BitterSweet

An Obsession with All Things Handmade and Home-Cooked


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Instant Ice Cream Gratification

The only thing worse than suffering through a sweltering hot summer day without air conditioning is trying to survive those same conditions without any ice cream in the house. It’s entirely possible that one can make do without such convenient modern amenities that would help abate the heat, but only if generous amounts of frozen, creamy treats are kept close at hand. Ice cream makes even chilly days more bearable, so going without a single tub of the cool confection is tantamount to criminal insanity. For those with limited equipment and limited patience, there have been few solutions to this conundrum outside of an impromptu grocery trip. Thankfully, non-dairy alternatives are no longer the anomaly in mainstream markets, although homemade ice cream will still beat out anything prepackaged any day of the week.

This recipe today goes out to all those ice cream fiends without ice cream machines. Plenty of low-tech methods exist for fabricating frozen treats without fancy machinery, but let’s be honest: Few people, myself included, care to fuss with scraping ice crystals or tossing around a plastic bag of ice cubes all day, just for a few bites of sweet satisfaction.

Your icy irritation ends here. All you need is a freezer, four ingredients, and an appetite. I would wager that you’ve already got two out of three already covered.

The ingenious CocoWhip by So Delicious is the secret ingredient that makes this sweet act of alchemy possible. Providing light, scoopable structure without any further agitation, the same results can also be achieved with good old whipped coconut cream, but starting with a ready-whipped and exceptionally stable base makes the process infinitely easier.

As luck would have it, So Delicious recently launched their Snackable Recipe Contest, so it would have been crazy for me to hold onto this treat any longer. Besides, as much as I love cooking, summer is meant to be enjoyed, not spent in the kitchen. Whip up this effortless ice cream base and go play; you’ll have a delicious dessert waiting for you when you return.

No-Churn Vanilla Bean Ice Cream

2/3 Cup Vanilla Coconut Creamer
1/3 Cup Light Agave Nectar
1 1/2 Teaspoons Vanilla Bean Paste or Extract
1 9-Ounce Package Cocowhip

In a large bowl, stir together the creamer, agave, and vanilla. Add in one small scoop of the Cocowhip, stirring to incorporate and begin to lighten the mixture. Introduce half of the remaining Cocowhip, folding it carefully into the liquid, keeping the airy structure as intact as possible. Repeat with the last portion of Cocowhip, leaving a few streaks in the mixture if need be; it’s better to under-mix than over-mix.

Pour the ice cream base into a loaf pan or air-tight container and carefully move it into your freezer. Allow it to sit, undisturbed, for at least 6 hours before serving.

Printable Recipe


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Cashew is King

Dense, silky smooth, capable of melting so slowly and seductively across the palate that it seems to linger far beyond the average taste; cashew ice cream has certainly come a long way. Once a mere glimmer in the eye of the mad kitchen scientist who dared venture outside the standard arsenal of readily available dairy alternatives, cashew ice cream has finally hit the mainstream, and in a big way thanks to So Delicious. Textural superiority provides the unshakable foundation for all of these nutty frozen desserts, unburdened by excessive gums or stabilizers like so many commercial options. This attention to ingredient detail allows the most basic of flavors, the vanilla-infused Creamy Cashew, to shine without any adulteration. Similarly, the unfussy Cappuccino boasts a perfectly balanced coffee flavor, deepened by a subtle hint of cinnamon in the afterglow of each frosty bite. What truly sets this line of nut-based pints apart from the pack in the freezer aisle, however, are their bolder, unabashedly indulgent flavor combinations.

Turtle Trails from the original Purely Decadent label has been my top pick for countless years, but now that I’ve tasted the sweet extravagance of Salted Caramel Cluster, I may just have a new favorite treat. So packed full of chunks that it’s difficult to scoop, this pint of cashew goodness is not messing around. Whole, full-sized, plump cashews smothered in crisp shells of dark chocolate litter the landscape, flanked by rivulets of flowing caramel sauce. Notes of browned, burnt sugar define the custard base, spiked with just the right amount of salt to propel the flavor into crave-worthy territory.

Dark Chocolate Truffle succeeds in delivering an equally intense dessert experience as well, clearly formulated with the unreformed, unapologetic chocoholic in mind. Strong chocolate ice cream with devilishly bitter edges cradles thin shards of shaved chocolate that shatter effortlessly between the teeth. Truly an “adult” chocolate ice cream, it would be a disservice to compare it to the average cocoa concoction. The plentiful truffles are even better than those found in the average box of chocolate, especially since you’ll always know exactly what you’re going to get; every scoop is delicious, just as promised.

If simple sugar cookies and cinnamon spice hold more allure when a sugar craving hits, then the Snickerdoodle would be just your speed. Reminiscent of a thick, icy glass of horchata, this comforting blend has the upper hand on the original beverage thanks to the abundant smattering of gluten-free cookie dough pieces found throughout. Each bite maintains a soft, supple chew, no matter how deeply the pint has been wedged into the back of the icebox. I couldn’t help but further the cookie theme by serving up a few scoops as ice cream sandwiches, but the beauty of this variety is each spoonful provides the full compliment of these childhood treats, without the hand-held mess.

Even in the increasingly crowded category of vegan ice creams, So Delicious manages to continue innovating, reinventing itself, and staying ahead of trends while still remaining genuinely delicious. These cashew ice creams deserve a place in your freezer- But I can promise that they won’t stay there very long.


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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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A Novel Approach

If there’s anything better than ice cream, it could only be ice cream on a stick or in a sandwich. Classic novelties have taken advantage of this fool-proof path to frozen dessert perfection, but few truly make the most of the unique, single serving presentation. Finally daring to innovate beyond two chocolate wafers filled with vanilla ice cream, some very exciting developments are turning the marketplace into a very sweet scene, indeed.

So Delicious has certainly been busy in recent days, and my backlog of photos provides ample evidence. This is only the tip of the iceberg when it comes to their latest innovations I have on deck for review! Truth be told, the above coconut-based Mini Organic Bars were first devoured back in January, while I enjoyed my time in Hawaii, and the hottest winter I’ve ever experienced. The perfect foil to a sweltering afternoon in the sun, it was hard to pick a favorite between the Just Java, Simply Strawberry, and Fudge Bars, but I quickly found that I really am a coffee-lover through and through. It won’t pummel you with high-octane espresso flavor, but a creamy, sweet, and smooth cappuccino flavor that’s perfectly suited for a light midday snack. For you coconut-haters out there, never fear: I couldn’t detect even a hint of coconut flavor in these babies, unlike the other two options.

Tofutti has been in the dairy-free dessert game for decades now, the veteran in the rapidly shifting field of prepared vegan food stuffs. The masterminds behind these particular treats definitely know what they’re doing, using the same formula that’s survived countless food trends and collective dietary changes. Although best known for their pints, Tofutti Cuties in all their myriad flavors will always hold a special place in my heart. Way back when BitterSweet was but a wee speck on the interweb, those sweet ice cream sandwiches were some of the very first products I ever reviewed. If you unwittingly clicked to read that flashback, I must apologize: Your eyes are likely burning by now from those gruesome photos.

Back to the matter at hand, the varieties have come and gone over the years, and remaining flavors can prove rather elusive. Although I can find their take on the golden standard anywhere I shop, more fanciful concoctions are harder to come by. Case in point, I could only get my hands on the Key Lime and Wild Berry Tofutti Cuties when the kind PR people offered to ship them directly. Granted, this was [shamefully, regrettably] over a year ago, so I’m not even sure if they still exist in the wild. For my own sake, I sure hope they do, because both were unforgettable treats with no equals in mainstream markets. Particularly drawn the to key lime, zesty citrus ice cream provides a bright, tangy contrast to the buttery vanilla cookies. Bearing a satisfying soft bite that is easy to sink your teeth into, the refreshing combination is far more complex than your average child-focused novelty. A new personal favorite from this steady, old school brand.

In case you thought that ice cream was just a summertime treat, then I’d like to introduce you to the most creative, daring frozen desserts to be found in the freezer cases this year: Halloween themed, coconut-based Pumpkin Spice and Candy Corn novelties, made by none other than So Delicious. These are brilliant for their adorable shapes alone, but needless to say it’s the taste is what puts them over the top. The adorable pale orange pumpkins are unsurprisingly flavored exactly like their Pumpkin Spice Beverage, only frozen, of course. Rich and decadent, they definitely feel like a seasonal indulgence, despite the low caloric price tag.

Candy corn was the real wild card here: Would it truly taste like candy corn? The chocolate crown suggested otherwise, but I held out hope for something more reminiscent of Indian corn instead of the classic. (Those were always better, anyway.) For better or for worse, depending on your stance toward the much reviled or beloved confections, these frozen novelties do not taste like actual candy corn. The white stripe is a simple, straightforward vanilla ice cream, but things get considerably more interesting towards the orange base. Immediately familiar yet indescribable, I couldn’t quite pin down what I was tasting… And then it hit me. Orange creamsicle! This was the creamy orange ice cream, long since discontinued, that I devoured without restraint during my early college days. Stuffing myself with both the scoops and pops, having that cool, sweet treat to look forward to after classes was the highlight of my day. Oh, the joy of being reunited, if only for a few fleeting stripes!

It’s never been easier to stay cool, even without scooping a single spoonful. Considering the rapidly expanding field of delicious options to choose from, there’s easily something for everyone to enjoy, no dairy need apply.


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Fry Another Day

With an ingredient as versatile as cashew milk, the avenues to explore for recipe creation are truly endless. Slip it seamlessly into any formula calling for milk, non-dairy or otherwise, and you’ll have a sure hit on your hands. Finding a vehicle to truly feature and fully honor this typically under-appreciated component, however, is a considerably more challenging task. Milkier than most treats, pudding seemed like a promising concept to start with, but quickly grew boring without additional flavors added to the mix, covering up the delicate essence of cashew and thereby missing the point entirely. It would take much more than a bowlful of plain pudding to satisfy my craving for adventure, but perhaps I was going about the dessert all wrong to begin with. The idea had been sitting right under my nose the whole time, hidden amongst old notes about inspiring desserts yet to grace my kitchen. Leche Frita, or “fried milk,” is essentially very firm cubes of pudding that are pan-fried to a crispy finish. Who knew how drastically the whole package could change with that final kiss of heat?

My rudimentary knowledge of Spanish from the 3rd grade doing me no favors, I took a brief interlude to look up the word “cashew” and that was all I needed to know. Anacardo Leche Frita it was!

Lightly sprinkled with a touch of cinnamon, the crisp exterior gives way to an impossibly soft, creamy center, packed with more vanilla bean flecks than you could count. Decadent in taste but stunningly simple in composition, it’s one of those rare desserts that is greater than the sum of its parts. If you have cashew milk, I’m willing to bet that you already have everything else you need to make this recipe right now. Forget about fussy preparations; it’s little more than a cooked custard allowed to set, and can be prepared well in advance right up to the frying stage. Eaten hot off the stove, still slightly chilled at the very core, the contrast in textures and temperatures turns humble cashew milk into an extraordinary treat.

Anacardo Leche Frita

1/2 Cup Cornstarch
2 3/4 Cups So Delicious Cashew Milk
1/3 Cup Light Agave Nectar
1 Tablespoon Vanilla Bean Paste or Extract
1/2 Cup All Purpose Flour
2 Tablespoons Granulated Sugar
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Ginger

To Finish:

1/4 – 1/3 Cup Olive Oil
Additional Cinnamon, Optional

In a medium-sized saucepan, vigorously whisk together the cornstarch, cashew milk, and agave, beating out any lumps of starch before setting the pan over the stove. Once smooth and homogenous, turn on the heat to medium, and stir periodically as the liquid cooks. Meanwhile, lightly grease an 8 x 8-inch square baking dish and set aside. Bring to a full boil, mix in the vanilla, and cook for just 30 longer, scraping the bottom and sides of the pan as you stir to prevent anything from sticking and burning, and being careful not to let the mixture boil over the sides. The pudding should have significantly thickened by this point. Turn off the heat, pour the hot pudding into your prepared baking dish, and smooth out the top with your spatula. Let cool to room temperature before transferring the pan to your fridge to thoroughly chill; at least 4 hours.

When the pudding is cold and firm, turn it out onto a cutting board and gently slice it into squares or triangles with a very sharp knife. In a medium bowl, combine the flour, sugar, cinnamon, and ginger, and gently toss one piece of the chilled pudding in at a time, making sure that all sides are completely covered.

Heat 3 – 4 tablespoons of the oil in a medium saute pan with high sides over medium heat. Once it begins to shimmer, gently lay the pieces of floured pudding in, leaving plenty of space around them for easier access. Cook for 3 – 6 minutes on each side, flipping when golden brown. Move the finished leche frita over to a paper towel-lined plate to drain off the excess oil, and sprinkle lightly with cinnamon just before serving. Repeat with the remaining pudding squares or triangles, adding more oil to the pan as needed, until all pieces are cooked to a crispy perfection.

Makes 10 – 12 Servings

Printable Recipe


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A Whole Latte Love

It was a risky move, alright. Introducing a new vegan creamer on top of your existing vegan creamer doesn’t strike me as the most sound business plan, but So Delicious boldly dropped their new “Barista-Style” coffee whitener a few months ago, undeterred. Reportedly better for steaming and frothing to create more authentic lattes, I had to admit, I was curious. Given the opportunity to check them out for myself, it was an offer I couldn’t refuse.

Now, I’m no barista. I bought myself a charming refurbished espresso machine about 10 years ago with ambitions of learning its steamy ways. Shamefully, it hasn’t seen the light of day since. This job calls for professional purveyors of caffeine. Marching down to Port Coffeehouse with creamer in hand, this would be the ultimate test. Clearly, they must get their fair share of crazy customers, because Jerry kindly tolerated my crazy request, even allowing multiple lattes to get that perfect picture:

It was a thing of beauty, topped with a classic fern design etched into the thick crema. One sip and I was hooked- An avowed black coffee drinker all my life, I finally understood the hype behind the latte. Far from being just a fluffy dessert-like drink, this cuppa was rich, comforting, and strangely satisfying. The Original Barista-Style Creamer is completely unsweetened, which suited my tastes perfectly. Not a hint of coconut flavor made it into the mug, so there was nothing to distract from the deep, roasted flavor of the beans. For those with a sugar craving, the Vanilla Barista-Style Creamer does bear a balanced hint of sweetness, along with a subtle vanilla essence. An excellent addition to specialty coffee drinks, or just the morning cup of Joe, I can understand why So Delicious took the unconventional route of adding a second dairy-free creamer to their lineup.

Lucky for you, I happen to have two freebie coupons for any So Delicious product, and I would love to spread the coconut love around. If you’re interested in trying their new creamers, tell me about what kind of drink (or anything else, if you’re feeling creative) you would make with it, and if you’re planning on snapping up something else (Ice cream? Yogurt?) tell me about it! Be sure to leave a comment with you name and a valid email address in the appropriate boxes before May 20th at midnight EST. I’ll update this post and email the winners shortly thereafter.

UPDATE: That’s all folks! The entry period is over and the random number generator has spoken.

Our winner today is commenter number 50: Amy Tong! Congratulations Amy, you’ll be hearing from me shortly. To everyone else, keep your eyes peeled for more opportunities to snag a freebie or two, since there are more giveaways to come…


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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.

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