100% Whole Wheat Ritz Crackers

I've ventured into the world of making my own crackers before with Alton Brown's seeded crackers. They are my kind of cracker, with a big crunch and big sesame flavor.

This time I wanted to try a cracker that would be more kid friendly. And there is nothing Kitty likes better than when we visit friends who will feed her Ritz crackers. I was pleased to find a Ritz cracker recipe from Cupcake Project that looked quick and relatively easy.

For my crackers, I swapped out all the all-purpose flour for white wheat flour. The crackers still had a great flavor and texture, even with the use of 100% whole wheat. But then I'm used to whole wheat and like the wheaty-flavor. If you're not used to that yet, you may want to start with 50% whole wheat and work up to it.

I also used aluminum-free baking powder. Alton Brown says you are likely to get a metallic taste to your crackers if you use regular baking powder (and who wants that?). Aluminum free baking powder is easy to find in any grocery store in the baking aisle (it's not much more expensive) or I've listed a substitution below the instructions.

Since I still had my tiny heart cookie cutter out from Valentines, I used that to cut out the crackers. So they were mini-Ritz, and darn cute. And I found this dough much easier to roll and cut than the seeded crackers.

I was worried that brushing them with the salty butter at the end would make them too greasy, but that was not the case. If anything I think it could have used a bit more salt.

The kid verdict was positive: both girls gobbled up the crackers as if they were store-bought. I was also pleased with the results. A tasty, 100% whole wheat cracker without the preservatives of store-bought, using basic ingredients, and quick and easy to make.

100% Whole Wheat Ritz Crackers
Adapted from Cupcake Project

2 cups white wheat flour
3 tsp baking powder, aluminum-free*
1 TB sugar
1/2 tsp salt
6 TB cold unsalted butter, cut into 6 pieces
2 TB vegetable oil
2/3 cup water (or a little less)

Butter topping:
3 TB unsalted butter, melted
1/2 tsp salt

Preheat the oven to 400 degrees.

Pulse the flour, baking powder, sugar, and 1/2 tsp of salt in a food processor.

Add cold butter and pulse a few times.

Add vegetable oil and pulse.

With the food processor running, slowly pour in the water. Stop adding water as the dough comes together to form a ball.

Split the dough in half and roll out the first half thin, about an 1/8" thick (or use a pasta roller if you have one handy).

Cut out the dough with a cookie cutter and place on a baking sheet lined with parchment paper.

Poke a few holes in each cracker so the cracker will bake properly. (I used a wooden skewer, a fork would work too).

Roll out remaining dough and continue to cut out crackers and poke with holes.

Bake in a preheated 400 degree oven for about 10 minutes. The crackers should just be golden brown.

While the crackers are baking, mix the melted butter and salt for the topping.

Brush the crackers with the melted butter and salt as soon as they come out of the oven.

Cool the crackers on the pan and enjoy!

Yield: About 200 mini crackers.

*If you don't have aluminum free baking powder, use this substitution: 1/4 tsp baking soda + 1/2 tsp cream of tartar + 1/4 tsp cornstarch = 1 tsp aluminum free baking powder*

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Lemon Poppy Seed Muffins

One Sunday morning we all woke up grumpy, and it was a dreary day besides. By 10 am I had sent everyone back to bed, including me. Then we started the day over with some lemon poppy seed muffins. I loved the bright lemon flavor, and the day definitely improved from there.

I included the instructions for the glaze, but they are fine without it too. And of course I used 1/2 wheat flour, 1/2 white, and decreased the sugar. Still delicious!

Lemon Poppy Seed Muffins
Adapted from Annie's Eats

For the muffins:
1 cup white wheat flour
1 cup all-purpose flour
2 TB poppy seeds
1¼ tsp baking powder
¼ tsp baking soda
½ tsp salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup sugar
2 large eggs
Zest of 1 lemon
2 TB fresh lemon juice
1 tsp vanilla extract
1 cup plain yogurt

Combine the flour, poppy seeds, baking powder, baking soda and salt in a medium bowl.

In a mixing bowl, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.

Beat in the eggs one at a time, blending well after each addition.

Mix in the lemon zest, lemon juice, and vanilla extract.

With the mixer on low speed, mix in half the dry ingredients, then the yogurt, then the remainder of the dry ingredients, beating each addition just until incorporated.

Divide the batter into muffin tins.

Bake at 350 degrees for 10 minutes for mini muffins, 16-18 minutes for regular muffins. (test muffins for doneness with a toothpick). Let them cool for 5 minutes in the pan, then transfer to a wire rack.

For the glaze:
1/4 cup confectioners’ sugar
1 TB fresh lemon juice

Whisk together the confectioners’ sugar and lemon juice in a small bowl. Drizzle glaze over each muffin while they are still warm.

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Garlic Chicken Salad

It's time. It's time for me to learn to like salads.

I started with a Carver's Salad from Apron Appeal. The honey cider dressing was delicious, and the fruit and nuts added to the salad made it even more appealing.

Then I struck out on my own. I cooked up some of my favorite garlic butter chicken and added it to romaine and tomatoes, and topped it off with the honey cider dressing. Not only did it make a beautiful salad, it was a salad I really loved.

So I have two delicious recipes I have to share with you today. Let's start with the garlic butter. This stuff is addictive AND multipurpose. I first made it to spread on artisan bread to go with some soup. The next day I drizzled it over cooked pasta. I used to to saute some zucchini, mushrooms and shrimp. And finally I had the presence of mind to slather it on some chicken breasts and cook it in a cast iron skillet. Chicken doesn't get any better! In this case, the garlic chicken adds just the right touch to the fresh veggies and cider dressing.

Garlic Butter
Adapted from AllRecipes

1/2 cup (1 stick) butter, softened
1 1/2 tsp minced garlic
2 TB grated Parmesan cheese
1 tsp garlic powder
1 tsp kosher salt
1/2 tsp Italian seasoning
1/4 tsp black pepper
1/4 tsp smoked paprika

Combine all ingredients and mix until smooth.

To make the garlic butter chicken:
Slather one side of uncooked boneless, skinless chicken breasts or thighs with garlic butter.

Place buttered side down in hot cast iron skillet over medium-high heat and butter the other side of the chicken.

Cook the chicken for 4-5 minutes per side, until it's cooked through.

Let it rest for a few minutes, then chop into bite size pieces to add to a salad.

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Now for the dressing. It's the perfect in between dressing - it's not a vinaigrette, but it's also not a heavy all-mayo dressing.

Honey Cider Dressing
From Apron Appeal

3 TB cider vinegar
3 TB honey
6 TB mayonnaise (or lighten it up a bit and use 3 TB mayo and 3 TB plain yogurt)
1 TB Dijon mustard
1 1/2 TB finely minced onion
1 1/2 TB chopped fresh parsley
3/4 cup oil (I used light olive oil)

In a small saucepan, combine the cider vinegar and honey and heat until the honey has dissolved.

In a separate bowl, whisk the mayo (and yogurt if using) and mustard until smooth.

Add the onion and parsley to the mayo mix, then stir in the honey mixture.

Pour the mix into a small mason jar or condiment bottle. Add the oil, put the lid on tightly and shake until oil is emulsified.

Store in the refrigerator. It's best if it sits for a few hours before serving.

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The big day is almost here...

As Colts fans, we've had a disappointing football season. Every weekend, Boo would ask, "Is Payton Manning's neck better yet?" Followed by a resigned, "Well, I guess we won't win until his neck is better."

But Indianapolis is hosting the football game of all football games this year, so we had that to look forward to. I grew up in California and was so excited at the prospect of the 49er's coming to town. Their loss in the final playoff game was a big disappointment, but at least they lost to the Giants. If the Niners can't come, I'll take Eli Manning.
My husband and I took the girls downtown to see the Superbowl Village a few days ago. It was a mostly local crowd, and a lot of fun.

Now it's time to think about the food. Because that's just as important as the game!

Here are a few of my favorite game foods:

Queso Blanco from Annie's Eats

Deluxe BBQ Chicken Pizza from Two Peas and Their Pod

Ham and Cheese Sliders from Apron Appeal

Baked Onion Rings from Baking Bad

Baked Brie from Annie's Eats

Enjoy the game!

Applesauce Muffins

The girls love to bake with me. Cookies are obviously the first choice, but muffins come in a close second. We were out of ingredients for our first choices: blueberry and peaches and cream. So the applesauce muffins were a reluctant third choice.

But they were a smash hit. Kitty exclaimed throughout the day, "I WUF applesauce muffins!"

I was planning on swapping out all the white flour for wheat flour, but then thought why not throw some oats in too? I generally prefer the oat flour to keeping the oats in whole, and it's so easy to make. I just throw the oats in my blender and turn it on high and in 30 seconds or less I've got oat flour. I think the half wheat/half oat flour combination was perfect.

Even using unsweetened applesauce, these were plenty sweet, so don't hesitate to decrease the sugar if you are so inclined.

Applesauce Muffins
Adapted from Taste of Home

1 cup (2 sticks) unsalted butter, softened
1/2 cup brown sugar
1/2 cup white sugar
2 eggs
1 tsp vanilla extract
2 cups unsweetened applesauce
2 cups white wheat flour
2 cups regular oats, blended to flour*
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground allspice
1/4 tsp ground cloves

*Place oats in a blender and blend on high until oats become flour.

Cream butter and sugar in a medium bowl.

Mix in eggs and vanilla.

Stir in applesauce.

In a separate bowl, combine all dry ingredients.

Stir flour mixture into butter/sugar mixture just until blended.

Fill muffin cups 3/4 full.

Bake muffins in a preheated 350 degree oven for 15-20 minutes, until a toothpick inserted in the middle comes out clean.

Cool and enjoy!

Yield: About 2 1/2 dozen

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