Things I did this week instead of blogging:
-Painted my toenails sparkly pink.
-Baked not one, but TWO loaves of challah bread. (What, doesn’t your two-person household go through at least that much bread in a week? No? You have self control? Oh. I’ve learned something today.)
-Spent hours (HOURS I say!) choosing a spice rack on Amazon.com. I spent less time choosing my first car.
-Listened to 30+ episodes of Mike and Tom Eat Snacks. Hi-larious.
-Raised a barn. Okay, maybe not. Otherwise, I may have chipped the polish on those sparkly pink toes, ya know, since I wear sandals exclusively in the summer. Not gonna do that. Duh.
So, anyways, I’m back. And I made you Peach Pie Bars. Tap Tap. Is this thing on? Peach. Pie. BARS. Get excited, people. These are good.
I found this recipe on a new blog I’m following these days, Pink Parsley. She got it from The Pastry Queen cookbook, by Rebecca Rather. And I’m pretty sure Ms. Rather got it from a dream during which an angel from heaven told her that pie is nice and all, but pie BARS are the wave of the future.
Now, the name is a bit of a misnomer. They are more of a cross between a cobbler and a fruity shortbread. A perfectly buttery, lovely shortbread with sweet fruit bits nestled into every bite. Eat it straight from the oven with a scoop of vanilla ice cream, if you want to go the cobbler route, or let them sit for an hour or two and cut yourself a bevy of pretty little squares. Either way, you can’t go wrong.