I love to bake and cook and I’m always looking for new recipes and techniques to challenge me☺️. I have amazing grandchildren that I love spending time with. We love to hike in nature and a couple of them actually like hanging out with me in the kitchen!! I strive everyday to seek God and His will in my life. 1 Corinthians 15:10 “By the grace of God, I am what I am.”
I love all the seasons. Winter, Spring, Summer, and Fall, but I have to say that I absolutely adore Fall! The beautiful changing colors of the leaves on the trees, and watching them swirl and twirl to the ground. Pumpkin lattes, trips to the pumkin patch with our grandchildren, carving pumpkins, the scent of cinnamon, nutmeg and other aromatic spices! Yes!! I. Love. Fall.
Tweaking my buttermilk pancake recipe, I made these pumpkin buttermilk pancakes for breakfast this morning. I think pancakes are one of my favorite breakfast choices (I have a few favorites).
I hope you try these fluffy and light pancakes. They have maple syrup in the batter, and I recommend pouring some on top too! Maple syrup and pumpkin go together like peanut butter and jelly. Yummm!!
1 1/2 cups all-purpose flour (190 grams)
2 tablespoons brown sugar (28 grams)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/8 teaspoon kosher salt
1 cup buttermilk (240 grams)
1 cup pumpkin puree (120 grams)
1 large egg
2 tablespoons maple syrup
1 tsp. pure vanilla extract
3 tablespoons unsalted butter, melted (43 grams)
Whisk, first, six (dry) ingredients together in a large bowl.
Whisk together buttermilk, egg, maple syrup, vanilla and melted butter in measuring cup or bowl.
Add wet ingredients along with the pumpkin puree to the dry ingredients. Mix until incorporated. Don’t overmix!
Heat skillet or nonstick pan over medium/high heat. Add butter or oil and allow to heat. Lower heat to medium. Add 1/4 cup of the batter to the pan and allow the pancakes to cook until golden in color (the pancakes will bubble as they cook). Flip pancakes and allow to cook for another minute. Remove from pan and place on a platter. Place in a warm oven (170° F) to keep warm until all the pancakes are cooked.
Serve while warm with butter, maple syrup, and toasted pepitas (or your topping of choice). Enjoy!!
I hope you make these delicious pancakes, and if you do, please tag me on Instagram @goodeatsbymimi.I would love to hear from you and see your photos!
Earlier this summer I made pancake cereal with little teeny tiny pancakes. Then there was the miniature oatmeal chocolate chip cereal. Now, let me introduce you to these adorable miniscule croissants.
When I saw this recipe by @chefsteps, I knew immediately that I had to make this!
These were made with store bought dough. I purchased croissant dough that comes in a sheet form.
As I read through the recipe, it called for a dehydrator to make the tasty little cereal extra crispy. Because I don’t own dehydrator (and didn’t plan on purchasing one anytime soon), I decided to go ahead and make the adorable little croissants, and then dry them in the oven on a low heat. It worked like a charm:).
After making mini pancake cereal, and mini cookie cereal, I was excited to add these little cuties to my répertoire!
1 tube of croissant dough
Ingredients for cinnamon sugar water:
1/2 cup water (100 grams)
1/2 cup granulated sugar (100 grams)
2 cinnamon sticks (crushed)
Instructions for cinnamon water:
Crush the cinnamon sticks with a meat mallot, rolling pin, or the back of a small saucepan. Place them in a saucepan with the water and sugar. Heat just until the water boils, stirring to dissolve the sugar. Once it comes to a boil, remove from heat and set aside to cool. After the mixture cools, place it in a spray bottle. This will be used to spray on the croissants after the first bake. I recommend using a very fine sieve to remove all the cinnamon bits. Any pieces of cinnamon will clog the spray bottle.
Ingredients for egg wash:
1 egg + 1 egg yolk
pinch of kosher salt
1 1/2 tablespoons water (22 grams)
Whisk together the egg, egg yolk, salt and water. Strain this to make it smoothe. This will make the egg wash. This will be gently brushed on the croissants before the first bake. Set aside until ready to use.
Preheat oven to 375° F. Line baking pan(s) with parchment paper. I used two because I couldn’t get them all on one:).
Open dough and lay flat on lightly floured work surface. Using a sharp knife or pizza cutter, cut strips that are 2 1/4″ long x 1″ wide. Cut each rectangle into two triangles. Cut a small slit at the bottom of the triangle. This will help it to keep the classic croissant shape.
Roll the wide end to meet the pointed end. Place the croissants on the prepared baking sheet. Repeat until all the croissants are rolled. Refrigerate the croissants for 20 minutes. This helps them keep their shape while brushing on the egg wash.
After refrigerating the dough, gently brush the egg wash over the entire croissant. Once the croissants are completely coated with egg wash bake them in the preheated 375° oven and bake for 15 minutes. They should be a dark golden brown.
Remove the croissants from the oven and liberally spray them with the cinnamon sugar. Be sure to spray all the sides.
Place croissants back in the oven for 5 minutes. This will set the glaze. If you want a crispier cereal, turn your oven to 170° F. Once the oven reaches this temperature, turn the oven off and place the croissants in the oven for an hour.
Place cooled cereal in an airtight container or enjoy right away. I drizzled my cereal with honey and fresh strawberries, but any fruit (or none at all) would be fine.
I hope you make this fun and delicious cereal, and if you do please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your pictures.
I have to honest with you. I love to drink my coffee black, absolutely no creamers, milks or sugar. But I have to tell you this iced coffee is so enjoyable and fit for a Queen (or King)!!
There are a lot of components to this exquisite treat, but trust me, it is sooo worth it! You can use regular ice cubes if you would like, but trust me, making them with coffee is the way to go!! It enhances the flavor and takes it to another level of delightfulness!
You can use store bought chocolate sauce and caramel sauce, but if you would like to make homemade, I have attached a link to my both of my homemade sauces in the recipe ingredients:).
Coffee Ice Cubes:
Pour cold coffee into ice cube trays and freeze overnight. Store in the freezer until ready to use.
Ingredients For One Iced Coffee:
5ouncescold brewed coffee
Coffee Ice Cubes
2tablespoonschocolate sauce (to drizzle down the inside of the glass)Chocolate Sauce
In a large measuring cup (or pourable container) mix together the coffee, sweetened condensed milk, 1 tablespoon of the salted caramel sauce, almond milk and vanilla. Stir until combined and smooth.
Dip top of glass into the other tablespoon of caramel sauce and then roll in the espresso sugar.
Drizzle the chocolate sauce down the insides of the glass. Place a few coffee iced cubes in the glass. Fill the glass with coffee and milk mixture. Top with *whipped cream, and drizzle with more caramel sauce (optional). Place a straw in the glass and a doughnut on the straw. This is such a fun (and delicious) treat!!
*Whipped Cream Ingredients:
1 cup heavy whipping cream (240 grams)
1/4 cup confectioners” sugar (30 grams)
1 teaspoon pure vanilla
Instructions for Whipped Cream:
Chill mixing bowl and whisk in freezer for 10 minutes.
Add whipping cream, confectioners’ sugar, and vanilla in chilled mixing bowl. Mix on low speed for 30 seconds until incorporated. Increase speed to medium/high and continue whipping until light peaks form. I like to put my whipped cream in a piping bag with a large star tip to pipe on top of the coffee, but you can certainly spoon it on if you would like:).
This iced coffee would taste delicious on it’s own, and the coffee doughnuts would be amazing on their own. But honestly, the two of them together is downright delectable!!
I hope you make this tasty treat! If you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your pictures:)!
This was inspired by Teighan’s Coconut Iced Coffee @halfbakedharvest
I know a lot of people like to eat their doughnuts with a nice tall glass of cold milk. I’m one of those people, but sometimes I like to eat my doughnut with a cup of hot black coffee.
These doughnuts give you a the best of both worlds by adding instant coffee to the dough. This gives a subtle taste of brew that’s quite pleasant, even if you’re not a coffee lover.
2tablespoons (24 grams)plus 1 teaspoon (4 grams) active dry yeast
1cupwhole milk (240 grams), heated to 105-110°
2 1/2cupsbread flour (340 grams)
1teaspoon pure vanilla extract
3 large egg yolks, room temperature
2tablespoonsgranulated sugar (25 grams)
1/2teaspoon fine kosher salt
4tablespoonsunsalted butter, room temperature (57 grams)
1tablespoon instant coffee (3 grams)*
Peanut oil (for frying)
*These doughnuts can be made without the instant coffee and can be cut with a regular size doughnut cutter.
In a medium saucepan, heat the milk until warm (do not boil). Heat to 105-110° F.
In a medium bowl, combine 1 tablespoon of the yeast with 3/4 cup of the warm milk and stir to dissolve the yeast. Add 3/4 cup of the flour and stir. Cover the bowl with plastic wrap and let rest in a warm place for 30 minutes.
In the bowl of a stand mixer fitted with the paddle attachment, combine the remaining 1 tablespoon plus 1 teaspoon of yeast with the remaining 1/4 cup milk. Add the rested flour/yeast mixture along with the vanilla and egg yolks. Mix on low until the ingredients are incorporated and the dough is smooth (about 30 seconds). Add 1 cup of flour, along with the sugar and salt. Mix on medium until the dough starts to come together, about 30 seconds. Add the butter and mix on medium until it’s incorporated, about 30 seconds.
Remove the paddle attachment from the mixer, and switch to the dough hook. Add the remaining flour, 1/4 cup at a time, and the instant coffee.
Knead the dough on a medium speed until it completely pulls away from the bowl and is smooth and not too sticky (about 1 minute). The dough will be very soft, but not so sticky that you can’t roll it out. Cover the bowl with plastic wrap and let the dough rest in a warm place for 1 hour. After an hour has passed, gently press down on the dough to remove any air bubbles. At this point you can roll out the dough (or chill the dough, covered, for up 24 hours).
When you are ready to roll out the dough, line 2 baking sheets with parchment and lightly dust with flour. Lightly flour your work surface and roll out the dough to a 1/2-3/4 inch thickness. Using doughnut or cookie cutters, cut out 2 to 2 1/2-inch-diameter rounds. Cut out a small hole in the middle using the end of a pastry tip (or any other item you have that is about 3/4-1 inch).
Arrange the doughnuts on the prepared baking sheet, leaving a couple of inches between them. Cover loosely with plastic wrap or linen towel, and let them rise in a warm place until almost doubled in size, about 15 to 20 minutes.
In a heavy-bottomed pot or deep fryer, heat at least 2 inches of oil until a thermometer registers 350° F. Working in batches, use a slotted metal spoon or spatula to carefully place the doughnuts in the hot oil. Cook until light golden brown, 1 to 2 minutes per side. When done, transfer to a wire rack. Make sure to return the oil to 350 degrees F. between batches.
Chocolate Glaze for Doughnuts:
1cup confectioners’ sugar (120 grams)
1tablespoonbrewed coffee (optional)
4ounces semi-sweet chocolate, melted (113 grams)
Melt the chocolate in the microwave (per chocolate instructions), or in a double boiler. If you don’t have a double boiler, simply place the chocolate in a heatproof bowl over simmering, not boiling water. Stir until the chocolate has melted and is smooth.
In a bowl mix together the powdered sugar, milk, coffee (optional) and vanilla until smooth. Whisk in the melted chocolate until smooth.
Let the doughnuts cool slightly before glazing. Dip the top of the doughnut into the glaze. Sprinkle with jimmies (optional). Enjoy, with a cold glass of milk, a hot cup of coffee, or with a glass of iced coffee (check out my Iced Coffee and doughnut post).
I hope you make these, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your photos:)!!
This homemade chocolate sauce is so easy to make (not to mention delicious)! It’s delish as a topping for ice cream, cakes, cookies, just about anything your heart desires!!
This tastes so much better than the store bought stuff, AND you made it yourself. Win, win!!
1/2cupunsweetened cocoa powder (56 grams)
1cup granulated sugar (200 grams)
1/8teaspoon finekosher salt
3/4 cups milk (180 grams)
1 tablespoon unsalted butter (14 grams)
1 1/2teaspoons purevanilla (7 grams)
In a medium saucepan, whisk together the cocoa and sugar until all lumps are removed. Add the salt and milk and bring to a boil over medium heat (stirring constantly).
Reduce to a simmer and simmer over a low heat for about 10 minutes (stirring constantly), and then remove from heat. Stir in the butter and vanilla the and let sauce come to room temperature. Pour into a glass jar and refrigerate until needed. Reheat for about 10-15 seconds in the microwave or in a hot water bath. Enjoy!
I hope you make this, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your pictures:)!
We are having cookies for breakfast! Yup, that’s right, cookies. Not just any old cookie either. We are having oatmeal chocolate chip cookies…yummmm!! Cookies and milk:).
Okay, okay, it’s actually cereal, but it is de-li-cious!!! It’s not super sweet. Don’t get me wrong, I like sweet things, but there are some cereals out there that are so sweet they actually make your teeth hurt!
When my kid’s were little I didn’t like going down the cereal aisle in the grocery store. My son would bring me boxes of Fruity Pebbles, Fruit Loops (we all know they don’t have ANY fruit in them!). I used to call it “junky” cereal. Sometimes I would let them pick out a box and they could have it occasionally as a treat:).
Making mini versions of my favorite food and turning them into cereal is fun! Remember the mini pancakes I posted a couple of weeks ago? You’ve heard of thinking outside the box? Well, I’ve been “baking” outside the box:).
I used healthier ingredients in this cereal. If you don’t like the taste of coconut, use refined coconut oil. The oil helps to keep the cookies from spreading. They will hold their “cookie” shape. I used 1 large egg, but you can swap it out with 1 tablespoon of ground flaxseed if you want to keep it vegan. You can use mini semi-sweet chocolate chips, or they can be omitted altogether. I’m a total chocolate lover, so that’s not even an option!! I use old fashioned (gluten free) organic grain rolled oats, but any rolled oat will work.
Rolling the cookies does take some time (about 10 minutes a tray, and it make 2 trays). I divided the dough into 4 sections and rolled them into 12″ logs with a 1″ circumference. Wrap in plastic wrap or parchment. Chill for about 5 minutes in the freezer. The chilling helps with the cutting and shaping process.
You can place them on the cookie sheet without rolling them, but I like the way they look by gently rolling into a ball shape and place on the prepared baking sheet. You could get your children to help. It would make the process go much faster:)!
Bake them for 7-9 minutes (350° farenheit).
Allow the cereal to completely cool on the trays and store in an airtight container. I make mine the night before, and they are ready to enjoy first thing in the morning.
Pouring the milk on top of these delicious little morsels is like eating a bowl of dunked cookies (and who doesn’t like to dunk their cookies in milk?).
This cereal can be enjoyed on their own or as a snack too!
1/2cup refined coconut oil (110 grams)
1/8cup coconut or granulated sugar (25 grams)
1/4cup dark brown sugar (57 grams)
1teaspoon pure vanilla
1 large egg (or 1 tablespoon flaxseed)
1 1/4cups whole wheat or all-purpose flour (160 grams)
3/4cup gluten free old fashioned rolled oats (61 grams)
1/4teaspoon fine sea salt
1/2teaspoon baking soda
3/4cup mini semi-sweet or sugar free chocolate chips (130 grams)
Whisk the flour, oatmeal, baking soda and salt together in a small bowl. Beat the coconut oil, granulated sugar, brown sugar and vanilla extract in a large mixing bowl until creamy (about 2 minutes). Scraping the bowl and beaters as needed. Add the egg and mix well. Add the flour/oatmeal mixture and mix until combined. Stir in the mini chocolate chips.
Divide the dough into 4 portions. Place on a piece of plastic wrap or parchment. Roll into 12″ long logs (1″ in circumference). Wrap and place it in the freezer to chill for about 5 minutes. You just need the dough to firm up a bit so it is easier to form into mini cookies:).
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
Remove the logs from the freezer, and using a sharp knife, slice the dough into 1/2″ slices. You can place the rounds of dough on the prepared baking sheets, or you can roll the sliced cookie dough to make a small balls and place them on the baking sheet.
Bake for 7-9 minutes. Allow the cookies to cool completely before storing them in an airtight container. Eat them with milk or by the handful. Yummy!
I hope you make this delicious cereal (snack). If you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your pictures!
This recipe was inspired by Tieghan @halfbakedharvest
I love lemons! I gravitate to any recipe, sweet or savory that has lemon in the ingredients.
My husband and I love to visit Delaware, especially Lewes! We love to hop on the ferry and take mini trips (usually day trips or weekend getaways). Since the pandemic started, we haven’t been able to go there.
Last Fall, we went to the Lewes farm market when we were there. It was one of the last weekends they were having it. We love to stroll around, buying different or unusual fruits and vegetables. I purchased some culinary lavender (pictured below). My mind immediately started thinking about different recipes that these bits of goodness could enhance. I’ve used them in macarons, scones and blueberry lemon muffins.
I think the taste of lemon and lavender is heavenly! This lemon lavender loaf is the perfect dessert. It’s so refreshing! My hubby and I had this for dessert tonight, and to be honest, I will be having this with my coffee tomorrow morning:).
2 sticks unsalted butter (226 grams), room temperature
2 cups granulated sugar (400 grams)
4 large eggs, room temperature
1/3 cup grated lemon zest (about 3 large lemons)
3 cups all-purpose flour (370 grams)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/4 cup freshly squeezed lemon juice (60 grams)
3/4 cup buttermilk, (180 grams), room temperature
1 teaspoon pure vanilla extract
Ingredients for the Syrup:
1/2 cup honey
1/2 cup lemon juice
1 tablespoon dried culinary lavender
Ingredients for Honey Lemon Glaze:
1 cup confectioners’ sugar (120 grams)
1/2 teaspoon lemon zest
1 tablespoon honey
1 tablespoon lemon juice
Preheat the oven to 350 degrees F. Grease and flour 2 (8½ by 4¼ by 2½-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
Zest and juice lemons. Put aside until ready to use.
Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and then the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine ¼ cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
Add the honey and lemon juice to a medium-sized saucepan. Stir to combine and bring to a boil over medium high heat. Reduce the heat and add the lavender. Simmer for about 10 minutes, until the mixture starts to thicken. Let cool slightly then pour through a strainer to remove lavender.
When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon honey syrup over them. Allow the cakes to cool completely.
For the glaze, combine the confectioners’ sugar, lemon zest, honey and lemon juice in a bowl. Mix with a wire whisk until smooth. Pour over the tops of the cakes. Allow the glaze to drip down the sides of the cakes.
I hope you make this delicious lemon loaf. If you do, please tag me @goodeatsbymimi on Instagram. I would love to hear from you and see your pictures.
It has been extremely hot here in South Jersey this past week, so I have been taking advantage of our grill (more than usual!).
You can make or buy your flatbread, but these were made using @halfbakedharvest recipe. So easy and delicious!! Thanks Tieghan!!
This flatbread salad is so refreshing!!
2 pieces of naan bread
1-1/2 cups baby arugula
2 hard boiled eggs, sliced
1 avocado, peeled, pitted and thinly sliced
2 pieces cooked bacon, cooked and crumbled
1/2 cup grape tomatoes, halved
1/3 cup crumbled goat cheese
herb seasoning (I use BRAGG organic sprinkle)
Chipotle dressing (I use Simply Nature organic from Aldi)
Cool knife* -optional:)
Cook and peel eggs (these can be made ahead of time and refrigerated until ready to use).
Cook bacon until nice and crispy. Transfer to lined rack to drain. Once the bacon is cool enough to touch, crumble and put aside.
Pit, peel and thinly slice the avocado, and cut the grape tomatoes in half.
Grill flatbread for about 2 minutes on each side over indirect heat (giving the bread nice grill marks).
Once the flatbread is grilled, start to assemble by spreading arugula on grilled naan, then arrange other ingredients on top. Sprinkle with herb seasoning (or you could use fresh herbs if you have them). Drizzle with dressing. Enjoy!!
I hope you make this, and if you do, tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your pictures:)!!
*The really cool knife in the picture belongs to my son-in-love Jason. It was handmade by our Pastor and friend, Bill Laky.
These delicious cookie bars are sure to please all your chocolate and cookie cravings, AND they have sprinkles!! I think I’ve made it pretty clear about my love for sprinkles. Check out my other recipes with sprinkles (funfetti cupakes and birthday cake…yum!).
I used no sugar chocolate chips and sweetened condensed coconut milk. This is just a preference. Regular semi-sweet, milk and dark chocolate morsels will taste delicious, as well as sweetened condensed milk:).
1/2cupunsalted buttersoftened (113 grams)
1/2cupgranulated sugar (100 grams)
1 tablespoonvanilla extractdivided
1/2teaspooncream of tartar
2cups APflour (250 grams)
1/3cupsprinkles (63 grams)plus more for the top
1 1/2cupsmilk or semi-sweet chocolate chips (240 grams)*
1/2 of a 14 oz. can of sweetened condensed milk (198 grams)**
Preheat oven to 350°F. Spray a 9×9” pan with cooking spray or line with parchment and spray for easy removal and clean-up.
Measure flour, baking soda, cream of tartar in a medium size bowl. Whisk to incorporate, and set aside.
Cream butter and sugar with a hand or a stand mixer (about 2 minutes) . Mix in egg and two teaspoons of vanilla extract (scraping sides of bowl as needed).
Pour flour mixture into the butter mixture and mix just until until all the flour has incorporated. Be careful not to over mix. Stir in 1/3 cup sprinkles.
Press batter into prepared pan.
Bake for about 18-20 minutes until the sides just start to get golden brown.
Once the bars are cool, add the chocolate chips and sweetened condensed milk to a medium saucepan.
*I use Lily’s dark chocolate chips.
**I use sweetened condensed coconut milk.
Heat over low heat, stirring constantly, until melted and smooth. Remove from heat and stir in teaspoon vanilla extract.
Quickly pour and spread over cooled cookie bars.
Put more sprinkles on top and press lightly to adhere them to the surface. Let come to room temperature, then chill until set. Cut into squares. Enjoy!!
I hope you make these delicious chocolate covered sprinkle cookie bars. If you do, please tag me on Instagram @goodeatsbymimi.I would love to hear from you and see your photos:)!!
I associate going to the beach with snacks. Oh, who am I kidding, I associate everything with snacks:)! I purchased some adorable miniature nautical cutters on Amazon a few weeks ago. I had grand visions of using them to make cute little cupcake toppers (they are twirling around in my head with all my other grand visions). My fellow foodies know what I’m talking about, right?
I have been wanting to make homemade cheese crackers, so I thought “Why not use those little cutters you ordered?”. I had some cheese powder I wanted to use and I’m glad I did. It really enhances the cheezie flavor!
So if you have a rainy day and you want to check making homemade cheese crackers off your list, give these a try. You don’t have to use shaped cutters. You can use a sharp knife or pizza cutter to make little squares to look like those cheese crackers you buy in a box (only your homemade crackers will taste so much better…just saying!).
Whisk the flour, cheese powder, salt, paprika, and garlic powder in a medium bowl. Add the cubed butter and place in the freezer until ready to use.
Grate the cheese (I use a box grater). Transfer the cheese to the flour mixture in a food processer.
Pulse to a coarse crumb, about 10 (1-second) pulses.
Add the water and process until the dough forms a ball, (this takes about 20 seconds).
Remove the dough from the food processor and form into a rectangle. Place between 2 sheets of parchment paper and roll out to a 12×16-inch rectangle that is 1/8-inch thick so that it just fits onto a standard baking sheet.
Slide the dough, still sandwiched between parchment, onto a baking sheet. Refrigerate for 30 minutes. Meanwhile, arrange a rack in the middle of the oven and heat to 350°F.
Remove the top sheet of parchment paper and use it to line a second baking sheet. If you want to square crackers, use a ruler and a pizza cutter to cut 1-inch squares in the dough. Use a toothpick to make a hole in the center of each cracker. This will keep the crackers from puffing up in the center. Alternatively, cut shapes out with mini cookie cutters like I did.
Use a bench scraper or mini offset spatula to transfer about half of the crackers to the other parchment-lined baking sheet, leaving 1/4- to 1/2-inch between each cracker.
Refrigerate the remaining cracker dough. Sprinkle the crackers very lightly with salt if desired. Bake until the corners and the bottoms of the crackers are lightly browned and the tops appear dry, 10 to 12 minutes. Transfer the crackers to a cooling rack. (If you used cookie cutters, gather the dough scraps, re-roll, and cut out more crackers.) Repeat with baking the remaining dough.
To make sure your crackers stay crisp after baking, consolidate them onto 1 baking sheet. Return them to the cooling oven and allow them to “dry” for 6-8 hours. Store crackers in an airtight container.
I hope you make these crackers, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your photos:).