Ate by Eight

Could it be? Are my numbers correct? Is it even possible that eight full years have passed since BitterSweet first began, all with one hesitating, painfully timid post? Each time this date rolls around, it never fails to knock me off my feet. Reflecting back, I could have never guessed what immense waves such a small endeavor could create, or how strikingly it would come to shape my career. The constant influx of new inspiration tends to bury the painstakingly composed and throwaway posts alike, so I wanted to take this opportunity to really comb through the archives and dust off some treasures lost in time. It would be impossible to single out just eight favorite posts out of over 1,200, and counting, so this list is by no means the best of the best! Just the entries that stood out as worth sharing at least once more… But hopefully for another eight years more, too.

Hold onto your hats and prepare yourself for a trip down memory lane… The road starts out rough, just like the pictures, but it gets better with every passing year. If you can power though the nostalgic love-fest, there’s a little giveaway waiting for you down at the bottom of the post, so let’s get started!

2006: Bake Off!

[See what I mean about those pictures? I swear, I must have once lived in a world of all yellow…]

History in the making, folks. My first big win in any dessert competition, and while the photos themselves are not exactly shining examples of such a landmark victory, this post really marks a turning point in my baking career. The recipe for that award-winning Mocha Devastation Cake went on to join the final lineup in My Sweet Vegan, my first cookbook. Hard to believe it was that long ago when it all began!

2007: Float Away

Though it arrived on the scene so early on in the cupcake craze, hopefully some longtime regulars will recognize this particular frosting-capped treat. Inspiration from the soda shop classic created the foundation for this signature dessert, one that came to define my style as a baker for many years. Experimental, whimsical, and uncomplicated, I believe that this is really the recipe that helped to secure that first book deal. While I must admit I rarely revisit my older recipes after they’ve been thoroughly tested, approved, and published, this is one choice pick that has frequently returned to its place of honor- In my oven.

2008: The White Stuff

Quite possibly my most popular posts to this day, I seem to have struck white gold when I developed my infamous recipe for vegan white chocolate. Nothing makes me happier than to see fresh blog posts still refer back to this formula, especially since it remains a staple in my kitchen, too. Want to knock the socks off of someone special for Valentine’s Day? Just whip up a bar of homemade white chocolate. Trust me: It couldn’t be simpler, but will score you much more than mere brownie points.

2009: Three Tiers of Terror

Oh, dear readers, were you there with me as I struggled with this edible behemoth? I almost forgot about the agony and horror of the ordeal, but now it’s flooding back to me as if it was yesterday. I still haven’t made another wedding cake since, but I couldn’t be more proud to have managed some miracle and pulled this one off. It’s a humbling, character-building experience that every baker should endure at least once.

2010: Of Heartbreak and Hummus

My beloved pizza hummus may have stood me up years ago and still left me hanging, but I’ve recovered from the heartache and moved on to more attractive dips. Homemade is the way to go, naturally! Savory recipes were still largely uncharted territory at this point on the blog, but wild successes like this hummus proved that there was an audience out there, receptive and hungry for more.

2011: Nog-Off!

The post that launched an obsession. Before this head-to-head battle of the non-dairy nogs, I was just a gal who liked nutmeg in my creamy holiday beverages just a little bit more than the rest, but now, I had a purpose. Every time a new vegan nog arrives on the scene, it’s become my solemn duty to put it to the test! I’ve since had one update just this past December, and plan to continue the tradition for as long as manufacturers keep on producing more eggless, milkless festive beverages.

2012: Around the World in 80 Plates: Lyon, France

Where would I be without this carefully composed plated dessert? Probably not in Hawaii, I’ll tell you that much. Prize winnings from this competition afforded me the opportunity to visit the islands in the first place, and it really was love at first sight. While I do adore the layered chocolate confection itself, the implications that it, and my other worldly recipe entries have had on my current trajectory cannot be understated. If there’s anything to blame when I pack up and move out here, it would be this win!

2013: Tuna of the Field

A tuna look-alike made of watermelon! Once the I got the idea into my head, I simply couldn’t resist. The concept may be a bit “out there” for conventional eaters, but as they say: Try it, you’ll like it! Especially when you have a melon that’s sightly less sweet than desired, savory flavors fill the gaps beautifully and transform the fruit into an entirely new entity.

2014: Mochi Madness

The year is still young, but so far, these chewy chocolate bar cookies have taken my heart and run with it. Being surrounded by so many mochi delights here in Hawaii has only served to strengthen that particular craving, and it doesn’t hurt that the recipe is so darned simple. Even the pitiful oven on hand here can manage with good results, and that should say something about the strength of that formula.

So here we are, back in the present. What will the future hold? If past postings are any indication… Then I have no idea, but I trust that it will be delicious. I couldn’t have made it all these years without the love (sometimes necessarily tough,) support, and of course comments from you, my dear reader. This is really your blogoversary in that sense, too.

Now, because it’s just not a party without presents…

I’m thrilled to have a new sponsor on board not only to help fuel new and exciting content here on BitterSweet, but also directly benefit you, the reader! Natalie Quirk, the skilled fiber artist behind Comfort Food Cushions has a real prize-worthy treat in store that will turn this little blogoversary into a genuine celebration. Up for grabs is your choice of a Hot Dog, Taco, or Macaroni Cheese Noodle pillow, depending on your tastes. It will take 1 – 2 weeks for your winnings to arrive, since these high-fiber creations are always handmade to order. Everyone is welcome to enter, but readers located outside of the US would be asked to contribute a $5 shipping fee. Also, it is important to note that items cannot be sent to Italy or Greece as the materials are considered prohibited items.

Click through to Rafflecopter to enter, and don’t forget to leave a comment!

UPDATE: The entry period has now ended. Click the link above to view the winner.

Hannah (BitterSweet)37 Comments

Savoring Chocolate

Chocolate goes with everything, or so the enthusiasts proclaim, and for once I’m not here to argue. Though not a rabid chocoholic myself, a square or two of good dark chocolate is frequently the emergency fuel of choice, staving off everything from common hunger pangs to emotional flights of fancy. No stranger to the great range of flavors that can be coaxed from the humble cacao, my greatest disappointment is that fewer feel the need to explore beyond the most commonly accepted flavor pairings. More adventurous confections are beginning to emerge, giving rise to bars dusted with curry, sprinkled with popped amaranth, or blended with beer, but all of these treats still land firmly on the dessert menu. Enough with the candies and confections, just for once! I would challenge those who see chocolate only as a source of sweet gratification to take a walk on the savory side.

To call them “cookies” may be a bit deceptive, but their construction has much more in common with your standard shortbread than any cracker or chip I’ve ever known. Ultra-dark, dry, and slightly bitter chocolate chunks put to rest any preconceived notions of classic chewy chocolate chip cookies– Switching up cacao percentages alone makes an incredible world of difference! Of course, such a small adjustment didn’t satisfy my craving, which is where the unconventional addition of oil-cured olives comes into play. Yes, you heard right: Olives. Briny, rich with oil, vaguely fruity, and very concentrated in their inherent olive goodness thanks to the slow drying process, this salty addition serves to brighten the chocolate while adding a surprising pop of flavor. Catching eaters off-guard at first bite, it won’t be a taste for everyone, but a delight for adventurous eaters seeking something new.

Best served as an appetizer or snack, these delicate cookies shine their brightest when paired with a glass of dry red wine and an equally salty olive-infused hummus on the side. Don’t be afraid to really drive the theme home with a robust tapenade. Trust me, that intense dark chocolate can stand up to anything you throw at it. The saying really is true; chocolate goes with everything, or perhaps more accurately, everything goes with chocolate.

Yield: Makes 1 1/2 – 2 Dozen Cookies

Savory Chocolate-Olive Cookies

Savory Chocolate-Olive Cookies

Briny, rich with oil, vaguely fruity, briny olives brighten the chocolate in these buttery treats while adding a surprising pop of flavor.

Ingredients

  • 1/2 Cup Vegan Butter
  • 1/4 Cup Granulated Sugar
  • 2 Cups All Purpose Flour
  • 2 Tablespoons Cornstarch
  • 1/2 Teaspoon Dried Tarragon
  • 1/2 Teaspoon Ground Black Pepper
  • 1/4 Teaspoon Salt
  • 1/2 Cup Oil-Cured Olives, Pitted and Chopped
  • 2.5 Ounces 90% Cacao Dark Chocolate, Chopped
  • 2 Tablespoons Extra-Virgin Olive Oil

Instructions

  1. Fit your stand mixer with the paddle attachment and thoroughly cream together the butter and sugar, until the mixture is homogeneous. In a separate bowl, combine the flour, cornstarch, tarragon, pepper, and salt, making sure that all of the dry goods are evenly distributed throughout. Add in the chopped olives and chocolate, tossing gently to coat all of the pieces with flour. Break up any clumps of olives that may remain sticking together so that they’re equally blended throughout each finished cookie. Starting the mixer back up on the lowest setting, slowly incorporate the dry goods in two additions, alternating with the olive oil, until all the remaining ingredients are used.
  2. The dough should be just moist enough to stick together in a coherent ball when pressed; don’t be tempted to incorporate extra liquid! Gather it all up and form it into a log about 6 – 8 inches long. You can choose to either keep your cookies rounded or square off the edges by gently dropping the log on the counter at regular intervals. It’s merely a stylistic choice, so feel free to play around with it. Once shaped as desired, wrap the dough log in plastic and place it in your freezer. Allow at least 2 hours for it to chill, or store for up to 3 months before baking.
  3. Preheat your oven to 325 degrees and line two baking sheets with silicone baking mats or pieces of parchment paper.
  4. Unwrap the chilled dough, handling it as little as possible to prevent it from warming up, and use a very sharp knife to cut it into slices approximately 1/4 inch in thickness. (The cookies pictured above are admittedly a bit too thick- Don’t go too chunky here or they will be very dry and cloying!) Lay the cookies out with about 1/2 inch in between them on your prepared sheets, and bake for 20 – 25 minutes, rotating the pans halfway through, until lightly golden brown.
  5. Let cool completely on the sheets before enjoying or storing in an air-tight container.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 153Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 10mgSodium: 54mgCarbohydrates: 13gFiber: 1gSugar: 3gProtein: 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 estimates.

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

Hannah (BitterSweet)20 Comments

Creature Comforts

Undefinable yet immediately recognizable, there’s no sense in wasting many words attempting to define it; it’s a sentiment communicated through taste instead of language. Comfort food is a concept that transcends all cultural and temporal boundaries, no matter what final form it may take. Seasonings change and dishes vary, but the ability to instantly transport an eater to a happier place, at least for the duration of a meal, that remains the same, from the first bite to the last crumb. That’s why it’s never a bad time to delve into Allison Rivers Samson‘s lovingly crafted ebook, Comfortably Yum. A short but sweet compilation of her ten most soul-soothing recipes, Allison manages to cover a wealth of common cravings without wasting a single digital page.

Incredibly, for a category traditionally laden with fats, sugars, and often processed foods, Comfortably Yum avoids those dietary pitfalls by making every recipe gluten-free or adaptable, and only employing the use of coconut sugar as a sweetener.

Call me biased, but I already knew I was in for a treat with this ebook, since I had previously made and photographed Allison’s fresh take on Caesar Salad for VegNews Magazine two years ago. Yes, salad can be comfort food too, and it’s a refreshing to find someone else who agrees! This rendition on the classic leafy blend comes the closest to my childhood memories, skipping all the fussy fare and focusing in on crisp, garlicky croutons and a creamy dressing, boasting a gently oceanic flavor thanks to the addition of briny capers and nori. Who needs anchovy paste when you have such excellent plant-based alternatives?

Vegan Egg Salad is a classic recipe that every cruelty-free cook should have in their arsenal, and this tofu-based interpretation makes a strong case for taking that spot of honor. Naturally, preparation couldn’t be simpler; an effortless dump-and-stir affair brings together a rich blend of vegan mayonnaise, kala namak, and basic seasonings to coat crumbled bean curd and crunchy cubes of celery. The powerfully eggy flavor borne of that combination is unreal, rivaling the aroma of freshly cracked hard boiled eggs. Served on crackers or between bread, I daresay that only the most astute omnivores would even detect a difference.

Finally, for dessert, I couldn’t resist the siren song of the Chocolate Salted-Caramel Pudding Parfaits. Regrettably, perhaps out of impatience or a lack of finesse, mine refused to form the neat, even layers as photographed in the ebook, but none of that mattered when it came time to dig in. Swirls of coconut sugar custard interlaced with cocoa pudding, creating a flavor sensation sure to delight anyone with a sweet tooth. For anyone who fears traditional caramel-making, take heart: The coconut sugar does all the work for you here, bearing a naturally toasted flavor similar to that of burnt white sugar.

Whether you’re staring down a string of snowy days in the forecast or simply want a taste of comfort any day of the week, Comfortably Yum has got your cravings covered. In this winter of particular extremes, Allison has very generously offered to spread the warm, cozy feelings and wants to share a free copy of her ebook with one lucky winner! To enter, leave a comment on this post and tell me about which recipe you’d most like to recreate first. (You can see the full listing if you scroll down here.) Speak up before February 2nd, midnight EST, and I’ll chose a lucky recipient shortly thereafter.

UPDATE: Always ready and willing to help, the random number generator has spoken, and has proclaimed that the winner should be…

The owner of comment #25: greatveganexpectations!

There’s a golden lining to this contest, even if it wasn’t your lucky day. Allison was so delighted by the positive response that she has very kindly extended a $5-off promotion for anyone who purchases her ebook! Don’t wait too long to secure your copy, because this is a limited-time offer. Enter the code “HBCY24” from now until February 10th to make the most of this delicious opportunity.

Hannah (BitterSweet)42 Comments

Photo Friday: Sweeping Landscapes

As I find myself with more photos than I know what to do with these days, I thought it might be fun to institute a weekly round-up of a few favorites, sans commentary. The theme will change depending on what caught my eye in the previous days. Let me know what you think of the concept, and if you’d like to see more Photo Fridays in the future!

Hannah (BitterSweet)23 Comments