Making the most of the fresh fruit season, here are two variations on Peach Cherry Pie. They use identical ingredients (though there is some variance is the measurements of those ingredients), but what I was trying to show is that recipes are fairly flexible. When you don’t want to make the same thing over and over, changing something as little as the topping can make something familiar be something new. I love that.
A few weeks ago, a friend’s daughter (who is 13) made him Peanut Butter Cup Banana Bread, which sounded yummy so of course I asked him for the recipe. I am not a fan of peanut butter on the whole (“good not great”) but if you have chocolate too, then I am all in. This isn’t her recipe (I modified by own “usual” banana bread recipe) but her’s looked awesome as well. So, thanks for the inspiration!
I’ve named these little gems cookies, but they are savory of course (with just a hint of sweetness) with the intent to snack on with a nice glass of white wine (or red, but I think that a nice white would be best with these). Also, it’s nice because you can actually make a couple logs, stash them in the freezer and bake them up as you see fit. The recipe makes about 100 little (1 1/2 inch) cookies, which is just enough for a handful for 4-6 people … great for a small gathering.
Another summertime cocktail. As we go through the summer, you see all the lovely things at the Farmer’s Market and local peaches are ripe. I bought a few, but then didn’t get around to eating them, so they were almost too soft for anything besides pie or making smoothies. So I made a puree, and thus this iced tea. Note that with the amount of puree and honey simple syrup that this makes, it would be just enough to make an entire pitcher (I only made a glass-full for the photo — and because I couldn’t exactly drink an entire pitcher or spiked iced tea myself.