Just Peachy

Peach Cobbler BARS!!! A more to go version of one of my fav desserts and man it is done right. It is a drizzly, peachy dream. So now you can use up that whole box of Utah peaches you just got!

peach cobbler bars

1 C (2 sticks) butter at room temperature
2 C sugar
1 tsp vanilla
1 tsp almond extract
4 eggs
3 C flour
3/4 tsp salt

for the filling:
6-7 peaches, peeled and thinly sliced
1/4 cup brown sugar
1/2 teaspoon cinnamon

for the glaze:
1 cup powdered sugar
2 tablespoons heavy cream
1 tsp vanilla
1/2 tsp imitation butter flavoring
Pinch of salt

Cream together butter and sugar, until smooth and fluffy, about 2-3 minutes. Add in eggs, one at a time, incorporating well. Add in vanilla and almond extract. Slowly add flour and salt, and mix until just incorporated.

Spread three-fourths of the mixture into the prepared pan. Mix the peaches, brown sugar, and cinnamon and distribute evenly over the batter. Drop the rest of the batter by tablespoonfuls over the peaches, and bake at 350 degrees for 25-30 minutes, or until the edges start to turn golden brown.

Whisk together the powdered sugar,vanilla, butter flavoring, salt, and cream and drizzle half of the mixture over the warm bars. Allow to cool, cut into 3 inch squares, and drizzle over the remainder of the glaze.

Eclair Dreams

I can't stop making desserts right now. This one you want to crawl inside and pull the light fluffy top layer over you and dream it has no calories. After you add the chocolate sauce of course. It is de-lish!! And I later thought I could have added some berries too.

Eclair Cake

Dough

1 cube butter
1 C Water
Bring to a boil, remove from heat and add 1 C Flour. Mix until it forms a ball. Move mixture to bowl and add 6 eggs, one at a time. (It seems a little slimy at first, but just keep mixing.) Spread across oiled cookie sheet and bake at 350 for 15 minutes or until fluffy and slightly golden.

Filling

8 oz Cream Cheese, room temp
2 C and 3 Tbsp Cold Milk
1 smal1 box Instant Vanilla Pudding
10 oz cool whip

Add 3 tbsp milk to soft cream cheese and beat with mixer until smooth. Add pudding and 2 C milk. Mix at medium speed for 2-3 minutes until it really starts to thicken. Let chill in fridge for 15 minutes and then fold cool whip into it.

You can serve it open face with chocolate sauce or sandwich style ( that's how I like it) Top with Hershey's Chocolate sauce....or even better make this yummier one

Hot Fudge Sauce

1/2 C Sugar
1 Tbsp Cocoa
generous pinch of salt
1 Tbsp Flour
1/2 C Evaporated Milk
1 Tbsp Butter
-add all boil 2 minutes then add little vanilla

Mexi Confetti

I get bored of refried beans and rice as a side dish for every Mexican meal I make, so time for a change. This is one of those all around perfect dishes, flavor, smell, a little crunch and I love the contrasting colors. It makes it fun to eat it.

Black Bean and Mango Salad


1/4 cup olive oil
2 tablespoons cider vinegar
1/4 cup fresh chopped cilantro
salt and freshly ground black pepper
1 (15.5-ounce) can black beans, drained and rinsed
1/2 mango, peeled, flesh removed from the pit and cut into 1/2-inch dice (1 generous cup)
1/2 small red onion diced (about 1/4 cup)
1 small red pepper cored and diced
Juice of 1 Lime

Whisk the olive oil, vinegar, and cilantro together in a large bowl until blended. Season lightly with salt and pepper. Add the beans, mango, and onion and toss gently to coat with the dressing. Season with salt and pepper, to taste. Serve right away or let stand at room temperature for up to 30 minutes. I liked it more after an hour.