Naughty To Nice

Holiday Cookie Platter | La Pêche Fraîche

Where do you stand with Mr. S. Claus?

Chocolate, sour cherry, and coconut cookies | La Pêche Fraîche

Worry not, my friend.
Though I have been a bad blogger and neglected to share any holly-day recipes around here (Oreo cupcakes?! In December? Ugh!), I am now swooping in clutching everything you need to go from the Naughty list to the Nice.

Say farewell to Santa’s shit list.
These cookies are a guaranteed hit.

Grapefruit Butter Cookies | La Pêche Fraîche

These cookies (and the caramels pictured, too) were bundled up and gifted to friends, all a jumble of holiday cheer and spirit sugar.

The first are grapefruit butter cookies, crinkled and cracked and crisp in their sugary coating.  They’re ever so slightly fragrant thanks to grapefruit zest and juice, which cuts gently through their buttery richness.

Holiday Cookie Platter | La Pêche Fraîche

Next come soft and chewy dark and white chocolate, coconut, and sour cherry cookies.  They’re full of brown sugar and stay soft for days (the trick is the cornstarch!).  They strike a perfect balance between salty and sweet, and are chockfull of bits and pieces without being overwhelmed by additions.

Finally, my favorite, and arguably the most interesting cookies I’ve made in a while: dark chocolate pecan snowcaps.
These cookies are made without butter or flour or any fat or grains—choose your chocolate correctly, and these are gluten and dairy free.
They’re dead simple: powdered sugar and dark cocoa powder, salt, pecans, chopped chocolate, egg whites.
The batter looks like thick black sludge, but once each piece of dough is rolled in Swedish peal sugar, it looks like a little snow ball.
Once baked, they’re crispy and ethereally light on the exterior, but soft and chewy on the inside.  The chopped milk chocolate is sweet and a good contrast to the deeply chocolaty exterior; the pecans add a wonderful toasty flavor, and the sugar-coated, crackled outside is tempered by a pinch of salt in the cookie itself.
This is cookie perfection, guys.
Simple and surprising!

Holiday Cookie Platter | La Pêche Fraîche
Here’s to cookie-filled holidays!
Stay posted for more giftable treats…

Holiday Cookie Platter | La Pêche Fraîche

Chocolate, Sour Cherry, and Coconut Cookies
adapted from Sally’s Baking Addiction
makes 24 cookies

ingredients:
2 1/4 cups (280 grams) flour
1 teaspoon baking soda
1 1/2 teaspoons cornstarch
3/4 cup (170 grams) butter, melted
3/4 cup (135 grams) brown sugar
1/2 cup (100 grams) sugar
3/4 teaspoon kosher salt
1 egg plus 1 egg yolk
1 tablespoon vanilla extract
1/3 cup shredded coconut
1/2 cup sour cherries
1/4 cup dark chocolate chips
1/3 cup white chocolate chips

directions:
Line 2 baking sheets with parchment paper.
Whisk melted butter, sugars, and salt together.
Vigorously whisk in egg and egg yolk, then whisk in the vanilla.
Batter should be light colored and smooth.
Place flour, baking soda, and cornstarch on top of batter and stir to combine.
Stir in coconut, cherries, and chocolates until mixture is homogeneous.
Scoop out 2 tablespoon size balls and roll to uniform size.
Place on baking sheets and chill/freeze for at least 30 minutes.
Preheat oven to 350 degrees F.
Bake each sheet straight from the freezer for 12 minutes.
Remove and let cool for 10 minutes, then transfer to a wire rack to cool completely.

Grapefruit Butter Cookies
adapted from Cooking Classy
makes 30 cookies

ingredients:
2 cups flour
2 teaspoons baking powder
10 tablespoons butter, soft
1 cup plus 2 tablespoons granulated sugar
3/4 teaspoon kosher salt
zest of 1 grapefruit
1 egg plus 1 egg yolk
juice of 1/2 grapefruit (1 1/2 tablespoons)
1 teaspoon vanilla extract
granulated sugar, for rolling

directions:
Place butter, sugar, salt, and the grapefruit zest in the bowl of a stand mixer fitted with the paddle attachment.
Beat on high for 5 full minutes, until very light and fluffy and not gritty.
Scrape the sides of the bowl and add in the egg and egg yolk; beat for 5 more minutes.
Scrape the bowl and add the grapefruit juice and vanilla extract; mix briefly to combine.
Add in the flour and baking powder and stir until homogeneous.
Scoop out 2 tablespoon portions and roll to uniform size; gently roll in granulated sugar to coat.
Chill for at least 30 minutes.
Preheat oven to 350 degrees F and bake straight from the fridge or freezer for 12 minutes.
Move to wire rack immediately to cool.

Dark Chocolate Pecan Snowcaps
adapted from Kim Severson
makes 30 cookies

ingredients:
3 cups (300 grams) confectioner’s sugar
3/4 cup (90 grams) dark cocoa powder
3/4 teaspoon kosher salt
5 ounces (135 grams) chocolate, chopped (she suggests dark, I used what I had—milk—and they turned out fabulously)
1 1/2 cups (135 grams) chopped pecans
4 large egg whites
granulated and Swedish pearl sugar, for rolling

directions:
Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper.
Whisk confectioner’s sugar, cocoa powder, and salt together.
Stir in the chopped chocolate and chopped pecans.
Using a wooden spoon, stir in the egg whites—keep stirring until the batter comes together in a very thick, shiny mass (this is an arm workout!).
Scoop out 2 tablespoon portions and roll in a 1/2 and 1/2 mixture of pearl and granulated sugar; shape into a uniform ball once the sticky dough has been rolled in sugar and is easier to handle.
Bake the cookies from room temperature for 12 minutes.
Allow to cool for 10 minutes on the sheet pan, then transfer to a wire rack to cool completely.

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.

All that Glitters

IMG_2995
2013 will soon be upon us, as out of the ashes of the last dying day of December rises the new  year.
2012 went by in a flash (don’t they all?).  It’s hard for me to believe that the year is almost over.
We got eight-ish inches of snow from the storm, and our entire town is blanketed in thick, fluffy white piles.  
It is such a wintry wonderland: picture perfect and well-suited for the holidays.
 
 
As we ring in the new year, I hope all of you are surrounded by friends, family, and champagne love.  It’s the only way to begin 2013!
IMG_2966
These are vanilla bean Italian macarons, filled with rose French buttercream, swiped with a bit of tempered white chocolate, and dusted with a whisper of gold luster dust and silver stars.  Luxuriously delicious, and perfect for NYE celebrations!
 Well, scratch that.  I just finished the last one.  New Year’s Eve’s Eve’s Eve’s Eve celebrations.  Close enough.
 
I’m feeling supremely lazy, so I’m gonna link some recipes with adaptation instructions rather than rewriting them here.  Sorry Larry.
I used this fabulous recipe, halved, for the macarons.  I prefer to use the sucre cuit style, as it has previously given me better results than the traditional French method.  And I’m lazy and  Anita has absolutely foolproof instructions and pictures, so, by all means, go take a look around her blog.  Gorgeous!  I swiped each shell with some melted, tempered white chocolate, and dusted them with gold luster dust and silver sprinkle stars.
 
For the rose buttercream, I used BraveTart’s recipe, scaled down for the weight of 1.5 ish egg yolks (I used about 2.3 ounces of butter, to give you an idea), then added a teeny tiny touch of red food coloring, about a tablespoon of mascarpone, 1/4 cup powdered sugar, and a few drops of rose water (which gets stronger as it ages! so beware!).  It made the perfect amount for the macarons.
See you next year!  Have a wonderful holiday! xo