone-shaped form, and let cool to a firm, crunchy consistency.

It’s all about the stroop, or syrup, for the finished cookie sandwich, though. A chewy, sticky filling of buttery caramel is what glues the whole treat together, and makes it so utterly irresistible. Once cool, it will set up into a soft but still malleable texture, creating an addictive contrast between easily shattering cookie exterior and toothsome, sweet interior. One bite, and you’ll understand why it’s worthwhile to smuggle them across borders should you ever come across those illustrious vegan versions.



Stroopwafels

Wafer Cookies:

2 Cups All Purpose Flour
1/3 Cup Granulated Sugar
1 Tablespoon Whole Flax Seeds, Ground
1/2 Teaspoon Baking Soda
Pinch Ground Cinnamon
6 Tablespoons Margarine, Melted
2/3 Cup Water
1 Teaspoon Vanilla Extract

Caramel Stroop:

3/4 Cup Dark Brown Sugar, Firmly Packed
1/4 Cup Non-Dairy Margarine
3 Tablespoons Golden Syrup or Maple Syrup
1/4 Teaspoon Ground Cinnamon

Begin heating you your pizzelle maker first, because the batter comes together very fast. Set out a wire rack to accommodate the finished wafers while you’re at it.

Sift together the flour, sugar, ground flax, baking soda, and cinnamon in a large bowl, whisking lightly to combine. Mix the margarine, water, and vanilla briefly in a second container before pouring into the dry ingredients. Stir just enough to bring the batter together without any lumps.

Very lightly grease each side of the pizzelle iron. I like to use a small cookie scoop to ensure even sizes of all of my wafer cookies, but you can also just measure out about 2 – 3 teaspoons of batter per wafel. Try placing it slightly off-center on the iron, just above the middle, because the action of smushing the top iron down tends to spread it outwards. After securing the lid (usually there’s a latch, which I recommend employing for the thinnest, most even wafers) bake for about 30 – 60 seconds, until golden brown. Quickly pry the cookies loose with a thin metal spatula and transfer to your wire rack. Though floppy at first, they will continue to crisp up as they cool. Repeat with the remaining batter.

Once you have all of the cookies ready and waiting, you can move on to the filling. In a saucepan, stir together and boil the brown sugar, margarine, syrup, and cinnamon, until them mixture reaches the soft ball stage (234-240 degrees.) Immediately remove from the heat and waste no time in filling your wafers.

To assemble, spread 1 – 2 teaspoons of the warm caramel syrup over one of the crisp wafer cookies, and top with a second. Be somewhat sparing, as a little bit covers much more than you’d expect, and it tends to squish out the sides if you over-fill. Let cool completely before enjoying.

Makes Approximately 20 – 24 Wafers; 10 – 12 Finished Stroopwafels

Printable Recipe


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Sweets for the Sweet Tooth

Extreme sweet teeth are a dominant trait in my family, but it tends to manifest itself in different ways. For example, both my mom and I are happier with carefully composed desserts and baked goods, complex with layers of cake, creamy fillings, and perhaps a bit of a crunch hidden somewhere, but neither my sister nor my dad would likely be as pleased. They have straight-up sugar teeth; the sort of teeth that crave pure, unadulterated sweetness, and are much more likely to drift towards a candy shop than a bakery come dessert time.

While I will admit that I tend to cater to my own tastes when dreaming up new recipes, I do aim to please, so this little sugar-bomb was developed with the other half of my family in mind.

Simple and super-sweet, just a tiny square of this maple fudge should satisfy even the most intense sugar cravings. Homemade candies in general are always a favorite for gift-giving, and this decadent option would certainly fit the bill. Throw in a pinch of spices to shake things up a bit if you’d like, but the unique and irreplaceable flavor of maple is a treat enough to me.

Maple Fudge

2 Cups Granulated Sugar
1 1/4 Cups Grade B Maple Syrup
1/3 Cup Unsweetened Non-Dairy Milk
2 Tablespoons Non-Dairy Margarine
1 Cup Chopped and Toasted Walnuts
Pinch Salt

Lightly grease an 8 x 8 inch square pan and set aside.

In a medium sauce pan, combine the sugar, maple syrup, and non-dairy milk, and bring to a boil over moderate heat. Once the mixture comes to a full boil, stop stirring, and insert your candy thermometer. Continue to cook, swirling the pan instead of stirring if necessary, until it comes to about 238 – 240 degrees (soft ball stage). Remove the pan from the heat, and let it sit until it has cooled to 145 degrees. At that point, the top of the candy may have crystallized, and the whole mixture should be somewhat thicker, albeit grainy. Incorporate the margarine and continue to beat it vigorously with a wooden spoon for about 10 full minutes- You’ll know that you’re doing it right when it feels like your arm is about to fall off. The mixture should become thicker, lighter in color, and less glossy. Beat in the nuts and salt, and spread it into your prepared pan, pressing it into the corners and smoothing down the top with a spatula. Let sit for at least 3 hours before cutting into very, very small squares. Just a bite will satisfy!

Never refrigerate, or the fudge will become damp and mushy. Store in an air-tight container at room temperature.

Makes 36 – 45 Small Squares

Printable Recipe


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A Cookie in Every Oven

If ever there was an ideal time to bake cookies, it would be now. At this very moment, cookie swaps are happening across the nation, and gifts of cookie platters and cookie baskets are being piled high. Rainbows of doughs are rolling out on kitchen counters, a world of flavored batters are being dropped onto baking sheets, and scores of every shape a cookie cutter can create are cooling on wire racks. Just imagine what it would look like if we could take a peek at the combined efforts of all those holiday bakers, hard at work. The scent of sugar rising into the brisk air and cookbook pages encrusted in flour, it just wouldn’t be Chanukah or Christmas without a full menu of cookies planned for hungry friends and family to devour.

As much as I may crave the classics, the desire to create something new and exciting always take the reins when assembling ingredients, and no two cookie trays ever end up alike. Simple, straight-forward bakery-style chocolate chip cookies are easily my most requested variety, a rare recipe that I do actually follow without variation… Most of the time.

Using the holidays as my license to experiment, I wanted to give the basic idea a bit of a savory, salty twist, to balance out the sweeter items sure to follow. An unexpected hint of herbaceous rosemary adds an unexpected but entirely welcome change of pace, further enhanced by the natural nuttiness of crunchy toasted pecans. Inspired by the addictive party snack of spiced rosemary nuts, I couldn’t help but keep the theme going and tossing in a generous dose of spice here as well. Lending a bright kick just as the taste of chocolate and pecans begin to fade, it’s the element that makes you go back for just one more bite, trying to pinpoint what that enchanting flavor was.

It’s certainly not your grandma’s or your mom’s chocolate chip cookie, but that’s probably a good thing, too. With so many options already available around this time of year, why not take the opportunity to try something a bit different?

Spiced Rosemary Chocolate Chip Cookies

1/2 Cup Non-Dairy Margarine, Melted
1/2 Cup Dark Brown Sugar, Firmly Packed
1/3 Cup Granulated Sugar
2 Tablespoons Maple Syrup
1/2 Teaspoon Vanilla Extract
1 1/2 Cups All Purpose Flour
3/4 Teaspoon Ground Cinnamon
1/4 Teaspoon Cayenne Pepper
1/4 Teaspoon Smoked Paprika
1 Tablespoon Fresh Rosemary (or 1 Teaspoon Dried), Finely Chopped or Ground
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Cup Toasted and Chopped Pecans
1/2 Cup (3 Ounces) Semi-Sweet Chocolate Chips or Chunks

Preheat your oven to 325 degrees and line two baking sheets with parchment paper or silpats. Set aside.

In the bowl of your stand mixer, blend together the melted margarine, both sugars, maple syrup, and vanilla until smooth and fully combined.

Sift the flour into a separate bowl, and add in all of the spices, rosemary, baking soda, and salt. Lightly toss both the pecan pieces and chocolate chips in, to coat with the flour.

Add the dry goods into the stand mixer in two additions, being careful not to overwork the dough but mix it just enough to bring everything together, without any pockets of flour lurking at the bottom. Be sure to scrape down the sides of the bowl between additions so that everything gets incorporated.

Scoop out dough with a medium-sized cookie scoop, or two large spoons in about 3 – 4 tablespoon portions. Give the cookies plenty of space on your prepared baking sheets, leaving at least and inch between blobs. I usually bake only 9 per sheet, to ensure that none of them spread and collide. Flatten the raw cookie dough out lightly with the palm of your hand, so that they’re nice and round, and about 1/2 inch in thickness.

Bake for 12 – 16 minutes, watching closely to make sure that they are just barely golden brown around the edges when you pull the from the oven. They should still look fairly under-baked in the center, to ensure a soft and chewy texture.

Let cool on the sheets for 5 minutes, and then move them off to a wire rack. Store in an air-tight container at room temperature for up to a week, if they last that long.

Makes 12 – 18 Large Cookies

Printable Recipe


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Fool-Proof

If ever there was one homemade holiday gift that I would recommend above the rest, it would undoubtedly be some form of nut brittle. Barring allergies, I have yet to meet a soul who didn’t enjoy the salty-sweet dichotomy of roasted nuts and crunchy homemade candy. Versatile to a fault, every year could bring a new variety of brittle, between the numerous choices of nuts and additional flavorful accompaniments. Best of all, it’s so simple, it’s one of the few edible treats I might venture to call “fool-proof.” Easy enough to be made in the microwave, for crying out loud, even the mostly kitchen incompetent should be able to master this rewarding recipe.

Classic but a bit played out, quiet flavors like plain old peanut brittle don’t quite light my fire anymore. Flaming Hot Peanut Brittle, though, sure adds a bit of excitement to a deceptively homely candy. Pistachio Chai Brittle remains one of my favorite variations, a beautiful hue of green that fits in so nicely with a Christmas color scheme.

This year, I’m pushing the boundaries between sweet and savory food just a little bit further. Curry strikes me as the perfect ingredient to add some interest into this simple candy, especially when paired with equally exotic coconut and cashews. A welcome change of pace that reminds me of tropical climates, far from the chilly winds that blow right outside, it’s a sweet little escape that is sure to disappear almost as quickly as it’s made.

Curried Cashew and Coconut Brittle

1 Cup Granulated Sugar
1/2 Cup Light Corn Syrup or Agave Nectar
1/4 Cup Water
1/4 Cup Non-Dairy Margarine
1 1/2 Cups Roasted or Toasted Cashew Pieces
1/2 Cup Unsweetened Coconut Flakes
1 1/4 Teaspoons Madras Curry Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Teaspoon Vanilla Extract

In a large saucepan, combine sugar, corn syrup, and water. Cook over medium heat, stirring, until sugar dissolves. Bring to a boil; blend in butter. Swirl the pan ocassionally rather than stirring, to prevent the sugar from boiling over. Cook until the syrup hits 300 – 310 degrees (the hard crack stage) according to a candy thermometer.

Meanwhile, lay out a silpat on a baking sheet nearby. Combine the cashews, coconut, curry powder, baking soda, and salt in a medium bowl, and have at the ready.

Once the hot sugar syrup hits the proper temperature, immediately turn off the heat and very quickly stir in the dry ingredients. Add the vanilla extract last, and mix thoroughly to incorporate. Without pausing, scrape the hot candy out of the pan and onto your prepared baking sheet, pressing it out with a spatula to achieve a flat, thin shape as needed.

Let cool completely before breaking into pieces and either eating right away, or storing in an air-tight container at room temperature.

Makes About 1 Pound of Brittle

Printable Recipe


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Dreaming of a Sweet Christmas

No amount of planning ever seems to leave me properly prepared for the holidays, despite mustering all the enthusiasm possible and diligently keeping an eye on the calendar. Days mysteriously grow shorter, schedules fuller, and to further complicate matters, those originally simple plans of mine curiously evolve to become more and more complicated. Getting a head start usually means laying out a detailed list of presents to make, recipes to try, and fun activities to participate in… Which is lost or completely disregarded by the time December actually rolls around. After spending one too many of the last mailing days before Christmas stuck in line at the post office, fighting off the other hordes of procrastinators frantic to make the final cut off, it became clear that my approach wasn’t working.

This year, the plan is to plan less. Stick to simple but nice holiday cards, rather than elaborate gifts with complicated shipping requirements and deadlines. Make whatever recipes strike my fancy, whenever that might happen. Enjoy the holidays whenever they allow, without forcing artificial merriment at every turn. “Low-key” is the mantra of the season- No pressure, no anxiety, no self-flagellation when things don’t work out perfectly. Sounds like a much more enjoyable way to pass the next few weeks, don’t you think?

And just like that, I find myself almost on top of the key points that constantly evaded my grasp the previous year. Greeting cards are done and printing, and the first set of festive sweets has already sprung forth from the oven, seemingly without effort. It may be a push to fit that pending manuscript into the festivities, but at least it doesn’t seem like such a great burden to squeeze into the jam-packed holiday game plan.

It needn’t be a grand holiday, or one to remember above others, even. It just needs to be less than torturous, and adding in a bit of sweetness and good company would be a nice touch, too.

Pistachio Praline Linzer Cookies

Pistachio Praline Paste:

1 Cup Granulated Sugar
1/4 Cup Water
2 Cups Shelled, Skinned and Toasted Pistachios
3/4 Teaspoon Salt
1 Tablespoon Olive Oil

Place the sugar and water in a medium saucepan over moderate heat. Stir to combine, and bring to a boil. Allow the sugar to cook until it caramelizes to a deep amber color; about 10 – 15 minutes. Quickly add in the pistachios, stir to coat with the hot sugar, and immediately transfer everything out to a silpat or piece of parchment paper. Let cool completely before breaking it into chunks, and tossing the pieces into your food processor, along with the salt and oil. Pulse to break down the brittle to a coarse consistency, and then let the motor run until very smooth. It may take as long as 10 minutes, so be patient. Let cool before using, or store in an air-tight container in the fridge for up to two weeks.

Linzer Cookies:

1 Cup Non-Dairy Margarine
1/4 Cup Dark Brown Sugar, Firmly Packed
1/3 Cup Granulated Sugar
2 1/2 Cups All Purpose Flour
1/2 Cup Almond Meal
1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
Zest of 1 Orange
1 Teaspoon Ground Ginger
1/3 Cup Plain Vegan Greek-Style “Yogurt” or “Sour Cream”
1 Teaspoon Vanilla Extract

Preheat your oven to 350 degrees and line three baking sheets with silpats or parchment paper. Set aside.

Cream together the margarine and both sugars until homogeneous and fluffy pausing to scrape down the sides of the bowl as needed. Add the flour, almond meal, baking powder, salt, zest, and ginger, starting the mixer slowly to prevent the dry goods from flying out. Mix briefly before introducing the “yogurt” and vanilla as well. Mix just until a cohesive, smooth dough is formed, and turn it out onto a lightly floured surface. Press the dough into an even round and roll it out to 1/8th of an inch in thickness.

Use a 2 1/2 inch round cookie cutter to cut out the shapes. Cut out the centers of half of the rounds with a smaller shape of your choice. Transfer the cookies to your prepared sheets, and chill them for 15 minutes before moving them right into the oven. Bake for 10 – 15 minutes, until just barely golden around the edges. Let cool.

Assemble the linzer cookies by spreading 1 teaspoon of the praline paste on a whole cookie, and topping it with a cut-out cookie. Repeat with remaining cookies, and enjoy.

Makes 52 – 60 Cookies; 26 – 30 Sandwiches

Printable Recipe

Bonus! For a gift that keeps on giving, nothing beats a delicious, tried-and-true recipe from a friend. To share this recipe with someone you love, snatch up the free printable recipe card below. Just set your printer to “scale to fit” your paper, trim the excess as needed, fold down the center, and doodle something on the cover, or paste a photo if you prefer.

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