National Graham Cracker Day

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Hello Everyone!

I hope you all had a great day yesterday and had all the S’mores you could stomach! The funny thing about S’mores, is that for all the build up and anticipation, most times you only enjoy them once. From then on, you enjoy all the components separately. It’s usually the chocolate that goes first, then the marshmallows and the graham crackers seem to stick around until you come across them again and realize they expired.

Now, I don’t know if you’re like me, but I hate when stuff goes to waste, so I decided to share with you a recipe for Doggie Grahams. My German shepherd mix, Indiana, has been a total wreck since the ever wonderful firework shows began on Saturday night. I figured that making some dog treats for her would help her get over her fear of going outside. Plus the treats can be cut into cute shapes or just simply using a pizza cutter, after rolling out thin, to cut the dough into small training treats.

So here we go:

  •    2 Cups Graham Cracker Crumbs
  • 1 Cup All-Purpose Flour
  • 1 Tbsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 Cup Corn Oil
  • 1 Cup Milk
  1. Preheat oven to 425 Degrees F. Grease Cookie Sheets.
  2. In a mixing bowl, combine graham cracker crumbs, flour, baking powder and salt. In a small bowl, or measuring cup, mix oil and milk and stir into flour mixture.
  3. Turn dough out onto a lightly floured surface and knead lightly until soft and well mixed. Roll out dough to 1/2 inch thickness and cut into desired shapes. Place on prepared baking sheets 1″ apart. Bake 10 minutes, then turn over and bake for another 5 minutes. Cool completely. Store cooled biscuits in fridge or freezer.

Enjoy!

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If You Can’t Be A Pineapple…

You can at least eat some in a Pineapple Upside Down Cake, in honor of today’s holiday. Today is National Pineapple Upside Down Cake day, just to clarify, haha! Don’t want it to get confused with the not so national holiday that today, 4/20 is special for.

Anyways, you’ve just read your way into a baking tutorial, that’s right, I will be talking you through how to make a delicious Pineapple Upside Down Cake!

 

First You’ll Need:

  • 1/2 Cup Brown Sugar, firmly packed
  • 1/4 Cup Margarine or Butter, Melted
  • 6 Canned Pineapple Slices, Drained
  • 6 Maraschino Cherries, without stems
  • 2 Eggs, Separated
  • 1/2 Cup Sugar
  • 3/4 Cup All-Purpose Flour
  • 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 1/4 Cup Pineapple Juice
  • Whipped Cream, optional

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Heat oven to 350 Degrees F. In small bowl, combine brown sugar and margarine; blend well. Spread in bottom of 9-inch round cake pan. Arrange pineapple slices and maraschino cherries over brown sugar mixture. Set aside.

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In small bowl, beat egg yolks until thick and lemon colored. Gradually add sugar; beat well. Add flour, baking powder, salt and pineapple juice to egg yolk mixture; mix well.

In another bowl, beat egg whites until stiff peaks form.Fold into batter. Pour batter into prepared pan covering pineapple slices and cherries.

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Bake at 350 Degrees F. for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 2 minutes; invert onto serving plate. Serve warm with whipped cream.

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Enjoy!!