We left at noon last Friday and hit the road for Phoenix. It was my dad’s birthday, and he had no idea we were coming. We pull into the driveway that night, walk out onto the street, and call him via FaceTime. He answers and we begin to sing the happy birthday song to him – that’s when I began to pan out, showing the street we were standing on as we sang. The look on his face as he rushed to open the front door to find us holding a box of pizza, still singing, was everything to me. I love my dad to the moon and back, and the little girl inside of me just wanted to be with my daddy on his birthday.
I brought along a batch of homemade s’mores ice cream using the homemade graham crackers I made on my Nom show last week, and somehow despite the 118F temperatures we drove through in the dessert – my little ice packs kept the container frozen till we arrived! After sitting down with slices of pizza and big smiles on all our faces (my mom, dad, Scott, and I), a monsoon rolled in and we got to enjoy each other’s company with the cracking of thunder, buckets of rain, and flashes of lightening. What a dream of a night! After being reminded of how quickly we can be home for a weekend since moving back to southern California, I have a feeling there will be plenty more of these Friday nights to come (thank goodness, cause my heart beats for them).
Today I get to bring you what I believe is my favorite dessert I have made yet this summer. It’s the perfect balance between summer and fall – cause you know I’m already hankering for pumpkin spice and everything nice. Peaches and molasses are a match made in heaven! Plus the molasses makes the dough all dirty blonde looking, which I love, so we forgo the traditional “light blonde” look in this spiced version (although it appears in this article on Saveur that the original brownie was made with molasses – so neat). I love brining you these wholesome baked treats, because before I pursued blogging and recipe developing I was a baker. I baked for years at home, and for cafes around Phoenix when I was in college. Savory recipes have always been tougher for me, and while this space has helped me mature my skills in that area a good deal, my comfort zone still resides in baking.
This recipe is filled with so much love from me to you, and I hope you give it a whirl while the peaches are still rolling at the farmers markets. I would bet that thinly sliced apples and pears would do lovely in the fall as well (and you know I’ll be enjoying those versions over here too). I partnered with Urban Outfitters to bring you this post today, and you can see it on their site here too. It’s all about back-to-school and studying snacks right now, and I kinda wish I was taking classes again so I could enjoy a few of these with a good study session! Any reason is a good reason to whip up a batch of these, though. – xx
PEACHY DIRTY BLONDIES
Makes 12 brownies in a 9 x 13 inch baking dish.
1 cup oat flour
1 cup rolled oats
2 cups spelt flour
1 teaspoon baking soda
1 teaspoon fine sea salt
2 tablespoons flax meal
6 tablespoons hot water
2 teaspoons vanilla extract
1 cup virgin coconut oil, as a liquid
1 1/4 cup coconut sugar
1/4 cup blackstrap molasses
1 medium peach, cored and sliced
Preheat the oven to 350F. Combine the flax meal and hot water in a small dish and set aside for 5 minutes to thicken. Place the dry ingredients (flour through salt) in a large mixing bowl. Combine well with a fork, and create a well in the center. Place the coconut sugar in the well, and top with coconut oil, vanilla, molasses, and the flax meal mixture. Stir from the inside out, incorporating the wet with the dry.
Transfer the blondie batter to a 9 x 13 inch ceramic dish (or a parchment lined aluminum one). Core and slice the peach into 1/4 inch thick pieces. Spread evenly on top of the batter, slightly pressing down on each slice. Bake for 25 to 30 minutes, or until a toothpick in the center comes out clean. Let cool on a rack on the counter. Slice and serve right away, and store extra in an airtight container on the counter. Best if eaten within 3 days.
NOTE: Want to make a smaller batch? Half the recipe and bake in a 9×5 inch loaf pan. Check after 25 minutes with a toothpick. The top should be golden and the toothpick should come out from the center clean. Have extra? These freeze wonderfully. Simply thaw in the fridge overnight, and warm before serving.
This post was sponsored by Urban Outfitters. All words and opinions are my own. Thank you for supporting what I do here on Faring Well by supporting it’s sponsors!