Weird Things in Cookies

So I know this ingredient isn’t too weird but it is not the “normal” thing that you think of to put into a cookie. I have a friend that always raved about potato chip cookies but I never tried one. Maybe it was just my taste at the time but I wasn’t interested. I am not one to try new things very often.

This is a fairly easy recipe to make. The dough is rather stiff but it makes for a thick, soft cookie. Another thing you might notice is that there is only brown sugar in this recipe, no granulated. I often will increase the brown sugar in my cookie recipes and decrease the granulated so as to have a chewier cookie.

These cookies were chewy, gooey goodness! I didn’t really taste the potato chips themselves. It added a nice crunchiness to the cookie but nothing overpowering. The kids liked them but said the same thing I did about only having a crunch but not tasting the chips.

 
I made my cookies about tablespoon size and I got 4 dozen cookies out of it. I baked them for exactly 8 min and took them right off the cookie sheet and onto the cooling racks. This is important to keep the cookies from getting hard.

The boys were excited when they got home from school and there were fresh baked cookies! I haven’t been baking much since my ankle surgery 8 weeks ago. In fact this is the first batch of cookies I have attempted while still on crutches.

Chocolate Potato Chip Cookies
Preheat oven to 375

In a bowl, fluff:

1 c light brown sugar

1/2 c butter, softened
add:

2 tsp vanilla

2 eggs

Sift together:

6 tbs cocoa

2 c flour

1 tsp baking soda
1/2 tsp salt

Combine with the butter mixture, now fold in:

1 c chocolate chips

1 cup crushed wavy potato chips

Drop by small spoons (teaspoons) onto a baking sheet. Sprinkle with a few more
crushed potato chips, and bake for EXACTLY 8 minutes. They may seem soft, but
they continue to bake after they are out of the oven- so it’s okay.

Organizing

Well I decided that since I am still on crutches from my ankle surgery, now is a good time to sort and organize my cookie cutters. I am trying to get ready for all the baking to do with the holidays fast approaching.

I took inventory of every cookie cutter I own. I created a spreadsheet in Excel and am still in the process of putting them into different catergories. I will then sort all the cookie cutters and put all the like ones together.

I discovered that I have 225 cookie cutters. Plastic, metal, vintage-you name it. This is also going to help me when I go to buy new cutters. I mostly buy them online so I will be able to look at what I have and quickly know what I need (or want) to buy.
Here is a pic of just a few of my Christmas ones

Cherry Limeade Cupcakes

This was an idea I came up with after looking at all the drinks they serve at Sonic. I don't go to Sonic but I see all the commercials and thought it would be fun to try making something different.
I cheated and used a cake mix (because I am on crutches at the moment) but they turned out great. The cupcakes are very tangy and tart and the cherry butter cream adds a nice compliment. I love the bright green color but you don't have to add in the food coloring if you don't want to. My son wanted to and we thought it looked like Shrek.

Cherry Limeade Cupcakes

1 Lemon Cake mix ( I used Betty Crocker)
3/4 c key lime juice
3/4 c water
3 eggs
1/4 c cooking oil
4 drops green food coloring (optional)

Preheat oven to 375 degrees.
I add everything at once into my Kitchen Aid mixer and mix for 30 sec on low then 2 min on med high.
Put liners in 24 muffin tins and fill each one 2/3 full.
Bake for 15-18 min depending on your oven.
Cool for about an hour or two before frosting.

Cherry Butter Cream
1/2 c butter softened
1/2 c Crisco shortening
1 1/2 lb powdered sugar
1/3 c milk
4-6 drops red food color (optional)
1 T Lorann Cherry flavored oil

Cream butter and Crisco together. Gradually add powdered sugar and alternate with a little milk. You may not need all the milk or you may need more. Depends on the weather.  Add in cherry flavor and food color. Beat for 5 min.
Note: If you have too much milk and your frosting is too wet then add more powdered sugar. I rarely measure for this recipe. I just wing it. :)

My first post

Ok, so I am new to this whole Blog thing. I have been following lots of fantastic blogs for a long time now and decided to take the plunge. I am sure I will make mistakes and be slow here at first but just give me time and I will give you some fantastic cookies!
Here are pics of my favorite helpers in the kitchen. My boys Alex & James are great cookie makers and decorators.