Tag: dessert

Pinwheeling and Dealing

Is it pure coincidence that one of my favorite holiday cookies is synonymous with joy, new beginnings, and good fortune? Sugar cookies, with their latticework icing and shimmering sprinkles, may get the spotlight on the main stage, but I’d like to pitch pinwheel cookies as the true headliners of any cookie tray. Pinwheels are said to symbolize turning bad luck into good, of transitioning from old to new, and what could be better as we round out the year, doing our best to close it out with a sweet taste lingering on our tongues?

Spinning together two sheets of soft dough, the most common duo tends to be peppermint and chocolate, for obvious reasons. I have trouble resisting the pair myself, often thinking back to my very favorite episode of Alton Brown’s Good Eats, where I first learned of this edible art form. Utterly captivated, I watched The Cookie Clause more times than I can count. All through the holiday season, those spiral cookies would play across my tiny bedroom TV, morning or night, and I remained glued to the screen as ever.

I’ve made a few spirals since then, including a summery strawberry version that ended up in the pages of My Sweet Vegan and then Sweet Vegan Treats. However, compared to the myriad cookies I crank out every year, and especially as Christmas draws ever closer, it’s not nearly often enough. To remedy that, I’m swirling warmly spiced gingerbread, ever the wintry classic, with bright lemon cookie dough, enriched with tangy cream cheese and a heavy dose of fresh lemon zest. Yes, I’m currently obsessed with everything lemon thanks to the bounty of my very own beautiful Meyer lemon tree, but that’s a story for another post.

Don’t be daunted by the length of the recipe. Though more involved than your average drop cookie, they save you all the time and hassle of decorating afterwards. Slicing the logs into rounds to reveal the pattern within makes all the planning and prep worthwhile. Pinwheel cookies come out of the oven fully realized as beautiful, rave-worthy gems, the likes of frosting or sanding sugar would only besmirch.

Plan ahead for the greatest success. The considerable downtime between steps makes these anything but fast food. Fortunately, you can press pause and play in the middle of the process, even more easily than on a recording of that beloved TV episode. Tightly wrapped, the dough can keep in the refrigerator for 3 – 5 days and up to 6 months in the freezer. You can slice just a few at a time to always have freshly baked cookies ready at will.

Simultaneously combining gingerbread and lemon in a harmonious pairing, while keeping them separate enough to appreciate each flavor individually, these pinwheel cookies are the best of all worlds. I’m not sure if Alton Brown would be impressed, but I know that my teen-aged self, once drooling over the untouchable idea of such baking artistry, would be proud.

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Hannah (BitterSweet)3 Comments

Red Rum

Night fell in layers, each one heavier than the last, the overhead sky black as spilled ink overhead. Thunder cracked like a shotgun as I pulled the cake from the oven, its intoxicating aroma curling through the air, whispering sweet secrets all through the house. Somehow sinister, with a boozy undertone, it clung to the air like ghosts to a grudge.

Red velvet cake has a dark side, you know. It’s not all cheery hues of crimson, especially when you take a more natural approach. Baked as a bundt, it takes the shape of a crown, denoting where it falls in the cake hierarchy, or so it would like to believe. Hard edges fall away to dense, moist crumb within, scented with rum, cocoa, and vanilla, luminously red as freshly spilled blood.

Though tame compared to the edible gore of previous years, the wickedly vivid, high-gloss drizzle turned out even better than expected. While it sets to an almost invisible gloss around each crenelation, it bleeds into the cake’s center with theatrical flair. Slice right away and you’ll have a glistening scarlet pool that spills onto the plate.

Pair thick, soft slices with jet black coffee or spiced cider, though it really comes alive alongside a dark rum cocktail, echoing the warmth that hides just beneath its brooding exterior. It has a haunting warmth that burns low and slow; comforting, but also cautionary. Too much of it, and things start to blur around the edges.

All work and no play makes for a dull baker. When I invite you to indulge, I don’t just mean in sugar and flour. Bake something that stains the plate red. Bake something that bites back.

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Hannah (BitterSweet)13 Comments

Buckle Up, Peanut Butter Cup

Homemade Halloween candy is fun and all, but let’s be honest: there’s not a single trick-or-treater on the streets getting that kind of plunder. This stuff, the good stuff, is reserved for more appreciative palates. Let’s cut to the chase and make a treat just for us older children here. No finicky caramelization, no individual wrappers, just a supersized version of a classic that doesn’t hold back.

Hauntingly Delicious

Year after year, polls show that peanut butter cups are the runaway favorite candy for little goblins and gremlins to nab on their sugar-crazed stroll. Taking the #1 spot for at least 40 states, that’s the most unanimous vote to come from the US since George Washington’s election. Riding the coattails of that cult classic, my jumbo Crunchy Peanut Butter Cup Torte is intentionally designed to hit all those same crowd-pleasing, nostalgic flavor notes in a more shareable format.

At least, I really hope you’ll share. If a sleeve of standard cups could send the average child into a sugar-induced frenzy for a solid hour, more than one slice could rocket them straight to the moon. Dark chocolate ganache helps temper the sweetness, capping off a center of buttery peanut mousse, creating a dangerously balanced duo that could lure unsuspecting eaters into overindulgence. Crunchy peanut butter effortlessly adds a contrasting textural element to make every bite seem novel and exciting, only adding to the risk. Maybe I should have called it “Peanut Butter Peril Pie” instead? Catchy, yes, but descriptive, not so much.

A Slice Of Life

Classic peanut butter cups deserve that hat tip in the title. Beyond the helpful reference point, it’s hard to imagine Halloween without them. That said, hand out whatever you want for those wretched door knockers (potatoes are surprisingly popular, too); save these slices for the real party.

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Hannah (BitterSweet)7 Comments

Treat Yourself

You deserve a treat. How do I know? Well, you’re alive, aren’t you? You’re surviving in spite of it all, persisting in the face of obstacles both big and small. We’re all going through something and for that, we’ve earned a little reward. Just a bit more kindness to soften the harsh edges of life would go a long way, so here’s my suggestion for how to start.

A Treat For All Tastes

The concept behind these sprinkle-encrusted morsels is far from original. In fact, they’re inspired by my original recipe found in Real Food, Really Fast, but simplified for an already overly complicated world. This new rendition uses only 4 main ingredients; 6 if you count salt and vanilla, which feel like a given, if you ask me. Now the recipe can boast being:

  • Oil-free
  • Gluten-free
  • Refined sugar-free
  • No-bake
  • And as always, dairy-free, eggless, and vegan

Plus, I’ve removed the protein powder to make it more accessible. Almonds and cashews already have plenty of protein as is, thank you very much.

Substitutions to Sweeten the Pot

Consider this the most basic flavor, with infinite options to spin off of. A few of my favorites include:

  • Cookie dough: Swap the sprinkles for chocolate chips.
  • Peanut butter cookie: Swap the cashew butter for chunky peanut butter and the sprinkles for chopped, roasted peanuts.
  • Mint chocolate chip: Add 1/4 cup Dutch-processed cocoa powder and 1 teaspoon peppermint extract, and swap the sprinkles for mini chocolate chips.
  • Chocolate-covered cherry: Add 1/4 cup Dutch-processed cocoa powder and swap the sprinkles for dried cherries. Drizzle with melted chocolate to put it over the top!

Treat Yourself

It’s not just a cheeky saying; treat yourself, early and often. Treat yourself like you mean it. Treat yourself because you got out of bed today. Treat yourself because you’re alive. A little bit of sweetness in a bitter world goes a long way.

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Hannah (BitterSweet)3 Comments

Edible Art and Delicious DIY: Vegan Ice Cream and Frozen Desserts

There’s something irresistible about the understated beauty of a bowl of ice cream. That soft lull of sweetness, the whisper of vanilla or the flirtation of fruit across your tongue, and the cool satisfaction that takes a bite out of summer’s heat. Now, thankfully, the vegan world has caught up with conventionally dairy-based cravings.

From tropical coconut compositions to delicate oat milk blends, plant-based frozen desserts are more than just substitutes; they’re symphonies of flavor in their own rights. It’s a great time to enjoy the fruits of the vegan ice cream industry, which is innovating artisanal flavors like Texas sheet cake, passionfruit and lemon, and cold brew coconut using almond, coconut, soy, and oat milk as their luscious foundations.

But that pint you eyed in the freezer section, the one with lavender swirls and a $9 price tag? It might break more than your traditional flavoring conventions. Boutique vegan ice creams are dreamy, yes, but they’re also pricey little indulgences, often costing 50% more than their dairy-laden cousins. Those prices add up fast for anyone indulging regularly or trying to serve a larger plant-based household. Luckily, there’s a better way to get your frosty fix.

Knowing how to make your own vegan ice cream is not only empowering, but it can also be downright transformative. Taking a DIY approach allows for full control over ingredients, flavors, and dietary preferences. Whether you’re avoiding soy, nuts, added sugars, or oils, homemade vegan ice cream is customizable to the core. All it takes is a bit of planning, patience, curiosity, and maybe an appliance to make the process go more smoothly. I’ve covered quite a bit of ground in my previous two ice cream cookbooks and scores of bonus recipes, but I’m still churning with inspiration and motivation to share more.

Tools Of The Trade

Let’s talk equipment. While you can technically make vegan ice cream without any specialty gear, certain tools can take your frozen desserts from basic to next level.

If you’re ready to commit, the kitchen appliances on QVC feature the Ninja Creami Deluxe as a favorite among dessert enthusiasts with thousands of positive reviews. This machine doesn’t churn in real time like a traditional ice cream maker. Instead, it blends and reprocesses a frozen base using its “Creamify” technology until it’s velvety-smooth, perfect for low-fat vegan mixtures that might otherwise turn icy. It’s also great for making sorbets, smoothies, and even protein-rich frozen treats.

Another solid option is a KitchenAid stand mixer with an ice cream bowl attachment. It’s ideal for batch making and can handle thicker mixtures like cashew-based ice creams or churned coconut blends. If you already have this tool, acquiring the additional ice cream component can be an economical and exciting upgrade.

Don’t worry if you’re not investing in a machine. Although these are more labor-intensive, classic loaf pans, blenders, and food processors can work wonders. You’ll just need to manually stir your mixture every 30 to 45 minutes during freezing to break up crystals and mimic churning. A silicone spatula and deep mixing bowls also go a long way in keeping prep clean and efficient.

Vegan Ice Cream Ingredients: Flavor, Consistency, and Cost

One of the best parts of making vegan ice cream is the opportunity to experiment with ingredients. To master the art of making your own blend, you need to understand how each component affects the final product.

Start with the base. Full-fat coconut milk is the classic: a rich, emulsified dream that scoops like velvet. But like all divas, it comes with drama: a strong taste, and lately, a steeper price thanks to global shortages. However, it has a strong flavor and, more recently, a rising price tag. Bloomberg reported a sharp spike in coconut product prices due to global shortages caused by poor weather, affecting the cost of canned coconut cream. For budget-conscious DIYers, this may push you toward alternatives like oat milk, almond milk, or cashew cream. Each plant milk has tradeoffs. Almond milk is light but can turn icy. Cashew blends are creamier but require pre-soaking and blending. Oat milk is smooth and affordable, but may need additional fat (like avocado or tahini) for scoopable results.

Sweeteners can elevate or anchor your flavor. Maple syrup lends depth. Agave brings clean sweetness. Medjool dates and ripe bananas offer body and that old-soul warmth you sometimes want in a scoop.

Want a silky finish? Stir in a spoonful of arrowroot starch, tapioca starch, or xanthan gum to ward off iciness, prevent crystallization, and keep mixtures silky. Even a teaspoon or two can make a big difference.

Here’s a quick cost-saving trick: Use frozen fruit. Not only do they reduce the need for ice, but they also make the entire dessert cheaper and faster to prepare. Frozen strawberries, mangoes, bananas, or cherries work beautifully in everything from sorbets to nut-based creams.

Tips and Tricks for Flawless Frozen Results

Making vegan ice cream at home isn’t hard, but it does have a learning curve. Without eggs or traditional cream, the right texture can be tricky to nail down. But with a few smart hacks, you can get smooth, flavorful results every time.

For starters, prep matters. Pre-chill your mixture in the fridge for a few hours before freezing. This allows flavors to develop and reduces freeze time. Pre-freezing your container also helps your ice cream set faster and smoother. If you’re going no-churn, stir your mixture every 30 minutes for the first two to three hours. This helps prevent overt ice crystal formation by recreating the motion of an ice cream maker to improve creaminess.

Another tip is to use pre-prepared ingredients where you can. For instance, using ready-whipped coconut cream from So Delicious starts with a stable base that ensures a light and fluffy consistency without the need for further agitation. As such, your time in the kitchen can be drastically cut down, as well as the time you’d typically have to wait before you can dig in.

Mix-ins like chocolate chips, cookie dough bites, or nuts should be added once your base starts to firm up. Otherwise, they’ll all sink to the bottom instead of being evenly distributed throughout your finished pint. If you’re making a swirl, like peanut butter or fruit jam, drop it in at the halfway point and use a skewer to create ribbons.

Flavoring is where you can really get creative. Beyond the usual vanilla or chocolate, try combinations like:

  • Cardamom rose pistachio
  • Espresso hazelnut fudge
  • Coconut lime basil
  • Ube black sesame swirl

No matter what you add, don’t forget: freezer time matters. Most homemade vegan ice creams are best consumed within 2–5 days. After that, they can get icy or lose flavor. Keep your batch covered with parchment paper or plastic wrap directly on the surface, then sealed in an airtight container to protect the texture and taste.

Final Scoop: Why DIY Is Worth It

Vegan ice cream no longer needs to be a luxury item. By learning to make it at home, you’re saving money and investing in flavor freedom, dietary flexibility, and kitchen creativity. With the right tools, ingredients, and a few smart shortcuts, you can churn out desserts that rival any pint in the freezer aisle.

Whether you’re experimenting with bold flavors, sticking to whole-food ingredients, or just trying to cool down in the summer heat, homemade vegan ice cream is a rewarding and delicious project that anyone can enjoy. Go ahead, grab a spoon. Your next best dessert might be waiting in your blender.

Hannah (BitterSweet)12 Comments

Center of the Cinnamon Roll

It’s not every day, or even every year, that I get the chance to share a guest post on the blog, so you have to know that this one’s special. I’m lucky enough to have a local chef Craig Vanis of Bistro Vonish joining us to share a story that’s both personal and delicious. As someone with a deep love for food and tradition, Craig reflects on the small yet unforgettable moments that food can create. Especially as we near Mother’s Day, it feels especially poignant as he takes us back in time to his grandmother’s kitchen, where cinnamon rolls were more than just a treat, but also a symbol of connection and joy. It’s a real treat to have him share that moment in time along with the recipe that’s been a part of his family for years. -HK

Somehow, grandmas always have the best treats. It’s a fact. Maybe our memories of those goodies tasting so great is due to a childish regression. Or maybe, and I think this is more likely, everyone is factually correct in remembering their grandma’s snacks as superlative. Having those little treats at Grandma’s house is always going to be a little slice of joy so wholesome that Norman Rockwell wouldn’t even know where to begin.

Being a descendant of Bohemian immigrants, kolaches were a must have at Grandma Vanis’s house (only the sweet varieties are “kolache” in a Czech home, and the poppyseed filling is especially popular). But kolaches were not my favorite treat in her kitchen. My favorite? The Cinnamon Roll. Yes. Singular Cinnamon Roll. Specifically, Grandma’s Giant Cinnamon Roll (™). How giant? Giant. About 10 inches across. Approximately 120 cubic inches. It was as if a whole loaf of monkey bread was twirled to maximized cinnamon-sugar surface area. “Quick! Tell me about grandma’s cinnamon roll.” I’d say, “It’s huge!”

Her mid-western farm house was always abuzz with innumerable grand kids, and eventually, great grand kids. The Cinnamon Roll was an ever-winding solitary behemoth, spiraling out to the far reaches of a large pie pan. A horizontal monolith of hypnotic enjoyment. We would cut sections off of the outer edge as the circumference tightened in on itself (full disclosure: we probably used our fingers unless an adult was watching), relishing each delightful morsel while we caught up with the extended family.

There’s a delicate dance to this ritual where you do not want to fill up too much on the outer layers, lest you miss being the lucky duck whose final big bite includes the point from which all cinnamon-sugar elation radiates. The very concept of a dopamine rush made incarnate and leavened with yeast. The headliner in this amazing festival of treats. The checkered flag in the pastry grand prix. The Center. The Center of Grandma’s Giant Cinnamon Roll (™).

This is where the cinnamon-sugar is concentrated while being endlessly wound during assembly. It is where the icing pools and gently soaks in while the pastry race is in progress. And unlike other cinnamon rolls, this center is attained by beating your siblings and cousins in a criterium race to the treasure. Eat too little and you’ll never get there. Eat too much and you’ll be too full to compete at crunch time. It’s not just that the center is the moistest, or sweetest, or gooiest. The center of this cinnamon roll tastes like victory.

The rules to this game of Duck Duck Cinnamon Goose chasing bites around the pie pan are sacred. And it is this sanctity which keeps the calm and order during this adventure. And woe to whomever skips ahead to pluck The Center before it is time. That person will meet the wrath of this sugar-fueled mob, and feel the ire of a whole half of a family tree. This betrayal will plant a grudge that will persist for decades.

So be warned. This Ceylon-spiced key to delight can also unlock a bedlam not known since William Golding stranded that group of British school boys on an island.

Now that you know the stakes, I offer this recipe up to you, dear reader, in hopes of sharing a sliver of these happy memories with you and your loved ones.

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Hannah (BitterSweet)4 Comments