I love how buttery and crispy they are not dry and overly salty. I love that these crackers are just as intensely cheddary, if not more so-in fact the complex notes of sharp cheddar are so prominent. And that’s where the store-bought version of these crackers falls short.Īnd the homemade version knocks the packaged one out of the park. And these days, my litmus test for will-this-come-home-with-me is whether or not I am able to pronounce all the ingredients on a package. I grew to appreciate whole, unprocessed foods in college and beyond. In high school, when I didn’t concern myself with reading ingredient labels, I often indulged in a snack of Cheez-its, a smallish Butterfinger bar, and a can of Mountain Dew. Marshmallows, for instance, become light and ethereal instead of dense and gummy.Įven now, once in awhile, I’ve been known to love me a smallish bag of Cheez-its. Usually, they come out better and more revelatory than the store-bought varieties. ![]() ![]() Sometimes, I get an itch to recreate my favorite manufactured snacks at home. But I mean that in the best possible way. I’m not sure if starting with this: “I made cheese crackers that taste just like the ones from a box!” works effectively as a selling point.
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