Tag: cream

Posted on

Birthday!

Okay so I’m a little off my normal posting schedule (Wednesday?! weird) but I have camp imminently approaching (yay!!) and then some vacation (MORE YAY!), which is going to throw off my normal schedule anyway, so why not.

Hello!

Happy midweek, if there is such a thing. At least there is a three day weekend coming up!

Also, Fave BoyHuman had a birthday yesterday! So of COURSE there was a baked thing.

and a tiny Yoda of course

He requested chocolate and blueberries, so I ended up making a dark chocolate torte with mascarpone cream and blueberry chia jam. Soooo yum. It’s been a minute since I’ve made a cake, and this one did NOT disappoint. Adapted it from a friend/the local baker behind Bojon Gourmet – her stuff is seriously amazing.

Plus, I only dropped one version of this cake. HA. I was overdue for a kitchen mishap I think… much cursing ensued, but I think it actually did me a favor, since I was able to tweak the flavors and the baking time a slight bit on the second go round, and eat some cake scraps (obviously. I not above eating them off my floor, or the bottom of my oven).

This cake sounds intimidating maybe but I promise it’s really not! Most labor intensive thing in here is beating the egg whites, which in my mind is just fun – I love watching egg white alchemy take place. It’s also gluten and grain free, plus refined sugar free depending on the chocolate you use.

There’s been other baking happening too that hasn’t really made it on here – last weekend I made what is approximately my 1,000,000th galette (I love them, what can I say) – it was delicious and so simple. This one was cherries and apricots – they are very much in season right now so I’m taking full advantage. Probably should invest in a cherry pitter though…

You can use any of the galette recipes on here (like this one) – just swap in enough cherries and sliced apricots until you have a large enough pile to fill your dough.

Let’s see, what else.

In other news, working too much. Can’t wait for camp, and then also vacation. Wheee!

I think that’s pretty much it…. tired after what has been a crazy start to the week. Time for the cake recipe! I hope the rest of your week goes by quickly and that it’s a smooth slide into the holiday weekend.

Dark Chocolate Torte with Mascarpone Cream and Blueberry Chia Jam

Gluten and grain free; refined sugar free depending on the type of chocolate you use. I suggest Hu or Raaka if you need or want it to be strictly refined sugar free. I used a blend of what I had on hand, which wasn’t STRICTLY refined sugar free, but close enough :) Yield: 1 6″ cake, serves several with small slices or two with a lot of leftovers for breakfast!

for the cake:

Cake recipe gratefully adapted from The Bojon Gourmet, here! Her recipes are so well written, I’m not going to mess with rewriting! Her blog is beautiful, just go take a look. My notes are below for my adaptation.

  • I used a blend of 67 and 85% dark chocolate plus a chunk of unsweetened (100% cacao) to get to 6oz and it was delicious
  • Used 2tbsp cassava flour to keep it grain free
  • Replaced the sugar with 1/4 maple into the chocolate batter and 3 tbsp coconut sugar in the egg whites
  • Added 1 tbsp vanilla
  • Used a 6″ springform for 3/4 of the batter, 3″ springform for the rest (optional, of course – the batter fits into an 8 or 9″ pan perfectly) – the 6″ went for 20 min

for the cream:

1/2 c mascarpone
1 c heavy cream
2 tsp vanilla
1 tbsp maple syrup

Whip everything together until it holds its shape with soft peaks (for softer cream) or stiffer peaks if you want more body. Chill until needed.

for the blueberry chia jam:

2 c blueberries (I used 1 c fresh, 1 c frozen wild)
juice of one lemon
2 tbsp maple
1 tbsp chia seeds

Bring berries, lemon juice and maple to a simmer over medium high, then lower heat. Cook until the juices are bubbling and juice is reduced, 10-15 min. Stir in 1 tbsp chia seeds; mash slightly to squash berries, remove and let cool; chill in the fridge overnight if you make it in advance (keeps for at least a week in the fridge).

Serve this however you like! I chose to frost mine but that’s totally optional – it would also be excellent served in wedges with cream and blueberry jam dolloped over the top. It keeps very well in the fridge – I frosted it a few hours before serving, and served it cold. You can also let it warm up slightly on the counter a bit before serving. Store it covered in the fridge for a day or two after if you have leftovers.

Posted on

Seismically unsound tamarind things

fullsizeoutput_24d5

Hi friends!

A new to me ingredient today (at least for baking; I’ve definitely eaten it many times) – tamarind! I learned some new cool things about it this week too, since of course I had to research it.

Behold: my seismically unsound dessert! Let’s get crackin.

fullsizeoutput_24c9

Tamarind is part of the legume family, making it a cousin to peanuts. It’s high in essential nutrients (potassium, magnesium, calcium, etc) and is anti-inflammatory & full of antioxidants! There are a ton of other health benefits, if you feel like looking them up. Pretty rad, for funny looking little fruit pods.

fullsizeoutput_24c8

This tart is delicious! Definitely for those who like their desserts on the sour/tart side – tamarind itself is very sour-sweet, and of course lemon with it makes it perfect for those who like that sort of thing… obviously, we both do! This barely made it to the leftover stage – I think there is one piece left, and I suspect it may be gone by midnight. It made for a great pre & post climbing snack, and was fabulous with vanilla ice cream for dessert with a board game.

fullsizeoutput_24de

Because tamarind looks much like molasses, you don’t get as pretty of a color as one would hope for a lemon tart – don’t be fooled if you see tarts that are bright yellow claiming to be lemon-tamarind – they lie! I thought for a minute I might have a nice pale yellow tart, until I opened my jar of tamarind & remembered – nope!

Tamarind makes things a nice custardy mellow dark tan/brown. Undeniably delicious, but also why I buried it under a pile of bright raspberries, hahaa. I will say though, raspberries + tamarind + lemon is a totally winning combination.

fullsizeoutput_24d7

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

fullsizeoutput_24d6

Lemon, Tamarind & Ginger Tart

Bright & slightly sour, for those who like their desserts on the tart side! A Wait are those Cookies original. Yield: 1 9″ tart, serves several. Gluten free & refined sugar free. Can easily be dairy free – use coconut milk instead of cream! The crust can easily be grain free as well – just omit the cornmeal & add an equal amount of almond flour.

fullsizeoutput_24d4

For the crust:

1.75 c almond flour
1/3 c unsweetened shredded coconut
1/4 c cornmeal
1 tsp ground ginger
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, shredded coconut, cornmeal, ginger, 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. Reduce oven temp to 325.

For the filling:

1/3 cup lemon juice
2 tbsp tamarind concentrate
1 scant tbsp vanilla
3 eggs
1/4 cup maple syrup
1 c heavy cream

Place lemon juice, tamarind, vanilla, eggs, sugar and cream in a bowl and whisk until combined. Stand for 5 minutes.

Add tamarind filling to the crust. Bake for about 30 minutes or until the filling has just set. Allow to cool to room temperature then refrigerate until cold.

Top with sliced lemons, raspberries, coconut, and whatever else takes your fancy. Keeps well in the fridge overnight; can be made a day ahead as well & stored in the fridge. Excellent with vanilla ice cream!

fullsizeoutput_24dd

Posted on

Panna cotta that is mint to be

fullsizeoutput_1fed

Happy holidays!

fullsizeoutput_2000

I had a delightful holiday with both my fam and C’s. He and I took a 6ish mile hike yesterday with fam; the weather was just beautiful and it felt great to get outside.

IMG_0777

IMG_0721

IMG_0767

fullsizeoutput_1ff2

I’m keeping it short and sweet today – I made this panna cotta tart for xmas dinner with the fave human’s family; it got rave reviews from both kids and adults, which totally makes it a win in my book!

fullsizeoutput_1ffd

fullsizeoutput_1ff5

It’s relatively simple to put together and keeps very well when made ahead – I made it 24 hours before serving, which was just perfect (the panna cotta needs to set up anyway, so that’s ideal).

fullsizeoutput_1ff6

I’m currently navigating the last few work days of the year in this weird no-space between Christmas and New Years (grudgingly, mind you), while I wait for a few more days off and some relaxation time. I’m already plotting my NYE dessert, of course.

fullsizeoutput_1fff

I hope you’re happily relaxing with loved ones! I highly recommend to feed them panna cotta tart :)

IMG_0761

Mint and Vanilla Bean Panna Cotta Tart on a Chocolate Crust

Mint and chocolate: a match made in heaven. Only lightly sweet but a big crowd pleaser (this one got rave reviews from both kids and adults!). Infuse the cream the day before you plan to make the tart. Keeps well wrapped in the fridge overnight; I made it 24 hours before serving. Gluten and grain free; refined sugar free. Yield: 1 9″ tart; serves several! A Wait are those Cookies original.

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
~1/4 c chopped dark chocolate

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 tart pan 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.

Let cool for a few. Melt the dark chocolate and pour it into the bottom of the tart shell. Use a spoon or a brush to smooth it out. Let cool completely to set the chocolate.

Infused cream*:

1 c cream
1/4 loosely packed fresh mint leaves

Coarsely chop fresh mint with a very sharp knife, without crushing or bruising them. Stir them into cold cream, cover, and refrigerate 8 to 12 hours.

Strain the cream, pressing on the solids to extract as much cream as possible. Discard the leaves. If you’re not using the cream immediately, cover and refrigerate it until needed.

*the infused cream makes just shy of a cup; you’ll be adding more cream for the rest of the panna cotta (see below) – use all of the infused cream + another 3/4 c for a total of 1.75 c

For the panna cotta:

1 package unflavored powdered gelatin
1.75 cup mint-infused heavy cream, divided*
1.5 tbsp vanilla bean paste
1.5 tsp peppermint extract
1/4 cup maple
Scant 1/4 tsp sea salt
1/4 cup plain greek whole-milk yogurt
Pomegranate, coconut and mint for garnish

*See above note; I used 1 c infused cream + 3/4 non-infused cream

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

Pour the remaining 1.5 cups of cream into a small saucepan. Add maple, and salt. Bring to a simmer over medium heat, stirring consistently. Remove from the heat, whisk in peppermint extract and vanilla paste. 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. Place in the refrigerator until set, approximately 4 hours.

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

fullsizeoutput_1ffe

Posted on

Birthday Pandowdy!

IMG_0834

I had a birthday!

fullsizeoutput_1c30

It was lovely – C and I hiked, went to the symphony for some Stravinsky and ate a bunch of good things (like matcha verbena ice cream omg yum) and this thing! He also gave me some beautiful flowers – all around it was a wonderful birthday!

fullsizeoutput_1c4e

fullsizeoutput_1c53

fullsizeoutput_1c5b

fullsizeoutput_1c05

fullsizeoutput_1c5c

fullsizeoutput_1c56

fullsizeoutput_1bf3

fullsizeoutput_1c5a

Of course, true to form, I made my own birthday dessert! No surprises there, I don’t think. I haven’t had much of a chance to bake (other than a wedding cake, which was SO fun) lately, so it felt good to get this out – I’m overdue!

fullsizeoutput_1c6e

Besides, I love pandowdies – they are pie’s unfussy cousin! So very easy, and so fun. Another excuse to play with your food! Cutting up the crust and flooding it with cream is my favorite part – it’s simultaneously soothing and satisfying.

fullsizeoutput_1c2e

I sliced and froze a bunch of peaches over the last month while they were at their peak – frozen peaches do really well in this, as long as you don’t thaw them first – which makes for even easier baking, since you just toss them in some lemon zest and a few other things and go! The only bit of this that requires more planning is the crust refrigeration, but it can be made the night before or just an hour before, so you have some flexibility.

fullsizeoutput_1c42

I highly recommend this for breakfast after hiking – it’s filling and delicious without being overly heavy. Pair it with some whole milk (not like I speak from experience or anything!) and go to town. Whole grain, refined sugar free – as C said, this is no namby pamby fruit situation! We’re just into the tail end of peach season – enjoy it while it lasts!

fullsizeoutput_1c34

Enjoy the rest of your week!

fullsizeoutput_1c32

Swamped Peach and Blackberry Pandowdy

No namby pamby fruit here! This is a very fruit-foward dessert, so make it with the ripest, most perfect fruit you can find! Best for late summer/early autumn peaches. Whole wheat, refined sugar free goodness. Pandowdies are the unfussy cousin of pie – no bottom crust nonsense here! Yield: 1 9″ pandowdy, serves 6-8.

For the crust:

1.25 c whole wheat pastry flour
1/4 c cornmeal
1 tsp sea salt
zest of 1 lemon
9 tbsp unsalted butter, cubed into small pieces
3-5 tbsp ice water

Add whole wheat flour, cornmeal, sea salt, and lemon zest to a large bowl and stir to combine. Add in butter, toss to coat, and use your fingers or a pastry cutter to cut in the butter until a coarse mixture forms and the butter chunks are the size of peas (I prefer to use my fingers for this since I a) like the feeling of having my hands in flour and b) have greater control over butter-chunk sizing). Add ice water 1 tbsp at a time until the dough just begins to hold together when pinched between two fingers. It’ll look a little crumbly, but that’s fine.

Toss the dough out onto a clean counter or wax paper (I prefer the counter method; less fuss), and use a bench scraper to gather the dough into a rough rectangle. Using the heel of your hand, smear the last fourth of dough away from you, against the counter. Repeat until you smear all the dough (see? playing with your food!), then gather the dough back into a rectangle and repeat, smearing it all away from you. The dough should be cohesive by this point, so gather it up into a disc, wrap in plastic, and stick it in the fridge for at least an hour, or up to overnight.

For the filling:

3 c peaches, sliced*
1.5 c blackberries*
1 tsp vanilla
1/4 tsp almond extract
1.5 tbsp arrowroot starch
juice & zest of 1 lemon
1 tbsp maple syrup
egg white & 1 tbsp coconut sugar for glaze

1 egg yolk
3/4 c heavy cream
1 tsp vanilla

*I used some that I had frozen earlier; if you do as well, bake them straight from frozen instead of letting them thaw beforehand

In a large bowl, combine the peaches and blackberries. Add 1 tsp vanilla, arrowroot, lemon juice, and maple, and toss to combine. Pour all this goodness into your pie plate or skillet of choice – 9″ pie plates are fine as long as they’re the deeper variety; a 10″ cast iron skillet would also work well.

Preheat the oven to 400. Roll out the dough to be roughly circular (no need to be perfect here, like I said – 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. Make a few slits for steam to vent, 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!

In a liquid measuring cup with a spout, measure the cream, beat in the egg yolk and 1 tsp vanilla, and let it sit at room temp.

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 (now begins the really fun part). Carefully pour the cream into the new breaks in the crust, filling each – some of the cream will pool under the crust, and some will sneak out on top, which is fine. Just be careful not to drown the whole crust! Go slow, and fill each vent/break. Stick the pandowdy back in the oven, and bake for another 10 minutes, until the cream is just set and barely jiggles in the center. 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, if you’re out of cream; otherwise, this can be served even swampier with extra cream poured over the top. 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!

fullsizeoutput_1c1a

fullsizeoutput_1c66

Posted on

Camp and cherry cobbler

IMG_3816

Hello friends!

fullsizeoutput_199a

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.

fullsizeoutput_18d8

fullsizeoutput_18d7

IMG_3815

fullsizeoutput_18de

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!

fullsizeoutput_1915

fullsizeoutput_18bf

fullsizeoutput_1952

37312689_1463579113788826_1302618664108818432_o

fullsizeoutput_1923

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 ;)

fullsizeoutput_19a1

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.

fullsizeoutput_199f

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.

fullsizeoutput_19aa

fullsizeoutput_19a5

fullsizeoutput_19a8

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!

fullsizeoutput_199e

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.

Posted on

Birthdays are the best excuse for dessert

IMG_3664

Omg. This is GOOD.

fullsizeoutput_186b

I know in polite society you’re not really supposed to say the stuff you made is really bomb but…. I’m going to break that rule.

Because – this tart. is. so. DELICIOUS!

fullsizeoutput_1878

We both loved it – I made it for C’s birthday after he requested something with chocolate and berries and cream. Fave human’s birthday = great excuse to bake! Not as if I ever need one…

fullsizeoutput_1875

Cream and chocolate complement each other so nicely – the filling of this one is light but rich, and the crust is chewy with a slight hint of salt (gotta love salted chocolate!). Add in whatever summer fruit you have on hand – for me, it was raspberries, blueberries and cherries – and you’re set for a perfect summer dessert.

fullsizeoutput_186c

It makes amazing dessert and of course, breakfast. We did eat it with a bit of vanilla ice cream last night – no complaints there, and it made an awesome addition to breakfast this morning (by now this really shouldn’t surprise you!) post Twin Peaks 4.5 mile hike (1000′ elevation gain, not too shabby)!

IMG_3662

fullsizeoutput_188a

It really comes together quickly too – the crust is an easy press-in; no rolling required! This is a perfect dessert for the hot days we’re having too, since the crust only bakes for about 15 minutes, and the filling just sets up in the refrigerator. I made the crust the night before, while my apartment was cool, and then put the filling together early the next morning so it could chill all day.

fullsizeoutput_1870

I definitely will make this again. I make a practice of not posting anything we don’t like, so of course I’d make the others on here too…. but… this one…. I want to make it again SOON! I leave for camp on Friday though so I suspect there will be no baking again until after I come back – stay tuned for cherries! I have a bunch frozen after I saw them on sale in the market a few times.

fullsizeoutput_186d

Happy baking! See ya on the flip side when I get back from my mountainous camp sojourn in mid-July!

fullsizeoutput_1868

Yogurt Panna Cotta Cream Tart with Summer Fruit on a Chocolate Almond Crust

A Wait are Those Cookies original! I riffed on this one and this one and came up with this. Refined sugar free, gluten free and grain free. Yield: 1 9″ tart.

For the crust:

1.75 c almond flour
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, 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.

With a pastry brush, 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 heavy cream, divided
1 tbsp vanilla
Scant 1/4 cup maple
Scant 1/4 tsp sea salt
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 cream. Let stand without stirring until the gelatin is moistened, about 10 minutes.

Pour the remaining 1.25 cups of cream into a small saucepan. Add vanilla, maple and salt into the cream. 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. Place in the refrigerator until set, approximately 4 hours.

Decorate with berries and drizzle with melted chocolate (I just melt chips in the microwave) and top with berries for serving! Store in the fridge – keeps well overnight for breakfast the next morning :)

fullsizeoutput_188b

fullsizeoutput_186a

Posted on

Summer is for shortcakes

fullsizeoutput_17ce

Hi! I have cream biscuit shortcakes today.

fullsizeoutput_17ed

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

fullsizeoutput_17cf

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

fullsizeoutput_17cc

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

fullsizeoutput_17c6

fullsizeoutput_17e2

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

fullsizeoutput_17e9

fullsizeoutput_17e3

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

fullsizeoutput_17e1

Cornmeal Cream Biscuit Strawberry Shortcakes

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

fullsizeoutput_17de

For the cream biscuits:

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

For serving:

Sliced strawberries
Whipped cream or ice cream

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

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

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

Remove from baking sheet and let cool before serving.

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

fullsizeoutput_17d7

Posted on

Holiday weekends require dessert!

IMG_3372

Happy Memorial Day weekend!

fullsizeoutput_175e

This dessert could not be more well timed – of course, holiday weekends call for dessert but more obviously – I inadvertently made a patriotic dessert on Memorial weekend! I love when things like that happen.

fullsizeoutput_1741

Mostly I got lucky – blueberries and strawberries are amazing (and on sale! woohoo!!) right now, so of course I have those sitting in my fridge in spades. I always feel that tarts like this need some embellishment, and BOOM! Helloooo, berries.

fullsizeoutput_175f

This is light and fresh – just what you want for a summer dessert.

fullsizeoutput_1760

We ate it with softly whipped cream for dessert (I haven’t had whipped cream in far too long, I’m glad we fixed that particular travesty) and then again – of course – for our brunch/lunch thing around 1p. Is that lunch? Or could it be brunch since we didn’t eat anything except a bit of chocolate and a banana after sleeping in, before hiking?? Hmm. I think it can still be brunch. Anyway… it tasted especially good the second time around; we’d just finished a great hike up to Twin Peaks – somewhere in the neighborhood of 6 miles and over 1000′ elevation gain in less than two hours. Booyaaah! No wonder we were hungry.

fullsizeoutput_1765

Hike stats! I am a nerd and as such I find these things fascinating. And pictures, of course.

IMG_3371

IMG_3368IMG_3370fullsizeoutput_1766fullsizeoutput_1783

The weather was beautiful, with a really nice breeze off the fog (since my body is still having major issues these days, especially with regulating its temperature, cool breezes are a MUST).

fullsizeoutput_1757

We both loved this tart – it’s delicious on its own, or with whipped cream. Highly recommended – we blew through this thing in two sittings (well, the hike definitely helped the second go-round, ha!) and I think there are about two servings left… although that could have changed since I last assessed the situation.

fullsizeoutput_173f

Happy holiday weekend! Enjoy the extra day and do some baking :)

fullsizeoutput_1761

Lemon Ricotta Berry Tart on a Walnut Coconut Crust

Light, lemony and a perfect for a summer dessert: the lemon ricotta filling is tart and creamy, balanced nicely by the walnut-oat-coconut crust. Fresh berries are a must! Gluten free, refined sugar free and whole grain. For those who like their desserts a little on the tart side ;) Yield: 1 9″ tart, serves… several, or else two really hungry people who just took a long hike! A Wait are those Cookies original.

fullsizeoutput_175b

For the crust:

1 c rolled oats
1 c walnuts
1/4 c shredded unsweetened coconut
1/2 c almond flour
1 tbsp maple syrup
1/4 tsp fine sea salt
6 tbsp unsalted butter or ghee, melted
1 tsp vanilla

Preheat the oven to 350.

Add oats into a food processor and pulse until finely ground (you’re making oat flour). Dump that out into a bowl, and add the walnuts into the processor – pulse these until very finely ground, but be careful you don’t end up with walnut butter! Add walnuts to the bowl, followed by the coconut, almond flour, maple, sea salt, melted butter and vanilla. Stir until everything is incorporated, then press the dough into the bottom and up the sides of a 9″ pie or tart pan with a removable bottom. Bake for 10 minutes, then set aside to cool.

For the filling:

1.25 c (9 oz) full fat ricotta
1/2 c heavy cream
scant 1/4 c maple syrup
2 egg yolks
1 egg
zest of 3 lemons
1 tsp vanilla extract
1 tbsp lemon juice

This is as easy as it gets: toss ricotta into a large bowl, and stir in the rest of the ingredients: cream, maple, egg yolks + egg, lemon zest, and vanilla. 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 35-45 minutes – the center of the tart should be set when done. Let cool completely before serving. Slide the tart pan ring off before serving if you used a pan with a removable bottom like I did.

Top with berries and shredded coconut if desired! Serve with softly whipped cream – I highly recommend it. Keep refrigerated until serving. Keeps well overnight in the fridge, covered loosely in plastic wrap – arguably it’s almost better the next day, of course for breakfast!

fullsizeoutput_174b

 

Posted on

All things lemon, almond & poppyseed

IMG_3080

Hi blog friends!

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

fullsizeoutput_15b7

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

fullsizeoutput_15ca

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

fullsizeoutput_15a7

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

fullsizeoutput_15c3

I do want to leave these here:

fullsizeoutput_4a9

IMG_5089

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

fullsizeoutput_15c9

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

fullsizeoutput_15b1

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

Happy May Day!

fullsizeoutput_15a5

Almond Poppyseed Cream Biscuit Shortcakes with Meyer Lemon Curd

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

For the cream biscuits:

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

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

Maple Lemon Curd:

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

I used a double boiler for this lemon curd, which literally is a game changer. Highly recommended! Heat water in the bottom of the double boiler until it’s at a high simmer. In the top of the double boiler, whisk together eggs, egg yolks, lemon zest and juice, sea salt, and maple syrup. Add in the coconut oil one tbsp at a time, whisking continuously, not adding the next tbsp until the first is completely melted. Whisk in vanilla. Cook, stirring constantly, until the lemon curd thickens and will coat the back of a spoon (or your whisk leaves tracks) – usually around 5 to 8 minutes. It’s a noticeable change when it happens, so just watch the cooking magic! Remove from heat and store in a glass container in the fridge until ready for use.

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

fullsizeoutput_15c6

fullsizeoutput_15cd

Posted on

Walking in a mint-ery wonderland

IMG_2111

Happy holidays!

fullsizeoutput_10e5

As much as certain elements of this time of year drive me bananas (having to throw elbows in the grocery store to retrieve the last piece of whatever, extra lines everywhere, no parking, where do all these extra people come from?!), I do undeniably love the run-up to the holidays.

Everything looks festive, even traffic light reflections in wet pavement. And of course I love the excuse to have a tiny conifer in my living room.

fullsizeoutput_10d5

Let’s not overlook holiday baking! Heaven forbid.

fullsizeoutput_10ae

Fun fact! This is actually a giant panna cotta tart. It didn’t really occur to me while I was making it – I was just thinking, la la la cream tart la la but then I got curious and did some googling. I had forgotten that cream stabilized with gelatin is technically panna cotta… so, there ya go! Panna cotta tart, if that’s even a thing.

This one is even grain and gluten free! I suppose you could make this with coconut milk to make it dairy free, but I haven’t tried that yet (next time!) – partially because I have a massive weakness for cream.

fullsizeoutput_10e6

Heavy cream reminds me of being a kid and pouring a bit over my cereal – my grandmother used to do this, and after my dad told me that, I always lurked around waiting for leftover cream to appear the fridge. As I recall, my favorite combination was a giant bowl of honey nut cheerios with about 3/4 milk and 1/4 cream.

fullsizeoutput_10e3

Now I’ve leveled up and adult-ed my cream: it gets baked into cream biscuits, set into a panna cotta tart, or poured into my coffee (omg heaven).

fullsizeoutput_10c5

I love this dessert though: it looks like a mini winter wonderland! Walking in a mint-er wonderland? Ha. And it’s delicious. It actually took a minute to grow on me, but then I couldn’t get enough. Minty, chocolatey & slightly tart from the yogurt-cream panna cotta, it’s a perfect holiday dessert when something light is called for. I couldn’t resist the pomegranate, both for flavor and texture, but also for color. They are always so pretty!

fullsizeoutput_10dd

fullsizeoutput_10d9

Happy holidays! Share this with loved ones, since it’s so much better enjoyed in good company :)

fullsizeoutput_10e9

fullsizeoutput_10b2

Mint Cream Tart on a Dark Chocolate Coconut Crust

Grain free, gluten free, refined sugar free! A perfect wintery dessert, especially since it even *looks* festive. You can even make the whole thing the night before, since gelatin-based things like to hang out in the fridge for awhile. Lightly minty, slightly tart from the yogurt, balanced nicely by dark chocolate. Who doesn’t love mint and chocolate?! This is really a giant panna cotta in a crust, if we want to get technical. Mint cream adapted from Martha Stewart, here; the rest is my brainchild. Yield: 1 9″ tart, serves… two ;) Kidding! 2-8, realistically.

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
3.5 tbsp coconut oil, melted

Preheat the oven to 350, and lightly grease a 9″, deep pie plate with coconut oil. Alternatively, you could use a tart ring with a removable bottom – I needed to transport mine so opted for just keeping it in a less fussy dish.

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.

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 17 minutes.

For the filling:

2 cups heavy cream
1/4 cup maple sugar*
6 stems peppermint or spearmint, plus more for garnish
1 tsp vanilla extract
2 tsp peppermint extract
1/2 teaspoon fine sea salt
1/3 c dark chocolate, melted
1 tablespoon unflavored gelatin (one envelope)
1/2 cup cold water
1/2 cup whole milk greek yogurt, plain
pomegranate arils

*I use maple sugar here because it’s lighter in color than coconut or maple syrup, and I wanted to preserve the lightness of the cream filling. But any granulated sweetener would be fine, just keep in mind the filling color may darken.

Make the filling: Bring cream, sugar, mint, and salt to a simmer in a medium saucepan. Remove from heat, and let cool completely, about 30 minutes.

In a double boiler or in the microwave, heat the 1/3c dark chocolate until completely melted. I am lazy and use the microwave method: 30 second intervals, and stir in between until everything is melty. If you’re using a double boiler, stir continuously until the chocolate is melted.

With a pastry brush (or a spoon, totally fine – this is what I used), coat the bottom the crust with an even layer of melted chocolate. Refrigerate (or leave on the counter in your freezing apartment) until chocolate sets, about 10 minutes.

Sprinkle gelatin over water in a small bowl. Let stand until softened. Remove mint from cream mixture, and bring cream mixture to a simmer. Whisk in softened gelatin until it dissolves. Remove from heat, and stir in the yogurt. Pour filling into the prepared crust (if there’s leftover, pour it into a ramekin or two & save for later!) Carefully transfer to the refrigerator. Chill, uncovered, until set, at least 4 hours (or overnight). Garnish with mint stems, pomegranates, and sliced almonds if you’re feeling fancy. Slice and serve!

Chocolate dipped mint leaves are easy too: wash and pat dry nice-looking mint leaves, and dip in melted chocolate. Lay on a parchment lined baking sheet, and freeze until needed.

Keep leftovers covered in the fridge for a day or two.

fullsizeoutput_10df

fullsizeoutput_10dc