Just one year (and three days) ago I finished the culinary program at my school. I can't believe it! What a fast year, I've got to say it hasn't totally been the best year but not all years can be, now can they?
That being said, things have been going pretty smoothly lately and I'm overjoyed with all the new views my blog is getting. So please, allow me to say THANK YOU.
Thank you a million times more than I could ever say. Putting energy into this blog- slowly learning more and more about photography, trying out recipes, reading all your incredible comments- well, it's really been awfully rewarding. I love hearing from you all, whether you tried out a recipe or you just want to say hi, it makes me love this little space I've created. Between work and school, and being so very eager to get on to the next adventure in my life, having this place has been a lifesaver, and I just think you should know how much I appreciate you reading/pinning/viewing/scrolling through the pictures here. And I didn't forget about those of you who follow me on instagram! Thanks for making it so fun...(@ilanfreddye if you're wondering).
What better way to say thank you than with graham crackers? And buttercream laced with bourbon barrel aged maple syrup (drool)...
1 cup All Purpose Flour
1.5 cups Graham Flour
3/4 tsp Salt
3/4 tsp Baking Soda
1 cup unsalted butter, cubed-cold
1/2 cup Dark Brown Sugar
1/2 tsp Cinnamon
1/4 cup Honey
1/2 tsp vanilla extract
1. In a large bowl, combine the flours, salt and baking soda
2. In a different bowl/the bowl a stand mixer, combine brown sugar, cinnamon, honey, vanilla extract and butter. Beat until everything is combined and fluffy, you can also do this with a hand mixer.
3. Add the flours/salt/baking soda combination to the bowl. Do this by adding about 1/3 at a time. Continue to mix until the flour is fully incorporated, repeat until it's all combined.
4. Remove the dough to a floured piece of wax paper, shape into a disk and refrigerate for at least 30 minutes
5. Preheat oven to 350 degrees
6. Cut the dough in half, and transfer half to a floured surface. Return the other half to the fridge.
7. Make sure to flour the rolling pin and roll out the dough to about 1/4 inch and cut into rectangles or use a cookie cutter to cut them however you'd like and poke with a fork to make cute little holes.
8. Bake with a bit of space between the graham crackers on a parchment lined baking sheet. Bake for 15-20 minutes. If you are using a dark pan, lower the oven temperature to 325 degrees.
9. Let cool
2/3 cup Powdered Sugar
5 tbl Maple Syrup
1. Combine ingredients in a large bowl or stand mixer bowl
2. Beat on low speed, increasing as the mixture comes together
3. Continue to beat on medium/high speed until light and fluffy
Then, assemble the cooled graham crackers with the buttercream in between and share with your friends!
As for the graham crackers...I think they came out pretty good. I was really looking forward to trying out the graham flour but found that it had a slightly sandy texture. Some really enjoyed this, I didn't mind it but I'd like to mess around with a graham cracker recipe using whole wheat flour too.