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.

La Vie En Rose

Princess Layer Cake | La Pêche Fraîche

When you kiss me heaven sighs
And though I close my eyes I see la vie en rose
When you press me to your heart
I’m in a world apart
A world where roses bloom
And when you speak, angels sing from above
Everyday words seem to turn into love songs
Give your heart and soul to me
And life will always be la vie en rose

—Louis Armstrong, La Vie En Rose

Princess Layer Cake | La Pêche Fraîche

Happy Valentine’s Day!

My hope for today is that it serves as a reminder for all of us to be more open and loving every day, to everyone. I love the badass, irrepressible origins of V-day, but I don’t really buy into the modernized and commercialized part of it (ha, get it?!).
Hug and kiss your loved ones extra today, if you can, but also remember tomorrow how nice it can be when a stranger flashes a smile at you, or pays a coffee forward, etc. etc.
Now that I contemplate that, is it too late to add to my 2017 resolutions?!

I never turn down an opportunity to bake something whimsical and fun, however, so here we are with pink everywhere for the last three posts and I regret nothing. Pink is awesome.

As an aside: microbes are also f*&#ing awesome. Check out this adorable (OK, maybe only adorable to me) piece in the NYT about the microbiome, perfect for Valentine’s Day. I maintain my stance that it is one of the last great frontiers left to us as the human race.

Also, shoutout to my wonderful roommate Alexa, whose adorable pink polaroid camera is featured in these photos. How cute, right?!

Princess Layer Cake | La Pêche Fraîche

For this cake, I really wanted to play on the Swedish Princesstårta, or princess cake, which consists of a sponge, whipped cream, (sometimes) pastry cream, jam, and marzipan.
I made mini ones two years ago (gag, how is that possible), as you might have spied on my Instagram just a few weeks ago.

I bought this cookie cutter a while back, which purports to be the “easiest rose” in the world. I started dreaming of making roses out of marzipan, which I love with a burning, fiery passion, because I am somewhat turned off by fondant and gum paste.
So I hunkered down with a half-pound of marzipan last Friday and got to work; you will need a roller set and a foam board to properly create the roses. I also got through an entire movie and two hour-long shows before I was completely satisfied. I’m sure it could be done in less time—there is a slight learning curve, however! If you want to make your own roses, I suggest two things.
First, google “FMM easiest rose cutter how-to” or something along those lines in order to find a video that you can watch and learn from!
Second, if you want perfect, lifelike roses, do NOT use marzipan—use half fondant, half gum paste, or some other similar mix, because this will allow you to get thinner, non-ragged petals. Marzipan requires a slightly thicker petal, which obviously looks less true to life. You also may want to pick up some powdered colors, to dust on the edges of the petals—this makes it look very realistic.
All in all, my experience with the easiest rose cutter in the world was very positive, and I will be experimenting more with a sturdier mix of medium to make more realistic roses in the future!

If you do decide to use marzipan, rest assured that no matter how the roses look, they will be delicious: an advantage of marzipan is that it maintains its delightful chew even if prepared ahead, and it actually tastes good, unlike gum paste.

Princess Layer Cake | La Pêche Fraîche

The base of the cake is a simple milky white cake. It’s not too eggy, which is my main problem with many sponge cakes. It has a soft, fine crumb and doesn’t overwhelm the other flavors.
An almond simple syrup is amply brushed over the cake, in order to retain moisture: another problem I have with many traditional white/yellow/sponge cakes is that they tend towards dryness.
Over that, I spread a thin layer of all-fruit apricot preserves—I use an all-fruit, no-sugar version because 1) it’s what I always have on hand and 2) there is a lot of sugar going on in this cake, so it provides a nice, slightly tart contrast.
The frosting is an incredibly fluffy salted mascarpone buttercream, which is creamy just like the traditional whipped cream and which provides another type of contrast to the sweetness. I really wanted a big ruffly cake, so I laid an extremely thin crumb coat down and then piped big shells with a star tip to create a thick layer of frosting without overloading the cake itself. (Pro tip: fill in any small spots with a mini star tip and leftover frosting. The cake is very busy, so no one will notice any little patchwork you do.)
Finally, the chewy, sweet, and fragrant marzipan roses adorn the cake as the perfect accompaniment.

This cake takes all the classic flavors present in princess cake and updates the components. I’m thoroughly pleased with the results. It makes a stunning centerpiece to any celebration. I think this would be SO cute for a tea party or Galentine’s day or any princess’s party.

Sending love to all of you! xx

Princess Layer Cake | La Pêche Fraîche

Valentine’s Day, previously:

2017:
Thick, soft M&M cookies
Mocha cupcakes topped with fluffy swirls of vanilla bean Italian meringue buttercream

2016:
Ginger, Malted Vanilla, and Hibiscus layer cake
Baby pink XO salty sugar cookies
Raspberry white chocolate and Nutella éclairs
Brown butter and vanilla bean teacakes

2015:
Fluffy, buttery copycat Lofthouse cookies
Chocolate covered strawberry cake with goat cheese frosting
Dolled-up red velvet cake
Mini pink princesstårta

2014:
Pink grapefruit possets with Ritz crunch and pistachios
Dark and white chocolate French mendiants
Strawberry pocky cake
Salty dark chocolate tarts

Princess Layer Cake | La Pêche Fraîche

Princess Layer Cake
makes 1 3×6-inch layer cake

ingredients:
for the cake:
225 grams (2 sticks, 1 cup) unsalted butter, soft
1/2 teaspoon salt
400 grams (2 cups) sugar
2 eggs
35 grams (1/3 cup) milk powder
300 grams (1 1/4 cups) buttermilk
360 grams (3 cups) AP flour
1 tablespoon plus 1/2 teaspoon baking powder

for the frosting:
225 grams (2 sticks, 1 cup) unsalted butter, soft
400 grams (3 1/4 cups) powdered sugar
1/2 teaspoon salt
225 grams (8 ounces, 1 cup) mascarpone, room temperature
60 to 80 grams (1/4 to 1/3 cup) heavy cream, room temperature

100 grams (1/2 cup) sugar
drop almond extract
80 grams (1/3 cup) water
apricot or raspberry or strawberry preserves
8 ounces marzipan, tinted and rolled as desired

directions:
Preheat oven to 350 degrees F and grease and flour 3 6-inch baking pans.
Make the cake: cream butter, salt, and sugar together until light and fluffy; add in each of the eggs and beat on high until doubled in volume.
Add in the milk powder and buttermilk and stir until batter is homogeneous; it will thin out.
Add in the flour and baking powder and stir to combine.
Portion out into prepared pans and bake for 15-17 minutes, or until a tester comes out with a few moist crumbs.
Allow to cool for 5 minutes before turning out onto a wire rack to cool completely.
Meanwhile, make the frosting: cream butter on high speed for 5 full minutes.
Add in the powdered sugar and stir slowly until combined; it will be very thick.
Add in the salt and mascarpone cheese and beat until homogenous.
Add in the heavy cream 1 tablespoon at a time, beating on high speed in between each addition, until frosting is thin enough to be pipeable but thick enough to hold a peak,
Make the syrup: place sugar and water in a small bowl and microwave on high for 30-45 seconds, or until the sugar is completely dissolved.
Stir in the almond extract and set aside.
Trim the cake as needed to level it; brush each side with ample sugar syrup.
Layer the cake, placing plenty of syrup on each layer; spread 2 tablespoons of apricot preserves on top of each layer, then 1/4 cup of frosting on top of the preserves.
After adding the final layer, add a very thin crumb coat of frosting all over the cake and refrigerate for at least 15 minutes.
Using the rest of the frosting, pipe ruffles or flowers as desired.
Decorate with marzipan shapes!

Softie II

Soft M&M Cookies | La Pêche Fraîche

“Love wins. Every time.”

—Taraji P. Henson, SAG Awards Speech

Soft M&M Cookies | La Pêche Fraîche

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

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

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

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

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

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

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

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

Burning

Mocha and Vanilla Bean Cupcakes | La Pêche Fraîche

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

—Pavana

Mocha and Vanilla Bean Cupcakes | La Pêche Fraîche

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

Mocha and Vanilla Bean Cupcakes | La Pêche Fraîche

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

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

Humble. Grateful. Love.


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

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

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

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

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

—Warsan Shire

Mocha and Vanilla Bean Cupcakes
cake portion lightly adapted from Sweetapolita

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

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

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

Vingt-Et-Un

Birthday Pavlova | La Pêche Fraîche

“Strange is our situation here upon earth.
Each of us comes for a short visit, not knowing why, yet sometimes seeming to a divine purpose.
From the standpoint of daily life, however, there is one thing we do know: That we are here for the sake of others…for the countless unknown souls with whose fate we are connected by a bond of sympathy. Many times a day, I realize how much my outer and inner life is built upon the labors of people, both living and dead, and how earnestly I must exert myself in order to give in return as much as I have received and am still receiving.”
― Albert Einstein, Living Philosophies

Birthday Pavlova | La Pêche Fraîche

Three years ago, on the cusp of adulthood—18 starry-eyed years come and gone—I was packing up to come to UChicago.
Growing up in two big ways, simultaneously.
I was scared and melancholy to say goodbye to my so-called childhood and my home, my whole body jangly with nerves.

Things are very different this time around: I’m turning 21, about to start my last year of college—comfortable in my home away from home.
I’m supposed to already be an adult, but I’m not at all sure if I’m more confident in where my life seems to be heading. The only thing I’m certain of is that time has, miraculously, begun passing much, much faster.
I always feel this way on my birthdays (but it’s not a feeling exclusive to my b-day. Because, neuroses and all).

Birthday Pavlova | La Pêche Fraîche

This is the first birthday that I will not spend in Ithaca, in the home I grew up in.
It feels a little strange, to be sure, to not be sitting at the kitchen counter writing this and eating cake.
It’s also the first birthday I will spend away from my amazing parents, who have given me everything and more over the years.
When I’m not with them, I never don’t miss them. But I’m indulging in a ~little~ extra pining today. It is the first, after all!

Luckily for me, I got to FaceTime them this morning and this afternoon, Nati surprised me with flowers, so I know I won’t feel too discomfited today.

Birthday Pavlova | La Pêche Fraîche

Pavlova is my favorite dessert, which is why I like to have it for my birthday cake!

I kept this one simple and classic, with three layers of crisp meringue, marshmallow-y on the inside, fluffy whipped cream, tart, luscious lemon curd, and strawberries and raspberries.

They almost inevitably crack and begin to slide and crumple when you try to cut a slice, so I usually go the loser route and stick the whole thing in a bowl when this happens.
Voilà, Eton mess!
If the prospect of your lovely pastry ending up a wonky mess in a bowl makes you nervous, take a couple shots and just cut the damn thing. With determination, I think it can be done.

Otherwise, pavlova taste just as good when scooped with a spoon.
Take it from me.

Birthday Pavlova | La Pêche Fraîche

Birthday pavlovas, previously:
18 years old
20 years old

(…And a New Year’s pavlova, for good measure.)

Birthday Pavlova | La Pêche Fraîche
Lemon Berry Pavlova
makes 1 3-layer 8-inch cake

ingredients:
for the meringue:
8 egg whites
1 tablespoon vinegar
400 grams (2 cups) sugar
1 tablespoon cornstarch
pinch of salt

for the lemon curd:
5 egg yolks
480 grams (2 cups) water
200 grams (1 cup) sugar
56 grams (1/2 cup) cornstarch
55 grams (1/4 cup, 4 tablespoons) butter
zest of 2 lemons
juice of 3 lemons (approximately 1/2 to 1/3 cup)
1 teaspoon vanilla extract

to assemble:
1 1/2 cups heavy cream
1 teaspoon cornstarch
2 tablespoons powdered sugar
1 punnet raspberries
10-15 strawberries
powdered sugar, optional

directions:
Make the meringue: preheat oven to 250 degrees F and line 2 baking sheets with parchment; draw 3 8-inch circles on the paper.
Place egg whites in the bowl of a stand mixer.
Add the vinegar and start to whip.
Stir the sugar, cornstarch, and salt together.
As the egg whites become frothy, add the sugar mixture in tablespoons, until the meringue is glossy and shiny and all of the sugar is incorporated.
Using a piping bag fitted with a French or star tip, pipe the meringue into circles on the parchment.
Bake for 2 hours, then turn off the oven and allow to cool inside the   oven to prevent cracks.
Meanwhile, make the lemon curd: place water in a pot over high heat; bring to a boil.
Stir in the cornstarch and sugar and bring back to a boil while stirring constantly; mixture will be quite thick and opaque.
Remove mixture from heat and, whisking vigorously, add the egg yolks.
Return to heat and bring back to a boil while whisking the entire time.
Remove from the heat and stir in the butter; whisk until an emulsion forms.
Add in the lemon zest, juice, and vanilla and whisk until incorporated.
Allow to cool completely, pressing plastic wrap over the top to prevent a skin from forming.
To assemble, whip the cream to stiff peaks, then stir in the starch and sugar.
Layer the meringue disks with lemon curd, then whipped cream, then a few berries in between; pile the rest of the berries on top and dust with powdered sugar, if desired.

Never Too Late

Strawberry Cream Sheet Cake | La Pêche Fraîche

“For what it’s worth: it’s never too late or, in my case, too early to be whoever you want to be. There’s no time limit—stop whenever you want. You can change or stay the same, there are no rules to this thing. We can make the best or the worst of it.
I hope you make the best of it. And I hope you see things that startle you. I hope you feel things you never felt before. I hope you meet people with a different point of view.
I hope you live a life you’re proud of. If you find that you’re not, I hope you have the courage to start all over again.”

—Eric Roth, The Curious Case of Benjamin Button

Strawberry Cream Sheet Cake | La Pêche FraîcheStrawberry Cream Sheet Cake | La Pêche Fraîche

Consider this an end to the radio silence that has dominated since La Pêche Fraîche turned four (still a crazy number to me)…

So much has happened since then.

I moved to a different city (hello, NYC friends, let’s play!) where I’m living with my BFF, started an amazing job at a new firm, AND flew back to Chicago to celebrate my awe-inspiring big’s graduation; I’ve even traveled to Washington for work!

My job keeps me busy, busy, busy, and my new kitchen is  much smaller than my kitchen at school, which is smaller yet than the kitchen in my parents’ home.

This means I haven’t been baking at all; in fact, I’ve barely even been cooking.

But I planned ahead and stockpiled photos and posts for the summer. 3.5 weeks is bad enough; 3 months without stepping on my soapbox would be torturous.

Strawberry Cream Sheet Cake | La Pêche Fraîche

Happy summer everyone! We’ve made it, miraculously!

I hope your days have been filled with the juiciest, sweetest produce imaginable.
I hope you’ve been reveling in sunshine ands greenery.

I made this post in the throes of spring, when the lilacs were fragrant and abundant and ripe strawberries few and far between; one has since disappeared for the year and the other, become ubiquitous and innumerable.

Lilacs are a Benjamin Button type of flower. The bushes erupt in tight buds that are small and brown-ish rather than green—wizened before they even bloom.
Eventually, their beautiful purple flowers open, perfuming the air and driving everyone crazy with spring fever, only to droop and fade as quickly as they appeared.

Strawberry Cream Sheet Cake | La Pêche FraîcheStrawberry Cream Sheet Cake | La Pêche Fraîche

The good news is that this sheet cake can be a spring or summer affair, provided you can find some fresh, ripe fruit to decorate.

The cake itself is an unbelievably moist vanilla Texas-style sheet cake, buttery with a soft crumb.
It’s the perfect base for a thick layer of barely sweetened whipped cream, spread on in giant spoonfuls, and then a heap of ruby red, fresh and bright strawberries.

It’s a perfect treat to bring along to a picnic or barbecue, and it hold up pretty well for a few hours in the fridge.
Serving this with a mix of fruit—raspberries, strawberries, and fat peach wedges—would be next level.

Throw some fresh edible flowers or lilac sugar on top and you have a picture perfect summer cream cake!

Strawberry Cream Sheet Cake | La Pêche Fraîche

Who else wants to sleep in that whipped cream cloud?!

Back sooner than later with pie! xo

Strawberry Cream Sheet Cake | La Pêche Fraîche

Strawberry Cream Sheet Cake
makes 1 13×9 inch cake
cake portion adapted from Taste of Home

ingredients:
for the cake:
240 grams (2 cups) AP flour
400 grams (2 cups) granulated sugar
1 teaspoon kosher salt
1 teaspoon baking powder
1/4 teaspoon baking soda
225 grams (2 sticks, 16 tablespoons) butter
240 grams (1 cup) water
2 large eggs
120 grams (1/2 cup) yogurt, buttermilk, or sour cream
1 teaspoon vanilla extract

for the whipped cream:
360 grams (1 1/2 cups) heavy or double cream
1/4 cup powdered sugar

to finish:
1 1/2 pints of strawberries
edible flowers, if desired

directions:
Make the cake: preheat oven to 350 degrees F and grease and flour a 9×13 inch baking pan.
Stir flour, sugar, baking soda and powder, and salt together.
Place butter and water in a pot and bring to a simmer.
Remove from heat.
Whisk eggs, yogurt, and vanilla together and alternate adding to the dry mixture with the butter.
Stir batter vigorously for a few seconds to ensure homogeneity.
Pour into prepared pan and bake for 25-30 minutes, or until a tester comes out with a few crumbs attached.
Allow to cool completely.
To finish the cake, whip the heavy cream with the powdered sugar to stiff peaks.
Spread all over the cake, then decorate with lots of sliced strawberries and edible flowers.
Serve with extra powdered sugar and strawberries.

Gateaux À Gogo

Cupcakes Galore! | La Pêche Fraîche

Did you think I was a city big enough for a weekend getaway?
I am the town surrounding it, the one you’ve never heard of but always pass through
There are no neon lights here, no skyscrapers or statues
but there is thunder, for I make bridges tremble
I am not street meat, I am homemade jam thick enough to cut the sweetest thing your lips will touch
I am not police sirens, I am the crackle in a fireplace
I’d burn you and you wouldnt take your eyes off me
I am not a hotel room, I am home
I am not the whiskey you want. I’m the water you need
Don’t come here with expectations and try to make a vacation out of me.

Rumi

Cupcakes Galore! | La Pêche Fraîche

Hello friends!

Since we last connected, I escaped Chicago to warm, sunny California for the best spring break ever with my parents.

We first went to LA and stayed in Venice Beach for a few days—right on the ocean.  It was beautiful, and the food we had was generally spectacular.
It’s much easier to find fresh produce and food when you live in California, where essentially everything grows!

We managed to go to Gjelina twice, once for brunch and the other for our last dinner in Cali.  It is (mostly) as amazing as everyone says it is.  I had 1 (one) disappointing squash blossom scramble that had too much mint for my taste, but that being said, my parents liked it.
The goat and cow labneh on toast with jam, olive oil, and sea salt was an absolute knockout of a dish: creamy, fatty, crunchy, salty, sweet, fruity etc. etc.
The lemon ricotta pancakes with blueberry compote are another must.
My favorite from dinner was the charcoal gemelli, which was outstanding and incredibly well balanced despite being quite rich.

We also went to the Rose Café and tried boba from a few different places.  Even the mediocre places were leagues above any Hyde Park slushie impostors.
(On that note, my wonderful boyfriend just bought me some dried boba and stainless steel straws so that I can make my own at home… Dangerous!)

Cupcakes Galore! | La Pêche Fraîche

We had a rented grey Mustang convertible, which we drove to the Coachella Valley.  We stayed in Palm Springs, at the Saguaro, which is a fabulously retro motel-turned-hotel painted in all neon hues.
Our favorite breakfast place was definitely Cheeky’s, which seemingly always has a very long queue, but is totally worth it.  The crispy buttermilk waffle tasted just like an ice cream cone and the cheddar scones were more like biscuits, with buttery, flaky layers that easily soaked up runny egg yolks.

We had date shakes at Great Shakes, because I was dying to try a date shake (the California desert has lots of date farms). Talk about dangerous—each shake comes with a mini cake donut on the straw, and the store front is filled with retro candies for just a few quarters each.

We headed back to LA the day before our departure.
I got to have lunch with lovely Courtney from Fork to Belly at Mendocino Farms, which has dooope sandwiches.
She’s in Iceland right now! I feel like Iceland is so photogenic, with all I’ve seen from Linda and Betty and Ashlae. I’m looking forward to seeing her photos, for sure.
Anyways, she’s the first blog friend I’ve met in person, and it was so fun! In a weird sense, it’s a novel way of interacting with people whom I already respect and in whom I take interest and, often, laugh along with weekly as I read their writing.

Definitely a great part of the trip.

Cupcakes Galore! | La Pêche Fraîche

Also during this trip, I found out that my Shamrock Shake Cake was chosen as a finalist in @feedfeed ‘s Bob’s Red Mill best home baker contest!
I didn’t end up winning, sadly, but I want to give a huge thank you to everyone who took the time to vote for me, and, of course, all of you who support me here by reading my blog!

Amazingly, the picture I shared on Instagram of these cupcakes to encourage my followers to vote for that contest garnered 735+ likes… Like, whoa.
Not that Insta is the best—really, it’s actually among the worst—metric of happiness, but that’s never happened to me before, so I was pretty excited.

I guess people still like cupcakes, even though they’ve been out of vogue for some time now.

Cupcakes Galore! | La Pêche Fraîche

The cupcakes shown are a sampling of the 200 I made for my sorority’s annual fundraiser for our sister charity, CASA (just like I did last year).
Lord, having done it once before did not make it that much easier this year—except that I had the foresight to buy an extra cupcake tin so I could make 24 at once.

Other tips if you ever want or agree to make an obscene number of cupcakes or baked goods for an event:

First of all, numbers are everything. Type or write out everything you need to make in recipe form, exactly how you’re going to make it (i.e. some of my recipes were for 12 cupcakes, I doubled them and wrote down the doubled recipe for 24).
Next, multiply each recipe by however many times you need to make it (I had to make 3×24 vanilla cupcakes) to calculate how much of each ingredient you’ll need for that particular flavor/recipe.
Doing this for all your recipes gives you the exact amount of flour/butter/sugar etc. you’ll need in total, so you can purchase just the right amount—not too much and not too little!
For example: I needed 64 ounces of buttermilk/sour cream/yogurt for the cupcakes, so I purchased a 64 ounce container of plain yogurt.  I scraped it to the last gram on my last batch of cupcakes. So satisfying!

Secondly, plan ahead. When are you going to make everything? What can be made ahead? When does butter need to come out of the fridge to soften?
When things are made, where will I store them prior to the event or while other components are prepared?
How will I transport all these goodies?
I rely on my trusty plastic cupcake containers: they have very high domes, so no frosting ever gets mussed up in travel.  They also seal very tightly, so cakes don’t dry out if made ahead.
They also are washable, so you don’t have to dispose of them after one use.  Instead, you can use them over and over (they come in handy when gifting cupcakes!).
When they have reached the end of their lifecycle, you can recycle them.  Perfect.

Third, make like a Top Chef and do your mise en place. Take out the flour, sugar, vanilla, salt, baking powder and soda before you start making your recipe.
If you’re using a scale, keep it out and turned on. Don’t bother putting away any of your ingredients until you’re done cooking for the day—fumbling in cabinets wastes time.

Cupcakes Galore! | La Pêche Fraîche

The flavors I chose to make were as follows:

vanilla sprinkle,
vanilla chocolate,
thin mint,
triple chocolate,
red velvet,
banana cream cheese,
lemon, and
caramel.

(Not pictured: lemon and caramel.)

I’m sharing the vanilla chocolate recipe today, because it’s my own perfected version (I’ve made a lot of vanilla cupcakes in my short time here on Earth) and I felt as though these came out the best out of all.  I’m picky, though.

Recipes/references for some of the other flavors will follow.
The caramel cupcakes were the vanilla base with a vanilla frosting that had half of this caramel recipe mixed in, and more drizzled over top.
I used this recipe for red velvet cupcakes (doubled).
I used this recipe, which is perfect, for the chocolate cupcakes.
These banana cupcakes are wonderfully moist and save well, to boot—so they’re my recipe of choice.

The mint frosting was similar to this cake.
The cream cheese frosting I used on the red velvet, banana, and lemon cupcakes was similar to this cake or this one.

Cupcakes Galore! | La Pêche Fraîche

So I made these cupcakes for the pre-event, which leads up to the actual Mr. University talent show that we host; it’s meant to heat up interest and donations the week before.

Nati kindly drove me, chattering and sweating and shaking with nerves—the cupcakes carefully laid out in the trunk of the car—to the event, where I unloaded box after box with mounting relief.  Not a single smashed cake or a single errant swipe of frosting.

The event itself was hilariously fun, as always, and was more successful than ever: two years ago, Theta raised 40K for CASA of Cook County.  Last year, 46K.
This year, we raised an astonishing 65,000 dollars in two and a half short, frenzied weeks.
We are so grateful for everyone who donated.  More importantly, though, the kids whom this will benefit will be grateful, and more will have the chance to have an advocate in the court system, as they search for a forever home.
Everyone needs a measure of stability and warmth and love in their lives, especially in chaotic, lonely times like moving through the foster system. CASA provides this. And I’m proud to have been part of an event that supported such a fantastic organization.
Brava!

Cupcakes Galore! | La Pêche Fraîche

This post has been lengthy, so I’ll leave you with the recipe.
These cupcakes are moist from the yogurt, bake up without any domes or uneven surfaces, are a one-bowl affair, and are just plain dependable.  It’s hard to beat a good yellow cupcake with sweet and a little salty chocolate frosting.
The frosting has a generous amount of dark chocolate and cocoa powder in it; you can add up to 1/2 a cup of Nutella to it if you want to amp up the flavor even further.

These are simple but well-loved.
The recipe is tried and true—I hope you like and use it as much as I have!

P.S. The sprinkles are, IMHO, a necessity.

Cupcakes Galore! | La Pêche Fraîche

Perfect Vanilla and Chocolate Cupcakes
makes 24 cupcakes

ingredients:
for the cupcakes:
300 grams (2 1/2 cups) flour
1 teaspoon baking powder
1 teaspoon kosher salt
4 eggs
300 grams (1 1/2 cups) sugar
1 tablespoon vanilla extract
225 grams (1 cup) vegetable oil
227 grams (1 cup) plain yogurt or buttermilk

for the frosting:
560 grams (2 1/2 sticks, 10 ounces) butter
1 teaspoon kosher salt
15 grams (2 tablespoons) cocoa powder
112 grams (8 ounces) bittersweet chocolate, melted and cooled
400 grams (3 cups) powdered sugar
30-60 grams (2-4 tablespoons) half-and-half or milk
2 teaspoons vanilla extract

directions:
Make the cupcakes: preheat oven to 350 degrees F and line 2 cupcake tins with cupcake papers.
Whisk the eggs, sugar, vanilla, and vegetable oil together.
Add in the yogurt and whisk to combine.
Add the flour, baking powder, and salt on top and carefully stir until homogeneous.
Portion out in 1/3 cup scoops into the papers and bake for 12-15 minutes, or until a tester comes out with only a few moist crumbs attached.
Allow to cool completely.
Meanwhile, make the frosting: place the butter and salt in the bowl of a stand mixer fitted with the paddle attachment.
Beat on high for 3 full minutes.
Add in the cocoa powder and beat for another minute, until no lumps remain.
With the mixer beating on high, stream in the melted and cooled chocolate; when incorporated, start slowly adding in the powdered sugar (turn down the mixer if the sugar is flying out).
Add the vanilla extract when the sugar is incorporated.
If the frosting is too thick, add in the half-and-half one tablespoon at a time until it is the appropriate thickness.
Frost cupcakes as desired (add sprinkles)!

Shamrock Shake

Shamrock Shake Cake | La Pêche Fraîche

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

—Stanislaw Lem

Shamrock Shake Cake | La Pêche Fraîche

 Happy St. Patrick’s Day!!

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

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

Shamrock Shake Cake | La Pêche Fraîche

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

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

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

Shamrock Shake Cake | La Pêche Fraîche

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

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

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

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

Shamrock Shake Cake | La Pêche Fraîche

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

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

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

Shamrock Shake Cake | La Pêche Fraîche

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

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

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

white chocolate

maraschino cherries
gold luster stars

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

Bonne Maman

Decorated Rose Cookies | La Pêche Fraîche

And the Wild Things said,

Oh please don’t go—
we’ll eat you up—
we love you so!

—Maurice Sendak, Where the Wild Things Are

Decorated Rose Cookies | La Pêche Fraîche

March—in like a lion, out like a lamb.
We hope, at least. It’s been both warm and sunny and frigid, snowing, and icy. And it’s only the 8th!
The weather is sending some seriously mixed signals to Chicago.  But then again, what’s new about that?

I disappeared for the second half of February, but I’m back with spring-y feelings and and lots of bright whites and pastels. My holiday Pinterest board is flooded with delicately dyed eggs and bunnies. I’m really, really ready for spring.

I do wonder about these 3 weeks—the blog lying fallow and outdated dressed in its Valentine’s day best—because I’ve had pictures and recipes to post, but an absence of words to fill the blank space. Three weeks of quiet silence, of empty, unremarkable days and hands folded on top of my keyboard. Nothing to type.
Somehow my silences are always precipitated by a lack of words, rather than a dearth of new recipes.

Decorated Rose Cookies | La Pêche Fraîche

Anyways, as I mentioned in my long-forgotten last post, Hana’s birthday is at the end of February.
Her 21st birthday cake is one of my favorites ever—a little 6-inch number completely covered in happy sprinkles.

She’s totally the best friend/big/Theta mama in the world and she definitely deserves treats on her 22nd birthday!
Here’s the thing: she’s in France right now, and has been for this whole quarter. *pouts*
I did NOT want her to go but she’s been having an absolutely fabulous time in Paris and Europe and I can’t fault her for that, even with how much I miss her.
I guess I’ve forgiven her for leaving me!

My solution to not being able to give her a cake and gift in person was to bake and ship her some sturdy cookies, which still only had a small shot in making it there unharmed.

Good news! My plan worked! These cookies, carefully packed, made it all the way across the Atlantic without breaking into a thousand million crumbs. Thank goodness.

Decorated Rose Cookies | La Pêche Fraîche

To make these, I whipped up a half batch of my perfected roll-out sugar cookie recipe: buttery, a little salty, and cut thick so as to not break any teeth.
You’ve seen it before, in many forms. It’s pretty failproof—doesn’t spread, keeps in the freezer for an eternity, etc.

To decorate them, I used egg white royal icing. Instead of just flooding them with thin icing, I kept a small portion very thick. I used a tiny French tip to pipe the most minuscule of roses, then I set them to dry while I decorated the cookie base.
I’m not totally happy with how my watercolor rose effect came out and I think my technique needs some perfecting before I share it here, but the whole set together had the look I was going for. In the future, I’m going to experiment more with wet-on-wet icing techniques.
A little “H” and a few roses and leaves on each one rounded them out nicely.

These would be perfect for a baby or bridal shower, Easter or anything springy, and the birthday of someone special, of course!

Decorated Rose Cookies | La Pêche Fraîche

Happy March, everyone. May spring come soon.
And a very happy belated birthday to Hana! May Spring Quarter come so I can hug you, friend.

Decorated Rose Cookies | La Pêche Fraîche

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

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

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