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Peaches and Cream Bars

When a neighbor extends an offer to you to grab some fruit off of their tree before they start pruning it back, you do not hesitate and say “Thank you!” I don’t eat peaches (or any kind of baked fruit) myself, but how could I say no to an offering of fresh free goodness and a new challenge?

What was the new challenge? Learning how to prep and peel peaches. I had no idea there was a processes due to the fruit being so soft.

Peaches and Cream Bars - crust and filling prep
Peaches and Cream Bars – crust and filling prep

Seeing as only one of us in the house was going to be eating whatever I made with these fresh peaches, I opted for bars instead of a cobbler or pie. They’re more versatile for snacks and desserts instead of just a large dessert. I was not surprised to find myself leaning toward a recipe from Sally’s Baking Addiction, as her recipes have turned out great in my experiments before. This time was no different.

Let’s dive in.

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Preparing Peaches
Score a small X at the bottom of each peach. Don’t cut too deep.
Prepare a pot of boiling water and a separate bowl with an ice bath (ice cubes and water).
Once the water is boiling, lower each peach into the water using a slotted spoon. Turn the peaches occasionally. Let sit in the water for 30 secs – 1 min until skin loosens (time will vary by ripeness).
Using the slotted spoon, move each peach into the ice water bath and let sit for 1 min to stop the cooking process.
Take a peach out of the path one at a time. Starting at the X, begin peeling the skin off in strips, pulling up toward the top of the peach.
Toss out skin strips. Cut or slice peach as desired.

Peaches and Cream Bars from Sally’s Baking Addiction
Crust/Topping
1 cup (125 g) All purpose flour
1/2 cup (42 g) Old Fashion or quick cook oats
1/3 cup (67 g) packed brown sugar (light or brown, your choice)
1 tsp ground cinnamon
10 Tbsp unsalted butter, cold and cubed
1/2 cup (70 g) chopped pecans (optional)

Prepare an 8″ or 9″ square pan by lining it with parchment paper with overhangs on all sides (for easy pull out after baking). Spray parchment paper with non-stick spray.

Preheat oven to 350°F.

In a large bowl, whisk flour, oats, brown sugar, and cinnamon together. Cut in the cold butter with a pastry blender or two forks, until coarse, pea-sized crumbs form (see Sally’s Baking Addiction post for reference photo).
Remove 3/4 cup of the mixture and put it into a small bowl. Add the pecans. Set aside as the topping.
Evenly press the remaining mixture into the bottom of the pan. Bake for 15 mins.

Filling
1 large egg
1/2 cup (100g) granulated sugar
1 Tbsp (8g) All purpose flour
2 medium peaches, pealed and chopped (about 1.5 cups)

Whisk the egg and the sugar together until smooth and creamy. Add flour. Whisk until combined.
Fold in the peaches.
Remove the crust from the oven after 15 mins and pour filling over the hot crust. Sprinkle the topping mixture on top.
Bake for 30-32 mins or until golden brown on top. Allow to cool in the pan on a wire rack for 30 mins. Move to fridge and chill for 2 hrs. Once chilled, life out of the pan and cut into squares.

Icing
1/2 cup (60 g) confectioner’s sugar
1 Tbsp (15 mL) milk
1/2 tsp vanilla extract

Whisk ingredients together. Add more milk to thin it if needed. Drizzle over each square.

Squares can be kept in the fridge for up to 5 days if tightly wrapped or in a sealed container.

Peaches and Cream Bars
Peaches and Cream Bars
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Oatmeal Chai Sandwich Cookie

Today I utilized three different recipes I’ve tried in previous bakes and ended up with something very tasty! How tasty? The entire plate of cookie sandwiches was gone before any could be shared outside of the house! This has become a new favorite.

May I present to you, the oatmeal pecan sandwich cookie with chai buttercream.
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• Chewy oatmeal cookies from a previous post (just use chopped pecans as your mix ins instead of apples or walnuts)

• Chai spice* (from the chai spice sugar cookies post) I make a batch of this to keep handy for experiments like this. The buttercream only needs up to 4 tsp so there will be more than enough left over if you make a batch of the chai spice.

• Chai buttercream (modified from Chocolate, Chocolate and more)

6 Tbsp butter at room temp
1 1/2 cups powdered sugar
3-4 tsp chai spice mix* (see recipe above)
2 tsp whole milk

Using a mixer, beat the butter until smooth and creamy, about 3-5 mins. Sift the powdered sugar into the butter in 3 half cup sections, scraping the sides of the bowl and beating well after each addition. Add the chai spice and beat again. Add milk a 1/4 tsp at a time and beat for a few mins until the frosting is smooth and keeps its form when manipulated. If it looks too runny, stop adding milk. Adding more powdered sugar will thicken it. Adding more milk will make it less stiff. Mix until desired consistency is reached.

Spread a thick layer onto a cooled oatmeal cookie. Place second cookie on top and press down to secure the cookie, but not hard enough to make the frosting run out of the cookies.

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Experiments with Chewy Oatmeal Cookies

Today’s experiments provided a mixed bag of results. The cinnamon apple additions worked great but I need to find a maple glaze recipe that provides a less sugary and a stronger maple flavor.

Chewy oatmeal cookies (this recipe is essentially for a whoopie pie but makes a tasty cookie) –

1 cup unsalted butter softened
3/4 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp ground cinnamon
3 cups quick cook or old fashioned oats

Cream together the butter and the sugars for about 3 minutes until light and fluffy. Add the eggs and vanilla and mix until combined. In a separate bowl, combine the flour, baking soda, and cinnamon. Slowly add the dry ingredients to the wet ingredients and mix until combined. Add oats and mix until incorporated. Then add other mix ins. For this batch I did a half bag of mini semi-sweet morsels and 1 cup of chopped walnuts. Then I split the batch in half. For one half, I diced 1/2 a gala apple and let the pieces sit in a coating of cinnamon while I prepped the dough. I added this to one of the portions of dough and mixed until evenly distributed. For both portions of dough, spoon into a greased whoopie pie sheet and bake at 350F for 13-15 mins until they start to brown. Let cool in the sheet for 5 mins before moving cookies to a cooling rack.
(Cookie recipe from My Baking Addiction)

Maple glaze –
1/4 cup milk or cream (I used milk)
4 Tbsp unsalted butter
1/2 cup maple syrup
1 1/2 cup powdered sugar (This amount makes it very sweet)
1 tsp vanilla extract

Place butter, milk, and syrup into a sauce pan and bring to a boil on low heat, stirring constantly. Cook for 2 minutes. Set aside to cool completely. Finish by whisking in powdered sugar and vanilla until creamy. Drizzle or pour over cookies and let cool.
(Glaze recipe from 2teaspoons