Épicé

 Black Pepper and Maple Syrup Gingerbread | La Pêche Fraîche

“Always winter, never Christmas.”

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

 Black Pepper and Maple Syrup Gingerbread | La Pêche Fraîche

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

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

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

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

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

 Black Pepper and Maple Syrup Gingerbread | La Pêche Fraîche

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

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

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

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

 Black Pepper and Maple Syrup Gingerbread | La Pêche Fraîche

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

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

 Black Pepper and Maple Syrup Gingerbread | La Pêche Fraîche

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

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

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

O Tannenbaum

Christmas Tree Cookies | La Pêche Fraîche

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

Christmas Tree Cookies | La Pêche Fraîche

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

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

Christmas Tree Cookies | La Pêche Fraîche

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

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

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

Christmas Tree Cookies | La Pêche Fraîche

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

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

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

Reconnaissant

Pumpkin Meringue Pie | La Pêche Fraîche

Autumn, the year’s last, loveliest smile.

William Cullen Bryant

Pumpkin Meringue Pie | La Pêche Fraîche

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

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

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

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

Pumpkin Meringue Pie | La Pêche Fraîche

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

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

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

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

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

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

Pumpkin Meringue Pie | La Pêche Fraîche

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

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

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

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

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

Pumpkin Meringue Pie | La Pêche Fraîche

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

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

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

Pumpkin Meringue Pie | La Pêche Fraîche

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

Pumpkin Meringue Pie | La Pêche Fraîche

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

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

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

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

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

Mud and Molasses

Brown Butter and Molasses Cupcakes | La Pêche Fraîche

The air was so sweet in New Orleans it seemed to come in soft bandannas;
and you could smell the river and really smell the people, and mud, and molasses, and every kind of tropical exhalation,
with your nose suddenly removed from the dry ices of a Northern winter.

—Jack Kerouac

Brown Butter and Molasses Cupcakes | La Pêche Fraîche

Well, I buried my head in my MCAT studies and found myself at the cusp of a Northern winter, with a chill in the air and the leaves all dead and Thanksgiving fast approaching.

Between school and the current sorry state of our nation’s mud-slinging politics, I could do with some serious relaxing tropical exhalations right about now.

I’m sending hugs and brown butter and cake to everyone who has been shaken up by the last week+.
I’m here for anyone who reads this and want to reach out.  It’s a confusing and scary time that has left many feeling adrift.
Hold tight—so tight—the things and people you love, and never let yourself lose sight of how important that love is.

Brown Butter and Molasses Cupcakes | La Pêche Fraîche

Enter: brown butter and molasses cupcakes, which are basically a hug in cake form.
Or like the best salty-sweet brown sugar and buttery goodness of a chocolate chip cookie, but in cake form.

These will blow. you. away.  One bowl/pot, just a few minutes of prep, and you’re in for some comfort.

I made these mini, so they’re only two teeny bites of moist brown butter cake topped with a smidgen of salty-sweet molasses buttercream, but as I always say, that just means you can eat more of them.
Mini treats just have a way of being extra addictive and extra adorable, I think.

These would be a cute and low-fuss addition to a holiday spread, Thanksgiving or otherwise. They can be made and frosted up to a day ahead, so that can relieve some day-of stress for all my cooks out there.
They’re also small but pack a lot of flavor for their size, so after a heavy dinner, these could be just the ticket.

Brown Butter and Molasses Cupcakes | La Pêche Fraîche

Brown Butter and Molasses Cupcakes
makes 12 mini cupcakes, easily doubled

ingredients:
for the cakes:
90 grams (6 tablespoons) butter, browned and cooled
1/4 teaspoon salt
175 grams (3/4 cup plus 2 tablespoons) granulated sugar
1 teaspoon vanilla extract
1 egg
120 grams (1/2 cup milk) (I used cashew)
135 grams (1 cup plus 2 tablespoons) AP flour
1 1/2 teaspoon baking powder

for the frosting:
90 grams (6 tablespoons) butter, softened
1/4 teaspoon salt, plus more to taste
1 tablespoon molasses
250-375 grams (2-3 cups) powdered sugar, as needed
1-2 tablespoons milk or cream, as needed

directions:
Preheat oven to 350 degrees F.
Line a mini muffin tin with cupcake liners.
Whisk the cooled brown butter, salt, sugar, and vanilla together until fully incorporated.
Whisk in the egg and beat for 3 minutes, until lightened in color.
Add in the milk, then the flour on top, then the baking powder on top of the flour.
Whisk vigorously to combine all ingredients.
Portion batter into your mini cupcake tin and bake for 7-8 minutes, or until a tester comes out with only a few moist crumbs.
Allow to cool completely.
Meanwhile, make the frosting: beat butter on high speed for 3 minutes.
Add in the salt and molasses and beat until incorporated.
Add in the first 2 cups of powdered sugar, then beat until combined and taste: if it needs to be sweeter or thicker, add the next cup of powdered sugar in two batches.
If the sweetness is just right to your taste but it needs to be thinner to be pipeable, add in 1 tablespoon of milk (or 2, if necessary).
Decorate the cupcakes as desired!

Angoissant

Halloween Cookies | La Pêche Fraîche

Do one thing everyday that scares you.

Halloween Cookies | La Pêche Fraîche

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

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

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

You can check out the video of my takeover here.

Halloween Cookies | La Pêche Fraîche

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

Halloween Cookies | La Pêche Fraîche

Pumpkin Head

Pumpkin and Condensed Milk Cakes | La Pêche Fraîche

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

Pumpkin and Condensed Milk Cakes | La Pêche Fraîche

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

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

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

Pumpkin and Condensed Milk Cakes | La Pêche Fraîche

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

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

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

Pumpkin and Condensed Milk Cakes | La Pêche Fraîche

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

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

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

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

Pumpkin and Condensed Milk Cakes | La Pêche Fraîche

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

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

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

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

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

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

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!

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.

Sajeonogi

Apricot Peach Pie | La Pêche Fraîche

Sajeonogi, or, knocked down four times, rising up five.

Apricot Peach Pie | La Pêche Fraîche

La Pêche Fraîche, or, disappearing four times, reappearing five.

Happy September! I hope you all have enjoyed a glorious summer and have had a relaxing Labor Day weekend.

N’s parents were in town for the weekend—they rented a sweet boat and we spent Saturday out on Lake Michigan.
It was beautiful! Chicago is going through a bit of a heatwave right now, so it definitely doesn’t feel like summer is gone just yet.

Apricot Peach Pie | La Pêche Fraîche

I really can’t believe it’s September. This month, I will turn 21 (whoa) and go back to school as a senior!

Who knows what this school year will bring. Hopefully success, clarity about the future, and…fun. *heavy breathing*

Apricot Peach Pie | La Pêche Fraîche

It’s crazy to me that people are already posting apple cakes and pumpkin bread and fall flavored lattes and candles alike are popping up.
I mean, there are still late season peaches to be had! There are still fragrant, ripe tomatoes to eat and sweet corn galore.
I do not intend to jump the gun on autumn because after comes winter (!) and that will inevitably be plenty long enough.  No doubt about that.

So this peach and apricot pie is one of my last huzzahs for summer.
There is nothing quite like a perfect stone fruit pie—crunchy, buttery crust meets sweet jammy filling to make, inarguably, one of the most classic and delicious desserts ever.

This recipe keeps it very simple, using sweet and tart apricots and ripe peaches to create a well-rounded filling inside of a crisp, flaky pastry. Instead of a lattice, I cut out daisies using a cookie cutter set and use them to decorate the pie.

Apricot Peach Pie | La Pêche Fraîche

I’m so glad to be back in this space—I’m slowly finding my way back to the kitchen, too, so I can have some fresh new material to share with you all!

Apricot Peach Pie | La Pêche Fraîche
Apricot and Peach Pie
makes 1 10-inch pie

ingredients:
for the crust:
2 1/2 cups AP flour
1 1/2 teaspoons kosher salt
1 tablespoon sugar
14 tablespoons cold unsalted butter
6-8 tablespoons ice water, or as needed

for the filling:
8-10 apricots, sliced
2-4 peaches, sliced (you should have approximately 3-3.5 pounds of fruit)
1 cup sugar (if fruit is very sweet, reduce to 3/4 cup)
juice from 1/2 lemon
5 tablespoons flour
1 tablespoon cornstarch

to assemble:
1 egg beaten with 2 teaspoons water
sanding or raw sugar, optional

directions:
Make the crust: cut butter into small pieces and place in freezer for at least 15 minutes.
Whisk flour, sugar, and salt together in a large bowl.
Add in the butter cubes and cut and rub using your fingers until the largest pieces are about the size of peas.
Slowly add in the ice water, 1 tablespoon at a time, until the dough comes together in a shaggy but cohesive ball.
Divide dough into two disks, wrap well in plastic, and refrigerate for  15 minutes.
Take the dough disks out and roll one out to a 14-inch diameter circle.
Carefully place into a pie dish, then place in fridge.
Roll out the other disk and cut into desired shapes (or strips, for lattice); place the shapes onto a cookie sheet lined with parchment paper and place in the fridge.
Prepare the filling: slice fruits into 1/2 inch thick slices, then place into large bowl with juice of 1/2 lemon.
Whisk sugar, flour, and cornstarch together, then pour over the fruit.
Stir filling together and let sit for 10 minutes.
Preheat oven to 400 degrees F.
Remove pie dish from fridge and scoop fruit into the shell, leaving the excess juice from the fruit in the bowl.
Decorate with the chilled shapes, then brush with egg wash and sprinkle with sugar.
Bake for 10 minutes at 400 degrees F, until top is beginning to brown; reduce temperature to 350 degrees F and bake for 45 minutes, until juices are bubbling and top is golden brown (if crust begins to brown too quickly, cover with aluminum foil for the remainder of the baking time).
Allow to cool completely before cutting.
Enjoy with whipped cream or vanilla ice cream.

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.