Sweet treat-Peaches & “Cream” Cookies

It was one of those mornings. I was feeling horrible and a little needy. I just wanted to feel like myself again. I flipped on the tv and went straight to the Cooking Channel to what was up. It usually does the trick to help me get focused on something besides how crappy I am feeling. I know, I should be meditating or doing yoga but some days I admit it, I don’t feel like doing anything like that.

After watching a few shows a show called ” Easy Food For Real Life” came on. I think that was the name anyhow. Sunny Anderson is the chef on this show and she caught my attention with a few recipes. I decided right there it would be a good idea to add them to my line up and get me back in the kitchen.

As I type, the smell of cookies is floating through the air. I baked up your typical chocolate chip but decided to try Sunny’s Peaches & Cream cookies. It’s winter, there is snow on the ground, we’ve been having this wacky thing called an arctic vortex , so peaches and cream sounds perfect to lift everyone in my house’s spirits right now. The white chocolate chips act as the cream in this recipe if your curious.

I have to say, I think they will do the trick. If you bake them up this winter, let me know what you think.

Cookies in the cookie jar

Cookies in the cookie jar

Peaches & Cream Cookies


      • 3/4 cup all-purpose flour
      • 1/2 teaspoon baking soda
      • Pinch salt
      • 1 stick butter, softened
      • 1/4 cup light brown sugar
      • 1/4 cup dark brown sugar
      • 1/4 cup sugar
      • 1 large egg
      • 1 1/2 cups rolled oats
      • 1/2 cup chopped dried peaches
      • 1/2 cup chopped walnuts
      • 1/2 cup white chocolate chips



        1. Preheat oven to 350 degrees F with the racks in the upper and lower thirds of the oven.
        2. In a small bowl, whisk together flour, baking soda, and salt. In a stand mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy. Slowly add egg and continue mixing. Slowly add flour mixture, oats, peaches, walnuts, and white chocolate chips. Mix until combined.
        3. Line 2 sheet trays with parchment. With wet hands make 20 balls from the dough placing evenly among sheet trays. Press down on cookie dough with palm of your hand to make a flat circle.
        4. Bake for 10 to 12 minutes or until golden and still a bit tender in the center. Remove from oven and let sit on sheet trays 1 minute. Remove to cooling racks to cool completely.

Pumpkin, Pumpkin

It’s Halloween Eve, or Mischief Night here in New England.  Is anyone tired of all the pumpkin coffee’s and treats out there?  I will confess I am not. I love pumpkin and the spices that go with it just warm me up.

Today I am sharing two recipes. One for  Pumpkin Chocolate Chip Cookies that make a great treat to bring to any gathering. Believe me, the plate I brought to share with friends went quickly. The second recipe is for a get you moving protein pumpkin smoothie. I’ve been doing smoothies for a couple of weeks now in an effort to help with a health issue I have going on.

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  • 4 1/2 cups flour
  • 2 cups sugar
  • 2 tsp allspice
  • t tsp. nutmeg
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 15 oz can of organic pumpkin puree (Trader Joe’s has amazing stuff for only $1.99, stock up its seasonal)
  • 1 cup of coconut oil (again Trader Joe’s has the best deal on this)
  • 2 eggs
  • 2 tbsp milk or non dairy milk (coconut, almond or soy work great)
  • 1 tsp vanilla
  • 2 cups of your favorite chocolate chips
  1. Preheat oven to 375, line a cookie sheet with parchment paper or grease
  2. Mix together all dry ingredients
  3. Add pumpkin oil, eggs, milk and vanilla. Beat untill well mixed.
  4. Add chocolate chips, mix till well combined
  5. Drop by spoonful onto greased cookie sheet and bake for 13-14 mins or untill lightly brown on edges.

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Pumpkin Protein Smoothie

  • 1 cup of milk or non dairy milk like coconut, almond or soy milk
  • your favorite protein powder ( I use Trader Joe’s Vanilla Hemp Protein Powder)
  • 1 tbsp. ground flaxseed
  • 2 tsp pumpkin pie spice
  • 3/4 cup of organic pumpkin puree
  • 1 tsp Matcha tea powder (optional, I pick this up at Vitamin Shoppe, though Trader Joe’s is carrying one too that is sweet and has tropical flavors added to it)
  • nutmeg for garnish
  1. Place all ingredients in a blender, blend untill smooth and pour into a tall glass. Sprinkle a little nutmeg on top and enjoy!

Savory Cheese and Chive Bread (Ffwd)

Mmmm bread. I love love love bread. It’s one of those foods that I know if I am not careful I will eat way to much of. I think that might be one reason that one of my goals of cooking my way through the CIA Artisan Bread cookbook has not totally happened.

That being said I was smart when this recipe showed up on our list for French Friday with Dorie. I paired it with a soup. I could then afford myself a bigger slice, thus feeling even more satisfied in my mind. It worked. I do like the idea she suggested of cutting the bread into strips and I can imagine toasting them to have a dip for them.

This bread was easy to make. Made the house smell of cheesy goodness and begged for a glass of wine to go with it. It wasn’t hard to make at all. I debated tossing it in my bread machine to be honest but decided against it.

I choose to use Guyere cheese as I needed it for a few other dishes I was making, one being the Leek and Potato Soup that I served with this that is also in “Around My French Table” . Wonderful soup. Was perfect for a meatless Monday dish and a rainy and cold one at that. I also used cheddar for the cubed cheese.

I toasted a leftover slice of bread the next day and enjoyed it with an egg. It was even better the second day. No I didn’t eat the whole loaf alone. The family loved it and I thought I’d let Jericho (the cat) try some and he gave his meow of approval.

Till next time!