Homemade Graham Crackers, Now These are the Real Deal

I feel like my whole life I have been living a lie.  These so-called crackers that come in a box advertising such flavors as "honey" and "cinnamon" are sooooo misleading.  I can't even properly describe the difference.  What I do know is that once you try a homemade graham cracker, you will realize that those things from that box you once thought we're graham crackers are nothing more that cinnamon and sugar sprinkled corrugated cardboard squares.  Seriously.  Your world is about to be turned upside down.  Make these, you will see!

I made these for the kids' snack day back in November.  I found they were plenty sweet, but if you want them extra dessert-y, you can sprinkle them with a mixture of cinnamon and sugar before baking.  Also, to make them fall-themed, I used a leaf cookie cutter.  You can cut them into any shape you want, including just using a knife or pizza cutter to make the traditional squares.

Homemade Graham Crackers

Makes ~24 (but it really depends on what size you cut them to)

105 cals / 4g fat / 17g carbs / 2g protein

1 1/2 cup all purpose flour

1 cup whole wheat flour

1/2 cup dark brown sugar

1 tsp baking soda

1 tsp cinnamon

3/4 tsp salt

1/2 cup cold unsalted butter

1/4 cup honey

1/4 cup plus 1 TB milk (or water)

2 tsp vanilla

1.  Combine the flours, sugar, baking soda, cinnamon, and salt in the bowl of a food processor or mixer.  Cut the butter into small cubes and add to the flour mixture, pulsing until blended in and the mixture resembles coarse corn meal.

2.  In a separate bowl, combine milk, honey, and vanilla. Pour into flour mixture and mix until dough comes together (it will still be very sticky).  Sprinkle wax paper or plastic wrap with flour, and turn dough out onto wrap.  Pat into an even disk using floured hands, wrap up tightly and chill for at least 20 minutes. 

3.  Heat oven to 350.  Line baking sheets with parchment paper.  Remove dough from fridge and roll out onto a really generously floured surface until thin (~1/8 to 1/4 inch thick).  Cut into desired shape, place on prepared baking sheet and prick with a pick or a fork to get the "traditional" holes.  Bake u tip golden, 15-18 minutes.  You can continue to re-roll and cut any of the leftover scrap dough until it is all used up.

Oatmeal Chocolate Chip Pancakes

Breakfast is so awesome.  It is the only meal where it is socially acceptable to eat dessert as your meal.  And also, it is the meal where bacon is found the most.  What's not to love?

These pancakes started out as a copy of some pancakes at one of my favorite breakfast spots (that is now closed...sad!).  The original version is actually cranberry oatmeal pancakes with a honey pecan syrup.  They are also are also quite delicious, and I will probably share that version at some point.  But I was feeling the need for something chocolate-ey, since wine is not allowed at breakfast like I do at pretty much any given time of the day.

These are somewhat similar to my Chocolate Chip Cookie Pancakes, although not quite as sweet and cookie-tasting (just in case you were looking to tone down that whole dessert for breakfast plan).

Oatmeal Chocolate Chip Pancakes

Makes ~8 pancakes

170 cal / 5g fat / 28g carbs / 5g protein

1 cup flour

1 cup old fashioned rolled oats

3 TB brown sugar

2 tsp baking powder

1/2 tsp cinnamon

1/2 tsp salt

1 cup milk

1 egg

2 TB melted butter

2 tsp vanilla

1/2 cup chocolate chips

1.  In a food processor, combine flour, 1/2 cup of oats, brown sugar, baking powder, cinnamon, and salt.  Pulse until mixed and oats are powdery.  Place in a large bowl.  Add remaining 1/2 cup oats and stir.

2.  In a separate smaller bowl, beat milk, egg, melted butter, and vanilla until combined.  Add to te dry mixture and stir until just mixed.  

3. Heat a pan or griddle over medium heat, and spray with cooking spray or lightly oil or butter. Pour 1/4 cup batter into circles and sprinkle with chocolate chips.  Cook until edges bubble, then flip pancakes and cook until other side is browned.