Yes, I see the trend. Homemade almond milk, pizza rolls, and thin mints in the span of one week; it all seems like a lot of work. I’m not turning into one of those crazy-make-everything-at-home-hippies, but if it were more affordable, and I didn’t have to work a real job, that’s probably exactly what I’d become. Store bought food is wonderful and there are plenty of moments in my life where it is fully utilized and enjoyed. However, I also enjoy the challenge and taste of homemade items made from scratch that are usually store bought.
One challenge I was ready to conquer was homemade Mallomars. They require a graham cracker base, marshmallow, and a chocolate coating. Sure, you could use store bought graham crackers, but what’s the fun in that? These graham crackers were made to simply be in the middle of another cookie! That’s the level of craziness I’m venturing into – from scratch baking inside of a from scratch baked good. Baking Inception.
These graham crackers are so good they deserved their own post. You could definitely get a few more than 48 from the recipe, but I lost track of how many I ate before counting. Also, I only ended up with about 40 Mallomars because I ate so many crackers.
The graham crackers have so much flavor from the cinnamon and honey. There is nothing artificial or processed here, just real ingredients, and you can taste it. The wheat germ gives incredible chew to the crackers. It’s hard to compare homemade graham crackers to the store bought version because there really is no comparison, these are so much better. I can’t wait to whip up another batch and use them for everything!
One Year Ago – Cake Decorating 2 Final Cake
Adapted from Martha Stewart
Yield – 48 2” round crackers
3/4 cup flour
1/2 cup whole wheat flour
1/4 cup wheat germ
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 cup (1 stick) unsalted butter, room temperature
3/8 cup packed light brown sugar
1 tablespoon honey
Preheat the oven to 350 F and line 3 cookie sheets with parchment paper.
Whisk together both flours, wheat germ, salt, baking soda, and salt in a medium bowl. Set aside.
In the bowl of a stand mixer with a paddle attachment, beat the butter, brown sugar, and honey together for 2-3 minutes until light and fluffy. Scrape the bowl as needed.
Add in the flour mixture and mix on low speed until combined. The mixture will be sandy, but that’s alright.
Turn the contents of the bowl onto a floured surface and knead together for about 2 minutes. Divide the dough in half.
Roll each half of dough between sheets of floured parchment paper to 1/4″ thickness. Use a 2-inch round cookie cutter to cut the dough into circles.
Place on a cookie sheet and freeze for 20 minutes before baking. Use a fork to prick holes in each graham cracker before baking.
Bake for 8-9 minutes or until golden brown. Transfer to a wire rack to cool completely.
Just wait until tomorrow’s post!