Cinquième

Fifth Blogiversary (and Chocolate Cake) | La Pêche Fraîche

“I’m not telling you to make the world better, because I don’t think that progress is necessarily part of the package.
I’m just telling you to live in it. Not just to endure it, not just to suffer it, not just to pass through it, but to live in it. To look at it. To try to get the picture. To live recklessly. To take chances.
To make your own work and take pride in it. To seize the moment.”

—Joan Didion, UC Riverside commencement address, 1975

Fifth Blogiversary (and Chocolate Cake) | La Pêche Fraîche

Happy birthday, La Pêche Fraîche!

This blog is five (count them, five) years old. I don’t quite know how, but it has survived through my last years of high school and all the way through college.
I will take LPF with me out into the real world now, I suppose. Daunting, but comforting, in some ways, to always find a steady refuge in my own creative space.
Blogging has been occasionally sporadic, but always a constant presence in my mind and being.
I don’t know what shape it will take in the future, but I hope it will retain its shape and I will retain my drive, inspiration, and desire.

The blogiversary run-down:
Four years.
Three years.
Two years.
One year (oof).

Fifth Blogiversary (and Chocolate Cake) | La Pêche Fraîche

I didn’t predict or envision my fifth blogiversary coming the day before my last final as a student of the University of Chicago; by tomorrow at 10:20am, I will be irreversibly set on the path of becoming an alumnae.

I have to spend all day today studying—but I also want to fit in the new Sherlock episode, because duh!
This quarter went by so quickly; it’s strange to think that I’ve been taking this class for ten weeks. I already had my last class ever. Craziness.

The five years of writing this blog—half a decade!—have also gone by quickly. I started writing this blog when I was 16. I had recently gotten my driver’s license. Now, I’m 21 and about to graduate university and move to NYC.
Lots of milestones have been celebrated on this blog.

Fifth Blogiversary (and Chocolate Cake) | La Pêche Fraîche

I want to share some places, people, and things that help me retain my inspiration for baking/photographing/learning/creating.

Nicole Franzen is a photographer I follow on ig; she’s in Míkonos right now and has been in Italy and every time she posts, I am filled with longing and wanderlust.

Courtney’s cookie study. Because I deeply respect this is the kind of dedication to the improvement of the finest thing humanity has arguably ever produced (chocolate chip cookies, duh).

Siddhartha Mukherjee (author of Emperor of All Maladies), wrote a fascinating piece on epigenetics in the New Yorker last year that I only recently discovered. Worth the read if you’re at all scientifically or medically inclined or interested.

“You are not the work you do; you are the person you are.” Toni Morrison doles out wisdom from her father in her most recent piece for the New Yorker (if you’re going to read the above piece, might as well give this one a peek too—it’s short).

This vanilla rhubarb pound cake from the Herriott Grace blog (Nikole Herriott adapted a Tartine recipe) is the single most beautiful rhubarb cake I have ever seen. Seriously.

Deb’s strawberry graham icebox cake has me dreaming of summery treats, and plotting what other types of thin, many layered cakes I can create, because they sound amazing.

Fifth Blogiversary (and Chocolate Cake) | La Pêche Fraîche

This is a celebration cake, make no mistake, but it is very simple and not intimidating at all. It is 100% doable in an afternoon, or as a last-minute offering the night before a birthday.

The cake itself is my perfected chocolate cake recipe. It bakes up flat (no leveling needed), moist, and not-too-sweet. It’s not overly fudgy—it has a relatively delicate crumb, and it saves like a dream.
It’s covered in a classic American buttercream tinted the palest pink and given an extra dose of salt to balance the buttery sweetness.
A generous drizzle of white chocolate and a smattering of marshmallows and sprinkles gives it the happiest of vibes.
I topped it off with candles, but a cake topper or some extra piping would also look great!

Fifth Blogiversary (and Chocolate Cake) | La Pêche Fraîche

“Enthusiasm is common. Endurance is rare.”

― Angela DuckworthGrit: The Power of Passion and Perseverance

Fifth Blogiversary (and Chocolate Cake) | La Pêche Fraîche

Fifth Blogiversary (Simple Chocolate Cake)

ingredients:
for the cake:
330 grams (1 1/2 cups plus 2 tablespoons) sugar
1 1/4 teaspoons kosher salt
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
2 teaspoons cornstarch
180 grams (1 1/2 cups) AP flour
65 grams (1/2 cup plus 1 tablespoon) extra dark cocoa powder
2 tablespoons instant coffee or espresso
120 grams (1/2 cup) boiling water
85 grams (1/4 cup plus 2 tablespoons) vegetable/canola oil
2 eggs
2 tablespoons vanilla extract
160 grams (2/3 cup) buttermilk OR 145 grams (2/3 cup less 1 tablespoon) milk plus 15 grams (1 tablespoon) apple cider vinegar

for the frosting:
225 grams (1 cup, 2 sticks) butter
3/4 teaspoon salt
460 grams (4 cups) powdered sugar
45-90 grams (3-6 tablespoons) cream, as needed
1 drop pink food coloring

to assemble:
lucky charms, if desired
sprinkles
60 grams (2 ounces) white chocolate, chopped
60 grams (1/4 cup) heavy cream
white food coloring, if desired

directions:
Preheat oven to 350 degrees F.
Grease and flour 3 6×2 inch pans.
Place sugar in a large bowl, followed by salt, baking soda, baking powder, and cornstarch; whisk together briefly.
Add the flour on top of the mixture, then the cocoa powder, then the instant espresso on top of that.
Slowly stream the boiling water over the cocoa powder; once it’s all added, whisk vigorously while you add in the oil.
Add in both of the eggs and the vanilla extract, then stream in the buttermilk while whisking.
Scrape the bowl to ensure homogeneity, then portion evenly into the three pans.
Bake for 18-22 minutes, until a tester comes out with a few crumbs and the tops are springy.
Allow to cool completely before frosting.
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.
Tint to your desired color; here, I used only the tiniest drop to create an extremely pale pink frosting.
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.
Crumb coat the cake and refrigerate for at least 30 minutes.
Top with the remaining frosting and smooth with a large, warmed spatula.
Once smooth, place in the fridge to chill.
Melt the white chocolate and cream very gently in the microwave (about 45 seconds to 1 minute on medium power); pour or pipe over the edges of the chilled cake.
Finish the cake with lucky charms marshmallows (crush a few for powder), sprinkles, and candles, if desired.

To the Gold Mine

Black Sesame Matcha Cake | La Pêche Fraîche

“You have no idea how hard I’ve looked for a gift to bring You.
Nothing seemed right.
What’s the point of bringing gold to the gold mine, or water to the ocean. Everything I came up with was like taking spices to the Orient.
It’s no good giving my heart and my soul because you already have these.
So I’ve brought you a mirror.
Look at yourself and remember me.”

―Jalaluddin Rumi

Black Sesame Matcha Cake | La Pêche Fraîche

I am trying to luxuriate in my last few weeks here at the University of Chicago; I get extremely choked up when I think about graduating. I have often struggled with feeling too deeply and getting lost in my emotions. I hate goodbyes more than anything.

My dad used to commute to Dartmouth to teach at the business school; he had to leave home at 5 in the morning to make his flight on Monday mornings. I would often wake up when he was leaving and pad downstairs, crying, behind him. I never wanted him to leave.

It’s similar now, only I am padding around campus, feeling lost and lonely. I don’t think I’ll ever get used to the jumble of emotions that come with goodbye. I’m nostalgic, introspective, frightened, excited, dragging my feet while trying to lean in, etc., etc.
I am clinging to anything, right now, just like I used to cling to my dad.
(Truth: I still cling to him. I will always be his remora, can’t change that. I can feel my mom and dad shaking their heads and rolling their eyes at that, and that makes me smile.)

What a strange, out-of-body experience growing up is turning out to be. I wonder at how quickly time passes. It brings me to tears, frequently, and shakes me to my core. I am a confident, stubborn, perseverant person, but I am oft reduced to a puddle of quivering jelly when I realize that I can never get back what’s gone.
Not only the boundless energy and carefree schedule of a child, not only people and pets, but also emotions, like the sheer, unbridled joy I used to feel when the seasons were changing—each one felt brand new and just as exciting, with no jaded cynic inside me to put a damper on those feelings, yet.
How many wistful words have been written by those who come face to face with time’s fleet feet? I rarely feel that it would be of much use to anyone for me to write my own, infinitesimal terror out on this page.
But here is where I repeatedly find myself, cursor blinking, as these thoughts storm in my mind.

Black Sesame Matcha Cake | La Pêche Fraîche

Other things (other than self-indulgent moping, that is) with which I’ve been occupying myself:

Nati got a Nintendo Switch! And Legend of Zelda: Breath of the Wild to go along with it. Oh my goodness, y’all, it is the most gorgeous game. I could watch him play for hours. It is 100% absorbing. So fun!

I (finally) read Margaret Atwood’s The Handmaid’s Tale. A quick read, but chilling, and a classic. Maybe I’ll watch the Hulu series now, who knows.

Speaking of T.V., Nati finally watched Game of Thrones with me (this is now my 5th? 6th? time watching the show); he enjoyed it, although is not as obsessed as I am. Then again, is anyone? It just made me even more excited for season 7! I can hardly wait!

Catch me in UChicago’s newspaper, The Maroon, in a style feature (whaaat). Big thanks to MJ Chen, Chris D’Angelo, and Christian Hill for making me seem like a cohesive human being. It takes a village, people. But seriously, they were a dream to work with and I’m so flattered and grateful! So go check it out, heh.

Also, I’ve been baking more dairy-free treats lately. But more on that soon!

Black Sesame Matcha Cake | La Pêche Fraîche

This matcha and black sesame cake had been on my to-make list/I’ve been dreaming of the combination of these flavors for a while now.

The cake itself is a close-textured, moist butter cake, sweet and rich with grassy, bright notes from the matcha. The cake is brushed with a honey syrup to keep it moist, then topped with black sesame Italian meringue buttercream, which is silky soft and nutty in a delightfully unexpected way; it was almost like a peanut-butter frosting, with a little more depth and bitterness from the sesame. I finished the cake up with some gold leaf, which is, like, the biggest pain in the ass to work with, and is most certainly not necessary to make this cake a showstopper.
Seriously, all you have to do is breathe and the stuff goes everywhere. Next time any of you see me pinning or liking photos of gold leaf, knock me upside the head. I always get suckered in.

It’s actually quite a simple cake, but the decoration + the surprisingly beautiful and vibrant interior make it gorgeous.

Black Sesame Matcha Cake | La Pêche Fraîche

The matcha for this cake was kindly sent to me from Happy Matcha, which is a small Australian start up selling organic matcha powder.
The tea is a lovely green and finely milled; it maintained its bright, strong flavor even when baked, which was what I was hoping for. I think it’s a bonus that it’s organic; honestly, when buying this type of powdered tea (and face masks, for that matter), I like to be able to completely trust it to be safe and from a good distributor.
If you haven’t tried good matcha before (i.e. not Starbucks, which is mixed with sugar, I think), I do recommend Happy Matcha. At this point, they only ship within Australia (but they do it in a carbon-neutral fashion, which is dooope), but we can all hope for worldwide shipping in the future!

As for the black sesame paste, I used this paste. Note that it isn’t black sesame tahini, which is made with raw sesame seeds and has a different flavor profile.

Black Sesame Matcha Cake | La Pêche Fraîche

Black Sesame and Matcha Cake
makes 1 3×6-inch layer cake, or 1 2×8-inch layer cake

ingredients:
for the matcha cake:
225 grams (1 cup) unsalted butter
400 grams (2 cups) granulated sugar
1/2 teaspoon kosher salt
4 eggs
2 egg yolks
300 grams (1 1/4 cups) buttermilk (or milk with 2 teaspoons vinegar)
360 grams (3 cups) flour
1 tablespoon plus 1/2 teaspoon baking powder
2 tablespoons matcha powder

for the salted and black sesame Italian meringue buttercream:
3 egg whites
150 grams (3/4 cup) granulated sugar
1/4 teaspoon kosher salt, to taste
45 grams (45 mL, 3 tablespoons) water
336 grams (1 1/2 cup) unsalted butter, cut into pieces
2 tablespoons roasted black sesame paste

to assemble:
25 grams (2 tablespoons) granulated sugar
2 teaspoons honey
20 grams (1 1/2 tablespoons) water
gold leaf, if desired

directions:
Make the cake: grease and flour 3 6-inch cake pans; set aside.
Preheat oven to 350 degrees F.
Beat butter on high speed for 3 full minutes, until light in color and fluffy.
Add in the sugar and salt and beat on high for 2 more minutes; scrape the bowl.
Add in the eggs and egg yolks and beat on high for a full 3 minutes.
Stir in the buttermilk or curdled milk.
Add the flour, baking powder, and matcha powder and beat until combined, about 30 seconds to 1 minute.
Portion out evenly into the prepared pans.
Bake for 15-18 minutes, or until a tester comes out with a few moist crumbs.
Allow to cool completely.
Make the honey syrup: place sugar, honey and water in a small bowl and microwave for 30 seconds, or until the sugar is just dissolved.
Meanwhile, make the buttercream: 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 5 minutes.
Divide buttercream into two portions (about 60-40), leaving the larger portion in the bowl of the stand mixer.
Add in the black sesame paste to the larger portion and whip on high until completely homogeneous.
To decorate, first level the cakes and cut off the brown cooked portions; brush with the honey syrup.
Pipe a border of white buttercream around the edge of the cakes, then fill with the black sesame buttercream.
Frost the bottom (plain) half first, keeping an approximate line in the middle of the cake, then stick in the fridge until completely hardened.
Frost the top half with the black sesame buttercream, being careful not to go too much over the white buttercream edge.
Cover the edge with gold leaf and decorate the top with piping as desired!

Disclaimer: I was provided with a product in this post for free, in exchange for my honest and fair review. All opinions are my own. Bisous!

Flopsy

Carrot Cake Bites | La Pêche Fraîche

The little Flopsy Bunnies slept delightfully in the warm sun.
From the lawn beyond the garden came the distant clacketty sound of the mowing machine.
The blue-bottles buzzed about the wall, and a little old mouse picked over the rubbish among the jam pots.

—Beatrix Potter, The Flopsy Bunnies

Carrot Cake Bites | La Pêche Fraîche

It is irrevocably spring here in Chicago, finally.
It’s lovely and warm and sunny, and the cold grey drizzles and wind have, for the most part, stopped their daily doldrums. Of course, the 48 hours in which I am posting this have been very stormy. Typical.
We’re planning on doing a little gardening in Psi U’s front lawn this week—nothing sounds better to me than being out in the sunshiny weather.

Carrot Cake Bites | La Pêche Fraîche

This past weekend, we jetted off to Portugal for my brother’s wedding. It was indescribably amazing (though the traveling itself was a nightmare—a story too long and too full of annoyances to recount). We flew into Lisbon and spent Saturday on Mariana’s family’s ranch (Herdade do Amendoiera) in Arraiolos. The wedding was beautiful, and I cried a lot. You couldn’t have asked for better weather or a lovelier location. Really. We were so lucky.

Sunday, Nati and I explored Lisbon on our own. Oh my gosh! There was so much we left unseen, and what we did see was fascinating. The city is beautiful, and has so many historical sites to see. We had a fabulous dinner at the Time Out market in Baixa, which was like a beefed up Eataly or like Chelsea Market (lots of restaurants and market stands). I cannot recommend it enough—the prices were good, the food was delicious, and the available variety was breathtaking.

Monday, we flew home—48 short hours in European paradise. I can’t wait to go back.

Carrot Cake Bites | La Pêche Fraîche

How cute are these little carrot cake petit fours?
I shared them on Instagram the day before Easter and people went crazy for them! I was all intent on getting the recipe up in time for Easter, but here we are, friends.
I think these are perfect for any spring occasion, though. I personally love carrot cake so I wouldn’t complain to see these bite-sized pieces at any time of year.

They’re moist, two-bite wonders, slightly sweet and chewy from the carrot and topped with a generous swirl of tangy cream cheese whipped cream. The best part, in my opinion, are the little marzipan and lime zest carrots on top—they add a nutty sweetness and a tiny citrus-y kick that really perks up the cake.
Too often, carrot cake is dense and heavy—by miniaturizing it, you avoid some of this, and by using a non-traditional cream cheese frosting (no butter, light on the sugar), you lighten the dessert up even further.

Carrot Cake Bites | La Pêche Fraîche

To bake these, I actually used an oven-safe ice cube mold. You could use a mini brownie pan or just bake them in a square 8×8 pan and cut them into shapes.

The marzipan carrots are easier than you think—just have a little patience and add the food coloring extremely slowly! I use Wilton and Americolor. For the lime zest leaves, I actually just zested a lime onto a plate and used tweezers to drop it onto the cake. That way, I had a little more control. You could also just sprinkle it on or make leaves out of marzipan.

Carrot Cake Bites | La Pêche Fraîche

Carrot Cake Bites
makes 12 petit-fours or 1 8×8 cake

ingredients:
60 grams (2 ounces, 1/4 cup) butter
50 grams (1/4 cup) packed brown sugar
50 grams (1/4 cup) granulated sugar
1 egg
30 grams (2 tablespoons) neutral oil
75 grams (1/2 cup plus 2 tablespoons) flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
pinch ground cloves
1/2 teaspoon kosher salt
1-2 medium sized carrots, shredded (about 1 cup)

for the frosting:
120 grams (120 mL, 1/2 cup) heavy cream
140 grams (5 ounces) cream cheese, room temperature
90 grams (3/4 cup) powdered sugar

to assemble:
30-60 grams (1-2 ounces) marzipan
orange food coloring
1 lime

directions:
Preheat oven to 350 degrees F.
Grease and flour your baking dish.
Beat butter, brown sugar, granulated sugar, and egg together on high speed until doubled in volume and lightened in color.
Add in the oil and mix on low speed until homogeneous.
Add in the flour, baking powder and soda, spices, and salt and mix until batter just starts to come together.
Stir in the carrots and portion out into baking dish.
Bake for 15-20 minutes, depending on the size of the baking dish—a cake tester should come out clean.
Allow to cool completely.
Meanwhile, shape the marzipan carrots and zest the lime.
To make the frosting, whip the cream cheese and powdered sugar together until fully mixed; whip the cream separately and then slowly mix the two together, being careful not to knock all the air out of the cream.
Frost the petit fours however you desire, and top with a marzipan carrot and a dusting of lime zest for the leaves.

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.

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.

Settled

Chewy Oatmeal Butterscotch Cookies | La Pêche Fraîche

I have already settled it for myself that flattery and criticism go down the same drain and so I am quite free.

—Georgia O’Keeffe

Chewy Oatmeal Butterscotch Cookies | La Pêche Fraîche

Falling into a new routine, even when in the same environment, surrounded by the same people, is a process.

The thing about work is that you can get into a rhythm pretty quickly—you’re expected to be somewhere at the same time, every day.  For most jobs, monotony rules as you generally do similar tasks each day.
At school, not so much. Different classes not only mean different buildings (unless you’re a science student at UChicago, which means you’ll be sticking to the same two locations for every class for a while) and different subjects, but radically different sleep and work cycles.
It’s not more or less stressful than a job, but a student’s schedule has different demands.
And getting used to a new one (especially right after summer break) is an adjustment.

Chewy Oatmeal Butterscotch Cookies | La Pêche Fraîche

I think I am settling into my new routine now, as the end of my last first week as a student at UChicago passes.

I’m back in the kitchen and excited to start creating again, when I can find or make the time.

These cookies are a perfect way to ease into Autumn.
Crispy, chewy, and buttery oatmeal cookies are spiced with cinnamon and studded with white chocolate and butterscotch chips (which I may or may not have found hiding deep in my pantry).
They come together very quickly and not only does this recipe make a small batch—only 12 cookies—but you can easily freeze the unbaked cookies in a freezer bag and save them for any later (inevitable) cookie cravings.

These are a great snacking cookie, and are customizable. Sub in raisins or dark chocolate chips and dried cherries, M&Ms, or chopped nuts. They can suit anyone’s taste, and prove that oatmeal cookies are worthy of praise.

Chewy Oatmeal Butterscotch Cookies | La Pêche Fraîche

Happy Fall, friends! And happy new school year!

Chewy Oatmeal Butterscotch Cookies | La Pêche Fraîche

Oatmeal Butterscotch Cookies
adapted from Sally’s Baking Addiction
makes ~12 large cookies

ingredients:
112 grams (1/2 cup) butter
100 grams (1/2 cup) brown sugar
25 grams (2 tablespoons) sugar
1/2 teaspoon kosher salt
1 egg
1 teaspoon vanilla
1 tablespoon molasses
90 grams (3/4 cup) flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
100 grams (1 1/4 cups) rolled oats
3/4 cup butterscotch chips (or raisins, or chocolate chips)
1/4 cup white chocolate chips (optional)

directions:
Make the dough: place butter into the bowl of a standing mixer and beat on high for 3 minutes, until soft, fluffy, and doubled in volume.
Add in the sugars and salt and beat for another 5 minutes; mixture should be shiny, fluffy, and not gritty.
Add in the egg, vanilla, and molasses and beat for another 2 minutes.
Scrape the sides of the bowl and add in the flour, baking soda, and cinnamon.
Mix on low speed until just incorporated, about 30 seconds.
Add in the rolled oats and stir to combine.
Add in the butterscotch and white chocolate chips (or any other mix-ins that you desire) and stir gently to combine.
Scoop out 1/3 cup portions onto parchment lined cookie sheets and place in freezer for at least 15 minutes.
Meanwhile, preheat the oven to 350 degrees F.
Bake for 10 minutes, until golden brown but still soft in the center.
Allow to cool completely, then serve with milk!

Honey In the Sun

Dark Chocolate Honey Cake | La Pêche Fraîche

A half full moon in Mexico City I think of you
And when I saw the Southern Cross I wished you had too
I wish my heart was as cold as the morning dew
But it’s as warm as saxophones and honey in the sun for you

—Camera Obscura

Dark Chocolate Honey Cake | La Pêche Fraîche

I met Nati when we were both eighteen years old. We have seen three of his birthdays come and go (and two of mine).
Though we are still quite tender and young, our relationship has grown into something far hardier than the sweet spring shoot that it first was.

I mean, I’ve now spent 10% of my life fascinated by this boy (less the 2% spent frustrated by him). Side by side in the library, across dinner tables, passenger and driver in the car. Nearly inseparable.

That’s the beautiful thing about being in college and being in a relationship. We have all this time to spend together—no separate jobs or many demands outside the library. (Although we do average an obscene number of hours in the library every day.)
Of course, we are fortunate to have the same major and thus many of the same classes, but N and I have grown to be symbiotic beyond just doing problem sets together. It is easy—and comforting—to be together. We support one another and can always be there for each other.

No two relationships are the same, of course, which is why giving relationship advice and identifying with others can be tricky. What works for us is completely different than for our friends.

But what works, works.
And so, Sunday, we had dinner at Momotaro (probably our favorite restaurant) to celebrate today: our 2 year anniversary!

Dark Chocolate Honey Cake | La Pêche Fraîche

So happy happy to my beloved. You make me melt like a helpless scoop of ice cream in the sweatiest parts of July.

I was inspired to make this by a super cute cake I saw on Pinterest (of course) a while back.
I assembled it as best I remembered, snapped my photos, and then spent some time sleuthing to find the person who created such an adorable cake.

I found the site, delighted and impressed by the stunning photography all over again, and then was terribly dismayed to find out (via an indignant comment section) that the blogger had actually completely and silently ripped the exact design (not even changing the FONT like I did) from an artist, with nary a mention or link back.

Honestly, as someone who has been the victim of this type of irritating internet inspiration theft, I was seriously bummed. It’s a terrible feeling, especially when the thief’s site is more visible and famous than your own (ahem, Studio DIY. Passive aggressive stink eye your way).
I mean, how much does it take to provide a link back to your original inspiration for your readers? If you didn’t outright steal their photos (which is a whole other issue), it costs you nothing. You used their beautiful content as inspiration for your own. It detracts not a single iota from your work!
It’s healthy and good to want to recreate someone else’s great content from time to time—just give them original credit or make your own damn stuff. So. With that rant out of the way…

This is the link to the original artist, Shanna Murray. I would just post this link to avoid sending more traffic to someone’s stolen goods, but I drew heavy inspiration from 79 Ideas’ cake version/photos of Shanna’s work, so it’s only fair. I simply recommend you click on Shanna’s site instead of 79 Ideas because we vote with our clicks, people.

Dark Chocolate Honey Cake | La Pêche Fraîche

I wasn’t sure what I wanted to make for the inside of the cake, so I drew inspiration from N figured out what description would embarrass him the most and ran with it.

See, he’s naturally tall, dark, and handsome (lucky me!), so I wanted a very dark chocolate frosting to match.
He has the *best* caramel skin, so I toyed with the idea of a caramel or peanut butter cake, but upon opening my pantry and finding myself face to face with a big bottle of honey, I realized that a cinnamon honey cake would be perfect.

I added candied ginger as my contribution, because I tend to be spicy and toothsome while he runs as suave as ganache.
See? He’s totally embarrassed right now.

Dark Chocolate Honey Cake | La Pêche Fraîche

Anyways, this cake is fabulously grown-up.
It wouldn’t be my first choice for kiddos or those who love sugary sweets because it’s the opposite of that.
It’s complex and subtle and very, very rich.

The honey cake is crumbly yet moist, and the cinnamon shines through. The honey plays the important role of tempering the sweetness—less sugar is needed, and the flavor of the honey is less one-note.
Spicy candied ginger provides a thoughtfully chewy and bright bite between the cake layers.
The ganache is made ultra-smooth by using dark, bittersweet chocolate plus butter and cream, with a generous scoop of Nutella to round it out.

Overall, this is one of the more elegant layer cakes I’ve made. It is a special celebration cake, whether for a birthday or an anniversary or a graduation (*shudder*).

Dark Chocolate Honey Cake | La Pêche Fraîche

Finally, I’ve never shared a picture of the two of us, but now is as good a time as ever:

Dark Chocolate Honey Cake
cake portion adapted from Love, Cake
makes 1 3×8 inch cake

ingredients:
for the cake:
115 grams (1/3 cup) honey
1 teaspoon baking soda
300 grams (2 1/2 cups) AP flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
250 grams (14 tablespoons) unsalted butter
200 grams (1 cup) sugar
3 large eggs
180 grams (3/4 cup) buttermilk

for the ganache:
225 grams (2 sticks) butter
75 grams (1/3 cup) heavy cream
300 grams (11 ounces) dark chocolate, chopped
100 grams (5 tablespoons) nutella
pinch salt

to finish:
handful candied ginger, chopped finely
1 tablespoon butter, soft
1/2 cup powdered sugar
1 tablespoon heavy cream, as needed
pinch salt

directions:
Make the cake: preheat oven to 350 degrees F and butter and flour 3 8-inch round pans.
Place honey in a pot over medium heat for about 45 seconds, until it becomes fluid and runny.
Stir in the baking soda and stir with a spatula for another 45 seconds, until the mixture is very pale golden and foamy.
Remove from heat and pour into a bowl.
Place butter in the bowl of a stand mixer and beat on high for 2 minutes.
Add in the sugar and beat for another 2 minutes.
Scrape the sides of the bowl and add the eggs; beat for another 2 minutes before adding the honey mixture while stirring.
Add the buttermilk and stir once, until half combined.
Add the flour on top, along with the baking powder, salt, and cinnamon.
Stir until everything is combined and batter is smooth, about 45 seconds.
Portion the batter out evenly into the prepared pans.
Bake for 12-15 minutes, until a tester comes out with only a few crumbs.
Allow to cool completely on a wire rack.
Make the ganache: place chopped chocolate in a large bowl.
Microwave in 10 second bursts until chocolate is 1/2 melted.
Stir and set aside; heat butter and cream for 30 seconds in the microwave, until melted and quite warm but not scalding hot.
Pour cream mixture over the half melted chocolate and allow to sit for 30 seconds.
Stir until cream is incorporated; add the Nutella and microwave for 10-30 more seconds, stirring well between microwaving, until the mixture is completely melted and is glossy and smooth.
Allow to cool to room temperature; place in fridge for 20 minutes until solid but still soft enough to be scoopable.
Whip or beat vigorously with a spoon or mixer until the frosting is fluffy and spreadable.
To decorate the cake, place one layer on cake stand. Spread 1/3 up of the ganache over the layer, then sprinkle half of the chopped ginger on top.
Repeat with the second layer, then top with the third layer and frost the outside of the cake with the remaining ganache.
Refrigerate while you make the white pipeable icing.
To make the white icing, beat butter with powdered sugar and a pinch of salt until mixture is smooth.
Add in the cream 1 teaspoon at a time until the icing is thin enough to be pipeable.
Decorate chilled cake as desired; serve at room temperature (take cake out of the fridge 1-2 hours before serving).

Buddy

Soft and Chewy Peanut Butter Cookies | La Pêche Fraîche

I’m sorry I ruined your lives

and crammed eleven cookies into the VCR.

—Buddy the Elf

Soft and Chewy Peanut Butter Cookies | La Pêche Fraîche

Happy May! It is raining, grey, and 40 degrees here in Chicago.
HEY-O. Cut the whining because today, it’s gorgeously sunny, green, and perfectly cool—just right with a light jacket. Not too hot or muggy, just chilly enough to still have hot drinks. The way you might expect April to be, in a normal human habitat.

But the sunshine doesn’t affect me whatsoever, because pauvre moi is stuck in the library this week.
And I literally mean all week, because I’ve got neuroscience/statistics/physics exams Tuesday, Wednesday, and Thursday, plus physics/statistics problem sets due Tuesday/Thursday.
Who gets tired of my college student whining? Probably all of you.

If you want a happier way of ringing in spring with cookies that are way more adorable than these (and less pouting to boot), go check out Courtney’s Aloha Rilakkuma cookies.
That is the best blog post I have seen in a while. I lost it at the tiny grass skirts and leis.
I mean come on, give the rest of us a chance!!! Ahhhh.

Soft and Chewy Peanut Butter Cookies | La Pêche Fraîche

These cute, kinda homely little cookies are perfect snack-y treats.
They’re a combination of peanut butter, brown sugar, salt, chocolate chips, and colorful sunflower seeds.
They’re chewy—not crumbly—and crunchy from the seeds, but stay soft on the inside.
The classic three ingredient PB cookies are good, but I don’t always love the sandy texture; this time, I wanted a chewy and soft cookie that would hold together when bitten in half. Luckily, I found the perfect recipe from Liv! It will be my new go-to.
You can easily adapt it into other types of peanut butter cookies; you could add M&Ms instead of the chocolate covered sunflower seeds, or add butterscotch chips, or throw in some candied ginger… Ooooh girl.

These will last in your freezer for a while, and bake up into perfect pillowy cookies in just 10 minutes.
If only I still had afterschool snacktime.
(What is this “after” school you speak of? School hasn’t ended for me in three long years. Ha. Ha.)

Okay, whiny baby out. I’ll be back soon with cake.

Soft and Chewy Peanut Butter Cookies | La Pêche Fraîche

Soft and Chewy Peanut Butter Cookies
adapted from Liv for Cake
makes 15 large cookies

ingredients:
100 grams (1/2 cup) granulated sugar
110 grams (1/2 cup packed) brown sugar
1/2 teaspoon kosher salt
135 grams (1/2 cup) creamy peanut butter
113 grams (1/2 cup, 1 stick) unsalted butter
1 egg
2 teaspoons vanilla extract
150 grams (1 1/4 cup) AP flour
1/2 teaspoon baking soda
1/3 cup chocolate covered sunflower seeds
1/4 cup chocolate chips

directions:
Place sugars, salt, peanut butter, and butter in the bowl of a stand mixer.
Begin beating on low speed until combined; increase speed and beat for 3 full minutes, until light and fluffy.
Scrape the sides of the bowl and add in the egg and vanilla extract; beat for another 3 minutes.
Scrape the sides of the bowl and add in the flour and baking soda; stir on low until dough is homogenous.
Stir in the sunflower seeds and chocolate chips.
Portion out the cookie dough in 1/3 cup scoops onto parchment lined baking sheets (place cookies ~2 inches apart).
Freeze until ready to bake (at least 30 minutes).
Preheat oven to 350 degrees F.
Bake cookies straight from freezer for 10-12 minutes, or until the center is just set and the edges are beginning to turn golden.
Remove from oven and allow to cool for 3 minutes on the pan; transfer to a wire rack to cool completely.

XOXO

XO Sugar Cookies | La Pêche Fraîche

Fear is dark but my love is a lantern
Shining up like coins in a fountain.
Hope is a tree sitting on a mountain where the grass don’t grow
There’s a sad old sea but my love is an island
Wild and free like the hills in the highlands
Hope is a breeze that brings me back to dry land
Where the flowers grow…

—Passenger, Coins in a Fountain

XO Sugar Cookies | La Pêche Fraîche

In the last week, I’ve rediscovered the luxurious pleasure of a long, piping hot bath.
My bathtub is pitiful—so short that it only really fits half of me and I’m forced to clamber up and down to wet my feet or my hair—and yet the ritual of taking time to sit and soak in solitude still feels like a sort of radical self love.

It’s the dead of winter, and nothing takes the edge off like sliding into water that instantly warms you through and relaxes tired, shivering muscles.
Afterwards, I swipe on my richest lotion to fend off dry skin, leaving me a toasty little shea nut.

Someday, I’ll have an enormously oversized claw-foot tub, and I will take quiet, steaming baths filled with lavender and almond oil until the water goes cold, and I will feel altogether like a Roman goddess.  How’s that for self love?!

XO Sugar Cookies | La Pêche Fraîche

These lovely cookies are delicious in their simplicity: tanned to a fragrant, slightly nutty golden brown, they are crisp and an addictive buttery vanilla flavor with a generous hit of salt.
Slightly lemony royal icing, sweet and crunchy, tinted the palest of baby pinks, makes these all the more adorable and utterly giftable.

I packaged each XO set up into sandwich baggies and attached a little note (written on homemade, linoleum stamped Valentine’s Day cards from when I was in fourth grade! Totally amazing find/save by my mom, who also, by the way, made me the cutest quilted heart coasters—see above…), to give to my friends.
Because I’m all about spreading pinky cheer and love and sweet little cookies!

XO Sugar Cookies | La Pêche Fraîche

321 Sugar Cookies
makes 30 2-inch cookies

ingredients:
225 grams (1 cup, 2 sticks) butter
2 scant teaspoons kosher salt
200 grams (1 cup) sugar
1 egg
1 tablespoon vanilla extract
360 grams (3 cups) flour

royal icing or buttercream for decorating

directions:
Place butter in the bowl of a stand mixer.
Beat on high speed for 2 full minutes, until light and fluffy.
Add the salt and sugar and beat for 3 more minutes.
Scrape the bowl and add in the egg and vanilla; beat for 2 more minutes.
Scrape the bowl and add in the flour; mix until combined and the dough has come together into a cohesive ball, about 1 minute.
Turn the dough out onto a lightly floured surface; roll out to 1/4 inch thickness and cut shapes as desired.
Place cookies onto a parchment lined baking sheet; freeze until solid, at least 45 minutes and up to a month, very well wrapped.
To bake, preheat oven to 350 degrees F.
Bake for 12-15 minutes until golden at the edges and set in the center.
Allow to cool completely before icing.