Fall galette time!

Whoops, I’m almost a week behind on this post – this week got away from me.

Oh well, such is life. And 2020 apparently, I’ve just given up on anything being remotely even kind of normal this year. Except for baking! That’s still normal. I try to bake about once a week since it keeps me on some kind of ‘creative’ schedule, where I work within the parameters of the food I have on hand + my weekend schedule to make something. It always feels like a fun challenge to make something slightly new, even if it’s just a riff on an old recipe I’ve made ten thousand times.

Clearly I’m all about galettes this year. I love how infinitely adaptable they are – gluten free or grain free crust is so easy; they’ll take just about any fruit (or veggie!) you have on hand or that’s in season, and they are straight up DELICIOUS.

Also, pomegranate makes everything better.

This is me using up two weeks’ worth of pears from my imperfect produce shipment (LOVE the concept of this by the way – helps use cosmetically damaged or surplus foods – such a great idea) and loving every minute of it. I think we ate this in nearly two sittings – stretched it to three but it was a close call. Whatever, we did a walk and a hike that day so it was deserved :)

Breakfast, as always of course. I LOVE “desserts” that do double duty.

Let’s see, what else. Saw some skywriting during our afternoon hike! That was fun, I haven’t seen any of that in ages.

I hope everybody has a smooth rest of the week and a great weekend! We’ll see if I can get back on my normal posting schedule this weekend… it finally cooled off here so we’re back to roasting/baking business as usual since it’s not too hot to live in my apartment anymore, hooray! Yay for fall weather. Happy baking!

Pear Galette with a Rosemary Cornmeal Crust

Refined sugar free and whole grain. A Wait are those Cookies original! If you need or want a gluten and grain free crust, I suggest this one! It comes together also very easily in a food processor. Yield: 1 galette; serves several or 2 over a couple sittings.

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

In a food processor, pulse together whole wheat flour, cornmeal, sea salt and rosemary. Add in cubed butter and pulse until it resembled coarse sand. Add ice water 1 tbsp at a time until the dough starts to come together. Turn it out onto a board and knead it into a ball. I like to roll it immediately since it’s most pliable (see below for tips) – 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.

For the fruit:

pears, sliced (I used roughly 5 small ones – I think they may have been red bartlett)
2 tbsp apricot jam (preferably homemade by a friend ;)

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 egg wash and sprinkle with a little coconut 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 :)

All galettes, all the time

Hi blog friends!

Wow, a crazy ton has happened since I posted last… I had a birthday (wooo the big 3-0! time for a new decade), spent it in Connecticut having a fabulous time with the fave human & his fam on the beach (giant YAY), and a lot of other crap in the news happened but let’s not talk about that.

Here are a few fun pictures from the CT+30 trip! It was beautiful, I ate a real lobster roll for the first time, and spent a gazillion hours on the water.

Then I came home, the air got smoky and hot again, and everything felt icky. But it’s also October officially, which is a YAY for fall produce! This galette was born of the California shoulder season, where the apples are starting to be excellent but the berries aren’t done yet. Besides, apples + berries are a great match.

Not to mention, I made two galettes and many cookies while on vacation, so I’m just sort of continually in galette mode. Side note: when lacking a rolling pin, a wine bottle will do nicely.

It was SUPER fun using fresh east coasty apples for baking, plus some fresh ginger (not like the stuff you can get in the markets here – this was much softer and pink on the outside!)

Let’s see, what else. Anxiously awaiting cooler weather so I can get on with even more fall baking, but it’s still pretty warm in SF so that may have to wait a bit, we shall see.

Happy baking! I hope all is mostly as right as can be in your world.

Apple, Blackberry & Ginger Galette

Whole wheat & refined sugar free. A Wait are those Cookies original. Perfect for the California shoulder season where apples are starting to come in, but blackberries still look good in the market. 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
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 ice water 1 tbsp at a time until the dough starts to come together. Turn it out onto a board and knead it into a ball. I like to roll it immediately since it’s most pliable (see below for tips) – 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.

For the fruit:

Apples, sliced (I used roughly 4 small ones)
heaping 1c blackberries
2 tsp tapioca starch
1 tbsp maple
zest & juice of one lemon
1″ piece of ginger, finely diced

1/4 c apricot jam (preferably homemade by a friend ;)

In a large bowl, toss together sliced apples, blackberries, tapioca, lemon juice/zest, maple and ginger.

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 egg wash and sprinkle with a little coconut 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 :)

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after!

Happy Fogust!

Hi Friends!

I love fogust. Hiking through Glen Canyon this time of year with the trailing little fog tendrils is the BEST. Not to mention – we did Twin Peaks this morning and it felt like hiking into the cloud layer, it was so foggy. Nice and humid – good for the skin, and to wake up – we literally rolled out of bed and into this hike. Not mad. Today’s included 10 pushups every mile for just under 6 mi – highly recommend.

Especially when there is galette waiting at home for breakfast! I love eating this with coffee. It’s literally the best of all possible worlds. I add barely any sweetener to it – only a sprinkle of coconut sugar at the end. It’s PERFECT for stone fruit season, which is peaking just about now it seems like – we’ll have great fruit for awhile yet, but it’s quite literally unbeatable at the current moment.

I was also lucky enough to get a shipment of a friend’s homemade apricot jam, yaaass!!!! I love having friends with fruit. I now have several jars of jam waiting in the wings – some of it went in here, to great effect – some of it will go on toast, I’m 1000% sure, and the rest, well…. we’ll just see ;)

As per usual, this did double duty last night for dessert and for breakfast with eggs+salad this morning – I am currently obsessed with trying rye in everything, just in case you hadn’t noticed. German rye bread is a fave of ours, and I find that rye works really well in a bunch of different dessert applications, especially when paired with fruit. It’s pretty subtle – more so than say, eating rye bread – the flavor is noticeable, but doesn’t smack you over the head with it.

the only condiment that truly matters

Let’s see, what else.

Ooooh! The dahlias are INSANE right now, look! Just look at them! How incredible are these?! The mind boggles. I’m so lucky I live within walking distance to the Dahlia Garden in Golden Gate Park – I go over frequently to check on them.

On that note, happy Fogust! I hope you and yours had a relaxing weekend, hopefully involving dessert and summer fruit bounty.

Peach, Apricot & Blueberry Galette with a Rye Crust

Refined sugar free and whole grain. Peeerrrfect for late summer stone fruit bounty – use whatever looks good! Proportions will pretty much stay the same. There is barely any sweetener added – just a finishing sprinkle of coconut sugar – so make sure you fruit is nice and ripe. Yield: 1 galette, serves several.

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

In a food processor, pulse together rye flour, cornmeal, almond flour, and sea salt. Add in cubed butter and pulse until it resembled coarse sand. Add vanilla & almond extract, then the ice water 1 tbsp at a time until the dough starts to come together. Turn it out onto a board and knead it into a ball. Flatten slightly and stick it into the fridge while you cut up the fruit (can be refrigerated up to several days if you want to make it in advance).

For the fruit:

peaches, sliced (I used probably ~5)
heaping 1c blueberries
zest and juice of 1 lemon
2 tsp tapioca starch

1/4 c apricot jam (preferably homemade by a friend ;)

In a large bowl, toss together sliced peaches, blueberries, lemon zest/juice, and tapioca.

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 egg wash and sprinkle with a little coconut 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 :)

summer shortcakes

Hi friends!

It’s shortcake time, because summer is for shortcakes. They’re perfect with all the fresh berries and stone fruit at the markets right now, and they can be made in about 20 minutes. Winning!

These are cornmeal and rye, since over here we are obsessed with all things cornmeal and rye. Highly recommend with vanilla ice cream, though whipped cream would be equally excellent . These are equally good with strawberries and blueberries, but I’m pretty sure peaches would be fantastic too. Basically, they’re adaptable and delicious no matter what you do with them or how you serve them.

Look at that loft.

In fact, we ate them for brunch this morning and there may or may not have been ice cream involved then too. Although to be fair, we had eggs and greens too because, balance. Ha! Took a smallish hike this morning too – it was nice a foggy cool, perfect city summer. These shortcakes go amazingly well with coffee, might I add.

It’s also dahlia season! One of my absolute faves, and they’re just going gangbusters over in the Dahlia Glen at GGP – if you live locally, def go check them out. Hmmm what else. Roasted veg! Always pretty.

Going to keep it short today because it’s Sunday and I can feel a nap coming on. Happy weekend, blog friends!

Berry Shortcakes on Cornmeal Rye Biscuits

Whole grain & refined sugar free. I much prefer a biscuit to a shortcake, so here we are. These are one of my favorite summer desserts – so easy, so delicious. Plus, you can use literally whatever fruit looks good at the market. Yield: 6 biscuits. Adapted from the NYT, here.

1/3 c dark rye flour
1 c whole wheat flour
1/2 c cornmeal
4 tsp baking powder
pinch of sea salt
8 tbsp unsalted butter, cut into pieces
1 tsp vanilla
1 egg, lightly beaten
1/2 c buttermilk (or plain yogurt thinned w/ milk, which is what I used)

Preheat the oven to 450, and line a baking sheet with two layers of foil.
In a food processor, pulse together rye, whole wheat, cornmeal, baking powder and sea salt. Pulse in butter until the mixture is uniformly crumbly and looks like wet sand. Turn everything out into a bowl, and stir in the egg and buttermilk (or yogurt) – I like to use my fingers for this – I find it keeps me from overmixing. The dough should come together enough pretty easily. Turn it out onto a marble pastry board or a lightly floured countertop, and pat it into a 1/2″ thick layer. Cut into rounds or squares – if you don’t have a biscuit cutter, a cookie cutter works well too, or a glass. Just make sure whatever you use is sharp – a sharper edge means higher rising biscuits! Pat the scraps back together to cut the last few – you should be able to get 6 out of this.

Place the biscuits on the prepared baking sheet, sprinkle with a little coconut sugar, and bake for 14-15 minutes, until lightly browned. Remove to a cooling rack to cool before serving.

Serve with freshly cut fruit, and ice cream! Or whipped cream, or coconut cream, or whatever. Anything and everything is good here.

Summer fruit galette for breakfast

Mid July already! Someone pinch me.

I was up at camp last weekend to help give my mountain home a wee bit of a facelift – she’s 80+ years old so it’s time! Nothing like fresh mountain air and manual labor to get a nice reset on life. I’ll be going up one more weekend in July, and for four days in August, and I already can’t wait. My home away from home is the best place.

This weekend was for galette! Happy to report that between C and I we ate all but one slice of this thing in two sittings. Ha! Stone fruit is the BEST. Baking this time of year is almost stupidly easy – as long as you have good fruit, the world is your oyster! Is that too weird of a mixed metaphor? Whatever.

Arguably, this might be one of the best galettes I’ve ever made. I’ve been messing around with the crust, and I think I’ve landed on my favorite iteration – C and I are both legit obsessed with cornmeal so obviously this is a huge win for both of us.

I was given some amaaazing homemade apricot jam from a camp friend (camp friends are the best friends! Thanks Sun :) – so that went in here, as well as fresh apricots, and that is a match made in heaven. Helps to have some less than perfect bloobs hanging around too – that’s my solution for fruit that isn’t quite the best eaten out of hand: bake it!

I hope your July is going as well as it can be in these crazy times. Sending good thoughts & baked goods inspiration your way!

Apricot, Blueberry & Rosemary Galette

Refined sugar free, whole grain & perfect for summer. It’s amazing on its own or with a blob of ice cream or whipped cream. A Wait are those Cookies original. Yield: 1 galette, serves several.

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

In a food processor, pulse together whole wheat flour, cornmeal, almond flour, sea salt & rosemary. Add in cubed butter and pulse until it resembled coarse sand. Add vanilla & almond extract, then the ice water 1 tbsp at a time until the dough starts to come together. Turn it out onto a board and knead it into a ball. Flatten slightly and stick it into the fridge while you cut up the fruit (can be refrigerated up to several days if you want to make it in advance).

For the fruit:

Apricots, sliced (I used probably 8 really tiny ones)
heaping 1c blueberries
2 tsp tapioca starch
1 tbsp maple

1/4 c apricot jam (preferably homemade by a friend ;)

In a large bowl, toss together sliced apricots, blueberries, tapioca and maple.

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 egg wash and sprinkle with a little coconut 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 :)

never enough stone fruit

Summer stone fruit!! Is totally the best!! I loooove the market bounty right now: basically anything you pick up is going to be delicious, and shine in whatever context you put it in.

Galettes are one of my favorite blank canvases for fresh produce: they are fruit forward; the crust can be whatever you want it to be (grain free? sure! gluten free? absolutely. whole wheat & cornmeal? done. herbs? why not!) and nearly any fruit works. They also make an amazing breakfast as well as dessert. Not to mention, they’re supremely unfussy and relaxed.

This one highlights some great peaches I picked up at the market, plus some blueberries that were slightly less than stellar (baking them totally takes care of that), plus rosemary that had been hanging out in my fridge and needed to be used – I love love love rosemary in my desserts, so that was an easy sell for me; also I hate wasting food in any way so odds & ends tend to find their way into dessert.

It’s pretty indicative of my week/weekend/week that I started this post 48 hours ago and am just now finishing it…. HELLOOOO DEADLINES nice to see you. I definitely worked pretty much all weekend so dessert had to be fast, which this one was. It was a great mental break to bake while it was foggy out, early Saturday morning. That is my preferred baking time (though obviously I love to bake so any baking time is good baking time).

reality. baking + monitor with work on the other side

Very short today because I just finished 11+ marathon hours of interview prep for the project we’re shortlisted for, and I’m dead. But I couldn’t leave this undone, plus dinner is in the oven so I have some downtime for a minute before I go back to work.

I hope your week from here on out is smooth sailing! Do yourself a favor and make galette, you’ll seriously thank yourself later.

Peach & Blueberry Galette with a Rosemary Cornmeal Crust

Whole grain and refined sugar free. A rustic galette with a crunchy cornmeal crust – great for all that summer fruit bounty! Yield: 1 galette; serves several. A Wait are those Cookies original.

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

In a food processor, pulse together whole wheat flour, cornmeal, sea salt & rosemary. 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. Turn it out onto a board and knead it into a ball. Flatten slightly and stick it into the fridge while you cut up the fruit (can be refrigerated up to several days if you want to make it in advance).

For the fruit:

4 peaches, sliced
1/2 c blueberries
2 tsp tapioca starch
1 tbsp maple

In a large bowl, toss together sliced peaches, blueberries, tapioca and maple.

Preheat the oven to 425. Roll out the dough between two pieces of parchment paper until it’s about 1/4″ thick. 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 egg wash and sprinkle with a little coconut 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 :)

Citrus Sunshine

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Hello, I am a healthified creamsicle! Anyone else eat those when you were small? I looooved a good 50/50 bar – my gram used to buy them for me, so I always associate the orange-vanilla flavor combo with her (along with apricot jam, chunky chocolate chip oat walnut cookies, tapioca, cream soda, toast crusts + coffee & all the good things in life.)

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This tart is everything sunny and springy and delicious, without compromising on the good-for-you stuff. It’s dairy free, gluten free & refined sugar free – can easily be grain free too. C and I love all things citrus, and poppyseed, so this is a winning combo in our book. There’s a little layer of dark chocolate in there too, since orange and chocolate are best friends – and who am I to split them up?

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I love olive oil in desserts too – that slightly earthy, savory note really sets things apart. The crust is a little crumbly but nothing you can’t handle – highly recommend a bit of ice cream on the top to melt over the crumbs so you can scoop them up.

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I needed a little baking therapy this weekend – Two Sentinels (the high sierra camp that I am a director for & attended since I was small) was told this weekend that we can’t operate this summer. Not unexpected, but so heartbreaking regardless. We’ll be using the summer to do some much-needed site maintenance upgrades & capital projects, but there will be a bit of a camp-shaped hole in my heart until the campers are there again. Not to mention having to relay that news to all of our campers, parents and staff this weekend… I very much needed baking and some long solitary walks. Luckily, I had both – I took a long walk yday by myself, and C and I did one of our usual loops today. Of course, there was tart to greet us at the end.

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Not to mention – zesting an orange is one way of immediately lifting my spirits – try it; I guarantee it will make you feel better.

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Here’s hoping you and yours are well, and safe. I highly recommend bringing a little orangy sunshine into your kitchen this week! Happy baking, from my kitchen to yours :)

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Orange & Vanilla Bean Panna Cotta with an Olive Oil Poppyseed Crust

Gluten free, dairy free & refined sugar free! Citrusy and sunny, kind of like a good-for-you creamsicle thing. Savory notes from the olive oil and a little bit of chocolate because orange and chocolate are best friends. Yield: 1 9″ tart, serves several. A Wait are Those Cookies original.

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For the crust:

1.5 c almond flour
1/3c unsweetened shredded coconut
1/2c cornmeal*
3 tbsp poppyseeds
heaping 1/4 tsp sea salt
1/2 tsp baking soda
2 tsp vanilla extract
1/2 tsp almond extract
2 tbsp pure maple syrup
1 tbsp olive oil
5 tbsp coconut oil, melted
1/3 c dark chocolate chips

*swap for more almond flour if you’d like to keep it grain free

In a large bowl, stir together almond flour, shredded coconut, cornmeal, poppyseeds, sea salt, and baking soda. Add in vanilla, almond extract, maple, olive oil & 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.

Melt the chocolate chips in a double boiler or in the microwave. Spread the melted chocolate over the interior of the crust, and let cool until set. You can also pop the whole thing in the fridge to help it set faster, if needed.

For the Panna Cotta:
1 package unflavored powdered gelatin
1 can full-fat coconut milk
1 tbsp vanilla bean paste
zest one large orange*
1/4c freshly juiced orange juice, cold
2 tbsp maple
pinch of sea salt
orange slices, for garnish

*I used cara cara and navel oranges; but really anything is good here

Zest and juice an orange, and reserve 1/4 c of the juice. Strain it to remove any pulp, then stick it in the fridge.

Pour the coconut milk into a small saucepan and add the orange zest, maple and sea salt. Bring to a simmer over medium heat, stirring occasionally. Remove from heat, cover and let steep for 30 minutes.

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

Strain the coconut milk to remove the orange zest. Whisk in vanilla, and bring the milk back up to a simmer. Whisk in the gelatin mixture. Stir until completely dissolved, about 3 minutes. Cool until lukewarm. 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! I used thinly sliced cara cara oranges. Serve cold out of the fridge. Store any leftovers covered in the fridge as well.

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This is my jam.

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Hi Friends!

I bring you the latest edition of baking your pantry! I haven’t actually shopped for baking specific things since the lockdown began in March, which is super fun – it’s giving me a nice excuse to use up the bits of things in my cabinets & also to get creative.

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For instance! I was gifted a jar of the most delicious apricot jam from a camp friend (hi, Doc!) and though I could have eaten it on toast, I wanted to use it in a dessert instead for fun. I’ve been saving it, and am so glad I had it around to use this weekend!

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These bars were actually supposed to be a galette. Funny how that happens… The dough wasn’t going to play nice to roll out – fine by me, since it made an excellent press-in crust for this instead, which is way less fussy. Jam tarts are maaaaybe the easiest thing on this planet, and infinitely adaptable. Out of the flours I suggested, or gluten free? No sweat, just swap in whatever blend of flours you like (highly recommend the cornmeal though, if you can do grains – the texture is phenomenal). Got a bunch of chia seeds and frozen fruit but no jam on hand? Make chia jam! Cook down the fruit for a bit with a bunch of chia seeds, let cool and boom – you’re on the way to jam bars.

Look at this flaky maldon sea salt goodness… it’s next level:

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Not quite sure if this is to be considered a tart, or bars. I’m kind of leaning toward bars since they slice up beautifully and would work well to serve at a – party? Ugh. Social distancing. Okay fine, they’d work well sliced to serve to those who you’re quarantining with! Highly recommend vanilla ice cream alongside, just saying – but they’re equally amazing as breakfast wedges, especially when you’ve just hiked 7 miles.

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C and I did our usual weekend hike today – 7 miles from his place, through the interior greenbelt and up Mount Sutro -> Twin Peaks -> home. It was fantastic, and such a beautiful day. My racerback tan is already aggressive and it’s only May…. I also have a fitbit tan, and a shorts tan, for those of you keeping score at home.

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Want to see what this really looks like?

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Sorry for the feet, hope that doesn’t gross you out. Ha! I promise they’re clean.

I hope you and yours are well! The outdoors is amazing for mental health – fully recommend getting out there (masked when necessary, of course, and observing social distancing rules!) to brighten up your quarantined days. And when you come back in, make jam bars. From my kitchen to yours! <3

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Apricot, Rosemary & Cornmeal Jam Bars

Whole grain (three different kinds!), dairy free and vegan with a refined sugar free option (depends on what kind of jam you use). Super easy to adapt, and comes together extremely quickly when you’re in need of a quick dessert or fun breakfast. Kind of like eating cornbread with jam, a personal fave. Yield: 1 9″ pan of bars, serves several. A Wait are those Cookies original.

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For the crust:
2 cups of flour [I used 1c whole wheat pastry flour, 1/2 c oat flour, 1/2 c cornmeal]
⅓ cup extra virgin olive oil
⅓ cup cold water
pinch salt

For the crumble and filling:
1/4 c almond flour
3 tbsp oat flour
~1tbsp rosemary, finely chopped (a few sprigs)
pinch of sea salt
1 tsp maple syrup
1 tsp vanilla extract
1/2 tsp almond extract
~1/2 c apricot jam (I used the entirety of a smallish jar) – hopefully homemade but use what you got! Chia jam would be great here too.

maldon sea salt, for sprinkles after

Mix the flours and salt until well combined. Add olive oil and water. Mix and knead into a smooth dough – I used the food processor primarily for this, but easy to do by hand as well. Lightly grease a dish of choice – you could literally do this in anything. I used a 9″ stoneware pie dish, but feel free to use a tart pan w/ a removable bottom, springform, square pan, pyrex dish, you name it. Press the dough evenly across the bottom to form a crust, and set aside.

Preheat the oven to 375F. In a small bowl, stir together 1/4 c almond flour, 3 tbsp oat flour, a few springs of rosemary very finely chopped, and a pinch of sea salt. Add in a tsp each of maple syrup and vanilla extract, plus 1/2 tsp of almond extract. Stir until combined and crumbly.

Spread the apricot jam evenly over the prepared crust, followed by the oaty-almond rosemary crumble. Bake for 20-25 minutes, until jam is bubbly and crumble is lightly browned. Remove and let cool completely before serving. Sprinkle a little maldon sea salt over the whole thing to bring it up to the next level. Excellent with vanilla ice cream or in wedges on its own for breakfast. Store any leftovers (who are you?!) in the fridge, covered with foil.

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Low fuss desserts for strange times

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Hello from week three of shelter in place! It’s finally April? I think? As a friend said today on a virtual zoom coffee date, every day is Blursday and she is NOT wrong.

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I’m following a pretty typical daily routine at this point, which is weird even to think about but I guess I’m a routine type of person and that helps make it all feel more… normal? Short walk around the neighborhood and up some hills as soon as I get up, then french press coffee + frothy milk (oh yes) and work until the end of the day when I take another looooong walk for at least an hour. Probably TRX in there somewhere so my arms don’t fall off from lack of lifting (waaah).

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Hourly pacing around / shadowboxing and/or dance parties highly recommend to keep from becoming one with your chair! Ha.

Weekends are for baking something fun! I might make cookies or quickbread during the week, but I like to reserve weekends for something slightly more involved. Plus, I actually find the challenge of baking the pantry really fun, so there’s that.

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This pandowdy (‘dowdy’ pie crust, for those of you who don’t know – you cut it up partway through baking so the fruit can bubble up from underneath) was a happy occurence due to the gift of some vacuum sealed plums from a friend’s yard that had been in C’s freezer for a bit. I knew they’d be really juicy once thawed, so I cooked them down a little & drained some of the juice before turning them into pandowdy filling. I recommend you do the same, unless you’re using fresh plums and baking in season!

It’ll be dessert tonight with ice cream and breakfast tomorrow, I have no doubt. The gingery plums are punchy and tart – I added a bit of lemon zest and maple to round out their flavors. The cinnamon crust is SO easy and smells amazing. It’s easily subbed out for a gluten free or dairy free crust if you can’t do gluten or butter – I’m working through what I have on hand, so this is a whole wheat butter crust.

Added bonus of baking this: it will make your apartment / house / kitchen smell like a graham cracker in the BEST way!

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It’s rainy today and I love that. I’m giving myself permission to stay in – usually it’s GO GO GO to get in a long hike/run/walk at some point in the day, but my knees are feeling the pavement so I’m giving myself the day off to spend with my plants, minus some TRX work.

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Kuzco says hello from his new hanging perch! I’m pretty sure he loves it, and I absolutely do too.

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A shot of the urban jungle on a sunnier day. I’m trying on new names for the apartment – I called it the Eyrie when I moved in, since I’m on the fourth (top) floor and the wind tends to whistle around a lot up here. Now that the plant fam has grown so much though… do we like the Urban Jungleow? orrrr…. the Fogforest? hahaa.

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I hope you’re going easy on yourselves, too. This is a weird, weird time and everyone should cut themselves a little slack. I definitely suggest baking something awesome :) Happy Saturday!

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Plum and Ginger Pandowdy with a Cinnamon Crust

A Wait are Those Cookies original. Easily made with either fresh or frozen plums – I had been gifted a bounty of vacuum sealed, frozen plums from last summer from a friend’s garden, so I thawed those for use here. Yield: 1 9″ pandowdy, serves several. Refined sugar free! If you’re gluten free, sub in your favorite single-crust gluten free crust here and use that. I used whole wheat, since that’s what I have on hand and I’m doing my best to cook/bake my pantry :)

for the filling:

a whole lotta plums (I had a big thing of vacuum sealed, frozen ones from the summer; fresh would be fine too)
zest + juice of one lemon
1″ piece of fresh ginger, finely diced
2 tbsp tapioca starch
1/4 c chia seeds
3 tbsp maple
pinch of sea salt

Combine everything in a large stockpot / dutch oven / sauce pot / whatever you have that fits, and bring to a slow boil, stirring occasionally. Remove from the heat and let cool completely. Drop the filling into a deep pie plate (mine is 9″) and set aside while you make the crust.

for the crust:

1/2 cup unsalted butter diced and chilled
1 cup whole wheat pastry flour
1/4 c cornmeal
2 tsp cinnamon
1/2 teaspoon salt
2-4 tablespoons ice water
1 tsp vanilla

Combine flour cornmeal, cinnamon, and salt in food processor and pulse briefly to mix. Add butter; process until it resembles coarse crumbs. Add ice water a tbsp at a time until the dough forms a ball – you’ll be able to tell when it’s ready! If it still looks dry, add water 1 tsp at a time. Turn the dough out a floured surface (ie marble slab, or countertop, etc) OR use two pieces of parchment paper like I do for less mess – no need to flour. Roll out the dough to be roughly circular (no need to be perfect here – pandowdies are pie’s unfussy cousin), and lift the dough onto the fruit. Tuck in the edges, leaving a rim of dough between the edge of the pie dish and the fruit – I crimped mine because I’m an overachiever and I also had extra dough, but no need to do that. Chill the assembled pandowdy for at least 30 minutes.

Preheat the oven to 400.
Make a few slits for steam to vent in the top of the crust, then brush the top with egg white and dust with coconut sugar. Pop the whole beautiful thing into the oven for 40 minutes; best if you line the rack beneath with foil or a large baking sheet – the juices runneth over!

Once you hit the 40 minute mark, take the pandowdy out, and use a sharp knife to break up the crust, thus ‘dowdy-ing’ its looks. Stick the pandowdy back in the oven, and bake for another 10 minutes. Let cool completely before serving; it will be gloriously juicy and delicious so might I suggest serving it in bowls? Ice cream is… optional, sort of. You do you!

Store any leftovers (who are you) covered in the fridge, but make sure to save some for breakfast. You’ll thank me later!

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15 mi, 4000′ & 680 stairs: I’ve earned some tart

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Hi friends!

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Holy cow, C and I hiked 15 miles yesterday with over 4000′ of elevation gain! We did out and back on the Dipsea trail in less than 3 hours both ways (this may or may not have been dubbed the ‘Hayley Scott Beast Mode” speed, NOT by me hahaha sorry not sorry) – had lunch in Stinson & then dinner in Mill Valley when we got back. Never have nachos tasted so good!

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You can see the teeny tiny skyline in this one, and Sutro tower!

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Gettin’ after some lunch:

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It goes without saying that I feel quite accomplished and also tired. I did arms at the gym today and left squats out of it, haha! According to a quick google, the Dipsea has 680 stairs. My quads and glutes believe it!

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Anyway – it was extremely satisfying to come back home to this tart! We both loved it – arguably I think this is one of my favorite things that I’ve made in the last six months or so. Maybe even 9 months. I LOVE fennel. I’m currently sitting here munching on sliced raw fennel as I type… it makes a great snack with cheese (Humboldt fog, yesss)

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It’s lightly sweet, like everything I make – we had it with ice cream for dessert (delicious) and on its own for breakfast (also delicious). It’s also a great make-ahead, since it’s best when it sets up in the fridge overnight.

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Definitely fennelicious, as C put it! Not for the faint of fennel-loving heart, that is for sure. If you love munching on raw fennel, this is totally for you. Fennel and almond are a match made in heaven – the crust is nicely textured with cornmeal & very almondy.

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Happy trails! I hope you had a wonderful weekend.

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Fennel Panna Cotta on an Almond Cornmeal Crust

Gluten free, dairy free and refined sugar free. Fennelicious! This is a tart for those who LOOOOVE fennel & almond. Lightly sweet; perfect for dessert with ice cream or breakfast on its own. Yield: 1 9″ tart, serves several. A Wait are those Cookies original.

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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
2 tsp vanilla extract
1/2 tsp almond extract
2 tbsp pure maple syrup
6 tbsp coconut oil, melted

In a large bowl, stir together almond flour, shredded coconut, cornmeal, sea salt, and baking soda. Add in vanilla, 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.
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.

Panna Cotta:
1 package unflavored powdered gelatin
1.75 cup full-fat coconut milk
2 tbsp fennel seeds, toasted*
4ish 1” pieces of fresh fennel bulb
zest of one lemon
juice of half a lemon
1.5 tbsp vanilla bean paste
Scant 1/4 cup maple
Scant 1/4 tsp sea salt
1/4 c water, cold

*toast until fragrant – I did it in a small sauté pan

Pour the coconut milk into a small saucepan. Add fennel (seeds + fresh), maple, lemon zest, and salt. Bring to a simmer over medium heat, stirring consistently. Remove from the heat and cover to steep for 15 minutes.

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

Strain the coconut milk mixture. Pour it back into the saucepan and add lemon juice. Bring it back to a simmer. Remove from heat, and whisk in the gelatin mixture. Stir until completely dissolved, about 3 minutes. Cool until lukewarm. Pour the panna cotta mixture into the cooled tart shell. Place in the refrigerator until set, approximately 4 hours or preferably overnight.

Top with strawberries, etc.

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

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