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 flour4 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
- Combine all ingredients in food processor, and pulse until crumbly.
- Add cold water, a tablespoon at a time, until dough comes together.
- Form into ball, wrap in plastic wrap, and chill in the freezer for at least 30 minutes.
- Preheat oven to 350 degrees.
- 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.
- Test for crispiness; crackers may take a few minutes more to finish crisping.
- Remove from oven when crisp and just starting to brown. Let cool and serve.
11 comments:
My kids love cheezits and I always try to pass off the healthier amy's version to them but they always reject them. I'll definitely have to try these!
i can see how these would be so addictive i have a weakness for cheese nips so will be giving these a try very very soon!
Ha ha. No cheese with a z!!! I am guilty of LOVING cheez personally especially cheez whiz. I know, so bad. These sound so good though I may convert to real cheese! heehee
Tomato soup with goldfish on top is one of my favorite comfort meals so I can only imagine how much better these are. I'm surprised by how easy they look!
We eat tons of cheez in this house so this cheese is a welcome idea for something a little more natural. I have to admit that I might like the cheezits more than the kids though. I want to try making these both thick and thin, they both sound so delicious!
Glad to hear all is well and can't wait to see your project! These look yummmmmmy!
Cheese crackers are definately the best topping for tomato soup. High five to you and can't wait to pop these out of my own oven!
I have been craving cheesy bread since your Panera cheese bread post so this is a little torturous as well. This scares me a lot less to try though because its not a loaf of bread so guess what we are having with our dinner tonight?
Oh yummy yummy. I also made your cheese bread recipe and loved it so imagine I will love this too!
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