Don’t get too excited. Days 4 & 5 of Refresh were not that life changing. When you watch the video, please fight the urge to pity me for what happened on Day 4.
Also, In case you were wondering, here’s a better picture of the cookies.
This is what my kitchen looked like while I was making the cookies
And the recipe can be found HERE.
BONUS: IN CASE YOU WANT TO MAKE LATKES SINCE CHANUKAH STARTS TOMORROW, here’s the recipe for LATKES
(I didn’t make any yet, so I borrowed this picture from Canadian Foodie Girl. Here website is amazing, so, please go take a look)
This recipe is very adaptable depending on the size of your crowd.
For each of 4 medium sized yukon gold potatoes, use one med cooking onion and one egg.
Using a box grater, grate the onion into a bowl ( you will probably cry). On the larger holes of the box grater, grate the potatoes. (Watch your knuckles, and don’t bother peeling the potatoes, just wash them well.)
Add in a couple of tbsps of matzo meal or flour, one large egg, and salt & pepper to taste. Mix well with a fork.
Heat about one inch of oil in a large frying pan or electric frying pan. When oil is hot, using the fork, drop blobs of the potato mixture into the pan. Flat them down a bit with the fork, so they will fry up lacy and crisp. Using the fork ensures you don’t get any of the liquid from the mixture, which would interfere with the crispy laciness. You made need to add more oil (hey, this holiday is all about the frying, you’ll go on a diet tomorrow!)
When the one side is golden brown, flip the pancake, and continue to fry, probably another 2 minutes. Have a cookie sheet lined with paper towel ready to drain the latkes of their excess oil, then transfer to another dish.
Ideally, they should be served immediately after frying, but if you need to, you can keep them warm in the oven.
Top with cinnamon sugar, sour cream, or apple sauce.
Variations: grated sweet potato or grated zucchini