Given the Cold Shoulder

Blurring the line between genius and madness, typical recipe brainstorming sessions can yield any number of wild, unpredictable results, combining disparate flavors that bear tenuous connections at best. It’s the best and worst part of any free-association exercise, opening up the floodgates and allowing a torrent of unfiltered ideas to flow. I’ve come up with some of my greatest hits this way, but sometimes, I’ve inadvertently managed to cobble together terrifying Frankenstein monstrosities instead. Most of these are easily eliminated before they ever come to fruition to assault unsuspecting eaters in real life, but unfortunately, it sometimes takes a round of testing before I realize the errors of my ways. Recipe writers don’t like to talk about it, but failure is far more common than success.

Thus, given my adoration for ice cream and endless supply of crazy concepts, I’ve dished out more than my fair share of distasteful scoops. In honor of Nation Ice Cream Day today, I thought it might be fun it dive into the archives to unearth some of these frozen horrors. Brace yourselves: The following list is not for the weak of stomach.

Raisin Bran Ice Cream
Black Garlic Ice Cream
Old World Borscht Ice Cream
Ketchup Ice Cream
Bread & Butter Pickle Chip Ice Cream
Cinnamon-Raisin Noodle Kugel Ice Cream
Smokey Barbecue Sauce Ripple Ice Cream

Consider yourselves lucky that I had enough common sense to know when to put the ice cream paddle down. Not all ideas can be winners, but you have my word that only the best ever make it into print.

I hope everyone is enjoying this “holiday” with only the creamiest, sweetest, and most luxurious of sweet scoops!

July 17, 2016January 23, 2026

Hannah (BitterSweet)10 Comments

I Did It All For the Cookie

For all the redundant recipes in the world, I still relish the individual personal touches that set each one apart. Even if it’s instructions for the same old chocolate chip cookie that half the country’s grandmothers made for decades and has been transcribed on over a million pads of paper or digital text files, each iteration bears the unique voice of the writer. As personal as a fingerprint, one can hear the voice of each baker through their choice of words, describing exactly how those familiar ingredients should be managed, what the end results should look like, perhaps throwing in a bit of sage wisdom along the way. What grabs the most attention, however, is always the title. Headlines by nature lead the way into any new conversation, and the way that recipe writers decide to engage prospective cooks and bakers says volumes all by itself. Some titles need no explanation, such as something straightforward like “Strawberry Pie”. Strawberries, pie crust, done. Others provide a hint of what’s to come, but leave a good deal of mystery on the table. Try, “Meatloaf Surprise.” A mash of ground meat, and…? Is it a good surprise? A bad surprise? I’m not entirely sure I want to find out.

Then there are the recipes that provide no clues, but plenty of intrigue. “Magic Bars” fall firmly into that category, but it’s easy to discern the kitchen wizardry at work after just a quick glance through the instructions. Cookie bars made in minutes, bound together with little more than a can of condensed milk. Consider it the cookie version of the classic dump cake, traditionally lavished with shredded coconut, chopped nuts, and plenty of chocolate. They come together so easily, and satisfy so effortlessly, there really is a certain sort of magic to them.

The real power of any tried-and-true recipe, however, comes from it’s near magical ability to bend to the will of innovation. When cravings led me to pine over every single cookie I could think of, all at once, I thought it would take a miracle to scratch that itch. Turns out it was really just a matter of some sweet sorcery, combined with a pint of So Delicious ice cream.

It takes a great deal of willpower to consciously melt down a perfectly good pint of Snickerdoodle Cashew Ice Cream, but just keep breathing and trust me on this one: The sum will be so much greater than the parts, if you can believe it. The deck is certainly stacked and expectations run high with this cast of characters, complete with sandwich cookies and crunchy chocolate chip cookies, in addition to the traditional graham cracker base. Oh yes, and don’t forget the chocolate morsels or buttery cashew nuts, either.

Designed for the cookie monster that lies at the heart of every child and reasonable adult, these bars can do no wrong, as far as I’m concerned. Melted cashew ice cream serves as the decadent glue that binds this cookie overload together, handily replacing the sticky dairy syrup that is usually embedded in the formula. Best of all, it brings yet another type of cookie into the party, so all told, you’ve got a cookie quartet singing sweetly in every bite- Five if you count the finished bar itself, I suppose.

Keeping with tradition, my title remains appropriately bewitching, providing a subtle taste of what lies ahead, without giving away the ending. The real magic comes with the baking, after all.

It’s my pleasure to join 20 other inspiring bloggers, authors, and general kitchen whizzes in this summer’s Raise a Pint Recipe Contest, made possible by Go Dairy Free and So Delicious. Tasked with finding new ways to make the most of any So Delicious Coconut Milk or Cashew Milk Frozen Desserts, there will no doubt be loads of tempting sweet treats flooding your computer screen soon. All recipes will be unveiled by July 24th, at which point you, my dear readers, will be able to jump in and vote for your favorites, so stay tuned!

Meanwhile, you can also join in on the fun with the #RaiseAPint Event, running until August 5th. So Delicious will reward 20 entrants with ice cream party prize packs. Simply share your moment on Instagram, Facebook, or Twitter and be sure to use #RaiseAPint! Find the full details right here, and start scooping.

Cookie Monster Magic Bars

4.5 Ounces (About 1 1/4 Cups) Finely Ground Graham Cracker Crumbs
1/4 Cup Coconut Oil or Vegan Butter, Melted
8 Ounces (About 1/2 Pint ) So Delicious Snickerdoodle Cashew Ice Cream, Melted
6 Ounces (1 Cup) Semi-Sweet Chocolate Chips
1/2 Cup Chocolate Sandwich Cookies, Roughly Chopped
1/2 Cup Crunchy Mini Chocolate Chip Cookies, Roughly Chopped
1/2 Cup Unsalted Cashews Halves and Pieces

Preheat your oven to 350 degrees and line an 8×8-inch square baking pan with aluminum foil. Lightly grease and set aside.

Combine the graham cracker crumbs and melted coconut oil or vegan butter in small bowl and mix until all the crumbs are thoroughly moistened. Transfer to your prepared pan, and firmly press it across the bottom. If you’re having trouble getting the mixture to cooperate, it helps to lightly grease the bottom of a flat measuring cup and use that to get a nice, smooth layer.

Now comes the fun stuff! Pour the melted ice cream all over the crust, distributing the mix-ins to the best of your ability. Sprinkle the chocolate chips, both types of chopped cookies, and cashews all over. Use your palms to press the goodies down gently but firmly.

Bake for 25 to 30 minutes or until lightly browned. Let cool completely in the pan, and then use the aluminum foil like a sling to remove the whole lot. Slice into bars or squares as desired.

Makes 12 – 16 Bars

Printable Recipe

July 12, 2016January 23, 2026

Hannah (BitterSweet)14 Comments

Back to the Roots

A flavor that defies all seasons and locations, root beer is nonetheless inextricably linked to memories of my childhood summers, celebrations both big and small in cozy easy coast suburbs. Reserved for grand finales rather than the accompaniment to a meal, this fizzy elixir would rarely arrive at the party alone. Creamy scoops of ice cream always set those bubbles off in perfect contrast, the pale vanilla dollops slowly melting, melding into the dark sea of syrupy sweetness. If you were lucky, it might all be topped off with a swirl of chocolate syrup; just enough to hint at a cocoa undertone, never so much as to steal the show.

Few desserts have shaped my palate quite like that combination, inspiring a wide range of spin-offs over the years, the most “famous” of which can more or less lay claim to landing my first cookbook deal. No matter how many times root beer re-enters my consciousness, in any sort of shape, I will never grow tired of its unique spices, herbal and earthy in all the right ways.

It’s effortless to infuse root beer flavor into absolutely anything, thanks to the magic of baking extracts and concentrates. Armed with this secret ingredient, I’ve set my sights on another adolescent favorite: The classic rice crispy treat.

Not only is the flavor more mature, but the grains themselves are all grown up. There’s still some rice in there for good measure, but it’s kissed with cocoa, adding a greater depth to the whole conversation. Most notably, tiny flecks of crunchy quinoa cereal and popped sorghum round out the affair, lending a distinctive nuttiness not found in the original invention.

That said, you’d be hard-pressed to find a more appealing treat for kids and adults alike. Lacking the fancy cereals, this formula will easily work with all crispy rice cereal just as well. Go ahead and play around with your top breakfast cereals, because as it turns out, just about anything light and crunchy will do. Bathed in a binding mixture of root beer and maple syrup, even the most humble of breakfast fodder can be transformed into an ambrosial sweet snack.

Nostalgia is a strong pull for the overall concept, but the flavor itself will bring you back for more, whether you grew up indulging in root beer floats or not.

Yield: Makes 10 – 12 Bars

Popped Root Beer Crispy Treats

Name: Popped Root Beer Crispy Treats
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 10
Cuisine: American
Ingredients: 2 Cups Crispy Quinoa Cereal; 2 Cups Cocoa Crispy Rice Cereal; 1 Cup Popped Sorghum; 1 1/2 Teaspoons Refined Coconut Oil*; 1/2 Cup Maple Syrup; 6 Tablespoons Granulated Sugar; 1/8 Teaspoon Salt; 2 Teaspoons Root Beer Extract

Bathed in a binding mixture of root beer and maple syrup, even the most humble of breakfast fodder can be transformed into an ambrosial sweet snack.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

2 Cups Crispy Quinoa Cereal
2 Cups Cocoa Crispy Rice Cereal
1 Cup Popped Sorghum
1 1/2 Teaspoons Refined Coconut Oil*
1/2 Cup Maple Syrup
6 Tablespoons Granulated Sugar
1/8 Teaspoon Salt
2 Teaspoons Root Beer Extract

Instructions

Line an 8 x 8-inch square baking pan with aluminum foil and lightly grease. Combine both cereals and popped sorghum in a large bowl. Set both aside.
Set a medium saucepan over low heat and begin by melting the coconut oil. Once liquefied, add in the maple syrup, sugar, and salt, stirring as needed until the sugar crystals dissolve. Bring the mixture to a steady boil and then cook for an additional 3 – 5 minutes, until it appears to have thickened slightly. Remove from the heat and quickly stir in the root beer extract.
Pour the contents of your saucepan over the dry mix and fold it in carefully but briskly with a wide non-stick spatula, being careful not to crush the cereal.
Pour everything into your prepared pan and gently press it out into an even layer. Let cool completely before cutting into bars.

Notes

*Opt for refined coconut oil to minimize the coconut flavor, or if you’d prefer, simply use your favorite vegan butter instead.

Recommended Products

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 195Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 51mgCarbohydrates: 38gFiber: 4gSugar: 15gProtein: 5g

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.

July 5, 2016January 23, 2026

Hannah (BitterSweet)14 Comments

Go Fourth and Conquer

Fellow Americans, arm yourselves with a cold beverage and prepare for the party of the summer! If you’re really on the ball, you’ve already checked out of work and are easing into a full four day weekend, packed with all the things that make this country great: Explosions, drunken revelry, and more food than you can comfortably consume but still manage to, heartily. It’s a no-holds-barred celebration of summer, and I believe that very same free spirit should apply to the menu, no matter what your specific plans are. Whether you’re planning a low-key affair with just a few friends, a giant neighborhood bash that includes a couple of zip codes, or some very patriotic Netflix and chill alone, this is not an event that calls for culinary frippery. Leave the recipes in the kitchen, but take these ideas to the celebration.

Potato salad is pretty much mandatory, but that doesn’t mean it needs to be larded up with a thick miasma of creamy dressing and unidentifiable “vegetables.” Rather, try out a vinaigrette version and think of more flavorful additions. Some of my favorites include caramelized onions, thinly shaved fennel, olives or capers for some briny goodness, and meatless bacon of any variety. It doesn’t take too much to make it shine, so keep it to 5 inclusions at the most and don’t overthink this one.

Corn, one of the only crops indigenous to North America, is another friend that must be invited to join the fun. The absolute freshest sweet corn is a joy to eat cold and raw, but if you live more than 1 hour away from the fields, toss your ears on the grill for a real treat. Take a page from elote and slather it vegan mayo, sprinkle generously with paprika and nutritional yeast, and finish it off with a squeeze of lime. Eaten straight off the cob, it will be incredibly delicious and extremely messy if done right.

Anything on a stick. (Seen here: shishito peppers.) Enough said.

As many dips as you have chips! My vote goes for hummus or guacamole, but that doesn’t mean it needs to be plain. Dress up your chickpea spreads with spinach or artichokes to recall some of that old school flavor, or go bold and douse your guac with a generous squeeze of sriracha.

Though they may be “traditional” mains, skip the hot dogs and hamburgers this year. Instead, stuff some fresh veggies and celebrate the height of growing season here in the states. Any sort of grains and beans make fine fodder here, with bell peppers or zucchini serving as prime vessels, and you can even wrap them up and toss them on the grill, too.

For dessert, all you need is fruit. Yes, really, coming from the sweet-toothed baker, take my word for it! Something light, sweet, cold, and refreshing will hit the spot after a day out in the sun. The only acceptable alternative is ice cream, because really, when is ice cream ever a bad idea?

There you have it: A plan of attack suitable for the laziest of citizens, because working hard on this weekend of rest would be downright un-American. Happy Birthday, America! You’re looking pretty fine for all your 240 years.

July 1, 2016January 23, 2026

Hannah (BitterSweet)6 Comments

A Cheesecake for the Ages

Now synonymous with New York, the Americanized cheesecake as we know it has only been around for about a century, beginning life a mere shadow of the dense and rich dessert it became. In fact, cheesecake originated sometime around 1500 BCE, from the hands of inventive ancient Greeks and Romans, frequently used as offerings to the gods. This rendition merely combined soft cheese with flour and baked it into submission; pastry bases only emerged sometime in the first century, with sweeteners joining into the mix shortly thereafter. From that point forward, there was no stopping it. Today it might look like the explosion of cupcakes or other trendy food crazes, but of course, without the aid of social media, the cheesecake’s popularity spread at a glacial pace. Eventually reaching the hands of more creative bakers, various cultures developed their own unique approaches, utilizing various cheeses, flours, spices, and eventually, fruits and chocolates. We’ve come a long way, baby.

I’d like to think that the evolution of the cheesecake isn’t yet over. There’s still so much left to explore through the medium of tangy cream cheese perched atop a cookie-like base. In fact, going by that very loose description, why does it need to be a full-fledged cake at all? Can’t we bring it back from the edge of decadence and debauchery, back a bit closer to it’s more humble, less saccharine beginnings? I’m not suggesting we whip up a batch of salty cheese nuggets, but just consider a cheesecake fit for everyday eating, perhaps with a few nutritional benefits to speak of.

I bristle at the overused turn of phrase, but it really is true; you can finally have your cheesecake and eat it, too! Re-imagined for the 21st century, the illustrious dessert has been stripped of all its highfalutin’ frippery and restored back to its original brilliance, suitable for the commoner and the gods alike. Simple squares replace the traditional wedge, making a knife and fork unnecessary for enjoyment.

What’s not so plain to see is that underneath the hood, these luscious bars conceal a considerable dose of plant-based protein, furnished by vegan strawberry protein powder. Simultaneously bolstering the structure of this snack and contributing volumes of fresh, fruity flavor, the powder’s inherent sweetness considerably reduces the need for added sugar. Remarkably flavorful, it really nails the flavor of ripe strawberries simmered down into a rich spread, condensed into a satisfying, wholesome package.

Oh, and most importantly of all, did I mention that the finished treats taste amazing? Sure, these brilliant little squares may be a far cry from what the ancient Greeks and Romans had in mind when they first invented the concept, but let’s be honest; they couldn’t even dream up a treat this heavenly, even if it was the food of the gods.

Yield: Makes 12 – 16 Bars

Strawberry Protein Cheesecake Bars

Healthy enough to pass for a balanced breakfast but still as rich and creamy as a full-fledged dessert, these protein cheesecake bars make no compromises for flavor.

Prep Time 15 minutes

Cook Time 1 hour

Additional Time 4 hours

Total Time 5 hours 15 minutes

Ingredients

Oatmeal Cookie Crust:

3 Tablespoons Olive Oil
2 Tablespoons Water
1/4 Cup Coconut or Dark Brown Sugar, Firmly Packed
3/4 Cups Quick-Cooking Oats
1/2 Cup White Whole Wheat or All-Purpose Flour
1/4 Teaspoon Ground Ginger
1/4 Teaspoon Salt

Protein-Packed Strawberry Cheesecake Filling:

1 1 12-Ounce Package Extra-Firm Silken Tofu
1 (8-Ounce) Container Vegan Cream Cheese
1/2 Cup Vegan Strawberry Protein Powder
1/3 Cup + 1/4 Cup Strawberry Jam or Preserves, Divided
2 Tablespoons Lemon Juice
1 Teaspoon Vanilla Extract

Instructions

Preheat your oven to 350 degrees and line an 8×8-inch square baking dish with aluminum foil. Lightly grease and set aside.
Whisk together the olive oil, water, and sugar in a medium-sized bowl before adding in the remaining dry ingredients for the crust. Stir well to combine and form a cohesive but slightly crumbly dough. Transfer the mixture into your prepared pans; using lightly moistened hands, press it into the bottom of your pan so that it’s in one even layer. Bake 15 – 18 minutes until lightly browned and let cool.
Meanwhile, prepare the filling by first draining the tofu of any excess water before tossing it into your food processor or blender. Puree thoroughly until completely smooth. Add in the cream cheese and pulse to incorporate. Scrape down the sides and blend again, ensuring that no lumps remain before adding the protein powder, 1/3 cup of the strawberry jam, lemon juice, and vanilla. Blend thoroughly until completely smooth and creamy.
Pour the cheesecake filling on top of the par-baked crust, and smooth out the top with your spatula. Tap it gently on the counter a few times to knock out any air bubbles. Take the remaining 1/4 cup of strawberry jam and spoon dollops all over the surface. Use a flat knife or spatula to gently marble and swirl the jam throughout, being careful not to disturb the crust underneath.
Bake for 40 – 45 minutes, until the edges appear set but the center remains ever so slightly wobbly when tapped. It will continue to firm up as it cools.
Let cool completely before moving it into the refrigerator, where it will continue to solidify until it can finally be sliced into bars, after a minimum of 4 hours.

Curry Favor

Curry is the catch-all solution to an infinite variety of meal planning dilemmas. No time for a complicated dinner? Throw a pot of curry on the stove. Too many random vegetables languishing in the fridge? They’ll all play nicely together in a spicy vat of curry. Need to feed an army on a shoestring budget? Who doesn’t love curry! Thus, I find myself with a spicy stew on the dinner table at least once or twice a week, no matter the season.

Of course, “curry” as I refer to it for these quick-cooking melting pots is a far cry from anything you might find on the entire Asian continent. Generous handfuls of fresh garlic and ginger sauteed with chopped onions, a shower of blindingly yellow madras curry powder, and a drenching rain of coconut milk are the only constants. Never measured, never varied, this foundation guarantees a satisfying, savory brew every time, authenticity be damned. The point isn’t to make a culinary masterpiece, but to placate a growling stomach at the end of a long day.

For as many times as these quick fix curries pass my lips, I still delight at the opportunity to get the genuine article when eating out. The blazing hot green curries of Thailand, the cinnamon-scented curries of Sri Lanka, the gravy-like, sweet curries of Japan; each one a unique delight. While it’s only too easy to reach for that jar of generic curry powder, why relegate these more elegant flavor profiles to only special occasions?

Certain preparations have long held an air of mystique, out of reach for the typically harried weekday dinner and rife with meat or dairy when outsourcing the meal. Defined by a luxurious sauce of spiced yogurt or cream, chicken korma falls squarely into that category, tempting from afar.

Happily, it turns out that vegan korma needn’t be overly complicated nor time-consuming. Truth be told, my interpretation still uses the ubiquitous madras curry powder as a crutch, but only for lack of a proper spice pantry in my tiny apartment kitchen. A homemade blend would undoubtedly send this dish soaring to new levels of flavor, but it really is a winner as written, if I do say so myself. The distinctive twang of plain yogurt harmonizes with the bright acidity of lime, informing the true character of this incomparable variation within this vast category. Vegetables and “meat” are truly interchangeable, depending on your mood, tastes, and access; the heart and soul of any curry is the sauce, and this one is near saintly.

Yield: Makes 4 - 6 Servings

Vegan Chicken Korma

Creamy korma curry is a healthy indulgence, packed with vegetables, that belongs on everyone's weekly menu. The distinctive twang of plain yogurt harmonizes with the bright acidity of lime, informing the true character of this incomparable variation within this vast category. Vegetables and protein are truly interchangeable, depending on your mood, tastes, and access.

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Ingredients

2 Tablespoons Olive Oil
1 1/2 Inches Fresh Ginger, Minced
3 Cloves Garlic, Minced
12 Ounces Chicken-Style Seitan, Soy Curls, or Meatless Chicken Strips
2 Yellow Onions, Roughly Chopped
1 Large Tomato, Roughly Chopped
1/2 – 1 Fresh Jalapeno, Minced
1 Tablespoon Madras Curry Powder
1 1/2 Tablespoons Garam Masala
3 Tablespoons Tomato Paste
2 Tablespoons Almond or Cashew Butter
3 – 4 Cups Chopped Vegetables, such as Red Bell Pepper, Zucchini, Cauliflower, Sweet Potato, etc.
1/2 Cup Frozen Peas
2 Tablespoons Lime Juice
3/4 Cup Plain, Unsweetened Vegan Yogurt
Salt and Pepper, to Taste
Fresh Cilantro, Finely Minced

Instructions

Heat the oil in a large saucepan over medium heat. Saute the ginger and garlic until aromatic before adding in your protein of choice. Cook until lightly browned all over.
Meanwhile, prepare the curry base. Toss the onions, tomato, jalapeno, curry powder, garam masala, tomato paste, and nut butter into your blender. Thoroughly puree, until completely smooth. Pour the mixture into the saucepan, turn down the heat to medium-low, and add in your chopped vegetable selections.
Let simmer for 20 – 30 minutes, at least. This is the kind of dish that can cook almost indefinitely, until the flavors are concentrated to your liking or you’re simply ready to serve. Once the sauce has thickened and the vegetables are tender, add the peas (no need to thaw, just toss ’em right in), lime juice, and plain yogurt. Stir well and adjust seasonings to taste.
Cook for just a few minutes longer to let the new ingredients mingle and meld properly before turning off the heat. Top with fresh cilantro and serve with rice (black rice is pictured above, but of course and variety you enjoy will do.)