Pink panna cottas

Hi friends!

Took a week off last week but I’m back with this tart that is big on the visual impact, light on the actual work you have to do. I definitely love involved baking projects, but there is a time and a place for them – sometimes you just want something that is very pretty and very simple to put together.

I think panna cottas can sound intimidating, but they’re really not! Basically, you’re just heating coconut milk and a few flavoring things until they simmer, stirring in gelatin, and then waiting for it to set. Added bonus is that this guy can be (and arguably should be) made the night before, which frees up the next morning for things like swimming in the bay at 8a when it’s still below 50 degrees out, like the crazy that you are.

I didn’t even have coffee before I swam this morning – who am I?! It was cloudy but the water was perfectly still (or as still as the bay ever really gets) which is my favorite combination of swimming conditions. No sea lion friends in the cove today though.

I created some inadvertent latte art with my residually cold hand after I got home – or maybe it’s a coffee Rorschach?

Anyway, back to the tart: this one was the result of me really not wanting to go to the market for more food. I do enjoy grocery shopping but I was NOT in the mood this week, so just wanted to keep it simple with what I had. I’m low on fruit but I did have half a bag of raspberries in the freezer, which work perfectly for this since you end up straining out the solids anyway (so the berries don’t have to be pretty!)

I love poppy seed-anything, so of course the crust is a major win. Plus add something fruity and dark chocolately but still on the lighter side (yay panna cotta) and you have a perfect spring dessert with a maximum visual impact but minimal work.

Happy weekending!

Raspberry, Poppy Seed & Dark Chocolate Panna Cotta

Gluten free, dairy free & refined sugar free. Perfect for that random half bag of raspberries lurking in your freezer – maximum visual impact, minimal work. Yield: 1 9″ tart; serves several. A Wait are those Cookies original.

For the crust:

1.5 c almond flour
1/3 c unsweetened shredded coconut
1/3 c cornmeal
2 tbsp poppy seeds
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, poppy seeds, 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. 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 c frozen raspberries
1 can full fat coconut milk
1 tbsp maple
1 tsp vanilla extract
1/4 c cold water
1 packet of powdered gelatin

Pour the coconut milk into a small saucepan and add the raspberries. Bring to a simmer over medium heat, stirring & mashing the berries 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 berry solids out of the coconut milk. Whisk in maple and vanilla, and bring the milk back up to a simmer. Remove from heat and whisk in the gelatin mixture. Whisk 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 shredded coconut and strawberries. Store in the fridge until serving. Leftovers keep well up to two days in the fridge, covered.

Grapefruit, black sesame & paints

Hiya everybody – full disclosure but I am TIRED today, mentally and physically. Too much work, too much body stuff, some degree of burnout will do that. Doing my best to just be nice to myself.

I did get to bake though, of course, which always makes me happy. It’s fun to create something pretty that’s also delicious.

Back on the panna cotta train after a bit of a hiatus. I really do enjoy them – they set up easily the night before in the fridge, making them a great make-ahead dessert idea. Not that I necessarily NEED anything make ahead these days, but I did have to work this weekend so this lets me free up my Saturday morning to go for a swim – which I did. Felt extra cold this morning but maybe that was just me? There was quite a tidal/wave swell happening today so maybe I was just working extra hard.

I really love sesame anything – especially black sesame. It’s nutty and savory and delicious and I love putting it in desserts, but I don’t think I’d ever paired it with grapefruit before. I definitely consider this a win, if a bit of an unexpected dark-horse combination. The dark chocolate is just a thin layer between the panna cotta and the crust – it adds both a nice textural and flavor contrast. Citrus and chocolate are always a win.

I’m going to keep this short today – I wanted to share this but I’m also in need of some downtime with my novel, and/or maybe my paints. I finally picked up my brushes again after YEARS of neglect, and I didn’t realize how much I missed it till I was painting again. Am definitely adding it back into my regular rotation. I took some inspiration from my last pie for this one, as I’m sure most of you will recognize:

Have a good weekend, everybody – be nice to yourselves and take a break if it’s called for. I’m trying to be better about that too, so I’m right there with you :)

Grapefruit, Dark Chocolate & Black Sesame Panna Cotta Tart

Gluten & grain free, refined sugar free, dairy free, arguably paleo. A Wait are those Cookies original. Yield: 1 9″ tart; serves several.

For the crust:

2 c almond flour, packed
1/3 c unsweetened shredded coconut
heaping 1/4 tsp sea salt
3 tbsp black sesame seeds
1/2 tsp baking soda
2 tsp vanilla extract
1/2 tsp almond extract
2 tbsp pure maple syrup
6 tbsp coconut oil, melted
1/4 c dark chocolate, melted

In a large bowl, stir together almond flour, shredded coconut, sea salt, black sesame, 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. Poke the bottom with a fork a few times, and bake for 15 minutes. Remove and let cool. Once the shell has cooled for a few minutes, brush the melted chocolate over the bottom evenly with a spatula. Let cool completely and then set for at least 10 minutes in the fridge before pouring in the panna cotta.

For the panna cotta:

1 package unflavored powdered gelatin
1.25 c full-fat coconut milk
1/3c + 1/4 c grapefruit juice, divided & cold
3 tbsp maple syrup
1 tbsp vanilla extract

For garnish: sliced meyer lemons & grapefruit + strawberries

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

Pour the 1.25 cups of coconut milk into a small saucepan. Add 1/3 c grapefruit juice, maple, vanilla into it. Bring to a simmer over medium heat, stirring consistently. Remove from the heat. Add the gelatin mixture and stir until completely dissolved, about 3 minutes. Cool until lukewarm, about
20 minutes. Remove the tart shell from the fridge. Pour the panna cotta mixture into the chilled tart shell, and place in the refrigerator until set, approximately 4 hours (though I typically set mine overnight). Top with sliced citrus, strawberries, etc.

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

Citrus Saturday

More citrus!

Couldn’t resist; I haven’t made a citrus curd in a bit, and I love using blood oranges while I can get them in season. Plus, C’s meyer lemon tree has been producing again so I figured I’d take advantage.

This is one of those desserts that looks and sounds fancy and intimidating, but it’s not! Break it down into its component parts and it’s pretty straightforward. It’s also grain & gluten free, plus of course refined sugar free – and actually, there is only 1/4c of maple in the whole thing! It’s perfect for those of us who like our desserts on the tart side of sweet, ha. The crust is actually naturally sweet from the almond flour though anyway, so it really balances out the citrus curd.

I took a field trip out to visit Goldie today – Karl wouldn’t come out to play but Goldie and I played hide and seek for awhile while I hiked the bluffs to batteries trail. All told, it was 7mi from the Lincoln steps > coastal trail > Baker Beach > bluffs to batteries > bay area ridge trail (presidio) > home, about two hours and a beautiful day.

hi Goldie!

Swam most days than not this week (see photo evidence), found some really pretty blooming things & watched a few gorgeous sunsets (yay western exposure from my apartment! amazing at all times except when it’s hot)

YES I wear a wetsuit, the water is currently 52 degrees so, yes.

Also, of course – I made a tart! Citrusy and nutty and delicious. Highly recommend, while we’re still in blood orange season (at least out here on the West coast/best coast.)

Happy weekending! Go get outside :)

Blood Orange & Meyer Lemon Tart on a Hazelnut Almond Crust

Gluten & grain free; refined sugar free. I included a couple of options for the order of making this, so read through the whole thing before you get started :) A Wait are those Cookies original. Yield: 1 9″ tart; serves several.

I stabilized the curd for this tart with gelatin, as I was after the texture of a panna cotta more than a softer curd tart for slicing and serving. I’m including an option for a baked tart, if you’d prefer to avoid gelatin or are out.

For tart assembly:

~1c of blood orange & meyer lemon curd, recipe below (I use all of what the recipe makes for a 9″ tart)
1 tart shell, recipe below
1/4 c cold meyer lemon juice (I used two lemons)
1 packet powdered gelatin
1 blood orange, sliced

I suggest making the crust first and letting it cool. Once it’s cooling, start the curd – then just adding the softened gelatin into the already warm curd once the curd is finished cooking.

In a small bowl, sprinkle 1 packet of gelatin over 1/4c cold meyer lemon juice. Stir until incorporated and let sit for a minute. Once softened, stir into the warm curd, whisking until the gelatin is dissolved completely (give it 1-2 minutes of continuous whisking). Strain the curd through a fine metal strainer into a bowl to cool a bit, before pouring the curd into the baked crust shell and transferring to the fridge to cool completely – preferably overnight but at least 4 hours. Top with sliced blood oranges, etc. Store the tart in the fridge until serving. Leftovers keep well overnight, refrigerated.

If you prefer not to use gelatin, you can also set the curd by pouring it into the pre-baked tart shell, and baking the whole thing at 350 for 8-10 minutes, then letting cool completely and refrigerating for at least 4 hours before serving. I prefer the gelatin method with this curd since it will set completely – the baked version might have more wobble / lose some structural integrity when sliced, but it’s a pretty solid second option & is definitely still delicious.

Blood Orange & Meyer Lemon Curd:

3 whole eggs
2 egg yolks
1/2 c blood orange + meyer lemon juice (I used 2 blood oranges + 1 large lemon)
zest of 2 blood oranges
zest of 1 meyer lemon
pinch of sea salt
2 tbsp maple syrup
4 tbsp butter, unsalted
1 tsp vanilla

I use a double boiler for this lemon curd, which I highly recommend! You don’t have to, but in my experience it makes for a better cooking process. Heat water in the bottom of the double boiler until it’s at a high simmer. In the top of the double boiler, whisk together eggs, egg yolks, citrus zest and juice, sea salt, and maple syrup. Add in the butter one tbsp at a time, whisking continuously, not adding the next tbsp until the first is completely melted. Whisk in vanilla. Cook, stirring constantly, until the curd thickens and will coat the back of a spoon (or your whisk leaves tracks) – usually around 5 to 8 minutes. It’s a noticeable change when it happens, so just watch the cooking magic! Remove from heat, and whisk in gelatin (see notes above); strain through a metal strainer to remove zest and any bits of cooked egg and let cool until room temp before pouring into the tart shell.

For the crust:

1.5 c almond flour
1/2 c hazelnut flour/meal
1/3 c unsweetened shredded coconut
heaping 1/4 tsp sea salt
1/2 tsp baking soda
2 tsp vanilla extract
1/2 tsp almond extract
2 tbsp pure maple syrup
6 tbsp coconut oil, melted

In a large bowl, stir together almond & hazelnut flours, shredded coconut, 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.

2021!

Hello, blog friends in my corner of the internet!

What a year. Not sure I need to say much else on that subject, other than happy new year, and here’s to 2021! Needless to say, let’s hope 2021 is a smoother ride than this absurdity.

Keeping it short with the text today… I’m finishing my ritual new year’s eve cleaning and tidying; freshening up my space to welcome a fresh year. I’m looking forward to getting in one last 2020 workout, and spending a low key evening with C.

Looking over the last few weeks – here are a few snaps of things that brought me joy:

the first yeasted rolls I’ve made in AGES. so delicious. expect more like this.
this one has her paw wrapped firmly around my heartstrings.
see? gah. look at that little face

Sending all the love out your way – happy new year! Thanks for hanging out with me over here in blogland :)

Vanilla & Mint Panna Cotta Tart with a Dark Chocolate Rosemary Crust

Minty, chocolatey and slightly herby. This tart is best made the night before and left to set overnight in the fridge, so it’s perfect for a make-ahead holiday dessert. Gluten & grain free, dairy free, refined sugar free & paleo. Yield: 1 9″ tart, serves several! A Wait are those Cookies original.

For the crust:

1.75 c almond flour
1/3 c unsweetened cacao powder
1/4 c unsweetened shredded coconut
heaping 1/4 tsp sea salt
1/2 tsp baking soda
2 tsp fresh rosemary, finely chopped
2 tsp vanilla extract
2 tbsp pure maple syrup
4 tbsp coconut oil, melted
1/4 c dark chocolate, melted

In a large bowl, stir together almond flour, cacao powder, coconut, sea salt, baking soda and rosemary. Add in vanilla, maple, and melted coconut oil and stir until completely combined. The dough will look crumbly, but you’ll be able to press it together with your fingers.

Preheat the oven to 350, and lightly grease a pie plate with coconut oil. Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge (or not, your call!). Poke the bottom with a fork a few times, and bake for 15 minutes.

Let cool for a few, then pour the melted chocolate into the bottom of the tart shell and use a spoon or a brush to smooth it out. Let cool completely to set the chocolate.

For the panna cotta:

1 package unflavored powdered gelatin
1.75 cup full-fat coconut milk
2 tbsp vanilla bean paste
2 tsp peppermint extract
scant 1/4 cup maple
scant 1/4 tsp sea salt

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

Pour the coconut milk into a small saucepan. Add maple, vanilla paste, mint extract and salt. Bring to a simmer over medium heat, stirring consistently. Add the gelatin mixture and stir until completely dissolved, about 3 minutes. Cool until lukewarm, about 5 minutes. Whisk in the yogurt until well blended. Pour the panna cotta mixture into the cooled tart shell. Place in the refrigerator until set, approximately 4 hours.

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

Rainy days and a cranberry tart

Rain!

I love baking when it’s rainy, or really just doing anything when it’s rainy. I even like walking in it! Maybe because I lived in the pacific northwest for awhile, who knows.

We finally got some here in SF – and oddly enough, my autoimmune temperature disregulation stuff calms way down when it’s actively raining, or when the humidity is super high (bizarre, I know. If anyone has ANY insight into this…. please let me know!!) – so I definitely welcomed the day of respite. Plus, I love rain anyway, so no complaints there.

In other news, it’s mid-December already, what?! Insanity. It feels like it was just my birthday in September, and now we’re almost to the end of the year. To that end, I wanted to make something ridiculously “festive” and wintery – enter this cranberry curd tart! I’m in LOVE with the color. None of the photos are edited! This is just the unreal color that it naturally is.

It sounds complicated but really isn’t – basically just a riff on lemon curd, with the extra step of cooking the cranberries (which is fun anyway, I love listening to them pop). The tart itself comes together very quickly once the curd is made – all told, it’s in the oven for less than 30 min. The curd can be made in advance too, since it keeps really well in the fridge – and actually, the color deepens a little if you let it rest overnight. Fun!

See! Curd straight out of the fridge, after resting overnight.

We’ve had more gorgeous sunsets lately – a few that were worth climbing out my window onto the roof for photos. I happen to have the only apartment in my building that has direct roof access, so I try to take advantage…. I took the screen out of the window for that reason!

C and I also took a midweek mental health break walk over at Fort Funston – hands down our favorite beach out here. It was a beautiful, salty and humid 6 miles – perfect.

I hope all is well as can be in your worlds. I’m here to bring a little color to my corner of the internet and wish you a festive season, in spite what is happening in the world. Regardless of my own personal health stuff, I can always find joy in baking, and I hope that is true for you too! At the very least, you can come over here and look at pretty pictures, that’s good too :) Happy December baking!

Cranberry Curd Tart with a Cinnamon Cornmeal Crust

Refined sugar free & gluten free. Crust is easily grain free – just swap out the cornmeal for an equal volume of almond flour (or more shredded coconut). The curd can be made well in advance if desired – it keeps well in the fridge for several days. A Wait are those Cookies original, inspired by a New York Times tart that keeps cropping up in my feeds. Yield: 1 9″ tart, serves several.

For the crust

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

In a large bowl, stir together almond flour, shredded coconut, cornmeal, sea salt, baking soda, and cinnamon. Add in vanilla, maple, and melted coconut oil, and stir until completely combined. The dough will look crumbly, but you’ll be able to press it together with your fingers.

Preheat the oven to 350, and lightly grease a 9″ tart pan (w/ removable bottom; or alternatively a pie plate) with coconut oil. Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge. Poke the bottom with a fork a few times, and bake for 15 minutes. Remove and let cool for a few minutes. Increase oven temp to 375.

Cranberry Curd

1 bag of cranberries, about 2 cups
1/2 c freshly squeeze orange + lemon juice (I used 4 small mandarins + 2 lemons)
1/4 c water
zest of 1 lemon
4 tbsp butter
1/4 tsp sea salt
1/4 c maple syrup
1 whole egg
2 egg yolks
1 tsp vanilla

In a saucepan over medium high, heat cranberries, citrus juice, water and lemon zest until cranberries pop, about 10 minutes. Stir occasionally. Once the berries are very saucy, remove from heat and puree with an immersion blender (or a food processor). Strain the puree through a fine mesh sieve, pressing on the solids to extract all the good liquid. Make sure to scrape the bottom of the sieve too! Add liquid back into the saucepan (wipe it out first, if needed); discard solids.

Add maple, salt, and butter into the cranberry mixture, heating over medium-low and stirring continuously until butter is fully melted, about five minutes. In a separate bowl, whisk together egg and egg yolks. Temper the eggs by slowly whisking in a bit of the hot cranberries; then continue to whisk in the rest. Add the whole thing back into the saucepan (no need to wipe it out here), and continue to cook over low heat, stirring continuously, until the curd thickens and coats the back of a spoon – about 8-10 minutes more. Whisk in vanilla, then remove from heat and let cool completely (I usually let it cool in a pyrex snapware container, not the saucepan). You can strain it again if need be – I found mine was smooth enough to do without.

The curd can be made ahead – it keeps well for several days in the fridge. No need to bring it room temp before using in the tart.

Pour the curd into the crust and smooth the top. Bake at 375 for 8-12 minutes, until the curd is barely set. Cool completely before slicing and serving – even better, cool it in the fridge for a few hours before slicing. Leftovers keep well, covered, in the fridge at least overnight.

naked tart, with a small divot where I dropped a crumb and tried to get rid of it. oh well, perfection is overrated anyway.

Dessert pretending to be… quiche?!

OOOOOKAAAY so let’s just start with getting all the stuff out there right away: 1. election day is the DAY AFTER TOMORROW and ugh anyone else have the heebie jeebies? Yeah, thought so. Did you vote?! Go vote! 2. as of today the time has changed so now I have no idea what time it is, or what day it is because, well, 2020. Did we really need another hour of 2020? No. We did not. and 3. this is dessert but it seems to be pretending it’s quiche for some unfathomable reason.

Believe me, this tart is DELICIOUS. I just wish it looked more like dessert and less like an eggy brunch dish. Oh well, chalk it up to 2020 and let’s just call it good.

Side note. Am going to start using 2020 as a swear word. Like – ‘ugh this week was so full of 2020’ or ‘what the 2020?!’

C and I loooved this weird tart. It’s excellent with ice cream for dessert, but equally good for brunch. Besides, hahahhaha since it looks like quiche maybe it just really wants to BE brunch. But whatever. Clearly I’m just hung up on appearances here. But really, it’s excellent – it almost reminds me of cheesecake, but not nearly as dense. This is much lighter, and the apples in it give it a nice subtle texture difference.

hello, have we met? I’m extremely domestic, it turns out. Who knew.
check out this boss fog layer. photo is from a few weeks ago but omg I love it.

Arguably my favorite part is the crust though – same crust that I use for most of my tarts; this one can be easily grain free and gluten free or just gluten free; and of course the whole tart is refined sugar free. Obviously it’s not dairy free, so apologies to my dairy free friends out there – but I’m willing to be there’s a good non-dairy ricotta that would sub in pretty nicely.

Man, the first week or so of the time change always throws me for a loop. I get hungry at different times and I always think I should be going to be at 5p because suddenly it’s dark…. what I DO like is that I can get up and immediately run outside, since it’s pretty much light at 6a.

Anyway. Here’s to election week, and may the odds be ever in our favor. Please go vote. After you’ve voted, make tart! Tart makes most things better, even 2020.

Ricotta and Apple Tart with a Rosemary Crust

Refined sugar free, gluten free + a grain free option. A Wait are Those Cookies original. Yield: 1 9″ tart, serves several. Promise it’s not actually a quiche: it’s just a cheesecake-like tart pretending to be a brunch dish.

For the crust:

1.5 c almond flour
1/3 c cornmeal*
1/3 c unsweetened shredded coconut
heaping 1/4 tsp sea salt
1/2 tsp baking soda
1 tbsp rosemary, very finely chopped
2 tsp vanilla extract
2 tbsp pure maple syrup
6 tbsp coconut oil, melted

*Omit and increase coconut to 1/2c for a grain free crust

In a large bowl, stir together almond flour, shredded coconut, sea salt, baking soda and rosemary. Add in vanilla, maple, and melted coconut oil, and stir until completely combined. The dough will look crumbly, but you’ll be able to press it together with your fingers.

Preheat the oven to 350, and lightly grease 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
3 tbsp maple
2 tsp vanilla
3 eggs
zest & juice of 2 small lemons
1 small granny smith apple, diced

Preheat oven to 400°F

Make the filling:

Combine the ricotta with the eggs and maple, followed by the lemon zest and juice. Add apples into the bottom of the tart shell, and pour the filling over them. Bake for about 50-55 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 cool or at room temperature.

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

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

Red + Black

img_0008

Woah, it’s been a minute!

img_0012

I was SO buried at work for all of January & February up till now – I’ve made a few batches of cookies, but that’s pretty much it. This is the first dessert I’ve really made since my last post! Sheesh. Time flies when you have HELLA deadlines…. insert eyeroll here.

img_0015

I love all things black sesame, as we already know…. AND all things red bean. So I did what most Chinese bakeries already do so well, and combined them! I walk through Chinatown on my way to work everyday and it is soooo tempting to stop at the bakeries all the time, omg they smell so good.

img_0013

I decided to make my own red bean paste to keep this dessert in the same refined sugar free ethos as everything else I make – this version is sweetened with maple. Red bean plans really nicely with panna cotta; coconut milk + red bean + black sesame is a winning combination. As per usual, we ate it for breakfast and dessert! Highly recommended either way, though we might be a little biased since both of us are nuts for red bean anything. img_0011

In other news, I’ve been doing tons of walking lately – I walk to and from work, and now that the dawn and dusk hours are shifting, I’m getting some beautiful golden hour walks on my way home.

img_2081

img_2075

img_2088

img_2044

C and I also took a casual 9mi hike today from the end of Ulloa to the Lands End Eagle Point and back. That was a solid hike. Windy but beautiful!

img_0025

I hope February is treating you right! img_0023

Red Bean Panna Cotta Tart with a Black Sesame Crust

Gluten free, dairy free, and refined sugar free! Lightly sweet with a fun, slightly savory twist from a little miso, and the black sesame. Yield: 1 9″ tart, serves several. A Wait are those Cookies original.

For the crust:

1/4 c black sesame seeds
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

In a small sauté pan over medium-low heat, toast black sesame seeds, shaking the pan occasionally, until you hear the first one pop. Remove from heat. Using a mortar & pestle, grind up the seeds until they’re a gritty, flour-like consistency. You’ll probably have a few larger pieces in there, which is totally fine.

In a large bowl, stir together sesame seeds, almond flour, shredded coconut, cornmeal, sea salt, and baking soda. Add in vanilla, maple, and melted coconut oil, and stir until completely combined. The dough will look crumbly, but you’ll be able to press it together with your fingers.
Preheat the oven to 350, and lightly grease a 9″ tart pan (w/ removable bottom) with coconut oil. Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge (or not, your call!). Poke the bottom with a fork a few times, and bake for 15 minutes. Remove and let cool for a few minutes.

For the red bean paste:

1 c dried adzuki beans, soaked overnight, then drained and rinsed
1/4 c maple syrup
pinch of sea salt
1 tbsp miso (I used brown rice – medium)
1 tsp vanilla

Bring the soaked adzuki beans and 3 cups of water to a boil, then lower to a simmer and cook, covered, until you can easily mash beans with a fork – about 1 hour. Once the beans are cooked, drain off any residual water, and stir in maple, salt, miso, and vanilla. Let cool completely. Once cool, take it for a spin in a food processor or high powered blender until smooth (you can leave some chunky too if you like – it’s good either way!). You won’t use all of it for this recipe, so either refrigerate the rest and use within 3-4 days, or freeze it; it keeps for about 3 months in the freezer.

For the panna cotta:

1 package unflavored powdered gelatin
1/4 c water, cold
1.75 c full-fat coconut milk
3/4 c red bean paste
2 tbsp maple syrup
1 tbsp vanilla
pinch of sea salt

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.

Pour the coconut milk into a small saucepan. Add red bean paste, maple, and salt. Bring to a simmer over medium heat, stirring consistently. Stir in vanilla. Remove from heat, strain through a fine mesh sieve, 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 sesame seeds and coconut. Keeps well in the fridge overnight – serve with ice cream or more red bean paste or both!

img_0002

img_0018

The Twenties have returned!

img_1855

Happy New Year, blog friends!

img_1861

I’m excited that the 20’s are back – can we also bring back the fashions, please? I’m all about the flapper style.

img_1862

Here’s hoping that 2020 will be a better year for everyone, no matter what kind of year you had last year. Sending love from my kitchen to yours! I bring you a light and bright tart, in hopes that light and bright follow you into 2020 and beyond. It’s such a nice round number for a year, and a fresh start for a new decade!

img_1864-1

In my fam, it’s tradition to take the tree down and get all the decorations put away before the new year, to have a fresh start. I did that yesterday, and also opened up all my windows and let the fresh (slightly chilly) air in and it felt AMAZING.

img_1858

My walk home from work was brisk and beautiful yesterday – this city has such great vistas.

img_1850

img_1851

On another note, my bookshelf plants (Kuzco and Kronk) are going ape, and I love it. Kuzco especially seems very happy in his sunny new home – my apartment is west-facing, and boy do my plants (and I) love it.

img_1869

I’m ready for 2020. Time for some new exciting things!

In the meantime, I finished out 2019 baking and eating tart, so what else is new. This one is very lightly sweet, to balance out all the eating of sweet things I’m sure we’ve all been doing for the last week. It’s even a little earthy with the rosemary happening in there. Besides all that, it’s gluten and dairy free (not to mention refined sugar free of course) because lord only knows I’ve been eating a ridiculous amount of cheese lately and I should probably eat at least SOMETHING that is dairy free. You know, so I can eat more cheese and balance it out. HA.

img_1860

Happy New Year! May there be peace, joy and light in your upcoming year, and beyond.

img_1855-2

Lemon Panna Cotta on a Rosemary Almond Crust

A Wait are those Cookies original! Gluten free, dairy free and refined sugar free. Yield: 1 9″ tart, serves several or enough for a small New Year’s party :) Only lightly sweet to balance out all the eating we’ve all done over the last week. Mildly tart filling plays nicely with the slightly earthy notes from the rosemary in the crust, which is present but not overbearing.

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
1 heaping tbsp rosemary, very finely chopped

1/4 c chocolate, melted

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

With a pastry brush or a spoon, coat the bottom the crust with an even layer of melted chocolate. Refrigerate until chocolate sets, about 10 minutes.

Panna Cotta:
1 package unflavored powdered gelatin
1.75 cup full-fat coconut milk
1 tbsp vanilla bean paste
zest of 1 lemon
Scant 1/4 cup maple
Scant 1/4 tsp sea salt
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 coconut milk into a small saucepan. Add lemon zest, maple, vanilla, and salt. Bring to a simmer over medium heat, stirring consistently. Remove from heat, strain to remove lemon zest pieces, 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_1866