Recipe and photographs by Laura Flowers.
I am very excited to have my dear friend Laura sharing one of her yummy recipes here.There are so many things I want to tell you about her , but I have to keep it short, after all, she is the guest blogger today.
-She is a winner in many ways.
-Laura was so fortunate to be one of 15 bloggers from all over US to take part in Electrolux & Kelly Ripa' s CAKE FOR A CAUSE" EVENT.
(I am actually a little jealous here, she has decorated cakes along with Kelly Ripa,Buddy Valastro and a Team from TLC's Cake Boss.)
-Her work has been feature on Foodgawker,DessertStalking,Serious Eats,Photograzing,Mr. Breakfast, and I can keep going on if I want.
-She is and excellent photographer.This is one of my favorites shoots.
-I have gained a few pounds just looking at her food pictures.
Ok, I am going to stop now. This is Laura's
Triple Cheddar Crackers
Hi I’m Laura, your friendly neighborhood guest blogger. Ok, wait. Maybe I’m not typically a guest blogger, but at least I’m generally friendly. Besides how could I say no to Kathia when she asked if I’d send over a Halloween recipe? For those of you who don’t know Kathia, she’s a super great and talented friend and I’m lucky to have her in my life.
I created this recipe for the fall issue of Yum Kids. Hopefully it’s out by now, if not I’ll probably be in trouble. Oh heck, I always seem to be in trouble, so here it is anyway!
Triple Cheddar Crackers
Making crackers at home is like magic and these are the most magic of all as you watch them puff up into cute little Halloween shapes. Cut this recipe into any shape you prefer to enjoy homemade crackers year round.
1 1/3 cup unbleached all purpose flour
1 teaspoon salt
½ teaspoon paprika
½ teaspoon onion powder
6 tablespoon unsalted butter, diced
8 ounce package shredded triple cheddar cheese, or cheddar of choice
2 egg yolks
2 tablespoons water
1. Line cookie sheets with parchment paper. Set aside.
2. In a food processor pulse together the flour, salt, paprika and onion powder. Add the butter and process until combined. Add the cheddar and pulse until finely chopped. Process in the egg yolk and water until the mixture forms a ball.
3. Remove the dough and knead in your hands for a few turns. Divide in half and roll one part between two pieces of wax paper to 3/8 inch thick. Peel off the wax paper and stamp dough with cookie stamps or cut with cookie cutters. Place the crackers on cookie sheets.
4. Freeze the crackers on the cookie sheets for 15 minutes. Meanwhile, preheat the oven to 325 degrees. Move the cookie sheets to the oven and bake for 20 minutes. Cool crackers on cooling racks. Store in an airtight container.
Yields 54 3/8 ounce cookies. Prep time 30 minutes. Baking time 20 minutes.
Laura, thank you for being there for me every time I need you.
Have a wonderful weekend everyone and come back on Monday for another Halloween Idea.