BitterSweet

An Obsession with All Things Handmade and Home-Cooked


19 Comments

Sugar, Spice, and Everything Rice

Rice is life. The original “ancient grain,” rice in some form has been around since the beginning of recorded history, flourishing in every cuisine across the globe, the very foundation of civilization itself. The word for “rice” in Japanese is the same as the word for “meal,” which succinctly demonstrates just how essential this basic cereal has been for many millennia of cooks and eaters. Boasting well over 40,000 different, wholly unique varieties, one could easily eat rice every single day for their entire lives and never grow bored. Today, I’m talking about basmati, but not just any basmati; Texmati, the first of its kind to be grown in the US.

In collaboration with RiceSelect, I’ve plunged head-first into these tender, subtly nutty grains, relishing their versatility in both sweet and savory applications. Remaining firm and chewy after cooking, it’s particularly well-suited for stir-fries, soups, fried rice, pilafs, and stuffings, but to really highlight this whole grain, I wanted to take a less conventional approach.

Horchata, the greatest form of rice milk known to humankind, is arguably just as important to the evolution of society. Creamy but still light and refreshing, cinnamon tints the icy-cold beverage lending its gentle spice to the blend. It’s hard to improve upon something so brilliantly simple, so infallibly satisfying… Which is I didn’t try to in the first place. Instead, I took that inspiration and turned it into an entirely new treat, in the form of soft, decadent cookie bars.

More flavorful than plain white rice and more toothsome than typical basmati, Texmati Brown Rice truly shines in this new sweet sensation. Falling squarely between cake-y and chewy, these blondies manage to strike a delicate balance that’s only improved when served thoroughly chilled, just like a tall glass of horchata itself.

When the formula is so uncomplicated, every last ingredient counts, which is why I want you to taste these horchata blondies the right way: With Texmati rice. RiceSelect and Mambo Sprouts have generously offered to equip one lucky reader with not one, but two containers of Texmati Brown Rice, plus a bonus tote bag to flaunt around town. To enter, just hit the giveaway page here, and don’t forget to leave me a comment! This giveaway will run until April 19th, and the winner will be notified shortly thereafter.

Horchata Blondies

1/2 Cup Vegan Butter
1 Cup Granulated Sugar
1/4 Cup Aquafaba
1 1/2 Teaspoons Vanilla Extract
1/4 Teaspoon Almond Extract
1 Cup All-Purpose Flour
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Baking Powder
1/4 Teaspoon Salt
1 Cup Cooked and Cooled Texmati Brown Basmati Rice

Preheat your oven to 350 degrees and line an 8 x 8-inch baking pan with aluminum foil or parchment paper. Lightly grease and set aside.

Place the vegan butter and sugar in a small saucepan and set over medium-low heat. Cook gently until the butter is melted and the sugar has fully dissolved.
Turn off the heat and stir in the aquafaba, vanilla, and almond extract. Let cool for at least 10 minutes.

In a separate bowl, whisk together the flour, cinnamon, baking powder, and salt. Incorporate the cooked rice, tossing to evenly coat with flour. This will help prevent it from simply sinking to the bottom as the bars bake. Once equally distributed, pour in the liquid mixture and stir with a wide spatula, just until the batter is homogeneous. Transfer to your prepared pan and smooth down the top.

Bake for 22 to 28 minutes, until a toothpick inserted into the center comes out clean. Let cool completely before slicing.

Store the blondies in an airtight container for up to 3 days at room temperature, or for up to a week in the fridge.

Makes 8 – 12 Bars

Printable Recipe

Advertisements


14 Comments

What’s in a Name?

One name is pretty standard baggage, if not the bare minimum for informal identification. Whether you’re a fan of your moniker or not, it sure beats yelling out “Hey, you! You with the face!” to command attention from friends and family. We all have at least one good name, and often two, perhaps three, and even a nickname for closer confidants. However, the web of casual connections grows increasingly tangled from there, when a seemingly endless stream of unrelated aliases all point in the same direction. What kind of secrets are hidden behind each different title? Where did all those names come from, and why did they keep relabeling the exact same item?

Sea foam, fairy food, hokey pokey, honeycomb, sponge candy- There could very well be more pseudonyms that I’ve missed, well concealed by this cunning candy. This vintage sweet had taken on a new assumed name with each community of unsuspecting bakers. None were troubled enough to ask many questions, so utterly enchanted by its signature matrix of sugary bubbles, forever frozen at the hard-crack stage, that all other concerns were quickly abandoned.

Though I set out on a mission to uncover the truth, that cause fell by the wayside as I cooked and caramelized, stirred and stewed, bubbled, boiled, and crystallized my very own sweet mystery. If anything, the kitchen enigma I created was even darker, more powerful than the old fashioned candies of yore. Crisp foamy craters redolent of chocolate define this newest incarnation, possessing almost as many forms of cacao as its storied names. There’s cocoa and dark chocolate of course, and cacao nibs for extra crunch, but the real secret ingredient here is chocolate extract. Nothing else is able to convey such a depth of flavor in this fragile ratio of sugars and liquids without collapsing the delicate framework of airy perforations.

I’m no closer to uncovering the true indentity of this culinary chameleon… But I do understand why so many before me have fallen for such a sweet devil without question. Now that I’ve given it yet another name to contend with, the waters of history grow murkier, tinted with the all-consuming powers of chocolate, but that’s far from a bad thing. What’s in a name, anyway?

This post was made possible thanks to Rodelle and their superlative cacao contributions.

Quadruple Chocolate Honeycomb

1 Cup Granulated Sugar
1 Tablespoon Agave Nectar
5 Tablespoons Water, Divided
1 Teaspoon White Vinegar
2 Tablespoons Cocoa Powder
1 Teaspoon Chocolate Extract
2 1/2 Teaspoons Baking Soda
2 Ounces Dark Chocolate, Finely Chopped
1 Tablespoon Cacao Nibs

Line an 8 x 8-inch square baking dish with parchment paper and lightly grease. It doesn’t need to fit perfectly inside the pan, as long as it will cover the bottom and sides without any holes for the liquid candy to escape through.

Combine the sugar, agave, 4 tablespoons of the water, and vinegar in a medium saucepan. Stir just to moisten all of the sugar and place over medium heat. Swirl the pan gently to mix the ingredients as the sugar slowly melts, but avoid stirring from this point forward to prevent premature crystallization.

Meanwhile, mix together the remaining tablespoon of water, cocoa powder, and chocolate extract in a small dish; set aside.

Cook until the mixture caramelized and reaches 300 – 310 degrees, also known as the hard crack stage in candy-making terminology, and remove the pan from the heat. Things will move very quickly from here, so be on your toes. Vigorously stir in the cocoa paste along with the baking soda, allowing the mixture to froth and foam violently. Immediately transfer the liquid candy mixture to your prepared baking dish but do not spread or smooth it down. Allow it to settle naturally to maintain the structure of fine bubbles trapped within.

Let cool for at least 1 hour until fully set. To finish, melt the the dark chocolate in a microwave-safe dish, heating at intervals of 30 seconds and stirring thoroughly in between each one, until completely smooth. Pour over the top and spread it evenly across the surface. Sprinkle with cacao nibs and let rest until solidified. Break the candy into pieces and enjoy.

Sadly, it doesn’t keep well for more than a two or three days at room temperature, even when sealed in an air-tight container, so enjoy without delay!

Printable Recipe


24 Comments

Mathematically Impossible Pi

There are “math people,” and then there’s everyone else. Math people breeze through tabulations for group dinners, factoring in precise tip percentages and taking individual drink orders into account, while the rest of us are still fumbling to pull up the calculator app on our phones. Math people relish real-life opportunities to crunch numbers when others can only feebly chew on their finger nails. To me, those skills are a sort of magical, superhuman power that I can only admire from afar, left behind in the dust as soon as we advance beyond basic multiplication and division. Needless to say, I am NOT a math person, but for the enviable folks who are, this day is for you.

Pi Day, March 14, 3.14, is the most mathematically sound day of the year to indulge in a slice of pie. At least that’s what the experts seem to say, and with my shaky analytical understanding, who am I to question the specifics?

Anything beyond the most basic math is an impossibility in my hands, but despite the name, this pie is not. The title merely refers to the way it “impossibly” forms its own crust as it bakes, no pastry needed to support a luscious custard filling. Riffing off my favorite childhood sandwich, stacked thick with gooey marshmallow cream slathered over crunchy peanut butter, this reinterpretation skips the bland bread and gets right to the good stuff. Deceptively simple, it takes little more effort to assemble than the classic school lunch inspiration itself.

Prepare for a decadent peanut butter and marshmallow onslaught; just a small slice will satisfy the most intense cravings, and it doesn’t take a math person to figure that out.

Impossible Fluffernutter Pie

1 Cup Crunchy Peanut Butter
1/2 Cup Vegan Vanilla Yogurt
1/2 Cup Plain Non-Dairy Milk
1 Teaspoon Apple Cider Vinegar
1 Teaspoon Vanilla Extract
3/4 Cup Dark Brown Sugar, Firmly Packed
1/3 Cup all-Purpose Flour
1 Tablespoon Arrowroot Powder
1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt*
1/2 Bag (5 Ounces) Dandies Vegan Mini Marshmallows
1/2 Cup Roughly Chopped Roasted Peanuts

*If you’re using salted peanut butter to begin with, dial back the additional salt or omit entirely, to taste.

Preheat your oven to 350 degrees and lightly grease a 9-inch pie pan.

Whisk together the peanut butter, yogurt, non-dairy milk, vinegar, and vanilla in a small bowl, and set aside. Separately, combine the sugar, flour, arrowroot, baking powder, and salt. Mix thoroughly so that no lumps remain and all of the dry ingredients are completely incorporated. Add in the liquid mixture and stir until smooth.

Pour the batter into your prepared pie pan, and bake for 40 – 45 minutes. It should be set around the edges but quite wobbly in the center, much like a cheesecake. Pile the marshmallows on top in an even layer and return the pie to the oven. Set the broiler to high and cook for just 5 – 10 minutes, until the marshmallows are lightly toasted and golden brown.

Let cool to room temperature before garnishing with peanuts, slicing, and serving.

Makes 8 – 10 Servings

Printable Recipe


18 Comments

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


16 Comments

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


20 Comments

Layered in Sweet History

Towering stacks of gossamer-thin pastry, impossibly crisp and glistening with sticky syrup gleam from within bakery cases across the globe. Though typically full to bursting with crisp walnuts and warm spices, baklava is no stranger to alternative approaches. Considering the fact that it’s been at the mercy of creative bakers for centuries, this well-loved treat has managed to maintain its core identity far better than most, thanks in no small part to its sheer simplicity.

All you need is phyllo dough and a bit of patience to bring any dessert-lover to their knees. Swapping in pistachios for the filling is my favorite twist, inspired by my dad’s equal distaste for walnuts and love for pistachios, but this is a new rendition that he can endorse as well. Toasted coconut adds tropical flare without venturing too far into the dangerous waters of “fusion” cuisine. Sweet cinnamon and floral syrup closely reminiscent of honey bring familiar flavors back into the fold, sure to satisfy traditionalist and more adventurous eaters alike.

Coconut Baklava

Syrup:

1 Cup Water
1 1/2 Cups Granulated Sugar
2 Tablespoons Lemon Juice
1/2 Teaspoon Orange Blossom Water
1/2 Teaspoon Vanilla Extract

Filling:

4 Cups Shredded, Unsweetened Coconut, Toasted
3/4 Cup Raw Cashew Pieces, Roughly Chopped
1/2 Cup Coconut Sugar or Turbinado Sugar
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Salt

For Assembly:

1 (1-Pound) Box Frozen Phyllo Dough, Thawed
1/2 Cup Coconut Oil, Melted

Make sure that your phyllo dough is completely before beginning. Keep it covered with a lightly moistened kitchen towel to prevent it from drying out.

Preheat your oven to 300 degrees and lightly grease a 9 x 13 inch baking pan.

Prepare the syrup first so it has time to cool. This can also be made well in advance, as it will keep almost indefinitely in an air-tight container. Simply combine all of the ingredients in a medium saucepan and bring to a boil. Cook just until the sugar has fully dissolved; set aside.

Moving on to the filling, briefly pulse the coconut and cashews in your blender or food processor to achieve a coarse grind while still allowing the mixture to remain very rough and chunky. Transfer to a large bowl and mix with the sugar, cinnamon, and salt.

Cut (or tear) the phyllo so that it will fit into the bottom of your prepared baking pan. It is okay if the pieces overlap a little. Begin by laying down one sheet and brushing the pastry with melted coconut oil. Add another sheet of phyllo once the first is lightly but thoroughly coated. Brush the second sheet with coconut oil. Repeat these steps up to 4 times to create a phyllo layer; the exact number is up to you. After applying the coconut oil to the last sheet in your first phyllo layer, sprinkle it evenly with the nut mixture. Repeat the entire process to create a second layer of phyllo, followed by another layer of the nuts. Continue this pattern until you run out of the dry ingredients, ending with layers of pastry on top.

Before placing the baklava in the oven, pre-cut the little triangles, or, if you are not feeling so handy with a knife, little squares are just fine. Bake for 70 to 80 minutes, until golden brown and slightly crispy-looking, but watch to make sure that the edges do not burn. Cover the pan with foil to prevent overcooking, if needed.

Pour the warm syrup all over over the baked pastry. It may look excessive, but it will all soak in over time. Allow the baklava to cool for at least an hour or two before slicing and serving.

Makes 24 Triangles

Printable Recipe


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