Peaches and Cream Bars

Peaches and Cream Bars

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Crust and Topping

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*1 cup Butter

*1 cup Sugar

*4 Eggs

*1 teaspoon Clear Vanilla Extract

*1/4 teaspoon Almond Extract

*1/4 teaspoon Lemon Zest

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Cream together in a medium bowl the butter and sugar. Then vanilla, almond extract, lemon zest and add 1 egg at a time, stirring in each egg until incorporated. Save 1 to 1 and 1/2 cups of dough for topping.

Greek Cream Cheese Filling

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*1 (8 ounce) Greek Cream Cheese, room temperature

*1/4 cup Sugar

*1 Egg

*1 teaspoon Clear Vanilla Extract

*1/8 teaspoon Almond Extract

*Pinch Sea Salt

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In a medium bowl using a hand mixer best together on medium speed the cream cheese and sugar until combined. Then add the egg, sea salt, vanilla and almond extract. Beat until smooth.

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Peach Layer

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*5 Peaches, peeled And diced

*1/4 cup Sugar

*1 tablespoon Corn Starch

*1 tablespoon Fresh Lemon Juice

*1/4 teaspoon Lemon Zest

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Stir together in a medium bowl the peaches, sugar, corn starch, lemon juice and lemon zest. Set aside for about 15 minutes.

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Piping Icing

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*1 cup Powdered Sugar

*1-2 tablespoons Whipping Cream

*1/4 teaspoon Lemon Zest, finely grated

*1/4 teaspoon Lemon Extract

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In a small bowl combine powdered sugar, whipping cream, lemon zest and lemon extract. Add water for thinning and more powdered sugar until desired piping consistency. Pour or spoon icing in pastry bag with tip and pipe diagonally on top of the baked and cooled bars.

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Layering:

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In a parchment lined baking pan scoop the about 3/4 of the dough onto parchment paper and press dough flat. Then spread on the cream cheese layer, peach layer and then scoop or spoon on rounded teaspoon sized dough pieces onto the peach layer.

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Optional: Add 2 tablespoon of cold butter cut into small pieces. Add on as the last layer on the peaches and cream bars before baking and you could also sprinkle bars with crystal sugar.

Supplies:

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*9 x 13 Baking Pan, lined with parchment paper for easy removal

*Parchment Paper

*Cooking Spray

*Pastry Bag with tip or plastic bag with a small corner of the bag cut just enough to pipe icing.

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Bake in a pre-heated 375* F. oven for 30 to 40 minutes or until the top turns lightly brown.

Enjoy!

Lindy

 

Peanut Butter Apple or Pumpkin Cookie Cups

Peanut Butter Apple or Pumpkin Cookie Cups

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Makes about 31 cookie cups

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*Mini Cupcake/Muffin Pan

*1 tablespoon Cookie Scoop

*Cooking Spray

*1 (12 ounce) Red Candy Melts, Wilton (you will have extra) Apple

*1 (12 ounce) Orange Candy Melts, Wilton (you will have extra) Pumpkin

*11 ounce package Reese’s Peanut Butter Cups, unwrapped

*M & M Minis, green for leaves (I bought 10.10 ounce package but you could use smaller size)

*M & M’s, Brown for Stems (Family Size 19.2 ounce) you will have extras
Cookie Cups
*1 (21 ounce) Package Peanut Butter Cookie Mix, Betty Crocker

*2 tablespoons Extra Light Olive Oil

*3 tablespoons Water

*1 Egg

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Combine in a mixing bowl the cookie mix, oil, water and egg, mix until combined.

 

Scoop cookie dough into cupcake/muffin pan with small cups and press slightly in the center of each dough ball into a cup shape.

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Bake in a pre-heated oven at 375*F. and bake cookie cups for 7-8 minutes.

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Remove from the oven and press a peanut butter cup in the center of each cookie cup. Then top each with red or orange candy wafers. Allow wafers to melt and then add to the top of  each wafer the (apple or pumpkin) stem and leaf.  Repeat for each cookie cup.

Also see Red and Green Apple Party

 

Enjoy!

Lindy