Tag: bars

Back to the Roots

A flavor that defies all seasons and locations, root beer is nonetheless inextricably linked to memories of my childhood summers, celebrations both big and small in cozy easy coast suburbs. Reserved for grand finales rather than the accompaniment to a meal, this fizzy elixir would rarely arrive at the party alone. Creamy scoops of ice cream always set those bubbles off in perfect contrast, the pale vanilla dollops slowly melting, melding into the dark sea of syrupy sweetness. If you were lucky, it might all be topped off with a swirl of chocolate syrup; just enough to hint at a cocoa undertone, never so much as to steal the show.

Few desserts have shaped my palate quite like that combination, inspiring a wide range of spin-offs over the years, the most “famous” of which can more or less lay claim to landing my first cookbook deal. No matter how many times root beer re-enters my consciousness, in any sort of shape, I will never grow tired of its unique spices, herbal and earthy in all the right ways.

It’s effortless to infuse root beer flavor into absolutely anything, thanks to the magic of baking extracts and concentrates. Armed with this secret ingredient, I’ve set my sights on another adolescent favorite: The classic rice crispy treat.

Not only is the flavor more mature, but the grains themselves are all grown up. There’s still some rice in there for good measure, but it’s kissed with cocoa, adding a greater depth to the whole conversation. Most notably, tiny flecks of crunchy quinoa cereal and popped sorghum round out the affair, lending a distinctive nuttiness not found in the original invention.

That said, you’d be hard-pressed to find a more appealing treat for kids and adults alike. Lacking the fancy cereals, this formula will easily work with all crispy rice cereal just as well. Go ahead and play around with your top breakfast cereals, because as it turns out, just about anything light and crunchy will do. Bathed in a binding mixture of root beer and maple syrup, even the most humble of breakfast fodder can be transformed into an ambrosial sweet snack.

Nostalgia is a strong pull for the overall concept, but the flavor itself will bring you back for more, whether you grew up indulging in root beer floats or not.

Yield: Makes 10 – 12 Bars

Popped Root Beer Crispy Treats

Popped Root Beer Crispy Treats

Bathed in a binding mixture of root beer and maple syrup, even the most humble of breakfast fodder can be transformed into an ambrosial sweet snack.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 2 Cups Crispy Quinoa Cereal
  • 2 Cups Cocoa Crispy Rice Cereal
  • 1 Cup Popped Sorghum
  • 1 1/2 Teaspoons Refined Coconut Oil*
  • 1/2 Cup Maple Syrup
  • 6 Tablespoons Granulated Sugar
  • 1/8 Teaspoon Salt
  • 2 Teaspoons Root Beer Extract

Instructions

  1. Line an 8 x 8-inch square baking pan with aluminum foil and lightly grease. Combine both cereals and popped sorghum in a large bowl. Set both aside.
  2. Set a medium saucepan over low heat and begin by melting the coconut oil. Once liquefied, add in the maple syrup, sugar, and salt, stirring as needed until the sugar crystals dissolve. Bring the mixture to a steady boil and then cook for an additional 3 – 5 minutes, until it appears to have thickened slightly. Remove from the heat and quickly stir in the root beer extract.
  3. Pour the contents of your saucepan over the dry mix and fold it in carefully but briskly with a wide non-stick spatula, being careful not to crush the cereal.
  4. Pour everything into your prepared pan and gently press it out into an even layer. Let cool completely before cutting into bars.

Notes

*Opt for refined coconut oil to minimize the coconut flavor, or if you’d prefer, simply use your favorite vegan butter instead.

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: 195Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 51mgCarbohydrates: 38gFiber: 4gSugar: 15gProtein: 5g

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: Cookies and Bars

Hannah (BitterSweet)14 Comments

Ode to Soy

Pulp. By-product. Waste.

To describe the venerable soybean substance known as okara by any of the above terms strikes me as ranging from unpleasant to downright offensive. Though in truth, no one has ever set out specifically to create okara, it’s a shame that such a vital component of the whole bean is often cast aside, still brimming with unrealized nutritional and culinary potential.

If you want to make soymilk or tofu, you’ve got to blend some beans, and what’s leftover after straining out the liquid is fresh okara. Still packed with impressive amounts of fiber, protein, and calcium, it’s stunning that the stuff hasn’t spawned a new superfood craze of its own. Pitifully hard to come by on grocery store shelves, some metropolitan areas might boast Asian markets savvy enough to carry this uncelebrated soybean substance, but manufacturers are more than happy to help with direct requests.

I was lucky enough to take away a heaping helping from my visit to Hodo Soy and have only just begun to explore the limitless recipe possibilities. It freezes beautifully and has a mild flavor that can agree with just about any dish. One of my favorite simple preparations is Bryanna Clark Grogan’s okara parmesan, but with the new abundance on hand, I wanted to explore farther beyond the typical okara preparations.

Protein bars are always in high demand; a perfect snack or light meal on the go, their only fault can be excessive sweetness or secretly lack-luster ingredients. Not so of homemade renditions, and this okara-based beauty turns the standard format on its head. Based almost entirely on soybeans in a number of different forms and gluten-free to boot, it’s a delicious change of pace that won’t leave you in a sugar coma soon after indulging.

The following recipe calls for dry okara, such as you would find resulting from commercial production. Okara borne of homemade tofu is generally wetter simply because home cooks don’t have fancy machines designed specifically for squeezing every last drop of moisture out of the pulp. Not to worry; just plan on baking the wet okara on the lowest temperature possible for a little bit longer before moving on to the toasting phase.

Yield: Makes 8 – 12 Bars

Super Soy Okara Bars

Super Soy Okara Bars

Protein bars are always in high demand; a perfect snack or light meal on the go, their only fault can be excessive sweetness or secretly lack-luster ingredients. Not so of homemade renditions, and this okara-based beauty turns the standard format on its head. Based almost entirely on soybeans in a number of different forms and gluten-free to boot, it’s a delicious change of pace that won’t leave you in a sugar coma soon after indulging.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

Instructions

  1. After toasting the okara, raise the oven temperature to 350 degrees. Line an 8×8-inch baking pan with parchment paper or aluminum foil. Lightly grease and set aside.
  2. From here on in, the procedure is very simple. Place all of the ingredients in a large bowl and mix well with a sturdy spatula. Stir until the batter is smooth (aside from the mix-ins, of course) and don’t be afraid to really have at it. There’s no gluten to worry about it, so keep mixing until everything is fully blended.
  3. Transfer the batter into your prepared prepared pan, spreading it out to fill the space evenly and smoothing the top.
  4. Bake 15 – 20 minutes or until golden brown and surface feel dry. Let the bars cool completely in the pan before using the parchment or foil as a sling to lift the whole lot out. Slice into single servings and wrap with plastic for later enjoyment. Store in an air-tight container in the fridge for up to a week to maintain maximum freshness.

Notes

*To toast your okara, preheat the oven to 300 degrees. Start with at least 3 cups of dry okara to ensure there will be enough for this recipe, and spread it out in a large baking pan to a thickness of no more than 1/2 inch. Cook for 1 – 1 1/2 hours, stirring every 15 – 25 minutes, until lightly golden all over and smelling wonderfully nutty. Cool completely before using or storing in an airtight container in the refrigerator for up to two weeks

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 112Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 122mgCarbohydrates: 12gFiber: 1gSugar: 8gProtein: 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: Japanese / Category: Starters and Snacks

Hannah (BitterSweet)8 Comments

Oh My Gourd

It’s not hard to understand the appeal: syrupy-sweet, warmly spiced, and redolent of everyone’s favorite morning cup of Joe, pumpkin spice lattes have taken off for plenty of good reasons. Add in their limited seasonal availability, and you’ve got a legitimate craze on your hands. What I have trouble wrapping my mind around, on the other hand, is why this same flavor palate has spread like an annual autumnal infection across the food landscape, afflicting everything from breath mints to hummus to moonshine, and that’s not even the tip of the iceberg. Don’t forget about the body care products, offering pumpkin spice lip balm to keep you in the pumpkin spice spirit even when you’re not actively consuming anything.

Pumpkin spice is a wonderful thing, but I think that I’m reaching flavor fatigue more rapidly than ever. At least, that was until I heard about the latest creation from Dandies…

Well, I’ll eat my hat. Or another round of pumpkin spice treats, to be more accurate. A large part of this once humble seasoning’s success is truly its pervasiveness. No longer can it be ignored or avoided; one must either get on board, or get run over. Luckily, it’s no sacrifice to join the bandwagon with these mini marshmallows. Cinnamon leads in this well-balanced melange of spices, followed by more subtle notes of clove and ginger, but the blend is so successful that it’s truly a challenge to pick the individual notes apart. Soft, springy little pillows of fluff, they possess the very same delightful chew as the originals, but sport a dusty orange hue to complete the theme.

The temptation to plop a few of those miniature mallows straight into my steaming mug of coffee was strong, I must admit, but I managed to resist. Of course, I didn’t manage to resist shoveling two full bags into my mouth completely unadorned and in short order, but I’d like to think that there’s still more dignity in that approach, some how.

With my last remaining bag, I went into the kitchen and fired up the oven to do these morsels proper justice. As temperatures outside began to drop, the kitchen began to warm and fill with the heady aroma of brown sugar, toasted marshmallows, and yes, pumpkin spice.

Folded into a dense yet soft blondie batter enriched with a healthy dose of genuine pumpkin puree, most of the marshmallows seemed to melt while baking, but that’s not to say they disappeared. Leaving gooey pockets of sweetness, almost like a highly spiced caramel sauce, each void contained an incredible wealth of flavor.

The year, I implore you to leave the latte, but take the blondie. There’s no sense in fighting the incoming wave of pumpkin-treats this year, so we might as well make them count.

Yield: Makes 12 – 16 Servings

Pumpkin Spice Blondies

Pumpkin Spice Blondies

Folded into a dense yet soft blondie batter enriched with a healthy dose of genuine pumpkin puree, most of the marshmallows seemed to melt while baking, but that’s not to say they disappeared. Leaving gooey pockets of sweetness, almost like a highly spiced caramel sauce, each void contained an incredible wealth of flavor.

Prep Time 10 minutes
Cook Time 35 minutes
Additional Time 10 minutes
Total Time 55 minutes

Ingredients

  • 1 1/4 Cups All-Purpose Flour
  • 1 Teaspoon Ground Cinnamon
  • 1/4 Teaspoon Ground Ginger
  • 1/8 Teaspoon Ground Cloves
  • 1/8 Teaspoon Ground Nutmeg
  • 1/2 Teaspoon Baking Powder
  • 1/4 Teaspoon Salt
  • 3/4 Cup 100% Pumpkin Puree
  • 3/4 Cup Dark Brown Sugar, Firmly Packed
  • 1/3 Cup Olive Oil
  • 3 Tablespoons Aquafaba (Liquid from a Can of Chickpeas)
  • 1 Teaspoon Vanilla Extract
  • 3/4 Cup Dandies Pumpkin Spice Mini Marshmallows, Divided
  • 1/2 Cup Pepitas (Hulled Pumpkin Seeds), Divided

Instructions

  1. Preheat your oven to 350 degrees and line an 8 x 8-inch square baking pan with aluminum foil. Lightly grease and set aside.
  2. In a medium bowl, whisk together the flour, spices, baking powder, and salt. Add in 1/2 cup of the marshmallows and 1/3 cup of the pepitas. Toss to coat the mix-ins with the dry goods. This will help prevent them from all sinking to the bottom as the blondies bake.
  3. In a separate bowl, mix together the pumpkin puree, brown sugar, oil, aquafaba, and vanilla, stirring until smooth. Once homogeneous, pour these liquid ingredients into the bowl of dry goods, stirring with a wide spatula just to combine. Be careful not to over-mix.
  4. Spread the batter into your prepared pan, smoothing it out into an even layer. Sprinkle the remaining marshmallows and pumpkin seeds over the top, gently pressing them into the surface. Bake for 30 – 35 minutes, until the marshmallows are lightly browned, the batter no longer appears wet, and a toothpick inserted into the center pulls out cleanly. The bars puff up quite a bit while baking, along with the toasted marshmallows on top, but never fear! They’ll fall back down to a
    normal size once cooled.
  5. Let cool completely before slicing into square or bars. For the cleanest cuts, chill the whole slab for at least 15 minutes and use a very sharp knife to make easy work of that sticky marshmallow topping.

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:

16

Serving Size:

1
Amount Per Serving: Calories: 147Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 56mgCarbohydrates: 21gFiber: 2gSugar: 9gProtein: 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 estimations.

© Hannah Kaminsky
Cuisine: American / Category: Cookies and Bars

Hannah (BitterSweet)26 Comments

Well-Traveled Treats

Time was not on my side. Mere days before departing for my two month stint in Hawaii, a generous package from Dear Coco landed on my doorstep, over a half dozen glossy chocolate bars embellished with huge chunks of amber brown toffee. These were no ordinary candies, boasting flavors as wild as curry and wasabi, each one inspired by various cuisines across the globe. Despite my voracious sweet tooth, I couldn’t have possibly eaten them all before jetting off, but there was no way I could leave them behind. Somehow it seemed fitting that such a worldly collection of chocolates should accompany me on this exciting adventure. After ejecting shoes and shampoo from my overstuffed suitcase (you know, the less important things) I miraculously made enough space to squeeze in the whole range of treats. Sure, I bore a striking resemblance to Cousin Itt for a full day or two, but any cosmetic sacrifice was worth it.

Boasting eight unique varieties, there truly is something to suit all tastes in this powerful lineup. A brief overview of the creative flavor options wouldn’t truly do these innovative chocolate creations justice. Sharing a peek at my tasting notes is the only way to properly explain these treats, since complete sentences seem to fail me when faced with such intense chocolate treasures.

Sidama (coffee toffee with Buunni Ethiopian coffee beans and sea salt):

  • Whole coffee beans! Not fooling around here
  • Aroma of freshly brewed coffee erupts from the package as soon as the seal is broken
  • A must for mocha-lovers
  • Dark, smoky chocolate is a match made in heaven with those warm, roasted coffee notes
  • Sweet, crunchy toffee makes the perfect counter point
  • Caramel incorporates a symphony of burnt sugar flavor to round the whole bar out
  • Utterly addictive, not to mention highly caffeinated
  • I feared that the whole beans would be off-putting, but they meld beautifully- Not at all gritty like ground beans can become

Savanah (pie spiced toffee with roasted pecans and sea salt):

  • The toffee is absolutely divine! I would gladly eat that alone, and by the handful
  • Delicately balanced yet warmly spiced, the salt is really bumps the flavor up to a whole new level
  • Toffee really is the star here, with pecans lending their nutty essence and crisp bite
  • The chocolate, while snappy, rich, and deep, is really the backup singer to this melody, emerging with a smooth baritone once the high notes have melted away

Barcelona (roasted almond toffee and sea salt):

  • The most tame, traditional of all offerings
  • Not really sure what makes it so distinctly “Barcelona”
  • Solid rendition of the classic chocolate/toffee combination
  • Toffee really holds its own against the dark chocolate, both share about equal time in the spotlight
  • Nicely snappy, crisp and crunchy throughout
  • Liberal use of salt makes flavors pop
  • Something that everyone would enjoy, very agreeable; no doubt a crowd pleaser

Shanghai (chinese five spice toffee with roasted white sesame seeds and sea salt):

  • Especially thick, crunchy slabs of toffee chunks
  • Lovely licorice-driven spice; gentle yet persistent
  • Sesame seeds really do get lost in the mix
  • Seeds look nice and are conceptually sound, but don’t contribute discernible flavor or texture
  • Very good, just not exceptional like the others

Oaxaca (Mexican cinnamon and smoky hot pepper toffee with roasted pepitas and sea salt):

  • Toffee has taken on a distinctly red hue from the pepper
  • Gentle warmth from the cinnamon lures you in, but the fiery aftertaste of cayenne bites back with a vengeance
  • Definitely has a kick, but isn’t overly aggressive
  • Spice adds flavor without so much heat that it would make me hesitate to break off a second (or third, or fourth) piece
  • May take you by surprise, but there are no alarm bells going off here
  • Pepitas are overshadowed by the bold toffee
  • One for you thrill-seekers and hot sauce-lovers out there

Madras (sweet curry toffee with roasted sunflower seeds and sea salt):

  • Golden-yellow colored toffee chunks
  • Notes of coriander and cumin come through most clearly, but are soft and subdued
  • Not the least bit hot; Spice adds a certain je ne sais quoi, an undefinable complexity
  • Doesn’t ring quite true as the madras curry powder I know and love, but it’s certainly a tasty riff on the flavor.
  • Love the addition of sunflower seeds. An unexpected addition that really pulls the bar together with a nutty, toasted undercurrent

Istanbul (cinnamon toffee with rosewater, roasted walnuts and sea salt):

  • Sings with sweet cinnamon!
  • Brighter pops of clove follow, adding excitement and energy to each bite.
  • Rosewater is an intriguing addition, but is sadly smothered by the stronger spices
  • Occasionally, if you’re really looking for it, you might get the faintest hint of something floral… But that might also be imagined
  • If rosewater hadn’t been listed on the label, I would have never guessed

Tokyo (ginger toffee with crispy rice and sea salt):

  • Definite zing to the toffee
  • Bright, almost floral/citrus-y ginger
  • Very vibrant and fresh
  • Deep dark chocolate balances out the high notes
  • Rice crisps lighten the toffee just a touch, but are barely noticeable
  • All you taste is ginger and crunch, but there could be far worse things of course
  • A fairly straight-forward combination that’s still a nice change of pace
  • Any easy leap for anyone looking for something slightly different

No matter your location or destination, any one of these stellar confections can instantly transport you to a whole new world of flavor. There isn’t a single dud in the whole bunch, but don’t just take my word for it. There’s good reason why all eight are available as a neatly bundled gift pack!

Hannah (BitterSweet)15 Comments

Popping Up Everywhere

The connection between Christmas and popcorn is tenuous at best, and yet is deeply rooted in the traditions of so many families. Whether it appears in ball format or strings adorning the annual evergreen tree, there is no escaping, nor explaining, those exploded edible kernels around the holiday season. Even as an outsider, I can’t help but associate this otherwise innocuous snack food with the frenzy of festive treats, weaving them into various gifts more often than not. Not even the all-knowing Google can provide a satisfying explanation to the centuries-old affiliation, and yet it remains, as relevant and convincing as ever.

And so come December, the popcorn comes out in force once again. This year, I opted to skip all the fussy individual balls, pressing the whole sticky mixture into one square baking dish instead. Easily yielding neat rectangular bars, they now fit seamlessly onto a cookie platter, amongst other sweet options or featured by themselves. Taking one more short cut by employing popcorn cereal rather than freshly popped maize may seem like a poor choice, but the corny essence still shines through loud and clear. Without the sharp hulls, they pose fewer potential hazards for sticking in between teeth, and there’s no risk of including unpopped kernels. An emergency trip to the dentist is not my idea of a Merry Christmas.

Perfectly festive red and green mix-ins add the excitement here, but if cranberries and pistachios are not your favorites, don’t be afraid to stray into more diverse ingredient pools. Dried cherries, strawberries, or raspberries would be alternatives that still keep the color theme, and of course the options are endless for other hues.

Yield: Makes 12 – 16 Bars

Christmas Popcorn Bars

Christmas Popcorn Bars

Popcorn balls reimagined as neat rectangular bars, they now fit seamlessly onto a cookie platter. Pistachios and cranberries are perfectly festive red and green mix-ins with a spirited nutty, tangy, and tart taste.

Prep Time 5 minutes
Cook Time 15 minutes
Additional Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

  • 6 Cups Puffed Corn Cereal
  • 1 Cup Dried Cranberries
  • 3/4 Cup Shelled, Unsalted Pistachios, Toasted
  • 1/2 Cup Vegan White Chocolate Chips, Divided
  • 1 Tablespoon Vegan Butter or Coconut Oil, Melted
  • 1 Cup Light Corn Syrup or Light Agave Nectar
  • 1 Cup Granulated Sugar
  • 1/4 Teaspoon Salt
  • 1 Teaspoon Vanilla Extract

Instructions

  1. Pour the cereal, cranberries, pistachios, and half of the white chocolate chips into a very large bowl and set it aside, but keep it near the stove for easy access.
  2. Lightly grease an 8 x 8-inch square baking pan. Set a saucepan over medium heat and add in the butter or coconut oil, along with the corn syrup or agave, sugar, and salt stirring just to moisten all of the dry sweetener. From this point on, resist the temptation to stir the mixture, but swirl the pan gently instead to mix. This will prevent large sugar crystals from forming.
  3. Allow the syrup to cook until it bubbles up vigorously and becomes frothy. Reduce the heat slightly so that it’s at a steady but low boil and cook for about 5 minutes. Turn off the stove and stir in the vanilla. Pour the hot sugar mixture over your waiting cereal and mix-ins, carefully but quickly fold it in using a wide spatula. Transfer the sticky cereal into your prepared pan, and press gently using the spatula so that it evenly fills the space. Sprinkle the remaining white chocolate chips over the top, pressing them in gently so they adhere.
  4. Let cool completely before turning the whole sweet block out and slicing into bars.

Notes

If you can't find vegan white chocolate, you can use your favorite dark chocolate chips (semi-sweet or bitter sweet) instead.

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:

16

Serving Size:

1
Amount Per Serving: Calories: 227Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 135mgCarbohydrates: 51gFiber: 1gSugar: 41gProtein: 1g

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: Cookies and Bars

Hannah (BitterSweet)27 Comments

An Alluring Date

Give me a new ingredient, and I’ll practically move heaven and earth to find a way to use and enjoy it, no matter how unusual or scarce it may be. I make a point to try everything vegan at my disposal at least once, and some of my favorite fresh discoveries have been made this way. Thus, when I first discovered date syrup, the mere concept was irresistibly appealing. Never before had I considered a syrup made solely of those naturally sweet and succulent fruits, and yet it made so much sense- Thank goodness someone thought of the concept and bottlate syed it!

Tasting for all the world like pure dates in liquid form, like one would expect, it pours just like molasses and has a pleasantly demure sweetness, much less in-your-face sugary than agave or maple. Though I can happily see using this as a simple topping on pancakes or even ice cream, I was clamoring to get this nectar into the kitchen to see what it could do in some treats.

Using the deep, molasses-like, earthy flavors to my advantage, I started out by dabbling a bit on the savory side of the street. Truthfully, more like the sweet-and-salty side, these candied cashews are all of the above, and then some. Tangy from a healthy dose of balsamic vinegar, and just a touch spicy thanks to a little pinch of cayenne and paprika, they’ve got it all going on, and are incredibly addictive to boot. Pleasing all realms of the palate, it’s disconcertingly easy to just munch on handfuls of these little morsels while watching a movie or chatting it up with friends.

Thinking more towards healthy sweets, this date syrup seemed like the perfect thing to introduce to a crispy snack bar. Packed with wholesome things like oats, wheat germ, and puffed rice, it’s easy to excuse that little handful of chocolate chips and think of these as health food. Plus, the date syrup keeps things from being tooth-achingly sweet, so it’s hard to feel guilty about these simple little squares. Ideal for packing in a lunch box or taking along for a snack on the road, these will absolutely see a repeat performance in my kitchen sooner or later.

Now I don’t usually share two recipes in one post, but both of these were so incredibly good, I can hardly leave you guys hanging. Just consider it a little “thank you” gift for being so patient while I got my school situation under control!

Yield: Makes 2 Cups; 8 Servings

Sweet and Salty Balsamic Cashews

Sweet and Salty Balsamic Cashews

These candied cashews are tangy from a healthy dose of balsamic vinegar and just a touch spicy thanks to a little pinch of cayenne and paprika.

Cook Time 20 minutes
Total Time 20 minutes

Ingredients

  • 1/4 Cup Date Syrup
  • 2 Tablespoons Balsamic Vinegar
  • 1 Tablespoon Raw Sesame Seeds
  • 1 Teaspoon Olive Oil
  • 1 Teaspoon Salt
  • 1/4 Teaspoon Cayenne Pepper
  • 1/4 Teaspoon Paprika
  • 2 Cups Whole, Raw Cashews

Instructions

  1. Preheat your oven to 350 degrees line a baking sheet with parchment paper or a silicone baking mat.
  2. Simply whisk together all of the wet ingredients and spices, and once everything is combined, add in the cashews and toss to coat. Pour everything out onto your prepared sheet, spreading the nuts out into an even layer so than none are overlapping. Bake for 15 – 20 minutes, stirring occasionally, until there’s no remaining liquid between the cashews and the nuts themselves are golden brown.
  3. Pull the sheet off the baking sheet to let the cashews cool. Break up any clusters, and store in an air-tight container at room temperature.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 224Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 270mgCarbohydrates: 19gFiber: 2gSugar: 9gProtein: 6g

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
Yield: Makes 16 – 25 Bars

Double Date Chocolate Chip Bars

Double Date Chocolate Chip Bars

Packed with wholesome things like oats, wheat germ, and puffed rice, it’s easy to excuse that little handful of chocolate chips and think of these as health food. Plus, the date syrup keeps things from being tooth-achingly sweet, so it’s hard to feel guilty about these simple little squares.

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients

  • 2 Cups Old-Fashioned Rolled Oats
  • 1 1/2 Cups Crispy Brown Rice Cereal
  • 1/2 Cup Wheat Germ
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Ground Cinnamon
  • 1/2 Cup Date Syrup
  • 1/4 Cup Date Sugar
  • 2 Tablespoons Coconut Oil
  • 2 Teaspoons Vanilla Extract
  • 1 Cup Semi-Sweet Chocolate Chips

Instructions

  1. Preheat your oven to 325 degrees, and lightly grease a 9 x 9-inch baking dish.
  2. Place the oats, rice cereal, wheat germ, salt, and cinnamon in a large bowl, and toss to combine. Set aside.
  3. In a medium sauce pan, combine the date syrup, date sugar, and coconut oil, and set over medium heat. Cool until the sugar has dissolved, and the mixture is just on the brink of boiling. Incorporate the vanilla, and quickly pour the hot syrup into the bowl of dry goods. Mix gently but thoroughly to combine. Add in the chips and stir to distribute them through the mixture. (Adding them last helps to prevent them from melting, but if you’d prefer an all-over chocolate bar, go ahead and add them first to the syrup, let them sit for a moment to melt, and them stir everything together.)
  4. Transfer everything into your prepared pan, and use lightly greased hands or a non-stick spatula to firmly press the mixture into the bottom of the pan. Bake for about 15 minutes, until lightly browned around the edges. Let cool completely in the pan before turning out onto a cutting board and slicing into bars.

Nutrition Information:

Yield:

25

Serving Size:

1
Amount Per Serving: Calories: 108Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 53mgCarbohydrates: 18gFiber: 2gSugar: 10gProtein: 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: Cookies and Bars

Hannah (BitterSweet)55 Comments