desserts and deadlines

Hi friends!

I actually made this on Saturday morning for C and I, because I was working yesterday afternoon & today, but wanted a dessert! It *is* a three day weekend after all, for most people, deadlines notwithstanding.

It’s delicious. Light, fresh, and great for warm weather. Due to the aforementioned deadline (rude) I knew in advance I’d be working the weekend but also knew I’d want to make something; galettes are super quick to throw together, AND I found these apricots on sale at the market so that made my decision-making easy. C and I are (quite obviously) ALL ABOUT the fruit-forward desserts…. this totally fits the bill.

We ate it in the evening with ice cream & in the morning pre-hike – it makes an amazing breakfast, as it’s really only fruit & nuts! Winning.

Despite so much work I’ve actually had a really lovely weekend – great morning hike with the fave yesterday, plus I ordered a new lamp (on sale!) so I can finally stop tripping over my floor lamp & banging it when I stand up – it’s a little short for its current location.

Let’s see, what else.

Proof positive that I actually cook, and not just bake – these were amazing chicken thighs that I made last night, with forbidden rice. So easy – skillet, 425, olive oil, salt, pepper, 40 min. Boom! Dinner.

My plants are going ape and I’m thrilled! A bunch have been blooming and they just look so happy, which makes their human happy, so all is good in the junglelow.

Sometimes I also buy pastries (I KNOW TRY NOT TO BE SHOCKED). I love me a good almond croissant and when I have a massive deadline breathing down my neck on a holiday weekend, I like to treat myself to this kind of lunch. After all, life is all about balance (ie, salad + croissant for lunch).

Keeping it short since I just got edits back on my draft… time to get back to it.

Have a great rest of the long weekend!

Apricot and Blueberry Galette with Cinnamon Crust

Light and summery, perfect for a holiday weekend or really, any time. Gluten & grain free, refined sugar free, with a lactose free option. A Wait are Those Cookies original. Yield: 1 galette, serves several.

For the galette dough:

1.5 c almond flour (not meal; you want the finer flour variety)
1/2 c tapioca flour
1/4 tsp fine sea salt
2 tsp cinnamon
6 tbsp salted butter, chopped (or ghee)
1 egg*
1 tbsp vanilla extract
1/2 tsp almond extract

Sliced apricots – I used ~10 of them / ~2lbs
A large handful of blueberries
1 tbsp salted butter
sprinkle of coconut sugar

*alternately you can use a flax egg with very similar results (3tbsp water + 1 tbsp ground flaxseed)

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

Once the dough has chilled, preheat the oven to 375. Roll out the dough between two pieces of parchment paper, keeping the circle to about 1/4″ thickness. Peel off the top piece of parchment, and slide the rolled out dough on its parchment onto a baking sheet. Top with sliced apricots & blueberries, and dust them with coconut sugar. Begin folding up the sides, creasing them together as you go – if the dough rips, that’s okay (you can crimp the cracks back together; remember: galettes are forgiving and rustic!); you can use the bottom piece of parchment to help fold up the sides.

Dot the fruit with butter. Bake for 35-40 minutes until edges are golden brown — mine came out just fine at 35 minutes, so check accordingly.

Let cool for a few minutes on the baking sheet, then carefully slide the whole galette onto a cooling rack to let it cool completely. Serve with your fave ice cream or whatever of choice! Keeps well covered in foil on the counter or in the fridge.

Citrus Sunshine

img_0230

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.)

img_0234

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?

img_0237

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.

img_0235

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.

ee726ba3-f24f-4ee6-b19d-55573fd068d6

img_0257

img_0258

img_0259

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

img_0220

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 :)

img_0241

 

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.

img_0239

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.

img_0232

This is my jam.

img_0068

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.

img_0090

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!

img_0077

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:

img_0072

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.

img_0089

img_0085

img_0084

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.

img_0091

img_0074

Want to see what this really looks like?

img_0080

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

img_0067

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.

img_0076

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.

img_0079

But first, coffee.

img_0752

Hihi friends!

I hope you had a restful and/or productive weekend at home! C and I did a bit of both, camp stuff for me and programming for him, and managed to fit in a beautiful foggy hike this morning. I took a walk yesterday too, as I do pretty much every day – it’s so fun finding new vantage points of old favorites.

img_0012

img_0013

img_0004

img_0692

img_0690

I also made this coffee tart this weekend! HIGHLY RECOMMEND.

img_0762

Yes, all caps is necessary. This is GOOD. C rated it high up on the list of personal faves, and I’d have to agree. I mean, okay – we both lovelovelove coffee so I guess we’re kind of pushovers when it comes down to all things coffee, but seriously – I think I impressed even myself with this one. It’s got an almond cornmeal crust layer, then a solid dark chocolate layer, then coffee panna cotta. See?

img_0747

img_0016

^ In the process of being demolished.

Not to mention it’s super easy, and doesn’t require a lot of specialty stuff (alright, I fully acknowledge that I keep a pretty thoroughly stocked baking supply, but hey – at least there’s no yeast or flour in here!)

img_0761

Keeping it short today because I’m about to fall asleep, but definitely make this if quarantine has you feeling antsy for something to occupy you. It’s delicious and is guaranteed to lift your spirits, promise! Plus, you can do what we did and have it for dessert with ice cream and then for breakfast with more coffee. Coffee two ways? Sign me up.

img_0018

Have a good week! Sending love from my corner of the internet.

Salted Coffee and Chocolate Panna Cotta Tart with an Almond Crust

Gluten free, dairy free and refined sugar free. A Wait are those Cookies original. Yield: one 9″ tart, serves several. For those who love coffee! Coffee and chocolate are a match made in heaven. Not overly sweet or rich, thanks to the light nature of panna cotta itself.

img_0763

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
1/3 c dark chocolate chips

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.

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 or vanilla extract
2 heaping tbsp dark roast coffee, ground
2 tbsp maple
pinch of sea salt
1/4 c brewed coffee, cold
maldon sea salt flakes & grated chocolate, for garnish

Pour the coconut milk into a small saucepan and add the ground coffee and maple. Bring to a simmer over medium heat, stirring occasionally. Remove from heat, cover and let steep for 10 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 to remove the coffee grounds. Whisk in vanilla and sea salt, 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 maldon salt & grated chocolate. Serve cold out of the fridge. Store any leftovers covered in the fridge as well.

img_0750

Let’s get nutty (nuttier?!)

img_0675

Hi friends!

img_0679

Time for another installment of bake your pantry (/freezer) – this is a great catchall recipe for all those random things we all have lying around.

img_0668

As written, it happens to be grain & gluten free, refined sugar free, dairy free, vegan & paleo! Woohoo! That being said, substitute at will. No coconut oil? Great, use ghee or butter. No pecans? No problem – sub in walnuts, peanuts, almonds, whatever. I love these bars for that reason – they’re infinitely flexible. The fruit can be swapped out for fresh as opposed to frozen, or swapped for different fruit entirely.

img_0671

Things here are pretty much same same, though we did do a nearly 11mi hike from C’s place this afternoon and I am POOPED. Thank all that’s holy there was a giant plate of nachos and a quesadilla happening immediately when we got back… I think those lasted all of 10 minutes. Complete annihilation.

On another note, everything is blooming here and it’s beauuuutiful. Springtime flowers are so pretty.

4d4f99bd-9181-47ad-b603-f5369116281f

(particularly proud of that photo!)

img_0627

d402a4fc-457e-4125-bbb6-a7f4cbb822a8

All in all, a good weekend, despite the obviously strange times we’re currently living in. I hope yours were similarly restful <3

img_0677

img_0667

Nutty Berry Crumble Bars

A catch-all for all those random nuts and seeds in your pantry, not to mention the half-empty bags of frozen fruit! Let’s do a pantry clean out, shall we? No pecans? No worries – sub in almonds, walnuts, whatever you have on hand. The fruit is infinitely flexible too, so use what you have! Feel free to riff on this. Gluten & grain free, dairy free, refined sugar free, paleo, vegan.  A Wait are those Cookies original. Yield: 1 8-9″ pan; serves several.

For the berry filling

1/2 bag (~1 c) frozen blueberries, or fresh
1/2 bag (~1c) frozen raspberries, or fresh
zest & juice of one lemon
zest & juice of one lime
1 tbsp maple syrup
1/4 tsp sea salt
2 tsp tapioca flour
1/4 c chia seeds
1 tbsp vanilla

In a small saucepan, heat berries, lemon & lime zest and juice, maple, sea salt, and tapioca until the berries have popped and the liquid is just barely boiling, 10ish minutes. Remove from the heat and stir in chia seeds & vanilla; let cool.

For the crust & crumble

2.5 c almond flour
1 tbsp vanilla
1/4 tsp sea salt, heaping
3 tbsp maple
5 tbsp melted coconut oil
1/2 c chopped pecans
1/4 c unsweetened coconut
3 tbsp black sesame

Preheat the oven to 350 and line some kind of 9” pan with parchment – this is the least fussy recipe ever, so square, round, tart pan, etc – whatever you have is fine! I used an 9” pie plate. In a large bowl, stir almond flour, vanilla, salt, maple, chopped pecans and coconut oil together. Reserve a heaping half cup and stir in the black sesame and coconut (this will be the top bit) – set aside. Press the rest of the dough into the base of the pan, and bake for 12-15 minutes until set. Remove from the oven and top evenly with cranberry chia jam. Crumble the rest of the reserved topping on the berries, and bake for another 23-25 minutes, until the top is lightly golden brown and the berries are bubbly. Remove and let cool completely before serving. It’s also fabulous cold – I made mine the night before serving, 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 ;)

img_0676

Low fuss desserts for strange times

img_0525

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.

img_0532

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).

img_0529

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.

img_0530

img_0518

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!

img_0533

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.

img_0459

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

img_0475

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.

img_0503

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!

img_0458

img_0536

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!

img_0528

Dessert for Socially Distant Times

img_0437

This post is brought to you by Social Distancing, plus Life in the Time of Covid19: the Cook Your Pantry Edition!

img_0430

I’m doing my part to stay sheltered in place and avoid unnecessary errands – which means I’m also getting a little creative with my baking situation. Not sure about where you live, but here in SF the stores are pretty cleaned out. I’m noticing now that the shelter in place has been in effect for a few weeks and the markets have been limiting the amount of shoppers in the store at one time, more products are appearing back on the shelves, but certain things (ha, toilet paper) are still totally cleaned out.

img_0432

I was able to stock back up today with the intent of not going back to the store again till I run out of fresh stuff, but in my mind somehow I had coconut milk in my pantry….. and WOMP I totally did not.

So!

Time to get creative. I’d already made the crust (way to plan ahead there & actually check the pantry first, whoops…) and I already knew a tart was going to happen. Luckily I almost always have whole milk because, coffee + milk frother = life. I also happen to have raw cacao butter in my pantry – I bought it with no clear purpose forever ago, and never got around to using more than a teeny bit. Behold! Saving my bacon in a time of shortages, quarantines and social distancing. 

img_0435

Unfortunately, that means this isn’t dairy free, but if you’re prepared with a nondairy alternative, you’re set! Full fat coconut milk is my fave for these. Though in the spirit of using what you have – experiment! I’m a big fan. Some of my best kitchen creations have been happy accidents and/or just a whim.

This uses blueberry powder that I picked up awhile back (yet another baking whim) – I’m glad I did, it’s a fun product to use. A little weird maybe in a liquid suspension like this panna cotta-hybrid, but I’m not sure I care! It’s still delicious, and a fantastically weird color. We could all use a little brightness in our days lately – might I suggest a fun colored baking project? Worked wonders over here for all parties involved.

img_0430

We ate this one as usual for dessert and for breakfast, since these tart shenanigans are so well suited for that. This one is a little different than a typical panna cotta – I was in experimentation mode so I wasn’t overly concerned with how it came out; it ended up as a tart-panna cotta hybrid. Way firmer in texture than a panna cotta would normally be, due to to the cacao butter (which solidifies when cold) but still that filling-to-crust ratio that my tarts typically have. A winner, in my book, despite being a product of the pantry and these strange times.

img_0441

Side note: I discovered last week that I can make matcha tea lattes in my milk frother and boy did it make my week.

img_0442

A few iphone snaps from my social-distancing-approved outdoor exercise outings: we’ve had some spectacular clouds lately, and I’ve been loving the rain!

img_0386

img_0349

img_0214

4128fa53-c78e-4ee8-8b94-415745a66f68

img_0192

img_0191

And also, my urban jungle is coming along nicely! 19 pots and counting (clearly not all plant friends are pictured)

60703894053__3cedeb9b-f253-4168-bdb4-787f7756c6ce

Be well, and safe!

img_0438

Blueberry & Cacao Butter Tart on a Cornmeal Lemon Crust

Gluten free and refined sugar free. A Wait are Those Cookies original. Yield: 1 9″ tart; serves several. Lightly sweet, lemony and fresh. Ideal for breakfast or dessert.

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
2 tbsp pure maple syrup
6 tbsp coconut oil, melted
zest of 1 lemon, finely chopped
juice of 1/2 lemon

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

For the filling:
1 package unflavored powdered gelatin
1.5 whole milk
a few chunks (?!) of cacao butter (~1/2 cup of solid cacao butter)
1 tbsp vanilla bean paste
Scant 1/4 cup maple
Scant 1/4 tsp sea salt
1/4 c blueberry powder
1/4 c lemon juice, cold

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

Pour the whole milk into a small saucepan. Add cacao butter, maple, vanilla, salt, and blueberry powder. Bring to a simmer over medium heat, stirring consistently. 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 whatever pretty things your heart desires! Serve cold out of the fridge. Store any leftovers covered in the fridge as well.

img_0425