For the love of Fall...

My love of fall has expanded all because of Peach Muffins.

This summer I bought a 25 pound box of peaches thinking that I would try my hand at canning.  Turns out that 15 pounds (yep, Michael and I managed to eat about 10 pounds of peaches) isn't really enough to make getting canning supplies worthwhile - and my apartment kitchen is not really set up to can anyway.  So I frozen them.  After much discussion with my mom and sister it was decided that the best method would be whole, with the skin on, to prevent browning.  I cleaned them, then put then on a cookie tray, not touching, and let them freeze overnight.  The next morning they could be put in freezer bags without them freezing together (as much).

But they took up a lot of space in my small freezer, so I was looking for a way to use them up and cobbler just wasn't working for me.  Then I found this recipe.  It is all things yummy in a cobbler without as much mess - with the added bonus that it gave me an excuse to use my Kitchenaid.  I love my Kitchenaid.

I found that peeling the peaches was actually much easier when they were partially frozen, verses when they are fresh.  I put a few in a bowl and left them at room temperature for about 15 minutes.  Then the potato peeler slide right along without making the peaches mushy.  Also, partially frozen peaches chop up nicely.  Why did I never do this before?

The batter is THICK!  The slightly frozen peaches keep it moist, but do cause it to take longer to bake.  I turned the oven down to 350 to prevent the top from burning and cooked it for about 40 minutes.  They turned out fantastic.  I may cut the oil a bit next time but oh the cinnamon-sugary goodness!  Also, I used liners - which did not work out well.  Maybe liners are only for cupcakes? No matter though, I took them to CDA and all the ladies asked to take one home to their husbands. I was a proud baker!

I've made them for breakfast twice now - so simple, so good, so yum!

S'mores - big kid style!

I have joined an adult organization - with meetings, events, and fundraisers.  Apparently a lot of fundraisers for adult organizations consist of feeds.  I've been invited to spaghetti feeds, beef feeds, fish feeds, pork feeds...and my particular organization is hosting it's annual Chili Feed!  Fortunately for me, I have no idea how to make chili. I do however make a mean dessert and with M working for a chocolate company I know make a seriously mean chocolate dessert.

On the menu today - Chocolate Peanut Butter S'more Bars.  They are easy, pretty dang quick and ooooh so delicious.

Preheat Oven to 350.  Make a Graham Cracker Crust -I use this recipe doubled, substituting chocolate graham crackers for the standard issue.  I put in in a 9x13 pan and cover the bottom and up the sides.  This is important as marshmallows and the chocolate stick to the pan, breaking your bars, otherwise.

Once the crust has cooled (yeah for a fridge that's mostly empty) I put in my Peanut Butter Chocolate wafers down in a single layer, covering most of the bottom of the crust.  This goes in the oven for about 5 minutes, or until soft and spreadable.  Smooth out the Chocolate to cover the entire bottom. and slightly up the edge.  Then I dump in mini marshmallows.  Remember these will expand as they heat, so you don't need to fill it up to the top of the pan.  About half-way is good, or at least enough to cover the chocolate.

Bake at 350 for approximately 10 minutes until the top layer of marshmallows are golden brown.

You should have a beautiful pan of golden lumps like the one above.  You'll also have a wonderful smell in your kitchen.  Resist the temptation and let them cool completely before cutting.  Sadly some of the fluff in the marshmallows will have deflated, but they are still oh so good.

Enjoy!