I am a self-proclaimed crazy person when it comes to what I put into my and my family’s bodies. I enjoy reading about the good and not-so-good in the food world right now. As a total side note, I do not like the things that I’m reading about artificial colorings, high fructose corn syrup and certain preservatives. Though I’ve been in different places on the healthy eating spectrum, I do my best to keep us in the “Good For You” corner. To me, food should resemble what it looked like when it was harvested and not have been messed around with too much before I eat it. I prefer to be able to pronounce and understand the ingredients on the side of a box or bag. That’s just me. *stepping down from soap box now*
I really enjoy finding something that I love and trying to duplicate it at home in a less-processed way. And, Carter is always a great help in the kitchen.
Last night my husband decided to go a little crazy making home fries, and I needed something special to pull out of my hat to keep Carter away from the mandolin slicer and the hot oil. My solution: Homemade Goldfish Crackers, shaped like flowers for Spring. Let me just say that I should have tripled the batch because I wanted to eat them all myself as soon as they cooled.
Homemade Goldfish Crackers (originally posted at Smitten Kitchen)
– INGREDIENTS –
Yield: About 100 1 1/4 inch goldfish
1 1/2 cups coarsely grated sharp cheddar
4 tablespoons butter
1/2 cup whole wheat flour
1/4 cup all-purpose flour
1/8 teaspoon onion powder
1/8 to 1/4 teaspoon table salt
– PREPARATION –
Preheat oven to 350°F. Combine all ingredients in a food processor, run until the dough forms a ball.
If the dough feels warm or too soft for rolling, wrap it in waxed paper or plastic wrap and chill it in the fridge for 30 to 45 minutes. This also makes it easier to transfer shapes once they are rolled out.
On a lightly floured surface, using a lightly floured rolling pin, roll the dough out 1/8-inch thick. Form shapes with a cookie cutter, dipping it in flour from time to time to ensure a clean cut. Gently transfer crackers to an ungreased (though mine were parchment-lined, because they are in despicable shape) cookie sheet with a 1/2 inch between them.
Bake the crackers on the middle rack for 12 to 15 minutes, or until they are barely browned at the edges. Remove from the oven and set the cookie sheet on a rack to cool.
His anticipation was so cute! I think he may have watched them cook for the entire 12 minutes.
They were oh so yummy! I’ve got to find one of those mini goldfish cutters for the next time…and there will be a next time.
Enjoy and thanks for your comments!