Chestnut-Cranberry Maple Breakfast Bomb
Serves 4.
Note: This recipe makes a dessert-worthy breakfast, just right for a holiday brunch. To roast and peel chestnuts: With a small paring knife, score the chestnuts by making an X on the flat of the nut. Then place on a baking sheet and set in a 350-degree oven for about 10 to 15 minutes. When the nuts are cool enough to handle, peel off the shells, being careful to remove the dark-brown pith that covers the nuts as well. From Beth Dooley.
• 1 c. fresh cranberries
• 1/4 c. maple syrup
• 2 c. plain Greek yogurt (whole milk is best, but any will work)
• 2 tbsp. maple or brown sugar
• 1/2 tsp. vanilla extract
• 1 lb. chestnuts, roasted and peeled, cut in half if too large