Michelle's Blog

My life as a wife, homemaker, friend, Christian

After Work Snack – Biscotti March 8, 2009

Filed under: Recipes — mrswade @ 4:12 pm
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Jake is often a little “snacky” when he gets home from work, but because meals are planned pretty strictly here and we don’t buy the typical snacks in a box, there isn’t a lot that he can just grab and munch on between home-from-work and dinner.  So I found this biscotti on 101cookbooks, and it looked AMAZING, so I tried it 🙂  mine doesn’t quite look at glamorous as hers does, but they’re still real good!

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My mixture was a blend of hazelnuts, walnuts, sunflower seeds, and dried prunes.

1 1/3 cups white whole wheat flour
2 cups mixed nuts and seeds
scant 1/2 teaspoon fine grain sea salt
2 large eggs
2/3 cup natural cane sugar, fine grain
1/4 cup extra-virgin olive oil (set aside, don’t add to the batter like I did the first time! lol, reading the directions first is usually a good plan 😉 )

Preheat oven to 300F degrees. Rack in the middle. Lightly butter or oil a 1-pound loaf pan and line with parchment paper.

Combine the flour, nuts and salt in a medium bowl and set aside. In a separate large bowl whisk together eggs and sugar. Add the flour-nut mixture to the egg mixture and stir until combined. The dough will be quite thick. Scoop into the prepared pan and press the dough into place using damp fingertips. You want to be sure everything is nice and compact, level on top, with no air bubbles hiding in there. Bake for 45-50 minutes – or until the loaf tests done. If you under-cook the loaf at this stage, it makes slicing difficult. Remove loaf from the oven, and turn the oven up to 425F.

Immediately run a sharp knife around the perimeter of the loaf, remove it from pan, and set the loaf upside down on a cutting board. Using a thin serrated knife (or the thinnest, sharpest knife you have), slice the loaf into 1/4-inch thick slices. Place the slices on a baking sheet. brush tops with a bit of olive oil and bake for 3-4 minutes or until the bottoms are a touch golden and toasty. Pull them out of the oven, flip each one, and brush the other side with olive oil. Bake for another 4-5 minutes or until nice and crisp. Let cool.

 

Homemade Crackers! YES! April 3, 2009

Filed under: frugal,Recipes — mrswade @ 10:32 am
Tags: ,

While attempting to buy nothing in a box and make everything I can in my own kitchen, I find a lack of snack foods.  Planning meals is one thing, but what happens if you get a little munchy before or after?!  I made biscotti, which was REALLY good but not something you can sit there an munch, it’s a one-time-snack. 🙂  Mikaela did these first and recommended them to me.  The recipe came from one of our favorite food blogs, 101cookbooks.  They were UBER good! yay 🙂

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If you have trouble tracking down semolina flour, just substitute white whole wheat flour (or all-purpose flour), it will be make a slightly different cracker but should still work. To get creative with your crackers you can top them with lots of things before baking: freshly grated cheese, artisan salts, cornmeal, a dusting of your favorite spice blend, seeds, or a wash of your favorite flavored or infused oil. You can simply cut the unbaked cracker dough into various shapes using one of those pizza cutting wheels.

1 1/2 cups semolina flour
1 1/2 cups white whole wheat flour (or all-purpose flour)
1 teaspoon fine-grain sea salt
1 cup warm water
1/3 cup extra virgin olive oil

special equipment: pasta machine (optional)

Whisk together the flours and salt. Add the water and olive oil. Using a mixer with a dough hook attachment mix the dough at medium speed for about 5 – 7 minutes. Alternately, feel free to mix and then knead by hand on a floured counter-top. The dough should be just a bit tacky – not too dry, not too sticky to work with. If you need to add a bit more water (or flour) do so.

When you are done mixing, shape the dough into a large ball. Now cut into twelve equal-sized pieces. Gently rub each piece with a bit of olive oil, shape into a small ball and place on a plate. Cover with a clean dishtowel or plastic wrap and let rest at room temperature for 30 – 60 minutes.

While the dough is resting, preheat your oven to 450F degrees. Insert a pizza stone if you have one.

When the dough is done resting, flatten one dough ball. Using a rolling pin or a pasta machine, shape into a flat strip of dough – I can usually get down to the 4 setting on my pasta machine w/o trouble. Pull the dough out a bit thinner by hand (the way you might pull pizza dough). You can also cut the dough into whatever shape you like at this point. Set dough on a floured (or cornmeal dusted) baking sheet, poke each cracker with the tines of a fork to prevent puffing, add any extra toppings, and slide into the oven (onto the pizza stone). Repeat the process for the remaining dough balls, baking in small batches. If you don’t have a pizza stone, bake crackers a few at a time on baking sheets. Bake until deeply golden, and let cool before eating – you will get more crackery snap.

I added some of my fresh herbs – thyme and rosemary, garlic salt, parmesan, seasoning salt and sage.  They were all VERY good and very easy!