It’s always great to have another friend who knows how to cook around because they can tell you when something is brilliant or a miss. I love getting feedback on my recipes. Something that tastes great to me, might be awful to other people for all I know. Food bloggers, do you feel the same way? Actually, I wish I had a food taster around to test everything I cooked! Anyone want to sign up for that? For this month’s Leftovers Club, I was paired with Angela from Mind Over Batter. Let me just say, this woman can cook (and take beautiful photos to boot)! These Homemade Samoa Cookies, Baileys Irish Cream Oreo Cookies, and Chocolate Caramel Banana Upside Down Skillet Cake are to die for. I had a bit of a problem when I was trying to figure out what to share with Angela. She bakes so much amazing food already, what can I make that would taste good to her? I finally decided to make some chocolate chip cookies with a tiny surprise in them—kettle chips! I’ve been quite into sweet and savory treats lately, so I thought the potato chips would add a nice bit of saltiness to the cookies. As it turns out, the Whole Foods brand of kettle chips weren’t salty enough to make them noticeable in these cookies. There’s Whole Foods for you for creating lower sodium chips. However, the potato chips added a nice textural contrast in the cookies, and helped balance out the flavor so that the cookies weren’t overly sweet. I was “taste testing” quite a few of these before I realized that I should save some to send to Angela. I can’t control myself when freshly baked cookies are around.
