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Posts Tagged ‘snack’


Cheddar Oat Crackers - Meatballs&Milkshakes

I’ve had some rolled oats in the cabinet for a while, and I decided to try this recipe to use them up. It’s a healthier version of my cheddar parmesan crackers, and the oats give them a heft that makes them a more filling snack so you will eat fewer and get full faster. Perfect for the new year, as many try to balance out all the holiday eating.

Cheddar Oat Crackers

1/2 cup rolled oats

1/4 cup milk

3/4 cup flour

1/4 teaspoon baking powder

1 1/2 teaspoons salt

4 ounces cheddar, grated

2 tablespoons cold butter, cubed

2 eggs, 1 beaten with a splash of water for egg wash

flaked sea salt such as Maldon

Soak the oats in the milk for a few minutes while you combine the flour, salt, and baking powder in a food processor and pulse a couple times. Add the cheese and butter and pulse until it starts to resemble sand. Add in the oats and 1 egg, and pulse until it comes together. Turn out onto a piece of plastic wrap and form into a disc. Refrigerate for 2 hours until chilled.

Roll out in two sections between two sheets of parchment paper as thinly as you can, to about 1/8″. Cut or use a ravioli cutter or cookie cutter to create crackers. Put them onto a silpat or parchment-lined baking sheet. Brush the crackers with the egg wash and sprinkle sea salt on top.

Bake at 375 degrees for about 12-14 minutes, until they start to brown. Let cool before removing and serving.

Cheddar Oat Crackers - Meatballs&Milkshakes

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Herb Roasted Almonds - Meatballs&Milkshakes

These make a great snack with drinks, before dinner, or just about anytime. These will be on my table for New Year’s Eve, but they were also out throughout the holidays and were great to munch on between all the big meals. I first had these kind of specially roasted almonds in LA last year, where they were artisanally roasting nuts with various spices. The options are endless, just take a look in your spice cabinet or refrigerator for inspiration.

Herb Roasted Almonds

12 ounce package of almonds, unroasted and unseasoned if possible

4 tablespoons extra virgin olive oil plus extra

2 tablespoons Aleppo pepper

2 tablespoons Herbes de Provence or chopped rosemary

2 tablespoons salt

Pour the almonds onto a foil-lined sheet tray. Pour the olive oil and spices on top, and using your hands, mix everything so the nuts are well coated in olive oil and spices. Spread them out and bake at 350 degrees for 15-20 minutes, until the nuts start to toast and they are fragrant. Toss when they come out of the oven to make sure they continue to absorb flavor as they cool. Add a little more olive oil if they seem dry, or to give more fresh olive oil flavor.

Herb Roasted Almonds - Meatballs&Milkshakes

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The menu for New Year’s Eve included these crackers along with some homemade chocolate covered strawberries and prosecco. I brought the second batch last night to a New Year’s Day Party as well, and they disappeared quickly. I think these are going to be a good substitute for the gougeres I usually make. Because they don’t have a lot of butter, they aren’t flaky but more crunchy from all the cheese. Definitely addictive. A great start to the New Year!

Parmesan Cheddar Crackers

1 cup flour

1/3 cup spelt flour or whole wheat flour

3/4 cup grated cheddar

1/2 cup grated parmesan

1/2 teaspoon salt

1 teaspoon sugar

1 pinch cayenne

2 tablespoons butter

2 tablespoons olive oil

2 eggs

Combine the flours, sugar, salt, and cayenne into a bowl. Add the butter and squeeze between your fingers until the butter pieces have broken down and the mixture is crumbly. Add the cheeses and stir to combine, making sure all the cheese is distributed. Add the olive oil and eggs and stir together. Divide into two halves and wrap in plastic wrap. Let them rest in the fridge for at least 15 minutes.

After resting, roll out each half between two pieces of parchment paper as thinly as possible. Cut with a pizza wheel and place the crackers on silpat-lined baking sheets. They will puff up a little while cooking, so you want to spread them out a little. Bake them at 375 degrees for 10-12 minutes, or until starting to brown on the edges. Let cool a few minutes before moving them so that they can crisp up as they cool.

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