Thursday, August 12, 2010

TILT: homemade cheese crackers

{let me first start by saying this post is all holly's fault. why? well. i was minding my own business one morning when she popped up on Twitter urging local bloggers to join the DFW Bloggers Blogroll. not one to be left out, i did. and i could. not. stop. browsing. the. blogs! and that is how i found Quirky Momma. and that is how it is all holly's fault.} 

among other inspiring ideas, Quirky Momma featured Splendidly Imperfect's recipe and instructions for homemade cheese crackers. 

did somebody say cheese? 

and crackers?

and homemade? 

i couldn't resist. 

i made them. it was easy. i even modified the recipe just a tad because i can. they were delicious. and now i must share with you. {the recipe, not the crackers. those are already gone.}

1 1/2 cups all purpose flour (i used organic whole wheat flour)
2 cups extra sharp cheddar, grated (i grated fresh cheese) 
1/4 cup grated parmigiano reggiano (i grated fresh parm for ultimate deliciousness)
a stick of butter at room temperature (i used organic unsalted butter)
and just an eighth of a teaspoon of chili pepper. (it just adds depth, not spice)

1. Place all of your ingredients into a large bowl, along with a dash of black pepper. (Miss M herself says: "It’s best to grate the cheese yourself because the pre-grated stuff they sell at the grocery store is coated in cornstarch and that will throw off the consistency of your final product. I also like to grate my own Parmesan because it’s better quality and tastes better than the pre-grated kind. Just for goodness sakes, don’t ever use the powdered stuff in the green can. Gag.")

2. Blend everything together- like Miss M., I used a pastry blender. Once it started to clean the sides of the bowl, I switched to my hand and made sure it was mixed well.

3. Separate into two halves, wrap in plastic wrap, and place in the fridge for at least 30 minutes. Let them sit on the counter for another half an hour before you attempt to roll them. Roll out your cracker dough on a floured surface to between 1/4 and 1/8 inch thick.

4. Using a flour-dipped cookie cutter, punch out your crackers, placing them on a parchment-lined baking sheet, leaving a little room between each cracker. I used tiny star-shaped cookie cutters for the first batch. For the second batch, I rolled out the dough and used a pizza cutter to slice the dough into little square-shaped crackers. The Splendidly Imperfect Miss M used Alphabet shaped cookie cutters and they turned out SO CUTE!

5. Bake at 325 degrees F for 11 minutes. Allow to cool completely on the pan before removing.

i packed some in our lunch bag for our trip to the water park today, with a little container of hummus for a tasty and healthy snack! 

it's Things I Love Thursday at and i LOVE homemade cheese crackers! a very special THANK YOU to June Cleaver Nirvana, Quirky Momma, and The Splendidly Imperfect Miss M