Honey In the Sun

Dark Chocolate Honey Cake | La Pêche Fraîche

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

—Camera Obscura

Dark Chocolate Honey Cake | La Pêche Fraîche

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

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

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

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

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

Dark Chocolate Honey Cake | La Pêche Fraîche

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

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

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

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

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

Dark Chocolate Honey Cake | La Pêche Fraîche

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

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

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

Dark Chocolate Honey Cake | La Pêche Fraîche

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

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

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

Dark Chocolate Honey Cake | La Pêche Fraîche

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

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

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

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

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

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

Sim Sala Bim

Fluffy Overnight Cinnamon Rolls | La Pêche Fraîche

Then the Earth shook, that was all that it took for the dream to break
All the loose ends would surround me again in the shape of your face

What makes me love you despite the reservations?
What do I see in your eyes
Besides my reflection hanging high?

Are you off somewhere reciting incantations?
Sim sala bim on your tongue…

—Fleet Foxes

Fluffy Overnight Cinnamon Rolls | La Pêche Fraîche

Ever since I was little, there have been certain thought streams that help me settle down and fall asleep.

Particularly in the winter, I imagine myself in the deep arctic, in a little pure white snow cave dug into the side of a hill while a storm howls around the landscape.
I think of each warm piece of clothing I’d don (long johns, leggings, two pairs of my warmest, softest wool socks, gloves and mittens and a cuddly sweater, etc…) and imagine myself, warm and cozy despite the cold.
At that point, sleep drapes itself over my drowsy body, yet another blanket of comfort.

Fluffy Overnight Cinnamon Rolls | La Pêche Fraîche

I’d be hard-pressed to imagine anything more cozy than a pan of fresh-baked, fragrant cinnamon buns.
Just look—! at them.  They’re snuggled up against their brethren, their nakedness revealing bewitching spirals that hypnotize almost as much as their scent does.

I made these for Christmas morning, because that’s really the time to break out your most indulgent breakfast recipes.  Served still-warm with a cup of hot coffee or tea makes for a morning treat that’s impossible to top.

Fluffy Overnight Cinnamon Rolls | La Pêche Fraîche

If you want to pull off the magic of warm cinnamon buns on a busy holiday morning, it’s definitely imperative to have a reliable and easy recipe.

My requirements for such a recipe:
it must require minimal effort in the AM, because you’re going to be preoccupied with other things and no one wants to fuss around in the kitchen for half of the morning

it must be quick in the morning, because if your family is anything like mine, they will be breathing down your neck and threatening to turn to cold cereal by 11am

it must be consistently worth the calories and evening effort; it needs must prep and taste like a dream every time.

Fluffy Overnight Cinnamon Rolls | La Pêche Fraîche

These cinnamon buns fulfill all of my stipulations.
They’re easy, fast, and taste like a cloud of sugary, buttery, spicy goodness.
The night before, you make and knead the dough—15 minutes in a stand mixer/3 dishes (1 measuring cup + 2 bowls) dirtied.  Done and done.
The dough, which has similarities to a brioche in its milk- and butter-rich proportions, rises quickly and is smooth, shiny, and supple, making it easy to roll out once risen.
A heap of softened butter and brown sugar and cinnamon gets spread generously over the dough, further enriching the rolls with all-around deliciousness.
Rolled up tight and cut with kitchen string (or floss), they are tucked into a buttered pan and set in the fridge to develop flavor and relax overnight.
In the morning, it’s just a matter of taking them out of the refrigerator and preheating your oven; once again, they rise quickly and bake in less than 30 minutes.
A classic cream cheesy glaze is lathered on top, making the already fluffy, buttery buns even more luxuriously sweet and sticky and creating rivals to even Cinnabon buns.

Pinky promise these will make whomever you live with happy.  They are irresistible!

Fluffy Overnight Cinnamon Rolls | La Pêche Fraîche

Fluffy Overnight Cinnamon Rolls 
makes 15 large buns
adapted from KAF

ingredients:
for the dough:
240 grams (1 cup) low-fat milk, 110 degrees F
2 1/2 teaspoons active dry yeast
2 eggs, room temperature
75 grams (1/3 cup) butter, soft and cut up
530 grams (4 1/2 cups) flour
1 3/4 teaspoon kosher salt
100 grams (1/2 cup) sugar

for the filling:
75 grams (1/3 cup) butter, soft
210 grams (1 cup) packed brown sugar
3 tablespoons cinnamon

for the glaze:
3 tablespoons cream cheese
1 teaspoon cream
170 grams (1 1/2 cups) powdered sugar
splash vanilla extract

directions:
Make the dough: bloom the yeast in the lukewarm water; set aside to become frothy.
Place flour, salt, and sugar in the bowl of a stand mixer fitted with the hook attachment.
Add in the frothy yeast mixture and stir on low; add in the eggs one at a time and knead until a rough dough comes together; add in the butter one piece at a time, waiting until each is fully incorporated before adding the next.
Knead on medium speed for 10 minutes, or until the dough isn’t too tacky and has created a “tornado” shape on the bottom of the bowl.
Dough should not be sticking to the sides of the bowl, but rather, be smooth and even and soft.
Remove from stand mixer bowl and form into a ball; place into a well-greased bowl and oil the top of the dough just a little.
Place in a warm, draft-free place with plastic wrap fitted snugly on top of the bowl.
Once doubled in size (about an hour), punch dough down.
Flour a surface lightly and grease a 9×13 or similar size pan.
Turn the dough out and roll out firmly into a 16″x21″ rectangle; dough should be fairly thin.
It will snap back as you roll it out, so be patient.
Once rolled out, spread the softened butter out all over the dough, leaving a small edge on one long side.
Sprinkle the brown sugar and cinnamon all over the butter.
Starting from the long side opposite the little empty lip, roll up the dough into a snug spiral.
Using a piece of string or flavorless floss or a serrated knife, cut the roll into 12 2″ buns.
Arrange them snugly into the greased pan.
Cover with plastic wrap and refrigerate overnight.
In the morning, remove from fridge and place in a warm, draft-free place.
Preheat oven to 375 degrees F.
When buns have doubled in size, remove plastic wrap and place in oven for 25-30 minutes, until golden brown and fragrant and a tester doesn’t stick in the center.
Remove from oven and allow to cool slightly while you prepare the frosting.
Whisk cream cheese and cream together with vanilla extract; sift in the powdered sugar and stir until a thick frosting comes together.
Spread over the still-warm buns in a thick layer.
Allow frosting to set, about 15 minutes, before serving with hot coffee.

A Covey of Cookies

Chocolate Peppermint Shortbread | La Pêche Fraîche

“Today, me will live in the moment
unless it’s unpleasant, in which case
me will eat a cookie.”

—Cookie Monster

Russian Teacakes | La Pêche Fraîche5-Spice Snickerdoodles | La Pêche Fraîche

For me, baking Christmas cookies for all my loved ones is a necessity as much as a tradition.
As I said in my last post, I usually make quite a mélange so that in case someone doesn’t like {peppermint, crunchy cookies, soft cookies, spicy cookies, sweet and salty cookies, etc.} they can find at least a couple goodies in their box.

Cinnamon Crunch Toast Marshmallow Treats | La Pêche FraîcheChocolate Peppermint Shortbread | La Pêche Fraîche

Recap (same as last post):

Last year, I made honey spice and dark chocolate roll-out cookies, decorated in many different shapes.
I also made chocolate, sour cherry, and coconut cookies, grapefruit butter cookies, and dark chocolate pecan snowcaps.
All were a big hit, and they made for a very nice assortment in my cookie gifts.

The year before, I made pepparkakor, beautifully decorated Swedish gingerbread cookies, as well as
candy cane and chocolate macarons,
Nutella and various fruity jam Linzer cookies,
and maple, nutmeg, and rye roll-out cookies.

Russian Teacakes | La Pêche Fraîche

This year, I’m gifting Russian teacakes, 5-spice snickerdoodles, chocolate peppermint shortbread, cinnamon toast crunch marshmallow treats, and eggnog sugar cookies!

Today, I have 4 of those 5 recipes.

5-Spice Snickerdoodles | La Pêche Fraîche

Russian teacakes have just about a million and one alternative names.
You might know them as butterballs, snowballs, Mexican wedding cookies/cakes, polvorones, Italian wedding cookies.
No matter what you call them, they’re little powdery spheres of über rich butter cookie dough.
The dough contains no eggs and barely any sugar—the main flavor is really of the butter.
Flour acts as a binder to keep them from crumbling on the way to meet your mouth, but once on your tongue, they melt like so many snowflakes.
They are utterly delightful and seriously dangerous.
I make them extra small and poppable, but other than that, the recipe is consistent across generations, cultures, and nearly every food site on the internet.
Simple, delicious.

Chocolate Peppermint Shortbread | La Pêche Fraîche

I haven’t ever made snickerdoodles.
I rarely have even eaten them—for some reason, I fear biting into just one more dry, crumbly cookie with no flavor other than sugar and cinnamon would end my love of spiced cookies right then and there.
Snickerdoodles should be chewy and soft—not as soft as Lofthouse, but more like a chewier version of a chocolate chip.
Here, I’ve taken a very good base recipe, chewy and soft and spicy and made it a tad bit more interesting with a few pinches of 5-spice.
This ups the intrigue just a little, and makes you seem superfancy to boot.

Cinnamon Crunch Toast Marshmallow Treats | La Pêche Fraîche

The chocolate peppermint shortbread goes marvelously with a cup of tea or hot cocoa to dip; dark, fruity chocolate cookies that are crunchy around the edges and studded with many little pieces of peppermint bark.
(You can buy these as Andes peppermint chips to save yourself needing to chop up the bar.)

For a twist on rice krispies treats, I subbed out the puffed rice for Cinnamon Toast Crunch cereal, which is way too sugary and addictive to keep in the house for any significant period of time.  I could eat a boxful without blinking (and then have a terrible stomachache, but whatevs).
The result is a cinnamon-y, chewy, soft, crunchy marshmallow treat that is comforting and cozy.
You can use a little less cereal if you want a more pillowesque treat; you can also use homemade marshmallows if you’re really going for the jugular.

Russian Teacakes | La Pêche Fraîche

But wait!  There’s more… I still have 2 cakes and 1 batch of cookies to share with you!
The crazy week of baking continues—I hope you’ll stick around to see what I have in store!

P.S. Shoutout to Courtney from the wonderful Fork to Belly, who made the absolute dreamiest variety of cookies for the holidays.  Sign me up for 2 of those boxes, plznthx.

Chocolate Peppermint Shortbread | La Pêche Fraîche

Cinnamon Toast Crunch Marshmallow Treats 
makes 1 9×9 inch pan

ingredients:
5 tablespoons butter
pinch salt
1/4 teaspoon cinnamon
10 ounce bag marshmallows
6 cups Cinnamon Toast Crunch (or other type of cereal)

directions:
Lightly grease a 9×9 pan.
Place butter, cinnamon, and salt in a microwave safe bowl and microwave until fully melted.
Add the marshmallows and microwave until the marshmallows are melted.
Stir to combine the butter and marshmallows and then gently stir in  the cereal.
Scrape the mixture into the prepared pan and press down to compress it slightly.
Allow to set completely (a few hours), then cut into squares.

Chocolate Peppermint Shortbread
makes 24-30 2 inch cookies
adapted from Two Peas and Their Pod

ingredients:
1 1/4 cup flour
1/2 teaspoon baking soda
1/4 cup plus 2 tablespoons cocoa powder
1/2 cup (1 stick) butter, soft
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 egg
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
3/4 cup peppermint bark pieces

directions:
Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper.
Place butter in the bowl of a stand mixer and beat on high for 3 minutes.
Add the sugars and beat for 3 minutes.
Add in the egg and salt and vanilla and beat for another 4 full minutes.
Stir together the flour, baking soda, and cocoa, and then stir into batter, increasing speed until homogenous.
Stir in the peppermint bark pieces, then portion out with a cookie scoop onto the baking pans.
Bake for 10 minutes, or until puffed and fragrant, then remove from oven and allow to cool on a wire rack.

Russian Teacakes
makes 36 1 inch cookies
adapted from Betty Crocker

ingredients:
1/4 cup powdered sugar
1/2 cup (1 stick) butter, soft
1/4 teaspoon kosher salt
2 teaspoons vanilla extract
1 cup flour
1/2 cup almond meal
1/2 cup powdered sugar, for rolling

directions:
Preheat oven to 325 degrees F and line 2 baking sheets with parchment.
Place powdered sugar, butter, vanilla, and salt in the bowl of a stand mixer and beat on high for 5 minutes, until extremely light and fluffy.
Add in the flour and almond meal and stir to combine.
Scoop out in 1 teaspoon portions, roll into little balls, then roll in a bowl of powdered sugar.
Bake for 8 minutes, then remove from oven and allow to cool for 5 minutes before re-rolling in the powdered sugar and allowing to cool completely.

5-Spice Snickerdoodles
makes 30 2 1/2 inch cookies
adapted from Averie Cooks

ingredients:
1/2 cup (1 stick) butter, soft
1/2 cup sugar
1/3 cup packed light brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon kosher salt
1/4 teaspoon cinnamon
1/2 teaspoon 5-spice

1/4 cup sugar (for rolling)
1/4 teaspoon cinnamon (for rolling)
1/4 teaspoon 5-spice (for rolling)

directions:
Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper.
Place butter in the bowl of a stand mixer and beat for 3 minutes.
Add in the sugars and beat for 3 more minutes.
Add in the egg and vanilla and beat for a full 5 minutes, until extremely light and fluffy.
Stir flour, baking soda, cream of tartar, salt, and spices together, then stir into the dough until homogenous.
Scoop out 2 teaspoon sized portions and roll into even balls.
Stir the sugar and spices for rolling together, then lightly coat each cookie by rolling it around.
Place on baking sheet.
Bake for 8-10 minutes, until puffed and golden.
Allow to cool on a wire rack.

 

Underwater

Apple, Pear, Butterscotch, and Cheddar Pie | La Pêche Fraîche

Underwater basket-weaving: (noun)

Used as the type of college course that is thought to be without any practical or professional value.

Apple, Pear, Butterscotch, and Cheddar Pie | La Pêche Fraîche

This whirlwind of a quarter has finally drawn to a close.
My daddy told me, as I arrived home (Nati in tow) to be glad that I simply survived.
And how right he is.

(“Promise me you will not spend so much time treading water and trying to keep your head above the waves that you forget, truly forget, how much you have always loved to swim.”
—Tyler Knott Gregson)

I still need to get myself employed, but for now today, I’m content to have survived my craziest academic quarter yet (and hopefully ever) and be home in my wonderful house with my parents and boyfriend (and animals, of course), with my head above water and still planted firmly on my shoulders.

Apple, Pear, Butterscotch, and Cheddar Pie | La Pêche Fraîche

I have been so so so in and out with meager offerings in my posts on the blog, which is something that irritates me to no end, but which was an unfortunate consequence of working tirelessly on school.

Next quarter will be different.
Also, I have so many ideas for holiday baking and I’m just praying I have enough time to fit them all in during break.

This pie is from Thanksgiving, and it would be an utter shame if I didn’t get this post together whilst we are still in pie season.

Apple, Pear, Butterscotch, and Cheddar Pie | La Pêche Fraîche

This pie is a delicious endeavor and a total showstopper.
It features a gloriously brown and shiny, crackling crust chock full of sharp cheddar cheese and sweet cream butter.
The inside is comprised of layers upon layers of cinnamon-poached pears, soft and sweet, and tart, spiced apples, with more bite and brightness, all lacquered and laced with brown butter butterscotch, a salty, profound, caramel sauce that really takes the pie to the next level.

There are a few components, but three of them (the poached pears, the butterscotch, and the dough) can be made ahead of time and store beautifully, so that when pie day rolls around, you will be prepared and calm and ready to make the most beautiful, bad-ass pie of your life.

Apple, Pear, Butterscotch, and Cheddar Pie | La Pêche Fraîche

When making pie, my best advice is as follows:
Keep everything cool.  Your flour, your butter, your fillings, your mentality.
Read the recipe very well beforehand.  Make sure you have all of your ingredients on hand and prepped.
Relax!  A rustic pie tastes just as good alone with a perfect lattice, and any pie is better than no pie.  People will love you and you should be proud.
Pie will always make you friends.

Apple, Pear, Butterscotch, and Cheddar Pie | La Pêche Fraîche

Apple, Pear, Butterscotch, and Cheddar Pie
makes 1 large pie

ingredients:
for the poached pears:
1 lemon, zested in large strips and juiced
1 stick cinnamon
2 pounds hard pears, peeled, cored and sliced
1 cup white wine
1 1/3 cups sugar

for the pie filling:
2 lb. granny smith and golden delicious apples, peeled, cored, and thinly sliced
juice of ½ lemon
1/3 cup brown sugar
1/4 cup granulated sugar
1 ½ teaspoons cinnamon
1 teaspoon nutmeg
pinch cloves
pinch allspice
pinch ginger
pinch coriander
¼ teaspoon salt
3 tablespoons cornstarch

for the butterscotch:
4 tablespoons unsalted butter
1/2 cup (about 109 grams) packed dark or light brown sugar (I used dark)
1/2 cup (118 ml) heavy cream
1/2 teaspoon flaky sea salt, to taste
1 1/2 teaspoons (8 ml) vanilla extract

for the cheddar pie crust:
360 grams (3 cups) AP flour
1 teaspoon kosher salt
1 1/2 teaspoon cane sugar
170 grams shredded cheddar cheese
170 grams (1 1/2 sticks) frozen butter, grated
1 1/2 teaspoon vinegar
60 to 90 grams ice water

directions:
Make the dough: whisk flour, salt, and sugar together.
Cut and mix the grated cheese and butter until the largest piece is pea-sized.
Add in the vinegar, then sprinkle on just enough ice water so that you can gather the dough into a cohesive mass.
Divide dough into two balls.
Refrigerate 1 ball.
Roll the other ball out very gently into a 12 inch round.
Lightly drape over a pie dish and crimp gently.
Refrigerate or freeze.

Poach the pears: peel, core, and slice the quinces fairly thinly.
Place lemon zest, juice, cinnamon stick, sugar, wine, and quince into a sauce pot on medium high heat.
Bring mixture to a hard simmer, then reduce heat to a bare simmer.
Simmer for 10 minutes, then place lid on pot and allow to cook for 2 hours, stirring occasionally, until the moisture has been mostly absorbed and the quince is rosy toned.
Allow to cool completely.

Make the butterscotch: brown butter in a saucepan.
Add sugar, cream, and salt and whisk to combine.
Bring to a very gently boil and cook for 5 minutes, stirring constantly.
Remove from heat, stir in vanilla, and carefully taste to adjust salt and vanilla.
Allow to cool at room temperature.

To make the pie, toss thinly sliced and peeled apples with lemon juice, salt, and spices.
Whisk sugars together with cornstarch; stir into apple mixture and set aside.
Remove the top portion of the pie dough from the fridge; allow to thaw until it is workable.
Roll out to ¼ inch thickness and cut out shapes or lattices; refrigerate.
Remove bottom part of dough from freezer or fridge.
Place 1 thin layer of pears on the bottom of the pie.
Top with a layer of apple mixture and a drizzle of butterscotch.
Repeat until pie is full.
Top the pie with the lattice or decorations as desired.
Brush with egg wash or cream and sprinkle on turbinado sugar.
Bake at 425 for 10 minutes, then lower heat to 375 and bake for 45 minutes, covering crust if necessary.

Abóbora

Double Pumpkin Cake | La Pêche Fraîche

“People who love to eat are always the best people.”

—Julia Child

Double Pumpkin Cake | La Pêche Fraîche

Happy Thanksgiving!

Double Pumpkin Cake | La Pêche Fraîche

Today, I’m crazy busy cooking and baking a feast for my family… I’ve been cooking since I got home on Tuesday night and I won’t stop until dinner tonight!

But nevertheless, I wanted to share this cake with you, since it is so easy and quick and could be a perfect last-minute addition to any holiday table.

Double Pumpkin Cake | La Pêche Fraîche

For any of you who might be curious, the menu I’ve created for today is as follows (and yes, I execute all of these dishes, with great help from my sous chefs Mom, Dad, and Grandma!):

Gougères
Kale and raisin salad
Butternut squash macaroni and cheese
Roasted za’atar root vegetables with dijon aioli
Cauliflower mascarpone mashed potatoes
Mushroom, rosemary, lemon, and chicken sausage dressing
Cranberry-maple sauce
Tarragon and thyme butter roasted turkey
White wine giblet gravy
Seared maple brussels sprouts
Butternut squash snack cake with brown sugar fudge frosting
Maple cream shortbread tart
Butterscotch, poached pear, and apple pie in a cheddar crust

My “manifesto” AKA all of the written out recipes and schedules was a whopping 12 pages long this year.
We don’t play around with Thanksgiving in this household.

Double Pumpkin Cake | La Pêche Fraîche

I’m going to attempt to perhaps photograph some of the desserts, but no promises.  Things can get hectic!

The cake I’m sharing today is seriously, seriously, the best pumpkin cake I have ever tasted.

Even better, it only requires one bowl, comes together in a flash, and keeps like a dream.
It was inspired by a jar of pumpkin butter that Hana brought me from the apple orchard/pumpkin patch where she spent a brisk autumn morning.
She really is the best big ever!

Double Pumpkin Cake | La Pêche Fraîche

This pumpkin cake is dairy-free (and I used lactose-free cream cheese for the frosting), but you’d never know it.

Super moist and spicy, thanks to a double hit of pumpkin: both pumpkin butter and pumpkin purée go into the batter, along with a hit of brown sugar and a mélange of spices.
The frosting is creamy, drippy, and thick—slathered on generously.
I used Green Valley lactose free cream cheese to keep it Nati-friendly—it’s seriously amazing!
You cannot tell the difference in taste or texture whatsoever.

This cake batter comes together in 10 minutes, and then you can sneak it in the oven next to the turkey—a loaf pan is quite svelt, even in a crammed oven.

It would make a fantastic last addition to any menu!
And once again: happy Thanksgiving, all!

Double Pumpkin Cake | La Pêche Fraîche

Double Pumpkin Cake 
makes 1 9×5 inch loaf cake
cake portion adapted from Sweet Phi

ingredients:
for the cake:
180 grams ( 1 1/2 cups) flour
55 grams (1/2 cup packed) brown sugar
55 grams (1/2 cup) sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
pinch cloves
pinch nutmeg
3/4 teaspoon kosher salt
2 eggs
270 grams (1 cup) pumpkin purée
430 grams (1 1/2 cups) pumpkin butter
28 grams (2 tablespoons) vegetable oil
1 teaspoon vanilla extract

for the frosting:
8 ounces cream cheese (I used lactose free)
1/4 teaspoon kosher salt
480 grams (4 cups) powdered sugar
1-2 tablespoons milk, as needed (I used cashew)

directions:
Make the cake: preheat oven to 350 degrees F and grease and flour a loaf pan.
Whisk together flour, sugars, spices, and salt.
Make a well in the center and crack in the eggs; add the pumpkin purée, pumpkin butter, oil, and vanilla to the well also.
Carefully stir the batter together until a rough and mostly homogeneous batter results.
Scrape into prepared pan.
Bake for 45 minutes to 1 hour, or until a tester comes out with only a few moist crumbs and the top is springy and golden.
Allow to cool completely before frosting.
To make the cream cheese frosting, whip cream cheese on high speed util creamy and no lumps remain, about 3 minutes.
Add in the salt and powdered sugar and stir until completely incorporated; if mixture is too thick to spread, add the milk until it is of spreadable consistency.
Frost as desired.
Serve at room temperature.

Spooky Spooky

Spooky Chocolate Pumpkin Cake | La Pêche Fraîche

There’s a ghost in my lungs and it sighs in my sleep,
Wraps itself around my chest as it softly weeps.
Then it walks, then it walks with my legs
To fall, to fall, to fall at your feet.

There but for the grace of God go I
And when you kiss me, I am happy enough to die.

Ghosts, Florence and the Machine

Spooky Chocolate Pumpkin Cake | La Pêche Fraîche

Happy almost-Halloweenie, my little ghouls, goblins, vampires, zombies, sexy cats, and everyone else in between!

It is the witching week.

Spooky Chocolate Pumpkin Cake | La Pêche Fraîche

Also, today is technically National Pumpkin Day, so this cake is perfectly timed.  Accidentally or not.  Whatever.
I am soooo seasonally aware.
Get on the autumnal train, people, or you will be LATE.

My advice is to do so with cake, not cinnamon-apple-scented Yankee Candles, but hey—à chacun son goût!
Grab your infinity scarves!
And tiny, tiny gourds!
And plaid, plaid, plaid.

Spooky Chocolate Pumpkin Cake | La Pêche Fraîche

So. 10/26: National Pumpkin Day.  Wauuuww.
As if we weren’t pumpkin obsessed enough already…!

But, to be fair, pumpkin spice lattes are, like, the ultimate representation of Fall, so National Pumpkin Day must be kind of, like, a big deal.

To be even fairer, though, there are so many amazing things about autumn that have nothing to do with a certain orange squash.  Keep your pants on, butternut, I’m not talking about you.
(Quick aside: I’m definitely making butternut squash mac and cheese for the third year in a row for Thanksgiving. So dang good.  Praise be to Jessica.)

Spooky Chocolate Pumpkin Cake | La Pêche Fraîche

Here, I’ve collected a boatload of sweet foody links, pumpkin or no, that strike me as particularly autumnal.

Speaking of pumpkin round-ups, Cake over Steak hosted an enormous pumpkin party.
So many amazing savory and sweet recipes!
No, seriously: so many.

Some of my favorites from the punkin’ party include:
Courtney from F2B made an amazing orange pumpkin brûlée pie—I had never thought of that combination before, but golly it sounds good now that I have…

HEY what’s up helloooo—Alana turned all my pumpkin cheesecake dreams into a fluffy, cloud-like Japanese ones, and then added caramel and pecans.

Cindy and I had the same thought process with the whole pumpkin + chocolate situation.  All those buttery crumbs make me reconsider my preference for layer cakes over coffee cake.

Speaking of chocolate and pumpkin, the hot cocoa glaze on Tieghan’s baked buttermilk pumpkin donuts is mesmerizing.

Spooky Chocolate Pumpkin Cake | La Pêche Fraîche

Maple syrup/maple flavored goods are my favorite fall/winter flavor, by far.
Laura’s quinoa porridge with maple roasted pears is such a glorious way to start the day.  Maybe at some point I’ll get my life together and be able to have a composed breakfast.

Alanna takes the best photos, my Lord.
And these maple chestnut pudding chômeurs are incredible.
Listen, the Québécois know autumn, and know winter, and they definitely know maple.  I trust their choice to have such a delectable, classic dessert.
(Fun fact/knowledge drop that Alanna included: chômeur/chômeuse means unemployed individual in French.  These puddings were said to bring comfort to these Québécois during the Great Depression.)

Spooky Chocolate Pumpkin Cake | La Pêche Fraîche

Finally, chocolate and cakes are always welcome:
Megan’s wreaths would be so cute during the holidays, and they’re legitimately the prettiest brioche I have ever laid eyes upon.  Brava!

Michelle’s naked chocolate and hibiscus cake is so pretty.
Naturally pink frosting is particularly appropriate for breast cancer awareness month!

Yossy’s is the most attractive carrot cake ever.
Those process shots always impress and inspire me, since I never photograph them.

Spooky Chocolate Pumpkin Cake | La Pêche Fraîche

I told you that was going to be a lot of links.

But now, I’m going to bring it back around to my little contribution to Halloween/National Pumpkin Day.
This isn’t quite as scary as my heart cake was, but I think the poor unfortunate souls trapped in the salted ganache are adorable and just the right amount of spooky.
You may want to make the tops of your ghosts a little more rounded or folded over.  My piping bag may or may not have been uncooperative, leading to some not unkind, worried probes into what exactly these little white ~hoods~ were supposed to be.
Well. IMHO they are clearly ghosts.  So let that conversation be terminated, thank you and goodnight.

Spooky Chocolate Pumpkin Cake | La Pêche Fraîche

Little crunchy meringue ghosts haunt this cake.
They sit atop a wash of salted dark chocolate ganache that drips down the sides of a moist, heavily spiced pumpkin cake frosted with fluffy, 3-ingredient chocolate buttercream and filled with spicy sweet pumpkin butter.

Each bite balances rich and salted chocolate with spicy pumpkin—it’s a more complex twist on the traditional cream cheese/pumpkin combination, and it keeps the cake from being cloying.
This cake is incredible with or without the crunch of the meringues, so don’t stress if you don’t feel like drawing faces on fifty thousand little cookies.
You can totally leave out the pumpkin butter if you can’t find any—just add a little extra frosting between the layers!

This would be such a cute centerpiece for a Halloween celebration!  It’s definitely an attention grabber.
It somehow tastes even better on the second day, so you can make it ahead (just leave the meringues off until before serving)—
this is the perfect spooky party cake!

Spooky Chocolate Pumpkin Cake | La Pêche Fraîche

Chocolate Pumpkin Cake with Meringue Ghosts
makes 1 3x6inch layer cake
cake portion adapted from Cooking Classy

ingredients:
for the cake:
55 grams (1/4 cup, 2 ounces) butter, soft
50 grams (1/4 cup) neutral oil
135 grams (1/2 cup plus 2 tablespoons) sugar
85 grams (1/4 cup plus 2 tablespoons) brown sugar
1/4 teaspoon kosher salt
2 eggs
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
220 grams (7 1/2 ounces, 3/4 cup plus 2 tablespoons) pumpkin purée
30 grams (2 tablespoons) milk
195 grams (1 1/4 cup plus 2 tablespoons) flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder

for the whipped ganache frosting:
225 grams (8 ounces, 1 cup, 2 sticks) butter
180 grams (6 ounces) dark chocolate, chopped
1 tablespoon corn syrup, optional
small pinch salt

for the ganache drip:
45 grams (1.5 ounce) dark chocolate, chopped
45-60 grams (3 tablespoons-1/4 cup) heavy cream
small pinch salt

for the meringue ghosts:
3 egg whites
150 grams (3/4 cup) sugar
45 grams (3 tablespoons) water
1 tablespoon corn syrup, optional
pinch salt
black food writing pen

to assemble:
pumpkin butter, if desired

directions:
Make the meringue ghosts, up to 2 days before: preheat oven to 200 degrees F and line a baking sheet with parchment.
Prepare a piping bag with a round tip.
Place egg whites in a stand mixer fitted with the whisk attachment.
Place sugar, water, corn syrup, and salt into a small pot over medium heat, and start the egg whites to whipping.
When the egg whites reach stiff peaks, the sugar syrup should be at 245 degrees F.
Remove from heat and carefully pour into whipping egg whites.
Allow to whip until somewhat cooled, about 4 minutes, then fill the pastry bag and pipe out little ghost shapes.
Bake for 2 hours, then turn off the oven and allow to dry in the oven overnight.
When dry, use a black food color pen to draw on little ghost faces!
Now, make the cake: preheat oven to 350 degrees F and butter and flour 3 6-inch pans.
Place butter and oil in the bowl of a stand mixer with both sugars and the salt.
Beat on high speed for 4 minutes, until very light and fluffy and not gritty.
Add in the eggs, vanilla, and spices, and beat for 3 more minutes.
Scrape the sides of the bowl and stir in pumpkin purée and milk.
When almost homogeneous, add in the flour and baking soda and baking powder all at once.
Stir for another minute or so until fully homogeneous.
Portion out into the prepared pans.
Bake for 22-25 minutes until a tester comes out with only a few moist crumbs.
Allow to cool completely.
Meanwhile, make the whipped ganache: place butter, chocolate, corn syrup, and salt into a microwave safe bowl and microwave in 30 second bursts until 2/3 of the way melted.
Whisk vigorously until smooth and shiny.
Allow to cool to room temperature.
Whip at high speed for 3-4 minutes until very fluffy and light in color.
Frost cake right away by spreading a tablespoon or two of pumpkin butter on a layer, then adding a 1/4 cup of frosting, then repeating until all layers are used up.
Frost with a generous layer of fluffy ganache, then refrigerate while you make the ganache drip.
To make the liquid ganache, place chocolate and salt in a microwave safe bowl and microwave until 2/3 of the way melted.
Microwave the heavy cream until lukewarm, about 30 seconds, then whisk vigorously into the chocolate until the ganache is smooth and shiny.
Allow to cool for 10-15 minutes until somewhat thickened.
Meanwhile, to get the mottled look that I’ve gone for, use a hot offset spatula to smooth and slightly melt the chilled frosting, then carefully pour the still-warm ganache over the edge of the chilled cake.
Refrigerate until the drip is set, then place the ghosts on top!

Everything But

Healthy Kitchen Sink Carrot Cake | La Pêche Fraîche

“Please understand that I am in
full rebellion
against my own mind; that when I live
I live by impulse, by emotion,
by white heat.”

—Anaïs Nin, Henry and June

Healthy Kitchen Sink Carrot Cake | La Pêche Fraîche

The French, in their effortless elegance, make a difference between kitchen and bathroom sinks.
Un évier et une lavabo.

They draw the line at owl’s ears: ones with visible ears are les hiboux, while ones without are les chouettes.
There are three words for frost, seven for ice.
Five for window, four for wall.
There’s even a phrase in French for the phenomenon of the urge to jump off of tall buildings/cliffs/balconies/heights:
l’appel du vide.
(Literally: call of the void.)

There are other nuances threaded into the language that make translation tricky; this is one of the most fascinating parts of non-native languages, I think.
Idioms and untranslatables that might confuse anyone hearing them for the first time.

Healthy Kitchen Sink Carrot Cake | La Pêche Fraîche

This cake is totally autumnal, so in the same vein, here are some fantastic fall links for you to peruse.

OMgomgomg. Michelle made brown butter pumpkin cinnamon rolls with crème fraîche glaze and they are so fluffy and beautiful I am seriously losing my mind.

These ultra healthy sugar free apple, almond, and buckwheat muffins from Green Kitchen Stories look so comforting (that applesauce center wooooow) and I want to eat 3 for breakfast like, right now, please.

On the savory side, stew is my favorite kind of meal.
Customizable, easy, makes leftovers.
I gravitate towards middle Eastern flavors (za’atar is my go-to spice blend) when I’m cooking, and this squash and bean stew over brown rice is my idea of a perfect fall meal.
Side note: I really want SK’s Bowl + Spoon because, like I said, that’s the kind of cuisine/meal that just gets me.

See also: this butternut squash chili. Oyyyyyy so warm and spicy and squash-y.

Last one: drooling over this dutch apple pie with muscovado toffee sauce.  Crumbly and salty-sweet and layers upon layers of apple drenched in toffee sauce…
I am quite partial to a good apple pie.

Healthy Kitchen Sink Carrot Cake | La Pêche Fraîche

Where to start with this carrot cake…

First of all, it is remarkable how well the mélange of ingredients mesh in this cake.
The sheer number of mix-ins might make one wary, but you absolutely must trust me, because the resulting cake is nothing short of phenomenal.

It is exactly how I like my carrot cake: moist, dark, spicy, fruity, and chock full of little surprises in each bite.
And lots and lots of carrot!

The cake is healthier than most carrot cakes, which are always touted to be calorie bombs in disguise.
The amount of refined sugar is drastically reduced by using coconut sugar, which is dark and a little smoky tasting.  It lends the cake an extra deep, caramel flavor.
The cake itself is dairy free, with MCT-rich coconut oil standing in for butter.

The frosting has a cracked, shiny, swirly top.
It’s lusciously rich on the tongue, with butter and brown sugar creating an extremely rich caramel flavor.
It’s good while soft and melty and fantastic when cold, which firms it up into a fudgy consistency.
It’s a rich frosting to pair well with the dense, moist cake beneath.  A wimpy frosting would have no impact and no chance of competing with the cake.

Healthy Kitchen Sink Carrot Cake | La Pêche Fraîche

The cake is filled with grated carrots and apples for earthiness and a firm bite; coconut sugar and flaked coconut add a whisper of the tropics and a hint of caramel and smoke; candied ginger and a pinch of cinnamon, nutmeg, and cloves add a spicy note; juicy golden raisins are sweet and unexpected; finally, toasted chopped walnuts give an ever-so-slight bitter nuttiness to each bite.

The frosting deserves a whole host of adjectives of its own.
This is seriously the best frosting of this sort (spread over warm sheet cake) I have ever in my life tasted or imagined.
Unlike the cake, it is in no way healthified.

It’s made of copious amounts of butter and brown sugar, and is literally liquid fudge that is spread over the warm cake and then allowed to set into luscious, creamy goodness.
It’s sweet and salty and a little caramel-esque, with a crunchy, shiny top layer and a buttery center below.
I want to spread it on every single sheet cake I ever make.
This would be incredible with applesauce cake, or chocolate cake, or caramel cake, or coconut cake… or a spoon, or cardboard.  You get the point.  It’s good.

Healthy Kitchen Sink Carrot Cake | La Pêche Fraîche

Kitchen Sink Carrot Cake with Brown Sugar Fudge Frosting
makes 1 9×9 inch cake
frosting adapted from KAF

ingredients:
for the cake:
2 eggs
100 grams (1/2 cup) granulated sugar
75 grams (1/4 cup plus 2 tablespoons) coconut sugar (or brown sugar)
170 grams (3/4 cup) coconut oil, melted
1 teaspoon kosher salt
120 grams (1 cup) flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
200 grams (1 1/2 cups grated) carrots
2 small granny smith apples, grated
1/2 cup toasted chopped walnuts
1/2 cup shredded coconut
1/2 cup candied ginger, chopped
1/2 cup golden raisins

for the brown sugar fudge frosting:
100 grams (7 tablespoons) butter
130 grams (2/3 cup) brown sugar
1/4 teaspoon plus big pinch kosher salt
60 grams (1/4 cup) milk
275 grams (2 1/4 cup) confectioner’s sugar

directions:
Make the cake: preheat oven to 350 degrees F and grease a 9×9 inch pan; line with parchment and grease the parchment as well.
Whisk eggs, sugars, oil, and salt together until homogeneous and light in color.
Add the flour, baking powder, baking soda, and spices on top.
Fold in until halfway incorporated, then add the grated carrots and apple on top and fold until completely uniform.
Stir in walnuts, coconut, raisins, and candied ginger.
Pour batter into prepared tin and bake for 30-40 minutes, until a tester comes out with a few moist crumbs.
Allow to cool while you prepare the frosting.
Make the frosting: melt butter, brown sugar, and salt together until completely incorporated.
Whisk in the milk and powdered sugar until a thick frosting comes together.
Allow to cool for 5 minutes, then spread over the partially cooled cake, swirling with a palette knife as desired.
Serve cake room temperature or slightly chilled for denser cake.

Je Dépars

Giant Cinnamon Chocolate Chip Cookie | La Pêche Fraîche

“It is easy to see the beginnings of things, and harder to see the ends.
I can remember now, with a clarity that makes the nerves in the back of my neck constrict, when New York began for me, but I cannot lay my finger upon the moment it ended, can never cut through the ambiguities and second starts and broken resolves to the exact place on the page where the heroine is no longer as optimistic as she once was.”

—Joan Didion, from Slouching Towards Bethlehem

Giant Cinnamon Chocolate Chip Cookie | La Pêche Fraîche

This is where I say farewell.
Where I blow a kiss to the sparkling, blinking city lights that create a starry night all on their own.
Wave to the hustle and flow; the life that pulses, steady and indefatigable, through every street and avenue alike.
Bid adieu to the City of New York and watch as it shrinks to a speck in the rearview mirror.

Giant Cinnamon Chocolate Chip Cookie | La Pêche Fraîche

Ten weeks flew by faster than I thought possible.
They also trudged along very slowly, slower than I thought possible.
Hindsight makes this paradox possible.
I’m so grateful to have had the opportunity to spend a summer in NYC at a great job, play acting an adult.
But I was ready to come home.

Giant Cinnamon Chocolate Chip Cookie | La Pêche Fraîche

Stepping out of the car into the lush greenery was just as refreshing as I had hoped.
The air is so clean and fresh and green smelling here.
The water tastes very different, and will hopefully do good things for my messy mop of hair.
The sounds of night are crickets and birds and rustling leaves, instead of honking and screeching and the steady drone of AC.
It’s very cool in Ithaca right now, which is the cherry on top of leaving the hot, gritty city to come home.
Low humidity with a breeze that elicits just the slightest shiver in the evenings.  Heavenly.

I get to see Gwen, whom I hadn’t seen in what felt like years and what was certainly far too long.
I could not be happier to see my best friend, my soul sister, my forever.
It makes home that much sweeter.
In fact, she is, intractably, a part of my very definition of home.

I finally got to see my pup, too, who is no longer really a pup but a very old, creaky dog but who will always be my puppy.
Again, it had been too long.

Giant Cinnamon Chocolate Chip Cookie | La Pêche Fraîche

In case it wasn’t painfully obvious, I’m sharing a giant cookie here today—other than a quick loaf of banana bread, the last thing I baked in New York City.
A skillet cookie, if you will, but it’s made in a cake pan because I didn’t have a skillet and all it really requires is something round.

A buttery, soft cookie dough, heavily spiced with cinnamon and generously studded with dark chocolate chunks is pressed into a round and baked until the center is just barely set and the edges are golden brown.
You can slice it into pretty little cookie bars, or you can scoop some vanilla ice cream over it while it’s hot and go to town with a few friends.
Either way, it’s all the simple pleasures of chocolate chip cookies, just in a more convenient and quick form.
(Seriously, no scooping and freezing? Sign me up.)

Giant Cinnamon Chocolate Chip Cookie | La Pêche Fraîche

This would be good with any kind of mix-in, not just chocolate chips and cinnamon.
Take out the aforementioned spice and chips and add in a heaping handful M&Ms for a classic skillet cookie.
Brown the butter, add some rosemary and white chocolate chips for an herby, intriguing twist.
Keep the cinnamon and chips, lose a 1/4 cup of flour and throw in some raisins and a 1/4 cup of oats (if you’re like me and love raisins).  If you do this be sure to include a disclaimer while serving, or there will almost certainly be friends feeling betrayed.

Let your imagination go wild.
It’s just a giant cookie, AKA an endlessly customizable canvas for whatever your particular cravings may be.

Giant Cinnamon Chocolate Chip Cookie | La Pêche Fraîche

Giant Cinnamon Chocolate Chip Cookie
adapted from Sally’s Baking Addiction

makes 1 9- or 10-inch cookie
ingredients:
225 grams (1 cup, 8 ounces) butter, soft
100 grams (1/2 cup) sugar
200 grams (1 cup) brown sugar, packed
2 eggs
1 tablespoon vanilla extract
2 teaspoons cinnamon
300 grams (2 1/2 cups) AP flour
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 cup dark chocolate chunks

directions:
Preheat oven to 350 degrees F.
Grease an oven-proof cake pan or skillet.
Cream butter and sugars together for 5 minutes, until pale and fluffy.
Scrape the bowl and add the eggs and vanilla extract and salt.
Beat for 5 more minutes.
Scrape the bowl and add the flour, cinnamon, and baking soda on top.
Slowly stir to incorporate.
When homogeneous, mix vigorously for 30 seconds to ensure homogeneity.
Stir in the chocolate chunks and press the dough into the skillet.
Bake for 45-50 minutes, until set and golden brown (careful not to overbake).
Slice as desired and serve with vanilla ice cream or chocolate ganache.

Crunchy

Granola | La Pêche Fraîche

“We’ve got this gift of love, but love is like a precious plant.
You can’t just accept it and leave it in the cupboard or just think it’s going to get on by itself.
You’ve got to keep watering it. You’ve got to really look after it and nurture it.”

—John Lennon

Granola | La Pêche Fraîche

Welcome, brand new baby year, fresh and bright white and snow covered.
Welcome, welcome 2015!!

(I’m back in Chicago, and it’s snowing a fair amount.
Class starts tomorrow.
It’s going to be below 0 deg F on Wednesday.
Le sigh.)

Granola | La Pêche Fraîche

My mama loves granola.  She eats it for breakfast almost every day.
My mama is *ahem* particular about her granola.  She likes maybe one out of every 5 she tries.

So before I left to come back to school, I made a whole bunch of simple, healthy granola for my mom.
Heaps of oats, plenty of maple syrup, rich and buttery coconut oil, a hint of spice.

This batch fills up an entire large canister of rolled oats, and it uses about half of one, so it’s a perfect way to finish off the jar floating around your pantry.

It’s utterly delicious with cold milk—cow’s or otherwise (I recently tried hazelnut-almond-cashew and fell in love)—and fresh raspberries or strawberries, difficult as they are to source in the depths of winter.

Granola | La Pêche Fraîche

This granola is crunchy, sweet, with a whisper of salt.
It’s toasty and full of almonds and coconut.
It’s simple—a hint of cinnamon, maple syrup to sweeten, and that’s pretty much it.
It’s vegan and gluten-free if you want it to be—just make sure all your ingredients are certified vegan or GF either way.

It’s super easy to customize: add a tablespoon of vanilla extract or replace the almonds with hazelnuts or pecans, use coconut chunks or chips instead of flakes, toss in dried mango or raisins or cranberries or banana chips.

Anyways, this is meant to be a nourishing first post of 2015 (!) but also a short one, as I have to unpack and settle into our little home here in Chiberia.

Granola | La Pêche Fraîche

Almond Coconut Granola
gluten-free, vegan
makes ~6 cups of granola

ingredients:
5 cups of rolled oats (certified GF if necessary)
1 cup of sliced almonds
1/2 cup sweetened flaked coconut (or use unsweetened)
1/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 cup maple syrup
1/2 cup melted coconut oil (or ghee)

directions:
Preheat oven to 300 degrees F and line 2 baking sheets with parchment paper.
Stir oats, almonds, and coconut together.
Stir salt, maple syrup, and coconut oil together, then pour wet ingredients over and stir with a spoon until all is coated.
Spread oats out onto baking sheets and tamp down lightly to pack.
Bake for 15 minutes, then lightly stir with a spatula and rotate sheets.
Bake for 15 more minutes, then stir and rotate again.
Bake for 10-15 more minutes, until evenly and lightly browned and toasted.
Remove from oven and let cool completely on sheets.
Store in an airtight container for up to 2 weeks.