with a sneak peek of what's to come tomorrow.
May 11, 2011
'cause they eatin' them all up around here!
I know, I can't seem to get over the video featuring Mister Antoine Dodson. That video always makes me happy and I know these homemade cheese crackers will make you happy too!
article that listed five of the worst foods for babies. There were some surprises, one offender being crackers and most notably, those fish-shaped crackers we all know and love. A no-no? Really? I took heed of this warning and made sure my niece ate as healthy as possible when she was in my care. See? Proof can be found here and here!
While the complaint is that the sodium levels are too high for babies, there seems to be other problems with the popular snack. I took it upon myself to check out the very long ingredient list and had trouble pronouncing most of the unrecognizable additions.
And that's right, I have the gall to write about this after making potato chips and onion rings. Guilty!
I've made a much healthier alternative cheese cracker that contains very few ingredients. I know my niece would love this homemade version even more. And, as self-proclaimed Goldfish connoisseurs, my 9 year-old friends wildly approve!
Homemade Cheese Crackers
1 cup flour
4 tablespoons cold butter, cut into small squares
1 (8 ounce bag) grated extra-sharp 2% cheddar
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
- Preheat your oven to 350 degrees.
- Combine flour and butter in the bowl of a food processor and pulse to combine. Add the salt, cayenne and cheese and pulse again until crumbly.
- Slowly add cold water one tablespoon at a time until dough comes together. Remove dough and form a ball.
- Cover with plastic wrap and let chill in the freezer for at least 30 minutes.
- Remove from freezer and place dough in between two sheets of parchment paper. Roll dough flat to about 1/8" thickness then transfer to a parchment-lined baking sheet.
- Cut into 1" squares. Sprinkle lightly with sea salt and bake for 25 minutes.
- Test for crispiness before removing. Remove from oven when they just start to brown. Cool on a wire rack and store in an air-tight container.
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