Peach Crumble Bars

Just Peachy
I have a problem. A peachy problem—my peach cup runneth over. And, now I have to figure out ways to use or preserve the peaches, so they don’t go to waste.

The obvious solutions of eating them as a snack, slicing them up for the freezer, as well as handing them out to friends have already happened. I have made a cobbler or three. And, this weekend I will be canning some of the peaches in light syrup. I might also be making ice cream. But there are still some left…and more on the tree.

What to do with the leftovers? Sure, I could make a pie. But, the thought kind of makes me tired. I’m thinking this situation screams for a bar cookie—Peach Crumble Bars. I figure if it can be done with apple pie and pecan pie, why not peaches?

Peach Crumble Bars Recipe
Adapted from Pastry & Beyond
Yields 16 bars Read more…

Strawberry Hibiscus & Honey Ice Cream

Something Totally Different
I have been overwhelmed with recipes since starting my journey into the flavors of Africa. Unfortunately, there are too many wonderful options to consider—and not enough time.

The recipe below for Strawberry Hibiscus & Honey Ice Cream is one I definitely want to try but just haven’t been able to get to. So I am passing it on to y’all in the hopes that someone out there is willing to give it a shot and let me know how it turns out.

Dried hibiscus flowers can be challenging to find. As an alternative, I recommend using hibiscus tea as a substitute. If you go that route, let me know what tea you use. I thought the Tao of Tea Hibiscus Ginger might be fantastic for this.

Strawberry Hibiscus & Honey Ice Cream
Adapted from Africana by Lerato Umah-Shaylor
Yields about 1 Quart Read more…

Tarte Tatin

Upside Down You’re Turning Me
Let’s be real, France has created and produced some of the best sweet stuff on this earth. From flakey pastries to smooth chocolate, you can find something crazy-delicious to soothe your current craving. If I had to choose one dessert that screams France though, it would be the Tarte Tatin.

Tarte Tatin is the O.G. of upside-down desserts. Apples and caramel are combined with puff pastry in a trifecta of perfectly matched classic flavors. Flip it over onto a platter, add a little vanilla ice cream on top and it becomes mind-blowing. Mastering the caramel can be tricky but once you have it down the results are the greatest reward for your hard work. Of course, even the “bad batches” are pretty good too…

Tarte Tatin Recipe
Yields 5 servings Read more…

Amy’s Christmas Punch

Punch of Cheer
When we got married, we were given a punch bowl as a gift. I loved it. My husband was less enthusiastic. I get it. Your average twenty-something dude does not get excited about a punch bowl that he predicted would take up room in our garage and rarely get used. It pains me to admit he was spot-on with that prediction.

In general, I am pro punch, usually while sitting pool/beachside and with the appropriate tiny umbrella in it but, I also like a good boozy punch for cocktail parties. A big bowl of punch where guests can serve themselves, so you don’t have to play bartender, is a pro move. If I am being honest though, the only time I have enough people in my house to make a punch like that is during the holidays. Even then it’s not always enough people to justify it. Hence the dusty punch bowl in the garage…

That changes this year. This is the year of the return of the punch bowl. It’s the appropriate time for a few reasons. One, the kids are old enough that if they happen to sneak into the punch, I’m not going to freak out about it. Two, I am almost fifty and I’ve decided to do it because I wanna…life is short, live your life and drink the punch.

Amy’s Christmas Punch Recipe
Adapted from Sugar and Soul
Yields 8 Cups Read more…