Tag: sweet

No Bake, No Sweat

Soaring temperatures are a given on a typical summer’s day. As the mercury inevitably pushes higher, breaking new records with every passing season, the desire to spend time in the kitchen plummets proportionally. Unfortunately, those with a sweet tooth know that nothing will quell the craving for a satisfying sweet treat. It may very well be raining fire because unless it’s an actual apocalypse, dessert still must be served- And in that case, perhaps even more so.

Why is it so hard to just get motivated and make the same tried-and-true staples that always hit the spot? Chocolate chip cookies are foolproof, but this simple indulgence takes on a greater level of complexity when you factor in the unique stumbling blocks of summer. There’s the basic issue of turning on the oven, subjecting oneself to a punishing sauna even more brutal than the sun’s rays, and the time it takes for preheating, baking, and finally cooling down draws the suffering out to an interminable torture.

It’s also been proven that we’re less ambitious and productive during these midyear months, beckoned away from work by tempting beaches, hikes, or just lazy afternoons with friends. This is when most people go on vacations, after all, whether that’s a physical journey or just a mental respite. Convincing yourself to work harder while everyone else has all the fun is a losing battle that no one really should have to fight.

Want to end any sweltering day with a flourish? Pull out a towering icebox cake, layered with ripe, lightly spiced peaches, whipped coconut cream, and softened graham crackers. Despite the name, there’s no cake here and it doesn’t come out of the freezer! Rather, this old-school moniker came from an age when the only source of refrigeration was from a poorly insulated box, much like a picnic cooler, stuffed with rapidly melting ice. This modern take on no-bake cake will come as a happy surprise when it lands on the table, ready to slice and serve with minimal effort.

So go ahead, take it easy. Escape the heat, simplify your menu, but perish the thought of skipping dessert. No-bake desserts exist for just such occasions, rewarding a minimum amount of effort with sweet gratification.

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Hannah (BitterSweet)4 Comments

It’s S’more Than A Feeling

Any kid that once went to summer camp will forever have a soft spot for s’mores. The very word conjures up memories of crackling campfires, star-studded nights, and the all-American treat. No one can forget the sweet, sticky mess of melted chocolate, dripping out from under the heat of a toasted (okay, burnt) marshmallow, barely holding itself together between two buckling graham crackers. Though a relatively new culinary innovation that we can thank the Girl Scouts for, both the flavor and ritual have become impossibly enmeshed in our collective psyche.

I’d be willing to bet that most people these days don’t go out and light a bonfire every time cravings strike. Gathering firewood, tending flames that are extinguished after a light breeze, and battling rogue mosquitos seems like a lot to ask for a simple snack.

No longer children, subjected to these character-building moments, we have the means and technology to improve that experience. S’mores cupcakes capture all the nostalgia and flavor of the classic campfire treat, but with the added bonus of staying safe and cozy indoors. By using aquafaba, the beloved chickpea brine that whips up like a dream, it’s easy to achieve the very same toasted marshmallow flavor in a frosting. Just char the edges with a kitchen torch after piping; it’s faster than wrestling with kindling, a whole lot less messy than campfire soot, and the flavor is every bit as incredible.

Instead of tromping outside into the wilderness, preheat your oven for this round. It’s time to turn your kitchen into a haven of warm, gooey childhood comfort food, minus the campfire fuss.

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Hannah (BitterSweet)1 Comment

Mango Memories

When is the right time for Mango Caramel Cheesecake Bars? I couldn’t begin to tell you; I’ve been hanging onto this recipe for a solid nine years and have yet to find that ideal window of opportunity. Naturally, I’ve long since forgotten why I made them in the first place or who I shared them with, but their memory remains. Like a ghost, barely visible in my mind’s eye, I can only faintly recall the rich, caramelized mango ribbon running through lightly sweetened cheesecake filling, a variation on the classic that’s both simple and stunning. It’s now or never, this recipe must go out.

Best Mango Cheesecake, Bar None

Destined for a fancy dinner party? Feeding friends at a casual potluck? They can be the star of the show or a graciously share the spotlight. The natural tart flavor of fresh mangoes works in concert with the tangy cream cheese filling, adding floral, tropical, and buttery notes when baked together harmoniously. Though decadent, they never feel heavy, thanks to the acidity of the fruit, complemented by the subtle taste of warm molasses.

Mango Caramel for Keeps

You don’t have to make the full dessert to enjoy this treat. Think of it like next level apple butter, slowly simmered until all the flavors and sugars are concentrated. It takes a while, but can also be made well in advance. The only danger with that is you may be tempted to spread it all on toast before preheating the oven.

Timeless Treats

My mistake was thinking that there was a just one season, or holiday, or mood for making such a treat. In reality, they’re always welcome at the table.

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Hannah (BitterSweet)2 Comments

All Washed Up

If there’s one thing I’d like to hire someone to help me with, it would be washing dishes. After shopping, prepping, cooking, styling, shooting, and editing, the last thing I want to do is stare down the towering pile of dirty pots, pans, and plates teetering dangerously in the sink. Energy flagging, I’m mentally done with the work already, and then this tedious chore blindsides me right when I start to wind down. Yes, it’s my mess to clean up, and yes, I will still throw a tantrum like a spoiled child asked to pick up their toys, no matter how old I get.

Washing Dishes Is The Pits

Between the grease, baked-on grime, and shredding dish sponge, it’s just a textural nightmare. Getting an actual dishwasher was the holy grail, the surefire fix for all these horrors, but the reality was an even greater let down. It turns out it functions best is as overflow storage, not even aiding with a pre-rinse assist.

There’s only one way to I know to take down this daily task…

Eat it! At least, when it’s a sponge cake, half the work is done before you ever bring your plate to the sink! I don’t think this is April fooling anyone, but I’m more about silly puns than outright pranks. For a gentle trompe l’oeil, much like last year’s ramen cake, the punchline still pays off in spades. If you’re with me, grab a fork and start cleaning up your act.

What’s In A “Sponge” Cake?

The “Brillo” scrub is made from a olive oil matcha struesel, admittedly thicker than the genuine article, but we can all agree the crumb topping is the best part. For that, I’m willing to take a hit on realism. Underneath, a tender golden cake enriched with turmeric and pumpkin puree shines with bright lemon flavor.

Washing dishes is still a pain, but having the right supplies at hand definitely sweetens the deal.

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Hannah (BitterSweet)4 Comments

A Finger On The Pulse Of Purim

Foods of vengeance know no bounds. It’s a well-known fact that we’ll eat Haman’s hat in the form of hamantaschen, but that’s just the start. In Sephardic culture, it’s equally acceptable, if not more celebrated, to eat Haman’s eyes (Moroccan Ojos de Haman), ears (an alternate interpretation for the traditional triangular hamantash), and fingers, too. Cannibalism not withstanding, these bodily baked goods deserve the spotlight just as much in your next mishloach manot.

This time around, I’d like to give the finger to each and every one of you, in the sweetest way possible.

Can’t Lay A Finger On This History

Hailing from Greece and Turkey, Haman’s Fingers are simple yet lavish pastries, reminiscent of single serving baklava. Rolled like cigars, phyllo pastry encases a filling of lightly sweetened chopped nuts, sometimes enriched with dried fruits, and flavored with a delicate hint of citrus, rosewater, and spices. Like the beloved hamantash, however, anything goes when we’re talking about modern interpretations. Coconut, seeds, chocolate, sprinkles; it’s all fair game. Who’s to say what the wicked Haman was really made of, anyway?

Swaps and Substitutions

Everyone should be able to get even with their oppressors and devour their digits. As such, this recipe is fully adaptable to accommodate all diets. Here’s how to make it…

  • Sugar-free: Substitute date sugar for the coconut sugar, or if you want a completely unrefined sweetener, try whole, pitted dates. Simply pulse them in at the same time as the nuts. Omit the optional confectioner’s sugar on top.
  • Nut-free: Seeds are your best friends! Pepitas and sunflower seeds especially make excellent fodder for the filling. Alternately, opt for shredded, unsweetened coconut, crunchy chickpea snacks, crispy rice cereal, or your favorite granola.
  • Gluten-free: Phyllo dough is tough to find without wheat, but even harder to make from scratch. If you’re willing to sacrifice some of that light, flaky texture, gluten-free wonton wrappers are fine substitutions in a pinch.

Chag Purim Sameach!

Make some noise, dress like a demon, and eat your enemies. No one will judge you for such transgressions on purim, especially when the results are so delicious.

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Hannah (BitterSweet)6 Comments

Micromanagement

Bigger isn’t always better. Despite the incessant urging to scale up, go big or go home, and supersize me, there’s wisdom in thinking small. Small is approachable, unintimidating; small tasks are easier to check off than more sizeable to-dos, but every bit as satisfying to cross off the list.

Miniature Cookies For Maximum Enjoyment

Most bakeries are pushing in the opposite direction, cranking out monstrous treats that could sustain an active adult for a full day. Speaking as an inactive quasi-adult that likes to snack, teeny, tiny cookies are more my speed. Long before Trader Joe’s got on board and launched their version, my Microchip Cookies were already in the oven. Inspired by the size of Cookie Crisp cereal, honed by a taste for buttery decadence, each mini morsel satisfies like a whole Tollhouse behemoth. Sweetened with warm brown sugar, mini chocolate chips speckle the batter for a blast of nostalgic flavor. The combination is far from earthshaking, which is a large part of the appeal. You’ll never be disappointed when you just want a smidgen of home-style comfort.

Big Benefits

The benefits of downsizing your baked goods are multitudinous. I’m not talking about health benefits, although I’d argue they’re proven mood-boosters, but more about the quality of life benefits that come with working on the micro level.

  • Faster bake time: You can whip up dozens of treats in minutes, with little cooling time needed, too.
  • Better portions: Go ahead, eat 4 – 6 cookies at a time! That’s equal to roughly 1 standard chocolate chip cookie when you add them all together.
  • Share the love: Great for gifting, it’s easy to dress up a small handful of mini cookies in a nice gift pouch to treat your loved ones, while still minding your budget.

Sweet Swaps

Like the best chocolate chip cookie recipes, this one is entirely open to creative interpretation. The smaller output does limit the types of mix-ins that would fit, but you have so many other options to consider.

  • Chocolate chips: Since I first started making these, Enjoy Life unleashed mini white chocolate chips, which is somewhat of a game-changer. I love using these instead and spiking the dough with fresh lime or lemon zest for brighter flavor. Alternately, try chocolate sprinkles, cacao nibs, or finely shaved dark chocolate if you can’t get any mini chips.
  • Brown sugar: Dark brown sugar is key for that homemade chocolate chip cookie taste, but you can use coconut sugar or date sugar for a lower glycemic option.
  • Vanilla extract: Splurge on vanilla bean paste for a bigger flavor impact, or take this treat in a different direction with root beer extract, chocolate extract, peppermint extract, or any other concentrated baking emulsion you’ve got. Don’t be afraid to split the measure between two or more options to add complexity.

Baking Up Magic

Though modeled after the classic, Microchip Cookies are not just shrunken versions of their traditional counterparts; they have a unique charm that’s hard to resist. The ratio of crisp exterior to soft interior shifts accordingly, offering a perfect balance of crunchy and chewy textures in the very same mouthful. For anyone torn between doughy cookies and crisp ones, there’s no need to compromise when you can have both at once.

Serving Smiles

While I couldn’t resist serving mine en masse in a bowl of oat milk to feed my inner child, the diminutive size of these cookies makes them a perfect fit for many other serving suggestions. Snacking out of hand is my go-to, of course, but they’re also right at home…

  • On a dessert charcuterie board
  • As part of a cookie gift box or platter
  • Floating in a cup of coffee or hot cocoa

A little bit goes a long way here. A handful of basic ingredients and a little bit of patience reap great rewards. No matter how you enjoy them, or who you enjoy them with, these little sweets add up in a big way.

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Hannah (BitterSweet)4 Comments