Softie II

Soft M&M Cookies | La Pêche Fraîche

“Love wins. Every time.”

—Taraji P. Henson, SAG Awards Speech

Soft M&M Cookies | La Pêche Fraîche

One of the greatest loves of my life was a blanket named Softie.
She was orange-yellow patterned fleece blanket (really just a piece of fleece), with bright blue, purple, and fuchsia flowers and spots all over. She was soft, once, but became ragged and pilly as she was loved. I slept with her in my bed every night and cried into her just as often. She was rough, and less-than-clean, and not all that fleecy.
My parents bought me a Softie II (really just another piece of fleece) as a gift, maybe for a birthday, and I was totally surprised. I still called it Softie, because it was not a replacement for me—the first Softie still lived in my closet—and I sought just as much comfort from the second blanket as the first. I loved it as much, and cherished it as much, if not more. It was just a bit softer.
A new form of my old friend.

Love lasts through change. Don’t ever be afraid that you cannot carry its thread through transformations that feel scary or surprising.
True love will always be a familiar friend.

These soft, pillowy cookies are like being hugged—enveloped in a blanket of irresistibly salty-sweet, buttery molasses dough.
They are so easy to make, and they are legitimately the most fail-proof, dependable, trustworthy recipe for chocolate chip cookies I have ever encountered.

One bowl—no mixer required—10 minutes, and 9 very simple ingredients that you probably already have in your pantry are all you need to make these incredible cookies!
I freeze mine so that they don’t spread too much, but you don’t really even need to do that; if you’re in a rush, you can skip that step and bake them right off after mixing the dough together.
The cookies that emerge after a short stint in the oven are soft and thick, tinged with a little salt and a lot of butter and molasses goodness, pocked with crunchy, milky M&Ms, and have golden, slightly crispy edges. I promise that not only will you reach for more than one cookie in the batch, you will continue to reach for the recipe whenever the occasion calls.

I probably don’t need to say this, but these can be made into any type of chip cookie you want—add chocolate chips, or butterscotch, or peanut butter chips, or add some chopped walnuts or toasted coconut or chopped heath bars or sprinkles—they will be good no matter what the mix-ins are.

Soft M&M Cookies
adapted from Sally’s Baking Addiction

ingredients:
170 grams (1 1/2 sticks, 12 tablespoons) butter, almost entirely melted
235 grams (1 1/4 cup) granulated sugar
1/2 teaspoon salt
1 1/2 tablespoon molasses
1 egg + 1 egg yolk
280 grams (2 1/4 cups) flour
1 teaspoon baking soda
1 1/2 teaspoons tapioca or corn starch
1 cup M&Ms or other chocolate/nut mix-ins

directions:
Line 2 sheet pans with parchment.
Place butter, sugar, salt, and molasses in a bowl and whisk until combined.
Add in egg and egg yolk and whisk until lightened in color and fully emulsified.
Add flour on top, followed by baking soda and tapioca starch, and stir until dough comes together.
Stir in the M&Ms or chocolate.
Portion out with a 1/4 or 1/3 ice cream or cookie scoop and place on prepared pans about 2 inches apart.
Freeze; meanwhile, preheat oven to 350 degrees F.
When oven is at temperature, bake cookies for 8-10 minutes, until the tops are barely set and the edges are golden brown.
Allow to cool for 5 minutes on the pan, then transfer to a wire rack to cool completely.

Burning

Mocha and Vanilla Bean Cupcakes | La Pêche Fraîche

My blood is a rushing river.
My heart is a burning bridge.

—Pavana

Mocha and Vanilla Bean Cupcakes | La Pêche Fraîche

February, how did you come so quickly?
And how is it so warm? It is freaking everyone out. I don’t want to enjoy too much, given that we’re supposedly guaranteed another six weeks of winter (although we haven’t truly had any winter here in the Windy City).
Today, it’s 50 degrees and raining, and all I wanted this grey morning, what with the soft patter of rain on my windows, was the pull the covers back over my head and sleep for the entire day.

Mocha and Vanilla Bean Cupcakes | La Pêche Fraîche

I am going to keep is short here, today.
My theme of the month is humble and grateful love.

I want to share it with those who matter the most to me, but also with everyone in the orbit of my life.
We could all do with more widespread love. Share some with your partner, your neighbor, your friends and your frenemies.
Show someone that you are thankful for everything they have given you—their energy, their attention, their love and affection—and give it back in kind.
Put some effort into an unexpected act of kindness. No need to brag or tell anyone about it.
It will make you feel amazing too.

Humble. Grateful. Love.


Today’s treats are these simple mocha and vanilla bean cupcakes.
They’re cheekily festive, with their pastel pink frosting and bright sprinkles on top, but you could leave out the food coloring and come away with a very elegant black and white cupcake.

The base of the cupcakes is my go-to: one bowl, one whisk, comes together in 15 minutes and bakes in just 10. The cake is moist and fluffy, and it is the perfect base for a big swirl of frosting.

The frosting is an Italian meringue buttercream: like a cloud of light, whipped buttery goodness. Its flecked with the seeds of two full vanilla bean pods and a big pinch of salt—dreamy.

These cupcakes are simple but adaptable—swirl different flavors into the frosting to customize it, and top with whatever sprinkles or chopped bits you so desire.

“You have to understand, that no one puts their children in a boat unless the water is safer than the land.”

—Warsan Shire

Mocha and Vanilla Bean Cupcakes
cake portion lightly adapted from Sweetapolita

ingredients:
for the cupcakes:
95 grams (3/4 cup) all-purpose flour
150 grams (3/4 cup) superfine sugar
60 grams (1/2 cup) dark Dutch-process cocoa powder
1 teaspoon espresso powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
120 grams (1/2 cup) buttermilk, room temperature
80 grams (1/3 cup) coffee, hot
42 grams (3 tablespoons) vegetable oil
1 egg

for the frosting:
3 egg whites
150 grams (3/4 cup) sugar
45 grams (3 tablespoons) water
1/2 teaspoon kosher salt
335 grams (3 sticks, 1 1/2 cups) butter, softened
scrapings of 2 vanilla beans
few drops pink food coloring

directions:
Make the cupcakes: line 1 cupcake tin with liners and preheat oven to 350 degrees F.
Whisk flour, sugar, cocoa powder, espresso powder, baking soda, baking powder, and salt together in a bowl.
Pour in the buttermilk, coffee, and vegetable oil and whisk until half incorporated; add in the egg and whisk until the batter is all combined.
Portion out into the liners (about 1/4-1/3 cup per cupcake), and bake for 10-12 minutes, or until a tester comes out with a few moist crumbs.
Meanwhile, make the frosting: place egg whites in the bowl of a stand mixer.
Place sugar, salt, and water in a small pot.
Begin to heat the sugar mixture on high as you whip the whites on medium speed.
When the syrup reaches 245 degrees F, your egg whites should be at firm soft peaks (almost hard peaks, but not dry).
Drizzle the syrup into the meringue with the mixer running; whip on high until cooled to body temperature.
Beat in butter one or two tablespoons at a time.
Beat buttercream on high speed until thick, glossy, and fluffy, about 4 minutes, then beat in vanilla bean and pink food coloring until tint is as desired.
If buttercream is too soft, refrigerate for 20 minutes.
Decorate cupcakes as desired, and top with sprinkles!

Comfort and Joy

Almond and Orange Spice Cake | La Pêche Fraîche

“For it is in giving that we receive.”

Prayer of Saint Francis

Almond and Orange Spice Cake | La Pêche Fraîche

Merry Christmas Eve and a very happy first night of Hanukkah!
I have not yet wrapped my gifts nor done all the productive things I needed to do, but OH WELL that is just about how I expect 2016 to come to a close.

All my brothers are in town (though we are all staying apart since none of the four apartments where various fractions of us permanently live in NYC are big enough to fit the whole family), and tonight we’re heading to Brooklyn for Christmas Eve dinner at my grandma’s.
Last night, we all went bowling/drinking/for dinner at Brooklyn Bowl, which was fun. Although I was very salty at how bad at bowling I am, especially after a margarita. Ugh.

Almond and Orange Spice Cake | La Pêche Fraîche

Tomorrow, we will exchange a few small gifts, eat some french toast (I kind of want to try making french toast with panettone. Is that frowned upon?!), and probably see a movie.

The past few years, I’ve made cinnamon rolls for Christmas day, but that’s not happening in our current kitchen. I’ve seen them all over Instagram this year though, and I think it’s a sweet tradition. Do you make anything traditional for breakfast? I try to keep it low-key and no-fuss since my family likes to just chill together.

Almond and Orange Spice Cake | La Pêche Fraîche

This layer cake recipe is one of my new go-tos.  It’s more unique than just another vanilla or chocolate cake, and it doesn’t fall prey to the gingerbread trope, either.

It’s an almond and orange spice cake, and it’s really soft and moist from the almond meal.  It’s fragrant with spices and orange zest without being overpowering.  Between the layers, there is alternating apricot jam and orange marmalade, which are just a match made in heaven.  Sweet and fruity, with a hint of bitterness that complements the orange zest in the cake.  The icing is a simple cream cheese frosting with a tiny touch of maple syrup to round out the tanginess.

I decorated my cake with a mound of fruits painted with luster dust and bourbon because I am now officially way too obsessed with this technique. Someone stop me.

It would be just as yum with a few rosemary “trees” or a simple piped border and a dusting of powdered sugar.

Almond and Orange Spice Cake | La Pêche Fraîche

More Christmas cakes!

Last year’s cute Red Velvet Woodland cake.
Also last year: Chocolate Peppermint Cloud Cake
The year before: the insane and super fun Souche de Noël.

Almond and Orange Spice Cake | La Pêche Fraîche

Almond and Orange Spice Cake
makes 1 4×6-inch layer cake

ingredients:
for the cake:
4 tablespoons (55 grams) unsalted butter, softened
3/4 cup (150 grams) granulated sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
zest of 1 orange
2 eggs
1 cup (120 grams) flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup (32 grams) almond flour or finely ground almonds
1/2 cup (120 grams) milk

for the frosting:
12 tablespoons (175 grams) unsalted butter, softened
4 ounces (112 grams) cream cheese
12 ounces (330 grams) powdered sugar
1/2 teaspoon salt
1 teaspoon (5 mL) maple syrup
3-4 tablespoons (45-60 mL) milk or cream

to assemble:
1/4 cup apricot jam
2 tablespoons orange marmalade
strawberries, raspberries, pomegranate arils, kumquats
luster dust, if desired

directions:
Make the cake: preheat oven to 350 degrees F and grease and flour 2 6-inch pans.
Place butter, sugar, spices, and zest into a bowl and cream on high speed for 3 full minutes, or until light and fluffy.
Add in the eggs and beat for another 3 minutes.
Scrape the sides of the bowl.
Add the flour, baking powder, salt, and almond flour and stir gently until half mixed in.
Add the milk and beat until the batter is homogeneous, about 30 seconds to 1 minute.
Portion out the batter into prepared pans and bake for 14-16 minutes, or until a cake tester comes out with just a few moist crumbs.
Allow to cool completely; meanwhile, make the frosting.
Beat butter and cream cheese on high speed for 3 minutes, or until doubled in volume and very pale in color.
Add in roughly half of the powdered sugar, the salt, the maple syrup, and 1 tablespoon of milk.
Beat on high speed until the frosting is very fluffy, about 3 more minutes.
Add in the rest of the powdered sugar to taste, along with 2-3 more tablespoons of milk, if needed to make the frosting more spreadable, and whip on high speed until fully incorporated.
The frosting should be spreadable but not loose; add more milk or powdered sugar to thin or thicken as needed.
To assemble, cut each of the layers in half.
Pipe a border of cream cheese frosting around the first layer, then spread 2 tablespoons of apricot jam in the center.
Spread frosting on top of the layer to cover the jam.
Add the second layer and repeat, except use orange marmalade instead of apricot jam.
Repeat with the third layer, using apricot jam again.
Top with the fourth layer and add a thin crumb coat of frosting on the outside of the cake.
Refrigerate the cake for at least 15 minutes to set the crumb coat.
Spread frosting thick on the top layer but thin on the sides to create a semi-naked finish.
Top with fruits dusted with luster dust or other decorations as desired.

Épicé

 Black Pepper and Maple Syrup Gingerbread | La Pêche Fraîche

“Always winter, never Christmas.”

—C.S. Lewis, The Lion, the Witch, and the Wardrobe

 Black Pepper and Maple Syrup Gingerbread | La Pêche Fraîche

If you need some last-minute inspiration for your cookie boxes, I have rounded up some links of cookies that I’ve been stunned by lately. I guarantee we can all find some inspo from these amazing creations!

Cindy @ Hungry Girl Por Vida made really gorgeous and creative linzer cookies—with pistachios and lemon curd! Lemon curd is my favorite, so I’m keen to try this flavor combination out.

I’m sure you already saw these all over Instagram, but Tessa (Style Sweet CA) made perfect (as always!) spritz cookies in a collab with Wilton.

Snowballs—buttery and covered in powdered sugar—are always a weakness of mine. Christina (Dessert for Two) made gluten-free matcha and pistachio snowballs, and I want to try these so bad. I can only imagine how well the bitter, greeny matcha tastes when in a butter cookie!

Elizabeth from Brooklyn Supper made cardamom orange sugar cookies, and I’m intrigued.  They look delicate and lovely.

 Black Pepper and Maple Syrup Gingerbread | La Pêche Fraîche

Jes from Whisk and Wanter made these sparkly, adorable girly evergreen cookies. I’m inspired to step up my sugar cookie game after seeing her gorgeous creations!

These super comforting peanut butter and chocolate crinkle cookies from Tieghan @ Half Baked Harvest are a must! The flaky sea salt on the milk chocolate kisses, swoon.

Last year I made some eggnog roll out cookies which were a hit, as well as chocolate peppermint shortbread, cinnamon toast crunch treats, and Russian teacakes.
The year before, it was honey spice and dark chocolate cookies, among others. You can find links through to years even before that, as well, if you really want to do a deep dive!

The fact that I only made two batches of cookies this year makes me feel like a bit of a loser, ugh. I have to remind myself to step back and enjoy what I can—the holidays are a time to be with family and relax, not worry too much about cooking (this isn’t Thanksgiving, ha!).
Besides, baking in a different (tiny) kitchen can be frustrating.

 Black Pepper and Maple Syrup Gingerbread | La Pêche Fraîche

Still, there is nothing, and I mean nothing, that brings me as much winter cheer as gingerbread, and if there was a single cookie I’d like to make and smell baking in my home, it would be these.
I just love the warm spiciness of gingerbread, whether in a layer or bundt cake or cookies crisp or soft.

These gingerbread cookies are crispy and thin—good for gifting and safe for shipping—and they stay fresh for a long time.
They are made with maple syrup and black pepper for a spicy little twist!
These are very similar to Swedish pepparkakor, or ginger thins—they’re not as dark and spicy as American style gingerbread, but rather a little lighter in color and in the spices added.
I think they’re absolutely addicting and cute, however you choose to decorate them!

 Black Pepper and Maple Syrup Gingerbread | La Pêche Fraîche

Maple Syrup and Black Pepper Gingersnaps
makes ~60 2-inch cookies

ingredients:
3/4 cup (6 ounces) butter
3/4 cup sugar
1 teaspoon ground ginger
1/8 teaspoon ground black pepper
1 teaspoon cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 egg
1 teaspoon vanilla
1/2 cup (6 ounces) maple syrup
3 cups all-purpose flour

directions:
Cream butter for 2 minutes to soften.
Add in the spices and sugar and cream for 3 more minutes.
Scrape the bowl and add the egg and vanilla and cream for 2 more minutes.
Scrape the bowl and add the maple syrup.
Beat until well combined, about 1 minute.
Scrape the bowl and add the flours.
Mix on low speed until a dough forms.
Knead once or twice, then wrap well in plastic wrap and refrigerate for at least 30 minutes.
Roll out dough to 1/4 inch thickness on a well-floured surface and cut shapes as desired.
Place on baking sheets and refrigerate for 15 more minutes.
Preheat oven to 350 degrees F.
Bake cookies for 7-10 minutes, depending on desired level of crispness.
Decorate with royal icing, if desired.

O Tannenbaum

Christmas Tree Cookies | La Pêche Fraîche

O Christmas Tree, O Christmas Tree,
Your branches green delight us!
They are green when summer days are bright,
They are green when winter snow is white.
O Christmas Tree, O Christmas Tree,
Your branches green delight us!

Christmas Tree Cookies | La Pêche Fraîche

Let me just say what needs to be said: if you haven’t seen the most recent Carpool Karaoke with Ultimate Diva Mariah Carey, there’s no way that you’re adequately prepared for the holidays. I’ve watched that video at least 5 times. It’s so fun and energetic, and obviously, the song is infectious (in a good way the first 25 times you sing/hum the chorus out loud, then a worse and worse way each successive time your subconscious forces you to sing it).

To be quite honest, I haven’t done much other holiday prep other than that (and baking these cookies to send to my friends!). Since my family moved to NYC, we don’t have a Christmas tree or any of our normal decor (we have a lot more space in our house in the country than this loft in Soho, needless to say).
I’ll be making a Christmas cake closer to the actual date (only 5 days now, gah), but other than that, it looks like a lot of MCAT studying and not too much holiday-ing apart from, of course, spending time with my family.

Christmas Tree Cookies | La Pêche Fraîche

These sparkly, highlighted Christmas trees were made with my tried-and-true butter cookie dough, which I rolled out extra thin so that they could survive being shipped.  The frosting is an easy royal icing—just whisk together three ingredients.

I decorated my cookies with a little bit of gold luster dust mixed with alcohol, and then I dusted silver luster dust over the whole cookie once it was dry to give it a little sparkle and shine!

These are definitely my go-to holiday cookies. These (and gingersnaps) stay fresh since they’re nice and crispy, so they’re ideal for shipping and gifting—just not to anyone who has braces, ha!

Christmas Tree Cookies | La Pêche Fraîche

Perfect Roll-Out Sugar Cookies
makes 10 2 1/2 inch cookies

ingredients:
112 grams (1/2 cup) butter
100 grams (1/2 cup) sugar
1 teaspoon kosher salt
1 tablespoon vanilla
1 medium egg (or half a large, whisked and weighed)
180 grams (1 1/2 cups) flour

directions:
Beat butter on high speed until light and fluffy, about 2 minutes. Add in the salt and sugar and vanilla and beat on high for another 3 full minutes.
Add the egg and beat for another 2 minutes; scrape the bowl and beat until homogeneous again.
Mixture should be light and fairly fluffy.
Add in the flour and stir on low speed until fully combined.
Roll out to 1/4 inch-3/8 inch thickness on a lightly floured surface.
Cut into desired shapes and bake for 8-10 minutes.
Decorate with royal icing.

Reconnaissant

Pumpkin Meringue Pie | La Pêche Fraîche

Autumn, the year’s last, loveliest smile.

William Cullen Bryant

Pumpkin Meringue Pie | La Pêche Fraîche

The word for grateful in French, reconnaisant, is derived from the verb reconnaître: to recognize or acknowledge.

To be thankful is to share your appreciation.
I have so, so many thanks to give this holiday season, in spite of the fragility of 2016 in the face of so many tragedies, differences, and disagreements. I feel strongly that acknowledging good and allowing our spirits to be lifted by it is just as important and crucial to progress as discussing what we feel is wrong or problematic.

I choose to feel lucky and count my blessings, because there are so many people around the world who have too few.
I am grateful for my family, for my partner, for friends near and far, for my school and the opportunities afforded to me, for clean water and laundry and a quiet bed to sleep in at night.

My life and heart are full, and yet I keep space enough to hope for peace and unity, for universal rights and equality, and an end to the bombings of hospitals and schools in Aleppo.
I pray for women and girls around the globe, for animals losing their homes and environments, or in zoos, shelters, or abusive homes, and I pray for Mother Earth.

Pumpkin Meringue Pie | La Pêche Fraîche

I thought I’d share a few (mostly food) links that have made me smile, or pause and think, or drool lately. I’m thankful for the food blogging community and the creativity that thrives in it.
Inspiration is good for the soul!

Thalia turned 21! She baked herself a glorious chocolate and hazelnut and praline cake (that frosting, omg bye) and also wrote a beautiful post (with pie) about self-transformation.

Michelle wrote some realness about the election and having work to do. So refreshing when so many have just gone on posting about yummy cakes etc. If you didn’t read her 5th blogiversary post either, definitely check it out for some food for thought about what’s really important about being a blogger.

Cindy’s apple + marionberry marzipan crumble with “chewy bits of almond paste throughout the crisp topping” sounds like the best thing, ever. Definitely want to try this over the winter!

Speaking of things I want to try, Jen made an apple rose tart that is perfection embodied. Those swirly slices! I need to try making fruit roses, especially in a dessert, yum.

Adam Ellis is a cartoonist for Buzzfeed and his instagram is guaranteed to make you laugh. Hehe.

Pumpkin Meringue Pie | La Pêche Fraîche

The frosting on Sam’s hazelnut cake, holy cow. So shiny and chocolaty! I love the idea of using sour cream to add a slight contrast to the sweetness. Plus, the post is part of a campaign for No Kid Hungry, which is doubly awesome.

Erica made a beautiful pear bourbon pie and shared a sad story and her own urgings for us all to acknowledge and work together to move forward after a divisive political season. I completely understand her hesitation to say anything about politics in a space usually reserved for happy musings, but I applaud her for being bold and sharing some of her feelings.

Those seeking comfort and solace should turn to Beeta’s classic chocolate chip cookies, which look pillowy and soft and full of chocolate. I could totally go for a warm cookie and cold milk right about now.

Ellen crying while getting a Medal of Freedom from Obama made me tear up, to be honest. She is so wonderful and this was a momentous honor.

Finally, my pictures are in a Belgian magazine!
You can check out the issue from Creacorner here—spot my Yule Stump cake!

Pumpkin Meringue Pie | La Pêche Fraîche

The pie I’m sharing with you guys today comes together in a flash and doesn’t require any rolling of crusts, which is something that I know many people dread.

Instead, this creamy, spicy, sweet pumpkin pie has a brown butter graham cracker and cinnamon cereal crust (you know your inner child wants to try this) and a thick swirl of torched, marshmallow-y Italian meringue.

This comes together in a flash and doesn’t require any ingredients that aren’t already in your pantry.
It’s not an enormous tart/pie, so it’s good as part of a holiday dessert spread.

Pumpkin Meringue Pie | La Pêche Fraîche

Happy Thanksgiving, friends. I urge you to give your loved ones an extra squeeze and don’t be afraid to share what you’re thankful for this year.

Pumpkin Meringue Pie | La Pêche Fraîche

Pumpkin Meringue Tart
makes 1 8- or 9-inch tart or pie

ingredients:
for the crust:
300 grams (2 1/4 cups) crushed graham crackers and/or cinnamon cereal
25 grams (2 tablespoons) sugar
1/2 teaspoon salt
100 grams (7 tablespoons) butter, melted or browned

for the filling:
150 grams (3/4 cup) granulated sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon cloves
pinch nutmeg
40 grams (1/3 cup) dry milk powder (Note: you can sub 7 ounces evaporated milk for the dry milk powder and water)
120 grams (1/2 cup) water
75 grams (5 ounces, 1 small can) evaporated milk
420 grams (15 ounces, 1 regular can) pumpkin purée
2 eggs

for the meringue:
2 egg whites
100 grams (1/2 cup) granulated sugar
60 grams (1/4 cup) water

directions:
Preheat oven to 375 degrees F.
Make the crust: crush the graham crackers and cereal into crumbs, then pour into a bowl.
Stir the sugar and salt into the crumbs, then pour the brown butter over and stir until the mixture will stick together when pressed.
Pour into an 8- or 9-inch tart or pie pan and press into an even layer.
Place the pan on a sheet pan lined with parchment.
Bake for 10 minutes, until fragrant.
Meanwhile, whisk sugar, spices, and dry milk powder together.
Add the evaporated milk and water while whisking, then stir in the pumpkin until homogeneous.
Whisk in the eggs, scraping the bottom of the bowl to ensure that everything has been incorporated.
Pour into the hot crust and place back in the oven.
Bake at 375 for 30 minutes, then lower the temperature to 350 and bake for 20-30 more minutes, or until the center just barely jiggles when you shake the pan a little bit.
Allow to cool completely.
Make the meringue: place egg whites in the bowl of a stand mixer fitted with the whisk attachment.
Place sugar and water in a small pot over medium heat, fitted with a candy thermometer.
Begin to whisk egg whites while syrup heats up.
Once syrup reaches 245 degrees F, the egg whites should be at semi-stiff peaks.
Pour the hot syrup into the meringue while beating at high speed.
Whip until the meringue is glossy and cooled to body temp.
Spread the meringue over the pumpkin pie and torch it as desired.

Angoissant

Halloween Cookies | La Pêche Fraîche

Do one thing everyday that scares you.

Halloween Cookies | La Pêche Fraîche

Yesterday, I took over The Feed Feed’s snapchat to make these cookies!  It was a first for me, and it was so. fun.

At first, I was super nervous, but as I had some practice (and reassurance from my amazing cameraman Nati), I loosened up.  Now, I’m toying with the idea of changing my snapchat, or creating a new account, to be more blog-focused.

I had a blast, and a huge thank you to The Feed Feed for the opportunity! They really are a fantastic site.

You can check out the video of my takeover here.

Halloween Cookies | La Pêche Fraîche

These cookies use my typical recipe (3-2-1-1-2-3 dough), which you can find here.
The royal icing is Bridget’s trustworthy recipe, which is always my go-to. I use it for all my cookies!

Halloween Cookies | La Pêche Fraîche

Shamrock Shake

Shamrock Shake Cake | La Pêche Fraîche

If a man who cannot count finds a four-leaf clover,
is he lucky?

—Stanislaw Lem

Shamrock Shake Cake | La Pêche Fraîche

 Happy St. Patrick’s Day!!

Also, happy last day of finals for me!  I’ll be taking my last test (neurobiology) this afternoon and then packing up to fly to California on Friday with my parents!
I’ll be spending a few days in L.A. (Venice) and then going to Palm Springs for the rest of the week.
I’m excited for rest, relaxation, and sunshine.

(Any restaurant/sightseeing recommendations would fall on eager, grateful ears!)

Two holiday posts in one week, with Pi Day being only 3 days ago.
It’s feeling like Christmas or Valentine’s Day all over again!
I do become frustrated that my blogging occasionally morphs into this frenzy: bake bake bake right before a big day, barely and frantically squeezing every post out that I want to get to so I don’t miss it and have to wait a year.

It’s by virtue of my schedule and how activities have been prioritized in my life lately.  At the beginning of this quarter, I promised things would be different and more regularly scheduled.
That didn’t exactly happen, although my post frequency has been decidedly more consistent than the end of last year.

My frustration doesn’t stem from obligation—this is my space, it conforms to fit my needs and abilities, etc. etc.—but rather, from the fact that this journal is a part of myself, and neglecting it for too long leaves me itchy and antsy to create and indulge my suppressed artistic side.

Shamrock Shake Cake | La Pêche Fraîche

I’m sharing something a little trashy with plenty of food dye in it today, because I’ve been plotting of this cake for ages and I’ll be damned if I miss St. Paddy’s again this year (as I did in 2014… Sigh).

Since Nati has a car at school now, I accompany him on his occasional late night McDonald’s runs.
I’m a strict vegetarian and eat fairly healthfully, so there’s nothing I get there (although I do usually mooch some fries, as is a girlfriend’s duty); about a month ago, though, I received some serious inspiration from none other than our local Mickey D’s.
That’s because early in the spring, the infamous harbinger of the change in seasons appeared on the drive through billboard:
the Shamrock Shake.

I’ve never had one (apparently it has 54 ingredients, which is a little scary considering it’s a milkshake), but I know its premise: a mint shake with a little cream and a cherry on top.

I knew it had to be cake.
Specifically, a St. Patrick’s Day cake.

Shamrock Shake Cake | La Pêche Fraîche

This Shamrock Shake cake (Shamrock Cake?) was thus conceived and created.
It’s a dense, vanilla white cake, moist and dependable (and made with the reverse creaming method), frosted with an light ombré wash of pale, pastel green buttercream with a hit of salt and mint.
A drip of creamy white chocolate adds some sweetness and cuts the mint, and eight bright red maraschino cherries, dusted with a few gold stars for good luck, finish the cake perfectly.

It’s actually a very simple cake, but looks extremely pretty and appropriate for the time of year.
If your friends like mint flavored treats, then they’ll love you forever if you share this with them.
It got good feedback from mine, certainly.

In fact, my Irish friend Peter told me I could reference his praise and his homeland as testimony.
So, in spite of the somewhat trashy, very American origins of this cake, a real live Irishman appreciated and approved of it.
I call that a victory.

Shamrock Shake Cake | La Pêche Fraîche

Shamrock Shake Cake
makes 1 3-layer 6-inch cake

ingredients:
for the cake:
240 grams (2 cups) flour
30 grams (1/4 cup) cornstarch
4 teaspoons baking powder
1 teaspoon kosher salt
350 grams (1 3/4 cups) sugar
5 egg whites
1 teaspoon vanilla extract
240 grams (1 cup) milk
160 grams (1 1/2 sticks, 6 ounces) butter, cut into cubes

for frosting and assembly:
270 grams (2 1/2 sticks, 10 ounces) butter, softened
1/2 teaspoon table salt
460 grams (4 cups) powdered sugar
30-60 grams (2-4 tablespoons) cream, as needed
1 teaspoon mint extract or oil
green food coloring

white chocolate

maraschino cherries
gold luster stars

directions:
Preheat oven to 350 degrees F and grease and flour 3 6-inch round pans.
Place butter in a bowl and microwave for 30 to 45 seconds, until very slightly melted and soft.
Place flour, cornstarch, baking powder, salt, and sugar in the bowl of a stand mixer and mix until combined.
Whisk milk, vanilla extract, and egg whites together in a measuring cup.
With the mixer running, add the melty butter into the flour mixture a few tablespoons at a time; allow the mixer to run for about a minute, until the batter is coarse and sandy and no visible pieces of butter remain.
With the mixer running on low, stream in the milk and egg mixture; increase speed to high and beat for 1 minute until homogeneous and smooth.
Divide into prepared pans.
Bake for 16-20 minutes, until a tester comes out with only a few moist crumbs.
Allow to cool completely.
To make the frosting, beat the softened butter for 3 minutes, until light, fluffy, and doubled in volume.
Add in the salt and sugar and mix on low speed until combined; add cream slowly (spoonful by spoonful, mixing after each one) if the frosting is too thick.
Add the mint extract.
Divide the batter into two bowls; add a little bit of green food coloring to one of the bowls.
To decorate the cake, place one layer on a cake stand and top with 1/2 cup frosting.
Repeat until all 3 layers are stacked.
Working with just the green frosting, add it on in a thick layer to the bottom half of the cake.
Repeat with the white frosting for the upper half of the cake, saving 1/2 a cup for later.
Use a large spatula to blend and smooth the frostings together.
Once smooth, place in the fridge to chill.
Melt the white chocolate very gently in the microwave; pour or pipe over the edges of the chilled cake.
Using the extra white frosting, pipe some poofs on top of the cake with a french tip or a star tip.
Place a cherry on top of each poof and follow with some edible gold star glitter.

Suprème

Brûléed Citrus and Lime Pie | La Pêche Fraîche

Cosine, secant, tangent, sine,
Three point one four one five nine,
Square root, cube root, BTU,
Sequence, series, limits too. Rah.

—Unofficial UChicago football cheer

(See here for a fantastically written article about a very nerdy tradition at my school, which is the nerdiest of the nerdy)

Brûléed Citrus and Lime Pie | La Pêche Fraîche

(Themistocles, Thucydides, The Peloponnesian War,
X squared, Y squared, H2SO4.
Who for? What for? Who we gonna yell for?
Go, Maroons.

Logarithm, biorhythm, entropy, kinetics,
MPC, GNP, bioenergetics!
Maximize and integrate, titrate and equilibrate—
Go, Maroons.)

Brûléed Citrus and Lime Pie | La Pêche Fraîche

Happy Pi Day!
3.14, and I’m posting this at 1:59 so we get 3.14159.
(Last year, 3/14/15, at 9:26:53, the date was 10 digits of Pi!)

Pretty much every baking/food blogger is sharing a pie today.  It’s only right, right?
Shamefully, I’ve never shared a pie on Pi day.
I haven’t shared many pies at all, truth be told.  Which is weird, because I really like making and eating pie.
My last pie was made at Thanksgiving, and it was this insane apple, poached pear, butterscotch, and cheddar cheese beaut.  It was even shared on Buzzfeed (woot!) but has since faded into the recesses of my mind/tastebuds/blog archives.

If you want real (and regularly scheduled) pie envy, go see Michelle, who has undertaken a pie a month for 2016. Color me inspired! Her pies are gorgeous and her photography of late has been b o m b.
High fives, Michelle! Keep being the most impressive, please and thank you!

Brûléed Citrus and Lime Pie | La Pêche Fraîche

The pie I’m sharing today is definitely worthy of reviving the pie portion of my site.
It’s a creamy, custardy lime pie, full of sweetened condensed milk and egg yolks in a crunchy, buttery, toasty graham cracker crust topped with brûléed suprèmes of white and ruby red grapefruit and a navel orange.

It’s mostly the classic key lime pie (less the key limes) from the back of the sweetened condensed milk can, with the addition of a non store-bought graham crust and a heap of torched, bittersweet citrus segments.
The creamy filling contrasts brilliantly with the slightly bitter, sour fruit and the sweet, wheat-y crust.
Key lime pie has always—and will always—be in my personal favorite top 3 pie flavors.

I dropped this off at N’s fraternity house, and it was demolished. According to one ~taste tester~, my good friend Colton, it was “unreal” and “like an addiction,” as in, none of them could stop eating it, even if they tried.
Not only does this make me very happy, but it’s also a good indication of how yummy this combination is!

Brûléed Citrus and Lime Pie | La Pêche Fraîche

One last note about this pie…
In spite of the title of this post, there is no need to suprème your fruit. Seriously.

Unless you’re thinking to yourself: “YES. this is what I went to culinary school for 2 years for!  My time to shine!” or
“what’s the big deal about suprèming? I do it every Sunday for my weekly goat cheese, blood orange, and arugula salad!”
then it’s probably not worth it.
Slice up your peeled fruits like this, or cut ’em like this.

If, like me, you’ve seen this technique done on T.V. but have never had any formal knife skill training and are still silly enough to want to try it, please buy extra citrus fruits.
Because it’s kind of a pain and you’ll probably mash a lot of segments along the way. I know I did.

No matter how the citrus is arranged on top of the pie, it will be delicious and beautiful.  Just a word of warning advice.

Brûléed Citrus and Lime Pie | La Pêche Fraîche

Brûléed Citrus and Lime Pie
makes 1 9-inch pie

ingredients:
300 grams (2 cups) graham cracker crumbs
112 grams (4 ounces, 1 stick) butter, melted
pinch salt
100 grams (1/2 cup) sugar

for the filling and topping:
400 grams (14 ounces) sweetened condensed milk
135 grams (1/2 cup plus 2 tablespoons) lime juice (I used 2 limes and 1 lemon)
5 egg yolks

1 white grapefruit
1 ruby red grapefruit
1 navel orange
turbinado sugar, optional

directions:
Preheat oven to 350 degrees F, and ready a 9-inch pie dish.
Stir graham cracker crumbs, butter, salt, and sugar together until sandy and coarse.
Firmly press into pan using your fingers and a measuring cup.
Bake in preheated oven for 8 minutes, then remove and let cool slightly.
Meanwhile, whisk the sweetened condensed milk, lime juice, and egg yolks together vigorously until a smooth and homogenous mixture forms.
Pour into cooling pie crust and bake for 15 minutes.
Remove from oven and let cool completely, at least 1 hour + some time in the fridge.
In the meantime, suprème your grapefruits and orange and arrange on a plate the way you want them.
When the pie is cool, lightly dry each slice of citrus with a paper towel and arrange on top of the pie.
Sprinkle some turbinado sugar on top (liberally) and brûlée with a blow torch.
Serve chilled or at room temperature.