Happy Belated Fourth of July Friends!
We hope you were able to take time to reflect on all that we have and can enjoy because of our nation’s freedom. The flag has long since become a personal symbol of freedom for me and I wanted to incorporate red, white, and blue in our packaging for this particular month. I’ve also been waiting all year long to use a nautical theme as I associate the summer time with the sea.
Approaching the dessert celebration this time, we decided to return to what we know and love – simple but satisfying recipes that we’ve enjoyed over the years:
• Oatmeal Cream Pies
• Peanut Butter & Chocolate Bars
• Mini Strawberry Breads
If you’ve only ever had an Oatmeal Cream Pie by Little Debbie, you’re missing out. I can’t think of a summer dessert I enjoy more than one of these sweet, sticky, chewy, sandwiches that ooze a thick cream filling all over your fingers.
They are not low-fat or healthy in the least – but that’s alright because you only eat them once a year! But, oh how you will reminisce! All you will remember are your best childhood memories like jumping through a sprinkler on those 90 plus degree days, staying out late catching lightning bugs in mason jars, eating watermelon and shooting the seeds at your siblings, or playing flashlight tag with all the other neighborhood kids. My husband’s brother-in-law referred to these as pies as “ridiculous.” I think that pretty much sums it up.
We also made Peanut Butter & Chocolate Bars which consisted of a dense peanut butter crust and topping with a ribbon of chewy chocolate. As much as I’m totally in love with chocolate and mint, I have to say that these bars remind me of why chocolate and peanut butter is still preeminent.
I would describe these as a highly addictive substance requiring the potato chip warning label that states that supernatural willpower will be necessary to avoid eating more than one. This is quite ironic given that when recently asked how I resist eating the things that we make; I responded that as long as I’m constantly surrounded by them they lose their magical powers of persuasion. These bars, however, challenged and eventually broke through my defensive wall of detachment.
Last, but certainly not least, we baked up some Mini Strawberry Breads which we embellished with a sliced strawberry and organic cane sugar. This gives these light, slightly sweet breads a browned, crunchy top.
I consider seasonal strawberries one of life’s gratuitous luxuries. They cost so little but the enjoyment you derive from them is virtually limitless. Peachie’s neighborhood friend during my childhood passed this recipe along to us and we have been making this bread ever since.
Here’s to appreciating all things, small and large, inexpensive and costly, strawberries and freedom and everything in between,
corrie @ Peachie’s Treats