Homemade Wheat Thins

1 1/4 cup whole wheat OR spelt flour (you can even use sprouted flours)
1 1/2 Tablespoons honey
1/2 teaspoon salt
1/4 teaspoon paprika
4 Tablespoons butter
1/4 cup water
1/4 teaspoon vanilla
Salt or herbs for topping (optional)  [I think that sprinkling salt on top makes them too salty.  Rosemary is great.  Cinnamon is also good and totally changes this "cracker experience"]

Combine the flour, salt, and paprika.  Cut in the butter until it looks like large crumbs, no bigger than a pea.  Combine the water, honey and vanilla and add to the dry mixture.  Mix well until the dough forms.

I then roll my dough out onto a seasoned pizza stone so it is very thin.  If you do not have a pizza stone, you could roll out the dough onto the bottom of a large cookie sheet.  Pre-cut the crackers using a sharp knife or pizza cutter into approximately 2" squares.  It does not matter that the outside crackers have rough edges -- they still taste great.

Bake in a preheated 400 degree oven for 5-10 minutes.  Sometimes I will cook these until the outside crackers are browning.  Remove the pan from the oven, remove the brown crackers and then return the rest to the oven until the rest are barely brown.

These crackers have been very helpful for me whilst being off sugar... :)

Lovely Buttermints

I LOVE this recipe!! I made these because I was literally craving sugar (obviously). I have been looking for a good butter mint recipe and all of them turn out weird. This recipe is AMAZING and DELICIOUS! You won't be able to stop eating them - Steven and Mom can relate. Although, i would recommend only doing half the recipe - i did this and it was plenty!:) Happy Eatings!

1/2 Cup butter, softened

5 1/4 Cups powdered sugar

3 Tablespoons heavy whipping cream

1 Teaspoon peppermint extract

2 to 3 Drops red and/or food color

Place butter in large bowl. Beat at low speed, scraping bowl often, until creamy. Add powdered sugar, whipping cream and peppermint extract. Continue beating until mixture forms a soft dough (2 to 5 minutes).

Divide dough in half. Beat red food color into one-half of dough. Continue beating until dough is pink. Beat green food color into other half of dough; beat until dough is light green. Place dough, 1 color at a time, on surface lightly sprinkled with powdered sugar; knead until smooth. Cover with plastic food wrap to prevent drying out. Roll 1 tablespoon of each tinted dough into 4-inch rope. Gently twist green and pink ropes together. Carefully continue rolling and twisting rope to a 10-inch rope. Add more powdered sugar when rolling, if necessary. Cut diagonally into 1-inch pieces. Place twists onto waxed paper-lined baking sheet. Repeat with remaining dough. Let mints stand uncovered at room temperature until surface is dry (6 to 8 hours). To store, layer mints between sheets of waxed paper in airtight container. Refrigerate up to 1 month. For longer storage, store in freezer up to 2 months.