Sunday, 26 February 2012

His Results - Potato Chip Cookies

I really wanted to use Seabrook's crisps for these cookies but I couldn't find ready salted ones in the few shops I checked. I managed to pick up these unsalted ones though and added a couple of hearty pinches of sea salt flakes.

The mixture was really easy to put together. I rolled the balls of dough in sugar and then mushed some smashed up crisps and black sea salt flakes on the top of each.

They looked beautiful like that I thought. I love the texture of the sugar coated exterior. The first batch I cooked pretty much as instructed, checking a little earlier than suggested and they were pretty overdone. The second lot I baked for ten minutes and they were about perfect.

These are really delicious. I gave some to a few friends and they agreed. Don't skimp on the salt!

Monday, 20 February 2012

Her Results - Potato Chip Cookies

I just savored my last bite of my final potato chip cookie and it was a little bittersweet - not flavor-wise but experience-wise. They were pretty darn good and it was sad to finish the last one.

Ultimately, these cookies are simply good, interesting shortbread cookies. Sure they have 1/2 cup (42g) potato chips but it's the other ingredients including the 1/2 cup (62g) toasted pecans that you sense when you're eating them. The potato chips the secret ingredient, not the star of the show.

The finished product had a nice crunch, not quite as significant as the crunch of a potato chip but getting on for it! The crunch came from it being a shortbread cookie, from the pecans and from the layer of sugar that coated each cookie's surface surface. It's also noteworthy that the cookies weren't too sweet despite having been rolled in sugar right before baking. In other words, don't skip that step.

Also don't skip the extra salt suggested by the adapted recipe and don't skip the potato chip topping. Even with the extra salt my cookies weren't noticeably savory. The potato chip & flaked sea salt topping provided the only true glimmers of saltiness. It was just right! For comparison eat a Lays chip, which are about 400+% saltier by my unscientific estimation.

Of the 71 recipes we've tried during this experiment, this was one of my colleagues' favorites. I will keep it in my repertoire. Happy baking, everyone.

Saturday, 11 February 2012

Recipe 71 - Potato Chip Cookies

I like sweet and salty foods. Both apart and together. Especially together. We've cooked plenty of them and it's time for another: potato chip cookies, recipe from the Smitten Kitchen.

We'll be needing

225 grams unsalted butter, at room temperature
200 grams granulated sugar, divided
1 teaspoon pure vanilla extract
1/4 teaspoon table salt
1/2 cup chopped and toasted pecans (not for me!)
1/2 cup finely crushed potato chips
250 grams plain flour

Potato chip salt finish (optional)
1 tablespoon crushed potato chips
1 1/2 teaspoons flaked sea salt

Wednesday, 1 February 2012

Her Results - Orange Tea Cake

I got exactly what I expected out of this recipe: a simple, flavorful, fluffy cake.

I accidentally forgot to buy sour cream, so I cobbled together a chain of substitutions I found on the web. First, to make buttermilk, I measured 1T of white vinegar into a 1c measuring cup and filled with 2% milk. I gave that about five minutes, and then I whisked my cup of buttermilk with 1/3c melted butter. I forgot that my cold milk would cause the butter to seize up, so I had to sit that bowl into a bath of warm water to liquefy it again. No wonder it took me a while to make this simple cake! At any rate, I used 1/2 cup of this mixture as a substitute for sour cream and it worked really well.

As you can see, the batter was thick and fluffy.

The method and ingredients are different, but the taste of this cake immediately reminded of some Fresh Orange Muffins we made back in October 2010. Another recipe we made in January of last year, Orange Cornmeal Cake, is probably my favorite of the three orange-infused desserts we've made. This week's cake was the least sweet of the three, which is just an observation and not a complaint. Since I began dating an Englishman I have become more and more open to "sweets" that aren't very sweet.

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