Tag Archives: whole wheat

whole wheat “easy cheesy” crackers

It may seem obvious but the motto of cracker making should be “the thinner the better.” I’ve made various cracker recipes that perhaps will eventually make it to the blog, but here’s one that we really liked! We even ate the “too thick” ones.

I did one batch in pretty flower shapes and then said, “Forget this!” and moved on to the efficient method. :)

Of course, the USA is the ruling nation on variety, right? 50 different types of everything on the shelves. Well, in Ecuador we don’t have that and that’s okay…but every once in a while I miss things likes Triscuits, Wheat Thins, etc. So, hello! Make your own variety!

This really is an easy recipe (at any elevation) in the whole line of cracker recipes, so give it a try…

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non-vegan vegan pumpkin muffins

Looking Back: Originally posted on Feb 22, 2011.

Weird title? Yes, well, I really wanted to try this recipe I found which happened to be vegan and I didn’t have “vegan chocolate chips” and other items, so this is just slightly adapted to what I had in my pantry!

It was very well-received by the husband and his football buddies over watching the Oregon game. I don’t say that to say, “look how good a baker I am…” but rather to remind myself of the details of the day I made these.  ;)
See my About page about why this blog even exists. 

 

For the true vegan version, where I found this recipe.

Here’s a  of what I did!

whole wheat bread

Looking Back: Originally posted on Oct 28, 2011.

From original post:

Don’t let the “whole wheat” words fool you. This tasted like no other store-bought, from-a-bag whole wheat bread that I’d ever tried.

I think the secret was the brown sugar.

If you thought consciously about it, you could detect the tiny bit of sweet the bread had to offer in each bite. It was hardly noticeable and I think made all the difference.

I keep wanting to make this again but don’t ever think about it in time. When you , notice that you need quite a bit of rising time, but it doesn’t take too long to bake!

Enjoy!

whole wheat goldfish crackers

Looking Back: Originally posted on Nov. 7, 2011

Now THESE bring back memories, my goodness! It’s already been 2.5 years since my friend, Courtney, and I made these and shared them on the blog. It was fun to go back and remember… but it also made me miss my little fishy cracker cutter! Hope it’s safely in storage somewhere in the States…

From the original post:

Back in March, my friend Courtney and I were chatting about one of our favorite food bloggers and, in particular, about one of her posts – .  We had identical initial reactions…”Who in the world has tiny fish cookie cutters?!” 

A few weeks later I had to buy some ingredients online for a “hired cake pop job” and decided to get them from the same website as SK’s goldfish cookie cutter!  I ordered my sprinkles and my fishie and couldn’t wait to show Courtney what I had done. haha.

Well, us being us, our schedules clashed until the very end of the summer.  Alas, we were able to meet and make cute little fishies!  She bought another cutter of a slightly different shape so we had two breeds.

Seriously, you have to make these.  They really taste like goldfish crackers!

Here is the 
Better print it now just in case…