Scare Up Some Berry Good Sweets

BOO!

Okay, while I’m not the most fearsome creature you’ll meet this Halloween, I do have a terrible tale that should strike fear in the heart of any sensible human being.

Just imagine…

A world that progressively grows colder, harsher, inhospitable to life itself. The ground freezes solid, impenetrable as steel, strangling off all the plant roots and shoots within. Nary a weed can grow, let alone the delicate and highly perishable foodstuffs we’ve come to depend on. Sun shines but thermometers remain unmoved, staunchly refusing to thaw. As a result of the harsh shift in climate, there are no more blueberries; not here, not anywhere.

Positively terrifying, right? Mercifully, that tragedy is only based on real life. Though we are swiftly moving past the prime growing season with winter soon to come, there’s no end in sight to the supply of frozen wild blueberries. Whether it’s 100 degrees or -10 degrees outside, they’ll still be waiting for happy homes and hungry mouths, just as plump, ripe, and sweet as ever in the freezer aisle.

That’s where my batty family comes into the picture. Try finding decent fresh berries now and you’d be straight out of luck, yielding nothing but bland blue marbles unsuitable for consumption. Spare yourself the horror and hit the chill chest instead, where wild frozen blueberries remain every bit as flavorful and vital all year round. By introducing such a powerful superfood, touted for its antioxidants and nutrients the world over, you can reason that indulging in a sweet wild blueberry pate de fruit instead of any commercial candy out there is by far a lesser evil.

Their crunchy sugared exterior gives way to a soft, jam-like center, each bite a balance of bold, fruity sweetness. Mysterious and dark, black cocoa contributes to their fetching hue while adding a rich, smoky, earthy sort of flavor. Blend that with a tiny pinch of cinnamon and a splash of lime for an unexpected, yet completely complementary twist, and you’ll wonder why you didn’t scare up some sweet treats out of frozen blueberries sooner.

Yield: Makes about 35 – 40 (2-Inch Long) Bats

Boo-Berry Bats

Name: Boo-Berry Bats
Prep time: 15 min
Cook time: 25 min
Total time: 2 h 40 min
Yield: 35
Cuisine: American
Ingredients: 2 1/2 Cups Frozen Wild Blueberries, Thawed; 1/2 Cup Unsweetened Applesauce; 1/4 Cup Black Cocoa Powder; 3 Cups Granulated Sugar; 1/4 Cup Lime Juice; 1/4 Teaspoon Ground Cinnamon; 2 (3-Ounce) Packages Liquid Pectin; About 1/2 Cup Granulated Sugar, to Coat

These treats have a crunchy sugared exterior that gives way to a soft, jam-like center, each bite a balance of bold, fruity sweetness. Mysterious and dark, black cocoa contributes to the fetching dark hue while adding a rich, smoky, earthy sort of flavor.

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 2 hours

Total Time 2 hours 40 minutes

Ingredients

2 1/2 Cups Frozen Wild Blueberries, Thawed
1/2 Cup Unsweetened Applesauce
1/4 Cup Black Cocoa Powder
3 Cups Granulated Sugar
1/4 Cup Lime Juice
1/4 Teaspoon Ground Cinnamon
2 (3-Ounce) Packages Liquid Pectin
About 1/2 Cup Granulated Sugar, to Coat

Instructions

Place both the blueberries and applesauce in your blender or food processor, and thoroughly puree. Pause to scrape down the sides of the bowl every now and then, until the mixture is completely smooth. Add in the cocoa powder and blend briefly to combine.
Transfer the puree into a medium pot with high sides, along with sugar, lime juice, and cinnamon. Though it may seem like a lot of sugar, don’t forget that this is candy we’re talking about, and the pectin requires a certain amount of sugar to set properly. Whatever you do, do not attempt to reduce the amount or swap it for a different
sweetener!
Stir well and bring the mixture to a boil over medium heat. While that comes up to temperature, line a 9 × 9–inch square baking pan and lightly grease it in preparation for the finished candy.
Once boiling, add in the pectin, mix thoroughly to incorporate, and stir while the mixture boils for a full 10 minutes. Continue scraping the bottom and sides of the pot with your spatula to make sure that nothing is sticking and burning. Remove from the heat and pour the liquid candy into your prepared pan. Allow that to come to room temperature before moving the pan into the fridge. Let chill until set, at least 2–3 hours, before cutting into bat shapes using a small cookie cutter.
Toss the bats in granulated sugar and store in an airtight container. Kept away from moisture and in a cool place, the bats should last for 1 – 2 weeks, if they aren’t devoured before then.

Recommended Products

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 81Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3mgCarbohydrates: 21gFiber: 1gSugar: 18gProtein: 0g

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.

October 25, 2013August 19, 2023

Hannah (BitterSweet)43 Comments

Pastilla, Bastilla, Bisteeya, B’stilla, or Bstilla; It All Means “Delicious”

I may have never known about the wonders of pastilla, the mysterious pastry with a half-dozen different spellings, if not for the ethereal prose of Fatima Mernissi. So inspired by her lavish, unrestrained words of praise, this was my call to action, to secure a literal piece of the pie for myself.

What is pastilla?

A Moroccan inspiration clad in endless layers of flaky, buttery phyllo, authentic renditions are stuffed with pigeon meat, but more modern formulas concede that chicken will suffice. In a play on words, since we’re thinking in a literary manner anyway, chickpeas turned out to be an excellent substitute, staying true to the theme without compromising any feathered friends in the process.

Most curious, perhaps, is the incongruous addition of powdered sugar right before serving; a light dusting of confectionery snow, frosting a decidedly savory main course. A jarring suggestion to this westerner, raised with a deep mistrust of even gently sweetened dried fruit mixed into an entree, it took a leap of faith to give this coup de grâce a fair shake.

Humbly, I must admit, it does work, tempering the hot, bold, and intense spices without turning the pastry into a dessert option. Though it could still taste equally delicious without, for those as hesitant as myself, I must urge you to just give it a shot. You made it this far- Get the full experience, at least once. It’s worth taking the plunge.

Yield: Makes 3 - 4 Servings

Chickpea Pastilla

A Moroccan delicacy wrapped in endless layers of flaky, buttery phyllo, this vegan version uses chickpeas to create a hearty, meatless filling.

Prep Time 20 minutes

Cook Time 30 minutes

Additional Time 20 minutes

Total Time 1 hour 10 minutes

Ingredients

3 Tablespoons Olive Oil
2 Medium Yellow Onions, Finely Chopped
2 Teaspoons Granulated Sugar
1 1/4 Teaspoons Ground Cumin
1 Teaspoon Ground Coriander
1 Teaspoon Ground Ginger
1/4 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Black Pepper
1/8 Teaspoon Cayenne Pepper
1 14-Ounce Can (1 3/4 Cup Cooked) Chickpeas, Drained
1/2 Cup Coarse Almond Meal
1/2 Cup Vegetable Broth
1 Tablespoon Lemon Juice
3/4 – 1 Teaspoon Salt
8 – 10 Sheets Frozen Phyllo Dough, Thawed
Confectioner’s Sugar, To Garnish (Optional)

Instructions

Preheat oven to 425 degrees and lightly grease a 6-inch round springform pan.
Heat 1 tablespoons of the oil in a large saucepan or skillet over medium heat. Add the onions and sugar; cook for 8 – 10 minutes while stirring frequently, until lightly golden and aromatic. Incorporate the ground cumin, coriander, ginger, cinnamon, black pepper, and cayenne, cooking for a minute or two longer to gently toast the spices, releasing their unique perfume.
Add drained chickpeas and almond meal next, stirring to combine, before slowly pouring in the broth and lemon juice together. Cook for another minute to heat through and slightly thicken the mixture. It should be thoroughly moistened but not soupy. Season with salt to taste. Remove from heat and let cool for 15 minutes before proceeding.
Lay 1 sheet of phyllo across the bottom of your prepared springform pan, allowing the excess dough to hang over the edges. Lightly brush with the remaining olive oil, and then place another sheet of phyllo on top, turning it slightly so that the points stick out at different angles.
Repeat this process so that you end up with 4 – 5 sheets lining the pan, covering the sides completely. Gently spoon the chickpea filling into the center, smoothing it out so that it fills the pan evenly. If you end up with a bit too much filling to comfortably squeeze in, you can always use leftover sheets of phyllo to make individual parcels later.
Cover the filling with another sheet of phyllo, brush with olive oil, and repeat the same process as before, ending up with another 4 – 5 sheets on top. Fold the overhanging dough back over the top, smoothing it down as neatly as you can without driving yourself crazy. Give it a final brush of olive oil before sliding it into the oven.
Bake for 15 – 18 minutes, keeping a close eye on it since it cooks quickly at this high temperature, until the whole thing is golden brown.
Let cool for 5 minutes before unmolding, and sift a fine dusting of confectioner’s sugar on top right before serving.

Baker in the Rye

Few foods can link cultures and cuisines across the globe quite like the humble loaf of bread. A simple concept at heart, made of little more than yeast, flour, and water, the process of transforming dough into a fluffy, leavened loaf is a remarkable feat of science and art, all kneaded into one.

This uniting factor has never been more true, nor more visible, than every 16th of October, when eaters everywhere celebrate World Bread Day. Now in its eighth year running, I’m proud to say that I will have proofed and baked with the best of them for the past seven; a pretty impressive record for someone who periodically neglects their blog for unspeakable stretches of time.

With a hard and fast deadline, the time to act was now, no room for dawdling despite a crazy work schedule. I can’t explain why this date holds quite such importance to me, but participating in the festivities became my top priority. Shaking the light dusting of flour out of my loaf pans and warming up the ice-cold oven, ambition surging through my weary heart after a full day’s work, it was nonetheless the perfect opportunity to tackle something new: Rye bread.

What Makes This Rye Bread Special?

Sure, it’s not the most lovely or universally loved loaf, but rye has a dark, seductive charm all its own. Dense, hearty, and complex, it’s no anonymous sandwich bread, that’s for sure. Flecked with aromatic caraway seeds, the flavoring takes a sharp departure from tradition from there. Root beer, my favorite childhood beverage, adds sweet, woodsy nuances, perfectly paired with the unique character of rye. It won’t beat you over the head with root beer essence- This isn’t isn’t a soda cake, after all- but it’s definitely present in every savory bite.

Rather than merely munch on my new creation, lightly toasted and slathered with buttery spread, I thought it more fitting to dress the thin slices up for the occasion. Decked out for a party of any sort, my rye forms the foundation of bite-sized canapes, topped with a smear of tart, unsweetened Greek-style yogurt and a simple pimento olive tapenade. The salty, sour accompaniments compliment the inherent sweetness of the soda beautifully, without obscuring the flavor of this bold bread.

Happy World Bread Day! Be it a sweet or savory event, here’s hoping it’s nothing but delicious.

Yield: Makes 1 Loaf (10 - 12 Servings)

Root Beer Rye Bread

Dense, hearty, and complex, root beer soda adds sweet, woodsy nuances, perfectly paired with the unique character of rye in this unique loaf.

Prep Time 30 minutes

Cook Time 40 minutes

Additional Time 16 hours

Total Time 17 hours 10 minutes

Ingredients

1 1/3 Cups Regular Root Beer Soda (Not Diet), at Room Temperature
1 Teaspoon Root Beer Extract
1 (1/4-Ounce or 2 1/4 Teaspoons) Packet Active Dry Yeast
1 1/2 Cups Rye Flour
2 Cups Bread Flour
2 Tablespoons Flaxseeds, Ground
1 1/2 Teaspoons Caraway Seeds
1 Teaspoon Salt
1/4 Cup Olive Oil

Instructions

To begin the dough, measure out the root beer and sprinkle the yeast over the liquid, and let it sit for 5 – 10 minutes, until bubbly and active.
Meanwhile, stir together rye and bread flour, ground flaxseeds, caraway seeds, and salt in a large bowl. Add the yeasted soda and olive oil, and slowly begin to incorporate the liquids into the dry goods. Use the dough hook attachment of your stand mixer to make light work of the job, or be prepared to get your hands in there and get dirty. The resulting dough is very dense, so resist the urge to add more water. Continue to knead the dough for about 10 – 15 minutes until smooth and slightly elastic.
Lightly grease a second bowl, drop the dough in, and cover with plastic wrap. Stash it in the fridge and allow it to sit overnight. It may not rise at all in that time, so don’t stress over the volume at that point.
If the kitchen is fairly warm, let it sit out until it reaches room temperature. Otherwise, use the “proof” setting on your oven to warm it back up.
Lightly grease an 8 x 4-inch loaf pan; set aside.
On a clean, very lightly floured surface, turn out the dough and use your knuckles to gently press it down down into a fairly even rectangle, being careful to keep the width no longer than the length of your loaf pan. Roll up the rectangle as tightly as you can manage. Pinch the seam closed and place the bundle with the seam side down in your prepared loaf pan.
Let the bread rise proof for 2 – 4 hours. That may seem like a lot, but it really does take its sweet time to rise. It won’t balloon up in a big way, but it should reach the top of the loaf pan. At that point, preheat your oven to 375 degrees.
Bake for 40 – 45 minutes, until deeply browned all over. Let cool completely before slicing thinly.

Lost at Sea

Nothing is off limits when it comes to capturing the perfect photo. Fulfilling a vision, watching it come to life, and being able to share it with others, no translation necessary, is the most satisfying aspect of the craft. No one said that reaching that goal was ever easy though, which is why I’m willing to go great lengths in order to see a concept through to completion. Even for your garden-variety food photo, every frame counts. Shooting on location presents its own unique set of challenges, but posing a pie for its closeup on the beach is far from my craziest idea yet.

A week of planning, a day of preparation, and day of meticulous baking later, the photo was everything I had dreamed of. With the recipe completed and fine tuned well in advance, the styling went off without a hitch. My Island Breeze Pie from Easy as Vegan Pie looked radiant, a true beach babe if I ever did see one. Never mind the fact that it was a chilly February morning, the wee hours of the AM affording us a quiet, undisturbed spot on the shoreline; the sun’s gentle golden glow suggested otherwise, and the soft ripples of sea water coming in with the tide seemed to lovingly cradle the dish itself. It was perfect, that one moment that every artist lives for when everything in the world feels right.

And the next moment is what every risk-taker dreads.

Splash! Right before my lens, one cruel wave silently crept up from beyond my viewfinder, sneaking around the edges of my painstakingly styled pie, and maliciously scaled the walls of the ceramic vessel, crashing through the latticework in one fell swoop. I never saw it coming, but with camera poised and a finger on the trigger, the devastating attack was inadvertently captured for all eyes to see, detailing the full destruction in a multitude of frames.

“No, not the macadamia nuts!” I howled in anguish, helplessly watching the waters recede. They were one of the rare edible souvenirs that made the journey with me back from Hawaii, you see, much more sentimental than your average ingredient.

Leaving behind a soggy but fully intact pastry in its wake, my rescue efforts came too late, but the whole dish was nonetheless toweled off and taken home. This poor, brave pie made the ultimate sacrifice- Who could be so cold-hearted as to simply shrug and throw it away? Not I; loathe to waste food, and turn my back on this valiant fighter.

Only out of desperation, and only due to one overly optimistic suggestion did the pie return to the oven in an attempt to dry out. The water was removed, but the sand, grit, and salt remained, tasting of of detritus and sadness. Officially beyond salvage, all I could do was honor its memory, publishing that glorious photo to inspire generations of Island Breeze Pies to come.

Don’t forget to enter my giveaway for a chance to win a copy of Easy as Vegan Pie for yourself! Pretty please, don’t let any of your baked creations anywhere near the water, for your own eating enjoyment.

October 4, 2013October 4, 2013

Hannah (BitterSweet)45 Comments

Have a Bigger Slice of the Pie

Gingerly slicing through the packing tape and lifting each flap of the cardboard carton, one at a time, unboxing my very first copies of Easy as Vegan Pie was, both predictably and surprisingly, unreal. Entering the lineup as my fourth cookbook, the creative process had become second nature, from dreaming and scheming to writing down the results. It was all the same routine, albeit more challenging subject matter than ever before, producing the luscious glossy pages I had been imagining for well over a year, through all of the flops and resounding successes alike. Exactly as I expected, the content felt as familiar as the back of my hand, having poured over the tiny details for hours on end to reach this point.

But holding the hardcover in my hands, flipping past photos and recipes that had each taken on their own unique personalities with stories to share, the sensation is indescribable. It’s hard to believe that this really came from my own hands, while it feels close enough to be an actual piece of me, out in bookstores everywhere. I couldn’t be more proud to share my heart, and my pies, abroad.

This isn’t about me though- I know you’re here for some sweet and savory satisfaction! Yes, it’s true, there are indeed savory recipes thrown into the mix, for the first time in any of my personal publications. A book for everyone, the range of flavors covers all tastes, and includes many gluten-free, nut-free, and soy-free options throughout. The “look inside” feature on Amazon.com has yet to go live, so in the meantime, allow me to tempt you with a taste of the recipes within:

Custard, Cream, and Pudding Pies

Adzuki Bean Pie
Banana Tapioca Pudding Pie
Buckeye Pie
Cannoli Pie
Chocolate Chipotle Sweet Potato Pie
Cookies ‘n Creme Fried Pies
Double Chocolate Truffle Tart
Figgy Pudding Pie
Greek Silk Pie
Kiwi Coconut Pie
Lemon Chia Seed Meringue Pie
Mud Pie
New York Cheesecake Pie
Nutterscotch Pie
Pistachio Pudding Pie
Raspberry Red Velvet Pie
Rock ‘n Roll Elvis Pie
Skinny Mint Tart
Speculoos Pumpkin Pie
Sweet Corn Crème Brûlée Tartlettes
Watermelon Chiffon Pie
Yogurt Parfait Tartlettes

Frozen Pies

Acai Bowl Pies
Blood Orange Creamsicle Pie
Hula Pie
Kahlua Pie
Malted Strawberry Milkshake Pie
Mojito Pie
Persimmon Chiffon Pie
Raw Eggnog Pie
Root Beer Float Pie
Spumoni Pie
Winter Wonderland Peppermint Pie
Nut Pies
Baklava Pie
Caramel Macadamia Crumb Tart
Chestnut Crunch Pie
Gingerbread Walnut Pie
Hazelnut Tassies
Marzipan Crostata
Pomegranate Pecan Pie

Fruit Pies

Apple Burgundy Betty Pie
Apricotta Tart
Bella Bellini Tartlettes
Black and Blue Licorice Pie
Black Forest Pie
Concord Frangipane Pie
Cran-Cherry Impossible Pie
Drunken Apricot Pies
Frankenstorm Pie (AKA Banana Ganache Pie)
Grapefruit Shaker Pie
Island Breeze Pie
Killer Apple Pie
Ma’amoul Pie
Mahalapeño Pie
Mango Chutney Pie
Membrillo Pie
Pear Praline Pie
Rhubarb Heart Pies
Roasted Strawberry and Tomato Galette
Rosemary-Peach Tarte Tatin
Strawberry Cereal Streusel Pie
Sugared Plum Tart

Wild Card Pies

Birthday Pie
Black-Bottom Macaroon Pie
Carrot Cake Pie
Chess Pie
Chocolate and Zucchini Pie
Choose-Your-Own-Adventure Pie Pops
Jack-O-Lantern Pies
Mango Sticky Rice Pie
Maple Shoo-Fly Pie
Margarita Jelly Shot Tartlettes
Matcha Mochi Pie
Old Fashioned Oatmeal Pie
Pup Tarts
Snickerdoodle Pie
Stained Glass Pie
Torta di Verdura

Savory Pies

Caramelized Onion and Apple Tart
Cheesy Mac Pie
Fried Green Tomato Pies
Primavera Pot Pies
Reuben Pie
Spaghetti Squash and Meatball Pie
Taco Pie
Tamale Pies
Tea Tart
Thanksgiving Quiche
Wasabi Pea Pie

…And that’s to say nothing of the wide range of crusts, accompaniments, toppings, and variations included as well. Of course, you’ll also find tons of tips on how to make your best pies ever, going into great detail on equipment, techniques, and ingredients.

October 1, 2013December 18, 2025

Hannah (BitterSweet)159 Comments

Sticky Solutions

Presented with a challenge verging on an outright dare, it’s hard to ignore even the craziest, most curious idea. A recent request for an ice cream base that could be completed with interchangeable flavored syrups, however, took a bit more prodding and begging than usual. Though intrigued, I found myself less than enthused to explore that ambiguous concept. Non-committal to a fault, it’s near impossible for me to pin down a single “correct” method of solving any problem, so to suggest a sole base that could accommodate every flavor that gets thrown at it sounded preposterous. Every recipe is different, as I found especially true while developing Vegan a la Mode, a yet surely there could be some loophole that could allow equal success when the basic composition didn’t change. The one variable in the equation is the actual taste of the liquid sweetener, after all.

First things first, no ordinary simple syrup need apply for this job; only highly concentrated and intense solutions will fit the bill. Since they’re further diluted when mixed with non-dairy milk, it’s a good thing if they verge on too strong when sampled solo. As for the actual flavor, with ready access to culinary extracts and oils, your imagination is limit. Ideal for days far removed from any harvest when quality fruits are hard to come by, such a flexible approach finally turns ice cream into an accessible, all-seasons treat.

Need a bit of color to satisfy your hunger for eye candy? The clear liquid sugar is easily dressed up with any variety of natural food colorings or whole foods-based alternatives. Swap out some of the water for beet or carrot juice; blend the cooked and cooled mixture with a handful of fresh spinach until smooth; add a pinch of turmeric or ground annatto at any point in the process. There’s no excuse for bland treats, either in taste or appearance!

Ultimately, what came out of this sweet challenge is more of a formula- guidelines, if you will- than a hard and fast recipe. Feel free to continue exploring, adapting to taste, and inventing your own unique solutions. For the richest, creamiest texture, opt for full-fat canned coconut milk to complement your syrups, but take into account how that added flavor may (or may not) pair with the other flavors invited to the party.

Yield: Makes 1 Scant Quart

Syrup-Based Ice Cream

Make ice cream in any color of the rainbow or flavor your heart desires! Here's a simple formula to transform syrup into a scoopable, dairy-free frozen dessert.

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 6 hours

Total Time 6 hours 20 minutes

Ingredients

Super-Saturated Simple Syrup:

2 Cups Granulated Sugar
1 Cup Water
1/2 Teaspoon Essential Oil, Candy Flavoring Oil, or 2 – 3 Tablespoons Baking Extract of Choice
Coloring (Optional)

Basic Ice Cream Formula:

2 1/2 Cups Plain Non-Dairy Milk
3/4 Cup Super-Saturated Simple Syrup
1 Tablespoon Cornstarch
1 Tablespoon Arrowroot
1/4 Teaspoon Salt

Instructions

The procedure here really couldn’t be any easier. First, to make the syrup, combine the sugar and water in a small saucepan and stir briefly to combine. Set over medium heat and cook just until the sugar crystals have all dissolved.
Remove the pan from the stove, add your flavor and color of choice, and let cool completely before storing in an air-tight bottle or using in your ice cream
Moving right along to the ice cream, in a medium saucepan, combine all of the ingredients and whisk thoroughly to break up any lumps of starch. Once smooth, set over medium heat. Stir periodically and allow the mixture to come up to a full boil, at which point the liquid should have thickened significantly.
Turn off the heat, let cool, and then stash in the fridge to chill for at least three hours before churning.
When nice and cold all the way through, churn in your ice cream maker according to the manufacturer’s instructions. Transfer the soft ice cream into an airtight container and let rest in the freezer for at least 3 hours before serving, until solid enough to scoop.