It’s hot here! Have I said that already? It’s so hot that this sorbet melted halfway into shooting it. Ok, yes I had a chicken pot pie in the oven that made the already hot kitchen 1500°F but it was well worth it. I do not own an ice cream maker. I wish I did but I would have no where to put it in this tiny kitchen. So I had to come up with a more simplified version to make an icy treat to help cool us down. It was a certain success as I turned to look at Mia and she had gobbled it up in one bite and screamed for more. Strawberry Peach Sorbet is a simple sweet refreshing treat to make with the kids to beat the summer heat. Look below for an adult version. wink wink.

Strawberry Peach Sorbet makes 4 to 6 servings (about 1 quart)

• 1 pint strawberries, organic if possible
• 2 medium peaches, organic if possible
• 2 to 4 Tbs pure honey, amount will depend on how ripe your fruit is
• 3/4 cup peach nectar

Slice strawberries in half and place in a food processor or blender. Pit and slice peaches and put them in the food processor or blender with the strawberries. I like to leave the skin in the peaches for a little extra nutrition. Get it where you can, right? Add 2 tablespoons of honey and process for 2 minutes until very smooth and it becomes liquid almost. Taste. If it’s too sour add a bit more honey and blend to mix.

Pour into 2 ice cube trays and freeze for at least 3 hours but 5 would be best. Keeping it real here. I just can’t pour like Martha Stewart. It got a little messy.

When frozen, place the frozen fruit cubes in a food processor with the peach nectar. Pulse just one to three times if using a food processor or blend for a couple of seconds if using a blender. Puree just enough to have a creamy yet still solid consistency. Note that it was 1500°F in my kitchen this day and Mia could not wait a full 5 hours to allow the cubes to frreeze thoroughly so they were a little on the mushy side.

Listen up. This is where you add a cup of very cold white wine for a nice little treat for yourself.

Scoop into a serving dish and garnish with a strawberry slice or a mint leaf. A perfectly easy cool down indulgence to beat those summer blues.

I’ll see y’all later. I’m going to go make some more. Maybe with mangoes this time.

A couple of weeks ago we had a little dinner party over here and my mother-in-law brought these amazingly beautiful appetizers. They are so amazing that I had to share them with you. I seriously could have forgotten the dinner and just stuck to these. The combination of spicy capicola and sweet peaches along with the bright and fresh finish of  basil is the perfect amuse bouche for any dinner party or just to snack on around the house. {Yes I have done that before. If  you knock on the door after Mia is asleep and the husband is working late you might just find me on the couch with a glass of wine and these little beauties. And yes, you are welcome to come join me. Just bring your slippers cause I’ll be in mine.}

Spicy Capicola Wrapped Peaches with Basil makes 16
from Mary Ann Steele

• 16 slices of spicy capicola, sliced thin
• 2 medium freestone or white peaches
• 16 basil leaves

1. Cut the peaches in half and remove the pit. Cut each peach into 8 slices.
2. Lay the capicola slices on a work surface.
3. Place a peach slice on the end each capicola slice.
4. Next, place a basil leaf on top of each peach slice.
5. Roll up the capicola to enclose the peaches and secure with a tooth pick if necessary.
6. Place on a baking sheet lined with parchment paper and place on the middle rack under the broiler set on high.
7. After  8 minutes, remove the baking sheet, flip each peach, and place back under the broiler for another 10 minutes or until th capicola is browned and crisp.
8. Remove from the oven, allow to cool and serve.

Oh my holy love handles! Who doesn’t love hot crusty artisan bread!? Of course, those who are gluten intolerant will disagree with me and for that a shed tears for you. No, really I do but I know that y’all have tricks up your sleeve that would make a grown baker cry so I know you are going to be ok. Give me a fresh baked loaf of bread (sourdough especially) and it will not last 5 minutes. I think if I were stranded on a desert island and had access to one thing it wouldn’t be a life raft, phone, or satellite signal… that is what I smart person would ask for and if you have read this blog you know that I certainly have my moments of stupidity. No, this girl would ask for fresh sourdough bread and a bottle of wine (ok, maybe two things).

Before you say anything, yes, this recipe has been floating around ever since the geniuses Jeff Hertzberg and Zoë François, created Artisan Bread in Five Minutes a Day but I love it so much that for those who haven’t seen or tried it that I wanted to share it with you. This recipe is an adaptation of Hertzberg and François from my favorite site for bread recipes, King Arthur Flour. In no way am I being paid to say this, but King Arthur is my favorite flour to use. Of course, you are more than welcome to send me a check, King Arthur.

If you haven’t already, this is a great recipe to make even if you have never tried to make your own bread. It is super simple, crusty, delicious and the perfect no-fuss recipe to make with your kids.

No-Knead Artisan Bread makes 2 to 4 loaves
simplified from King Arthur Flour

• 3 cups lukewarm water
• 6 1/2 to 7 1/2 cups King Arthur Unbleached All-Purpose Flour*
• 1 tablespoon salt
• 1 1/2 tablespoons instant yeast

*The flour/liquid ratio is important in this recipe. If you measure flour by sprinkling it into your measuring cup, then gently sweeping off the excess, use 7 1/2 cups. If you measure flour by dipping your cup into the canister, then sweeping off the excess, use 6 1/2 cups. Most accurate of all, and guaranteed to give you the best results, if you measure flour by weight, use 32 ounces.

1) Combine all of the ingredients in a large mixing bowl, or a large (6-quart), food-safe plastic bucket. Water should be not too cold and not too hot. Just about the temperature of a baby’s bath.

2) Mix and stir everything together. If you have a stand mixer, beat at medium speed with the beater blade for 30 to 60 seconds.

3) Place the dough in a large greased bowl and cover lightly with plastic wrap or a shower cap.

4) Let the dough rise at room temperature for 2 hours. Then place it in the refrigerator for 2 hours to 7 days. If you’re pressed for time, skip the room-temperature rise, and stick it right into the fridge). The longer you keep it in the fridge, the tangier it’ll get; if you chill it for 7 days, it will taste like sourdough. Over the course of the first day or so, it’ll rise, then fall. That’s OK; that’s what it’s supposed to do.

5) When you are ready to bake, place the dough on a floured work surface. With knife, cut the dough into portions, anywhere from 2 to 4. I have found that I like a bigger loaf so I just cut the dough in half. I use one half then I place the other back in the bowl cover and set it in the fridge for later in the week. 6) Form the dough into a ball.

7) Place the dough on a piece of parchment (if you’re going to use a baking stone); or onto a lightly greased or parchment-lined baking sheet. Sift a light coating of flour over the top; this will help keep the dough moist as it rests before baking.

8) Let the dough rise for about 45 to 60 minutes. Preheat your oven (and baking stone, if you’re using one) to 450°F while the dough rests. Place a shallow metal or cast iron pan (not glass, Pyrex, or ceramic) on the lowest oven rack, and have 1 cup of hot water ready to go.

9) When you’re ready to bake, take a sharp knife and slash the bread 2 or 3 times, making a cut about 1/2″ deep. It’s ok for the bread to deflate.

10) Place the bread in the oven, and carefully pour the 1 cup hot water into the shallow pan on the rack beneath. It’ll bubble and steam; close the oven door quickly.

11) Bake the bread for 25 to 35 minutes, until it’s a deep, golden brown.

12) Remove the bread from the oven, and cool it on a rack. Store leftover bread in a plastic bag at room temperature.

So simple and delicious, there’s no reason not to make it!

There’s nothing better than taking a bite of slightly sweet and toasty homemade granola to drown out the bickering between a dog and a two year old little girl. Yes, they bicker. No, I didn’t realize adopting a 60 pound lab meant adopting a another toddler and yes, I’m considering never having anymore children because my hair is quickly turning grey. There’s also the possibility of me entering a psych ward soon. But for now I have the crunchy bites of heaven covered with milk to save my sanity and make me smile when I realize that my once white dog is now neon blue and a beheaded Barbie rolls under neath my feet.

Dried Cherry Coconut Granola makes 10 cups

• 4 cups oats
• 2 cups almonds
• 2 cups raw shredded or flaked coconut
• 1 1/2 cups dried sweet or bing cherries, pitted
• 1/2 cup virgin coconut oil*
• 1/2 cup honey
• 2 Tbs pure maple syrup

*the low down on virgin coconut oil, in case you were wondering: Virgin coconut oil is one of the safest oils to cook with. It does not contain trans fatty acids and does not break down. Coconut oil is known as the “energy fat” and is favoured by dieters, athletes, and body builders. It is slightly lower in calories than most other fats and oils and is processed in the liver and converted directly into energy unlike most oils. So, in conclusion it’s pretty healthy.

Preheat oven to 300° F.

With a sharp knife, coarsely chop almonds. If you have little kiddos like I, you might want to chop the almonds in pieces they can handle.

In a large bowl, combine oats, chopped almonds, shredded coconut, and cherries. I like to chop the cherries a bit so that Mia can eat them easier. Warning: little hands find their way into this recipe fast. Dried Cherries may be irresistible to some. Proceed with caution.

In a small bowl or measuring cup combine coconut oil and honey. Mix well.

Pour the coconut oil/honey mix into the oats and stir well until combined.

Spread evenly on a large baking sheet (11″x17″) and place in the oven. Bake for 30 minutes, stirring occasionally, until the oats are golden.

Allow to cool completely before serving or storing. Store in an air-tight container.

Perfect on cherry Greek yogurt. Have you noticed I’m addicted to Greek Yogurt lately?

There’s nothing better in the summer than a refreshing granita and I’ve made quite a few. Granitas have even been my close friend during those teething days with Mia. Her favorite, cantelope and mint, was devoured daily and helped sooth her swelling gums.

I love granitas because they are supper simple to make and like a good dress can be dressed up or down with the addition of a touch of liqueur. This grapefruit and rosemary granita is so delicious and is my favorite yet! Don’t be put off by the rosemary my friends, it a delightful and elegant pairing with the grapefruit and will surprise you.

grapefruit and rosemary granita serves 4

• 1 cup water
• 1/2 cup sugar
• 1 rosemary sprig, 7 inches
• 2 1/2 cups fresh squeezed grapefruit juice (about 4 grapefruits)
• 1/2 cup vodka, optional

In a saucepan over medium-high heat, bring water, sugar, and rosemary to a simmer. Here’s a little note: I am a rosemary lover, my husband not so much. I like this granita with two sprigs of rosemary and he thinks I’m just a little crazy. So, if you are like me you might consider an extra sprig. Once the sugar is dissolved remove from heat and allow to cool. This is a low sugar simple syrup.

While the simple syrup is cooling, squeeze the grapefruit juice into a large bowl retaining some pulp. You could just go and buy grapefruit juice but where is the fun in that and I promise you it will not be as good!

Remove the rosemary sprig and add the cooled syrup to the grapefruit juice. Add the vodka (by the way I know I don’t have to really say this but I’m going to anyway: do not add vodka if you are serving this to your kids). Stir to combine.

Pour the grapefruit/syrup mixture into a 9×13 glass or metal baking pan. Place in the freezer. Allow to freeze for an hour without disturbing.

Once the juice begins to freeze, scrape the entire dish with a fork every 30 minutes until you reach a fine slushy consistency, about 2 hours.

Serve and enjoy!

Today, I made Mia her own batch the exact same way as the grapefruit rosemary granita using fresh squeesed orange juice with no simple syrup. Oranges are in season and super sweet already. She loved it.

You can find numerous recipes for fruit leather on the internet. It’s been around forever. The best thing about this simple treat is that if you make it at home you don’t need chemical preservatives, you can control the amount of sugar, and best of all you can be as creative as you want to be. I have yet to see strawberry basil fruit leather and after tasting it we are all missing out! The sweetness of the strawberries and the fresh almost licorice taste of the basil makes a unique and amazingly flavorful treat for everyone! I’ve got many different flavor combos to share with you in the near future. So watch out!

Strawberry Basil Fruit Leather

• 1 1/2 pound strawberries
• 1 cup fresh basil (about 40 leaves)
• 1/2 cup sugar
• 1 Tbs lemon juice

Combine all ingredients in a food processor and puree for 1 minute until smooth. If you don’t have a food processor you can finely chop the basil and add everything in a saucepan. Cook for 5 to 10 minutes until the strawberries are soft and mash until smooth with a potato masher.

Pour the puree into a pot or saucepan and bring to a boil. Reduce heat to medium-low and simmer for 5 to 10 minutes until the mixture becomes a little thicker.

Line a 17″x 11″  baking sheet with parchment paper and pour the puree onto it. Spread out evenly with a spatula, leaving a half inch of parchment paper on all sides.

Place in a 170°F oven for 6 hours (or 120°F for 8 to 10 hours) until the puree is shinny and no longer wet and supper sticky. Allow to cool.

Once cool, remove from the pan with the paper intact. Roll tightly and cut into sections with a sharp knife. Serve and watch the smiles. Store in a plastic bag or air-tight container in the pantry for up to 3 months.

They don’t last long in this house.

{UPDATE · April 13, 2011}

GIVEAWAY

GIVEAWAY IS NOW CLOSED · The winner is Kim with the comment, “Too funny! This is totally my life.”

Thanks to the amazing folks at The Pampered Chef, not only do you have a chance to help me win a $3500 Pampered Chef Shopping spree and a $125 SpaFinder certificate and a chance for you to win the same through The Pampered Chef Facebook page but NOW I have been given an Easy Brie-zy Pizza Set (valued at $115) to giveaway to one of you during this contest! You know how I love pizza and this Pizza set that includes a pizza stone, garlic press, pizza wheel, sauces, spices, recipes and more is going to be a great addition to any kitchen!

Well Make this quick and simple,
TO ENTER TO WIN THE PAMPERED CHEF PIZZA SET FROM IN SOCK MONKEY SLIPPERS:

1. Leave a comment at the end of this post telling me your funniest or not so funny kitchen disaster story and If you don’t have one just say hi! All previous comments will be honored and included in this giveaway.
2. “LIKE” In Sock Monkey Slippers on Facebook and leave a seperate comment telling me you did so.

The winner of the Easy Brie-zy Pizza Set will be chosen randomly, on Friday, April 15 at noon and will be notified by e-mail.

GIVEAWAY IS NOW CLOSED

······················································································································

in sock monkey slippers and the pampered chef {april 11,2011}

A few days ago, The Pampered Chef, contacted me to share my funniest kitchen disaster story and to be a part of their Spill It! Contest celebrating Mother’s Day. The Spill It! contest will feature stories by six food bloggers, and you will decide the winner by who has the most comments posted to their story. I had to stop and laugh because every day is a disaster in the kitchen with a 22 pound, 2-year-old girl and a 70 pound, 2-year-old lab running under your feet. Of course, I had the perfect story that happened not too long ago–as In Sock Monkey Slippers fans on Twitter and Facebook can attest to when I shouted out for help with a “burning” question. If you enjoy, or can relate in any way–which I’m sure you can–to this story, please comment at the end of this post and help me when the Spill It! contest and the $3,500 Pampered Chef prize! Don’t you just love The Pampered Chef?! What’s your funniest kitchen disaster?

Follow along with this contest and keep up with all of us on The Pampered Chef’s Facebook page. “LIKE” The Pampered Chef’s Facebook page to stay on top of upcoming info and tips and share your funniest kitchen story too!

a flaming food processor and a larabar disaster

For a while now I have had a “drop everything” craving for Larabars. Their chewy naturally sweet goodness has attracted me like a moth to a flame, so much so you would think I was pregnant. My favorite Larabar is the cherry pie one. For those of you who have no clue what I’m talking about, a Larabar is a snack bar with just a few ingredients and no added sugar or preservatives. Oh, how I loooove them, and decided with how this family goes through snack bars I needed to make my own.

With dried cherries, dates and almonds in hand and the little girl asleep and Jack the lab outside playing I set out to make my Larabar masterpiece. I laid out all of my ingredients and pulled out my trusty little, little, little 3 cup food processor.

It was a beautiful day. Adam Carroll was on the iPod, the birds were singing and I’m sure if I were Snow White dwarfs would be whistling somewhere. It wasn’t until…chunk, clunk, verrrrrommmm, chunk, chunk, chunk. My trusty little food processor filled with dates and cherries and almondy goodness started jumping off the counter. And then my worst fears happened. My little kitchen appliance went up in flames.

“What the?!!!!” was all that was going through my mind as I batted the flames out with a towel; not the brightest idea, mind you, because now I have a burnt towel. With disaster averted, I took a moment to regroup. Then the silence was shattered when our fire alarm finally went off. This set off the domino effect. I’m cursing to high heaven worried that the BEEP BEEP BEEP screaming through our house is going to wake up Mia when I’m startled by Jack jumping on our kitchen window tearing the screen to bits, then knocking over the water fountain by the window in the herb garden. I then hear “hack, hack, hack” as our ever so nervous cat, Athens, vomits in the bedroom. Ahh! Are you kidding me?

As I run outside to calm our dog down I slip and fall on something slippery and wet in the bedroom. “No, No, No, It can’t be.” Oh yes, Meredith, it is. You have just fell and busted your behind in cat vomit. Right then the situation gets worse as I smell smoke coming from the kitchen. The food processor is smoking. Huge puffs of smoke billowing from my kitchen.

I grab it off the counter by the cord and toss it out to the front patio. From the window I watch with phone in hand to call 911. And of course, instead of doing the smart thing and calling 911 I get on Facebook and twitter calling out for help.

Instead of embarrassing myself to a group of hunky firemen, crisis was averted once again as my awesome friends on Facebook and Twitter told me to pour baking soda on it or just run.

Quite once resumed as I stood by the door to make sure the fire was truly out. I then realize that by a miracle Mia is still asleep and I could actually go sit on the couch and recover from this fiasco. But life is never that simple, is it? The moment my tush hits the cushion and my tension starts to melt….”MOMMY!!!”

Oh well, back to motherhood I go with my bruised hiney and a house that smells like burnt plastic.

Spill it with me! For your chance to win the prize, please share your own disaster story on www.facebook.com/ThePamperedChef (under the “contests” tab) before Friday at noon! And If you can relate to my story or you just want to say “thanks for the laugh” let me know by leaving me a comment and passing this along! One of the 6 bloggers will win and one of you will win! Here’s to all of the moms out there who are just trying to make it through the day! Have a good one!

Homemade Cherry Larabars….sort of

• 2  cups pitted dates
• 1 cup dried cherries
• 1/2 cup almonds
• 1/2 cup walnuts
• 1 tsp vanilla
• 1/2 tsp sea salt
• 1/2 cup dark chocolate chips

1. In a large, high powered food processor, combine dates, cherries, almonds, walnuts, vanilla, and salt. Process in pulses until thoroughly chopped. Or, you can simply spend 30 minutes or so chopping all ingredients by hand, as I have done.
2. With your hands, form the mixture into a 1 inch thick rectangle.
3. Next, cut to desired shape with a knife. I choose to do small bite size squares but this recipe will make 10 4 inch long bars.
4. Place the chocolate chips in a microwave safe bowl and microwave for 3o seconds. Stir and repeat for another 30 seconds or until the chocolate is melted.
5. Dip each bar halfway into the chocolate mixture and place on parchment or wax paper.
6. Allow the chocolate to cool and harden.
7. EAT!

When I arrived home from a fantastic trip to San Francisco there was a brand new B0n Appétit sitting ever so patently in the mailbox. The unpacking would have to wait. Magazine reading always comes first, right? Ever since we left the airport I have been racking my brain to come up with new recipes based on the fresh seasonal foods I had on the west coast. With rhubarb season starting I was baffled about how to even attempt to use this fruit, vegetable, plant…uh, what is this red stalk thingy anyway? (upon further research I found it’s an ornamental vegetable for those of you who were wondering) And when I opened my favorite mag my questions were answered as there was a beautiful photo of a Rhubarb Fool from a previous issue. I immediately went to the store and grabbed me some rhubarb and got to cooking.

Can you believe I’ve never actually eaten a rhubarb! For some reason I was raised thinking they were poisonous and should only be eaten cooked down in a pie. Imagine how I freaked out when I turned around to see Mia, my two year, old chomping down on a stalk right out of the bag! I panicked, grabbed my phone to call poison control and then thought, why would they sell poisonous produce at the grocery store? My blonde moment slowly started to fade as I put down the phone and checked the Internet for a little research. Ok, so now I feel like an idiot. Rhubarb is not poisonous at all, just a little sour. Am I the only one who thought this? This is just going to have to go down in the “Blonde Moments of Meredith Book” right next to the chapter, “People don’t actually work underground changing the traffic signals, it’s done electronically.” Granted that chapter was written when I was young although I would rather not mention how old I was when I figured that one out.

This Rhubarb and Blackberry Yogurt Fool is a healthier adaption of the traditional Rhubarb Fool featured in Bon Appétit but just as delicious. A little tart but rightfully sweet this little treat disappeared fast and will be returning frequently in this house! If you are looking for a quick and easy way to use rhubarb for your family, try this today! This one is Mia approved.

Rhubarb and Blackberry Yogurt Fool serves 2
adapted from Bon Appétit April 1995

• 8 ounces fresh rhubarb stalks, trimmed, or 8 ounces frozen and thawed
• 1/4 cup sugar
• 4 tablespoons orange juice
• 1/2 tsp orange zest
• 2 tablespoons Grand Marnier, optional
• 1/2 cup blackberries, organic if possible
• 1 cup low-fat plain Greek yogurt, organic if possible (for an even sweeter version use vanilla greek yogurt)

Cut rhubarb crosswise into 1/2-inch slices and place in a saucepan.

Add orange juice and zest.

Uh, yeah you don’t have to do this particular step but by all means if you want to suck the orange dry be my guest.

Add sugar to the rhubarb and juice.

Cook over medium-low heat, stirring until sugar dissolves. Add blackberries and cook for 5 minutes or until the rhubarb has softened. Turn off heat.

Stir in the Grand Marnier. Transfer to a bowl and refrigerate until cold, about 15 minutes. NOTE: If you are making this for your children, add the Grand Marnier at the same time that you add the blackberries. This will give the alcohol enough time to cook out or you can leave it out all together.

To serve, add 1/4 cup of yogurt to the bottom of a cup or bowl. Top with 1/4 cup of rhubarb mixture and then place 1/4 cup yogurt on top of that. With a knife swirl yogurt and rhubarb together.

Serve and watch it disappear fast!

I can’t describe in words how good and fresh this is but maybe this picture can help you understand. Rhubarb = Awesomeness.

So, I had this great recipe lined up for you today for a date-night dinner with your Valentine. It was divine, really. But as we all know life interrupted and as my daughter was running around pretending she was a cow knocking over this and that to the soundtrack of my husband playing the guitar, the steak that was supposed to be today’s post didn’t made it out of the freezer in time. I rushed but by the time the spinach was sauteed, garlic chips were made and the red wine reduction was simmering away it was pitch black outside or as one of my favorite quotes says, darker than a black steer’s tookus on a moonless prairie night and it was to late to take a shot of anything. I just couldn’t bring you a post with out any photos. My apologies. But no worries I have a back up plan for Cupid later this week.

Not wanting to leave you empty handed today… this is a look at what we eat here for lunch. Super simple. No frills or fuss. You really don’t need measurements or a recipe. I don’t know if it’s the fact that in elementary school they served chalupas every single day in Texas in my youth that makes me constantly crave them or what but I do. And since a normal chalupa is probably one of the worst things you can feed a child here is our simple low-fat version.

Pita Chalupa

• 1 pita whole wheat pocket
• 4  Tablespoons of fat-free refried beans
• 2 Tablespoon of shredded cheddar, or monterey jack cheese
• any additional toppings you wish, cilantro, diced onion, bell pepper, tomatoes

1. Preheat oven to 350°
2. Open and separate the pita pocket in two halves.
3. Place the pitas on an ungreased baking sheet and place in the oven for 5 minutes or until firm.
4. Remove the pitas from the oven and spoon 2 Tablespoons of the beans onto each pita slice.
5. Top each pita with 1 Tablespoon of cheese
6. Place back in the oven for another 5 minutes until the cheese melts
7. Remove and top with what ever you like.

I like mine with onions, red bell pepper, cilantro, and habanero sauce. Mia likes hers with just beans and cheese but before I could take a photo of her plate she ran off and ate it.

With today being another snow day, I wanted to be able to make a recipe that Mia could help out with and enjoy. I searched and searched and all I could come up with were cookies that I had no interest in making. But as I was scrolling through the blogs I frequent most for ideas or recipes, I found the perfect savory snack for a snowy day. On one of my favorite blogs, Smitten Kitchen, I stumbled upon and old recipe, Cheese Straws, and was immediately inspired to create these…Beet Heart Shaped Cheddar Crackers with flax seed. I choose to add beets not only to add a little healthy kick but because I had a childhood friend that was severely allergic to red dye #40. I mean it made her turn into a wild tornado of CRaZY and from the age of 5, I decided to stay far away from red food coloring. I really did think about these things when I was a kid. It is a miracle that I grew up partly sane (notice I said partly). With Valentine’s Day around the corner, Beet Heart Shaped Cheddar Crackers are the perfect simple, savory, and flaky snack for everyone!

Beet Cheddar Crackers with Flax Seed (makes 35 hearts)
inspired and adapted from Smitten Kitchen’s Cheese Straws

• 1 1/2 cups (about 6 ounces) grated extra-sharp Cheddar cheese
• 4 tablespoons unsalted butter, softened and cut into 4 pieces
• 3/4 cup flour, plus more for dusting
• 1/2 teaspoon kosher salt
• 2 tablespoons ground flax seeds
• 3 ounces (about 1/3 cup) pureed beets*
• 1 tablespoon half-and-half (I used milk, because that’s what I had)

* A quick note: If you follow this blog than you know that we still puree food even though Mia is over 2 years old. I find I can put practically every puree into anything. To puree a beet: Preheat oven to 400°. Wrap the beet in foil and place on a baking sheet to catch any juices. Place in oven and roast for 50 minutes or until you can pierce the beet with a fork. Remove and allow to cool. Peel the skin off with your hands. Quarter with a knife and place in a food processor or blender for 1 to 2 minutes until smooth. Freeze in ice-cube trays and once frozen store in freezer bags. Each cube is an ounce. Keeps for 3 months.

Preheat oven to 350°

In a food processor, combine the cheese, butter, flour, salt and the ground flax seeds in five 5-second pulses until…

the mixture resembles coarse crumbs. (You caught me, I forgot to add the flax seeds and had to add them after I added the beets).

Add the beet puree and half-and-half and process until the dough forms a ball, about 10 seconds.

On a lightly floured surface, using a lightly floured rolling pin, roll the dough till it is 1/8-inch thick. Honestly, you could go thinner than this for a crispier texture.

With your favorite cookie cutter, I chose a heart because it’s Valentine’s Day and the dough is perfectly pink/red, but you choose whatever you want, press the cutter into the dough. Repeat until all of the dough is used up. You will have to gather, re-roll, and use the cookie cutter at least twice.

Place the hearts on an ungreased baking sheet. If you have parchment paper use it.

Place on the middle rack in the oven for 12 to 15 minutes, or until crackers are hard to the touch.

Remove from the oven and set the crackers on a rack to cool. Serve at room temperature.

Salty, cheesy goodness and seriously good. So good in fact I had to give half of the batch to my neighbors so I wouldn’t eat them all in one sitting.

seriously…good.

This is Texas. We still don’t know what to think about snow.