Tortellini with Balsamic Brown Butter Sauce

Serves 4.

1 lb cheese tortellini

4 tablespoons unsalted butter

2 tablespoons balsamic vinegar

Salt and pepper

1/3 cup walnuts, toasted and chopped

¼ cup fresh grated Parmesan

Bring a large pot of salted water to a boil over high heat. Add tortellini and cook according to package directions, until al dente. Drain.

While pasta cook, cook the butter in medium saucepan over medium heat. Stir occasionally, and continue to cook until the butter turns a golden brown, about 3 minutes. Turn off the heat, and let cool for about 1 minute. Stir in the balsamic vinegar and season with salt and pepper to taste. Add walnuts.

Add tortellini to sauce and toss to coat. Serve immediately with Parmesan sprinkled over the top. 

Apple, Oatmeal, and Gouda Cookies

From thekitchn.com.

Makes 24 Cookies.

2/3 cup vegetable oil

1 egg

1 teaspoon vanilla

¾ flour

1/3 cup firmly packed brown sugar

½ teaspoon powdered ginger

½ teaspoon cinnamon

½ teaspoon baking powder

½ teaspoon salt

1 ½ cups rolled oats

¾ cup chopped walnuts

1 medium sized apple, peeled, cored, and grated

1 cup grated Gouda cheese

Preheat oven to 375 degrees F. Whisk together the oil, egg, and vanilla in a small bowl. Set aside.

In a large bowl, mix together flour, brown sugar, ginger, cinnamon, baking powder, salt, and oats. Stir in walnuts, apples, and Gouda. Add in the liquids and stir until moistened. The dough will be loose and clumpy. Drop in large spoonfuls onto an ungreased baking sheet. Bake for 12-15 minutes, until cookies are golden. Leave to cool on baking sheets for 5 minutes, then move to cooling racks to cool completely.

Store in an airtight container at room temperature for up to a week.