chocolate – Wait…are those…cookies?!

March 20, 2022

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.

September 19, 2020June 1, 2021

Fave cookies + coffee

Hellooo! Decided it was time the fave cookies made another appearance on here.

one of the many favorite coffee making methods

They are routinely requested for family gatherings with both C’s fam and mine; I love them, he loves them, I think most people love them (at least okay no one has told me to my face that they’re crap SOOO I’m going to take that as an affirmative). Definitely the most frequently made thing in my baking – I venture to bet I make them about every other week? Sometimes just for me but mostly to share… because I HEAR ABOUT IT if I don’t! Ha.

I’ve made some adjustments to the recipe over the years and also sometimes I add coffee. Because really, why would I just DRINK my coffee when I can also EAT my coffee. Preferably while also drinking my coffee. You see the trend here.

original version that started it all: sans coffee

These cookies are very adaptable – they’re already refined sugar free, dairy free and vegan, but they can easily be gluten free also with an easy flour swap. Haven’t yet made them grain free but I’m sure that’s a project that’s gonna happen. They also travel well – I LOVE them cold so C and I always leave them in the fridge, but it’s not necessary; they’ve accompanied us on many a ski trip and hike.

So here you go! These might be my favorite thing to make, if I had to pick something – they come together in about ten minutes and are universally loved + allergy/food preference friendly. Everyone wins!

Unrelated to cookies but Frieda the Staghorn has a new shield frond!

Fave Cookies + Coffee

Refined sugar free, dairy free / vegan, whole grain. Gluten free alternative: replace the whole wheat flour with an equal amount of brown rice flour. Yield: 10-12 cookies. A Wait are Those Cookies original.

1/2 c almond flour, packed
1/2 c rolled oats
1/2 c shredded unsweetened coconut
1/2 c whole wheat pastry flour or spelt (1/2 c brown rice flour or oat flour works too)
1/2 tsp baking soda
1 tsp baking powder
1 tbsp instant espresso granules*
1/2 tsp sea salt
1 egg (or 1tbsp flaxseed + 3 tbsp water)
2 tsp vanilla
1/3 c melted coconut oil
1/4 c maple
Chopped dark chocolate

*Variation: omit espresso and add a scant tbsp of finely chopped rosemary instead; or omit coffee if it’s not your thing; as written without coffee is the original version that started it all

If you’re using a flax egg, put that together first – add flax + water to a small bowl and let sit for five minutes. Preheat the oven to 350. In a large bowl, stir together all the dry stuff: almond flour, oats, coconut, flour of choice, baking soda & powder, salt, and espresso.
Add in melted coconut oil, vanilla, maple, and gelled flax egg and stir until everything is combined. Stir in chocolate. Make little balls and flatten them slightly; drop them onto a parchment lined baking sheet. Bake for 11-13 minutes; the top should be slightly firm to the touch when done. Remove and let cool for at least five minutes on the baking sheet before moving to cooling racks to cool completely.

December 24, 2019December 30, 2019

Happy holidays from my kitchen to yours!

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

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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.

Recipe HERE.

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)

September 28, 2019September 28, 2019

Figgin’ delicious

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Hi friends!

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I’ve had a wonderful week – my birthday was last Monday, so C planned a whole surprise trip to Monterey! So so so lovely and relaxing.

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I didn’t bake anything for my birthday this year but I did get to spend quality time with the fave human, enjoy myself at the spa and on the beach and play board games + read my book, so I consider this a winning situation. Ofc we also went to the aquarium! How could you not. Plushies were acquired, ha! He got a kraken and I now have Norma the Narwhal keeping me company.

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Vati’s birthday was yesterday! This is the week of all the birthdays. Ergo, there is dessert! He doesn’t know about this one yet as I’m writing this, sneaky sneaky. I’ll be bringing it over in a few hours and scheduling this post to drop after I arrive. Ha!

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This tart is inspired by horchata! I love horchata with a fierce passion, though I very rarely drink it because it’s usually so sweet. I took the cinnamon-vanilla idea and threw it in with some coconut milk, tucked inside a spicy chocolate shell. I have to say (based on the few taste tests I had while putting this together) that this is a winning combination. Vati looooves all things spicy so I think it’s definitely his jam.

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I love what happened with the surface of the panna cotta too – not sure actually what happened there but my guess is that once it was mostly set, I shut the fridge door slightly harder than I meant to and jostled it. Regardless, it’s a super cool effect so I might try to replicate at some point.

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Alsooooo it’s FIG SEASON. I have stopped by the market repeatedly to pick up figs the last several weeks – can’t stop, won’t stop. Fig season isn’t that long so I have to get after it while I can! I LOVE figs. Especially these – they’re called Panachée or tiger stripe figs, and they have gorgeous magenta insides. Eat out of hand or top a tart with them – can’t go wrong either way!

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Happy weekend!! I hope you’re out enjoying the beautiful weather.

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Cinnamon Coconut Panna Cotta on a Mexican Chocolate Crust

Inspired by horchata! Cinnamony, vanillay goodness with in a spicy chocolate crust. Grain & gluten free, dairy free and refined sugar free. A Wait are those Cookies original. Yield: 1 9″ tart.

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For the crust:

1.75 c almond flour
1/3 c unsweetened cacao powder
1/4 c unsweetened shredded coconut
heaping 1/4 tsp sea salt
1/2 tsp baking soda
2 tsp vanilla extract
2 tbsp pure maple syrup
4 tbsp coconut oil, melted

In a large bowl, stir together almond flour, cacao powder, coconut, 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.

Preheat the oven to 350, and lightly grease a pie plate 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 and let cool.

Panna Cotta:
1 package unflavored powdered gelatin
1.75 cup full-fat coconut milk
1/4 c cold water
1 tbsp vanilla bean paste
1.5 tsp cinnamon
1/4 cup maple
Scant 1/4 tsp sea salt

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

Pour the coconut milk into a small saucepan. Add vanilla, cinnamon, maple, and salt, stirring consistently. Remove from the heat. Add the gelatin mixture and stir until completely dissolved, about 3 minutes. Cool until lukewarm, about 10 minutes. Pour the panna cotta mixture into the cooled tart shell. Place in the refrigerator until set, approximately 4 hours.

Store in the fridge – keeps well overnight for breakfast the next morning :)

Behind the scenes…

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April 14, 2019

Nuts about you

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Hi friends!

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I have a nutty, spring-y dessert for you this weekend, perfect for Easter or whatever reason you need dessert (or no reason at all, even better).

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I get to do some awesome hiking in Marin today – I’m sure there will be pictures later! For now, I’ll leave you with tart & wisteria, since it’s gone bonkers over here. I LOVE wisteria – I know it’s not great to have it grow on houses, but it just looks so spectacular.

This tart is awesome! Not to toot my own horn or anything, but the whole grapefruit – tahini – coconut – chocolate – hazelnut combination is quite rad, if I do say so myself. To be fair, everyone else who ate it (the fave human & parentals) agree, so it’s not just me.

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It’s also grain & gluten free, dairy free, refined sugar free, and paleo! So if you’ve got a gathering of peeps who have varying dietary needs, it’s perfect – light, springy & delicious.

As usual, perfect for pre & post hike snacking, dessert, breakfast, brunch, and everything in between (which is how we ate it!)

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I’m on dessert duty for Passover & Easter next weekend for a few peeps, but I don’t think I’ll be making anything new – looks like it’s be a repeat of some old faves. Most likely I won’t put up a new post, so I’ll just see you guys in a couple of weeks :)

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I hope you’re out enjoying the beautiful spring weather, wherever you are! California is really doing it right and I’m about to get outside for the rest of the day. Yay! Happy weekending!

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Tahini Grapefruit Panna Cotta Tart with a Hazelnut Chocolate Crust

Grain free, gluten free, refined sugar free & dairy free – paleo too! Perfect for a dessert to feed an Easter crowd, if that’s your jam. Very lightly sweet, with hints of citrus and just enough chocolate to satisfy. Yield: 1 9″ tart; serves several. A Wait are those Cookies original.

For the crust:

1.75 c hazelnut flour
1/3 c unsweetened cacao powder
1/4 c unsweetened shredded coconut
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
1/4 c dark chocolate, melted

Let cool for a few, then pour the melted chocolate into the bottom of the tart shell and use a spoon or a brush to smooth it out. Let cool completely to set the chocolate.

For the panna cotta:

1 package unflavored powdered gelatin
1/4 c grapefruit juice
1.5 cup full-fat coconut milk
1.5 tbsp vanilla bean paste
1/4 c tahini
scant 1/4 cup maple
Scant 1/4 tsp sea salt

For garnish: sliced grapefruits + toasted hazelnuts & coconut

In a small bowl, sprinkle the gelatin over the grapefruit juice. Let stand without stirring until the gelatin is moistened, about 10 minutes.

Pour the 1.5 cups of coconut milk into a small saucepan. Add vanilla, tahini, maple, and salt into it. Bring to a simmer over medium heat, stirring consistently. Remove from the heat. Add the gelatin mixture and stir until completely dissolved, about 3 minutes. Cool until lukewarm, about 5 minutes. Pour the panna cotta mixture into the cooled tart shell. Place in the refrigerator until set, approximately 4 hours. Top with sliced grapefruits, toasted hazelnuts & coconut.

Store in the fridge – keeps well overnight and is EXCELLENT for breakfast the next morning :)

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April 6, 2019

Wait, cookies?!

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I guess it’s about time I put up another cookie post, given the name of this blog… besides which, one of these is the reigning favorite cookie in this household, so it deserves another turn in the spotlight I think.

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The other – the tahini one – is a new-to-me recipe, adapted, because ofc I can’t leave any recipes alone and I *always* add vanilla and cut the sweetener!

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Since ‘come to the dark side, I have cookies’ is such a thing too, I got to play with my Death Star plate, courtesy of Chelsea! This thing cracks me up.

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^moody, rainy day cookies

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The hills are so GREEN!!! I just can’t get enough of them – I grew up in California and have spent nearly all of my adult life here (actually, I’m a fifth generation Californian, wooooo baby) and even so, I am just in awe of how beautiful the green is. All I want to do is go run around the ridges! So I did just that, last weekend between the rains. It was a little muddy in spots but totally worth it.

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I’m keeping it short today – busy but awesome weekend with fave human, old & new friends, and relaxation.

Happy April!

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Favorite Oaty Coconut Chocolate Chip Cookies

A Wait are those Cookies original – the reigning favorite for C and I! We’re obsessed, sorry not sorry! Yield: around 12, if you make them large, or 16 if they’re smaller. These keep fabulously in the fridge – I love them straight out of the fridge, but you can totally leave them on the counter too. Refined sugar free & dairy free w/ a gluten free & vegan option.

1 c almond flour
1 c rolled oats
1/2 c shredded coconut
1 c whole wheat pastry flour (or 1/2 c brown rice flour for gluten free)
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
Flax egg or regular egg* (1 tbsp ground flaxseed + 3 tbsp water; let gel for 5 min)
1 tsp vanilla
1/3 c melted coconut oil
1/4 c maple
Chopped dark chocolate

*I have made these both ways and actually prefer the flax egg – that way, they’re also vegan if you require that!

These are incredibly forgiving. Preheat the oven to 350. Toss all the dry ingredients in a big bowl & stir. Add coconut, maple, vanilla & flax egg, and stir that… then add chocolate & form into little balls. Flatten them slightly, and bake on a parchment lined baking sheet for ~12 min. They will bake longer if using brown rice flour – start checking at 12, but they can go for up to 20. They should have a slight give when you push on the tops, but not too soft.
Remove and let cool for a few on the cookie sheet, then move to a cooling rack to cool completely. Store them in the fridge if you like them extra chewy!

Variation: add a scant tbsp of finely chopped rosemary

Salted Tahini Chocolate Chip Cookies

Gluten free, refined sugar free, dairy free. Yield: 10-12 smallish cookies. Nutty and not too sweet! Adapted from Tasting Table, here. I used chocolate chips because that’s what I had on hand – feel free to chop a chocolate bar instead, I’m sure it would be divine!

1 large egg
1/2 cup tahini
1/2 cup blanched almond flour
1/4 cup coconut sugar
2 tsp vanilla extract
1/2 teaspoon baking powder
roughly chopped chocolate or chippies
~1/4 teaspoon coarse sea salt

These are cookies, so they’re easy! Preheat the oven to 350, and line a baking sheet with parchment paper. In a large bowl, stir everything together except for the sea salt, making sure you don’t end up with clumps of anything in particular. The dough will be really sticky – totally fine. Stir in the chocolate chips. Roll the dough into balls, flatten slightly, and sprinkle with a bit of sea salt. Bake for ~10 minutes, until the tops are just slightly firm and lightly brown. Remove and let cool for a few, then move to a cooling rack to cool completely – they’re fragile when warm. Store in the fridge.

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February 17, 2019

This way to the Emerald City

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Hello and happy weekend!

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We’ve been having the stormiest weather over here this week and I LOVE it – rain is my favorite!

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Besides which, it’s made everything so GREEN! The hills are absolutely gorgeous.

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C and I went for a saunter up Twin Peaks today and everything was so green and glorious – not to mention the crystal clear air!

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Apparently the theme of today’s post is green…

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This tart is straight up amazing! It’s all kinds of earthy, minty flavor wrapped up in a polenta and almond crust. Matcha and mint are such an easy sell for me, and besides, vanilla bean just makes everything better, instantaneously.

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C and I universally agreed this is one of our top favorites – that’s saying something, since we like most things! He especially loved it – I’m betting it won’t last through the night ;) This is going on the must-repeat list, and SOON.

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It’s light and fresh – we ate it both for dessert with some ice cream (awesome, obviously) but it was equally good alongside a midday meal today (I’d call it breakfast since it was our first meal of the day but we didn’t eat till 1:30 so that seems a bit of a misnomer…)

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Happy three day weekend!

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Matcha Mint & Vanilla Bean Panna Cotta Tart

Full of green tea, minty goodness. This tart is only lightly sweet, earthy from the tea and refreshing from the mint. Vanilla bean just makes everything better. Cornmeal & almond flour round out the crust, making this gluten free, refined sugar free & dairy free. Yield: 1 9″ tart, serves several. A Wait are Those Cookies original.

For the crust:

1.5 c almond flour
1/4 c unsweetened shredded coconut
1/2 c cornmeal
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
1/4 c melted dark chocolate

In a large bowl, stir together almond flour, shredded coconut, cornmeal, 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.
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 and let cool for a few minutes.

With a pastry brush or a spoon, coat the bottom the crust with an even layer of melted chocolate. Refrigerate until chocolate sets, about 10 minutes.

Panna Cotta:
1 package unflavored powdered gelatin
1.75 cup full-fat coconut milk, divided
1.5 tbsp vanilla bean paste
1 tsp peppermint extract
1/4 cup maple
Scant 1/4 tsp sea salt
1.5 tbsp matcha powder
melted coconut butter or more melted chocolate, for drizzling (just a few tbsp needed – use more for serving if desired)

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

Pour the remaining 1.5 cups of coconut milk into a small saucepan. Add vanilla, mint extract, maple, salt, and matcha powder into it. Bring to a simmer over medium heat, stirring consistently. Remove from the heat (blend if necessary with an immersion blender if you have a few matcha blobs). Add the gelatin mixture and stir until completely dissolved, about 3 minutes. Cool until lukewarm, about 5 minutes. Pour the panna cotta mixture into the cooled tart shell. Drop melted chocolate or coconut butter onto the surface of the tart and swirl with a knife or a toothpick. Place in the refrigerator until set, approximately 4 hours.

Store in the fridge – keeps well overnight for breakfast the next morning :)

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January 26, 2019

Nature’s ombré: blood oranges!

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Hello!

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Fun fact of the day – did you know that ricotta is actually *technically* not a cheese? It’s considered a dairy product since it’s made from a dairy by-product, whey. The name comes from the Latin recocta, or ‘twice cooked’. Fascinating! I love things like this.

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Anyway! I’ve got ricotta on the brain since I made this tart for the weekend.

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Blood oranges are very much in season right now, which is making me very happy – I LOVE their color (and flavor!) They pair so well with vanilla bean, it’s almost criminal.

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This tart is lightly sweet, as is everything I make – but packs a powerful orange punch. As a child, I really didn’t like the orange and chocolate combination – what was I thinking?! Thankfully, I aged into more accepting tastebuds, and am happily part of the citrus+chocolate tribe these days.

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Perfect for breakfast or dessert – as usual, we ate it both ways. Last weekend, we did a 9 mile hike from Taraval to Lands’ End & back; this weekend was a lighter 5.5 mile up to Twin Peaks and back. I don’t have any photos from today’s; it was hazy and I wasn’t feeling super motivated – so here is one from last weekend! It was a gorgeous day, and those 9 miles flew by.

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I’ll be back in mid-Feb with some new posts – C and I are going skiing this week (wooo!!!) and after that I’m taking a bit of time off for some r&r with my mama in a nice, tropical location (which hopefully will allow some of annoying & uncomfortable AF autoimmune symptoms to calm down. Ideally, I’ll just spend a ton of time in the water…)

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Happy weekend!

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Ricotta, Vanilla Bean and Blood Orange Tart on a Chocolate Polenta Crust

Lightly sweet but with plenty of orange flavor – for those who love the orange and chocolate combination! Perfect for dessert with a blob of ice cream, or for breakfast. Gluten free and refined sugar free. Yield: 1 9″ tart. A Wait are Those Cookies original! Adapted from my other ricotta tart, here.

For the crust:

1.5 c almond flour
1/4 c unsweetened shredded coconut
1/2 c cornmeal
1/4 c unsweetened cacao powder
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

In a large bowl, stir together almond flour, cornmeal, cacao powder, coconut, 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.

Preheat the oven to 350, and lightly grease a 9″ tart pan or pie plate 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:

1.5 c (15 oz) full fat ricotta
1/2 c full fat coconut milk
scant 1/4 c maple syrup
2 egg yolks
1 egg
zest of 2 blood oranges
Juice of 1 blood orange
1 tbsp vanilla bean paste

This is as easy as it gets: toss ricotta into a large bowl, and stir in the rest of the ingredients: coconut milk, maple, egg yolks + egg, orange zest + juice, and vanilla paste, mixing well to prevent any lumps (heaven forbid).

Tart Assembly:
Pour the ricotta filling into the baked and cooled tart shell. Place in the oven at 350 and bake for about 40-45 minutes, until filling is set. Let cool completely before serving.
Top with sliced blood oranges and shredded coconut if desired! Keep refrigerated until serving. Keeps well overnight in the fridge, covered loosely in plastic wrap – arguably it’s almost better the next day!

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October 7, 2018

A perfect matcha

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Hello!

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I made a green thing! It’s been awhile but I LOVE matcha, so I’m really overdue. This was DELICIOUS – we ate all but 1/4 of it in two sittings, haha! To be fair, we hiked this morning so it was part of a well-earned post-hike brunch. Also eggs. Also kale!! Of course. I know, you’re shocked. It was a beautiful (if a bit hot, and very windy) day – the air was so clear.

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I highly recommend this dessert if you love matcha – it’s very matcha-forward in the best way. I love matcha and chocolate together; they’re a matcha made in heaven! HAHAH see what I did there, I crack myself up. It’s also light, and makes for both a great dessert and awesome breakfast.

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It’s October already! Can someone explain that? Jeez, September went fast. I did go to Disneyland though, that was fun! It’s only been about a decade since I was there last. While there, I had ice cream for lunch (more green things), which was really an inspired lunch choice, I must say.

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Anyway – this matcha panna cotta tart is grain free, gluten free, refined sugar free! It can be dairy free too, if you swap out the greek yogurt for something nondairy. Easy to put together and requires only about 15 minutes of oven time, which is alway a bonus.

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Happy fall!

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Matcha Panna Cotta Tart

For those who love matcha! This is not for the faint of matcha hearted – we both loved it. The earthiness of the matcha plays really well against the cacao crust. Grain and gluten free, refined sugar free. Dairy free option – swap out the greek yogurt for something nondairy (coconut greek would work well here). Yield: 1 9″ tart, serves 2 very hungry humans over two sittings or 6-8 normal humans ;)

For the crust:

1 c almond flour
3/4 finely ground walnuts (blitz them in the food processor)
1/3 c unsweetened cacao powder (or cocoa powder)
1/4 c unsweetened shredded coconut
heaping 1/4 tsp sea salt
1/2 tsp baking soda
2 tsp vanilla extract
2 tbsp pure maple syrup
4 tbsp coconut oil, melted
1/4 c dark chocolate, melted

In a large bowl, stir together almond flour, walnut meal, cacao powder, coconut, 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.

With a pastry brush or a spoon, coat the bottom the crust with an even layer of melted chocolate. Refrigerate until chocolate sets, about 10 minutes.

Panna Cotta:
1 package unflavored powdered gelatin
1.5 cup full-fat coconut milk, divided
1 tbsp vanilla
1/4 cup maple
Scant 1/4 tsp sea salt
2 tbsp matcha powder
1/2 cup plain greek whole-milk yogurt
more melted chocolate, for drizzling (just a few tbsp needed – use more for serving if desired)

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

Pour the remaining 1.25 cups of coconut milk into a small saucepan. Add vanilla, maple, salt, and matcha powder into it. Bring to a simmer over medium heat, stirring consistently. Remove from the heat. Add the gelatin mixture and stir until completely dissolved, about 3 minutes. Cool until lukewarm, about 5 minutes. Whisk in the yogurt until well blended. Pour the panna cotta mixture into the cooled tart shell. Drop melted chocolate onto the surface of the tart and swirl with a knife or a toothpick. Place in the refrigerator until set, approximately 4 hours.

Store in the fridge – keeps well overnight for breakfast the next morning :)

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July 22, 2018July 22, 2018

Camp and cherry cobbler

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.