rosemary raisin pecan crisps

laura brought some crisps back from new york, and i ate like the whole package (no one else was eating them!). those crispy breads are really addictive, and i don’t know where to buy them here (also i am really cheap), so i looked up a recipe to make some.

rosemary raisin pecan crisps
from dinner with julie

2 cups flour
2 tsp. baking soda
1 tsp. salt
2 cups buttermilk
1/4 cup brown sugar
1/4 cup honey
1 cup raisins
1/2 cup chopped pecans
1/2 cup roasted pumpkin seeds (optional)
1/4 cup sesame seeds
1/4 cup flax seed, ground
1 Tbsp. chopped fresh rosemary

Preheat oven to 350° F.

In a large bowl, stir together the flour, baking soda and salt. Add the buttermilk, brown sugar and honey and stir a few strokes. Add the raisins, pecans, pumpkin seeds, sesame seeds, flax seed and rosemary and stir just until blended.


Pour the batter into two 8”x4” loaf pans that have been sprayed with nonstick spray. Bake for about 45 minutes, until golden and springy to the touch. Remove from the pans and cool on a wire rack.


The cooler the bread, the easier it is to slice really thin. You can leave it until the next day or pop it in the freezer. Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet. (I like to slice and bake one loaf and pop the other in the freezer for another day.)


Reduce the oven heat to 300° F and bake them for about 15 minutes, then flip them over and bake for another 10 minutes, until crisp and deep golden. Try not to eat them all at once.


Makes about 8 dozen crackers.

comments: yum, got my crisps fix 🙂 anyway, this recipe was very simple, and the tips from julie were very useful. i froze one loaf for a couple hours, so it was easy to cut the toasts very thin, and the other loaf is still in the freezer waiting for me. i used 9×4 loaf pans, so my loaves were more rectangular. anyway, the crisps tasted very good. they are slightly sweet from the honey, but not too sweet so you can eat lots of them 🙂 i took some to work too since i ate the ones laura brought back… they got some good reviews. some people thought it tasted like there was also some ginger in the bread. and thanks to ryan for supplying free rosemary. rosemary’s kinda expensive at the store…


you know what my favorite part of pancakes is? the smell. there’s nothing quite like it, and i find it very comforting. i like to sniff my pancakes before i eat them. 🙂


classic pancakes
from the america’s test kitchen family baking book

2 cups (10 oz) ap flour
2 tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups buttermilk
3 tbsp unsalted butter, melted and cooled
1 large egg
veggie oil for pan

1. whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. in a medium bowl, whisk the buttermilk, melted butter, and egg together. make a well in the center of the flour mixture, pour the buttermilk mixture into the well, and gently whisk together until just incorporated with a few lumps remaining (do not overmix).


2. heat a 12-inch nonstick skillet over medium heat for 3-5 minutes. brush the pan bottom with a thin layer of the oil. using 1/4 cup of batter per pancake, add the batter to the skillet (2-3 will fit at a time) and cook until large bubbles begin to appear about 2 minutes (if you aren’t sure how hot your skillet is, test it by cooking a small, sacrificial pancake to get the lay of the land).


if you are making blueberry pancakes, add 1 tbsp fresh blueberries over each pancake after adding the batter to the skillet.


3. flip the pancakes and continue to cook until golden brown, about 1.5 minutes. transfer the pancakes to a wire rack and keep warm in the oven (200F). repeat with remaining batter, brushing the skillet with oil as needed.


comments: “sacrificial pancake” is an awesome phrase. i bet christopher kimball said that. he’s so funny… here’s our cute sacrificial pancake:


anyway, these pancakes were nice and fluffy and delicious.


we made some blueberry and some plain. i think i like plain the best – nothing distracting you from the pancake itself. and gotta put lots of syrup… i like to flood mine with syrup (i added more after taking this picture):


hey and look at our cool griddle that we got as a wedding gift. you can flip it over and it has a grilling surface too. it is quite awesome. anyway, remember to sniff your pancakes. inhale deeply!

wing needs structure

sometimes when there aren’t enough constraints, things like this happen:


it’s my abstract bunny cake. BING, IT’S LIKE THE BLUE WINDOWS! anyway, it was another chocolate cake… came out a little sweet i thought – probably will put a little less moistening syrup next time.


next cake i’ll try some new flavors 🙂