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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13 Responses to “Christmas in July – Homemade Vanilla Extract”

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    1
    SimplySweeter — July 26, 2010 at 12:22 pm
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    How To Be Perfect — July 26, 2010 at 12:56 pm

    Fantastic idea, I will have to give this a go x

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    Kristen — July 26, 2010 at 3:31 pm

    What a great idea! Now I just have to think of what to pair this with to give as gifts.

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    The Cooking Photographer — July 26, 2010 at 6:00 pm

    Hi Jen,

    Great minds think alike!! I have been brewing vanilla extract for months for Christmas gifts.

    I thought I’d answer your question here. I love your idea for frosting. It would be heavenly!

    Laura

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    Jenni @ Project Cookie 365 — July 27, 2010 at 2:20 am

    What? You can just add more vodka to your supply? I had no idea! I just used the last of my homemade vanilla, and it was soooo deliciously dark 🙂 Now that I know that, I’ll have to remember when I make my next batch! Do you have a favourite type of bean? I used Tahitian the last time, and it didn’t have that “normal” vanilla scent to it… I’ll have to find which beans give that traditional scent (though, really… any vanilla works for me!)

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    Calm In The Kitchen — July 28, 2010 at 1:41 am

    This is definitely on my gift giving list.
    I received homemade vanilla once and it is still one of my favorite gifts.

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    Debbi Does Dinner Healthy — July 28, 2010 at 2:18 am

    I have always wanted to try this!! My brother did it once but that was before I was into cooking and I totally didn’t appreciate it. I would now! Thanks!

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    bcallegra — July 28, 2010 at 1:02 pm

    I think it’s the perfect idea for a gift and never even thought of making it myself. Of course, if I do end up making it, I’ll probably just end up using it all before I give it away! 🙂

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    jmanley — July 28, 2010 at 6:49 pm

    how many beans did you put in the vodka bottles to start?.. love the idea.. Thanks

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    Jen — July 28, 2010 at 6:59 pm

    jmanley – I put 24 beans in each bottle of vodka. They were the big bottles of vodka. As you can see in the pictures, I used skyy, which is great, but I couldn’t watch the color of my vanilla change! Definitely try to get clear bottles or pour the vodka into a clear jar so you can tell when it’s ready.

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    jmanley — July 29, 2010 at 3:57 pm

    thanks for the quick response.
    Love your website:)

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    KV — August 5, 2010 at 8:17 pm

    what type of vanilla bean did you use – does it matter?

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    Jen — August 5, 2010 at 8:33 pm

    KV – The type of bean you use will have an impact on the flavor. I used Bourbon-Madagascar beans for my vanilla.

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