Chestnut Doodles: Makes 10-12 Large Cookies or 36-40 Small Cookies
½ cup white sugar
¾ cup brown sugar
1 tsp salt
½ cup butter or butter substitute
1 egg (or egg replacement)
1 tsp vanilla extract
1 ¼ cup flour
½ tsp baking soda
1/2 tsp ground cinnamon
1 cup roasted chestnuts – I found ours in the Asian aisle of our local Wegmans
Preheat oven to 350F
Chop your chestnuts into small pieces with a knife, or pulse in a food processor until the pieces are small and even.
In a small bowl, mix together your flour, baking soda, cinnamon and salt. Set aside.
In a separate bowl, cream together the sugars and butter products until fluffy.
Add in your egg and vanilla and mix until homogeneous.
Add your flour mixture and mix until combined.
Fold in your chestnut pieces
Using a 1 oz scoop (or a rounded tablespoon), or 2 oz scoop, scoop cookie dough into balls and place on an ungreased baking sheet 1-2” apart.
For small cookies: bake for 8-10 minutes, rotating the pan halfway through the cook time to promote even baking. For large cookies, increase the time to 15-20 minutes. The cookies should be soft and slightly golden around the edges.
Rest the cookies for 2-5 minutes on the pan before removing and placing on a cooling rack.
Try not to eat them all at once! I love them in the morning with some tea or even just as an afternoon sugar bump!
A slow, delicious treat for sandwiches, pizzas, or pasta, oh my!
Roasted Tomatoes: Makes 1 Pound
1 pound tomatoes of choice (I used tomatoes on the vine today, but I usually use romas or grape tomatoes.)
1 tsp white sugar
1 tsp brown sugar
3 cloves garlic, smashed
1 tsp kosher salt
1/4 tsp ground fennel
1/4 tsp crushed red pepper flake
1/2 tsp rosemary
1/4 cup olive oil
1 bay leaf
Preheat your oven to 250F.
In a cup or bowl, mix together your garlic, sugar, salt, oil, herbs, and spices.
If using larger tomatoes, slice them to the thickness of your liking. Remember – they will cook down in the oven.
Toss your tomatoes in the oil mixture, and place on a sheet tray, pouring any remaining dressing over the tomatoes.
Bake for 2 hours, rotating your pan halfway through the cooking time to promote even baking.
Allow to cool, and store in a glass or plastic container with the leftover cooking liquid.
Enjoy on sandwiches, on pizzas, in salads, or anywhere else you might enjoy a roasty toasty tomato.
Tip: Use the leftover oil/juice that comes off of the tomatoes for other recipes! Toss pasta in it, make a salad dressing with it, or brush it over bread and toast! Don’t let that liquid gold go to waste!