Hello internet friends! Happy Holidays!!
I have bonus things for you today – TWO recipes!
I’ve now made three desserts in 24 hours and am feeling quite pleased with myself. One for my fam (since there are only three of us) and two for C’s fam, since there are going to be considerably more than 3 at dinner, ha.
Besides, I made this crisp a few weeks ago for C and I and it was bit of a cluster because I lost power while it was in the oven, and then lost the daylight to photograph while waiting for the power to come back on…. so though I wanted to put it up here, I only had photos of half eaten crisp. Which has some kind of aesthetic (obviously I put them up, you’ve seen them) but I needed more than that for a legit post.
So! I made it again for Xmas Eve dessert with my parents, because it was delicious, and now I have a few more actual photos.
But, bonus – I also made this mint panna cotta tart with cacao coconut crust for tomorrow’s dessert, so why not feature that too! It turned out too pretty not to share. It’s actually the same as the one I made last year at this time – couldn’t resist the mint again, and it just looks so festive.
I hope your holidays are filled with all kinds of good things, delicious food, and loved ones. Happy holidays from my kitchen to yours! Merry and bright <3
Mint Panna Cotta Tart on a Cacao Coconut Crust
Minty fresh and chocolatey, perfect for a holiday dinner. Yield: 1 9″ tart, serves several. A Wait are those Cookies original. Grain and gluten free, refined sugar free. For dairy free, swap out coconut milk & yogurt for the cream.
Apple and Cranberry Pecan Crisp
I have successfully used both walnuts and pecans for this – both are delicious. I choose to chop up a chocolate bar in order to get the finer shards of chocolate, but chocolate chips would do if that’s all you have on hand. Totally adaptable to whatever is in your pantry! Yield: 1 9″ crisp (it was doubled for these photos); serves several. A Wait are Those Cookies original. Gluten free, refined sugar free & easily dairy free with a sub of coconut oil or vegan butter + coconut yogurt.
1 bag of fresh cranberries (fresh or frozen are both fine)
3 apples (I prefer Granny Smith and / or Lady Alice), chopped
2 tbsp maple syrup
2 tap tapioca starch
1/4 c water
2 tsp vanilla
1 cup old-fashioned oats (use certified gluten-free oats for a gluten-free crisp)
½ cup firmly packed almond meal
½ cup chopped pecans
1/4 c unsweetened shredded coconut
1/8 c maple syrup
¼ teaspoon fine sea salt
2 tsp vanilla extract
5 tablespoons unsalted butter, melted
3 tbsp plain whole milk Greek yogurt
1/4 c dark chocolate, roughly chopped
a handful of crystalized ginger, chopped
Preheat the oven to 350.
Toss apples & cranberries into your baking dish of choice (my dish is 8×8, 2 qt capacity; 9″ square or 9″ deep pie dish would also be fine). In a liquid measuring cup, whisk together the maple and water until combined. Add the tapioca starch, and whisk to combine. Pour the mixture over the fruit and toss to combine. Bake for 20 minutes.
While the filling is baking, make the crisp. In a mixing bowl, stir together the oats, almond meal, chopped pecans, shredded coconut, maple, and salt. Mix in the vanilla, melted butter and the yogurt. Stir until everything is mixed thoroughly, then stir in chopped ginger and chocolate.
Once the filling has baked for 20 minutes, stir it and and redistribute evenly in the dish. Plop spoonfuls of the crisp topping evenly over the filling – no need to pack it down. Return the dish to the oven and bake for 25 to 30 more minutes, until the filling is bubbling around the edges and the top is golden.
Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream, obviously! Keep leftovers, covered, in the fridge for about five days (yeah right. It would take some kind of major feat to make it last that long)