Kids, you have less than 24 hours left to vote on Whit’s Amuse Bouche’s wedding amuse bouches. Just go there and do us all the favor! I’ll be picking the winner at 5 pm Central time tomorrow, and you’ll be winning French Fridays with Dorie, and the baked good from this blog of your choice!

Boom-boom-boom and a zoom-zoom (just shake ya rump!)

Now, everyone probably noticed what a flashback mood I’ve been in recently, what with the old school song quotes and the fruit roll ups, but I have been saving the most awesome flashback of all.

See, I ate A LOT of junk food back in my day. When I say a lot, I mean like 99% processed, heavily marketed on television kind of junk. No shame, it is part of what has made me, me.

But now, I don’t. Do NOT get me wrong, when I have had 1 too many red wine spritzers and I am outside of the Wiener Circle, you bet your tail I go in an get a charburger, but for the most part, I leave the process to the past and think fondly on my chubby youth.

But something gets into me when I think about frosting in a plastic container. I don’t know. No, it’s not even that good but sweet Lord, did I love it!

And I thought I was worldly, because dunkaroos, were so CLEARLY an Australian treat.

(I had this weird Australia thing going on, you should hear about the first boy that bought me jewelry – “Genuine Australian Crystals”- Well, I almost shat my pants that day.)

Ah, young love.

Anyway, dunkaroos. I ate these things by the box. And I’ll be darned if I am going to have a life where my kids (completely hypothetical and currently not even a blip on the ultrasound- although HAPPENING like the Duggars someday) live without them.

So, do me a solid and buy yourself a kangaroo cookie cutter, and head down under for a snack worth writing home about.



Homemade Dunkaroos

graham cracker recipe from Smitten Kitchen

2 1/2 cups plus 2 tablespoons unbleached all-purpose flour

1 cupdark brown sugar, lightly packed

1 teaspoon baking soda

3/4 teaspoon kosher or coarse sea salt

7 tablespoons unsalted butter, cut into 1-inch cubes and frozen

1/3 cup mild-flavored honey, such as clover

5 tablespoons milk, full-fat is best

2 tablespoons pure vanilla extract

Topping

3 tablespoon granulated sugar

1 teaspoon ground cinnamon

Make the dough: Combine the flour, brown sugar, baking soda, and salt in the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment. Pulse or mix on low to incorporate.

Add the butter and pulse on and off on and off, or mix on low, until the mixture is the consistency of a coarse meal.

In a small bowl, whisk together the honey, milk, and vanilla extract.

Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together.

It will be very soft and sticky. Lay out a large piece of plastic wrap and dust it lightly with flour, then turn the dough out onto it and pat it into a rectangle about 1-inch thick. Wrap it, then chill it until firm, about 2 hours or overnight.

Meanwhile, prepare the topping, if using, by combining the sugar and cinnamon in a small bowl and setting aside.

Roll out the crackers: Divide the dough in half and return one half to the refrigerator. Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so flour as necessary.

Trim the edges of the rectangle to 4 inches wide. Working with the shorter side of the rectangle parallel to the work surface, cut the strip every 4 1/2 inches to make 4 crackers.

Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping. Chill until firm, about 30 to 45 minutes in the fridge or 15 to 20 minutes in the freezer. Repeat with the second batch of dough. Finally, gather any scraps together into a ball, chill until firm, and re-roll.

Adjust the oven rack to the upper and lower positions and preheat the oven to 350°F. Bake for 15 to 25 minutes, until browned and slightly firm to the touch, rotating the sheets halfway through to ensure even baking.

Frosting:

2 cups powdered sugar

1/2 cup butter, softened

1 teaspoon vanilla

2 tablespoons milk

1 container sprinkles

Cream the butter,

slowly add the powdered sugar, add the milk and vanilla at the end to thin out. Finish with sprinkles.

I know, right? Sigh.

Also, you guys should know that in 2 days, Amuse Bouche will be participating in The Tomato Tarts online bake sale for Japan. We are selling our oreos, remember those? Well, I am just saying, you should probably bid for those.

Love,

Whit