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.
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.
Oatmeal is a healthy snack.
Fruits are good for you, therefore jam is good for you.
Coconut ain’t too shabby either.
So clearly these bars are good for you too. Right? At least, that’s what I try to tell myself.
Would you like some ooey gooey goodness?
Some stick to the roof of your mouth sweetness?
A bite of “I beg for a tall glass of icy cold milk?”
Of course you would.
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.
Bliss is chocolate cake.
Moist, tender, chocolatey cake layers enrobed in ganche. Stick to the fork/tongue/ribs rich ganache.
The only thing that makes it better is a tall, icy cold glass of milk waiting on standby.
And maybe a little raspberry jam.
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.
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.
I love getting inspired by a good farmer’s market. Fruits of all colours, honey from local bees, fresh cider…
or alcoholic cider in this case.
Crêpes. Crêpes filled with delicious goodness for lunch, not just dessert.
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.
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?
You don’t. Not on your crêpes or in your baking. You give in, and you enjoy.