This is the cake I made for Ian’s first birthday and I know Jesse was sharing the description around at work, so I decided to make it for them this weekend. It’s a really delicious cake that’s fairly easy to make as long as you have a little patience or not quite the perfectionist that I can be.
So I decided to do a little baking today for the guys at Jesse’s work. I love using them as guinea pigs since it allows me to indulge my vice of cooking and baking without having to gain all the extra pounds. Although Jesse has been told that I have a secret agenda to fatten up all of his coworkers. Honestly, this isn’t the case, but I’m glad they are willing to eat my efforts.
For this time, I’ve made three different types of bread. I actually had four types planned, but I decided to hold off on that one a little bit longer.
Anyway, that’s what I planned, so I hope they enjoy it.
This is actually a really quick and easy dessert to make. You can actually use any kind of peach you want (fresh, frozen, or canned), but I ended up using diced canned peaches and it worked out really well. Sliced peaches are fine, but then you have to mess with cutting the peaches while you’re trying to eat it and that can be a pain. Using the diced peaches worked perfectly because they were already read to eat and no cutting was involved.
The original recipe used toffee chips and my mother uses white chocolate chips, however, I use the semi-sweet chips and they add a very nice bittersweet taste that balances well with the peachy taste well. The recipe makes an 8×8 pan and, according to Jesse’s portions, probably about 5 servings. 
At least, Ian and I only got two servings each and Jesse ate the rest.
One other thing I should mention, I can’t remember what the original recipe said, but I’m pretty sure I doubled the amounts for the crisp topping. I really like the crisp topping and this had the perfect amount for me, so I’m 99.9% sure that I doubled the original amount into this recipe.
Jesse did want me to mention that he wasn’t crazy about the peaches I used. The diced part was great, but he said there was a taste to the peaches that he didn’t like. His exact words are “they had a funky taste to them.”
Ingredients:
5 medium (2lbs) peaches - peeled and sliced (5 cups), or 5 cups frozen (thawed) sliced, or 2 cans peaches with light syrup
2/3 cups Oats, quick cooking
1/4 cup brown sugar
1/2 cup bisquick
1/4 cup semi-sweet chocolate chips
1/4 cup butter or margarine
1 tsp cinnamon
Directions:
Variation:Â Substitute sliced peeled all-purpose apples for the peaches; substitute toffee bits for any kind of chocolate chip; substitute blueberries (or other fruit) for peaches.
Substitution for Bisquick:Â 1/2 cup bisquick = 1/2 cup flour + 1 tsp baking powder + dash of salt
Have anyone tried the Ziploc Zip ‘n Steam bags yet? I have and I love them. That’s the only way I’ve been cooking veggies lately and they come out great. There not shoggy or nothing. I was looking up some recipes and came across these.
So I’m making food for Jesse to take into work again. This time around, I’m making the Bacon Chocolate Chip cookies
again. Although, this time, I did mix it up a little. For the vegetarians, I used the same recipe, but I didn’t include the bacon (obviously). I still included the almond extract and the maple glaze, but I used white chocolate/milk chocolate swirl chips instead of straight semi-sweet chips.
Another mix up I did was to include 1/2 tsp maple extract to the dough. Normally, the only place the maple is used is for the glaze, but I decided to add a little to the dough as well. Although, honestly, I decided to do this when I mistook the maple for the almond. So there really wasn’t much of a choice in adding it. I also added the bacon bits to the glaze instead of using them to garnish the cookies. We’ll see how it turns out though.
The cookies actually came out really well. Jesse’s not crazy about the white/milk chocolate swirl chips, but that doesn’t surprise me since he doesn’t like white or milk chocolate. I don’t think they are all that bad. The bacon cookies came out well. Even though I added the maple to the dough, it worked. You could definitely taste the maple; and I also reduced the amount of maple in the glaze so it didn’t become overpowering. Adding the bacon to the glaze was a great move. It helped thickened up the glaze and it didn’t run over the side of the cookies as much. You can still tell there is bacon on the cookie, but it’s more a part of the cookie instead of as a garnish.
For those of you who keep asking/wondering if these taste good or not, I’m thinking about making them for the party we’re planning this summer to show off the new house. So you’ll be able to try them then.
