Graham Crackers & Mojito Pie

Imagine Lemon Meringue Pie. Now substitute lime juice for the lemon juice in the filling and replace 1/4 cup of the water in the filling with rum. Cook several sprigs of mint in the filling as well.

Ali & I had the idea for making a mojito pie. You can see from the photo that this pie was actually made.

We felt that our creation should have a graham cracker crust; and we didn't want to go out to buy soy free graham crackers, so we decided to make our own.

Exploring on the web we found a delicious recipe for perfect graham crackers. It turns out that graham flour is just whole wheat flour, although a slightly coarser grind. These crackers tasted so much like the real thing and were fun to make. Thank you to 123chef for posting this recipe on the website Chef Talk.com (forum.) Here is the recipe with a few modifications from us.

Home Made Graham Crackers

(makes enough for 2 pie crusts, or one crust and lots of delicious munching)

2 1/2 cups (10 ounces) unbleached all-purpose flour

1 cup (4.5 ounces) graham flour (whole wheat)

1/4 cup + 1 tablespoon (2 ounces) brown sugar

1 teaspoon baking soda

1 teaspoon kosher salt

3 ounces unsalted butter (or palm oil shortening)

1/2 cup honey

1 teaspoon vanilla extract

1/3 cup water

1 teaspoon cinnamon (optional)

Preheat oven to 350 degrees.

Combine all the ingredients in a stand mixer with the paddle attachment. Mix until smooth and well combined, scraping down the bowl. This makes a very easy to handle, non sticky dough. Divide dough in half.

Pat out one portion of dough on a piece of parchment, to the size of a large, thick pancakes.

Lay another piece of parchment over the dough and roll it out with a rolling pin, until about 1/8-inch thick. (I think ours were a bit thicker, but baked up fine.)

Peel off the top parchment and transfer the bottom parchment with dough onto a baking sheet. Cut dough into squares with a knife or pizza cutter. Do not separate squares.

Bake for about 10 minutes and then check the cracker for doneness, bake for another 3-6 minutes. The crackers should be golden brown. Repeat with other portion of dough.

Place baking sheet on a cooling rack. Once cool, the graham cracker can be broken into squares, or crushed into crumbs for pie crust.

Baked Kale Chips - Yey oder Ney?

I made Kale chips today after reading a glowing description of them on Natalie's Killer Cuisine.
I can't say I'm dying to make some more, but they were ok.  Andrew did not find them ok.  I beleive his exact response to, "What don't you like about them?" was, "I don't know where to start.  Everything..." 

Three additional notes of caution:
- During the baking process they let off quite a perfume.  I thought Isla had pooped her diaper - for real.
- They leave a mouthful of chivers.
- They are lighter than air and will easily spill and crumble making a huge mess.

Kale just going into the oven...

Here's the recipe, which I modified slightly (decreased the salt to a 1/4 of the original recipe)
I used a salad spinner, which was very easy, but if you don't have one, pat the kale dry.

Oven - 400 F

- 1 bunch Kale
- 2 T Olive Oil
- 1 tsp Apple Cider or Balsamic Vinegar (I used the apple cider variety)
- 1/4-1/2 tsp salt (the original recipe called for sea or kosher salt, but any would be fine.)

Rip kale leaves off of stalks in large pieces (I saw recipes that baked the whole leaf - oven temps and times may need adjustment), wash and spin dry leaves.  Rinse & wipe out salad spinner bowl.  In bowl, combine remaining ingredients and toss kale in mix until each leaf is completely covered (easiest by hand).  Spread leaves on parchment lined baking sheets (I prefer jelly roll pans) and bake for 15-17 minutes, until crispy.

I made two batches and tried out a variation I'd read about for my second batch...
- 1 bunch Kale
- 2 T Olive Oil
- 1 tsp lime or lemon juice
- 1/4-1/2 tsp salt
- 1/2 tsp mexican chili poweder
- Dash of Cayenne

Another variation to try...
- 1 bunch Kale
- 2 T Olive Oil
- 1 tsp green olive brine
- 1/4 tsp salt
- Paprika

I liked the flavor of the first batch best, except that it was SO SO SO salty (I used a recipe that called for 2 tsp salt!)  The 2nd batch was the one that received Andrew's glowing review.
Now that I've inspired you, go make your own and let me know what you think!