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Grandma A’s Potato Chip Cookies

Yum! Potato Chip Cookies ūüôā

Christmas already?!? I don’t know about you, but it is too early for me to think about Christmas. ¬†But on the flip side, maybe it’s a good idea to plan ahead.

I am going to share a recipe with you from my Grandma A.  We used to visit her during the summer at her home in Mesa, Arizona and she would make some treats for our arrival.  One of my favorites was her Potato Chip Cookies.  They resemble a shortbread cookie with a salty, crunchy surprise of a potato chip.  I bring up Christmas, because every year for our holiday baking we make these Potato Chip Cookies and share them with friends and family.  For me, biting into these cookies is just like sharing a memory, fun times and family.

To get the holiday started, so to speak, I am sharing the recipe with you and those from other blogs.  Enjoy!

Grandma A's Potato Chip Cookies
Recipe type: Dessert
Cook time: 
Total time: 
Serves: 48
  • 1 cup sugar
  • ¾ pound butter
  • 2 egg yolks
  • 2 teaspoons vanilla
  • 2½ to 3 cups flour
  • 1 cup chopped nuts
  • 1 cup crushed potato chips
  • Powdered sugar
  1. Mix first 4 ingredients and cream together. Add flour and mix well. Fold in potato chips and nuts.
  2. Drop by teaspoonfuls on to a greased cookie sheet. Press with fork dipped in powdered sugar.
  3. Bake 15 to 20 minutes until edges are brown. 350 degree oven.
  4. Dust with powdered sugar while warm, if desired.
Cinder's Notes - Local Products are Walnuts - California, Butter - California, Eggs - Shelly's Farm Fresh, Brentwood, California,

Local Sources/Finds – Shelly’s Farm Fresh (Eggs), Continente Ranch (California Nuts)

Steamed Almond Flour Cake – With the Ninja Kitchen System

Luvin’ from the Oven! Or in this case the Ninja!

Earlier this year I attended the International Food Bloggers Conferences (IFBC) in Portland, Oregon.  It was a fantastic event where bloggers from all over gather to network, learn new techniques and meet new friends.  On Saturday of the conference, a luncheon and presentation was held by the Ninja Cooking System.  What is a Ninja Cooking System you ask?  Well, it is an appliance for the kitchen that can sear foods, bake and slow cook, all in ONE device! It is amazing!  I have browned, slow cooked and now have tried to steam bake in it.  So far, I have made soup, spaghetti sauce, carnitas and now cake!  One of the perks of steam baking is that you can use 1/2 the fat in a recipe and it will still be extremely moist. Oh, I forgot to mention by attending the conference we all had the privilege of having one delivered to our home to try out.  Sweet!

Showing the oven setting on the Ninja Cooking System

I used a recipe from Bob’s Red Mill called Magically Moist Almond Cake. ¬†The recipe called for a 9 x 13 pan, but I used the pan provided by Ninja for the Cooking System which is 7 x 9.5 inches. ¬†Per the recipe, the cake was to bake for 30 minutes. ¬†The insturction booklet said for steam baking add 1 ¬†cup of water for every 10 minutes of baking time. ¬†In this case, I added 3 cups of water for the 30 minute baking time. ¬†I checked the cake at 30 minutes and low & behold it was done!

Ready for the Ninja!

The adjustments I made to the recipe was to use 1/2 the fat, in this case butter, added a little almond flavoring and sprinkled some sliced almonds on top.  I took a class on how to make butter last week, so I had some fresh buttermilk and replaced the milk called for in the recipe with that.  I also swapped out the sugar for a natural, no calorie sweetener for dietary reasons.

Let me talk about the cake.  It was utterly moist and remember, I used half of the amount of butter!  It was a little crumbly, but I cut it while still warm.  I would say to let the cake cool thoroughly before serving.  A very light almond flavor was a lovely touch.  I was very impressed with the way this cake turned out and  will absolutely try this method again. This cake would be an enjoyable treat whether for dessert or with a cup of coffee in the morning.  I think serving it with some fresh local fruit would be a tasty addition.

Local Notes: ¬†Buttermilk – Cindi’s Kitchen, Almonds & Butter – California

Equipment:  Ninja Cooking System

Low Carb Cheesecake Pie with Butter Rum Sauce

This post is in honor of National Cheesecake Day (which I only found out about this morning!).

I have been on a little bit of a “low carb” kick recently. Although I miss some foods, like potatoes, bread, pasta and desserts, it has not been a bad experience in the end. And losing weight along the way has been an added plus.

For myself, at the end of the day, I always like a treat of some kind. I wanted something easy to make, no baking (if possible) and satisfying. Because of that, I thought I would experiment with this recipe. The filling needs no baking, and the crust I used for this came from a online store. For the crust, per serving is 1 net carb. For the filling the carb count is 25 for the whole pie! Divide that by 10 and the count is approximately 2.5 grams of carbs per serving (these counts are not accurate, but close). In the future, I plan to try and experiment with other products to achieve a low carb pie crust, such as coconut flour and almond flour, as a couple of examples. I will post those efforts if I find success.

Some of the ingredients for this pie may be unusual, but it is in an effort to keep the carb count down. One of the ingredients I had a hard time finding was Erythritol. Conducting a search on the internet, I saw a post that mention “Wholesome Sweets” has a product called Zero, which is Erythritol. Hey, I saw them at BlogHer Food 2012! So, I immediately dove into my swag bag from the conference, and sure enough they provided samples of that product! Yay!

Keep in mind, if you aren’t on a low carb kick like me, just swap the sweetener for 1/2 cup powdered sugar and your own type of pie crust.

On a little bit of a side note, I think in this day and age we add too much sugar to everything. Case in point. While doing some research for this recipe, I compared a recipe from a cookbook printed in 1981 with a recipe that was published this week on a Huffington Post blog. The older recipe used 1/2 cup powdered sugar. The more recent recipe used 3/4 cups powdered sugar AND 1 cup granulated sugar. To be fair, the older recipe used 8oz. of cream cheese, where the newer one used 16 oz. But even with that comparison, the older recipe still contained more sugar. Check your recipes, see if the trend I am noticing is the same for you too.

*Click on title to get the recipe.

Buttered Rum Sauce

Here is the sauce for the Cheesecake Pie. You can actually flavor with Vanilla instead of the Buttered Rum or whatever other flavor tickles your fancy. Another low carb treat! This was tasty, but next time I might try a citrus flavor for a refreshing type of treat.

The eggs in this recipe are from Shelly’s Farm right here in Brentwood! I love farm fresh eggs.

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