Crispy crackers made wit a combination of flours and buttermilk and topped with sesame seeds.
My home made contribution to Valentines Day evening was a home made pate and crackers served with cheese (not home made). These crackers to be exact. They're Raincoast Crisps, a seedy, nutty cracker that has something of a cult like following. They have several flavours to choose from but in this month's Daring Bakers challenge we were just trying one.
When I was in college, my closest grocery store was a Whole Foods. This was convenient and dangerous, considering it’s nicknamed Whole Paycheck for a reason and I didn’t have a paycheck. For my bank account and waistline’s sakes I limited myself to one “browsing” trip a week, on Saturday mornings. This “yay, you made […]
Everyone goes crazy over these shatteringly crisp crackers bursting with lemon-rosemary flavor. They're perfect with hummus and dips but also pair well with salads and soups.
These crackers look impressive, they taste great and they couldn't be easier.
Sometimes I think the best days are the ones that evolve naturally with little or no planning or calculation to them. And the following Saturday after we came back from Europe happened to be one of those days. I woke up early that gloomy Saturday morning, made a pot of french press and made myself comfortable with my laptop. It was an amazing trip abroad, but I was glad to be home nestled on our sofa and slowly working back into the everyday. I jumped on Pinterest between emails and blog planning and decided I wanted to cook something–it had seemed like forever since I’d done anything in my kitchen! We had picked up Boursin Cheese on our first stop at the grocery store, so I thought it would be fun to make something to go with it. I decided I’d use Martha Stewart’s Thyme Crackers as inspiration, as we happened to have all the ingredients already, (I’d picked up cream earlier that week for another project I’m working on!) but since I only have a mini food processor, and it’s not large enough to accommodate the recipe, I used my Kitchenaid mixer instead and it worked great! I also used a blend of fresh herbs …
These might just be the crackers to top all other crackers. They’re flecked all the way through with roasted nuts and chewy bits of cranberry, and they’re crunchy enough to satisfy any snack-addict. Rosemary adds its piney, fresh presence, while whole wheat gives them a savory depth. The crackers are sturdy enough to spread with cheese or hold some dip, but they’re also fantastic on all on their own as a mid-afternoon snack.
Easy no-roll seeded quinoa crackers that are oil-free, high-protein, vegan, & gluten-free! They are made with 4 ingredients in little time.
I'm a cracker aficionado and always have them in my cupboards. Whenever I can, however, I love to make homemade crackers. They have such tasty flavors and you can add fresh herbs, salt, and even cheese in the case of this recipe! You'll be a cracker monster too in no time!
Delicious, copy-cat crackers for a small fraction of the cost!
This a record breaking post! I baked these crisp breads today and tonight, I’m blogging them! Is this because they are so good? Well, yes, and because a fan asked me to, and how could I say n…
If you've ever tried the Trader Joe's raisin and rosemary crisps, then these little guys need no introduction. The flavors are just as tasty as you can imagine and I just love that it's made in my kitchen where I'm in control of all the ingredients.
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Making homemade crackers seems hard, but it’s actually super easy. The ‘dough’ for these crackers is super simple, no yeast, and you can flavour them any way you like.
These easy homemade Rosemary Sea Salt Crackers are the perfect addition to your cheese plate, or just to have on hand for snacking. They are so simple to make, and take less than thirty minutes.
Since 1919. Simplify your snacking the Swedish way. Starting with a few simple ingredients, Wasa delivers a light crunch that pairs perfectly with your favorite toppings. What is crispbread? Not quite bread and not quite cracker, Wasa is a delightfully crunchy snack loved the world over. 7 grain blend. Delightfully crisp. Wasa Carbon Neutral (Wasa's business reduces its greenhouse gas emissions from field to the shelf and offsets to zero any remaining emissions by promoting renewable energy projects and rainforest preservation. Verified by independent auditor (DNV GL). Good for everyone: We are environmentally focused, carbon-neutral, and passionate about providing delicious crispbreads that are good for you and good for our planet (Wasa's business reduces its greenhouse gas emissions from field to the shelf and offsets to zero any remaining emissions by promoting renewable energy projects and rainforest preservation. Verified by independent auditor (DNV GL). Learn more at wasa.com/en-us/sustainability/.
If you've tried the delicious Pumpkin Cranberry Crisps from Trader Joe's, you're going to be thrilled to be able to make them yourself - for a fraction of the price! If you haven't tried them, you'll be thrilled - when you take the first bite of these Copycat Trader Joe's Pumpkin Cranberry Crisps!
Buttery crumbly low carb crackers have just 0.7 net carbs per cracker! SO versatile - you can easily change the flavor by adding a pinch of garlic or smoked paprika . Actually the possibilities are endless. 0.7 net carbs is based on 36 crackers. The entire recipe has just 25.2 net carbs.
Skip the boxed version and make some delicious homemade crackers! There are so many different kinds to choose from!
Frisse erwtenspread met crackers
If you've tried the delicious Pumpkin Cranberry Crisps from Trader Joe's, you're going to be thrilled to be able to make them yourself - for a fraction of the price! If you haven't tried them, you'll be thrilled - when you take the first bite of these Copycat Trader Joe's Pumpkin Cranberry Crisps!
Same recipe, different method and just as life-changing -- these gluten-free, high-fiber crackers add delicious crunch to your life!
Whole wheat herbed lavash is healthiest & easiest middle eastern cracker recipe making an ideal munchie for not only toddlers but for adults too.A must try
As I mentioned recently, I'm trying my best to embrace savoury baking. It's a pursuit that's opening my eyes to all kinds of flavours I'd never considered, and I really do have good intentions involving vegetables, seeds and grains. For now however, some more cheese biscuits because, well, who doesn't need more cheese in their lives? The answer to that question, for the record, is definitely me. I'm meant to be cutting down on the lactose in my diet, which is proving to be no picnic. It's a struggle which is well and truly real, but I am trying. Expect to see a little more of these - {dairy free} - on Pudding Lane going forward. If butter and I are truly the soul mates I believe us to be, he'll stop making me feel so poorly. As with any good diet, that can start on Monday. For now, little bite size morsels of cheesy goodness. Don't be deceived by their cute and innocent getup - flecked with vivid streaks of chilli flake, they pack a bit of a punch too. THE INGREDIENTS 50g butter 100g flour 150g mature cheddar 2-3 tsp chilli flakes milk THE RECIPE Preheat your oven to 180C, and line two baking trays with parchment. To make the biscuit dough, weigh the butter, flour and salt into a large bowl. Use the tips of your fingers to rub the butter into the flour, continuing until the mixture is fine, sandy and there are no large chunks of butter remaining. Grate the cheese finely, then add to the bowl and mix. Add the chilli flakes, then use your hands to bring the mixture into a dough. This should happen quite easily, but add a tsp of milk if it's looking a little dry. Dust a work surface with flour, then rolls the dough out thinly - it needs to be no thicker than a £1 coin. You may find it easier to divide the dough up and roll each piece out separately. Once the dough is rolled out, use a small circular cutter to cut out the biscuits. Lay these on the lined trays, prick all over with a fork, then brush with a little milk before baking in the oven for 15 minutes, or until golden and crisp underneath. Transfer to a wire rack to cool completely, then store in an airtight tin. Share on Facebook| Share on Twitter| Share on Pinterest
Hi. Please excuse the brevity of this post, but as I type I'm sitting next to our 36 hour old newborn Baby Boy 2! All are doing well - Rachel, Baby, Toddler, and me. We weren't expecting Baby for a few more days. Surprise surprise, he' decided to come on Friday (What great timing with
