Maple Syrup-Roasted Tomatoes for NYE
Appetizers ~ Canapes ~ Tapas ~ Dim sum ~ Hors d'oeuvres…
"...many of the great cuisines of the world -- Chinese,
Japanese, Middle Eastern, Spanish, French and Italian, just for starters --
have long recognized that dawdling over small servings of many different
dishes, sharing tidbits and discoveries, not only stretches out a pleasant
social evening but bonds friends together in a very emotional way. In fact, the
very word "companion" comes from the Latin com panis, or "with
bread," meaning the person you share meals with -- friendship defined by
dining...The most familiar versions are Middle Eastern mezze and their Spanish
derivatives tapas; Chinese dim sum (meaning, sweetly, "touch the
heart"); French canapes and hors d'oeuvres (themselves derived from the
Russian zakuski); and Italian antipasti. In Vietnam, such drinking dishes are
called "do nhau" -- literally, "little bites," and sounding
not unlike "doughnut." The Thai, who might be the world's masters of
outdoor gourmet dining, call them "kanto." Indians refer to samosas
and other such little fried finger foods, cheerfully enough, as
"chat."
---"Bite-Size Cusine," Eve Zibart, Washington Post, Sept. 4, 1998
---"Bite-Size Cusine," Eve Zibart, Washington Post, Sept. 4, 1998
These tiny tomatoes are marvelous straight out of the
oven. Roasting enhances their natural
sugar and juices; adding the maple syrup intensifies their sweetness. This recipe is adapted from Saveur.
With a supply of toothpicks, this will be a tasty appetizer
for you to serve on New Year’s Eve just as they are; or, topping baguette
slices slathered with a little garlic butter and freshly grated Parmesan
cheese, or simply spread with goat cheese.
Other than an appetizer, they are perfect on salads, pastas,
pizza, or even on your scrambled eggs for breakfast. This could be your go-to appetizer that takes little time,
and ingredients. A hit for your
crowd!
Maple Syrup-Roasted
Tomatoes
Adapted
Ingredients:
16 cherry or grape tomatoes, halved
2 tablespoons maple syrup
2 tablespoons olive oil
¼ teaspoon dried thyme
2 cloves garlic, minced
Salt and seasoned pepper, to taste
Method:
Heat oven to 400 degrees.
Arrange tomato halves cut side up on an aluminum foil-lined
baking sheet.
Whisk together remaining ingredients and drizzle over
tomatoes.
Bake for 20 minutes, then stir and add a couple of tablespoons
of water if they appear too dry.
Return to oven and bake for another 20-30 minutes until
tomatoes are browned on bottom and begin to collapse.
They're tasty little bites!
Be
sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy
recipes!
Merry Christmas to you...
May the lovely spirit
of Christmas bring you lots of
peace, joy and happiness.
May it bless you all
through the year.
Here's wishing you all
a Wonderful Christmas!
Chewy Ginger Cookies
My Christmas cookie baking is done for the year! These ginger cookies have an old-fashioned
allure ~ cookies like Grandma used to bake.
Fresh ginger takes baking to a whole new level. It’s sweet, yet pungent. And for full-out ginger flavor, these
cookies not only have fresh ginger, but also ground ginger and chopped
crystallized ginger also.
Crystallized ginger |
![]() |
Grated ginger root |
Adding crystallized ginger, gives them a stronger ginger flavor, along with a more chewy texture. The sweet and rich, amber-colored light molasses imparts a buttery flavor, with a smack of bitterness. Then they’re finished with a little crunch from the coarse sugar they were rolled in.
Chewy Ginger Cookies have a warm, spicy flavor, while being soft
and chewy. They are delicious and the
aroma as they bake is a bonus! These
flavorful cookies will be gone in a flash when you make them!
Chewy Ginger Cookies
Ingredients:
1 stick butter, at room temperature, plus more for baking
sheets
2½ cups flour
1 teaspoon baking soda
1 teaspoon ground ginger
¼ teaspoon salt
½ cup granulated sugar
½ cup light molasses
1 large egg
1 teaspoon finely grated fresh ginger
¼ cup finely chopped crystallized ginger
½ cup coarse sugar
Method:
Preheat oven to 350 degrees.
Lightly butter 2 baking sheets.
Whisk the flour, baking soda, ground ginger and salt in a
medium bowl.
Beat the butter and granulated sugar in a large bowl with a mixer
on medium-high speed until light and fluffy.
Beat in the molasses, egg and fresh ginger. (The mixture may look curdled.)
Reduce the mixer speed to low, add the flour mixture and
beat until combined.
Stir in the crystallized ginger with a rubber spatula.
The dough should be soft but not sticky; if it’s sticky,
refrigerate for 15 minutes.
Form tablespoons of dough into balls and roll in the coarse
sugar.
Place on baking sheets 2” apart.
Bake until the edges are set but the centers are still soft,
12-14 minutes.
Let cool for 5 minutes on the baking sheets.
Transfer to racks to cool completely.
Makes 30 cookies.
Ummmmm, mmm!
Be sure to visit my friend, Linda’s blog, @My
Kind of Cooking for great tips and delicious easy recipes!

Key Lime Coins
Mom always said, anything lime-flavored, was like
disinfectant to her. I say, I adore anything lime.
Needless to say, lime was a rarity in our house, when I was
growing up. Way back when, you
could purchase lime Life Savers by the roll ~ pure bliss, and I enjoyed my
share of them.
Then, when I had my very own kitchen, I made up for lost
time with limes ~ lime in lemonade, salad dressings, marinades, cakes,
stir-fries, drizzled over seafood, Key Lime Pie and Gin Rickey’s. Now, I hear that to get rid of a
headache, rub half of a lime over your forehead. I just might, the next time I have one. And then, there are these…
I need to find a lime-colored plate! |
Delicious Key Lime Coins, a dainty little cookie. Not too sweet, and just a little
zesty. With their perfect balance
of sweet and tart, they will melt in your mouth. They have a light, crisp taste and a crunchy texture, while
a little dusting of confectioner’s sugar is the finishing touch.
They’re a scrumptious way to enjoy that great lime flavor, just
ask Bill!
Ready to be baked |
Key Lime Coins
Ingredients:
¾ cup butter, softened
1/3 cup powdered sugar
1 teaspoon finely shredded lime peel
2 tablespoons Key lime juice or lime juice
1 tablespoon water
1 teaspoon vanilla
1¾ cups flour
2 tablespoons cornstarch
½ teaspoon salt
2 cups powdered sugar
Method:
In large mixing bowl, beat butter with an electric mixer on
medium to high speed for 30 seconds.
Add the 1/3 cup powdered sugar, lime peel, lime juice, water
and vanilla.
Beat until combined, scraping bowl.
Beat in flour, cornstarch and salt until combined.
Divide dough in half.
Shape each half into a 10-inch-long roll, wrap rolls plastic wrap.
Chill for at least 3 hours or for up to 2 days.
Preheat oven to 325 degrees.
Line cookie sheets with parchment paper.
Using a sharp, thin-bladed knife, cut rolls crosswise into
¼-inch-thick slices.
Place slices 2 inches apart on the prepared cookie sheets.
Bake for 15 to 18 minutes or until bottoms are just golden.
Cool on cookie sheets for 4 minutes.
Place the 2 cups powdered sugar in a large bowl.
Gently toss warm cookies, two or three at a time, in
powdered sugar.
Transfer to a wire rack and let cool.
Makes 80 cookies.
Melt in your mouth goodness!
Be sure to visit my friend, Linda’s blog, @My
Kind of Cooking for great tips and delicious easy recipes!

Cinnamon Pinwheels
Now don’t you be looking at pictures of pinwheel cookies
over the Internet, because they will make mine look bush-league!
My pinwheels look like I’ve never made them before, and that’s
because, I haven’t. But boy, are
they good! They became a bit
squished in the making, and I couldn’t control them, and then squished again in
the refrigerator. That won’t stop
me from making them again though ~ I’m intrigued and want to master the
technique now.
These cinnamon pinwheels are lightly spiced with cinnamon
and are a thin, crunchy cookie, close to shortbread. Next time, I’ll go for the ½-teaspoon cinnamon extract. I like the swirly effect and red
coloring ~ even if they do look a bit psychedelic to me…
Good grief! Not one of my better days! |
Cinnamon Pinwheels
Ingredients:
2 cups flour, plus more for dusting
½ teaspoon baking powder
¼ teaspoon salt
1½ sticks (12 tablespoons) butter, room temperature
2/3 cup granulated sugar
1 large egg
½ teaspoon vanilla extract
¼-½ teaspoon cinnamon extract (optional)
1 teaspoon unsweetened cocoa powder (like Hershey’s)
¾ teaspoon red food coloring
1 teaspoon ground cinnamon
1 tablespoon sanding sugar (clear or red,) plus more for
coating, OR sparkling sugar
Method:
Whisk the flour, baking powder and salt in a medium bowl.
Beat the butter and granulated sugar in a large bowl with a
mixer on medium-high speed until light and fluffy.
Beat in egg and vanilla.
Reduce mixer to low, add the flour mixture and beat just
until combined.
Remove half of the dough and wrap in plastic wrap.
Add the cinnamon extract, cocoa powder, and food coloring to
the remaining dough and beat until incorporated; wrap in plastic wrap.
Refrigerate both pieces of dough until firm, about 1 hour.
Dust the dough with flour and roll out each piece on
parchment paper into a 10-inch x 11-inch rectangle.
Flip the red dough on top of the plain dough; remove the top
piece of parchment and trim the edges.
Sprinkle the ground cinnamon and 1 tablespoon of the sanding
or sparkling sugar on top.
Starting from a short end, tightly roll up the dough,
using the parchment to help.
Roll the log in sanding sugar.
Wrap in plastic wrap and refrigerate until firm, at least 3
hours, or overnight.
Preheat oven to 350 degrees and position racks in the upper
and lower thirds of the oven.
Line 2 baking sheets with parchment.
Slice the log crosswise ¼” thick.
Arrange the slices about 1½” apart on the baking sheets.
Bake, switching the position of the pans halfway through,
until slightly puffed and lightly golden on the bottom, 12-15 minutes.
Let cool 5 minutes on the baking sheets.
Transfer to racks to cool.
Makes 3 dozen.
The recipe is a keeper!
Be sure to visit my friend, Linda’s blog, @My
Kind of Cooking for great tips and delicious easy recipes!

Bailey’s Irish Cream Chocolate Chip Cookies
Sometimes I fancy chewing my liquor, instead
of nipping it…
And this is the cookie that meets that
criterion!
This cookie has great flavors ~ Bailey’s
Irish Cream ~ coconut and chocolate.
They taste like Bailey’s and even smell like it. Due to the cake flour, they have a
light texture. This is definitely
a grown-up cookie, with a slight hint of whiskey making them appealing.
Note the large amount of cookies this recipe
makes. They go fast; therefore, I
make 6 dozen at a time ~ halve it, if that suits you better. I like pecans in cookies, but some
family members do not, so I omit them in this recipe. If you like them, add 1
cup of chopped pecans.
These irresistible cookies are a bit boozy,
a bit sweet, and a whole lot tender ~ a perfect Christmas treat for your family
and friends too!
Bailey’s Irish Cream
Chocolate Chip Cookies
Ingredients:
1 cup butter
1 cup granulated sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
1 cup Bailey’s Original Irish Cream
4½ cups cake flour
1 teaspoon baking soda
1 teaspoon salt
1 (12-ounce) package semi-sweet chocolate chips
1½ cups coconut
Confectioner’s sugar for dusting
Method:
In a large bowl, cream butter, sugars until fluffy with
electric mixer.
Add eggs and mix well.
Add vanilla and Bailey’s Irish Cream, stirring well.
Combine flour, baking soda, and salt in a small bowl.
Mix dry ingredients into the creamed mixture.
Add chocolate chips, coconut and nuts, if desired.
Drop by the teaspoonful onto ungreased baking sheets.
Bake at 375 degrees for 8-10 minutes.
Cool on sheets for 5 minutes.
Transfer to a rack to cool completely.
Dust with confectioner’s sugar.
Makes 6 dozen.
YUMMY!
Be sure to visit my friend, Linda’s blog, @My
Kind of Cooking for great tips and delicious easy recipes!

Subscribe to:
Posts (Atom)
“The afternoon was like the center of the cake that Berenice had baked last Monday, a cake which failed. The old Frankie had been glad the cake had failed, not out of spite, but because she loved these fallen cakes the best. She enjoyed the damp, gummy richness near the center, and did not understand why grown people thought such cakes a failure.”
~ Carson McCuller
The Member of the Wedding
