Gingersnap Cookie Butter

This simple recipe highlights warm winter spices by transforming them into an addictive butter. Enjoyed it slathered on toast, spread on apples, squished in between cookies, or eaten straight from the jar. How delightfully versatile! Makes 2 cups.

Ingredients:
60 gingersnap cookies
2 teaspoons brown sugar
2 teaspoons vanilla extract
4 tablespoons coconut oil
2 teaspoons cinnamon
a pinch of salt
up to 2/3 cup heavy cream

Directions:
1. Pulse the gingersnap cookies in a food processor until a very fine crumb texture is created. Add the brown sugar, vanilla extract, coconut oil, cinnamon, and salt to the food processor and pulse until combined.
2. Slowly add the heavy cream until your desired cookie butter consistency is reached.
3. Store the cookie butter in a sealed glass jar in the refrigerator for up to 1 week. Let sit at room temperature until softened before enjoying.
4. Enjoy cookie butter on pancakes, waffles, ice cream, crackers, apples, oatmeal, or toast.

Summer Fresh Tomato Jam

With basketfuls of tomatoes available, this tomato jam is a delicious and unique way to enjoy the bounty. This recipe features the warm spices of cinnamon, cloves, and ginger that impart a unique depth to the sweetness of the jammy tomatoes. You’ll find it delicious as a dollop on top of goat cheese covered crackers, or as a tasty addition to BLT sandwiches, egg sandwiches. or even on a burger! Makes about 1 pint of jam.

Ingredients:
2 lbs roma tomatoes, cored and chopped
3/4 cup brown sugar Zest of one lemon
2 tablespoons fresh lemon juice
1 tablespoon freshly grated ginger
1/4 teaspoon cayenne
1/4 teaspoon cinnamon
1/8 teaspoon cloves
1/2 teaspoon Kosher salt

Directions:
1. In a large Dutch oven on the stovetop, bring all of the ingredients to a boil over medium heat. Stir the mixture often. Reduce the heat, and simmer for about one hour or until the consistency of the tomatoes is thick, like jam.
2. Cool and refrigerate. Enjoy within one week.