Lately, I’ve been on a couponing kick. Not the extreme-extreme kind like the reality show, but I’m hooked enough where I’m more diligent about updating my grocery store savings card online and enough where I’ll unabashedly take the unclaimed coupon circulars on Sunday mornings for extra coupons. It’s like a game to try and pay as little as possible for an item you actually need. Now I understand the rush, to a lesser extent, that some couponers get when they see how much they saved at checkout. It’s fun knowing you didn’t have to pay full price for something or that you received additional discounts off an item that was already on sale because you brought an additional paper coupon.
So, when I read Dorie’s recipe this week, I was slightly worried by her suggestion of using store-bought speculoos, specifically the LU cinnamon sugar spice cookies. These usually run between four and five dollars a box at my grocery store.
But, imagine how giddy I was when my savings card had a one-time only coupon on LU cookies for $1.25 a box!! Yay! I was so psyched that I almost didn’t care how this cinnamon crunch chicken tasted. Thankfully enough, this chicken dish was simple and rather tasty. And, the sweet cinnamon sugar aroma permeated heavily through the air while I stirred in the cookie-creme fraiche mixture. The only downer was that the cookie crumbles didn’t stay crunchy, but that could’ve been me leaving the mixture to boil too long. No worries though. I ate two more of the LU cookies with Nutella as my dessert that evening!
To see how other bloggers fared with the cinnamon crunch chicken, check out French Fridays with Dorie where we make recipes from Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.