Instant Candy Gratification

Halloween is closing in, and fast. For many people, this would mean a quick run to the store is in order, easily snatching up the last bag of snack pack candies and battening down the hatches in preparation for trick-or-treaters. While there’s a decent selection of vegan handout options, these just won’t cut it for my own personal candy cravings. That’s why I wrote a candy ebook, right? Right! But… When I can’t bear to wait another minute before tearing into something sweet, it takes a sneaky trick to placate my palate. It’s stupidly simple, almost embarrassing to post about, and- Dare I say?- qualifies as “semi-homemade.”

Bleh, that should qualify as a swear word! Okay, forget I said that. But if you’re hankering for something sweet, chocolatey, and a bit crunchy without a moment to spare, don’t run to the candy aisle, but hit up the kosher section of the grocery store instead.

Once you’ve secured a package of kosher wafer cookies (try Gefen brand) that you can confirm are vegan, all you need is a bit of chocolate to seal the deal. Any type you fancy will work, so get yourself enough to dip in, and melt it down until completely smooth. Dress it up with flavored extracts (Mint-chocolate, anyone? Almond? Lemon?) or stick with the basics; with those classic flavors and a satisfyingly crisp bite, you simply can’t go wrong. Shake off excess crumbs, and completely submerge each wafer cookie in the melted chocolate, tapping off the extra when you bring it up for air. Place dipped cookies on a silpat or piece of parchment paper, and wait for the coating to set. To expedite the process, go ahead and stash them in the fridge or freezer for just 15 – 20 minutes; Although I typically refrain from this practice, since it’s more likely to leave you with bloomed or streaky shells, these treats are more about quick and easy than fussy perfection.

Quick and easy enough to whip up on a whim, you could effortlessly make masses of these make-shift candy bars as Halloween party favors… If you can bring yourself to share, that is.

October 22, 2010

Hannah (BitterSweet)26 Comments

Sweet & Sara; Spooky & Spicy

As if the famed vegan marshmallows from Sweet & Sara weren’t already irresistible enough, their latest move into the realm of holiday-themed treats will certainly put them over the top. Turning those classic white cubes into shapes so adorable that even Peeps would drool with envy over, the latest addition to their already spooky and sweet ghost is a wide-eyed, Chocolate-Dipped Bat.

The beauty of this Halloween offering isn’t so much the actual shape though, but the fact that it’s absolutely loaded with quality dark chocolate, providing the perfect textural foil to the light and fluffy mallow underneath. With just the barest hint of bitterness, it knocks down the level of sweetness overall, and makes these bats dangerously easy to wolf down. This one pictured above just barely survived the photo shoot, and trust me, it sure didn’t stick around long after.

What’s even more exciting is not the new ways these mallows are being decorated, but a whole new line up of flavors, perfectly suited for the fall and winter seasons.

Tinted to a pale, peachy blush, the flavor may not be evident just from a quick glance, but one whiff and you’ll known instantly that this is one sweet pile of Pumpkin Spice marshmallows. Amazingly, I even got a hint of squash just from a quick sniff; A flavor that is easily lost even in more pumpkin-packed desserts, this is quite a feat indeed. Although it’s perhaps not as evident in the taste, these definitely read as their name sake, and do not disappoint. Warm spices are infused throughout each fluffy pillow, with cinnamon taking the lead, they are still mild and delicate enough that children as sure to love them as much as adults. Just try substituting one of these miniature pumpkin pie bites for a vanilla mallow next time you make a s’more, and you may not be able to go back to the original version.

Just the concept of mint and chocolate together gets my mouth watering, so I could barely stand the anticipation while waiting to taste the Chocolate Peppermint marshmallows. Lightly dusted with cocoa powder, these puffs are chocolate-y all the way through. Though the interiors are lighter in color, don’t let that fool you, as the flavor is strong throughout. Happily, the mint doesn’t overwhelm but isn’t lost in the candy either; Striking that illusive balance between the two flavors, each little mallow is both decadent and refreshing. Perhaps the perfect little treat to serve after a heavy dinner, these marshmallows are quite possibly the best version of pillow mints one could imagine. Easily taking the spot as my new favorite flavor, I can hardly wait for them to be more widely available with Sweet & Sara‘s other standard offerings!

October 19, 2010November 23, 2025

Hannah (BitterSweet)40 Comments

World Bread Day

No matter how crazy life has been lately, and how poorly I’ve been staying on top of making regular posts, there is nothing that could make me miss out on celebrating World Bread Day. What could be more glorious than a whole event created simply to celebrate all that is baked and doughy? This occasion calls for something special, and I have just the thing…

Chocolate brioche, anyone? Inspired by my initial success with basic brioche some time ago now, I couldn’t help but push the envelope just a little bit further, and delve deeper into this decadent bread that tastes like cake. There’s no mistaking this loaf for a hearty breakfast bread, much in contrast to my most recent offering, but the lure of that voluptuous ribbon of pure chocolate swirled within is almost too much to resist; it may very well end up on the breakfast table all the same!

Even if you don’t drop everything and bake this beauty today, take some time to celebrate your “daily bread.” Happy World Bread Day, everyone!

Yield: Makes 1 Loaf; 10 Servings

Chocolate Brioche

Name: Chocolate Brioche
Prep time: 30 min
Cook time: 30 min
Total time: 5 h
Yield: 1
Cuisine: French
Ingredients: 1/4 Cup Chocolate Non-Dairy Milk; 1 (1/4-Ounce) Packet Active Dry Yeast; 1/2 Cup Bread Flour; 1/4 Cup Granulated Sugar; 3 Cups Bread Flour; 2/3 Cup Dutch Processed Cocoa Powder; 1 1/2 Teaspoons Salt; 1/4 Teaspoon Ground Cinnamon; 1 Pound Silken Tofu; 1/4 Cup Vegan Butter, at Room Temperature; 6 Ounces Semi-Sweet Chocolate, Chopped; 2 Tablespoons Granulated Sugar

If you're craving bread that tastes like cake, this could be the loaf of your life. You get a ribbon of pure chocolate swirled through every tender cocoa-infused slice for double chocolate bliss.

Prep Time 30 minutes

Cook Time 30 minutes

Additional Time 4 hours

Total Time 5 hours

Ingredients

Sponge:

1/4 Cup Chocolate Non-Dairy Milk
1 (1/4-Ounce) Packet Active Dry Yeast
1/2 Cup Bread Flour
1/4 Cup Granulated Sugar

Dough:

3 Cups Bread Flour
2/3 Cup Dutch Processed Cocoa Powder
1 1/2 Teaspoons Salt
1/4 Teaspoon Ground Cinnamon
1 Pound Silken Tofu
1/4 Cup Vegan Butter, at Room Temperature

Chocolate Swirl:

6 Ounces Semi-Sweet Chocolate, Chopped
2 Tablespoons Granulated Sugar

Instructions

To begin the sponge, briefly warm the non-dairy milk for just 30 – 60 seconds in the microwave, and then sprinkle in the yeast. Let the mixture stand for about 5 minutes, and then mix in the sugar and flour. Cover with plastic wrap, and allow the sponge to rest for 30 – 45 minutes until it appears bubbly.
When the sponge is ready, move it into the bowl of your stand mixer, and add the flour, cocoa, salt, and cinnamon. Mix on low speed with the paddle attachment for a minute, and add in the chocolate silken creations. Continue to stir slowly until the dry goods seem to be mostly incorporated, and then increase to medium speed, beating the dough for 5 minutes.
Switch to the dough hook attachment, and continue mixing on a low speed. Slowly begin to incorporate the butter, one tablespoon at a time, until no pieces are visible throughout the dough. Scrape down the sides of the bowl and dough hook as needed to make sure that the dough is completely homogeneous.
Let rest for 10 minutes before turning the dough out onto a well-floured surface. Kneed by hand for approximately 10 minutes, adding flour as needed, until smooth and elastic. Place the dough in a lightly greased bowl, cover with plastic, and let rise in a warm place for 2 – 3 hours, until doubled in volume.
Once risen, punch the dough down, scrape it out of the bowl and onto a lightly floured surface. Press it out gently but firmly with your knuckles into a rectangle, about 15 x 7 inches.
For the chocolate swirl, place the chocolate and sugar in a food processor, and pulse until you achieve a coarse but fine meal. Sprinkle this mixture evenly over the rectangle of dough, leaving an inch of one of the short sides clear. Press the chocolate in lightly, and roll the dough up, ending at the clear strip to seal the roll. Pinch the edge together, and place the loaf, seam-side down, in a lightly greased 8 x 4 inch loaf pan. Place in a warm area, and let rise once more for 45 – 60 minutes.
As the loaf nears the end of its second rise, preheat your oven to 375 degrees. Bake for 25 – 30 minutes, until well-browned and has an internal temperature of 200 degrees.
Let cool completely before slicing.

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 410Total Fat: 14gSaturated Fat: 5gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 3mgSodium: 339mgCarbohydrates: 61gFiber: 4gSugar: 21gProtein: 12g

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 16, 2010November 23, 2025

Hannah (BitterSweet)39 Comments

Sweetness in the City: V-Note

I imagine that opening a restaurant is a lot like having a baby; Although I’ve done neither to date, it would seem that both acts are exhausting, painful, and life-altering… But hopefully rewarding in the long run. There are of course a few major differences, like ending up with a little bundle of joy versus a walk-in fridge with hundreds of pounds of fresh produce, but the desire to make your mark, and bring some beauty into the world, is perhaps similar. This intent was palpable on the second opening night of V-Note, another creation by the mastermind behind Blossom. This particular venture delves further into the world of vegan dining, and especially wine. Though the concept was partly lost on me since I don’t drink, the food coming out of that kitchen should be enough to entice anyone, imbibing or not.

Though the whole meal wasn’t pitch-perfect, there were many more hits than misses. Fans of Blossom may recognize a few dishes from the previous eatery, but plenty of new and exciting items are more than worth a try. The pistachio and pepper-dusted tofu in particular, arriving as an impressive tower of bean curd and greens, is a stunning dish both in plating and taste. However, it was the grand finale that really makes me want to come back for more.

Unassumingly titled “chocolate ganache cake,” it may be more apt to call it whipped fudge. Just the barest sliver of somewhat forgettable cake made up the base, and the rest was the thickest, richest, and perhaps most intense little square of pure chocolate sweetness I had ever been served. Though diminutive in size, a slice any larger would have been overkill; Carefully composed, the plate was just enough to sate my sweet tooth without feeling gorged after a fine meal.

Though it’s a bit of a trek just for one meal, I will definitely be back in the near future to see how V-Note changes and improves as it hits its stride.

Full disclosure: I was not paid for my opinions nor asked to write a blog post, but my meal was comped.

October 10, 2010November 23, 2025

Hannah (BitterSweet)36 Comments

For the Sake of Dessert

It’s a crime that all bakers have committed at least once in their modest or illustrious baking career, and one that I can not deny being guilty of as well. Always well-intentioned, who could blame us mad pastry chefs for occasionally dropping some sort of dessert bomb… And not the kind smothered in chocolate. No, far from it.

After the shock of a particularly indulgent recipe beings to wear off, we seek some sort of half-baked way to repent for our sins, perhaps switching out chocolate chips for fruit, upping the whole wheat flour, and really, is all that oil absolutely necessary? The attempts at “health-ifying” desserts are valiant indeed, but there comes a time to draw a line. No, I do not want sugar-free, fat-free, taste-free cardboard cake, thanks.

One sweet treat most commonly burdened with this misplaced desire is by far the oatmeal cookie. Depressingly few vegan recipes exist that don’t attempt to make them into breakfast-friendly bricks of portable oatmeal, or bona fide granola bars.

Don’t get me wrong, those cookies are plenty tasty and I would have a hard time turning one down regardless, but sometimes, as the weather grows colder and the need for comfort foods becomes more pressing, I just want a damn cookie. Like the oatmeal cookies I grew up with, before being vegan, before caring what on earth was making those morsels so irresistibly sweet and chewy, before everyone started fearing eating a full-fledged dessert for dessert’s sake.

If you really wanted, you could still spin these as the smarter choice, being vegan and cholesterol-free of course, but really, they’re just good cookies. The best thing they can offer your health is perhaps a temporary elevation in mood, which is still more than I can say for a plain old granola bar.

Yield: Makes 2 – 3 Dozen Cookies

Bakery-Style Oatmeal Raisin Cookies

When you want a genuine cookie and not some healthi-fied granola bar, these are these treats you're looking for. Big, fat, soft, and chewy, they're filled with plump raisins and perfumed with rich, buttery brown sugar crumbs. These are definitely dessert, not breakfast fodder.

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Ingredients

2 Cups Old-Fashioned Rolled Oats
2 Cups All-Purpose Flour
2 Teaspoons Baking Soda
1/2 Teaspoon Salt
1 Teaspoon Ground Cinnamon
1/2 Cup Chopped, Toasted Walnuts
1 Cup Raisins
1/2 Cup Dark Brown Sugar, Firmly Packed
2/3 Cup Date Syrup
1/2 Cup Vegan Butter, Melted
2 Teaspoons Vanilla Extract

Instructions

Preheat your oven to 350 degrees, and line two or three baking sheets with silicone baking mats or parchment paper; set aside.
First, place the oats in your food processor and pulse until they’re mostly broken down and look like “instant” oats, but still have slightly more texture and some whole oats remaining. If you were short on time, you could substitute half rolled oats and half instant, but the texture isn’t quite the same. Transfer the lightly ground oats to the bowl of your stand mixer or just a large bowl, and add in the
flour, baking soda, salt, cinnamon, walnuts, and raisins. Stir to distribute all of the dry goods evenly and coat the raisins with flour so that they don’t all clump together, and set aside.
In a separate bowl, thoroughly mix the brown sugar, date syrup, melted vegan butter, and vanilla until smooth. Pour these wet ingredients into the bowl of dry, and mix until you achieve a thick batter, and no dry patches of flour remain. Be sure to scrape down the sides of the bowl every now and then as you stir to make sure you don’t miss any big clumps hiding out there.
Scoop out a scant 1/4 cup of dough for each cookie (I find that an ice cream scoop is an indispensable tool for even cookies here) onto your prepared baking sheets, and very lightly press down the tops so that they’re not mounded up in the center. Bake for just 10- 12, and err on the side of less time to ensure soft, chewy cookies. Slide the sheets off the hot baking pans immediately after pulling the cookies from the oven, and let cool completely before storing in an airtight container, or serving up with a tall glass of non-dairy milk.

All-American Herbivore

With a great cookbook collection comes great responsibility; Each individual novel contains dozens, if not hundreds or possibly even thousands, of painstakingly compiled and tested recipes, and nearly each one is just as worth to grace the dinner table. How can one possibly cook enough to do justice to this growing mass of text, all so lovingly created? As a cookbook author myself, I know the pain and suffering that goes into producing these titles. I’m constantly feeling torn between wanting to create my own original recipes, and just enjoy the hard work that others have already done for me, cooking and baking from the massive number of books piling up on my overburdened shelves. While I may never fully utilize the great resources at my disposal, there are some particular books that have proven to be truly useful for every day meals, and will certainly see many repeat trips to the kitchen. Just one such title is American Vegan Kitchen, by Tamasin Noyes. Filled with classic comfort foods and hearty fare to satisfy herbivores and omnivores alike, there’s so much more than just burgers and fries to enjoy here.

There’s nothing better than a big vat of soup bubbling away on a chilly autumn afternoon, so I wasted no time whipping up a giant potful of Black Bean Soup. Though a bit more involved than my typical approach to this staple soup, that complexity definitely came through in the final flavor, as it was so much more than watery beans and a few chopped vegetables. Thick to the point of being closer to a stew, it was packed with all different flavors in every spoonful, with a pleasantly smokey, spicy, and just slightly zesty undertone. Wonderfully accented by a hit of lime, it was just the acid necessary to brighten up the whole conglomeration. Happily producing enough for many meals at once, I was thrilled to find leftovers a few days later, and enjoyed a big bowlful well into the busy work week.

Straying a bit from the theme of solid “American” entrees, I was pleased to see that there were far more than just the stereotypical offerings to choose from. More reflective of our tendency to borrow flavors and ingredients from other cultures, adapting them with out own ingredients and palates, I immediately zoomed in on the irresistible-sounding Peanutty Tofu Kale Pockets. Simple in preparation but highly sophisticated in taste, each stuffed pita was a perfect portable meal. Nicely balanced nutritionally with greens, protein, fat, and starch all wrapped up in one hand-held format, this is what I wish I had packed in my lunchbox instead of so many sad school lunches. Easily adapted to use whatever veg or spice blend you prefer, the only thing I would argue must not be messed with is that killer peanut sauce. The recipe does make far too much for just sandwich servings, that’s part of its genius, as I found it’s even better on leftover plain pasta the next day.

Finally, just to make sure I had some of the basics covered, I simply had to try my hand at making the All-American Incrediburgers. Though I’m embarrassed to admit it, this was actually my first time working with wheat gluten in a savory format, and not just bread. However, I can absolutely promise it will not be the last. Honestly, these were possibly some of the best veggie burgers I’ve tasted. Unnervingly meaty in both flavor and texture, chewy but still tender, this is one that I wouldn’t be afraid to serve to a self-proclaimed meat eater. Each large burger is enough for the heartiest appetites as well. Surprisingly easy to make, these beat out the standard frozen soy pucks by a landslide.

What makes this particular cookbook stand out from the rest, is how thorough it is. I was impressed that there were recipes for absolutely everything mentioned, from suggested toppings and sides, to spice mixes and even a basic bread to build your sandwiches on. Though I’ve only scratched the surface in trying out what American Vegan Kitchen has to offer, I know that this won’t be the last of my trials; It’s one cookbook that isn’t going to be simply sitting around and collecting dust on my shelf.

October 4, 2010November 23, 2025

Hannah (BitterSweet)38 Comments