I love comfort food. Who doesn’t? It is called comfort food because not only does it feed out tummies but somehow manages to nourish our soul at the same time. I enjoy the traditional comfort food like stew, this soup, delicious mac and cheese (even the healthier version), and my mom’s chicken noodle soup with homemade noodles.
However, having grown up abroad, I have some odd comfort foods.
- Peanut butter has a way of lifting my spirits like few other foods do. All the peanut butter we had while living in Spain was lovingly brought over from the US in someones suitcase. Peanut butter and jelly sandwiches were a treat.
- String cheese was a treat we got only when we were stateside. I can remember once, when my grandparents picked my sister and I up at the airport after just returning to the US, we stopped at a gas station on the two hour drive to their house and they bought us string cheese. Little devours it and I couldn’t be more proud.
- Lastly a huge comfort food for me is graham crackers. When I was in school in Switzerland when I was 18 my mom shipped me over a box. They were also a stateside only treat. If we make smores I will munch on just the crackers. Give me a cold glass of milk and package of graham crackers and I am a happy girl.
I can’t believe it has taken me this long to make my own graham crackers. When the gingerbread house making fiasco happened we had a few extra crackers on the table the next morning. Little is a fiend for anything that appears to be a carb and begged for the cracker. He loved it (as he does with most carbs). The ingredient list on the package of crackers is longer than I like and, as with most things, I had the thought “I can make that!”
After a bit of perusing I settled on this recipe. Throw everything in the food processor. Blend. Roll out. Chill. Bake. Couldn’t be easier. Next time I need to roll them out a bit thinner and maybe add a bit more water. They were a tad crumbly and, while perfect dipped in a latte, they can be a little hard for Little to eat.
Either way- yum. Not completely a “real food” as it has white flour and a touch of sugar but it is close enough for me.
Graham Crackers (makes nearly two sheet pans full)
straight out of Gourmet Today cookbook
2 c. whole wheat flour
1/4 c. all-purpose flour
1 Tbls. cornmeal
1/4 c. sugar
1/4 c. packed light brown sugar
2 Tbls. molasses
2 Tbls. honey
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground cinnamon
1 stick (8 Tbls.) cold butter, cut into 1/2″ pieces
1/4 c. cold water
In a food processor, combine all ingredients except butter and water, pulsing until combined. Add butter and pulse until mixture resembles coarse meal. Drizzle water over mixture and pulse until dough forms a ball, about 30 seconds.
Divide dough in half. Roll out one piece between two sheets of parchment paper into a 15×10″ rectangle and put on a large baking sheet. Repeat with second piece of dough. Refrigerate until firm, about 1 hour.
Put racks in upper and lower thirds of oven and preheat to 350 degrees.
Remove top sheets of parchment from dough. Using a knife or pizza cutter, trim edges of dough and cut into squares or rectangles (do not separate pieces). Prick each piece several times with a fork and bake, switching position of sheets halfway through, until edges are golden brown, 15-20 mins. Transfer crackers, on parchment paper, to a rack to cool completely.
And in case you are wondering (because I know you are)- here is how the making of the crackers and the photo shoot went with Little helping out.