Bluebeard the PIErate

Okay okay several weeks late but I love this guy too much not to share – the yearly pie donation for the Lamplighters gala fundraiser!

Mom gets credit for naming him Bluebeard, hahaa. He thinks he’s so cute.

He also sold for $70 this year, which is a new high! Very exciting.

I’m including process photos for those who like this sort of thing – I make these in stages, typically. Bottom crust first so it can chill in the fridge overnight, then the top crust that also chills overnight. Pie gets assembled and baked first thing the morning of the gala, usually around 6am so it can bake and cool fully before I have to transport it at 1p.

Per usual, this is made with wild blueberries. Not only are they sold in 3 pound bags at whole foods (extremely convenient), they are also smaller than normal bloobs so the top crust design sits flat; important with this level of detail. Obviously some of it sinks into the bloob soup but I feel that just adds to its charm. I also had a very nice lyft driver this year who took the turns and downhills with care, which I very much appreciate. Pie transport is no joke.

Et voila!

Let’s see what else is new….

I have been making the apple cake I posted previously on repeat! It’s SO GOOD and SO EASY. I’ve adapted it for a refined sugar free version with coconut sugar – am working on one that is all maple since that’s my preferred. Stay tuned!

grainy, 7a photo taken post-swim

Still swimming, though the it’s DARK when I get in and barely light when I get out. Makes for some beautiful sunrise swims though, and the bay is oddly peaceful when it’s dark out. No, it’s not all that creepy either, for those who are wondering. I can’t see my hand in front of my face in the water when it’s light out anyway so what’s the dif? Also is noticeably colder in the last two weeks and I found a not-small hole in my favorite sleeveless wetsuit (DANG IT) so maybe the universe is telling me it’s time to switch back to longsleeves… hmmm…

sunrise turret!

I guess I’m accidentally timing this post right for halloween! He fits right in.

We made haunted houses at work for happy hour to practice model-making skills because, architects. This is what architect playtime looks like… not a contest but if it was, we’d be winning muahhaha:

Happy Halloweekend!! I hope there is pie.

French apple cake & fall happenings

Hello and happy fall! It feels like fall in the city, it’s finally been actually somewhat chilly in the evenings. I’ve also hit the point where all I want to make is apple-based desserts…

I had a birthday and such since I posted last – C and I went up to Jenner and Sea Ranch for a few days to enjoy some quiet coast time. Took a great 9.5mi hike in Salt Point state park and ate a bunch of crab… absolutely zero complaints, it was a lovely few days away.

Also had a few fun adventures baking in airbnb kitchens – always an interesting puzzle. Maybe I should write a cookbook about how to bake when you have minimal supplies? Ha. Latest airbnb cooking lesson takeaways: a mesh strainer used as a drying rack does great double duty as a cooling rack for cookies, and you can make peach crisp on a stove/hot plate.

Let’s see, what else. I spent yesterday afternoon repotting some of my more enormous plants, which was overdue and very needed for them (root bound) and basically a workout for me, so everybody wins. Hopefully they’ll be much happier in their new digs! Probably explains why one of them had been acting up. I’d been putting it off because repotting him involves corralling all his tendrils into a pillowcase for easier maneuvering and I get soil all over my kitchen… it’s too bad no one caught this round on camera. I was literally hugging my snake plant, trying to hold the pot down with my knees while I tugged it out. Comical. Oh and I talk to them while I do it, obviously.

Have been getting some really fun fog effects lately; I never ever get tired of watching fog.

But back to cake.

This one is so simple – really, the most time consuming part is just chopping up the apples – but so delicious. It’s more apple than cake, which I love – mine is a 7″ cake and there are three large apples in it. Amazing! I only lightly adapted it from Dorie Greenspan’s recipe since I did really want to make something sorta traditional, but I think next time I do it, I might add ginger or cardamom (both of which I was out of). She has rum in her recipe too, which I 1000% would have added if I had any.

It’s delicious without though, so I’m posting my modifications here as an alternative – I used whole grain flour, and dropped the sugar content from the original. In this version, I used raw cane sugar, which is a more refined sugar than the sweetener choices I typically use, but I had some leftover from a previous project and didn’t want to waste it :)

Happy baking, and happy October!

French Apple Cake

So delicious! Only lightly adapted from Dorie Greenspan’s recipe, here. Yield: 7-8″ cake (I used a 7″ springform; it’s a flexible cake), serves 4-6ish, or two with leftovers for breakfast :) Lightly sweet, more apple than cake. Perfect for a tea time snack or after dinner dessert. Whole grain, naturally sweetened.

3/4 c whole wheat pastry flour
3/4 teaspoon baking powder
large pinch of salt
3 large apples (if you can, choose 3 different kinds – I used fuji & granny smith)
2 large eggs
1/3 c cane sugar*
1.5 tsp pure vanilla extract
8 tablespoons (1 stick) unsalted butter, melted and cooled
~1tbsp turbinado sugar, for sprinkling

*a more refined sugar than I would typically use. It works well here, but I’d like to try subbing in maple/maple sugar/possibly coconut sugar to see about a less refined alternative

Preheat the oven to 350 degrees F. Butter a 7 or 8″ springform pan and put it on a baking sheet lined parchment paper.

Whisk the flour, baking powder, and salt together in small bowl. Peel the apples, slice them finely, and then dice the slices into 1/2″-ish pieces. Just make sure they’re small! They don’t need to be even.

In a medium bowl, whisk the eggs until they’re foamy. Add the sugar and whisk for a minute to blend, followed by the vanilla. Whisk in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing after each so that you have a smooth, thick batter. With a rubber spatula, fold in the apples, turning the fruit so that it’s coated with batter. Scrape the mix into the pan and pat it down a little with the spatula so that it’s evenish. Sprinkle the top with turbinado sugar.

Bake for 50 to 60 minutes, or until the top of the cake is golden brown and a tester inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for 5 minutes.

Run a blunt knife around the edges of the cake and remove the sides of the springform pan. If you want to remove it from the bottom of the springform, let it cool a bit longer before doing so. Otherwise, the cake can be served warm, room temperature or chilled (can confirm it’s delicious all three ways); with a dollop of whipped cream, ice cream, or a splash of rum over the top. All excellent. It’s a very moist cake – more apple than cake, actually – so it’s best fresh but will keep for about 2 days, either on the counter or in the fridge. Press waxed paper against the cut surfaces for optimal storage.

unintentional summer blogging hiatus


Wow, dang – apparently I unintentionally took the summer off from posting anything! I can’t believe it’s already Labor Day weekend (and my birth month! Yay!)

Doesn’t mean I haven’t been baking though – pretty much have had some variation of a stone fruit galette on endless repeat. Last one was a super yum version with peaches, blackberries, raspberries & a little bit of marionberry jam (courtesy of my pacific northwestie fam). I haven’t made anything really new – have been falling back on either my favorite cookies or some version of something fruity. I’ll include the recipe for the peach one down below; it was a winner for sure.

We had our company summer picnic last weekend, and it turns out galette is perfect picnic food – I was a little concerned it might be too messy, but it disappeared in a flash and was relatively easy to transport, etc. Definitely recommend.

For those of you who read this to keep tabs on me, I apologize for the delinquency!! (hi, other favorite pacific northwesties! I love you & miss you!) Let’s see, what happened over the summer…

Camp went very well! Minimal covid and wildfire smoke, maximally happy campers. Not much more I could ask for. Plus, I personally had a great session so obviously that’s a win too.

Not too long after that, C and I did our annual trip over to Connecticut to see his fam, eat lobster and do beach things (not mad) – had my once-yearly lobster roll, paddleboarded every day and swam a ton. It’s a bit warmer than the bay ;)

orange because the sunset was extreme
o yes
the sunsets absolutely do not disappoint

Speaking of which, still doing that of course, even though I live a bit further away now… less convenient, so I can’t swim on my in office days, but I’m still averaging about twice weekly. We’re in the season where the bay water feels soooo good; still obviously cold but not so much that it gives you an ice cream headache. The seals come out to play this time of year too – there are two who are always in the same spot and sometimes they come swim laps with me. So cute.

when in doubt: go swim.

Side note – I just looked up and there’s a ladybug on the inside of my turret window! That has to be good luck, right?

Plants still flourishing – latest acquisition is a bird of paradise I named Bertie; he seems to be adapting well to his new digs in the turret. Finally got everything hung up (or sorta, mostly) and am still loving the not-so-new apartment.

bertie! also known as bert the bird.
I don’t think i have enough greenery yet… also am in process of getting a larger rug.

Anyway… I’ve been so busy, I kinda expect I might not be on a super regular blogging schedule anymore, but I’ll be using it as motivation to make more interesting things and not just make endless galettes :)

Happy long weekend!

half assed lattice from last month… I got annoyed by it halfway through…

Peach, Blackberry and Marionberry Galette

Not too sweet, perfect for stone fruit season. Yield: 1 galette, serves several and keeps pretty well overnight for breakfast the next morning. A Wait are those Cookies original. Whole grain; refined sugar free (depending on the jam used).

for the crust:
1 c whole wheat flour
1/2 c cornmeal
1/2 tsp sea salt
1/2 tsp cinnamon
4oz/1 stick of unsalted butter, cubed
1 tsp vanilla extract
2-3 tbsp ice water

In a food processor, pulse together whole wheat flour, cornmeal, sea salt. Add in cubed butter and pulse until it resembled coarse sand. Add vanilla and ice water 1 tbsp at a time until the dough starts to come together – I usually start with 3 tbsp and then add 1T at a time from there. Turn it out onto a board and knead it into a ball. I like to roll it immediately since it’s pretty forgiving dough – typically I haven’t had trouble with this dough sticking. I roll it between two sheets of parchment paper and use the bottom one to bake the galette on; makes an easy transferral method between cookie sheet & cooling rack. If you’re not rolling immediately, stuck it in the fridge on a plate. Can be made ahead the night before if need be. If you are rolling immediately, roll it out into a circle or rectangle about 1/4″ thick.

or the fruit:

peaches, sliced (I used roughly 3 medium sized ones)
2 c blackberries + I added a few raspberries after baking; totally unnecessary (I just liked the color)
2 tbsp marionberry jam (any other dark jam will do if you can’t find it!)
1 tbsp half and half or cream, for brushing on the dough + turbinado sugar and slivered almonds for finishing

Preheat the oven to 425. Roll out the dough between two pieces of parchment paper until it’s about 1/4″ thick. Spread the jam in a thin layer over the middle of the dough. Pile the fruit in the center, leaving a border of about 3″. Fold up the sides of the dough over the fruit. Brush the dough with an half and half or cream, pat the slivered almonds onto the sides and sprinkle with a little turbinado sugar. Dot fruit with butter if you like, though it’s not strictly necessary. Pop in the oven and bake for 35-40 minutes, until the crust is lightly browned. Remove to a cooling rack and let cool completely before slicing and serving. Store leftovers in the fridge overnight – it’s great for breakfast :)

Fave Human + Birthday = A Very Extra Cake

Alright alright I’m a few days late and SO delinquent on anything resembling regular posts here but….. better late than never.

Charles’ birthday was this week so you better believe there was CAKE! Birthdays are a great excuse to be very extra and bake a layer cake with six layers (yes. I did) – this is the Fave Human we are talking about, after all. He’s cute. He can stay.

Good news is, since I waited a few days to post, I can relay the comments – everyone who ate it thought it was delicious, so I can safely say this one is a winner. Almond cake, marionberry + blackberry and chocolate ganache filling, and vanilla buttercream. Nothing in here is overly complicated; they just are stellar when put together. This is also one of those that can be made in stages, which is such a boon for a busy week. I ended up making the filling over the weekend, the cake layers monday, and then frosting, ganache and assembly on wednesday, his actual birthday. Besides, freezing cake layers actually makes them easier to slice (at least I think) and helps flatten them out a little.

This is a pretty dense cake so a little goes a long way – this was a 7″ cake to feed 6 at dinner, plus about a fourth of it leftover – obviously, who doesn’t love leftover cake. With six layers it makes for a pretty tall slice. It’s sweeter than my average dessert but hey, birthdays only come around once a year. It IS whole grain, so there’s that. Can’t let my dessert morals slide completely….

As to why I haven’t really had anything resembling regular posts on here… I *have* been baking, but a) I keep making variations on the same galette and I don’t need to be spamming your feeds with endless galette variations and b) camp is literally IMMINENT and I have been eyeballs deep in director stuff since basically… May… so that plus a full time job = not so much free time for blog things. Promise I’m still baking on a regular basis even though it doesn’t always show up here! Headed up to camp on the 15th, and I can’t wait.

The summer fruit right now is outrageously good… my philosophy is to mess with it as little as possible so it can shine as much as possible; hence the endless riffs on berry-stone fruit galettes.

case in point.

Anyway. Next time you need a layer cake for an occasion – or no occasion, maybe just for fun – might I recommend this one? I promise it’s delicious :)

I hope everyone has a lovely holiday weekend – hugs from my kitchen to yours.

Almond Cake with Dark Berry Filling, Chocolate Ganache, and Vanilla Icing

Not too sweet almond cake sandwiched with a marionberry & blackberry filling, dark chocolate ganache, and a vanilla buttercream. A celebration cake at its finest. Yield: 1 7-9″ cake, depending on what pan you use; serves several. This recipe is written slightly differently than usual; less of a list and more akin to suggestions. Most components can be made ahead, making this a good one to make in stages.

For the cake:

I use this cake, as written with the exceptions as follows: reduce sugar to a scant 1c per batch (I used fair trade cane sugar here); sub whole wheat pastry flour (*not straight whole wheat, it’s not fine enough).

For a 7″, 6 layer cake (3 layers, halved), I made 1.5 batches. I tend to make them ahead of time, wrap well in plastic wrap (the ONLY time it is allowed in my kitchen) and freeze them, at least overnight. Thaw in the fridge overnight before using or at room temp. Typically I will top them for flat layers, like I did here, but you don’t technically have to (though if you do, you can eat the scraps and everyone knows that’s the best part).

For the marionberry & blackberry filling:

Honestly, just use jam! It’s delicious, easy and just about the perfect consistency. If you’re feeling fancy, you can make a berry curd, like this:

Take 2 cups, ish, of frozen berries (I used blackberries & marionberries), and toss them in a saucepan. Add 1 tbsp maple syrup, zest and juice of one lemon, and bring to a boil over medium heat, stirring occasionally. Reduce heat to low and simmer for 5-6 min, mashing the berries slightly with a spoon, until most of them have burst. Remove from heat, and strain into a heatproof bowl, through a fine mesh strainer, pressing to release as much juice as possible. Discard the seeds, or use them creatively somewhere else (maybe a smoothie or something?) In a small bowl, whisk together 2 tbsp cornstarch + 2 tbsp water and set aside.

Return strained berry juice to the saucepan, and whisk in the cornstarch slurry. Turn the heat back up to medium and whisk constantly, until the fruit starts to simmer. Reduce heat to low, cook for 1-2 minutes more (you’ll see it visibly thicken), then remove from heat and let cool completely. Chill in the fridge before using. Can be made up to one week ahead; store in an airtight jar in the fridge and stir well before use.

I ended up using a combination of both jam and curd, just for fun and also for flavor. You do you! All jam is completely fine and much faster.

For the frosting:

1/2 c unsalted butter, room temperature
1 c powdered sugar
2 tbsp plain yogurt
1 tbsp vanilla extract
3 tbsp whole milk

This is a very straightforward buttercream – using a hand (or stand) mixer, cream butter until light and fluffy. Add in powdered sugar a bit at a time, beating after each incorporation. Add yogurt, vanilla and whole milk and beat to combine. The frosting should be smooth and spreadable. Can be made ahead and refrigerated; beat before using to fluff it up. I do prefer to make this immediately before using just for ease, but it works just fine ahead of time too.

I like my cakes lightly frosted; if you’re making a cake that is going to be fully frosted with frosting also between the layers, make a double batch of what is listed here. This made exactly enough for me to use a thin layer between the cake layers + frost the whole thing naked cake style, but I only wanted a thin layer so that was exactly what I was after.

For the ganache:

Rough measurements – I used about 1c of dark chocolate + 1 tbsp coconut oil. Stir in a double boiler until melted, then use before it starts to set up again as it cools. Reheat as needed to bring it back to a drippier consistency if desired.

To assemble:

I wanted a 6 layer cake; to do that, I baked three 7″ layers, then topped them to flatten them out, and halved them. A serrated or just very sharp knife works well for this; just go slow.

Spread a thin circle of frosting on your cake stand or plate, just smaller than the cake itself. Plop down the first layer, followed by a layer of frosting, a layer of berry curd/jam, and a layer of ganache, then a layer of cake, then frosting, berry, ganache…. rinse, repeat. Once you have the final cake layer on, use an offset spatula to frost the rest. If you want a naked cake look, smooth it on but let the cake layers show like mine; otherwise, you can do a crumb coat, refrigerate, and then come back for the second frosting layer.

Top with ganache – you can have it drop down the sides, or not (I chose to not) – and fresh berries. Refrigerate before serving if it’ll be longer than a few hours and/or your kitchen is very warm; mine wasn’t so I left it out. It’ll do at room temp for a few hours but refrigerate any leftovers. Serve & enjoy!

On Saturdays we wear pink

She’s back!

Oof it’s been an age since I posted anything… I got stuck in a seemingly never-ending oven saga, but I think we’re safely out the other side of that now with a new range. Seems like moving is akin to starting a new relationship – you have to work out a new routine with the appliances and the space. Finally feels like I’m getting there with my kitchen – having gone through three different ranges in literally 2 months doesn’t help things, ha. Very grateful to be cooking at home again!

The not-so-new apartment is feeling more and more homey these days; I hung up a bunch of art and sorted out my disaster of a closet (1906 construction means I have a very all purpose “walk through” closet between my kitchen and bathroom that has to do triple duty for utilities, coats and linens and is extremely visible at all times so…. yeah. tricky tricky)

sunny turret, happy plants

So anyway! Back to normal baking programming. I made a few batches of cookies at C’s in the last month or so but nothing much beyond that – this was a welcome breath of fresh air. I missed making pretty things.

It’s rhubarb season! I think this might have been some of the first – hadn’t seen it in the market before now. I love how tart and jammy it is once baked – I never smother mine in gloppy sugar so if you like tart things, you’re in the right place.

This galette is for those of us who are engaged in an ongoing love affair with almond croissants (me. I resemble this remark) – it has a layer of jammy rhubarb, a layer of almond frangipane (fancy name for almond paste fluffed up with an egg) and a layer of slightly crunchy cornmeal and whole wheat crust. Perfect with ice cream for dessert or on its own for breakfast or a snack.

Happy weekend & happy baking!

Rhubarb and Almond Frangipane Galette

Lightly sweet and perfect for spring! If you love almond croissants like I do, this is your jam. Layer of jammy rhubarb, layer of almond frangipane, crunchy cornmeal crust. Whole grain and refined sugar free. A Wait are those Cookies original. Yield: 1 galette, serves several.

for the crust:
1 c whole wheat flour
1/2 c cornmeal
1/2 tsp sea salt
4oz/1 stick of unsalted butter, cubed
1 tsp vanilla extract
2-3 tbsp ice water

In a food processor, pulse together whole wheat flour, cornmeal, sea salt. Add in cubed butter and pulse until it resembled coarse sand. Add vanilla and ice water 1 tbsp at a time until the dough starts to come together – I usually start with 3 tbsp and then add 1T at a time from there. Turn it out onto a board and knead it into a ball. I like to roll it immediately since it’s pretty forgiving dough – typically I haven’t had trouble with this dough sticking. I roll it between two sheets of parchment paper and use the bottom one to bake the galette on; makes an easy transferral method between cookie sheet & cooling rack. If you’re not rolling immediately, stuck it in the fridge on a plate. Can be made ahead the night before if need be. If you are rolling immediately, roll it out into a circle or rectangle about 1/4″ thick.

For the almond paste:
1/2 c almond flour
1/2 c slivered almonds
1/4 tsp sea salt
3 tbsp maple syrup
1 small egg
1 tsp vanilla extract
1/2 tsp almond extract

3-4 Rhubarb stalks, thinly sliced
Coconut sugar + slivered almonds for decoration

Preheat the oven to 425.
In a food processor, blend almond flour, slivered almonds and sea salt until homogenous but slightly gritty. Add in maple, egg, and both extracts, and blitz until combined.

Spread the almond paste carefully (it’s sticky!) over the middle of the dough, leaving a 1″ border, then pile on the sliced rhubarb. Fold up the sides of the dough over the fruit and sprinkle with coconut sugar and slivered almonds. Brush the dough with milk or half and half. Pop in the oven and bake for 30-35 minutes, until the crust is lightly browned. Remove to a cooling rack and let cool completely before slicing and serving. Store leftovers in the fridge overnight – it’s great for breakfast :)

Minimum two types of citrus at all times, please

Blog friends!

Much has happened since I posted last – busy busy but also NEW OVEN! and NEW FRIDGE! Thank you to my building owners who might actually be best landlords on the planet. I now have an oven that tells me when it’s preheated (hooray!) and a fridge that a) is significantly larger than the previous tiny one and b) has a freezer on the bottom so I don’t have to stand on my head to see my vegetables.

Also, it fits things like this when they need to chill (the old one didn’t, without basically removing everything else from it… slightly problematic as you can imagine). My new place is definitely feeling more like home these days – I have been here exactly a month! Hard to believe. New furniture comes next week too, so I have a bit of rearranging to do this weekend.

Realized I hadn’t made a panna cotta in ages and I miss them – I got to make one for our camp director working weekend a week ago, but one just wasn’t enough. Besides, C requested citrus and it works so well in them.

sun photobomb from a run a few weeks ago

I decided to put it both in the crust and the panna cotta itself – definitely will be doing this again, it’s delicious! Not sure why I’ve never really put citrus zest into this crust but I’m glad I fixed that. Meyer lemons are still easily found around here too, so I’m trying to take advantage when I can.

This tart is gluten free, dairy free and refined sugar free – lightly sweet and definitely citrusy. There is chocolate too, but just a little – I didn’t want it to overpower the lemon in the panna cotta or the lime in the crust. The crust reminds me of a shortbread in its flavor; the whole thing goes well with vanilla ice cream or flies solo and shines when sliced into pretty wedges.

Happy weekending!

Meyer Lemon Panna Cotta Tart on an Almond, Lime and Chocolate Crust

Gluten free, refined sugar free, and dairy free. Yield: 1 9″ tart, serves several. A Wait are those Cookies original.

For the crust:

1.5 c almond flour
1/3c unsweetened shredded coconut
1/3c cornmeal
heaping 1/4 tsp sea salt
1/2 tsp baking soda
zest & juice of two small limes
2 tsp vanilla extract
1/4 tsp almond extract
2 tbsp pure maple syrup
6 tbsp coconut oil, melted
2 tbsp dark chocolate

In a large bowl, stir together almond flour, shredded coconut, cornmeal, sea salt, and baking soda. Add in lime zest and juice, vanilla extract, maple, and melted coconut oil, and stir until completely combined. The dough will look crumbly, but you’ll be able to press it together with your fingers.

Preheat the oven to 350, and lightly grease a 9″ tart pan (w/ removable bottom) with coconut oil. Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge (or not, your call!). Poke the bottom with a fork a few times, and bake for 15 minutes. Remove from the oven and set aside. Once the crust is out, melt the dark chocolate in a double boiler or the microwave until smooth, stirring frequently. Spread a thin layer over the bottom of the crust. Let the whole thing cool to room temperature – once it’s cool, chill it in the fridge until needed.

For the Panna Cotta:
1 package unflavored powdered gelatin
1 can (14oz) full-fat coconut milk
1 tbsp vanilla bean paste
zest of 2 meyer lemons
2 tbsp maple syrup
Scant 1/4 tsp sea salt
1/2 c lemon juice, divided and chilled

In a small bowl, sprinkle the gelatin over 1/4 cup of the cold lemon juice. Let stand without stirring until the gelatin is moistened, about 10 minutes.

Pour the coconut milk into a small saucepan. Add remaining 1/4 c lemon juice, lemon zest, maple, vanilla, and salt. Bring to a simmer over medium heat, stirring frequently. Remove from heat, strain to remove lemon zest pieces (if they’re large; I use a microplane so often I will just leave them in), and whisk in the gelatin mixture. Whisk until completely dissolved, about 3 minutes. Cool until lukewarm – it should not be starting to set yet. Pour the panna cotta mixture into the cooled tart shell. Place in the refrigerator until set, approximately 4 hours or preferably overnight.

Top with whatever pretty things your heart desires! Serve cold out of the fridge. Store any leftovers covered in the fridge as well.

Sunny Citrus Bars and a Queen Anne Edwardian

Hi friends!

It’s been a minute and feels like an AGE since so much has happened since I posted last. Also. All of these photos look blurry to me and I can’t figure out why wordpress isn’t playing nice…. sorry about that. It’s not your eyes, I promise.

There is so much going on in the world right now… I’m going to take a minute to acknowledge that, but also choose to keep this space for life news and desserts only. I know we are all affected by global events, but sometimes you need to preserve a sunny little corner of the internet.

That being said – I have meyer lemon and lime bars for you today: these feel like a sunbeam incarnated into food form. A bit late in posting on account of a busy weekend (much needed friend & c’s fam time) but these bars were DELICIOUS so I wanted to make sure they made it on here. Not to mention, they’re the first real baked thing I’ve made in this kitchen, aside from cookies (those don’t count, I make them allll the time).

My new oven and I are still getting acquainted, but I think we’re getting there (and I also think my new oven thermometer is lying to me)… my oven is a bit funky, just like the grand dame of a Queen Anne Edwardian that I moved into. She’s a high ceilinged, mildly drafty beauty with a round turret, bay windows, original floors and gingerbready molding – and used to be a boarding house in the early 1900s!

Started the year before the 1906 earthquake, finished the year after. I am LOVING my new space, though admittedly having growing pains – what on earth do I do with this much space, I’m only one person?! I doubled my square footage after having lived in a studio for a loooot of years…. this feels enormous, but I’m getting used to it. New furniture helps too ;)

I’ll post some pictures one aforementioned furniture actually arrives – but for now a few little vignettes of my jungle deco (yes, that is an extremely accurate name for my aesthetic) beauty.

original rolled glass!

Okay okay back to the bars. Gluten free, refined sugar free and dairy free – easily grain free too, if need be (swap the cornmeal for an equal amount of almond flour, and use tapioca instead of cornstarch). A perfect dessert for this time of year when it seems like citrus is the only fruit that is really shining. Highly suggest the meyer lemon + lime pairing, though all lime or all meyer lemon (or regular lemon) would also be just fine.

Sending happy, sunny citrus vibes from my kitchen to yours!

+ plant. obviously.

Meyer Lemon and Lime Bars with a Hazelnut Crust

Tart, citrusy and nutty – a perfect dessert or snack. Gluten free, refined sugar free and dairy free. A Wait are those Cookies original. Yield: 1 9″ pan – serves several.

For the crust:

1.5 c almond flour (packed)
1/4 c unsweetened shredded coconut
1/2 c cornmeal
1/3 c hazelnuts, finely chopped
heaping 1/4 tsp sea salt
1/2 tsp baking soda
2 tsp vanilla extract
2 tbsp pure maple syrup
6 tbsp coconut oil, melted

Preheat the oven to 350, and lightly grease a tart pan with coconut oil. I use a 9″ tart pan with a removable bottom, but a deep pie dish or a square 9×9 would also work. You’ll be pouring the filling directly into the hot crust, so plan accordingly.

In a large bowl, stir together almond flour, shredded coconut, cornmeal, chopped hazelnuts, sea salt, and baking soda. Add in vanilla, maple, and melted coconut oil, and stir until completely combined. The dough will look crumbly, but you’ll be able to press it together with your fingers. Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge. Poke the bottom with a fork a few times, and bake for 15 minutes. Remove from oven and lower the oven temp to 325.

For the lemon bar filling:

4 eggs
2/3 fresh citrus juice (I used 6 small meyer lemons + 1 large lime)
1-2 tbsp citrus zest*
1/3 c maple syrup
1 tsp vanilla
2 tbsp cornstarch (or tapioca starch)

*I zested all of my small meyers and half the lime since it was so big. I’d just zest all the citrus you use – waste not, want not! I had just shy of 2 tbsp

While the crust is baking, make the filling. In a large bowl, quickly whisk together eggs, citrus juice and zest, maple, and vanilla until the egg is fully incorporated – there shouldn’t be much (if any) white visible. Whisk in the cornstarch until fully combined. Pour the filling into the hot crust, and stick it back in the oven for 20-25 minutes. The filling should be set; no jiggle when you shake it. Remove and let cool completely before slicing – ideally, chill it for few hours before serving. Leftovers keep well overnight, refrigerated.

Moving shenanigans

hello hello!

I’ve been a little off my regular posting schedule lately because of big life things… I’m moving! In a week. Gah.

Long story short, I love my cute little apartment but it is definitely LITTLE and I found a place that is basically this one leveled up – double the size, closer to work, closer to C! Win win. The light will be different (east/north exposure instead of west/south) but the windows are enormous, the ceilings are 10 footers, I’ll have a turret (!) and I’m excited for the change, even though I’ll miss my little jewelbox of a place in japantown.

That being said, this is probably the last baked thing to come out of my current kitchen! This kitchen gets the award for being the best-designed and best laid-out kitchen of any apartment I’ve ever lived in, including the one I’m moving to. Will DEFINITELY miss it. Ah well – kissed it goodbye with this buttermilk lemon tart, which features some amazing-smelling meyer lemons and a slightly crunchy cornmeal-almond crust.

This tart is gluten free and refined sugar free, but does contain dairy – recommend using a dairy free buttermilk alternative if desired; I think that would be a pretty straightforward swap here.

This little guy is excellent for dessert of course, and as always, alongside brunch.

Eugene the haworthia says hello

In other news, took a super fun trip up the coast to Bodega/Occidental/Jenner with a bestie last weekend, ate a ton of crab, hiked and talked for HOURS. Wouldn’t change a thing <3

On that note… fun is over and I should really start packing. Time to play studio packing tetris where I have to pack and live in the same square footage…

Watch this space for further developments! Next time you hear from me, it’ll be from a new kitchen. Cross fingers the move goes smoothly… happy weekending!

current reality.

Meyer Lemon Buttermilk Tart

A Wait are those Cookies original. Gluten free and refined sugar free. Grain free and diary free options noted. Lightly sweet and tangy; perfect for a winter citrus dessert or fun brunch. Yield: 1 9″ tart, serves several.

Note. You’ll be pouring the prepared filling straight into the hot crust so plan accordingly – not one where you want to bake the crust in advance.

For the crust:
1.5 c almond flour
1/4 c unsweetened shredded coconut
1/4 c cornmeal*
heaping 1/4 tsp sea salt
1/2 tsp baking soda
1 tbsp vanilla extract
1/2 tsp almond extract
2 tbsp pure maple syrup
6 tbsp coconut oil, melted

*omit for grain free; use another 1/4 c packed almond flour

In a large bowl, stir together almond flour, shredded coconut, cornmeal, sea salt, and baking soda. Add in vanilla and almond extract, maple, and melted coconut oil, and stir until completely combined. The dough will look crumbly, but you’ll be able to press it together with your fingers.

You’ll want to pour the filling straight into the hot crust, so plan accordingly! Preheat the oven to 350, and lightly grease your tart pan or pie dish of choice with coconut oil. Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge (or not, your call!). Poke the bottom with a fork a few times, and bake for 15 minutes.

For the filling:
1 tbsp flour (gluten free blend or whole wheat)*
2/3 c buttermilk**
1/4 c maple syrup
1/4 c meyer lemon juice (about four lemons for me)
zest of four meyer lemons (or however many you ended up juicing)
1/8 tsp sea salt
2 eggs, beaten
2 tbsp unsalted butter, melted**

*for grain free, a tbsp of tapioca starch would probably work here but I haven’t tried it yet

**I used half plain whole milk yogurt, half whole milk whisked until smooth – you can do straight buttermilk, or make your own with lemon or vinegar added to milk of choice (dairy free if desired for both buttermilk and butter)

Whisk all filling ingredients together until smooth. Pour into the hot crust and bake for 40-45 minutes, until the filling is set and no longer jiggles when you shake the pan a bit. Cover the tart loosely with foil if the edges of the crust start to brown more than preferred (I did this around 30 min). Remove and let cool completely on a wire rack before unmolding it from the tart pan (if you use a pan without a removable bottom, just let cool completely before serving). Serve at room temp or refrigerate before serving – I like it chilled. Leftovers will keep well in the fridge overnight.

Bay swims and blood oranges

First swim of 2022 accomplished! Took me awhile to get back down there but I’m very glad I did. This marks one year of extremely regular bay swimming! My average is probably twice a week – there were a bunch in there where I was very regular with a MWF schedule but lately not so much. It felt COLD to me today but that’s probably because oh right it’s January and also because it’s been a bit since I’ve been in… still in my sleeveless wetsuit though, so that’s something. I think the water temp today was 50? Not sure. Definitely one of my fave ways to start a weekend :)

I have a cake for you today! I think I say this every time but I really don’t make cakes that frequently. Probably because I can cram more fruit into something like a crisp or a galette and that’s always a priority, but I like a good cake now and again for a change.

This one fits the bill perfectly – it’s poppy seedy and almondy, with a moist crumb and a bit of pleasantly dense texture. As it is grain/gluten free, dairy free and refined sugar free, it relies primarily on eggs for its loft and is made only with almond flour. I consider this to be a super simple cake – it doesn’t require a bunch of different flours or a mixer. In fact, it could easily be put together for a brunch the morning of; the blood orange curd (gf but not dairy free) can be made in advance up to a week, so that’s an easy one to knock out a few days ahead.

I love this for dessert with ice cream but it most definitely holds its own in a brunch/breakfast situation, and it’s perfect alongside coffee. The blood orange curd is of course optional but highly recommended (and not intimidating! don’t let it scare you off). Plus, blood orange season isn’t super long – I try to take advantage while I can. They are so beautiful!

In other news, we’ve been having some beautiful sunrises and sunsets in the city of late – here’s a sunrise from earlier this week and a cactus happily doing its cactus thing.

I hope your weekend is full of good things! Maybe cake? I definitely recommend cake :)

Almond Poppy Seed Cake with Blood Orange Curd

Grain and gluten free, refined sugar free and dairy free. Kind of paleo, I guess? A riff on this almond cake I made years ago. Lightly sweet and perfectly moist, especially good for midwinter citrus season! The blood orange curd is gluten free and refined sugar free but made with butter; I think a dairy free butter would work here. Yield: one 6-9″ cake (depending on cake pan of choice), serves several.

2 c (packed) almond flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
1/4 c poppy seeds
4 eggs, beaten
1/3 c maple syrup
1/2 tsp almond extract
1 tsp vanilla extract
1/4 c coconut oil, melted
zest of 1 lemon
1 tbsp lemon juice
blood orange curd, for serving (recipe below)

Preheat the oven to 325. Grease an 8″ springform (or cake pan, or cast iron! I’ve used a deep 7″ cast iron to great effect here; I’ve also used a 6″ springform very successfully for a taller cake) with coconut oil and dust with a bit of almond flour. If I use a springform, I typically set it on a baking sheet lined with parchment to catch any drips.

In a large bowl, whisk together almond flour, baking powder, soda and salt, and poppy seeds. In a smaller bowl, whisk together beaten eggs (just beat these in the same bowl before adding everything else) maple, almond and vanilla extracts, and melted coconut oil. Whisk in lemon zest and juice. Stir wet ingredients into dry, until combined. Pour batter into your prepared pan, and bake for 35-40 minutes (9″ will probably be more like 35; my 6″ springform went for 40) – the top should be golden brown and firm to the touch. Remove from the oven and let cool on a rack! Ideally give it at least 10 minutes before releasing the springform; if you used a cake pan, I’d suggest letting it cool completely before removing. Serve warm, room temp or chilled (for a nicely solid cake; I love the texture of chilled coconut oil cakes) with a dollop of blood orange curd and a few citrus slices.

Keeps well overnight in the fridge.

Blood Orange Curd

3 whole eggs
2 egg yolks
1/2 c blood orange + meyer lemon juice (I used 4 small blood oranges + 1 lemon)
blood orange zest (I just zest as many as I will use for juice)
zest of 1 lemon
pinch of sea salt
2 tbsp maple syrup
4 tbsp butter, unsalted
1 tsp vanilla

I use a double boiler for this lemon curd, which I highly recommend! You don’t have to, but in my experience it makes for a better cooking process. Heat water in the bottom of the double boiler until it’s at a high simmer. In the top of the double boiler, whisk together eggs, egg yolks, citrus zest and juice, sea salt, and maple syrup. Add in the butter one tbsp at a time, whisking continuously, not adding the next tbsp until the first is completely melted. Whisk in vanilla. Cook, stirring constantly, until the curd thickens and will coat the back of a spoon (or your whisk leaves tracks) – usually around 5 to 8 minutes. It’s a noticeable change when it happens, so just watch the cooking magic! Remove from heat, and strain through a metal strainer to remove zest and any bits of cooked egg. Store in a glass container in the fridge until ready for use – can be made up to a week ahead.

Happy 2022!

Hi hello!

Wow it’s been an AGE. I didn’t mean to go this long without posting, but I actually didn’t bake as much as usual over the holidays and I also enjoyed some well deserved time off, so that meant I was outing-and-abouting more than I was thinking about new things to bake. C’est la vie!

I spent a week up in PDX with my parents – such a great week. Workout, eat, make more food, snuggle cat, read, puzzle, rinse, repeat. It snowed while I was up there too, which made for an extra magical holiday.

those tiny paws are wrapped FIRMLY around my heartstrings all the way from pdx
Thea is a champion head-butter

We did do some baking – mom and I made apple/blueberry/date rolls (adapted from this recipe; filling is basically just a compote of those three things cooked down with a bit of cinnamon and butter) plus of course cookies and a really delicious galette with pears and marionberry (rule number one: when in Oregon, eat ALL THE MARIONBERRIES)

Came back, unpacked and repacked and headed up the next day to ski with the fave human for three days over New Years! Hands down best new years and best skiing I’ve had in several years. The conditions were literally amazing; we skied nearly three full days and the snow was incredible for all of it. 10/10 recommend for best way to spend new years!

Then I came back, and a day later officially started a new job! See, told you there was a lot going on. I moved to LEDDY MAYTUM STACY Architects (LMSa) as their marketing manager and I am verrryyy excited to be working for a firm that is mission-driven and so focused on sustainability. Wheee!

So now I’m a week into my job and settling back into a (new) routine after a few weeks off, which means it’s time to get back on the regular baking schedule! This weekend’s crisp was a product of the eternal “what do I have on hand that I can use in order to avoid a trip to the market” game – and I’m not sorry with how it turned out! I love these crisps for how adaptable they are. This one is gluten free, vegan, and only has a few tablespoons of maple in the entire thing, making it very breakfast/snack friendly. I’ve made endless variations of this previously – this one is cranberry and apple with a cinnamon crisp topping, perfect for winter.

I hope you had a wonderful holiday season – happy 2022 from my kitchen to yours!

plants hiding off-camera

Apple, Cranberry & Cinnamon Crisp

Gluten free, dairy free, vegan & refined sugar free. Yield: 1 8-9″ crisp; serves several! A Wait are those Cookies original. Lightly sweet, perfect for wintery breakfast, dessert and anything in between.

For the filling:

4 granny smith apples, peeled and chopped into cubes
1 c fresh cranberries (or frozen)
1 tbsp tapioca starch
zest and juice of one lemon
1 tbsp maple
1/4 c water

For the crisp:

1 cup old-fashioned oats (use certified gluten-free oats for a gluten-free crisp)
½ cup firmly packed almond flour
½ cup chopped walnuts
1/4 c unsweetened shredded coconut
1/4 c flaked unsweetened coconut (optional, good if you have it!)
2 tbsp maple syrup
heaping ¼ teaspoon fine sea salt
1.5 tsp cinnamon
2 tsp vanilla extract
1/3 c coconut oil, melted

Preheat the oven to 350.
Toss apples and 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 tapioca starch, maple, water until combined. 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 flour, chopped walnuts, coconut, salt and cinnamon. Mix in the maple, vanilla, and coconut oil, stirring until everything is mixed thoroughly.

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 2-3 days (yeah right – would take some major feat to make it last more than overnight..)