One thing we love about this time of year? Palisade Peaches. Grown in Grand Junction, and so delicious. Our high school band sold boxes of them for a fundraiser, so we had Peach Crumb Bars last week, and I’m making Peach Pie this weekend.
Of course that got me searching for beautiful yarn with peach colors. What do you think about these?
Trios starting upper left and going across, colorways listed top to bottom.
1: Dream in Color Smooshy Cashmere Haywire, Melon Bomb, Desert City Wattage
2. Black Elephant Free Fallin’, Maui, Little Miss Sunshine
3. JulieSpins Stella Bringing in the Sheaves, Delicata, Good Morning
4. JulieSpins M375 Citrus, Golden Wheat, Smoothie
5. Malabrigo Rios Melon, Peachy, Primavera
6. Madelinetosh Vintage As Ever, Bicoastal, Dark Roast
7. KnerdString Fingering The Fairest, Tang, Fired Up
8. Stonehedge Shepherd’s Wool White, Peaches N Cream, Peach
9. Hue Loco Phyllis Sock Space Parade, Primrose, Dynamo
Some 2-color and 3-color patterns to check out:
Special: Shipping like it’s 2006!
Since we started back in 2006, postage costs have gone up ridiculously. We were able to offer free US shipping at the $50 ordering level when we started Loopy, and kept that as long as we could.
This weekend, we’re celebrating our 13th anniversary by pretending it’s 2006. We’d like to offer all of our wonderful blog readers free US shipping with a $50 order!
You’ll need to leave us an order note to tell us you’d like the free shipping offer, and we’ll manually adjust it on our end. The offer is good on orders Friday 8/23 through Sunday, 8/25.
Partying Shipping like it’s 2006. Treat yourself to A Box of Fun. Whoot!
Peaches Crumb Bars
(via Pinterest, from Livewellbakeoften – just found another recipe on that site that I had to download…)
3 cups flour
1/2 cup brown sugar
1/2 cup granulated sugar
1 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
1 cup butter (cold, cubed)
1 large egg (lightly beaten)
5 cups chopped peaches
1/2 cup granulated sugar
3 Tbl. cornstarch
2 tsp. lemon juice
1/2 tsp. ground cinnamon
Preheat over to 350 degrees.
Line your 9 x 13 pan with parchment paper (allowing some to hang over to give you handles to pop it back out.)
Mix together your flour, brown sugar, 1/2 cup granulated sugar, baking powder, 1 tsp. cinnamon, nutmeg and salt. Cut the butter into these dry ingredients until your mixture is crumbly. Add in the egg and mix until fully combined.
Press half of this mixture into your 9 x 13 pan and bake the crust for 15 minutes. Set aside to cool for a few minutes.
Combine the chopped peaches, 1/2 cup sugar, cornstarch, lemon juice and 1/2 tsp. cinnamon and mix until coated.
Use a slotted spoon to add the peach mixture onto the top of the baked crust. (This filters out the excess juice from the bowl, so your crust won’t get soggy.)
Sprinkle the remaining dry mixture on top of the peach filling. Bake for 40-50 minutes or until the top is lightly browned.
You can eat this warm like a cobbler (adding ice cream or whipped cream on top), or allow to cool completely to cut into bars. Store in the refrigerator for up to three days.
Does anyone have a peach pie recipe that is awesome? I’ll be looking for one this weekend.
The winner of last week’s contest (where I asked you to tell me about your pets, and I loved reading every one of your entries): Robin in FL, who has had cats, dogs, and a Cockatiel named Harpo who liked to sit on her shoulder and watch TV. Robin – email us to confirm your address and we’ll get your prize right out.
This week’s anniversary contest question is: What is your favorite fruit? (You can include a link to a recipe for using it, if you want to.) I’ll draw a winner and will announce it in next week’s Friday blog post.