After our pizza, we made whole grain crackerbread. Bridget is shown below, posing with her creation.
This was a fun recipe because although we were following the steps for a basic cracker (containing a mix of whole wheat and rye flours), we were all able to customize the seasonings and seeds to make our own unique flavor.
I added the King Arthur seed mix (with flax, toasted sesame, black caraway, midget sunflower, poppy, & anise seeds) and added extra sesame seeds, herbs de provence and salt. These were delicious and crisssspy.
Next, we got to work with this. Originally when I saw the ingredients all tucked into a corner, I had thought that this was a big block of cheese. It's not. It's butter.
This is what happens when you give food bloggers a HUGE block of butter....
smiles all around.
Megan and I teamed up on the crackerbread, and the next recipe -whole grain brownies.
That is why I have so few pictures....I was having wayyyy too much fun!
yummy brownie batter....
Although these brownies were made with whole wheat flour they were incredibly rich and chocolate-y. Susan suggested we wait a day to eat them so the bran in the wheat flour would soften up. When I got home on Sunday I cut the brownies and had a little bite.
I put them in the freezer along with the pizza. When I got home from Vegas, I ate one, and then had another the next day. Then I shared some with Rafe, his brother and sister in-law, and brought the rest to work.
They're really incredible, and you could never tell that they were made with whole grain flour!