Copycat Wheat Thins

Well it has been a very busy yet uneventful week for me. I spend most of my time glued to a chemistry book and trying to get ready for Fall semester 2013 (I have mixed feeling on this topic)!!!

But to cheer everyone up here is a picture of a very hungry squirrel!

 I caught a picture of this little dude, and he didn't even move. Seems like him and I have something in common, we love food!

Talking of food if any of you haven't been to Brick Oven, you should go now... after reading this post of course. The tennis courts are right across the street from this delicious Italian restaurant, and let me tell you trying to concentrate on a serve is really hard when the smell of pizza whiffs past your nose.

I mean doesn't this look heavenly! Which reminds me I have to make my own recipe for their delicious raspberry vinaigrette. 

This Calzone was glorious and paired with their delicious garlic bread... well I am speechless. 

My little sister decided to dress up for the occasion, and look how cute!

How my mom and her managed to pull of this intricate style is beyond me. 

Learning how to do hair isn't all she's has been up to lately. 

She got to perform with these great kids at ballroom and jazz intensives. It's like a week long summer camp where dance professionals from all over the world teach the kids techniques. It was a blast to see her final performance.

Now back to my life! My life = Wheat Thins (more or less)! I LOVE LOVE LOVE these little crackers and while surfing Pinterest, I came across this recipe. Obviously I had to try it. 

I want to make more just looking at this picture! I won't leave you hanging, here is how to make some of your own. 

Wheat Thins

1/2 C + 2 Tb Whole Wheat Flour

1 Tb Sugar

1/8 Tsp Salt, plus a little to sprinkle on top

1/8 Tsp Paprika

2 Tb Butter

3 Tb Water

1/8 Vanilla Extract

1.Preheat your oven to 400 F

2. Whisk together all your dry ingredients (flour,sugar, paprika, salt). 

3. Next, using a pastry blender (or two forks), cut in the butter to the dry mixture.

When it starts to get crumbly you're ready to move on. 

4. Mix together water and vanilla, then add to the dry ingredients. 

5. Combine until it comes together, forming a dough ball. (If it's too dry add a little more water)

6. Place dough on a floured surface, and being to roll it out very thinly (the thinner the crispier and nobody wants a chewy cracker). 

It should be so thin that it requires a spatula to remove. 

7. Cut dough into 40 squares, or what ever shape your heart desires. 

Using a spatula to remove them from your surface, place on a non-stick pan and sprinkle with salt (if desired). 

8. Bake for around 8-10 minutes checking them every so often to make sure they bake evenly and don't burn. Let them cool so they are nice and crispy and try not to eat them all in one sitting!

Nutrition (10 crackers): 127 Calories, 6g Fat, 16g Cholesterol, 114mg Sodium, 7mg Potassium, 17 Carbohydrates, 2.5g Fiber, 3g Sugar, 3g Protein, 6% DV Vitamin A.