Today Henry is four months old. I have no idea how that happened. He weighs 16.4 pounds and is (about) 26 inches long. He is also 85% adorable, 5% stinker, and 10% drool.
The following video needs a disclaimer since it’s target audience is fairly small. Read: Grandparents. I know it’s a long video of nothing but two little kids laughing at each other. I get that you might be bored unless you are a grandparent to these two. I don’t take it personally because I would be bored watching it if they were someone else’s kids. They are pretty cute though.
Last but not least: I have officially found a suitable Wheat Thin substitute. The secret is to get the dough rolled out as thin as you possibly can and cook it long enough to get it crackery enough. My secret for rolling them (and anything else) out is between two pieces of plastic wrap because nothing sticks to it, although I made do just fine rolling it out on a gallon size freezer bag. If you cut them into squares first instead of after baking, then they will all be perfectly crunchy. Seriously, roll them out and let the dough rest a minute or two and roll out again.
Its not complicated, just mix the below stuff together and bake at 400 for 7-14 minutes depending on the size of the crackers.
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1/4 tsp. salt
1/4 tsp. baking soda
2 T. brown sugar
mix the dry ingredients and add:
1/2 cup water
3 T. oil
yum. The flavor is similar but not identical to wheat thins. You might salt the tops…maybe that would do it.