Snacks

by ingredient

Homemade Wheat Thins

June 1, 2012 23 Comments

I consider myself a pretty productive person. I like to get up early, get things done, and then get even more things done. Now don’t get my wrong, I can have lazy days like everyone else, but I usually try to get things moving right off the bat. But…. then there was yesterday. I had the strangest craving for Wheat Thins and cheese sandwiches. For some reason I just had to have that crispy salty and slightly sweet cracker that I couldn’t get off my brain.

So- I went to my corner bodega thinking they must have some and of course they didn’t. So- I had two options. 1- Walk a few blocks to the closest grocery store and buy some or 2- Go back upstairs and figure out a way to make them myself. So yes– I am so lazy that I would rather make my own Wheat Thins than walk a few blocks to buy them. Lazy but also kinda not right?

I have got to say that these were so worth it, and also so easy, that I don’t see why I would ever buy them again. Wheat Thins have such a specific flavor and I was skeptical that these would taste as good, but they really do. The dough comes together in minutes, they are baked and cooled in just a few more. Before you know it, you may find yourself eating a stack of these in front of the TV watching this week’s Bachelorette. (Or maybe that’s just me?)

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Homemade Wheat Thins

Ingredients
1 1/4 cups (5 oz) whole wheat flour (I used whole wheat pastry flour)
1 1/2 tablespoons sugar
1/2 teaspoon salt, plus extra for topping
1/4 teaspoon paprika
4 tablespoons (1/2 stick) unsalted butter
1/4 cup water
1/4 teaspoon vanilla

Instructions
Preheat oven to 400 F. Line two baking sheets with parchment paper.
Add the flour, sugar, salt and paprika to a medium bowl and whisk to combine. Cut the butter into small pieces and add it to the bowl. Then, using a pastry blender, two knives, (or your hands,) mix the butter into the dry ingredients until it is coarse and crumbly. Combine the water and vanilla in a small measuring cup. Add to the butter/flour mixture and mix until a smooth dough forms. If your dough is still dry, add a little more water.
Divide the dough into 4 pieces. Work with one piece at a time, keeping the others covered with a towel so they don't dry out. Lightly flour your work surface and rolling pin and roll the dough into a large rectangle. Lift the dough and turn it as you roll to ensure it's not sticking. You want to roll the dough as thin as possible, try to make sure it's 1/16-inch thick at most. If you want all of your crackers to be perfect, trim the edges of the dough so you have a rectangle with even sides. Use a pizza cutter to cut the rectangle into squares about 1 to 1 1/2 inches wide.
Transfer the dough squares to the prepared baking sheets. You don't need to leave much space in between the crackers - they don't spread at all in the oven. Sprinkle the squares lightly with salt. Repeat the rolling and cutting process with the remaining 3 pieces of dough. Save all of your scraps under the towel; reroll them all at once to create a final batch of crackers.
Bake the crackers, one sheet at a time, until crisp and browned, about 5-8 minutes. Check the crackers at 5 minutes, and if some of the thinner ones are browning too quickly, remove them to a plate and return the remaining crackers to the oven to finish baking. They can burn quickly- so keep a close eye on them! Once brown and crisp, transfer to a plate to cool. Store the crackers in an airtight container.
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http://www.the-baker-chick.com/2012/06/01/homemade-wheat-thins/

Recipe adapted from Tracey’s Culinary Adventures via the King Arthur’s Flour Cookbook

Filed Under: Crackers, Recipes, Savory, Snacks

Rosemary Olive Oil Flatbread

January 25, 2012 37 Comments

I’ve told you this before, but I have a crazy “salty tooth.” I pretty much over-salt all my food because I just can’t get enough of the flavor. It’s horrible I know- I should probably start cutting down here and there, but I just love it so much. (Now do you understand my obsession with salted caramel?) To me, adding salt to food brings out all the flavors and just makes it taste SO much better. Have I warped my taste buds into only liking food if it’s salty? Oops!

Anyway- as much as I like to bring decadent treats with me to every get together and gathering, once in awhile I like to show up with something delicious from my oven that also happens to be savory. These flatbreads were served at a gathering with an array of dips and appetizers and they were delicious. I also think that making your own crackers and breads is so impressive you’ll earn major points from whomever you give them to. (Which is awesome considering how easy this is to make.)

Note: This crispy flatbread comes together in minutes. The flavor combination options are endless (feel free to use other herbs if you prefer,) and it makes a wonderful snack to munch on around the house or bring to a get together. (Superbowl Party anyone?)

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Rosemary Olive Oil Flatbread

Yield: 3 10 inch rounds

Ingredients
1 3/4 cups unbleached all-purpose flour
1 tablespoon chopped rosemary plus 2 (6-inch) sprigs?
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water
1/3 cup olive oil plus more for brushing?
Sea Salt

Instructions
Preheat oven to 450°F and put a heavy baking sheet on rack in middle.
Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.
Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape doesn't have to be perfect; dough should be thin).
Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces. (It's more cracker-like than bread like!)
Flatbread can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.
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http://www.the-baker-chick.com/2012/01/25/rosemary-olive-oil-flatbread/

Recipe from Smitten Kitchen via Gourmet Magazine

Filed Under: Breads, Crackers, Recipes, Savory, Snacks

Pumpkin Spice Granola- and Giveaway Winner Announced!

November 11, 2011 18 Comments

I rarely eat breakfast. I know I’m supposed to and that it’s the most important meal of the day, but I never do. I’m rarely hungry till about 1 PM when I’m out and about and end up grabbing something bad for me at a bodega. So….yeah…..breakfast is a good idea huh? I am going to try to eat breakfast more. And the first step to me doing that is to make things that are so tasty that I wake up out of excitement to eat them. I mean that’s a little much……but this granola is pretty amazing.

Several days after I made this granola my apartment still smelled like pumpkin pie when I opened the door. That in itself is a good reason to make this, but it’s also tasty, totally healthy, and the perfect fall-like breakfast to eat on a crisp morning. It takes under and hour to throw together and even less than that to make your home smell awesome!

Thank you all so much for the sweet engagement wishes. I am so excited to start planning! The only decisions we have made so far is that the wedding will be in Milwaukee (way easier on my family and our budget,) and I am hoping for next October (I am a sucker for the fall.) Other than that- I have to wait until Thanksgiving week when I can go look at some venues with Andy and my parents. I am crossing my fingers that I can find a rustic, loft-like, exposed brick-type space. Anyone from Wisconsin know anything amazing?

Pumpkin Spice Granola- and Giveaway Winner Announced!

Ingredients

5 cups rolled oats
?1 1/2 teaspoons cinnamon
?1/2 teaspoon ginger
?1/4 teaspoon nutmeg
1/8 teaspoon cloves
?3/4 tsp. salt?
3/4 cup brown sugar
3/4 cup pumpkin puree?
1/4 cup applesauce?
1/4 cup maple syrup (agave would work too)
?1 teaspoon vanilla extract?
3/4 cup dried cranberries?
1/2 cup pepitas (optional)

Instructions

Preheat the oven to 325° F. Line a large baking sheet with parchment paper and set aside.
In a large bowl, combine oats, spices, and salt. Mix well.
In a medium bowl, whisk together brown sugar, pumpkin puree, applesauce, maple syrup or agave and vanilla extract. Whisk until smooth. Pour wet ingredients into oat mixture and stir until the oats are evenly coated. They will be moist. Evenly spread the mixture onto the prepared baking sheet.
Bake for 20 minutes. Remove pan from the oven and stir. Bake for an additional 20-25 minutes or until the granola is golden and crisp. Remove from the oven and stir in dried cranberries and pepitas. Let cool completely. Store in an airtight container.
Serve with Milk or Yogurt, or enjoy plain!

http://www.the-baker-chick.com/2011/11/11/pumpkin-spice-granola-and-giveaway-winner-announced/

Adapted from: Two Peas and Their Pod via Baking Bites

Filed Under: Breakfast, Snacks Tagged With: Pumpkin

Parmesan Rosemary Crackers

August 31, 2011 24 Comments

Snacks and Appetizers could be my dinner every night. Finger food, tapas, hor’dourves, small plates whatever you call them I like them a lot. In fact, though my blog as been primarily sweets, I am going to try to post a new savory snack every week. And then precede to eat the whole thing by my self.

These crackers are perfect for any dip, spread or cheese plate, (also amazingly good all by themselves.) Full of rosemary, fresh grated parmesan and topped with sea salt, these crackers are addicting. I made them for my book club and we dipped them in crab dip, white bean spread and tzatziki and the dips lasted longer than the crackers.

These babies are simple to throw together and go from ingredients on the counter to crackers in your mouth under 30 minutes, (you may want to allow them to cool, I did not!) The original recipe didn’t have rosemary but I think it was a great addition. Any other herbs or spices or cheeses could also be good, I’d like to try them again with garlic, oregano, or maybe just lots of cheddar. Enjoy!

Parmesan Rosemary Crackers %The Baker Chick

Parmesan Rosemary Crackers
1 batch- about 30 crackers
Print this Recipe
1 cup all-purpose flour, more as needed
1/2 teaspoon salt
1/2 cup finely grated fresh Parmesan cheese (alternate: I think Romano could also work well here)
3 sprigs of rosemary (with the herb removed from the stem.)
4 tablespoons unsalted butter
1/4 cup cream or half-and-half, more as needed
Coarse salt, pepper, sesame or poppy seeds or whatever you like for sprinkling (optional).

Heat oven to 400°F. Line a baking sheet with parchment paper or lightly dust with flour.
Put flour, salt, cheese, rosemary and butter in bowl of a food processor. Pulse until flour and butter are combined. Add about 1/4 cup cream or half-and-half and let machine run for a bit until a dough forms. If it does not come together, add more liquid a teaspoon at a time, until mixture holds together but is not sticky. (I only needed the ingredient levels as listed to pull the dough together.)

Roll out dough on a lightly floured surface until 1/4-inch thick or even thinner, adding flour as needed. From here, form them into individual crackers (I went for 1 1/2-inch squares cut with a fluted pastry wheel) and bake them 1/2 inch apart on your baking sheet (the method I used) For either method, stab all over with a fork and sprinkle with salt or any other toppings you are using.

Bake until moderately browned, about 12 minutes. Cool on a rack; serve warm or at room temperature or store in a tin for a few days.

Note: These get a little soft when stored in a container. If you are baking them less than a day in advance, it is Ok to leave them uncovered to maintain their best texture.

Adapted from Smitten Kitchen

Filed Under: Recipes, Savory, Snacks Tagged With: Cheese

Spicy Cheddar Cheese Straws

May 9, 2011 2 Comments

I have my friend Melissa to thank for introducing me to this recipe. She made them for the Book Club a couple months ago and we demolished them within minutes. Then, when we all went to the Hamptons a week later she brought them again and once again we couldn’t have enough! We girls ate them as is, but I had mine with a bowl of soup and they were perfect. They also could easily be cut into crackers or other shapes for a nice snack on the go.

I decided to make these with whole wheat pastry flour which I am trying to use more lately. I have to say it didn’t change the consistency at all and the texture was still light and crispy. I actually didn’t feel that bad eating these, (in moderation, they do have lotsa butter and cheese.) Wouldn’t they be perfect with a bowl of tomato soup? These are very simple to make and took me no more than 30/40 minutes start to finish!

Spicy Cheddar Cheese Straws

Ingredients

1 1/2 cups (about 6 ounces) grated extra-sharp Cheddar cheese
4 tablespoons (1/2 stick or 2 ounces) unsalted butter, softened and cut into 4 pieces
3/4 cup flour, plus more for dusting
1/2 teaspoon kosher salt
1 teaspoon crushed red pepper flakes (more/less depending on how spicy you like them.)
1 tablespoon half-and-half (I used cream, because I had it on hand; suspect milk would work just as well)

Instructions

Preheat oven to 350°F.
In a food processor, combine the cheese, butter, flour, salt and red pepper in five 5-second pulses until the mixture resembles coarse crumbs. Add the half-and-half and process until the dough forms a ball, about 10 seconds.
On a lightly floured surface, using a lightly floured rolling pin, roll the dough into an 8- by 10-inch rectangle that is 1/8-inch thick.
With a sharp knife (or a pizza or pastry wheel; both worked great), cut the dough into thin 8-inch strips, each 1/4- to 1/3-inch wide (dipping the knife in flour after every few inches ensures a clean cut).
Gently transfer the strips to a parchment-lined cookie sheet, leaving at least 1/4-inch between them. The dough may sag or may break occasionally in the transfer, but don’t be concerned — just do your best. The straws can be any length, from 2 to 10 inches.
Bake the straws on the middle rack for 12 to 15 minutes, or until the ends are barely browned. Remove from the oven and set the cookie sheet on a rack to cool.
Serve at room temperature. Cheese straws will keep in the refrigerator, in a sealed container, for two days. (I highly doubt they'll last that long.)

http://www.the-baker-chick.com/2011/05/09/spicy-cheddar-cheese-straws/