Heat waves, crisp & a melted brainbox

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Oof. I meant to post this days ago but we’ve had 100 degree heat in SF for the last three days with no marine layer, so no nighttime cooling…. and of course none of us have AC here so basically we’re all cooked. Oh yeah and unhealthy air quality means windows shut against whatever little breeze there might be. It’s been a gnarly last couple days – full disclosure, I read an entire book and laid in front of a fan at c’s pretty much all day the last two days. Which I hate, not being able to be active. 

Anyway! I made this Saturday morning early before it got too nasty outside. Highly recommend mint in everything, especially when it’s hot out! Excellent with ice cream also, obviously. My only outing yesterday was a walk for ice cream at 8p and it was unbelievably hot, but ice cream is a NECESSITY in this weather. It was worth it in the end.

Not sure I have too much interesting pith to write today… my brains feel cooked.

Kind of amazing how exhausting the last few days have been, between the air quality & the heat. I’ve been hiding out in c’s basement since basically Saturday evening… hopefully my plants aren’t too pissed when I go home. Southwest exposure in a fourth floor apartment is amazing till it isn’t. Anyway. Crisp! From my unbelievably hot kitchen to yours, which is hopefully less gnarly.

Blackberry, Peach and Mint Crisp with Dark Chocolate

A Wait are those Cookies original. Yields a 9×9 or 8×8 crisp, serves several with leftovers. Refined sugar free, gluten free.

3 c blackberries (fresh or frozen)
2 peaches, sliced
1 bunch of fresh mint, finely chopped
2 tsp tapioca starch
1 tbsp maple
1/4 c water
2 tsp vanilla

1 cup old-fashioned oats (use certified gluten-free oats for a gluten-free crisp)
½ cup firmly packed almond meal
½ cup chopped walnuts
1/4 c unsweetened shredded coconut
2 tbsp maple syrup
¼ teaspoon fine sea salt
2 tsp vanilla extract
4 tablespoons unsalted butter, melted
4 tbsp plain whole milk yogurt
1/4 c chopped dark chocolate

Preheat the oven to 350.
Toss blackberries, peaches and sliced mint into your baking dish of choice (my dish is 8×8, 2 qt capacity; 9″ square or 9″ deep pie dish would also be fine). In a liquid measuring cup, whisk together the maple and water until combined. Add the tapioca starch, and whisk to combine. Pour the mixture over the fruit and toss to combine. Bake for 20 minutes.

While the filling is baking, make the crisp. In a mixing bowl, stir together the oats, almond meal, chopped walnuts, shredded coconut, maple, and salt. Mix in the vanilla, melted butter and the yogurt. Stir until everything is mixed thoroughly. Stir in chocolate.

Once the filling has baked for 20 minutes, stir it and and redistribute evenly in the dish. Plop spoonfuls of the crisp topping evenly over the filling – no need to pack it down. Return the dish to the oven and bake for 25 to 30 more minutes, until the filling is bubbling around the edges and the top is golden.

Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream, obviously! Keep leftovers, covered, in the fridge for 2-3 days (yeah right – would take some major feat to make it last more than overnight..)

Camp + Pie

Hi friends :)

More pie! Told ya I’d be on the pie train for awhile…. this is a little camp love in pie form. The place that holds a not insignificant piece of my heart in its high Sierra beauty and the faces of my camp family.

Spent a great weekend up at camp with C awhile back but I don’t think I ever shared pictures – here are a few faves. Replacing the siding on one of our original buildings (they date to 1936 when the camp was built) plus some of Mother Nature’s most gorgeous looks.

I decided last night it was high time to make a camp-themed pie, and it turns out intricate pie crusts are the perfect activity for a smoky Saturday morning. Unlike some of my other fancy pie crusts, I did this one without drawing a template first – proof positive that pie dough is more forgiving than you think!

But back to pie. This one is full of late summer peaches and wild blueberries, plus a hefty dose of fresh ginger for a spicy kick. I added dark rye flour to the crust for a twist on my standard whole wheat crust – I love rye, and so does C, so this is a nice spin on the usual. Not overwhelming, but a subtle little somethin’ somethin’.

I do find that the straight whole wheat pastry flour crust is slightly easier to handle, so if you’re new to pie crust or maybe just not feeling it, using all whole wheat is awesome too.

As per usual, I’m 100% sure this is going to be eaten tonight with ice cream – I’m an a la mode girl, for SURE – and tomorrow morning for breakfast, because is it even worth making pie if you don’t eat it for breakfast?! Nope, I think is the answer you’re looking for.

I hope everyone is staying safe, what with everything going on in the world right now. Sending pielove from my corner of the internet straight into your kitchens :)

Gingery Peach and Wild Blueberry Pie on a Rye Crust

Nothing like late summer pie. Wild blueberries, peaches, and fresh ginger in a dark rye and whole wheat crust. A Wait are those Cookies original. Yield: 1 9″ pie; serves several.

for the crust

1.5 c whole wheat pastry flour
1 c dark rye flour
1 scant tsp fine sea salt
8oz unsalted butter (2 sticks), cubed & cold
2 tsp vanilla extract
4-6 tbsp ice water

for the filling

4-5 peaches, sliced
2 c wild blueberries
2 tsp fresh ginger, finely minced
2 tbsp maple
1/4 c whole wheat flour
1 tbsp tapioca starch
zest & juice of 1 lemon
1 tsp vanilla

In a large bowl, stir together all the filling ingredients. Let sit while you make the dough.

In a food processor (or by hand, but I actually love using the food processor for this dough; it comes together in a snap and keeps it from getting overworked), pulse together flours and salt. Add in cubed butter, and pulse until the mixture looks like coarse sand. Add in ice water – I start usually with four tbsp, then add a tbsp at a time until the dough comes together in a ball.

Turn it out onto a floured surface, divide it in half and and roll it out – I prefer to roll and then chill, since the dough is easier to work with that way. You’ll roll out a circle that’s slightly larger than the top of your pie plate, to make for crimping excess. Lay the dough into the dish, tucking the edge underneath and crimping it as desired. Do whatever you want with the top crust! Shapes, traditional top crust, lattice, whatever. Once the bottom crust is in, stick the whole dish into the freezer for 5-10 minutes while you roll out the top (helps prevent shrinking). No need to cover since it’s not in there very long.

Preheat the oven to 425, and bring out the chilled bottom crust. Pile in the fruit, lay on the top crust, and dot the fruit with butter. Brush the top crust with an egg wash and sprinkle with a little coconut sugar if you like (I like the color). Bake for 10 minute at 425, then lower the temp to 350 and bake another 35-40 minutes, until the crust is golden brown and the fruit is bubbly. Remove from the oven and let cool before slicing and serving.

Happy Fogust!

Hi Friends!

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

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

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

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

the only condiment that truly matters

Let’s see, what else.

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

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

Peach, Apricot & Blueberry Galette with a Rye Crust

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

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

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

For the fruit:

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

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

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

Preheat the oven to 425. Roll out the dough between two pieces of parchment paper until it’s about 1/4″ thick. Spread the jam in a thin layer over the middle of the dough. Pile the fruit in the center, leaving a border of about 3″. Fold up the sides of the dough over the fruit. Brush the dough with an egg wash and sprinkle with a little coconut sugar. Dot fruit with butter if you like, though it’s not strictly necessary. Pop in the oven and bake for 35-40 minutes, until the crust is lightly browned. Remove to a cooling rack and let cool completely before slicing and serving. Store leftovers in the fridge overnight – it’s great for breakfast :)

never enough stone fruit

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

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

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

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

reality. baking + monitor with work on the other side

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

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

Peach & Blueberry Galette with a Rosemary Cornmeal Crust

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

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

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

For the fruit:

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

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

Preheat the oven to 425. Roll out the dough between two pieces of parchment paper until it’s about 1/4″ thick. Pile the fruit in the center, leaving a border of about 3″. Fold up the sides of the dough over the fruit. Brush the dough with an egg wash and sprinkle with a little coconut sugar. Dot fruit with butter if you like, though it’s not strictly necessary. Pop in the oven and bake for 35-40 minutes, until the crust is lightly browned. Remove to a cooling rack and let cool completely before slicing and serving. Store leftovers in the fridge overnight – it’s great for breakfast :)

New kitchen baking adventures

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HELLO!!

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It’s been awhile, huh. I think it’s been almost exactly a month since I posted anything, and jeez what a month! All good things – moved into my darling little apartment (gah I love it SO much), got a little more settled in at work and then promptly left for an amaaaaazing session at camp.

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Camp was spectacular as always! So much love and laughter, despite a water line that wouldn’t cooperate (our shit is OLD). Two Sentinels is such an incredible place. It’s hard to explain how special it is to someone who’s never been there, but the group of women that make up my camp fam are just some of the most inspiring, incredible and strong women I know.

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I am finally home and settled into my apartment – came back to no internet and no gas to my range but I have both things now, yay! It feels so great to be baking again – this new kitchen is hugely floating my boat. Tons of counter space, and the natural light is off the hook amazing.

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First thing out of the oven was a batch of my go-to cookies – I can’t think of anything else I’d rather make to break in the oven. C and I love them, and I wanted to test the heat of my oven with a tried and true.

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For date night though, I wanted to get back into my usual groove! Opted for a super easy-to-throw-together galette – I’d picked up a bunch of peaches at the market a few days earlier and they were absolutely perfect. Rosemary is one of my favorite herbs to put in desserts, so of course that made a showing. This is delicious with ice cream for dessert, but also great for breakfast – it’s really not very sweet except for the natural sweetness of the peaches, so go crazy! Snacks, breakfast, dessert? Sure, why not.

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C and I took a nice hike yday up our usual Twin Peaks route and back down again for a board game… Life is beautiful.

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Happy weekend! If you’re in SF, hit me up – let’s hang out & bake!

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Peach, Rosemary & Lime Galette

Gluten & grain free (paleo if you eat butter) + refined sugar free! Super easy summer dessert that doubles for breakfast & snacks. Barely needs any sweetener if you can get super sweet peaches! A Wait are those Cookies Original. Yield: 1 galette, serves several (or two very hungry post-hike people with a small amount of leftovers ;)

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
6 tbsp salted butter, chopped (or ghee)
1 egg*
1 tbsp vanilla extract

*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, salt, and butter to combine until it looks like coarse meal. Add in egg and vanilla 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.

3 peaches, sliced
Zest + juice of two limes
2 tbsp pure maple syrup
2 sprigs of rosemary, finely chopped
1 tbsp tapioca flour

Toss everything together and let sit for about 15 minutes, then drain the juice off before using.

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 peaches in the center, leaving a border of dough around the edges. 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 peaches with butter and sprinkle dough with a little coconut sugar. Press the sides with sliced almonds if you want! 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.

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Late summer stone fruit shenanigans

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Can someone explain to me how it’s already the latter half of August? That went FAST, yeeshh.

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At least I’m still getting my fill of stone fruit – pluots are amazing right now, I just found peaches on sale, and options are endless. AND it’s not so beastly hot right now, which means I can actually haul my loot home and bake with it and not give myself heat stroke in the process. I’m a happy girl!

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A few other pictures of life lately…

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I highly recommend this crisp, not only because it’s crisp which is basically the easiest thing ever but also because its insanely customizable. Can find pluots? No prob. Use peaches! Or nectarines. Or any other stone fruit that calls you. I’m loving the basil in here for some earthy freshness against the sweetness of the fruit, so I can’t in good conscience let you leave that out (also it’s summer, which means basil is going gangbusters. Get on that!)

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Keeping it short and sweet today – Go hang out in  your kitchen for the approximately 10 minute it takes to throw this together (okay, maybe a bit more if we include slicing up fruit), round up a loved one and enjoy the late summer bounty. Your sense of general wellbeing will thank you!

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Pluot, Apricot, Blackberry and Basil Crisp

Gluten free and whole grain, vegan, dairy free, and refined sugar free. Perfect for the late summer bounty of all the stone fruit – pluots, apricots and berries do the tango with a bit of basil thrown in for good measure. Peaches also work nicely here – I’ve also done a version with a few plums, peaches, and blackberries. Yield: 1 9″ crisp, serving sizes are up to your discretion ;)

  • 3.5 c assorted pluots, sliced*
  • 3 small apricots, sliced*
  • 1 c blackberries
  • juice of one meyer lemon
  • zest of one meyer lemon
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup
  • 2 heaping tbsp fresh basil, chopped

*a combination of peaches and pluots works nicely here too

For the filling, you basically need enough fruit to fill your pie plate of choice. My approximate measurements are listed – I usually just cut it directly into my pie plate and estimate from there.

For the crisp:

  • 1 c rolled oats (gluten free if needed)
  • 1/2 oat flour
  • 1/2 c almond flour
  • large pinch of sea salt
  • 1/2 c raw almonds, roughly chopped
  • 1/4 c coconut sugar
  • 6 tbsp coconut oil, solid
  • 1 tsp vanilla extract

Preheat the oven to 350, and select your 9″ pie plate or 9×9 pan.

In a large bowl, combine rolled oats, oat flour, almond flour, sea salt, almonds, and coconut sugar. Cut in the coconut oil, using a fork/your fingers/a pastry cutter if you’re feeling fancy — I used a fork and my fingers and it worked just fine (crisp is exceedingly forgiving). Stir in vanilla extract.

In a large bowl, toss together pluots, apricots, and blackberries. Add lemon juice and zest, maple, vanilla extract, and chopped basil, and toss to combine.

Add the pluot-berry mix into the prepared pie plate or baking pan, top evenly with the crisp. Pop the whole thing into the oven for 45-50 minutes, until the fruit is bubbly and the crisp is lightly browned and… crisp!

Serve with your fave vanilla ice cream/non dairy of choice (whipped coconut cream would also be good here), and store any leftovers covered in the fridge. Makes EXCELLENT breakfast the next day – the crisp solidifies a little in the fridge and omg it’s good. Besides, who is going to pass up crisp for breakfast?! Not this girl.

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Living the stone fruit life

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Can’t stop, won’t stop with the stone fruit! I love mid to late summer for that reason – peaches, pluots (personal fave), nectarines, apricots… the list goes on and on and on. It’s definitely worth it to brave the oven heat and do some summer baking when there is stone fruit involved.

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A food nerd fun fact for you! Did you know that peaches and almonds are related? What we think of as almond nuts are actually the hard-shelled fruit of the almond tree, which is in the prunus family (we’re getting real food-nerdy up in here). That’s the same family that also includes most stone fruit-producing trees and shrubs, like peaches, cherries, plums, and nectarines! Food is so cool.

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Not only is it awesome that almonds and peaches are fam, but they also are a taste pair made in heaven. Throw in some apricots and meyer lemon zest and have yourself a party – I always taste things when I’m cooking, but very rarely do I actually say out loud to myself, “DAMN that’s good!!”… however, in the making of this meyer lemon and almond frangipane, that is exactly what I did.

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Barefoot in my kitchen at 6 am (because as we’ve previously discussed, I often end up baking early not only because of time constraints the rest of the day, but also because I love it for its quietude and peaceful mindfulness), I taste-tested the frangipane to determine if I had the right balance between lemon and almond and practically yelled, “OMG THIS IS DELICIOUS!” Not to toot my own horn, or anything, ha! Sometimes I surprise even myself.

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Apricots lend themselves especially well to baking – unlike most other stone fruit that can be eaten out of hand over the sink, I’m less partial to snacking on apricots. BUT – when you bake them, they take on greater flavor and are just delicious; even if they’re not perfectly ripe when you use them.

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Refined sugar free, grain free, gluten free, paleo depending on your definition (I have some paleo friends who eat butter, some who don’t, so you do you!) – a heap of summer stone fruit, fragrant meyer lemon and almond, and a kitchen that smells amazing. What’s not to love?

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Apricot and Peach Galette with Meyer Lemon Almond Frangipane

A Wait are Those Cookies original! Adapted from my Rhubarb Frangipane tart, here. Grain free, gluten free, refined sugar free and possibly paleo, depending on your definition. Definitely delicious, perfect for the late summer glut of stone fruit. Yield: 1 galette, serves… 2. For dessert & breakfast, duh. Just kidding – probably serves 4 to 5.

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
  • 6 tbsp salted butter, chopped
  • 1 egg
  • zest of 2 meyer lemons (or regular lemons)
  • 1 tbsp vanilla extract

In a food processor or high-power blender (I used a food processor), pulse almond flour, tapioca starch, salt, and butter to combine until it looks like coarse meal. Add in egg, lemon zest, and vanilla 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.

For the frangipane:

  • 1/2 c almond flour
  • 1/4 c maple syrup
  • zest of 2 meyer lemons
  • 1 tbsp meyer lemon juice
  • 2 eggs
  • 1 tsp vanilla
  • 1/4 tsp almond extract
  • 1/3 c roasted unsalted almond butter

In a food processor, combine almond flour, maple, and lemon zest. Pulse once to combine. Add in lemon juice, eggs, vanilla and almond extract, and pulse once or twice, until combined. Add in almond butter, and blend again until smooth. If the frangipane seems too sticky, add 1-2 tbsp of maple to loosen it; if it’s too loose, add a few tbsp of almond flour. Can be made ahead and refrigerated overnight.

Assembly:

  • 2 large peaches, sliced
  • 6 apricots, sliced
  • 3 tbsp tapioca starch
  • zest of one meyer lemon
  • 1 tsp vanilla
  • 1.5 tbsp butter
  • beaten egg, for egg wash
  • 2 tsp coconut sugar for sprinkling

Once the dough has chilled, preheat the oven to 375. In a large bowl, toss peaches and apricots with tapioca starch and lemon zest, and vanilla and set aside momentarily.

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 the frangipane, spreading it carefully in order to not rip or crack the dough.

Add sliced peaches & apricots, in whatever pattern you like! Begin folding up the sides, creasing them together as you go – if the dough is cracking, 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. Brush the edges of the dough with the beaten egg and sprinkle a little coconut sugar around the sides. Dot with butter. Bake for 35-40 minutes until edges are golden brown — mine came out just fine at 37 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 (it’s fine to leave it on the parchment paper on the cooling rack, I don’t find that it makes it soggy). Serve with your fave ice cream or whatever of choice! Keeps well covered in foil on the counter for a day or in the fridge overnight; mine didn’t last longer than about 2 days so I can vouch for it at least that long!

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Camp Musings and Cream Biscuits

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I have returned from my mountain home away from home!

Not that I’m especially happy about this – camp is my favorite place, and reality is, um… less fun. I’m pining and going through wilderness withdrawals, that’s for sure.

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There is nothing that compares to 10 days off the grid with my camp family in the mountains – laughing till my stomach hurts, swimming in a lake so brisk it takes your breath away, listening to the wind sighing in the pines, and going to bed under a skyful of stars and a full moon, smelling like woodsmoke and campfire.

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It is such a joy to witness the camp experience of so many girls who come to love camp just as much as I do – I am beyond grateful to have Two Sentinels in my life, both the place and the people! Camp has truly shaped who I am, in more ways than I can count. I’ll leave you with a few of my favorite snaps from this year – doesn’t nearly do it justice, but it’s a start.

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The only thing missing up at camp is an abundance of summer fruit – so of course I pounced on the berries and stone fruits as soon as I got home.

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I’ve been eyeing peaches for weeks now, waiting for peak season, and I think we’re there!

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These are perfect; they really don’t need to be messed with, but I like to have my fruit be a little saucy when I’m serving shortcakes. These particular peaches are paired with a cream biscuit (because I’m obsessed, both with this form of biscuit and with Straus creamery heavy cream – I could literally drink the bottle. Someone take it away!) and with either ice cream or more of that amazing heavy cream… no need to even whip it, just pour it straight over your shortcakes and imbibe.

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It’s hot out and I just ran my oven and I don’t even care. Summer is for shortcakes and if that means I have to swelter a bit, so be it! I’ve been outside in nature’s A/C for the last week and a half anyway so who cares. The only thing missing is the lake! That would be so good right now.

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So! Not only do peaches make your kitchen smell like summer, but this dessert comes together in about five seconds flat. And the oven only has to be on for 15 minutes! No excuses – you’ll thank me later. Happy summer!

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Whole Grain Shortcakes with Peaches and Cream

Lightly sweet, perfectly fluffy biscuits with a craggy crust. Summer peaches don’t need much adornment – these were in varying degrees of ripeness so I threw them in a pot for a minute to somewhat homogenize – tossed with vanilla and served with cream and/or ice cream: the ultimate summer pairing. Refined sugar free and whole wheat. Cream biscuits lightly adapted from Alice Medrich of Food52, here. Yield: 6 shortcakes.

For the cream biscuits:

  • 3/4 c whole wheat pastry flour
  • 3/4 c whole spelt flour
  • 2 tsp baking powder
  • heaping 1/4 tsp fine sea salt
  • 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, spelt, baking powder, and sea salt. Create a well in the center and pour in the cream. 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).

For the peaches:

  • 3-4 large peaches, cubed
  • vanilla to taste
  • zest & juice of one meyer lemon

Toss everything into a small pot, and heat over medium until the peaches start to release their juices and make your kitchen smell amazing. Remove from heat and let cool before serving.

To serve: you do you! Cream, ice cream – whatever floats your boat. I like a ton of peaches and a drizzle of cream (or a large blob of ice cream)… or maybe both. Store any leftovers (really?! who are you??) on the counter covered in foil. Or just eat immediately, which would be my recommendation. Although they are excellent for breakfast, so maybe save one or two ;)

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Even fruit likes to get dressed up sometimes

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I’m on sort of a roll here to see how many desserts I can make in my fave 8″ cast iron skillet… I’ve recently re-embarked on a cast iron love affair, and it is PERFECT for dessert. Points for charm, too, of course. So! This week’s incarnation is cobbler. Or some type of fruit dessert with topping. There are so many different ones: crisp, crumble, cobbler, grunt, slump, pandowdy, buckle.. now that I’ve listed them all, I feel compelled to go look up the differences. Hold that thought…

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Holding?

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Okay. I’m back.

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Woah. Information overload. Apparently grunts, pandowdies and slumps are the New England version of cobbler, whereas cobbler is more traditionally from the Deep South. Huh. Who knew. Anyway, they’re basically the same thing anyway: take some delicious fruit and smother it in a biscuit dough / pie dough incarnation / crispy crumble thing and bake that thang in a skillet. Any way you slice it, they’re obviously delicious, so let’s just leave it at that. Despite the research I’m still not sure if this is *technically* a cobbler, but who cares. Let’s not get technical, it’s the weekend!

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Look at me doing research for fun not even a week out of graduate school! What. Weird. I’m going to stop now, that was quite enough, thank you.

Cobbler! Ahhhh. Summer fruit. Probably one of my favorite eating seasons. For when you have all the fruit and can’t possibly sit and eat it all. And for when you want your fruit to have a crunchy, crumbly delicious topping. Because even fruit likes to get dressed up sometimes.

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Peach, Blackberry and Blueberry Almond Quinoa Cobbler

This could easily be gluten free — just sub the spelt flour for more quinoa flour or any other gluten free flour of choice. Could also be dairy free: sub in melted coconut oil for the butter. Refined sugar free, healthy fats, and full of antioxidants. Perfect summer dessert, and a perfect reason to bust out that smallish skillet of yours. Yield: 1 8″ skillet, serves 2-4 depending on how hungry you are and whether this gets eaten for dessert and then for breakfast…  A Wait are those Cookies original!

For the fruity goodness:

  • 2 c peaches, chopped into 1/2″ chunks
  •  1 c blackberries*
  • 1 c blueberries*
  • 1 tbsp fresh lemon juice
  • 1 tbsp organic cornstarch
  • 2 tbsp date sugar

*mine were previously frozen; if yours are too, just thaw them first

For the cobbler topping:

  • 1/2 c almond meal
  • 1/2 c quinoa flour, toasted**
  • 1/4 c spelt flour
  • 1/4 c date sugar
  • 1 tsp baking powder
  • 1/8 tsp fine sea salt
  • 1/4 tsp cinnamon
  • 1 egg, lightly whisked
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 4 tbsp salted butter, melted and cooled

**toast the flour over medium heat in a smallish skillet, stirring occasionally until fragrant (less than 5 minutes usually; take it off just before it starts to brown)

Grease an 8″ cast iron skillet, or another 8″ pan of choice with coconut oil. Preheat the oven to 375.

In a large bowl, toss fruit with cornstarch, lemon juice, and date sugar. Set aside. In a smaller bowl, whisk together almond meal, toasted quinoa flour, spelt flour, date sugar, baking powder, sea salt, and cinnamon until combined. Stir in whisked egg, maple, and vanilla, followed by the melted butter. Stir until just incorporated.

Pour the fruit into the prepared skillet, and top with spoonfuls of batter. Bake for 30 minutes, until the topping is lightly browned. Cool for at least 10 minutes before eating.

Highly recommended with your ice cream of choice (in this case it was paleo gelato made from cashews and maple syrup, I’m obsessed). Store any leftovers in the fridge!

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Baking. Because… camp is imminent!

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Welcome to my ritual.

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I ALWAYS bake before I leave for camp. I’m not sure when this started but… it did (shocking, I know… me? Baking?! Weird) and I have no reason to be breaking this delicious trend.

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And I leave tomorrow! This totally snuck up on me but I am so ready for ten days of mountain fun with my camp fambam. Dirt. Hair that could scrub out a pot (yes, I was told I should do that last summer and immediately decided I would shower; as much as I love having steel wool for hair) (my hair does really interesting things when it isn’t washed for a zillion days) (yes I’m too lazy to shower because I just get dusty again and I’m camping and I’m in the lake soooo who cares?!). Enough with the parenthetical rambles. Moving on.

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Campfires where I go to bed smelling like woodsmoke… brownies to die for even though they’re made with a mix, I’m obsessed… eating outdoors, every meal… stars so bright you think your eyes are malfunctioning… singing the most ridiculous songs because you can… yoga on the dock… a complete technology detox… beautiful scenery…friends. My indescribable camp family. So much Two Sentinels love!

But anyway, haven’t left yet, and in between last minute packing, I made these!

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Whole wheat buttermilk biscuit peach shortcakes with vegan caramel sauce and ice cream.

Because fruit.

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Peeeeeaaacheeesssss. My favorite part of summer. Actually that would be a tough call since I love berries equally as much… all the fruit. I want ALL of it!! But besides that, we happened to have an excess of peaches this week so instead of eating them all leaning over the sink with juice going everywhere, I made dessert. Of course.

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And happily fulfilled my pre-camp baking ritual! Happy days. See you on the flip side, let’s hope I get all the dirt off this time (unlike last year.. you know it’s good when there’s still dirt on your face *after* your post-camp shower…)!

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Whole Wheat Peach Shortcakes with Vegan Caramel (And ice cream. Obvs)

I like barely sweet shortcakes, since they highlight the super-sweetness of perfectly in-season summer fruit. Mmmm. These are whole wheat, made with buttermilk for a bit of a tang. Perfectly balanced against the sweet peaches and maple caramel.. and ice cream. Because summer dessert = ice cream. Or whipped cream, also fine, I just went with what I had. Shortcake recipe lightly adapted from Food52, here, and caramel borrowed from Blissful Basil, here! Yield: 6 shortcake/biscuits; I made a half batch of caramel for 4 peeps, so those measurements are listed below. Makes about a cup.

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For the shortcakes (whole wheat is good for youuuu! So is a little butter now and then):

  • 1.75 c whole wheat pastry flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp fine sea salt
  • 1 tbsp coconut sugar
  • 4 tbsp chilled unsalted butter, cut into smallish pieces
  • 3/4 c buttermilk (mine was low fat)

For the filling:

  • An excessive amount of peaches, diced (I leave the skin on mine), tossed in a bit of coconut sugar if yours are less than perfectly ripe
  • ridiculously delicious ice cream of choice

For the caramel (full of healthy fats and good nutrients!! Winning):

  • 1/6 c coconut oil
  • 1/4 c unsalted, creamy almond butter
  • 1/4 c pure maple syrup
  • 1/4 tsp sea salt
  • 1 runneth-over tsp vanilla extract

Preheat the oven to 450, and line a baking sheet with parchment paper.

In a largeish bowl, whisk together flour, baking powder and soda, salt, and sugar. Cut in the butter using your fingertips (my preferred method) or a pastry cutter, until things start looking like coarse cornmeal and the butter is distributed evenlyish. Make a well in the center (look! You get to play with your food!), pour in the buttermilk, then use a spoon or spatula to stir it all together, until just combined (do try not to over mix). Divide the dough into six cute little balls, then flatten slightly and place on the baking sheet. Bake for just about 15 minutes, until the tops are firm and lightly browned. Let cool slightly on a rack before serving.

While the shortcakes are baking, make caramel!

In a small saucepan over medium, heat coconut oil, almond butter, maple, and sea salt over medium until all are melted and incorporated. This shouldn’t take more than a minute or two, which is excellent for instant gratification. Turn off the heat and stir in vanilla. Serve warm or cold, and store leftovers in the fridge!

I could tell you how to assemble your shortcakes but that might insult your intelligence… but I would suggest cutting them in half to get maximum cake square footage to soak up excessive amounts of ice cream and caramel and peach juice…

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