15.8.11

Home Made Gold Fish Crackers






















So sometimes every day average, totally normal people sit around all day long and think about making goldfish crackers from scratch. It happens all the time. These same people stay up  night after night dreaming about where to find the perfect goldfish cookie cutter. How cute it will be and how much they their children will love and appreciate the cuter and healthier version of goldfish crackers. So then, it goes without saying that taking 200 pictures of the gold fish cracker making process and the finished project is not only a given but absolutely mandatory. Normal behavior. Right?




This is really so simple {I should stop saying that since that's really pretty much the point of this blog} I know it's ever so tempting to pick up a big box of goldfish crackers for an easy 'Go To' snack for your kids. But it's really just not healthy. Period. All of those processed foods, dyes and preservatives add up in a BIG way. For the most part we eat a variety of fruits and veggies and a lesser amount of nuts and cheeses for easy snacks around here. Simple, no box required. I occasionally make simple, home made snacks like these Cheddar-Sweet Potato crackers just to mix things up.



















This is a 'sneaky' way to get whole grains and veggies (vitamins) into your and your children's daily
diet. These are cute and fun to put into lunch bags and my kids love them. I think you will too.





Cut them into any shape you want or make as cheesy bread sticks!
I've found that using a pointed pie server is easiest to transfer cookies and crackers to the baking sheet.








Tip:

Buy a big block of cheese and grate it yourself. It takes just a few seconds with a food processor
 and you'll save a ton of money.







You will need



These are soft and poofy and cheesy and adorable all at the same time.







Sweet Potato- Cheddar Crackers

You Will Need:
1 1/2 cups mashed sweet potato (about 2 medium)
3/4 cup grated Parmesan cheese (I used freshly grated but you could use the good ol canned variety)
1 cup extra sharp cheddar cheese, shredded (or any other cheese you like)
1/4 cup softened butter (NOT melted) 
1 1/2 cups Whole Wheat flour (I use unbleached, white whole wheat flour)
1 teaspoon salt
1 teaspoon Turmeric (optional)
1/4 cup half-and-half or whole milk

Directions:
Boil a whole sweet potato for 40-50 minutes until easily pierced with a fork. Drain water and remove skin with a fork or tongs. Keeping the skin on while cooking retains vitamins. Mash with a potato masher or in a blender till smooth.
Preheat oven to 350°F. Combine the cheese, butter, sweet potato puree, flour, and salt in a stand mixer.
Mix on a medium speed until the mixture forms a sandy consistency. Add the half-and-half and knead into a ball. Do not over knead.  On a lightly floured surface roll the dough into a rectangle that is 1/8-inch thick. Cut out crackers into desired shape.
Gently transfer the strips to a parchment paper lined cookie sheet with a 1/4-inch between them.
Bake for 12 to 15 minutes, or until the ends are barely browned. Remove from the oven and transfer to a cooling rack to cool.
Store in a covered container in a cool place. Dough will freeze well so make extra. ;)


NOTE: I found that my crackers took about 20 minutes to cook for some reason. Just check them regularly and remove from oven when they just barely start to brown around the edges. Transfer immediately to a wire rack so they don't get soggy.









What's your favorite "Go To" snack?





This post is linked to:

Tasty Tuesday's

47 comments:

  1. HOLY MOLY!

    I need these in my life.

    I LOVE all variety and manner of cheese crackers. I try not to think about what's actually in them.

    But with these I would not even have that problem.

    That's basically awesome.

    ReplyDelete
  2. I've got to make these ASAP! Ryan loves goldfish crackers, but we try to avoid them for the very reasons you mentioned. He would just be thrilled! Thank you for sharing your words and pictures, my friend. I hope you have a wonderful day tomorrow. I'm enjoying your post with a big bowl of watermelon. Just perfect. Much love and many blessings from Austin!

    ReplyDelete
  3. Sheryl8/16/2011

    These look AMAZING! I would LOVE it if you shared this recipe with us at Cast Party Wednesday tomorrow!

    Thanks,
    I hope to see you there!

    ReplyDelete
  4. My son is a huge fan of Goldfish crackers. These are great to add some more nutritional value to his fav snack. Brilliant idea!

    I'm also a new follower from the blog hop.

    ReplyDelete
  5. Jessica Lane8/17/2011

    These look so yummy and SO much cuter than those usual suspects. Thanks for the chedda tip too. You're the best Gwen.

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  6. Thx Sylvia. Nice to meet you. ;)

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  7. LOVE the sweet potato in these! Fantastic idea!

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  8. So glad I found your blog, it's adorable!! (love the fish too).

    Have the best day ever!
    /Karolina~

    ReplyDelete
  9. Chris & Rachel Harwood8/24/2011

    OMGosh, I can't tell you how grateful I am for this post!!! I have been in need of good, healthy snacks for my kids, and I think they will LOVE this one. Now I just need my rolling pin to make it's way to me (just moved overseas) so I can give this one a try. Thanks for sharing this at For the Kids Fridays at Sun Scholars!! I'm featuring you at the next link party, posting Thursday night!

    ReplyDelete
  10. Fantastic! What an introduction to your blog. I enjoyed reading the story behind making these and love the ingredients. This, I HAVE to try and, since I haven't bought gold fish crackers in a few years, my kids will be happy! I think they'll even enjoy helping out. Looks like I'm off to find a fish cookie cutter.

    ReplyDelete
  11. Oops, signed in again so you to know who I am

    ReplyDelete
  12. Lauren Zabaneh8/25/2011

    you must have been reading my mind...I've been doing the same "normal" pondering over making our own crackers too! I just hate feeding my kids empty snacks. these are perfect! that cookie cutter is so dang cute. My kids would just love 'em. And the sweet potato? Genius, girl! This is something they will get a kick out of doing with me.

    ReplyDelete
  13. Sommer Collier8/25/2011

    SO CUTE! I bet they have so much more flavor than the store-bought variety.

    ReplyDelete
  14. They are a great, simple alternative to the boxed stuff. Hope you like them!

    ReplyDelete
  15. Great minds think alike! ;)
    Let me know if you like them. Don't be afraid to alter the ingredients to your liking and add a bit more milk if they seem dry.

    ReplyDelete
  16. Thanks so much for your feedback. The fishy cookie cuter is my new fav toy. ;)

    ReplyDelete
  17. Thank you! ;)
    love your site to bits!!!

    ReplyDelete
  18. Chris & Rachel Harwood8/26/2011

    Because this is SOOOOO amazing, I'm featuring you and this post at this week's For the Kids Link Party at Sun Scholars! Thanks for sharing!!! Stop by and grab your A++ button and share with us again this week!

    http://sunscholars.blogspot.com/2011/08/for-kids-friday-25.html

    ReplyDelete
  19. Amanda Vance8/28/2011

    These look so good! I'm going to buy the ingredients on next week's shopping trip.

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  20. These are so adorable! Even though my kids are well over 6' I have no doubt they would have a blast with these...such a great idea :)

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  21. HaaaaHaaa! They are def a fun and healthy treat for kids of all ages. ;)

    ReplyDelete
  22. Suzanne9/15/2011

    Can't wait to try these do you think it would be ok to use carrots instead of sweet potato?

    ReplyDelete
  23. I don't see why not but they would would taste a bit like cooked carrots which lose their sweet flavor when steamed. The sweet potato taste in not very prominant so I say give it a try unless you have an allergy.

    ReplyDelete
  24. christie1/22/2012

    these look great! how long do they typically keep?

    ReplyDelete
  25. I found that they only kept a few days in the fridge.

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  26. Hi Gwen! I would love to try these with my kids. Your recipe sounds amazing! Thanks so much for stopping by my blog!

    ReplyDelete
  27. My little girl will surely enjoy this recipe. I got her new kiddie-cookie cutters, so looking forward for the weekend =)

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  28. Gwen: I would love to feature one of your recipes on my new website/blog, but I can't figure out how to get in touch with you. Please contact me at http://school-bites.com or swhit24@aol.com.

    ReplyDelete
  29. I just made these, substituting butternut squash instead of the sweet potato puree. I included the turmeric and added about 1/2 teaspoon of garlic powder, too.

    They do take a much longer time to bake than you'd think, but that's okay. I let them go until they were well browned because I like the flavor of browned cheese.

    I cut mine with a ravioli cutter, making diamonds and triangles so I wouldn't have to re-knead the dough for cuter shapes.

    They're super delicious! Thanks for sharing the recipe.

    ReplyDelete
    Replies
    1. Thank you so much for taking the time to review my recipe. I'm glad you enjoyed them.

      Delete
  30. This recipe is very cute! My 4 year old daughter loves to help me in the kitchen. This I know will be surely fun & enjoyable for the both of us. I definitely will will give it a try for I'm always trying to find nutritious snacks for her...thanks, Gwen!

    ReplyDelete
  31. Can you use 1% mile instead of whole milk? I have all the ingredients except whole milk or half and half. Just curious if I should give it a try. They sound delicious!!

    ReplyDelete
    Replies
    1. I'm sure any sort of milk would work just fine, even almond or another dairy free milk. Hope you try them and like them. These are a bit softer than the store bought variety so if you like them crispy, keep and eye on them in the oven until they brown around the edges. ;)

      Delete
  32. Good flavor, but not crispy. The mix never got to "sandy" consistency, stayed gooey. They were very hard to roll and transfer to cooking sheet.

    ReplyDelete
    Replies
    1. Thanks for the feedback Kate. Yes, these are not crunchy like the store bought variety (maybe I need to make that even more clear in my post?) the sweet potato makes them 'poofy'. I'm not sure why yours were hard to roll out, maybe if you add a bit more flour and them wrap them in plastic wrap and chill for an hour they would be easier to roll out.

      Delete
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  36. Hi, Think I could make a big batch of these and freeze them? Or would they get too soggy when defrosting? They look great I'm excited to start making them now.

    ReplyDelete
    Replies
    1. I have not had to freeze any before but I would think they would be just fine. I would not microwave them however as that would probably make them soggy. Stick them back in the oven at a low heat to warm them back up. Good luck!

      Delete
  37. Was I supposed to use whole wheat PASTRY flour?

    ReplyDelete
  38. Was I supposed to use whole wheat PASTRY flour?

    ReplyDelete
    Replies
    1. I didn't, but you could.

      Delete
  39. where did you get the fish cookie cutter that you used?

    ReplyDelete
    Replies
    1. It's been a while so I don't remember exactly. I Googled "fish cookie cutter" and ordered it online. ;}

      Delete

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