- Homemade graham crackers. I ended up buying graham flour online because I couldn't find it in a store - and then as soon as it did I found some, haha, oh well. The dough itself was easy to make since there was no kneading, but rolling out and cutting the crackers was a little tedious. Taste-wise they weren't really anything like packaged graham crackers, quite a bit more gritty from the graham flour, but still very good. They were amazing broken up into a bowl with milk for breakfast. I think I'm going to make another batch shortly for a fancy icebox cake.
- Icebox cakes! Easy to make, easy to adapt. The first one I made was regular graham crackers, real whipped cream, a dusting of cocoa powder between layers and chopped chocolate-covered espresso beans. Incredible. The one I made this week was graham crackers, instant chocolate pudding and Cool Whip, with mini-chocolate chips. Cheaper, easier, but definitely not as good. I want to do one with Oreos of some kind - maybe mint - and then real whipped cream. There's definitely a difference in taste that is worth the time and money involved in real whipped cream.
- Granola. I did a mix of rolled oats and rolled wheat flakes, with flax seeds, peanuts and almonds. Baked the mess up with real maple syrup and honey, added in dried cherries and cranberries after baking. There was some cinnamon in there, too. I find it tough when making homemade granola to get the right temperature/length of baking combo so that the granola is nice and crunchy but isn't burnt, and this is as close as I've ever gotten to perfect. Also great with milk in a bowl for breakfast.
- Pan pizza in my cast iron skillet. I used a standard pizza dough recipe that called for eight minutes of kneading, which is a pain since I don't have a Kitchen-Aid that can do my kneading for me, but the crust turned out great. If you have a cast iron skillet and you've never made a pizza in it, I highly recommend it. Assemble the whole pizza, then put the skillet on a burner on high for 2-4 minutes to cook the bottom of the crust - be preheating your oven as hot as you can get it in the meantime. Then 10 minutes or so in the oven should finish it off, with maybe a minute or two under the broiler after that. The "oven as hot as you can get it" is why I haven't done this in a few months.
- Flatbread pizza on the grill. Perfect way to do homemade pizza in the summer! I made a very garlicky naan dough, grilled one side, then topped it with fresh tomato slices, mozzarella, fresh basil and oregano, sliced olives and some bacon. By the time you're done topping the pizza the other side is about cooked, so it's a matter of closing the grill lid for a minute or two to melt the cheese, and you're done. A sprinkle of grated parm and you're set!
- Shakshuka. This is one thing that didn't quite turn out as I'd hoped. I'm not the biggest fan of unadulterated tomato taste, and thought the garlic, chilis and onion would make more of a sauce. But I enjoyed it nonetheless. Next time, though, I think I'll go with a more Italian vibe, poach my egg in a straight-up marinara. All told, though, it's hard to go wrong with poached eggs.
I feel like the whole thing is stupid, though.