I swear, some of these new meat-analogs that are being developed are so similar to the original, it could fool even die-hard carnivores. Case in point…
While I’m not a fan of “fake meat,” these do come very close to the real thing, and could satisfy a craving in a pinch. Just make sure you get enough to share around, because with much better nutrition than the original and without the animal flesh, this is a snack that everyone can appreciate, vegan or not!
It’s true, life has been much more bitter than sweet lately, and it’s been tough to continue posting as if all were right with the world. However, in an attempt to balance things out a bit, a plate full of hot french toast could certainly help tip the scales, at least for a little while.
Regular posts will return very soon, I promise- I just need to regroup a bit, and get some of that sweetness back into my life.
There’s just something in particular about layer cakes that I’m drawn to. The striated wedges that reveal neat rows of a myriad of fillings, flavors, and textures, just cutting into them is a suspenseful drama that you can’t look away from. Elaborate and beautiful any way you slice it, it’s no surprise that you’re most likely to find one of these striped confections at birthdays and celebrations. Thanks to Morven who chose this Daring Baker Challenge, it became a requirement to find something to celebrate this month- And truly, I was happy to have any excuse!
We were assigned to tackle Dorie Greenspan’s “Perfect Party Cake,” to be exact, but there were many more allowances for creativity than most challenges. Any flavors could be used to please the baker’s palate, any filling, any decoration, and either a buttercream frosting or simply whipped cream; Basically, we were pretty much set loose for this one.
Happily, the biggest obstacle that I faced was figuring about what occasion to celebrate with this fantastic cake. Since my grandma was due to return home after a winter in Hawaii mid-month, that seemed that the perfect opportunity, so I took that idea and ran with it. Soon enough, I had concocted an intricate scheme to incorporate tropical flavors in a decadent, over-the-top, but completely approachable sort of way.
It all started with a lightly pineapple-flavored cake, by way of replacing most of the liquid with pineapple juice, and then since I had drained off a can of pineapple chunks to get the juice, I tossed the solids into a pot and made a quick jam. On top of that, I spread a thin layer of lemon curd (same recipe from my book again), and then repeated the sequence until I ran out of cake. Seizing my “get out of jail free” card with the buttercream, I went the easier route of making a whipped coconut creme, which I gelled with just a touch of agar so that it would melt at room temperature. After my most recent shopping spree in NYC, I had lots of shiny dragees to play around with, so naturally they topped off the stack.
Finally, a challenge that turned out exactly as I had intended! The layers could have been a bit better defined I suppose, but there’s always room for improvement, right? But more importantly, my grandmother seemed to genuinely enjoy it (I hope!) and it was met with rave reviews from everyone else who managed to snag a piece as well. Seriously, I was floored at how enthusiastic the assessments were, and it seems as though there is considerable demand for the recipe as well! Perhaps I’ll make this same assemblage again, but with a slightly different structure to get those clear-cut layers I crave… Who knows, you may just see this one again soon.
Left to my own devices, solo meals are hardly even noteworthy. Hummus and chips, or hummus and veggies show up on my personal menu almost very single day, an easy favorite by far. Couscous or rice served up with simple combinations of veg, beans, and spices always makes for a comforting dish, and it can practically cook itself, unattended. In times of stress and exhaustion though, it’s not such an uncommon event to eat cold cereal for dinner, or even just chips, hold the hummus. Satisfying in its own right but at the same time vaguely shameful, I almost never go through any great lengths preparing food if it’s only for myself.
Don’t get me wrong- Simplicity is the key to my daily chow and I wouldn’t have it any other way. The thing is, sometimes I’ll start craving something special, but without an occasion and no one to share it with, I’ll reason that it can wait for another day, because the hassle just isn’t worth it. But you know what? I decided the other day that maybe, just maybe, I’m worth it, and after a particularly draining week, I knew exactly what would cheer me up. So I went for it- I made pancakes.
Yes, pancakes. Simple enough that a 5 year old could make them no doubt, but just the act of heating up that pan, mixing together ingredients, and flipping the small cakes over as the sun beams down over the stove can be even more nurturing than the act of eat. Going out of your way to make yourself happy, make something you want… Well, that’s what I’d call comfort food. These particular pancakes are very straightforward, to the point of being plain, but that’s really the beauty of them. Versatility is the name of the game, and a myriad of fruits, nuts, flours, and fruit purees could call these pancakes home, so it’s impossible to get bored. You could even make them every day with no guilt; How’s that for a pick-me-up?
An impulsive decision lead me to make these, and thus there was no maple syrup to be found. A handful of frozen wild blueberries remedied that problem easily, and likewise, any sort of cut fruit or jam would also be delicious to top it all off.
Although I would have still prefer to have someone to share these gems with, it certainly was nice to treat myself for once.
Simple, small-batch pancakes to treat yourself on a whim.
So far removed am I from the days of attending temple or any other religious proceedings, there tend to be many holidays that fall through the cracks. They often don’t even appear on standard calendars, and are difficult to observe without a whole congregation to facilitate a party.
Purim in particular has become a “lost” holiday for me, and I can only remember observing it about a decade ago, when I was too young to really understand what we were celebrating. Putting on a costume, running around and playing games for prizes, it was simply a second chance at Halloween in my eyes. You could make lots of noise and eat sweets, so the specifics weren’t all that important.
I do remember, however, getting the opportunity to make hamantashen with the help of one patient volunteer. Sculpting a mound of dough that was more like modeling clay than food, it was the process that we all enjoyed, not the end results. This traditional cookie didn’t grab my attention back then, but in searching desperately for a way to recognize this oft overlooked holiday, I decided to give it one more try.
A simple cookie, without any bells or whistles, it’s easy to see why it might not be the best seller at a bake sale. Prepared with care and a solid recipe though, it can win the heart of even the pickiest sweet tooth. The versatile dough allows for any filling you could dream of mounding up in the center, and it’s easy enough for the most reluctant of bakers to make.
Soft and tender, these cookies are far better than the dry, sad triangles sold in supermarkets these days that turn so many unknowing eaters away from this traditional treat. And although nothing could ever beat those made by my Nana, this vegan version does come pretty darn close, if I do say so myself.
Soft and tender, these cookies are far better than the dry triangles sold in supermarkets these days. Jazz them up with any fruit preserves or jams you like!
*For the jam in this batch, I just went through my fridge and used up whatever I could find. Some are strawberry, cherry, guava, and yellow plum preserves. Anything you like is just fine! It would never hurt to throw in a few chocolate chips, too.
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.
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.
As St. Patrick’s Day approaches, an excitement fills the air. People are preparing their most impressive green outfits, planning meals of “traditional” corned beef and cabbage (bleh), and most importantly, stocking up on the libations. You don’t need much of an excuse to drink around here, but this holiday seems like the perfect reason to get totally smashed, so that seems to be the point of the whole day by the time one reaches college.
Of course, I don’t drink and am not even the least bit Irish, so this holiday has typically fallen through the cracks for me. To be perfectly honest, I still don’t know what it’s all about or how one is supposed to celebrate without imbibing great quantities of alcohol, but I’ve decided that I want to pay my respects to the celebration in the only way I know how: By baking!
Setting aside the sugar after having overdosed a bit on marshmallows, it was high time to get something green back into my body. And what could be more appropriate for St. Patrick’s day than green clovers, after all? Smuggling a handful of spinach into the young dough, I’ll be the first to admit that it’s not about to fulfill anyone’s daily requirement, but it did add some lovely flavor and just a hint of natural coloring.
Even if this holiday doesn’t hold much significance for me, just pulling those lovely golden buns out of the oven was cause for celebration. Finally, a simple sort of bread that is cooperative, easy, and incredibly tasty, appropriate for more than just special occasions, too. Even my mom was taken aback by how buttery they were!
For all those who are yeast phobic, give this one a try. You might just find that you luck will improve. It’s no coincidence that they embody such a fortuitous symbol!
Infused with chopped spinach for a subtle green color, these four-leaf clover rolls will improve your luck for working with yeast, since it's a truly foolproof recipe.
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.
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.
