Presents for Procrastinators

Online shopping may have its limitations, namely in speedy delivery when you’re in a time crunch, but I still would feel remiss if I didn’t give a few last suggestions for some more unique treats, found over the great interweb. No chance of getting your goodies before the 25th, you say? This is why IOU’s were invented! And what’s better than receiving that one last gift days after the holiday has ended, thus extending the festivities even further? It’s all a matter of how you look at it.

First up is MacaSure Chocolat, an elegantly wrapped but fairly unassuming little chocolate bar. Lest you think is is just another dime-a-dozen slab of cacao, take a closer look and you’ll see that it’s the perfect gift for superfood fiends. 70% cacao infused with a potent dose of maca root, it claims to reduce stress and increase libido, among other nice side benefits. An attractive offering for one’s significant other simply based on the hype, what I was most interested in however was taste. Happily, flavor doesn’t take a backseat to nutrition, as this cleanly molded bar provides a satisfying snap as soon as it hits the teeth, and though slightly grainy, does melt slowly over the tongue. Complex and sophisticated, the flavor profile falls more on the bitter side of cacao, but has just enough sweetness to keep it from going over the edge. Slightly smoky, with woodsy undertones, it’s a taste that definitely grows on me as I eat it, and I found myself craving another bar by the time I finished. An easy romantic gesture, it might make for a sweet little stocking stuffer to the one you love.

Chocolate a bit too decadent for your recipients’ tastes? Well, for the health nut in your life, few things could be better than a gift certificate to Me & Goji, a make-you-own cereal service based online. Totally overwhelmed by options, I could hardly decide what to put into my mix; Just pick your fancy and it’s bound to be there, from nuts to fruits to goodies of all varieties, you can even choose flakes over oats, wheat squares or cereal O’s. Though cereal may sound like a lame gift on the surface, trust me, I was in crunchy-granola heaven making my mix! And for ultimate customization power, you can even supply your own photo for the box. Best yet is their customer service, always ready to spring into action and help out, or generously send you a whole new mix if yours isn’t up to expectations. This is one accommodating idea that allows your special someones to get exactly what they want.

If you’re seeking pure, unrestrained sweetness, I’ve saved quite possibly the best for last. Soft, chewy caramels, like slowly melting pillows of sweetness, are perhaps the ultimate holiday candy. Vegan versions are difficult to come by, and even harder to perfect when it comes to nailing that luxurious texture. Well, the folks at JJ’s Sweets have cracked the code, substituting coconut milk for the traditional heavy cream, and creating something even greater than the sum of its parts. Cocomels, available in Original, Vanilla, Fleur de Sel, and Java, are a treat for even the most discerning candy connoisseur. Upon first bite, delicate notes of burnt sugar lead, followed by rich coconut flavor, balancing out the intense sweetness beautifully. Each flavor is truly crave-worthy, but I might pick the fleur de sel as a personal favorite. That light sprinkle of flaky salt just made all of the flavors “pop,” and I might even venture to say that it was the best caramel I’ve ever tasted, vegan or not. Now, if only I could get some sea salt on the java cocomels, that would be a match made in candy heaven!

Lastly, should all else fail, nothing says “happy holidays” like a tried and true cookbook. The print version of My Sweet Vegan has just celebrated its 3rd birthday, but in case you haven’t jumped on board with the text yet, you can now enjoy it digitally! Available in ebook form through Google Books, iBooks, Amazon Kindle, and Kobo Books, it’s the gift that keeps on giving.

Choosing from presents as special as these, you would be easily forgiven for handing them out a day or two late!

December 22, 2010November 28, 2025

Hannah (BitterSweet)20 Comments

Baking Burn Out

Baking holiday cookies and cakes at such a break-neck pace, I suppose it was bound to happen; Palate fatigue of the worst sort. A sweet tooth turned sour, here we stand with just a few days remaining until the big x-day, and the last thing I want to think about are treats filled with sugar and spice. Yes, even a dessert-obsessed vegan baker has her limits.

But, a girl’s still gotta eat, and in many cases I’m sure, feed lots of hungry guests descending upon the house and expecting goodies of all variety. Rather than assaulting them with sweetness, try easing into the festive feast, and passing out a few savory appetizers. Especially if you have a big dessert planned for later, it’s best to shy away from excess candies before the big event anyway.

Tasty enough for omnivores and vegans alike, these easy, cheesy rice balls are an Italian classic, with a little seasonal twist. Although the time for Hannukah has long passed, it could still tie in the tradition of cooking in oil, if you’re a multi-holiday family like us. The only thing you need to plan in advance is cooking and cooling the rice, and deciding on your favorite red sauce to accompany these moreish little morsels.

Yield: Makes About 12 Arancini

Pumpkin Arancini

Name: Pumpkin Arancini
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 12
Cuisine: Italian
Ingredients: 2 Cups Cooked and Cooled White Rice; 2 Tablespoon Garbanzo Bean Flour; 2 Tablespoon Nutritional Yeast; 1/2 Cup Pumpkin Puree; 1/2 Teaspoon Dried Sage; 1 Tablespoons Dried Parsley; 1/4 Teaspoon Salt; Pinch Black Pepper; 4 Ounces Vegan Mozzarella; 1 Cup Seasoned Vegan Bread Crumbs; Canola Oil, to Fry; Marinara Sauce; Fresh Herbs

These easy, cheesy rice balls are an Italian classic, with a little seasonal twist.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

Pumpkin Arancini:

2 Cups Cooked and Cooled White Rice
2 Tablespoon Garbanzo Bean Flour
2 Tablespoon Nutritional Yeast
1/2 Cup Pumpkin Puree
1/2 Teaspoon Dried Sage
1 Tablespoons Dried Parsley
1/4 Teaspoon Salt
Pinch Black Pepper
4 Ounces Vegan Mozzarella
1 Cup Seasoned Vegan Bread Crumbs
Canola Oil, to Fry

To Serve:

Marinara Sauce
Fresh Herbs

Instructions

To assemble your rice balls, simply place the cooked rice, garbanzo flour, nutritional yeast, pumpkin, and spices in a large bowl. Mix together thoroughly until fully combined. Set aside.
Cut your vegan mozzarella into little cubes, each about 1/2-inch on each side. Use two spoons or a 3-tablespoon cookie scoop to scoop out balls about the size of golf balls, and press one “cheese” cube into the center of each. Use your hands to gently round the rice balls out, fully covering the little “cheese” nugget inside. Make sure no parts of the “cheese” are sticking out, or else it will melt and ooze out into the oil. Toss each ball gently in bread crumbs to fully coat the exteriors.
Heat about 2 inches of oil in a high-sided sauce pan or skillet to about 350 – 375 degrees, and add in 3 – 4 rice balls at a time, depending on the size of the cooking vessel. Fry for about 1 minute on all sides, until evenly golden brown all over. Carefully remove finished arancini and let drain on wire racks briefly, until cool enough to handle. Repeat with the remaining rice balls. Serve as soon as possible, with marinara sauce and fresh herbs on the side, or spooned right on top.
Makes About 1 Dozen Arancini

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 102Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 132mgCarbohydrates: 16gFiber: 2gSugar: 1gProtein: 3g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.

December 20, 2010April 13, 2019

Hannah (BitterSweet)52 Comments

To Cure What Ails ‘Ya

Not to brag or anything, but I’m one of those people who rarely gets sick. Perhaps it’s good luck or good genes, but I tend to get off pretty easily when winter viruses roll around and take out half of the town. Well, my luck has clearly run out on me, because I’m in throes of a nasty head cold that just won’t seem to leave me alone. Coupled with the demands of final exams and projects, and things have been pretty quiet here on the blog. Though I have no recipe to share, I do have a suggestion for anyone else fighting off a similar ailment…

Miso soup is the best thing I can recommend for nearly any malaise. Warm and soothing, packed with happy fermented soy (or not, if you choose the route of say, chickpea miso) plus any veggies hanging around in the fridge. My favorite sick-day mix involves plenty of fresh ginger, scallions, sliced shiitake mushrooms, tofu, and kale. Pictured above is a version made with barley miso, a darker, heartier paste, but naturally any type will do.

What are your favorite natural home remedies and feel-good foods?

December 13, 2010November 28, 2025

Hannah (BitterSweet)52 Comments

Bead for Life

Holiday shopping madness is upon us, and it would seem as though everyone- Young, old, wealthy, or of humble means- Is out in force, buying up anything that could possibly be wrapped up in paper and topped off with a bow. I’m not one to advocate such excessive consumerism, but if it’s possible to make conscious purchases that aren’t simply wasted on meaningless plastic and glass, I personally would certainly be more inclined to fork of my hard-earned money. Shouldn’t a gift be something of actual value, and not just the numbers on a price tag? If no store has that “perfect gift” and you find yourself at wit’s end, looking to please the person who has everything, I have one little suggestion to throw into the ring.

One of the most thoughtful presents I received in a while was this beautiful bracelet made of paper beads, from a good friend who seems to know me better than I know myself. Thanks to Bead for Life, an organization that allows women from Uganda to sell their lovely handiwork, it’s possible to support those in need and give a lovely piece of jewelry to the loved ones in your life. It’s like donating to a charity, with benefits for all those involved!

Being a compassionate consumer means taking into account the welfare of animals, naturally, but I think that the well being of our fellow man is often swept under the rug in this equation. Think about what’s going into your store-bought gifts this year, and decide: Do you want something mass-produced that’s supporting sweatshops and suffering, or something unique, handmade, and actually bound to send money where it’s needed?

December 8, 2010November 28, 2025

Hannah (BitterSweet)19 Comments

Mmmaple

Though endlessly tempted by the idea of lining up a “12 days of cookies” series of posts, it just never seems to work out. Six days into December and only now do I remember those grand plans, dreamed up in warm August, so far away from the holiday action. How time flies, and how impossibly busy this season always turns out to be. Regardless, I’ve always been an advocate of quality over quantity, so I’ll save the indecision and uncertainty over questionable cookies, and just present you with one fail-safe, fool-proof winner of a baked good. Who needs the extra 11 recipes if they’ll never get made, anyway?

Both simple in concept and complex in flavor, these sweet little gems will satisfy the sweet tooth of anyone on your list. Rich maple flavor carries these surprisingly soft cookies, accented by the subtle warmth of ginger. Tame enough for the kids to appreciate but still plenty sophisticated for all types of palates, I instantly regretted preparing only a half batch the first time around- They flew faster than I could press two together into a sandwich!

The funny thing is, I thought these were absolute goners as they went into the oven. Impossibly soft, sticky dough molded into delicate little shapes? There was no chance they would stand up to the heat of the oven… And yet, out they came, as perfectly shaped as before. Just treat them with a gentle hand and keep the dough as cold as possible, and you shouldn’t end up with any amorphous cookie blobs, either.

Yield: Yield depends on size of cookie cutters; Makes about 2 Dozen 1-Inch Sandwich Cookies

Maple-Ginger Sandwich Cremes

Prep Time 30 minutes

Cook Time 15 minutes

Additional Time 2 hours 30 minutes

Total Time 3 hours 15 minutes

Ingredients

Maple-Ginger Cookies:

1 Cup Vegan Butter
2 Tablespoons Vegan Cream Cheese
1/2 Cup Maple Sugar
1/2 Cup Light Brown Sugar, Firmly Packed
1/2 Cup Maple Syrup
1 Teaspoon Maple Extract, Optional
1 Teaspoon Salt
1 Teaspoon Ground Ginger
3 Cups All Purpose Flour
1/4 Cup Tapioca Starch

Ginger Creme Filling:

1/2 Cup Vegan Butter
2 – 3 Cups Confectioner’s Sugar
1/2 Teaspoon Ground Ginger
1/8 Teaspoon Ground Cinnamon
1 Teaspoon Vanilla Extract
1 Tablespoon Maple Syrup

Instructions

In your stand mixer, cream together the vegan butter, cream cheese, maple sugar, and brown sugar, until softened and smooth. Add in the maple syrup, extract, and salt, and beat on a low speed until combined. Scrape down the sides of the bowl with a spatula before proceeding, to make sure that everything is being incorporated.
In a separate bowl, sift together the ginger, flour, and starch, before adding the mixture slowly into the bowl of the stand mixer. Slowly mix, scraping down the sides of the bowl as needed, until you achieve a smooth, cohesive dough. Scrape it out and cover with plastic wrap and chill the dough thoroughly until firm; at least 2 hours.
Ounce chilled, preheat your oven to 325 degrees, and line two baking sheets with parchment paper or silicone baking mats.
Cut your dough in half, and on a lightly floured surface, roll one half out to about 1/8 inch in thickness. Use cookie cutters to cut out shapes of any sort, but try to keep them on the smaller side. My maple leaves were just about an inch wide. Use a thin metal spatula to remove the cut shapes and transfer them to your prepared baking sheets, to prevent tearing or mushing. Be gentle, because it is a very soft dough. If you have trouble removing them from the counter, place a frozen metal cookie sheet over the whole length of dough, and allow the dough to cool down and become firmer before trying to move the cookies again.
Place your sheet of cut but unbaked cookies in the freezer for just 15 minutes before sliding it into the oven, to make sure they all hold their shape. Bake for 10 – 15 minutes, until the edges are just barely golden. Let the cookies cool on the sheets for about 15 minutes before transferring them to wire racks. Repeat with the remaining half of dough, and re-roll scraps and repeat once more.
For the filling, once the cookies are completely cool, begin by beating the vegan butter in your stand mixer to soften. Add in the first 2 cups of confectioner’s sugar, along with the spices, vanilla, and maple syrup. Mix on low speed until the sugar is mostly incorporated, and then turn it up to high, whipping the mixture for 3 – 5 minutes until light and fluffy. If it still seems too loose to you, add in the remaining cup of confectioner’s sugar, and whip on high again. Spread on cookies and sandwich two together.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 319Total Fat: 12gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 184mgCarbohydrates: 52gFiber: 0gSugar: 38gProtein: 2g

December 6, 2010November 13, 2021

Hannah (BitterSweet)51 Comments

Made with Love

It was the kind of loaf only a baker could love; Emerging from the oven no more attractive than a deflated beach ball, or perhaps a totaled UFO about to make a final descent, it was certainly a sight to behold. Regular loaf pans just weren’t good enough this time around, oh no, it had to be more “special” than that… And boy, was it ever special.

Some devious combination of boredom, curiosity, and creativity drove me to plop a perfectly good yeast dough into a large metal bowl, of all things. Here I though I had just figured out a quick-fix solution to the traditional round bread, no real shaping or braiding required, but my imagined brilliance soon turned to foolishness, as I puzzled over the less than stunning results. Perhaps it could have worked with a smaller bowl, but the fact of the matter was that this was a Hannukah gift, due to be delivered in a matter of hours, thanks to my terrible procrastination. No way to fix it, no time to make another, all I could do was swallow my pride and wrap the yeasty thing up in so much tinsel and curly ribbons that all other ugliness could be overlooked.

Dropped off with little ceremony, obligatory thank you’s exchanged, I was ready to forget all about that bread abortion. Going straight to the computer as soon as I returned home that evening, I sent the recipe to the virtual trash can. What a disappointment of a grandchild I must me, giving that mess to my loving Nana!

Days later, with the fiasco safely out of mind, I learned that the gift had actually been much more of a success than imaginable. I got reports of near raves about that misfit bread, despite its abundant flaws. Looks aren’t everything, huh? So into the digital recycling bin I dove, retrieving the recipe, determined to make a new loaf not nearly so homely in order to blog about it.

And wouldn’t you know, it still came out ugly as sin.

Suspend disbelief for just a moment, and remember that looks aren’t everything. I may not be a fantastic bread braider, or even a borderline competent one, but don’t let that stop you from giving this soft, gently sweetened loaf a shot. Redolent with gentle citrus flavor, the orange essence pairs beautifully with the tart cranberries punctuating each tender bite. A handful of walnuts add just enough toasted flavor and crunch to add depth, rounding out this loaf both in texture and taste. Simple, yes, but made with great care and plenty of love.

Try baking it in a traditional loaf pan if you’d like to simplify things and perhaps end up with a more presentable loaf, but either way, it will still taste just as good.

Yield: Makes 1 Loaf; 10 - 12 Servings

Nana's Cranberry Bread

Redolent with gentle citrus flavor, the orange essence pairs beautifully with the tart cranberries punctuating each tender bite. A handful of walnuts add just enough toasted flavor and crunch to add depth, rounding out this loaf both in texture and taste.

Prep Time 40 minutes

Cook Time 40 minutes

Additional Time 2 hours 3 seconds

Total Time 3 hours 20 minutes 3 seconds

Ingredients

1 Cup Plain Non-Dairy Milk
1/4 Cup Agave Nectar
1 0.6-Ounce Cube Fresh Yeast, or 1 1/4-Ounce Packet Active Dry Yeast
3 to 3 1/2 Cups White Whole Wheat Flour
2/3 Cup Dried Cranberries
1/2 Cup Toasted, Chopped Walnuts
3/4 Teaspoon Salt
1 Tablespoon Orange Zest
1/2 Teaspoon Ground Cinnamon
1/4 Cup Olive Oil
1 Tablespoon Orange Extract (or 1 Additional Tablespoon Zest)
Vegan “Egg” Wash

Instructions

Gently warm the non-dairy milk of your choice up to about room temperature; no hotter than 100 degrees or so, or else you’ll kill the yeast. Add in the agave, and if using dry yeast, sprinkle it over the top. Wait 5 – 10 minutes for it to become active and foamy.
In a large bowl, add the fresh yeast if using, 3 cups of flour, cranberries, walnuts, salt, zest, and cinnamon. Stir to combine, and add in the “milk” mixture, followed by the oil and extract. Mix well, until there are no more dry pockets of flour. If the mixture still seems very wet and sticky, mix in the remaining 1/2 cup of flour. Either use your dough hook attachment to knead the dough for 5 – 10 minutes, or turn it out onto a lightly floured surface and knead by hand for 10 – 15, until the dough is smooth and tacky. Place it in a lightly oiled bowl, cover, and let sit in a warm place for 1 – 1 1/2 hours, until doubled in size.
Once doubled in volume, turn the dough out onto a floured surface, and gently press the air bubbles out with your knuckles. Shape as desired- I don’t think I’m qualified to instruct on the best method for this loaf, but if all else fails, just roll it up into a log and place it in a greased 9 x 5-inch loaf pan. Once shaped, cover and let rest again for 45 – 60 minutes, until not quite doubled in size.
Begin preheating your oven to 375 degrees when the loaf is nearly finished rising for a second time. Carefully brush with your “egg” wash, and bake for 35 – 45 minutes, until golden brown all over and it sounds hollow when tapped on the bottom. Let cool completely before slicing.