An Obsession with All Things Handmade and Home-Cooked


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


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


In the Eleventh Hour

Long before the word “vegetarian” had even entered my vocabulary or tofu occupied a place on my plate, Thanksgiving turkey nonetheless failed to excite any hunger in my young belly. I had yet to cultivate a true appreciation of any greener fare, and yet the side dishes were what always held the key to holiday dinner bliss. Anything starchy, buttery, and sweet was piled on with aplomb, moderation be damned. No matter how they were prepared, potatoes especially were key to a successful meal, often turning up in multiple forms to satisfy all family members. Mashed, roasted, scalloped, or fried, they all had equal billing on the menu, devoured far more enthusiastically than the obligatory bird.

Ironically, this habit has made the main dish beside the point, the backup singer rather than the star of the show. I’d gladly make space for another side dish or two than an extra serving of seitan roulade, no matter how delicious or painstakingly stuffed.

That’s why I have no compunctions about suggesting yet another starchy side, even in this eleventh hour of Thanksgiving prep. Inspired by my grandpa’s classic potato puffs, my rendition lightens the potato load with golden butternut puree. Pumpkin could effortlessly slip into that same role as well, if canned butternut is hard to come by. Crisp on the outside and creamy on the inside, these tiny mountains of mashed potatoes finally introduce the textural interest that plain old smashed spuds lack. Mercifully, their compact design allows for advance prep as well; bake them through as instructed, chill until dinner time, and them pop them back into a 400 degree oven for 5 – 10 minutes, just to heat them through.

Butternut Potato Puffs

1 Pound Yukon Gold Potatoes, Peeled and Diced
1 15-Ounce Can Butternut Squash Puree
3 Tablespoons Non-Dairy Margarine or Coconut Oil, Melted
1 Teaspoon Seasoned Salt
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
1/2 Teaspoon Poultry Seasoning
1/4 Teaspoon Ground Black Pepper
2 Tablespoons Cornstarch
1 Tablespoon Whole Flax Seeds, Ground

Place your peeled and cut potatoes in a medium-sized pot of cool water. Set over moderate heat and bring up to a boil, reducing the heat to a lively simmer and cooking them until fork-tender. Drain thoroughly.

Mash the potatoes as smoothly as possible before adding in all of the remaining ingredients, mashing and stirring to combine and beating out any lumps. Transfer the mashed mixture to a piping bag fitted with a large star tip and pipe the potatoes into small rosettes on two baking sheets lined with parchment paper or silpats. Aim for them to measure approximately 1 1/2 – 2 inches across the bottom, but there’s no need to break out a ruler here.

Place the whole sheets in the freezer for about an hour, until solid. Once they’ve had ample time to chill out, preheat your oven to 450 degrees.

Bake for 15 – 18 minutes, until golden brown all over. Serve right away while still hot.

Makes 1 1/2 – 2 Dozen Puffs

Printable Recipe


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


Blog, Interrupted

Breaking such a long stretch of radio silence and launching right back into the regular routine is proving far more difficult than first imagined. Even with an abundant backlog and ample time carved out for writing, the words still won’t manifest into satisfying sentences. A little over one week without blogging is all it takes to shatter the easy flow of ideas and photos, it would seem. While I’m still struggling to get back on my feet, the pile of material only grows, pushing against the impulse to curl up in bed and shun all critical thought. That’s a good thing.

One time-sensitive piece that is begging to be shared, asap, is the launch of So Delicious‘ brand new Pumpkin Spice Coconut Milk Beverage. Originally I had wanted to nominate this beverage as the unofficial nog of Halloween, but since our town’s spooky celebration was canceled for yet another year, it’s just as well that this is a drink suitable for any festive events. Powerfully rich and thick enough to coat the palate with one sip, this is not a drink to mess around with. Sweet as a dessert in itself, a straight shot of this autumnal treat reminds me of melted ice cream. Truth be told, it’s so sugary and viscous that I’m not sure I would recommend sipping it plain. Rather, it’s the kind of ingredient begging to be cut with a shot of espresso, or spiked with a splash of rum.

Lightly seasoned with warm spices, cinnamon leads the pack of usual suspects, ginger and nutmeg. My biggest disappointment is that despite listing pumpkin as an ingredient, the squash flavor is entirely absent. Perhaps an added pinch of salt would help awaken those more savory notes, but at least an effort was made to go beyond the typical artificially flavored route.

To make the Pumpkin Spice Coconut Milk really shine, it simply must be used in baking or cooking. Imagine using it to soak French toast, instantly creating a custard without any further prep necessary. Or consider tapioca pudding with a spicy, autumnal twist. What about caramels, where any cream or coconut milk could easily be swapped out for this treat instead? Though it may not succeed as a drink by itself, it certainly has enough culinary potential to warrant a place in your fridge.


Brace for Impact

Nerves fraying more severely than the sleeves on my favorite old sweater, our newest friend Sandy has us all running scared around here. Although we still have yet to meet the old gal, she’s already hurling wind and a few scattered raindrops our way, no doubt a mere hint of what’s to come. Even the most dire forecast can usually be ignored or at least rationalized, but when officials say that it will likely be worse than Irene, and can cause “life-threatening devastation,” well, that’s not so easy to brush off. After losing last Halloween in that brutal beating and having my very first car accident due to the road conditions, I for one am pretty nervous.

It’s a good thing that before even learning of this Frankenstorm, it turned out that I was already preparing food for it. Of course, food and electricity are at the top of the list of concerns for this vegan blogger, so thank goodness that at least the edibles are covered.

Devilishly spicy but not unbearably so, these crunchy roasted pumpkin seeds are dosed in tongue-tingling sriracha. Lightly salted and easy to munch, they were intended to be an ideal Halloween party snack, but instead are also perfectly suited to become emergency rations. Shelf-stable in an air-tight container for up to a month, this nutty blend of pumpkin and sesame seeds will prove ideal to munch on should the power go out.

There’s a million and a half ways to roast pumpkin seeds, but it never hurts to have a new flavor concept. Even if you’re not concerned about massive flooding or the potential for a week or more without electricity, I have a feeling these would still be just as enjoyable.

No matter where you are, stay safe everyone! Here’s hoping that Halloween festivities are the most frightening events in coming days, and not the aftermath of Sandy.

Sriracha Seeds

2 Cups Raw, Fresh Pumpkin Seeds (From 1 Medium Sugar Pumpkin)
2 Tablespoons White Sesame Seeds
2 Tablespoons Black Sesame Seeds
2 Tablespoons Sriracha
1 Tablespoon Olive Oil
Coarse Sea Salt

Preheat your oven to 300 degrees and line a baking sheet with aluminum foil or a silpat; set aside.

Toss all the seeds into a medium-sized bowl along with the sriracha and olive oil. Stir well to combine and thoroughly coat the dry goods with the liquid seasoning. Pour everything out onto your prepared sheets, and spread the seeds into a single even layer. Sprinkle lightly with coarse salt before popping them into the oven.

Bake for 35 – 45 minutes until golden brown, stirring every 20 minutes or as needed. Let cool completely before eating or storing in an air-tight container.

Makes about 2 Cups

Printable Recipe


Fall Flavors

Seasonal transitions can be rough, especially when they feel so abrupt. Leaves began to blush and fall overnight, as temperatures suddenly plunged back into sock-and-shoe territory. The distinct scent of earth fills the cool air, refreshing after a sweltering summer but still jarring nonetheless. Unlike the change over from winter to spring, which drags on endlessly through the first half of the year, this is an efficient changing of the guard; autumn is here, no doubt about it. Still scrambling to adjust, the best way that I’ve found to wrap my mind around the loss of stone fruits, corn, and fresh herbs is to concentrate on the new flavors to be found. Focusing on the positives, fall has just as many delicious tastes to look forward to!

What follows is a brief list of ingredients that first come to mind when I think of the season, along with recipe suggestions to inspire further autumnal appreciation. By no means exhaustive and not necessarily things that are found solely in seasonal cooking, this is simply what fall tastes like to me.

Caramelized onions
Sweet potatoes
Brown “butter”

What are your favorite fall recipes, and how are you coping with the transition?


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