Author: Hannah (BitterSweet)

Author of My Sweet Vegan, Vegan Desserts, Vegan a la Mode, and Easy as Vegan Pie.

Just Dandy

As far as confections go, marshmallows are fairly simple creatures on the surface. Sugar, some gelling agent, and a splash of vanilla are pretty much all it takes to whip up a batch, but somehow the end product is so much more than the sum of its parts. Especially true for the vegan mallow, which up until recently has been billed as nothing short of a rare delicacy, owing to both steep prices and availability. For the longest time, Sweet and Sara has been the only contender in the game, and their squares will continue to be my gourmet, special occasion marshmallow, but now there is finally a company to fill the void for those everyday cravings. Those crafty folks at the Chicago Soydairy are definitely making great strides to release cruelty-free products like the world has never seen before, such as their brand new Dandies marshmallows.

Cylindrical little pillows about an inch in length, Dandies are a much closer approximation to the jet-puffed variety that most Americans are familiar with toasting over an open campfire and stuffing between two graham crackers. Yielding easily to a gentle bite, these babies have a delightfully soft yet firm chew, with a good “bounce” that isn’t the least bit gummy. Surprisingly restrained in sweetness, it’s dangerously easy to keep popping these fluffy morsels into your mouth one after the other, before you can take notice of how quickly the bag is emptying.

It took serious willpower to stop eating these out of hand and actually make anything with them, but as soon as they’re more widely available, you can definitely expect to see more Dandies in many of my baking exploits. Until then, a simple but spectacularly delicious s’mores panini will have to suffice.

And yes, these marshmallows do melt and toast, beautifully, too!

Hannah (BitterSweet)59 Comments

Not So Angelic

Considering how many dozens of times I’ve tried and failed to make a vegan angel food cake, it’s a miracle in itself that I still haven’t given up hope that it might one day work. The resulting rejects could very well satisfy a voracious sweet tooth for months on end, but only if they could stomach a soggy, leaden crumb more suited for dish sponges than cakes. Anyone in their right mind would know when to say “uncle,” but each flat frisbee that emerges from the oven only fuels my desire to crack the angel food conundrum.

Needless to say, I’m not alone in this quest; Vegans have been trying to recreate this ethereal cake since the beginning of time (or at least the beginning of veganism) to varying degrees of success. And in case you’re wondering, no, a block of tofu plus a half cup of oil does not angel food make. Yikes, and I thought my own experiments were pretty far off the mark…!  Tireless research lead to only one existing recipe worth exploring, and so like a ravenous lion, I pounced upon Bryanna Clark Grogan’s angel torte.

As you can see, the crumb is still considerably more dense and moist than a traditional angel food cake.  The flavor?  Well, it’s… Sweet, that’s for sure.  Admittedly, I did pass on the almond extract, but knowing that the recipient is a purist, known to turn up his nose even at the addition of lemon zest or innocent little chocolate chips, I knew that such additions just wouldn’t fly.  So it’s perhaps a bit closer to the target, but still not quite right.  The quest for angel food is still not over, but  for now, I’m happy to at least have something to serve to my dad on his birthday [today!], since angel food is the only sort of cake he truly enjoys.  Happy birthday, Dad, and here’s hoping that I’ll be able to make the perfect rendition for you one of these years!

Hannah (BitterSweet)41 Comments

Little Time, Little Plates

Time flies, whether you’re having fun or not. Thankfully, most of my time has been occupied by enjoyable things, but the past week or so seems to have completely escaped my grasp. Planning is clearly not my forte, judging by the lack of posts recently, but at least I had the forethought to make my entry for the Daring Bakers early on before this whirlwind of activity picked up and carried off my free time.

The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey’s Infamous Cheesecake as the challenge.

Perhaps it’s a good thing that this was in fact, not a challenge due to schedule constraints, but part of me deeply misses the old days of crazy recipes, near-disasters that force one to think outside of the box, and rising to the occasion, ultimately finding an even better result than anticipated. Cheesecake may present some difficulties and potential pit falls, with the threat of cracked tops or dense fillings looming, but once you make one, you can pretty much make a million. With you eyes closed. While twittering. And preparing dinner at the same time.

Regardless, a plated presentation was definitely in order, being one of my favorite things at the moment. The whole she-bang starts out with a key lime cheesecake made in a silicon hemisphere mold, baked for only a few minutes to set and then frozen. Once each half sphere is popped out, they’re placed on top of tender graham cakes, imitating the flavors of a traditional cheesecake crust. Beneath that, for a satisfying crunch, is a thin layer of almond shortbread, anchoring the whole dessert and adding a nice nutty flavor beneath it all.  Crowned with some candied key limes and sugared mint leaves, it was a rich but refreshing dessert, perfectly suited for this heat wave we’re experiencing on the east coast.  If only I still had one of these little plates left now!

Hannah (BitterSweet)73 Comments

Edible Animals (That are Still Vegan!)

As any vegan can tell you, there will be people out there who are just out to press buttons and ask antagonistic questions about your choices. From the standard, forgivable “where do you get your protein?” to the completely inane “what would you do if you were stranded on an island with only animals to eat?”- Proving that really, there are stupid questions, no matter what some encouraging teachers may say. One particular query that I recall came while standing by the vending machines in school one day with friends, examining the limited options. “Hey, what about animal crackers? Are those vegan?”, some wiseguy taunted, thinking he was being so clever. “Nope, not vegan- But only because they have whey in them!” I quickly responded.

While it may still be a bit weird to consider eating food shaped like animals, even if it contains no actual animals, there is something about these cute crackers that is just irresistible. Luckily, it’s not at all hard to create these cute cookies at home, and without all of the questionable ingredients too. You can even take a few liberties with flavors and get creative! These zoo creatures above may look just like the classic, but there is a secret that will only reveal itself once it hits the palate…

Curry! That’s right, a pinch of curry powder adds not only a rich yellow color, but a nice warm, slightly spicy flavor. Definitely a more grown up version of the original, these animals are some of the few that are actually fit for consumption.

Yield: 3 - 4 Dozen Cookies

Animal Crackers with a Kick

Animal Crackers with a Kick

A pinch of curry powder adds not only a rich yellow color, but a nice warm, slightly spicy flavor. Definitely a more grown up version of the original, these animals are some of the few that are actually fit for consumption.

Prep Time 20 minutes
Cook Time 10 minutes
Additional Time 2 hours 15 minutes
Total Time 2 hours 45 minutes

Ingredients

  • 1 Tablespoon Chia Seeds
  • 1/4 Cup Water
  • 3/4 Cup Vegan Butter
  • 1 Cup Granulated Sugar
  • 2 1/2 Cups All-Purpose Flour
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 2 Teaspoons Mellow Curry Powder
  • 1/2 Teaspoon Mustard Powder
  • 1/8 Teaspoon Turmeric
  • 2 Teaspoons Vanilla Extract

Instructions

  1. Begin by grinding the chia seeds into a fine meal using a coffee or spice grinder, and then add the water, pulsing to combine. Let sit for 5 minutes for the liquid to absorb.
  2. Meanwhile, cream together the butter and sugar in your stand mixer until smooth and homogeneous. In a separate bowl, sift the flour, baking powder, salt, curry powder, mustard powder, and turmeric. Whisk briefly to combine. Add half of the dry ingredients into the mixer, and mix until smooth.
  3. Next, incorporate the chia mixture, and the second half of the dry goods. Add in the vanilla, and allow the mixer to continue working until the dough comes together. It may seem very dry, but just be patient and resist the urge to add more liquid.
  4. Once you get a smooth dough, divide it into two pieces and wrap each up in plastic. Refrigerate for at least 2 hours before proceeding.
  5. When the dough is thoroughly chilled, preheat your oven to 350 degrees and line two baking sheets with silicone baking mats or parchment paper.
  6. Take one ball of dough and roll it out very thinly, to about 1/8th of an inch in thickness. Lightly flour the surface and rolling pin if necessary to prevent sticking. Use the cutest animal cookie cutters you can find and cut out your shapes, transferring them to the silpat or parchment paper.
  7. Quickly slip the sheets of unbaked cookies into the freezer for 15 minutes before moving them into the oven. This will help to prevent the shapes from distorting or spreading. Bake for 9 – 15 minutes, taking into a account how small or thin the animal shapes are and keeping an eye on the cookies so that they don’t burn.
  8. Let the cookies cool on a rack before storing in an air-tight container.

Recommended Products

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Nutrition Information:

Yield:

48

Serving Size:

1
Amount Per Serving: Calories: 67Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 55mgCarbohydrates: 9gFiber: 0gSugar: 4gProtein: 1g

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 estimations.

© Hannah Kaminsky
Cuisine: American / Category: Cookies and Bars

 

Hannah (BitterSweet)65 Comments

Have Your Cake, and Defrost It Too!

Although vastly improved compared to a mere 5 years ago, the state of commercial vegan baked goods is still rather dismal. Unless you’re lucky enough to live near a wonderful bakery that takes enough time to think about cruelty-free sweets, the only real option is to bake for yourself. Of course I have no problem with that at all, and in fact love the challenge that this sometimes presents. For the average Joe stranded in a less veg-friendly town, however, it’s no surprise that even the most simple cakes are pretty much completely out of reach. Lacking the time or patience to fire up the oven and whip up some batter, I can easily understand how difficult it may be when a cake craving suddenly strikes. Up until recently, there was absolutely no where for a non-baking vegan with a sweet tooth to turn…

But Amy’s, makers of delicious and wholesome vegan meals, is here to change all that. Many a time have their fantastic frozen samosas and tamale pies saved me from a dismal dinner, so when I heard that they were developing a line of frozen cakes, I could hardly wait to see how these new creations would compare.

Freeing the Orange Cake from its box, I was immediately smitten. Lovingly nestled in a beautiful cardboard loaf pan, embellished with little gold flowers, this looked like something taken straight from a bakery or given as a thoughtful gift. I wouldn’t be at all ashamed to put it straight on the table, just as is.

A bit on the short side, this cake was clearly meant to be sliced thick to compensate for the lack of height. No problem by me- Each forkful had a nice heft to it, and made me feel as though I was getting more cake in each bite. Soft and tender, with an absolutely gorgeous, even crumb, it was hard to believe that this texture came from something that was recently frozen solid as a brick. Whereas the freeze/thaw process is often harmful to just about every food I can think of, this cake was miraculously unaffected.

Very delicately citrus in flavor, it had just enough orange to keep you going back for one more taste. Definitely more exciting than a plain old vanilla pound cake, but still a simple flavor overall, I can easily see this being a hit in just about any home. Tasty enough that it could be served as is, but also so versatile that just about any fruit, ice cream, or sweet topping could go nicely with it, this is one impressive yet unfussy dessert.

But what about all of you chocoholics out there? Surely you know what it’s like to crave chocolate in the middle of the night, and absolutely nothing else with suffice. Well don’t you worry, the Chocolate Cake was practically made with you in mind. Dark in color and intense in flavor, it manages to be both rich but not too heavy. Subtly sweetened, with a full-bodied, well-rounded chocolate flavor, it’s a very sophisticated take on a classic that adults will appreciate and I’m sure the kids would still enjoy.

Both flavors make for a wonderful treat to have on hand, especially when there’s just no time to bake. I just hope they don’t spoil me too much, because it will certainly be tempting to just pick up one of these frozen delights instead of turning on that hot oven in the summer!

[Written for Go Dairy Free]

Hannah (BitterSweet)44 Comments

Sweet Easter Sunday

Ranking just below Halloween, Easter is one of the most lucrative times for candy makers and sellers, beating out the sales from both Christmas and Valentine’s Day combined.  On top of that well-known fact, it’s also been proven that in times of economic hardships, just about the only thing that is truly recession-proof is candy, so you can image how much of the sweet, sugary stuff is flying off the shelves right now.

Surrounded by such temptation at every turn, it’s hard not to indulge just a little bit… And the risk of overdoing that little sugar fix is so great, even the Easter bunny himself would struggle to maintain moderation.

Just try not to get sick to your stomach today! Mr. Bunny here is looking rather green now, after pounding down piles of chocolates and marshmallows, and may very well need the next couple of months to sleep off the impending sugar coma. No wonder Easter only comes around once a year!

Hannah (BitterSweet)33 Comments