Tonight I embarked on a journey I never thought I would...
I baked my own Goldfish Crackers from scratch...and the craziest part of it all is I actually enjoyed it! It's a sugar free recipe. It calls for all-purpose flour, but I substituted whole wheat flour. They just came out of the oven and boy are they yummy! They don't have the same consistancy as a real one, but they have the same taste.
Word to the wise...you DO need a food processor...a real one...you know the kind you plug in. Not the kind you hand pump from Pampered Chef. Not a Magic Bullet. Not just a wooden spoon and some anger. A real food processor. Lesson learned. Buy a food processor.
Anyway, totally worth it so here's where I got the recipe. She even teaches you how to make your own goldfish cookie cutter out of a soda can! I did it so you can too.
Here's what the dough looked like all rolled out.
Here's the homemade cookie cutter.
I also baked my own garlic naan because I really couldn't handle paying $4 for 3 pieces of bread. So I found a recipe in a Pampered Chef cookbook...you know the little thin ones they give you for bringing a friend to a party.
It turned out pretty tasty...a little dry, but if you brush some butter on it I bet it is yummy. I just tasted a corner because I kind of filled up on Goldfish...hehe.
Here's the recipe for the naan:
1/2 c. grated fresh parmesan cheese ( I used the Kraft stuff you get in the plastic container in the "fancy cheese" section)
1 c. flour plus additional for dusting ( I used whole wheat flour...they recommend cake flour)
2 tbsp parsley
1/2 tsp salt
1/4 tsp baking powder
1/2 c. milk
1 tbsp olive oil
1 tbsp. minced garlic (of course this was not in the original recipe, but I added it cause garlic rocks my world)
Preheat the oven to 350 degrees. Combine flour, parsley, salt, baking powder in mixing bowl and mix well. Add milk and oil; mix thoroughly to form a soft dough. Place dough on lightly floured cutting board. Knead just until dough is smooth and no longer sticky, adding additional flour as needed. Roll dough into rectangle baking stone dish. Brush on minced garlic. Bake 23-26 minutes until deep golden brown. Remove from oven to cool completely. Yields 12 servings.
Just out of the oven.
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