Camp and cherry cobbler

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Hello friends!

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Usually I do a camp post when I get back with a bunch of photos – this post will have to do double duty for that and this cherry chocolate cobbler situation! I came back from camp a week ago and face planted into a squillion work projects, so I am just getting caught up on life.

Camp was so, so amazing as always. It never ceases to amaze me how much impact it’s had on my life over the years (this was year 15! omg) – both in regards to my huge camp family, but also how much it’s helped me grow as a person. I LOVE Two Sentinels: it is truly is my home away from home. I had a great session, with 14 great girls and two amazing co-staff.

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It was a time of some serious belly laughs, friendship, relaxation, grounding, stargazing, singing, rafter climbing, mental resets and a reaffirmation of what is most important in life: love, friends, time in nature, and a break from technology. I’m having wilderness withdrawals!

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Definitely wishing I was still up among the pines in the high sierra, rather than behind a computer, but I know I’ll be back so I guess I can deal for now ;)

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At the very least, it’s nice to not wear shoes 24/7 – I always bake barefoot, and it felt great to get back into the kitchen for some summer baking.

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This cobbler is legit amazing for a summer breakfast – one guess who I ate it with! C and I stepped out for some cool foggy hiking up to Twin Peaks and Glen Canyon (this photo looks like something out of Middle Earth!) and ate it afterwards as part of delicious breakfast spread – usual eggs & kale not pictured but rest assured we ate them anyway.

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C and I have a serious obsession with cream biscuits – you’ve seen them featured in a many of my other desserts, but this time I figured I’d go the chocolate route. Despite looking like they’d be deadly chocolate death, they’re actually very lightly chocolate-y, which sets off the natural cherry sweetness perfectly. The cobbler itself is refined sugar free and whole grain! There is very little added sweetener, which we both love. I suggest making it for breakfast on a lazy summer morning!

Happy Summer!

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Cherry Cobbler with Chocolate Cream Biscuits

Whole wheat and refined sugar free! The natural sweetness of the cherries is complemented nicely by the chocolate biscuits, which despite their appearance are not overly chocolatey. Great for dessert or breakfast! A Wait are Those Cookies original. Serves 2-6, ish. I used my 2 qt dish that is 8 x 8, but you could also do this in a deep 9″ pie dish, or a larger, shallower pan (ie 9×11 or somesuch – it’s very adaptable).

For the filling:

enough cherries to fill your dish of choice! I used about 1.5 lbs, pitted (I used a combo of Bing & Ranier)
1 tbsp maple syrup
1 tbsp port (optional)
zest of one lemon
juice of one lemon
2 tbsp tapioca starch

For the cobbler:

1 cup whole wheat flour minus 2 tbsp
1/2 c cornmeal
3 tbsp cocoa powder
1 tablespoon coconut sugar
1.5 teaspoons baking powder
3/4 teaspoon kosher salt
1 tbsp vanilla
1 1/2 cups heavy cream
1/4 c chopped dark chocolate chunks

Heat the oven to 375°F. In your dish of choice, toss pitted cherries with maple, lemon zest and juice, port, and tapioca starch.

Mix the dry ingredients for the cobbler topping. Mix the flour, sugar, baking powder, salt, and chopped chocolate together in a large bowl. Add vanilla and pour in the 1 1/2 cups cream. Stir until just combined.

Scoop 2-tablespoon blobs of the cobbler dough onto the fruit. Bake for 45 to 55 minutes. Brush the cobbler dough with the 1 tablespoon cream and sprinkle with coconut sugar. Place the cobbler on a rimmed baking sheet to catch drips, or place aluminum foil beneath it in the oven. Bake until the topping is turning golden brown around the edges (difficult to tell with the chocolate – make sure the centers of the biscuits are firm) and the fruit filling is bubbling, 45 to 55 minutes.

Summer is for shortcakes

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Hi! I have cream biscuit shortcakes today.

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I’ve always thought that strawberry shortcake is just about the most June dessert there is.  I love shortcakes in most any form with pretty much any fruit, but C and I both agreed this one in particular is about the most perfect iteration. We might be a little biased since we both are obsessed with these cream biscuits, but whatever – this is pretty perfect.

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Simple, unsweetened cornmeal cream biscuits for the base, unsweetened sliced strawberries (they are just so perfect right now!), and some ice cream or whipped cream to finish it off: such a perfect trifecta.

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I did a bit of baking on Saturday morning, which was a great way to start the day. A batch of cookies for C’s studio recital, and then shortcakes for later! No complaints there – it was a good day.

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We both agree that these biscuits are also the perfect morning biscuit – not sweet, just so satisfying. They’re crumbly and flakey in the best way and go wonderfully alongside anything you might eat toast with (ie eggs and kale!). Of course, we did that – are you shocked? Ha. I didn’t think so.

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I’ll keep it short and sweet today: do yourself a favor and whip these babies out! They come together and bake up quite speedily, which is a boon when it’s hot out and you don’t want to run the oven excessively. Happy baking!

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Cornmeal Cream Biscuit Strawberry Shortcakes

Lightly sweet, perfectly biscuity. Summer dessert at its finest and most simple! Whole grain and refined sugar free. Yield: 8 biscuits. I adapted this one from my previous cream biscuit recipe; a Wait are Those Cookies original.

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For the cream biscuits:

1.5 c whole wheat pastry flour
1/3 c cornmeal
1/4 tsp salt
2 tsp baking powder
1 tsp vanilla
6 tbsp unsalted cold butter, cut into small chunks
1 pint heavy cream + extra for brushing the tops of the biscuits
coconut sugar for sprinkling

For serving:

Sliced strawberries
Whipped cream or ice cream

Preheat the oven to 400 and line a baking sheet with parchment paper.

In a large bowl, whisk together flour, cornmeal, salt, and baking powder. Cut in the butter using a fork, your fingers (my preferred method!) or a pastry cutter until the butter is the size of small peas. Stir in the cream and vanilla with a fork until blended.

Lightly knead the dough a few times in the bowl, then turn it out on to a floured board or countertop and roll out to about 3/4″ thick. Cut 6 biscuits out – either circular or square, you do you! Reroll the scraps for 2-3 more. Place the biscuits on the lined baking sheet, brush the tops with cream and sprinkle with a little coconut sugar if desired, and bake for about 17 minutes until lightly golden.

Remove from baking sheet and let cool before serving.

To serve, split them in half & pile with whipped cream or ice cream & strawberries! Simple, summery.

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All things lemon, almond & poppyseed

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Hi blog friends!

I have cream biscuits and meyer lemon curd for you today. These biscuits are a huge favorite around here; in fact, we ate all but one in two sittings but very nearly ate that last one too… I think it will last until tonight but I wouldn’t place bets past midnight!

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These cream biscuits are so fast to throw together and really, they are an excuse for me to use Straus cream, which is just the best thing ever. We ate them with lemon curd and ice cream for dessert, which is awesome, and then with just lemon curd alongside (any guesses?) eggs and kale for breakfast – also awesome, obviously!

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And yes, that mason jar was completely full of lemon curd as of last night. We might more appropriately call it a VAT of lemon curd… which I’m not at all sorry about.

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I am going to keep this short today – today was crazy busy and I’m tired of looking at a computer screen…

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I do want to leave these here:

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Jessie has been featured on here regularly and as of last week I had to say goodbye to her for now. I miss her terribly but I know she’s happily off chasing bugs in kitty heaven with her brother. Such great cats – they are very missed.

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I did some therapy baking this weekend – a batch of my favorite cookies (I should post those eventually… they keep getting eaten before I can take any pictures) – and then of course these biscuits on Monday.

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Side note – lemon curd freezes really well – I’d frozen two batches back in March and it was perfect to pull them out to accompany these for dessert. Obviously they didn’t last long – I’d consider them winners.

Happy May Day!

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Almond Poppyseed Cream Biscuit Shortcakes with Meyer Lemon Curd

Barely sweetened but indescribably creamy, these biscuits are a perpetual favorite around here. They work with pretty much any fruit – we ate them this time with lemon curd and vanilla ice cream. I love this for dessert since it is barely sweetened – there is only a little sprinkled over the tops of the biscuits and the lemon curd only has 2.5 tbsp for the entire batch. The lemon curd is one you’ve seen many times on here, and the cream biscuits lightly adapted from Alice Medrich of Food52, here. Yield: 6 shortcakes.

For the cream biscuits:

1.5 c whole wheat pastry flour
4 tbsp poppy seeds
2 tsp baking powder
heaping 1/4 tsp fine sea salt
1/2 tsp almond extract
1 tsp vanilla extract
3/4 c + 6 tbsp cream
1 tsp coconut sugar, to sprinkle

Preheat the oven to 425 and line a baking sheet with three pieces of parchment, to prevent excess browning. In a medium sized bowl, whisk together whole wheat flour, poppy seeds, baking powder, and sea salt. Create a well in the center and pour in the cream and almond & vanilla extracts. Using a rubber spatula, push the flour into the cream (not stirring), until everything is moistened. This really only takes a few seconds! The dough will look shaggy and porous. Drop large spoonfuls onto the prepared baking sheet, and sprinkle generously with coconut sugar. Bake for 14-15 minutes, rotating the baking sheet front to back once halfway through, until golden brown. Let sit for 10 minutes, then move to a cooling rack to cool completely (or eat warm).

Maple Lemon Curd:

2 whole eggs
3 egg yolks
1/3 c lemon juice
zest of 4 lemons
pinch of sea salt
2.5 tbsp maple syrup
4 tbsp butter
1 tsp vanilla

I used a double boiler for this lemon curd, which literally is a game changer. Highly recommended! 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, lemon zest and juice, sea salt, and maple syrup. Add in the coconut oil 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 lemon 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 store in a glass container in the fridge until ready for use.

Serve biscuits with a giant dollop of lemon curd and vanilla ice cream for dessert, or just lemon curd alongside breakfast. The biscuits keep well loosely covered in foil on the counter overnight, but I would definitely bake them the day you plan to eat them – they are best that way!

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Camp Musings and Cream Biscuits

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I have returned from my mountain home away from home!

Not that I’m especially happy about this – camp is my favorite place, and reality is, um… less fun. I’m pining and going through wilderness withdrawals, that’s for sure.

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There is nothing that compares to 10 days off the grid with my camp family in the mountains – laughing till my stomach hurts, swimming in a lake so brisk it takes your breath away, listening to the wind sighing in the pines, and going to bed under a skyful of stars and a full moon, smelling like woodsmoke and campfire.

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It is such a joy to witness the camp experience of so many girls who come to love camp just as much as I do – I am beyond grateful to have Two Sentinels in my life, both the place and the people! Camp has truly shaped who I am, in more ways than I can count. I’ll leave you with a few of my favorite snaps from this year – doesn’t nearly do it justice, but it’s a start.

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The only thing missing up at camp is an abundance of summer fruit – so of course I pounced on the berries and stone fruits as soon as I got home.

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I’ve been eyeing peaches for weeks now, waiting for peak season, and I think we’re there!

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These are perfect; they really don’t need to be messed with, but I like to have my fruit be a little saucy when I’m serving shortcakes. These particular peaches are paired with a cream biscuit (because I’m obsessed, both with this form of biscuit and with Straus creamery heavy cream – I could literally drink the bottle. Someone take it away!) and with either ice cream or more of that amazing heavy cream… no need to even whip it, just pour it straight over your shortcakes and imbibe.

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It’s hot out and I just ran my oven and I don’t even care. Summer is for shortcakes and if that means I have to swelter a bit, so be it! I’ve been outside in nature’s A/C for the last week and a half anyway so who cares. The only thing missing is the lake! That would be so good right now.

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So! Not only do peaches make your kitchen smell like summer, but this dessert comes together in about five seconds flat. And the oven only has to be on for 15 minutes! No excuses – you’ll thank me later. Happy summer!

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Whole Grain Shortcakes with Peaches and Cream

Lightly sweet, perfectly fluffy biscuits with a craggy crust. Summer peaches don’t need much adornment – these were in varying degrees of ripeness so I threw them in a pot for a minute to somewhat homogenize – tossed with vanilla and served with cream and/or ice cream: the ultimate summer pairing. Refined sugar free and whole wheat. Cream biscuits lightly adapted from Alice Medrich of Food52, here. Yield: 6 shortcakes.

For the cream biscuits:

  • 3/4 c whole wheat pastry flour
  • 3/4 c whole spelt flour
  • 2 tsp baking powder
  • heaping 1/4 tsp fine sea salt
  • 3/4 c + 6 tbsp cream
  • 1 tsp coconut sugar, to sprinkle

Preheat the oven to 425 and line a baking sheet with three pieces of parchment, to prevent excess browning. In a medium sized bowl, whisk together whole wheat, spelt, baking powder, and sea salt. Create a well in the center and pour in the cream. Using a rubber spatula, push the flour into the cream (not stirring), until everything is moistened. This really only takes a few seconds! The dough will look shaggy and porous. Drop large spoonfuls onto the prepared baking sheet, and sprinkle generously with coconut sugar. Bake for 14-15 minutes, rotating the baking sheet front to back once halfway through, until golden brown. Let sit for 10 minutes, then move to a cooling rack to cool completely (or eat warm).

For the peaches:

  • 3-4 large peaches, cubed
  • vanilla to taste
  • zest & juice of one meyer lemon

Toss everything into a small pot, and heat over medium until the peaches start to release their juices and make your kitchen smell amazing. Remove from heat and let cool before serving.

To serve: you do you! Cream, ice cream – whatever floats your boat. I like a ton of peaches and a drizzle of cream (or a large blob of ice cream)… or maybe both. Store any leftovers (really?! who are you??) on the counter covered in foil. Or just eat immediately, which would be my recommendation. Although they are excellent for breakfast, so maybe save one or two ;)

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Turkalurk and friendy musings

Turkalurk time. Obviously I have to do a Thanksgiving post, with Thanksgiving being… you know… FOOD related. But guess what?! Something waaay more exciting than Thanksgiving happened on Thanksgiving: I got to see one of my best friends, who I haven’t seen in fifteen years! Yep, you read that right: fifteen.

We’re adorable. I know, you’re just jealous.

We were best friends in second grade (for 9 months) and then she moved back to Korea. But we’re awesome, and we stayed friends. And then she nicely said she’d come visit me over here on the west coast when she was studying abroad. Wheeeeee friendy time! That meant I got to be all touristy and show her around the city. AND we got to hang out with our second grade teacher, who is beyond fabulous and one of the most wonderful people I know.

So we had mega fun and I was busy busy working the Black Friday madness of shopping. WHY people shop that day is beyond me, don’t you want to just stay home and digest your turkey? Whatever.

Anyway. So here are your pumpkin biscuits, courtesy of my Thanksgiving linner (lunch-dinner, get it?). They’re vegan, ish. Because I’m currently off eggs due to some egg/gluten allergy testing, which is LAME: you’ll likely be seeing some allergy-friendly posts coming your way.

Side note. Why is it that both my cats reach up to paw my face when I’m blogging?? Tonight it’s Jessie: is she taking lessons from Nosh?!  I’m assuming this means they’re miffed I don’t feature them in every post… or that they’ve been learning from Simon’s cat…

Enough of my tangents! Here is the recipe :)

Pumpkin Biscuits

Recipe ever so slightly adapted from Crepes of Wrath! My yield was 14 biscuits, but they were rather flatish… if you want fluffier ones, I suggest not rolling the dough out as thin as I did. I chilled mine for a bit before baking due to lack of oven space (that freaking turkalurk always takes FOREVER), so that may have affected their rise a bit.

These are fabulous with a bit of goat cheese and cranberry sauce. They’re lightly sweet but pair well with either savory or sweet—I ate some with dinner and then  made a dessert napoleon for later with ice cream and whipped cream + cinnamon. Food repurposing for the win!

  • 2 c whole wheat pastry flour, plus a bit for rolling
  • 1.5 tbsp sugar
  • 2.5 tsp baking powder
  • 1/2 tsp cinnamon
  • scant 1/2 tsp salt
  • 5 tbsp cold unsalted butter, chopped into smallish pieces*
  • 1 c pumpkin puree
  • 1/4 c light coconut milk
  • 2 tbsp molasses
  • 1 tsp honey

*vegan with Earth Balance or other vegan butter

Preheat the oven to 400, and line a baking sheet with parchment paper.

In a bowl, combine dry ingredients: flour, sugar, baking power, cinnamon, and salt. Cut in the butter using your implement of choice (I like a pastry cutter, but two forks work just as well) until the mixture resembles coarse sand. In a larger bowl, mix together pumpkin, coconut milk. molasses, and honey. Add liquid to butter/flour mixture, and stir until just combined. Sprinkle a bit of flour over your work surface and roll out the dough to about an inch thickness, using a biscuit cutter (or a cookie cutter, if you’re jank like me) to make biscuity-type shapes. Transfer to baking sheet, and continue with the scraps until you have no leftover dough.

Bake for 12-15 minutes (mine were done at 13), until golden. Let cool for a few minutes on the baking sheet, then serve warm!