Tag: dessert

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.

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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.

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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.

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Hannah (BitterSweet)6 Comments

Cake Is The Answer, No Matter The Question

What exactly is “birthday cake flavor”? Given that a birthday cake is any cake you’ve graciously invited to the party, this abstract flavoring has less to do with the reality and diversity of celebratory desserts, and more to do with a collective American nostalgia surrounding them.

For my real birthday cake, I’d love something with matcha and pistachio; taro and praline; tonka bean and yuzu; anything but plain vanilla. And yet, if we’re talking about birthday cake flavor, or cake batter flavor, for that matter, that’s exactly what I’d crave.

Typically, birthday cake flavor is a nostalgic mix of:

  • Vanilla, being the classic and popular base flavor that most birthday cakes use
  • Buttery richness, often from a combination of moist, buttery baked layers and whipped buttercream frosting
  • Sweetness, found in ample supply throughout, in varying degrees of sugar-coma inducing saccharinity
  • Sprinkles, for a pop of color that looks like edible confetti, becoming a veritable pinata full of candy in every bite

So, for my 36 birthday, I’d like to share some cake with you, that brings together these elements that transcend actual cake, but invoke an overall feeling of joy, fun, and the festivity for the occasion. This recipe for Birthday Cake Ice Cream is straight out of my cookbook, Vegan à la Mode, which is still a reliable reference to this day.

As I pitched it then, ten years ago: No longer do you have to struggle with deciding between cake and ice cream; have them both in one frozen dessert! If it is simply too hot to turn on the oven, you can cheat a bit and purchase 6 vegan cupcakes instead of baking your own. Just scrape off the frosting before blending them up to make your frozen creation.

For a single serving twist, instead of moving the finished ice cream into a container to be served up in scoops, pack the soft ice cream into sturdy cupcake cups and let freeze solid. Right before eating or presenting them, pipe or spoon a dollop of frosting on top. Voila, a genuine ice cream cupcake!

Please join me in commemorating my latest milestone with the idea of birthday cake, with all the indulgence and festivity tied to the act of celebrating. I’ll scoop to that.

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Hannah (BitterSweet)8 Comments

Home Is Where The Chocolate Is

What makes a house a home? In the case of a gingerbread house, it’s about sugar and spice, of course, but it’s the personal touches that make it special. Just like you would lovingly decorate your own living spaces, each culinary construction project is an opportunity to bring your unique aesthetic to life. I’ve always relished the idea of making a gingerbread house for the holidays but rarely went through with it. Daunted by the process, it seems too difficult or time-consuming at a glance.

This year, I committed to pushing through that mental barrier to make myself a genuine gingerbread home at last. Seeing as I finally got my first home in real life this year, it’s only fitting to make a suitable tribute. Naturally, incorporating a few unconventional ingredients, my entry is anything but standard.

Choco-Rooms

Rich Dutch-processed cocoa creates the characteristic dark panels on my edible abode as a stark departure from the mahogany brown of conventional cookies. This in itself is nothing new, however; you’ll find a recipe for “cocoa-nut gingerbread” cookies printed in the 1845 cookbook, Modern Cookery, In All Its Branches, and no doubt earlier versions if you keep digging. What these early bakers didn’t think to include is the ultimate all-purpose flavor enhancer, otherwise known as Sugimoto shiitake powder.

Mushrooms are sprouting out in all sorts of foods and drinks, from coffee to cakes, owing to their nutritional prowess and, in the case of shiitake’s abundant free glutamate, ability to amplify existing flavors to even greater resonance. No, it won’t make your sweets taste mushroomy, as proven by my shiitake vanilla ice cream. You won’t know it’s there, per say, but once you taste the difference, you will know if it’s missing.

Building Up The Gingerbread House Legacy

Long before pumpkins found their spice, gingerbread was the defacto flavor of the holiday season. As the spice trade flourished in the Middle Ages, ginger became more accessible, paving the way for the evolution of gingerbread into a dessert worthy of celebration. By the 15th century, gingerbread had made its way to Europe, where it began to take on new forms. In Germany, it was often molded into intricate shapes for festivals and fairs. This was also the era when the famed Nuremberg gingerbread, known as “Lebkuchen,” gained popularity, featuring a complex blend of spices and nuts.

However, it was the story of Hansel and Gretel that truly solidified gingerbread’s place in the holiday canon. The Brothers Grimm’s fairy tale, published in the early 19th century, painted a picture of an enchanted house made entirely of gingerbread and candy, capturing the imaginations of children and adults alike. Inspired by this tale, gingerbread houses began to emerge as a holiday tradition, continuing into the modern era, where families would gather to create their own edible cottages adorned with sweets.

Iced Out

Skip the conventional royal icing mortar in favor of pure melted chocolate to build a better home. Aside from the obvious flavor benefits, it’s much easier to work with, piping out smoothly or spreading on thick, and sets up very quickly in a reasonably cool kitchen. If you need to speed things along, just set your pieces in the fridge for a few minutes, and they’ll be good to go. I wanted to keep mine simple, sticking with only dark chocolate for all my embellishments, but you can go all-out with vegan white chocolate, colored sanding sugar, candies, fresh herbs, and any other edible decor your heart desires. It’s your house after all; raise the roof!

Build It Better

Based on my fool-proof Gingerbread Cut-Out Cookies recipe, this formula has already stood the test of time. After 13 years and untold adaptations, it simply never fails. The dough is sturdy, easy to roll out thinly without cracking, and barely spreads while baking. You could absolutely make classic gingerbread people and call it a day, no house required. These cookies make for excellent gifts or additions to any holiday party.

A house isn’t built overnight, and neither is a gingerbread house. Well, yes, while it’s possible for the early risers and truly ambitious, I find it much more enjoyable (and less stressful) to bake the pieces one day, apply basic decorations and piping once completely cooled, and assemble them the next. For more construction advice, see my previous post about best gingerbread house building practices.

Chocolate gingerbread, enhanced by the subtle umami undercurrent of shiitake powder, could be the next big thing for seasonal sweets. Rich dark chocolate and the warm spice of gingerbread, elevated by the depth of umami from shiitake powder, is the unlikely combination I personally can’t get enough of. Go ahead; embrace the holiday season with an eye towards nostalgia but an appetite for something new. In this sweet home, all are welcome.

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Hannah (BitterSweet)5 Comments