Thursday, January 13, 2011

Cheese Straws


I have been really good lately, focusing more on meals and actually figuring out what's for dinner more than 5 minutes before I need to start cooking it. I had a nice break from sweets and snacks and everything I shouldn't be eating between meals.

And then I ran across these. All I could think of was homemade Cheez-Its. For days.

Homemade Cheez-Its, people.

Over a cup of cheese is involved. Have I convinced you yet? Because I think I might have convinced myself, again.

Cheese Straws
Adapted from: Gourmet, via How Sweet It Is

1 1/2 cups coarsely grated extra-sharp Cheddar
1 cup all-purpose flour
3/4 stick cold unsalted butter, cut into tablespoons
1/8 teaspoon smoked paprika
1/8 teaspoon cayenne
1 1/2 tablespoons milk

Preheat oven to 350 degrees F with racks in upper and lower thirds.

In the bowl of a food processor, combine cheese, flour, butter, paprika, and cayenne. Pulse until mixture resembles coarse meal. Add milk and continue to pulse until dough forms a ball.

On a lightly floured surface, roll out dough with a lightly floured rolling pin into a 1/4-inch thick rectangle. Using a lightly floured pizza wheel or lightly floured sharp knife, slice the dough into 1/3-inch-wide strips. Carefully transfer to 2 ungreased baking sheets or 2 baking racks sprayed with cooking spray. Arrange strips 1/4-inch apart. (If strips tear, pinch back together.)

Bake until pale golden, 12-15 minutes, switching position of sheets halfway through baking. Allow to cool completely on baking sheets or racks, about 15 minutes.

Makes: about 24 straws


The straws that came out of the oven all golden and lovely were everything I hoped they would be. Cheesy with a little kick from the cayenne and paprika. But then there was the other half. Those that were a little thinner, thus a little browner. Once they passed from that perfect yellow color towards having a hint of brown, the Cheez-It dream was over. While they weren't necessarily bad, you could definitely taste the overdoneness, and a few were just downright burnt. I think it's high time I invest in some Rolling Pin Rings. That way I can go back to stuffing my face with a full batch of perfectly cooked cheese straws.


Nutrition Facts
Amount per serving
Calories 45Calories from fat 26
% Daily Value
Total Fat 2.9g5%
Saturated Fat 1.8g9%
Trans Fat 0.0g
Cholesterol 8mg3%
Sodium 21mg1%
Total Carbs 4.0g1%
Protein 0.6g
Vitamin A 2%Vitamin C 0%
Calcium 0%Iron 1%

17 comments:

  1. Yum!! I can't believe how easy it is to actually make these too.

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  2. I am a lover of chezz-its! A Lover! I wish Goldfish taste the same cause that's all my daughter wants me to buy for her cracker addiction. I really appreciate your mention on overdoing the sticks! These will definitely make it in my kitchen!

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  3. Oh goodness, did you say Cheez-Its?!? I won't be able to stop eating these straws!

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  4. Mmmm...these look like an irresistible snack!

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  5. I have to have some of these. Cheez-its. Homemade. In straws. Sheer genius! I too covet the rolling pin rings. But those straws are just beautiful without them. Love that blue background to accent the cheesy goodness.

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  6. Fascinating!

    I'm not a fan of Cheezits, but my wife and daughter love them. I'll have to try my hand at this.

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  7. Smoked paprika AND cayenne?!?! YUM! These look great!

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  8. Love the high cheese to flour ratio....these look scrumptious!

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  9. I'm in love with these. We are big cheese fans here at home so I'm sure they will go in 5 minutes :)

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  10. I can think of so many occasions to eat those with... watching TV, entertaining guests, appetizer, sides, or simply, just because.

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  11. What a great snack! Paprika and cayenne...nummy. Now to resist eating an entire batch. ;)

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  12. I love making my own snacks.. that way you know exactly what goes into them!

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  13. Gorgeous! Cheese straws are my fave! I can eat the whole batch without blinking.

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  14. Cute! I love the unique look to it, as opposed to the twisty cheese straws we usually see. I would love some with a pint of beer, thanks. :-p

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  15. I say if it's homemade, it can't POSSIBLY be that bad for you. Right? Right. Especially comparatively.

    These look awesome!

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  16. These look fantastic! How did you get them rippled like that?
    I've made cheesesticks before and cut them real skinny like straws and they were delicious to munch on!

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  17. @Amy at TheSceneFromMe I actually used my wire cooling racks instead of baking sheets to bake the cheese sticks on, which gave them the ripple.

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