Right around the time that fall hits, it seems our tastes change. We long for those comforting foods– you know, the ones with all the butter and cream? Haha. And also the ones filled with warm spices.
These gingersnaps from my grandma’s recipe box fit the bill perfectly. In my family, these have always been called “gingersnaps,” but the truth is that there isn’t anything “snappy” about these cookies. These are soft and chewy and filled with molasses. They’re just plain delicious. A cookie by any other name, right?
Thought I’d dropped off the face of the earth? Yeah, me too.
I ended up taking a blogging break for longer than I had intended, but sometimes life just works like that.
But, peaches! I love peaches. This year I bought a 16 lb. box again and made all sorts of things with them. Peach ice cream, peach shortbread, peach jam, peaches for breakfast, peaches for dinner… It’s now at the very end of peach season, but if you’re able to get your hands on some still, you should think about making this light and delicate dessert.
And since peaches are in season, I’ve been canning a bunch. I made an AMAZING peach-rosemary jam and canned some honey spice peaches as well.
I bought a 16 lb. box of peaches for doing things with, and after canning several recipes’ worth, I had a few left. I wasn’t up to any more canning, so while I was driving home from Little Man’s doctor’s appointment (double ear infection) I was scheming about what to do with them.
Initially, I thought about making a ginger-peach tarte that I’ve made before, but I decided it was too much work and it’s not the easiest thing to keep in the fridge for a few days as my husband and I eat it. I had all the ingredients for the tarte, so I decided to rethink them. (more…)