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.