Flatbread Crackers

I whipped up a triple batch of these crackers for Christmas gifts for my family this year. I know the idea of making your own crackers might seem a bit far-fetched, but these are really simple to put together.

I used sage for the herb-yness, feel free to use anything you might have on hand. 

 

Flatbread Crackers
From Pinch of Yum

Ingredients
1 1/2 cups flour
1 tsp salt
1 tsp sugar
1 tsp pepper
2 tsp herb of choice, I used sage
2 tbsp olive oil
1/2 cup water

1. Preheat oven to 450. In a food processor mix flour, salt, sugar, pepper, herbs, and oil until combined. Pour in water and mix until a dough forms.
2. Remove from food processor and mush dough together to form a ball.  Divide into 4 equal pieces and let sit for 10 minutes.
3. Roll each piece out as thin as possible.  Bake for 4-5 minutes then turn and bake an additional 4-5 minutes. Turn off oven and let crackers hang out in the oven for 2 hours to get nice and crispy. Break into pieces and slather with some cheese and pour yourself a nice glass of wine.

These would be a great way to class up your Super Bowl party next weekend!  Everyone will be impressed you made crackers in your own kitchen.

Brown Sugar Shortbread Toffee Bars

I don't want to oversell this dessert, but it was my favorite that I made this holiday season.  It is quite decadent so you'll want just a bite, but then you'll need many many more bites later.

You can't go wrong with a sweetened condensed milk layer.

Not to be outdone is a chocolate layer.

Then top it all with toffee bits! I told you it was decadent!

Brown Sugar Shortbread Toffee Bars

From Cookies and Cups

Ingredients

3/4 cup butter

3/4 cup brown sugar

1 1/2 cups flour

1 cup sweetened condensed milk

2 tbsp butter

2 cups milk chocolate chips

1 1/2 cups toffee bits

1. Preheat oven to 350. Line a 13x9 inch pan with foil and spray with nonstick cooking spray.

2. Beat butter and sugar until combined, 1-2 minutes. Mix in flour. Dough will be dry.  Press into prepared pan. Bake for 15 minutes, until lightly browned, and let cool slightly.

3. Melt butter and milk in a small saucepan and pour over shortbread.  Bake 12-15 minutes, until filling is bubbled and browned. Remove from oven.

4. Sprinkle chocolate chips evenly over the filling and place back in the oven for 2 minutes. Remove from oven and spread chocolate with an off-set spatula.

5. Sprinkle toffee bits evenly and press into chocolate layer. Allow to cool completely before cutting into bars.

YES! I need more!

Carrot Soup

 It is officially winter. That means it's soup season!  This carrot soup comes together in a flash so it's great for a weeknight.

Carrot Soup 

From 101 Cookbooks

Ingredients

2 tbsp butter

1 onion, chopped

1 tbsp red curry paste

2 lb carrots, peeled and cut into 1/2 inch pieces

1 can coconut milk

1 1/2 tsp salt

1 1/2 cup water, to cover

lemon or lime juice, for serving

1 cup chopped toasted almonds, for serving

1. In a large pot melt butter over medium high.  Cook onion until translucent. Stir in curry paste, then carrots and cook a minute or 2. Add in coconut milk, salt, and water. Add more water to cover if necessary.

2. Simmer until carrots are tender, 10-15 minutes.  Use an immersion blender to blend soup until it's silky smooth. Serve with a squeeze of lemon/lime juice and a sprinkle of toasted almonds.

Super simple soup for any night of the week.