Monday, August 3, 2015

Chocolate Covered Potato Chips with Salted Caramel Drizzle


Stop right now! You stop your thoughts of "Ew...chocolate covered potato chips??!" I am here to tell you that no...they are NOT gross. They are absolutely delicious (when done right). Let me tell you a little tale.
There have been a couple occasions are chocolate covered potato chips were presented to me. They were chips that were very thickly covered in a hunk of milk chocolate. And they were...meh. But I knew they had a greater potential. I knew they just weren't being executed correctly. I LOVE sweet + salty...and that's all this potato chip business is. So I knew that I would make my own chocolate covered potato chips...but I would use a thin layer of DARK chocolate (it gives a much nicer contrast and just tastes better) and add a salted caramel drizzle and sea salt...because...I mean...that just sounded great.
And so I waited.

I waited for the wedding to be over so I could make something sinful and decadent. I waited to make salted caramel sauce. And that day finally came last week. And so I made them. And they were GOOD. barely taste the potato chip. It's just a little crunchy salty something underneath the rich dark chocolate and heavenly salted caramel. It may sound weird but...try them. You won't regret it. You'll just thank me as you shovel chip after chip into your face. Or fight with your husband over whether or not you or they should eat anymore because WHAT IF YOU EAT THEM ALL AND THEN THEY'RE GONE??!

Oh...maybe that's just at my house...

Chocolate Covered Potato Chips 
with Salted Caramel Drizzle

Author: Kayle, "The Cooking Actress"

  • wavy/ruffled potato chips
  • dark chocolate chips (or semisweet or bittersweet)
  • salted caramel sauce
  • sea salt
  • Line a baking sheet or large plate with parchment or wax paper.
  • Melt desired amount of chocolate chips on high for 30 seconds at a time, stirring between each increment, until melted in smooth.
  • Dip the potato chips in the chocolate and just thinly coat. Place on parchment or wax paper.
  • Refrigerate for 10 minutes-long enough for the chocolate to set.
  • Heat up caramel sauce until just loose enough to drizzle. Using a fork, drizzle the chocolate covered potato chips with the caramel and then sprinkle with sea salt.
  • Refrigerate for at least 15 more minutes, until fully set.
  • Store leftovers in an airtight container in the refrigerator (be warned the chocolate will get messy if left out at room temp. for too long).

Saturday, August 1, 2015

Something Saturdays (8/1/15)

Week recap: Saturday we had our "friendception" and it was fun but mildly disappointing. The turn out wasn't as big as expected (I had a total of 1 friend show up, the rest were Michael's) and people weren't really mingling or dancing or anything. But it was still a nice time and it was good to see everyone who came! Sunday morning we had to take Christian to the airport and we missed him immediately-we had such a nice visit! Then Michael and I spent some time with my family. Tuesday was Michael's mom's birthday so we spent some time with her and Michael's siblings (and, earlier that day, I officially changed my name to Kayle Crofford! Woo! Kayle Blogna is still being used for all professional avenues but legally, I'm Mrs. Crofford :P) Wednesday I went to Amish country with Michael's best friend-we had fun shopping and walking around and eating! Thursday Michael hung up our amazing new painting in the living room...and I worked. Friday I worked. And today? WORK. Tomorrow, though, is my family reunion with my mom's side, which is always fun! And after that is a farewell barbecue for Michael's brother and sister-in-law, who are moving to North Carolina. Busy busy busyyy.

In other news--we got a preview of our wedding photos! I cannot wait until we get to see all our pictures, but if you want to see the sneak peek then click here to view them!

Wednesday, July 29, 2015

Peanut Butter Swirled Chocolate Cookies

First of all: I'd like to publicly thank my amazing cousin and bridesmaid Emily for the little cutting board and plate you see featured here: for my wedding gift (Michael got his own, mainly Batman-related, gifts from her) she got me a ton of food photography props from Fishs Eddy and it was pretty much the sweetest thing ever. So we can all thank her for how cute these pics turned out.
Now, back to the food that is being featured on aforementioned food props. 

Michael needed me to bake cookies for him to bring to work again. And they wanted cookies that involved chocolate and peanut butter. And thus, these lovelies were made!
These are some seriously chocolatey cookies. And they're perfect for gifting or shipping since they're sturdy BUT they're also delightfully soft and chewy when warm. And then...the beautiful surprise...peanut butter swirled throughout. And I may have used chocolate peanut butter for mine because...I mean...why not? Right?
They went over super well with Michael's coworkers but the recipe makes a lot of they also went over well with Michael's family a week later at Conneaut. And yesterday when Michael ate the last 2 in his lunch. So...they age well. But I still recommend eating them fresher. Freeze them if you must-they freeze great! 

Now, go forth and eat cookies!
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