Tag: baking

An Irrational Love Of Pie: Top 10 Recipes For Pi Day

Pi Day, a day when math meets mirth, looms on the horizon to add a dash of irrationality to our lives once again. March 14th, otherwise known as 3.14, allows the humble π and pie alike to take center stage. Having written a whole book about pies of the edible variety, naturally, I have a few suggestions on how best to celebrate.

Sweet and Savory Pi Creations

Most pastry, such as pie dough, is best made in advance and thoroughly chilled, so now is the time to plan for the big event. With a strong foundation in place, the kitchen is open to all mathematical possibilities. There’s nothing wrong with a classic apple or cherry filling, but wouldn’t it be more fun to try something new? Calculate ratios of more innovative ingredients to pay proper homage to our favorite never-ending decimal form.

Unleash Your Inner Baking Geek

Pies are an integral part of American culinary culture every day of the year. The phrase “as American as apple pie” didn’t come from nowhere, you know. Though we can’t lay claim to creating the edible art form, an honor that goes to the Ancient Egyptians, I’m ready to carry the torch in making some of the most continuously unconventional slices around. Never repetitive, always well-rounded, here are my top ten pie recipes to solve the perpetual question of how best to enjoy Pi Day.

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Hannah (BitterSweet)10 Comments

The Sharper Your Knife, The Less You’ll Cry

Being perpetually broke and terminally thrifty aren’t exactly qualities to brag about, but they have been an asset to my culinary creativity. When onions go on sale for $1 per 3 pounds, you’d better believe I’m already brainstorming ways to make them the foundation of my diet for the next few weeks. That is to say, sharpen your knives and get ready to shed some tears; onions are what’s for dinner.

Onions In The Spotlight

Onions don’t get enough respect as vegetables, every bit as worthy of your attention as social media darlings like Brussels sprouts or kale. They’re the backbone of almost every cuisine and the recipes found therein. From France to China, arbiters of good taste worldwide wouldn’t willingly omit the onions for anything. Just try sauteing up some onions in olive oil to see what I mean; anyone walking through the kitchen will immediately ask what smells so good.

What’s An Onion Casserole?

While I’ve often dispatched such a bounty by simply caramelizing then and freezing them for later, I wanted to stretch my meals in a different way during a particularly lean winter. Southern tradition has something called “Tennessee Onions,” bearing a strong resemblance to this similar casserole, but with a dairy-heavy slant. I’m taking the easy route by employing just plants, thank you very much.

Serving Up Onions With Style

In fact, it’s so easy, you don’t need to dirty a single bowl, or even a spatula. Put your onions in the baking dish, top with seasonings, and pop it in the oven. It pretty much cooks itself. Now, I’m not crazy, I know onions alone are not an entree, but they can make a strong side dish, just like you might serve steamed broccoli or roasted green beans alongside your favorite protein. What’s more, these silky, buttery flavor bombs are prime topping options for crusty bread, slow-simmered soups, layered dips, and so much more. Incorporate them into leftover rice or pasta for an instant flavor upgrade, or simply start your favorite recipes by skipping the first step of sauteing them from scratch.

In honor of the nearby Austin neighborhood, Onion Creek, I’m naming my take with local flare. They may not start the next TikTok craze, but their appeal is timeless and undeniable. Meltingly tender, sweet onions will never go out of style.

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Hannah (BitterSweet)9 Comments

Sweet On Potatoes

In the wake of the holidays, the impulse to overcompensate for celebratory indulgences can drive even sane eaters to the very edge of madness. New Year’s resolutions are almost always geared towards shaping up, and food is the first target to focus on. “Losing weight” has been the top response of those surveyed for over a decade running, and it’s no surprise considering how decadent those early winter feasts can become. By this time, two weeks into the year, roughly half of people have already admitted defeat and given up on those lofty aspirations.

Snack Happier

Rather than going down the path of deprivation and sad, austere meals, finding satisfying eats will prove much more effective in the long run. In fact, contrary to the traditional three-square-meal approach, it may be beneficial to add more nourishing, wholesome snacks. Plus, those midday munchies can be downright decadent in flavor without taking a toll on your waistline.

Eat The Whole Batch

Crunchy, lightly salted baked sweet potato chips fit the definition of health food while vanquishing cravings in one resounding bite. Naturally sweet, you’ll never miss the added sugars typically found in packaged treats, nor the extra oils used for frying. Paired with a deceptively simple, creamy dip, the duo could even pass for dessert, too. Owing its caramel flavor to nothing more than soft Medjool dates, dairy-free yogurt makes up the bulk of this probiotic-packed accompaniment.

Make It Your Own

Although you can’t go wrong with the classic approach, sprinkling a tiny pinch of coarse salt to heighten the existing essence of the potato, the sky is the limit for creative seasonings.

Choose your own flavor adventure! Try any of the following seasoning mixtures to spice things up a bit…

  • Simple Cinnamon Sugar: 1 Tablespoon Granulated Sugar + 1/2 Teaspoon Ground Cinnamon
  • Gingerbread: 1 Tablespoon Granulated Sugar + 1/2 Teaspoon Ground Ginger + 1/4 Teaspoon Ground Cinnamon + 1/8 Teaspoon Ground Nutmeg
  • Citrus Sunshine: 1 Tablespoon Granulated Sugar + 1 Teaspoon Orange Zest + 1 Teaspoon Lemon Zest
  • Sweet & Spicy: 1 Tablespoon Granulated Sugar + 1/4 Teaspoon Ground Black Pepper + 1/4 Teaspoon Cayenne Pepper

Riffle through your spice collection and go wild! These are just a few suggestions for my favorite flavors, but that’s only the beginning for this versatile chip.

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Hannah (BitterSweet)6 Comments

Propose A Toast

Quinoa, the superfood darling that’s taken the world by storm, isn’t the first thing you’d think of when it comes to dessert. Sure, there are plenty of wholesome quinoa puddings more akin to oatmeal than custard, and baked goods made with quinoa flour ground so finely you’d never know it was there. If you search for “quinoa cakes”, you’ll pull up hits for savory patties served on a bun with lettuce and tomato. Though I have no doubt that would be delicious, I’m more interested in the sweeter side of this pseudocereal right now.

Toasted Quinoa Pound Cake is an understated sensation for every occasion. You’d be forgiven for thinking it was a flat quick bread at a glance, fashioned into a loaf and cut into thick slices.

Whole grains aren’t exactly synonymous with decadence, and that’s not a knock on the concept either. In the face of holiday excess, I’d rather a less opulent indulgence to quell sweet cravings. However you want to rationalize it, you’ve got it. Everyone knows that quinoa is high in protein and fiber; it’s a much smarter, more satisfying choice than another slice of pumpkin pie! There’s no fooling the avid sweet tooth, though; a fair measure of sugar means there’s no mistaking a slice for an austere energy bar.

Why and How to Toast Quinoa

Much like the difference between sugar and caramel, it all starts with the same ingredient and differs with technique. Toasting quinoa unlocks a whole new depth of flavor, enhancing its inherent nutty, cereal notes, all while transforming it from pale beige to golden-brown. This process also removes moisture to give it a crunchy exterior. From there, it can be used as a substitute for breadcrumbs, topping for salads, mix-in for granola, and in my kitchen, an addition to cake batter.

There’s more than one way to toast quinoa…

The “best” approach is whichever method you’re willing to try!

  • In the oven: Preheat your oven to 375 degrees and line a sheet pan with a silicone baking mat. Spread out your cooked quinoa in as thin a layer as possible. Bake for 30 minutes, stirring every 10 minutes.
  • On the stove top: Place the cooked quinoa in a large non-stick pan with a splash of olive oil. Cook over medium heat, stirring frequently, for 10 – 15 minutes.

Let cool and store in an airtight container in the fridge for up to 5 days. It will soften over time but still be much more flavorful than plain cooked quinoa.

Serving Suggestions

As an everyday snacking cake, there’s nothing wrong with grabbing a slice without any fanfare. Its simplicity is a big part of its charm. Dense and tender, the crumb has a uniquely chewy quality to it, both soft and sturdy at the same time. Flecked with orange zest and a touch of almond extract, it can also play nicely with just about anything else you throw at it. I have yet to find a bad combination, but a few of my favorite suggestions include:

  • Top with whipped coconut cream and fresh berries. Add an extra sprinkle of citrus zest for flare.
  • Toast and smear with peanut butter.
  • Spoon cranberry sauce, apple compote, or orange marmalade on the side.
  • Use for making French toast.
  • Scoop ice cream on top and make a sundae.
  • Waffled and drizzled with maple syrup.

Quinoa pound cake is the unpretentious baked good that can show up at any party unannounced, without a making scene. When you want something that lands squarely between a treat and a healthy snack, as part of or an antidote to holiday festivities, this one recipe can do it all.

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Hannah (BitterSweet)4 Comments

Micromanagement

Bigger isn’t always better. Despite the incessant urging to scale up, go big or go home, and supersize me, there’s wisdom in thinking small. Small is approachable, unintimidating; small tasks are easier to check off than more sizeable to-dos, but every bit as satisfying to cross off the list.

Miniature Cookies For Maximum Enjoyment

Most bakeries are pushing in the opposite direction, cranking out monstrous treats that could sustain an active adult for a full day. Speaking as an inactive quasi-adult that likes to snack, teeny, tiny cookies are more my speed. Long before Trader Joe’s got on board and launched their version, my Microchip Cookies were already in the oven. Inspired by the size of Cookie Crisp cereal, honed by a taste for buttery decadence, each mini morsel satisfies like a whole Tollhouse behemoth. Sweetened with warm brown sugar, mini chocolate chips speckle the batter for a blast of nostalgic flavor. The combination is far from earthshaking, which is a large part of the appeal. You’ll never be disappointed when you just want a smidgen of home-style comfort.

Big Benefits

The benefits of downsizing your baked goods are multitudinous. I’m not talking about health benefits, although I’d argue they’re proven mood-boosters, but more about the quality of life benefits that come with working on the micro level.

  • Faster bake time: You can whip up dozens of treats in minutes, with little cooling time needed, too.
  • Better portions: Go ahead, eat 4 – 6 cookies at a time! That’s equal to roughly 1 standard chocolate chip cookie when you add them all together.
  • Share the love: Great for gifting, it’s easy to dress up a small handful of mini cookies in a nice gift pouch to treat your loved ones, while still minding your budget.

Sweet Swaps

Like the best chocolate chip cookie recipes, this one is entirely open to creative interpretation. The smaller output does limit the types of mix-ins that would fit, but you have so many other options to consider.

  • Chocolate chips: Since I first started making these, Enjoy Life unleashed mini white chocolate chips, which is somewhat of a game-changer. I love using these instead and spiking the dough with fresh lime or lemon zest for brighter flavor. Alternately, try chocolate sprinkles, cacao nibs, or finely shaved dark chocolate if you can’t get any mini chips.
  • Brown sugar: Dark brown sugar is key for that homemade chocolate chip cookie taste, but you can use coconut sugar or date sugar for a lower glycemic option.
  • Vanilla extract: Splurge on vanilla bean paste for a bigger flavor impact, or take this treat in a different direction with root beer extract, chocolate extract, peppermint extract, or any other concentrated baking emulsion you’ve got. Don’t be afraid to split the measure between two or more options to add complexity.

Baking Up Magic

Though modeled after the classic, Microchip Cookies are not just shrunken versions of their traditional counterparts; they have a unique charm that’s hard to resist. The ratio of crisp exterior to soft interior shifts accordingly, offering a perfect balance of crunchy and chewy textures in the very same mouthful. For anyone torn between doughy cookies and crisp ones, there’s no need to compromise when you can have both at once.

Serving Smiles

While I couldn’t resist serving mine en masse in a bowl of oat milk to feed my inner child, the diminutive size of these cookies makes them a perfect fit for many other serving suggestions. Snacking out of hand is my go-to, of course, but they’re also right at home…

  • On a dessert charcuterie board
  • As part of a cookie gift box or platter
  • Floating in a cup of coffee or hot cocoa

A little bit goes a long way here. A handful of basic ingredients and a little bit of patience reap great rewards. No matter how you enjoy them, or who you enjoy them with, these little sweets add up in a big way.

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Hannah (BitterSweet)4 Comments

Get Lit This Hanukkah With A Babka Menorah

Thanksgiving may be in sharp focus with less than one week to go, but make no mistake: Hanukkah isn’t far behind.

Darkness descends earlier with every passing day and the nights grow longer, setting the stage for Hanukkah candles to light the way forward. It’s a time to bask in the warm glow of the menorah, flames flickering in the breeze, and indulge in the sweetest of traditions. For a fresh take on the traditional hanukkiah, I’ve got just the thing that’s full of the holiday spirit… And more importantly, chocolate. Enter the Babka Menorah, paying homage to the festival of lights in the most delicious way possible.

Embrace Tradition Through A Modern Lens

To truly appreciate the Babka Menorah, it’s essential to explore the rich tapestry of Jewish baking. The dough itself is a subtle adaptation of my essential challah recipe, slightly enriched with non-dairy milk to make an even more tender, buttery treat. While challah dough is then braided and lacquered with an egg wash, babka is a coiled, twisted masterpiece that weaves a different narrative. Its layers, intertwined with velvety chocolate chips and cocoa-spiked sugar, unfold with every delicate bite, placing it firmly on the dessert menu, rather than the dinner table.

Fashioned after the menorah, an essential centerpiece of Hanukkah, this is more than just a candelabrum. It symbolizes the miracle of the oil that burned for eight days when there was only enough for one. In this spirit, the Menorah Babka merges tradition with a touch of contemporary whimsy. It stands as a celebration of resilience, innovation, and the sweet joy that comes from embracing change.

Look No Further For The Best Vegan Babka Recipe

Babka is a cult hit that’s transcended Jewish delis to become a viral hit at large. The appeal of bread and chocolate is universal, so this mainstream success should come as no surprise. Decadent chocolatey filling is interlaced throughout the whole loaf, melding and fusing with the bread for an end result greater than the sum of its parts. The decadence of chocolate is balanced by the soft, pillowy dough; altogether rich and sweet, yet still not too heavy, even after indulging in untold plates of latkes.

Making it look like a menorah is more than just a fun visual trick. Those long branches transform the dough into an ideal pull-apart bread, perfect for sharing with loved ones, no knives required. Food you can eat with your hands is just more fun, right?

Tips For Success

For those inspired to try their hand at crafting this edible menorah, a few tips can make the process more enjoyable.

  1. Patience is key when coaxing the dough to rise, allowing the flavors to develop and the layers to intertwine.
  2. Embrace the messiness of the process; after all, the best stories are often written in the margins.
  3. Allow space for the full glory of your design, even if that means baking on an upside-down sheet pan to prevent raised edges from boxing you in.

Ideas For Adaptation

As with any good recipe, there’s ample room for personalization. The Menorah Babka, like the original concept, lends itself to a myriad of flavor variations, each as unique as the individuals celebrating Hanukkah. You can always add a pinch of spice or other crunchy mix-ins to the current filling, or go on a new flavor adventure with the following variations:

  • Add 1 tablespoon ground cinnamon for a classic cinnamon-sugar blend, or incorporate ginger, cloves, all-spice, and cardamom for a more nuanced approach
  • Add 1/2 cup finely chopped nuts, such as almonds, pistachios, or pecans
  • Smear 1/2 – 3/4 cup peanut butter, jam, or hazelnut spread over the dough instead of melted vegan butter
  • Use vegan white chocolate chips, a dash of vanilla extract, and rainbow sprinkles to make something reminiscent of cake batter
  • Add crushed graham crackers, mini marshmallows, and chocolate chips for a s’mores-inspired delight

In a world that is constantly changing, the Babka Menorah invites us to enjoy the sweetness of cherished traditions with a twist. It’s not too early to plan for a truly happy Hanukkah, with warm wishes for season’s eatings.

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Hannah (BitterSweet)3 Comments