We’re in the midst of another winter storm here in Coastal Carolina. In the past 24 hours, we’ve seen snow, sleet, freezing rain, flying tree limbs…suffice it to say that Mother Nature is throwing us everything she’s got. And with a vengeance.
Which means that little man and I are in full snow day mode.
We spent the day hanging out in our pj’s, building blanket forts, cleaning (and then completely trashing) the entire house, and reading “Brown Bear, Brown Bear, What Do You See?” one hundred million times.
Oh, and baking homemade cheddar cheese crackers. Because why the heck not?
Full disclosure: I baked. He ate crackers and transformed my kitchen into this masterpiece.
My son loves cheese crackers. LOVES them. As in, could eat them for every meal if I let him. Goldfish. Bunnies. Cheez-Its. All of them. No cracker discrimination here. And these are no exception.
I made my crackers heart-shaped instead of goldfish-shaped in honor of Valentine’s Day. That’s a lie. I made them heart-shaped because I don’t own a tiny goldfish-shaped cookie cutter and really had no intention of buying one for this particular project. I heard no complaints about their shape as my one-year-old shoveled them into his mouth by the fistful, so I think the shape is negligible.
Now, if you’ll excuse me, I have a tiny human who is standing on his tippy toes, demanding my attention as he tries to reach a bowl of crackers on the counter top.
Happy snow day! And Happy (early) Valentine’s Day!
Whole Wheat Cheddar Cheese Crackers (aka Goldfish Crackers)
Recipe courtesy of Smitten Kitchen
Active time: 45 minutes
Start to finish: 1 hour
Makes about 100 1 1/4 inch hearts
6 ounces (1 1/2 cups coarsely grated) sharp cheddar, orange if you can find one you like
4 tablespoons butter
1/2 cup whole wheat flour
1/4 cup all-purpose flour
1/8 teaspoon onion powder
1/8 to 1/4 teaspoon table salt
Preheat oven to 350°F. Combine all ingredients in a food processor, running the machine until the dough forms a ball, about two minutes.
If the dough feels warm or too soft, wrap it in waxed paper or plastic wrap and chill it in the fridge for 30 to 45 minutes. This also makes it easier to transfer shapes once they are rolled out.
On a lightly floured surface, using a lightly floured rolling pin, roll the dough out 1/8-inch thick. Form shapes with a cookie cutter, dipping it in flour from time to time to ensure a clean cut. Gently transfer crackers to a parchment-lined cookie sheet with a 1/2 inch between them. Bake the crackers on the middle rack for 12 to 15 minutes, or until they are barely browned at the edges. Remove from the oven and set the cookie sheet on a rack to cool.