Category: Baking / Cooking

Friday Freebies

The time has come, the walrus said, to pick a cookbook winner! …I’m pretty sure it goes something like that, right? Close enough for me, let’s get down to it.

Yes, you, all the way in the back there, commenter #240- Jenessa, who likely have something with chocolate or lemon brewing very soon!

Congrats, and expect to hear from me soon, Jenessa! Don’t fret if today wasn’t your lucky day- I wouldn’t dream of leaving so many enthusiastic hopefuls hanging, so there will definitely be another Vegan Desserts giveaway in the near future.

Maybe it’s because the end of the world draws ever nearer, complete with the fun promise of both a slow, painful death and a zombie apocalypse, but I’m feeling particularly generous today, and I don’t want to send anyone home empty-handed. With that in mind, I definitely want everyone to try at least one thing from Vegan Desserts before “judgement day,” so the recipe for Poppy Seed Kumquat Scones, posted on CTBites, is a very good place to start.

But that’s not the only goodie I have squirreled away… If you’d rather just a soothing, pretty picture for now, I can accommodate that request as well.

Click on the photo to view it full size, and go ahead, save it as a wallpaper if it strikes your fancy. Simply right click, select “Set as Desktop Background,” and choose the “Stretch” option to properly fill your screen. One size fits all.

Happy Friday, folks! See you on the other side… (of the weekend, of course.)

Hannah (BitterSweet)8 Comments

Hummus Lovin’

The internet needs another hummus recipe like I need another final exam to cap off this grueling school semester, and yet, like a moth drawn to the light, I simply can’t help myself. Enlivened with fresh veggies, roasted gently to reveal their natural sweetness, that humble bean dip has reinvented itself and squeezed its way back into my chickpea-loving heart. It’s like a familiar tune played on a new instrument; comforting, beckoning, yet altogether novel once again.

After the sparks had waned and the romance dwindled over a frigid winter season, it only makes sense that the love affair should resume alongside spring fever. Warm weather calls for cold food, plus the call for potlucks and outdoor dining demand an agreeable staple that needs little fussing over in advance, and so returns hummus, with a vengeance. I have yet to meet a more perfect spring or summer party companion than well-chilled hummus.

Just like a proper primavera, what’s so endearing about this little number is that nearly any fresh, seasonal veggies that are ripe and ready are ideal for swapping in. Think asparagus, cherry tomatoes, broccoli, even fresh peas! My only advice is to keep the shiitake, onion, and garlic constant, and they make up the backbone of this flavor profile, quietly hinting of umami in the background.

Yield: About 4 Cups; 16 - 32 Servings

Hummus Primavera

Hummus Primavera

Just like a proper primavera, what’s so endearing about this little number is that nearly any fresh, seasonal veggies that are ripe and ready are ideal for swapping in. Think asparagus, cherry tomatoes, broccoli, even fresh peas! My only advice is to keep the shiitake, onion, and garlic constant, and they make up the backbone of this flavor profile, quietly hinting of umami in the background.

Prep Time 15 minutes
Cook Time 30 minutes
Additional Time 3 hours
Total Time 3 hours 45 minutes

Ingredients

  • 3 Medium Zucchini
  • 1 Medium Carrot, Peeled
  • 1 Medium Yellow Onion
  • 4 Fresh Shiitake Mushroom Caps
  • 4 Cloves Garlic
  • 2 Tablespoons Olive Oil
  • 1 14-Ounce Can Chickpeas, Drained and Rinsed
  • 3 Tablespoons Lemon Juice
  • 1 Tablespoon Tomato Paste
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Smoked Paprika
  • 1/4 Teaspoon Ground Cumin
  • 1 Tablespoon Water (If Needed)
  • Black Pepper
  • Fresh Parsley

Instructions

  1. Preheat your oven to 400 degrees and line a baking sheet with aluminum foil.
  2. Roughly chop the zucchini, carrot, and onion, and place in a large bowl. Add in the mushroom caps, whole, peeled garlic cloves, and toss with the oil to coat. Spread all of the veggies out in one even layer on your prepared baking sheet, and roast for approximately 30 minutes; until the vegetables are all fork-tender and lightly browned. Remove from the oven and let cool.
  3. Meanwhile, place the chickpeas in your food processor along with the lemon juice, tomato paste, salt, and spices. Blend to combine, pausing to scrape down the sides of the bowl with a spatula. The mixture should be somewhat dry at this point, as the veggies will add a lot of moisture. Introduce about half of the roasted vegetables to the food processor, and thoroughly puree, until super smooth. Have patience, because depending on your machine, this may take up to 5 minutes.
  4. Once silky-smooth (or as smooth as you can get the consistency), add in the remaining roasted vegetables, and pulse to incorporate. I like to leave it a bit chunky so that you actually know what you’re eating here, and to give it a bit more color and texture. Add more water only if needed, along with a pinch of freshly ground black pepper and parsley to taste. Transfer to an air-tight container, and thoroughly chill for at least 3 hours before serving.

Nutrition Information:

Yield:

32

Serving Size:

1
Amount Per Serving: Calories: 35Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 88mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 1g
© Hannah Kaminsky
Cuisine: Middle Eastern / Category: Dips, Dressings, Sauces, Spreads, and Condiments

Hannah (BitterSweet)54 Comments

April Showers Bring May Berries

Though April may feel like a thing of the distant past, long gone and almost entirely forgotten, it was indeed a rainy one. Gloomy, grey, and wet, it teased mercilessly of a lingering winter, a chill that could not be shaken embedded deep within the core of every moment. Finishing with hurricanes and floods, April sure did go out like a lion this year. But May, oh, lovely little May, did she ever make up for the previous month’s cruelty. Literally overnight, buds on trees appeared and exploded in a flourish of aromatic petals and vibrant green leaves. A forecast filled with nothing but sun for a full week, paired with temperatures around the mid-60’s? I think I can manage with that.

For all the anguish and strife caused by the nature of April, it always feels worth it once we emerge on the other side, into the glorious warmth that is inseparable from spring. Little did I know, there is even more reason to rejoice at the arrival of May; Apparently, it’s also National Strawberry Month. Though this declaration strikes me as being a bit premature, since local strawberries aren’t quite ready for the picking for another week or two, I’m happy to take the opportunity to enjoy one of my favorite fruits even more than usual.

Keeping things sweet and simple, all I wanted was a comforting, classic, strawberry cupcake. Bolstered by a base of strawberry puree in the cake, and topped off with a fresh strawberry frosting, these straight-forward but satisfying treats allow the berries to truly shine. Nothing fancy, no unexpected ingredients or big surprises, but a dessert that quite nearly flew off the kitchen counter as soon as my hungry family laid eyes on it.

What’s worth noting here is the topper- My new favorite means of decoration, as demonstrated by a little red heart this time around. Can you guess what it’s made of, and how?

Yes, it’s strawberry fruit leather! Provided by Stretch Island, I knew I wanted to do something different with these natural fruit snacks, other than just devouring them on the go. Since I have yet to taste fondant worth eating, I’m thrilled to find that fruit leather make for an excellent substitute when it comes to cutting out simple flat shapes like this. All you need are small cookie cutter that fit the size of the leather, and any fruit-flavored confetti or sprinkle you desire is at your fingertips. Although I usually purchase Trader Joe’s fruit leather based merely on the price point, I must admit, the splurge for Stretch Island would be worth it… It struck me how much softer and more flavorful it was!

Since I’ve been very disappointed by various strawberry frostings in the past, most of which are either bland or watery, this topping seemed noteworthy, despite its simplicity. If you’re still feeling stuck for the cake, simply take your favorite recipe for vanilla cupcakes, and swap out the non-dairy milk for fresh strawberry puree. Try throwing in a few chopped berries for added texture, too!

Yield: Makes Enough to Frost 1 Dozen Cupcakes Generously

Strawberry Frosting

Strawberry Frosting

Sweet, simple, and full of fresh strawberry flavor, this topping is a delicious way to celebrate ripe berries when they're in season.

Ingredients

  • 1/2 Cup Strawberry Puree Reduction*
  • 1 Tablespoon Cornstarch
  • Pinch Salt
  • 1/2 Cup Vegan Butter
  • 1/2 Cup Granulated Sugar
  • 1/2 Teaspoon Vanilla Extract

Instructions

  1. *The strawberry puree reduction is ultra simple to make, but you must have patience. Just take fresh strawberries (at least 1/2 pound, but it’s easier to work with if you start with more berries and make extra puree) and thoroughly puree them in your blender or food processor, until completely smooth. If you prefer your frosting to be seedless, go ahead and strain your puree before proceeding. Transfer the berry goo into a medium sauce pan, and set over medium-low heat. Allow it to simmer gently until reduced by half; the amount of time will vary depending on the size and shape of your pot, so make sure you keep an eye on it and stir occasionally. Let cool completely, and measure out 1/2 cup for the frosting.
  2. Place the 1/2 cup of strawberry puree reduction into a medium sauce pan, along with the cornstarch and salt. Whisk vigorously to dissipate any lumps of starch before turning on the heat to medium. Continue whisking gently until the mixture thickens and large bubbles begin to break on the surface. This won’t take very long since it’s a small amount of liquid, so don’t walk away! It takes mere seconds for it to scorch miserably on the bottom. Let cool to room temperature, and then place a piece of plastic wrap directly on the surface. Move the whole pot into your fridge to chill thoroughly- This should take about 1 – 2 hours.
  3. Once the thickened strawberry mixture is completely chilled, place the vegan butter and sugar (yes, granulated! Do not try using confectioner’s here) in the bowl of your stand mixer, and cream together until homogeneous. Don’t rush this step, as thorough creaming ensures that the sugar granules actually dissolve into the frosting; Allow a solid 3 – 5 minutes here, depending on how cold the butter is. Finally, add the cooled strawberry mix into the bowl, along with the vanilla. Scrape down the sides as needed, and whip on high speed until the frosting is smooth, creamy, and fluffy. Again, patience is key, so give it time and you will be rewarded!

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:

12

Serving Size:

1
Amount Per Serving: Calories: 118Total Fat: 8gSaturated Fat: 1gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 0mgSodium: 12mgCarbohydrates: 13gFiber: 0gSugar: 11gProtein: 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.

© Hannah Kaminsky
Cuisine: American / Category: Other

Hannah (BitterSweet)56 Comments

Free for the Baking

Releasing a cookbook out into the wild is much like what I imagine sending off your child to their first day of school would feel like. Anxiety is the first feeling that flutters in my chest, because they’ve never been on their own before. Without the conscientious oversight of their mother, who knows what might come flying out of their mouth, especially given their rapidly expanding vocabulary? And what if the other kids don’t see what a loving parent does, and can’t accept them for both their gifts and flaws? What if they face rejection, and can’t make friends?

Of course, a book is not something that needs to be consoled after a bad day on the shelf, nor will it come home beaming with a winning smile, bubbling over to share all of the wonderful adventures and exploits it went on with new buddies. That, my friends, is where I need you. How is my baby doing? Is it minding its manners? Making positive contributions to the class? I sure wish they printed these things with blank progress reports included.

In an effort to continue gathering more opinions, and above all else, spreading the sweetness, I can hardly keep from handing out my whole personal stash of hard copies. So I won’t fight it; I want you to have my book, in your hands and your kitchen! No follow-up reviews are required of the winner, but certainly would be appreciated.

If you’re interested in securing yourself a free copy of Vegan Desserts, just visit this thread on the PPK boards, wherein I’ve posted the full listing of included recipes. Browse through the titles at your leisure, and tell me: What is the first thing you want to bake when you get the book? What catches your eye? Is it the ever-popular Mint Chocolate Macarons?

Or perhaps one of my favorites, the Watermelon Bombe?

Whatever it is that strikes your fancy, just tell me about it in the comments! Please, only one comment per person, on THIS POST and not the PPK boards, left before midnight EST, May 18th. There is to be one winner, to be announced shortly thereafter. I’m very sorry to put a limit on this one, but since I can’t spring for international shipping with such a heavy book, I’m afraid that the contest is restricted to residents of the US only.

Hannah (BitterSweet)258 Comments

Coconut Oil Craze

No longer seen as the evil cholesterol killer it was once billed as, coconut oil has been practically reborn within the span of a year, now sitting proudly in health food stores right along with the other miracle cures and potions. Though I don’t quite buy into the whole craze, it always struck me as being every bit as worthy of the limelight as any other plant-based cooking fat, so congratulations to the coconut for its sudden redemption. The real difference for me comes not in the perception, but in the choices. Once upon a time, few sources for a high quality, food grade option existed, and now the marketplace has been flooded by a veritable downpour of tropical cooking fats, each one touting at least one or two of the latest buzz words: “Unrefined,” “Organic,” and “Fresh-Pressed” are popular slogans, each bottle chanting nearly the same health mantra at exactly the same volume. So, what’s a curious cook to do? Start tasting, of course.

Kelapo is a new brand to me, but when they offered me a sample, I was very much intrigued to see how it would compare to my standby, Tropical Traditions, which can conveniently be ordered in bulk, at very reasonable prices. Unassuming at first glace and looking very much like all of the other solid, white bricks available these days, I wasn’t expecting any revolutionary discoveries within the rotund twist-top jar. And yet, that first spoonful surprised me- Instead of scraping off shards of completely hardened oil, that flimsy wooden spoon slipped right in, yielding a dollop of creamy oil as soft as (non-dairy) butter. Already, I could see the new possibilities.

Slathered on toast and unadorned, this could be the new breakfast staple everyone will be talking about. No kidding, that subtle but sweet nuttiness adds richness beyond just fat, and amazingly, it actually spreads at room temperature with no muss or fuss. Though the flavor is admittedly comparable to most other coconut oils, it’s the consistency that really sets it apart.

Craving a classic movie-theater style tub of popcorn, it’s practically a matter of luck that most theaters have been popping their kernels in the tropical stuff for decades, and that same flavor is so readily available at home now. With a light sprinkle of fine sea salt, a handful of coconut oil-popped corn is quite a treat, movie night or not.

Not content to leave such a versatile ingredient alone, it struck me as the perfect start to a rich caramel sauce, ideal for topping everything from ice cream to cake to waffles. The experimentation certainly won’t end right here, but for now, I think I have a naked stack of pancakes and a big jar of this golden elixir to attend to…

Yield: 2 Cups

Coconut Caramel Sauce

Coconut Caramel Sauce

Classic caramel sauce made dairy-free with rich coconut milk and coconut oil.

Prep Time 30 minutes
Total Time 30 minutes

Ingredients

  • 1 1/4 Cups Granulated Sugar
  • 5 Tablespoons Light Agave Nectar
  • 2 Tablespoons Water
  • 1 Cup Coconut Milk
  • 1/3 Cup Coconut Oil
  • 1 Teaspoon Ground Ginger
  • 1/2 Teaspoon Salt
  • 1 Teaspoons Vanilla Extract

Instructions

  1. In a medium sauce pan with high sides, combine the sugar, agave and water, and set over moderate heat. Allow the sugar to dissolve completely and continue cooking gently without stirring. Swirl the pan gently to keep the contents moving, as necessary.
  2. Meanwhile, heat the coconut milk, oil, ginger, and salt together in a separate pot, just until the mixture comes to the brink of boiling. Set aside.
  3. Now is the time to pay full attention to the pot of sugar. You should see caramelization starting to occur slowly, and at that point, you should keep swirling the contents of the pot fairly steadily to get even browning and prevent burning. Continue cooking until the liquid sugar is a deep amber brown just barely beginning to smoke, and very quickly pour all of the hot coconut milk in to stop the caramelization. Stand back slightly when you do this and make sure your face is not right over the pot, as this can sputter and spit quite severely- Be careful!
  4. Once the bubbling subsides, stir gently and cook for a minute or so longer, as the sugar on the bottom may briefly solidify. Stir just until the mixture is fully combined and liquefied, and turn off the heat. Incorporate the vanilla, and let cool briefly before serving, or transferring to glass jars for storage.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 292Total Fat: 15gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 137mgCarbohydrates: 40gFiber: 0gSugar: 39gProtein: 1g
© Hannah Kaminsky
Cuisine: American / Category: Dips, Dressings, Sauces, Spreads, and Condiments

Hannah (BitterSweet)44 Comments

Why Not?

Food in general and sweet treats in particular can become so closely correlated to certain special occasions, that it can suddenly seem as though one can not exist without the other. While I would agree that no, it is absolutely not Hannukah without latkes, or Thanksgiving without pumpkin pie, what can be said for the other side of the coin? What about the non-holiday, any-old-day, random need for latkes or pumpkin pie? Would it throw the Earth off its very axis to indulge that impulse every now and then? Is it selfish? Unnecessary?

One of the many reasons why I love holidays, all holidays, is because they give us a reason to pause and simply celebrate. Much of the time, I couldn’t care less about what the actual significance is, where it came from, or why we remember it, but the mere opportunity to do something fun and special is all I need. Thus, I present to you an any-old-day treat, with no particular import, meaning, or curious back story. They’re just good cookies, and they’d be good today, tomorrow, Mother’s Day if you truly need a good excuse, or whenever. Because really, why not?

Happy Friday- Go ahead, celebrate the weekend!

Yield: Makes 2 Dozen Cookies

Fudge-Mallow Cookies

Fudge-Mallow Cookies

Super chewy, chocolate, and packed full of gooey marshmallows, these cookies are perfect for any ocassion, and no special ocassion in particular. This crowd-pleasing combination will always be a hit.

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes

Ingredients

  • 1 Cup Vegan Butter
  • 1 Cup Granulated Sugar
  • 1 1/2 Tablespoons Molasses
  • 2 Cups Whole Wheat Pastry Flour, or White Whole Wheat Flour (or All Purpose, if You Fancy)
  • 1/2 Cup Dutch Processed Cocoa Powder
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1/2 Cup Semi-Sweet Chocolate Chips
  • 5 Ounces Vegan Marshmallows, Chopped to About Raisin-Sized Pieces
  • 1 Teaspoon Vanilla Extract

Instructions

  1. Preheat your oven to 375 and line two baking sheets with silicone baking mats or parchment paper.
  2. In your stand mixer, cream together the butter and sugar, beating thoroughly until fluffy. Add the molasses and mix until fully combined, scraping down the sides halfway through processing as it tends to stubbornly hide in lumps away from the beater.
  3. Combine the flour, cocoa powder, baking soda, and salt in a separate bowl. Toss in the chocolate chips and chopped marshmallows, making sure that everything is coated in flour so that the mix-ins don’t just clump together.
  4. Add the flour mixture into your mixer, and slowly turn the motor back on so that the dry goods don’t go flying. Pour in the vanilla, and turn up the speed to medium-low, mixing until everything is combined. It may take a minute or two because this is a very stiff dough, but be patient and resist the urge to add liquid!
  5. Scoop out about 3 tablespoons worth of dough per cookie, either with two spoons or an ice cream/cookie scoop, and drop them onto your prepared baking sheets, allowing plenty of room for them to spread- No more than 9 per sheet. Trust me, these things end up expanding like crazy.
  6. Flatten the tops lightly with the palm of your hand, and bake for 8 to 12 minutes, until the cookies are no longer shiny and firm around the edges. Remove them from the baking sheet immediately and allow them to cool.

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:

24

Serving Size:

1
Amount Per Serving: Calories: 254Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 176mgCarbohydrates: 39gFiber: 3gSugar: 16gProtein: 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.

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

Hannah (BitterSweet)21 Comments