Hello there last weekend of summer and birthday weekend! I am hoping to be spending this last weekend of my summer soaking up the sun at the beach surrounded by my huge family. On Tuesday it will be back to the grind as I will be headed back to work for an inservice with my new cherubs arriving on Thursday. My classroom is set and I am eager to get back to a routine. As for my birthday dinner, I will be enjoying a Mexican themed dinner with fajitas, margaritas, and tres leches cake, I can’t wait! I also hope to dance the night away at one of the casinos in Atlantic City….Gypsy Bar anyone?
To close out summer, I wanted to share a dessert with you that highlighted something that I have been enjoying a lot of this summer…peaches! Every day for an afternoon snack I have been slicing up some peaches and some white cheddar. It has been heavenly, and I will hate to see them disappear. I was worried if I didn’t share this recipe soon, you wouldn’t have the chance to make it, so I rearranged things. This is a simple dessert that comes together in no time. The brown sugar and ginger caramelize on the peaches and bake up beautifully. The hint of cinnamon sugar combined with the sugar cookie dough is a lethal combination…I may have eaten half the pan by myself. This would be lovely served warm with a big ole’ scoop of vanilla ice cream on top. Enjoy your Labor Day weekend! I will be sharing a summer recipe recap on Monday, and a bonus recipe next week.
PS I accept birthday treats in all shapes and sizes 😉
More Peachy Goodness:
Grilled Peach Salsa
Honey-Glazed Chicken, Peach, and Sweet Potato Skewers-Confections of a Foodie Bride
Peach Cobbler– Cate’s World Kitchen
Peach Cupcakes with Peach Cream Cheese Icing– Week of Menus
Peach Ginger Tart
8 oz. sugar cookie dough-homemade or storebought
1 1/2 cups peaches, sliced thin (1-2 depending on the size)
2 tablespoons brown sugar
1 teaspoon ground ginger
1 tablespoon cinnamon sugar
What you’ll do:
Butter an 8-inch-square pan and line with parchment paper. Press softened cookie dough into the bottom of the pan and bake at 375 degrees F, 8 minutes. (Most store bought packages come in 16 oz. so you will only use half). Toss thinly sliced peaches with brown sugar, ground ginger and a pinch of salt; arrange on the crust. Increase the oven to 425 degrees F and bake until golden, 10 to 12 minutes. Sprinkle with cinnamon sugar.
Source: Food Network Magazine September 2011