Peach Pie Cookies

So, I have a peach tree. In years past, it's blessed us with many delicious peaches. For some reason this year, it gave us a million peaches, but they never grew larger than like, an apricot. They were small and tiny and minuscule. As I had about 6 that were good for consumption, I decided to do something with them. After a bit of searching, I found this recipe on the good site of Pinterest. Here's the recipe:
1 cup instant oats
¾ cup flour
1 ½ tsp ground cinnamon
1 ½ tsp baking powder
¼ tsp salt
2 TB unsalted butter, melted and cooled slightly
1 large egg
1 tsp almond extract
½ cup honey
½ cup diced peaches

Whisk together the oats, flour, cinnamon, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg, and almond extract. Stir in the honey. Add in the flour mixture, stirring just until incorporated. Fold in the peaches. Chill for an hour. Preheat the oven to 325°F, and line a baking sheet with parchment paper. I used a cookie scoop and dropped the cookie dough into rounded scoops onto the prepared sheet. Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.

Ok here are my notes on said recipe. The almond extract is too much. In the future, I would do a 1/2 tsp of that and 1/2 tsp of vanilla extract because the almond OVERWHELMS the cookies so much. I didn't have enough honey so I substituted agave for it. It made the cookies very healthy but also, they tasted healthy. I would like to try a recipe in the future where I just use some brown sugar, see how that would taste. Otherwise, these were pretty tasty. I want to just fiddle with the recipe in the future.

A Day of Cookery

Today, I had an idea of dinner, and definitely took advantage of the free time I had today to do them. First of all, I made a pie, using the peaches from the peach tree in my own backyard!

Here are the ingredients to get the party started:

Filling:
10 ripe but firm peaches
1 lemon, juiced
1/2 teaspoon almond extract
2/3 cup all-purpose flour
1 cup sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon or pinch ground nutmeg
1/2 teaspoon fine sea salt
3 tablespoons butter, cut into small pieces
1 egg

Step one: Use a store bought pie crust, because making your own is hard work. I just used a regular one, that we had to roll out, so it almost was like homemade. Preheat the oven to 450 degrees. Then, peel and cut the peaches (Use about 9 or 10) into 1/4-inch thick slices (you should have about 7 cups) and toss with the lemon juice and almond extract in a large bowl. Whisk the flour, sugar, cinnamon, nutmeg and salt in another bowl, making sure there are no lumps. Stir the flour mixture into the peaches and mix well.

Pour the peaches into the pie crust. Scatter with the pieces of butter. Top with the lattice strips. Brush away any flour underneath the lattice to make sure it seals well. Crimp the edges to seal. Beat the egg with 1 teaspoon water and brush the lattice and edges with the egg water.

Ahhh…looks good. And then,

Pop in the oven and bake for 10 minutes, and then lower the heat to 350 degrees and bake until the crust gets brown, about 50 minutes more. Then, let cool, which will take the better part of a year, since mine was still warm, eating it at 8:00, after having taken it out at like, 4:00.

Ta-daaa!

And then, for the actual dinner, I made some balsamic steak rolls, ended up looking like this:

And they were AWESOME. At the risk of being lazy, I’m going to link you to the blog where I got it from, because this post is long enough already, and this would make it super super long.

http://picturetherecipe.com/index.php/recipes/balsamic-glazed-steak-rolls/

Find them there, and they were SUPER delicious, if not a little time consuming. But otherwise, I had a pretty good Sunday, food-wise! Hope you did as well!