(photo via Lemons and Lima Beans)
I am going to start a series of posts for recipe sharing. I know, I know . . . you're thinking "but Caitlyn, boy does all the cooking." Well, hopefully this series will inspire me to get back in the kitchen after a long hiatus. (And for your information, I was feeling so domestic the other night I whipped up goat cheese and rosemary stuffed chicken- so there!).
Oh and did I mention that all the recipes will come from my good friend Ashleigh's blog, Lemons and Lima Beans? She's an amazing cook with a discerning sweet tooth leaning towards all things coconut. Every Wednesday or so, I'll be sharing one of her recipes.
It just so happens that this week's recipe means so much to me. Upon hearing that we were going to have a s'mores bar at our wedding and upon hearing that we were using store bought materials, Ashleigh swooped in to save the day. She whipped up homemade marshmallows and do I dare . . . monogrammed homemade graham crackers. Amazing? I think so.
(Miss Gardner sampling her creation at the wedding)
P.S. Taking suggestions for the recipe blog series!
P.S.S. Her blog name was named for the only foods she particularly hates, which I actually love.
Graham Crackers
Yield: about 4 dozen 2-inch squares
2 cups plus 2 tablespoons (300 grahams) all-purpose flour
1/2 cup (75 grams) whole wheat flour
1 cup (176 grams) brown sugar, lightly packed
1 teaspoon (6 grams) baking soda
3/4 teaspoon (4 grams) coarse sea salt
7 tablespoons (100 grams) unsalted butter, cut into 1-inch cubes and frozen
1/3 cup (114 grams) mild-flavored honey (I used clover)
5 tablespoons (77 grams) whole milk
2 tablespoons (27 grams) pure vanilla extract
Topping:
3 tablespoons (43 grams) granulated sugar
1 teaspoon (5 grams) cinnamon
Combine the flours, brown sugar, baking soda, and salt in the bowl of a food processor fitted with a steel blade. Pulse on low speed to incorporate. Add the butter and pulse in 1-second bursts until the mixture is the consistency of a coarse meal.
In a small bowl, whisk together the honey, milk, and vanilla. Add to the flour mixture and pulse in 1-second bursts until the dough has come together. It will be very soft and sticky. Transfer the dough to a large piece of plastic wrap that has been lightly dusted with flour. Form into a disk, wrap, and chill until firm, at least 2 hours.
Meanwhile, prepare the topping by combining the sugar and cinnamon in a small bowl, stirring until blended. Set aside.
Divide the chilled dough in half and return one portion to the freezer. Working on a large sheet of parchment paper that has been evenly dusted with flour, roll the dough into a long rectangle, approximately 1/8 of an inch thick. Use either a cookie cutter or a pastry cutter to cut the crackers into the desired shape. Transfer the cutouts to a silicone mat-lined baking sheet, leaving at least an inch between them. Re-chill and re-roll dough scraps as needed. (The dough will get stickier as it warms to room temp.)
Chill the dough once more in the freezer until firm, about 15 minutes. (I started skipping this step on about batch 3 out of 5, and I didn't notice a difference in the final product.)
Meanwhile, preheat the oven to 350°.
If desired, use the blunt end of a wooden skewer to create a dotted pattern on the top of each crackeror use a small cookie/fondant cutter to lightly press a unique design. Lightly and evenly top with a dash of the topping mixture.
Bake for 12-18 minutes until firm and slightly firm to the touch. Allow the crackers to cool on the baking sheet for 2 minutes then transfer to a cooling rack until completely cooled. Store in an airtight container.
(Note: These freeze very well. Simply allow the crackers to come to room temperature before serving.)
Adapted from Smitten Kitchen
Yield: about 4 dozen 2-inch squares
2 cups plus 2 tablespoons (300 grahams) all-purpose flour
1/2 cup (75 grams) whole wheat flour
1 cup (176 grams) brown sugar, lightly packed
1 teaspoon (6 grams) baking soda
3/4 teaspoon (4 grams) coarse sea salt
7 tablespoons (100 grams) unsalted butter, cut into 1-inch cubes and frozen
1/3 cup (114 grams) mild-flavored honey (I used clover)
5 tablespoons (77 grams) whole milk
2 tablespoons (27 grams) pure vanilla extract
Topping:
3 tablespoons (43 grams) granulated sugar
1 teaspoon (5 grams) cinnamon
Combine the flours, brown sugar, baking soda, and salt in the bowl of a food processor fitted with a steel blade. Pulse on low speed to incorporate. Add the butter and pulse in 1-second bursts until the mixture is the consistency of a coarse meal.
In a small bowl, whisk together the honey, milk, and vanilla. Add to the flour mixture and pulse in 1-second bursts until the dough has come together. It will be very soft and sticky. Transfer the dough to a large piece of plastic wrap that has been lightly dusted with flour. Form into a disk, wrap, and chill until firm, at least 2 hours.
Meanwhile, prepare the topping by combining the sugar and cinnamon in a small bowl, stirring until blended. Set aside.
Divide the chilled dough in half and return one portion to the freezer. Working on a large sheet of parchment paper that has been evenly dusted with flour, roll the dough into a long rectangle, approximately 1/8 of an inch thick. Use either a cookie cutter or a pastry cutter to cut the crackers into the desired shape. Transfer the cutouts to a silicone mat-lined baking sheet, leaving at least an inch between them. Re-chill and re-roll dough scraps as needed. (The dough will get stickier as it warms to room temp.)
Chill the dough once more in the freezer until firm, about 15 minutes. (I started skipping this step on about batch 3 out of 5, and I didn't notice a difference in the final product.)
Meanwhile, preheat the oven to 350°.
If desired, use the blunt end of a wooden skewer to create a dotted pattern on the top of each crackeror use a small cookie/fondant cutter to lightly press a unique design. Lightly and evenly top with a dash of the topping mixture.
Bake for 12-18 minutes until firm and slightly firm to the touch. Allow the crackers to cool on the baking sheet for 2 minutes then transfer to a cooling rack until completely cooled. Store in an airtight container.
(Note: These freeze very well. Simply allow the crackers to come to room temperature before serving.)
Adapted from Smitten Kitchen
Oh my. I didn't realize that my face was going to be making an appearance as well. ;-) Love it...and you!
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