Can you tell I’m getting married on Sunday by the tone of my recent posts? I certainly hope not. I like to think I’ve been very calm and collected through this entire process.
How have I accomplished this you ask? Well, I’m pretty sure that’s just the kind of girl I am. I never imagined what my wedding would be like growing up; that’s not the kind of girl I was. I was out getting dirty and playing sports or reading, but never daydreaming about what the centerpieces at my guests’ tables would look like or how big and fluffy my ball gown would be.
I guess what I’m trying to convey is that, this wedding has no standards to live up to, no dreams or wishes to disappoint. For me, it will be what it will be, and as long as I actually get married and the people witnessing it have a good time afterwards, then it’ll be a great wedding in my mind.
And it all kind of starts tonight. Tonight is Luke’s bachelor party. Which leaves me at home, making crackers? No, but I am preparing for something. We’re having our friends over for a house party on Saturday, so while Luke’s out partying (don’t worry, my party is on tomorrow night), I’m planning, baking and cooking for Saturday.
Part of the spread will be dips, chips, etc, and since I’m getting into this whole DIY thing, I decided to make my own crackers. Why is it that making something as simple as crackers can bring such joy? I felt such satisfaction when I pulled these out of the oven, that it almost seemed unmerited. But the crackers are crisp and tasty, so who cares.
Adapted from Andrea’s Recipes
Makes 50-80 crackers*
1 package wonton wrappers
2 large egg whites
coarse sea salt
black sesame seeds
cinnamon + sugar
Place oven racks in the upper and lower thirds of the oven and preheat the oven to 375°.
Take a stack of about 10 wonton wrappers and cut them in half into triangles. Leave the rest in the package so they don’t dry out. Lay the triangles on the baking sheet close together and cut more triangles as necessary to fill the sheet. Spray some canola oil on the triangles, then flip them over. Brush the top side of the triangles with the egg white.
Sprinkle on whatever combination of toppings you like. I used leftover everything topping from this recipe. Sprinkle spices first, then add seeds and salt. Bake in the preheated oven until golden brown and crispy, about 7 to 9 minutes, rotating the pans about halfway through. Remove and allow to cool on the pan, then keep in an airtight container for up to 1 week.
*You can always make this recipe using whatever amount of wonton wrappers you happen to have.
I deem yesterday’s graduation a great success. Traffic actually wasn’t all that bad, the ceremony only took 2 hours, lunch was fabulous, Diego loved his present, and I was feeling so good, I even helped him move out.
And by that I mean I watched him pack, and occasionally carried things down some stairs. The amount of trash and unwanted items littering the hallways of his dorm was mind boggling, especially since it all gets thrown out.
It got so bad, the hallways became so narrow that only one person could travel down them at once. College kids…you’d think they’d know better.
Still, I must admit that my offering of help was an overlay for a deeper ulterior motive. When I moved out of college last year, I wasn’t going far. My mom lived 10 minutes from campus, and since my next closest housemate was going back to New Jersey, all of the fridge and freezer goods were mine for the taking.
With Diego and his roommates all returning to CT, the fridge and freezer fodder were once again up for grabs. I mean, they didn’t have room in their cars for random food stuffs so I was really doing them a favor by taking that ice cream and milk and assorted jams off their hands. Ohhh yes…how I love being a good friend. But oh how I don’t love the sunburn I got even though it was cloudy. I suppose it was worth it though.
I posted about hummus a little while ago, and when I made it, I realized I wanted to make crackers to go along with it. I wanted them to be light while still packing a lot of flavor. Enter the everything cracker: a whole wheat dough rolled thinly and sprinkled with the ubiquitous bagel topping. Maybe you need something to adorn your cheese platter this Memorial Day weekend? Well this might be it my friends.
Adapted from How Sweet Eats
Makes 20-40 crackers, depending on how large you cut them
1 cup whole wheat flour
1 cup all-purpose flour
1/4 tsp salt
1 tsp sugar
1 Tbsp cold unsalted butter
½ cup milk
1 egg, beaten
2 Tbsp poppy seeds
2 Tbsp sesame seeds
2 Tbsp minced onion
2 tsp garlic powder
1 tsp sea salt
freshly cracked black pepper
Preheat oven to 350 degrees F.
In a food processor, pulse flours, salt and sugar until combined. Add in cold butter and pulse until mixture is combined and the butter is in course crumbs. Stream in milk while pulsing the processor until the dough forms.
Form dough into a ball with your hands and chill in the refrigerator for about 30 minutes.
After 30 minutes, flour a surface and a rolling pin, and roll out the dough until it is very thin. Like super thin, otherwise your crackers will not be crispy. Gently lift dough and place it on a baking sheet lined with a silicone mat or parchment paper. Don’t worry about it being a perfect rectangle.
Beat the egg in a small bowl, and brush onto dough. Sprinkle seasonings on, then lightly press to make sure they adhere.
Bake for 5 minutes, rotate pan, and bake for 5 minute more. Check crackers and bake in 3 minute intervals until crisp and golden brown. Watch carefully as they can burn quickly. Cut them up with a large knife or a pizza wheel.
Serve with cheese, vegetables or fruit, or hummus.
And the chive train keeps on chugging, pulling into the snack station.
Cheese and chives. It’s like the savory version of peanut butter and jelly. Except I don’t think I’d want a chive and cheese sandwich. Unless it was a grilled cheese sandwich made with the herb pull apart bread. OH MAN, dinner tonight, done.
Or maybe I’ll melt a hot mess of cheese all over these crackers. That’d be about the same thing.
I’ve made homemade crackers once before, and was not all that satisfied. I was trying to make crispy cheese crackers, but they never crisped, and were too thick.
So I tried again. Still not as crispy as I hoped, but better. I’m guessing it’s because I baked them on a pizza stone. Love that thing.
They smelled fabulous in the oven, and tasted great too. The whole wheat flour gave them a subtle nuttiness that complimented the chives really well. These were great when I needed a break from snacking on cold pancakes.
Parmesan Chive Crackers
Adapted from Playing House Blog
Makes about 20-30 crackers
½ cup all-purpose flour, plus more as needed
½ cup whole wheat flour (you can use all all-purpose)
1/2 tsp salt
2 Tbsp unsalted butter
about 1/4 c. water, plus more as needed
1/4 cup freshly grated parmesan
8 chives, chopped
Preheat oven to 400 degrees F. Make sure to place your pizza stone in the oven before preheating if using.
Place the flour, salt, and butter together in a large bowl or in the container of a food processor. Blend with a fork or pulse, until the flour and butter are combined. Add about 1/4 cup of water and blend, then continue to add water a little at a time until the mixture holds together but is not sticky.
Add in parmesan and chives at this point and give a final stir or pulse.
Roll out on a lightly floured surface until 1/4 in. thick, or even less. Score lightly with a sharp knife so you can break them into nice squares or rectangles later on. Bake on a lightly floured baking sheet, or on a pizza stone, until lightly browned, about 20 minutes. Cool on a rack, break apart and serve warm or room temperature, and store extras in an airtight container.