Shortcakes for spring! (and for breakfast. and dessert)

April already?! Wow. That went fast. And for being April, the strawberries are looking quite delicious — and surprisingly are so! I guess they’re technically in season somewhere. I do try to eat local, but shortcakes really call for strawberries and these looked especially delicious, so I’m not complaining…

I had a request for chocolate, so of course I was going to work that in — I’ve never made chocolate shortcakes before now but I highly recommend them.

Let’s see, life things lately…

Happy 16th birthday to this little nugget! She just gets more adorable every day.

Further progress on the SF series! This one is located at 2020 California Street.

More flowers! In this case, March showers seem to have brought April flowers…

But back to this hot mess. Dessert! It doesn’t photograph especially well but I promise it’s delicious.

I prefer my shortcakes on the not-so-sweet side, so that a) I can eat them with ice cream and not send myself into a sugar coma (even if it is unrefined sugar!) and b) they really highlight the berries. As such, these shortcakes are really more biscuit-y than cake-y, but that’s only if you eat them plain! Load them up with all of the other goodies and they have a perfect sweet-not too sweet balance. Especially the caramel two ways. Don’t skip that!

Highly recommended for dessert AND for breakfast: whole grains, no refined sugar & healthy fats, what’s not to like? Excellent with eggs & salad, of course I speak from experience. Happy shortcake-ing!

Chocolate Shortcakes with Strawberries, Coconut Cream, Maple Almond Caramel and Chocolate Caramel

Whole wheat, refined sugar free, dairy free/vegan option (replace butter with coconut oil & buttermilk w/ coconut buttermilk – see note). Lightly sweet shortcakes with fresh berries and coconut cream… plus caramel two ways because, why not? Shortcakes adapted from the cakes I made previously with peach filling, here. If you choose to go the coconut cream route, make sure you refrigerate the can overnight. A Wait are those Cookies original! Yield: 6 shortcakes + extra caramel (or maybe not, depending on how liberally it gets poured… no judgement here)

For the shortcakes:

  • 1 c + 1 tbsp whole wheat pastry flour
  • 3 tbsp cacao powder
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp fine sea salt
  • 2 tbsp coconut sugar
  • 4 tbsp chilled unsalted butter, cut into smallish pieces (or coconut oil for dairy free – make sure it’s chilled & solid)*
  • 3/4 c buttermilk*
  • 1/3 c extra dark chocolate chips

*if you’re not concerned about being dairy free/vegan, go ahead and use regular buttermilk & butter. I used 1 c (canned) coconut milk + 1 tbsp lemon juice as I was out of buttermilk

Preheat the oven to 450, and line a baking sheet with parchment paper.

In a large bowl, whisk together flour, cacao powder, baking powder and soda, salt, and coconut sugar. Cut in the butter using your fingertips (my preferred method) or a pastry cutter, until things start looking like coarse cornmeal and the butter is distributed evenlyish. Make a well in the center (look! You get to play with your food!), pour in the buttermilk, then use a spoon or spatula to stir it all together, until just combined (do try not to over mix). Stir in chocolate chips. Divide the dough into six little balls, flatten slightly and place on the baking sheet. Bake for just about 13-15 minutes, until the tops are firm and lightly browned. Let cool slightly on a rack before serving.

While the cakes are baking, make the caramel sauce:

For the caramel sauce (two ways!)

  • 1/3 c coconut oil
  • 1/2 c unsalted, creamy almond butter
  • 1/3 c pure maple syrup
  • 1/2 tsp sea salt
  • 1 runneth-over tsp vanilla extract
  • scant 1/4 c dark chocolate chips

In a small saucepan over medium, heat coconut oil, almond butter, maple, and sea salt over medium until all are melted and incorporated. This shouldn’t take more than a minute or two, which is excellent for instant gratification. Turn off the heat and stir in vanilla. Pour half the warm caramel into a heat-safe jar, and stir the chocolate chips into the remaining half still in the saucepan. They should melt as you stir, but you can turn the heat back on if necessary to melt them completely. Store the chocolate caramel in a separate jar. Serve warm or cold.

For assembly! The best part.

  • 1 can full-fat coconut milk, refrigerated overnight
  • 1 tsp vanilla
  • copious amounts of strawberries

Open the refrigerated can of coconut milk, and scrape out the solid cream into a large bowl. With an electric mixer, beat until smooth, then beat in vanilla.

Serve shortcakes sliced in half (to maximize cake square footage), topped with coconut cream, strawberries, caramel drizzle, and extra ice cream. Because, ice cream! Obviously. Also makes excellent breakfast, sans ice cream (or not, you do you!) Store any leftover shortcakes covered on the counter overnight or in the fridge.

Galette for breakfast: guaranteed to improve your election day experience

img_5117

Galette and pears and hazelnuts and dark chocolate and November!

img_5107-x3

I love fall because it means pears are EVERYWHERE and I love pears so this just feels like a win-win situation. Besides that, throw in some dark chocolate hazelnut filling and put all that goodness in a cardamom crust? Sign me up. And then eat it for dessert with ice cream and then for breakfast with (what else) eggs and kale and sourdough toast? Yeeessssss please thanks.

img_5101-x3

Let’s see, what else… today is election day! Did you vote?! I voted absentee ages ago and didn’t get a sticker… they should send stickers with the ballots!

And the time changed, woohooo for not having to get up in the dark anymore! I miss the extra daylight hours but I’d rather not go to work when it’s still dark out… Jessie and I enjoyed our extra hour of snuggles:

img_5089

Pretty skies lately!

img_5111img_5091

Annnnnd I’ve been drawing again, shocker I know. I just read a study that says making art reduces cortisol levels! Which is awesome and I think I subconsciously knew that because drawing always gets me into the flow state, pretty much without fail.

img_5110-x3

But anyway, back to galette!

img_5094-x3

This sounds complicated but totally isn’t. The crust is forgiving and easy to work with, and the filling comes together in a snap. Also, unlike the last time I made galette and crammed a truckload of blueberries into it, this one is far more structurally sound since pears are a little easier to wrangle than blueberries.

img_5097-x3

Give yourself a break from watching those election returns and gaze on this instead. I guarantee it’ll lower your cortisol levels ;) 

img_5109-x3

Pear Galette with Dark Chocolate Hazelnut Filling and Cardamom Crust

Grain free, gluten free, paleo and refined sugar free. Yay! There is butter, though a sub for coconut oil might definitely be possible (if you try it, tell me how it goes!). Yield: 1 galette, serving sizes are up to your discretion ;) A Wait are those Cookies original!

img_5096-x3

For the crust:

  • 1.5 c almond flour
  • 1/2 c tapioca starch
  • 1/4 tsp fine sea salt
  • 1 tbsp coconut sugar
  • 3/4 tsp ground cardamom
  • 1 egg
  • 6 tbsp salted butter, chopped
  • 2 tsp vanilla extract

In a food processor or high-power blender (I used a Vitamix), pulse almond flour, tapioca starch, cardamom, salt, and butter, and pulse to combine until it looks like coarse meal. Add in egg, coconut sugar, and vanilla extract and pulse just until combined. Turn out onto a piece of plastic wrap, shape into a disk and chill in the fridge for at least an hour, or up to overnight.

For the dark chocolate hazelnut filling*:

  • 1 c roasted hazelnuts, skins mostly removed (reserve a few for topping purposes if you want!)
  • 3 tbsp raw cacao powder
  • pinch of sea salt
  • 1.5-2 tbsp pure maple syrup
  • 1 tsp vanilla extract

* measurements are approximate! Adjust as necessary to suit your tastebuds :)

Blend hazelnuts in a vitamix or high power blender / food processor until a nut butter consistency forms (it’s okay for it to be on the chunkier side; mine wasn’t completely smooth). Add cacao powder, sea salt, maple, and vanilla and pulse until combined. This can be made up to a week ahead — just store it in an airtight jar in the fridge!

For the galette:

  • 1 crust
  • most or all of the hazelnut spread
  • 2 pears, thinly sliced (I used d’Anjou; Bosc would also be good) — you can peel them if you want, I chose not to
  • 1 egg, lightly beaten
  • 2 tbsp coconut sugar, divided
  • 1 tbsp salted butter, melted
  • extra hazelnuts for topping, if desired!

Preheat the oven to 375.

Roll out the dough between two pieces of parchment paper, keeping the circle to about 1/4″ thickness. Peel off the top piece of parchment, and slide the rolled out dough on its parchment onto a baking sheet. If you’re feeling extra artistic or motivated, cut some extra dough off the edge of the circle and cut leaf shapes out of it because… I’m an overachiever and it’s FALL! YAY! Anyway… moving on.

Spread the hazelnut paste carefully over the dough circle, leaving about a 2″ border from the edge — I found that the back of a spoon worked nicely for this (Try not to move it around too much, just press it into place so that the bottom dough stays intact). Spread the sliced pears in a fan shape if you’re feeling fancy, or just toss them all in there (I’m definitely not going to judge!). Begin folding up the sides, creasing them together as you go – if the dough is cracking, that’s okay (you can crimp the cracks back together; remember: galettes are forgiving and rustic!); you can use the bottom piece of parchment to help fold up the sides. Stick the leaves on the edges if you went that route. Brush the pears with the melted butter, and top with 1 tbsp of coconut sugar. Brush the dough with the beaten egg (I like a pastry brush for this), and sprinkle with the remaining tablespoon of coconut sugar.

Bake for 35-40 minutes (mine was perfectly done at 35, so check accordingly), until the dough is firm to the touch and golden brown. Let cool on the baking sheet for a few minutes, then slide the whole piece of parchment paper and galette onto a cooling rack to cool completely (or serve immediately!). Eat with some kind of vanilla ice cream thing (dairy or not) because… you should!

Leftovers keep covered at room temp for about… 1 day. Because it will be gone by then anyway so you won’t even have to worry. Promise!

img_5102-x3