Cracker Bread

In today's economy, where people want to save money but tired of compromising flavor and quality.

I was at the store and really wanted a great cracker bread  to serve with wine and this wonderful cheese I had. As I searched the isles, the prices were outrageous! For 7 ounces ( like 10 crackers) the store was asking five dollars or more. The ingredients were lame or they were just preservatives on enriched flour, yuck. So I came home and went to the baking bible were I came across these sheet crackers. Well they stated that that they were sheet crackers if you spread them really thin, or it becomes cracker bread, which is amazing in its self. Its all crispy on top and bottom  and in the very center of each piece its  soft like a focaccia bread.

Cracker Bread 


13/4 cups AP flour
1 tablespoon extra virgin olive oil, with extra for brushing
1 tablespoon of local honey
1/2 teaspoon instant yeast
1/2 teaspoon table salt
1/2 cup warm (110 degrees) water
2 teaspoons of poppy,sesame, rye, and/or flax seeds,  (optional)
Coarse sea salt for sprinkling



Combine flour, oil, honey, salt and yeast to stand mixer fitted with the dough hook. On low speed add water until dough comes together (about 2 minutes).




Then increase speed to medium for about 8 minutes. If after 4 minutes and the dough still sticks to the sides add up to 1/4 cup of flour using only 1 tablespoon at a time. Dough should be elastic and smooth.




Place dough on clean counter and roll into a smooth ball and place in a large bowl and cover tightly in a warm area until doubled in size ( 1-1 1/2 hours).
On a clean counter top, cut the dough into 2 separate balls. Working with one ball at a time, cover the other ball with saran wrap so it doesn't dry out.
On a rimless sheet pan, (or the bottom of a clean cooking sheet)  lightly spray with pam (or other oil spray). Roll out dough directly on pan, stretching with hands until the dough evenly reaches the edges of the baking sheet, but don't stretch too thin that you can see the pan through the dough.

Cover for 10-20 minutes to let the dough rest, while repeating with the other ball of dough.
Adjust the oven to the lower middle position and preheat oven to 350 degrees. Brush crackers with oil and here is where you can sprinkle with seeds, herbs, and/or cheese, and coarse salts.

Using a fork to poke holes in the dough so air pockets don't form





Bake for 20 minutes or until golden brown, rotating sheets half way through.  Let the crackers cool for about 15 minutes.


 Break into desired sized pieces and serve.

For Rosemary Parmeasan :
1/4 cup grated Parmesan  cheese for sprinkling on top, and 2 teaspoons of finely chopped fresh rosemary. Don't use dried herbs or they will burn in the oven. 

Ice Cream Cupckes!

 I made these for a friends going away party and they where gone the moment I gave the first one out! It was pretty amazing that something so good can come out of my kitchen. Half cupcake, half ice cream...with marshmallow cream on top! The best thing was that it was very easy to make and you can mix it however you like.


  Red velvet and Strawberry Ice Cream

 Chocolate cake with mint chocolate chip Ice Cream

 
Ice Cream Cupcakes
1 box of cake mix (and any ingredients as directed)
1 pint of ice cream
1 cup of marshmallow creme
3 cups of  heavy whipping cream
48 white paper liners

Preheat oven to 375 and line 4 muffin tins with the paper cups. Follow recipe on the box for cake and place 4 tbsp of cake batter in each cup. Place cupcakes in the oven for 10 mins (if using a dark or non-stick pan lengthen bake time 3-5 mins). Take cupcakes out of the tins to completely cool, once cooled fill the rest of the paper cups with ice cream, about 3 tbsp (*tip: let ice cream soften while cupcake cool) Freeze them for a least an hour.
While freezing the cupcakes, time to make the frosting. Add the marshmallow cream and heavy whipping cream in a stand mixer. Put on low for 2-3 minutes, then on medium high to incorporate and high for another 2 minutes ( just until stiff peaks form). You can add food coloring if you want to make it more festive.
Take the cupcakes out and frost them with icing. (*tip: only do a few at a time it will melt) add tinted sugar, sprinkles or just leave plain.

Different combos:
4th of July: Red velvet cake, vanilla ice cream and blue colored frosting w/ star sprinkles
Grasshopper: chocolate cake, mint-chocolate chip ice cream, white frosting
Pretty in pink: yellow cake, strawberry ice cream, pink frosting with tinted sugar

Post your ideas here!

Jambalya

Oh what can I say! There is something comforting about rice in a hearty tomatoe sauce loaded with seafood and sausages. It's an endless possiblity with this entree...amazing!

Andouille sausage can vary in spiciness, if the sausage you choose isn't spicy enough, add some cayenne to the pot, but you can chooseany sausage; tasso, chorizo, or linguica sausage.
1 Tbsp of vegetable oil
8 ounces of andouille sausage slicced 1/4 inch thick
1 minced onion
1 rib celery chopped fine
5 garlic cloves minced
1 1/2 cups long grain white rice
1 tsp salt
1 tsp of thyme
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) bottle clam juice
1 1/2 cups chicken broth
1 pound extra large shrimp peeled and  deveined
2 tablespoons freash parsley chopped

Heat oil in a large dutch oven  on medium high heat until simmering and add sausages and cook until golden brown. Remove and place on a paper towel.




Place onion and celery to the pot on  medium high heat. Cook until veggies are soften, about 5 minutes. Stir in garlic for about 15 seconds or until fragrant stirring up any bwoned tid-bits on the bottom of the pan. Add the rice, salt and thyme and stir for one minute.

Pour in the tomatoes its juice, the clam juice and chicken broth along with the browned sausages.

Bring to a boil, scraping up any browned bits on the bottom of the pan. Reduce heat to low and cover for 25 minutes; occasionally stiring the pot.
Scatter shrimp over the rice and continue to cook with the lid on until the shrimp is cooked and rice is tender, about 5 minutes. Taste and add any pepper or desired spiciness if need by using 1 tsp of cayenne at a time. Stir in parsley and it is grubbin' time, so don't for get the Tabasco!