BitterSweet

An Obsession with All Things Handmade and Home-Cooked


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Neither Flowers Nor Flours

Valentine’s Day kicks into high-gear and still the debate rages on: Boxed chocolates or a bouquet? Countless delinquent romantics face this dilemma right at this very moment, weighting their options at the nearest corner store. It seems like an obvious choice to me, and the numbers agree; polls consistently rank candies and sweets as the top pick, beating out everything from cards to cologne by a landslide. They say it’s the thought that counts, but let’s be honest: For this occasion, any gift less than cacao decadence would be given in bad taste.

While I don’t have a sweetheart to spoil, there’s still plenty of love to go around because the passion for chocolate knows no bounds. Even for those procrastinating Romeos and Juliets out there, this quick-fix flourless cake is simple enough to have ready in about an hour, and is far more impressive than any handful of wilted blossoms or waxy confections. Each dense, dark, and fudgy wedge is incredibly rich so it may very well serve more than just one happy couple… but then again, for my fellow single ladies and lads out there, I certainly wouldn’t judge you for considering it as a single serving, too.

Flourless Chocolate Cake

3 Tablespoons Vegan Butter
5 Ounces Dark or Bittersweet Chocolate, Finely Chopped
1/2 Cup Aquafaba
1/4 Cup Granulated Sugar
1/4 Teaspoon Cream of Tartar
1 Tablespoon Finely Ground Chia Seeds
2 Teaspoons Arrowroot Powder
1/4 Teaspoon Baking Powder
1/4 Teaspoon Salt

Preheat your oven to 300 degrees with a rack in very center. Lightly grease a 6-inch round mini springform pan and set aside.

Place the vegan butter and chocolate in a large, microwave-safe bowl and heat at 30-second intervals, stirring thoroughly each time, until melted and completely smooth.

Meanwhile, begin whipping the aquafaba in your stand mixer at low speed. Once you work up a stable froth, increase the speed to high. Mix together the sugar and cream of tartar in a small bowl and slowly begin adding the mixture as the machine continues to run. Allow 8 – 10 minutes of steady whipping for the meringue to reach full volume.

Stir the remaining ingredients into the bowl of melted chocolate, taking care to beat out any clumps. Whisk about 1/4 of the stiff meringue into the chocolate to help lighten the mixture, and then switch over to a wide spatula. Gently fold in the remaining meringue until, keeping as much air in the mixture as possible, until fully incorporated. A few residual pale streaks are just fine.

Transfer the batter into your prepared pan and smooth down the top with a spatula. Bake until cake pulls away from the sides of the pan and is set on top; about 40 – 45 minutes. Don’t worry if it seems to collapse in the center! It will just give you more space to fill with fresh berries or whipped coconut cream.

Serves 2 – 4

Printable Recipe

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A Sweet and Sour Valentine

True love isn’t just pure sweetness, contrary to popular belief. To take such an overly simplified view would miss the whole point of any affair worth having. Like a story without conflict, a relationship that doesn’t face adversity at some point is unlikely to survive. It’s the nuances, the bitter moments and surprising twists, that enhance and further strengthen the attraction. The same should be said of desserts; if one is based purely on sugar and no true substance, it’s not worth eating in the first place. That’s why my Valentine’s Day contribution is quite simple on the surface, but surprisingly complex and perhaps controversial once you dig in deeper.

Lightened with cool, fluffy CocoWhip from So Delicious, this charming frozen souffle is effortless to make. Unlike the traditional baked rendition, there’s no fear of deflation before the lofty treats reach the table, leading to premature heartbreak. Strawberries lend a pretty pink hue, but the first bite proves that this treat is far from child’s play. Tangy balsamic vinegar smacks with acidity and brightness, jarring at first but an unexpectedly satisfying contrast to the fruity jam. The combined flavors linger, hauntingly, temptingly, long after dessert spoons have been licked clean.

Prepare to fall in love- Deep, unforgettable, true love. Valentine’s Day isn’t just for couples, but for those seeking a bit of bitter-sweet complexity in their lives, too. After experiencing it once for yourself, it’s hard to imagine being satisfied with anything else.

This post is sponsored by So Delicious Dairy Free, inspired by their 21-Day Dairy-free Challenge and is part of the Dairy-Free Menu Plan event hosted by Go Dairy Free. Stay tuned for a full week menu plan coming to Go Dairy Free at the end of the challenge, crafted by a dozen creative bloggers ditching dairy.

Frozen Strawberry-Balsamic Souffle

1/2 Cup Seedless Strawberry Jam
1/4 Cup So Delicious Coconut Milk Strawberry Yogurt
1/4 Cup Confectioner’s Sugar
2 Teaspoons Balsamic Glaze or Reduction
1/4 Teaspoon Salt
2 Cups Original So Delicious CocoWhip

To Serve:

Original So Delicious CocoWhip
Fresh Strawberries, Sliced

Set out three 4-Ounce ramekins on a small tray to more easily maneuver them in and out of the freezer. Cut three strips of aluminum foil or parchment to fit comfortably inside each ramekin, extending a above the rim by about 2 inches. Tape the strips to ensure that they stay in place. Lightly grease and set aside.

In a large bowl, stir together the jam, yogurt, sugar, balsamic glaze, and salt. Once smooth, add about half of the CocoWhip, mixing to incorporate. Fold in the remaining half more gently, keeping it as light and fluffy as possible.

Spoon the mixture into your prepared ramekins, dividing it equally between the three and smoothing out the tops. Place the ramekins into the freezer on a level surface, and allow them to rest, undisturbed, for at least three hours or until set.

Remove from freezer 10 minutes before serving. Remove parchment collars and garnish with additional CocoWhip sliced strawberries, if desired.

Makes 3 Servings

Printable Recipe


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The Eleventh Hour

Staring at a blank screen, the thin cursor blinking steadily, patiently back at me, it’s hard to know just where to begin. That was the case eleven years ago, and is still the case today. Beyond mere numbers, wildly improbable, previously impossible changes have come to pass since then; it’s a far different world now than I imagined back then, or could possibly conjure up in the most outlandish of dreams. Through the good and the bad, this little corner of the internet has been here, a welcoming space for all that may come to pass. Even when I begin a new post without a clue as to what to say, almost 1,500 published pieces prove that there’s a surprising wealth of untold stories left to share.

If BitterSweet was a child, it might be officially be considered a tween now. It would be in the 5th or 6th grade at this point, a miniature adult with real opinions, passions, and friends. It might even be going through puberty, experiencing growing pains or questioning itself as it changes and attempts to find its place in the world. Maybe I’m taking the personification a bit too far, but it’s hard to deny that it all sounds pretty accurate.

Raising and nurturing BitterSweet has been an interesting journey, to say the least. It wasn’t always a conscious decision that guided my parental strategies, and yet in spite of my oversights or misguided judgements, I’d like to think that my baby has turned out pretty darned well. I can’t take all the credit though; it truly does take a village. Without you, my lovely, dearest readers, this space would have become neglected and gone silent long ago. I wish there was something more to add, something I can give back in return, but no small token would ever amount to the gratitude I hold for all your comments, views, likes, and emails have meant to me over all this time. Eleven years may be an impossibly long lifespan for the average blog, but in human years, we’re just getting started.

Thank you for being there, whether it was from the beginning or from just this post today, to help bring BitterSweet into the world and make it what it is. I couldn’t have done it without you- ALL of you. As long as you keep reading, I’ll keep on writing, cooking, crafting, photographing, and sharing… for another eleven years, at least, but hopefully more.


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Bowl Me Over

Even the auto-correct function on my phone knows me better than to suggest I might be a sports fan. After typing in a casual comment about the upcoming Superbowl, I glanced back to discover that, unbeknownst to me, the conversation had suddenly become about a “superb owl.” Thank goodness we have such advanced artificial intelligence to set me straight here, but now I’m unreasonably curious about what would make any average owl truly “superb.”

Technological tangents aside, it’s true that I have no intention of suddenly becoming a football aficionado. I am, however, quite passionate about a different sort of super bowl, born of a much more satisfying sort of culinary action, and with far less potential for full-contact injuries. In recent days I’ve shared two of these superlative bowl-based meals on Go Dairy Free that would be ideal for the cold days of February ahead.

When you’re craving a bite of comfort, few dishes can rival the universal appeal of mashed potatoes and gravy. This all-in-one Mashed Potato Bowl with Creamy Cashew Gravy is savory and deeply satisfying, layered with a mélange of seasonal vegetables and hearty plant-based protein. Best of all, each component can be prepped separately in advance and thrown together in short order.

Dressed in a stunning shade of lavender and studded with deep purple gems, it’s easy to see at a glance that this is no average potato soup. Thai flavors meld with unsweetened coconut milk in my Purple Potato-Eater Chowder to create a warming, soulful, yet remarkably delicate brew. Plain purple potatoes are responsible for the unmistakable color, although purple sweet potatoes could be swapped in for a richer flavor.

Whether you’re gearing up for game day or on the lookout for exceptional birds of prey this weekend, you’ll want these recipes on hand for some hearty, healthy eats. Hit the links for details!


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All It’s Choc-ed Up To Be

Walk two steps into your average supermarket, corner store, or pharmacy, and you’re liable to trip over a stand of assorted chocolate temptations. The field has grown at an exponential rate ever since the first bite of tempered cacao passed through discerning lips, and that explosive growth shows no sign of slowing down. It’s impossible to keep up with all the new varieties proliferating from old favorites, let alone stay in the loop about fledgling brands. Any reasonable person can at least appreciate a good square of chocolate, so it doesn’t take much to explain the steady upward trend.

Valentine’s Day is a particularly good excuse to single out some exceptional chocolate options, should you need a reason to indulge in the first place. Gourmet truffles represent the height of the art form, but for the more casual chocoholic, a whole world of superlative bars now exist within easy reach, right on shelves alongside more accessible sweets.

Better known for their whole grains, Alter Eco has colored countless meals with their rainbow of quinoa options, but also pours that same passion for quality into their chocolate molds. Carefully, consciously sourced in order to support the farmers and workers contributing to every step of the process, it’s a brand I feel especially proud to call local to the San Francisco bay area. They truly put their money where their mouth is… In between bites of luscious cacao, of course.

Not all their confections are vegan, but the dairy-free options are so dark, rich, and deeply satisfying that it’s hard to understand why they would need such a crutch at all. Look no further than the Quinoa, Mint, and Orange varieties to see for yourself.

Move over Crunch and Crackle! The most unique option of the three, popped quinoa offers all the crispy texture you love, with the sophisticated, slightly bitter chocolate you crave. Just sweet enough to take the edge off, it’s the darkest of these three, which makes even a tiny shard quite satisfying. The quinoa adds very little flavor, but big visual and textural impact. You get all the whimsy of a childhood classic but with serious chocolate taste.

Mint chocolate is perhaps one of the most perfect flavor marriages in my mind, and this rendition does not disappoint. Luscious herbal aroma perfumes the air as soon as the seal is broken, revealing a flawlessly molded bar. Tempered to a crisp snap, it has a smooth, creamy melt with a refreshing, bright, but not overpowering undercurrent of mint. Well-balanced sweetness highlights the fresh flavor while rounding out the chocolate profile.

Substantial, chunky pieces of candied zest immediately gleam across the surface of the orange twist bar. Subtly smoky, woodsy chocolate lends a more earthy essence to contrast with the bold taste of citrus. The orange itself is relatively subdued, but still clean and fresh. Those whole pieces are the best element, adding a bit of chew and excitement into the experience.

Even bad chocolate is generally pretty good, but with so many exceptional options to choose from now, why settle for second rate? It doesn’t need to be a special occasion to indulge in any of these delights.