Oh y’all. I really really can’t even talk enough about my new favorite cookbook EVER, which just happens to be from one of my favorite people on the planet. Not only is dessert for two a fantastic concept – I mean really, instant portion control? YES PLEASE.
But in addition to that? The recipes are phenomenal, time-tested, beautifully photographed and written with so much of Christina’s sweet and hilarious personality that it feels like she’s right there holding your hand through each recipe.
Each recipe serves 2 with some leftover (well, depending on how many ‘second’ helpings you want), but I think it’s actually a perfect book for small families too. I can see myself using this beauty very far into the future, both for date nights and regular family dinners, especially with two kiddos (and maybe more)!
This is actually the 4th recipe I made from the book, but the first one I photographed, and I can tell you it’s SO worth it. I used frozen peaches because it’s the only thing I can find right now (besides, off-season peaches = blech) and it worked like a charm. I also left out the cinnamon for the sole fact that we were out, but I am a fan of cinnamon in peach pie/cobbler all day long.
Christina, thank you for this amazing outpouring of your heart and soul and passion – it’s even more wonderful than I ever could have dreamed! To know the hard work and time you put into creating this masterpiece and then to see it in print, to hold it in my hands, and to cook from it – well, it’s an honor. And I’m so proud of you!
PEACH PIE BARS
Recipe from the Dessert for Two cookbook (and reprinted with permission)
- 12 ounces of sliced frozen peaches, thawed and drained (or 3 fresh peaches, peeled, pitted and sliced)
- 2 teaspoons whiskey
- 1 teaspoon lemon juice
- 1 tablespoon light brown sugar
- 1/2 teaspoon cinnamon (optional)
- 7 tablespoons butter, at room temperature
- 1/3 cup granulated sugar
- 2/3 cup all-purpose flour
- 1 tablespoon cornstarch
- Heat oven to 350º and line the bottom of a 9- x 5-inch loaf pan with parchment paper (just the bottom).
- Combine the peaches, whiskey, lemon juice, brown sugar, and cinnamon (if using) and stir to combine. Set aside.
- Combine the butter, granulated sugar and flour in a small bowl.
- Knead in the butter, using two knives or your fingertips. The consistency should be like that of sugar cookie dough.
- Reserve 1/4 cup of the dough to put on top, then press the remaining dough evenly on the bottom of the prepared loaf pan.
- Add the cornstarch to the peaches and stir to combine.
- Arrange the peaches, juices included, on top of the crust.
- Crumble the remaining 1/4 cup of dough on top of the peaches.
- Bake at 350º for 40 minutes.
- Let chill overnight for best cutting results.
- Run a knife around the edge of the pan, then use a spatula to get under the parchment paper and lift the bars out.
- Slice and serve.