Gingerbread men, nut horns, frosted sugar cookies, chocolate crinkles, peppermint candy cane cookies, those cocoa ones with the cherry in the middle whose name I can never remember. I love them all, equally and without reservation. I'd make them all if I could, too! What holiday cookies do you absolutely have to have every December? Any new ones this year?
Until recently, I never fully connected the dots that macarons, made with almond flour, still contain nuts. (I know...duh.) And going one dot further, this means that our fellow foodies with nut allergies have never had the pleasure of eating a macaron (*gasp!*). Here to fix this problem with a surprise ingredient is Stella from BraveTart.
When everything now seems to be made from scratch, or else, why oh why do people never make crackers? These are easy! Promise! And they're surprisingly, gloriously un-cracker-like. They look pretty cute on a cheese board, too, all cheesy-colored and toasty-tasting.
And while I'm not the biggest fan of serving crackers with cheese, somehow that all changes when the crackers are homemade. (And seriously addictive.)
A plate of cheese and crackers is one of the easiest appetizers (and occasional dinners) that we can imagine. We never thought twice about buying crackers at the store for this very purpose, but the proliferation of recipes for DIY crackers over the past year has made us do some rethinking. Can there be a clear winner?
When we went shopping for gluten-free crackers, we were shocked by how many options there were (granted, we were at Whole Foods, which is likely to carry more brands than the corner store). We picked four that varied in flavor, texture, and price, and nibbled away. Get our thoughts—and let us know your favorite brands.
From first crunchy nut-filled bite, we've been big fans of the rosemary raisin pecan crackers from Raincoast Crisps. Addicts, really. Our habit has been kept in check only by the long trek across town to the one store that carries them and the fact that their cost still makes us think twice. This DIY recipe might just be our salvation.
Have you ever seen these crackers? More importantly, do you know what they look like outside of the box?
They're different-looking, very tasty, and according to the package, they're even "elegant." I've been meaning to write about these crackers for awhile, partly becaues I think a good cracker — like, really good, deserving of a prime spot next to some cheese — is hard to come by. But the real reason this cracker has found its way here is due to a totally interesting ingredient: charcoal, which definitely explains its most unique color.
When we first saw this recipe, we thought, "Impossible." No way a cracker made with just a handful of ingredients in about three minutes using a food processor could possibly rival a certain fish-shaped one in the store. There had to be a trick in there somewhere!