After carelessly grabbing a few too many scalding hot pots and pans, I’ve come to deeply value my set of potholders, which are quite possibly my most basic kitchen utensil. With that in mind, I can only hope that the winner will enjoy this skull adorned set as much, and above all else, put them to good use! So, without further delay, the winner for this round is…
Commenter #90, Stephchows! Congrats, I’ll be in touch soon so that we can arrange a speedy potholder delivery!
As much as it pains me to single out just one winner for my 5th blogaversary giveaway, because I wish I could crochet pot holders for absolutely everyone, it’s probably for the best; That time is probably much better spent crafting recipes that can created and enjoyed time and again, on demand. On that note, I have something sweet, quick and crowd-pleasing to share as a consolation prize.
You may have noticed them in the background of the potholder photo, so here they are front and center. Ultra-Chunk Chocolate Chip Cookies, based on my recipe for Bakery-Style Chocolate Chip Cookies, as published in Go Dairy Free. To kick things off, I began with 9 tablespoons of margarine, and browned them to golden hue to release a nutty, roasted flavor. After thoroughly chilling so that it set back up, I simply proceeded with the creaming method as originally written. Instead of using merely dark chocolate to suffice as the sole mix-in, I switched it up with 1 cup semi-sweet chips, 1/2 cup vegan white chocolate chips, and 1/2 cup toasted and chopped walnuts. The vanilla was bumped up to 1 teaspoon, and the non-dairy milk drizzled in sparingly, just as needed to bring the batter together. Finally, I used vegan “sour cream” instead of yogurt this time around due to necessity, but happened to like that swap even better than the original. Nothing beats the classic Chocolate Chip Cookies, but these would certainly give them a run for their money.