Picture my delight when during my Christmas trip to California, my aunt gave me six persimmons to take back to Texas.
Mmm… persimmon bars. My grandma made persimmon bars, persimmon cookies, and persimmon bread. My mom and aunt still make the persimmon bread, but I felt like bars today. Imagine how disappointed I was when I couldn’t find the recipe!
We are talking about fruit bigger than my fist. Lovingly packed away in ziploc gallon bags amongst pomegranate syrup, paring knives, some glasses I found on clearance at Williams Sonoma…. #foodbloggerproblems.
Imagine TSA’s face when they inspected my bag. Heh.
I adapted this recipe from all recipes.com – and the secret….. is the orange zest. And a dash of orange juice.
The smell makes me happier than Christmas.
Don’t know what it is, just makes me happy.
Then I went and got Amy’s ice cream in South Austin.
If any of you are planing a trip to Austin, which you must because it’s like the coolest place on earth (except Hawaii) ( and Thailand), stop by Amy’s ice cream.
If anyone’s interested I could do a whole post on my favorite Austin hot spots to hit up. It’d give me a good excuse to go back downtown and annoy my husband while taking endless Instagram photos.
Back to the ice cream, this is “The Dude” with heath bars. It was White Russian flavored.
WHITE RUSSIAN! Who thinks of this stuff?
It may have just been me, but I think it made me feel a little *extra happy* after eating it, if you know what I mean.
*note, this flavor does contain alcohol.
Know what I mean?
Ooooh, and then today, my shirt came in the mail from TheHomeT.com. They make shirts in all different states, and more coming all the time.
And, some of their proceeds go to Multiple Sclerosis research. Too cool.
So in my honest opinion, this shirt is so super duper soft, and fits perfectly. Very well made. I highly recommend.
Ok… go make you some persimmon bars. And if you don’t have a persimmon tree in your backyard, or a stockpile of persimmons stocked in your freezer, cooked apple or peach would work here too. It’s a basic spice cake.
Ooooooh CHERRY!!!! I NEED TO TRY THIS WITH CHERRY!!!!
I have some in the freezer…. I’m so excited!!!
Agh, there I go with too many exclamation points again.
I’m supposed to be working on that, uh, now that I’m uh, *cough* thirty.
~Peace, Love, and Persimmons Y’all
adapted from allrecipes.com
1 cup persimmon pulp
1 teaspoon baking soda
1 egg, beaten
1 cup white sugar
1/2 cup vegetable oil
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon salt
1 tablespoon orange zest
1 tablespoon juice from an orange
1 cup chopped pecans
1/2 cup powdered sugar
2 tablespoons milk
Preheat oven to 350 degrees and lightly grease a 9x13 pan. In one bowl, combine persimmon pulp and baking soda, set aside. In a second bowl, mix egg, white sugar, and oil. In a third larger bowl, combine the dry ingredients and orange zest and juice. Add first the fruit mixture, then the egg mixture. Fold in the nuts and spread the batter into the pan.
Bake for 15-18 minutes. While baking, mix the powdered sugar and milk to create a glaze. If consistency is too thick, add more milk. If consistency is too thin, add more sugar. Spread glaze on top of slightly warm bars.