The Garden of Immortal Peaches

Cakey, fluffy, limey cookies!
Below is the recipe I actually used, slightly modified from the original.

Ingredients:

• 4 teaspoons lime juice
• 1/3 cup milk
• 1/2 cup butter, softened
• 3/4 cup white sugar
• 1 egg
• zest of 2 limes
  
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 2 tablespoons lime juice
• 1/3 cup white sugar

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). In a small bowl, combine the 4 teaspoons of lime juice with the milk, let stand for 5 minutes.
2. In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the egg, then stir in the lime zest and milk mixture. Combine the flour, baking powder and baking soda, blend into the creamed mixture. Drop by rounded spoonfuls onto the ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, until the edges are light brown. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
4. To make the glaze, stir together the remaining lime juice and sugar. Brush onto cooled cookies.

I doubled the lime juice in the batter, increased the 2 tsp. of lime zest to "zest of 2 limes". Also, instead of using white sugar in the glaze, I decided to use powdered sugar to make it smoother. Then I increased the amount from 1/4 cup to 1/3 cup (it was a tad too sour).

In step 2 when the instructions say it's supposed to get light and fluffy, it didn't for me. It only became that way after I started adding the flour to the mixture. But all else progressed as it should have. Since it told me to bake for 8-10 minutes, I left it in the oven for exactly 9, and it was PERFECT.

*These changes are already incorporated into the recipe written above. Original recipe is in the link.

Autumn, my favorite time of year! The season when the heat subsides and windows are left open for the crisp fresh air to circulate through the home. Neither air conditioning nor heat is necessary for comfort. Thanksgiving is close, but Halloween is closer! Seasonal beers start appearing on liquor store shelves. The outside begins smelling like fireplaces, and indoors it smells like cinnamon and nutmeg. Leaves become crunchy and color the ground! Pumpkin picking, pumpkin cheesecake, pumpkin pie!
















Ingredients

• 2 (8 ounce) packages cream cheese, room temp.
  
• 3/4 cup brown sugar
  
• 1 teaspoon vanilla extract
• 3 eggs
• 1 cup canned pumpkin
• 1 tablespoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
  
• 1/4 teaspoon allspice
• 1 (9 inch) store bought pie crust
  

Directions
1. Preheat the oven to 350 degrees. In a mixing bowl, combine the cream cheese, brown sugar, and vanilla until smooth.
2. Add the eggs in one at a time. When everything is mixed, set aside 3/4 cup of the batter.
3. Add in the pumpkin, cinnamon, nutmeg, cloves, and allspice until everything is incorporated.
4. Pour the batter into a 9 inch pie crust. Drop the plain batter by spoonfuls over the top of the pie and swirl using a butter knife to create a marbled effect.
5. Bake in the preheated oven for 50 minutes until the filling is set, then refrigerate for ~4 hours before serving.