Graham crackers

Let’s say I was an alien, or new here or something — er, not entirely impossible, if you consider that I woke up yesterday with small feet fidgeting way further up my rib cage than I thought anatomically possible, leading me to wonder what I actually know about anatomy, leading to an inadvisable, rash amount of Google Image searching, leading to my eyes popping out of my head and whoa, I’ve digressed mightily — and I asked you to explain to me what is this “graham cracker” flavor that you speak of, could you do it? Because I’ve spent a ridiculous amount of time trying to figure out what it was, and seeing the wide range of graham cracker — they’re something like digestive biscuits, for those of you across the pond — recipes out there, it’s not just me. There was the one I tried a couple years ago with rye flour, which I can assure you, was not the answer. Graham flour — a coarsely, exactingly ground whole wheat flour — would be the obvious answer, since they originate with one Rev. Related: Snacks

Seed-Topped and Rosemary Crackers Seed-Topped and Rosemary Crackers (Adapted from Fine Cooking) For the dough 1 1/2 cups all-purpose flourscant 1/2 cup whole-wheat flour1 teaspoon salt1/2 cup water3 tablespoons extra-virgin olive oil For the rosemary crackers 1 tablespoon chopped fresh rosemary1/4 teaspoon sea salt For the seed-topped crackers 1 1/2 teaspoons sesame seeds1 teaspoon caraway seeds1 teaspoon poppy seeds1/2 teaspoon saltwater as needed To prepare the dough Preheat oven to 450 degrees. In a large bowl, whisk together flours and salt. To prepare rosemary crackers Into the other half of dough, knead in fresh rosemary - wrap in plastic wrap and allow to rest while you make the seed-topped crackers. To prepare the seed-topped crackers In a small bowl, stir together sesame seeds, caraway seeds, poppy seeds and salt. Unwrap the plain dough and place on a lightly floured surface - divide in half. Using a pastry brush, brush the top of the dough lightly with water, then sprinkle with half of the seed mixture.

springy, fluffy marshmallows The first time I made marshmallows, well, I don’t think saying “it was a mess” adequately describes it. Oh, the marshmallows were successful; they even looked and tasted like marshmallows, but yours truly? I ended up in a tangled web of marshmallow strings. It all went south when I couldn’t resist the urge to scrape down the paddle and bowl (anyone else an obsessive bowl scraper? Needless to say, it’s taken me some time to tackle marshmallows again. But then I had to go make homemade graham crackers a couple weeks ago and you can’t make graham crackers without making s’mores (you just cant; it’s a summer sacrilege) and there was I was, overdue to face down my marshmallow demons. Springy, Fluffy Marshmallows Adapted from Gourmet, December 1998 These homemade marshmallows are not only easy to make, they set as perfectly as promised: puffed and lightweight, bouncing off one another as I tossed them in the container. Makes about 96 1-inch cubed marshmallows

Caramel Corn with Smoked Almonds and Fleur de Sel recipe I had a delicious salted caramel corn recently from a restaurant, and was dying to find a similar recipe! This worked beautifully! I love that the kernels were individual, and crisp. It was a huge hit at my place! spelt everything crackers Did you know that you can make crackers at home? Crackers that are completely natural, have no funky or suspicious ingredients and also don’t cost more than pennies? And addressing my pet peeve: crackers that are actually firm enough for you to spread cheese and other deliciousness over? I bet you think I am talking crazy [I almost said “crackers” — see how I restrained myself there?] but for once, I’m not. This astoundingly simple recipe for crackers accompanied an article in last weekend’s New York Times Magazine about spelt versus farro and how some people mix them up but they’re quite different… and so on. And I hope you’re sitting down for this but the sum of the ingredients are salt, water and flour. Now, I know the first questions I am going to get are a) where do I get spelt flour and b) can I use [insert your flour here] instead? Tune in tomorrow and I’ll tell you about the awesomeness we scooped up with these. Cracker-like things, previously: Crisp Rosemary Flatbread 1. 2. 3.

How to Make Marshmallow Fondant - Clockwork Lemon - StumbleUpon This time I decided to make it with those mini fruit flavored marshmallows. I had to sort them by colour first. I figured they would add a little bit of flavor to the fondant so I wouldn't have to add much flavoring oil. I use gel colours to dye my fondant but regular food colouring will work too. I also had lemon oil and coconut flavoring on hand.. oh la la the value brand (which still works fine). Step One: Take a couple of handfuls of marshmallows and put them in a microwave safe bowl. I like to make smaller batches because its easier to add the colour to the melted marshmallow than it is to work the colour into the fondant later. Step Two: Stick the marshmallows in the microwave for ten seconds at a time until the are puffed up and easily stir into a goo with a wooden spoon. Step Three: Add food colouring to the melted marshmallows until you get the colour you want. Step Four: Start folding icing sugar into the marshmallow goo until it becomes a soft and fluffy dough. Finished fondant! 1.

Salted Caramel Popcorn This Easy Salted Caramel Popcorn Recipe is my favorite Caramel Corn Recipe! It’s so easy and adding that extra salt gives it the perfect salty/sweet combo! Today my babies went back to school. And I cried. Which is ridiculous because they are now in 3rd and 5th grade. And also because I have been dreaming of the first day back to school for like 6 weeks. I couldn’t help it, as much as I tried. I should be having a “Quiet House Party” or something. Anyhow, it never gets easier, folks. Salted Caramel Corn, actually. This recipe is so super simple, you guys. I have always been a little scared of making caramel corn. I know, I’m a weirdo. Just grab some popcorn…I like to use my air-popper to make it, because I can control the amount of salt. (Here’s the link to the one I use) I popped 1/2 cup kernels, which yields about 16 cups of popped corn. Next make your easy caramel sauce. And bring that to a boil and let it go for 4 minutes. Next dump all the popcorn into a lined baking pan… It’s ridiculous.

Whole Wheat Graham Crackers Panko Mozzarella Sticks! | Tasty Kitchen Blog - StumbleUpon I first discovered panko bread crumbs back in 1999. Please don’t ask me how I know that; I just do. I remember vividly reading a recipe that contained panko bread crumbs, and I remember vividly that I was nursing my second baby, and I remember vividly that I was hormonal and desperate, and the next thing I knew I was ordering panko bread crumbs from some market in Chelsea that the magazine recommended. On the phone, of course, because although I had a computer at the time, I certainly wouldn’t have been cool enough to use it to order panko bread crumbs. Panko bread crumbs, in a word, are delicious. Panko are Japanese breadcrumbs, and are lighter and flakier than regular breadcrumbs. When I set out to make a recipe with panko bread crumbs, I started in the direction of something Asian/exotic. So guess what I did? Let me back up: my family LOVES fried mozzarella sticks. Here we go: Panko Mozzarella Sticks! Grab the panko breadcrumbs. You’ll need a bowl of flour… A couple of eggs… Oh! Yum!

Perfection Exists, It's Called a Garlic Knot | Bon Appetit Sometimes you need a break from the craziness of this modern age, which is why we're celebrating nostalgic foods this week at BonAppetit.com. A garlic knot doesn't try to hide what it is; it doesn’t pretend to be something else. It’s unapologetically bold, while remaining simple and true at heart. Even when out of sight, a garlic knot’s presence is still known via smell, communicating: “I am garlic and oil and dough and parsley, and that’s all I need to be. I am delicious.” At every neighborhood slice joint, since I was a kid, garlic knots have always been a mandatory part of my order. Those little Styrofoam cups of marinara have the best seat in any respectable pizzeria. But let it be known: If a garlic knot is a quality garlic knot, it doesn't need sauce. While the secret to great sauce is a constant, the physical knot itself varies. The perfect garlic knot is just about as tall as it is wide. There are also four nonphysical commandments of garlic knots. You're hyped on knots, right?