Carrot Cracker TreatsPrintable reci

Carrot Cracker Treats

Printable recipe
Printable recipe with picture

Cheddar-Carrot Crackers
½ cup (1 stick) unsalted butter, room temperature
8 oz. sharp cheddar, shredded (3 cups)
1 medium-large carrot, peeled and finely shredded
1 large egg
1 teaspoon Dijon mustard
1 teaspoon salt
1 teaspoon paprika
1/8 teaspoon turmeric
¾ teaspoon red-pepper flakes (optional)
1 ¼ cups all-purpose flour (spooned and leveled)

Parmesan-Spinach Crackers
2 cups lightly packed baby spinach
½ cup (1 stick) unsalted butter, room temperature
½ cup grated Parmesan cheese
1 large egg
½ teaspoon garlic powder
1 teaspoon salt
1 ½ cups all-purpose flour (spooned and leveled)

Make the cheddar-carrot crackers: In a food processor, pulse together butter, cheese, carrot, egg, mustard, salt, , paprika, turmeric, and red-pepper flakes if using, until smooth, scraping down sides of bowl as needed. Add flour and pulse until combined. Shape dough into two discs, wrap in plastic wrap, and refrigerate 30 minutes-1 hour.

While cheddar-carrot dough is chilling, wash out the food processor & blade (you don’t want the orange color interfering with your green color), and prepare the parmesan-spinach dough: place the spinach in the food processor and pulse until finely minced, about 5-10 times. Add the butter, Parmesan, egg, garlic powder, and salt. Pulse to combine, scraping down bowl as needed. Add the flour and pulse to combine. Shape dough into two discs and refrigerate for 30 minutes-1 hour.

Preheat oven to 350F, with racks in upper and lower thirds. Once the first batch of dough is chilled, divide each disc in two and place each quarter, one at a time, on a floured surface and roll out until thin, about 1/8” thick or less. Using a pastry wheel or pizza cutter, cut dough into ½” squares, and arrange squares on two parchment-lined baking sheets. Bake until edges are golden, about 12 minutes, rotating sheets halfway through. Let cool completely on racks.

Prepare the Parmesan-Spinach crackers the same way and cool completely.

To make the “carrots,” Fill cone-shaped cellophane bags half full with cheddar-carrot crackers, then top with an inch of Parmesan-spinach crackers. Tie bags with green curling ribbon and curl with scissors.

Makes 8-10 carrot treat bags, with leftover spinach crackers for crab dip-dipping. :)

Recipe source: Cracker recipes adapted from Everyday Food’s “Cheese Crackers,” November 2011

*Note: I bought my cone-shaped cello bags on eBay (this seller is super-fast–I got them within two days of ordering!), but you should also be able to find them at cake/candy supply stores and hobby stores.

Be sure to click Mr. Linky below to see the other Easter recipes!

Kết quả (Việt) 1:

Cà rốt Cracker xử lýIn công thức In công thức với hình ảnhBánh cà rốt Cheddar ½ chén (1 thanh) không ướp muối bơ, nhiệt độ phòng 8 oz. cheddar sắc nét, shredded (3 chén) 1 củ cà rốt lớn trung bình, lột vỏ và cắt nhỏ mịn 1 quả trứng lớn 1 muỗng cà phê mù tạt Dijon 1 muỗng cà phê muối 1 muỗng cà phê paprika 1/8 muỗng cà phê nghệ ¾ muỗng cà phê tiêu đỏ mảnh (tùy chọn) 1 ¼ chén bột mì all-purpose (spooned và San lấp)Bánh rau bina parmesan 2 tách nhẹ bữa em bé rau bina ½ chén (1 thanh) không ướp muối bơ, nhiệt độ phòng ½ chén grated pho mát Parmesan 1 quả trứng lớn ½ muỗng cà phê bột tỏi 1 muỗng cà phê muối 1 ½ chén bột mì all-purpose (spooned và San lấp)Làm bánh cà rốt cheddar: trong một bộ xử lý thực phẩm, xung với nhau bơ, pho mát, cà rốt, trứng, mù tạt, muối, paprika, củ nghệ và hạt tiêu đỏ mảnh nếu sử dụng, cho đến khi mịn, cào xuống mặt của bát là cần thiết. Thêm bột và pulse cho đến khi kết hợp. Hình dạng bột vào hai đĩa, bọc trong bọc nhựa, và tủ lạnh 30 phút-1 giờ.Trong khi cà rốt cheddar bột là lạnh, rửa ra xử lý thực phẩm & lưỡi (bạn không muốn màu da cam can thiệp với màu xanh của bạn), và chuẩn bị rau bina parmesan bột: đặt rau bina trong bộ xử lý thực phẩm và pulse cho đến khi bột mịn, khoảng 5 - 10 lần. Thêm bơ, Parmesan, trứng, bột tỏi, và muối. Pulse để kết hợp, cạo xuống bát khi cần thiết. Thêm bột và xung để kết hợp. Hình dạng bột vào hai đĩa và tủ lạnh trong 30 phút-1 giờ.Preheat oven to 350F, with racks in upper and lower thirds. Once the first batch of dough is chilled, divide each disc in two and place each quarter, one at a time, on a floured surface and roll out until thin, about 1/8” thick or less. Using a pastry wheel or pizza cutter, cut dough into ½” squares, and arrange squares on two parchment-lined baking sheets. Bake until edges are golden, about 12 minutes, rotating sheets halfway through. Let cool completely on racks.Prepare the Parmesan-Spinach crackers the same way and cool completely.To make the “carrots,” Fill cone-shaped cellophane bags half full with cheddar-carrot crackers, then top with an inch of Parmesan-spinach crackers. Tie bags with green curling ribbon and curl with scissors.Makes 8-10 carrot treat bags, with leftover spinach crackers for crab dip-dipping. :)Recipe source: Cracker recipes adapted from Everyday Food’s “Cheese Crackers,” November 2011*Note: I bought my cone-shaped cello bags on eBay (this seller is super-fast–I got them within two days of ordering!), but you should also be able to find them at cake/candy supply stores and hobby stores.Be sure to click Mr. Linky below to see the other Easter recipes!