Tag: dessert

Not Only In Dubai

If something like Dubai chocolate has become so popular that it’s even piqued my mom’s interest, you know there has to be at least a degree of legitimacy to it. This isn’t a knock against my mom, but a commendation. She doesn’t bother with food trends nor waste her days doom scrolling through social media brain rot. If it hits her radar in a meaningful way, it’s wise to take notice. When explaining my latest recipe project inspired by the now famous Arabian luxury confectionery, she already knew the reference. As if I wasn’t already eager to try it, that sealed the deal.

Bringing Dubai To My Dad

This isn’t about my mom, though; it’s actually inspired by my dad. Whenever I see something made with pistachios, I immediately think of him. Notoriously difficult to treat when it comes to food gifts, preferring the basics over indulgence everyday, sweet pistachios are an easy win. Pistachio ice cream or pistachio brittle; pistachio baklava especially, with its layers of flaky pastry drenched in honeyed syrup. That phyllo draws another parallel to the famed chocolate, which is filled with the shredded version known as kataifi. Failing to find such a rarity locally, I nearly gave in and ordered it online, when I realized there was a better answer: coconut.

Nuts For Coconut

Long strands of shredded coconut have a texture that’s uncannily similar to kataifi when smothered in dense nut butter. Plus, it’s another one of my dad’s favorite things. Then, switching the sweetener from plain white sugar to maple syrup sealed the deal. A house is not a home without a bottle of pure maple syrup ready and waiting by his, and now my, estimation. Just don’t tell him that these clever swaps crafted out of flavor preference unintentionally made this outrageously decadent confection reasonably healthy.

Made Better

No refined sugar, gluten-free, soy-free, and of course dairy- and egg-free; Coconut Dubai Chocolate uses a darker base to offset the soft, pale green filling. Nutty, toasted, subtly woodsy, chewy, and a touch creamy, such a rich world of flavor is encased in a snappy dark chocolate shell! Don’t worry about running out to buy specialty molds either; I made mine in popsicle molds, filling in the hole for a stick with chocolate first. Otherwise, there’s no shame in making mini bites with an ice cube tray.

Is it an perfect dupe of genuine Dubai Chocolate? Absolutely not. It’s much better.

Continue reading “Not Only In Dubai” →

Hannah (BitterSweet)10 Comments

White Magic

March 14th is a day of many celebrations. Most often, I’ve taken the opportunity to revel in Pi Day, a time to break out the rolling pin and start throwing down dough. At the same time, it’s also White Day, the affectionate counterpoint to Valentine’s Day, where gifts of love are reciprocated. This year, I’m paying homage to both, all in one pie pan.

Pi Day, Meet White Day

What happens when you combine a nerdy fixation for irrational numbers with the romance of of a holiday all about returning affection? You get a creamy, sophisticated, melt-in-your-mouth dessert that I like to call White Velvet Pie. Blending together silky white chocolate, crisp white wine, and the satisfying cookie crunch of a graham cracker crust, it’s light yet luxurious, indulgent but never unctuous, and as smooth as the most poetic love note.

Originally inspired by the Bottle of Wine Chocolate Pie, I wondered what might happen if we shifted the color spectrum to lighter hues. I’d pick white wine over red everyday when it comes to drinking, and wouldn’t white chocolate better let those delicate nuances shine? Since those creamy cocoa butter chips are already so sweet, I was able to dial the added sugar way back. A touch of vanilla, almond, and lemon seals the deal, and yes, you can really taste the wine, so don’t cheap out on a bad bottle!

Why White Velvet Pie?

White Velvet may not be a “thing” like Red Velvet, but if it ends up going viral one day, you heard it here first. White Velvet Pie is made for the dreamers. It’s made for the moments when you want something a little bit refined without spending hours in the kitchen. It’s a celebration of all the things that make White Day so lovely: the art of giving back, the sweetness of love, and the subtle joy of sharing a simple pleasure. Vegan, of course, gluten-free with the right graham crackers, and no-bake, it’s a dessert for everyone—of drinking age.

For Pi Day enthusiasts, it’s a way to elevate the humble pie, creating a dessert that’s as elegant as it is delicious. If you’re going to bring something to the table, it might as well be something that plays on both the geometric and the romantic, doesn’t it? The ratio of white chocolate to wine is almost as perfect as Pi itself.

Slice or Spoon?

More than just a pretty face, White Velvet is smart and versatile. You may have some extra filling, or you my choose to forgo a crust entirely to create a soft custard or parfait. Served chilled, it’s a more decadent texture than the semi-frozen pie, which eats more like freshly scooped ice cream.

Garnish with a dollop of whipped coconut cream, fresh berries, and sprinkles for that extra sparkle, or nothing at all. Even naked, this simple dessert shines.

The Final Slice

White Velvet Pie is where elegance meets ease, a dessert that dances between the worlds of Pi Day and White Day with grace. It’s the kind of pie that feels special without requiring an entire afternoon in the kitchen. Whether you’re indulging solo, impressing friends, or wooing that special someone, this creamy, crisp creation is your ticket to a memorable March 14th.

Continue reading “White Magic” →

Hannah (BitterSweet)12 Comments

Cocoa Loco: 50 Best Chocolate Recipes

Chocolate, in all its silky, indulgent glory, has a way of transforming an ordinary moment into something extraordinary.

Whether it’s the subtle bitterness of dark chocolate, the creamy comfort of milk, or the velvety sweetness of white, this universally cherished treat is a timeless favorite, at the heart of grand celebrations, quiet afternoons, and everything in between. Its versatility knows no bounds; chocolate can be as complex or as simple as the occasion calls for.

In this collection, I’ve compiled my best ideas to help satiate any chocoholic. Showcasing the depth and range of this beloved ingredient, from classic desserts to innovative creations that push conventional boundaries. No matter the craving, there’s a chocolate recipe here for you.

Continue reading “Cocoa Loco: 50 Best Chocolate Recipes” →

Hannah (BitterSweet)9 Comments

Whiskey Business with Brownies

Does the world need another brownie recipe?

That’s the question I posed on social media, teasing a photo of just such a thing. Perfectly squared, with razor-sharp edges and straight sides, stacked beguiling towards the viewer, even they seemed aware of what an obvious ask this was. The answer landed even before the question mark was fully formed.

“There is always a good reason to create a new brownie recipe. After all, brownies = joy.”
“The world 🌍 ALWAYS needs another brownie recipe!”
“Yes of course.”
“Yes, please!”
“Well duh!! 😍😍😍”

The people have spoken.

Better Than Basic

While we can agree that there’s no limit to brownie recipes, I’m not one go all the way back to basics. There needs to be at least a small twist, a little something that sets them apart from their fudgy brethren. To that end, I offer two shots of salted caramel-flavored whiskey, warm and rich, alongside nutty toasted pecans. A gentle snow of flaky sea salt feels necessary to round out the theme, ending each bite on a saline high note, thin crystals crunching gently into the glossy surface.

Sweet Stories, Edible Memories

This recipe in particular holds stories, coming from a specific set of circumstances that made me want to preheat the oven in the first place. An embarrassment of riches came from my neighbor’s pecan tree, and a stunning amount of that plunder went to me. Stashed carefully in the freezer for safe keeping, I’ve been working down the surplus slowly, thoughtfully, while trying to think of ways to repay such a gift. This same neighbor and I sometimes share fresh pecans and shots of this particular whiskey to gossip about the community, complain about work, or just catch up, so I knew these ingredients already had a strong affinity. All I had to do was add chocolate.

So, settling the debate once and for all, the world needs many, many more brownie recipes! They don’t need to be earth-shaking, wildly creative, never-before-tasted creations to make a big impact, and more importantly, taste like a little morsel of joy. Sometimes, a little salt, a splash of whiskey, a handful of pecans, and a whole lot of love can do that.

Continue reading “Whiskey Business with Brownies” →

Hannah (BitterSweet)1 Comment

Scout’s Honor

Shredded coconut bums me out. Sweetened or not; long strands or short sprinkles; flat flakes or coarse grounds; I cringe inwardly every time that distinctive ingredient pops up in a recipe. I love coconut in general, but the moment as you deprive it of moisture and distill it down to only its most fibrous components, you’ve lost me as a fan. As a result, shredded coconut tends to sit around in my freezer for unconscionable amounts of time. After fulfilling its duty for whatever assignment it was called for, I have no inclination to consume it myself. That’s why I’m thrilled to pack it up in a caramel tart and pawn it off on others.

Coconut Head

The beloved girl scout samoa cookie inspired this supersized snack, employing a simple shortbread crust topped with that cursed coconut filling, finished with a liberal drizzle of dark chocolate. Quick, uncomplicated, and straight to the point, there’s no better way I can think of to use up a full 3 cups of shredded coconut in one go.

Worthy of a Baking Merit Badge

Samoas, not to be confused with Indian samosas, sometimes go by the name of Caramel deLites, depending on which troops do the baking. First being offered on the girl scout menu in 1975, the only explanation for the original name is that it likely aligns with the island of Samoa, where coconut is one of its major exports. Seems a bit random to me, given all the possible sources for coconut products, but I wasn’t the one who chose the title.

Lightly toasted and wrapped up in a gooey yet sliceable brown sugar substrate, resting just beneath a thin veneer of chocolate and comfortably nested on top of a crisp, slightly crumbly crust, shredded coconut is utterly transformed. My surplus was immediately plundered, as slice after slice hit plates, then to-go containers for seconds and midnight snacks.

Did this finally change my tune on the desiccated dread? Absolutely not. I’m just happy to find a compelling approach for using it up and sharing with others. To each their own, although better together; coconut lovers are welcome here to eat all of it for me.

Continue reading “Scout’s Honor” →

Hannah (BitterSweet)6 Comments