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.

Pumpkin Head

Pumpkin and Condensed Milk Cakes | La Pêche Fraîche

“Most dazzling human achievements are, in fact, the aggregate of countless individual elements,
each of which is, in a sense, ordinary.”
― Angela Duckworth, Grit: The Power of Passion and Perseverance

Pumpkin and Condensed Milk Cakes | La Pêche Fraîche

It’s the 2016 Virtual Pumpkin Party!! Woohoo!!
This party is hosted by the amazing Sara of Cake over Steak and Aimee of Twigg Studios.

There is a whole lot of pumpkin purée that’s about to inundate the internet, your instagram feed, and Pinterest.

There are some amazing, drool-worthy recipes, both savory and sweet, included in the link list below, and I absolutely encourage you to click through to whatever piques your interest!

Pumpkin and Condensed Milk Cakes | La Pêche Fraîche

When my siblings and I were babies, our parents gave us (ridiculous) nicknames, each with their own backstory.

My older brother Michael was pumpkin head, because he had a giant, bald, blocky head as a newborn. LOL.
Unfortunately, this nickname didn’t stick around enough for us to tease him with it much.

My nickname was punky beef, and I have no good answer for why.  It is a nickname of inexplicable origins and uncanny endurance—my dad still calls me punky beef to this day.
I’m sure my parents could explain it… but I’ll leave that for another day.

Pumpkin and Condensed Milk Cakes | La Pêche Fraîche

These hexagonal pumpkin cakes are cute, a little unexpected, and a little blocky, if you will.
They’re more elegant (and geometric) than typical cupcakes. They definitely lean closer to a petit four or a tea cake.

Dense, spicy, and with a good measure of dark molasses, they are delightfully and unmistakably pumpkin-hued. They’re finished with a sticky condensed milk glaze and a puff of whipped cream.  You can eat them in two bites and demolish multiple without even realizing it.

Pairing a light frosting like whipped cream with a dense pumpkin cake actually works incredibly well, in spite of the fact that you usually see pumpkin cake with thick cream cheese icing.

The milkiness of the glaze and whipped cream is a delicate, sweet match for the moist pumpkin cake below.
Those with whom I shared these cakes thought they were absolutely delicious, so I consider this recipe to be a real winner!

Pumpkin and Condensed Milk Cakes | La Pêche Fraîche

Cake Over Steak • Quick Pumpkin and Kale Risotto + Arancini
Twigg Studios • Sausage Stuffing Baked in a Pumpkin
Donuts, Dresses and Dirt • Pumpkin Spice Latte Popsicles
Cloudy Kitchen • Pumpkin Cake with Vanilla German Buttercream
Vegetarian Ventures • Smoky Pumpkin & Black Sesame Hummus
Eat Boutique • Pumpkin Scallion Dumplings
A Little Saffron • Pumpkin Stuffed Shells
Two Red Bowls • Pumpkin & Maple Caramel Baked French Toast
Wallflower Kitchen • Mini Pumpkin & Cinnamon Sugar Donuts
Wit & Vinegar • Pumpkin Butterscotch Banana Split
Style Sweet CA • Pumpkin Creme Brulee Cake
Nommable • Pumpkin Biscuits with Mushroom Thyme Gravy
With Food + Love • Cinnamon Raisin Pumpkin Seed Bread
Hortus • Creamy Roasted Squash Soup + Pumpkin Risotto
Sevengrams • Vegan Pumpkin Pie Ice Cream
Jojotastic • 1 Pumpkin, 2 Ways: Pumpkin Trail Mix & Dog Treats
Grain Changer • Pumpkin Spice Baked Oatmeal
Girl Versus Dough • Pumpkin Cranberry Flax Crisps
Earthy Feast • Pumpkin Grits + Pumpkin Home Fries + a Fried Egg
Harvest and Honey • Truffled Pumpkin Papardelle Alfredo With Frizzled Sage
Tasty Seasons • Pumpkin Chocolate Chip Cake
Broma Bakery • Pumpkin Butter Pop Tarts
Tending the Table • Roasted Pumpkin and Barley Salad
The Sugar Hit • Super Soft Pumpkin Cinnamon Rolls
Delicious Not Gorgeous • Waffles with Spiced Pumpkin Butter and Brown Sugar Walnut Crumble
Taste Love and Nourish • Pumpkin Bread Pudding
The Green Life • Pumpkin Spice Chocolate Chunk & Hazelnut Skillet Cookie (Vegan)
Foolproof Living • Pumpkin Creme Fraiche Pasta with Sage
The Monday Box • Pumpkin Mini Bundt Cakes
Design Crush • Pumpkin Bourbon Hot Toddy
The Road to Honey • Pumpkin Pie & Chocolate Layer Cake
My Name is Yeh • Roasted Pumpkin with Yogurt and Hazelnut Dukkah
Give Recipe • Orange Chocolate Pumpkin Bread
Heartbeet Kitchen • Magic Vegan Pumpkin Pie Fudge
Beard and Bonnet • Marbled Pumpkin Muffins
Eat Within Your Means • Vegan Pumpkin Blender Muffins
Snixy Kitchen • Pumpkin Tapioca Pudding with Candied Pumpkin Seeds
Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine
Lab Noon • Pasta Bake with Roasted Pumpkin and Saffron Sauce, Pistachio and Goat Cheese
An Edible Mosaic • Pumpkin Spice Chia Seed Pudding
Hey Modest Marce • Mascarpone Pumpkin Pie
Inspired By the Seasons • Pumpkin Applesauce Smoothie
CaliGirl Cooking • Pumpkin Praline Cinnamon Rolls with Spiked Cream Cheese Glaze
Sally’s Baking Addiction • Pumpkin Cream Cheese Bundt Cake
Well and Full • Spicy Chipotle Pumpkin Hummus
Appeasing a Food Geek • Cheese Fondue Stuffed Roasted Pumpkin
SweetPhi • Pumpkin Chili Biscuit Bake
Warm Vanilla Sugar • Buttermilk Pumpkin Doughnuts
Mademoiselle Poirot • Cinnamon-Pumpkin Mousse on Honey Panna Cotta topped with Hazelnut Brittle
Heart of a Baker • Pumpkin Sticky Buns with Vanilla Bean Frosting
Flourishing Foodie • Massaman Curry with Pumpkin and Chickpeas
Ginger & Toasted Sesame • Pumpkin Jeon
Lindsay Jang • Best Ever DIY Pumpkin Spiced Latte
Fix Feast Flair • Hokkaido Pumpkin + Sage Mac and Gouda
Will Frolic for Food • Pumpkin Kale Patties with Coconut Cilantro Rice
A Couple Cooks • Pumpkin Pecan Baked Steel Cut Oats
Vermilion Red • Pumpkin Pie Souffle
B. Britnell • Vegan Pumpkin Pie
Displaced Housewife • Brown Butter Pumpkin Donuts
Sweet Gula • Pumpkin Cake with Cream Cheese Frosting
La Pêche Fraîche • Pumpkin and Condensed Milk Cakes
Kitchen Konfidence • Pumpkin Ricotta Gnocchi with Rosemary Brown Butter Sauce
Loves Food, Loves to Eat • Savory Pumpkin Bread Pudding
Kale & Caramel • Goat Cheese & Sage-Stuffed Pumpkin Challah
Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans
Salted Plains • Easy Pumpkin Bread
Liliahna • Chicken Legs with Pumpkin and Tortellini
TermiNatetor Kitchen • Whole Wheat, Pumpkin & Brown Sugar Brioche
Vermilion Roots • Sweet Rice Dumplings with Pumpkin
Celebrate Creativity • Pumpkin Mini Cheesecake Tarts
Serendipity Bakes • Pumpkin Chocolate Cheesecake
So Much Yum • Vegan Maple-Glazed Pumpkin Spice Doughnuts
The Brick Kitchen • Pumpkin, Pecan & White Chocolate Ice Cream Sandwiches
Lisli • Pumpkin Pie Cake
Cookie Dough and Oven Mitt • Pumpkin Pie Dip
Fig+Bleu • Pumpkin Granola
The Speckled Palate • Pumpkin Caramel Cream Cheese Swirl Blondies
Cook Til Delicious • Fall Cliche Cake (Pumpkin Spice Cake / Maple Cream Cheese Frosting / Apple Cider Caramel Sauce)
Floating Kitchen • Chicken and Pumpkin Chili
The Wood and Spoon • Pumpkin Pecan Cake with Burnt Sugar Frosting
Fork Vs Spoon • Pumpkin Streusel Muffins
Lemon & Vanilla • Pumpkin and Coconut Caramel Flan
Dunk & Crumble • Pumpkin Chocolate Icebox Cake
Chicano Eats • Pumpkin Butter Pan de Muerto
On the Plate • Pumpkin Pancakes, Salted Caramel & Pecans
Rough Measures • Cosy Pumpkin Spice Latte (Caffeine and Dairy Free)
Brewing Happiness • Pumpkin Ginger Breakfast Cookies
A Butterful Mind • Pumpkin Cheesecake with Vanilla Whipped Cream
The Little Loaf • Pumpkin Oatmeal Chocolate Chunk Cookies
Fork to Belly • Pumpkin Gnocchi
The Little Epicurean • Chocolate Hazelnut Pumpkin Pie
Bourbon and Honey • Spicy Roasted Pumpkin with Honey and Feta
What to Cook Today • Spicy Pumpkin Noodle Soup
Food by Mars • Pumpkin Pie (Grain-Free, Diary-Free)
The Bojon Gourmet • Pumpkin Butterscotch Pudding
Oh Honey Bakes • Pumpkin Cake with Gingersnap Toffee
Long Distance Baking • Layered Pumpkin Cheesecake
The Jam Lab • Pumpkin Madeleines Dipped in White Chocolate
The Lemon Apron • Pumpkin Gingerbread Loaf with an Olive Oil Glaze
Sun Diego Eats • Thai Pumpkin & Sticky Rice Cakes
A Cozy Kitchen • Pumpkin Chai Scones with Black Tea Glaze
A Cookie Named Desire • Pumpkin Shrubs
Eating Clean Recipes • Vegan Pumpkin Chia Pudding
Kingfield Kitchen • Vegan Fresh Pumpkin Soup
Drink and Cocktail Recipes • Pumpkin Dirty Chai
The Pig & Quill • Pumpkin Sage Cannelloni (Dairy-Free)
My Lavender Blues • Pumpkin, Banana & Olive Oil Bundt Cake
Betty Liu • Pumpkin + Pear Butter Baked Melty Cheese
Happy Hearted Kitchen • Cinnamon Roasted Pumpkin with Tahini Yogurt + Hazelnut Dukkah
InHappenstance • Pumpkin Scones with Maple Butter
Live Eat Learn • Pumpkin Gingerbread Hot Cocoa
Pumpkin and Condensed Milk Cakes | La Pêche Fraîche

Pumpkin and Condensed Milk Cakes
makes 9 small cakes or 1 9×9 inch cake

ingredients:
for the cakes:
55 grams (4 tablespoons) butter, melted
56 grams (4 tablespoons, 60 mL) oil
267 grams (1 1/3 cups) granulated sugar
2 tablespoons molasses
244 grams (1 cup) pumpkin purée
1 1/2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
3/4 teaspoon kosher salt
2 eggs
200 grams (1 2/3 cup) AP flour
1 1/2 teaspoons baking powder

for the glaze:
100 grams (5 tablespoons) condensed milk
2 tablespoons powdered sugar

to decorate:
240 grams (1 cup) heavy cream
1 tablespoon powdered sugar

directions:
Preheat the oven to 350 degrees F and grease and flour a 9x9inch baking pan.
Place oil, melted butter, sugar, molasses, pumpkin, spices, and salt in a large bowl and whisk to combine.
Add in the eggs one by one and whisk vigorously to combine.
Add in the flour and baking powder and stir until combined.
Pour batter into the prepared pan.
Bake for 25-30 minutes, until a tester comes out with only a few moist crumbs.
Allow to cool completely.
Cut and level cake into the shape you desire, or leave whole (you may want to level the top if leaving it whole, just so the glaze can soak in).
Whisk condensed milk and powdered sugar together to make the glaze; pour all over the cake(s).
Whip cream; whisk in powdered sugar.
Spread or pipe whipped cream on top of cake, then decorate with crumbs left over from leveling the cake.

Abóbora

Double Pumpkin Cake | La Pêche Fraîche

“People who love to eat are always the best people.”

—Julia Child

Double Pumpkin Cake | La Pêche Fraîche

Happy Thanksgiving!

Double Pumpkin Cake | La Pêche Fraîche

Today, I’m crazy busy cooking and baking a feast for my family… I’ve been cooking since I got home on Tuesday night and I won’t stop until dinner tonight!

But nevertheless, I wanted to share this cake with you, since it is so easy and quick and could be a perfect last-minute addition to any holiday table.

Double Pumpkin Cake | La Pêche Fraîche

For any of you who might be curious, the menu I’ve created for today is as follows (and yes, I execute all of these dishes, with great help from my sous chefs Mom, Dad, and Grandma!):

Gougères
Kale and raisin salad
Butternut squash macaroni and cheese
Roasted za’atar root vegetables with dijon aioli
Cauliflower mascarpone mashed potatoes
Mushroom, rosemary, lemon, and chicken sausage dressing
Cranberry-maple sauce
Tarragon and thyme butter roasted turkey
White wine giblet gravy
Seared maple brussels sprouts
Butternut squash snack cake with brown sugar fudge frosting
Maple cream shortbread tart
Butterscotch, poached pear, and apple pie in a cheddar crust

My “manifesto” AKA all of the written out recipes and schedules was a whopping 12 pages long this year.
We don’t play around with Thanksgiving in this household.

Double Pumpkin Cake | La Pêche Fraîche

I’m going to attempt to perhaps photograph some of the desserts, but no promises.  Things can get hectic!

The cake I’m sharing today is seriously, seriously, the best pumpkin cake I have ever tasted.

Even better, it only requires one bowl, comes together in a flash, and keeps like a dream.
It was inspired by a jar of pumpkin butter that Hana brought me from the apple orchard/pumpkin patch where she spent a brisk autumn morning.
She really is the best big ever!

Double Pumpkin Cake | La Pêche Fraîche

This pumpkin cake is dairy-free (and I used lactose-free cream cheese for the frosting), but you’d never know it.

Super moist and spicy, thanks to a double hit of pumpkin: both pumpkin butter and pumpkin purée go into the batter, along with a hit of brown sugar and a mélange of spices.
The frosting is creamy, drippy, and thick—slathered on generously.
I used Green Valley lactose free cream cheese to keep it Nati-friendly—it’s seriously amazing!
You cannot tell the difference in taste or texture whatsoever.

This cake batter comes together in 10 minutes, and then you can sneak it in the oven next to the turkey—a loaf pan is quite svelt, even in a crammed oven.

It would make a fantastic last addition to any menu!
And once again: happy Thanksgiving, all!

Double Pumpkin Cake | La Pêche Fraîche

Double Pumpkin Cake 
makes 1 9×5 inch loaf cake
cake portion adapted from Sweet Phi

ingredients:
for the cake:
180 grams ( 1 1/2 cups) flour
55 grams (1/2 cup packed) brown sugar
55 grams (1/2 cup) sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
pinch cloves
pinch nutmeg
3/4 teaspoon kosher salt
2 eggs
270 grams (1 cup) pumpkin purée
430 grams (1 1/2 cups) pumpkin butter
28 grams (2 tablespoons) vegetable oil
1 teaspoon vanilla extract

for the frosting:
8 ounces cream cheese (I used lactose free)
1/4 teaspoon kosher salt
480 grams (4 cups) powdered sugar
1-2 tablespoons milk, as needed (I used cashew)

directions:
Make the cake: preheat oven to 350 degrees F and grease and flour a loaf pan.
Whisk together flour, sugars, spices, and salt.
Make a well in the center and crack in the eggs; add the pumpkin purée, pumpkin butter, oil, and vanilla to the well also.
Carefully stir the batter together until a rough and mostly homogeneous batter results.
Scrape into prepared pan.
Bake for 45 minutes to 1 hour, or until a tester comes out with only a few moist crumbs and the top is springy and golden.
Allow to cool completely before frosting.
To make the cream cheese frosting, whip cream cheese on high speed util creamy and no lumps remain, about 3 minutes.
Add in the salt and powdered sugar and stir until completely incorporated; if mixture is too thick to spread, add the milk until it is of spreadable consistency.
Frost as desired.
Serve at room temperature.

Spooky Spooky

Spooky Chocolate Pumpkin Cake | La Pêche Fraîche

There’s a ghost in my lungs and it sighs in my sleep,
Wraps itself around my chest as it softly weeps.
Then it walks, then it walks with my legs
To fall, to fall, to fall at your feet.

There but for the grace of God go I
And when you kiss me, I am happy enough to die.

Ghosts, Florence and the Machine

Spooky Chocolate Pumpkin Cake | La Pêche Fraîche

Happy almost-Halloweenie, my little ghouls, goblins, vampires, zombies, sexy cats, and everyone else in between!

It is the witching week.

Spooky Chocolate Pumpkin Cake | La Pêche Fraîche

Also, today is technically National Pumpkin Day, so this cake is perfectly timed.  Accidentally or not.  Whatever.
I am soooo seasonally aware.
Get on the autumnal train, people, or you will be LATE.

My advice is to do so with cake, not cinnamon-apple-scented Yankee Candles, but hey—à chacun son goût!
Grab your infinity scarves!
And tiny, tiny gourds!
And plaid, plaid, plaid.

Spooky Chocolate Pumpkin Cake | La Pêche Fraîche

So. 10/26: National Pumpkin Day.  Wauuuww.
As if we weren’t pumpkin obsessed enough already…!

But, to be fair, pumpkin spice lattes are, like, the ultimate representation of Fall, so National Pumpkin Day must be kind of, like, a big deal.

To be even fairer, though, there are so many amazing things about autumn that have nothing to do with a certain orange squash.  Keep your pants on, butternut, I’m not talking about you.
(Quick aside: I’m definitely making butternut squash mac and cheese for the third year in a row for Thanksgiving. So dang good.  Praise be to Jessica.)

Spooky Chocolate Pumpkin Cake | La Pêche Fraîche

Here, I’ve collected a boatload of sweet foody links, pumpkin or no, that strike me as particularly autumnal.

Speaking of pumpkin round-ups, Cake over Steak hosted an enormous pumpkin party.
So many amazing savory and sweet recipes!
No, seriously: so many.

Some of my favorites from the punkin’ party include:
Courtney from F2B made an amazing orange pumpkin brûlée pie—I had never thought of that combination before, but golly it sounds good now that I have…

HEY what’s up helloooo—Alana turned all my pumpkin cheesecake dreams into a fluffy, cloud-like Japanese ones, and then added caramel and pecans.

Cindy and I had the same thought process with the whole pumpkin + chocolate situation.  All those buttery crumbs make me reconsider my preference for layer cakes over coffee cake.

Speaking of chocolate and pumpkin, the hot cocoa glaze on Tieghan’s baked buttermilk pumpkin donuts is mesmerizing.

Spooky Chocolate Pumpkin Cake | La Pêche Fraîche

Maple syrup/maple flavored goods are my favorite fall/winter flavor, by far.
Laura’s quinoa porridge with maple roasted pears is such a glorious way to start the day.  Maybe at some point I’ll get my life together and be able to have a composed breakfast.

Alanna takes the best photos, my Lord.
And these maple chestnut pudding chômeurs are incredible.
Listen, the Québécois know autumn, and know winter, and they definitely know maple.  I trust their choice to have such a delectable, classic dessert.
(Fun fact/knowledge drop that Alanna included: chômeur/chômeuse means unemployed individual in French.  These puddings were said to bring comfort to these Québécois during the Great Depression.)

Spooky Chocolate Pumpkin Cake | La Pêche Fraîche

Finally, chocolate and cakes are always welcome:
Megan’s wreaths would be so cute during the holidays, and they’re legitimately the prettiest brioche I have ever laid eyes upon.  Brava!

Michelle’s naked chocolate and hibiscus cake is so pretty.
Naturally pink frosting is particularly appropriate for breast cancer awareness month!

Yossy’s is the most attractive carrot cake ever.
Those process shots always impress and inspire me, since I never photograph them.

Spooky Chocolate Pumpkin Cake | La Pêche Fraîche

I told you that was going to be a lot of links.

But now, I’m going to bring it back around to my little contribution to Halloween/National Pumpkin Day.
This isn’t quite as scary as my heart cake was, but I think the poor unfortunate souls trapped in the salted ganache are adorable and just the right amount of spooky.
You may want to make the tops of your ghosts a little more rounded or folded over.  My piping bag may or may not have been uncooperative, leading to some not unkind, worried probes into what exactly these little white ~hoods~ were supposed to be.
Well. IMHO they are clearly ghosts.  So let that conversation be terminated, thank you and goodnight.

Spooky Chocolate Pumpkin Cake | La Pêche Fraîche

Little crunchy meringue ghosts haunt this cake.
They sit atop a wash of salted dark chocolate ganache that drips down the sides of a moist, heavily spiced pumpkin cake frosted with fluffy, 3-ingredient chocolate buttercream and filled with spicy sweet pumpkin butter.

Each bite balances rich and salted chocolate with spicy pumpkin—it’s a more complex twist on the traditional cream cheese/pumpkin combination, and it keeps the cake from being cloying.
This cake is incredible with or without the crunch of the meringues, so don’t stress if you don’t feel like drawing faces on fifty thousand little cookies.
You can totally leave out the pumpkin butter if you can’t find any—just add a little extra frosting between the layers!

This would be such a cute centerpiece for a Halloween celebration!  It’s definitely an attention grabber.
It somehow tastes even better on the second day, so you can make it ahead (just leave the meringues off until before serving)—
this is the perfect spooky party cake!

Spooky Chocolate Pumpkin Cake | La Pêche Fraîche

Chocolate Pumpkin Cake with Meringue Ghosts
makes 1 3x6inch layer cake
cake portion adapted from Cooking Classy

ingredients:
for the cake:
55 grams (1/4 cup, 2 ounces) butter, soft
50 grams (1/4 cup) neutral oil
135 grams (1/2 cup plus 2 tablespoons) sugar
85 grams (1/4 cup plus 2 tablespoons) brown sugar
1/4 teaspoon kosher salt
2 eggs
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
220 grams (7 1/2 ounces, 3/4 cup plus 2 tablespoons) pumpkin purée
30 grams (2 tablespoons) milk
195 grams (1 1/4 cup plus 2 tablespoons) flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder

for the whipped ganache frosting:
225 grams (8 ounces, 1 cup, 2 sticks) butter
180 grams (6 ounces) dark chocolate, chopped
1 tablespoon corn syrup, optional
small pinch salt

for the ganache drip:
45 grams (1.5 ounce) dark chocolate, chopped
45-60 grams (3 tablespoons-1/4 cup) heavy cream
small pinch salt

for the meringue ghosts:
3 egg whites
150 grams (3/4 cup) sugar
45 grams (3 tablespoons) water
1 tablespoon corn syrup, optional
pinch salt
black food writing pen

to assemble:
pumpkin butter, if desired

directions:
Make the meringue ghosts, up to 2 days before: preheat oven to 200 degrees F and line a baking sheet with parchment.
Prepare a piping bag with a round tip.
Place egg whites in a stand mixer fitted with the whisk attachment.
Place sugar, water, corn syrup, and salt into a small pot over medium heat, and start the egg whites to whipping.
When the egg whites reach stiff peaks, the sugar syrup should be at 245 degrees F.
Remove from heat and carefully pour into whipping egg whites.
Allow to whip until somewhat cooled, about 4 minutes, then fill the pastry bag and pipe out little ghost shapes.
Bake for 2 hours, then turn off the oven and allow to dry in the oven overnight.
When dry, use a black food color pen to draw on little ghost faces!
Now, make the cake: preheat oven to 350 degrees F and butter and flour 3 6-inch pans.
Place butter and oil in the bowl of a stand mixer with both sugars and the salt.
Beat on high speed for 4 minutes, until very light and fluffy and not gritty.
Add in the eggs, vanilla, and spices, and beat for 3 more minutes.
Scrape the sides of the bowl and stir in pumpkin purée and milk.
When almost homogeneous, add in the flour and baking soda and baking powder all at once.
Stir for another minute or so until fully homogeneous.
Portion out into the prepared pans.
Bake for 22-25 minutes until a tester comes out with only a few moist crumbs.
Allow to cool completely.
Meanwhile, make the whipped ganache: place butter, chocolate, corn syrup, and salt into a microwave safe bowl and microwave in 30 second bursts until 2/3 of the way melted.
Whisk vigorously until smooth and shiny.
Allow to cool to room temperature.
Whip at high speed for 3-4 minutes until very fluffy and light in color.
Frost cake right away by spreading a tablespoon or two of pumpkin butter on a layer, then adding a 1/4 cup of frosting, then repeating until all layers are used up.
Frost with a generous layer of fluffy ganache, then refrigerate while you make the ganache drip.
To make the liquid ganache, place chocolate and salt in a microwave safe bowl and microwave until 2/3 of the way melted.
Microwave the heavy cream until lukewarm, about 30 seconds, then whisk vigorously into the chocolate until the ganache is smooth and shiny.
Allow to cool for 10-15 minutes until somewhat thickened.
Meanwhile, to get the mottled look that I’ve gone for, use a hot offset spatula to smooth and slightly melt the chilled frosting, then carefully pour the still-warm ganache over the edge of the chilled cake.
Refrigerate until the drip is set, then place the ghosts on top!

Bring It

Pumpkin Cream Cheese Crepe Cake | La Pêche Fraîche

T-minus 2.

Pumpkin Cream Cheese Crepe Cake | La Pêche Fraîche

My favorite holiday is in two (2!) days, and I’m headed home this evening.  Boy, am I excited.
(This is definitely me.  My dad sent me this link; no explanation needed.)

I’ve got my menu ready and my cooking pants on (never mind that I have a lab report and a paper due Wednesday…), and I’m so excited to see my kitties and puppy and family.
Unfortunately, I have a ton of work over this break (which is technically not a break for UChicago students), because my professors are really f@&#*%g pretty jerky this quarter.
Yay for my school. Yay for uni. Yay.

{Wait but also, guys, I’m officially a sister of the Epsilon Phi chapter of Kappa Alpha Theta at UChicago.  TLAM!}

Pumpkin Cream Cheese Crepe Cake | La Pêche Fraîche

I made this crepe cake for a sisterhood event earlier in the fall, but have been too busy to share it.
Luckily, I’ve gotten my shit together in time for Thanksgiving, because this would be a perfect holiday dessert.

You can make it ahead; it’s no bake and doesn’t take up the all important oven; it’s pumpkin and cream cheese and very impressive with its many, many layers; most importantly, it’s delicious and popular with all.

The cake is made up of spicy pumpkin crepes, lacy thin and crispy on the edges, layered with thick, creamy cream cheese frosting, salty and sweet all at once.  The top is dusted with a tiny bit of gold luster dust (Black and Gold, duh), which makes it all the more elegant.

This is a showstopper dessert, and so easy to make ahead.  It’s the best parts of a pumpkin cake, but much more refined and no-bake to boot.  If you want big bang for your effort and a pumpkin dessert that’s not pumpkin pie, this is the cake for you.

Pumpkin Cream Cheese Crepe Cake | La Pêche Fraîche

Pumpkin Cream Cheese Crepe Cake
makes 1 8-inch round cake
crepe portion adapted from Take a Megabite

ingredients:
for the crepes:
4 cups milk
4 tablespoons butter, melted
4 eggs
1 cup pumpkin puree
1 tablespoon vanilla extract
3 cups flour
3 tablespoons sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1 tablespoon cinnamon
3/4 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg

for the cream cheese frosting:
1 cup (2 sticks) unsalted butter, soft
1 package (8 ounces) cream cheese, room temp
4 cups powdered sugar
1 1/2 teaspoons kosher salt
1-2 tablespoons cream or half and half
Gold luster dust, if desired

directions:
Make the crepes: place milk, melted butter, eggs, pumpkin, and vanilla in a large bowl or a large blender canister.
Use an immersion blender or vigorous whisking to completely combine the wet ingredients; they should be homogeneous.
Add in the flour, sugar, baking powder, salt, and spices.
Whisk or blend on high until completely smooth.
Allow batter to rest for 20 minutes.
When ready to cook, swipe a small amount of butter onto a nonstick 8-inch skillet.
Pour 2-3 tablespoons of batter into the pan, swirling to evenly and thinly coat.
Peek under crepe after 45 seconds-1 minute; if it’s lightly browned, use a thin spatula and your fingers to flip the crepe.
Allow both sides to cook to a light brown, then remove from heat to a cooling rack.
Repeat until all the batter is gone; you should get somewhere around 18-24 crepes.
The crepes can be stored, completely cooled, wrapped in plastic wrap for up to 1 day.
To make the cream cheese frosting, place butter in the bowl of a stand mixer.
Beat on high speed for 3 full minutes until light and fluffy.
Add in the cream cheese and beat for 2 more minutes.
Scrape the sides of the bowl and add in the powdered sugar and salt.
Mix slowly until the sugar is combined; add half and half 1 tablespoon at a time until the frosting is think and smooth but still spreadable; use right away.
Spread each crepe with 1 1/2 tablespoons of frosting; stack them all up on a cake stand or other serving platter.
For the top crepe, place the remaining frosting in a piping bag fitted with a star tip.
Pipe concentric circles all over the top of the cake, and dust with gold luster dust if desired.
Chill for 30 minutes in the fridge; serve slightly chilled.

Better Late

Dairy Free Pumpkin Bundt | La Pêche Fraîche

“Your problem is you are too busy holding onto your unworthiness.”

Ram Dass

Dairy Free Pumpkin Bundt | La Pêche Fraîche

It must seem as if I’ve fallen off the face of the earth, or dived to the depths of the sweet, cold ocean only to resurface, gurgling and apologetic, every fortnight.

Autumn has blown right past this blog.
Thanksgiving is right around the corner, WHAT!?
It’s not that I don’t have things to complain about, good lord you know it’s not, but that I don’t have time to type up my complaints.

Far easier to light a few million candles and wallow about when given a moment of free time.
Actually, most of my free time is spent doing more work. (Note: this definition of “free time” only applies to UChicago students.)
Yes. Yes indeed, I’m ready for Thanksgiving, people.

Dairy Free Pumpkin Bundt | La Pêche Fraîche

Sometimes I feel guilty for setting certain things aside while my life continues on its hectic hurricane path.
Plenty of people juggle it all, balancing this or that on all ten fingers and their nose, too. (see: This poor puppy.)

But I’m not them. And for me, trying to stay on top of things in one part of my life means sacrificing in other places.
I promise this space will never be my sacrificial lamb.
I will always come back.
I promise to bring good food and real talk and always, always love.

As life changes, so does my relationship with my family, my friends, my readership.
But they are always constants.  I know that.

Big hugs and kisses!  Thank you for reading my blog.  Thank you for your appreciation for this space.

Dairy Free Pumpkin Bundt | La Pêche Fraîche

Big bundt!
I’m jumping back on the pumpkin bandwagon.
It’s been far too long, and I’ve been eating pumpkin pancakes too often to not share a treat here of the same nature.

This is a great cake for the hollydaze.
It’s easy easy easy, and saves marvelously.
It’s chockfull of spices, reminiscent of gingerbread, with a punchy lemon glaze to awaken your tastebuds from the sugar- and fat-overload that is soon to come.

Dairy Free Pumpkin Bundt | La Pêche Fraîche

The cake itself is moist, spicy, and perfect for nibbling on with a cup of tea.
Lemon and gingerbread are one of my favorite combinations.
Lemon and anything, but you know that already!

P.S. it has been snowing here.
Winter is coming.

(What, that’s not an appropriately cheery way to sign off?)

Dairy Free Pumpkin Bundt | La Pêche Fraîche

Dairy Free Pumpkin Bundt Cake with Lemon Glaze
cake portion adapted from Taste of Home
makes 1 10-cup bundt plus 3-4 muffins

ingredients:
for the cake:
170 grams (1 1/2 sticks, 6 ounces) Earth Balance butter
60 grams (1/4 cup) coconut oil
500 grams (2 1/2 cups) sugar
1 teaspoon kosher salt
3 tablespoons molasses
1 1/2 teaspoons cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
3 eggs
420 grams (15 ounces,1 standard can) pureed pumpkin
360 grams (3 cups) flour
2 teaspoons baking soda

for the glaze:
zest of 1 lemon
juice of 1 lemon (~3 tablespoons of juice)
tiny pinch salt (1/16 of a teaspoon)
1-2 cups confectioner’s sugar, or as needed

directions:
Make the cake: preheat oven to 350 degrees F and grease and flour a 10-cup bundt pan very well (you may want to have some muffin liners in a muffin tin as well, for extra batter).
Place Earth Balance and coconut oil in a stand mixer fitted with the paddle attachment and beat on high for 3 minutes.
Scrape the sides of the bowl and add sugar, salt, molasses, and spices.
Beat for a full 5 minutes on high speed.
Scrape the sides of the bowl and add the eggs.
Beat for 3 more minutes, until very fluffy, light colored, and smooth and shiny.
Stir in the pumpkin part-way (leave some unmixed).
Place the flour on top of the batter, then the baking soda on top of the flour; mix on low speed to combine.
Scrape the sides of the bowl to ensure the batter is homogeneous, then mix for 1 more minute.
Pour into prepared pan, scooping extra batter into the muffin tin.
Bake for 60-70 minutes, until a tester comes out completely clean (the muffins will be done in 18-20 minutes, so check on them early).
Allow cake to cool for 10 minutes, then turn out of its pan onto a cooling rack.
Meanwhile, make the glaze.
Zest a lemon into a bowl, then get all the juice out of it that you can.
Add the salt and begin adding the powdered sugar 1/4 cup at a time, while whisking to prevent lumps.
The glaze should have a thick consistency, similar to honey or molasses.
Add powdered sugar as necessary to reach this consistency (if you go too far, add 1 tablespoon very hot water and whisk), then use a spoon to pour over the barely-warm cake.
Allow cake to fully cool and glaze to set.
Serve at room temperature.

Estuaire

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The tides of autumn are flowing into winter;
great gusts of wind mix and swirl leaves and snow as waves do river and sea.

The glory of fall has long since faded,
the embers that set fires to hearts gone out;
tamped down by wind and rain and snow.

Trees stand, tall and stolid, bare branches creaking and cracking,
old men straightening their backs.

Creeping ivy creeps no more, its grip on wind whipped walls failing;
stripped bare, its leaves float forgotten, the last whispers of a season.

The wind breathes deep

and the trees sleep as deeply.

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It is here, in this seasonal limbo, that I am floating
waiting
for Thanksgiving.

Y’aaaaaalll I am so excited to go home home home.  You have no idea!! I’ve finalized my menu, typed out time tables, recipes, and shopping lists.
The entire document is 10 or so pages.

(Why can’t it be so easy to write a 10 page paper?  Hmm.)

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Everyone’s gearing up for Thanksgiving.
Do some clicking around the blogs and you’ll see gorgeous, tempting foods that make me want to restart my entire menu (I won’t) or make it a meal comprised entirely of pie (I might.)

I’m sharing some of the most tempting (and hopefully inspiring!) Thanksgiving-worthy posts/recipes I’ve seen thus far.

First of all, Pie Week.  Done.  Get me into Adrianna’s kitchen.  Let me live there forever eating her lovely, inventive pies.  Please.

I fainted at the thought of cornbread+biscuit stuffing.  Also, I want to move to Tennessee/see the world through Beth’s lens.  Gorgeous.

Brown butter crumbs.  On top of cauliflower.  Glory be.  Can you imagine eating this with a poached egg?!?!

Green beans with pomelo (I so did not know what the inside of a pomelo looked like, so thanks, Heidi!).  Vegan green beans.  Vegan spinach.

This stop motion video stopped my heart.  PUMPKIN.

Speaking of pumpkin, pie.

Cranberries are among my favorite fruits.  These adorable pâte des fruits confirmed that for me.

Good luck planning your Thanksgiving menus!

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Cranberries and pumpkin are both emblematic of their respective seasons, at least for me: I associate pumpkin with fall and cranberries with winter.

Perfect for Thanksgiving, which lies along the seasonal lines in my mind.

This cake boasts the best of both.
A soft, tender pumpkin cake, fragrant with brown butter and spice, is baked on top of bubbling, jammy cranberries.

The whole thing is inverted, resulting in gorgeous ruby gems lining the top of a sweet little cake.

If you don’t like cranberries, at least promise you’ll bake the pumpkin cake.
It’s the best pumpkin cake I’ve ever tasted!  So subtly sweet and soft, and not overwhelmingly spiced or dense.  It’s light and fluffy and buttery.
Best of all, it only requires a pan, a bowl, and a whisk!  Quick and easy clean-up, which is crucial when you’re in the midst of hectic holiday cooking, I know!

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This is ~maybe~ the last pumpkin recipe of the season. I’m making something pumpkin for Thanksgiving, though, and if my calculations are correct all goes as planned, I will make, shoot, and share the 3 (three!) desserts I’m making for the hollyday, and maybe even the 8 (eight!) savory dishes I’ll be preparing.
Which would mean one more pumpkin recipe.

Sorry!

notsorryboutitpumpkingangfolyfe.

IMG_5365_01

Brown Butter Pumpkin and Cranberry Upside-Down Cake

cranberry portion adapted from Zoe Bakes
makes 1 6×3 inch cake; could be doubled for a 2.5×9 inch cake

ingredients:
for the cranberries:
340 grams (3 cups) cranberries, picked over
100 grams (1/2 cup) sugar
for the pumpkin cake:
25 grams (2 tablespoons) oil
115 grams (1/2 cup, 8 tablespoons) butter, browned
50 grams (1/4 cup) brown sugar
100 grams (1/2 cup) sugar
200 grams (3/4 cup plus 1 tablespoon) pumpkin purée
180 grams (1 1/2 cups) flour
pinch kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
1 heaping teaspoon pumpkin spice

directions:
Butter and flour your pan very well.
In a large pot, place cranberries and first measure of sugar.
Cook over medium heat until many of the cranberries pop and the sugar melts.
Pour cranberries into pan and set aside.
Preheat oven to 350 degrees F.
Whisk oil into browned butter, then whisk in sugars and pumpkin.
Whisk the flour, salt, baking soda and powder, and spices together.
Whisk them into the butter mixture; batter will be very thick and soft.
Spread the batter over the cranberries, being careful not to mix them too much; smooth the top.
Bake for 35-40 minute, until a tester comes out completely clean.
Allow to cool almost completely before turning upside down and unmolding.
Serve with powdered sugar.

Citrouille

IMG_5462_01

“Impossible, for a plain yellow pumpkin to become a golden carriage.
Impossible, for a plain country bumpkin and a prince to join in marriage.
A slipper made of glass is just a shoe and dreamers never make the dream come true. Impossible!”

-The Fairy Godmother, Cinderella

IMG_5506

You’re probably hoping that your eyes deceive you and that these buns are not, in fact, orange.

That these buns are not, in fact, made of pumpkin.

Another pumpkin recipe on the blogosphere?  Impossible!  It will explode, raining orange, autumnal purée and pepitas over all of us.

Impossible!  Surely!

P.S. Still lolling at that gif.  Like I can’t even.  Hahahahahahahahaaha.

IMG_5493_01

Okay.  Yes.  Oops.  It might be one pumpkin recipe too many.

I exploded the blogosphere and GET THIS IT GETS WORSE YES I KNOW

 because I still have at least one more pumpkin recipe

(but probably 2)

and then I’ll be done IpromiseI’msorryI’msorryIknowI’mabadblogger.

So let’s all forget that we’re sick of pumpkin.  Let’s pretend it’s a new and exciting medium in which I, as a food blogger, can work. (HA!)

Let’s just enjoy this damn orange vegetable while it’s still kind of fall and semi-acceptable.

Okay?  At least it’s November and not May.  Let’s look on the bright side of this tired squash.

IMG_5464_01

Bunz.

Let’s talk bunz.

Soft, brown-butter, yeasted and spiced pumpkin dough is folded around a butter, pumpkin spice, and sugar filling into which you will undoubtedly want to faceplant.

Strips are cut, then cut again, then twisted and folded and knotted and topped with heaping amounts of sugars.

The Swedish-inspired buns expand a little, rise a little more, and then get baked to golden perfection.

The bottoms of my buns got a little burned.  (Teehee.) Double up baking sheets so this terrible tragedy doesn’t happen to you.

These are perfect with a hot cup of tea or coffee.  They would be a most marvelous accompaniment for a Swedish fika.

Fika fika.

IMG_5470_01

Brown Butter Pumpkin Kanelbullens
inspired by Call me Cupcake! (Serious blog admiration/love/drool.)
makes approximately 16 buns

ingredients:
for the dough:
125 grams (approximately 1/2 cup) milk
125 grams (slightly heaping 1/2 cup) pumpkin
7 grams (1 packet, 1/4 ounce, 2 1/4 teaspoons) dry yeast
75 grams (5 tablespoons plus 1 teaspoon) butter, browned
45 grams (scant 1/4 cup) sugar
1/2 teaspoon pumpkin spice blend
420 grams (3 1/2 cups) flour

for the filling:
85 grams (6 tablespoons) butter, very soft
45 grams (scant 1/4 cup) sugar
2 teaspoons pumpkin spice blend

to finish:
1 egg beaten with 1 tablespoon water
granulated sugar and Swedish pearl sugar, for decorating

directions:
Place pumpkin and milk in a saucepan and heat to 110 degrees F; sprinkle the yeast over and allow to bloom for 5 minutes.
Whisk the browned butter, sugar, and pumpkin spice together very well.
When the yeast is dissolved and little bubbles are forming in the pumpkin/milk, whisk that mixture into the butter mixture.
Place in the bowl of a stand mixer and dump all the flour on top.
Mix with the dough hook for 7-10 minutes, until the dough is crazy soft and smooth, like a baby’s bottom.
You now have two options: leave the dough for up to 3 nights in the fridge in an oiled bowl with saran wrap pressed lightly against the surface, or let it rise at a warm room temp in the same bowl/wrapping situation until doubled in size, about 2 hours, depending on temperature.
If you refrigerate the dough, let it come to room temp before proceeding, which may take a while depending on the heat of your kitchen.
When you’re ready to finish the buns, roll the dough out into a large rectangle on a floured surface to a thickness of about 1/8 of an inch.
Mash the butter, sugar, and spices together with a fork or spoon (if your butter isn’t soft, use a mixer to soften it).
Spread the butter mixture over the rolled out dough- it should be very thinly spread.
Fold the short edges over, to fold the dough like a letter.
Cut strips of dough, then split them almost all the way up, leaving a small bit at the top still attached as one– like pants!
Twist the pant legs, then knot them together.
Place the buns on a well-insulated baking sheet (my bottoms got burned– I would recommend doubling up) lined with parchment.
Brush with egg wash and sprinkle with sugars.
Allow to rise while you preheat the oven to 350 degrees F.
Bake for 20-25 minutes, until the top is golden and the buns are baked all the way through (pull one apart to inspect).
Enjoy warm with tea or coffee!

Giggling

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Actually, these were not giggle-inducing cookies to sort out.  They were kind of a pain in the ass.

Although very worth the headache.
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Lately, all the cookies I’ve been making have been quite annoying.

By all I mean two batches.  One of which you see here.

Delicious, yes.  In the end, worth it, yes.  But testing recipes isn’t always smooth going.
Especially when you make it up as you go.

Sans thermometer, no less!

ALSO, I hate photographing cookies (I’m soooo bad at it someone teach me SOS).  My cookie skills (in all realms) clearly need brushing up.

(Good thing I have 6 rolls of slice and bake cookies in the fridge right now…)
IMG_4501

These cookies struck me in the middle of a autumnal daydream.

Gooey, spicy pumpkin caramel+buttery, soft, cinnamon cookie pillows?

Good grief.

Somehow, I waited days!!!  I had no time.  I longed to make these lil guys.
I gathered my ingredients round, assuring them in hushed whispers, “You will be great.  Magical, even.  Just a little longer now.”

Pumpkin, spices, cream, sugar, butter…

The problem- the caramel was supposed to be stuffed inside the stupid cookies.  But it kept heating up and becoming hot molten lava that burbled and puddled out of the cookies.
Delicious puddles.

But ugly puddles.  I mean, come on… I can’t very well post a picture of an ENTIRE cookie sheet merged into ONE giant mutant cookie and expect people to be attracted, can I?
Yes.  That happened.

So I tried and tried again.  It didn’t work.  I gave up, rolled the snickerdoodles into little puffy balls, and spread gooey caramel in between them.

As I licked my fingers clean of salty-sweet-spicy caramel after biting into one of these little sandwiches, I regretted nothing.

Stuffed cookies are overrated anyways.  Hmph.

IMG_4514

Soft Snickerdoodle Sandwiches with Pumpkin Caramel

cookie portion adapted from Joy of Baking

ingredients:
for the cookies:
360 grams (2 3/4 cups) flour
pinch salt
2 teaspoons baking powder
225 grams (16 tablespoons) butter, cut into pieces
300 grams (1 1/2 cups) sugar
2 eggs
1 teaspoon vanilla
1/3 cup granulated sugar mixed with 2 teaspoons cinnamon

for the pumpkin caramel:
110 grams (scant half cup) pumpkin
2 teaspoons pumpkin pie spice
150 grams (1/2 cup plus 2 tablespoons) heavy cream
40 grams (2 tablespoons) butter
225 (1 cup plus 2 tablespoons) grams sugar
60 grams (scant 3 tablespoons) corn syrup
45 grams (3 tablespoons) water
7 grams (big, big pinch) salt

directions:
Preheat oven to 350 degrees F.
For the cookies, cream the butter and sugar together for 3 minutes, then scrape the sides of the bowl, add the eggs and vanilla, and beat for 4 more minutes.
Meanwhile, whisk the baking powder, flour, and salt together.
Scrape the sides of the bowl and add in the flour mixture all at once.
Gently stir to combine, just until a dough forms.
Use a 2 teaspoon cookie scoop to make little balls; roll them between your hands and roll in the cinnamon sugar.
Place on a cookie sheet and freeze for 10 minutes.
Bake for 10-12 minutes, until slightly spread out and puffed.
Allow all of the cookies to cool completely before filling them.

For the caramel, whisk pumpkin, spices, and heavy cream together.
Microwave for 30 seconds, until warm but not hot, and set aside.
Place the sugar, corn syrup, salt, and water into a small, deep pot.
Heat over medium-low heat until the caramel is a deep tan, about 10 minutes, then remove from heat and whisk in butter (careful!).
Once the butter is melted, whisk in the cream mixture (careful).
Heat over low heat, whisking almost constantly, until the temperature reaches 240 degrees F.
Allow to cool completely before touching the caramel or filling the cookies.

To assemble, place a small spoonful of caramel onto one cookie, and place another one on top.
Easy-peasy!  Enjoy!