This particular annual holiday was the Brand Challenge, a chance for student teams to pair up with companies looking for ideas for their brands. Part of the project includes "market research" from the Darden community.
For a $5 entry on Brand Challenge day, each taster got lots of product samples and seemingly endless clipboards of surveys. I tasted a half-dozen pasta sauces for their "homemade" quality, felt three kinds of paper towel to rate the quality, and tried earnestly to guess what flavor the red fruity roll-up/strip/gooey thingie was.
"Can red be a flavor?" another tester asked.
My favorite sample of the night? The peanut butter cookies ... made with Heinz Ketchup. Seriously. I couldn't taste the ketchup, but the cookies themselves were soft, peanut buttery, and tasty. Mmmm.
(Photo courtesy of friend Jinna)
Here's the recipe:
| 1-1/2 | cups flour |
| 1/2 | teaspoon baking soda |
| 1/2 | teaspoon salt |
| 3/4 | cup chunky or creamy peanut butter |
| 1/2 | cup softened butter or margarine |
| 1/2 | cup granulated sugar |
| 1/2 | cup firmly packed brown sugar |
| 1/4 | cup Heinz Tomato Ketchup |
| 1 | egg |
- Preheat oven to 375 F.
- Sift together flour, baking soda, and salt. Set aside.
- Cream together peanut butter, butter or margarine, sugar, and brown sugar until light and fluffy. Add Ketchup and egg; beat until well mixed.
- Thoroughly blend flour mixture into peanut butter mixture.
- Drop by Tablespoonfuls onto baking sheets lined with parchment paper. With fork dipped in flour, press cookie flat, making impressions in two directions.
- Bake 8 to 10 minutes or until golden brown. Cool on wire rack.
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