Peach Crumb Bars

Now that peaches are in season, I just had to bake a batch of these peach crumb bars. They’re full of wonderful fresh peaches. The sweet yet tart fruit filling and the buttery crumb are complimented perfectly by a simple drizzle of glaze across the top. They’re absolutely delicious!

Peach Crumb Bars

Just as with another favourite recipe, blueberry chocolate chip crumb bars, these peach crumb bars are made using a simple crust that is also used for the crumble topping. Using plenty of fresh peaches lets this gorgeous summer fruit shine. You can easily substitute any stone fruit or berry for peaches, in this recipe, if you like. These peach crumb bars are wonderful with a cup of coffee. Serve them with a scoop of vanilla ice cream, as I did last night after a family dinner, for an extra special treat.

Peach Crumb Bars

Enjoy the recipe…

Peach Crumb Bars

The sweet yet tart fruit filling and the buttery crumb base and topping and complimented beautifully by a drizzle of glaze across the top of these peach crumb bars. They're absolutely delicious!

This recipe was adapted slightly from Saving Room for Dessert.


For the crust:

  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 3 cups unbleached all-purpose flour
  • 1 cup/ 225g butter, cold, cut into small cubes
  • 1 large egg, lightly beaten

For the peach layer:

  • 4 cups fresh yellow peaches, peeled and diced 1/4″ square (6-8 large peaches or 10-11 small peaches)
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch/ cornflour
  • 1 teaspoon fresh lemon juice

For the icing:

  • 1 cup powdered sugar/ soft icing mixture
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon milk (use more or less for desired consistency)


  1. Preheat oven to 350F/ 180C if using a glass pan, or 375F/ 190C for a metal pan.  Lightly grease or spray a 13×9-inch baking pan and set aside (I like to use Pyrex).

For the crust:

  1. In a large mixing bowl, whisk together 1 cup of sugar, 3 cups flour, baking powder, salt, and cinnamon.  Using a pastry cutter or two table knives, blend in the butter until the mixture resembles coarse sand.  Add the lightly beaten egg and mix together thoroughly.  Press 2/3 of the dough into the prepared pan, using the back of a large spoon (like a table spoon), until a smooth base is formed.

For the peach mixture:

  1. In a large mixing bowl, whisk together the sugar, cornstarch/ cornflour, and lemon juice.  Add the diced peaches and stir gently to combine.  Pour the peach mixture over the crust and spread evenly.
  2. Crumble the remaining dough over the peach layer.
  3. If using a glass pan, bake at 350F/ 180C degrees for 50-55 minutes or until lightly browned.  If using a metal pan, bake at 375F/ 190C degrees for 40-45 minutes.  Cool completely in the pan on a cooling rack, loosely covered with a clean tea towel. Then chill bars for at least one hour before cutting.
  4. For the icing, whisk together the powdered sugar, vanilla extract, and milk.  Drizzle across the top of the bars, using a small spoon, about 10-15 minutes before serving.
  5. Store bars in an airtight container in the refrigerator. They will stay fresh for about 3 days.

This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kim Sequoia 2018 for a delicious moment.


Black Cat Garland

I’ve got a fabulous craft for you today! This Black Cat Garland is so cute and so quick and easy to put together. It would be perfect for Halloween, a party decoration, or a decoration for a kid’s room.

Black Cat Garland

In fact, this cat garland started out being made of yellow and black cats. I originally made it for my son’s cat-themed 5th birthday party, a couple of weeks ago (which you can see, along with the other cat-themed decorations and cake I made, on my Instagram ). He is obsessed with cats. He asked for a cat-themed birthday party. Of course, I said yes!

Then, my son had the brilliant idea of making all the cats black and using the garland as a Halloween decoration! Isn’t he clever? (I’d like to think that some of my arty/ craftiness is seeping into his consciousness, but maybe he’s this clever all on his own.) So, I took off the yellow cats and made some more black ones for the garland, for Halloween. Of course, you could make the cat garland any colour you like. I can picture an adorable pink or pastel-hued version.

Black Cat Garland

Here’s how to make the Black Cat Garland:


  • 2 sheets of black poster board
  • twine or thick white cotton string
  • clear tape
  • metallic permanent marker
  • pencil
  • scissors


  1. Draw and cut out a cat head template using thin cardboard (I used a cereal box). Or you could cut the cat shape out, to trace around it.Black Cat Garland Template
  2. Trace cat heads onto poster black poster board, using pencil. The ones I made are about 5 inches across, I think. I recommend making an odd number, like 7 or 9. I think asymmetry looks the most balanced.
  3. Cut out the cat heads.
  4. Draw faces on the cat heads, using metallic permanent marker. This type of marker will show up beautifully on the black board. (You can use any kind of marker you like, for other colour cats.)
  5. Lay the cat heads face-down in a straight line across a large table, spacing them as evenly as possible, about one inch apart.
  6. Lay twine or thick white cotton string across the tops of the cat heads, making sure the centre the twine through the middle of the ears. Leave enough twine at each end, for hanging the garland.
  7. Using clear tape to attach the twine to the cat ears. Be very careful to keep the cat heads and twine very still, as you work, to keep everything aligned properly. Black Cat Garland Back
  8. Tie a knot at each end of the twine, to prevent unraveling.
  9. You can hang the garland using the twine, or poster putty/ Blue Tack. If you use putty, cover it up with small circles cut from excess poster board.

Black Cat Garland

That’s it! One spooky Black Cat Garland completed.

Happy Halloween!

Friday Finds

ginger jar and elephant ears art print via


Happy Friday! It’s time for another round of lovely links. Here are some of the beautiful and delicious things I’ve found this week…


This fabulous art print (shown above), which I would love to have in my family room.

I would totally devour these amazing-looking chipotle braised chicken nachos!

I really enjoy the blend of elegance and unique decorative touches in the lovely home of artist Dana Gibson.

I love honeycomb candy, so I might have to try this recipe for homemade honeycomb.

These chickpea pancakes with rainbow chard and lamb by Donna Hay look delicious.

I don’t normally like olives, but these crumbed and fried goat cheese-stuffed olives could make me change my mind. They look so good!

Talk about comfort food! This loaded baked potato casserole is making my mouth water.

I definitely want to bake a batch of these orange muffins sometime. They would be perfect for morning tea.

You can always count of Food52 for awesome recipes. These brown sugar saucepan blondies look like something I’d like to make again and again.

I feel like a kid again just looking at this wonderful banana split cake.


That’s all for this week. Have a lovely weekend, everyone!


Blueberry Lemon Sour Cream Muffins

Blueberry Lemon Sour Cream Muffins


Today, I’m sharing one of my all-time favourite muffin recipes with you. Who doesn’t love fresh blueberry muffins? They are such a classic, right? I absolutely LOVE this Blueberry Lemon Sour Cream Muffin recipe! These muffins are bursting with berry flavour.


Blueberry Lemon Sour Cream Muffins


A hint of lemon brings out the fruitiness of the blueberries, while sour cream creates a lovely crumb in these delicious muffins. They are super soft inside, with a little crunch on top, provided by a sprinkle of coarse sugar. I just love the little bit of crunchy sweetness the sugar topping gives these muffins.


Blueberry Lemon Sour Cream Muffins


Blueberry Lemon Sour Cream Muffins


Trust me, these muffins need to be in your baking repertoire. They’re fabulous! Honestly, they’re better than just about any muffin I have ever had at cafes. Seriously, they’re that good.


Blueberry Lemon Sour Cream Muffins


Enjoy the recipe…

Blueberry Lemon Sour Cream Muffins

  • Servings: 12 muffins
  • Print

These muffins are bursting with berry flavour. A hint of lemon brings out the fruitiness of the blueberries, while sour cream creates a lovely crumb in these delicious muffins. They are super soft inside, with a little crunch on top, provided by a sprinkle of coarse sugar.


Topping: (optional)

  • coarse sugar, to taste (approx. 2 Tbsp)


  • 1 1/2 cups all-purpose flour
  • 1 Tbsp all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda/ bi-carb soda
  • 1/2 tsp salt
  • 1 large egg
  • 3/4 cup sugar
  • 1 Tbsp unsalted butter, melted and slightly cooled
  • 1 cup/ 230g low fat sour cream (full fat sour cream makes the muffins too dense); you may substitute buttermilk or plain yogurt for sour cream, if desired
  • 1 tsp pure vanilla extract
  • 3/4 tsp finely grated lemon zest
  • 1 1/ 4 cups fresh or frozen blueberries


  1. Preheat the oven to 375F/ 190C/ 180C fan-forced.
  2. Butter a 12-cup muffin pan, or line with muffin cups/ pattypans.
  3. In a medium bowl, whisk 1 1/2 cups of flour with the baking powder, baking soda/ bi-carb soda, and salt.
  4. In a large bowl, using a handheld mixer or stand mixer, beat the egg at low-medium speed until frothy. Add the sugar and melted butter, and cream them together until pale yellow, about 30 seconds to 1 minute. Add the sour cream, vanilla, and lemon zest and mix until blended.
  5. Add the dry ingredients and mix at low speed (mark 1) until just blended. Then turn up the mixer speed (to mark 2) and mix for about 20 seconds, until batter looks a bit fluffier.
  6. In a bowl, gently toss the blueberries with the remaining 1 tablespoon of flour. Using a rubber spatula, very gently fold the blueberries into the batter. (If you stir too much, then too much blueberry juice will colour the batter, which may give the muffins a slight greenish hue, once baked.)
  7. Fill the muffin cups 3/ 4 full of batter and sprinkle with coarse sugar. Bake for 25 minutes (15-20 min fan-forced), or until a cake tester inserted in the center of a muffin comes out clean. Remove the muffins from the pan and let cool on a rack.

This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kim Sequoia 2018 for a delicious moment.



Friday Finds

Vincent Van Gogh - Blossoming Almond Tree (1890)

Hello! Happy Friday!

Hope you’ve all been having a lovely week! My week has been a little stressful, since my son hasn’t been well, but he’s fine now, which is such a relief. We’re going to go to a playground, today, to enjoy the beautiful spring weather we’re having here. It’s time to unwind and get ready to enjoy the weekend!

Oh, hey, I’m sorry I haven’t been been posting much lately. I have a few recipes ready to go. I just need to make time to edit the photos and share them with you. So, stay tuned for some delicious stuff coming up! In the meantime, I hope you’ll enjoy the links below.


Here are some of my favourite finds from this week…

This rhubarb pie is absolutely gorgeous!

I just love the bright, beautiful, family-friendly home of illustrator Brittany Viklund in Oklahoma City.

Just look at these exquisite mini poached pear cardamom cakes. They would be perfect for a special autumn dessert.

I’m definitely going to try this baking hack for using a can inside a round cake pan in place of a tube pan, the next time I want to make angel food cake.

These cinnamon sugar-coated baked pumpkin donuts look delicious!

Comfort foods don’t get much better than this hearty chicken tartiflette.

I would love to try making this stunning tiramisu cake! My partner loves tiramisu, so I’m always looking for recipes he might enjoy.

These DIY photo booth props are so cute! They would be a lot of fun for guests at any party.

I really want to make this Hawaiian shrimp scampi (aka shrimp truck garlic shrimp) soon. It looks so simple yet so tasty!

My new favourite home renovating show is Restored by the Fords. I absolutely love interior designer Leanne Ford’s stylish renovations of historic homes. She really knows how to breathe new life into an historic home, while respecting its original spirit. Of course, her own home in L.A. is super stylish and fabulous, as well. (I wonder what her take on my not-yet-stylish 1989 house would be… ?)

Cannoli is one of my very favourite desserts. I always get it, along with a cappuccino, at a local cafe. This recipe for homemade cannoli is on my must-try list now.


Have a wonderful weekend, everyone!


{Image, above, is Blossoming Almond Tree by Vincent Van Gogh (1890) found here. This is one of favourite paintings ever. It perfectly suits this lovely spring day.}