This post may contain affiliate links. Please read my disclosure policy.
Happy Saturday peeps! We’re still at the beach enjoying the last day of our relaxing vacation. You know it’s a good vacation when someone asks what time it is and you have no idea. I heard one person in our group ask what day it was. Success!
These photos of Abby and Mocha pretty much sum up the vacation. Chilled out!
Mocha can sleep anywhere – even sitting up. Our hero 🙂 My husband says this is her job. I wonder if I can get an interview?
I brought this recipe for homemade Goldfish Crackers from Tasty Kitchen and mixed them up as a snack. Everybody was sitting in the hot tub with a cold brew so I thought this would be a good finger food to pass around. They ate them as fast as they came out of the oven. 15 minutes later they were gone. These are easy and delicious and I must admit I love the idea of making homemade crackers. This was my first attempt and it was fun, easy and delicious. I’m a little partial to rolling out dough anyway 🙂
All you need is butter, flour, salt, water and shredded cheddar cheese.
The directions in the original recipe suggested using a food processor but we didn’t have one here in the vacation kitchen. I cut the butter into the salt and flour mixture until it resembled coarse sand. (Yes that was a beach reference!)
Add the shredded cheddar cheese.
Stir in the cold water and knead until blended.
Form into a ball and cover. Chill for 20 – 30 minutes.
I didn’t have cookie cutters so I rolled out the dough and cut free formed Cheese Nip squares.
Place the crackers on a parchment lined cookie sheet and bake at 350 degrees for 15 minutes or until crispy.
They puff up nicely and smell wonderful!
Just like that, they were gone. Not a bad snack with a cold beer.
Homemade Goldfish Crackers
(adapted from a recipe by Erin posted on Tasty Kitchen)
8 ounces Sharp Cheddar Cheese, Shredded
4 tablespoons butter, cut into small pieces
1 cup all-purpose flour
3/4 teaspoon salt
2 tablespoons ice cold water
Cut the butter into the flour and salt until the mixture resembles coarse sand. Stir in the shredded cheese until blended. Add the ice cold water one tablespoon at a time. Form the dough into a ball and cover. Chill the dough for about 20 minutes in the refrigerator. Preheat the oven to 350 degrees. Roll out the dough on a lightly floured clean surface and cut into desired shapes. Bake on a parchment lined cookie sheet for about 15 minutes or until crispy.
There you go – that’s it from the beach vacation. Back home tomorrow and back to work on Monday – booohooo. I have a nice chocolate pie to post Monday so please check back. Sorry I’ve been off schedule this week but we had Internet issues. I tried not to stress too much about it but like to stay on task whenever possible. So much excitement this week with the engagement and a variety of co-vacationers coming and going. We’ve loved it all! Have a great weekend and thanks so much for stopping by!