Épicé

 Black Pepper and Maple Syrup Gingerbread | La Pêche Fraîche

“Always winter, never Christmas.”

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

 Black Pepper and Maple Syrup Gingerbread | La Pêche Fraîche

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

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

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

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

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

 Black Pepper and Maple Syrup Gingerbread | La Pêche Fraîche

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

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

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

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

 Black Pepper and Maple Syrup Gingerbread | La Pêche Fraîche

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

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

 Black Pepper and Maple Syrup Gingerbread | La Pêche Fraîche

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

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

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

O Tannenbaum

Christmas Tree Cookies | La Pêche Fraîche

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

Christmas Tree Cookies | La Pêche Fraîche

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

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

Christmas Tree Cookies | La Pêche Fraîche

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

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

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

Christmas Tree Cookies | La Pêche Fraîche

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

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

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

Reconnaissant

Pumpkin Meringue Pie | La Pêche Fraîche

Autumn, the year’s last, loveliest smile.

William Cullen Bryant

Pumpkin Meringue Pie | La Pêche Fraîche

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

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

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

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

Pumpkin Meringue Pie | La Pêche Fraîche

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

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

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

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

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

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

Pumpkin Meringue Pie | La Pêche Fraîche

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

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

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

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

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

Pumpkin Meringue Pie | La Pêche Fraîche

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

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

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

Pumpkin Meringue Pie | La Pêche Fraîche

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

Pumpkin Meringue Pie | La Pêche Fraîche

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

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

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

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

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

Mud and Molasses

Brown Butter and Molasses Cupcakes | La Pêche Fraîche

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

—Jack Kerouac

Brown Butter and Molasses Cupcakes | La Pêche Fraîche

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

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

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

Brown Butter and Molasses Cupcakes | La Pêche Fraîche

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

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

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

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

Brown Butter and Molasses Cupcakes | La Pêche Fraîche

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

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

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

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

Pumpkin Head

Pumpkin and Condensed Milk Cakes | La Pêche Fraîche

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

Pumpkin and Condensed Milk Cakes | La Pêche Fraîche

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

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

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

Pumpkin and Condensed Milk Cakes | La Pêche Fraîche

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

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

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

Pumpkin and Condensed Milk Cakes | La Pêche Fraîche

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

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

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

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

Pumpkin and Condensed Milk Cakes | La Pêche Fraîche

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

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

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

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

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

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

Settled

Chewy Oatmeal Butterscotch Cookies | La Pêche Fraîche

I have already settled it for myself that flattery and criticism go down the same drain and so I am quite free.

—Georgia O’Keeffe

Chewy Oatmeal Butterscotch Cookies | La Pêche Fraîche

Falling into a new routine, even when in the same environment, surrounded by the same people, is a process.

The thing about work is that you can get into a rhythm pretty quickly—you’re expected to be somewhere at the same time, every day.  For most jobs, monotony rules as you generally do similar tasks each day.
At school, not so much. Different classes not only mean different buildings (unless you’re a science student at UChicago, which means you’ll be sticking to the same two locations for every class for a while) and different subjects, but radically different sleep and work cycles.
It’s not more or less stressful than a job, but a student’s schedule has different demands.
And getting used to a new one (especially right after summer break) is an adjustment.

Chewy Oatmeal Butterscotch Cookies | La Pêche Fraîche

I think I am settling into my new routine now, as the end of my last first week as a student at UChicago passes.

I’m back in the kitchen and excited to start creating again, when I can find or make the time.

These cookies are a perfect way to ease into Autumn.
Crispy, chewy, and buttery oatmeal cookies are spiced with cinnamon and studded with white chocolate and butterscotch chips (which I may or may not have found hiding deep in my pantry).
They come together very quickly and not only does this recipe make a small batch—only 12 cookies—but you can easily freeze the unbaked cookies in a freezer bag and save them for any later (inevitable) cookie cravings.

These are a great snacking cookie, and are customizable. Sub in raisins or dark chocolate chips and dried cherries, M&Ms, or chopped nuts. They can suit anyone’s taste, and prove that oatmeal cookies are worthy of praise.

Chewy Oatmeal Butterscotch Cookies | La Pêche Fraîche

Happy Fall, friends! And happy new school year!

Chewy Oatmeal Butterscotch Cookies | La Pêche Fraîche

Oatmeal Butterscotch Cookies
adapted from Sally’s Baking Addiction
makes ~12 large cookies

ingredients:
112 grams (1/2 cup) butter
100 grams (1/2 cup) brown sugar
25 grams (2 tablespoons) sugar
1/2 teaspoon kosher salt
1 egg
1 teaspoon vanilla
1 tablespoon molasses
90 grams (3/4 cup) flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
100 grams (1 1/4 cups) rolled oats
3/4 cup butterscotch chips (or raisins, or chocolate chips)
1/4 cup white chocolate chips (optional)

directions:
Make the dough: place butter into the bowl of a standing mixer and beat on high for 3 minutes, until soft, fluffy, and doubled in volume.
Add in the sugars and salt and beat for another 5 minutes; mixture should be shiny, fluffy, and not gritty.
Add in the egg, vanilla, and molasses and beat for another 2 minutes.
Scrape the sides of the bowl and add in the flour, baking soda, and cinnamon.
Mix on low speed until just incorporated, about 30 seconds.
Add in the rolled oats and stir to combine.
Add in the butterscotch and white chocolate chips (or any other mix-ins that you desire) and stir gently to combine.
Scoop out 1/3 cup portions onto parchment lined cookie sheets and place in freezer for at least 15 minutes.
Meanwhile, preheat the oven to 350 degrees F.
Bake for 10 minutes, until golden brown but still soft in the center.
Allow to cool completely, then serve with milk!

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.

Oh Deer

Red Velvet Woodland Cake | La Pêche Fraîche

Calvin: This whole Santa Claus thing just doesn’t make sense. Why all the secrecy? Why all the mystery?
If the guy exists why doesn’t he ever show himself and prove it?
And if he doesn’t exist what’s the meaning of all this?

Hobbes: I dunno. Isn’t this a religious holiday?

Calvin: Yeah, but actually, I’ve got the same questions about God.

—Bill Watterson

Red Velvet Woodland Cake | La Pêche Fraîche

Merry Christmas Eve!

I hope you all had a wonderful Festivus and Christmas Eve Eve, and are now prepared for Christmas itself.

Red Velvet Woodland Cake | La Pêche Fraîche

We have not even a single lick of snow around my hometown; it’s been 60s and sunny and utterly autumnal, despite the fact that it’s the end of December.

So today, instead of a winter wonderland cake, I’m sharing a woodland wonderland cake.
Seems legit.
(It’s actually just an excuse to use my adorable new Schleich deer figurines.)

Red Velvet Woodland Cake | La Pêche Fraîche

This cake is a dressed-up red velvet.

It’s a foolproof recipe, with a touch of cocoa and a generous amount of buttermilk; the batter remains moist with a tight crumb and the distinctive “red” velvet flavor.

The frosting is white chocolate cream cheese, my new go-to when it comes to a tangy frosting.
Adding a good measure of melted white chocolate to your standard cream cheese frosting gives extra body and allows the frosting to set better when chilled—it doesn’t run and become a drippy mess.
The white chocolate is subtle—the frosting remains tangy and creamy and rich, just thicker and more luscious on the tongue.

The cake is decorated with all sorts of “woodland” goodies: blackberries, kumquats, and sugared cranberries, little bundles of cinnamon and rosemary, pinecones, and that stinkin’ adorable mama deer and her fawn.
A dusting of powdered sugar finishes the cake off nicely.

Red Velvet Woodland Cake | La Pêche Fraîche

Normally, I wouldn’t put anything inedible on top of a cake, but I really was vibing on the woodland aesthetic.
This cake comes together very quickly, and can be decorated in any number of ways.

Whatever you’re baking for the holiday, I hope it comes out wonderfully and that you get the chance to share it with loved ones—that’s what I’ll be doing with my treats.
I’ll be back after the holiday.

Merry Christmas!

Red Velvet Woodland Cake | La Pêche Fraîche

For one last and final time for the year, a quick Christmas post rundown (with treats easy and fast and long and arduous, too).

This year: eggnog sugar cookies
chocolate peppermint cloud cake
chocolate peppermint shortbread, 5-spice snickerdoodles, Russian teacakes, and cinnamon cereal marshmallow treats
festive marshmallow ropes

1 year ago: honey spice and dark chocolate roll-out cookies
chocolate, sour cherry, and coconut cookies, grapefruit butter cookies, and dark chocolate pecan snowcaps.
peppermint and chocolate cupcakes
souche de Noël (eggnog layer cake with ganache)

2 years ago: pepparkakor
candy cane and chocolate macarons,
Nutella and various fruity jam Linzer cookies,
maple, nutmeg, and rye roll-out cookies
gingerbread layer cake

Red Velvet Woodland Cake | La Pêche Fraîche

“One can never have enough socks,” said Dumbledore. “Another Christmas has come and gone and I didn’t get a single pair.
People will insist on giving me books.”

—J.K. Rowling

Red Velvet Woodland Cake | La Pêche Fraîche

Red Velvet Woodland Cake
makes 1 3-layer 6-inch cake

ingredients:
for the cake:
113 grams (8 tablespoons) butter, softened
30 grams cocoa powder
333 grams (1 1/2 cup plus 1/3 cup) sugar
3/4 teaspoon kosher salt
2 eggs
2 teaspoons red gel food coloring
2 teaspoons vanilla extract
240 grams (1 3/4 cups) flour
240 mL (1 cup) buttermilk
1 teaspoon vinegar
1 teaspoon baking soda

for the frosting:
175 grams (12 tablespoons) butter, soft
225 grams (8 ounces) cream cheese, room temperature
3/4 teaspoon kosher salt
115 grams (4 ounces) white chocolate, melted and cooled
450 grams (4 cups) powdered sugar

for decorating:
mini (sanitary) pine cones
kumquats
cinnamon stick bundle
mini animal figurines
sugared cranberries
berries
rosemary bundles

directions:
Make the cake: preheat oven to 350 degrees F and grease and flour 3 6-inch pans.
Beat butter until soft and light, about 3 minutes if already softened.
Add in the cocoa powder, salt, and sugar and beat for 3 full minutes; the mixture should be glossy and very fluffy.
Scrape the sides of the bowl and add in the eggs, food coloring, and vanilla extract.
Beat for 5 full minutes; the mixture should have tripled in size.
Scrape the bowl and dump the flour on top of the butter.
Place the baking soda over the flour.
Mix the buttermilk and vinegar together.
Start mixing the flour into the batter at a very low speed; simultaneously, start drizzling in the buttermilk.
Once all is incorporated, beat on high speed for 20 seconds to ensure homogeneity.
Portion out the batter equally into your 3 pans and bake for 20-22 minutes, until springy to the touch and a tester comes out nearly clean.
Allow to cool completely.
Make the frosting: place butter in the bowl of a stand mixer and beat for 5 full minutes at medium speed.
Add the cream cheese and salt and beat for 2 more minutes; add the melted and cooled white chocolate and beat at high speed until  combined.
Sift in the powdered sugar and stir until combined, then beat at high speed for 2 minutes, until light and fluffy.
Stack and crumb coat the cakes, then refrigerate the cake for at least 30 minutes (leave the frosting at room temperature).
Finish icing the cake.
To decorate, tie the rosemary bundles and cinnamon bundle together with some string.
Arrange the rosemary and figurines first, then add the cinnamon and fill in with berries, kumquats, and cranberries.
Dust with powdered sugar to finish.