Cooking and Creating

Today is Monday.

Monday in my house typically means I am baking. A lot. We've usually run out of bread/muffins/breakfast munchies. But, today, I felt inspired and tried a bunch of new things. The boys helped, of course. (I am really loving four-and-three-quarters. Ronan is a great help).

(This is a mushroom)

We made play-dough. From scratch.

Yes, I am impressed with myself. I know that everyone else has been doing it for ages, but the cooking part kept putting me off. But, it was a rainy afternoon and I was looking for things to keep us occupied (as if cleaning the kitchen from the above-mentioned baking wasn't enough). I came across this post and that was the recipe we followed. It was so fast and easy…Ronan mixed everything together and I "cooked" it on the stove for a couple of minutes.


We let it cool and then added colors. Initially, I was afraid to add the food coloring because I thought it might come off on their hands…and their clothes…the wall, etc. But, once it was thoroughly worked in, nothing comes off onto their hands…maybe a little bit of the veggie oil used in the recipe. That's all.

I also tried a new recipe :: cheesy crackers


They were (yes, they've all been eaten) delicious. I was lucky I even got a picture of them before they were gone. (I had to save these for Joey since the kids couldn't get enough of them). The recipe is from The Sneaky Chef, though I adapted it a bit (I added back the fat and took out the wheat germ). They are nutritious and my kids loved them. Next time, I am quadrupling the recipe and freezing the extras.

Cheesy Crackers
adapted from The Sneaky Chef

2/3 cup chickpea puree
1 cup grated cheddar cheese
4 heaping TBSP Asiago/Parmesean (I used Percorino)
4 TBSP extra virgin olive oil
1/2 tsp. salt
1/2 tsp. onion powder
1/2 tsp. paprika
1/3 cup white flour whole wheat pastry
1/3 cup whole wheat flour

**REVISED 10/19 ** Eliminate the white flour and use whole wheat pastry instead. Cook for longer – 20 minutes and on a lower temperature.

Small cookie cutter…we used a diamond shape.

1. Preheat oven to 375. 325 degrees
2. Combine everything but the flour
3. Add flour and mix well.
4. Wrap in foil/parchment paper/plastic bag and put in fridge for at least 30 minutes.
5. Roll out to 1/16 inch thick and let the kids help use the cookie cutters.
6. Place on oiled cookie sheet and bake for 12-14  20-25 minutes.
7. Transfer to rack to cool, assuming your children do not gobble them up before they are done cooling.


I have been reading Real Food by Nina Planck and I am getting pretty on board with the use of more traditional fats in our diets. (In moderation, of course). This is a good cross between The Omnivore's Dilemma and Nourishing Traditions. It's a pretty interesting read.

And, so, since I added back regular cheese (since the author recommends low-fat), these were a little oily. But, very, very good. I think am going to try to bake them for a bit longer on a lower temperature – maybe 325 for 20 minutes. I'll let you know how they turn out.

And, why did I take out the low-fat cheese? Well, I stopped buying low-fat cheese many, many years ago because it was unfufilling and seemed odd. Also, in Planck's book, she mentions that low-fat products (cheese, milk, yogurt) all have powdered milk in them.  Apparently, powdered milk creates oxidized or damaged cholesterol. Very interesting book indeed!

2 thoughts on “Cooking and Creating


    Those crackers look great! I also am not a fan of low fat cheese. It just doesn’t taste great to me so I usually buy the full fat (which Alex is supposed to opt for anyway) and limit myself.
    I’m glad you mentioned the food coloring and the play-doh. That has been my concerned too, although I haven’t tried it yet because it would go straight into his mouth.

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