Tuesday, January 15, 2013

Whole Wheat Cheese Crackers


It's been one of those strange sorts of days. The kind where everything seems normal and smooth, until your kids start saying the most random and embarrassing things to strangers. That happens to you too, right? Right???

Everything was going great....we got into the check out line at JoAnn Fabrics and the nice elderly lady who was working smiled at us and said hello to the kids. 95% of the time, Paisley has one volume and that volume is set far above medium. Her voice is sweet, and loud. When the nice lady smiled and said "hello", Paisley smiled back and then responded with "I go poop!". Of course, Judah thought this was absolutely hilarious and so, he started laughing hysterically and joined in with "I go poop! I go poop! I go poop". At this point, the quiet store echoed with both of my kids laughter and their continuous exclamations of  "I go poop!". I stood there, hushing them, telling them to get up off of the floor and threatening to throw away the suckers that the lady from the bank had just given them. Threatening the demise of their suckers finally worked and once again, silence and peace fell over the store.
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Among many random and strange moments today, fell the big question before nap time. Once again, everything was normal. I was singing him songs and we were cruising along to a place of sleep and a few moments of peace for this tired Momma. Silent Night ended (I know Christmas is over, he just likes it), and out of nowhere, Judah said "So, how do babies get into a Mommy's tummy?" I'm not going to ramble out my entire answer here on the blog but, for now, let's just say that babies are made from a tiny piece of a Daddy and a tiny piece of a Mommy. God puts them in there and then they grow big.

For a three year old, this answer was sufficient and that's the story that we're going with, for now.

And so, now I'm going to share a recipe with you that was recently a huge hit in our home. These crackers have nothing to do with 'birds and the bees' talks or embarrassing moments in JoAnn Fabrics and frankly, I'm so glad. I need simple. And for just a few moments, I'm ready to focus on something that's far from life shaping.

Cheesy Whole Wheat Crackers. These crackers are so good that I'm almost afraid to make them again. All I can say is that they didn't last very long at our house. Before 48 hours had even passed, they were gone. Yum. Double yum.

In a bowl combine, 1/2 stick butter (1/4 cup), 8oz of sharp shredded cheese, 1/2 tsp salt and 1/4 tsp pepper. At our house, we love pepper so, I used a little more than that. With your mixer, blend these ingredients together, until they're well combined.
Add in 1 cup whole wheat flour and 2 tablespoons very cold water. Mix in with your hands, forming the dough into a nice ball. Chill the dough for at least a half hour.
On a floured surface, roll the dough out very thin, about 1/8 of an inch. Use a pizza cutter to cut the dough into squares. 
Line cookie sheets with parchment paper and bake the crackers in a preheated 375 degree oven for 13-15 minutes, lightly brown and crisp. 

Enjoy fresh out of the oven or store in an air tight container for 2-3 days. 

Whole Wheat Cheese Crackers

4 tablespoons (1/2 stick) unsalted butter, at room temperature
8 ounces sharp cheddar cheese, grated
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 cup whole wheat flour
2 tablespoons cold water

In a bowl, mix together butter, cheese, salt and pepper. Add in cold water and flour and knead the dough together with your hands, bringing it together into a ball. 

Chill dough for at least 30 minutes.

While dough chills, place a rack in the center and upper third of the oven and preheat oven to 375 degrees F. Line two baking sheets with parchment paper and set aside.

On a lightly floured work surface, roll dough very thin, about an eighth of an inch thick. Use a pizza cutter or butter knife to cut the dough into squares. Place crackers on prepared baking sheets. The pieces can be close together as they won’t expand much when baking. Bake for 13 to 15 minutes until golden brown, and crisp.

Enjoy fresh from the oven or store in an airtight container for two or three days.

Angela

3 comments:

  1. Yummy!

    http://therealfoodrunner.blogspot.com/

    ReplyDelete
  2. These look amazing! Thanks for the idea!!

    ReplyDelete
  3. These look delicious!
    I just started a new Finding the Pretty & Delicious Linky Party on my blog this week - would love to have you stop by and share! http://www.yourhomebasedmom.com/finding-the-pretty-delicious-linky-party/

    ReplyDelete

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