Stop. Before we go any further, I have to say these are irresistibly delicious and I’m actually a little mad that my husband took them with him on his 3 day trail running race this weekend.

It’s spring break. I have taken on a few extra clients this month and doubled my work load just in time to have Mia at home all day every day for a week. Makes complete sense, right? No one ever said I was smart. Monday, I thought I was going to get through. With deadlines looming I just took my computer wherever Mia and I went. I worked – she played. I worked – she tried to erase my phone while I wasn’t looking. I worked – she did erase my phone. I worked – and she was kidnapped by her loving grandmother. Tuesday went about the same. So by Wednesday, I brought Mia into the kitchen and  she became my sous chef. Keeping her busy is easy as long as she can do something with her hands. This is her recipe as she came up with the idea all on her own.

The kid’s got talent. They are fabulous (and outstanding with brie)! Chocolaty with the surprise bite of sweet cherries and salty sunflower seeds these slightly chewy crackers are terrific snacks on their own or an elegant addition to a cheese tray. Cheers!

Chocolate Cherry Sunflower Crackers makes 30 crackers

• 1/2 cup all purpose flour*
• 1/2 cup wheat flour
• 1/4 cup brown sugar
• 1/4 cup cocoa powder
• 1/2 teaspoon sea salt
• 1 stick cold butter, cubed
• 3 tablespoons milk
• 1/2 cup dried cherries, chopped
• 1/3 cup dry roasted salted sunflower seeds

* I use 1/2 cup white flour and 1/2 cup wheat flour just because I want to cut down on my white flour intake. This recipe will work with 1 cup of white all-purpose flour if omitting the wheat flour.

In a food processor, add flour, sugar, cocoa powder, and salt. Pulse to combine.

**Note: This can be done in a large mixing bowl by hand. When it comes time to add the butter, cut it in with a fork (as you would do when making a pie crust).

Place the cubed butter in the food processor and give it a few pulses until the mixture resembles wet sand. The colder your butter is the flakier your cracker will be. I freeze mine 10 minutes prior to making this recipe. Add milk and pulse until the mixture just starts to come together. You don’t want an overly wet dough but you want it to be sticky.

Next, add the cherries and sunflower seeds. Pulse just a few times until everything is incorporated.

Pour the dough out onto a work surface. Gather and squeeze it into a disk. Wrap with plastic wrap and place in the freezer for 10 minutes. Preheat the oven to 350°F while the dough is firming up in the freezer.

On a well floured surface, roll out the dough to 1/8 inch thick. Cut with a cookie cutter (or cut into squares with a knife). Place crackers onto a baking sheet lined with parchment paper. Gather the leftover dough and repeat. Place in the oven and bake for 10 to 12 minutes until firm.

Once baked, place the crackers on a cooling rack. Cool and watch them disappear fast!