The name of these little snacks bothers me because they're not sweet at all, but they are deliciously cheesy with just a little bit of spice. They taste like queso dip without the headache of making a sauce and keeping it warm at a party.
Queso Cookies (from The Homesick Texan Cookbook)
Ingredients
1 cup unsalted butter, softened
2 cups grated sharp white cheddar (225g)
2 cups all-purpose flour
1 jalapeno chile, finely chopped
1/2 tsp kosher salt
1/2 tsp cayenne
1/4 tsp ground cumin
1. Preheat oven to 350F and lightly grease a baking sheet.
2. Mix butter and cheese together.
3. Add flour, jalapeno, salt, cayenne, and cumin. Stir until it forms a ball (like a pie dough).
4. Take a pinch of dough, shape into a marble, place on sheet, and press with a fork. Repeat.
5. Bake for 20 minutes, cool, and serve.
Showing posts with label snack. Show all posts
Showing posts with label snack. Show all posts
Sunday, April 22, 2012
Sunday, March 6, 2011
Whole Wheat Goldfish Crackers
I don't generally buy snack foods, because if there's not something around to snack on, I usually don't have the urge to snack. When I saw this recipe on Smitten Kitchen though, I knew right away what I'd be making this weekend. This recipe is remarkably quick to throw together ... unless you decide to make it complicated. While I don't have the dedication to make goldfish-shaped goldfish crackers (although I admire people who do!), I thought I could pretend this was slightly healthier than it is by making vegetable-shaped goldfish cracker. Cutting the crackers into cute vegetable shapes was definitely the most labour-intensive part. And the end result? Remarkably like those little goldfish I used to adore when I was little.
I scaled the recipe in half, but otherwise stayed true to the original. My main reason for scaling was I didn't think my food processor could handle the full amount. I need to buy a larger food processor but keep putting it off. If you have a big enough food processor, please go with the full recipe!
Whole Wheat Goldfish Crackers (from Smitten Kitchen, originally The Lee Bros)
Ingredients
6 ounces (1 1/2 cups coarsely grated) sharp cheddar, orange if you can find one you like
4 tablespoons (2 ounces or 57 grams) butter
1/2 cup (2 1/2 ounces or 62 grams) whole wheat flour
1/4 cup (1 1/8 ounces or 31 grams) all-purpose flour
1/8 teaspoon onion powder
1/8 to 1/4 teaspoon table salt
1. Preheat oven to 350°F. Combine all ingredients in a food processor, running the machine until the dough forms a ball, about two minutes.
2. If the dough feels warm or worrisome-ly soft, wrap it in waxed paper or plastic wrap and chill it in the fridge for 30 to 45 minutes. This also makes it easier to transfer shapes once they are rolled out.
3. On a lightly floured surface, using a lightly floured rolling pin, roll the dough out 1/8-inch thick. Form shapes with a cookie cutter, dipping it in flour from time to time to ensure a clean cut. Gently transfer crackers to an ungreased cookie sheet with a 1/2 inch between them.
4. Bake the crackers on the middle rack for 12 to 15 minutes, or until they are barely browned at the edges. Remove from the oven and set the cookie sheet on a rack to cool.
I scaled the recipe in half, but otherwise stayed true to the original. My main reason for scaling was I didn't think my food processor could handle the full amount. I need to buy a larger food processor but keep putting it off. If you have a big enough food processor, please go with the full recipe!
Whole Wheat Goldfish Crackers (from Smitten Kitchen, originally The Lee Bros)
Ingredients
6 ounces (1 1/2 cups coarsely grated) sharp cheddar, orange if you can find one you like
4 tablespoons (2 ounces or 57 grams) butter
1/2 cup (2 1/2 ounces or 62 grams) whole wheat flour
1/4 cup (1 1/8 ounces or 31 grams) all-purpose flour
1/8 teaspoon onion powder
1/8 to 1/4 teaspoon table salt
1. Preheat oven to 350°F. Combine all ingredients in a food processor, running the machine until the dough forms a ball, about two minutes.
2. If the dough feels warm or worrisome-ly soft, wrap it in waxed paper or plastic wrap and chill it in the fridge for 30 to 45 minutes. This also makes it easier to transfer shapes once they are rolled out.
3. On a lightly floured surface, using a lightly floured rolling pin, roll the dough out 1/8-inch thick. Form shapes with a cookie cutter, dipping it in flour from time to time to ensure a clean cut. Gently transfer crackers to an ungreased cookie sheet with a 1/2 inch between them.
4. Bake the crackers on the middle rack for 12 to 15 minutes, or until they are barely browned at the edges. Remove from the oven and set the cookie sheet on a rack to cool.
Sunday, January 24, 2010
Walnut Pesto
I realized that I do an inordinate amount of brunching over the weekends today when 12:30 arrived and I was confused as to why I was hungry. The problem? I hadn't had a ridiculously large brunch at 11. Not wanting to cook a full meal and deciding that I probably eat too many eggs anyways, I opted for trying a pesto recipe I'd seen on SK with a little leftover baguette. It's quick, easy, and a good mix of flavours. I substituted white wine vinegar for the sherry vinegar, left out the fresh thyme, and scaled down the recipe roughly to fit the amount of walnuts I had on hand. I also wasn't reading closely, so I just put the chopped tomatoes and oil in the food processor before turning it on, but if you prefer to mince the sun-dried tomatoes with a knife, go right ahead! The original recipe is included below with no changes. I think this might also work well with pasta for a more typical meal.
Walnut Pesto (from Smitten Kitchen) (Adapted slightly from Jody Williams at Gottino in the West Village)
Ingredients
1 cup shelled walnuts, even better if you toast and cool them first
1/4 cup grated Parmesan cheese
1 small garlic clove, peeled and crushed
3 sprigs of thyme, cleaned
Salt
Small splash of sherry vinegar (I used a generous splash and felt it dominated too much; go easy)
1/3 cup extra virgin olive oil
2 tablespoons minced sun-dried tomatoes (oil or dry-packed will both work)
1 loaf country bread, or a baguette, sliced
1. In food processor, coarsely grind walnuts, cheese, garlic, thyme, salt and vinegar. Stir in oil and tomatoes.
2. Grill or toast bread. While hot, top each slice with a heaping teaspoon of pesto.
Walnut Pesto (from Smitten Kitchen) (Adapted slightly from Jody Williams at Gottino in the West Village)
Ingredients
1 cup shelled walnuts, even better if you toast and cool them first
1/4 cup grated Parmesan cheese
1 small garlic clove, peeled and crushed
3 sprigs of thyme, cleaned
Salt
Small splash of sherry vinegar (I used a generous splash and felt it dominated too much; go easy)
1/3 cup extra virgin olive oil
2 tablespoons minced sun-dried tomatoes (oil or dry-packed will both work)
1 loaf country bread, or a baguette, sliced
1. In food processor, coarsely grind walnuts, cheese, garlic, thyme, salt and vinegar. Stir in oil and tomatoes.
2. Grill or toast bread. While hot, top each slice with a heaping teaspoon of pesto.
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