Chicken stock is an absolute must in my pantry, I use it in so many dishes. I often use chicken stock instead of water when cooking rice and grits it really adds so much flavor to them. I also love to use homemade chicken stock when I make chicken noodle soup it really makes it something special. If you have never made chicken stock before then you are in for a real treat, It is so easy to make and so delicious. I use the leftover chicken bones when I make a herb roasted chicken. You can also use a whole uncooked chicken but I prefer using just the remaining bones and skin from one I have already roasted it’s just personal preference either way it will be delicious! Read more...
First, I have some big news! I am designing my very own webpage! I am super excited about this new adventure. I know just a little about web design and when I say a little I mean the size of a gnat! I am learning more and more as I go-which is pretty exciting. I am hoping to have my new website up and running in February. There is still a lot to be done but as the days go by and my knowledge grows it gets closer to completion!
Now on to these graham crackers! I am not sure if you’ve noticed but I like to make as many things as possible from scratch. I am starting a series titled “Homemade Basics” to categorize all the great things you can make as home instead of buying fro the store. I am very excited to share with you some of my favorite homemade basics over the next few weeks. I have already shared some really easy and great homemade recipes: Homemade Flour Tortillas, Homemade Pie Crust, and My Favorite Pizza Dough just to name a few. These graham crackers are so much better than store bought and so much cheaper! I hope you enjoy these as much as we do.
2 cups plus 2 tbsp. All-Purpose Flour
1/2 cup Whole Wheat Flour
1 cup dark brown sugar, lightly packed
1 tsp. Baking Soda
7 tbsp. Unsalted Butter, Cut into cubes and frozen for at least 30 minutes
1/3 cup honey
5 tbsp. Milk
2 tbsp. Vanilla extract
Cinnamon sugar topping, optional
Combine the flours, brown sugar and baking soda in the bowl of a food processor. Pulse until combined. Add the butter and pulse on and off on low speed until the mix is the texture of course meal. In a small bowl whisk together the milk, honey and vanilla. Add the liquid to the dry mixture in the food processor and pulse on and off until a dough forms. The dough will be very soft and sticky. Turn the dough out onto a large piece of plastic wrap and shape into a rectangle shape. Refrigerate the dough for up to 2 hours preferably overnight.
To make the crackers:
Divide the dough in half and place one half back in the refrigerator. Lightly flour your work surface. Roll the dough out into a large rectangle about 1/8 inch thick. You can use a pastry cutter, pizza cutter or cookie cutter to cut the dough into your desired shape. I used a square cookie cutter with a fluted edge. Place the crackers on a baking sheet lined with a silicone mat or parchment paper. Chill in the refrigerator for 35-45 minutes or in the freezer for 15-20 minutes.
Preheat the oven to 350 degrees. You can pierce the cookies with a skewer. I have done this with other batches but did not do this for the pictured crackers. If desired, sprinkle the crackers with cinnamon sugar. Bake for 15-20 minutes turning the pan 1/2 way through. Let crackers cool for 4 minutes then transfer to a wire rack to cool completely. Store crackers in a airtight container.
I have been making pies for about 15 years now, and it has taken me about that long to find a no-fail pie crust recipe. Pie crust can be very intimidating for most people. I find it kinda like making biscuits – if you don’t make them on a regular basis, they never turn out the same. I have no real answer for the biscuit question because for some reason, mine suck no matter what! My grandmother can make some biscuits – hers are amazing! However, I did not get that gene. Don’t worry – I am determined to be able to make delicious fluffy biscuits and I will not stop until I do! If you have a biscuit recipe, I would love to try it! You can e-mail it to me on my Contacts Page.
OK – back to the pie crust! This recipe always turns out great. I may not make a pie for (gasp) 6 months or so, but when I do, I use this recipe and it always turns out the same. I have a pie date with a friend this weekend, and I am so excited to teach her about this recipe. I am still trying to figure out what type of pie I will make. There are so many choices! I am really leaning toward chocolate for some reason. Whatever pie I decide on, I will make sure to share it with you guys!
2 cups all-purpose flour, plus more for rolling
3 tablespoons granulated sugar – if you are making this crust for a savory pie omit the sugar
1/4 teaspoon salt
2 teaspoons lemon zest
3/4 cup (1 1/2 sticks) unsalted butter, well chilled and cut into cubes
1 egg yolk
2-5 tablespoons ice water, plus more if needed
In the bowl of a food processor combine the flour, sugar, salt and lemon zest. Pulse the dry mixture twice to combine. Add the butter and pulse until the mixture resembles sand. Add the egg yolk and 2 tablespoons of water . Pulse until just combined. Continue to add water 1 tablespoon at a time while pulsing until a dough ball forms. Wrap the dough in plastic wrap and refrigerate for at least 1 hour. Read more...