I wake up in the morning and consult the Google calendar. Lately I’m not sure how I could make much of anything happen without it. Tasks are driven largely by to-do lists with breaks for an occasional lunch. And lots of granola baking in between. My yoga teacher hasn’t seen a whole lot of me, and Sam and I finally went grocery shopping for real last night (it’s been awhile). This time of year seems populated by things that other people need done: from the farmers market organizers to new Marge vendors and book-related emails — there’s a lot to tend to. That is, until the craving to bake cookies strikes on Sunday night and it seems that, actually, everyone can wait.
This newfound uber-busyness is largely because the farmers market season has started for Marge, so the week is dotted with new markets, new baking days, and lots of errands. Regardless, we’re going to try and sneak away on Saturday night for a quick camping trip. Preferably with cookies, a little flask of bourbon, some oats for morning oatmeal, a good flashlight and a few books. Sam wants to cook steak over the coals — I’m nervous about that and am voting for pesto pasta instead. We’ll see who wins out.
Ultimately, I suppose, it really doesn’t matter because we’ll be in the woods without email. And sometimes when everyone else needs something from you (and needs it now), it’s really nice to just close the computer screen, put on a Townes Van Zandt record, and do something for no other reason than ‘just because.’ Like getting out in the woods or baking cookies. I hope you enjoy a long weekend, too. And that you answer to no one other than yourself. For at least a day.
A quick note on these cookies: These were inspired by a cookie recipe on Sprouted Kitchen last week for Mapled Chocolate Chip Cookies. For ‘just because’ cookies, these may seem a little high maintenance on first glance. But they’re really not. The method is a wet/dry ingredient affair, but I do understand that all of the ingredients may not be in your cupboards. Quinoa flakes are so wonderful in baked goods — they add a nice, chewy texture and a good hit of protein. They’re easy to come by in gourmet or natural grocery stores but if you can’t track them down, feel free to substitute rolled oats (not instant) instead. If you don’t have almond meal, simply grind raw almonds down in your food processor until a fine powder forms. As for flax seeds, they’re optional. They add a nice crunch that I really love, but you could also grind them into a powder and fold them in that way instead; your body will absorb the nutrients more readily, but you’re sacrificing that beloved crunch. And I choose crunch. Ultimately, for this weekend at least, choose what makes you happiest.
As with all of my recipes, substitute away as you wish. If you like raisins or dried cranberries, you could fold those in in lieu of chocolate chips. Instead of pecans, chopped hazelnuts would be dreamy. As would walnuts. And instead of whole-wheat flour, spelt flour would be a great swap. You’re going to pull these cookies out of the oven and they’re going to seem not quite done — they’ll firm up slightly as they cool, and they’re oh-so-wonderful when they sag a little in the middle. They’re much softer and chewier than they are firm and crisp — just how I like them. I think that you will, too.
Preheat the oven to 350 F and line 2 baking sheets with parchment paper or line with an oven-safe baking mat.
Using a stand mixer fitted with the paddle attachment or hand beaters, cream the butter and both sugars on medium speed until they’re pale and fluffy. Add the egg, vanilla and salt and mix until just combined.
In a medium mixing bowl, whisk together the almond meal, quinoa flakes, whole-wheat flour, and baking soda. Fold the dry ingredients into the wet ingredients. Add the chocolate, coconut, flax and pecans and fold a few times to combine – be careful not to over mix. Cover and place in the refrigerator to chill for at least 30 minutes and up to overnight.
Form a heaping tablespoon of the mixture into a ball and place on the baking sheet, 1 ½-inches apart. Flatten very gently with the palm of your hand and sprinkle the tops with flaky salt. Bake for about 12-14 minutes, or until golden on top (they may seem a touch underdone, but they’ll continue to crisp up as they cool).
Remove from the oven and cool on baking sheets for 10 minutes before transferring to a wire rack to cool. Store in an airtight container for up to 5 days.
On Monday our little family of three is headed to the airport at 6 am to board our first with-baby cross-country trip. We'll be visiting Sam's family in New Jersey for a few days, then renting a car and driving over to meet up with my family at my mom's lake house in the Adirondacks. Sam's younger sister and her kids have yet to meet Oliver; my grandpa has yet to meet him, and Oliver has yet to take a dunk in a lake, see a firefly, or spend quality time with energetic dogs -- of which there will be three. A lot of firsts. This week my family has been madly texting, volunteering to make certain meals or sweets on assigned days while we're at the cabin and it got me thinking about really simple, effortless summer desserts -- in particular, ones that you can make while staying in a house with an unfamiliar kitchen and unfamiliar equipment and still do a pretty bang-up job. I think fruit crisp is just that thing.
In a few short weeks, we're headed to New York, Vermont and New Jersey to visit family and see my sister Zoe get married. In starting to think through the trip and do a little planning, I found Oliver the cutest tiny-person dress shoes I've ever seen (and he's quite smitten with them), sussed out childcare options for the night of the wedding, and found what feels like the most expensive (and last) rental car in the state of New Jersey. I try very hard not to be one of Those People that begins lamenting the loss of a season before it's remotely appropriate to do so, but this year, as we'll be gone much of September, I've felt a bit of a 'hurry, make all the summery things!' feeling set in. So we've been managing increasingly busy days punctuated with zucchini noodle salads, gazpacho, corn on the cob and homemade popsicles (preferably eaten shirtless outside followed by a good, solid sprinkler run for one small person in particular. Not naming any names).
Somehow, in what seems to have been a blink of an eye, we have a six month old baby. In some ways I can't remember a time we didn't have an Oliver, and in other ways it's all a blur broken up by a few holidays (a Thanksgiving thanks to grocery store takeout, and our very first Christmas in Seattle), a few family visits, a one-day road trip to Portland, a birthday dinner out, a birthday cake, weekend drives to nowhere in particular, swimming at the pool with Oliver, weekly get-togethers with our parent's group, doctor's visits, hundreds of walks around the neighborhood, hundreds of cups of coffee, dozens (or more?) of scoops of ice cream. Most of the worrying about keeping a baby alive has made way for other concerns, and Oliver's need for constant stimulation or soothing walks and car rides has been traded for stretches of time playing with a new toy or checking out his surroundings. In truth, it's thanks to that tiny bit of baby independence that this humble, summery cake came to be in the first place. So we've all got an Oliver to thank for that. Or, really, we have a Yossi Arefi to thank, as it's from her beautiful new cookbook that I've bookmarked heavily and am eager to continue exploring.
A triple berry summer crisp made with oats, quinoa flakes and hazelnuts. Summer in a skillet.
I had a weak moment on our honeymoon in Italy when I decided that I should be making gelato for a living. My enthusiasm for Italian gelato wasn't surprising to anyone. I'd done extensive research, made lists, had Sam map out cities in terms of where the best gelaterias were. I took notes and photos and hemmed and hawed over flavor choices: Sicilian Pistachio! Chestnut Honey! Sweet Cheese, Almond and Fig! In truth, on that particular trip, I cared far more about treats, sunshine, and cobblestone walks than I cared about famous landmarks or tourist attractions, often leaving the camera back at the hotel in favor of my small black notebook which housed detailed jottings on dessert discoveries in each city we visited. Our friends Matteo and Jessica happened to be in Naples on the one night we were there, and we all went out for pizza together followed by a long stroll around the city. At some point the conversation turned to gelato (as it's bound to) and Matteo brought up the famous school in Bologna where many renowned gelato artisans study. My wheels were spinning. Maybe we should visit Bologna. I should see this school! I should talk to these students! I could make Sicilian Pistachio; Chestnut Honey; and Sweet Cheese, Almond and Fig each and every day of our lives. Or at the very least, travel to Bologna to learn how and then come back to Seattle to take our Northwest city by storm. Well here we are six months later, back to reality, and the impetus to pack up my bags and head for Bologna has subsided for the time being ... but not the unwavering gusto to sample. That part will always be with me. It's been awhile since I mixed up a batch of ice cream at home, but the other day a beautiful new cookbook landed on my doorstep and I flipped right to a recipe for dark chocolate sorbet with toasty, salty almonds. I didn't need much convincing.