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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Pearl of an Oyster Cracker

Soup season is in full swing, no matter what sort of winter has arrived to greet these early days of March. Whether the elements chose to blow in a gentle yet chilly breeze in the evenings or pound the earth, day and night, with torrents of frozen rain, a bowl of something warm and soothing is guaranteed to hit the spot. Even in the heat of summer, a generous ladleful of steamy, brothy sustenance is not an unwelcome sight, but that’s a tale for another time. Right now, let’s focus on the often overlooked, undervalued side kick to these endless rounds of piping hot stew: The oyster cracker. When dining out, does a single diner give those sterile, single-serving packages a second thought? Or even a third, or fourth? Much more commonly found ground into a fine gravel of crumbs at the bottom of one’s purse than happily floating atop of pool of sumptuous soup, it’s about time they were given their due.

Granted, while I hate to say it, the traditional oyster cracker simply doesn’t have much going for it. It’s the filler that takes the place of more exciting flavors, contributing only a fleeting crunch at best. The only fix for this cracker conundrum is to take matters into our own hands and start from scratch, with a sturdy foundation of spice to build from.

Inspired by everyone’s favorite Japanese junk food, wasabi peas, this wheat-based reincarnation incorporates a buttery bite into every tiny morsel, ideal for adding a bit of depth to the otherwise merely hot sensation. Besides getting a considerable boost in the flavor department, that alluring green hue can be attributed the power of frozen spinach, lending more nutritional value than mere white flour could ever hope to contain.

If it seems like a serious ordeal to go through just for some silly little oyster crackers, consider expanding your snack horizons and cutting your crackers larger. Flavorful enough to stand on their own or pair beautifully with creamy dips, the only limitations come from your cookie cutters. My tiny flowers struck me as more charming than the standard hexagon shape, but anything goes, as long as you keep an eye on them in the oven. Baking times do vary based on the desired sizes, so stay close by while they cook.

Wasabi Oyster Crackers

1 Cup Frozen Spinach, Thawed
1/3 Cup Rice Bran, Avocado, or Olive Oil
2 Tablespoons Prepared Wasabi Paste*
1 Teaspoon Nutritional Yeast
2 1/2 Cups White Whole Wheat Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
2 – 4 Tablespoons Water

*Beware of unwelcome ingredients! 9.5 times out of 10, you’ll find horseradish in those tubes rather than actual wasabi root, but that’s nothing to be alarmed about. What you should keep an eye out for, however, are sweeteners and animal products. Strange but true, many brands incorporate milk derivatives to extend the spicy flavor, so be vigilant!

Preheat your oven to 375 degrees and line two sheet pans with silpats or parchment paper.

Pull out your food processor and puree the thawed spinach, oil, wasabi, and nutritional yeast, blending until completely smooth. You may need to pause and scrape down the sides of the bowl with your spatula to ensure that all of the greenery is fully incorporated. Sift together the flour, baking powder, and salt before adding the dry mixture into the food processor as well. Pulse a few times to begin incorporating the flour, again scraping down the sides of the bowl as needed. Slowly drizzle in just enough water to bring everything together into a pebbly sort of dough that sticks together when pressed. Be careful not to overdo it and add too much liquid, or else it will be next to impossible to handle.

Knead the resulting dough lightly, just until it forms a fairly smooth ball. Flatten it into a disk and roll it out on a well-floured surface. Try to get it out thin as possible, much like pasta dough, for the crunchiest, crispiest crackers.

Use cookie cutters of your choice to punch out the crackers, or simply use a pizza cutter or sharp knife to slice out squares or rectangles. Aim to make them no larger than an inch, or plan to lower the temperature considerably and bake for a longer time if you’d prefer larger pieces. Transfer the shapes to your prepared baking sheets and prick them once or twice with a fork to allow the steam to vent while they bake.

For crackers about an inch wide, bake for 15 – 20 minutes, although your mileage may vary. Thinner crackers and those closer to the edge of your baking sheets will cook faster. Pull crackers out once golden, and return any to the oven that are still soft. Crackers will crisp a bit more during cooling, but should be dry when removed.

Let cool completely and store in an air-tight container.

Printable Recipe


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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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Rock the Boat

When it comes to food, little luxuries are not necessarily about overindulgence or decadence so much as they are small gifts you give yourself; modest treats to look forward to on an average day. Especially in the lean days of early January, it’s important to maintain these simple pleasures while everyone else seems to demand austerity, as if trying to atone for their holiday dietary sins. Luckily, it’s not difficult to reward yourself with something both sweet and healthy at the same time! Looking to the tropics for inspiration, a charming new juice shop in Honolulu offers papaya, re-imagined as a breakfast dish dressed beautifully enough to pass for dessert.

It’s far from a complex concept, but at The Salted Lemon, they’ve perfected the art of building an unsinkable papaya boat. Local orange and pink-hued fruits, more brilliant than a sunrise in paradise, are hollowed out and stuffed to the brim with granola, yogurt, banana slices, blueberries, and finished with a light shower of chia seeds on top. The contrast between creamy yogurt and crunchy cereal, flavored with the ripe and juicy fresh fruits, is so simple yet so satisfying. Eating this assembly is a rich experience that carries none of the guilt one might assign to traditional excess. Though the original is not vegan, the staff was more than willing to try something new, making use of my favorite almond-based yogurt once I snagged a cup at a nearby grocery store.

Lest you think that papaya boats are only the stuff of fancy cafes and languorous tropical vacations, just take a gander at the short and sweet formula below. They are effortless to whip up on any typical morning, no special occasion required, and no pretense need apply. All varieties of berries or cut fruits could be considered as welcome additions, so don’t be afraid to shake up the routine and experiment with new toppers.

While anything goes when it comes to vegan yogurt options, there’s no better brand to turn to than So Delicious, offering cultured coconut and almond bases, each boasting a full spectrum of enticing flavors. These prime alternatives make it a breeze to live dairy-free, which is why I wanted to share an equally easy concept as part of their 21-Day Dairy Free Challenge. Consider this your first step towards sweet, creamy satisfaction, and then join in on the initiative for even greater rewards!

Papaya Boats

1 Medium Hawaiian Papaya, Peeled and Seeded
1 Cup Granola, Homemade or Store-Bought
1 6-Ounce Container Vanilla So Delicious Almond or Coconut Yogurt
1 Medium Banana, Sliced
1/2 Cup Fresh Blueberries
1 Tablespoon Chia Seeds
Agave or Maple Syrup, to Taste (Optional)

Divide a 1/2 cup of the granola between two plates to set up a “foundation” for your papaya boat to rest on. This will help prevent it from capsizing when you eat it, and it also adds a nice additional layer of crunchy cereal to enjoy.

Place the remaining granola inside the papaya halves (1/4 cup inside of each) and top that with the yogurt, spooning equal amounts into the two boats. Arrange the sliced banana and blueberries as desired, and top with a sprinkle of chia seeds over the whole assembly. Finish with a light drizzle of syrup if desired, but with properly ripened, seasonal fruit, it should be plenty sweet enough without.

Serve immediately and enjoy!

Makes 2 Servings

Printable Recipe

[Written for Go Dairy Free as part of the Dairy-Free Recipe Potluck, sponsored by So Delicious.]


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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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Healthy Decadence

There’s a real art in finding the delicate balance between want and need, sweet and savory, austere and indulgent. All too often battling cravings that fall on the more hedonistic side of the scale, reaching some semblance of middle ground is especially important for this constant snacker. Grazing through my day with the greatest of ease, finding that ideal combination that will satisfy both my sweet tooth and my hunger is always the goal, but rarely the result of endless pantry raids throughout the day.

Inspired by yet another excellent new protein powder kindly provided as a sample by Ka’Chava, rather than just drink my superfoods straight, it seemed like the perfect opportunity to get in the kitchen and play around. Energy bars were a natural first though, but too obvious, too easy to get excited about. Healthy, protein-packed fudge, though? Now that’s a wholesome treat one could lust after.

Rich, but not overwhelmingly so, crunchy cacao nibs punctuate the soft texture, much like chocolate chips strewn through unbaked cookie dough. A thin sheet of dark, slightly bitter chocolate caps off each small square with just the right extra dose of decadence, although it’s strictly optional if you’re more of a protein purist. Eaten straight out of the fridge, there are few tastier yet still healthy tidbits out there that can power me through a long day.

Protein Fudge

1 Cup Raw Cashews, Soaked for 4 – 6 Hours
1/2 Cup Coconut Oil, Melted
1/3 Cup Coconut Sugar
1 Packet (58.5g) Ka’Chava Chocolate Protein Powder
1 Teaspoon Vanilla Extract
1/4 Teaspoon Salt
1/4 Cup Cacao Nibs

To Finish:

3 Ounces Dark Chocolate, Finely Chopped
1 Teaspoon Coconut Oil, Melted

Thoroughly drain your cashews before tossing them into your blender. A high-speed blender is recommended for this recipe to ensure the smoothest texture possible, but as long as you’re patient with a lower-powered model and let it process for a bit longer, the recipe shouldn’t suffer. Add in the melted coconut oil, coconut sugar, protein powder, vanilla, and salt, and start the machine on the lowest setting to begin breaking down the cashews. Slowly increase the speed until you reach the highest setting, using the plunger to keep the contents of the blender all moving towards the blade, or pausing to scrape down the sides of the container, as needed. It may take some time for everything to combine smoothly, without any residual cashew pieces or graininess to be found.

Meanwhile, line an 8 x 4-inch loaf pan with foil, lightly grease, and set aside.

Once your fudge mixture is thoroughly blended, stir in the cacao nibs by hand to evenly distribute them throughout. Transfer everything to your prepared pan and use a wide spatula to smooth out the top. Place the pan on a flat surface in your freezer to begin solidifying.

To finish off your fudge, place the finely chopped chocolate in a microwave-safe dish and heat for 60 seconds. Stir thoroughly until all of the chocolate is melted and no pieces remain. If necessary, continue microwaving at intervals of 30 seconds, stirring well after each one, until perfectly smooth. Retrieve the fudge from the freezer, pour the melted chocolate all over the top, and spread it out evenly so that it covers the entire pan. Return the pan of fudge to the freezer and let rest, undisturbed, for at least 3 hours.

Using the foil as a sling, pull the fudge out of the loaf pan and slice into small squares with a very sharp knife. To make cleaner cuts through the chocolate topping, first run the knife under very hot water and dry thoroughly before making your first incision.

Store in an air-tight container in the fridge for up to 1 week, or in the freezer for up to 1 month.

Makes 16 – 20 Small Squares

Printable Recipe


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Monstrous Munchies

Halloween is right around the corner, but if you haven’t yet figured out your snacking strategy for when the moon rises and the creatures of the night emerge, don’t panic! Rather than reaching for a protective head of garlic, I say go for the sweets and invite those monsters right on in. They’ll feel perfectly at home when you present them with a heaping bowlful of gloriously green Matcha Monster Munch.

Candied green tea popcorn, tossed with crunchy pepitas and drenched in a generous drizzle of dark chocolate is a treat to tempt even the most distasteful beasts. Perfect for a party or just a quiet night of answering the doorbell for trick-or-treaters, it’s a snack that’s as irresistible as it is vibrant.

Quick, jump on your broomstick and fly over to the recipe on Go Dairy Free, before the witching hour is over!

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