Mississippi Mud Brownies by Bev Cooks
5 Hot Links We’re Loving:
- We’re eating our way through America and discovering the deliciousness each state has to offer. Bev Cooks’ recipe for Mississippi mud brownies captures the taste and soul of the state’s infamous Southern pie.
- Its National Peach Month and Fork vs. Spoon’s peach butter breakfast rolls are calling our names. Don’t worry peach cobbler, we still love you.
- National S’mores Day came and went, but the ooey gooey marshmallow treat is just as good on any day of the year. Zesty Bite’s S’more cookies capture all the classic flavors without the campfire.
- Sunday brunch anyone? Featured on Ode to Awe, these Bloody Mary shooters with an Old Bay rim are just the ticket to keep the weekend fun rolling.
- It’s been a summer of light and zesty pasta salads. Love and Lemon’s summer squash and corn orzo celebrates late summer produce and makes for excellent picnic fare.
During my hot childhood summers in Alabama, my dad would drive dusty county roads to get freshly picked produce from a farmer living out in the sticks. He sold his veggies straight out of the back of a beat up Chevy pickup, and he even wore dirty overalls and a wide-brimmed hat. His baskets were piled high with summer squash, heirloom tomatoes, okra, watermelons, peaches and plums. We’d ravage a giant bag of salty boiled peanuts on the ride home and then get straight to work on a batch of homemade peach ice cream. Not a bad way to spend those dog days.
But my crazy peach obsession didn’t actually reach its peak until I moved to sunny California. My former boss was the proud mom of an adopted peach tree outside of Fresno, and the last month of August turned into what one might call a peach free-for-all. My work duties for about a week or two entailed peeling, canning, pickling, baking and snacking on all of those delicious Elbertas. (Tough job, right?) During that time I mastered a fiery peach chutney recipe that still makes an annual appearance in my holiday gift baskets.
Now that I’m back in Georgia – a.k.a. the Peach State – I’m taking full advantage of this famous summer bounty. My current favorite way to enjoy peaches is sliced and served with a dollop of tangy goat cheese and salty prosciutto, piled high onto grilled sourdough and sprinkled with a rich, fruity olive oil. Oh my, my. But there’s only so many tasty ways to eat raw peaches before the pile on your counter starts to get a little too ripe. And then it’s time to make peach cobbler.
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