Tag: sweet

Treat Yourself

You deserve a treat. How do I know? Well, you’re alive, aren’t you? You’re surviving in spite of it all, persisting in the face of obstacles both big and small. We’re all going through something and for that, we’ve earned a little reward. Just a bit more kindness to soften the harsh edges of life would go a long way, so here’s my suggestion for how to start.

A Treat For All Tastes

The concept behind these sprinkle-encrusted morsels is far from original. In fact, they’re inspired by my original recipe found in Real Food, Really Fast, but simplified for an already overly complicated world. This new rendition uses only 4 main ingredients; 6 if you count salt and vanilla, which feel like a given, if you ask me. Now the recipe can boast being:

  • Oil-free
  • Gluten-free
  • Refined sugar-free
  • No-bake
  • And as always, dairy-free, eggless, and vegan

Plus, I’ve removed the protein powder to make it more accessible. Almonds and cashews already have plenty of protein as is, thank you very much.

Substitutions to Sweeten the Pot

Consider this the most basic flavor, with infinite options to spin off of. A few of my favorites include:

  • Cookie dough: Swap the sprinkles for chocolate chips.
  • Peanut butter cookie: Swap the cashew butter for chunky peanut butter and the sprinkles for chopped, roasted peanuts.
  • Mint chocolate chip: Add 1/4 cup Dutch-processed cocoa powder and 1 teaspoon peppermint extract, and swap the sprinkles for mini chocolate chips.
  • Chocolate-covered cherry: Add 1/4 cup Dutch-processed cocoa powder and swap the sprinkles for dried cherries. Drizzle with melted chocolate to put it over the top!

Treat Yourself

It’s not just a cheeky saying; treat yourself, early and often. Treat yourself like you mean it. Treat yourself because you got out of bed today. Treat yourself because you’re alive. A little bit of sweetness in a bitter world goes a long way.

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Hannah (BitterSweet)3 Comments

Center of the Cinnamon Roll

It’s not every day, or even every year, that I get the chance to share a guest post on the blog, so you have to know that this one’s special. I’m lucky enough to have a local chef Craig Vanis of Bistro Vonish joining us to share a story that’s both personal and delicious. As someone with a deep love for food and tradition, Craig reflects on the small yet unforgettable moments that food can create. Especially as we near Mother’s Day, it feels especially poignant as he takes us back in time to his grandmother’s kitchen, where cinnamon rolls were more than just a treat, but also a symbol of connection and joy. It’s a real treat to have him share that moment in time along with the recipe that’s been a part of his family for years. -HK

Somehow, grandmas always have the best treats. It’s a fact. Maybe our memories of those goodies tasting so great is due to a childish regression. Or maybe, and I think this is more likely, everyone is factually correct in remembering their grandma’s snacks as superlative. Having those little treats at Grandma’s house is always going to be a little slice of joy so wholesome that Norman Rockwell wouldn’t even know where to begin.

Being a descendant of Bohemian immigrants, kolaches were a must have at Grandma Vanis’s house (only the sweet varieties are “kolache” in a Czech home, and the poppyseed filling is especially popular). But kolaches were not my favorite treat in her kitchen. My favorite? The Cinnamon Roll. Yes. Singular Cinnamon Roll. Specifically, Grandma’s Giant Cinnamon Roll (™). How giant? Giant. About 10 inches across. Approximately 120 cubic inches. It was as if a whole loaf of monkey bread was twirled to maximized cinnamon-sugar surface area. “Quick! Tell me about grandma’s cinnamon roll.” I’d say, “It’s huge!”

Her mid-western farm house was always abuzz with innumerable grand kids, and eventually, great grand kids. The Cinnamon Roll was an ever-winding solitary behemoth, spiraling out to the far reaches of a large pie pan. A horizontal monolith of hypnotic enjoyment. We would cut sections off of the outer edge as the circumference tightened in on itself (full disclosure: we probably used our fingers unless an adult was watching), relishing each delightful morsel while we caught up with the extended family.

There’s a delicate dance to this ritual where you do not want to fill up too much on the outer layers, lest you miss being the lucky duck whose final big bite includes the point from which all cinnamon-sugar elation radiates. The very concept of a dopamine rush made incarnate and leavened with yeast. The headliner in this amazing festival of treats. The checkered flag in the pastry grand prix. The Center. The Center of Grandma’s Giant Cinnamon Roll (™).

This is where the cinnamon-sugar is concentrated while being endlessly wound during assembly. It is where the icing pools and gently soaks in while the pastry race is in progress. And unlike other cinnamon rolls, this center is attained by beating your siblings and cousins in a criterium race to the treasure. Eat too little and you’ll never get there. Eat too much and you’ll be too full to compete at crunch time. It’s not just that the center is the moistest, or sweetest, or gooiest. The center of this cinnamon roll tastes like victory.

The rules to this game of Duck Duck Cinnamon Goose chasing bites around the pie pan are sacred. And it is this sanctity which keeps the calm and order during this adventure. And woe to whomever skips ahead to pluck The Center before it is time. That person will meet the wrath of this sugar-fueled mob, and feel the ire of a whole half of a family tree. This betrayal will plant a grudge that will persist for decades.

So be warned. This Ceylon-spiced key to delight can also unlock a bedlam not known since William Golding stranded that group of British school boys on an island.

Now that you know the stakes, I offer this recipe up to you, dear reader, in hopes of sharing a sliver of these happy memories with you and your loved ones.

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Hannah (BitterSweet)4 Comments

Add a Little Bit of Spice

Oh, I thought, staring vacantly at the occupied oven. Oh well.

Am I getting more careless in old age, or are product packages becoming more inscrutable? All I wanted was to use up the last of a bottle of tahini and conquer cookie cravings all in one fell swoop. Whether it was willful ignorance or distracted driving behind the stand mixer dials, I had failed to notice that this was harissa tahini, creamed into the already baking batter.

Unfazed, I waited for the timer to sound before retrieving the sheet pan as planned. What else was there to do? Yank the half-baked dough out of the oven and hastily toss it into the trash? As a person more likely to pull the same dough out of the trash, letting the effort go to waste was never an option.

Fortunately, my mistake turned out to be so minimal that you could call it an asset. Nutty, toasted, and subtly buttery, you’d never know anything untoward had occurred at first bite. Only after would you feel a very slight warmth, a growing but gentle burn, at the back of your throat. Balanced by the woodsy sweetness of maple syrup, it certainly won’t light your tongue on fire. In fact, it’s such a successful twist, I’d suggest adding a little bit of spice to standard tahini in case you have the opposite supply issue.

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Cocoa Loco: 50 Best Chocolate Recipes

Chocolate, in all its silky, indulgent glory, has a way of transforming an ordinary moment into something extraordinary.

Whether it’s the subtle bitterness of dark chocolate, the creamy comfort of milk, or the velvety sweetness of white, this universally cherished treat is a timeless favorite, at the heart of grand celebrations, quiet afternoons, and everything in between. Its versatility knows no bounds; chocolate can be as complex or as simple as the occasion calls for.

In this collection, I’ve compiled my best ideas to help satiate any chocoholic. Showcasing the depth and range of this beloved ingredient, from classic desserts to innovative creations that push conventional boundaries. No matter the craving, there’s a chocolate recipe here for you.

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Hannah (BitterSweet)9 Comments

Nuts To Nog

Christmastime without eggnog would be simply nuts. Nuts that taste like eggnog, however, and that’s how you get into the spirit!

Eat, Drink, and Be Merry

For yet another year, I’ve been denied the pleasure of creating a new Nog-Off, with only one fresh contender of note. I will not, however, be denied my nog. For someone who’s never had the original egg- and dairy-based beverage, it has a hold on me like few other foods. And yes, though it is a drink, I think it’s substantial enough to qualify as a food too. That much is certainly true when you factor in a generous handful of crisp, freshly toasted nuts.

Nut Nog or Nog Nuts?

Nut nog is nothing new, of course, with some of the most popular recipes beginning with reliable old raw cashews, blended into creamy submission. What I’m talking about is a snack that straddles the line with dessert, could be served as a party starter or wrapped up as a gift at the end of the night, and has all the hallmarks of eggnog.

Aromatic nutmeg, bourbon, eggy kala namak, a touch of umami nutritional yeast, and lightly caramelized sugar all swirl together in a heady glaze that lacquers any combination of pecans, almonds, cashews, walnuts, pistachios, and so forth, that your heart desires. In fact, I even snuck in some pepitas for a subtly seasonal addition, so I’m calling seeds fair game, despite the official title.

Use Your Coconut

Coconut milk powder is a specialty ingredient that gives the mixture an additional richness, seeming to melt like freshly fallen snow, while creating a lightly frosted appearance. It’s entirely optional, so don’t fret if you can’t find it. Alternately, you can replace the alcohol with full-fat coconut cream, adding in a small splash of bourbon flavoring at the end if desired.

As the holidays descend and the festivities unfold, don’t let the absence of traditional eggnog dim your spirits. Embrace the joy of eggnog candied nuts; a sweet and savory blend that captures the essence of the season in every crunchy bite. Whether you’re sharing it at a gathering, gifting it to loved ones, or hoarding it all for yourself, this novel approach is sure to add cheer to the occasion, all without raising a glass.

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Hannah (BitterSweet)7 Comments

Tarted Up Sweet Potatoes

Sweet potato casseroles, adorned with gooey toasted marshmallows, or sweet potato pie, gently wobbling atop a buttery crust, are classic staples of the American Thanksgiving feast. Gleaming orange beacons glowing amidst a sea of amber brown, their warm sunset hues adds a splash of color so desperately needed in this largely monochrome meal. There’s more than just the stereotypical orange yam to liven up your grand spread, though. In fact, there’s a whole rainbow of sweet potatoes that would love an invite, for dinner, dessert, or both.

Flipping Delicious

Tarte tatin flips the idea of conventional pastry on its head, so why not give it an extra twist to keep your taste buds spinning? Apples are synonymous with this French invention that dates back to the late 19th century, where legend has it that a distracted cook by the name of Stéphanie Tatin accidentally built their pie upside-down. Whether or not there’s any truth to the story of such an egregious blunder, there’s no doubt that the dessert itself has withstood the rest of time. Why should apples have all the fun, though? Sweet potatoes, full of natural sugar, caramelize against the heat of the metal pan, cooking to a soft, creamy texture to contrast against flaky puff pastry. One quick flip and you’ve got a whole table side performance to serve along with the final course. If you’re the type of family that likes their sweets alongside their savories, it’s an equally compelling addition to the main menu.

Shades Of Potatoes

Purple potatoes are no longer the shocking rarity they once were, but they can still be tricky to shop for. Many are simply labeled as “Japanese sweet potatoes” despite the fact that there are many varieties within that broad subcategory. Just because it has purple skin doesn’t mean it has purple flesh, so don’t be misled by exterior appearances. Seek out Purple Stokes, Okinawan, or Molokai sweet potatoes specifically for the best, most vibrant results. White sweet potatoes are no different, often surprising unsuspecting cooks with the shock of pale flesh lurking beneath the peel. Murasaki Sweet Potatoes, Hannah Yams, and Bonita are your best bets. Orange sweet potatoes are commonplace, but for tubers of distinction keep your eyes peeled for Garnet, Jewel, and Beauregard sweet potatoes.

Serving With Style

Glossy, glazed with rich caramel syrup, the paper thin spuds glisten as their soft edges catch the light. It seems like a shame to cover such a work of art with any sort of topping, and truly, there’s no need to. A thin slice feels much more substantial on the fork, with all the richness and body you need to complete feel wholly satiated. For those craving just one last flourish, whipped coconut cream or vanilla bean ice cream, delicately melting into the warm surface, will never steer you wrong. On the opposite side of the flavor spectrum, bitter dark chocolate sauce or crunchy cacao nibs could help take down the sweetness a few notches, as would a bracing cup of hot coffee on the side. To amplify the texture of the crispy puffed crust, sprinkle toasted pepitas, sliced almonds, or chopped pecans all over, which are perfectly paired with any other toppings, too.

More Taters, Less Haters

All sweet potatoes are beautiful, gnarled roots, pock-marked skins, and all. If you’re not fortunate enough to find a full rainbow of options at your disposal, don’t despair! Even if you chose just one color, be it the classic orange or jewel-toned purple sweet potato, your tarte tatin will provide a radiant vision of autumn’s bounty, condensed.

Think you’ve already covered the potato portion of the program this Thanksgiving? Dig a little deeper. Aesthetics aside, expanding your array of sweet potatoes adds that much more depth and nuance in the flavor department, unlocking a wide range of nutty, honeyed notes. Layered together in an effortlessly elegant overlapping spiral of poly-chromatic slices, the singular beige interior of your average apple can’t compete. Tarte tatin was meant to be so much colder and brighter; this is one simple yet stunning dessert that will always turn out.

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Hannah (BitterSweet)8 Comments