Homemade Goldfish

Today I made my own goldfish after I saw the idea on pinterest. They did not really taste like goldfish but they were very yummy and quite addictive. It was super easy to do and I even made my own fish cutter. If you want to make them I have posted to recipe below. Also, Monday Sundae Funday was really awesome for Craig and I but for Selah, not so much. I think she was over stimulated at Coldstone because she cried all the way home. I got the signature birthday cake something and it rocked. You should go get one next Monday. :)

Goldfish Cheddar Crackers

• 1 cup(s) all-purpose flour
• 4 tablespoon(s) cold unsalted butter, cut into small pieces (I used salted butter, but didn’t add any salt afterward)
• 8 ounce(s) grated extra-sharp Cheddar cheese (around 2 cups). Note: you can experiment with other cheeses. Some people have tried this and loved the results!
• 3/4 teaspoon(s) salt
• 1/8 teaspoon onion powder (note: this is optional since it isn’t part of the original recipe, but I decided to add anyway since I used it)
• 1/2 teaspoon(s) fresh-ground pepper

(UPDATE #2: I think 1-2 teaspoons of baking powder might help it puff up…but I’m not sure since I haven’t tried it. If anybody decides to try this, please let me know.)

Directions

1. Pulse the flour,onion powder, 1/2 teaspoon salt, and pepper together using a food processor.
2. Add the butter and cheese, and pulse until the mixture resembles coarse meal.
3. Pulse in 3 to 4 tablespoons of water, 1 tablespoon at a time, and only enough so that the dough forms a ball and rides the blade. Remove, wrap in plastic, and chill for 20 minutes (I put it in the freezer for 20 minutes and in the fridge for 10) or up to 24 hours.
4. Bake the crackers: Heat oven to 350 degrees F. Line 2 baking pans with parchment paper or silicone baking mats and set aside. Roll the dough out to 1/8th-inch thickness, using flour if necessary to prevent stickiness. Cut out as many crackers as possible.
5. To add character to the fish: break off an end from a side of a toothpick so it is blunt. Use that point to make the goldfish eyes. To make the smile, lay the toothpick down on its side, press, and drag. If you try to use the toothpick point, it will ruin the smile.
6. Optional: Refrigerate for another 15 minutes or so to make sure they won’t spread.
7. Place them on the prepared baking pans. Bake until golden and crisp (13-18 minutes). Transfer to a wire rack to cool.
8. They are best when completely cooled and the next day in my opinion. Store in an airtight container for up to 1 week.

Copied and pasted from Missanthropistskitchen.com

Brandie's notes: I did not put onion powder (b/c I didn't have any) nor did I add the baking powder and mine puffed up. That is all I have to add.