Recipe: Peach Raspberry Bars

I'm currently writing this blog post while D E E P in an Unsolved Mysteries black hole. It's been about 4 days since I've watched anything else and I've binged through a whole season—30 something episodes—which feels pretty embarrassing when I write it here. But I'm learning about Roswell aliens and someone named "Pappy" Henderson and last night I had a dream narrated by Robert Stack so everything is a-ok...

(If you want to go down the Unsolved Mysteries hole, every episode is on Amazon Prime)

Also while I'm writing this, I'm eating the only one of these bars that made it through a tragic kitchen accident. The whole pan was knocked on the kitchen floor, shattering the pyrex pan they were in into tiny pieces that covered the bars. One made it out unscathed, which I'm not sharing with anyone. <3

Peach Raspberry Bars

Makes 12 bars

Crust:
3/4 cup flour
1/2 cup brown sugar
1 cup oats
heaping 1/4 teaspoon salt
6 tablespoons butter, melted
1/2 teaspoon cinnamon

Filling:
3 peaches
1/2-3/4 cup raspberries
1 teaspoon cornstarch
1/2 lemon
1 tablespoon sugar

Topping:
1/2 cup + 2 tablespoon flour
1/2 cup oats
1/4 cup brown sugar
1/4 teaspoon cinnamon
sprinkle of salt
3 tablespoon butter, melted

Prepare a 8x8 baking pan by spraying with a light layer of cooking spray and lining with a parchment paper so two sides hang over for easy removal. Preheat oven to 375 degrees.

Make your crust: In a large mixing bowl, mix together oats, flour, brown sugar, cinnamon, and salt with a wooden spoon. Add in melted butter and mix until combined and clumpy. Spread into an even layer in the prepared baking sheet. 

To make your filling, thinly slice peaches and place on top of crust in a single layer. Fill in between the peach slices with raspberries cut in half. Once you've created one layer, sprinkle with corn starch, juice from the lemon, and 1/2 tablespoon of sugar. Add another layer of peaches and raspberries and then sprinkle with remaining 1/2 tablespoon of sugar.

Topping: In the same mixing bowl you made the crust in, add oats, flour, brown sugar, cinnamon, and salt with a wooden spoon. Add in melted butter and mix until combined and clumpy. Using your hands, sprinkle lumps of the topping onto the peaches/raspberries. You should be able to see the peaches through the top.

Bake for 30-40 minutes, or until the top is golden brown and the fruit is cooked through. Cool completely before cutting into squares. These bars are on the softer side, so store them in the refrigerator.

Comment

Cocktail: the Paloma

I'm feeling regardful that I didn't make a summer bucket list this time around because this summer has felt action packed and we're only half way through. It has been simultaneously moving very slowly and flying by, and a good mix of relaxation and being busy, busy, busy. We've had friends in town to show our city to, some beach days, happy hours and board game nights. We made a fire in our chimenea, cooked a lot of meals (thanks to Hello Fresh), and I've had pool days and shopping days, and found some new favorite restaurants. We got our new sofa delivered and have more friends coming and more small vacations planned. I know I say this every year, but this could possible be one of my favorite summers to date.

When I think about my favorite summer cocktail, it's the paloma. I'm not much of a tequila drinker, but palomas and margaritas are a favorite of mine. I'm all about grapefruit cocktails, so just add tequila and a little salt and I'm fully on board. Plus, this cocktail is incredibly easy.

Paloma Cocktail

Makes one cocktail

4 oz grapefruit juice
2 oz tequila
1/4 of a lime
1/2 teaspoon sugar
splash of grapefruit seltzer or club soda
coarse salt, optional
lime wheel, optional
grapefruit slice, optional

In a short or highball glass, wet the rim of the glass with a lime or grapefruit slice. Spread coarse salt out onto a small dish and dip the rim of the glass into the salt, covering the rim of the glass.

Add ice to the glass. Add grapefruit juice, tequila, and sugar into a glass and give a stir to dissolve the sugar. Squeeze a 1/4 of a lime into the glass and stir again. Top with grapefruit seltzer or club soda, a lime wheel and a grapefruit slice. Cheers!

Comment

Recipe: Berry Smoothie Bowl

For a while now, smoothie bowls were something I never thought much of. I loved looking at photos of them on the internet, but actually making one seemed unnecessary to me. It's just like eating a lumpy smoothie with a spoon. 

But while spending the day at the beach, I saw a ton of people sitting on the beach eating these gorgeous looking pink bowls filled with fruit. After hunting down where they were from, and also what they were (pitaya bowls!), I knew I needed one (and then maybe another one for the trip home...). I was hooked. It's like smoothie soft serve and I haven't stopped eating these at home.

I do have to give credit to my friend, Chelsea, for teaching me how to properly freeze a banana. Pro tip: don't freeze it with the peel on. 

Berry Smoothie Bowl

Makes one very large bowl

Smoothie Bowl
1 banana
1 1/2 cup frozen mixed berries
1/2 cup water
1/4 cup plain or vanilla yogurt

Toppings
1/2 cup granola
3 strawberries, sliced
1/4 cup blueberries
1/4 cup raspberries
3 tablespoons of toasted coconut

Peel the banana and place in a bowl in the freeze for a minimum of an hour.

Once semi-frozen, blend the banana together with frozen berries, yogurt, and water. Once fully blended, spoon into a large bowl and top with any toppings of your choice. I went with toasted coconut, blueberries, raspberry, strawberries, and granola. Eat immediately.

Comment

Cocktail: Raspberry and Peach Bellini

The Bellini seems to be an underrated brunch cocktail. Though it's often overshadowed by the incredibly basic Mimosa and the savory Bloody Mary, the Bellini brings it's own special quirkiness to the table. The Bellini is kind of like the sweeter sibling of the mimosa; fruit purées and nectars mixed with bubbly champagne or prosecco. 

In this drink, we're making our own raspberry purée and mixing it with some thick and juicy peach nectar. Perfect for a summer brunch!

Raspberry Peach Bellini

Makes one drink

Drink
4 oz peach nectar
2 oz raspberry puree
Prosecco

Raspberry Purée
1 cup raspberries
1 tablespoon honey
Half a lemon

In a medium bowl, mix together raspberries, honey, and juice from the half a lemon. Refrigerate for a minimum of 1 hour. Pour berries and any juices into a blender and pulse until puréed.

In a glass, add raspberry purée and top with peach nectar. Stir together and top with Prosecco. Garnish with some fresh raspberry and/or peach slices. There you go!

Comment

Recipe: Strawberry Rhubarb Crisp

It's been a little while since we baked together, friends! So I wanted to ease you back in with a simple recipe that takes under 30 minutes to throw together. We're making a crisp because it's simple, versatile, and delicious. It's also one of my favorite treats because you can make it for dessert and serve it with ice cream and then reheat the leftovers for breakfast the next day. And we aren't skimping on the topping either, since that's really the best part. Let's get to it... 

Strawberry Rhubarb Crisp

Yields 8 servings

2 cup strawberries, chopped into small pieces
2 cups rhubarb, chopped into small pieces
1 1/2 teaspoon cornstarch
1 1/2 tablespoon sugar
1/2 lemon
1 cup flour
1/2 cup brown sugar
1/2 cup quick oats
1/2 stick butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt

Preheat oven to 400 degrees and set aside a 8x8 inch baking pan.

In a large bowl, stir together strawberries, rhubarb, cornstarch, juice from half a lemon, and sugar until everything is combined and the fruit is coated. In a separate bowl, mix together flour, oats, brown sugar, vanilla extract, salt, and melted butter until combined and mixture is crumbly. 

Add fruit mixture and any juices from the bowl into the baking pan and spread out evenly using a rubber spatula. Using your hands, sprinkle the crumb topping on top of the fruit so that the fruit is completely covered. Bake for 30-40 minutes until fragrant, the fruit is cooked through and bubbly, and the top is golden brown. Serve warm with ice cream. 

Comment