Monday, May 16, 2011

Clean out the Pantry Cookies

so i know it's been...oh... forever since i remembered that i have a blog. I blame the quarter life crisis for that one. or the play i was in. or visitors. (i think mostly my own laziness is at fault).
Anyway - we had a special dinner at church last night, and i said that I would make a dessert, but someone else was bringing brownies, so i was momentarily at a loss for what to make. and then I remembered these really delicious oatmeal raisin cookies that i had the other day - that had cinnamon in them. but, we all know it's not dessert if it doesn't have chocolate. So, after some digging around in the baking cabinet for ingredients, I came up with these cookies, which Tyler aptly labeled "Clean out the pantry cookies".
"Clean out the Pantry Cookies"
(based off the recipe for Oatmeal Raisin cookies from the Shoprite Oatmeal container)
Cream together:
1 cup butter (softened)
1 cup white sugar
1 cup brown sugar, packed
Add:
2 eggs
1 tsp vanilla
Mix in:
1 1/2 c flour
1 tsp Salt
1 tsp baking soda
1 heaping tsp cinnamon
Mix in:
3 cups oatmeal (not the quick kind, unless you bought that by mistake and are trying to use it up)
1 heaping cup Chocolate Chips (or more, whatever)
1/2 cup chopped almonds
1/2 cup coconut (sweetened or unsweeted- your choice) (opt)
1/2 cup raisins (opt)
Preheat oven to 350, bake 10-15 minutes, until done. They'll be soft when you take them out, but will harden on taking them out.

Tuesday, March 29, 2011

Pear and Leek Quiche


Ok, so this dish is one i'm super proud of. because, in a moment of sheer genius (read: staring at the things i had in my apartment) I thought to myself...this could be good....GENIUS I tell you! It was delicious. a little hint of sweet - from the pears, and not too oniony - the leeks aren't too harsh, and deliciously cheesy!
ok - fine, it could have come out better, but the tastes, combined together, were unreal. Why don't people pair (haha get it) pear and onion together more often? With Gruyere cheese?? I mean, it doesn't get much better than this.

Here are some hilarious things that you only learn by doing:
1) if you pour too much egg mixture in the dish or don't use a deep enough quiche dish, it will spill out all over the bottom of the oven. Unless - in another moment of sheer genius, you think to put the quiche on a baking tray! Then you get like a pre- meal scrambled egg! (although it will still smell like everything's burning, and will set of your smoke detector) Point 1 relates to point 5, you'll see what i mean.

2) the pears make it a little bit moister, so it will take kind of a while to cook all the way through. I don't really know what to do differently... maybe sliced thinner? maybe cooked a bit before to let go of some of the moisture? layer them thinner, rather than layering them on top of each other? or to still get that pear taste - do a thin layer on the bottom, then another on top? I don't know. Try it out for yourself!

3)when you pre-cook your crust, you might want to listen when they tell you to cover the pie with parchment paper and fill it with dried beans....otherwise it blows up and gets overly crispy, and then you feel like a dufus.

4)also - i'm not sure i'll ever again use store bought pie crust. it was just not as good as home made, too thin, and not at all flakey. oh well, it was an experiment. It certainly saves time.

5) I really should just invest in a deep dish pie pan. or, you know. hint hint...someone could get it for me...... JUST SAYIN'.

Also - This is classic quiche base (eggs, milk, flour), so you can use this in the future, and, change the veggies, spices, etc, and make your own!:
Ok - here's the recipe for Pear and Onion Quiche:
Preheat oven to 425,

3 Large leeks
1-2 bunches spring onions
3 eggs
1 Tbs flour
1 cup milk
1/2 tsp salt
2 cup shredded cheese - I used Gruyere, because I had it from the previous recipe, and i think it was good because it wasn't too intense. Cheddar would also work great, as would swiss
1 red pear

dough (either pre made, or make your own!)

1. Roll out the dough (if you made your own, otherwise, unroll) into a pie pan (about 9 inches). Make the edges all pretty. Line with parchment paper, and fill with dried beans (as in - don't just think you can stick it in the oven and have it all turn out alright, although it won't be bad, per se. Bake in 425 degree oven for about 15 mins, until lightly golden.

2. Wash the leeks really well (they're surprisingly sandy), and slice them and the spring onions very thin. (Hint - I washed the leeks after i cut them). you want to cut the white and light green parts (you can be flexible, you know, use as much or little as you want).
Saute in 1 Tablespoon butter or olive oil until tender, about 20 mins or so.
3. While those are cooking, whisk flour, milk, eggs, salt and cheese together. Add the majority of the onion mix to the egg batter, and pour in the mix into the crust.

4. Finally, core and slice a pear very thin, arrange artfully on the top, and add the remaining onion mix around it. (you can peel it if you want, but then it's not as pretty).
Bake until set in the center - about 30 - 40 mins (check after 20 or so).
If the crust starts to brown, cover with tin foil. Let it sit for 10 mins when you take it out.
Then marvel at how professional it looks, and enjoy!








Monday, March 28, 2011

Stuffed Pumpkin

So, I know it's spring, and no longer pumpkin season, but there's been one siting in our back closet since the last farmer's market of the fall. It's pretty amazing how long they can last if you don't mess them up.

anyway - some where along the way I came across this recipe from NPR, for stuffed and baked pumpkin. um, it was pretty fantastic - alt
hough, I should have baked the pumpkin for longer, probably because it was way over 3 pounds.

Also - maybe now that the last pumpkin is out of our house, it can be spring now? What do you think Momma Nature? pleeeaaaseeee????

Enjoy!

*********

Makes 2 very generous servings

1 pumpkin, about 3 pounds

Salt and freshly ground pepper

1/4 pound stale bread, thinly sliced and cut into 1/2-inch chunks

1/4 pound cheese, such as Gruyere, Emmenthal, cheddar, or a combination, cut into 1/2-inch chunks

2–4 garlic cloves (to taste), split, germ removed, and coarsely chopped

4 strips bacon, cooked until crisp, drained, and chopped (for the carnivores)

1 apple chopped into small pieces (bite sized or smaller)

About 1/4 cup snipped fresh chives or sliced scallions

1 tablespoon minced fresh thyme

About 1/3 cup heavy cream

Pinch of freshly grated nutmeg

Center a rack in the oven and preheat the oven to 350 degrees F. Find a pot that's large enough to fit your pumpkin, or line a baking sheet. Using a sturdy knife cut off the top of the pumpkin, like a jack-o-lantern, and scoop out the seeds and stringy-ness inside. Season the inside of the pumpkin with salt and pepper.

Mix together dry ingredients (bread, cheese, apple/pear, garlic and spices). Stuff this mix into the pumpkin, and adjust until it's reasonably full. Stir together cream and nutmeg, and pour overtop, until it seems about right (not too liquidy).

Put the pumpkin's lid back on, and if there's room in your baking dish - fill it most of the way up with water. this will keep it moist and help with cooking. Bake for about 2 hours, or until the side mix is melty and warm and the pumpkin flesh is tender! If you want to brown the top of the stuffing, remove the lif for the last 20 mins or so.

Then take the pumpkin out (carefully, it's kind of heavy and soft), and arrange on a plate! - you might need two people for this step!). Carve out slices and enjoy!!


Thursday, March 17, 2011

Happy St. Patty's Day! - Irish soda bread and Irish Potatoes!

I am so horrible at blogging. there are a number of reasons.
1) I tend to be ridiculously verbose, so it takes me so long to write things.
2) It's so nice outside today (SPRING!!!), and I spend my whole day sitting in front of a computer, so by the time I get home, I just would rather not look
at more screens.
3) I am apparently great at starting projects and not so great at finishing them. There is further evidence of this in the bags and bags of yarn projects that i started and never finished. sigh.

But! today's St. Pattys day, and thought I am in no way, shape, or form Irish, I do love food.
I've been wanting to try making Irish Soda bread since World Communion Sunday back in the fall when one of the church ladies made Irish Soda bread. yum yum yum.

Apparently there's lots of controversy over Irish Soda Bread - as in what the traditional method for making it is. It seems like traditionally ther
e would be 4 ingreds. flour, baking soda (hence the name), butter milk and something that i'm forgetting (good story, right?). No raisins, no currants, no caraway seed, etc. So, according to some, this slightly sweet recipe is an abomination. but it's also UNBELIEVABLY DELICIOUS.
so so so so yummy. CARBS!
Dense- but not too dense. and moist (although I know how some folks feel about that word), and the currants were great!
I made 2 loafs (instead of the traditional cast iron pan) and I brought one of them into work. it was GONE in TWO HOURS!! that's success, it'd say. I also got a "standing ovation email" from my roommate who brought some to work. yea. it's delicious.

It's from Epicurious.com, via Bon Appetit. You can s
ee more here:

Ingredients

-5 cups all purpose flour

-1 cup sugar

-1 tablespoon baking powder

-1 1/2 teaspoons salt

-1 teaspoon baking soda

-1/2 cup (1 stick) unsalted butter, cut into cubes, room temperature

-2 1/2 cups raisins or currants. Soak in hot water for 15-20 minutes, drain before use.

-3 tablespoons caraway seeds (optional - I didn't use 'em)

-2 1/2 cups buttermilk

-1 large egg


Preheat oven to 350°F. Generously butter heavy ovenproof 10- to 12-

inch-diameter skillet with 2- to 2 1/2-inch-high sides. (or 2 – 9x5” bread loaf pans). Whisk first 5 ingredients in large bowl to blend. Add butter; using fingertips, rub in until coarse crumbs form. Stir in raisins and caraway seeds. Whisk buttermilk and egg in medium bowl to blend. Add to dough; using wooden spoon, stir just until well incorporated (dough will be very sticky).

Transfer dough to prepared skillet; smooth top, mounding slightly in center. Using small sharp knife dipped into flour, cut 1-inch-deep X in top center of dough. Bake until bread is cooked through and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool bread in skillet 10 minutes. Turn out onto rack and cool completely. (Can be made 1 day ahead. Wrap tightly in foil; store at room temperature.)


We also made Irish Potatoes!!!

They're neither potatoes nor irish - they're candy!


1/4 c butter (room temperature)

4 oz cream cheese (half a stick)


cream together


Add and cream together again:

1 tsp Vanilla

4 cups Confectioners Sugar


mix together

2 1/2 cup flaked sweetened coconut


Cool in the fridge for a bit


roll in 1 TBSP cinnamon


Eat! Nom nom nom!!



Monday, February 28, 2011

Breastmilk Ice cream - or - I feel a thesis coming on.

Last year in New York City it was Breastmilk Cheese.

This year, London has stepped up it's game and is selling (drum roll please) Breastmilk ICE CREAM! It's a steep price - $22 a pop. (Update since I started writing this - apparently it's been pulled from the market for "health reasons" - unsurprising. thanks AP wire for that brilliant piece of anti-breastfeeding reporting. would you care to specify which type of hepatitis can be transmitted? cuz for Hep B and C breastfeeding IS NOT contraindicated. You could mention the immunological benefits of bf in general, instead of pandering to panic). The BBC had a video about it - the owner was actually quite cute, and seems to have a really great view on breastfeeding. Despite, you know, future trying to freak people out by having a Lady Gaga impersonator sell breastmilk ice cream.

The restaurant is paying moms for their pumped breastmilk. About $24 for 10 oz (which, any pumping mom will know, is a LOT of milk and time). Is it a fair price to be paying? I honestly have never breastfed, nor pumped, so I don't know if I can make that judgment, but I'll get to the concept of paying mothers for pumped milk in a second.

Robert Sietsema from the Village Voice posted this "rant" on the blog. I feel like he sums up just about everything that I've been feeling (except - sir, while there may be something "fundamentally disgusting" about human cheese, you realize, right, that that point can be easily read as there being something “fundamentally disgusting” about breastfeeding).

Breastmilk Ice Cream brings up a number of interesting questions breastfeeding, and about the ethics of sharing breastmilk. Don't get me wrong - I am ALL for milk sharing- formal and informal. Between moms and babies, that is. There are plenty of moms that have abundant milk supplies, or are super efficient at pumping - but as both articles point out - might there not be a better use of this milk? And how else could TEN OUNCES of liquid gold be used that would actually help premies/adopted babies/sick babies/etc etc? And what else are those bambinos eating?

And can we talk about class issues here, for a second? Who would ACTUALLY be able to pay $22 bucks for ice cream?! Yes - breastmilk is EXTREMELY valuable. But what rich set are you actually reaching out to? (would the women who donated be able to afford their own ice cream? doubtful).
On the other side of class and socio-economic issues, to give you a reference point, breastmilk from human milk banks - which process and store donated breastmilk for use with premies, sick kids, etc costs about $5 PER OUNCE. Which, while it is a FANTASTIC thing to have, makes it prohibitive for many people that could or would want to use it.

One of the reasons that Informal milk sharing boards, such as EatsonFeets, have sprung up is because the cost of purchasing milk from milk banks is so high. (Side note: the requirements for donating expressed(pumped) breastmilk are also extremely stringent, which probably both adds to the cost and the appeal of informal milk sharing). I have nothing against Human Milk Banks, they truly are fantastic, and with the costs of sterilizing and shipping milk, as well as the administrative costs that go into it, the price makes sense. However, I think there are a number of women and families that, were milk banks less costly, would use them, rather than switch to formula. (also - Milk Banks around the US are low on supply - which is worrisome – but on a positive note – new ones are opening in Utah and Mississippi! YAY!)

Lets face it, despite what the government and medical groups may feel, women have been sharing milk for centuries, I've known friends that, quite recently, have been breastfeeding at the same time, and one breastfed the other's infant while mom was in the hospital. I would, without a doubt, do the same - as much as that may gross some folks out (but we all know how icky lactating breasts are... please note the dripping sarcasm (get it milk…leaky boob…dripping....anyone, anyone? I spend way too much time in the world of breastfeeding).

But, paying mothers for their pumped milk is an interesting concept. It brings us - in a way - full circle to wet nurses and the hierarchy of infant feeding that led us to the formula feeding culture that we now have. Does anyone know where it will lead us?

A brief run-down of how we got to where we are - for centuries, breastfeeding has been something that if women are wealthy/powerful enough NOT to do, will be passed onto someone else who can. Example A: wet nurses. These women were basically employed to feed their employers children - either at the same time as, or instead of, their own. Breastfeeding, or rather, being able to get someone else to feed your child, has for years been a status symbol. To be fair - there are nuisances to the roll of wet nurses - mainly with maternal deaths and the small, small percentage of women unable to lactate. But for that argument -see milk sharing, above.

Since the second half of the last century, we've been introduced to this little thing called infant formula (Example B) that has taken over the role of wet nurses. And our culture has shifted - in a number of ways - from a society where breastfeeding is the norm, to one where every single statement made about infant feeding is so unbelievably loaded with value and guilt - on BOTH sides. Breastfeeding women being told to cover up if they feed in public or move to the bathroom, or made to feel that they’re messing their child up by breastfeeding for too long; formula-feeding women feel that they're negatively judged for giving their infants formula. I mean - for something as happy and amazing as babies - there's a WHOLE lot of hurting going on.

Anyway this is way off topic...back to Ice Cream and women being paid for pumping. This is such a bizarre situation that I'm having trouble wrapping my head around it. Compensating the women for the milk that went in to making ice cream is the only thing that makes sense. Particularly if you're going to charge $22 for it. (Side note: I'd be really interested to see how much breastmilk goes into each amount of ice cream to make it financially beneficial for the restaurant.) But it's such a weird situation.

I think there are a few things that make this point so difficult to wrap my head around. 1) A good quality pump is expensive. Prohibitively so for a lot of the women I work with. And a bad pump not only works poorly, but can seriously hurt. 2) pumping, as far as I can tell, sucks. Particularly pumping at work, it takes a ton of effort to clean the pumps, store, etc. and it’s not particularly comfortable. 3) Few women, despite new federal laws, are given the ability to pump at work, and if they are, it takes a whole lot of fighting to get there. Even fewer are able to bring their children to work with them. 4) WE DON’T HAVE PAID MATERNITY LEAVE (and for those lucky few that are able to get paid leave- hold on to it tight before your company takes it away!). So most women end up having to go back to work for financial reasons before, or right after their 6 weeks from Family Medical Leave Act are up. Don’t even get me started.

Here's where Sietsema articulates so well the point that was bothering me:
5. Women are not farm animals. Human-breast-milk cheese casts them in that role. There is nothing "ethical" about milking humans. What woman would consent to being milked for the culinary pleasure of others, unless strapped for cash? The natural result of this happening on a large scale is the exploitation of poor mothers, who will be tempted to sell milk and feed their babies formula.


In P!nk's recent music video for her song "Raise your Glass" there's one image of women, blindfolded and strapped to chairs, hooked up to breast pumps. A calf nearby is being fed a bottle of what we can assume is human breast milk. (see minute 1:13-1:30 or so). There's "Dairy Farm" spray painted in the background. Frankly, who knows what P!nk is trying to say. It could be any number of things: 1) she's 8 months preg, pregnant women tend to think about motherhood and feeding their infants. 2 )I hear from new moms all the time that they "feel like a cow" from nursing their babies so often 3) it's a brilliant critique on factory farming 4) she wasn't actually trying to make a point, or had no choice on what the music video designer wanted to include. But it's creepy none the less.

But, as Sietsema points out, paying for breast milk makes me think that we're entering into some creepy, dystopian, "A Handmaid's Tale"-esque future where lower income women will be paid to pump breastmilk for those rich moms that have no interest in doing it themselves. (Atwood didn't even see it coming. ps. favorite book ever). Because of our economic climate, the increasing inability to find a job without a college education, and as the medical professions continues to extol the virtues of breastfeeding, will there some day be a black market for fresh breastmilk? A nouveau wet-nurse for the 21st century? A new way to subjugate women?


On the other hand (to focus on the positives, as my Social Work friends have been training me to do) - what if we actually put a value on breastfeeding, or found some way to compensate women for it? Like, I don't know, PAID MATERNITY LEAVE (1 of 3 countries that don't, folks. It's absurd. check out the pretty infographics, and be slightly less depressed.). What if - instead of counting formula in our industry numbers, we found some way to count breastfeeding in our GNP? You know, to show women that we actually value what they do in nurturing their children? What if we truly valued those first few weeks, and put a price on the immeasurable benefit that comes from breastfeeding - oh wait - we've already done that. Melissa Bartick and Arnold Reinhold did put a price on it. They argue that we spend an average of $13 billion...yes...BILLION in excess medical costs because of what they term "suboptimal" breastfeeding (ie less than 6 months exclusive breastfeeding). Check out their article "The Burden of Suboptimal Breastfeeding in the United States: A Pediatric Cost Analysis. They also argue that there's 911 preventable deaths as well.

To leave you with my favorite of Sietsema's points: "Breast-milk cheese forces babies to compete with hipster foodies for mother's milk, and a baby can't punch a foodie in the face." Amen.

Sunday, February 13, 2011

A friendship day treat!

So, according to my my LP (life partner) - who oddly enough has some unexplained fascination with Finland - in Finland Valentine's Day is celebrated as Friendship Day! YAY! To say Happy Friendship Day in Finnish it's hyvää ystävänpäivää! (pronounced something like :Hu-VA us-ta-van-PI-va. or something)

Last wknd, LP and our friend from college and I spent our saturday making friendship day cards! As it was noted, or more than one occasion - what do three, young, attractive ladies do on a saturday night in New York City? What else? craft and eat, clearly.

So, are any of us surprised that somehow all I managed to make were cards with uteruses (uteri?) on them?

somehow these uteri ended up looking fairly svelte, with a surprisingly hourglass figure. what can i say? some of them even had googly eyes. One of them was even shedding it's uterine lining. HAPPY V-DAY TO YOU TOO! I mean, who DOESN'T want a uterus card on V-Day?

So - for Friendship Day - here's a wildly unhealthy chocolate Friendship Day treat. It's pretty easy to make too!! I stumbled across it somehow - Luscious Chocolate Raspberry Bars on a website called Kaboose.

Here's the problem with baking - it's that you see everything that goes into baked goods, and you either still want to eat them or never want to see another baked good again. a fairly easy moral dilemma, i guess. :) I mean it's chocolate. The other day, I kid you not, I started to get worried that i wasn't eating enough vegetables, and then thought - oh, well i eat about 2 servings of chocolate a day. so no worries. WHAT IS WRONG WITH ME.

Here's your shopping list for Raspberry Chocolate bars:
2 sticks butter
2 cups flour
1/2 cup packed brown sugar.
1/4 tsp salt.

Beat the butter til fluffy - add in flour and brown sugar. It'll be thick and hard to mix - almost like bread dough. I broke down and kneaded it with my hands.

Take 1 3/4 cup of the dough and press it into the bottom of a greased 13 x 9 baking pan. (Grease well). Keep the rest of the dough.

Bake at 350 for 10 -12 minutes, until the edges of the cookie base are starting to brown.

Meanwhile.....
take 1 cup Chocolate Chips
1 can (14oz) Sweetened Condensed milk

melt over a low heat until melty and smooth.
Also - while you're at it - take 1/2 cup chopped nuts and add them to the left over cookie dough. They say the chopped nuts are optional - and I'm not usually a nuts girl myself, but this time I think they're pretty necessary.

So - now your cookie dough is baked and a little bit brown -
perfect!
While still hot - take the chocolate mix and pour that sucka right on top.
take the extra dough/nuts mix and crumble it on top of the chocolate.

Now take seedless raspberry jam (the cheapest you can find, it doesn't need to be anything fancy) - about 1/2 cup. Drop it in teaspoons over the cookie crumble. (use as much as you want)
Sprinkle another 1 cup of Chocolate chip on top as well!

It'll look something like this:


Bake at 350 for 25-30 minutes. If you want - take it out at about 20 minutes, and stir the raspberry jam/chocolate chips that are on top together. or you can leave it like it is. It's UNBELIEVABLE either way.
It'll kind of set in the oven - but not really. so just take it out when you're ready.
You have to let it set, for a good 30 minutes at least. It really won't come out of the pan otherwise. (although, if you're just looking for it to be delicious, dig into that sucka with a spoon.)

I brought these to the Corpses meeting that we had on Friday. one of our other corpses took a bite, and grabbed my arm and looked like she might pass out in sheer delight.
THEY ARE THAT GOOD.




Saturday, February 12, 2011

Superbowl PARTY!

So I know this is about a week late, which is in part because Add Imagethe superbowl was so gluttonous that i went into hibernation for a week. that's not entirely true - I also baked like 2 other time last week, which also didn't help with the hibernation thing. There was just a ridiculous amount of food, which is probably one of my favorite things ever. All of it.

Here's there reason i'm so bad at taking pictures of food/cooking. I'd just rather eat it.

The superbowl seems to be one of America's feast days - An ex
cuse to gorge oneself on the most unhealthy and simultaneously delicious things.

Here's one of my favorite things - pigs in a blanket. Mostly because, as a "vegetarian" I effing LOVE hotdogs. My sister, whose been veg longer than I have, agrees with me that HOTDOGS ARE DELICIOUS. buuuut.....because I didn't really want to barf all day from eating pork -

TOFU PUPS
Let me just say - tofu pups + croissants = PERFECTION!!!
I have to say that my roommate came up with this - and what a brilliant IDEA. I pretty much ate all of them.
It's pretty easy - cut tofu pups in thirds (or in half), roll out croissants from the store (cut all of those triangles in half also), roll 'em up, stick em in the oven for 13 or so minutes. AND EAT THEM ALLLLLLLLLL!!!!!!. you can also substitute the tofu pups for a piece of cheese. EQUALLY DELICIOUS.


Ok so we didn't just eat super unhealthy stuff. we also made KALE CHIPS. which are delicious. I'm trying to cut back on the superlatives, and the exclamation points, and the ALL CAPS, but really - THESE ARE AWESOME and so easy!!
Take a bunch of kale - preferably curly leaf or dinosaur. I mean, any type will really work, but the kind you get in the bag that's precut can be on the bitter side. just to watch out for.
Wash well (2x) and de-stem well, you really want to be sure to take away all of the big pieces or it won't be good. Rip into small pieces.

Mix in a bowl with a little bit of olive oil, enough to coat lightly. Sprinkle on any type of flavoring you want - salt, curry, garlic powder, parmesean, whatever you want!

Spread on a cookie sheet so they're separated
Bake at 375 for about 15 minutes - until crispy!!! (but careful not to burn them)
ENJOY!

And - the piece de la resistance: CHOCOLATE. what's a party without chocolate and sweets? AM I RIGHT?! I found this great recipe for Potato Chip Toffee - which is similar to Saltine Toffees, which I'll have to post sometime. Potato chips and chocolate! Salty and Sweet! CAN ANYTHING GET ANY BETTER?! oh, right, fewer caps.

So here's how you make them

Take 4 cups of potato chips and break them in half. According to the website - you should be using the thick cut kind - although we used kettle cooked, and honestly, they were too hard. I think I'd just use normal next time.

Melt 2 sticks of butter in a saucepan
add 1 cup sugar, 2 tsp vanilla extract, and 2 TBSP apple cider vinegar (or white vin), heat over medium heat - stirring constantly, until boiling. Boil until toffee turns a light amber color - about 10 mins or so (ps - this is a basic toffee recipe, incase you want to add other things in - LIKE POPCORN!! what a brilliant idea!!)

Remove from heat and stir in 4 cups of potato chips, then transfer immediately to a buttered cookie sheet. Spread them out
If there's a cup or so of potato chips left, press them on top of the toffee.

Take about 3/4 cup of chocolate chips and melt them in the microwave (heat for 30 sec at a time, melt). Drizzle the melted chocolate on top!

Set aside and let harden for about 20 minutes - break into pieces and enjoy!