Retrouvailles

Parsnip and Miso Caramel Cake | La Pêche Fraîche

“Sometimes when I look at you, I feel I’m gazing at a distant star.
It’s dazzling, but the light is from tens of thousands of years ago.
Maybe the star doesn’t even exist anymore.
Yet sometimes that light seems more real to me than anything.”

South of the Border, West of the Sun, Haruki Murakami

Parsnip and Miso Caramel Cake | La Pêche Fraîche

In the throes of warm happiness; or the bleak confines of sadness; or the boiling, poisonous depths of anger, it is hard to imagine a stronger emotion than that which has caught you, in that moment, in a tight, isolating embrace.
But increasingly, I find myself believing that nostalgia is the strongest emotion.

When you think about it, of course it is. This revelation is indeed not one at all, for no other emotion so fluidly combines each of your senses, as likely to be triggered by the scent and taste of a food or someone’s neck as the sight of a landmark or beauty mark, or a chilled wind or brush of familiar fingers or the soundtrack of a particular time of your life.

The empty melancholy of nostalgia makes my brain vibrate with a painfully pleasurable resonance. I can feel it mushrooming through my body, as my chest walls and throat constrict, as if I am hugging myself ever closer, ever tighter.

Parsnip and Miso Caramel Cake | La Pêche Fraîche

Wandering around the chilled campus of my alma mater for the first time since I gathered up all of my unknowns and heartbreaks and moved across the country, I felt that familiar emotion bubbling up aggressively, threatening to burst the tight seams that I have so much difficulty loosening.
I will admit to only a couple hot, confused tears borne of happiness and sadness.
Walking underneath the gates where we passed as first years, in our welcome ceremony, and then returned underneath to graduate into adulthood, I felt shivery and strange.
Always the students three years above seemed older, wiser, more ready. They left and I was temporarily sad, but the next year, life mostly just ticked onwards. It always felt far away.
In the end, I watched myself graduate into adulthood at essentially the same detached distance as I had all those who had gone before me, not because I wasn’t feeling intense emotions, but because it was simply a function of time passing, and naught can be done to stop that.
It happens whether you accept it willingly or not.

Still, the nostalgia I felt under Cobb Gate wracked me. My memories surprised me with their proximity. I yearned to be back in that time of my life, to be that person who I was when I first passed underneath the archway, or at least to be the person I was when I filed through for the last time.
I’m well past college at this point, emotionally and timewise.
Still, the nostalgia brought me back in an instant.

Parsnip and Miso Caramel Cake | La Pêche Fraîche

How lucky our species is, that possibly our keenest emotion is actually the dullest; the sharpest, clearest edges are smoothed by the blurriness of reminiscence.
I reckon perfect recollection would be a heavy burden indeed.

Instead, we sweep aside the boring and mundane entirely. We often view old flaming passions with bemusement. The trenches we trudged through seem much less deep and dark when looking backwards.
The gashes rent by grief, blessedly, are smoothed and filled in by fonder, treasured memories.
Even wild happiness is bridled in hindsight, as we shape it to fit what we know would come next; the magnitude of joy may stay the same, but there is little, if any, mystery or surprise to nostalgia.
Nostalgia is not an act of discovery. It is the opposite. It is an act of returning to a place—or a time, or a person—that feels like home.

RETROUVAILLES, subst. fém. plur. Fait, pour des personnes, de se revoir, en particulier après une longue séparation.

Parsnip and Miso Caramel Cake | La Pêche Fraîche

The cake I’m sharing today is unexpectedly nostalgic; a bit of a surprise twist on a classic.

The base swaps carrots for parsnips, imparting an extra earthy softness to the flavor; it’s rounded out with nubbly coconut and a hearty hit of warming spices.
Miso caramel sauce, brought almost to the point of burning so that it retains a faint smokiness, is layered between the cake as well as mixed into the fluffy, creamy buttercream.
An extra pinch of salt here and there cuts the rich sweetness.

The frosting is swirled with extra caramel, and the cake is topped with the prettiest color-coordinated sprinkles.

Parsnip and Miso Caramel Cake | La Pêche Fraîche

Thanks so much to Wilton Cakes for providing me with materials used to make this cake!
Speaking of nostalgic, I’ve been using Wilton products since I started baking from scratch—I literally bought all of my starter items from the AC Moore in Ithaca (before it closed!). They had 2 1/2 aisles of Wilton products, and whenever my mom would go to pick up scrapbooking supplies or frames, I would wander over and daydream about making fondant flowers, baking armies of cupcakes, and using every cookie cutter ever invented.

Below are some links to products I used for this project, and how they can help you create beautiful baked goods more easily.

First, this is a 6-inch round cake. It’s perfectly petite and my personal favorite size of cake to make. Here’s a link to the pans I used.
For the frosting, a drop of brown and a drop of yellow food coloring will help you get a beautifully even caramel color.
The easiest way to crumb coat the cake is using a large cake icer tip (Tip 789) and a turntable. You can get an even layer of frosting using the jumbo tip, and smoothing it out without disturbing the crumbs is easiest with long strokes—that’s where the turntable becomes so useful! (I also use these piping bags, and a new-to-me tool: piping bag ties!)
The sprinkles are a mix of these gorgeous pearlized gold sprinkles as well as these autumn sugar sprinkles.

Here are some other autumn ideas from Wilton, and be sure to check out their holiday ideas as well! 

Parsnip and Miso Caramel Cake | La Pêche Fraîche

Parsnip and Miso Caramel Cake
makes 1 3×6-inch layer cake

ingredients:
for the parsnip cake:
1 cup (120 grams) flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cups (approximately 3 small-medium sized) parsnips
42 grams (1/2 cup) shredded sweetened coconut
200 grams (1 cup) sugar
112 grams (1/2 cup) canola oil
2 eggs

for the miso caramel frosting:
150 grams (3/4 cup) sugar
60 grams (1/4 cup) water
90 grams (1/4 cup plus 2 tablespoons) heavy cream
30 grams (2 tablespoons) butter
2 tablespoons white (shiro) miso
big pinch salt, to taste

225 grams (2 sticks, 16 tablespoons) unsalted butter, softened
650 grams (5 cups plus 3 tablespoons) powdered sugar, as needed
60-80 grams (1/4 – 1/3 cup) heavy cream, room temperature, as needed
big pinch salt, to taste

to assemble:
Wilton sprinkles

directions:
Make the cake: grease and flour 3 6-inch pans and preheat oven to 350 degrees F.
Grate parsnips finely, using a cheese grater or a food processor with the shredding blade.
Whisk flour, baking powder, baking soda, spices, and salt together.
Stir sugar and canola oil together, then whisk in the eggs one at a time.
Gently stir in the shredded parsnips and coconut, being sure to break up any large clumps.
Add the dry ingredients over the wet, and gently fold in, stirring firmly once or twice at the end to ensure homogeneity.
Portion out the batter evenly into the prepared pans.
Bake for 25-35 minutes, or until a tester comes out with a few moist crumbs and the cakes are golden and the tops springy to the touch.
Allow to cool for 10 minutes before turning out onto a wire rack and cooling completely.
Make the caramel for the frosting: place sugar and water in a small pot over medium heat.
Cook the caramel until it reaches an amber color; immediately remove it from the heat and whisk in the heavy cream and butter.
Whisk vigorously until the mixture is homogeneous, then pour into a bowl and add the miso and a pinch of salt; whisk again until the miso has broken up and incorporated.
Allow to cool completely, then add salt to taste if needed.
Make the frosting: whip softened butter for at least 3 minutes, until light in color and fluffy and smooth.
Add 1/4 cup of the miso frosting and start mixing on low speed.
Add in 1/4 cup of the powdered sugar at a time, stopping regularly to scrape the sides of the bowl.
Once 4 cups of the sugar have been incorporated, add 1/4 cup of heavy cream one tablespoon at a time.
Scrape the sides of the bowl and whip on high for 30 seconds to ensure homogeneity.
Add the remaining amount of powdered sugar if the frosting is too thin; add an additional few tablespoons of heavy cream is the frosting is too thick.
Place 1/3 cup frosting on the first cake round; drizzle on about 2 tablespoons of caramel.
Repeat with the next round, then crumb coat the whole cake.
Frost the cake thickly, placing dots of caramel randomly around the cake to swirl into the frosting as you smooth the outside.
Pipe decorations on top as desired, then decorate with Wilton sprinkles!

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

Proportion

Hexagonal Pumpkin Cake with Spiced Meringue Buttercream | La Pêche Fraîche

“There is no exquisite beauty… without some strangeness in the proportion.”

― Edgar Allan Poe

Hexagonal Pumpkin Cake with Spiced Meringue Buttercream | La Pêche Fraîche

It’s Autumn.
The days are cool and bed is extra cozy.
Finally, even New York City is bearable.

It’s time to embrace pumpkin everything, Beloved!

Hexagonal Pumpkin Cake with Spiced Meringue Buttercream | La Pêche Fraîche

Things in my life have been happy-crazy-busy, and will be for the foreseeable future.
Taking time to create can sometimes add extra scheduling stress, but when I make something I’m truly happy with, I’m reminded why I love blogging and baking so much.

I’ve been planning to make a hexagonal cake for ages now—but it’s remained on my ideas/to-make list, gathering dust.
When I finished the photos and stepped back, mouth full of a bite of cake, I was overcome with an indescribably proud and excited wave of emotion.
I love sharing things here, with you. I can’t imagine life any other way.

Hexagonal Pumpkin Cake with Spiced Meringue Buttercream | La Pêche Fraîche

I had my heart set on using dulcey chocolate here, and I couldn’t find it anywhere, frustratingly.
I decided I’d take the extra step and caramelize white chocolate myself, but I had inadvertently put time constraints on myself (this post had to be done today, to be part of the virtual pumpkin party!), and worried it wouldn’t come out perfectly.
I always worry when I try something new for the first time in the kitchen.

Luckily for me, I stopped at a different Whole Foods on my way home from work one night. The lines were all super long, and I resigned myself to one that didn’t quite seem interminable.
Much to my surprise, the side section of this line had many containers of dulcey fêves. I snatched one up and silently thanked the universe.
This serendipity made making this cake even more satisfying.

Hexagonal Pumpkin Cake with Spiced Meringue Buttercream | La Pêche Fraîche

This cake is a classic pumpkin base, soft and moist without being dense.
It’s carved into hexagonal shapes and briefly frozen to ensure crisp edges.
The cake is enrobed in spiced Italian meringue buttercream, silky smooth and redolent with cinnamon, nutmeg, and cloves, balanced with a hit of salt.
A modest drizzle of Valrhona dulcey chocolate ganache, which bewitchingly tastes like caramel and white chocolate at the same time.

Sliced and served with an extra swirl of dulcey chocolate, this is autumnal heaven.

Hexagonal Pumpkin Cake with Spiced Meringue Buttercream | La Pêche Fraîche

Here’s the link to the 2018 virtual pumpkin party!

Big thanks to Sara (Cake Over Steak) for hosting this party again! It’s such a fun way to share with other food bloggers and our readers.

Last year, I made a No-Bake Checkerboard Pumpkin Cheesecake.
The year before that, I made Pumpkin and Condensed Milk Cakes.


Hexagonal Pumpkin Cake with Spiced Meringue Buttercream | La Pêche Fraîche

Pumpkin Cake with Spiced Meringue Buttercream
makes 1 3×8 inch round cake or 1 3×6-inch hexagonal cake

ingredients:
for the pumpkin cake:
170 grams (3/4 cup, 1 1/2 sticks) butter
42 grams (3 tablespoons) neutral oil
300 grams (1 1/2 cups) sugar
20 grams (1 tablespoon) molasses
3/4 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon ground ginger
3 eggs
300 grams (2 1/2 cups) flour
2 teaspoons baking powder
1 teaspoon baking soda
400 grams (1 3/4 cup, ~1 can less 2 tablespoons) pumpkin puree

for the spiced meringue buttercream:
2 egg whites
100 grams (1/2 cup) sugar
1/2 teaspoon kosher salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/4 teaspoon ground ginger
226 grams (2 sticks, 16 tablespoons) butter

to assemble:
84 grams dulcey chocolate
70 grams (4 tablespoons plus 2 teaspoons) heavy cream

directions:
Make the cake: preheat oven to 350 degrees F.
Grease and flour 3 8-inch round pans.
Whip butter and oil together until smooth and shiny, about 3 minutes.
Add in sugar, molasses, salt, and spices and whip on high for 3 more minutes.
Scrape sides of bowl and add in one egg; beat for a full minute before scraping sides again and adding the next.
Repeat once more so that all the eggs have been fully incorporated, then scrape the sides of the bowl.
Add flour, baking powder, and baking soda on top of the batter.
Add the pumpkin on top of the dry ingredients.
Slowly start to stir; mix on low until the pumpkin and dry ingredients are mostly incorporated.
Scrape the sides of the bowl once more and stir on medium speed to ensure that everything is homogeneous.
Portion out batter evenly into the prepared pans.
Bake for 30-40 minutes; a tester should come out with a few moist crumbs and the internal temperature of the cake should register around 210 degrees F.
Allow to cool completely.
If carving the cake, wrap and freeze the cakes for at least one night.
Carve the cakes into a hexagonal shape using a template and freeze again.
Make the icing: place egg whites in the bowl of a stand mixer fitted with the whisk attachment.
Place sugar, salt, 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.
Add the spices, then beat in 1 tablespoon of the butter at a time, beating until the frosting comes together into a glossy, fluffy, light mixture.
Make the ganache: heat heavy cream until simmering, then pour over chopped chocolate.
Allow to sit for 3 minutes, then whisk quickly until the ganache comes together in a shiny, smooth, homogenous mixture.
Allow to cool while you frost the cake.
Frost the cake with a crumb coat, then chill for a few minutes.
Finish frosting the cake and chill for at least 15 minutes.
Pour the ganache over the cake as desired.
Decorate with edible flowers!

Golden

Raw Vegan Pumpkin Cheesecake | La Pêche Fraîche

I stand amid the roar
Of a surf-tormented shore
And I hold within my hand
Grains of the golden sand —
How few! yet how they creep
Through my fingers to the deep,
While I weep — while I weep!
O God! Can I not grasp
Them with a tighter clasp?
O God! can I not save
One from the pitiless wave?
Is all that we see or seem
But a dream within a dream?

—Edgar Allan Poe, A Dream Within a Dream

Raw Vegan Pumpkin Cheesecake | La Pêche Fraîche

Just a few more days until Thanksgiving!
I can’t believe how quickly November has flown by. I guess this means I should get my shit together and start thinking about the holidays now, but inevitably, I won’t.
Actually, since I’ll be near a Target when I go home (oh baby), maybe I will pick up a few cute decorations to get me ~in the mood.~ We shall see.

I am so excited to be going home. This will be my first vacation time from work since starting in June, and my first time back home for more than two days in over two years. My first Thanksgiving back home without my puppy, Ginger. That will be weird. Who is going to bother me for all of the turkey juices and table scraps?! (And don’t anyone dare suggest the cats. They may be hungry, but even their appetites combined could never match a chocolate lab’s.)

My life has changed rapidly in the last year (just one year ago we were attempting to prep for Thanksgiving in a teeny city kitchen), which I believe is a symptom of being 22 years old, freshly graduated, in a new city. Certainly I am not unique in this.
But even when I was a student and had midterms to worry about and had to bring my homework or lug my MCAT books back home with me for the holiday, or when I was only going “home” to a temporary home, Thanksgiving was a time of grounding. I know many people face holiday-preparation panic, with which I sympathize. For me, however, the crazy antics that go on in the kitchen, requiring careful planning, are a delight.
Stressful, yes, but everything in life that I love is stressful for me. This is a symptom of having a brain and personality like mine.

Raw Vegan Pumpkin Cheesecake | La Pêche Fraîche

 Here are some tried-and-true La Pêche Fraîche recipes that are definitely Thanksgiving appropriate:

This pound cake is a perfect base recipe; I’ll be making this in a caramel apple version this year.

Can’t not mention this show-stopping checkerboard pumpkin cheesecake; it’s no-bake, so an option to take pressure off of the oven.

This pumpkin meringue tart with cinnamon toast crunch crust. Oh YES, it’s good.

These brown butter and molasses mini cupcakes. They can be your dessert appetizers. Can we make that a thing?

These sticky sweet pumpkin and condensed milk cakes, which would be fantastic as a sheet cake to serve a crowd.

This apple, pear, butterscotch, and cheddar pie could not be more autumnal and really elevates the apple pie game, y’all.

This double pumpkin (with pumpkin butter and pumpkin purée!) bread is a crowd-pleaser, and can be made dairy-free very easily.

This pumpkin spice, brown butter, chocolate pecan pie is a stunner; what Thanksgiving is complete sans pecan pie?!

Raw Vegan Pumpkin Cheesecake | La Pêche Fraîche

Savory things I’m pocketing for Thanksgiving:

This golden fennel and kale chop from Sprouted Kitchen looks a lot like my go-to kale salad recipe; Sara adds fennel where I add raisins, and I love her twist on it! I might have to throw some into my salad this Thanksgiving.

I make an aioli every year to go alongside roasted vegetables; it’s the perfect easy sauce to throw together ahead of time. This year, I’ll be adding curry powder and maybe a touch of tahini.

This is the recipe I’m going to try for our cornbread stuffing this year; it looks solid and I love that it’s simple and vegan to boot!

Pie-inspo, because, duh:

Marbled chocolate cheesecake pumpkin pie from Adrianna: a mouthful, literally and figuratively. Just gorgeous (those swirls!) and I am personally a huge fan of chocolate + pumpkin.

Brownie. Pie. That is all. (Praise be to Joy and Erin for making me aware of this phenomenon.)

Erin made a chocolate cream pie with whipped peanut butter cream, and I think it would make a welcome break from pumpkin, apple, and cinnamon-spiced things at TGives!

Every post Linda creates is pure magic, and this vegan chocolate meringue pie is no exception. So dreamy, I can get lost in her photography!

Erin says, “[a] pithivier is a crispy, flaky alternative to pie.” That is when I stopped reading and started drooling. Her cranberry version looks dope.

Cakes to inspire you this holiday:

Michelle recently celebrated her sixth blog birthday (yay!) and made an autumnal hummingbird cake; it would make a great non-pie addition to the holiday table!

Zoe’s poached pear and ginger chocolate cake is something my mama would love; the flavor combination is elegant and classic and never goes out of style.

Tejal Rao wrote a lovely piece about three very different cakes for the holidays; I’m sure the recipes are bang-on (considering the sources!) and I enjoyed reading this one.

Sweet things that aren’t pie and cake to take notes on:

Jen makes macarons the same way I do (sucre cuit, or Italian meringue) and put together an awesome tutorial. If you’ve been scared to try them, this recipe may just be the ticket!

Alana’s baked apple cider donuts with maple glaze and cinnamon crumbles sound like the best iteration of apple cider donuts other than the original (piping fresh at the orchard). I love the combination of textures!

Raw Vegan Pumpkin Cheesecake | La Pêche Fraîche

The recipe I’m sharing today is one that will have a proud place on my family’s Thanksgiving table, and I guarantee you that people will be shocked when they find out it is vegan, raw, gluten-free, and refined sugar-free.
My taste testers, both of whom had just arrived back from separate spinning classes (freaks) ate these with gusto, unbelieving that in spite of the creamy, indulgent taste, these were a virtuous and appropriate choice for a post-workout snack.

These are raw, vegan pumpkin-spice “cheesecakes” and they will convert even the most annoying of carnivores (ya, I said it, you people can be annoying too).
They are creamy and delicately spiced, with a date and almond cocoa crust and a cashew and coconut filling sweetened with maple syrup and given heft and color from earthy pumpkin purée.
They are a breeze to whip together, as long as you have soaked your cashews (overnight, covered in cold water; nothing fancy necessary).
They come together in a little under 15 minutes (no, I’m serious) and just require the freezer, so making these will free up some in-demand oven time!
Here, I’ve used this silicon mold, and it works perfectly.
I’ve been really into making raw cheezcakes lately in all forms, and you can make this in a springform pan as well. If you double this recipe, it will make a very tall 6-inch cake, or a regular 8-inch one.
Be sure to thaw the cake for a few hours in the fridge before serving, so it’s not rock solid.

I hope you all have a most wonderful and delicious Thanksgiving!

Raw Vegan Pumpkin Cheesecake | La Pêche Fraîche

Raw Vegan Pumpkin Cheesecakes 

makes 6 small cheesecakes or 1 8-inch round

ingredients:
for the crust:
140 grams (1 cup) whole almonds
8-10 dates, depending on how juicy they are
2 tablespoons cacao or cocoa powder
pinch sea salt

for the filling:
250 grams (15 ounces) raw, unsalted cashews (soaked*)
50 grams (3 tablespoons plus 1 1/2 teaspoons) coconut oil
150 grams (5.4 ounce can) coconut cream
78 grams (2 tablespoons) maple syrup
60 grams (1/4 cup) pumpkin puree
juice of 1 lemon
pinch sea salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves

directions:
*Soak cashews overnight in cold water.
First, make the crust: place almonds, dates, cacao/cocoa powder, and salt in a food processor or blender.
Pulse until a rough meal forms, then press into tins and refrigerate.
Any leftover crust can be shaped into decorations for the tops of the cakes.
Place cashews into a clean blender with the other ingredients for the filling except the pumpkin and spices.
Blend for 5-8 minutes, depending on the power of your blender; filling should be very smooth.
Portion out 1/3 of the filling and pour over prepared crust; place into freezer until hardened.
Add the pumpkin and spices to the remaining filling and blend to combine.
Once the plain base is set (about 30 minutes to an hour), pour the pumpkin filling over top and freeze again until set.
To serve, allow to thaw for 3-4 hours in the fridge; dust with cocoa powder and top with leftover crust decorations.

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Checkmate


No-Bake Checkerboard Pumpkin Cheesecake | La Pêche Fraîche

“Without error there can be no brilliancy.”

—Emanuel Lasker

No-Bake Checkerboard Pumpkin Cheesecake | La Pêche FraîcheNo-Bake Checkerboard Pumpkin Cheesecake | La Pêche Fraîche

The 2017 #virtualpumpkinparty is here, folks!
Click here for the page on Sara’s website.
Big thanks to Sara (Cake Over Steak) for hosting this party again! It’s such a fun way to share with other food bloggers and our readers.

No-Bake Checkerboard Pumpkin Cheesecake | La Pêche Fraîche

Wow, it’s been a while since I’ve last posted. I have so many wonderful fall things to share with you, so expect to see fresh content here more often in the coming few months.
Especially now that we’re in holiday mode! Halloween, then Thanksgiving, then the winter holidays. Ugh, I’m so ready for it.
As lovely as they are, I’m more than ready to wipe away the vestiges of summer that still cling to New York in the form of 75 degree days and bright green leaves.
Give me all the chilled winds and decorative gourds and chai teas and fall foliage.


I have had precious little sleep of late, so I’m not able to find many words at the moment. My brain is pretty mushy right now, and I need a solid 12 hour deep sleep to replenish my mind.
Although this way we can circumvent my usual bland blathering about life and get to the goods (AKA cheesecake) much faster.
Plus, I think most prefer the pumpkin pictures to another embarrassing and squashy diary entry. (See what I did there? Hahaha yeah it makes no sense and I need sleep.)


I just reread all of the Harry Potter books (…all in one week…); late night reading is at least partially to blame for my recent lack of sleep. I thoroughly enjoyed the reread; it had been a long time since my last.
I always find that Harry Potter gets me into an autumnal and wintry mood, because even though the books stretch over all parts of the year, J.K. Rowling’s descriptions of the great hall on Halloween and Christmas are transportive and ultra-dreamy.
I’ve started reading LoTR now. Definitely going to take me more than a week to finish it.
By the way, if you have Amazon Prime, you can download the single-volume version for free to your kindle (or phone) right now!
I’ve also discovered that you can download certain magazines for free as well—there are a lot of great Thanksgiving issues out right now.
I’ve got to start preparing my menu! Eeeeek!!


I’m not going to lie, this is a very involved pumpkin cheesecake.
It is probably too involved to make it onto our holiday table, given that I usually make three different desserts. This one is a stand-alone treat, for sure.
It’s made easier by virtue of being no-bake, but if you were to forgo making two separate mixtures and just make the whole thing pumpkin, it’s going to taste exactly the same. I promise.
So, no sweat if you’re not into all the fussy piping detail. I wish I had made mine cleaner, so you’ll probably see this technique repeated in the future when I have more time to practice.

This cheesecake is incredibly creamy and light, and avoids any of the rubberiness to which no-bake cheesecakes sometimes fall prey.

The simple crust is sweet and buttery and holds together without baking; it stretches up the sides of the whole cheesecake so you don’t have to line your pan (holla!).
The filling is half classic cheesecake, half pumpkin spice. It is tangy and rich, and the spices add balance to the earthiness of the pumpkin. Cloves, cinnamon, and ginger are just about the most warming combination of spices I can think of. Add a pinch of nutmeg if you’ve got it on hand.
On top, a checkerboard of dark chocolate and salted caramel adds whimsy to the bake, and clouds of fluffy, barely sweetened whipped cream cut the texture of the cheesecake wonderfully.

All in all, this cheesecake is undeniably impressive, and when you cut into it, the surprise of the checkerboard filling makes it even more attractive. The more careful you are with your piping, the cleaner your interior will be (mine is a little bit wonky, frankly).

Pumpkin, previously:

chocolate pumpkin cake with meringue ghosts
pumpkin meringue tart
pumpkin and condensed milk cakes
double pumpkin cake
dairy free pumpkin bundt cake with lemon glaze
pumpkin cream cheese crepe cake
brown butter pumpkin kanelbullens
brown butter pumpkin and cranberry upside down cake

No-Bake Checkerboard Pumpkin Cheesecake
makes 1 6-inch cheesecake

ingredients:
for the crust:
200 grams (about 12 full sheets) graham crackers
75 grams (1/4 cup plus 2 tablespoons) sugar
pinch salt
113 grams (8 tablespoons) butter, melted

for the filling:
455 grams (16 ounces) cream cheese, at room temperature
150 grams (3/4 cup) sugar
20 grams (5 teaspoons) lemon juice, from 1 very juicy lemon
1/4 teaspoon salt
300 grams (1 1/4 cups) heavy cream
7 grams (1 packet, 2 1/4 teaspoons) gelatin
15 grams (1 tablespoon) water
120 grams (1/2 cup) pumpkin puree
1/8 teaspoon ground cloves
3/4 teaspoon ground ginger
1 teaspoon cinnamon

to assemble:
65 grams (1/3 cup) sugar
30 grams (2 tablespoons) butter
40 grams (2 tablespoons plus 2 teaspoons) heavy cream
1/4 teaspoon salt

1 cup heavy cream, cold
1 tablespoon powdered sugar

melted and slightly cooled dark chocolate

directions:
First, make the crust: crush graham crackers into crumbs and mix with the sugar, salt, and melted butter.
Press evenly into your pan and up the sides, then refrigerate.
To make the filling, beat cream cheese, sugar, salt, and lemon juice on high speed with a paddle attachment until smooth and not gritty, about 3 minutes.
Add in the heavy cream and whip on high until thickened.
Stir the gelatin into the water and set aside for 2 minutes; heat it gently in the microwave until it melts.
Mix the gelatin into the cheesecake mixture and allow to thicken for a few minutes.
Portion half of the mixture out and stir in the pumpkin and spices until homogeneous.
Fill two piping bags with each of the mixtures, and pipe alternating concentric circle layers inside the prepared crust.
Refrigerate until set, at least 3 hours and up to overnight.
To assemble, make the salted caramel: place sugar and salt in a heavy bottomed pan over medium heat.
Cook without stirring until the caramel is dark toffee color, then remove from heat and carefully stir in butter and heavy cream.
Allow to cool completely before using.
Whip the heavy cream with the powdered sugar until stiff peaks form.
Make a grid pattern lightly with a knife on the surface of the firm cheesecake; pipe alternating checkerboard squares of chocolate and caramel on top.
Use a star tip to pipe large swirls of whipped cream around the edge of the cheesecake.
Serve at room temperature or slightly chilled.

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Flopsy

Carrot Cake Bites | La Pêche Fraîche

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

—Beatrix Potter, The Flopsy Bunnies

Carrot Cake Bites | La Pêche Fraîche

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

Carrot Cake Bites | La Pêche Fraîche

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

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

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

Carrot Cake Bites | La Pêche Fraîche

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

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

Carrot Cake Bites | La Pêche Fraîche

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

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

Carrot Cake Bites | La Pêche Fraîche

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

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

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

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

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

Comfort and Joy

Almond and Orange Spice Cake | La Pêche Fraîche

“For it is in giving that we receive.”

Prayer of Saint Francis

Almond and Orange Spice Cake | La Pêche Fraîche

Merry Christmas Eve and a very happy first night of Hanukkah!
I have not yet wrapped my gifts nor done all the productive things I needed to do, but OH WELL that is just about how I expect 2016 to come to a close.

All my brothers are in town (though we are all staying apart since none of the four apartments where various fractions of us permanently live in NYC are big enough to fit the whole family), and tonight we’re heading to Brooklyn for Christmas Eve dinner at my grandma’s.
Last night, we all went bowling/drinking/for dinner at Brooklyn Bowl, which was fun. Although I was very salty at how bad at bowling I am, especially after a margarita. Ugh.

Almond and Orange Spice Cake | La Pêche Fraîche

Tomorrow, we will exchange a few small gifts, eat some french toast (I kind of want to try making french toast with panettone. Is that frowned upon?!), and probably see a movie.

The past few years, I’ve made cinnamon rolls for Christmas day, but that’s not happening in our current kitchen. I’ve seen them all over Instagram this year though, and I think it’s a sweet tradition. Do you make anything traditional for breakfast? I try to keep it low-key and no-fuss since my family likes to just chill together.

Almond and Orange Spice Cake | La Pêche Fraîche

This layer cake recipe is one of my new go-tos.  It’s more unique than just another vanilla or chocolate cake, and it doesn’t fall prey to the gingerbread trope, either.

It’s an almond and orange spice cake, and it’s really soft and moist from the almond meal.  It’s fragrant with spices and orange zest without being overpowering.  Between the layers, there is alternating apricot jam and orange marmalade, which are just a match made in heaven.  Sweet and fruity, with a hint of bitterness that complements the orange zest in the cake.  The icing is a simple cream cheese frosting with a tiny touch of maple syrup to round out the tanginess.

I decorated my cake with a mound of fruits painted with luster dust and bourbon because I am now officially way too obsessed with this technique. Someone stop me.

It would be just as yum with a few rosemary “trees” or a simple piped border and a dusting of powdered sugar.

Almond and Orange Spice Cake | La Pêche Fraîche

More Christmas cakes!

Last year’s cute Red Velvet Woodland cake.
Also last year: Chocolate Peppermint Cloud Cake
The year before: the insane and super fun Souche de Noël.

Almond and Orange Spice Cake | La Pêche Fraîche

Almond and Orange Spice Cake
makes 1 4×6-inch layer cake

ingredients:
for the cake:
4 tablespoons (55 grams) unsalted butter, softened
3/4 cup (150 grams) granulated sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
zest of 1 orange
2 eggs
1 cup (120 grams) flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup (32 grams) almond flour or finely ground almonds
1/2 cup (120 grams) milk

for the frosting:
12 tablespoons (175 grams) unsalted butter, softened
4 ounces (112 grams) cream cheese
12 ounces (330 grams) powdered sugar
1/2 teaspoon salt
1 teaspoon (5 mL) maple syrup
3-4 tablespoons (45-60 mL) milk or cream

to assemble:
1/4 cup apricot jam
2 tablespoons orange marmalade
strawberries, raspberries, pomegranate arils, kumquats
luster dust, if desired

directions:
Make the cake: preheat oven to 350 degrees F and grease and flour 2 6-inch pans.
Place butter, sugar, spices, and zest into a bowl and cream on high speed for 3 full minutes, or until light and fluffy.
Add in the eggs and beat for another 3 minutes.
Scrape the sides of the bowl.
Add the flour, baking powder, salt, and almond flour and stir gently until half mixed in.
Add the milk and beat until the batter is homogeneous, about 30 seconds to 1 minute.
Portion out the batter into prepared pans and bake for 14-16 minutes, or until a cake tester comes out with just a few moist crumbs.
Allow to cool completely; meanwhile, make the frosting.
Beat butter and cream cheese on high speed for 3 minutes, or until doubled in volume and very pale in color.
Add in roughly half of the powdered sugar, the salt, the maple syrup, and 1 tablespoon of milk.
Beat on high speed until the frosting is very fluffy, about 3 more minutes.
Add in the rest of the powdered sugar to taste, along with 2-3 more tablespoons of milk, if needed to make the frosting more spreadable, and whip on high speed until fully incorporated.
The frosting should be spreadable but not loose; add more milk or powdered sugar to thin or thicken as needed.
To assemble, cut each of the layers in half.
Pipe a border of cream cheese frosting around the first layer, then spread 2 tablespoons of apricot jam in the center.
Spread frosting on top of the layer to cover the jam.
Add the second layer and repeat, except use orange marmalade instead of apricot jam.
Repeat with the third layer, using apricot jam again.
Top with the fourth layer and add a thin crumb coat of frosting on the outside of the cake.
Refrigerate the cake for at least 15 minutes to set the crumb coat.
Spread frosting thick on the top layer but thin on the sides to create a semi-naked finish.
Top with fruits dusted with luster dust or other decorations as desired.

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.

Reconnaissant

Pumpkin Meringue Pie | La Pêche Fraîche

Autumn, the year’s last, loveliest smile.

William Cullen Bryant

Pumpkin Meringue Pie | La Pêche Fraîche

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

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

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

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

Pumpkin Meringue Pie | La Pêche Fraîche

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

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

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

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

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

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

Pumpkin Meringue Pie | La Pêche Fraîche

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

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

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

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

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

Pumpkin Meringue Pie | La Pêche Fraîche

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

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

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

Pumpkin Meringue Pie | La Pêche Fraîche

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

Pumpkin Meringue Pie | La Pêche Fraîche

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

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

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

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

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

Pumpkin Head

Pumpkin and Condensed Milk Cakes | La Pêche Fraîche

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

Pumpkin and Condensed Milk Cakes | La Pêche Fraîche

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

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

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

Pumpkin and Condensed Milk Cakes | La Pêche Fraîche

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

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

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

Pumpkin and Condensed Milk Cakes | La Pêche Fraîche

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

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

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

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

Pumpkin and Condensed Milk Cakes | La Pêche Fraîche

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