Philadelphia was a lot of fun! It was so nice of my parents to take Kramer and I along with them to Philadelphia. We had cheesesteaks from both Geno’s and Pat’s, which was the highlight, of course. Kramer and I unanimously agreed that Pat’s was the better of the two, but they were both delicious and I’m happy to be able to say that I tried each one! We went to Independence Hall, the Military Museum, Carpenter’s Hall, the Benjamin Franklin Museum, and more. I had such a fantastic time walking through history; I was really in my element. I love just standing in the same place that such incredible people did only a few hundred years ago. We also ate at the Union Trust Steakhouse, which was maybe the most beautiful restaurant I’ve ever been in. I highly recommend visiting the restaurant if you have the chance. Not only was it a lovely place to be in, but the food was outstanding and the service was top notch. Thanks for lovely weekend, Mom and Dad! After Philadelphia, we went over to New Jersey to visit some family and had a great time. It was so good to see my dad’s side of the family, which we hadn’t seen since Kramer and I moved to the East coast. My dad’s uncle lives in a house that was built around 1850, which is just stunning, and his wife, Marilyn, made us a really tasty lunch of homemade pizza, a big, fresh salad, and a buttery apple cobbler. We couldn’t get enough of it! After visiting there, we ventured over to Frenchtown to see my Aunt René. She has two horses, rabbits, kittens, dogs, and a beautiful garden. It was so refreshing to be able to enjoy being outdoors! We all just sat around, talking for hours and catching up. I really had a fabulous weekend and I can’t wait to go back to both Philadelphia and New Jersey!
With Labor Day over, so ends summer! If you have some extra peaches to use up before the weather cools down completely, this is the perfect thing to make. These bars really do taste like Peaches & Cream. The peaches in these bars were plump and perfectly sweet (helped along with a bit of brown sugar and cinnamon), and the cake is just lightly sweet and wonderfully moist. The glaze on top brings everything together, but again, it’s not too sweet. I brought these in to work and I think that they were a perfect breakfast treat alongside a cup of coffee or tea. They are, of course, a lovely dessert as well, and perfect for the end of summer; satisfying, but not too heavy. I personally think that these bars taste best after a day or two in the fridge, so that the glaze has a chance to soak into the cake. If you’re longing for summer to last a little longer, this is the way to do it.
Now, on to what you’ve all been waiting for! The winner of the Bite Me Cookbook! I loved reading everyone’s stories about cooking with their families – food really does bring people together! Thanks to everyone who participated in the giveaway! The big winner is…Aubrie from We Eat! I have e-mailed her to notify her of the win, so congratulations to her!
Cream together your butter and sugar.
Beat in the eggs, one at a time, then the extracts.
Mix in the flour, salt, and cinnamon, until just moistened.
Peel your peaches, either with a peeler or a knife. I find it easier to just use a knife.
Slice your peaches thinly, then mix with the sugar, cinnamon, and nutmeg.
Spread 3/4 of your batter over your pan.
Place the peaches over the batter as evenly as possible.
Place dollops of the remaining batter over the peaches and bake at 350 degrees F for 25-30 minutes.
When the edges of the bars begin to turn golden brown, remove from the oven and allow to cool. When cooled, drizzle the glaze over the bars and cut into bars.
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 1½ teaspoons vanilla extract
- ½ teaspoon almond extract
- 4 eggs, room temperature
- 3 cups all-purpose flour
- ¾ teaspoon kosher salt
- ¼ teaspoon cinnamon
- 7 ripe peaches, peeled and thinly sliced
- juice of ½ a lemon
- ¼ cup packed brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1½ cup powdered sugar
- 3 tablespoons cream (plus more, if needed)
- 1 teaspoon pure vanilla extract
- Pre-heat your oven to 350 degrees F. Grease a large cookie sheet (AKA a jelly roll pan) with butter or non-stick spray. I used a 12x17 inch jelly roll pan, but a 9x13 will work just fine, the bars will just be thicker and take a bit longer to bake.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar, until smooth and fluffy, about 2-3 minutes. Add in eggs, one at a time, incorporating well after each addition. Add in the vanilla and almond extracts. Combine the flour, salt, and cinnamon, then gradually add it into the wet mixture until just moistened (finish by hand if needed - do not overmix).
- Spread ¾ of the batters into the prepared pan. Slice the peaches, then squeeze the juice of half of a lemon over them. Toss, then mix the peaches, brown sugar, and cinnamon in a medium sized bowl, and distribute evenly over the batter. I used my hands to line them up evenly among the batter, which made it easier to distribute them. Drop the rest of the batter by tablespoonfuls over the peaches (no need to worry about symmetry, as the batter will spread as it bakes), and bake for 25-30 minutes, or until the edges start to turn golden brown. You may need to give the bars an extra 5-8 minutes, depending on how thick they are; the entire top will not turn golden, remember, just the edges.
- Allow the bars to cool. Whisk together the powdered sugar, cream, and vanilla, and drizzle with a spoon over the bars. Allow the icing to harden a bit, either by leaving on the counter or, as I did, sticking them in the fridge. When the glaze has hardened a bit, slice into bars and serve. Makes 24-36 bars, depending on the size pan you used and how large you cut the bars.