Potato Chip Cokies

Okay, okay, before you question the title, me, or yourself for what you just read, YES! This does say potato chip cookies. I know! Don't say anything yet. Yes, they do go together. You know how you have those unlikely combination foods that just work? Usually it's a salty/sweet thing... French fries and milk shakes, salted caramel chocolate... and this is one of them.

My grandma used to make these when I was a kid, and from what she told me, her mom used to make these for her. They are delicious! Basically, they're like a thin butter cookie with a yummy little "something" that gives it a crunch.

I have seen a LOT of variations all over the place, but this is my grandma's recipe.

What you will need:

• 4 sticks of unsalted butter, softened
• 1 1/2 cups of granulated sugar
• 1~ish cups of coarsely crushed potato chips
• 3 1/4 cups of all-purpose flour
• 1 teaspoon of Vanilla extract

First, cream your butter and sugar together.

It should look like soft and creamy mashed potatoes. Except it's butter and sugar.

Next! Add the vanilla.

And the flour. Slowly, or a little at a time. Because trying to mix that much flour with that much butter and sugar would end in a mushroom cloud and a kitchen covered in flour.

 

Once all that is mixed up, add the potato chips and fold them in.

Roll them in a 1 inch ball and place them on a cookie sheet, about 3 inches apart. I promise. 3 inches.

Then take the bottom of a glass, dip the glass in some granulated sugar, and smoosh the cookie ball until it's about 1/4 inch thick. After I did that, I dusted it with sugar sprinkles.

Put them in a 300 degree oven for 18-20 minutes, they should be golden around the edges, and light on top.

Use a spatula to remove them from the cookie sheet, and let them cool on a different surface. Most people use wire racks... but I'm not most people.

Let them cool, and enjoy!

This was my first time making them for my kids, and it was a hit! They love these cookies.

If you try this recipe, let me know in the comments below! Don't forget to pin this on Pinterest, post your pics to instagram, and tweet about it on twitter! @itslikemusic, #ILMpotatochipcookies!!!

ProTip: Use regular potato chips. No flavored chips. That's just wrong. Also, I highly recommend using Ruffles... I used Lays today, because that's what I happened to have on hand, but Ruffles break easier, but they also stay crunchy, where Lays tend to melt into the cookie a bit more.

Two-Ingredient Pumpkin Cake & A Brown Sugar Apple Cider Glaze

Oh my happy days, October is here, Fall is here, and that means it's time for pumpkin stuff and spice stuff!!

Last Friday we had dinner with some friends, and we were on Dessert Duty. Obviously, I perused good ol' Pinterest for a sweet and fancy fall recipe, and boy did I find a good one! Two-Ingredient Pumpkin Cake! Well, it was half good. The base was good, but I didn't agree with the glaze they suggested, so I created my own. I was more than please with the outcome, and now I am passing it along to you!

Two-Ingredient Pumpkin Cake

• 1 Box of Spice cake mix
• I can of Pumpkin

Pre-heat oven to 350 degrees. Combine pumpkin and cake mix until light and fluffy, pour it in a greased 7x10 baking dish, cook for 28 minutes (or until a fork poked in the center comes out clean). It's that easy!

*I have heard of this being made with any cake mix, I have used yellow (pictured) but it is incredibly more delicious with Spice.

Brown Sugar Apple Cider Glaze

• 1/4 cup (4 tbsp) of Butter
• 3/4 cup packed Light Brown Sugar
• 1/2 cup Apple Cider
• 1/2 tsp Vanilla Extract

Melt butter in a small skillet, add brown sugar and apple cider, bring to a boil. Add vanilla extract, reduce to simmer. Simmer for 5-10 minutes, stirring regularly. Pour directly on the poked cake, don't let the glaze sit.

This is a good step to do while the cake is baking. When you bring the cake out of the oven and the fork is clean, let the cake sit for about 5 minutes. After it's settled, use your fork to poke holes all over the cake, about 1.5-2 inches apart, making sure to go all the way to to bottom of the cake. Carefully pour the glaze over the cake, trying to coat it evenly. You do not have to use the entire glaze. I ended up with about 1/4 c of glaze left over.

Also, I can't stress enough, make sure you smooth the surface of the cake before putting it into the oven! The shape you leave it is the shape it bakes. My cake came out looking like sweet potatoes! :)

We ended up serving the cake with some vanilla ice cream, and it was amazingly delicious. I was pleasantly surprised that it turned out so well, and was so easy!

I hope you try this recipe, and please let me know how it turned out for you!