There are so many kinds of time. The time by which we measure our lives. Months and years.
Or the big time, the time that raises mountains and makes stars.
Or all the things that happen between one heartbeat and the next. It’s hard to live in all those kinds of times.
Easy to forget that you live in all of them.
Robert Charles Wilson, Spin
Learn to see, learn to hear, learn to feel, learn to smell, and know that by practice alone can you become expert.
Dr. William Osler
ten years come and gone / I soon run short of fingers / a decade, complete
Happy tenth birthday to La Pêche Fraîche, this little sliver of my soul.
We have reached double digits together, readers, and I humbly thank you.
“Sometimes I can hear my bones straining under the weight of all the lives I’m not living.”
—Jonathan Safran Foer, Extremely Loud and Incredibly Close
Yesterday, my parents sent me the dreamiest bouquet of pale peach roses, white hydrangeas, and black and white anemones.
Last night, my instagram bio ticked from 21 to 22.
(I don’t have a Facebook anymore, so no messages will be received from acquaintances collected through the years. I’m, like, so off the grid. *rolls eyes*)
Tonight, I will drink and be merry with some of the best people I have ever and will ever know.
Today, though, I am taking time to reflect and relax into my new age by myself.
My atoms in their current arrangement have made the long trip around the sun twenty two times.
In this time, my body has grown, my mind has expanded, my hormones have been tamed (…kind of?); I have shed skin cells and old clothes and loves alike. I have been fortunate to see many corners of the world and optimistic enough to dream of other, unknown parts.
I have pushed and pulled and trudged my way through years of schooling and through an altogether too short stint at my alma mater. In the best of times, I have excelled and succeeded; in the worst of times, I have simply kept on moving.
Four years ago, on the cusp of 18, I left my childhood home and my parents for the first time; in many ways, I felt and was alone. The birthdays following were distinctly part of my college years.
So although 22 is a relatively unremarkable birthday, this one means a lot to me. It is my first birthday after college and striking out into the world. It is the bookend to the collection that began at 18.
Today, in a new city and in a different sense, I feel and am alone.
Is it sad or freeing to be alone on your birthday?
It is coldly realistic or melancholic to realize that we all age on our own?
We live our lives with ourselves. It is as simple and as difficult as that. Though none of us will ever stop changing, we have but one body and mind to live in and put up with.
It’s easy to wistfully romanticize our past lives and selves; it is also easy to make grand resolutions about our future.
I hope that everyone has the opportunity to fall in love with who they are in the present, which is a far harder endeavor, in my experience.
I hope that you have the chance, whether this year or in many years to come, to spend a birthday by yourself and not feel lonely.
I hope this especially for myself.
My twenty-second birthday cake is not a simple one. It’s not an afternoon affair, not something to whip up casually sans plan.
No one should be surprised by this, least of all readers of this blog who have seen my other involved creations. I have a flair for the dramatic and a birthday is an excuse to indulge both my creative urges and tastebuds.
This is all to say, I know that this recipe is more than a little ridiculous. A lot of effort went into making this cake just right. It is worthy of a celebration.
Make it for a loved one; make it for yourself. And prepare to impress.
This cake starts with a super moist banana cake—it is the least banana bread-y banana cake I have made, which I consider an achievement. There is a time and place for a lovely, dense banana bread. This cake is not that.
The layers have a swipe of silky, slightly bitter coffee pastry cream, flecked with espresso and enriched with egg yolks and butter.
Hidden inside the cake are two layers of dacquoise; a crisp almond and meringue confection that softens and turns into a whisper of caramel and almond married with the coffee cream. It is the reason that this cake is better on the second day. The crunch is fabulous, yes, but the dacquoise becomes an ethereally light filling when it softens—just like meringue does in a pavlova or Eton mess.
The whole affair is finished with a cloud of rich, chocolaty Italian meringue frosting, my favorite way to ice a cake. I love that with each bite, you get a varying amount of chocolate. It makes eating a piece that much more interesting.
This cake is a labor of love, and its whole is greater than the sum of its parts. The flavor combination is very unique—but it works so well. In fact, I like it so much that I am planning on dreaming up new ways to use banana, almond, coffee, and chocolate (to me, that sounds like a hella good muffin).
Note also that this can be made ahead of time; the pastry cream up to 3 days in advance, and the dacquoise up to 2 days. You could make the cake ahead and freeze it as well. It’s manageable. I mean, sort of.
Birthdays, previously (and no, I don’t know what happened to 17 and 19…):
Banana Cake with Almond Dacquoise, Coffee Pastry Cream, and Chocolate Meringue Buttercream
makes 1 3×6 inch layer cake
pastry cream adapted from the Kitchn
for the almond dacquoise:
4 egg whites
150 grams (3/4 cup) sugar
65 grams (2/3 cup) almond meal or flour
40 grams (scant 1/4 cup) sugar
big pinch salt
for the coffee pastry cream:
1 tablespoon espresso powder
360 grams (1 1/2 cups) milk
100 grams (1/2 cup) sugar
hefty pinch salt
4 egg yolks
30 grams (1/4 cup) flour
15 grams (2 tablespoons) butter
for the banana cake:
150 grams (2/3 cup, 10 tablespoons plus 2 teaspoons) butter, softened
170 grams (3/4 cup plus 1 tablespoon plus 1 teaspoon) granulated sugar
1/2 teaspoon salt
2 ripe bananas
120 grams (1/2 cup) milk
200 grams (1 2/3 cup) flour
2 teaspoons baking powder
for the chocolate Italian meringue buttercream:
3 egg whites
pinch salt, to taste
150 grams (3/4 cup) sugar
25 grams (1 1/2 tablespoons) water
340 grams (1 1/2 cups, 24 tablespoons, 3 sticks) butter
170 grams (1 cup) dark chocolate chips or chunks, melted and cooled slightly
20 grams (1/4 cup) cocoa powder, as needed
directions:
First, make the dacquoise, up to 2 days in advance.
Preheat oven to 250 degrees F and trace 3 6-inch circles on a piece of parchment lining a baking sheet.
Place egg whites in the bowl of a stand mixer and begin to whip.
Once foamy, add in the first (150 grams, 3/4 cup) portion one spoonful at a time, and whip on high speed until the meringue is glossy and fluffy and stiff peaks have formed.
Whisk together the almond meal, remaining portion sugar, and salt, and gently fold into the meringue.
Pipe onto the circles you traced, and bake for 65-85 minutes, until the dacquoise is dry and slightly golden colored.
Remove from oven and let cool completely; you can store the baked dacquoise for up to 2 days in a moisture-free, air-tight container.
You will only need 2 dacquoise layers for the cake; the third is insurance in case of cracking (one of mine did, when I dropped it); you can trim them if they spread a little with a sharp knife so that they fit in the cake.
Make the coffee pastry cream: place espresso powder (or you could use whole beans, if you don’t like the grains) and milk over medium heat.
Meanwhile, whisk the egg yolks, sugar, salt, and flour together.
Once the milk is just shy of boiling—it should be at a simmer—carefully pour in 1/3 of it into the egg yolk mixture while whisking constantly.
Place the egg yolk mixture into the saucepan with the remainder of the coffee-milk, whisking all the while.
Heat over medium heat while whisking constantly, until thickened.
You should be able to coat a spoon and draw a line with your finger that does not fill in with cream.
Remove from the heat and whisk in the butter.
Strain through a sieve, then blend on high speed with an immersion blender or in a regular blender (wait until it is cooled, though!) for about 20 seconds—don’t go too long with the blender, just enough to get it smooth.
Place a piece of plastic wrap against the surface of the pastry cream and allow to cool completely.
Make the cake: preheat oven to 350 degrees F and grease and flour 3 6-inch baking pans.
Place butter, sugar, and salt in the bowl of a stand mixer and beat on high speed for 4 full minutes.
Meanwhile, mash the bananas with the milk in one bowl and stir the flour and baking powder together.
Scrape the sides of the stand mixer and add in 1/3 of the flour mixture.
While you stir the flour mixture in, add in half of the banana mixture.
Add another third of the flour mixture, adding the remainder of the banana mixture and the remainder of the flour mixture one after the other while stirring on low speed.
Increase the speed to medium for 30 seconds, to ensure that the batter is homogenous.
Portion out into prepared pans and bake for 18-25 minutes, or until a tester comes out with just a few moist crumbs.
Allow to cool for 10 minutes before turning out onto a wire rack and allowing to cool completely.
Make the Italian meringue buttercream: place egg whites in the bowl of a stand mixer fitted with the whisk attachment.
Place sugar, salt, and water in a small pot over medium heat, fitted with a candy thermometer.
Begin to whisk egg whites while syrup heats up.
Once syrup reaches 245 degrees F, the egg whites should be at semi-stiff peaks.
Pour the hot syrup into the meringue while beating at high speed.
Whip until the meringue is glossy and cooled to body temp.
Whisk in 1 tablespoon of the butter at a time, beating until the frosting comes together into a glossy, fluffy, light mixture.
Portion into 4 separate portions—one portion should be slightly smaller than the other three.
Place one of the larger three portions back into the bowl of the stand mixer; while whipping on high, add about 3/4 of the melted and cooled chocolate and 2 tablespoons cocoa powder.
Whip until chocolate is fully incorporated.
Into another of the three larger portions of frosting, add about 3/4 of the remaining chocolate (so about 3/16 of the original portion) and 1 tablespoon cocoa powder; stir vigorously to combine.
Into the remaining of the three larger portions, stir in the remaining chocolate and 1/2 tablespoon cocoa powder.
Into the smallest portion, stir in 1/2 tablespoon cocoa powder.
At this point, tint any of the 4 portions as you see fit with a few extra teaspoons of cocoa powder.
To assemble the cake, place a dollop of pastry cream on a cake stand and place 1 of the banana layers on top.
Spread 1/8-1/4 cup of the pastry cream onto the banana cake; place one of the almond dacquoise layers on top and spread with another 1/8 cup pastry cream.
Top with a second banana cake, more pastry cream, the second dacquoise layer, more pastry cream, and the final banana cake layer.
Use a small amount of the three larger portions of frosting (the darkest three) to lightly crumb coat the cake—you don’t need a thick crumb coat here.
Using 4 pastry bags filled with each of the colors, pipe an ombre effect with desired piping tip (I used a single tip and 4 couplers).
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“There’s no one just like you,” she said.
“That’s why we need to celebrate.”
—Karen Kingsbury
FAME
“A party without cake is just a meeting.”
—Julia Child
A birthday without cake is just another dreary day.
A birthday without cake, loves, is not a birthday at all.
Birthdays are for cakes.
(Note: cakes are definitely not only for birthdays, however.)
I’m slowly curating the birthday cakes of my roommates (Daly’s birthday is 3 days before mine, so it always happens before we get to school, but a half birthday, perhaps?).
Alexa will love this—it tickles me pink how much she loves her birthday posts. She also, for the record, loves pink.
Just for reference, here’s Alexa’s cake from last year, and the one from this year.
Dunno if I can possibly link back to that caramel popcorn cake one more time, but oh well.
But this is a birthday cake (and post) for a girl who loves the color mint and Paris, soy lattes and Back to the Future, the Old Major sandwich at Z&H and puppies.
Who embodies the Duchess Kate Middleton and has the most brilliant hair and sleeps like Sleeping Beauty (yes, that deeply).
The one who inspired these whole wheat peppermint mocha brownies with her love of Starbucks.
Betsszzyyyy!
Elizabeth made it through 2 decades of life.
Obviously, we needed to celebrate with a very big, very chocolaty cake.
Thing is, her birthday was the day after we got back from winter break! So I hadn’t prepared anything (usually I’ll bake the layers a day ahead or something along those lines, since the days can get so excitingly monotonously busy around here) the day of.
Still, I poked around in my kitchen for ~2 seconds and knew exactly what I had to make her.
A cake tailored to a few of her favorite things.
A cake just like her.
This cake is really easy, and miraculously fast.
I had it imagined, made, decorated, and photographed within 2 and a half hours. Not too bad, especially when you consider that the photography took longer than any of the other processes.
The cake itself is a springy dark chocolate and coffee—mocha—cake. It’s soft and feels light yet rich at the same time, with a good balance of sweet and bitter from the coffee and cocoa.
It’s a one bowl, one whisk, and one measuring cup kind of recipe, perfect when you need a cake, stat!
The frosting is a Nutella Italian meringue buttercream, so conceived because I had no confectioner’s sugar but lots and lots of bittersweet chocolate.
It’s impossibly light and buttery while still maintaining plenty of chocolate flavor, which I always find is missing in chocolate egg-based buttercreams.
First, a plain Italian meringue buttercream is whipped up, one big glossy cloud. Then heaps of cooled chocolate get whisked in, and a fair dollop of Nutella, too.
The color change is mesmerizing: from the palest yellow to a red-brown cocoa.
The end result is seriously amazing.
It’s salty and sweet, chocolaty and a little bit nutty.
Italian meringue buttercreams are so silky—they pair perfectly with a cake that has a soft, tight crumb.
This is a cake that’s perfect for a birthday.
It’s fun (sprinkles!), has flavors that everyone will like, and makes the right size cake for sharing with friends.
It frosts like a dream and will look impressive no matter how you decide to finish it up—just don’t forget the candles.
But seriously—don’t the adorable candles on this cake practically beg for extra sprinkles?!
Happy belated birthday, Elizabeth darling.
xx
Mocha Cake with Nutella Italian Meringue Buttercream
makes 1 3-layer, 6-inch cake
ingredients:
for the mocha cake:
1 2/3 cups (190 grams) flour
1 1/2 cups (300 grams) sugar
1/2 cup (60 grams) cocoa powder
1 5/8 teaspoon baking soda
1 1/4 teaspoon baking powder
1/2 teaspoon kosher salt
5/8 cup (200 mL) buttermilk (or milk plus 2 teaspoons apple cider vinegar)
1/2 cup (120 mL) coffee (or hot water plus 1 tablespoon espresso powder)
1/4 cup plus 3 tablespoons (105 mL) vegetable oil
3 eggs
1 tablespoon vanilla extract
for the Nutella Italian meringue buttercream:
3 egg whites
3/4 cup (150 grams) sugar
3 tablespoons (45 mL) water
1/2 teaspoon kosher salt
1 1/2 cups (345 grams) unsalted butter, soft but cool
8 ounces (200 grams) bittersweet chocolate, melted and cooled
1/2 cup (~120 grams(?)) nutella
sprinkles, for decorating
directions:
Preheat oven to 350 degrees F and grease and flour 3 6-inch baking pans.
Whisk flour, sugar, cocoa, baking powder, baking soda, and salt together.
Whisk buttermilk, oil, coffee, eggs, and vanilla extract together, then whisk wet ingredients into dry.
Portion batter out evenly into pans and bake for 18-22 minutes, until a tester comes out nearly clean and the cakes are springy to the touch.
Allow to cool completely.
Make the icing: place egg whites in the bowl of a stand mixer fitted with the whisk attachment.
Place sugar, salt, and water in a small pot over medium heat, fitted with a candy thermometer.
Begin to whisk egg whites while syrup heats up.
Once syrup reaches 245 degrees F, the egg whites should be at semi-stiff peaks.
Pour the hot syrup into the meringue while beating at high speed.
Whip until the meringue is glossy and cooled to body temp.
Whisk in 1 tablespoon of the butter at a time, beating until the frosting comes together into a glossy, fluffy, light mixture.
Slowly add in the cooled chocolate while whipping, then add in the Nutella.
Scrape the bowl and whip for another minute to ensure homogeneity.
Frost cooled cake as desired, and add sprinkles!
File this one under: Anything But Vegetables.
A certain blonde with whom I live is going to be very happy to see this post be published—
that’s right, friends, this is Alexa’s birthday cake.
Remember last year? Of course you do, I link back to that post ALL the time. Lauren Conrad pinned it, for God’s sake.
It’s been a bit more than a year, now, that Alexa and I have been friends. Miraculously, we are both still alive and have, for the most part, all of our limbs (Grandma, I’m kidding).
Who knew that the gals I met on the first day of O-week would be my roomies, my #1 wingwomen, my comfort blankets and tissue fetchers and popcorn sharers and best friends?
Spoiler: Alexa definitely didn’t. She was fairly certain I hated her…
(She still hasn’t gotten the hint, guys. I think she’s following me.)
Anyways, it’s been quite an eventful year+ and I couldn’t be more grateful to have spent it with such good people.
I couldn’t have asked for a better house-mate, better roommate, and better friend. Alexa is such a giver and can ALWAYS put a smile on my face or at least a blanket round my shoulders.
She knows what to say, who to hate, how to make popcorn the best, and how to be the most loyal, loving friend out there.
Ugh. So much love.
To celebrate her birthday, I made an over-the-top cake, obviously.
Alexa loves diet coke, as a sorority girl should.
Alexa loves chocolate and vanilla bean, like normal people do.
Alexa thinks that salted caramel is the stuff of gods (she is right).
Alexa is looking over my shoulder and drooling wishing for another cake right now—
“Please? I ate this for all three meals.”
Alexa is going to kill me for putting that up on the internetz but it’s ok friends I will survive because I am holding birthday cake oreo cupcakes hostage right now.
(Look for those here in the coming weeks!!!)
I knew I had to make a chocolate coca cola cake, and I wanted to incorporate a fat vanilla bean and some gold and sparkly caramel in there somewhere as well.
The end result is a rich, moist chocolate cola cake with vanilla bean buttercream swirled with heaps of salted caramel glammed up with gold luster dust and chocolate sprinkles.
It’s sparkly and gooey and sweet and salty and I think it was just about a perfect way to celebrate my BFF’s birthday.
Some notes on the cake:
you can make the cake portion and the caramel ahead, but make the frosting right before you are going to decorate the cake; the finished cake can be stored in a cool place at room temperature overnight.
The luster dust is optional, but a very nice glam touch to the caramel on top of the cake.
This caramel recipe is good for pouring, so if you don’t want to smudge it on the sides, just pour it over the top and let it drip down!
Happy belated birthday, darling girl.
You’re wonderful.
Alexa’s Birthday Cake
Coca cola + chocolate + caramel + vanilla bean
makes 1 3-layer 6-inch cake
cake portion adapted from Confessions of a Cookbook Queen
ingredients:
for the cake:
1 cup (240 mL) Coca cola
1/2 cup (120 mL) vegetable oil
1/2 cup (113 grams) butter
1/4 cup (30 grams) dark cocoa powder
1 1/2 teaspoons kosher salt
2 cups (400 grams) granulated sugar
2 eggs
1/2 cup (120 mL) buttermilk
1 teaspoon vanilla extract
2 cups (240 grams) flour
1 teaspoon baking soda
for the salted caramel:
100 grams (1/2 cup) sugar
30 grams (2 tablespoons) water
1 tablespoon corn syrup
90 grams (1/4 cup plus 2 tablespoons) heavy cream
2 tablespoons butter
1/4 teaspoon kosher salt
1 teaspoon gold luster dust, if desired
for the vanilla bean frosting:
1 1/2 cups (350 grams) butter, soft
1 whole vanilla bean, scraped
1 teaspoon kosher salt
3 cups powdered sugar
2 tablespoons to 1/4 cup (30 mL to 60mL) half-and-half
directions:
Make the cake: grease and flour 3 6-inch round pans and preheat the oven to 350 degrees F.
Place butter, oil, coca cola, cocoa powder, and salt in a large pot.
Heat over medium heat, whisking, until it comes to a boil.
Pour the hot mixture over the sugar and whisk to combine.
Whisk in the eggs vigorously.
Stir in the buttermilk and vanilla extract.
Whisk flour and baking soda together, then stir into the batter.
Portion batter out into the prepared pans and bake for 20-25 minutes, until springy to the touch and a tester comes out clean.
Make the caramel: heat the sugar, water, corn syrup, and salt together, whisking at the beginning until they dissolve.
Stop stirring and allow to caramelize into an amber color, then remove from heat and quickly whisk in butter and cream, being careful of the splattering.
Whisk until completely smooth, adding luster dust if desired, then allow to cool before using.
Make the frosting: place butter and salt in the bowl of a stand mixer and beat on high for 6 full minutes.
Scrape the bowl and add the vanilla bean and powdered sugar; stir on low speed until powdered sugar is incorporated, then beat on high while slowly drizzling in 2 tablespoons of half and half.
If the frosting is too thick, add more half and half until the proper consistency is reached.
Beat on high speed for 2 minutes, then use immediately to frost the cake as desired.
It’s past time we talk, isn’t it?
Let’s talk about busyness. Let’s talk about crazy sleep-deprived weeks and times when there just isn’t enough time.
Talk about my new coffee-free lifestyle and how damn hard it is to keep your eyes open in a darkened lecture room.
About blog malfunctions (WHy, Pinterest, wHyyyYYyy) that seemingly can’t be fixed, about being so frustrated that you don’t even want to try anymore.
Talk about sophomore year and living with best friends and becoming a Theta girl and bumps and ruts in the road.
Talk about all the millions of things that I’ve wanted to say here that I haven’t had time to put down in a post.
Can we talk about how just the other day I saw a man and his young son sitting in the autumn sun, basking with eyes shut, hands folded, peaceful as can be, and it warmed my heart for one brief moment, almost as much as it warmed theirs, before bio lecture called and demanded that I rush onwards?
Time is cruel. My schedule is punishing.
But I’m still here, and I know you are all here, waiting, too.
I’ve hired a web developer to try to solve my Pinterest woes, but that still hangs heavy in my heart.
I put so much work into this blog, and all I want is for it to work and run smoothly like a well oiled machine.
I have some fabulous things to share here, but I’m reluctant since I know a big part of the meat of my blog (Pinterest traffic/interest) is missing in action!
Life is crazy busy; second year is hard; my roomies are busy and my boyfriend is busy and I don’t sleep anymore.
But it’s good. This life of perpetual motion and grinding work is one I chose; in the end, it’s fun and rewarding and there’s something deeply satisfying about being so exhausted that you fall asleep even before you’ve sunken all the way down into your fluffy, white, cloud bed.
These brownies are for Betsy.
She’s a Starbucks addict, and her favorite is a soy peppermint mocha (or an iced vanilla soy latte).
I was looking for an excuse to use my mini tartlette pans (remember these cute cakes?!), so I got to mixing up some quick brownie batter.
This batter takes the typical melted chocolate that’s added to brownies and replaces it with cocoa powder and butter—chocolate is just cocoa butter and cocoa powder, so why not replace the relatively flavorless cocoa butter with flavorful dairy butter?
Thank you Alice Medrich, for this impeccable logic.
Everyone else. Dooo it.
These brownies are fudgy, with shiny, crackly tops and the most satisfyingly chewy edges; the peppermint, salt, and espresso powder cut the richness and provide depth.
The ganache is—literally—the icing on top, finishing the thick, rich brownie with a perfectly smooth counterpart.
PLUS they’re whole wheat, and no one had any idea.
My roommates’ verdicts?
“Christmas in a cupcake.”
“I think I’ve had thousands of peppermint mochas in my life, and this passes the test.” (Guess who said that…)
“Thin mint. Thin mint. Thin mint.”
I don’t like Starbucks (I HATE Starbucks tbh) but this flavor combo is a straight up killaaaaa.
It’s a must make for fall/winter bakers!
Whole Wheat Peppermint Mocha Brownies
makes ~30 brownie bites, or 1 8×8 inch pan
adapted from Alice Medrich
ingredients:
for the brownies:
275 grams (10 tablespoons) unsalted butter
2 tablespoons espresso powder
250 grams (1 1/4 cup) sugar
70 grams (3/4 cup plus 2 tablespoons) cocoa powder
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
1/4-1/2 teaspoon peppermint extract
2 eggs
80 grams (~1/2 cup) white whole wheat flour
for the ganache:
70 grams (~2.5 ounces) dark chocolate
pinch salt
28 grams (2 tablespoons) butter
50 grams (~3 tablespoons) half-and-half, room temp
directions:
Preheat oven to 350 degrees F and grease and flour whatever pans or tins you are using.
Melt unsalted butter in a pan or in the microwave; stir in espresso powder and sugar.
Whisking vigorously, whisk in cocoa powder, salt, and extracts.
Whisk in eggs and then gently stir in flour until the batter is homogeneous.
Scoop or spread the batter into the greased tin and bake for 20 minutes.
Allow to cool completely, then place in freezer for at least 45 minutes.
While the brownies are chilling, make ganache: place chocolate, salt, and butter in a microwave safe bowl.
Melt in 30 second increments until 3/4 of the way melted; remove from microwave and whisk the half-and-half in very vigorously.
Whisk until ganache comes together and is shiny.
Pour hot ganache over the frozen brownies (it should set on contact), then allow it to set and the brownies to thaw.
Serve at room temperature with a big glass of milk or a hot cup of coffee!
This post is a wee bit out-of-season. You might not be able to find candy canes at the grocery store.
Check the clearance section. If you still can’t find any, you’re S.O.L.
Just kidding. I advocate the use of sprinkles, as you probably already know.
I’ve made lofthouse-style cookies once before, and dumped on the brand in a whiny post a lo o o o o ong time ago.
I am not providing a link to said post, and don’t you go nosing around for it either, primarily because the photos look like they were taken with a flip phone from 2007 (Razr, anyone? I had the Pebl. Gr8.) and I don’t want to be reminded of that.
Ok? Ok. Glad we talked about this.
These lofthouse cookies are the (late) peppermint post that I promised would infuriate you.
Be happy, because I came thisclose to not only posting a candy cane post after the holidays, but making it a repeat recipe from the-post-that-shall-not-be-named-searched.
THISCLOSE. But. I found another promising recipe, and ran with it.
This one uses cake flour and corn starch, as well as shortening (Don’t look at me like that. I know. Deal with it.) to keep the cookies super soft and fluffy, where the last recipe used sour cream.
These were more cakey than real lofthouse cookies, but nevertheless, delicious, and pretty damn close to the addictively gross originals.
I topped them with a salty espresso + chocolate buttercream and a smattering of crushed candy canes for crunch. (Hellooooo alliteration nicetomeetyou.)
P.S. I realize that these photos are very similar looking. No, this isn’t one of those spot-the-difference games.
I’m just lazy, which should further confirm your idea of me as a bad blogger.
Anyways! Good luck finding candy canes. Ha.
Chocolate and Peppermint Lofthouse Cookies
makes about 15 cookies
cookie portion adapted from Cooking Classy
ingredients:
for the cookies:
300 grams (2 1/2 cups) cake flour
2 teaspoons cornstarch
1 1/2 teaspoons baking powder
110 grams (1/2 cup, 8 tablespoons) butter
55 grams (1/4 cup, 4 tablespoons) vegetable shortening
200 grams (1 cup) granulated sugar
scant 1/2 teaspoon kosher salt
1 egg plus 1 egg white
1 tablespoon vanilla extract
for the frosting:
60 grams (~2 ounces) dark chocolate, melted
110 grams (1/2 cup, 8 tablespoons) butter
1 tablespoon cocoa powder
2 teaspoons espresso powder
45 grams (1 1/2 cups) powdered sugar
1/2 teaspoon kosher salt
to assemble:
2 candy canes, chopped finely or ground in a food processor
directions:
In the bowl of a stand mixer, add the butter and shortening and beat for 2 minutes.
Add in the sugar and salt and beat for 3 minutes.
Add the egg and egg white as well as the vanilla and beat for 4 full minutes.
Meanwhile, whisk the flour, cornstarch, and baking powder together.
Scrape the sides of the bowl after 4 minutes of beating, then add in the flour mixture and mix on low speed until combined.
Refrigerate the dough for at least 1 hour.
Preheat oven to 350 degrees F.
To bake, remove the dough from the fridge and roll out to 1/2 inch thickness, or perhaps a little less, on a well-floured surface.
Cut out desired shapes and place on parchment lined baking sheets.
Bake for 8-10 minutes, until set.
To make the frosting, beat the butter and espresso powder on high until very soft.
Sift the powdered sugar and cocoa powder over the butter and mix on low; mixture will be dry.
Add the salt and, with the mixer running on medium speed, stream the melted but cooled chocolate into the frosting.
Beat until completely homogeneous.
To frost the cookies, place a generous tablespoon of frosting onto the cookie, and spread out with a butterknife or offset spatula.
Dust with candy cane pieces.
