Photo Friday: Byodo-In

Byodo-In Temple in Kaneohe, HI

Hannah (BitterSweet)7 Comments

Healthy Decadence

There’s a real art in finding the delicate balance between want and need, sweet and savory, austere and indulgent. All too often battling cravings that fall on the more hedonistic side of the scale, reaching some semblance of middle ground is especially important for this constant snacker. Grazing through my day with the greatest of ease, finding that ideal combination that will satisfy both my sweet tooth and my hunger is always the goal, but rarely the result of endless pantry raids throughout the day.

Inspired by yet another excellent new protein powder kindly provided as a sample by Ka’Chava, rather than just drink my superfoods straight, it seemed like the perfect opportunity to get in the kitchen and play around. Energy bars were a natural first though, but too obvious, too easy to get excited about. Healthy, protein-packed fudge, though? Now that’s a wholesome treat one could lust after.

Rich, but not overwhelmingly so, crunchy cacao nibs punctuate the soft texture, much like chocolate chips strewn through unbaked cookie dough. A thin sheet of dark, slightly bitter chocolate caps off each small square with just the right extra dose of decadence, although it’s strictly optional if you’re more of a protein purist. Eaten straight out of the fridge, there are few tastier yet still healthy tidbits out there that can power me through a long day.

Yield: Makes 16 - 20 Servings

Protein Fudge

Protein Fudge

Rich, but not overwhelmingly so, crunchy cacao nibs punctuate the soft texture, much like chocolate chips strewn through unbaked cookie dough. A thin sheet of dark, slightly bitter chocolate caps off each small square with just the right extra dose of decadence, although it's strictly optional if you're more of a protein purist. Eaten straight out of the fridge, there are few tastier yet still healthy tidbits out there that can power me through a long day.

Prep Time 15 minutes
Additional Time 3 hours
Total Time 3 hours 15 minutes

Ingredients

Protein Fudge

To Finish:

  • 3 Ounces Dark Chocolate, Finely Chopped
  • 1 Teaspoon Coconut Oil, Melted

Instructions

  1. Thoroughly drain your cashews before tossing them into your blender. A high-speed blender is recommended for this recipe to ensure the smoothest texture possible, but as long as you’re patient with a lower-powered model and let it process for a bit longer, the recipe shouldn’t suffer. Add in the melted coconut oil, coconut sugar, protein powder, vanilla, and salt, and start the machine on the lowest setting to begin breaking down the cashews. Slowly increase the speed until you reach the highest setting, using the plunger to keep the contents of the blender all moving towards the blade, or pausing to scrape down the sides of the container, as needed. It may take some time for everything to combine smoothly, without any residual cashew pieces or graininess to be found.
  2. Meanwhile, line an 8 x 4-inch loaf pan with foil, lightly grease, and set aside.
  3. Once your fudge mixture is thoroughly blended, stir in the cacao nibs by hand to evenly distribute them throughout. Transfer everything to your prepared pan and use a wide spatula to smooth out the top. Place the pan on a flat surface in your freezer to begin solidifying.
  4. To finish off your fudge, place the finely chopped chocolate in a microwave-safe dish and heat for 60 seconds. Stir thoroughly until all of the chocolate is melted and no pieces remain. If necessary, continue microwaving at intervals of 30 seconds, stirring well after each one, until perfectly smooth. Retrieve the fudge from the freezer, pour the melted chocolate all over the top, and spread it out evenly so that it covers the entire pan. Return the pan of fudge to the freezer and let rest, undisturbed, for at least 3 hours.
  5. Using the foil as a sling, pull the fudge out of the loaf pan and slice into small squares with a very sharp knife. To make cleaner cuts through the chocolate topping, first run the knife under very hot water and dry thoroughly before making your first incision.
  6. Store in an air-tight container in the fridge for up to 1 week, or in the freezer for up to 1 month.

Nutrition Information:

Yield:

20

Serving Size:

1
Amount Per Serving: Calories: 140Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 1mgSodium: 31mgCarbohydrates: 8gFiber: 1gSugar: 6gProtein: 3g

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 estimates.

© Hannah Kaminsky
Cuisine: American / Category: Starters and Snacks

Hannah (BitterSweet)24 Comments

Have Protein, Will Travel

In a food paradise as diverse and accessible as Honolulu, it seems like a crime to even consider packing the standard “emergency” food that covers the standard range of granola bars and protein shakes. Vegan options exist almost anywhere you go, even where you’d least expect it. That’s why I was surprised by just how handy my little packets of Amazing Meal, made by powdered greens-pusher Amazing Grass, proved to be in no time at all.

Compared to my non-existent activity level at home, walking miles across town every day felt like training for the Olympics. Even with my voracious appetite for eating out, trying new restaurants, and cooking as much exotic produce I could get my hands on, I still found my energy levels dipping severely come midday. Rather than relying the standard quick fix from a cup of coffee, the Cafe Mocha superfood blend was genuinely revitalizing, and without any jitters of course. The vaguely greenish hue is the only hint of the goodness packed within each glass. Trust me, I won’t willingly drink any swampy protein powders that can only be described as tasting healthy at best, and it was no struggle to drain my cup. Head and shoulders above most dried greens blends even when mixed with only cold water, the light cocoa flavor gives way to a hint of coffee, very gently sweetened to round out the flavors. No, it’s not something you would mistake for a decadent milkshake, but it’s far tastier than most healthy powdered drinks on the market. For a quick energy infusion on the go, I’m very grateful to have these slim packets in my bag, just in case.

Hannah (BitterSweet)17 Comments

Back to Baking

Is the coast clear yet? Has the holiday sugar overload and palate fatigue worn off? Have the chronic dieters lost their New Year’s resolve? I sure hope so, because I’ve got one killer dessert recipe burning a hole in my archives and I don’t think I can’t wait to share it much longer. Never mind the terrible picture, because this one has inner beauty hidden within every fold.

Singing out with the depth and soul that only dark, sticky molasses can bring to the table, these are not your average cinnamon rolls. Boldly spiced with ginger taking the clear lead, cinnamon is still invited to the party of course, but no longer the sole center of attention. It’s finally time for the rest of the well-seasoned entourage to shine, with all their lively, distinctive degrees of warmth on full display. Gingerbread may be most closely associated with the holidays, but if you ask me, that flavor bomb of a spice blend never goes out of style.

With all that goodness contained within the very foundation of the buns, what more could one possibly think of rolling up inside? All it takes is a simple combination of lemon and sugar to really push each yeasted spiral over the top. Brightening up breakfast, dessert, or snack time with a zesty contrast to those darker, richer tastes, any citrus fruit could make for an equally irresistible addition. Don’t stop at dabbling with just orange or lime zest- Tangerine, grapefruit, or even finely chopped kumquats sound pretty tempting, too.

Yield: Makes 9 – 12 Buns

Gingerbread Lemon Buns

Gingerbread Lemon Buns

Boldly spiced with ginger and cinnamon, warm molasses balances out the bright and zest lemon filling. Gingerbread may be most closely associated with the holidays, but this treat never goes out of style.

Prep Time 30 minutes
Cook Time 30 minutes
Additional Time 2 hours 3 seconds
Total Time 3 hours 3 seconds

Ingredients

Gingerbread Dough:

  • 1 Cup Plain Non-Dairy Milk
  • 1 Cube Fresh Yeast or 1 (1/4-Ounce) Packet Active Dry Yeast
  • 1/3 Cup Granulated Sugar
  • 1/4 Cup Olive Oil
  • 1/4 Cup Molasses
  • 2 Teaspoons Ground Ginger
  • 1 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Ground Cardamom
  • 1/4 Teaspoon Ground Cloves
  • 1/4 Teaspoon Ground Nutmeg
  • Pinch Freshly Cracked Black Pepper
  • 3 – 3 1/2 Cups All-Purpose flour
  • 1 Tablespoon Vital Wheat Gluten (Optional)
  • 1/2 Teaspoon Salt

Lemon-Sugar Filling:

  • 3 Tablespoons Vegan Butter, Melted
  • 1 Cup Granulated sugar
  • Zest of 1 Lemon

Instructions

  1. Heat the non-dairy milk of your choice in a microwave safe bowl for just a minute to warm, but do not bring it to a boil. Stir in the yeast and let is sit for about 5 minutes until frothy and active. Once re-awakened, pour the yeast mixture into your stand mixer, along with the sugar, oil, and molasses. Mix to combine.
  2. In a separate bowl, whisk together the first 3 cups of flour, spices, wheat gluten (if using), plus the salt. Make sure that all the dry goods are thoroughly distributed and there are no large pockets of unblended spices remaining. Add the dry ingredients into the bowl of wet, and beginning at the lowest speed, use the dough hook to slowly combine. Scrape down the sides of the bowl as needed to keep everything incorporated, until the dough forms a cohesive ball. If it still seems excessively wet, add up to 1/2 cup of flour.
  3. Let the mixer continue to knead the dough for about 10 minutes, until smooth and elastic. You could also knead it by hand; just take 15 minutes to do so instead. Place the dough into a lightly greased bowl, cover with plastic, and let rest in a warm area for about 1 1/2 hours, until doubled in size.
  4. Punch down the dough and turn it out on to a well-floured surface. Roll it out into a rectangle of about 14 x 18 inches. Brush generously with the melted vegan butter.
  5. Combine the sugar and zest in a small bowl before sprinkling the mixture evenly over the entire surface. Starting from one of the shorter ends, roll the rectangle up as tightly as possible, pinching the seam shut when you reach the other end.
  6. Use a very sharp knife to cut the roll into approximately 1 1/2-inch pieces. Fit them into a lightly grease 9 x 9-inch pan, spacing them as evenly as possible. Begin preheating your oven at this point to 350 degrees, and allow the rolls to rise for 45 – 60 minutes before sliding them into the hot oven.
  7. Bake for 25 – 35 minutes, until golden brown all over. Let cool for at least 15 minutes before digging in.

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: 591Total Fat: 9gSaturated Fat: 2gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 2mgSodium: 104mgCarbohydrates: 114gFiber: 4gSugar: 29gProtein: 13g

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: Yeast Breads and Rolls

Hannah (BitterSweet)27 Comments