Ingredient: whole milk

Try Something New! Graham Cracker Edition

When I read a post where the first thing the author does is make an excuse, I have to admit it is a huge turn off.  Julia used to say something to the effect of don’t make excuses for your food whether it’s bad or good, everybody already know’s. Well, Julia, true that but sometimes life just rushes by and you get behind.  The ironic thing is I have been writing like crazy, because I have so much to say!  It’s the cooking and picture that seem to set me back.  So here I am to catch up and I think this first one is a good one.

We finally got a little cold snap her in Los Angeles.  I love to think that means we can have a fire in the fire place and snuggle up.  I mean what else can you do when it is 50 degrees out (pause for groan from the east coast)? A fire in the fireplace almost always means S’mores.  So tonight it meant making my own graham crackers.


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I don’t know why I wanted to make my own graham crackers. There was something so intriguing to me. I imagined it would be very complicated so it never occurred to me that I would share it here, under try something new. It was super easy!

I went looking for “Graham” flour. Guess what? Its really just whole-wheat flour that is not sifted during the milling process and is ground coarsely. You can find graham flour in some health food stores. For my purposes I used plain whole-wheat flour. I started with a recipe from King Arthur Flour Company. I made the first batch exactly as directed. One of my daughters is not a big cinnamon fan and I thought it could be a little more “wheaty” so I made some adjustments and the following is my recipe. It really is simple.

My advice is to be patient when rolling out the dough. You do want to get them very thin. You also will want to have a ruler handy, if measuring out as squares, which is the proper graham shape. I admit I got bored of that and made some squares and some circles with a biscuit cutter. Finally don’t forgo the pricking with a fork. This helps them keep their shape, without puffing up.

Homemade Graham Crackers
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Homemade Graham Crackers
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Ingredients
Servings:
Instructions
  1. Combine whole wheat flour, all-purpose flour, sugar, salt, cinnamon and baking powder in a medium bowl. I used a stand-up mixer fitted with a dough hook.
  2. In a separate bowl, whisk together the egg, oil, honey and milk. Blend into flour mixture, until a ball starts to form. Add an additional tablespoon of milk if necessary.
  3. Wrap and chill the dough for about an hour. Turn the chilled dough out onto a lightly floured board an knead gently for 5 minutes.
  4. Preheat oven to 375°. Grease or line with parchment, 2 baking sheets.
  5. Roll the dough to 1/16"; make sure the board stays floured so the crackers transfer easily.
  6. Cut the dough into 3X# square and prick them with a fork several times. Place on prepared pans and brush tops with a little milk. You can sprinkle with cinnamon-sugar, if you wish.
  7. Bake for 15-20 minutes until lightly browned. Cool completely, on rack. They will keep well wrapped at room temperature for a week or freeze for up to 3 months.
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Simple Pleasures

Swimming in Lake Tahoe.
Swimming in Lake Tahoe.

As a young mother, MANY years ago, I was very idealistic. My children were not going to eat chocolate, too early. High fructose corn syrup would never pass their lips and they would never have frozen or processed foods. Ha! Last summer we vacationed in Lake Tahoe, and were concentrating on the simpler pleasures. We hiked and spent days on the lake. Our nighttime activities were nothing more than dinner out and a movie in the hotel room.

One night, while we were waiting for our table, at dinner, my kids and husband were playing beanbag toss. I must have been in a dreamlike state, when I had a vision of those little girls and the meals I use to make for them. I don’t think there is a kid out there that doesn’t like chicken tenders or nuggets. In an effort to get my kids to be happy campers at dinner I developed my own recipe for chicken nuggets. It was a hit! I always served them with whatever fresh fruit was in season and some sort of potato. I admit that I was too lazy to make my own French fries so I often used a wholesome frozen variety.

As we get back into the busy days of fall, I hope you and your family will take a moment to slow down and enjoy a simple pleasure like homemade chicken nuggets. Oh and we are planning our next Lake vacation.

Chicken Nuggets
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Servings
4
Servings
4
Chicken Nuggets
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Cut chicken into 2 bite pieces
  2. In a large ziplock bag combine flour, parsley, poultry seasoning, salt & pepper.
  3. Add chicken pieces to bag a few at a time. Shake to coat and then set aside.
  4. In a shallow bowl stir milk and egg. Put crushed crackers in another bowl.
  5. Dip floured chicken pieces in egg mixture then crackers to coat well. Then place on baking sheet, in a single layer.
  6. Bake at 425° for 10 - 12 minutes, until golden brown
Recipe Notes

My kids love these with ranch dressing homemade or not.

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Valentine’s Day is Red Hots!

Valentines Day is approaching quickly. I admit that my love of the holiday comes and goes. This year I am looking for something simple to do. It seems that this year we are very busy with all sorts of activities, holidays and sports going on.

Tradition says we should give and receive chocolate and other sweets. I think one of the most charming sweets is Red Hots. I love the cinnamon flavor of theses heart shape imperial candies. They are sweet but not super cinnamon-y and spicy. I thought it would be fun to add these cinnamon treats to a butter cream frosting. They add the flavor and a pink and red sparkle to the frosting.

The next question was what to put this fabulous frosting on. I decided on brownies. I really like the contrast of ooey, gooey chocolate with the sweet and spicy frosting. I also happened to dip chocolate chip cookies and even shortbread in the frosting. I don’t think you can go wrong with any baked good. Happy Valentine’s Day!

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Red Hots Candy Frosting
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I crushed the heart shaped, cinnamon flavored candy and added it to a vanilla frosting. The result was a sweet, slightly spicy, pink and red spreckled frosting. I put it over brownies and love the way it tastes with chocolate but you use it on anything you would frost.
Servings Prep Time
12 cupcakes 10 minutes
Servings Prep Time
12 cupcakes 10 minutes
Red Hots Candy Frosting
Print Recipe
I crushed the heart shaped, cinnamon flavored candy and added it to a vanilla frosting. The result was a sweet, slightly spicy, pink and red spreckled frosting. I put it over brownies and love the way it tastes with chocolate but you use it on anything you would frost.
Servings Prep Time
12 cupcakes 10 minutes
Servings Prep Time
12 cupcakes 10 minutes
Ingredients
Servings: cupcakes
Instructions
  1. Using a hand or stand up mixer, beat butter until it is creamy and light.
  2. Add the vanilla and keep beating on a slow speed
  3. Slowly add confectioners sugar. You will need to scrape the bottom and sides. If you need extra moisture, you may add a teaspoon of milk at a time. Don't overdo the milk
  4. Once all the ingredients are breamed together, fold in the crushed red hots. Make sure they are completely crushed so they don't clog a frosting tip.
  5. Frost your treats
Recipe Notes

I had a hard time finding Red Hots in the grocery store.  I may have been too early.  However, you can usually find cinnamon imperials in the cake decorating aisle.  They are really the same thing.  You can really use ay cinnamon flavored candy.

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