A friend of ours flew in today and wanted to know if I would make her something that was crunchy and chocolately. I sent her a list of options and got a quick responce back. I was happy with the selection as it was something i've never done before and wanted to! These crackers were very easy to work with and definetly make the repeat for gifts list. They have an intense chocolate flavor and have a quite a snap to them. Here they are wrapped up so we can give them away tomorrow (I did keep some this time for myself - they are very good!)
Chocolate Graham Crackers(Adapated from KA Cookie Companion)
1/2 cup all-purpose flour
3/4 cups whole wheat flour
1/2 cup dutch-process cocoa, sifted
1 1/4 cups confectioners' sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup cold butter
2 tablespoons honey
2 tablespoons cold milk
Preheat the oven to 325 degrees. Cut two sheets of parchment as long as your baking sheets (I used 13 X 18 cookie sheets) and set aside.
In a medium bowl, sift together the flour, sugar, baking powder, and salt. With a pastry blender, cut the butter into the flour mixture until you achieve small lumps throughout. In a small bowl, combine the honey and milk, stirring until the honey dissolves. Add the milk mixture to the dry ingredients and toss lightly with a fork until the dough starts to form. If it looks a little dry, add just a touch more milk.
Scrape the dough onto a well floured surface and fold it gently about 12 times, just until it turns smooth. Divide the dough in half. Working with one piece at a time while keeping the remaining dough covered.
Roll out one piece of dough on the cut parchment paper about a bit larger than a 10 X 14" rectangle. The dough should be about 1/16" thick. Trim the edges and prick the dough evenly with a fork.
Place the parchment paper onto your baking sheet and baking for 15 minutes. Remove from the oven and immediately with a sharp knife or pizza wheel cut into 16 rectangles. Cool on your pan for 10 minutes and then break along the lines and cool completely on a wire rack.
3 cups corn kernels (about 6 ears)
1/4 cup chopped fresh chives
1 tablespoon chopped fresh thyme
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups 1% low-fat milk
1/2 cup egg substitute
2 tablespoons 1/3-less-fat cream cheese
1 large egg, lightly beaten
Preheat oven to 350°.
Combine corn, chives, thyme, salt, and pepper in a medium bowl. Whisk together the milk, egg substitute, cream cheese, and egg in a medium bowl. Add the milk mixture to the corn mixture, and stir well to combine. Pour the corn mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake at 350° for about 55 minutes or until top of pudding is golden brown.