Homemade Cheese Its

You remember me talking about how we like to make things from scratch that are easier to buy.  Well Rob came across this recipe in his Ready Made magazine for home made Cheese Its (yes i know they aren’t spelled like that but I have no idea about copyrights on names) and I had to try them.   BUT they were way too high in points for WW so I tweaked.  Are you surprised??  If you are, you havent been reading my blog enough.  Haha.

The original recipe calls for only 5 ingredients.  I added a couple.  First of all I changed the cheese to low fat.  I KNOW, the sacriledge!!  Cheese is the epitome of yumminess and to a dairy farmers daughter anything that uses milk is essential to life.

I love cheese crackers.  I love the taste, the texture, and goodness knows I love me some cheese.  I think that has been the hardest part of WW has been giving up cheese and its products.  You can eat whatever you want on WW but honestly 1 oz of cheese can be 2-4 points.  That is alot of points for such a small amount, so I have been sparing.  This recipe, makes about 15 dozen!!  which when points are added up.. is only 2 points per dozen!!! Yeee Haw

Ingredients
yield: 15 dozen   adapted from Ready Made magazine
1/2 stick butter
6 oz low fat sharp cheddar
2 oz hard italian cheese (pecorino is what we had in the house)
1 cup flour
1 tsp salt
1/2 tsp garlic powder
2-3 tbsp cold water

Cast of Characters

In your stand mixer, add the butter.

Grate cheese into the mixer.

Add the salt.

Beat the butter, cheese and salt on medium until incorporated.


Add the flour.

Mix until the consistency of coarse sand.

We decided to add some garlic powder at the last minute.

Slowly add water 1 tsp at a time while on medium speed……

Until it comes together.

Here is where I will tweak the recipe the most in the future.  The recipe calls for putting it in the fridge for an hour.  I will NOT be doing that.  It made it hard to roll out.   I ended up having to knead it a bit to soften it up.  So next time Iwill just cut it in half and roll away. 
So start off with a lightly floured surface.  I love my Pampered Chef roll mat, barely have to use any flour.

Pat half the dough into a disk.

Roll it until it is thin.  The recipe said 1/8 but i dont think that is thin enough.  So I would roll it as thin as possible.

Cut with a fluted roller or even just use a knife if you dont have a rolly thingy.

Take off the not pretty edges to roll out later.  Here is what they will look like.  See how they are not even.. I love that about homemade.

Put on a parchment lined baking sheet and poke the center out with a chopstick.  This will help them from puffing too much.

Bake at 375 for about 15-17 minutes.  These were in for about 14 minutes.

I think they like them…..

Even Rob who hasnt been feeling well enough to eat real food for 5 days, couldnt resist them. 

The results.  Well they were soooo tasty but a bit thick.  They called for rolling 1/8th an inch thick. I will go thinner next time and bake a little less time AND I will definitely use my Pampered Chef stoneware so they dont burn.  But they were so good and actually pretty fun to make.  As you can see by the masculine hand in some of the pictures, Nik made these with me and we totally had a great day baking and chatting.  Rob was in bed, until he smelled them done and had to sample, and Aaron was at Corries house so this was a fun project for Nik and I.  Granted I think I have about 4 dozen left after Rob and Nik finished but it was so worth it. 

Happy Baking!!

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2 Comments (+add yours?)

  1. Janice
    Feb 20, 2011 @ 14:19:13

    Hello,
    This is really inspiring how you all do so much. I enjoy reading your recipes and the stories that go with it.
    Good Job.
    Janice

    Reply

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