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Posts Tagged ‘graham crackers’

by Sarah Steimer

Honeyed Greek yogurt tart with strawberries

I used strawberries, but any berry would do. This recipe was surprisingly simple for such a gorgeous result. Sure, you have to take the time to drain the yogurt over night, but otherwise — not many ingredients or steps at all! This is a dessert to brag about, and it would be perfect for the Fourth of July.

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by Caitlin Saniga

One Christmas, my mom's dear friend Mrs. Swartz had my brother over to make Christmas cookies. Who knows what else we made that day (It was 20 years ago perhaps), but I'll never forget these easy graham crackers with the salty-sweet coconut-toffee topping. I added a messy drizzle of dark chocolate this time because it never hurts ...

One Christmas, my mom’s dear friend Mrs. Swartz had my brother over to make Christmas cookies. Who knows what else we made that day (It was 20 years ago perhaps), but I’ll never forget these easy graham crackers with the salty-sweet coconut-toffee topping. I added a messy drizzle of dark chocolate this time because it never hurts …

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by Sarah Steimer

I have a new apple butter recipe I want to try that would be awesome on these.

  • 2 1/2 cups plus 2 tablespoons all-purpose flour
  • 1 cup dark brown sugar, lightly packed
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 7 tablespoons unsalted butter, cut into 1-inch cubes and frozen
  • 1/3 cup  mild-flavored honey, such as clover
  • 5 tablespoons milk, full-fat is best
  • 2 tablespoons pure vanilla extract
  • cinnamon, optional

Combine the flour, brown sugar, baking soda, and salt in the bowl of a food processor fitted or in the bowl of an electric mixer. Pulse or mix on low to incorporate. Add the butter and pulse on and off, or mix on low, until the mixture is the consistency of a coarse meal. (If you don’t have the right kitchen appliances – use your hands!)

In a small bowl, whisk together the honey, milk and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky. Lay out a large piece of plastic wrap and dust it lightly with flour, then turn the dough out onto it and pat it into a rectangle about 1-inch thick. Wrap it, then chill it until firm, about 2 hours or overnight.

My crackers are a bit wobbly looking - but you can't taste shape, so who cares.

When ready, divide the dough in half and return one half to the refrigerator. Flour your work surface and roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so flour as necessary. Cut your dough to your preferred shape either with a knife or cookie cutter (I wish I had a square cookie cutter! So many items to put on my Christmas list…).

Place the crackers on one or two parchment-lined baking sheets and sprinkle with the cinnamon (optional). If you want the store-bought, ready-to-break lines – just use a knife to add the dashed lines, allowing the knife to go all the way through (the dough puffs up in the oven). I also added “holes” in mine by using the end of an electric mixer paddle/whisk thingy.

Chill until firm, about 30 to 45 minutes in the fridge or 15 to 20 minutes in the freezer. Repeat with the second batch of dough.

Bake the crackers at 350 degrees for 15 to 25 minutes, until browned and slightly firm to the touch, rotating the sheets halfway through to ensure even baking.

Makes… a lot? Depends on the size of your crackers, but I filled a freezer bag about halfway full, when well-packed.

Recipe: Smitten Kitchen

Photos: Sarah Steimer

*Throughout September, “Snacks to Pack” will feature our favorite snack recipes for packing in lunches or eating on the go. All of them can be found here.

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by Sarah Steimer

Totally OK for these to be messy and not that attractive because they are delicious.

Amount is totally dependent on how many you make, the original recipe was for 20. which is absurd.

  • graham crackers
  • peanut butter ice cream (I had vanilla and chocolate in my freezer, I let them soften a little and mixed in some peanut butter instead of buying more ice cream).
  • strawberry jelly
  • strawberries, sliced thin
  • peanuts, chopped

Break graham crackers into squares. Spread jelly on each cracker and place strawberry slices on top. Freeze for about a half hour or so. This way when you add the ice cream the jelly won’t slide off the cracker.

Add the ice cream once the jelly has frozen, enough so it’s about an inch thick. Top with another jelly cracker – you want jelly on the top and bottom of the ice cream, otherwise all you will taste is peanut butter.

I've been getting really good strawberries at the farmer's market.

Roll the sides of the ice cream in the crushed peanuts, pressing it gently into the ice cream with your hands. Pop back in the freezer so the ice cream and nuts can set. Serve with napkins and milk.

Recipe adapted from: Martha Stewart

Photos: Sarah Steimer

*Throughout June, “Freeze These” will feature our favorite frozen dessert recipes — all of which can be found here.

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