Chocolate Chip Cookie Confessional

I love warm, homemade chocolate chip cookie fresh from the oven, golden brown around the edges, soft and chewy in the middle with melted chocolate oozing from each bite. When I had a craving, I used to make big batches of these cookies, eat way too many, feel sick, eat a couple more for breakfast and then pack the rest away in little bags away to give away to chocolate chip cookie loving people in my life.

But then I got wise. Why not save the dough, ration it out for the week and savor two cookies a night. So that's what I've been doing. For a couple of months now, as if it were my 2010 cookie resolution, I've been making half-batches of cookie dough, scooping a couple cookies onto a sheet each night and storing the rest in the fridge until tomorrow. I have the recipe memorized.

I know, they sell cookie dough at the grocery store and at CostCo. This is not a completely original idea, but what makes it so perfect is that it's just a couple of cookies a day. Except on the nights when I bake three, or four. But two cookies can't be that bad for you, right? Besides, I work out, and they make the house smell so good, and they are so very tasty. You should try it. No kidding. You can thank me later.

Fresh Peach Cobbler

If any of you are friends with David on Facebook you already know that this is summer I've made several batches of fresh peach cobbler. Here are some pics of my latest pie plate of deliciousness and the recipe (which I stole from somewhere on that world wide web but I can't find it again so if this is your recipe let me know and I'll credit you.) Anyway. You can experiment with the amount of milk you put in the topping depending on how biscuity/cakey you like your cobbler. Yum.

Preheat oven to 375 degrees.

In a pie plate or other smallish baking dish mix together 4 cups sliced peaches, 1/3 cup brown sugar, 1 tablespoon flour, fresh grated nutmeg, and a pinch of salt.

In a bowl mix 1 cup flour, ¼ cup sugar, 1 teaspoon baking powder, and a pinch of salt. Cut in 3 tablespoons cold butter cut into small pieces. Beat 1 egg with 3-6 tablespoons of milk (depending on how you want your topping to turn out) and combine with your dry ingredients.

Bake for 30 minutes or until the topping is golden and the peach are hot and bubbly.

Serve warm with ice cream and because it's made with fresh fruit it's healthy and you can eat the rest for breakfast tomorrow morning. Yummy deliciousness.