Spicy Cheese Bites

 

  These are not your mother's thumbprint cookies! Spiced up with the hot pepper powder I make by grinding my dehydrated home-grown jalapenos and filled with hot pepper jelly, these are crispy, zesty and satisfying. They were a hit with my Christmas guests who were my guinea pigs for this new creation.
    This is my variation of a recipe from my friend Sandra, who shows my paintings in her art gallery. The original recipe called for crispy rice cereal, which typically includes sugar, salt, vitamins, and other ingredients I don't want added to my food. Substituting rice crackers which have just 3 ingredients: rice, oil and salt, makes for a healthier treat. Next time, I'll go one step further... instead of the crackers I'll try using brown rice flour and a small amount of coconut oil - and eliminate the salt, since the cheese provides plenty. I make these gluten-free by using GF flour also, but regular wheat flour can be used. I used a hot pepper jelly made by the nearby Menonnite community and it is yummy!

Hot Pepper Cheese Crackers {Gluten-free}
Recipe type: Appetizer
Cuisine: Gluten Free, Vegetarian
Makes: About 3 dozen
NOTE: Ingredients in red type are detailed on the "Ingredients" page of this blog

INGREDIENTS
rice crackers*, enough to make 2c of crushed cracker crumbs
4 c grated sharp cheddar cheese
2 c all purpose gluten-free flour
1 c softened unsalted butter
1/2 t ground pepper
1 t paprika
1 t hot pepper powder or chile powder (adjust to your taste)
hot pepper jelly

INSTRUCTIONS
To crush the crackers, place them in a zipper bag and roll with a rolling pin until crushed into small pieces. Whirl the cheese in a food processor to make it finer then gradually add all other ingredients except the cracker crumbs and jelly. Dump into a bowl so you can mix in the cracker crumbs - I found my hands to be the best tool for this step.

Shape dough into 1" balls and place on an ungreased cookie sheet lined with baking parchment, placing them 2" apart. Press to flatten slightly, then push your thumb into the center just enough to make a small indent.

Bake at 350°F for 15 minutes. Remove from the oven, and spoon a small dollop of hot pepper jelly in the center of each. Bake an additional 10-13 minutes, until crispy and golden.

Alternately, if you don't want the hot pepper jelly filling, you can flatten the balls of dough with a fork before baking, then bake for a total of 25-28 minutes... see the photo below.

Remove to a rack to cool.

* I used Nabisco Poppy & Sesame Seed Rice Thins, whose ingredients include: white rice flour, safflower oil, millet, poppy seeds, salt, mustard flour and sesame seeds. The poppy seeds show up as the black specs in my photos of the dough and baked crackers. You can use Nabisco GF Original Rice Thins for fewer ingredients. Watch out for added sugar in other brands of rice crackers. It took a little less than 2 boxes to make 2 c of crumbs.

Crispy Grain Crackers

Have you ever thought about making your own crackers? It's not too difficult, and you can use your own healthy ingredients (unlike most of those you'll find on the grocery shelves).

Going gluten-free prompted me to try some cracker recipes, and this one is now a favorite of mine. I like to make the dough and freeze it until ready to bake. You can get creative by mixing in various herbs, spices, and other ingredients... invent your own signature crackers! This version calls for cooked brown rice and cooked quinoa, but I've also made the crackers with only brown rice, and they were equally yummy. Next time I might try making these with some black rice!

(Foods in red type are detailed on the "Ingredients" page of this blog.)

Cooked Grain Crackers

INGREDIENTS

• 2 c cooked brown rice
• 2 c cooked quinoa
• 2/3 c raw sesame seeds
• 1/2 c flax seeds, soaked in 1/2 c water for 20 minutes (do not drain)
• 2 T tamari soy sauce
• 1 t salt
• 3 T olive oil
• Optional Add-Ins: dried herbs, finely chopped sundried tomatoes, hot pepper powder, spices, cracked pepper, powdered horseradish, granulated fine onions or garlic, chia seeds, poppy seeds

INSTRUCTIONS
Mix all ingredients - and your choice of "add-in's" - in a food processor to make a dough (add water if too dry). At this point, you can form the dough into two flattened balls or logs and refrigerate or freeze to bake later. Thaw in the refrigerator before proceeding with the steps below.

Preheat oven to 350 degrees F. Using half the dough at a time, lay a flattened dough disk on a piece of baling parchment which fits into a shallow baking pan (I use pizza pans). Top with another sheet of parchment or waxed paper, and roll very thin (1/8"). Peel back and remove the top sheet. Transfer the flattened dough, on the parchment, to the ungreased baking sheet. Use a pizza cutter or knife to cut into cracker size, but don't worry about separating the pieces.

Sprinkle with coarse salt, if desired. Bake 25-35 minutes at 350 degrees, until brown and crisp. The outer edges may brown faster, so you can remove those crackers and continue baking the rest.

Remove to a cooling rack when browned and crisp. If you don't eat these all right away, store overnight in a brown bag to retain crispness. Whenever I've serve them, I haven't had any leftover to worry about! Makes several dozen 2" crackers.