Spicy Peach Caipirinha Mocktail

Photo Credit: Ashley Cuoco

After a long couple of weeks at my office desk, I cannot express just how good it feels to get back in my kitchen! And I’ve managed to completely tear it up in less than 24 hours. Typical. But, what a beautiful mess it is.

Two years ago on August 17th I stayed up well into the night creating this website. Like most passions of mine, I became a woman on a mission. I started to fall in love, hard, with food photography. I stumbled my way through most of it, and still stumble often (aren’t we always learning?) and today I’m more proud than ever of what’s conspired. Not only in the physical but in my heart. Through the mundane tasks of life, my kitchen, my camera and this blog have been the silver lining– the thing I look forward to each weekend. My sweet escape in it all. I’ve said this before but it’s worth saying again: find what it is that keeps you up at night, the thing that keeps you on your toes: and do it!

In celebration of the 2nd anniversary of Cuoco Contento, I decided to have some fun with peaches. August is also my birthday month, and I always make a peach pie (at least once). There’s nothing quite like a big, juicy peach– one that falls apart in your hand and drips down your arm. Soft and sweet.

I’ve teamed up with the wonderful folks at Health-Ade for a special Anniversary giveaway!! We’re giving one winner a case of their outstanding Kombucha. It’s my absolute favorite, not only by itself but as an alcohol replacement in mocktails. It’s bubbly, fun and good for your gut. If you’re trying to kick the soda habit and need some carbonation, get yourself in on this giveaway! Details are up on my Instagram page! Health-Ade and I want you to #followyourgut, whatever that means to you. Get out there and make it happen.

Today I present to you a happy little anniversary mocktail, made with Healthade’s Ginger Lemon kombucha. A Caipirinha is traditionally made with sugar and lime. Here I’ve replaced the sugar with honey and added some spice. It’s a little sweet, a little spicy, and all together summer.

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Makes 4 drinks

  • 2 very ripe peaches, peeled and skins removed
  • Juice of 4 limes
  • 4 teaspoons honey
  • 8-10 oz Health-Ade Ginger Lemon kombucha
  • 2 limes, cut into wedges
  • 2 jalapeños, sliced
  • ice cubes
  1. Slice peaches (peel those skins!) and place in a blender. I use a NutriBullet. Add lime juice and honey. Mix until well blended.
  2. Prepare 4 chilled glasses with ice cubes. Divide the peach mixture among the glasses. Top with kombucha. Garnish with lime wedges and jalapeños. Spicy and sweet!

Mint Infused Chocolate Chip Cookies

Photo Credit: Ashley Cuoco

For months I’ve been itching to by fleur de sel. Fancy, delicate sea salt… perfect for topping chocolate chip cookies resulting in that balance of salty and sweet. The other day I finally sprung for it. The above shot was like the moment I’d been waiting for. Pure satisfaction: perfectly round balls of cookie dough. I resisted the very real temptation to eat the dough raw.

The awesome Andrea Bemis is the author of this recipe, found in her new book Dishing Up The Dirt. Fresh mint, infused into melted butter, gives these cookies a subtle yet super fresh twist. I am all for it. The best part? Nature has given me free mint for the picking, right on the side of my landlord’s driveway. These cookies were destined to be.

Without a doubt, this is the best cookie recipe I’ve ever tried. Melted butter makes for thats perfect chewy consistency that I love in cookies. I’m sold on Andrea’s recipe. I doubled it the first time I made these. Take that, Monday!

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Makes about 12 large cookies

  • 1/2 cup unsalted butter, chopped into small pieces
  • 1/2 cup firmly packed fresh mint, roughly chopped
  • 1/2 cup firmly packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1 egg, at room temperature
  • 1 tsp pure vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • heaping 1/2 cup semisweet chocolate chips, plus additional for topping cookies
  • sprinkle fleur de sel on each cookie
  1. Place the butter and the mint in a small saucepan over medium heat. Melt the butter, swirling the pain occasionally. The butter will foam and froth, then crackle a bit as it cooks. A few brown bits may form, and thats totally fine. Once the mint is fragrant (after 2 to 3 minutes), set the mixture aside to cool for 30 minutes (you don’t want it to solidify, just to cool down and let the mint infuse the butter). Strain the butter through a fine-mesh sieve into a bowl. Use a wooden spoon or rubber spatula to press the mint leaves to extract any juices.
  2. In a large bowl, beat together the butter and both sugars until the mixture is completely smooth and creamy, 3 to 5 minutes. Add the egg and vanilla, beat for 1 minute longer.
  3. In another large bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the wet, scraping down the bowl as needed. Fold in the chocolate chips and continue to mix until well incorporated.
  4. Scoop the dough into a ball, place it on a piece of parchment paper, wax paper or plastic wrap, and flatten it slightly into a thick disk. Cover and refrigerate for 1 hour. About 15 minutes before you’re ready to begin baking, place racks in the center and upper third of your oven. Preheat the oven to 350 F and line two baking sheets with parchment.
  5. Use a scant 1/4 cup scoop to form he dough into mounts on the prepared baking sheets, placing more more than 4 cookies per sheet. Leave about 3 inches between each cookie; they’ll spread while they bake.
  6. Top each cookie with a few extra chocolate chips, a sprinkle of fleur de sell and bake for 12 to 15 minutes. Rotate the pans halfway through baking, until they’re golden and lightly brown on the bottom. 14 minutes was the sweet spot in my gas oven. Let the cookies cool for about 5 minutes before transferring them to a wire rack. Let one baking sheet cool to room temperature before reloading with the remainder of the dough.
  7. Store the cookies in an airtight container at room temperature for up to 3 days or freeze them for up to a couple of months.

Recipe adapted from Andrea Bemis, Dishing Up The Dirt.