Tag: dessert

Center of the Unicorniverse

If you were the sort of child that imagined elaborate tea parties with little plastic play sets, whimsical creatures sitting around a table lavished with ornate sweets, then you should recognize this scene immediately. The only difference, however, is that this incredible setting is completely real.

Unicorniverse in Round Rock, TX

Unicorniverse Bakery & Cafe has crafted a completely plant-based European bakery straight out of a fairy tale. Teal flowers blossom across the entire ceiling and dip down alongside gold chandeliers. Custom porcelain tea cups garnish each table, surrounded by plush chairs that genuinely invite you to be a guest and stay a while. Look closely and you’ll even find a unicorn, guarding the pastry case, or perhaps just eying it hungrily. Could you blame it? The only thing more stunning than the dining room are the desserts.

Artisan Pastries, Cakes, and More

Being a “kid in a candy shop” has never rung so true as when I first walked through those doors. Layered sponge cakes filled with custard and jam; dainty macarons in every color of the rainbow, and beyond; plump, oversized croissants with a thousand buttery, flaky layers; mousses made with fresh fruits and decorated with edible glitter; comfortingly nostalgic brownies and blondies filled with dark chocolate chips; there’s no place to simply rest your eyes. These are riches beyond my wildest dreams, the elaborate baked goods that only I could bake for myself in the earliest years of my career. Finally, everyone can enjoy the same.

Savory to Sweet

Before anyone makes wild allegations about preferring savory to sweet, there’s a lot here for you to love, too. A full menu of brunch and lunch options provides a hearty base to start your meal before indulging, if you so choose. Fluffy, oversized omelettes stuffed with a variety of vegetables and dairy-free cheese are a highlight for me, as a serious vegan egg-lover. These things really are huge; you could easily split one with a friend to leave more room for dessert. Salads are no slouch here either, along with a wide range of sandwiches made with breads baked in-house.

Eat Dessert First

If you’re serious about your sweets, though, cut straight to the chase and eat dessert first. It may take the rest of my lifetime to try the entire menu, but I’m willing to take on the task. So far, I can attest to the prowess of the bakers through their Raspberry Almond Cake, a towering strata of sponge and cream that tastes for all the world like an oversized rainbow cookie, plus fresh fruit. The Lemon Tart, concealing a trough of sweet lemon curd beneath that plume of whipped buttercream, could put the average lemon meringue pie to shame. Blackberry Mousse Cake manages to balance density and lightness in every bite, defying the laws of physics like it was easy.

Everyday Magic

Unicorniverse is a magical place- and that’s not just hyperbole. Where else could you find all this, made effortlessly vegan? It’s worth a trip from anywhere in the world, because it will transport you to an entirely new universe when you step inside.

Unicorniverse Bakery & Cafe
2400 South Interstate 35 Frontage Road #130
Round Rock, TX 78681

Hannah (BitterSweet)14 Comments

Ideas in Phyllosophy

For a ready-made ingredient that’s widely found in mainstream markets, phyllo dough seems to produce a disproportionate amount of angst. Otherwise savvy bakers blanch at the idea of working with the delicate pastry sheets, and while it does take a gentle touch, most fears are largely overblown. It’s not as if they’ll shatter if you merely look at them wrong. The best way to overcome any phyllo anxiety is to dive right in with some exposure therapy, and I have a truly foolproof recipe to start you on the path to recovery. Portokalopita is meant to be broken in the first place.

A Break-Out Success

My original motivation for making portokalopita was to use up scraps of leftover phyllo dough from previous projects. Since I can’t possibly throw away perfectly good food, those random shards sat in the freezer for a good long time before being unearthed. Dried out beyond their ideally pliable state, there was no separating the sheet to make a flaky layered pastry. Instead, portokalopita encourages you to rip or crumble them all up, drop them into a baking pan, and smother them with a yogurt-based custard. Absolutely zero finesse is required, you can use up all your extra phyllo scraps, and there’s no way to mess it up.

Proof Of The Pudding

Thought often described as a cake, the texture is much denser and more moist, like a rich baked pudding. A heavy pour of olive oil creates body and substance, cut by the bright acidity of fresh citrus. My version skips the eggs, of course, and cuts the sugar and oil substantially. It’s traditional to make a separate orange syrup to pour on top, but a light drizzle of vegan honey does the trick for my taste buds. I would never claim my version to be remotely authentic, but I do confidently declare it to be delicious.

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Hannah (BitterSweet)5 Comments

Pesach Parfait

Passover is one of the most joyous occasions on the Jewish calendar, commemorating and celebrating the perilous escape from slavery in Egypt, so why are the desserts so morose? Bearing some of the most strict dietary constraints, particularly for observant Ashkenazi Jews, it’s more like a modern take on that same subjugation. Flour, leaveners (baking soda, baking powder, yeast), and kitniyot (beans, rice, corn, peas) are all off the table for a full week. Regular plant-based meals are tough enough under these conditions, but try baking a cake without any of the above, while side-stepping the traditionally egg-laden alternatives, and you’ll quickly see where most pesadik sweets go awry.

Seder Satisfaction

Though I can’t claim to be so stringent in my own home, I do try to play along for at least the Seder. Having a good few years of experience under my belt now, it’s not so challenging to come up with something satisfying to close out the festive meal. It just takes a change in perspective, to stop thinking about what you can’t have, and to focus on what you can. It’s the same sort of challenge for anyone new to veganism, I’d imagine. Consider the following:

Naturally Vegan Desserts For Passover

Without any sort of modifications, you can easily whip up any of these treats to enjoy throughout the week of Passover. There are hundreds of thousands more when you start to consider easy swaps to make cobblers with almond meal toppings, pies with raw nut-and-date crusts, and beyond.

Mousse Without Compromise

Introducing these stunning parfaits as a Passover desserts does them a disservice, based on the baggage such a label would come with. Rather, the layers of rich dark chocolate, giving way to a lighter, fluffier raspberry cream, then finished with light yet decadent coconut whipped cream, belong in their own category of indulgence. Beautiful and delicious enough to serve all year round, with or without dietary restrictions, they’re crafted without compromise, as a good recipe should be.

Making A Perfect Parfait

Whereas most vegan mousses would start by using a base of tofu, this approach taps the fatty goodness of avocado to accentuate the buttery notes of bitter dark chocolate. On top, fresh berries contribute a jammy, tart, and tangy flavor, balancing out the sweetness with elegance. The whipped cream seals the deal, completing the strata with a cloud of velvety coconut foam.

Don’t Pass Over This Recipe

While the Passover Seder is a retelling of the story, full of sacrifice and strife, you’re not supposed to suffer through the meal. Finally, here’s a dessert that you’d actually want to eat, even after the plagues have passed by.

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Hannah (BitterSweet)8 Comments

All Washed Up

If there’s one thing I’d like to hire someone to help me with, it would be washing dishes. After shopping, prepping, cooking, styling, shooting, and editing, the last thing I want to do is stare down the towering pile of dirty pots, pans, and plates teetering dangerously in the sink. Energy flagging, I’m mentally done with the work already, and then this tedious chore blindsides me right when I start to wind down. Yes, it’s my mess to clean up, and yes, I will still throw a tantrum like a spoiled child asked to pick up their toys, no matter how old I get.

Washing Dishes Is The Pits

Between the grease, baked-on grime, and shredding dish sponge, it’s just a textural nightmare. Getting an actual dishwasher was the holy grail, the surefire fix for all these horrors, but the reality was an even greater let down. It turns out it functions best is as overflow storage, not even aiding with a pre-rinse assist.

There’s only one way to I know to take down this daily task…

Eat it! At least, when it’s a sponge cake, half the work is done before you ever bring your plate to the sink! I don’t think this is April fooling anyone, but I’m more about silly puns than outright pranks. For a gentle trompe l’oeil, much like last year’s ramen cake, the punchline still pays off in spades. If you’re with me, grab a fork and start cleaning up your act.

What’s In A “Sponge” Cake?

The “Brillo” scrub is made from a olive oil matcha struesel, admittedly thicker than the genuine article, but we can all agree the crumb topping is the best part. For that, I’m willing to take a hit on realism. Underneath, a tender golden cake enriched with turmeric and pumpkin puree shines with bright lemon flavor.

Washing dishes is still a pain, but having the right supplies at hand definitely sweetens the deal.

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Hannah (BitterSweet)4 Comments

Carrot and Stick

Like clockwork, as the weather warms and thoughts turn to garden parties, alfresco brunches, and spring celebrations, carrot cake is invariably waiting in the wings. Despite being one of the few omnipresent produce options all year round, they’re inextricably linked with spring. Maybe it’s the vibrant orange color of carrots that helps shake off the doldrums of winter, its perceived lightness and freshness to combat months of heavy stews, or simply the associations with Easter. Regardless, if you don’t have a solid carrot cake recipe in your repertoire, you’re liable to get left out in the cold.

Carrots’ Glow Up

Curiously, the traits that we prize most in carrots today were nonexistent in their earliest ancestors. Once a thin, spindly, and bitter white root, they bear almost no resemblance to the golden-hued, sweet vegetables we know today. Centuries of selective breeding transformed it into one of the world’s most popular edible plants across all cultures. Medieval European cooks first incorporated them in simple puddings that laid the groundwork for the evolution of carrot-based desserts. As refined sugar was a rare luxury, carrots provided a naturally sweet alternative for the everyday worker.

Icing On The Cake

Contrary to my photographic evidence (or lack thereof), I would never support sending out naked carrot cake. Especially when we’re talking about cupcakes, without any buttercream addition, those are simply muffins, no matter how you try to sell it. I just don’t see the need to reinvent the wheel, when so many marvelous frosting formulas are already available. My top recommendations, in order:

Building A Better Carrot Cake

There’s no lack of options for vegan carrot cake recipes out there, and yet I’d still like to throw my hat into the ring. What sets mine apart is the inclusion of finely ground almond flour, adding a satisfying density and subtly nutty flavor. That taste resonates with the generous addition of toasted pecans, which also introduce a toothsome textural contrast. To that end, I fully endorse raisins as well, for their chewy bites of concentrated sweetness. For staunch raisin-haters, I’d implore you to replace them with diced dried pineapple instead of outright omission.

Most importantly, there’s enough actual carrot content to live up to the name, not just a few token shreds for aesthetics. While this is solidly a dessert, not a health food nor full serving of vegetables, it should at least pay tribute to the supposed star of the show. Woven throughout the lightly spiced crumb, the taproot becomes tender and almost silky after baking, adding richness and moisture, just like the historical uses intended.

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Hannah (BitterSweet)3 Comments