Archive for March, 2014

Moist Lemon Muffins With Coconut Oil

Cakes and Cookies

Nothing says spring more than lemons right? their color, their smell, their freshness, it just feels like after a long winter nap, your senses come to life.

My husband’s parents have their own lemon tree, and every year like a clock, it gives so many lemons, and they’re all so big a juicy. The only catch is that our family lives thousands of miles away and even though the lemons are super great, they usually don’t make it all the way here, except for this year.

Two weeks ago we received 2 parcels in the mail. The scent that came from them when my husband picked them up at the post office meant only one thing – lemons!

Yep, we got some lemons, lots of them actually, so naturally we made lots of lemonade and we use them in salads but we are now at the point where we need to really make sure we use them before we lose them.

The first thing I thought was lemon meringue pie, but that’s so obvious and boring (and also requires some work which I had no intention of doing) so I went for the least work and maximum flavor – Lemon Muffins. I used my Coconut Oil in it instead of utilizing butter and the results are amazing! My son was helping me out and almost couldn’t resist eating the batter. There’s something about the mix of coconut and lemon that is hard to resist, fresh and tropical and just so irresistible.

I glad I made these muffins, because now I’ll also have something to give the kids to school as snack. The only thing I’m thinking of changing is the use of plain all purpose flour because I’m not a big fan, but one batch of muffins won’t kill me would it?
Now all that’s left to do is sit back, sip on a cup of mint tea, grab a Coconut Lemon Muffin and let the sunshine in. Simple.

Lemon Muffins With Coconut Oil

Lemon Muffins With Coconut Oil

 

Moist Lemon Muffins With Coconut Oil
Author: 
Recipe type: Dessert
Cuisine: Coconut Oil, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
 
These are little sunshine in a muffin cup. Sour and sweet refreshing muffins. Mix and bake.
Ingredients
  • ½ Cup + 2 Tbsp Coconut Oil (Solid)
  • ½ Cup + 2 Tbsp Sugar
  • 1 ½ Tbsp Lemon Zest
  • 2 Eggs
  • ½ Cup Sour Cream
  • ½ Cup Lemon Juice
  • 1 ½ Cup All Purpose Flour
  • 1 tsp Baking Powder
Instructions
  1. Preheat oven to 375F (180C) and line a 12-cup muffin baking sheet with paper muffin cups (or you can brush the baking sheet with some oil)
  2. In a mixer bowl beat the coconut oil, sugar and lemon zest until you get a fluffy mix
  3. Add in the eggs, sour cream and lemon juice and mix until you get an even cake batter
  4. Add in the flour and baking powder and mix well until the batter is even and has no lumps in it
  5. Using a large spoon, divide the batter between the 12 muffin cups and bake in the preheated oven for 25 minutes or until golden brown on top and a cake tester inserted, comes out dry
Notes
**Optional - you can sprinkle with icing sugar on top for added sweetness to these sour goodies**

 

Lemon Muffins With Coconut Oil

Lemon Muffins With Coconut Oil

Nothing says spring more than lemons right? their color, their smell, their freshness, it just feels like after a long winter nap, your senses come to life. My husband’s parents have their own lemon tree, and every year like a clock, it gives so many lemons, and they’re all so big a juicy. The only […]

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These Are a Few of My Favorite Things – Gadgets I Want in My Kitchen

In My Kitchen

Spring is a time of renewal, of bloom, of awakening and of course – shopping.

There’s something about knowing that the winter has ended, that makes me want to run out and buy new things, I bet it’s something genetic – I’m not accepting “it’s just you”; I bet everyone has this “Spring Fever”.

And when I do shop, what do you think I shop for? Cloths? Nope; Home Décor? Nope; Toys for the kids? Nope; I shop for kitchenware and kitchen gadgets. It’s a win-win really if you think about it – I get to shop and my family gets to eat, pretty simple 🙂

So today I decided to make my own wish list and share it with everyone, because who knows, maybe it’ll spark an idea in you and I’ll help you find what you want – let’s just call it my good deed for today.

So I’ve gathered a few items I would really want to have from Amazon. Some of them are extra cute in addition to being useful, how wonderful is that?

#1 Reusable Silicone Muffin/ Baking Cups

I just LOVE the plain ones I have and having these would upgrade the kids’ lunches for sure!

Reusable Silicone Muffin/ Baking Cups

  #2 Mandolin Slicer

Because my salads would look even better and my sauerkraut will taste divine!

 mandoline slicer from Amazon

#3 Silicone Cookie Scoop

I admit it, I have no cookie scoops, I use plain ol’ tablespoons; so imagine how thrilled I was to find this one here, it’s like 2 for 1 and it slices – bingo.

cookie dough scoop

#4 Ceramic Measuring Cups

Ok, I have a couple of sets of measuring cups, but really I just NEED these cute owl ones! I plan on placing them on the counter and showing off, I know – very mature.

 Ceramic Owl measuring cups

#5 Ceramic Measuring Spoons

Yeah, I got a few sets of measuring spoons too, but look at these! The pot is so cute, I just love it, and it’s so happy and spring-y I just have to have it.

 Ceramic cute Measuring Spoons

And now, all that’s left to do is make sure I have enough credit… 🙂 yay – shopping!

 

 

*Main image courtesy of Feelart / FreeDigitalPhotos.net*

*Inside post images courtesy of Amazon.Com*

Spring is a time of renewal, of bloom, of awakening and of course – shopping. There’s something about knowing that the winter has ended, that makes me want to run out and buy new things, I bet it’s something genetic – I’m not accepting “it’s just you”; I bet everyone has this “Spring Fever”. And […]

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Pigs In A Blanket From Scratch With Only 4 Ingredients

Baked Goodies

Well, it’s official, Spring is here and with it the feeling that I probably enjoyed food too much this winter. It’s hard,  isn’t it? to keep a balanced diet in the winter time that is. I mean, who really wants to have salads and fresh veggies when it’s cold, rainy and snowy outside? All you really want is comfort food like soups, chowders, hot fresh breads, fries, juicy steaks and basically things that are not vegetables in their raw form.

So the good news is that winter is gone (please make it stop raining now) and the spring is here, and with it life becomes a bit easier on us “food makers and bakers” because preparing a meal in the spring or summer is so much simpler.

All you need is an “anchor” in the form of a main dish and a side of salad and voila – a meal. And for me, it could be anything really. Potatoes and salad, hot dogs and salad, steak and salad, quiche and salad or even a snacky kind of food – with a side of salad.

Now speaking of a snacky meal, I made these Pigs In a Blanket the other day and the kids not only fought over who gets one first, they also asked to take it in their lunch box for school the next day. Can you say “Nailed It”?

The “blanket” for these little “piggies” is made of only 4 ingredients and doesn’t even require a mixer, you can mix it with a fork as far as I’m concerned and touch up with a few kneads.

Now, can you say “Bingo”? 🙂

Serve to the kids (or big kids or kids at heart 🙂 ) with ketchup or mustard on the side and you’re a star and if you have a plate with a built in dipping bowl then you’re a superhero 🙂 (click here to see plate).

Also,

Pigs in a blanket made from 4 ingredients

Pigs In A Blanket From Scratch With Only 4 Ingredients
Author: 
Recipe type: Lunch
Cuisine: Snack, Finger Food
Serves: 16-20 Pieces
 
Pigs in a blanket were never this easy. Using whole wheat flour and 3 more ingredients and you got yourself the perfect finger food, snack or even lunch.
Ingredients
For the Rolling Dough (The Blanket):
  • 2 Cups Whole Wheat (or White All Purpose) Flour
  • ½ Cup Vegetable Oil
  • ½ Cup Hot (just boiled) Water
  • ½ tsp Baking Powder
For the Hot Dogs (The Pigs):
  • 8-10 Hot Dogs cut in half
For the Egg Wash:
  • 1 Egg - Beaten
Instructions
  1. Preheat oven to 375F (180C)
  2. In a medium mixing bowl mix the flour, oil, baking powder and hot water. You can mix using a stand mixer or by hand. Mix together and then knead a bit until you get a dough ball.
  3. Divide the dough into two pieces and roll the first piece (no need to flour the surface but you can flour it a bit if you want to) using a rolling pin until it is ¼ cm thick. Roll it into a rectangular leaf.
  4. Using a sharp knife or pizza roller, cut the rectangular dough leaf into 8-10 triangles (similar to cutting in zig-zag).
  5. On the wider end of each triangle, place one half of a hot dog (from the ones you prepare in advance) and roll the triangle dough piece towards the sharp end of the triangle (like a rugelach)
  6. Place on a parchment paper layered baking sheet and repeat with the other hot dogs and the second piece of dough.
  7. Brush each rolled hot dog with the egg wash and sprinkle sesame if you want to (optional)
  8. Bake for 20-25 minutes in the preheated oven or until pastry is golden brown and the hot dog is a bit puffy.

Pigs in a blanket made from 4 ingredients

Well, it’s official, Spring is here and with it the feeling that I probably enjoyed food too much this winter. It’s hard,  isn’t it? to keep a balanced diet in the winter time that is. I mean, who really wants to have salads and fresh veggies when it’s cold, rainy and snowy outside? All you […]

Read More

Gooey Whole Wheat Cheese Rolls

Baked Goodies

My son’s favorite phrase is “cheese n’ stuff”, which is fine because really this is what life’s all about – Cheese and stuff, isn’t it? 🙂

But it’s not just a phrase, he really likes cheese too, all kinds of it, if fact – any kind of it, and that’s why I enjoy making all things cheese twice as much.

I always just wait for him to ask me what’s for dinner or lunch, or what a certain dish is made of, just so I can proudly answer: “Cheese and stuff”

So a couple of weeks ago, instead of making just plain rolls for our brunch, I decided to go cheesy and add some grated cheese which will make the rolls gooey on the inside and delicious on the outside – such a perfect combination. And it was indeed perfect. None were left after brunch and that says a lot.

So these are rolls made from whole wheat flour with added cheese inside, they’re soft, delicious and taste best while still warm. You can definitely reheat them so don’t worry if you didn’t make it to the first batch or arrived late for dinner when these were served – I got you covered.

Gooey Whole Wheat Cheese Rolls

Gooey Whole Wheat Cheese Rolls

Gooey Whole Wheat Cheese Rolls
Author: 
Recipe type: Rolls
Cuisine: Cheese
Serves: 10-12 Rolls
 
Gooey rolls filled with warm cheese are such a great gimmick and treat. the kids love it and so do the adults. Easy, wholesome, cheesy.
Ingredients
  • 500gr Whole Wheat Flour
  • 1 Tbsp Dry Yeast
  • 3 Tbsp White Sugar
  • ½ Tbsp Salt
  • ⅓ Cup Vegetable Oil
  • ⅓ Cup Milk
  • ¾ Cup Warm Water + 2 Tbsp (you may not need these 2 Tbsp)
For Filling:
  • 1 Cup Grated Cheese
For Brushing:
  • 3 Tbsp Butter - Melted
Instructions
  1. Place the flour, yeast, sugar, salt, oil and milk in a mixer bowl and add half the water and mix, using kneading attachment, on low speed.
  2. Gradually drizzle in the rest of the water until you get an even dough that’s soft and not sticky. If it is still hard/dry, add a bit water (1 Tbsp at a time).
  3. Remove dough from bowl and place on a lightly .floured surface
  4. Divide into 10-12 pieces (depending on the roll size you want - I made 10) and roll each piece into a ball.
  5. Place each ball in your hand and using your fingers, create a bowl shape.
  6. Place 1 Tbsp filling (grated cheese) inside the dough “bowl” and close tight back into a ball shape. Make sure you tighten the bottom so it won’t open while baking.
  7. Place each filled ball in a parchment paper layered baking sheet, with the smooth side facing up (the side where you pinched the opening to close into a ball should now be the bottom of the roll).
  8. Repeat with the other dough balls.
  9. Let the rolls rest in the baking sheet for about 45 minutes until they rise (about 1 ½ -2 times the size at the beginning).
  10. Preheat oven to 375F/ 180C and melt 3 Tbsp butter for brushing
  11. After 45 minutes, gently brush each roll with the melted butter (you can also sprinkle with any leftover grated cheese on top)
  12. Bake in the preheated oven for 25 minutes or until golden brown.
  13. Serve fresh and warm.

Gooey Whole Wheat Cheese Rolls

Gooey Whole Wheat Cheese Rolls

Gooey Whole Wheat Cheese Rolls

My son’s favorite phrase is “cheese n’ stuff”, which is fine because really this is what life’s all about – Cheese and stuff, isn’t it? 🙂 But it’s not just a phrase, he really likes cheese too, all kinds of it, if fact – any kind of it, and that’s why I enjoy making all […]

Read More

Cinnamon Butter Fingers With Chocolate Drizzle

Cakes and Cookies

I’m not always patient. In fact, most of the time I just want things to be ready in like 5 minutes, but we all know that’s not always possible (except when you make an omelet).

So the other day I craved for something sweet with my tea, I figured that by now I should sort of know what I’m doing in the kitchen and decided to just mix up something and hope for the best.

Let me tell you, it was worth the risk (calculated risk that is).

I came up with these finger cookies, and they are delicious. Not only that they taste really good, they made the house smell amazing and the kids super happy, because hey – cookies with chocolate, after 7pm, that’s a real treat.

Apparently, sometimes being impatient brings out the creative side in you.

these are whole wheat cookies so you can call them healthy if you really need another excuse to make them. they’re easy and can even be made with the kids (which might take longer – don’t say I didn’t warn you). Either way – they are a great coffee/tea companion.

Whole Wheat Cinnamon butter fingers Drizzled With Chocolate

Whole Wheat Cinnamon butter fingers Drizzled With Chocolate

Whole Wheat Cinnamon Butter Fingers With Chocolate Drizzle
Author: 
Recipe type: Dessert
Cuisine: Wholesome Desserts
 
Easy peasy finger cookies, made with whole wheat and drizzled with chocolate. the smell of cinnamon will probably make you want to eat them all before they're even baked.
Ingredients
  • 2 Cups Whole Wheat Flour
  • 100gr Butter (Room Temperature)
  • 2 Eggs
  • 4 ½ Tbsp Sugar
  • 2 Tbsp Cold Water
For the Cinnamon Coating:
  • 5 Tbsp Sugar
  • ½ Tbsp Ground Cinnamon
For the Chocolate Drizzle:
  • ¾ Cup Semi-Sweet chocolate Chips
  • 1 tsp Vegetable Oil
Instructions
  1. Preheat oven to 375F (180C)
  2. Mix the flour, butter, eggs and sugar and after they are all combined, gradually add the 2 Tbsp cold water to help the dough stick together and become softer.
  3. Divide the dough into 4 pieces and roll each piece into one long finger, about 1 cm/ ½ Inch thick
  4. Cut the long finger into small fingers, about 5cm/ 2 inch long. Repeat with the other pieces of dough.
  5. In a separate plate, mix the sugar and cinnamon for coating
  6. Roll each finger in the cinnamon-sugar mix and place on a parchment paper layered baking sheet
  7. Bake 17-20 minutes in the preheated oven
  8. While the cookies are baking, melt the ¾ cup chocolate chips in a small sauce pan, over medium heat while stirring constantly to avoid burning the chocolate
  9. While stirring, add in the 1 tsp oil and keep mixing until you get a smooth chocolate mix
  10. Remove the cookies from the oven and let them cool a bit (about 5 minutes)
  11. Using a fork, dip the fork in the melted chocolate and drizzle freely over the cinnamon fingers while they are still on the baking sheet
  12. Once you’re done drizzling, let the drizzled cookies cool completely. If you want to expedite the cooling process and make sure the chocolate is set, place the baking sheet in the fridge for 15 minutes.
  13. After cooling and after the chocolate drizzle is stiffens, cookies can be stored in an airtight container.

Whole Wheat Cinnamon butter fingers Drizzled With Chocolate

I’m not always patient. In fact, most of the time I just want things to be ready in like 5 minutes, but we all know that’s not always possible (except when you make an omelet). So the other day I craved for something sweet with my tea, I figured that by now I should sort […]

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Vegetarian Chickenless Pot Pie With Amazing Coconut Oil Crust

Baked Goodies | Home Made Cooking

The first day of spring is tomorrow – yay!! but in reality, I just heard that we’re expecting 5cm of snow tomorrow with rain and winds for dessert, so really, I’m not buying this whole “first day of spring” thing, not here in Nova Scotia.

BUT, since it is the first day of spring in many other places around the globe, I thought I’d prepare something more colorful, colorful yet warm that is, and what’s better than a Chicken Pot Pie? but I need a vegetarian twist, I actually need to make a Chickenless Pot Pie – so I did.

To be honest, I never made chicken pot pie, I only heard stories about how good it is. For me, pie is something solid, and yet the filling in this one is a bit liquidy and chowder-y (if that’s even a word). Nevertheless, I loved it!

So great filling – check, but I need a good crust.

Worry not – I got you covered, I came up with a fantastic Coconut Oil Crust that is out of this world good. It was super easy and so delicious!

I have to say, that my first chicken pot pie experience was a great one! I loved the results and I loved that when we were done eating the pie dish was clean empty. The kids loved it and the hubby just kept on slicing another piece. What can I say – if you’re looking for a good Chickenless Pot Pie recipe, it’s this one right here.

Happy Spring everyone!

Chickenless Pot Pie with coconut Oil Crust

Chickenless Pot Pie with coconut Oil Crust

Vegetarian Chickenless Pot Pie With Amazing Coconut Oil Crust
Author: 
Recipe type: Lunch, Supper
Cuisine: Vegetarian
 
The vegetarian version of chicken pot pie - yes, it exists and it is really good! With this coconut oil crust it's just perfect.
Ingredients
For the filling:
  • 1 Cup Thinly Sliced Carrots
  • 1 Cup Green Peas (From a Can)
  • 1 Cup Small Diced Potatoes
  • ½ Cup Thinly Sliced Celery Sticks
  • ⅓ Cup finely Chopped Onion
  • ½ Cup Coconut Oil (Solid)
  • ⅓ Cup Whole Wheat Flour
  • ¾ tsp Salt
  • ¼ tsp Ground Black Pepper
  • ¼ tsp Celery Seeds
  • ¼ tsp Garlic Powder
  • 1 ¾ Cup Vegetable Broth
  • ⅔ Cup Milk
For the crust:
  • 1 ½ Cup Whole Wheat Flour
  • 1 tsp Salt
  • ½ Cup Coconut Oil (Solid)
  • 1 Egg
  • 5 Tbsp - ¼ Cup Cold Water
Instructions
Prepare the crust:
  1. In a medium mixing bowl combine the flour, salt, coconut oil and egg. Mix them together only until they form a sandy textured mix.
  2. Gradually add in the cold water, a little bit at a time while mixing it and until you get an even dough ball. You’ll notice the dough separating from the bowl’s sides. The dough should be soft and not sticky.
  3. Cover the bowl and place it in the fridge for at least 45 minutes.
Prepare the filling:
  1. Place the carrots, potatoes and celery in a medium pot and cover with water.
  2. Bring to boil and cook until they are tender (about 15 minutes).
  3. Drain from water and set the vegetables aside in a medium bowl.
  4. Add in the green peas.
  5. On a deep skillet or medium saucepan, melt the coconut oil over medium heat and add in the chopped onion. Cook while stirring occasionally, until onion is translucent.
  6. Add in the spices and give it a couple of stirs.
  7. Slowly add in the flour and stir to avoid lumps.
  8. Lower the heat a bit (to medium- low) and slowly drizzle in the broth and milk while stirring.
  9. Simmer over low heat while stirring occasionally until the mix thickens.
  10. Pour the thick mix from the skillet into the bowl with the vegetables and gently mix together until you get an even mix.
Prepare the pie:
  1. Preheat oven to 425F (220C)
  2. Prepare 9" (you can also use 9.5") pie dish
  3. Take the dough out of the fridge and divide into 2 equal halves.
  4. Roll the first half into a 13”-14” circle and place it in the pie dish - this will be the bottom crust (Make sure the edges are slightly larger than the pie dish).
  5. Pour the filling into the pie dish to go on top of the pie dough you just placed there.
  6. Roll the second half of the dough just like you did with the first half and place it on top of the filling.
  7. Seal the edges and cut small slits in the top to allow steam to escape.
  8. Bake in the preheated oven for 35-45 minutes or until the pastry is golden brown and the filling is bubbly.
  9. If the top of the pie becomes too dark too soon, loosely cover with foil and continue baking.
  10. Let the pie cool for 10 minutes before serving.

Filling recipe adapted from “The Food Network”

Chickenless Pot Pie with coconut Oil Crust

Chickenless Pot Pie with coconut Oil Crust

The first day of spring is tomorrow – yay!! but in reality, I just heard that we’re expecting 5cm of snow tomorrow with rain and winds for dessert, so really, I’m not buying this whole “first day of spring” thing, not here in Nova Scotia. BUT, since it is the first day of spring in […]

Read More

Homemade Soft Whole Wheat Sesame Bagels

Baked Goodies

I just came back from visiting my family for a week.

A week where I didn’t cook, bake, clean, do the dishes, the laundry, prepared the lunch boxes or really cared about what time it is. Yup, I went there without the kids.

It was an amazing week with a pretty painful finale. On the way back my flight got delayed for 4 hours while passengers were already inside the airplane! I missed my connection flight, I haven’t slept all night and was issued an early morning flight home instead, so I was basically on my way home for a day and a half.

saying that I was a walking dead when I got back home would be an understatement. Too bad Air Canada couldn’t make an effort to make sure the end of my vacation was as good as the vacation itself.

Although I’m back, I still feel kind of disconnected from reality, sort of floating, so naturally I’m not in the kitchen all day and I don’t have as many ideas as I have when I’m down to earth.

My husband suggested we have bagels with cream cheese and smoked salmon for breakfast, but of course, I’m not really here so I forgot to get the bagels when I went shopping. Nevertheless, the solution was obvious -I was going to make bagels and we were going to have our planned breakfast, for supper.

I feel so much safer when I know exactly what goes into my food, so making these homemade bagels is definitely a win-win. I get to serve light supper (or breakfast), I get to eat healthier and I may even have some time left to actually watch something on TV without passing out – woohoo.

These are soft, easy and great tasting bagels. You can also add some fried onion to the dough or cinnamon and raisins. Enjoy.

Homemade Soft Whole Wheat Sesame Bagels

Homemade Soft Whole Wheat Sesame Bagels

Homemade Soft Whole Wheat Sesame Bagels
Author: 
Recipe type: Bagel
Cuisine: Baked Goods
 
These are soft, easy and so good. Enough said, you just have to make them.
Ingredients
  • 1Kg Whole Wheat Flour
  • 3 tsp Dry Yeast
  • 2 Tbsp Honey
  • 1 Tbsp Salt
  • ¼ Cup Vegetable Oil
  • 2 ½ Cups Warm Water (not hot! you’ll kill the yeast)
For egg wash:
  • 1 Egg
  • 2 Tbsp Water
  • Sesame - In separate plate
Instructions
  1. Put the flour and yeast in a mixer bowl and combine
  2. Add in the salt, honey and oil and half of the water and start mixing using the kneading attachment on low speed.
  3. Gradually add in more water (drizzle it in) and when you see the dough start to form, change the mixing speed to medium and keep mixing until you get an even, soft, almost non sticky dough.
  4. The dough should be soft to touch and non sticky. If it’s a bit sticky that’s ok.
  5. You may end up needing a bit more or less water, depending on your flour absorbance.
  6. Put some oil on your hand and pat the dough all around until it is covered with a layer of oil (this will make dividing it easier later on)
  7. Cover the mixing bowl with dough and let it rest for 30 minutes.
  8. Meanwhile, prepare the egg wash by whisking the water and egg together and set aside a plate with sesame for dipping.
  9. After 30 minutes, remove the dough from the bowl and divide into 12 pieces (they shouldn't stick to you surface since the dough is oiled.
  10. Form each piece into a ball (tennis ball sized) and then push your thumbs in the middle to form the bagel hole. Widen the hole until it’s about 2-3 inches big (don’t worry it’ll shrink while baking),
  11. Dip each bagel (both sides) in the egg wash and then in the sesame and place on the parchment paper covered baking sheet.
  12. Make sure the bagels are at least 2 inches apart because they will grow while baking.
  13. Let the bagels rest in the baking sheet for additional 30 minutes.
  14. Preheat oven to 460F (can be 450F if this is the highest on your oven)/ 240C.
  15. After the 30 minutes passed, bake the bagels on the middle oven rack for 20 minutes or until browned.

Homemade Soft Whole Wheat Sesame Bagels

Homemade Soft Whole Wheat Sesame Bagels

I just came back from visiting my family for a week. A week where I didn’t cook, bake, clean, do the dishes, the laundry, prepared the lunch boxes or really cared about what time it is. Yup, I went there without the kids. It was an amazing week with a pretty painful finale. On the […]

Read More

Savory Whole Wheat Rolled Cheese Crackers

Baked Goodies

I run a busy life. It seems that no day goes by with at least 1-2 errands to make. Sometimes I love it because it makes the day go by faster and adds some interest to it, but sometimes I really wish that all I had to do is go to work, come back home, have dinner (which was obviously all ready and served for me), the kids’ lunch boxes all prepared and that all that’s left for me to do is to sit back, have my cup of coffee or tea and watch one of my series on TV.

But then I wake up, I pinch myself, and semi happy semi disappointed I go on.

My passion is cooking and baking but trying to find the time to fit it in a busy day is sometimes impossible, so I find a silver lining, I make cooking and baking fit into my life and not the other way around.

What I do is I just make it simple, as simple as mix, roll, freeze (go do errands), slice and bake. And although it sounds like quite a few steps it’s not, because guess what, when I felt like baking these Cheese Cookies I had zero time for it. It took me 10 minutes to mix everything together and 5 more minutes to slice. In between I was able to squeeze a drive to the store, picking up the kids from school and making dinner.

At the end of the day I had one messy kitchen, 2 happy kids and a bunch of Cheese Cookies.

Most women are natural born multi-taskers but when you have a recipe like this that plays by your rules and fits right in, it’s a keeper.

And now if you’ll excuse me, I’ll go sail in my “everything was already done for me” fantasy.

Savory Whole Wheat Rolled Cheese Crackers

Savory Whole Wheat Rolled Cheese Crackers
Author: 
Recipe type: Crackers
Cuisine: Whole Wheat, Crackers, Snack
 
these homemade crackers are so easy to make and so tasty to snack on. A matter of mix, roll, freeze, slice and you got yourself a batch.
Ingredients
  • 100gr (½ cup) Butter - Melted
  • 1 Egg
  • 2 Tbsp Plain Yogurt
  • 2 Cups Whole Wheat Flour
  • 1 Cup Grated Cheese (Cheddar, Mozzarella, Gouda or your favorite)
  • 1 ½ tsp Baking Powder
  • 1 tsp Salt
  • 1 Tbsp Flax Seeds
  • 1 tsp Zaatar
  • 1 Tbsp Poppy Seeds
  • 1 Tbsp Sesame Seeds
For Sesame Coating:
  • 1 Egg - Beaten (For Egg Wash)
  • Sesame - For coating
Instructions
  1. Place all the ingredients in a mixer bowl and mix until fully combined together to form dough.
  2. Divide the dough into 2 portions and roll each portion into a tube about 16cm long (6 ½ Inches) and 5cm thick (2 inches).
  3. Wrap each roll with plastic wrap and place in the freezer for an hour.
  4. Preheat oven to 350F (175C) and layer a large baking sheet with parchment paper.
  5. Remove from freezer, brush with the beaten egg and roll in sesame (you can also sprinkle it on top of the egg wash after brushing it on).
  6. Place the sesame coated roll on a cutting board and slice (using a sharp knife) into ¾ cm slices (0.3 inch).
  7. Place each slice on the parchment covered baking sheet. Make sure the round slices are at least 1cm (½ inch) apart from each other.
  8. Bake for 20 minutes. Remove from oven and let the cookies cool completely before serving.
Notes
**You can keep the dough rolls in the freezer and use them later. they can be stored in the freezer for up to 3 weeks**

Savory Whole Wheat Rolled Cheese Crackers

I run a busy life. It seems that no day goes by with at least 1-2 errands to make. Sometimes I love it because it makes the day go by faster and adds some interest to it, but sometimes I really wish that all I had to do is go to work, come back home, […]

Read More
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