I ordered a dresser for the boys online. I knew it required assembly, and because Ikea has made me overly confident in my furniture assembly skills, I submitted the order. No concept about what was in store…
I come home to a box at my front door. Cool, it’s here. I approach the box with pep and determination. Let’s assemble this b. I literally couldn’t lift it even a centimeter off the ground. I tried twice. So then I cut the box open on my front step with the intention of bring it in piece by piece. About 100 pieces fell out onto the walkway leading up to my house. The whole ordeal took about 30 minutes and I jumped ship the moment I gathered the last piece.
I ended up shoving all the pieces into my coat closet and plan on making Jaryd assemble it all. Which, is actually funny because when I couldn’t lift the box into my house my self-talk was all like, “Look at you, you go girl, problem solving and all, you don’t need no man to bring this in yo house, you got this.” Nope, I’m pushing this assembly off onto something else. Handing off the baton, if you will. I did my part.
I’m not going to lie, when I first saw the cheese cracker trend I was hesitant. Baked cheese? I don’t get it. It wasn’t my first choice as far as crackers go. But, after seeing my husband actually use a slice of cheese as a vehicle for dipping, I decided to give the whole cheese cracker thing a go. At least then he would look normal using cheese to dip, you know?
So I made my first batch and I have to admit I ate them all. Ok ok, I saved Jaryd two and was like, “I made these super yummy cheese crackers for you, I ate some but I can totally make more.” Whiiiich led to me making more and by the time my littlest guy got wind of this whole cheese cracker thing, we were three batches in. They’re actually very delicious and I am proud to say I am no longer hesitant about the cheese cracker thing, just a little hesitant when people want me to share.
So let’s make some Cheesy Jalapeño Crackers – they’re shockingly easy.
There is one GIANT KEY to this recipe and it’s parchment paper. Parchment paper is your best friend. You need to use it.
Not using parchment paper = struggling with a spatula to peel the cheese crackers from the pan.
Using parchment paper = pop those suckers right off the paper no sweat.
So, DO IT! Line your baking sheet with parchment paper.
In a medium bowl, toss together the shredded mozzarella and shredded parm.
Place 12 mounds of the cheese mixture onto the lined baking sheet.
Slice the jalapeño into circles and remove any attached seeds.
Place one jalapeño slice on each cheese mound. Sprinkle with sea salt.
Bake for 10 minutes, let sit for 1-2 minutes on the pan before you transfer them to a plate or cooling rack.
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- pinch sea salt
- 1/2 jalapeño, sliced and seeds removed
- Preheat oven to 350F.
- Line your baking sheet with parchment paper.
- In a medium bowl, toss together the shredded mozzarella and shredded parm.
- Place 12 mounds of the cheese mixture onto the lined baking sheet.
- Slice the jalapeño into circles and remove any attached seeds.
- Place one jalapeño slice on each cheese mound. Sprinkle with sea salt.
- Bake for 10 minutes, let sit for 2 minutes on the pan before you transfer them to a plate or cooling rack.
- Per cracker: Calories 25; Fat 1.8g (Sat 1.2g); Protein 2.5g; Carb 0g; Fiber 0g; Sodium 70mg
Sooo, I think these are on the agenda for tomorrow because I miss them. Enjoy!! xo