Homemade White Cheddar Cheez-Its

White Cheddar Cheez-it Crackers Easy-to-make homemade crackers that taste exactly like white cheddar cheez-its! Thin and crispy with salty, sharp cheddar dominating every bite. They don’t look like anything like real white cheddar cheez-its but looks don’t matter when they’re homemade. Trust me when I say they’re just like them, only better because you know what’s in them. Real ingredients you can easily pronounce. Not too long ago these were a staple in my life. It was normal for me to wake up and crack open a box of cheez-its for breakfast. Eww. All those chemicals and preservatives. I wonder if they even put real cheese in them. The thought makes me shudder now. The dough easily comes together using flour, instant yeast, a small amount of butter and oil plus a pinch each of salt, sugar and baking powder. There’s a down side and an up side. The down side is the dough has to be refrigerated overnight and the up side is that even though there’s yeast in the mix there’s no rising time involved. Just refrigerate overnight and let come up to room temperature the next day when you’re ready to bake them. Even though the dough is a little on the sticky side I found it easy to work with. For the best results use plenty of flour and roll the dough out really thin, almost paper-thin. Don’t forget to dock them! Poke them a few times with a toothpick or skewer to allow steam to escape otherwise they’ll puff up like balloons with hollow centers. Still good but not what we’re looking for. You only need a bit of cheese on each one to bring in the white cheddar flavor, if you overload them they won’t crisp up as easily and the cheese will melt right off in a molten puddle. Because the dough isn’t salted, a sprinkle of coarse salt and pepper on each one is important for making that cheesy flavor sing. Homemade White Cheddar Cheez-Its If you told me five years ago I’d be making my own crackers someday I would have scoffed at you. I didn’t even know it was possible to make crackers from scratch without an industrial machine. Duh. My culinary prowess has grown by leaps and bounds since then. Can you tell how excited I am to have this recipe! My life will never be the same. I have my beloved cheez-its back along with endless possibilities for flavors. This uses a basic soda/saltine cracker recipe that you can add your own flavor twist to. I did make two other versions but these were the standouts. There was a salt and pepper version and a parmesan and tuscan herb version. They didn’t stand a chance. I can’t say enough good things about them!

Join my baking group!

Thank-you to Arthy of Cook With Arthy Sharma for picking these for our monthly Baking Partners challenge! I’ll be making them at least once a week. A double batch. White Cheddar Cheez-Its

Homemade White Cheddar Cheez-Its

Rating: 51

Prep Time: 30 minutes

Cook Time: 12 minutes

Yield: about 3 dozen crackers, depending on size

 Homemade White Cheddar Cheez-Its

Easy-to-make homemade crackers that taste exactly like white cheddar cheez-its! Thin and crispy with salty, sharp white cheddar cheese dominating every bite.

INGREDIENTS:

3/4 cup all-purpose flour
1 + 1/2 teaspoons instant yeast (I like Saf )
1/8 teaspoon salt
1/8 teaspoon baking soda
1/8 teaspoon sugar
1/8 teaspoon white vinegar
1/4 cup + 3 tablespoons water
1 tablespoon butter
1 tablespoon olive or vegetable oil, plus more for greasing
For the topping:
about 4 ounces extra sharp white cheddar cheese, shredded from a block (not pre-shredded)(I like Cabot)
coarse salt
black pepper

INSTRUCTIONS:

  1. In a medium bowl whisk the flour, yeast, salt, baking soda and sugar together.
  2. In a small saucepan bring the water, butter and oil to a simmer, stir to melt the butter. Remove from heat and let cool
  3. Add the vinegar to the water then pour it over the flour mixture and stir until combined. The dough will be soft and sticky.
  4. Grease a medium bowl and set the dough in it. Cover with plastic wrap and refrigerate overnight.
  5. The next day bring the dough to room temperature.
  6. Line 2 large baking sheets with silpats or parchment paper. Preheat oven to 350 degrees F.
  7. Divide the dough in half and on a heavily floured work surface use a rolling pin to roll one out to about a 6 x 4 rectangle. Think of the rectangle in thirds - fold the left third over to the center then the right third over that. This will help make flaky layers.
  8. Turn the dough and roll it out until it is almost paper thin. Use a pizza cutter and ruler to cut into 3 or 4-inch squares. Use a bench knife or thin spatula to transfer them to the baking sheet.
  9. Poke each one all over with a toothpick about 5 - 6 times. Sprinkle each one with a little cheese, salt and pepper.
  10. Bake 10 - 14 minutes - until lightly golden. You can pull a cracker out to test - blow on it to cool - it should crunch when you bite into it.
  11. Repeat with the remaining dough until all the crackers are cooked. Let them cool completely and don't cover them tightly for a few hours - it will help them stay crunchy. I just laid a piece of parchment over mine to protect them. Then store in a tightly covered container up to 3 days.

Notes:

Adapted from King Arthur Flour

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/homemade-white-cheddar-cheez-its/

Easy White Cheddar Cheez-Its
 Loading InLinkz ...

Spicy Cinnamon Vanilla Glazed Walnuts

Spicy Cinnamon Vanilla Glazed Walnuts

These sweet and spicy walnuts make the best snack or appetizer for New Year’s Eve and New Year’s Day! The second best thing about them is they need only five minutes of hands on time for which you will be rewarded greatly. Thanks to McCormick.

The nuts are tossed in egg whites and McCormick® pure vanilla extract first then coated in sugar, salt, McCormick® ground cinnamon and ground red pepper. You spread them out on a baking sheet and roast them slowly for an hour where that sugary, spicy coating caramelizes and turns these into addictive little bundles of joy.

They’re are also great for adding flavor to your salads or vegetables!

Spicy Cinnamon Glazed Walnuts

Here are some more of my favorite ‘party’ recipes from McCormick!

Cinnamon Vanilla Glazed Walnuts

Spicy Cinnamon Vanilla Glazed Walnuts

Rating: 51

Prep Time: 5 minutes

Cook Time: 1 hour

Yield: 10 (3-tablespoon) servings

Spicy Cinnamon Vanilla Glazed Walnuts

These sweet and spicy walnuts make the best snack or appetizer for New Year's Eve and New Year's Day! The second best thing about them is they need only five minutes of hands on time for which you will be rewarded greatly.

INGREDIENTS:

1/4 cup granulated sugar
1 + 1/2 teaspoons McCormick® ground cinnamon
1/8 teaspoon McCormick® ground red pepper
1/4 teaspoon salt
1 egg white
1 tablespoon McCormick® vanilla extract
2 cups walnut halves

INSTRUCTIONS:

  1. Preheat oven to 250°F. Mix sugar, cinnamon, red pepper and salt in small bowl. Set aside.
  2. Beat egg white and vanilla in a separate medium bowl until foamy. Add walnuts and toss to coat.
  3. Add spice mixture; toss to coat nuts evenly. Spread nuts in single layer on greased baking sheet.
  4. Bake 1 hour, halfway through stir the walnuts and spread back out in an even layer.
  5. Cool slightly and break apart. Cool completely and store in airtight container up to 2 weeks.

Notes:

Adapted from McCormick

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/spicy-cinnamon-vanilla-glazed-walnuts/

This is a sponsored post for McCormick. All opinions are my own.

Happy New Year!

White Chocolate Cherry Cashew Cereal Bars

Dried cherries, cashews, white chocolate, coconut flakes and multi-grain Cheerios come together to make these chewy bars that are held together with honey and egg whites. You can use any kind of cereal you like and swap out the white chocolate for any type of chocolate your heart desires. Dark chocolate would work nicely too.

This is the result of cupboards overflowing with dried fruit and nuts stock-piled for Christmas baking that went unused. And teenage nephews who leave half eaten boxes of cereal behind in their wake. I can’t stand to see them abandoned that way. … 

Read More »

Chocolate Sour Cream Snack Cake

A chocolate snack cake that boasts of cocoa powder and sour cream inside the cake batter and the frosting. Rich with chocolate flavor and moist from sour cream, it’s a dense cake that you will find irresistible.

Maybe, like me, you’re wondering what makes a ‘snack’ cake different from regular cake?!… 

Read More »

Homemade White Chocolate Samoa Girl Scout Cookies

Homemade Samoa Girl Scout (caramel deLites) with white chocolate instead of dark and a toasted coconut caramel topping. The best cookies I ever made or ate. In my entire life.

Hidden underneath a chewy caramel-coconut-candy topping is a soft, buttery cookie with a white chocolate bottom. When Girl Scout cookies see these coming they hide in the corner, heads hung in shame. If I packaged them I would be rich. Filthy rich…. 

Read More »

Toasted Pumpkin Seed Trail Mix

I have a whole shelf in my kitchen stocked entirely with nuts, seeds and dried fruits. At times they threaten to overtake the entire pantry. To say I get a little carried away might be an understatement. I hate running out of any one thing…what if I need it to bake and there isn’t any!? You see my point?

To use up some of the abundance I like to throw together a trail mix. Eating trail mix is more exciting and enticing than simply eating handfuls of individual nuts or fruit…. 

Read More »

Peanut Butter and Jelly Cereal Bars

These cereal bars transform boring puffed wheat cereal into something deliciously snackable. Aside from toasting the cereal for a quick five minutes they require no baking. Peanut butter, jelly and honey are combined and melted to form the ‘glue’ that holds them together…. 

Read More »

Cherry Coconut Muffins

Cherry Coconut Muffins

There has been little to no baking in the Cinnamon and Spice house lately. Thanks (not!) to the especially hot and humid weather. Boo!  The very same weather that has been plaguing us since May with no end in sight. And because the kitchen is the heart of our house. The center upon which we convene. The oven is off limits along with anything else that will make the temperature skyrocket causing the kitchen to be intolerably hot. And consequently taking our gathering place from us.

So you can imagine my surprise one morning when I woke up to a cool room. The thermometer read 71 degrees. Not 101 or even 91. I rejoiced. Then I sprinted to the kitchen with sleep still in my eyes and proceeded to bake my little heart out by making muffins for breakfast. The very beauties you see here heavily adorned with red, juicy jewels you may know and love as much as I do – sweet Bing Cherries. Giddy with delight I also tossed in coconut flakes. For a little more oomph. Not that they needed it…

Cherry Coconut Muffins

Moist, sweet and summery, they fixed me right up. So much so that when a blanket of humidity descended upon us again by early afternoon I didn’t even give a care. I was kicked back in my semi-cool kitchen with this tray of lovely muffins laid out before me, deliciously and completely satisfied.

Cherry Coconut Muffins

************************************************************************

Cherry Coconut Muffins
(adapted from The Muffin Cookbook)
2 cups all-purpose Flour or King Arthur White Whole Wheat
1 tablespoon Baking Powder
1/4 teaspoon Salt
1 heaping cup Cherries, pitted, coarsely chopped
6 tablespoons Butter, softened
2/3 cup Sugar or 1/2 cup Honey
2 eggs
1 teaspoon Vanilla
2/3 cup Milk
1/2 cup Sour Cream (regular or light) or nonfat Greek yogurt
1/2 cup unsweetened Coconut Flakes, plus more for topping
1. Preheat oven to 400 degrees. Grease or paper line a 12 muffin cup or 24 mini muffin cup pan.
2. In a small bow combine flour, baking powder and salt. Toss 1 tablespoon of flour with the cherries and set aside.
3. In a large bowl beat butter and sugar until light and fluffy. Add eggs and vanilla and beat 3 minutes.
4. Alternately mix in by hand the flour mixture and the milk. Fold in sour cream, cherries and coconut flakes.
5. Spoon into muffin caps just short of the top. Sprinkle coconut over tops if desired. Bake 18-22 minutes or until a toothpick comes out clean. About 12 minutes for mini’s.
6. Let cool in pan for 5 minutes and remove to wire racks.

************************************************************************

Cherry Coconut Muffins

I’m linking this to Potluck Sunday over at Mommy’s Kitchen.

foodie_views_link_url = ‘BLOG_POST_URL’;
foodie_views_submit_or_vote();

Bookmark and Share