I don’t even know what to tell you about these crackers except that you really must make them immediately. They are addicting. Buttery. Slight twang from the sourdough. Nicely cheesey without cloyingly so. So yummy. I originally wanted to develop a recipe for a good cheese cracker for my son, and in the interim found my new favorite thing. These are so good. Trust me. Go, make them now. Sourdough Cheese Crackers makes about 6 dozen 1″ diameter crackers 1-1/2 sticks cold butter (3/4 cup) 1 cup flour 1 to 1-1/4 Cup sourdough starter, freshly fed and room temperature 2 cups shredded cheddar cheese 1/2 cup parmesan cheese, shredded 1 teaspoon garlic powder 1 teaspoon freshly cracked pepper 1 teaspoon sea salt 1 teaspoon smoked paprika* In a food processor, [... To read more, click here ...]

 

I love making up a quick batch of this no-cook play dough whenever John wants to “help” in the kitchen, but I’m doing something that would be best to keep toddler’s hands out of. I like to scent my play dough with various spices, cinnamon is my favorite, but it can be left unscented as well. This dough only lasts a few days (for a longer lasting recipe, try this cooked version), but at pennies to produce, it is a great way to keep little ones occupied and happy. Get out your little rolling pins, butter knives and seasonal cookie cutters and have fun! Quick and Easy Play Doughenough for one small child 1/2 cup white flour1 teaspoon cinnamon or other spice or extract, optional*1 teaspoon of any additional smoosh-ins, [... To read more, click here ...]

 

These are one of my son’s absolute favorite treats, and a staple in our home! I make a batch of these up regularly (sometimes making a double batch and just storing half of the dough in the freezer until I’m ready to bake again) and cut them out using seasonal cookie cutters. The original recipe is from one of my favorite cookbook authors, Nancy Silverton of LaBrea Bakery. I’ve adapted it to using whole wheat flour, increased the milk as whole wheat tends to need more moisture than white flour, and added whey to help make the flour more digestible and the cookies more tender. I also added cinnamon directly to the dough, rather than covering them with cinnamon-sugar, as the original recipe suggests. Whole Wheat Graham Crackers adapted from [... To read more, click here ...]

 

My first iron-rich recipe experiment was a success! John loved them, as did his mama! Now I’m seriously eyeing a blowtorch for creme brulee . . . what else can I use a blowtorch for (other than, you know, welding)? Old Fashioned Egg Custardfrom The Fannie Farmer Cookbook * 2 large Egg Yolks * 3 large Eggs * 1/2 cup Sugar or Rapadura * 1/8 teaspoon sea salt * 3 cups Milk * 1-1/2 teaspoon Vanilla extract * Nutmeg To the left – chocolate egg custard. Mmmmm. See variation details below. Preheat oven to 325 degrees Fahrenheit. Butter a 1-quart baking dish or 8 ramekins. Set a shallow pan large enough to hold the baking dish or ramekins in oven and fill it with 1 inch of hot water. Heat [... To read more, click here ...]

 

It is my personal opinion that there needs to be another category added to the list of food groups. Crispy-Salty. I am a Crispy-Salty kind of girl. Popcorn, tortilla chips, roasted, salted nuts . . . if the item has a satisfying crunch with a hint of saltiness, I’m a fan. And lately, being pregnant, I’ve been craving this combination more and more. Unfortunately, too many nuts make me break out, popcorn gets stale and tortilla chips don’t fall under the “nourishing, protein-rich” category that my doctor keeps recommending me eat. However, after flipping through the December ’08/January ’09 issue of Cookie Magazine, I found the perfect new snack. Crispy, Roasted Chickpeas. Now, the original recipe was for a cinnamon/sugar-based flavoring, but I augmented it to fit my cravings (I’ve [... To read more, click here ...]

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