Cobbler Two Ways

Hi hello!

Happy end of weekend but almost holiday week! I can’t believe it’s Thanksgiving already, that completely snuck up on me.

I thiiiink I know what I’m baking, maybe? Probably. At least I have a very good idea…

As for normal baking tendencies, I’ve now made us this cobbler two weeks in a row with different fruit and slightly different biscuits – it’s a winner! I’ll include notes for both versions in the recipe itself. Very forgiving, very delicious.

This weekend’s was cranberry + blueberry, plus I added dark chocolate to the biscuit topping… highly recommend. I love anything cranberry so was very excited to find them on sale at the market the other day; I may or may not have bought a couple extra bags to stash in the freezer. To be fair, I’m on cranberry sauce duty for turkey day so at least two will be used for that, ha.

As always, per usual, this was excellent with ice cream and also excellent for breakfast. I dropped a shower of pomegranate seeds over the top which not only was colorful and pretty, but also added a nice crunchy contrast.

We’ve had some beautiful sunsets lately in the city! Inevitably they look better to the naked eye than through a camera lens but… I try. Besides, I’m blessed with a very unobstructed western view, so I try to take advantage and admire them as much as I can.

Somehow the day got away from me today and I’m HUNGRY… time for dinner! I think it’s going to be veggie nachos… that’s a very Sunday dinner for me. I have perfect little 1/4 sheet pans that make a single serving of nachos exceptionally – I only have these ridiculous little pans because my oven in grad school was basically the size of an Easy Bake oven, and I’ve hung onto them ever since. Good thing too, since they’ve gotten a second life as nacho pans – what better afterlife could you ask for?

In other news, finally finished this guy! 16×20 on stretched canvas; so pleased with how it came out. A little bit of my home-away is on my walls now!

Happy Thanksgiving week!

Cranberry & Blueberry (or apple!) Cobbler with Cornmeal & Dark Chocolate Biscuits

Two variations are shown here: one is cran-apple and with plain biscuits (no chocolate; added cinnamon on top) and the other is cran-blueberry with dark chocolate biscuits. Both are delicious! Whole grain, refined sugar free. Adapted from Food52, here. Yield: 9″ or 10″ cobbler; serves 5-6.

for the cobbler:
1 cup whole wheat pastry flour
1 cup fine or medium cornmeal
2 tbsp coconut sugar
1 tbsp baking powder
1/2 tsp salt
1/2 c cold unsalted butter, cut into ½-inch pieces
1/2 c buttermilk*
2 tsp vanilla extract
Optional: 1/4 c dark chocolate, finely chopped

*I was out of buttermilk both times I made this (it’s not something I usually have on hand) – so I subbed in 1/4 c plain whole-milk yogurt whisked with 1/4c milk, adding milk until it reached the consistency of buttermilk. Any of the standard buttermilk subs will work well here, if you don’t have it

for the fruit:
2-3 c fresh (or frozen) cranberries
4 (about 1½ pounds) sweet-crisp apples, such as Fuji or Gala, cut into ¾-inch chunks OR 1c blueberries (fresh or frozen)**
zest and juice from one lemon
1 tbsp tapioca starch
1 tbsp coconut sugar + extra for sprinkling
Pinch kosher salt
Cinnamon, for topping (optional)

**I’ve made both the cran/blueberry and cran/apple version; they’re both delicious

Preheat the oven to 400ºF. In a medium bowl, whisk together the flour, cornmeal, coconut sugar, baking powder, and salt. Use your fingers to rub the butter into the flour mix until it resembles a coarse meal with butter pieces no larger than peas.
Stir in the buttermilk/buttermilk sub and vanilla until just combined, followed by chocolate (if using). Place in the refrigerator while you make the filling.

In a baking dish of choice (deep 9″ pie dish, 2qt baking dish, 9 or 10″ cast iron skillet, etc) , toss together the cranberries, apples or blueberries, lemon zest and juice, tapioca starch, coconut sugar, and salt. Drop ~6 large dollops of batter over the fruit, leaving some areas of fruit exposed. Sprinkle with a bit more coconut sugar and cinnamon, if desired. Place the pan on a sheet pan to catch any drips. Bake the cobbler until the fruit is bubbly and the biscuits are golden brown, 45-50 min (tent with foil after 35 minutes to prevent the biscuits from getting too brown.) Let cool slightly (or completely) before serving. Keeps well overnight in the fridge; leftovers make great breakfast, either cold or reheated.

Monochromatic & delicious galette

Hi blog friends!

I’ll freely admit I haven’t felt very blog-y lately, probably because I have been moping about having two metatarsal stress fractures in my left foot. Ew, ugh. I’m in a boot for minimum 3 weeks but probably more like four…. I go for a checkup with the podiatrist on Wednesday so we’ll see. Crossing fingers and trying to be so good about staying off it but OY I just wanna run around! At least I can still swim, thankfully. That is fully keeping me sane (plus I have mastered chair cardio with I’m sure looks ridiculous but is actually decently effective.)

sad reality. yes, I was very careful when I got up on the chair

Alright though, enough whining. I got to spend time with my bestie Ashley who came down to visit me from Idaho (hi Ashley!!) and we made up for the four year hiatus by talking pretty much non-stop.

hooray, a drive-able vista point! we drove out here so I could look at something other than my walls for a minute

I also made this monochromatic, toasty fall galette to share with C this weekend; we ate it over a few board games and nearly finished it in under 24 hours. Actually, as I write this, it’s probably completely gone, ha.

I love anything fig, but there’s something about the combo of apples + figs with rye + hazelnut that’s a real winner. I kept going back to trim off slivers. I know it’s not the most colorful thing I’ve ever made, not by a long shot – but it’s delicious, and simple.

I hope all of us have weeks that are like this galette…. full of delicious things, and simple.

Apple & Fig Galette with a Rye & Hazelnut Crust

Whole grain & refined sugar free (the fig jam I use is fruit sweetened, but there’s also so little per serving that I wouldn’t sweat it if it wasn’t) – full of late fall flavor and so simple to throw together. Excellent by itself or with ice cream! A Wait are those Cookies original, riffed on approx 1000 times. Yield: 1 galette, serves 4-6 (or just two, ha)

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

*the rye and hazelnut make this dough a little softer and stickier than straight whole wheat – make sure you roll it between parchment. I found it to be fine to work with immediately after making (ie no need to chill it in a disc before rolling) but if it’s giving you problems, stick it in the fridge for a bit to relax.

In a food processor, pulse together whole wheat flour, rye, cornmeal, hazelnut meal, and sea salt. Add in cubed butter and pulse until it resembled coarse sand. Add vanilla and almond extracts, 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. I like to roll it immediately since it’s most pliable – 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 – let it sit on the counter for a bit before rolling it out if it’s been refrigerated.

for the fruit:

apples, peeled & thinly sliced (I used three of them – 2 granny smith & one lady alice)
3 tbsp fig jam (I have some fruit sweetened preserves that I like; but anything will work)
1 tbsp half and half or cream, for brushing on the dough
coconut sugar for sprinkling

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 half and half or cream, 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 :)

Apple tarts & north coast fun

Hi friends!

It’s been a little while – C and I took a great trip up to the north coast for my birthday – we stayed in the cutest airbnb and explored the area. Lots of coast hikes, fresh produce and relaxation time. Here are a few favorite photos!

rail bikes on the Noyo Skunk train line!
monster zucchini from the airbnb garden (yes, we ate it)
look at the bee photobomb!

Turns out you can actually make a galette in a cast iron on the stove, in a pinch!

I’d make this again actually, even though it was initially just a punt because of an oven issue. I made my normal galette dough, piled the fruit in there (I’d saute it first next time), let the sides crisp up a little before folding them over the fruit and putting a lid on it. It cooked in about 15 minutes on a high burner – and it was amazingly delicious. Ha! Success.

Since I’m working today for a deadline early next week (taking a minute while I wait on content to write this…), I got up early to make time for this guy… I had some ricotta in my fridge that I really wanted to us, and it’s officially apple season! This looks fancy and intimidating but it isn’t, at all – basically just whisk everything together and call it good. Perfect for a lazy weekend baking project.

It’s gluten / grain free, lightly sweet and light on the stomach – it’s really just all ricotta, but it doesn’t feel like a heavy dessert. Pears would probably be good here too, if you didn’t have apples (I’ve made a variation of it before, with peaches – also excellent. Find it here)

Otherwise, busy as usual. I hope your weekends are going well! Happy October :)

Ricotta, Apple & Rosemary Tart

Gluten and grain free, refined sugar free. Lightly sweet and light on the palette – this is a fairly delicate dessert! Yield: 1 9″ tart, serves several. Leftovers will keep overnight in the fridge, but it’s best the day it’s made. A Wait are those Cookies original.

For the crust:

1.5 c almond flour
1/2 c unsweetened shredded coconut
heaping 1/4 tsp sea salt
1/2 tsp baking soda
1 tbsp fresh rosemary, finely chopped
2 tsp vanilla extract
1/2 tsp almond extract
1.5 tbsp pure maple syrup
6 tbsp coconut oil, melted

In a large bowl, stir together almond flour, shredded coconut, sea salt, baking soda and rosemary. Add in vanilla and 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 your tart pan or pie dish of choice 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 10 minutes. Remove and let cool for a few minutes.

For the ricotta filling:

1 2/3 cups ricotta cheese
Scant 1/4 cup maple
2 tsp vanilla
2 large eggs
zest of 2 lemons
2 Granny Smith apples, peeled and cut into thin slices

Preheat oven to 400°F

Make the filling:

Combine the ricotta with the eggs and maple. Add the zest and chocolate. Pour the filling into the prepared tart shell. Top with sliced peaches. Bake for about 45-50 minutes or until the ricotta filling is set and caramelized.

Allow the tart to cool in the pan for about 30 minutes, then remove from pan and cool completely before refrigerating. Serve chilled or at room temperature. Store any leftovers covered with foil in the fridge overnight.

Endless galettes

Hi friends!

I actually made this last weekend but then never got around to posting… I’ve been working on a new painting in my off hours, and that is happily taking up most of my (creative) free time. I’ll share it here when I’m finished!

This weekend is VERY chill – no baking actually, so obviously I treated myself to a favorite croissant instead. This galette was too good not to share though, so here it is. I love the rosemary addition for something slightly savory and pleasantly herb-y – it goes extremely well with vanilla ice cream, but is just as good on its own. Since we’re just starting to work our way out of the stone fruit season out here on the west coast (yayyy time for FIGS), I’m trying to make the most of them.

This was made with peaches from a local farm, actually – I got lucky and found some perfectly ripe ones in the market. I say lucky since I hadn’t been planning ahead, and was shopping the day before I made this… usually that’s no dice unless I can get to the farmer’s market.

Let’s see, what else is new..

Heading up the coast this week to spend some quality time with C for my birthday! He tells me there is an oven where we’re staying, so we’ll see what kind of baking shenanigans I’ll get up to. I’m looking forward to lots of hiking and quiet time on the coast.

from a swim earlier this week – the light was just so pretty

I hope it is equally gorgeous outside where you are – it’s just the right combination of sunny/foggy/cool/warm here in SF so I’ve spent most of the day outside. Happy weekend!

Blackberry, Peach and Rosemary Almond Galette

Whole grain, refined sugar free – yet another endless riff on late summer galettes. I love the rosemary here for a slightly herb-y addition; it’s excellent with ice cream or on its own. 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
2 tsp fresh rosemary, very finely chopped
4oz/1 stick of unsalted butter, cubed
1 tsp vanilla
1/2 tsp almond extract
2-3 tbsp ice water
slivered almonds, for decorating

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 vanilla and almond extracts, 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. I like to roll it immediately since it’s most pliable – 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 – let it sit on the counter for a bit before rolling it out if it’s been refrigerated.

for the fruit:

peaches, sliced (I used roughly 2 large ones)
2 c blackberries (fresh or frozen)
2 tbsp apricot jam (I like St. Dalfour’s as it’s sweetened only with fruit juice)
1 tbsp half and half or cream, for brushing on the dough

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 half and half or cream, pat the slivered almonds onto the sides 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 :)

Gratitude & summer cobbler

Hello from the long weekend!

Summer cobbler for you today – I found a glut of blackberries on sale at the market so of course had to get them… plus more pluots! I’ve been lucky to find those also continually on sale, and since those aren’t something I’d ever be able to find frozen (like blueberries or something) I almost always will get them. Plus, their season is so short!

I’m breathing a large sigh of relief this weekend – the Caldor fire came extremely close to camp, and it’s really only through the insanely hard work of the firefighters and some natural advantages (lots of granite) that we came through relatively unscathed. Not fully out of danger yet as there are plenty of spot fires nearby still and the fire is in no way majority contained, but I’m still feeling mostly just a huge weight off. It feels at this point as if we’ve come through the worst of it. Regardless, it was a super stressful week and I’m looking forward to some chill time this weekend.

A few photos of the best place, just because.

and a throwback to the very first time tiny me went to Two Sentinels!

This weekend is off to a great start with an early run, coffee and baking! I love my quiet Saturday mornings. Plus, this morning is foggy in the city and we know how much I love that ;) aaaand my quiet morning rolled right into a pizza lunch with a bestie so this weekend day keeps getting better.

This cobbler is one of those easy summer desserts that is heavy on fruit (as I firmly believe ALL summer desserts should be) – it comes together really quickly either by hand or with a food processor. I actually prefer cutting in the butter by hand as I find it relaxing, and it also means I don’t have to wash out my food processor!

I hope your long weekend is full of relaxing and fun, whatever that looks like for you! Mine has friends, fave human, lots of exercise and reading (ha – not shocking)! Sending happy long weekend vibes from my kitchen to yours.

Pluot and Summer Berry Cobbler with Poppyseed Biscuits

A perfect use of those late summer berries! Whole grain, refined sugar free and full of fruit – this uses blackberries, blueberries and pluots for an easy cobbler that comes together in a flash. Yield: 1 8-9″ cobbler; serves several! A Wait are those Cookies original.

for the biscuits:
1/2 cup whole wheat pastry flour
1/2 oat flour
1/4 c rolled oats + more for sprinkling
⅔ cup medium-grind cornmeal
1 tbsp coconut sugar
1.5 tsp poppyseeds
1 ½ tbsp baking powder
¼ teaspoon sea salt
4 tbsp cold unsalted butter, cut into 1/2-inch cubes
2 tbsp whole milk yogurt
⅔ cup half and half (or heavy cream) + more for brushing
1 tsp coconut sugar for sprinkling over the tops

for the fruit:
4 large pluots, cut into ~1″ pieces
2 c blackberries
1 c blueberries
juice and zest of one lemon
1 tbsp tapioca starch
1 tsp vanilla extract
1/2 tsp almond extract
1 tbsp maple
1/4 water

Preheat oven to 350 degrees. For filling, in a large bowl, toss together pluots, berries, lemon zest, and juice. In a small bowl, whisk together tapioca starch, extracts, maple, and water, then pour over the fruit. Allow mixture to stand while making the biscuits.

For the biscuits: in a large bowl, stir together whole wheat flour, oat flour, cornmeal, 1/4 c oats, coconut sugar, baking powder and salt. Add in the butter and either using a pastry cutter or your fingers, work it into the dry ingredients until the mixture is pebbly and resembles coarse sand (basically, you want little butter pieces evenly distributed throughout the dry ingredients). Add in yogurt and half and half, stirring until the dough just starts to come together. This dough is a little on the slightly sticky side, so you’ll make drop biscuits out of it – no need to roll it out.

Scrape filling into a 2 1/2-quart baking dish or very deep pie plate (whatever fits!) You should be able to get about 8-9 biscuits out of the dough – scoop up large spoonfuls of dough, roughly shape into rounds, and arrange them on top of the filling. Brush with extra half and half, and sprinkle with oats and coconut sugar. Bake for 40 to 45 minutes, or until filling is bubbling and biscuits are golden. Serve warm or at room temp; store leftovers in the fridge overnight.

Stone Fruit Season

I’ve decided that it’s very hard to not enjoy peak stone fruit season.

It’s literally all we want to eat (okay not true, I’m never NOT in the mood for thai food, ha) but for everything else right now… bring on the stone fruit!

This weekend was full of pluots, courtesy of my imperfect produce box – these were slightly scarred but so perfect, taste-wise. I wanted a crumble since I hadn’t done one in awhile; I love that they keep the focus on the fruit. It’s basically fruit and nuts, at least the way I make them! They end up making great breakfast the next day – not shocking to anyone who’s read this blog for awhile :)

The color of these lil beauties is amazing! Just look at it:

This is riff number approximately 10000 of fruit crumbles… I’ve probably made this exact version at some point in the past and just didn’t write it down. Regardless, it’s a much-loved favorite with the two of us! Super simple, very adaptable and quickly made.

Let’s see, what else! Had a little al fresco drawing adventure with a friend today, super fun as I haven’t drawn from life in a loooong time. I was still drawing buildings but hey, usually it’s from a photo! The wind proved challenging but it wouldn’t be the SF that I love without excessive wind, so we just made it work.

Lots of swimming for me lately of course – without a wetsuit! It’s the “warm” bay water season so I’ve been taking advantage of it. It’s maybe a strange choice of things to get you out of bed in the morning but I love my 6am swims, wetsuited or not! I find them extremely satisfying.

I suggest seizing the stone fruit moment while it’s still peak season! The closer we get to autumn, the less perfect they are. Get on it!

Pluot, Blueberry & Ginger Crumble

A Wait are those Cookies original. Yield: 1 9″ crumble, serves 4-6. Refined sugar free, dairy free, gluten free and vegan with a grain free option. Lightly sweet, nutty and fruit-forward.

For the crumble

1 c almond flour, packed
1/4 tsp sea salt, heaping
1/2 tsp cinnamon
1/2 c chopped walnuts
1/3 c oats* (Omit for grain free)
1/4 c unsweetened coconut
1/4 c crystalized ginger
1 tbsp vanilla
1 tbsp maple
1/4 c melted coconut oil

~6-7 pluots (they’re usually on the small side)*, chopped into slices or chunks
~1.5 c wild blueberries (mine were frozen)
1 tbsp tapioca starch + 1/4 c water
1 tbsp maple
zest and juice of one lemon

*since pluots are usually on the small side, I recommend using 6-7 of them; the flavor balance is perfect when it’s about half pluot, half blueberry

Preheat the oven to 350 and grab some kind of 8″ or 9” baking dish – this is the least fussy recipe ever, so square, round, etc – whatever you have is fine! I used a deep 9″ pie plate. In your baking dish of choice, toss together pluots, blueberries, lemon juice and zest. In a smaller bowl, whisk together tapioca starch & water, add maple, then pour over the prepared fruit. Bake for 20 minutes.

While the fruit is baking, make the crumble. In a large bowl, stir everything together: almond flour, salt, cinnamon, oats (if using), chopped walnuts and coconut, maple, vanilla, and coconut oil together, then stir in crystallized ginger.

Remove the fruit from the oven, and toss a bit to redistribute. Drop the topping over the fruit, and bake for another 25 minutes until the top is lightly golden brown and the fruit is bubbly. Remove and let cool completely before serving. Excellent with ice cream! It’s also fabulous cold after being refrigerated overnight and served straight out of the fridge – highly recommended. Leftovers keep well covered in the fridge for a day or two but I dare you to have any ;)

Galette and Vacation

Hello!

It’s been a minute… I was in Connecticut for two weeks for an actual VACATION, which was amazing: full of swimming, sand and shellfish. I actually didn’t do a whole ton of baking while I was gone – just a few batches of cookies. I actually really enjoyed having time off to do literally nothing other than be active and read my books.

We did all kinds of fun things like a lobster bake (I’d never eaten a whole lobster, so that was a fun adventure); swam in the sound every day and made friends with jellyfish (HA. NOT. Why do they always seem to find me?!) and ate the once-yearly obligatory lobster roll.

Photos are better anyway so I’ll just leave it at that!

In other news, now that I’m back… I made galette! Since stone fruit season is in full swing, I want to take advantage of it. This is an endless riff on the usual galettes that I make, only this one has a mostly-dark rye crust , which is a little different than usual.

I have endless recipe variations posted here so I’m not going to add another today – today’s galette is essentially a variation on this one – the only thing I changed was to use 3/4c dark rye, 1/4c whole wheat, and 1/2c cornmeal in the crust.

If you want one that is grain and gluten free, I suggest this crust; if you want to do peaches, that’s an easy sub of course.

Happy Fogust! Keeping this short today since I want to go run around outside before all the fog goes away (I know, I’m weird that way.) Have a great weekend!

Camp & Cake

HELLO!

I am back (briefly) from my home away from home in the mountains – as always, camp was a balm for the soul that I didn’t know how much I needed until I felt the afterglow.

There’s something intangible and so special about that place and those people – my camp family will always see me and love me for who I am.

Words aren’t even really sufficient – it’s more of a feeling and less of something that I can properly explain. Even as a director where I’m actually technically ‘working’ while I’m there for the session (albeit fun work), I still come home feeling deeply rested and generally better about the other aspects of my life. Camp magic is a real thing. Something to do with laughing until I cry, sleeping under the stars, smelling campfire in my sweatshirts, and jumping in the lake with a cadre of women who have either watched me grow up or grown up alongside me.

This was year 18 at this magical place – almost at the two decade mark and going strong. I already can’t wait until next year! Even better, we passed our ACA reaccreditation with flying colors, which just clinches an all-around great camp year. Since words don’t really do it justice, I’m leaving a bunch of photos here instead.

the view from my bed…. tents are overrated

I am only back for about a week and a half before C and I leave again – this time to the east coast for some family reunion beach time, hooray! The beach is calling my name. Time for a true vacation.

In the meantime, I baked a thing! Had to squeeze something in so you didn’t wonder what happened to me – this one was thrown together from what I had on hand, since I’m avoiding buying anything else before I leave again.

Enter: the black sesame blueberry cake! Amazingly grey colored and fantastic tasting. It’s super simple to throw together – if you don’t have black sesame, no worries; I’m including a sub in the recipe notes. Great with coffee (what isn’t) or for dessert. It’s lightly sweet and nutty; highly adaptable for any summer fruit you have around. I grabbed a bag of blueberries I’d frozen before I left for camp, which worked perfectly – but anything that resembles a stone fruit or berry will do nicely.

Happy baking! Get after that summer fruit while it’s freshest. Have a great weekend!

Black Sesame and Blueberry Cake

Adapted from Food52, here! I tweaked it a bit for personal preferences and am very happy with the result. I may try it in a slightly smaller pan for a thicker cake, next time I make it. Gluten, dairy and refined sugar free. Yield: 1 8 or 9″ cake.

1 c black sesame seeds*
1 1/2 c almond flour
1/4 c oat flour
1/4 c unsweetened shredded coconut
1 tsp baking powder
2 large eggs, at room temperature
1/3 c pure maple syrup
1/4 c unrefined coconut oil, melted
1 tablespoon vanilla extract
1/2 teaspoon fine sea salt
1 c blueberries, fresh or frozen

*if you don’t have black sesame or don’t want to use them, omit them and increase the almond flour by 1c

Preheat the oven to 350, and line a cake pan (8 or 9″) with parchment paper. A springform would also work well for this I think, though I haven’t tried it.

In a food processor, grind the sesame seeds until fine (just don’t let them go until they start turning into tahini). Once ground, add them to a large bowl. Add in almond and oat flour, coconut, baking powder, and salt and stir to combine. In a separate bowl, whisk together eggs, maple, coconut oil, and vanilla. Stir the wet into the dry ingredients, until the batter is just combined. Scrape it into the prepared pan, smooth out and top with blueberries. Bake for 30-35 minutes, until a tester comes out clean (if your fruit is super juicy, it might go for a few more minutes). Remove and let cool on a wire rack for at least 10 minutes before removing from the pan. Slice and serve warm or cool. Keeps for several days in the fridge.

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.

the first of the stone fruit!

hello hello!

It’s been a minute, though that doesn’t mean I haven’t been baking.

Last weekend was actually pretty productive on the baking front – two batches of cookies, a galette (blueberry-rhubarb with a walnut crumble) and some blueberry walnut bars.

All of which were riffs on things I’ve made and posted here and here, so I didn’t want duplicate posts. Also was enjoying a lazy, tech-free weekend so I thought I’d skip the blog posts.

This weekend though, I’m busting out the first of the stone fruit!! Apricots and cherries are always the first to make an appearance, and I love them together, so that’s a win-win. I considered making a galette but since I’ve been making so many lately, I wanted to do something different.

This is a new drop biscuit recipe – these come together in about five seconds, either in a food processor or by hand. Very easy, very delicious, and would be amazing on top of any seasonal fruit, be it stone fruit or otherwise.

So delicious with ice cream (personal fave) or by itself.

The city is is bloom! I pass these on one of my normal walk route and I can’t help but always stop and admire them. So pretty!

We’ve also had some really spectacular sunrises and sunsets lately – this one is from a morning bay swim around 6a and then a sunset from my place.

Happy weekend! I hope yours is relaxing and full of delicious baked things.

Cherry & Apricot Cobbler with Cornmeal Poppyseed Biscuits

Refined sugar free and whole grain. A Wait are those Cookies original. Yield: 1 cobbler (~9″ or so, depending on pan of choice), serves several.

for the biscuits:
1 cup whole wheat pastry flour + more as necessary
⅔ cup medium-grind cornmeal
1 tbsp coconut sugar
1.5 tsp poppyseeds
1 ½ tablespoons baking powder
¼ teaspoon sea salt
6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
⅔ cup half and half (or heavy cream) + more for brushing
1 tsp coconut sugar for sprinkling over the tops

for the fruit:
1 pound of cherries, pitted and halved
2 c fresh apricots, sliced
juice and zest of one lemon
1 tbsp tapioca starch
1 tsp vanilla extract
1/2 tsp almond extract
1 tbsp maple
1/4 water

Preheat oven to 350 degrees. For filling, in a large bowl, toss together cherries, apricots, lemon zest, and juice. In a small bowl, whisk together tapioca starch, extracts, maple, and water, then pour over the fruit. Allow mixture to stand while making the biscuits.

For the biscuits: add flour, cornmeal, coconut sugar, baking powder and salt in a food processor and pulse to combine (or whisk everything together in a bowl). Add butter and pulse until mixture resembles coarse meal (or cut in the butter by hand). Pour in cream and continue pulsing (or stir) until dough starts to come together, scraping down sides of bowl if necessary.

Turn dough onto a lightly floured surface and gently pat it together. Divide it equally into 8 balls, then flatten them slightly into thick rounds. Scrape filling into a 2 1/2-quart baking dish or very deep pie plate (whatever fits!) Arrange biscuits on top of filling, brush with cream and sprinkle with coconut sugar. Bake for 40 to 45 minutes, or until filling is bubbling and biscuits are golden.

the unbaked version!