Homemade Peach Bar Snacking

Even though it's no secret I have a sweet tooth, I'm not really in the habit of making homemade desserts, unless it's for a special occasion.  Either they're too fussy or we just don't care to have too many sweets in the house for obvious reasons.  However, when I noticed this interesting Peach Pie Bar recipe on Immaeatthat Blog, I just had to try it.

While I meant to create this dish a while ago, I had to hold off, as peaches weren't exactly in season.  After a few weeks, I noticed that our local supermarket had some frozen peaches that I snatched up.  The entire recipe was quick and easy and took me about 15-20 minutes to prepare and another 20 minutes to cook up.  Holding up well for the entire week, Dan and I polished off these bars gradually and warmed them up for a few minutes in the microwave before devouring.  I hope you get to try them too and have the opportunity to use fresh fruit, if available.

Peach Pie Bars recipe, courtesy of Immaeatthat Blog

Peanut Butter & Jelly Pancake Inspiration

Being that I work from home now, breakfast is a big highlight for me and I always look to vary up my routine.  Spotting a beautiful recipe for a PB&J Grain Free Breakfast cake on Immaeatthat blog, I thought it sounded relatively simple and would make for an exciting weekday breakfast.  Given that it's gluten free, Dan was all about it, as I incorporated Bob's Red Mill 1-to-1 baking flour that totally did the trick.  Actually, I have to say that I've used this flour on numerous occasions lately, especially when making waffles and everything always comes out great.  You virtually can't tell the difference.

Instead of using mashed blackberries as the bed for the peanut butter, I substituted with frozen blueberries that I warmed up.  Then came the creamy warmed peanut butter on top that sealed the deal on this already moist cake.  Just a few small pieces filled us up for several hours, and I'd recommend sharing one portion with 1-2 people at least!

PB&J Grain Free Breakfast Cake - recipe courtesy of Immaeatthat Blog.