Author: Hannah (BitterSweet)
Author of My Sweet Vegan, Vegan Desserts, Vegan a la Mode, and Easy as Vegan Pie.
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.
Sweet, Salty, and Sour: And Introduction to Li Hing Mui
Capturing hearts and taste buds across the Hawaiian islands for centuries, it’s perplexing that li hing mui never made the jump to the mainland. Utterly unknown throughout most of the world, despite being an indispensable flavoring for tropical snacks and sweets, it’s a compelling, curious ingredient still shrouded in mystery.
What Is Li Hing Mui?
Shriveled, mummified fruits don’t appear to be a promising start for culinary exploration, but these dried Chinese plums defy expectations. Salted to draw out all the moisture, somewhat like Japanese umeboshi, the results are a powerful combination of sweet, sour, and salty tastes. They can be eaten whole, as is, but are more commonly ground into a fine powder and sprinkled over various candies and fruits.
The powder is often cut with licorice, red food coloring, aspartame, and/or saccharine, however, which gives it a sometimes polarizing flavor and creates controversy amongst whole food evangelists.
Flavorful Origins
The story of li hing begins in China, where it’s been used medicinally for centuries. The name “li hing” is derived from the Cantonese words for “traveling perfume” due to its strong aromatic qualities, and “mui” means plum. They’ve been said to help improve digestion, reduce inflammation, and soothe sore throats.
In the 19th century, Chinese immigrants brought this elusive spice with them to Hawaii, where it was embraced by the locals and quickly integrated into traditional Hawaiian cuisine. Snack shops, otherwise known as crack seed stores, always feature li hing prominently, as both a standalone treat and flavoring for gummies, dried fruits, nuts, and more.
Uses and Recipe Suggestions
If you have the whole fruit, it begs to be eaten as is. Be careful, because they do contain hard seeds that you don’t want to bite into! Once powdered though, a whole world of new opportunities opens up.
- Sprinkle on fresh fruit: Just like a pinch of salt brings out the brilliant sweetness of peak seasonal produce, li hing does that with extra flare. Try it on watermelon, mango, pineapple, apples, and even strawberries.
- Drinks: Mix a pinch of li hing powder into lemonade for a bright and refreshing beverage. It can also be used to rim the glass of a margarita, since it already has a touch of salt. When you’re feeling under the weather, it’s a wonderfully comforting addition to a mug of hot tea, too.
- Candy: Particularly popular as a coating for gummy bears, you can make your own or take plant-based gummies and toss them in li hing before digging in. These are best enjoyed right away, since the salt can draw out moisture as it sits and make them gooey over time.
- Frozen treats: Embrace the traditional Hawaiian shave ice experience by drizzling a li hing syrup over a bed of finely ground ice. You can also blend it into or sprinkle it on top of your favorite fruit sorbets.
- Popcorn: Trade the usual buttery nooch topping for one that’s a bit more exciting! Go all-in on the Hawaiian theme and make hurricane popcorn with rice crackers and furikake while you’re at it. You can also make kettle corn to emphasize the sweetness, mixing the li hing powder right in.
Once you know the inimitable taste of li hing, you can never get enough. Li hing has captured the hearts of many through its journey from China to the Hawaiian islands. Its exotic blend of sweet, tangy, and salty notes has earned it a place in various culinary delights, enhancing everything from fruits to beverages. Whether you’re slowly sipping a li hing cocktail or munching on sweet and sour snacks, this singular flavor is sure to leave a lasting impression.
Wordless Wednesday: It’s Five O’Clock Somewhere
Eberly – Spritz + Bowling Green
Marlow – Known Traveler
Marlow – Superbloom
Marlow
Sunny’s Backyard – Sweater Weather
Cosmic Coffee & Beer Garden – Forever Crush + Margarita
Pinthouse Pizza – Beer
Eberly – Negroni
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.
Center of the Unicorniverse
If you were the sort of child that imagined elaborate tea parties with little plastic play sets, whimsical creatures sitting around a table lavished with ornate sweets, then you should recognize this scene immediately. The only difference, however, is that this incredible setting is completely real.
Unicorniverse in Round Rock, TX
Unicorniverse Bakery & Cafe has crafted a completely plant-based European bakery straight out of a fairy tale. Teal flowers blossom across the entire ceiling and dip down alongside gold chandeliers. Custom porcelain tea cups garnish each table, surrounded by plush chairs that genuinely invite you to be a guest and stay a while. Look closely and you’ll even find a unicorn, guarding the pastry case, or perhaps just eying it hungrily. Could you blame it? The only thing more stunning than the dining room are the desserts.
Artisan Pastries, Cakes, and More
Being a “kid in a candy shop” has never rung so true as when I first walked through those doors. Layered sponge cakes filled with custard and jam; dainty macarons in every color of the rainbow, and beyond; plump, oversized croissants with a thousand buttery, flaky layers; mousses made with fresh fruits and decorated with edible glitter; comfortingly nostalgic brownies and blondies filled with dark chocolate chips; there’s no place to simply rest your eyes. These are riches beyond my wildest dreams, the elaborate baked goods that only I could bake for myself in the earliest years of my career. Finally, everyone can enjoy the same.
Savory to Sweet
Before anyone makes wild allegations about preferring savory to sweet, there’s a lot here for you to love, too. A full menu of brunch and lunch options provides a hearty base to start your meal before indulging, if you so choose. Fluffy, oversized omelettes stuffed with a variety of vegetables and dairy-free cheese are a highlight for me, as a serious vegan egg-lover. These things really are huge; you could easily split one with a friend to leave more room for dessert. Salads are no slouch here either, along with a wide range of sandwiches made with breads baked in-house.
Eat Dessert First
If you’re serious about your sweets, though, cut straight to the chase and eat dessert first. It may take the rest of my lifetime to try the entire menu, but I’m willing to take on the task. So far, I can attest to the prowess of the bakers through their Raspberry Almond Cake, a towering strata of sponge and cream that tastes for all the world like an oversized rainbow cookie, plus fresh fruit. The Lemon Tart, concealing a trough of sweet lemon curd beneath that plume of whipped buttercream, could put the average lemon meringue pie to shame. Blackberry Mousse Cake manages to balance density and lightness in every bite, defying the laws of physics like it was easy.
Everyday Magic
Unicorniverse is a magical place- and that’s not just hyperbole. Where else could you find all this, made effortlessly vegan? It’s worth a trip from anywhere in the world, because it will transport you to an entirely new universe when you step inside.