What a relief to finally be home! We began our travels yesterday at 8:00 in the morning and finally arrived home to Long Island at almost 9:00 at night. Super long day.
Needless to say, we were super exhausted when we finally made it home–but very, very excited to see this face:
He’s been cling-wrapped to us all day and I think he’s finally starting to get that when we leave, we won’t be gone for another two weeks. Oh–except that I’m catching a flight tomorrow night for Syracuse to see my side of the family (but Fritz is staying here, since his classes are starting tomorrow).
So, it was nice to have a bit of a normal routine today, including weekend baking. I decided to attempt making crackers for the first time ever today, using this recipe from It’s Not About the Recipe for inspiration.
Seeded Crackers Printable Recipe Card
- 1 C whole-wheat flour
- 1 C rye flour
- 1/4 C poppy seeds
- 1/4 C sesame seeds
- 1/4 C sunflower seeds
- 1 t salt
- 1 1/2 t baking powder
- 3 T olive oil
- 3/4 C water
This was a super easy recipe. In the mixer, combine all the dry ingredients. Mix in the olive oil, then the water, until a dough forms. Let it rest for 15 minutes.
After resting, break the dough into four pieces (the original recipe said eight–not sure why, since it was not necessary and a bit more time-consuming). Roll out the dough until very thin, using extra flour to prevent sticking (I stopped rolling only when I had to–when the thickness of the sunflower seeds prevented me from rolling it out any thinner). Using a pizza cutter (or a pastry roller if you are lucky enough to have one), cut off the rough edges and slice the crackers into squares. Place them close together on baking sheets lined with parchment paper, and stick ‘em with a fork a couple of times for those cute cracker dots.
Bake in a hot oven (450 degrees) for 7-10 minutes until light golden brown. You gotta watch these guys carefully, since they’ll burn fast and the only thing worse than the smell of burnt sesame seeds is the taste of burnt sesame seeds.
Let them cool completely and store in an air-tight container for about a week.
I wasn’t a huge fan of these crackers at first, but I posted the recipe anyway because I think that it’s a personal preference–I’m just not a huge fan of toasted sesame seeds.
Fritz enjoyed the crackers just fine.
Oh, and when I tried them the way I used to eat Ritz crackers in my youth (with strawberry jam), I was totally won over.
Double, triple, crunchy seedy cracker yum. These guys might just be those crackers that really work best with toppings.
My next cracker attempt (because these were so fast that I will definitely be making more crackers soon) may have to be sweet. Or cheddar. Or herby. Either way, we need more crackers.
Back at the homefront, Henry has been peering out from behind our television (the one place he’s not supposed to go and is therefore his favorite place), daring us to have the gall to yell at him after we abandoned him for two weeks.
World’s worst cat.