More Mac and Cheese, Please

Like countless other American children, I had an unshakable affinity for mac and cheese even before I could properly pronounce the words to request it. Elbows, twists, ambiguous character shapes that would better be described as pasta amoeba; they were all greeted with enthusiasm, as long as they came from that magical blue box. I had never even heard of such a thing as baked macaroni and cheese until I hit high school, and by then it was much too late to swap allegiances. Soft noodles slowly drowning in a pool of neon yellow cheese sauce were the only thing for me, and no bread crumbs, vegetables, or fancy seasonings need apply.

Happily, my palate has considerably improved since my formative years, allowing me to discover the joys of homemade mac, spruced up with a brave new world of different flavors. That said, the love of that ubiquitous blue box will always be embedded deep within my psyche, drawing comparisons to each new mac and cheese contender, for better or worse. Now that there are genuinely cheesy vegan options appearing in every aisle of the supermarket, there’s a new blue box on the market, seeking to dethrone the old mac monarch.

Earth Balance first made waves when it unleashed vegan cheddar and white cheddar mac and cheese options about a year ago. Casting aside all preconceived notions of how a classic mac should be constructed, they’ve fearlessly unleashed a revised box that is not only dairy-free, but also gluten-free. Even I have to say that this is a pretty risky move, considering past hits and misses for non-allergenic noodles alone.

The cooking procedure is identical to every past mac I’ve known and loved; boil the pasta until tender, drain, mix with “cheese” powder, “milk”, and “butter”, and shovel into your mouth as fast as you can. Okay, that last part isn’t specifically written into the instructions, but just like any other cheesy macaroni mixture, this one doesn’t sit around well, and reheats rather miserably.

However, when hot and fresh, the rich, subtly starchy sauce has an undeniably cheesy, savory flavor. The initial flavor is somewhat delicate, but builds with subsequent bites. Though the dense, toothsome noodles are impressive for gluten-free pasta, they still clearly lack the distinctive springy texture granted by traditional wheat flour. As a certified gluten-lover, I probably wouldn’t pick these over the original, but they’re easily one of the better options for those already accustomed to celiac options.

As my omnivorous sister could attest, they certainly wouldn’t fool someone who’s more familiar with the old fashioned blue box, but even she admitted that they were “not bad.” High praise from someone who balks at the sight of anything remotely green on her dinner plate. Overall, Earth Balance has created an impressive offering for an instant, out-of-the-box dinner that can accommodate eaters of all stripes.

August 24, 2015January 18, 2026

Hannah (BitterSweet)12 Comments

No Dumb Blonde

For every action, there is an equal and opposite reaction; applied to baked goods, this theory could be interpreted to say that for every brownie, there is a blondie. Isn’t science great?

Thus, when my brownie crisps were received with such voracious enthusiasm, I knew right away that there would need to be a round two for this experiment. Boasting the same satisfying crunch in a lighter golden-brown package, these sweet squares are the perfect contrast to the dark, devilish rendition that inspired them. I can’t say that one is better than the other- In fact, I think it would be unfair to pick one over the other. Clearly, the only way to maintain a harmonious balance is to make a batch of both at once.

Yield: Makes 2 – 2 1/2 Dozen Blondie Crisps

Blondie Crisps

Name: Blondie Crisps
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 2
Cuisine: American
Ingredients: 1/3 Cup Aquafaba (Liquid from a Can of Chickpeas); 1/2 Cup Granulated Sugar; 1/2 Cup All-Purpose Flour; 3 Tablespoons Pure, Unflavored Pea Protein; 1/4 Teaspoon Salt; 1/4 Teaspoon Baking Powder; 1/4 Cup Olive Oil; 1/2 Teaspoon Molasses; 1/2 Teaspoon Vanilla Extract; 1/2 Cup (3 Ounces) Vegan White Chocolate Chips, Divided; 3 Tablespoons Chopped Walnuts, Divided

When my brownie crisps were received with such voracious enthusiasm, I knew right away that there would need to be a round two for this experiment. Boasting the same satisfying crunch in a lighter golden-brown package, these sweet squares are the perfect contrast to the dark, devilish rendition that inspired them.

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Ingredients

1/3 Cup Aquafaba (Liquid from a Can of Chickpeas)
1/2 Cup Granulated Sugar
1/2 Cup All-Purpose Flour
3 Tablespoons Pure, Unflavored Pea Protein
1/4 Teaspoon Salt
1/4 Teaspoon Baking Powder
1/4 Cup Olive Oil
1/2 Teaspoon Molasses
1/2 Teaspoon Vanilla Extract
1/2 Cup (3 Ounces) Vegan White Chocolate Chips, Divided
3 Tablespoons Chopped Walnuts, Divided

Instructions

Preheat your oven to 300 degrees and line a baking sheet with a piece of parchment paper or a silicone baking mat.
In the bowl of your stand mixer (or a large bowl with a hand mixer,) combine the aquafaba and sugar and beat until foamy. You’re not looking to whip it into a firm meringue here, but a loose froth with the sugar fully dissolved. In a separate bowl, whisk together the flour, pea protein, salt, and baking powder, stirring to ensure that all of the ingredients are equally distributed throughout the mixture.
Slowly add in the dry ingredients while the mixer runs, scraping down the sides of the bowl as needed. Immediately follow with the oil, molasses, and vanilla, and stir just until the batter comes together smoothly. Fold in the half of the white chocolate chips and walnuts by hand.
Transfer the batter to your prepared baking sheet and use an offset spatula to spread it out as thinly as humanly possible. The batter should just about cover the whole sheet. Sprinkle the remaining white chocolate chips and walnuts evenly over the top.
Bake on the center rack in the oven for 20 minutes, rotate the pan, and continue baking for 10 more minutes. Pull the sheet out and use a pizza cutter to slice the square or rectangular shapes you desire, but don’t separate them yet. Return the cookies to the oven and bake for a final 10 – 14 minutes. They may still feel slightly soft in the center, but they’ll continue to crisp as they cool.
Let the crisps cool completely on the baking sheet before breaking the cookies apart. Store in an airtight container for up to a week, if you can manage to keep them around that long.

Recommended Products

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 86Total Fat: 4gSaturated Fat: 1gUnsaturated Fat: 3gCholesterol: 1mgSodium: 29mgCarbohydrates: 10gFiber: 0gSugar: 7gProtein: 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 estimations.

August 17, 2015January 18, 2026

Hannah (BitterSweet)16 Comments

Brownie Points

Way to steal my thunder, Trader Joe. After all of these years, countless visits, and quite a few generous “donations,” I thought you were my friend. Why did you have to deprive me the glory of unleashing brownie crisps upon the hungry, sweet-toothed masses? Granted, I’m far from the first person to invent the concept of thin, crunchy planks of brownie goodness, but earlier offerings were hardly widespread, and far from affordable. You just had to make them so easily available, effortlessly satisfying chocolate cravings across the country, no hunting or penny pinching required. Oh Joe, I’m happy for your success, but I can’t help but feel at least slightly robbed here.

That said, store-bought cookies will never live up to anything homemade, if you ask me. Even if these heavenly morsels of shatteringly crisp cocoa wafers become the next speculoos spread, they will still taste much better coming out of one’s own oven. No matter how low Joe pushes that price point, the cost of mere flour, sugar, and cocoa will always be a better deal, too. You may have beaten me to the punch, Joe, but I’m sure not down for the count!

For anyone who’s fought to get the corner piece from a pan of fudgy brownies or relished the distinctive crackled top, these crisps have your name written all over them. Deceptively light, it’s disturbingly easy to munch straight through half a batch without even pausing to take a breath. Whether or not they start a new craze is yet to be seen, but based on the reception they’ve received from diverse crowds of dessert-lovers, they do seem to have universal appeal.

Yield: Makes 2 - 2 1/2 Dozen Brownie Crisps

Brownie Crisps

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

1/3 Cup Aquafaba (Liquid from a Can of Chickpeas)
1/2 Cup Granulated Sugar
1/2 Cup All-Purpose Flour
2 Tablespoon Dutch Cocoa Powder
1 Tablespoon Pure, Unflavored Pea Protein
1/4 Teaspoon Instant Coffee Granules
1/4 Teaspoon Salt
1/4 Teaspoon Baking Powder
1/4 Cup Olive Oil
1/2 Cup (3 Ounces) Semi-Sweet Chocolate Chips, Divided
3 Tablespoons Chopped Walnuts, Divided

Instructions

Preheat your oven to 300 degrees and line a baking sheet with a piece of parchment paper or a silicone baking mat.
In the bowl of your stand mixer (or a large bowl with a hand mixer,) combine the aquafaba and sugar and beat until foamy. You’re not looking to whip it into a firm meringue here, but a loose froth with the sugar fully dissolved. In a separate bowl, whisk together the flour, cocoa, pea protein, instant coffee, salt, and baking powder, stirring to ensure that all of the ingredients are equally distributed throughout the mixture.
Slowly add in the dry ingredients while the mixer runs, scraping down the sides of the bowl as needed. Immediately follow with the oil and stir just until the batter comes together smoothly. Fold in the half of the chocolate chips and walnuts by hand.
Transfer the batter to your prepared baking sheet and use an offset spatula to spread it out as thinly as humanly possible. The batter should just about cover the whole sheet. Sprinkle the remaining chocolate chips and walnuts evenly over the top.
Bake on the center rack in the oven for 20 minutes, rotate the pan, and continue baking for 10 more minutes. Pull the sheet out and use a pizza cutter to slice the square or rectangular shapes you desire, but don’t separate them yet. Return the cookies to the oven and bake for a final 10 – 14 minutes. They may still feel slightly soft in the center, but they’ll continue to crisp as they cool.
Let the crisps cool completely on the baking sheet before breaking the cookies apart. Store in an airtight container for up to a week, if you can manage to keep them around that long.

Simply Bananas

Does the internet need another recipe for banana bread? It’s a reasonable question, given the millions, if not billions, of hits that Google will pull up from the most cursory of searches, and one that I grappled with when deciding to share today’s post. By the strength of sheer facts and numbers, I would have to reason that one more dissertation on the blue and black / white and gold dress would probably be more innovative than yet another darned loaf of baked banana puree, and yet here I am, quick bread in hand.

Statistics don’t tell the full story of the banana bread, as far as I’m concerned. There are easily hundreds of solid, superlative formulas out there that have stood the test of time, but the rest of those recipes? Redundant, untested, or simply repugnant. So I suppose I must clarify and say that the internet definitely doesn’t need any more crappy banana bread recipes.

Packed with soft chunks of whole banana and crunchy pecans, this particular rendition relies more on the inherent sweetness of the fruit itself than additional sugar. Some may look at that crumb and cry out that it’s under-baked, criminally banded with a sad streak almost as thick as the slices themselves, but that’s exactly what I look for in a good banana bread. If it’s not dense and moist to a fault, it’s not a recipe worth keeping. So for all the fellow banana bread lovers looking for a genuinely reliable formula that offers a bit more banana goodness than the norm, this one’s for you.

Yield: Makes 1 Loaf; 8 - 10 Servings

Simply Banana Bread

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Ingredients

5 Large, Very Ripe Bananas, Divided
1/4 Cup Unsweetened Non-Dairy Milk
1/4 Cup Light Agave Nectar or Maple Syrup
1 Tablespoon Molasses
1 1/2 Cups White Whole Wheat or All-Purpose Flour
1 Tablespoon Whole Chia Seeds
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon Salt
1 Teaspoon Apple Cider Vinegar
1/3 Cup Olive Oil
1 Teaspoon Vanilla Extract
1/2 Cup Pecans, Toasted and Coarsely Chopped

Instructions

Preheat your oven to 350 degrees and lightly grease an 8- x 4-inch loaf pan; set aside.
Toss four of the bananas into your blender along with the non-dairy milk, agave or maple syrup, and molasses. Thoroughly puree until completely smooth, and then transfer the liquid into a medium saucepan. Set over moderate heat and simmer, stirring frequently, for about 30 minutes. You may want to pull out your splatter shield if you have it, or keep the pot partially covered to help prevent splatter. Cook until the mixture has thickened and darkened to a toffee-like, amber brown hue. Remove from the heat and let cool.
In a large bowl, whisk together the flour, chia seeds, baking powder and soda, cinnamon, and salt. Make sure that all of the dry goods are equally distributed throughout the mixture before chopping the final banana into small chunks and tossing in the pieces. Coat the banana chunks evenly with flour to ensure that they won't just sink to the bottom of the loaf during baking.
Mix the vinegar, oil, and vanilla into the banana puree before introducing all of the wet ingredients into the bowl of dry. Stir with a wide spatula just until the batter comes together. Add the pecans last, being careful not to over-mix.
Transfer the batter to your prepared loaf and bake for 40 - 45 minutes, until a toothpick inserted into the center of the loaf comes out cleanly.
Let cool completely before turning out of the pan, slicing, and enjoying.

Frozen Corn is the Cure

Gathering up my bags and grocery list, I stepped out of my enclosed oasis of air conditioning and into the midday sun. Slamming the car door shut and turning to go, I suddenly found myself caught. It wasn’t unusual to find my shirt, or purse, or even hair entangled in a closed door, but when I looked down to the source, I was unprepared for what I saw. Oh… Shit was the only clear thought that passed through my mind upon discovering that it was, in fact, my right thumb being held captive, fully enclosed in the not only latched, but locked car door.

Forget about that quick, routine grocery run. Although it took a moment for the pain to register, it roared into clarity the moment I finished fumbling to extricate myself. Gritting my teeth and marching into the store, passing through the produce and going straight to the freezer aisle, I grabbed the first thing I found that might stop the swelling: Corn. Nature’s first aid, frozen corn, in all of its icy glory. Of course, I still completed my shopping, the bag of frozen corn draped stiffly around my mangled digit.

No bones were broken and miraculously, no blood was spilled, but the thumb remains black and angrily inflamed well beyond its usual size even five days later. Traditional pain killers have proven ineffective at best, incapacitating at worst, and so at the end of the day, I find myself curled up in bed with yet another bag of frozen corn wrapped around my smashed finger. It’s the only thing that brings any modicum of relief.

All of that is to say that I have found myself with a considerable stock pile of corn, both frozen and fully thawed after serving as overnight ice packs. Giving their all for the cause, these kernels exhaust their typically toothsome structure along with their magical healing qualities, making for some rather mushy bags of corn pulp in the morning. Sending them off in a blaze of glory, the best way I’ve found to appreciate the service of these vegetables is in a golden puree of rich, summery soup.

The term velouté typically refers to a silky-smooth sauce, but in this case, it was the only term that seemed sufficient to describe the creamy, luscious texture of such a full-bodied soup. Thickened not with added starches, gums, or flours, its the bulk of the corn itself that creates this winsome quality. It’s a good thing I’m so fond of this blend, served both piping hot and thoroughly chilled, because it looks like there will still be a lot more where that came from… At least until my thumb is on the mend.

Yield: Makes 4 - 5 Servings

Roasted Corn Velouté

The term velouté typically refers to a silky-smooth sauce, but in this case, it was the only term that seemed sufficient to describe the creamy, luscious texture of such a full-bodied soup. Thickened not with added starches, gums, or flours, its the bulk of the corn itself that creates this winsome quality. It’s a good thing I’m so fond of this blend, served both piping hot and thoroughly chilled, because it looks like there will still be a lot more where that came from… At least until my thumb is on the mend.

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 45 minutes

Ingredients

1/4 Cup Olive Oil, Divided
5 Cups Corn Kernels (Thawed if Frozen)
1/2 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
2 Small Onion, Diced
4 Small Cloves Garlic, Minced
1/2 Medium Yellow Pepper, Diced
3 – 4 Cups Vegetable Stock
1 Tablespoon Lemon Juice
1/4 – 1/2 Teaspoon Cayenne Pepper

Instructions

Preheat your oven to 450 degrees.
Combine the corn, 2 tablespoons of olive oil, salt, and pepper, tossing until the corn is evenly coated. Spread the corn mixture out evenly on a large baking sheet. Roast for about 15 minutes, stirring at the 10 minute mark, until the kernels look lightly toasted.
Meanwhile, heat the remaining oil in a medium saucepan and begin to saute the onion. Introduce the garlic and yellow pepper next, stirring frequently, until all of the vegetables are golden brown around the edges. Add in 3 cups of the vegetable stock along with the lemon juice and 4 cups of the roasted corn, and let everything simmer gently for 15 – 20 minutes.
Transfer everything into a blender and thoroughly puree, until perfectly smooth. Add cayenne pepper to taste, and the final cup of vegetable stock if you’d prefer a thinner texture. Stir in the remaining cup of roasted corn before serving.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 289Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 1815mgCarbohydrates: 41gFiber: 4gSugar: 11gProtein: 7g

July 25, 2015January 18, 2026

Hannah (BitterSweet)10 Comments

Veni, Vidi, Videri

Why do people save the best for last? As one of those people, I’m not sure I can fully explain the compulsion to leave the very best bite for the end of the meal, or my favorite song for the end of a playlist. This very same impulse to delay gratification seems to get me in trouble at times, particularly when the end is not something clearly defined.

Such is the case for many product reviews, languishing on my to-do list simply because the item in question was so good, I want to reserve it as a final reward. In realistic terms though, this just means that the post never gets written because an active blog never ends. That’s the only excuse I can come up with for explaining why these stellar chocolates remained without a proper feature for over two years.

Packaged lovingly with handwritten, individual numbers, one could easily mistake these for jewelry boxes rather than containers for edible treats. Crafted in small batches in Raleigh, North Carolina, Videri is one of the few American bean-to-bar operations. Not all of the offerings are vegan, but the dairy-free options will not leave you wanting. Defined by a clean, crisp snap and smooth melting texture, even a small square promises to satisfy the most voracious chocoholic.

Dark Chocolate with Sea Salt is an instant winner. Large flakes of salt are easily visible on the underside of each bar, immediately hitting the tongue with a strong saline hit. This serves to balance out the overall sweetness beautifully, while eliminating any bitter notes typically associated with dark chocolate.
Classic Dark Chocolate with 70% cacao is the everyday sort of treat that goes well with everything. Slightly woodsy with notes of raisin, the complexity packed into this little bar reminded me of tasting a fine wine.
90% Ecuadorian Dark Chocolate is a seasonal special, and one that you’ll definitely want to take advantage of while you still can. Dry, with a pleasantly bitter edge and slightly tannic aftertaste, this bold bar is not for the timid. Crushing sugar cravings without piling on the sweetness, these powerful chocolates became my secret weapon for vanquishing a snack attack.

Gifted with this wealth of cacao goodness, I couldn’t resist the temptation to take them into the kitchen for a bit of sweet experimentation. Especially in the heat of summer, peppermint patties are one of my favorite treats. Best stashed in the freezer for full cooling effect, I love the way the chocolate shell shatters upon impact, revealing a soft, creamy center with minty fresh flavor.

The only thing that could be improved is perhaps the ratio of chocolate to peppermint, which is why I decided to flip the classic patty inside-out. Now, a solid chocolate center is graced by a blanket of white peppermint coating, allowing the chocolate to truly shine.

Yield: Makes 30 – 34 Patties

Inside-Out Peppermint Patties

Flipping the classic peppermint patty inside-out, a solid chocolate center is graced by a blanket of white peppermint coating, allowing the rich dark chocolate to truly shine.

Prep Time 30 minutes

Cook Time 10 minutes

Additional Time 1 hour

Total Time 1 hour 40 minutes

Ingredients

Chocolate Centers:

6 Ounces 70% Cacao Dark Chocolate, Finely Chopped
1/4 Cup Light Agave Nectar

Mint Coating:

1/2 Cup (4 Ounces) 100% Cocoa Butter
1/2 Cup Confectioner’s Sugar
1/8 Teaspoon Peppermint Oil

Instructions

To form the centers, place the chopped chocolate and corns syrup in a microwave-safe bowl and heat for about 60 seconds. Stir vigorously, and continue to heat at intervals of 30 seconds, stirring well each time, until the chocolate is completely melted and smooth. Transfer the mixture to a silicone baking mat or piece of parchment paper, and refrigerate until set; about 1 hour.
Roll the chocolate disk out to about 1/4-inch thick and use 1-inch round cookie cutters to punch out the candy pieces. Should the chocolate dough become too soft or difficult to work with, just toss it back in the fridge for another 15 – 30 minutes before proceeding. Once all of the center are cut, stash them in the freezer for at least 30 minutes before getting to work on the coating.
Place your cocoa butter in a microwave-safe bowl and heat for 1 – 3 minutes, so that it completely liquefies. Whisk in the confectioner’s sugar and mint oil, stirring vigorously to make sure that everything is completely dissolved.
Pull out your semi-frozen patties and dip each into the mint coating, one at a time. Place them back on the silicone baking mat, allowing the coating to set. This top coat is thinner than the standard pure chocolate shell, so you may wish to double-dip once the first layer has solidified.