My kitchen gets used all the time. Nonstop, really. It's the hub of the house and I wouldn't have it any other way. I literally just spent 30 minutes cleaning it as there was mail strewn on the island, milk spilled on the floor and dishes galore.
Unfortunately, it's not seeing a lot of creative love lately. I still cook some nights (and other nights are eating out or freezer hunting... I'm not ashamed) and the dishes never seem to end. Like the laundry. I swear they get together and talk about how to be ultimate time suckers.
When my friend Brie posted on IG about making homemade graham crackers, I didn't contemplate making them but got right to work! Some things just warrant dusting off the pots and pans for immediate attention. I also made my favorite Spanish rice recipe for a teething Benjamin. He loves rice and the more fat I can add, the better. This is the ultimate comfort food for a Mexican-food-loving girl like myself. So naturally, I pass on these traits to my rice-loving toddler.
Back to those graham crackers though. Amazing. Six ingredients, quick to bake, no eggs or sugar and you most likely have all of the ingredients on hand. And really, there's nothing like taking a bite out of them fresh out of the oven. I recommend it.
Recipe from its source.
2 c wheat flour
1/2 t. baking powder
1/2 t. baking soda
1 t. cinnamon
1/2 c honey
1/2 c butter, melted
1. Mix dry ingredients. Set aside.
2. Mix wet ingredients, then add to dry ingredients. I used a fork.
3. Preheat oven to 400 degrees.
4. Press cracker mixture onto 12x17 cookie sheet. I used my mini roller for this. Make fun fork marks just for cute factor.
5. Bake for 8-10 minutes. I baked for 8.5 minutes and would not go over that for my oven. After 8 minutes, watch them. They will be soft but harden as they cool... though I wanted them to remain slightly soft.
6. Cut immediately from oven. I used a pizza cutter and a butter knife to finish off the edges that the pizza cutter could not get to and then put them on a drying rack. Not sure if the drying rack was necessary.
I bow down to the maker of this recipe. Delicious.
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