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August: PB&J and PEACHES!

August is here, and we at Vegan Sweet Tooth can't believe that July slipped through our fingers faster than we could catch it!  Since the sun has been shining so fiercely, we can now embrace the fruits of the sun's labor.  And by that the fruit I speak of, I mean PEACHES.  We are so happy the time has come to bring back our famous peach cobbler cupcake.  Many people have requested throughout the summer, and it is finally time.  Let me introduce you to our Peach Specials....

Peach Cobbler Cupcakes:  Vanilla cake filled with meyers rum infused peach filling (alcohol cooks out) topped with vanilla bean frosing and cobbler crumbles ontop.  *gluten free available

Mini Peach Cobbler Tarts: A shortbread crust filled with peach filling, topped with crunchy crumble on top.  You can eat it cold, or warm it up at home, either way it is DELICIOUS! 

Not only is it peach time, but sadly we need to start thinking of back to school.  The vacations are coming to a close, and the kids are coming home from camp, to gear up for another successful year in school.  We have old memories of the different snacks and desserts that kept us going through the days at school, and we thought we would put a new twist on the PB&J sandwich.

PB&J Cucpake:  Vanilla cake filled with mixed berry filling topped with peanut butter frosting.  Now you can have your lunch in cupcake form!  *Gluten Free Available

Save the Date, August 20-26, for Eton's very own DELICIOUSLY ETON.  Enjoy special deals at participating restaurants from August 20-26.  Upon purchase, complete a Deliciously Eton entry card and submit to any participating restaurant by August 26,2012  Eight winners will be chosen at random to receive a $25 Eton gift.  One grand prize winner will receive a $300 Eton gift card.  Winners will be notified by September 3, 2012.

Ok now back to the baking...stay sweet. 

19 comments (Add your own)

1. Leeanna wrote:
I have an old heirloom frseetone Indian/Cherokee Blood peach tree; it is situated in a narrow area that doesn't receive enough full sun, but still is a very heavy bearer; 2 years ago, even after culling, 4 of the largest limbs broke off when I didn't prop up the limbs in time. Lesson: cull the fruits ruthlessly when they first appear (they tend to clump in groups of 5 or 6) , then have enough tall-enough heavy-duty posts ready to hold up the branches as they grow. This is crucial, as the branches, especially in the older trees, apparently are more fragile than they appear This year, my first crop since the limb-loss, I have picked 2 bushels of fruit from the 3 remaining short limbs. New tall branches are already appearing from the old breaks. It also sprouts readily from the seeds; I gave a foot-tall volunteer sprout to a neighbor 3 years ago, and it is already 12 feet tall and has borne its first fruit this year. Around here, in Sonoma, we treasure these heirloom peaches and , following a friend's practice, am potting 6 seeds to give away next year.You'll never forget your first perfume-y taste of a Cherokee Blood Peach! In my experience, they don't can or freeze particularly well; the unique taste gets lost. I have had great luck, however, in roasting them as you would figs. They're a show-stopper.

Fri, August 10, 2012 @ 10:45 PM

2. Gerardo wrote:
Bob,If I only lived in Canada.. but I am slightly south of the bdreor in Central California. I had a nieghbor that went in to a care facilty last year at age 92. She was a botinest. Before she left she gave me two young peach trees to plant. I have nurtured them for the last year and a half and finally my first crop will harvest this week. I know that she started them from seeds.I was very surprized to open one today and find that they were Blood peaches. I can't wait to harvest and try them in many recipes and jams. If I knew of a way to get you some seeds I would gladly send them.I hope that you get this message.

Fri, August 10, 2012 @ 10:57 PM

3. Elodie wrote:
I canned pecahes recently too. And yes the boiling of the pecahes does help! If it didn't slide right off you may not have left them in the water long enough. Then fill your sink with ice water and then you don't burn your little fingers off and it stops the pecahes from cooking too long before processing. You probably already did that though. Your jars looked beautiful! And the space in the bottom ALWAYS happens. I don't think there is any way of preventing it. Great job!

Sat, August 11, 2012 @ 2:06 AM

4. Jermajesty wrote:
Heck yeah bay-bee keep them conimg!

Sat, August 11, 2012 @ 4:53 AM

5. Makoto wrote:
Hi! Yumminess! I am a new follower!I would love it if you sptpoed by blog, take a look around and if you like what you see, follow me back! Thanks!Have a great holiday!

Sat, August 11, 2012 @ 5:43 AM

6. Sebnem wrote:
This is gorgeous! I love corelbbs like nobody's business.Question -- how do you know if you flour is self-rising? I have tons of flour on hand--I have a bread making via bread maker addiction--but none specifically say "self-rising".

Sat, August 11, 2012 @ 7:52 AM

7. nbilpayu wrote:
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Sat, August 11, 2012 @ 5:40 PM

8. twvvjvupduc wrote:
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Sat, August 11, 2012 @ 6:02 PM

9. tykthcjslpl wrote:
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Sat, August 11, 2012 @ 6:29 PM

10. Jenna wrote:
Great post. Can I ask you a question? I want to start a blog as well that is why I was sichareng on the internet for blogs to use as examples, do you find you have to be perfect in your grammar to have people like what you write? I have been told I write like I speak, so I was wondering if that was a bad thing.

Sat, August 11, 2012 @ 9:28 PM

11. Riso wrote:
I just found your website thgrouh Google. You have some pretty nice articles here that I`ve already bookmarked so I can check out your website regularly. Keep up the good work. Thanx !

Sun, August 12, 2012 @ 12:10 AM

12. cktvdu wrote:
6R1dsm hqcjfbighpew

Sun, August 12, 2012 @ 8:47 AM

13. Emilia wrote:
No comments expcet mine in 2 years? The only way I could possibly explain this is people make this cobbler and then eat it all in one session. And then they pass out in complete cobbler bliss. Yeah. Who needs moderation when you can have the whole pan. Not me.It's high peach season in Texas, so if you'd excuse me now I've got a cobbler to make.This blog looks better and better every time I come visit. OK, back to my cobbler

Fri, August 17, 2012 @ 8:39 PM

14. Eric wrote:
My mother praepgatod blood peaches for fifty years at our century farm near Dublin Ont..and the new people ,who don't even know what they are won't let me move a couple of small ones to my new place in London..I have always valued them because they are vitually pest free and only need do be cooked and sweetened slightly to make a wonderful plum like fruit.. We always took the peel off by dipping them into boiling water ,the same as regular peaches.. I asm really eager to find a couple of live plants or even pits which I could plant here in London.. I would be grateful to anyone who could give me some..I had move 2 that where just starting to bear last year to my ex-friends place and she cut them down to let a cultivator through into the garden, not realizing what they are. They ,I believe, are the only ones that can consistantly survive hard winters even in Northern areas of Canada [Manitoba].. Please get in touch if you are in S. Ont and I would come for plants if you have any..My Mother would be pleased and it is in her memory that I wish to do this..

Sat, August 18, 2012 @ 1:05 AM

15. Sushama wrote:
Alice, my comment thing was mesesd up and I just saw this comment. I grew up in Sonoma! I have given volunteers to several friends and now see I have some more to give away. I haven't started them on purpose; they just start from the fallen peaches I'll have to try to start some. What do you do? Just bury the pit? I've never started a tree on purpose. I hadn't thought to roast them but may try that with my last half dozen here.

Sat, August 18, 2012 @ 2:28 AM

16. Sharon wrote:
I just had my son and a friend pick a milk crate full of idnain blood peaches. Last year I froze them with the skins, a big mistake. The skins are tough. How can I remove the skins and freeze or can these so they will last? Also, can I have you cobbler recipe? Thanks.Harvey Baumoel

Sat, August 18, 2012 @ 3:49 AM

17. Jhonatan wrote:
I just found your website truohgh Google. You have some pretty nice articles here that I`ve already bookmarked so I can check out your website regularly. Keep up the good work. Thanx !

Sat, August 18, 2012 @ 8:35 AM

18. Omar wrote:
Great post. I am just starting my blog as well. Do you find it hard to have soiehtmng to say, because I don't feel like natural writer and it seems to come natural for you.

Sat, August 18, 2012 @ 7:53 PM

19. Victor wrote:
It never ceases to amaze me how much betetr home grown produce is compared to store bought. What we get in size we loose in flavor.Your recipe sounds yummy! Thank you for sharing it. I keep wanting to take my kids blueberry picking- I will have to remember your recipe when I do.

Sat, August 18, 2012 @ 8:14 PM

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