July 27, 2012

Homemade Crackers


It’s the 27th of the month and that means unveiling July’s challenge from The Daring Bakers! Our July 2012 Daring Bakers’ Host was Dana McFarland and she challenged us to make homemade crackers! Dana showed us some techniques for making crackers and encouraged us to use our creativity to make each cracker our own by using ingredients we love. The only requirements this month were that we needed to make two crackers using two different methods. That meant we could hand roll our dough, run it through pasta rollers, or the icebox method.

Since I don’t have pasta rollers, the decision of methods was made for me. That left me with the fun task of choosing what crackers I would be making. Growing up, we always had goldfish crackers on hand and seeing the numerous recipes out there, again made my life easier. For my second choice I wanted to make a cracker that was packed with the savory flavors of rosemary and Parmesan.

This has been a hectic month for the man and me and so I went the route of selecting recipes from the interwebs. I was not let down by either of the sources and wound up with two very tasty and very different crackers.


Goodlife Eats is where I found my icebox cracker recipe. It happened that the particular recipe was a guest post from Carrie of La Pomme de Portland. Not only was her post charming to read, the recipe was divine. Even though I used dried rosemary and shredded mozzarella, the smell coming from the oven had me anxiously awaiting the results.


The goldfish crackers were also made using a food processor and then hand rolled and cut out. The recipe came from the sweet site, Cupcake Project. Since there are no little ones running around, I decided to make large fish adjusting a whale cookie cutter that we’d picked up from Sur La Table. If I make these guys again, I will use a sharp cheddar and maybe increase the amount, as they were just a teensy bit bland.


I tend to have a lot of fresh baked goods on hand and not wanting anything to go to waste, I only made half batches of the two crackers. Neither were adversely affected by the reduction and everything had time to be eaten while they remained fresh and crisp.

14 comments:

  1. Love the fish crackers!
    You have a fantastic blog, I will be trying many of your recipes!
    Thanks for sharing :)

    ReplyDelete
  2. Love the whale-fish crackers ;)

    ReplyDelete
    Replies
    1. Thanks, your not-so-naked crackers look delish!

      Delete
  3. very nice results :) love the whale too!

    ReplyDelete
  4. Thanks, I don't think I would have had the patience to make them bite size!

    ReplyDelete
  5. Wonderful job - both of your crackers look delicious!! Now I have to go check out those salted caramel blondies in your next post - they look yummy, too!! :)

    ReplyDelete
    Replies
    1. Thanks and if you try out the blondies, let me know how it goes!

      Delete
  6. These crackers look really good!!!

    ReplyDelete
  7. Great work on the goldfish crackers! Our boys love them, so I made cheez-its, which I couldn't roll flat enough, but tasted nice none-the-less. I also made Parmesan and rosemary crackers, using a Martha Stewart recipe, which turned out very nice too.

    Cheers!
    Aaron

    ReplyDelete
    Replies
    1. Thanks and it seems we were on the same wavelength with our choices!

      Delete