Potato Chip Cookies

A's favorite method to crush the chips 

I know I've mentioned the potato chip cookies before.  However, some people have asked me for the recipe, and I realized I never really wrote about them.

They're my favorite recipe from my grandma, and I will always remember stealing them from her re-purposed Danish Cookie tin every time she made them.  I'm sure she knew it was me, but it was nice of her to let me get away with it just the same!

 Ingredients:
1 cup unsalted butter, at room temperature
1/2 cup granulated sugar, plus 1/2 cup more for coating (I have also used the Splenda blend)
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/2 teaspoon cinnamon
3/4 cup potato chips, crushed
1/4 cup pecans, chopped (optional)

For my assistant A's birthday, I found a great sifter on Amazon.
She fell in love almost immediately.

We're weird that way...

Directions:
1. Heat oven to 375°F. 

2. Cream the butter and 1/2 cup sugar in a large bowl with an electric mixer on high speed. 

3. Lower to medium speed and add the vanilla. Add the flour and cinnamon to the butter mixture. Beat on low speed until incorporated. Fold in the potato chips and pecans.
4. Form into approximately 1 1/2-inch balls. 

5. Dredge in the remaining sugar.
6. Place on parchment or foil-lined baking sheets,
1-2 inches apart.
7. Bake until golden brown around the edges, about 11 to 13 minutes. 

8. Let cool on sheets for 5 minutes, then transfer to wire racks 

These cookies have a great shelf life, and the also last well in the freezer.

As far as taste goes, they're fairly comparable to Sandies.

I always go for a kettle crisp chip or a sturdier chip, that way they're more likely to maintain their crispness throughout the baking process.

Definitely one of my favorite (non-chocolate) cookies, and people always do a double take when you call them potato chip cookies.  They really don't believe that they're in there.  They're more likely to call them a toffee cookie than admit there might be a potato chip cookie.

I guess we're all weird that way.  :)

French Toast Strata

The yolk's on you!!  (I doubled the recipe...)

Today’s feature: the dream breakfast or brunch entrée.  It’s hard to believe that there could be an item (or two) that people request over and over again for breakfast, but this is one of my mama’s recipes, which always ensures that it is spectacular (SPECTACULAR!), and that it’s reliable even for an okay baker like me.  I’ve talked about this before (because it is brunch-tastic), but here’s the secret family recipe…

French Toast Strata

Ingredients:

1 lb loaf of unsliced French bread

8 eggs

6 T butter, melted

8 oz. of cream cheese, cubed

2 and ½  C milk or half and half

¼ C maple syrup (plus more to serve)

Easy ingredients, right?  Even easier directions…

Cut the French bread into 1” cubes (makes about 12 cups).  Then, grease a 3 quart baking dish.  I like to coat it with butter (of course), but you could use a spray.  Place half of your bread cubes into the dish, then top with your cream cheese cubes.  Top off with your remaining bread cubes. 

Next, combine your eggs, milk, melted butter, and maple syrup in a bowl and mix well with a hand mixer or blender.  I like to fluff it up on high, but just make sure that it’s well combined.  Pour the mixture over your cubes. 

Use a spatula to slightly press down all the layers to make sure everything is well moistened.  (Ew.  I hate that word.  Do it just the same.)  

Cover with plastic wrap and refrigerate for at least two hours, but you can go up to 24 if you’re really well prepared.

That morning, removed the plastic wrap and bake at 325 for 35-40 minutes.  I like to broil for the last minute or so to crisp up the top, but that’s a personal preference.   Just bake until the center sets and your edges are lightly golden.  Let stand for about 10 minutes, then serve it up with warm maple syrup.

I promise that this is a winner every time.  It’s the perfect combination of French toast with cream cheese, and it is so easy that you won’t mind making it every time someone requests it (because you really love eating it, too!).

Seconds, please!