Beat the Heat

Summer rages on, turning enclosed cars into rolling ovens and frying the delicate petals of spring flowers to crispy brown ribbons. Temperatures on the east coast look comparatively mild by sheer numbers alone, but it’s the humidity that really beats one into submission. Dry heat is more manageable even in the extreme; it doesn’t seem to cling or weigh so heavily, adding insult to injury under the radiating sun. Spending more time out west has certainly increased my tolerance for the heat, so even though the daily highs regularly score higher than those in Honolulu lately, it doesn’t seem as insufferable as years past. Clearly, not everyone feels the same.

Some people just aren’t equipped to deal with this sort of climate, racing from one air conditioned oasis to the next, dreading any time spent out in the unforgiving elements. This guy took that inclination to the next level, craftily sneaking into the very coldest place in the house. If this heat wave keeps up, I know a few other creatures in this house, both big and small, that might tempted to crawl in there with him.

Seal amigurumi pattern from ABC Crochet by Mitsuki Hoshi.

July 21, 2015January 18, 2026

Hannah (BitterSweet)7 Comments

Presents for Procrastinators

Online shopping may have its limitations, namely in speedy delivery when you’re in a time crunch, but I still would feel remiss if I didn’t give a few last suggestions for some more unique treats, found over the great interweb. No chance of getting your goodies before the 25th, you say? This is why IOU’s were invented! And what’s better than receiving that one last gift days after the holiday has ended, thus extending the festivities even further? It’s all a matter of how you look at it.

First up is MacaSure Chocolat, an elegantly wrapped but fairly unassuming little chocolate bar. Lest you think is is just another dime-a-dozen slab of cacao, take a closer look and you’ll see that it’s the perfect gift for superfood fiends. 70% cacao infused with a potent dose of maca root, it claims to reduce stress and increase libido, among other nice side benefits. An attractive offering for one’s significant other simply based on the hype, what I was most interested in however was taste. Happily, flavor doesn’t take a backseat to nutrition, as this cleanly molded bar provides a satisfying snap as soon as it hits the teeth, and though slightly grainy, does melt slowly over the tongue. Complex and sophisticated, the flavor profile falls more on the bitter side of cacao, but has just enough sweetness to keep it from going over the edge. Slightly smoky, with woodsy undertones, it’s a taste that definitely grows on me as I eat it, and I found myself craving another bar by the time I finished. An easy romantic gesture, it might make for a sweet little stocking stuffer to the one you love.

Chocolate a bit too decadent for your recipients’ tastes? Well, for the health nut in your life, few things could be better than a gift certificate to Me & Goji, a make-you-own cereal service based online. Totally overwhelmed by options, I could hardly decide what to put into my mix; Just pick your fancy and it’s bound to be there, from nuts to fruits to goodies of all varieties, you can even choose flakes over oats, wheat squares or cereal O’s. Though cereal may sound like a lame gift on the surface, trust me, I was in crunchy-granola heaven making my mix! And for ultimate customization power, you can even supply your own photo for the box. Best yet is their customer service, always ready to spring into action and help out, or generously send you a whole new mix if yours isn’t up to expectations. This is one accommodating idea that allows your special someones to get exactly what they want.

If you’re seeking pure, unrestrained sweetness, I’ve saved quite possibly the best for last. Soft, chewy caramels, like slowly melting pillows of sweetness, are perhaps the ultimate holiday candy. Vegan versions are difficult to come by, and even harder to perfect when it comes to nailing that luxurious texture. Well, the folks at JJ’s Sweets have cracked the code, substituting coconut milk for the traditional heavy cream, and creating something even greater than the sum of its parts. Cocomels, available in Original, Vanilla, Fleur de Sel, and Java, are a treat for even the most discerning candy connoisseur. Upon first bite, delicate notes of burnt sugar lead, followed by rich coconut flavor, balancing out the intense sweetness beautifully. Each flavor is truly crave-worthy, but I might pick the fleur de sel as a personal favorite. That light sprinkle of flaky salt just made all of the flavors “pop,” and I might even venture to say that it was the best caramel I’ve ever tasted, vegan or not. Now, if only I could get some sea salt on the java cocomels, that would be a match made in candy heaven!

Lastly, should all else fail, nothing says “happy holidays” like a tried and true cookbook. The print version of My Sweet Vegan has just celebrated its 3rd birthday, but in case you haven’t jumped on board with the text yet, you can now enjoy it digitally! Available in ebook form through Google Books, iBooks, Amazon Kindle, and Kobo Books, it’s the gift that keeps on giving.

Choosing from presents as special as these, you would be easily forgiven for handing them out a day or two late!

December 22, 2010November 28, 2025

Hannah (BitterSweet)20 Comments

Made with Love

It was the kind of loaf only a baker could love; Emerging from the oven no more attractive than a deflated beach ball, or perhaps a totaled UFO about to make a final descent, it was certainly a sight to behold. Regular loaf pans just weren’t good enough this time around, oh no, it had to be more “special” than that… And boy, was it ever special.

Some devious combination of boredom, curiosity, and creativity drove me to plop a perfectly good yeast dough into a large metal bowl, of all things. Here I though I had just figured out a quick-fix solution to the traditional round bread, no real shaping or braiding required, but my imagined brilliance soon turned to foolishness, as I puzzled over the less than stunning results. Perhaps it could have worked with a smaller bowl, but the fact of the matter was that this was a Hannukah gift, due to be delivered in a matter of hours, thanks to my terrible procrastination. No way to fix it, no time to make another, all I could do was swallow my pride and wrap the yeasty thing up in so much tinsel and curly ribbons that all other ugliness could be overlooked.

Dropped off with little ceremony, obligatory thank you’s exchanged, I was ready to forget all about that bread abortion. Going straight to the computer as soon as I returned home that evening, I sent the recipe to the virtual trash can. What a disappointment of a grandchild I must me, giving that mess to my loving Nana!

Days later, with the fiasco safely out of mind, I learned that the gift had actually been much more of a success than imaginable. I got reports of near raves about that misfit bread, despite its abundant flaws. Looks aren’t everything, huh? So into the digital recycling bin I dove, retrieving the recipe, determined to make a new loaf not nearly so homely in order to blog about it.

And wouldn’t you know, it still came out ugly as sin.

Suspend disbelief for just a moment, and remember that looks aren’t everything. I may not be a fantastic bread braider, or even a borderline competent one, but don’t let that stop you from giving this soft, gently sweetened loaf a shot. Redolent with gentle citrus flavor, the orange essence pairs beautifully with the tart cranberries punctuating each tender bite. A handful of walnuts add just enough toasted flavor and crunch to add depth, rounding out this loaf both in texture and taste. Simple, yes, but made with great care and plenty of love.

Try baking it in a traditional loaf pan if you’d like to simplify things and perhaps end up with a more presentable loaf, but either way, it will still taste just as good.

Yield: Makes 1 Loaf; 10 - 12 Servings

Nana's Cranberry Bread

Name: Nana's Cranberry Bread
Prep time: 40 min
Cook time: 40 min
Total time: 3 h 20 min 3 s
Yield: 1
Cuisine: American
Ingredients: 1 Cup Plain Non-Dairy Milk; 1/4 Cup Agave Nectar; 1 0.6-Ounce Cube Fresh Yeast, or 1 1/4-Ounce Packet Active Dry Yeast; 3 to 3 1/2 Cups White Whole Wheat Flour; 2/3 Cup Dried Cranberries; 1/2 Cup Toasted, Chopped Walnuts; 3/4 Teaspoon Salt; 1 Tablespoon Orange Zest; 1/2 Teaspoon Ground Cinnamon; 1/4 Cup Olive Oil; 1 Tablespoon Orange Extract (or 1 Additional Tablespoon Zest); Vegan “Egg” Wash

Redolent with gentle citrus flavor, the orange essence pairs beautifully with the tart cranberries punctuating each tender bite. A handful of walnuts add just enough toasted flavor and crunch to add depth, rounding out this loaf both in texture and taste.

Prep Time 40 minutes

Cook Time 40 minutes

Additional Time 2 hours 3 seconds

Total Time 3 hours 20 minutes 3 seconds

Ingredients

1 Cup Plain Non-Dairy Milk
1/4 Cup Agave Nectar
1 0.6-Ounce Cube Fresh Yeast, or 1 1/4-Ounce Packet Active Dry Yeast
3 to 3 1/2 Cups White Whole Wheat Flour
2/3 Cup Dried Cranberries
1/2 Cup Toasted, Chopped Walnuts
3/4 Teaspoon Salt
1 Tablespoon Orange Zest
1/2 Teaspoon Ground Cinnamon
1/4 Cup Olive Oil
1 Tablespoon Orange Extract (or 1 Additional Tablespoon Zest)
Vegan “Egg” Wash

Instructions

Gently warm the non-dairy milk of your choice up to about room temperature; no hotter than 100 degrees or so, or else you’ll kill the yeast. Add in the agave, and if using dry yeast, sprinkle it over the top. Wait 5 – 10 minutes for it to become active and foamy.
In a large bowl, add the fresh yeast if using, 3 cups of flour, cranberries, walnuts, salt, zest, and cinnamon. Stir to combine, and add in the “milk” mixture, followed by the oil and extract. Mix well, until there are no more dry pockets of flour. If the mixture still seems very wet and sticky, mix in the remaining 1/2 cup of flour. Either use your dough hook attachment to knead the dough for 5 – 10 minutes, or turn it out onto a lightly floured surface and knead by hand for 10 – 15, until the dough is smooth and tacky. Place it in a lightly oiled bowl, cover, and let sit in a warm place for 1 – 1 1/2 hours, until doubled in size.
Once doubled in volume, turn the dough out onto a floured surface, and gently press the air bubbles out with your knuckles. Shape as desired- I don’t think I’m qualified to instruct on the best method for this loaf, but if all else fails, just roll it up into a log and place it in a greased 9 x 5-inch loaf pan. Once shaped, cover and let rest again for 45 – 60 minutes, until not quite doubled in size.
Begin preheating your oven to 375 degrees when the loaf is nearly finished rising for a second time. Carefully brush with your “egg” wash, and bake for 35 – 45 minutes, until golden brown all over and it sounds hollow when tapped on the bottom. Let cool completely before slicing.

Recommended Products

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 505Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 17mgSodium: 153mgCarbohydrates: 90gFiber: 13gSugar: 11gProtein: 17g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

December 2, 2010January 25, 2023

Hannah (BitterSweet)28 Comments

Have Snacks, Will Travel

Armed to the teeth with various sweets and savories, the majority of our carry on luggage is typically composed of snacks. Considering this impressive stockpile, you’d think it was in preparation for a trip to a desert island or third world country. Rest assured, most won’t even be touched when all is said and done, but to ensure a happy trip, it’s critical for me to over-prepare and over-pack when it comes to the food. As soon as that plane lands 7 or 8 hours later, the biggest hurdle will be out of the way and an abundance of vegan options will again be available, but until then, there’s no telling what kind of inedible slop might be served. Sure, it may not be a big deal for some people to omit meals and go without, but trust me, you do not want to see me hungry; I do not take it well, to put it lightly. And for the sake of the people sitting next to me, I’ve learned to take matters into my own hands.

Through trial and error, I’ve found that simple snacks tend to work best in these situations; something easy to eat, not too messy, and not temperature specific. That means granola bars, rice cakes, trail mix, and crackers. Crackers are a dime a dozen really, and there are some seriously tasty options in even the most underwhelming markets these days, so why go through the trouble of making your own? Because they’re fast and simple to whip up, and endlessly customizable. Tell me, where else are you going to find smoky vegan “cheese” crackers, with just a hint of spice?

The tiny extra effort is absolutely worth it, whether you’re preparing for a long flight or just a day at home. Plus, as an added bonus, making these gave me the opportunity to play around with the latest vegan cheese product, and clean out the fridge a bit at the same time.

And if you’re not packing up and taking off somewhere, these babies are the perfect base for homemade Ritz Bitz-like cracker sandwiches (but better!) Just use a tiny dollop of leftover “cheese” spread between two crackers, and eat immediately. Unlike the originals, these are nowhere near as shelf stable- Which I happen to think is a good thing, quite frankly.

Yield: Yield Varies Depending on Cookie Cutter, but Approximately 70 – 80 Crackers if Using a 1 1/2-Inch Round Fluted Cookie Cutter

Smoky, Spicy Cheese Crackers

Crunchy, smoky vegan cheese crackers, with just a hint of spice.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

4 Ounces Vegan Cheddar-Style Spread*
1 Tablespoon Whole Flax Seeds, Ground
3 Tablespoons Olive Oil
1/2 Teaspoon Liquid Smoke
1 Cup White Whole Wheat Pastry Flour
1/4 Cup Nutritional Yeast
1 Teaspoon Kosher Salt (or 3/4 Teaspoon Table Salt)
1/2 Teaspoon Baking Soda
1/2 Teaspoon Sweet Paprika
1/8 Teaspoon Turmeric
Pinch Cayenne
Pinch Freshly Ground Black Pepper

Instructions

Preheat your oven to 350 degrees and line two baking sheets with parchment paper or silicone baking mats. Set aside.
Place the “cheese” spread, ground flax seeds, olive oil, and liquid smoke in your stand mixer or food processor, and mix briefly to combine.
In a separate bowl, whisk together all of the remaining dry ingredients, until the mixture is homogeneous and the spices are well distributed. Add this whole mixture into the mix of wet ingredients, and start your mixer on a low speed if using; pulse your food processor to combine. Allow the machine to run until the mixture comes together into a smooth, cohesive dough. It may take some time, so be patient, and do not add extra liquid to the dough.
On a lightly floured surface, roll the dough out very thin, to about 1/8th of an inch. Use any cookie cutter you desire. I like smaller crackers to nibble on, so I used a 1 1/2-inch round fluted cookie cutter. Transfer cut crackers to your prepared baking sheets, and re-roll scraps, cutting more crackers, until the dough is used up. Bake each sheet individually for 10 – 15 minutes, until very so slightly puffy and dry to the touch. They won’t really brown, so don’t panic if they don’t become golden around the edges. Let cool completely on the sheets, and store in air-tight containers at room temperature.