Beurre and Sel Jammers

Beurre and Sel Jammers - Amandeleine

So I discovered in the researching of this post that Peek Freans Fruit Cremes cookies are a Canadian/British thing. I had this whole spiel in my head about how the first time I spotted this Dorie Greenspan recipe, I thought it was a fancy version of a Fruit Creme and thus quickly ignored it because I do not like Fruit Cremes.

But in my searching for a link to reference “Peek Freans Fruit Cremes” I discovered that there are no “Peek Freans” cookies in the states.

And thus, my oh so relatable post become notably less relatable to most of my readers. At least, according to the metrics that WordPress collects for me, most of my readers access my blog from America.

So instead, I will explain to you what a Peek Freans Fruit Creme is. Exciting, I know.

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Raspberry Mascarpone Macarons

A girl sits at a small cafe in paris, nursing a cafe au lait, paired with a plate of beautiful creations.

A baguette, all chewy crust and plush, fluffy crumb.

A croissant, so flakey that it practically explodes in shards of pastry on contact.

A rainbow array of macarons. Pistachio and espresso and lavender, oh my!

I’ve never been this girl, but it is on my bucket list to be this girl. In the meantime I’ve been attempting to be a local version of this girl with my own creations. It’s been working out okay, but my baguettes aren’t quite as crusty, my croissants not quite as flakey, and I’ve been afraid of making macarons for a long time. Afraid of the many ways you could mess them up.

These pale in comparison to anything actually Parisian, but I’m supremely proud of them as a first try.

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Jam Ribbons

People love the red flavours of sweet stuff. The red skittles, red jelly beans, red gummi bears, red lollipops… and who could blame them, with red being such a vibrant colour that often imitates some form of red berry. Strawberry, raspberry, cherry…

Well, cherries aren’t technically berries, but they rhyme with “berries” and they’re red, so close enough.

Another red fruit? Apples. But they get the bum deal. Unlike raspberries, which produce vibrant, crimson jams, apples become apple butter, a dark brown substance.

I’m here to say “who cares?” because apple butter is downright delicious.

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Baked Peaches with Raspberry Crumble

Baked Raspberry Crumble Peaches

So Trevor wanted to buy some peaches.


However, due to some odd placement decisions by the supermarket staff, he was not able to find his standard peaches. Just white peaches.

White Peaches

We eventually found the normal peaches in a bin over by the… frozen foods? (Err.. what?) By then he already had picked out his white peaches so we just ignored them and moved on.

Unfortunately, Trevor discovered the hard way that he did not like white peaches. He likened them to peaches with no peach flavour. I knew I needed to save the poor things before they ended up in the trash. So I improvised.

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Fresh Raspberry Tart with Lemon Filling

Fresh Raspberry Tart With Lemon Filling

I love getting inspired by a good farmer’s market. Fruits of all colours, honey from local bees, fresh cider…

Farmer's Market alcoholic cider

or alcoholic cider in this case.

My peanut butter, banana crepe

Crêpes. Crêpes filled with delicious goodness for lunch, not just dessert.

Mmm... Crepe...

That last part wasn’t really as much about farmer’s markets in general, but it’s part of my farmer’s market and it’s very important.

To me.

Moving on…

It’s the time of year for my local farmer’s market to have raspberries. Deeply coloured raspberries, glinting in the sun like baskets of rubies. How does one deny such a find?

Fresh raspberries and blueberries

You don’t. Not on your crêpes or in your baking. You give in, and you enjoy.

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