Homemade Cheese Its

You are all pretty awesome.  Seriously, I am truly amazed when I get e-mails asking if all is well or wondering why I've been missing because I'm completely humbled that you spend your personal time to head over here.  And then of course my guilt kicks in and I feel bad that I haven't been in the kitchen that much recently.  I have a good reason, yes I do.  Working on a little project right now that has kept me out of the kitchen for the moment but hoping to back in full swing soon.

In the meantime I thought I'd share this phenomenal recipe for a little snacky snacky treat.  I have to warn you though that these are crazy addictive.  I can make a cheesecake or cupcakes and let them grow all kinds of mold just sitting in my fridge but heaven help me if I make a salty snacky type food.  These are so salty, cheesy, can't stop eating them good.  I'll admit to thinking cheez-its are pretty tasty especially floating on top of a hot bowl of tomato soup but  don't buy them because they break the  "no Cheez with a "z" rule.  These homemade versions have all of the flavor and you use cheese spelled with an "s"...happiness indeed.  I kid you not, I could have eaten just these all day and night for a week.

I made them a little thick(about 2mm) because I was in the mood for a chewier topping for my soup but roll them out thinner and they crisp up cracker style.  I've made made them with both cheddar and parmesan and love them both equally.

Brooklyn would just like you know that these (without the salt topping) can and should be for dogs as well....from a dog who hates all cookies and biscuit type treats, that's saying something.  Stuff one of these guys way far up in a Kong and puppies will leave you alone for at least 10 mins while they work to dig it out.  I love these even more now.

Homemade Cheese Its

1 cup flour
4 tablespoons cold butter, cut into small squares
8 oz bag grated strong flavored cheese such as extra-sharp cheddar or parmesan
pinch of salt plus additional for sprinkling on top (optional)
Ice water

1. Combine all ingredients in food processor, and pulse until crumbly. 
2. Add cold water, a tablespoon at a time, until dough comes together. 
3. Form into ball, wrap in plastic wrap, and chill in the freezer for at least 30 minutes. 
4. Preheat oven to 350 degrees.
5. Place dough between two pieces of plastic wrap or parchment paper, and roll out to 1mm  thickness Transfer to parchment-lined baking sheet, and, using pizza cutter or sharp knife, cut into 1 inch squares. Sprinkle with kosher salt and bake for 25 minutes. 
6. Test for crispiness; crackers may take a few minutes more to finish crisping. 
7. Remove from oven when crisp and just starting to brown. Let cool and serve.