12 Weeks of Christmas Cookies, Week #12 – Potato Chips Christmas Tree
It’s official. This is the last week of 12 WOCC, and i can’t tell you enough how much i loved and thoroughly enjoyed each of the 12 weeks.. I’ve gotten to know so many talented and creative bloggers out there, and seen so many of their inspiring cookies. I do sincerely hope that this event will continue next year, and i do hope that i am still actively baking and blogging then. 🙂 Once again, my thanks go to Abby for organizing the lovely event!
Anyways, for my final week, i made another Christmas tree. This time, with potato chips, and it looks something like this.
I was eating a bag of chips when i noticed how each chip is shaped like a leaf. I have also observed an on going trend of potato chips dipped in chocolate. And combining two and two, this tree idea got stuck to my head.
The idea is really simple. First thing first, i baked a blondie batter in a cone shaped vessel.
Why blondie batter ?
Cause i wanted something sturdy, which is able to stand up on its own and hold the weight of the potato chip “leaves”. I didn’t want any of that rising butter cakes and sponge cakes get. I also didnt want a brownie batter*, as a brownie batter, with its high chocolate content might be too fudgy and wet for this structure.
*Believe me or not, blondies are actually brownies, without chocolate. LOL.
Do take note though, the batter will probably take more time to bake cause of the shape of the vessel which has lesser surface area and thus less heat contact. Also, be sure to have something sturdy to prop the vessel while baking ( I used a square loaf tin)
Next, we slather buttercream onto the tree core.
Be generous with the buttercream. It will act as a “glue” for the leaves.
Then we stick on the “leaves”.
Wait, WHAT leaves?
White chocolate dipped leaves of course. White chocolate because i wanted a white Christmas tree. I couldn’t imagine a brown Christmas tree using milk or dark chocolate.
It’s really easy these leaves, just drop the potato chips into the melted white chocolate, fish it out and let it dry. I microwaved my white chocolate with a little bit of shortening, to thin it down a bit. I didn’t want the white chocolate coating to get too thick and weigh down the leaves.
Once we the tree is in full bloom, we go on to decorations, for what is a Christmas tree without the decorations?I decided that since the leaves are already so elaborate, decorations should be kept at a minimum. I didnt want the decorations to diminish that full bloom, leafy effect. It was just a matter of sticking a few mini M&M’s strategically. My leaves were only semi dry by then, my M&M’s readily stuck to each leaf. However, if ur leaves were already dried up, u might need to dip the underside of the M&Ms in more white chocolate to get it to stick.
And there you have it, My Potato Chips Christmas Tree. Place these tree on the dining table during Christmas dinner and watch spring turn to fall as guests help themselves to the leaves. Do make extra leaves and replenish the bald patches as the evening go by, and come dessert time, slice up the tree core of a blondie and distribute them around! Merry Christmas!
8 TBS unsalted butter, melted ( 1 stick)
1/2 C packed light brown sugar
1/3 C granulated sugar
1 large egg
1tsp pure vanilla extract
1 C AP flour
1 tsp salt
1. Preheat oven to 350 F. Brush an cone shaped baking pan with butter. Line pan with a piece of parchment paper, leaving a 2 inch overhang on two sides. Grease paper
2. In a large bowl, whisk butter and sugars until smooth. Whisk in egg and vanilla. Add flour and salt, mix until just moistened ( do not overmix ). Transfer batter to prepared pan, smooth the top with a spatula.
3. Bake 40- 45 minutes, or until top is golden brown and a toothpick inserted into the center comes out clean. Set pan on wire rack and let cool completely. Using parchment overhang, lift the brownies from the pan and transfer to a cutting board.
Swiss Meringue Buttercream From Martha Stewart
* Note i scaled down the recipe to using 2 egg whites.
- 2 1/2 cups sugar
- 10 large egg whites
- 4 cups (8 sticks or 2 pounds) unsalted butter, cut into pieces
- 2 teaspoons pure vanilla extract
- Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.
- Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.
- Add the butter, one piece at a time, and beat until incorporated after each addition. Don’t worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add vanilla, and beat just until combined.
- Switch to the paddle attachment, and beat on the lowest speed to eliminate any air pockets, about 5 minutes. If using buttercream within several hours, cover bowl with plastic wrap, and set aside at room temperature in a cool environment. Or transfer to an airtight container, and store in the refrigerator, up to 3 days. Before using, bring buttercream to room temperature, and beat on the lowest speed with the paddle attachment until smooth, about 5 minutes.
A baking addict who loves to give away all her baked products to willing (or unwilling) recipients to make room for more baking. i would love to hear from you! Email me at firstname.lastname@example.org
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