Category: Baking / Cooking

Golden State of Mind

Without cake, does it really even count as a birthday?

Sure, it’s inevitable that the celebrant will still wake up another day older regardless of the day’s festivities or lack thereof, but don’t we all? Just like a cupcake without frosting is really just a muffin, a birthday bereft of cake is not only a sad situation to imagine, but one that truly misses the point.

How often do we have a legitimate excuse to eat ungodly amounts of sweets as if there was no tomorrow, despite our best efforts at self-preservation to survive up until this milestone?

With that in mind, my own sweet birthday reward is a bit more minimal than in years past, but necessary for a proper observation of the day.

Shaking off the January chill, each glorious, golden bite of these turmeric cupcakes is a warming embrace from within. Originally inspired by the luminous golden lattes served at a favorite cafe, these sweet treats are suitably more nourishing than your average dessert. Boasting only natural sweeteners and gluten-free flours, even I would be skeptical of this formula if it hadn’t been my own creation.

Most importantly, these treats pack a bold punch of spicy flavor into a small package, turning any day into an occasion worth celebrating.

Yield: Makes 28 – 30 Cupcakes or 2 9-inch Round Cake Layers

Golden Latte Cake

Golden Latte Cake

Originally inspired by the luminous golden lattes served at a favorite cafe, these sweet treats are suitably more nourishing than your average dessert. Boasting only natural sweeteners and gluten-free flours, even I would be skeptical of this formula if it hadn’t been my own creation.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

Golden Latte Cake

  • 2 Cups Almond Flour
  • 1 Cup Oat Flour
  • 1/3 Cup Arrowroot
  • 1/2 Cup Golden Latte Mix, Store-Bought or Homemade
  • 2 Teaspoons Baking Powder
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Ground Ginger
  • 1/2 Teaspoon Ground Cardamom
  • 1/4 Teaspoon Ground Black Pepper
  • 3/4 Teaspoon Salt
  • 1 1/2 Cups White Grape Juice Concentrate
  • 1/2 Cup Applesauce
  • 2/3 Cup Melted Coconut Oil
  • 2 Teaspoons Vanilla Extract
  • 2 Teaspoons Apple Cider Vinegar

Maple Frosting:

  • 1 Cup Vegan Butter
  • 1 Cup Arrowroot
  • 1/2 Cup 100% Grade B Maple Syrup
  • 2 Teaspoons Vanilla Extract

Garnish (Optional):

  • Pinch Ground Turmeric or Yellow Sprinkles

Instructions

  1. Preheat your oven to 350 degrees and line 28 – 30 standard cupcake tins with papers. Alternatively, if you’d like to make a layer cake, lightly grease 2 9-inch round cake pans.
  2. In a large bowl, whisk together the almond flour, oat flour, arrowroot, latte mix, baking powder, baking soda, spices, and salt. Separately, mix together the grape juice concentrate, applesauce, coconut oil, vanilla, and vinegar.
  3. Pour the liquid ingredients into the dry, folding the mixture together just until smooth. A few errant lumps are perfectly fine; don’t drive yourself crazy trying to beat them all out.
  4. Fill the cupcake papers about 2/3rds of the way full, or divide the batter equally between the two cake rounds, and ease the pans into the center of your preheated oven. Bake for 15 – 18 minutes if making cupcakes. If preparing cake layers, bake for 25 – 30 minutes. Bake until lightly golden on top, and a toothpick inserted into the centers pulls out cleanly. Let cool completely before frosting.
  5. Meanwhile, prepare the frosting. Toss the butter and arrowroot into your stand mixer, beating on low speed to cream the two together. Once completely smooth and homogeneous, slowly pour in the maple syrup, followed by the vanilla.
  6. Whip on high speed for 2 – 3 minutes, scraping down the sides of the bowl as needed, until light and fluffy. Be careful not to overheat the frosting, though, as it will soften and break down if it gets too warm. Pop the whole bowl into the fridge for a few minutes if it’s giving you trouble.
  7. Spread the frosting on your cakes as desired. Keep cool until ready to serve.

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:

30

Serving Size:

1
Amount Per Serving: Calories: 201Total Fat: 15gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 0mgSodium: 133mgCarbohydrates: 15gFiber: 1gSugar: 10gProtein: 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 estimations.

© Hannah Kaminsky
Cuisine: American / Category: Cakes & Cupcakes

 

Hannah (BitterSweet)15 Comments

Treasure Chestnuts

Inspired by the Japanese kuri gohan, the beauty of this side dish is its simplicity, highlighting the seasonal delight that is freshly roasted chestnuts. Harmonizing with the naturally nutty flavor of brown rice, those toothsome grains cling to each tender morsel for an incredibly satisfying bite. Though chestnuts are sadly hard to come by when winter ends, you’ll find yourself craving this combination all year long.

Yield: Makes 4 Servings as a Side Dish

Chestnut Rice

Chestnut Rice

Inspired by the Japanese kuri gohan, the beauty of this side dish is its simplicity, highlighting the seasonal delight that is freshly roasted chestnuts. Harmonizing with the naturally nutty flavor of brown rice, those toothsome grains cling to each tender morsel for an incredibly satisfying bite.

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

Ingredients

  • 2 Cups Short Grain Brown Rice
  • 2 1/2 Cups Water
  • 1/2 Teaspoon Salt
  • 1 Cup Roughly Chopped, Roasted and Shelled Chestnuts (About 20)
  • 2 Tablespoons Vegan Butter or Coconut Oil
  • 1 Tablespoon Toasted Black Sesame Seeds

Instructions

  1. My favorite way to prepare this dish is in an electric pressure
    cooker since it’s so crazy fast, but it can just as easily be made on
    the stove top. If working with a pressure cooker, simply toss in the
    rice, water, salt, chopped chestnuts, and butter or oil. Lock in the lid
    and set it to 20 minutes on high pressure. Once that time has elapsed,
    quick release by opening up the valve to immediately discharge the built
    up pressure. Stand back and cover with a dish towel to prevent any
    spray or steam burns. Let the rice stand for 5 more minutes before
    uncovering.
  2. For stove top prep, combine the water, salt, and butter or oil in a
    medium saucepan and bring to a boil over medium heat. Add the rice and
    chestnuts, cover, reduce the heat to low, and simmer gently for 45 to 50
    minutes, until the liquid has fully absorbed. Let stand for 5 more
    minutes.
  3. Top with sesame seeds right before serving.

Notes

Cooked rice will keep in the fridge for 5 - 7 days.

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:

4

Serving Size:

1
Amount Per Serving: Calories: 253Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 15mgSodium: 318mgCarbohydrates: 35gFiber: 3gSugar: 2gProtein: 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.

© Hannah Kaminsky
Cuisine: Japanese / Category: Salads and Sides

New Year, New Stew

Rubbing the sleep from our eyes as sunlight floods the room, still slightly subdued from last night’s festivities, we all wake to greet the new year: Welcome, 2018! Ripe with potential, the days ahead unfurl before us, bright and gleaming like gems, a treasure to discover along the way.

Encouraged to seize this opportunity for personal renewal, the temptation to reinvent oneself is strong. We’re encouraged to set lofty goals for a “new year, new you.” The hype has grown considerably quieter over the years, thankfully, but still it persists. I’m here right now to say that if you’re still feeling tempted by those invasive marketing tactics, you’re not alone, but you’re already good enough. Smart enough. Pretty enough. Fit enough. Kind enough. If you’re even considering what you’d like to improve about yourself, you’re thoughtful and motivated and intelligent enough to make it happen, if that’s what you really want. But you don’t need to, and you don’t need to pretend to, if you don’t. You’re exactly the same person you were before the sun set last night and the ball dropped at midnight, and that’s exactly who you need to be. You are already the best YOU out there. DON’T throw it all away in an attempt to start with a “new” you all over again.

Understand that in all honesty, I’m saying this as much for you as I am for me, because sometimes it’s easier to see the goodness in others than yourself. That doesn’t detract from my conviction in those words, but further strengthens the sentiment. If you can start to see positivity and have a more optimistic perspective of your world, you can manifest that same light, too.

Motivational pep talk out of the way, let’s move full steam ahead into the best year yet, shall we? Embark on this new journey forward with something hearty, soul-soothing, and utterly effortless in case holiday revelry is still ringing in your ears.

Murky gruel the color of swamp water is typically the defining characteristic of split pea soup, but beneath the surface lies true inner beauty. Mixing in frozen sweet peas at the very end brightens up the situation considerably, lending both fresh pops of pigmentation and flavor. Unlike most bean soups, no soaking is necessary to tenderize the legumes, cooking quickly into an instantly creamy, thick stew.

Yield: Makes 3 - 4 Servings

Simple Split Pea Soup

Simple Split Pea Soup

Mixing frozen sweet pea into classic split-pea soup brightens up the resulting stew, lending both fresh pops of pigmentation and flavor. Unlike most bean soups, no soaking is necessary to tenderize the legumes, cooking quickly into an instantly creamy, thick entree.

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 1 Tablespoon Olive Oil
  • 1 Small Red Onion, Diced
  • 2 Cloves Garlic, Minced
  • 1 Medium Sweet Potato, Peeled and Diced
  • 2 Tablespoons Reduced-Sodium Soy Sauce
  • 1 Cup Split Green Peas
  • 4 Cups Vegetable Stock
  • 1/2 Teaspoon Smoked Paprika
  • 1 Tablespoon Fresh Rosemary, Minced
  • 1/4 Teaspoon Ground Black Pepper
  • 1 Cup Frozen Green Peas
  • Salt, to Taste

Instructions

  1. Heat your pressure cooker on the sauté setting and add the oil. Add the onion and garlic, cooking until translucent and aromatic; about 6 or 7 minutes. Add in the sweet potato, soy sauce, split peas, vegetable stock, paprika, rosemary, and pepper, stir to incorporate, and lock in the lid.
  2. Once sealed, cook on High Pressure for 18 minutes. Let stand for 3 minutes longer before opening the valve to release the remaining pressure.
  3. Stir in the frozen peas (no need to thaw in advance) and season with salt to taste. Give the mixture a vigorous stir to further break up the split peas for a thicker, smoother texture, if desired.

Notes

To make this soup on the stove top, without a pressure cooker, simple cover and simmer on low heat for 35 – 45 minutes instead.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 154Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 1087mgCarbohydrates: 24gFiber: 6gSugar: 9gProtein: 6g
© Hannah Kaminsky
Cuisine: American / Category: Soups and Stews

Hannah (BitterSweet)11 Comments

Deep-Freeze Delights

Given my extreme aversion to even the slightest hint of cold temperatures, it can be quite challenging to placate the daily cravings for ice cream when the dark ages of winter arrive. Usually, it’s a battle of mind over matter, ignoring the chills that go down my spine, shivering through every sweet lick. Particularly bad cases will send me straight to the tea kettle for sips to thaw out of the inevitable brain freeze. The pain is always worth the pleasure, but surely, there must be a better way to sooth the more sensitive sweet tooth.

Not only is there a way to stay toasty and warm while snacking, but there’s an even healthier way to indulge, too. Froozer is a great tasting frozen snack made with 100%fruit – all the goodness and great taste of perfectly ripened fruits, with no added sugar, juice or concentrate. The moment I first tried these wholesome treats, I knew it would shake up my whole winter routine. First of all, these are not mere popsicles flavored with juice or concentrate, but fully blended fruits with nothing added nor taken away. Stunningly creamy and sweet without any sugar, each slow-churned flavor tastes as bright and fresh as a summer’s day. Before I knew it, I was even tossing them into smoothies for instant morning fuel, delicious enough to qualify as milkshakes.

Still, as the frigid winds howled with increasing volume outside, I found myself on the verge of a seriously hangry meltdown… When I realized that’s exactly what I should do. Since they’re made of simply whole fruits, each stick is like an instant flavor infusion for any recipe, ready in your freezer whenever you are. Thinking quickly and pulling ingredients from the pantry, it was a matter of minutes before a brand new cookie creation came to be.

An edible island escape, the sprightly combination of pineapple, mango, and banana found within each Tropical Sunset frozen fruit snack transforms a pile of shredded coconut into an nutritious and delicious bite of paradise. These coconut macaroons couldn’t be more simple to craft, which is why they suit this no-nonsense source of inspiration so well.

It might be tough to sacrifice that perfectly churned, creamy consistency by bringing up the temperature a bit, but once you taste these new, equally satisfying healthy confections, you won’t regret taking the risk.

Yield: Makes 12 – 15 Cookies

Tropical Sunset Coconut Macaroons

Tropical Sunset Coconut Macaroons

An edible island escape, the sprightly combination of pineapple, mango, and banana found within each Tropical Sunset frozen fruit snack transforms a pile of shredded coconut into an nutritious and delicious bite of paradise. These coconut macaroons couldn’t be more simple to craft, which is why they suit this no-nonsense source of inspiration so well.

Prep Time 5 minutes
Additional Time 20 minutes
Total Time 25 minutes

Ingredients

  • 1/4 Cup Coconut Oil, Melted
  • 6 Froozer Tropical Sunset Frozen Snacks, Thawed (or 1 1/2 Cups Prepared Pineapple, Mango, and Banana Smoothie)
  • 1 Teaspoon Vanilla Extract
  • 1/8 Teaspoon Salt
  • 1 1/2 Cups Unsweetened Shredded Coconut

Instructions

  1. In a medium-sized bowl, mix together the melted coconut oil, thawed Froozer snacks or prepared smoothie, vanilla, and salt until smooth. Add in the shredded coconut and stir thoroughly to combine.
  2. Once the whole mixture is homogeneous, scoop out cookies with a small ice cream scoop and place on a small sheet pan. Chill until firm, at least 1 hour, or expedite the process by stashing them in the freezer for 20 minutes.
  3. Store in an air-tight container either in the fridge or in a cool, dark place. The cookies will keep for 5 – 7 days.

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:

15

Serving Size:

1
Amount Per Serving: Calories: 89Total Fat: 9gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 20mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 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
This post was made possible thanks to Froozer and Mambo Sprouts.

Hannah (BitterSweet)5 Comments

Perfect Party Pearings

Take a deep breath: You’ve survived another grueling round of holiday merriment. Feasts have been devoured and mountains of torn wrapping paper lay in ruin. It may very well look like a bomb went off in the living room, complete with tinsel shrapnel and carpet stains that will haunt you for the rest of your days, but the deed has been done, the festivities successfully completed.

But before you lock the doors tight, entering into full hibernation mode, don’t forget that one last hurrah remains. In less than one week’s time, the calendar mandates yet another grand celebration, demanding every last iota of enthusiasm remaining following the Christmas craze. With dishes still stacked precariously in the sink, it’s a lot to consider. For the New Year, however, it’s time to give yourself a gift if you’re bold enough to take the reins as host or hostess once again, and just take it easy.

Skip the elaborate dinner menu in favor of simple, snackable small plates. Your guests are undoubtedly worn out from holiday excesses as well, happily munching at a slower pace while enjoying each others’ company. Crostini (or bruschetta, if you prefer) are the ideal vehicle for any sort of sweet or savory toppings, so for my festive suggestion, I would like to raise a literal and figurative toast to both ends of the taste spectrum.

A golden platform of crusty bread supports a creamy, rich schmear of cream cheese, contrasted by the tender, sweet, and slightly tart bite of pomegranate-infused pears. Sturdy enough to withstand advanced prep and a full evening at ambient temperature, these understated yet spectacular little morsels are your ideal party guests. They’re guaranteed to never overstay their welcome, either.

Yield: Makes 16 - 24 Servings

Pomegranate-Poached Pear Crostini

Pomegranate-Poached Pear Crostini

Crusty bread supports a creamy, rich schmear of cream cheese, contrasted by the tender, sweet, and slightly tart bite of pomegranate-infused pears. Sturdy enough to withstand advanced prep and a full evening at ambient temperature, these understated yet spectacular little morsels are your ideal party guests.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

Pomegranate Poached Pears:

  • 3 Cups 100% Pomegranate Juice
  • 1 Cup 100% Apple Juice
  • 1/3 Cup Maple Syrup
  • 1 Whole Vanilla bean, Split and Scraped
  • 1/8 Teaspoon Ground Black Pepper
  • 4 Firm Bartlett, Anjou or Bosc Pears, Peeled, Halved, and Cored

For Assembly:

Instructions

  1. Combine the pomegranate juice, apple juice, maple syrup, vanilla bean seeds, and black pepper in a medium saucepan over medium-low heat. Serve the spent vanilla bean pods for making vanilla sugar, or another recipe.
  2. Bring the liquid bring to a gentle simmer and add the pears. Cover and cook for 20 - 30 minutes, until the pears are just fork-tender. Remove the fruit from the saucepan and chill thoroughly before slicing. Don't toss the excess poaching liquid- It's fantastic mixed with a bit of chilled champagne for your New Year's toast.
  3. To assemble, spread the slices of toasted baguette generously with cream cheese and top each one with a slice of poached pear. Finish with a sprinkle of pomegranate arils and serve chilled or at room temperature.

Notes

Poached pears can be prepared in advance and stored in the fridge for up to 3 days.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 113Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 93mgCarbohydrates: 19gFiber: 1gSugar: 11gProtein: 2g

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.

© Hannah Kaminsky
Cuisine: American / Category: Baking / Cooking

Hannah (BitterSweet)9 Comments

One Tough Cookie Contest

Judging any sort of food competition sounds like a pretty cushy job at first glance. You get to taste all sorts of exotic delights, compare and contrast, ultimately laying down the official ruling on which entry takes the cake- Or cookie, as was the case for the 2017 VegNews Holiday Cookie Contest. However, I don’t envy the ruling critics on this panel, tasting their way through an onslaught of sweet morsels, every one of them with the potential to win hearts, if not the entire competition. Luckily, such agonizing decisions were not mine to make, as I merely provided photos for the feature while relishing the end results on my own terms. No need to pick favorites between these three; you’ll be a winner no matter which treats end up on Santa’s plate!

Officially, first place went to the classy and classic Chocolate-Dipped Almond Cranberry Shortbread Cookies by Rosie Scott-Benson. This cookie pairs an irresistibly buttery shortbread cookie with rich chocolate for a winning combination.

Coming in at a close second, Gluten-Free Pumpkin Spice Oatmeal Cream Pies by Mary-Kate Lynch are lightly spiced, soft and sweet; sure to be a hit at your holiday parties, and beyond.

Third but far from last, the Dirty Chai Sugar Cookies by Amy McDonough may honestly have been my personal favorites from this round. These are tender, chewy cookies infused with warming chai spices and topped with a creamy espresso-spiked frosting. Honestly, does it get much better than that? I think that even Santa would forgive you for scarfing down the whole batch before he has time to shimmy down the chimney.

Given the diverse array of tempting last-minute additions, are you changing up your holiday cookie game this year? What’s going on your platters, and tell the truth: Are you really planning on sharing with Santa? There’s no shame is giving yourself a little gift of sweetness as well!

Hannah (BitterSweet)9 Comments