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Posts Tagged ‘vanilla extract’

by Sarah Steimer

Gluten-free oat waffles

These waffles were honestly better than many gluten-full waffles I’ve eaten. They’re going straight to the top of my, “Hey, still a splurge but not too bad for you in the long run” list.

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by Sarah Steimer

Peanut butter and cocoa granola

Peanut butter and cocoa? Those are some year-round flavors, and this has become my year-round granola choice. The add-ins depend on the season: dried golden raisins or dried cranberries in the fall and winter, then switch to fresh berries for spring and summer.

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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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