Category: Food

Shell Game

Maybe it’s the heat, or maybe it’s the sun. Maybe it’s just the general summer attitude that’s disrupted the typical work routine, but focused, inspired opportunities to write have been far and few between. Grasping desperately for words that are sufficient at best and cramming them into confused, awkward prose, the irony of speaking at BlogHer PathFinder Day about becoming a published author is not lost on me. When there’s so much to share, from photos to recipes to review and beyond, but no words to tie them all together into one neat, professional package, what’s a blogger to do?

Surely you can relate. You might not be a blogger or a writer at all, but this frustrating state is universally understood across all disciplines, even amongst those terrifically passionate in their chosen field. An abundance of material sits unexplored, despite best intentions. Not even carefully laid plans could create a concise schedule when the words simply won’t flow.

These “lazy days” of summer have never been busier or more fulfilling. Projects are never-ending, and for a workaholic like myself, it’s a dream come true. All I can do is keep going, relishing every moment, and trusting that the words will come sooner or later. That’s why it would be silly to keep waiting for the perfect story to sum up this latest recipe, withholding something so delicious until its forgotten at the bottom of my archives.

That analogy is rather fitting, however, since these vegan scallops became buried underneath bags of frozen vegetables and pints of ice cream, far into the depths of the freezer, all for lack of that “perfect” preparation. Instead of fearing that I couldn’t do these rare savory morsels justice, it was high time to just make what sounded best in that moment. And you know what? It was a decision that turned out pretty close to perfection after all.

Spurred on by my mother’s memories of Coquilles St. Jacques, my interpretation came out naturally lighter, brighter, and tastier, in my entirely biased opinion. Still plenty rich, a buttery base of mushrooms and shallot lend depth to the seafood-free scallop, elevating it beyond the standard cream sauce approach. A tangy splash of lemon and and subtly herbaceous parsley round out the flavor profile, ensuring that the last bite is every bit as irresistible as the first.

There’s no shame in licking your plate here, especially if it’s a ceramic scallop shell. That could easily be chalked up to enjoying an “authentic” scallop experience.

Yield: Makes 4 Appetizer-Sized Servings

Coquilles St. Jacques, Re-Imagined and Revitalized

Coquilles St. Jacques, Re-Imagined and Revitalized

A buttery base of mushrooms and shallot lend depth to the seafood-free scallop, elevating it beyond the standard cream sauce approach. A tangy splash of lemon and and subtly herbaceous parsley round out the flavor profile, ensuring that the last bite is every bit as irresistible as the first.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 2 Tablespoons Vegan Butter, Divided
  • 2 Tablespoons Olive Oil, Divided
  • 1 Package Sophie’s Kitchen Lightly Breaded Vegan Scallops
  • 1 Teaspoon Lemon Juice
  • 1 Large Shallot, Minced
  • 8 Ounces Cremini or Button Mushrooms, Minced
  • 1/4 Cup Unsweetened Non-Dairy Milk
  • 1 Tablespoon Dry White Wine
  • 1 Teaspoon All-Purpose Flour
  • 1/2 Teaspoon Dried Tarragon
  • 2 Tablespoons Fresh Parsley, Finely Minced
  • Salt and Ground Black Pepper, to Taste

Instructions

  1. Heat 1 tablespoon each of the butter and oil in a medium saucepan over moderate heat. Once the margarine has melted, carefully place the scallops in a single layer on the pan. Don’t try to move or flip them for at least 6 – 8 minutes, to achieve a better sear. If they still appear to be sticking and look pale on the bottoms, let them continue to cook, undisturbed for up to 5 additional minutes. When the undersides are nicely browned, give them a single flip over to the opposite side, drizzle with lemon juice, and saute until similarly golden. Transfer the scallops to a plate and set aside.
  2. Return the empty pan to the heat and add in the remaining butter and oil. Gently saute the shallot for 2 – 3 minutes, until translucent and aromatic, before stirring in the mushrooms. Cook over medium-low heat until tender; about 5 minutes. Stir together the almond milk, wine, and flour, beating out any potential clumps, and pour the mixture into the pan. Simmer gently for 10 – 12 minutes, until thickened and creamy. Stir in the tarragon and parsley, and finally season with salt and pepper to taste.
  3. Spoon a small mound of the mushroom mixture onto each serving dish and top with 3 – 4 scallops each. Serve right away while still hot.

Notes

If you don't have access to vegan scallops, king trumpet mushrooms can be used instead. Simply slice the stalks into 1-inch thick rounds an proceed with the recipe as directed.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 150Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 16mgSodium: 202mgCarbohydrates: 7gFiber: 2gSugar: 3gProtein: 2g
© Hannah Kaminsky
Cuisine: French / Category: Starters and Snacks

Hannah (BitterSweet)15 Comments

Through Rose-Tinted Glasses

It was born from a backup plan; a plan B that was never needed. Planning for a photo shoot means preparing for the worst, and in this case, the “worst” translated to a late shipment of candied rose petals. Though only a small element of a demanding, detailed set, it was no small source of stress for the perfectionist in me. Destined for the cover of an ebook, the weight of its prominent placement and supreme visibility raised the stakes to dizzying heights.

With all the hero dishes and supporting characters prepped to go, there was no stopping this shoot from barreling forward as planning, with or without those tiny crystalline flowers. Facing intense pressure not only to get it right, but to nail it on the first take, nothing else motives quite like the fear of failure. What else could have explained my mad dash to find unsprayed, organic roses at such a late hour, to paint them gingerly, one by one, with extra-fine granulated sugar? That dedication, bordering on obsession, has come to define my days of back-to-back photo shoots.

Of course, as luck would have it, the plan A roses arrived at the very last moment, just in time for their closeup. Crisis averted, the shoot went off without a hitch, leaving behind a wealth of sugared pink petals in its wake.

Incorporating my other ingredient excesses- namely, fresh strawberries as sweet as jam and the ever-present chocolate sandwich cookies that seem to have taken up permanent residence in my cupboard- that additional effort definitely didn’t go to waste. Fruity and floral, the resulting strawberry and rose tartlettes are personal portions of show-stopping desserts.

Layered with a crimson strawberry curd at the bottom and a rich rose-scented pastry cream on top, each bite is accented by a crunchy chocolate crust containing the harmonious duo. Delicate, fragrant candied rose petals are truly the icing on the cake, or tartlette, as it were. Though technically an optional garnish, I wouldn’t dream if making these blushing beauties without them. They provided m initial inspiration, after all.

Yield: Makes 4 Tartlettes

Strawberry and Rose Tartlettes

Strawberry and Rose Tartlettes

Layered with a crimson strawberry curd at the bottom and a rich rose-scented pastry cream on top, each bite is accented by a crunchy chocolate crust containing the harmonious duo. Delicate, fragrant candied rose petals are truly the icing on the cake, or tartlette, as it were.

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

Chocolate Crust:

  • 1 1/2 Cups Vegan Chocolate Cookie Crumbs (15 Chocolate Sandwich Cookies)
  • 5 Tablespoons Vegan Butter, Melted

Strawberry Curd:

  • 2/3 Cup Granulated Sugar
  • 1 Teaspoon Agar Powder
  • 1 1/4 Cups Seedless Strawberry Puree*
  • 1/4 Cup Lemon Juice

Rose Cream:

  • 1 Cup Plain Non-Dairy Milk
  • 1/4 Cup Raw Cashews
  • 1/3 Cup Granulated Sugar
  • 1 1/2 Tablespoons Arrowroot Powder
  • 1/2 Teaspoon Agar Powder
  • Pinch Salt
  • 1/2 Teaspoons Vanilla Extract
  • 1/2 Teaspoon Rosewater

To Finish:

Instructions

  1. Begin by preheating your oven to 350 degrees and placing four 4-inch springform pans on a baking sheet. Once finely ground, combine the cookie crumbs with the melted butter in a large bowl, and stir well until there are no dry patches. Divide the mixture evenly between your ready and waiting tins, using lightly moistened fingers to press it evenly across the bottoms and up the sides. Bake for 8 minutes, turn off the oven, and set aside to let cool.
  2. Meanwhile, to make the strawberry curd filling, whisk together the sugar and agar powder to combine. Place the two into a medium saucepan along with the strawberry puree and lemon juice, turning on the stove to medium heat. Whisk to break up any lumps of sugar, and continue whisking occasionally as it comes up to temperature.
  3. Once the mixture reaches a boil, turn off the stove and transfer the hot, liquid curd your baked tartlette shells. Fill each one halfway to the top with the mixture. Don’t worry that if it seems very loose and watery at this point; it will continue to thicken as it cools.
  4. Allow the curd to come down to room temperature before refrigerating the half-filled tartlettes. This step is very important, because tossing it in the fridge too early will weaken the gel, and you will end up with a runny filling.
  5. Finally, for the pastry cream, toss the non-dairy milk, cashews, sugar, arrowroot, agar, and salt into your blender and let it rip. Blitz until completely silky-smooth, pausing periodically to scrape down the sides of the canister if necessary. Pour the resulting mixture into a medium saucepan over medium heat, and whisk frequently as it cooks. Be sure to continuously scrape the bottom and sides of the pot to prevent anything from sticking and burning.
  6. When bubbles begin to break on the surface, whisk in the rosewater and vanilla, and turn off the heat. Distribute the pastry cream evenly over the tartlettes, filling them all the way to the top.
  7. Smooth out the surface and let cool to room temperature before chilling in the fridge for at least 3 hours before serving. Top with candied rose petals at the last moment to prevent them from getting soft, if desired.

Notes

*To make strawberry puree, start with about 1 1/2 pounds of fresh strawberries and thoroughly puree them in your blender or food processor, until completely smooth. Strain through a fine mesh sieve, discard the seeds, and measure out the amount called for in the recipe before proceeding.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 694Total Fat: 26gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 43mgSodium: 311mgCarbohydrates: 109gFiber: 4gSugar: 92gProtein: 7g

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: Pies and Tarts

Hannah (BitterSweet)41 Comments

Stock Up on Strawberries

Nothing serves as better inspiration for new recipes than abundance, or if I’m the one grocery shopping, overabundance. With extra ingredients on hand, it’s easier to experiment a bit beyond your comfort zone, while still getting your fill of the classic preparations. Always wanted to try something new, but find the standby recipes irresistible?

Well, you have no more excuses when piles of fresh produce are staring you down, demanding attention before they take over the kitchen. This is precisely the situation I’m expecting with strawberries as the star, because Whole Foods Markets across the country are gearing up for a blowout one-day sale tomorrow, Friday the 19th, on organic strawberries. At only $1.99 per pound, down from their regular price of $4.99, you would have to be crazy to walk out of that store without at least two or three punnets, minimum. I know I’ll be stocking up!

Maybe I’ll see you there, because at the Fairfield, CT location from noon to 2:00, I’ll be demonstrating one of my favorite pie recipes, a Roasted Strawberry Tomato Galette, along with some pie tips and tricks to help you make the most of your berries. As if that wasn’t exciting enough, Whole Foods Market has very generously offered to include a voucher for 1 free pound of strawberries with the purchase of one of my books, or the pre-order of Easy as Vegan Pie. This offer is valid only at the Fairfield store, but if you’re in the area, that’s all the more reason to make a special trip and stop by.

This is the perfect opportunity to use vast quantities of strawberries and create a stunning summer pie, which is why I know I won’t be able to stop rolling out the dough when I get home. My Strawberry-Kiwi Pie from Vegan Desserts has been a rare treat throughout the years, only emerging periodically, as the strawberries tend to be quite a splurge. Finally, I don’t need an excuse to indulge!

Though currently out of print, Vegan Desserts is being refreshed in paperback format as we speak, due for a triumphant return to bookstores this coming November. Since I would hate to leave you hanging without a copy, at the height of this strawberry sale, consider this pie a small taste of what’s to come.

Yield: Makes 8 - 10 Servings

Strawberry-Kiwi Pie

Strawberry-Kiwi Pie

This is not your grandmother's strawberry pie. It may look similar, and it may include the same ruby red berries, but by inviting those fuzzy kiwis to the party, you'll end up with an entirely different (and entirely delicious) beast.

Prep Time 30 minutes
Cook Time 45 minutes
Additional Time 30 minutes
Total Time 1 hour 45 minutes

Ingredients

Crust:

  • 2 1/2 Cups All-Purpose Flour
  • 1 Tablespoon Granulated Sugar
  • 1 Teaspoon Salt
  • 1 Cup Vegan Butter, Chilled
  • 1 Teaspoon Apple Cider Vinegar
  • 4 to 6 Tablespoons Ice-Cold water

Strawberry-Kiwi Filling:

  • 3 Medium Kiwis
  • 2 Cups Fresh Strawberries, Sliced
  • 1 Tablespoon Lemon Zest
  • 1/2 Cup Granulated Sugar
  • 1/4 Cup Tapioca Flour
  • Pinch Salt

Instructions

  1. The crust for this pie is made like an traditional pie crust; Start by combining the flour, sugar, and salt in a large bowl. Cut the vegan butter into small cubes and add it into the dry mix, tossing to coat. Using a pastry cutter or fork, cut the butter into the flour until you achieve a dry, crumbly mixture with lumps about the size of pebbles or peas. You can also pulse all of these ingredients in your food processor to speed the process along, if desired. Pour in the vinegar, and add the water one tablespoon at a time, continuing to mix or pulse until it just comes together into a cohesive ball. Wrap the dough in plastic and chill for about 30 minutes before working with it further.
  2. Divide the dough into two pieces, returning half to the fridge for the time being and placing the other half onto a lightly floured surface. Sprinkle additional flour over the top to prevent it from sticking, and roll it out to a thickness of about 1/8 inch, making it into a round shape at least 10 – 11 inches in diameter. Carefully fold
    it into quarters, without pressing down, and quickly move it into a lightly grease pin tin. Place the point of the folded dough in the center, and very gently unfold the sides so that it fills the pan, using your fingers to press it in evenly. Cut the excess dough away from the sides and add it into the second half sitting in the fridge. Place the whole pan in the fridge as well.
  3. Now you’re ready to preheat your oven to 350 degrees.
  4. The filling is very easy to make and comes together quickly. In a large bowl, combine the kiwis, sliced strawberries, and lemon zest. Sprinkle on the sugar, tapioca flour, and salt over the top and toss to combine, thoroughly coating the fruit. Move all of the fruit filling into your prepared crust and set aside.
  5. Take the remaining dough out and roll it out to the same thickness, cutting it into 1/2 inch wide strips. Arrange it in a lattice design over the top of the pie and crimp it by pinching it to the edges. Bake at 350 degrees for 45 – 55 minutes, until the crust is golden brown and the fruit is bubbling away. Let cool completely before slicing or else the juices will run out.

Notes

*To easily peel kiwi fruits, cut off both ends with a paring knife and starting from one of the cut sides, insert a spoon just under the skin and twist the kiwi so that the spoon goes all the way around the circumference of the fruit. Repeat the process on the other end, and the “meat” of the fruit will simply pop out.

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:

10

Serving Size:

1
Amount Per Serving: Calories: 355Total Fat: 19gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 49mgSodium: 374mgCarbohydrates: 44gFiber: 2gSugar: 15gProtein: 4g

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: Pies and Tarts

Hannah (BitterSweet)56 Comments

Berry Curious

What Are Jostaberries?

They just might be the greatest berries you’ve never heard of. Limited to very small regions of Europe and North America, the Jostaberry is a specialty fruit that you won’t find in supermarkets any time soon. Delicate to a fault, they’re difficult enough to pick by hand without crushing or bruising. Unsurprisingly, no machines have been invented to make them a commercially viable option. Moreover, their prime harvesting season passes in the blink of an eye, encompassing two weeks each July at the most.

Perhaps this very elusive nature adds to their allure, but I’d wager that they’d fly off the shelves should they ever become as common as apples and oranges. Luck was simply on my side when I discovered that Lyman Orchards, supposedly the one and only source on the east coast, had them ripe for the picking.

Where Do Jostaberries Come From?

In a class of their own, the Jostaberry is a cross between a black currant and a gooseberry, explaining some of their tart, slightly astringent qualities. Pronounced with a “Y” as a reflection of their German heritage, “Jostaberry” is a portmanteau that comes from a blend of Johannisbeere and Stachelbeere– The German words for both aforementioned varieties.

What Do Jostaberries Taste Like?

When fully ripe, their sweetness develops further, blending in notes of blueberries, kiwis, and grapes, all into one tiny, juicy bite. Easily eaten out of hand, the real challenge is picking- and saving- enough to weave into recipes later. Their high pectin content makes them ideal for jams and jellies, but by the time I got back home from the fields, not even half the volume of berries I had intended for baking remained.

What Can You Do With Fresh Jostaberries?

Jam was out of the question for this season, but my precious Jostaberries became the stars of the show inside classic crumb muffins instead. Moist and bursting with that unique berry flavor, it’s no secret that the muffins themselves are merely vehicles for consuming large clumps of the dark drupes at once. Moist, soft and lightly buttery, the surrounding batter provides a gently sweetened backdrop that allows the berries to take center stage.

The only thing that might improve the combination is perhaps a quick jaunt through the toaster oven, followed by a thick smear of that jam I had dreamed about… But that pairing will just have to wait for the next limited harvest.

Yield: Makes 12 Muffins

Jostaberry Crumb Muffins

Berry Crumb Muffins

Moist, soft, and buttery crumb cake is backdrop that allows fresh jostaberries to shine. These muffins are delightful for a quick breakfast, snack, or anytime treat.

Ingredients

Crumb Topping:

  • 1/3 Cup Dark Brown Sugar, Firmly Packed
  • 1/3 Cup White Whole Wheat Flour Flour
  • 1/3 Cup Almond Meal
  • 1/4 Cup Melted Coconut Oil

Jostaberry Muffins:

  • 1/2 Cup Granulated Sugar
  • 1 Medium, Ripe Banana
  • 1 Tablespoon Lemon Juice
  • 1 Tablespoon Water
  • 1/4 Cup Melted Coconut Oil
  • 1 Cup Plain Non-Dairy Milk
  • 1 Teaspoon Vanilla Extract
  • 2 Cups White Whole Wheat Flour
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1 Heaping Cup Jostaberries

Instructions

  1. Preheat your oven to 400 degrees and either lightly grease or line 12 standard muffin cups with papers.
  2. Prepare the topping first by stirring together the brown sugar, flour, and almond meal in a small bowl. Drizzle in the melted coconut oil while mixing with a fork, until all of the crumbs are moistened and sticking together in coarse clumps. Set aside.
  3. For the body of the muffins, pull out your blender or food processor, and toss in the sugar, banana, lemon juice, and water. Thoroughly puree, until completely smooth, before adding in the melted coconut oil, non-dairy milk, and vanilla extract. Blend once more to fully incorporate.
  4. Sift the flour into a large bowl along with the baking powder, baking soda, and salt.
  5. Add in the jostaberries and toss to coat with the dry goods, which will help prevent them from sinking to the bottom of the muffins while baking. Pour the liquids from your blender into the bowl, and stir lightly with a wide spatula, just to combine.
  6. Don’t go crazy about getting out every last lump; a bit of unevenness is just fine.
  7. Equally distribute your batter between your 12 prepared muffin cups, mounding them up slightly towards the center, and then do the same for the crumb topping. It may seem like a whole lot of crumb, but don’t be shy and pile it on! Bake for 5 minutes, and then without opening the oven, reduce the temperature to 375 degrees.
  8. Bake for an additional 13 – 16 minutes, until a toothpick inserted into the center of a muffin comes out clean. Let cool completely before enjoying.

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: 288Total Fat: 12gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 2mgSodium: 234mgCarbohydrates: 42gFiber: 3gSugar: 16gProtein: 6g

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: Quick Breads and Muffins

 

Hannah (BitterSweet)22 Comments

Yay or Nay?

Freed of a decade-long mayonnaise aversion, the unctuous white condiment may not be the first thing on my grocery list, but certainly has earned its keep as a refrigerator staple, thanks to its irreplaceable contribution to my very favorite chocolate cake recipe. Thus, I’m probably not the ideal judge of a new take on the classic spread, but the offer to taste Nasoya‘s latest contribution to the category was irresistible.

Curiosity fueled my investigation, since the original Nayonaise and I have a considerable history. It was the first time I ever tasted vegan mayonnaise, which sadly but quite frankly reinforced my original bias against it. Somehow a bottle of the stuff found its way into my fridge, likely after a photo shoot had wrapped and left the extra behind, and I couldn’t seem to get rid of it for the life of me. Eventually I became desperate, attempting to pawn it off on any friends who visited. It was convenient that each and every one “forgot” the glass jar when it came time to depart…

Revitalized and reformulated, my hopes were high for a surprise comeback. In addition to the previous offerings of their Original Sandwich Spread and Light (which I didn’t get to sample), there is now the option of Whipped, which is said to approximate the taste of Miracle Whip more closely. Let’s not beat around the bush here: I do not like Nayo Whipped, Sam I am. It strikes me as being too sweet, pulling my taste buds in the opposite direction of what they would desire in a savory dish, all with a beany undercurrent that muddies up the flavor. Unfortunately, this is exactly what I feared when I signed on for a sample. The jar of Whipped may be around for quite some time, wedged into the farthest reaches of the fridge, unless anyone would care to drop and take it off my hands.

The outlook isn’t as bleak for the Original, however. Despite an inauspicious appearance of a broken, greasy emulsion, the mixture does genuinely feel smooth and creamy on the tongue. The leading and finishing note is one of mustard, with a gentle touch of vinegar and salt chiming in. Appropriately rich and just slightly sweet, I do believe it’s an improvement over the first version that turned me off so many years ago. Is it my favorite mayonnaise option? No. But is it a perfectly serviceable alternative? You bet! The odds of success only improve once it’s mixed into a recipe with more complimentary flavors to enhance that baseline taste.

For my first trick, I thought I would turn the classic BLT sandwich into a fun summer hor d’oeuvre, taking out the bread and stuffing the contents into hollowed out tomato shells. BLT bites, so simple that a formal recipe would be overkill, are nothing more than seeded Roma tomatoes filled with shredded romaine lettuce and chopped chives, tossed with Original Nayonaise, and finally topped with coconut bacon. Serve thoroughly chilled for the best eating experience, especially on a hot day.

Where Nayonaise really shines, however, is in baking, just as I had predicted due to the success of my experimental chocolate cake so long ago. Churning out a batch of chocolate chip cookies in record time and only seven ingredients all told, this recipe is reason enough for me to always keep a jar on hand.

Amazingly, the mustard flavor mellowed significantly in baking, becoming nearly undetectable when paired with the right ratio of sugar and chocolate. The combination shouldn’t work, couldn’t possibly be delicious, but somehow, it really is. The best part is the texture- You would be hard-pressed to find a chewier, gooier, or more lusciously toothsome treat for so little effort. For that incredible contribution alone, Original Nayonaise gets the official thumbs-up from me.

Yield: Makes 20 - 24 Cookies

Miraculous Mayonnaise Chocolate Chip Cookies

Miraculous Mayonnaise Chocolate Chip Cookies

You would be hard-pressed to find a chewier, gooier, or more lusciously toothsome treat for so little effort. No one will no that mayonnaise is the secret ingredient!

Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes

Ingredients

  • 1 Cup Vegan Mayonnaise
  • 1 Teaspoon Vanilla Extract
  • 1/2 Cup Granulated Sugar
  • 1 Cup Dark Brown Sugar, Firmly Packed
  • 2 Cups All-Purpose Flour
  • 1 Teaspoon Baking Soda
  • 1 1/2 Cups Semi-Sweet Chocolate Chips

Instructions

  1. Preheat your oven to 350 degrees and line two baking sheet with parchment paper or silicone baking mats.
  2. In the bowl of your stand mixer, combine the mayonnaise, vanilla, and both sugars. Stir until smooth and homogeneous before adding in the flour, baking soda, and chocolate chip. Begin the mixer on low speed to prevent any of the dry goods from flying out, and allow the machine to gently combine all the ingredients. Be careful not to over-mix to prevent the cookies from becoming too tough. Stir just until the dough comes together and there are no remaining pockets of unincorporated flour.
  3. Use a medium cookie scoop or large spoon to portion out about 3 – 4 tablespoons of dough per cookie. Place them about 1 1/2-inches apart on your prepared baking sheets, and use lightly moistened hands to flatten them out slightly if domed.
  4. Bake one sheet at a time for 11 – 13 minutes, until golden brown around the edges. Immediately pull the silicone mats or parchment paper off of the hot baking sheet to allow the cookies to cool completely.

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: 181Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 89mgCarbohydrates: 28gFiber: 1gSugar: 18gProtein: 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.

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

Hannah (BitterSweet)30 Comments

Bowl’d Over

Trends come and go, but good food is forever. The acai bowl is one particular dish that may have suddenly risen in popularity thanks to the superfood craze of recent years, but it has proven a worthy addition to anyone’s short list of standby recipes. Little more than a smoothie thick enough to eat with a spoon, something about that small variation in texture gives this treat real staying power. Though skeptical at first, the attraction became immediately clear after I ordered up my first bowlful of sweet, tropical fruit puree while attempting to beat the heat in Honolulu.

Beginning with a basic formula, expect to get a silky-smooth blend of frozen acai, bananas, apple juice, and ice, topped off by fresh cut fruits and granola. Honey often comes standard when ordering out, easily omitted upon request. Besides, the whole mixture is already so sweet, it’s hard to imagine that the sticky topping would really be a beneficial addition.

The real beauty of this cool, creamy, and yet simultaneously crunchy formula is that it’s infinitely adaptable. No matter what fruits, liquids, or toppings you pick, you’re only minutes away from a frozen delight, even before pulling out the blender. At a time when temperatures are only rising and the last thing you want to do is labor over a hot stove or waste a glorious day indoors, few snacks are better suited to summer fun.

Acai bowls strike me as a “choose your own adventure” sort of recipe, where there are no hard and fast rules, except to follow your intuition. Add more or less liquid until you’re happy with the texture, mix up the flavors, and go wild with the trimmings. In fact, though it may be sacrilege to some, I fully endorse omitting the acai for a considerably less pricey option.

Yield: Makes 1 – 2 Servings

Basic Acai Bowl Blueprint

Basic Acai Bowl Blueprint

Acai bowls strike me as a “choose your own adventure” sort of recipe, where there are no hard and fast rules, except to follow your intuition. Add more or less liquid until you’re happy with the texture, mix up the flavors, and go wild with the trimmings. In fact, though it may be sacrilege to some, I fully endorse omitting the acai for a considerably less pricey option.

Cook Time 5 minutes
Total Time 5 minutes

Ingredients

Basic Acai Bowl Blueprint

  • 1 Frozen Banana OR 2/3 Cup Frozen Diced Mango or Papaya or Pineapple OR 3/4 Cup Sliced Frozen Peaches, Apricots, or Plums
  • 2 (3.5-Ounce) Packets Frozen Acai Puree OR 1/2 Cup Frozen, Seedless Raspberry, Blackberry or Blueberry Puree (or 1 Cup Frozen Berries- If you don’t mind seeds)
  • 1/2 Cup Ice
  • 1/2 – 3/4 Cup Apple Juice or Orange Juice or Coconut Water or Non-Dairy Milk

Optional Nutrition Boosters:

  • Kale or Spinach, Ground Flaxseed, Protein Powder

Crunchy Stuff:

  • Granola, Cereal, Hemp Seeds, Pumpkin Seeds, Cacao Nibs, Sliced Almonds, Toasted Coconut Flakes

Fruity Stuff:

  • Sliced Bananas, Sliced Strawberries, Blueberries, Raspberries, Jam or Preserves, Goji Berries, Dried or Freeze-Dried Fruits

Sweet Stuff:

  • Chocolate Chips, Candied Nuts, Sprinkles, Mochi Bits, Chocolate-Covered Espresso Beans, Vegan Marshmallows

Instructions

As you can imagine, once you know what an acai bowl consists of, the procedure is pretty much self-explanatory. Toss all the ingredients for the bowl itself into your blender and puree until smooth, being careful not to run the machine for too long to prevent the mixture from warming up. Top with crunchy additions, fruit, and more decadent options as desired. Don’t be afraid to look beyond these basic ideas- The different blends are endless!

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 139Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 569mgCarbohydrates: 30gFiber: 3gSugar: 77gProtein: 5g
© Hannah Kaminsky
Cuisine: Hawaiian / Category: Starters and Snacks

Hannah (BitterSweet)29 Comments