Ingredients
- 12 Roma Tomatoes, cut in half length wise
- 5 cloves garlic, chopped
- 1/4 cup olive oil
- 1 teaspoon of both kosher salt and fresh black pepper
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh dill, chopped
Directions
Preheat oven to 300 degrees.
lace the sliced tomatoes on a baking sheet. In a small bowl put the garlic, thyme, dill, salt, pepper, and olive oil and mix to combine. Pour over the tomatoes and let sit for 20 minutes.
After 20 minutes place the baking sheet in oven and bake for 1 to 1 1/2 hours. or until tomatoes are dark in color.
Friday, February 26, 2010
Triple Chocolate Chip Cookies
Ingredients
should make about 40 cookies
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 sticks unsalted butter, softened
- 1 cup vanilla sugar (regular sugar will work)
- 2 teaspoons vanilla extract (pure)
- 1 tablespoon chocolate extract
- 1/2 cup dark brown sugar packed
- 1 extra large whole egg
- 1 extra large egg white
- 12 ounces semisweet chocolate chips( 1 package)
- 12 ounces semisweet chocolate chunks ( 1 package)
Directions
Preheat oven to 375 degrees, arrange the racks in upper and lower thirds of the oven.
Line large baking sheets with silicone or parchment paper and set aside.
In one bowl wisk together all dry ingredients - flour, baking soda, and salt. Set aside.
In the bowl of an electric mixer fitted with paddle attachment, beating on medium speed the butter, vanilla sugar and dark brown sugar until fluffy and light, 4 minutes. Scraping down the sides.
Add the egg white, whole egg and vanilla and chocolate extract. Beat on medium speed until well combined for about 3 minutes, scraping down the sides as needed.
Turn mixer to low speed and add the flour a little bit at a time. scraping down sides and add the chocolate chips, mix untill just combined.
Mix in the chocolate chunks by hand.
Using a middle size ice cream scoop place the dough on baking sheets about 1 1/2 inces apart.
Bake 9 minutes and rotate sheets and bake for an additional 9 minutes or until cookies are a golden brown.
Let cool on baking sheet for 5 minutes before moving them to a cooling rack to cool completely.
Cookies will keep in a air tight container for about a 1 week.
should make about 40 cookies
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 sticks unsalted butter, softened
- 1 cup vanilla sugar (regular sugar will work)
- 2 teaspoons vanilla extract (pure)
- 1 tablespoon chocolate extract
- 1/2 cup dark brown sugar packed
- 1 extra large whole egg
- 1 extra large egg white
- 12 ounces semisweet chocolate chips( 1 package)
- 12 ounces semisweet chocolate chunks ( 1 package)
Directions
Preheat oven to 375 degrees, arrange the racks in upper and lower thirds of the oven.
Line large baking sheets with silicone or parchment paper and set aside.
In one bowl wisk together all dry ingredients - flour, baking soda, and salt. Set aside.
In the bowl of an electric mixer fitted with paddle attachment, beating on medium speed the butter, vanilla sugar and dark brown sugar until fluffy and light, 4 minutes. Scraping down the sides.
Add the egg white, whole egg and vanilla and chocolate extract. Beat on medium speed until well combined for about 3 minutes, scraping down the sides as needed.
Turn mixer to low speed and add the flour a little bit at a time. scraping down sides and add the chocolate chips, mix untill just combined.
Mix in the chocolate chunks by hand.
Using a middle size ice cream scoop place the dough on baking sheets about 1 1/2 inces apart.
Bake 9 minutes and rotate sheets and bake for an additional 9 minutes or until cookies are a golden brown.
Let cool on baking sheet for 5 minutes before moving them to a cooling rack to cool completely.
Cookies will keep in a air tight container for about a 1 week.
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