I don’t think I ever stop being honest with all of you, so before I start this post I feel like I should tell you that I don’t really like eating peaches. I’ve tried. I like peach smoothies. And I like peach and raspberry cobbler. But just peaches, not cooked and with no delicious raspberries next to it makes me grimace. Don’t worry, I don’t understand it either. What I do understand is that this cobbler is delicious. I must say that the topping on this was amazing. I was upset that I only stole one piece before giving the rest to my mom. She’s one lucky lady.
I was told today that my cookies taste like Halloween. What a honor! I made these cookies around this time last year (pre-blog times) for my law school friends and this was a huge hit. Every party I had, people always requested these. The cookies turn out to be soft and chewy with almost a cake like center. Usually, I’m not a big fan of chewy cookies (Chips Ahoy chewy being the biggest disappointment). For some reason, the dipping of a cookie into milk and making it soft and gooey is my favorite part. And few things taste better than a mixture of pumpkin and milk. Keep reading for the recipe.