Sugar Rush

I finally got around to getting my camera back from my sister. Which is convenient because it had pictures from my niece’s birthday party on it. Like the finished picture of the cake!

I also forgot that I made little pop-tarts with the leftover pie crust.

Here’s the brownies I made, and ate too many of. These are perfect, and are testers for the Cookie Book.

And finally, the peach walnut bars I veganized from epicurious. 

Here’s the rough recipe. The crust turned out a little oily for me. So I’m posting the recipe as I will make it next time.

Peach Walnut Bars

     ingredients

  • 1 1/3 cups all-purpose flour
  • 2/3 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 stick (1/2 cup) cold EB
  • 1 tablespoon whiskey (Vodka would work too. Or water for that matter)
  • 1 teaspoon vanilla
  • 1/2 cup peach or apricot preserves
  • 1 cup chopped walnuts, toasted

 

preparation

Put oven rack in middle position and preheat oven to 425°F. Line a 9-inch square baking pan with 1 sheet of foil, leaving a 2-inch overhang on 2 opposite sides, then grease foil.

Pulse flour, sugar, cinnamon, ginger, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal with some roughly pea-size butter lumps. Add whiskey and vanilla and pulse just until clumps of dough form, about 30 seconds. Add water if necessary to get dough to form a clump.

Press three fourths of dough evenly onto bottom of pan, then spread with preserves. Sprinkle evenly with walnuts and crumble remaining dough on top.

Bake until top is golden brown and preserves are bubbling, 20 to 25 minutes. Cool in pan on a rack. Lift from pan by grasping both ends of foil.

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