Tag Archives: sweets

Peach Sorbet #FoodieExtravaganza

Peach Sorbet is non-fat and delicious!Oh yum. This is no-fat, yummy eating for you all! And…it couldn’t be easier as far as making a frozen dessert. And if you love peaches, you will ADORE this.

August is National Peach month and peaches are in an abundance right now so all of the #FoodieExtravanza bloggers are sharing our favorite Peach recipes. This is mine, and I am loving it. I hope you will too!

Peach Sorbet is non-fat and delicious!

Just look at these beauties! I have a whole zip lock filled and ready for my next batch!

Peach Sorbet


4 cups of sliced peaches (see step one)*
2 cups water
1 1/2 cups sugar
pinch of salt

Here is the process:

  1. Bring a saucepan of water to a rolling boil. Gently lower the peach into the boiling water. Leave it there for 30 seconds.Use a spoon to remove the peach from the hot water, and plunge it into a large bowl of ice water.After 10 seconds or so, grab the peach, and pinch a piece of skin to get started; then simply peel. The skin will slip off easily. If it doesn’t, peel peaches the normal way, with a knife;  Slice in half, remove the pit and slice each half into slices or chunks.*Measure out 4 cups (You can use the rest, if there are leftovers, for smoothies).
  2. Prepare a simple syrup with the water and sugar by
    combining both in a medium saucepan set over
    medium-low heat. Cook mixture until the sugar is
    fully dissolved.
  3. Once the simple syrup is ready, add the salt and the
    peaches. Using an immersion blender, blend the
    mixture until smooth. In batches, push mixture through a mesh sieve (I use my metal strainer) helping it a bit with a rubber spatula. Cover and refrigerate 2 to 3 hours, or
  4. When ready to make the sorbet,  process according to the ice cream manufacturer instructions for 15-20 minutes (Since I have a Cuisinart ice-cream maker,
    I turn it on and pour the mixture into the frozen bowl). Serve now for a soft sorbet, or freeze in a container until it’s a firmer consistency- usually
    about 2 hours or so. Let it sit out for 15 minutes to soften before you serve it again.

Peach Sorbet is non-fat and delicious!

Just saying, if you served a scoop of this in a champagne glass with some Prosecco over it…yes, I would drink that!

I would also eat this on a stick. So if you have a popsicle maker, the puree would do well in that kind of situation too- and the kiddos would LOVE it!

Peach Sorbet is non-fat and delicious!

IF you want some more peach-loving ideas for recipes, check out these great ideas!

Peach Sorbet is non-fat and delicious!

Pumpkin Oatmeal Pumpotchies Cookies

24 amazing fall cookie treats!

24 amazing fall cookie treats!

Umm. Say what?

Oatmeal Scotchies gone pumkin, people. That’s what. I just ate one, and literally said ,outloud mind you, “Oh Wow.” (holy cow these are good!) They’re Pumpotchies!

Show me the pumpkin! I passed by the chips in the store, as I was browsing, and thought about Oatmeal Scotchies from the back of the Nestle chips butterscotch-chips bag. I bet I can make these pumpkin chips into something yummy, I thought. And I did.

I adapted these from the original Nestle Oatmeal Scotchies recipe. I literally cut the sugar in half, by omitting the white sugar. They are so sweet with the chips, I cannot imagine them sweeter. I also pumped up the flour making it whole wheat, and switched the 2 sticks of butter, for canola oil and applesauce. Again, you won’t miss a thing. Healthier is better, because then there is the zero guilt thing. It is just oats with some other stuff!

Pumpkin Oatmeal Pumpotchies Cookies


Prep Time: 10 minutes

Cook Time: 9 minutes

Yield: 24 large cookies

Pumpkin Oatmeal Pumpotchies Cookies


  • ¾ cup wheat flour
  • ½ cup all purpose flour
  • 1 tsp kosher salt
  • 1 tsp baking powder
  • ½ tsp pumpkin pie spice
  • ½ cup canola oil
  • ¼ cup applesauce
  • ¾ cup packed dark brown sugar
  • 1/8 cup honey
  • 2 large eggs
  • 1 tsp vanilla
  • 2 ½ cups old fashioned rolled oats
  • 6 oz. pumpkin chips or a little over a half a large bag


Preheat oven to 375* Makes 24 large cookies.

Combine flours, baking powder, salt and pumpkin spice. Wisk to combine thoroughly.

In separate bowl pour oil, apple sauce, eggs, vanilla, sugar, and honey. Mix thoroughly. Gradually add in the flour mixture and stir until combined.

Stir in oats and chips. Drop by rounded spoonfuls onto a greased cookie sheet (or line with parchment). Bake 9 minutes until brown on the edges. Remove to cookie rack for cooling, and eat, preferably with a hot cup-o-something!


Oh. Wow. Pumpotchies.  You heard it here first, folks!


From mix to cooling in 15 minutes!