Yesterday at Alice’s Tea Cup, Chapter Two, on East 64th.

Indian Chai with milk & honey.

Chocolate chip & coconut scone on the left, lemon blueberry on the right. Jam and clotted cream are most necessary. 

Pumpkin scone above, strawberry cream cheese scone below. The former tasted like October.

Christmas tea, to go with the pumpkin scone. Quite heavy on the cloves.

Some of you may have noticed that my peanut butter addiction has gone into remission as of late - but, like they say, you’re always in recovery. I usually get my daily fix each morning with a spoonful or two in my cereal - Peanut Butter & Co.’s Crunch Time, Dark Chocolate Dreams, or a combo of the two (I swear, they pay me nothing, I just can’t help proselytizing this peanut butter). Today for a potluck lunch meetup I hosted at work, I baked these PB&J thumbprint cookies as a twist on the immortal lunch favorite.

PB&J cookies:

• 2 cups peanut butter (creamy or chunky - this is Peanut Butter & Co.’s The Bees Knees)
• 1 + 2/3 cups white sugar
• 4 eggs
• 1/3 cup rolled oats
• 1/4 cup strawberry jam (I used Peanut Butter & Co.’s Seriously Strawberry)

1. Cream together peanut butter, sugar and beaten eggs. Mix in oats.
2. Roll dough into one-inch spheres and place two inches apart on a parchment-lined baking sheet.
3. Press a finger into the top of each sphere, flattening it slightly.
4. Spoon about a half a teaspoon of jam into each fingerprint.
5. Bake at 350 degrees for about ten minutes, until golden. Let cool 5-10 minutes before removing from baking sheet.