Tuesday, February 1, 2011

Cheddar oat crackers

From weeks past: cheddar, eggs, oat flour, milk, rolled oats

Staples: butter, AP flour, salt, baking powder

Yesterday, I won an m&m counting contest during an office baby shower. There were 253 m&ms in the baby bottle, and I guessed 242. CHAMPEEN! Although I didn't actually shed any tears as I promised my work bestie I would if I won, I was nearly that excited about it.

Alas, turns out a bag of 253 m&ms is not such a great thing to have in my office; especially after my baby shower meal of 1/2 a bagel, a doughnut, a blueberry chocolate chip muffin, a scoop of of pasta salad, a scoop of broccoli salad, some shrimp, 2 mini ham biscuits, and a chocolate chip cookie. No joke.

Today started off pretty much the same. Bowl of cereal, banana, leftover 1/2 of a cranberry bagel, chocolate chip cookie, 10 handfuls of m&ms . . . the usual. At around 10:30am I started feeling a little ill from all the sweets. Good thing I had these.

Because rather than cease eating altogether, I switched to cheese crackers. Obviously.

These are really good, like uber classy cheez-its. The perfect salty m&m companion. One warning: cook them a lot. Until they're really brown. Closer to the ones on the right of the above pics than the blondies on the left. If you don't, they'll be really delicious until they cool, when they'll become more like stale (but still uber classy) cheez-its.

Needless to say, I haven't exactly needed "dinner" the past two nights. I made up a batch of this last week so that I can eat light salads for dinner on the five few days a week that I have work binges.

Delicious, yes, but not great blog material; I'm thinking the last thing the internets needs is a blog post about a recipe from a blog post about a recipe from a blog post. Motivation to get my s together and start a'cookin? Maybe.

But then what would I do with all my trophy m&ms?

Cheddar oat crackers
Adapted from Food & Wine

1/2 cup old fashioned rolled oats
1/4 cup milk
1/2 cup AP flour
1/4 cup oat flour
1/4 tsp baking powder
1/4 tsp kosher salt plus more for sprinkling
1 1/4 cups shredded cheddar cheese
2 tbsp cold butter, cut into small pieces
1 egg, lightly beaten
egg wash: 1 egg yolk lightly beaten with 1 tbsp milk

Combine oats and milk and set aside for 5 minutes. Meanwhile, combine flours, baking powder, salt, cheese, and butter in a food processor and pulse to form a coarse meal. Add beaten egg to oat/milk mixture. Add mixture to food processor, and pulse until a dough ball forms. Turn ball out onto a piece of plastic wrap, and press into a 1 inch thick disk. Wrap and refrigerate for 1 hour.

Preheat oven to 375. Remove 1/2 of dough disk from the fridge, and roll into a 1/8 inch thick round on a lightly flour surface. Cut into desired shapes (I did 1/2 cracker-sized pieces) using a sharp knife or pizza cutter. Place on parchment-lined baking sheets. Brush with egg wash and sprinkle with salt. Cook until dark golden brown, about 15-18 minutes. Remove to racks and let cool.

This week (1/31)

- 2 avocados
- 2 green bell peppers
- baby bok choi
- 2 pears
- ginger
- milk
- almonds
- cashews
- dried blueberries
- dried cranberries
- cheddar cheese
- feta cheese
- quattro formaggio shredded cheese blend (Trader Joe's brand)
- kalamata olives
- langostino tails