Pin It & Spin It: Homemade Cheez-it Edition

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I seriously have to thank Pinterest for introducing me to some really awesome blogs and recipes. I still can’t explain how this site has inspired and motivated me to get off the old computer and into the kitchen to start enjoying great recipes that have lingered too long in the bookmark folder. Now that they’re pinned instead I’m much more into doing rather than looking. So, Pinterest, my taste buds thank you and my waistline begrudgingly acknowledges your helpfulness.

And to celebrate said inspiration, I am introducing a new feature here on the blog: Pin It & Spin It. I’ll take a pin from one of my boards and put my spin on it. Pinterest Challenges are starting to pop up across the web and I’m excited to start participating.

My first Pin It & Spin It feature is this lovely pin from the blog A Cozy Kitchen for Homemade Black Pepper Cheeze-Its.

Now, it used to be that I didn’t have a lot patience for recipes that included rolling out doughs…mostly because I’m just daunted by doughs in general. I still haven’t mastered pie dough, but that’s a story for another day. This recipe looked easy enough so I decided to go with the recipe and directions as written and, hoping for the best, Spin It later with my own version.

Source: acozykitchen.com via Gina on Pinterest

Homemade Black Pepper Cheez-Its
{via A Cozy Kitchen}

1 1/2 cups grated (about 6 ounces) extra sharp cheddar cheese
4 tbsp butter, softened and cut into 4 pieces
3/4 cup flour, plus more for dusting
1 1/2 tsp kosher salt, divided
1 1/2 tsp ground black pepper
1 tbsp half & half {I used half cream, half milk}

Preheat oven to 350 degrees

In a food processor, combine the cheese, butter, flour, 1/2 teaspoon of salt and pepper in five 5-second pulses until the mixture resembles coarse crumbs. Add the half-and-half and process until the dough forms a ball, about 10 seconds.

On a lightly floured surface, using a lightly floured rolling pin, roll the dough roughly into a 13 by 7-inch rectangle that is 1/16-inch thick. With a pastry wheel, trim off the sides into a 12 by 6-inch rectangle.

Next, cut the dough into 1 by 1-inch squares. Using the blunt end of a skewer make a hole in each cracker. Gently transfer the crackers (I needed to use a sharp knife to get them off the table) to a parchment lined baking sheet. The dough may sag or may break occasionally in the transfer, but don’t be concerned — just do your best.

Sprinkle the remaining teaspoon of kosher salt all over the pre-baked crackers.

Bake the crackers on the middle rack for 15 minutes, or until the ends are barely browned. Remove from the oven and set the baking sheet on a rack to cool.

Serve at room temperature.

And here’s mine:

The dough was an absolute dream. It came together in five minutes, was easy to roll out, and transferred easily to the baking sheet.

So…it was time to Spin It. Feeling confident, and open to suggestions, I took my cousin Mary’s suggestion {via Facebook} of Parmesan & Garlic. The results? Better than I had imagined.

Parmesan Garlic Oregano Cheez-Its

1 cup flour, plus more for dusting

1/2 cup grated Parmesan

4 tbsp butter, softened and cut into 4 pieces

1/2 tsp Kosher salt

1 1/2 tsp garlic powder

1/4 cup half & half

dried Oregano for sprinkling

Follow original directions finishing with with a sprinkle of dried Oregano just before baking.

And…because I was on a roll…I decided to Spin It again with a spicy kick. I simply replaced the black pepper with ground red pepper and sprinkled with red pepper flakes. These were giving the ParmGarlics a run for my fave.