Well, that was quite an extended hiatus from updating you all on the daily happenings of A Potter Life. One of my last posts talked about still being on the wagon, but let me tell you – I fell off and landed hard at rock bottom. I won’t go into all the details here, but I am glad that life is finally starting to get back on track. And with that, I’m going to try and get back to posting on a more regular basis.
With the holidays in full swing, I have been experiencing a multitude of emotions. Joy, thankfulness, sadness, contentment, grief, love, and so many others. This will be my first holiday season without my dad, and even though I hadn’t spent the holidays with him in quite some time, it’s difficult knowing that now I can’t. Luckily, my husband, son, and friends are doing a pretty good job of keeping my spirits high and for that I am extremely grateful.
Like many of you, we spent the long weekend getting our home ready for Christmas. We bought a new tree for the front window, retrieved our other tree and boxes of decor from storage, and started transforming our new kitchen into a holiday haven. (I’ll post about the new kitchen soon!)
To cap off the weekend, Bennett and I spent the evening making homemade holiday graham crackers – YUM! Many of you have asked for the recipe, so I though I would share it here. The original recipe is from a cute little blog called Baking with Boys. I adjusted the flour amounts for our taste. Below is how I make them. Try them out and let me know what you think!
Homemade Graham Crackers
1 1/2 cups flour
1 cup graham flour (Springfield locals-I get this at Harter House)
1/4 cup sugar
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
1 stick unsalted butter, cold and cut into chunks
2 tablespoons honey
1 tablespoon molasses
1/4 cup water
A dash of vanilla
In a food processor, combine dry ingredients. Add butter and pulse until mixture is dry and crumbly. (I put a towel over the top of my FP, otherwise flour dust goes everywhere)
In a small bowl, combine honey, molasses, water, and vanilla. Pour into food processor and run until a ball forms.
Wrap dough in cling wrap and refrigerate for at least an hour. When ready, remove dough and roll out to 1/8 inch thickness. If dough is too wet, massage in some flour. If too dry, get your hands wet and massage dough.
Cut with cookie cutters or a knife. Using a fork, tap lightly all over the cookies (if you don’t do this, your crackers will rise and be all cakey). Bake at 350* for 11-13 minutes, or until GBD (golden, brown, delicious). In my convection oven, I set it to 325*. Transfer to a cooling rack or enjoy warm.