One of my all-time favorite fruits are figs — I even have a Pinterest collection called “Getting Figgy with It” — so seeing they are in season, I decided to make Almond Figgy Bars. Very buttery, with sticky fig jam and sliced figs and a barely noticeable bit of cinnamon. First of my autumn styled treats.
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Mirabelle plums are one of my favorite fruits, but they are actually quite difficult to come by in the US. They are very small (in some cases, not much larger than a cherry) and have a fairly short shelf life. They are also a trademark yellow. I made do this time by finding similar small plum (a little smaller than a golf ball) but I had some mirabelle jam, which I put under the fresh plums on these crumble bars. They are quite juicy, a little tart and very yummy.
I am calling this creation a “Olive Oil, Almond and Sweet Plum Cake” but what it actually is is what happens when you take two of Joanne Chang’s Recipes from Flour Love — the Plum Frangipane Tart (page 230) and the Olive Oil Cake with Fresh Grapes (page 297) and combine them. Turns out, it’s pretty spectacular as a combination — it’s mostly the Olive Oil Cake recipes, but instead of grapes, I used tiny sweet plums. I’m guessing it would also work really well with cherries (pitted) or gooseberries as well. At any rate, glorious inspiration for an otherwise unforgettable Monday.
Bailey’s Irish Cream Toffee Bit Brownies! Just think how amazing these would be in a brownie sundae with a big scoop of vanilla (or coffee!) ice cream. I put a whole bag of both a Bailey’s Chips and Heath Bar Toffee Bits in the recipe, so they turned out almost fudge like. Extremely decadent. Incredibly irresistible!
When in doubt, make crumble bars, Kat says. Yes, I made more crumble bars. They are a great summer dessert or snack, come together in a flash and this time, I had some red current jelly to add from when I went picking last week, plus passion fruit jam. Have you ever had passion fruit jam? It’s sooooo yummy.