Cottage Pie

Backstories have always intrigued me. Whether they be about the people in my life, the choices of a gift, or the food I create, backstories have always shaped some of my perspectives as well as made for more meaningful, deeper connections to the people and things that matter to me. To be interested in a 'story' is to show genuine interest. Which is why learning some of the history behind a recipe has been an important part of the journey of making and/or developing a new recipe to share. While the origin of some recipes are conflicting, hard to find, or lack specificity, I find going on the hunt to be somewhat exciting and always enlightening. After taking a dive into the history of Cottage Pie, I came away finally understanding why Cottage Pie and Shepherd's Pie aren't exactly the same thing. In spite of the fact that some (okay, I will own this one) have incorrectly used the two descriptors interchangeably. 

So here's the Reader's Digest versions of the backstories aka histories of Cottage Pie and Shepherd's Pie. Sometime in the late 18th century, some cite 1791 as it's birth year, when the potato emerged as an affordable, every day food in both Ireland and the United Kingdom, Cottage Pie was created by resourceful women. While the dish is often attributed to being first developed in Ireland, some give Scotland that nod. The early Scottish version of this pie would have been made with a pastry crust, not a potato crust and the early Irish version most likely would have been with sliced not mashed potatoes. Considered to be a rather genius and economical way to use leftover meats and vegetables, Cottage Pie was considered to be more of a humble, rather than a nobel dish. Attributed to those who first ate this dish--poor Irish peasants living in cottages, explains the origin of its' name. Some sources also cite the late 1700s, early 1800s as the time period when the Shepherd's Pie was created. While originating in Scotland's and Northern England's sheep country, both Ireland and England also lay claim to its' origins. In paying homage of the shepherds of sheep, the term"Shepherd's Pie" wasn't coined until 1854 although it actually predates "Cottage Pie" by nearly a century. Regardless of which pie came first, each term was used synonymously and interchangeably with one another up until the 20th century. At some point a distinction was made between the two. Cottage Pie being one made with 'meat' and Shepherd's Pie being made with 'lamb'. Which means to call a pie made with a savory gravy, vegetables, meat (not lamb) and having a potato crust a Shepherd's Pie would technically be incorrect. Which is why the recipe shared below can only be called "Cottage Pie" and not "Shepherd's Pie". 

Cottage Pie is the quintessence of savory comfort food. Whipped mashed potatoes atop a rich, wine enriched medley of vegetables and ground sirloin is an unfussy, ultra-hearty, unbelievably uber flavorful dish is a feel good kind of meal. One perfect for warming and cheering you up on a chilly, cloudy or cold night. 

The ingredient list may look a little daunting, but there are no hard to find ones and it's really a very simple dish to make. To say we are now obsessed with this blissfully, mouthwatering delicious Cottage Pie would be an understatement. 

Aside from the potatoes, the most traditional vegetables found in a Cottage Pie are carrots, onions, and peas. This recipe contains all of them as well as some diced celery and garlic. To deepen the flavor of the gravy, there is chopped fresh parsley, thyme, and rosemary; tomato paste; Worcestershire; beef broth; and, a hearty red wine. For the ground beef I used a 90% lean ground sirloin, although you can use any lean ground beef as long it's 85%-93% lean. 

While the original versions of Cottage Pie may have been made with leftover meat and potatoes, this version doesn't. 

Made with russet potatoes, the mashed potatoes are creamy and craveworthy. Sour cream, heavy cream, and butter are what makes them so incredibly delicious. You can use a ricer to process the cooked potatoes, but I used a hand held potato masher. Making mashed potatoes by hand versus whipping them with a hand held electric mixer helps to retain their creaminess. You can simply spread the mashed potatoes over the top of the meat/vegetable mixture. Or you can pipe them on in a swirling design of your choice using a pastry bag and large open star pastry tube. 

Cottage Pie is a great make ahead early in the day dish. Just cover and refrigerate it until you are ready to bake it. But remember to take it out of the refrigerator for about 20 minutes before placing in a hot, preheated oven.

The Cottage Pie gets baked, uncovered, in preheated 375 degree oven for 30-35 minutes or until the potatoes are slightly golden brown and the gravy is bubbling along the edges. To get an even deeper golden color finish to the potatoes, broil the pie for an additional 3-5 minutes.

Cottage Pie may have traditionally been considered a humble dish, but it definitely deserves to be put it the celebratory and dinner party worthy categories. Sure it's a great casual, weeknight meal, but it's also an impressive one. So gather your friends around your table, put out some cloth napkins, open up a great bottle of wine or some bottles of Guinness, slice up some good bread, make a salad, and sit back to watch an evening of pure joy unfold. 

This is the kind of dish you want to make the moment there is a chill in the air, the moment when you decide you need a break from decadent meals, and/or the moment you crave comfort food. In other words, this simple soul satisfying Cottage Pie is probably calling your name like it did mine.

Recipe

Cottage Pie

Serves 6-8

Ingredients

Mashed Potato Layer

2 1/2 pounds russet potatoes, peeled and cut into 1" chunks

6 Tablespoons unsalted butter, room temperature

1/3 cup whipping cream (or half and half)

1/3 cup sour cream

1 1/2 teaspoons Kosher salt

1/2 teaspoon white pepper

Vegetable/Meat Layer

2 Tablespoons unsalted butter

1 medium yellow or Spanish onion, diced (about 1 1/4 cups)

2 medium carrots, peeled and diced (about 1 1/4 cups)

1 large or 2 medium celery stalks, diced (a generous 1/2 cup)

4 garlic cloves, minced (generous 1 Tablespoon)

1 1/2 to 1 3/4 pounds ground sirloin (90% lean) - See Notes

2 1/2 Tablespoons tomato paste

2 Tablespoons all-purpose flour

1 Tablespoon minced fresh rosemary

1 Tablespoon minced fresh thyme

1/2 cup hearty red wine (see notes)

1 1/2 cups beef broth

2 teaspoons Worcestershire

1 1/2 teaspoons Kosher salt

1/2 teaspoon black pepper

2 Tablespoons chopped fresh parsley

1 cup frozen peas

Directions

Mashed Potatoes

1. In a medium-large pot, add in the potatoes. Add water, covering the potatoes by about one inch. Generously season the water with Kosher salt. Bring to a boil over medium-high heat.

2. Reduce the heat to medium, cooking until potatoes are knife tender (about 12-15 minutes). Drain the cooked potatoes in a colander. Quickly rinse under hot water to remove the starch. Return the potatoes to the pan.

3. Using a hand held potato masher, break up the potatoes as much as possible, but do completely mash.

4. Immediately add in the room temperature butter, sour cream, heavy cream, 1 1/2 teaspoons Kosher salt, and 1/2 teaspoon white pepper. Using a wood spoon stir until potatoes until they are creamy. Put the lid on the pan and set aside while you make the meat/vegetable filling. 

Vegetable/Meat Layer

1. Preheat oven to 375 degrees (F).

2. In a 12 inch saucepan, melt two tablespoons of butter. Add in the onions, celery, and carrots. Sauté until the vegetables start to soften (about 6-7 minutes). Add in the minced garlic and continue to sauté for additional minute.

3. Add in the ground sirloin (broken into pieces). Cook until the meat is no longer pink inside (about 5-6 minutes).

4. Add in the flour and tomato paste. Cook for one minute.

5. Pour in the wine, beef broth, Worcestershire, thyme and rosemary. Reduce the heat to medium-low and cook until the mixture has thickened and liquid reduced by a little more than half (about 7-9 minutes). The mixture should have a thick sauce like consistency.

6. Stir in the peas, parsley, Kosher salt and black pepper. Cook for about one minute. Taste for seasoning. Add more salt and/or pepper if needed.

7. Transfer the mixture to a 9" x 12" baking dish. Spread the vegetable/beef filling to an even layer.

8. Using a large pastry bag fitted with an open star attachment (Ateco 827/828), pipe the mashed potatoes evenly over the top of the filling in a swirly design. Alternately, drop the mashed potatoes in spoonfuls over the filling. Run a fork through the potatoes to create a pattern (e.g., wavy rows).

9. Place the baking dish (uncovered) on the large baking sheet and place in the preheated oven. Bake for 30-35 minutes or until the potatoes are lightly golden and the gravy is bubbling on the sides. Note: If making early in the day to bake later, cover and refrigerate. Remove from the refrigerator about 20 minutes before baking.

10. If you want more browned mashed potatoes, turn the oven to broil and continue cooking the Cottage Pie for additional 3-5 minutes. Important Note: If you intend on broiling the dish at the end, make certain your baking dish can withstand a heat level of more than 500 degrees (F). To avoid any breakage issues, I prefer to use cast iron baking dishes rather than glass baking dishes.

11. Remove from the oven. Let rest about 5 minutes before serving.

Notes: (1) Whipping cream makes for a delicious, rich mashed potato. If you would like it slightly less rich, use half and half. (2) Fresh herbs make a significant difference in flavor. I do not recommend using dried herbs as a substitute. (3) For the wine, I used a red blend. If I had an open bottle of Cab, I would hav use that. (4) Leftovers heat up beautifully in the microwave. (5) I am not the biggest fan of freezing cooked foods, but if you are, let the Cottage Pie cool considerably after it is assembled before you wrap in plastic/freezer wrap. Baking time will change considerably when cooking a frozen Cottage Pie. (6) Last, but not least, if you make it with ground lamb, you can call it Shepherd's Pie!

Sour Cream Pecan Crumb Cake

If you asked me to tell you exactly how many recipes there on this blog, I couldn't tell you. I could only tell you there are more than "X number". However, if you asked me if I had a specific recipe for something, my answer would depend on what it was. With more than 700 recipes on the blog, I must admit that I don't have them all memorized! But it's actually when I get this question do I come to learn I have some gaping recipe holes on the blog! This actually happened a couple of weeks ago when Linda, one of my very good friends, asked if I had a recipe for coffee cake. Needless to say, even I was surprised or rather I should say shocked, to learn I didn't. I mean really, coffee cake? Something that has been around for hundreds of years and is pretty much standard fare at every breakfast potluck (remember those?) I had ever attended. And I don't have a recipe for it? What the heck, right? So I promised her I would make that a goal for 2022. Little did I know this goal would take me down a coffee cake, crumb cake rabbit hole. One that caused me to, technically speaking, not even meet the goal. But more on that later. On the upside, had it not been for her to give me a push, who knows when or even if I would have ever created this melt in your mouth, ambrosial Sour Cream Pecan Crumb Cake? 

A sour cream enriched cake with, not one but two, cinnamon, pecan, buttery, sugary streusel layers, and drizzled with icing is the kind of attention getting crumb cake just beckoning you to pour a cup of coffee, cut yourself a square, and then sit down uninterrupted while you savor every delicious morsel. Without being overly melodramatic, a piece of this blissfully delicious Sour Cream Pecan Crumb Cake should be one enjoyed with reckless abandon. To take only a sliver of it would not only be blasphemous, but it would be akin to denying your tastebuds the chance to have the complete euphoric experience. In other words, this is one of those crumb cakes having no place for self-control or restraint. 

So why is it called a crumb cake and not a coffee cake? Can it be considered both? Can you call a crumb cake a coffee cake and a coffee cake a crumb cake? The simplest answer to the first question has everything to do with the size of the crumb, the amount of the crumb, and the subsequent sweetness factor of the cake. Bigger and more crumbs create a sweeter cake and ultimately one we would call a crumb cake. This Sour Cream Pecan Crumb Cake definitely meets the basic "crumb cake" requirements. While there isn't a higher ratio of crumb to cake, it has more crumbs than the thinner layer typically found on most 'coffee cakes'. So it leans closer to the crumb cake (in both texture and taste) end of the continuum than the coffee cake end. And yes, you can call a 'crumb cake' a 'coffee cake' because it was intended to be enjoyed with coffee. But no, you can't or shouldn't call a coffee cake a crumb cake if it lacks the appropriate amount of crumbs.

This Sour Cream Pecan Crumb Cake has three components: the cake layer, the streusel layer(s), and the icing layer. It's a pretty straightforward, easy recipe to assemble and make. Although the multiple steps and layers might make some of you think otherwise. (See, this is why I find recipe rating is so challenging!). But regardless as to how you might rate it after you read the recipe below, let me just say it's definitely one you will want to make. Especially if you are a big fan of crumb cakes or cakes intended to be enjoyed with coffee! As an added incentive, this is THE cake you want to make for friends and family. The one you want to serve to weekend guests, the one you want to bring to a gathering, the one you want to serve to your book club, the one you want have on your brunch/breakfast table, the one you want to package up and share with friends and/or neighbors. 

While I say there is a fair amount of sweetness to this crumb cake, in large part to do the luscious middle and top layers of brown sugar cinnamon streusel, it's not at all overly sweet. Even with the icing on the top finishing touch. The recipe for the icing below gives you enough to drizzle over the cake, then drizzle on more when you serve each slice. It's up to you as to whether or not you want to enjoy it with a single or double drizzle. Personally, I am on team 'double drizzle'. 

I rarely bake cakes in pans not lined with parchment paper, but I always bake them in metal not glass pans. For this cake I used a 9" square metal baking pan and simply buttered and floured the pan so that the bottom and sides of the crumb cake could get a bit more browned. The cake baked up beautifully! 

Any day that starts with cake is destined to be a good day! But any cake that starts with this Sour Cream Pecan Crumb Cake is destined to be a great day! 

There are still 360 days left in the year. Enough time for me to fulfill the promise of sharing a 'coffee cake' recipe. While this perfectly proportioned cake topped with gorgeous clusters of brown sugar and cinnamon and the loveliest icing layer may not exactly be what my friend was looking for when she asked for a coffee cake recipe, I really think it could be the cake she didn't know she was actually hoping to find. It may have taken me more than eight years to post a 'crumb cake' recipe, but this one was well worth the wait.

Recipe

Sour Cream Pecan Crumb Cake

Serves 12-16

Ingredients

Streusel

1 1/2 cups (195g) all-purpose flour

1/2 cup (100g) light brown sugar

1/4 cup (50g) granulated sugar

1/2 teaspoon Kosher salt

1 Tablespoon cinnamon

1/2 cup (113g) unsalted butter, melted and cooled very slightly

1/3 cup (36g) pecans, toasted and finely chopped

Cake

2 1/4 cups (292g) all-purpose flour

1 cup (200g) granulated sugar

2 1/2 teaspoons baking powder

1 1/4 teaspoons Kosher salt

1 teaspoon cinnamon

1/2 cup (113g) unsalted butter, room temperature

1/2 cup (120g) sour cream

1 cup whole milk

2 1/2 teaspoons vanilla

2 large eggs, room temperature

Icing

1/4 cup (56g) unsalted butter, room temperature, cut into 8 pieces

1 teaspoon vanilla

1/2 teaspoon Kosher salt

1/4 cup whole milk

2 cups (240g) confectionary sugar

Directions

Streusel

1. In a medium sized bowl whisk together the flour, brown sugar, granulated sugar, Kosher salt, cinnamon and chopped pecans. 

2. Pour the melted butter into the bowl and stir using a spatula or wooden spoon. Stir until the mixture looks like wet sand and there are no streaks of flour showing.

3. Cover and set aside. Note: You could put the bowl in the refrigerator while you are assembling the cake as it will make it very easy to create clumps using your fingers. 

Cake

1. Preheat the oven to 350 degrees (F). Generously butter and lightly flour a 9" square metal pan (or alternately line with parchment paper, buttering the parchment paper). Set aside.

2. In the bowl of a standing mixer fitted with a paddle attachment, mix together the flour, sugar, baking powder, cinnamon, and Kosher salt just until blended.

3. Add in the chunks of room temperature butter and sour cream. Beat until the mixture comes together (about 2-3 minutes). 

4. In a large measuring cup, whisk together the milk, eggs, and vanilla until well-blended.

5. Add the liquid ingredients to the flour/sugar/butter mixture in three additions and beat for about 20 seconds after each one. Then beat for additional minute until the batter is light and fluffy.

6. Spread half of the batter on the bottom of the pan. Smooth out using an offset spatula.

7. Sprinkle slightly less than half of the streusel mixture over the bottom cake layer. 

8. Spread the remaining batter of the first streusel layer. Note: It helps if you try to even pour the batter over the streusel or drop it evenly over the streusel layer with a large spoon before spreading it out evenly.

9. Using your fingers, create small crumbles of the remaining streusel and spread over the top.

10. Place the baking pan on a large baking sheet and bake for 65-75 minutes, or until a toothpick or cake tester comes out clean.

11. Remove the cake from the oven and place on a cooling rack for about 15 to 20 minutes before drizzling on some of the icing.

12. Cut into 16 squares, place on a serving platter, pour some coffee, and sit back to savor the moment.

13. The crumb cake will keep covered at room temperature for up to 2 days. Or you can over and store in the refrigerator for up to 5 days. If refrigerated, when ready to serve warm up each piece in the microwave on high for about 10-12 seconds (it will taste like it just came out of the oven).

Icing

1. In a medium sized bowl, whisk the room temperature butter until creamy (you can also do this with a hand held mixer).

2. Add in the vanilla, Kosher salt, milk and confectionary sugar. Whisk until very smooth. The icing should have a pourable consistency to it. If it doesn't, add in some more milk, one Tablespoon at a time.

3. You will have enough icing to drizzle the cake and drizzle again when serving each piece. 

Notes: (1) Toast the pecans on a sheet pan in a 350 degree (F) oven for about 7-8 minutes before cooling and chopping. 

Red Chicken Enchiladas

It's a new year! It's the start of a new chapter!  And believe it or not, it's the 9 year anniversary of the blog! I'm not certain which of those things I am most excited about. But hey, it's 2022 so I don't have to choose just one. I can choose them all! It's anyone's guess what the year ahead may hold for all of us, but if I have any influence, then I hope it brings a healthier world, a kinder world, a less divisive world, and, in the words of poet Amanda Gorman "let us not return to what was normal, but reach toward what is next." Just the idea of 'next' makes one want to believe an infinite number of possibilities lie ahead of us. 

With regard to the blog, I have given some thought to 'what's next?'. Although to be completely honest, I haven't yet set clear, measurable goals for the year ahead. While the blog is definitely what I call a labor of love, it's been more of a creative outlet rather than a livelihood. Over the years I have given some consideration to turning it into a lucrative venture, but have stopped short of making that decision. But who knows, maybe this is the year. Over the past several years, I have worked to improve my photography and food styling skills. But I still have much work to do. It's almost hard to believe there are more than 700 recipes posted to the blog! Yet, I don't yet feel done. Some are really easy to make and some are as one of my friends recently said 'should be labeled as advanced'. What I do know is that in the year ahead I want to continue to share recipes in both the sweet and savory categories as I feel we all need to have both in our lives. And maybe I try to figure out a way to explain where the recipes fall on the easy to difficult continuum. Although if rating recipes is anything like the ratings of trails or hikes taken (or not taken) in Rocky Mountain National Park or the Great Smokies, then that could be a challenge. But whatever is 'next' here on saltedsugaredspiced.com I hope you stay along for the ride in the year ahead. 

In the past eight years the first recipe of the year has fallen evenly in the sweet and savory categories. With the Red Chicken Enchiladas recipe being the first one of the new year, the scales are now slightly tipped toward savory. The kind of hearty, comfort food savory and the kind easy enough to make for a weeknight dinner or assembled early in the day for a perfect weekend gathering dinner. And, if by chance, you are cooking meals for one or two, the assembled enchiladas can be frozen and thawed for cooking later. If there were ever a perfect recipe to kick off the new year, this would be the one!

Having only eight ingredients with all or most of them store-bought (see notes below), it's the kind of impressive, semi-homemade recipe that looks and tastes like you were cooking for hours. Using a store-bought rotisseire chicken instead of roasting some chicken and using canned mild Enchilada Sauce instead of making your own significantly simplifies this dish. And while you can buy already shredded mozzarella and Pepper Jack cheeses, grating your own isn't hard at all. However, if there is any non-negotiable in this recipe it's the use of corn tortillas. Not only do they make this dish look and taste more authentic, they are significantly more flavorful than flour tortillas as well as sturdy enough to hold up in the assembly process. The best way to soften up the corn tortillas so they can filled and rolled is to wrap them in a damp paper towel and microwave them on high for one minute. This method is almost fail proof.

With the exception of the red enchilada sauce and reserved four ounces of the shredded mozzarella and Monterey Jack cheeses, all of the ingredients get mixed together in a large bowl. The messiest part of assembling the enchiladas comes next. After dipping a softened corn tortilla in the red enchilada sauce, they are hand filled with the chicken mixture, rolled and then placed seam side down in a baking dish. To make the assembly process a little easier and slightly less messy, place a small sheet pan between the pan with the sauce and bowl with the chicken mixture. This will help catch any sauce that drips off of the tortilla and make the rolling process much simpler. 

After all of the enchiladas are made and placed in the baking dish, pour all of the remaining red enchilada sauce over the top and sprinkle on the reserved cheese. If you are not baking the dish immediately, cover with plastic wrap and place in the refrigerator. Otherwise place the baking dish on a large sheet pan and place in the preheated 375 degree (F) oven and bake for 25-35 minutes.

The Red Chicken Enchiladas are done when the sauce is bubbling along the edges and the cheese has melted.

For garnishes I like to serve the enchiladas with some sliced avocado, a dish of crema, fresh lime wedges, crumbled queso fresco cheese, chopped cilantro, and a side of Cilantro or Mexican Rice. 

For a complete Tex Mex dinner experience, heat up or make some queso, mix up a large bowl of this guacamole, and make some Cilantro or Mexican Rice. For beverages mix up some margaritas, chill some bottles of beer and/or Topo Chico, or chill some cans of ranch water. This gives you all the makings of a mouthwatering, hearty, memorable, almost epic meal! So invite some Tex Mex loving friends over in the weeks ahead and serve them Red Chicken Enchiladas with all the fixins. More than likely this will be one recipe in 2022 you will be putting on repeat! It might even become your signature dish! 

Recipe

Red Chicken Enchiladas

Serves 6-8

Ingredients

4 cups of cooked, shredded chicken, then cooled considerably (meat can come from a 2 pound rotisseire chicken or two pounds of roasted chicken)

12 ounces shredded mozzarella, divided

12 ounces shredded Monterey Jack Cheese, divided (see notes)

1 cup plus 2 Tablespoons sour cream

2 Tablespoons store bought taco seasoning

1/2 teaspoon Kosher salt

12 corn tortillas (use 8' or 10" sized)

28-30 ounces Mild Red Enchilada Sauce

1/2 cup (220g) black beans, drained (about a half of 15.5 oz/439g can) - optional but really good

Fresh cilantro

Crema or additional sour cream

Sliced avocado

Queso fresco cheese, crumbled

Fresh lime wedges

Cilantro or Mexican Rice

Directions

1. Preheat the oven to 375 degrees (F). Have a 9" x 12"/13"baking dish ready.

2. Combine 8 ounces of the shredded mozzarella, 8 ounces of the shredded Monterey Jack Cheese, the sour cream, the taco seasoning, Kosher salt, the shredded chicken and the black beans (if using). Mix until well blended.

3. Slightly warm the red enchilada sauce in a small sauce pan, but one large enough to dip in the corn tortillas. Note: Do not warm the sauce too much or your will burn your fingers.

4. Wrap the tortillas in a damp paper towel. Heat in the microwave on high for one minute.

5. Dip the warmed, softened tortillas in the red sauce one at a time. Place a generous 1/3 cup of the chicken mixture in the center of the tortilla, roll, and place seam side down into the baking dish. Repeat until all of the tortillas have been filled. Note: You might have about a half cup of leftover chicken left. You can refrigerate, reheat and eat with tortilla chips as a snack.

6. Pour the remaining red enchilada sauce over the enchiladas. Top with the remaining 4 ounces of shredded mozzarella and 4 ounces of Monterey Jack cheeses.

7. Bake for 25-35 minutes or until the sauce is bubbling and the cheese has melted.

8. Let rest for 5 minutes before serving.

9. Serve with some Cilantro or Mexican Rice, sliced avocado, crema, chopped cilantro, and/or Queso Fresco cheese.

Notes: (1) I used the farmstyle thick cut Spicy Mexican Blend from Tillamook. A Monterey Jack cheese with Jalapeños and Cheddar Cheese. If you can't find it, use a good quality Monterey Jack cheese and grate it on the large hole side of the grater. (2) I used the El Milagro Corn Tortillas (sold in packages of 12). (3) I used a 10 ounce (283g) and 19 ounce (538g) can of Old El Paso (mild) Red Enchilada Sauce. (4) I used Old El Paso Taco Seasoning. The package contains more than the two Tablespoons called for in this recipe. (5) I used a rotisseire chicken but would also recommend roasting some chicken thighs as dark meat is much more flavorful than white meat. Shred the chicken while it is still warm but let it cool off considerably before you mix it with the other ingredients, particularly the cheeses. (5) If freezing the enchiladas, take out of the freezer and let thaw in the refrigerator overnight. Wait to put the cheese on top until ready to bake.

Potato Chip Cookies

Some cookies are meant to be enjoyed with or dunked in milk and some are meant to be paired with prosecco or champagne. I would put these Potato Chip Cookies in the 'best enjoyed with some bubbly' category, although I won't tell you they couldn't be eaten with a tall glass of milk. They are a little bit sweet, a little bit salty, perfectly crunchy, and with a shortbread-like quality to them, these cookies are nothing short of being irresistibly, borderline addictive. And, if you are someone who happens to have a fondness for potato chips, you will understand when I say it's hard to just eat only one of these cookies. 

Almost every recipe for Potato Chip Cookies I have looked at attributed its' origin to a teacher, an aunt, a grandmother, or a church cookbook. In other words, they all came with a story, but none of them actually identified the actual Potato Chip Cookie creator. There are only two things for certain I learned with regard to this cookie. First, it was created long after 1853, the year George Crum invented the potato chip. And second, it wasn't until the 1940s or 1950s when potato chip cookie recipes started appearing in magazines and newspapers. 

Not unlike all of the other Potato Chip Cookie recipes I found out there, this one too has a story. As a rule, I am not a big fan of cookie exchanges. But had I decided not to go the running group's cookie exchange night a few weeks back, I may have never gotten the recipe for 'this' Potato Chip cookie. One coming from the aunt of my very good friend Rose. If I told you that both of these women grew up in Ireland, you might be wondering why or how the place of birth has anything to do with this cookie recipe. Well let me tell you.

If you were lucky enough to grow up eating Irish butter, you learned very early on what a game changer it was in cookies, cakes, and all things baked. Some of us (like me) didn't learn how Irish butter takes almost any cookie recipe from ordinary to extraordinary until it became readily available here on this side of the pond. But Rose and her aunt discovered the 'butter secret' growing up in Ireland. So, of course, the cookies I had tasted at the cookie exchange, the cookie I couldn't wait to get the recipe for, were made with Irish Butter. So it wasn't only the tablespoon of vanilla (yes, a tablespoon!) that took these Potato Chip Cookies to a whole new level of deliciousness, it was the cup of Irish unsalted butter. And I'm told using Irish potato chips instead of Lay's Classic Potato Chips creates an even more epic cookie! 

The recipe for making the cookies is pretty straightforward. With only six ingredients, it's an easy, unfussy cookie to make. In spite of the fact it called for chilling the dough for an hour before forming into 1' balls and baking in a preheated 350 degree (F) oven.

However, instead of forming the balls of dough from chilled dough, I formed and then chilled the balls of dough. Which I have to say worked out perfectly.

The recommended baking time for the cookies ranges from 15 to 20 minutes or until the cookies are lightly browned on the edges but still a bit soft in center. My baking time was about 18 minutes.

Dusting the cookies with some confectionary sugar while they are still slightly warm turned out to be the perfect finishing touch of sweetness.

If there was ever an ultimate cookie to bring in, to ring in the new year, it would be these Potato Chip Cookies! 

But I am guessing once you taste how irresistible they are, you will be making them again and again in the year(s) ahead. Because once you know, you know how such an unlikely ingredient can create the most scrumptious rustic shortbread-like, sweet-salty cookie.

Wishing you all a very happy, healthy, filled with an abundance of sweetness new year! Looking forward to continuing to share new recipes and yes, even updated recipes with you in 2022! 

Recipe

Potato Chip Cookies

Makes 24-26 cookies

Ingredients

1 cup (75g) crushed Lay's Potato Chips (see notes)

1 cup (226g) Irish or European-style unsalted butter, room temperature (recommend Kerrygold Unsalted Butter)

1 cup (200g) granulated sugar

1 large egg yolk

1 Tablespoon good quality vanilla

2 cups (258g) all-purpose flour

Confectionary sugar, for finishing

Directions

1. In the bowl of a standing mixer fitted with a paddle attachment, cream the butter for about 1 minute.

2. Add in the granulated sugar and beat until light and fluffy (about 2-3 minutes).

3. Beat in the egg yolk until incorporated.

4. Beat in the vanilla just until mixed in.

5. Add in the all-purpose flour in three (3) additions. Mix just until flour is absorbed into the dough.

6. Using a spatula, mix in the crushed potato chips.

7. Using an ice cream scoop, form the dough into 1 to 1 1/4" balls and place on a sheetpan. Wrap tightly with plastic wrap and chill for 55-60 minutes.

8. Preheat the oven to 350 degrees (F). Line two baking sheets with parchment paper.

9. Place twelve of the balls of dough on one cookie sheet. Bake for 15-18 minutes (rotating the baking sheet midway through the baking process) or until lightly golden around the edges (and still slightly soft in the center). Remove from the oven and let sit on making sheet for 5 minutes before transferring to a cooling rack and generously sifting confectionary sugar over the top of each cookie.

10. Place the remaining 12 balls of dough on the other baking sheet. Bake accordingly.

11. Let the cookies cool completely before packaging or plating. Store cookies in a tightly sealed (tin) container.  The cookies will be good for up to 5 days, if they last that long

Notes: (1) I found it was easier to weigh out the potato chips before crushing them in a bowl or in ziplock bag.  (2) This recipe, like most other Potato Chip Cookie recipes, called for the use of Lay's Potato Chips. So, unless you have a bag of Irish Potato Chips in your cupboard, only use Lay's Classic Potato Chips when you make these cookies. (3) And, last but not least, use only unsalted Irish Butter when you make them. I promise it makes a difference. I used Kerrygold.

Peppermint Crunch

With slightly less than five days left before Christmas, I am still decorating, baking, trying new recipes, wrapping gifts, doing some last minute shopping, deciding what the holiday table should look like this year, planning the Christmas dinner menu, and wondering how I will get it all done. Thankfully I have pilates and running to help keep me sane in this self-imposed madness and second-guessing myself. Although I am still struggling with my decision to let the beloved collections of beautiful glass ornaments and chalkware Santas remain in their boxes in the attic again this year. Naked trees are a thing, right?  

One of the things included in the holiday cookie and confection boxes made for friends this year, was this Peppermint Bark. A version similar to (but maybe even better than) the one sold at Williams-Sonoma. This Peppermint Crunch may be a better version. It's part bark, it's part cookie. In other words, it's the best of both worlds.

In addition to sandwiching a cookie layer between the dark and white chocolate layers, the dark chocolate layer also has some crushed peppermints mixed in. Creating what I think is the ultimate holiday peppermint confection. It also happens to be one of those things that falls into the 'easy to make, not overly time intensive' category.

The cookie layer is made with broken pieces of Famous Chocolate Wafers. You can find them in the cookie aisle at most grocery stores. Because you need only a half of box of the wafers, you will have enough left over to make a second batch as the first one is likely to quickly disappear!

If you are looking for one more thing to make for your holiday homemade love gift boxes or to serve on your cookie platters, make this Peppermint Crunch as it looks and tastes like Christmas! It's destined to become one of you holiday traditions! But I should warn you, it can be slightly addictive.

Recipe

Peppermint Crunch

Ingredients
16-18 ounces (452g- 508g) dark or semi-sweet chocolate (55-62% cocoa), coarsely chopped

16-18 ounces (452g- 508g) white chocolate, coarsely chopped

Half of a 9 ounce (225g) package of Famous Chocolate Wafers, broken into pieces

4.5 ounces/125g crushed candy canes, divided (Crushed Candy Canes, Andes Peppermint Crunch Baking Chips or Brach's Crushed Candy Canes)
3/8 teaspoon pure peppermint extract (recommend Nielsen-Massey Pure Peppermint Extract)
Optional: Edible white glitter flakes

Directions
1. Line an 15"x 10" baking pan with parchment paper.
2. Over a pot of simmering water, melt the coarsely chopped dark or semi-sweet chocolate. Stir in 1.8oz/50g of the crushed candy canes. Pour onto prepared baking and spread evenly using an offset spatula. Immediately top with the broken pieces of the Famous Wafers, pressing down lightly so the cookies are embedded in the melted chocolate. Leave a small amount of space between each cookie piece. Let the bottom layer set up while you melt the white chocolate.
3. Over a pot of simmering water, melt the coarsely chopped white chocolate.
4. Stir in peppermint extract and 1.8 oz/50g crushed candy canes into the melted white chocolate. Stir until combined. Pour evenly over the partially set dark or semi-sweet chocolate. Carefully and evenly spread using an offset spatula.
5. Immediately sprinkle remaining .9 oz/25g over the white chocolate. 
6. Allow the pan of Peppermint Crunch to set up. Note: Peppermint Bark is easier to cut into shapes before it has completely hardened.
7. Store Peppermint Bark in a tightly sealed container or wrap in the cellophane bags tied with a pretty ribbon or baker's string.

Notes: (1) If you don't have a scale to measure out the crushed candy canes, 1.8 ounces/50 g is equivalent to a slightly rounded 1/4 cup. .9 ounces/25g is equivalent to a slightly rounded 1/8 cup. (2) Use a good quality chocolate (not chocolate chips or melting candy wafers). I buy mine from a local chocolatier, but Ghiradelli sells dark and white chocolate wafers.