BitterSweet

An Obsession with All Things Handmade and Home-Cooked


28 Comments

Tapping into Maple Treats

Far from revolutionary yet uncommonly combined, the idea of sweetening a simple latte with maple syrup stopped me in my tracks. Hustling downtown from one errand to the next, I practically tripped over the sidewalk sandwich board touting the debut of a “salted maple latte,” mercifully indicating an end to Pumpkin Spice season. Trying to play off my ungraceful footwork like a premeditated pause, I took a small detour to squint into the open cafe window, as if I might catch sight of this mystical creation, to no avail. Short on time but long on tasks, I had no choice but to continue ahead as planned, latte-less.

All day and later that night, I still couldn’t shake visions of coffee and maple from my head. That final suggestion of a subtly salty finish truly sealed the deal. While undeniably appealing as a quick-fix caffeine infusion, it didn’t take long for me to realize the potential for baked good conversion.

Consider this the grown-up take on this nostalgic chewy cookie; a bit more edgy than its simple cinnamon-scented origins, occasionally salty, crisp on the outside but still soft and supple in the center. Pure maple syrup provides a comforting woodsy undercurrent, perfectly paired with the more earthy notes of strong coffee, concentrated down into powdered format. I daresay one perfectly chewy cookie easily outshines a whole round of foamy coffee shop drinks- No baristas necessary.

Salted Maple Latte Snickerdoodles

Salted Maple Latte Cookies:

1 Cup All Purpose Flour
1 Teaspoon Instant Coffee Powder
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1/4 Cup Light Brown Sugar, Firmly Packed
1/3 Cup 100% Grade B Maple Syrup
1/4 Cup Vegan Butter, Melted
1 Teaspoon Vanilla Extract

Maple-Cinnamon Sugar:

1/4 Cup Maple Sugar
1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon Coarse or Kosher Salt

Preheat your oven to 350 degrees and line a baking sheet with either parchment paper or a silpat.

In a medium bowl, whisk together the flour, instant coffee, baking powder, and salt so that all of the dry goods are evenly distributed throughout the mixture. Separately, combine the sugar, maple syrup, melted vegan butter, and vanilla. Stir well, and then add the wet ingredients into the bowl of dry. Using a wide spatula, mix just enough to bring the batter together smoothly.

Mix together the ingredients for the maple-cinnamon sugar in a small dish. Use a medium ice cream scoop to portion out the cookie dough, and drop each ball one at a time into the sugar mixture. It’s a very soft dough so just toss lightly to coat. Once evenly covered, place them with at least 1 1/2 between each cookie on your prepared baking sheet. They spread out to become sizable cookies, so leave a generous amount of space all around.

Flatten them out slightly with lightly moistened hands, and bake for 10 – 12 minutes, until barely browned around the edges and no longer shiny on top. They may looks a bit underdone, but they will continue to bake once removed from the oven, and you want to keep them nice and chewy. Let the cookies rest on the sheets for 10 minutes before cooling completely on a wire rack.

Makes 8 – 10 Large Cookies

Printable Recipe

Advertisements


8 Comments

Cacao Concerto

To talk of decadent white chocolate treats but withhold all the corresponding recipes would be terribly cruel.

Inspired by the myriad shades of chocolate that color the culinary world, I wanted to create a cookie that celebrated as many facets of these revered beans as possible. Not just in chips or chunks, but in powdered format, and even sticky syrup too. The results came out exceptionally tender, chewy beyond my wildest dreams, and utterly, thoroughly, chocolatey. Though I would never tempt fate to suggest that these darker, richer morsels could replace traditional chocolate chip cookies altogether… Let’s just say that the classics have some serious competition to contend with now.

Chocolate Quartet Cookies

2 Cups All Purpose Flour
1/2 Cup Natural Cocoa Powder
1/2 Cup Granulated Sugar
1 Teaspoon Baking Soda
1 Teaspoon Salt
1/2 Cup Semi-Sweet Chocolate Chips or Chunks
1/4 Cup Vegan White Chocolate Chips
2/3 Cup Natural Chocolate Syrup
1/2 Cup Olive Oil
1 Teaspoon Vanilla Extract

Preheat your oven to 350 degrees and line two baking sheets with either parchment paper or silpats.

In a medium bowl, whisk together the flour, cocoa, sugar, baking soda, and salt so that all of the dry goods are evenly distributed throughout the mixture. Add in both kinds of chocolate chips and toss to coat.

Separately, combine the chocolate syrup, oil, and vanilla. Stir well, and then add the wet ingredients into the bowl of dry. Using a wide spatula, mix just enough to bring the batter together smoothly. Portion out cookies with a medium-sized ice cream scoop, and place them with at least 1 1/2 inches between each cookie on your prepared baking sheet. They spread out to become sizable cookies, so I usually bake about 8 or 9 per sheet.

Flatten them out slightly with lightly moistened hands, and bake for 10 – 12 minutes, until barely browned around the edges and no longer shiny on top. They may looks a bit underdone, but they will continue to bake once removed from the oven, and you want to keep them nice and chewy. Let the cookies rest on the sheets for 10 minutes before cooling completely on a wire rack.

Makes 16 – 20 Large Cookies

Printable Recipe


17 Comments

Go Big or Go Bake

Six ounces of flour, sugar, chocolate, and nuts. Tipping the scales at almost a half pound of dough, the chocolate chips cookies from Levain Bakery in NYC are infamous for good reason. Instantly recognizable, these behemoth baked goods have inspired a cult-like following and countless imitators over the years. Size alone sets them apart from the pack, but it’s the distinctive combination of the very best textural aspects of America’s favorite chewy cookie that cements their place in popular culture. Crisp on the outside, each miniature mountain is tanned golden brown from a blazing hot oven, yet still nearly raw and luxuriously gooey on the inside. If the mere mental image of that sort of decadence doesn’t send your sweet tooth into overdrive, then perhaps you should check your pulse.

Copycat formulas are a dime a dozen as just a cursory internet search will show. Some remain more faithful than others, and I will shamelessly declare mine a vast departure from the inspiration. Naturally, translating the concept into vegan vernacular takes the results out of the running for best doppelgangers, so I saw no harm in taking a few more flavorful liberties from there.

Levain Bakery makes a big fuss about stripping down their dough to the bare essentials, omitting even vanilla extract, which quite frankly strikes me as a crime against all cookies. Also, rather than sticking with the traditionally prescribed walnuts, cashews add a more buttery crunch to my mixture. Finally, and I must apologize to the Levain Bakery fanatics here, but I simply didn’t have the gustatory fortitude to form my balls of batter into full six-ounce cookie bombs. Knocking them down to a mere quarter pound still yielded enormous treats will all the right ratios, but in ever so slightly more manageable portions.

If this is your first introduction to the iconic cookie, consider yourself warned: Each one is truly a mouthful. For the jaded eater who thinks that all chocolate chip cookies are more or less the same, I dare you to try just one bite while maintaining a straight face. Something as universally adored as the classic chocolate chip cookie truly needs no further explanation, so for all those voracious bakers who have already skipped on to the recipe, I don’t blame you. All anyone really needs to know is that you’re in for a treat.

Levain Look-Alike Chocolate Chip Cookies

1 Cup Vegan Butter, at Room Temperature
3/4 Cup Granulated Sugar
3/4 Cup Dark Brown Sugar, Firmly Packed
1/2 Cup Aquafaba
2 Teaspoons Vanilla Extract
1 Teaspoon Apple Cider Vinegar
3 Cups All-Purpose Flour
2 Tablespoons Vital Wheat Gluten
1 Teaspoon Salt
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
2 Cups Semi-Sweet Chocolate Chips
1 Cup Cashews, Toasted and Roughly Chopped

Place the vegan butter in the bowl of your stand mixer and begin beating it on low speed to soften. Add in both sugars and cream together until completely homogeneous, pausing as needed to scrape down the sides of the bowl. Slowly pour in the aquafaba, vanilla, and vinegar, blending thoroughly to incorporate. It may look somewhat strange and curdled at this point, but don’t worry as long as the it’s well mixed.

In a separate bowl, whisk together the flour, vital wheat gluten, salt, baking powder and soda. Add the dry ingredients into the stand mixer bowl and start it on low speed. Once mostly incorporated, add in chocolate and nuts, and continue mixing until the dough is smooth and all of the goodies are properly distributed.

Stash the dough in the fridge and chill for at least 1 hour before proceeding.

Preheat your oven to 400 degrees and line 3 – 4 baking sheets with slipats or parchment paper.

Scoop out about 1/3 cup of dough for each cookie, roll the dough lightly between moistened palms into round balls, and do NOT flatten them out. Allow a generous margin of space between each mound on the baking sheets; at least 1 1/2 – 2 inches of breathing room in between the cookies.

Bake for 10 – 14 minutes, until lightly golden brown all over. Quickly remove the silpats from the hot baking sheets as soon as they emerge from the oven and let cool completely. Store in an air-tight container at room temperature for up to a week… If you can resist them that long.

Makes About 16 Giant Cookies

Printable Recipe


15 Comments

Just Add Ice Cream

Given my unconventional approach to featuring a pint of my favorite ice cream, as highlighted in my previous recipe melt down, it should surprise precisely no one to learn that I was once a master at making ice cream soup. Especially when the air took on a chilly edge and a solidly frozen scoop could send shock waves rippling through my sensitive teeth, it only made good sense to temper my treats a bit. Science has proven that we’re less capable of tasting the full flavor nuances of anything chilled below 32°F. I’d like to think I was simply wise beyond my years, gleefully turning sundaes into spoonable milkshakes for maximum enjoyment. Inevitably this led to some very sticky situations and many stained shirts, but that’s another story.

It wasn’t long after gaining the privacy of my own tiny apartment kitchen that I began to tinker with some downright insane concepts, while taking my penchant for ice cream soup to the extreme. After one cycle too many in the microwave, I discovered that my luscious chocolate ice cream had “defrosted” far beyond the realm of milkshake territory, sloshing around inside its cardboard carton freely. While one could toss the liquid back into an ice cream churn and salvage the mess, I saw this as a new opportunity. A new ingredient to play with, once again, to transform into an entirely new treat.

No baking is required for those suffering under summer’s stifling heat. In fact, the end results taste even better when eaten chilled; an inadvertent homage to its frozen origins. For anyone who’s ever craved a brownie denser than a cake, or a fudge just a hair lighter than pure ganache, these obscenely rich bars fill that gap. Admittedly, the squares pictured above are much too large for any reasonable human being to consume in one sitting. That didn’t stop me, of course, but I can’t recommend it for the sugar rush and food coma sure to follow. Just a little bit goes a long way with these devilish little dark chocolate squares.

This is yet another entry for the Raise a Pint Recipe Contest, fostered by Go Dairy Free and So Delicious. The entry period will end on July 24th, at which point all the sweet recipes will be revealed and you can vote for your favorites. In the meantime, you can join in by sharing your ice cream moments on Instagram, Facebook, or Twitter- Be sure to use #RaiseAPint! Find the full details right here.

Instant Brownie Fudge Bars

1 Pint So Delicious Chocolate Coconut Milk Ice Cream
1/4 Cup Coconut Oil
1/2 Teaspoon Salt
4 Cups (About 18 Ounces) Finely Ground Chocolate Sandwich Cookie Crumbs
1/2 Cup Chopped Walnuts or Pecans, Divided

Line an 8×8-inch square pan with aluminum foil and lightly grease; set aside.

Place the ice cream, coconut oil, and salt into a medium saucepan and set over medium heat. Allow everything to fully melt, bringing the liquid to a gentle boil. Reduce the heat to medium-low and continue cooking, whisking periodically, for about 5 minutes.

Add in the cookie crumbs and half of the nuts, stirring quickly and vigorously with a wide spatula. The resulting batter will be very thick, so don’t be afraid to put some muscle into it. Transfer to your prepared pan and spread the mixture out into a smooth, even layer. Sprinkle the remaining nuts over the top and use your palms to gently press them into the surface.

Move the pan into your fridge and chill for at least 4 hours, or into your freezer for 2, before slicing into bars or squares as desired. Store in an air-tight container in the fridge, for up to a week… If you can keep you hands off of them for that long.

Makes 16 – 24 Servings

Printable Recipe


9 Comments

Love Triangle

Don your silliest costumes and rattle your noise-makers; Purim is around the corner! As one of the most joyous events on the Jewish calendar, games of chance, dancing, and parades are just the beginning of the fun festivities. Marked by vibrant color and a celebratory cacophony, it should only follow suit that the iconic food of the day, the hamantaschen, should follow suit. While the multi-colored fruit fillings contribute that particular visual impression, the uproar can often be attributed to the baker’s wailing over the fickle, uncooperative dough. Even the most experienced kitchen wizards sometimes get tripped up on this buttery pastry shell.

While everyone has their favorite flavors, from classic poppy seed to nouveau yuzu marmalade, the very same base is essential for hamantaschen mastery. Rather than leave you simply with a tried-and-true formula, I thought I might share a few tips to improve the end results, no matter what recipe makes the cut.

  • Start with shortening. It’s not the most flavorful fat on the shelf, but you can make up for that with citrus zest, spices, or concentrated baking extracts if that really bothers you. Nothing else works quite as well for this very rich dough. Vegetable shortening has less water than vegan butter and a higher melting point, which means your cookies are less liable to spread or, worst case scenario, liquefy in the oven.
  • Chill out. Keep all of your components as cold as possible, including the filling and even the rolling pin. The structure of the cookies becomes increasingly unstable with every passing minute once dough begins to warm up, so work quickly and handle it as little as possible.
  • Keep on rolling. Roll out the dough as thinly as possible, to about an 1/8th of an inch at most, so that the corners won’t crack when you begin to fold. Denser dough will also affect the rate of baking, causing the cookies to open up while still soft and impressionable.
  • Portion control. Apply the filling sparingly (no more than a teaspoon for a 2 1/2-inch round of dough) to prevent overflow. It may seem stingy at a glance, but a little bit really does go a long way.
  • Get the seal of approval. Pinch those corners very firmly to ensure that they adhere, and if they’re giving you trouble, add a tiny dab of water to act as glue.
  • Time to shine. For a very subtle finishing gloss, lightly paint the exposed dough with an even coat of equal parts agave and aquafaba and a tiny pinch of salt. The combination of sugar and protein will help add just a touch of added glamour and enhance browning.

Do you have any hamantaschen secrets of your own? Favorite recipes for dough or fillings? Don’t forget to share, and keep the noise in the kitchen just as jubilant as in the party!


9 Comments

A Cookie for Every Craving

Whether you’ve baked a dozen batches of every cookie bookmarked in your recipe file or have yet to fire up the oven, it’s never too late to squeeze in another sweet option. Especially true around the holidays, I can’t think of a better way to celebrate the season than with a few homemade morsels of sweetness. The possibilities are simply endless, taking form in every shape under the sun, boasting colors and flavors previously beyond the scope of imagination. Even if you have a game plan all set out for your festive gifts, desserts, and midnight snacks, it’s never to late to add a few more recipes to that list.

This is especially true when you’re talking about the winners of the annual VegNews Holiday Cookie Contest. Certified delicious by a panel of discerning sweet teeth, I was tasked with an assignment of significant import: Photographing the top three victorious treats. Yes, it’s a tough job, but someone’s got to do it.

In third place, the Mexican Hot Chocolate Cookies by Alison Sullivan sparkle with the warm spices and rich chocolate flavor. The only thing better than enjoying one still warm out of the oven would be to pair it with a cup of the eponymous beverage itself.

Coming in at second place, the Gingerbread Fudge Buttons by Anna Jurik are real beauties to behold. Luscious pools of melted chocolate resting in tender gingerbread cups, these options are sure to shine on any cookie platter.

Taking the grand prize in first place, it’s easy to see why the Salted Caramel Cookies by Michelle Norton took the cake- Or cookie, as it were. Dangerously easy to whip up, this sweet and salty combination hits all the high notes in every soft, chewy bite. Just try and leave a single one out for Santa, I dare you!

No matter how you decide to celebrate the holiday, or not, be sure to make it sweet. Have a happy everything!


5 Comments

Smart Cookies

Baking burn-out is a real danger, especially as the annual holiday demand for festive cakes, sweet presents, and spirited pastries ramps up to a fever pitch. Smart scheduling is the key to success, and maintaining, sanity, but sometimes it’s downright impossible to account for last-minute additions to the baking agenda. By the time it’s all said and done, I’ll be predictably exhausted, and without a morsel of sweetness left for myself.

That’s why it was truly a gift to receive a bundle of NoMoo Cookies in the mail. These are not your standard mail order biscuits, formulated to withstand harsh shipping conditions and remain equally impervious to gnashing teeth. Every last variety is as soft and chewy as if it had just come out of the oven hours ago, only long enough to cool.

Formulated primarily as a dairy-free option for allergy sufferers, NoMoo has recently launched an entirely vegan line of treats to accommodate a wider range of cookie lovers. Short but truly sweet, there’s not a single dud on this tempting menu.

Despite my penchant for unusual flavors and wild combinations, I must admit that my very favorite morsels brought me right back to the simpler days of my childhood preferences: Chocolate and vanilla. Glittering flecks of crushed vanilla bean pods and seeds rest right on the surface of the Vanilla Bean Dream, genuinely celebrating the aromatic bean instead of relegating it to the bottom of the ingredient list. A deeply fragrant, floral vanilla cookie with buttery undertones, the quality of each note places it firmly in the realm of high-end bakery goods, far superior to the average sugar cookie. Similarly, the Loco for Coco boasts an impossibly deep, dark chocolate flavor, like a thick, fudgy brownie wrapped up in cookie form. Visible shards of flaky salt dance across the surface, enhancing without overwhelming the flavors within. Pardon the hyperbole, but I believe this may be one of the best cookies I’ve eaten all year. I truly wish I could steal this recipe.

The remaining palate of dessert delights won’t disappoint either. Chocolate Chills adds a hint of mint to the original chocolate format, rendering a bright, cool, and refreshing peppermint essence throughout. Sugah Cinnayum offers a gourmet update to the classic snickerdoodle, coated in crunchy coarse sugar and earthy, subtly smoky cinnamon spice. Raspberry Bliss is a colorful curiosity; adorned with a red dot matrix of freeze-dried raspberry dust, the dough itself appears a bit blue, thanks to the mingling of acidic berries and baking soda in the oven. Though lacking the tart bite of fresh raspberries, it’s certainly no slouch when it comes to fresh flavor, which is a truly impressive feat for any average cookie dough. Finally, the Classic Chipper and Oatmeal Choco-Chip stay close to their roots, providing nostalgic comforts for cookie purists near and far.

Based out of Bucks County, Pennsylvania, NoMoo Cookies can be delivered to a majority of the country in one to two business days, which means that it’s not too late to order up a batch as holiday gifts. Whether those presents are for friends and family, or just for you, they’re a guaranteed hit across even the pickiest panel of tasters.