Chipotle Cheez-Its

Remember those Homemade Cheez-Its I posted last week? Yea, I’m back. With more Cheez-Its. You see, after making that first batch, Hubby would not stop talking about them. And I may have made the mistake of mentioning that they were really easy to make…

Chipotle Cheez-Its

So I agreed to make another batch but wanted to mix it up this time. I know that Rachel threw some red pepper flakes into her crackers when she made them, so I opened up my spice cabinet. It’s actually in a really sad state these days. Since moving in to our apartment, we’ve been just buying spices as we need them, so my options were limited.

Chipotle Cheez-Its

I will say though, that those options are high quality options. We have a Penzey’s literally across the street from our apartment. And I figure if I’m going to restock a spice cabinet, it might as well be with the good stuff!

Chipotle Cheez-Its

On a recent trip to Penzey’s, this ground chipotle caught Hubby’s eye, so we grabbed some. You can smell the smokiness the second the jar is opened. What you can’t smell is the heat that kicks in after the smokiness.

Chipotle Cheez-Its

To say Hubby loved these Chipotle Cheez-Its would be the understatement of the century. Since them the other day, I’ve already made them a second time… And, he’s told anyone who will listen about how amazing they are. So if you were even *thinking* about making Homemade Cheez-Its after last week’s post, you definitely have to make them now!

Chipotle Cheez-Its

One Year Ago: Pumpkin and Gingerbeer Biscuits and Mango Salsa
Two Years Ago: Brasato al Barolo (Beef Braised in Wine) and Pomegranate Cranberry Quinoa Salad
Three Years Ago: Gooey Bars and Gingerbread Apple Upside Down Cake
Four Years Ago: Crockpot Tamale Pie and Inauguration Day Cupcakes
Five Years Ago: Clam Chowder

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Chipotle Cheez-Its

Yield: ~12 dozen crackers

Ingredients:

8 oz sharp cheddar cheese, shredded
3 Tbsp butter, softened
1 Tbsp vegetable shortening
1/2 tsp salt
1 cup flour
2 Tbsp cold water
1 tsp ground chipotle
Course sea salt for sprinkling

Directions:

In the bowl of a stand mixer, combine cheese, butter, shortening and salt on medium-high speed. Reduce speed to medium, slowly add flour and water. If adding chipotle, do so now.

Continue mixing until dough is smooth.

Divide dough into two, creating discs and wrapping in plastic. Chill for at least 30 minutes.

Preheat oven to 375 degrees. Prepare two baking sheets with silicone baking mats or parchment paper.

Roll out dough to 1/8″ thickness. Dough will be approximately 10"x10". Using a ruler as a guide, cut long 1" horizontal strips. Rotate ruler to slice vertically, creating 1"x1" squares. Carefully transfer individual squares to prepared baking sheet. Repeat process with remaining dough.

Using a toothpick or cake tester (I used a straw), create holes in the center of each square.

Sprinkle with course salt. Sprinkle with pepper if using.

Bake for 10-15 minutes. I removed mine at 12 minutes. The time will depend on the thickness of your squares as well as the crispness you prefer. Watch your oven closely from 10 minutes on.

Best eaten the same day. Store remainder in an airtight container.

Recipe adapted from ReadmyMade Magazine

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15 Responses to “Homemade Marshmallows”

  1. #
    1
    SimplySweeter — October 4, 2010 at 1:09 pm

    Yum! These look FABULOUS!!

    http://www.simplysweeter.blogspot.com

  2. #
    2
    Fun and Fearless in Beantown — October 4, 2010 at 1:35 pm

    I’m so curious to see what homemade marshmallows taste like! They look pretty awesome in the pictures!

  3. #
    3
    Kris @ everywhereorange.com — October 4, 2010 at 3:31 pm

    yum!!! i love homemade marshmallows!!! i like to chocolate dip 2 sides so they look like little ice cream sandwiches!

  4. #
    4
    Eliana — October 4, 2010 at 7:37 pm

    I wouldn’t even need chocolate and graham crackers to enjoy these. I could gobble them up all by their lonesome.

  5. #
    5
    Elina — October 4, 2010 at 7:43 pm

    Hmm, I would think they’re really tricky but it sounds like I was wrong. I’m not the biggest marshmallow fan but I have a feeling that homemade taste way better!

  6. #
    6
    Rachel Cannon Humiston — October 4, 2010 at 9:06 pm

    Marshmallows have been on my shortlist for a while now. You just pushed me over the edge. I can just see some dipped in chocolate or rolled in toasted coconut and packaged up for the holidays! Question – where do you find the gelatin in the supermarket? In the baking aisle?

    Rachel
    http://theavidappetite.com

  7. #
    7
    Megan — October 5, 2010 at 12:08 am

    You can actually put the marshmallows in the fridge, and they will set up faster.

    I don’t like store-bought marshmallows (unless they’re toasted), but the homemade ones just have such an incredible texture… and I love that you can flavor them however you want. I used to make 5-spice marshmallows at Flour. I really want to make them at home.

    These look gorgeous! I might have to make some for hot chocolate season.

  8. #
    8
    The Small Boston Kitchen — October 5, 2010 at 12:30 am

    I
    WANT
    THESE
    NOW.

    Seriously. These look amazing!!

  9. #
    9
    Cupcake Kelly — October 5, 2010 at 1:27 pm

    How many grams of gelatine are in each pack? I have a feeling different countries have different amounts…

    I had a great cassis marshmallow at an afternoon tea recently and thought they were really hard to make.

  10. #
    10
    nutmegnanny — October 5, 2010 at 3:00 pm

    I have yet to make homemade marshmallows….I need to get over that fear!

  11. #
    11
    yipeiokyay — October 5, 2010 at 11:58 pm

    Silly question…

    If I was making Rice Krispie Treats could I just mix the cereal in and then pour it all into a pan to set up?

    I just thought they might taste better with the homemade marshmallow.

    Thanks.

  12. #
    12
    Jen — October 6, 2010 at 1:18 am

    Rachel – The gelatin is near the Jello in my super market. It’s up on the top shelf.

    Cupcake Kelly – My box of gelatin says 1 oz for 4 small envelopes. Does that help?

    yipeiokyay – Sounds like it could work. You might want to throw some butter in too? Alton Brown did say you can use them to make Rice Krispies treats during the episode, but he implied that you do it after they have set up.

    To everyone who has been afraid of making marshmallows – it’s seriously SO EASY. Do it!

  13. #
    13
    Kara — October 10, 2010 at 11:35 pm

    I love love love making marshmallows! You can flavor them, too, so try out different extracts and flavorigns in them for an extra kick. Peppermint ones with mini chocolate chips on top are AWESOME

  14. #
    14
    Virginia — January 12, 2011 at 4:44 pm

    Okay, even tho I read your blog often, this is the first recipe I’ve actually tried. I’ve been dying to do homemade ‘mallows because the stay-puff ones taste like the gas they use to puff them up. 🙁 Mine are drying now, so no report on how they came out yet, but I have to agree – except for my nervousness working with hot candy (legacy of a drop of hot caramel on a bare foot that left a mark for years) – these were super-easy.

    Question: my gelatin smelled kind of bad when it had sat in the water for a while, tho the smell seems to have gone away. Did this happen to you? Could my gelatin have been a little funky? (Can gelatin even go funky?). Thx!!

  15. #
    15
    Jen — January 12, 2011 at 4:49 pm

    Virginia – I do remember the gelatin having a weird smell that does go away. I hope you enjoy them as much as we do. A friend told me that if you can’t wait the full 4-hours you can pop them in the fridge to speed up the process.

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