twist and shout: black pepper & parm twists

It's alive... ALIVE!!!*

So, I am still plagued by my broken keyboard at home, (no "c" or apostophe keys,) which makes my enthusiasm to use the computer increadibly minuscule.  And if I suffer, than so must you!**

I made these Black Pepper & Parmesan Twists (with Dip) for a celebratory party at work.  I loved the crackers (/twists... whatever.)  But, they did have a HUGE pepper kick to them.  It's easy to forget that good ol' table shaker black pepper actually can give a kick, but it does!  Especially, when you use a lot of it or use it as a highlighted flavor.  Anyways, I would say this recipe verged on too much black pepper.  I have cut the required amount in half for the recipe posted below, (though, I admit I have not tried it like this!  Whoops!)  But, I feel this will allow you to be liberal with sprinkling it on top if you taste and find it lacking a punch.  Don't get me wrong!  I loved these.  I liked the spice that, after a moment, left a lingering desire for more!  And was cooled off well with the dip.  Just think this would satisfy a largely crowd if not as intense.

Sadly, I don't have a recipe for the dip.  Because I made it up and didn't think to write it down!  It was sun-dried tomatoes, feta, sour cream and any leftover parmesan.... yup, that's all you get!  AND it was a HUGE HIT!  So, that makes it even worse.  Here's a picture and rave reviews for a dip that I will not tell you how to make.  You're welcome.


*It = the blog.  Not the pictured dip.... that would be weird.
**Yes, in this situation, you "suffer" by not being graced with my blog posts.  I know, I know... make it stop!


Black Pepper and Parmesan Twists
Adapted from Naturally Ella

1c whole wheat flour

1c white flour

1tsp baking powder

1tsp salt

1/2c parmesan cheese, plus extra for topping

1Tbsp black pepper, plus extra for topping*

4Tbsp olive oil

3/4c water

Pre-heat oven to 400degrees.

Combine whole wheat flour, white flour, baking powder, cheese, and black pepper in a food processor.  Pulse to combine.  Add 3Tbsps of olive oil and pulse until it looks like coarse meal.

Then add 1/2c water and let the processor run.  If the dough does not start coming together, start adding more water tablespoon by tablespoon.  Pulse after each addition until the dough comes together.

Scrape dough out onto a floured surface and roll out until 1/4" thick.  Try to shape into a rectangle as you roll.  Brush dough with remaining olive oil and sprinkle with extra cheese and black pepper.  Cut strips 1/2" wide and ~3” long (or to your desired thickness and length) and twist.  Place on a parchment-lined baking sheet.  Bake for 14-15 minutes, until the twist are golden and crunchy.  You may need to adjust the baking time depending on thickness or size of twists.

*The original recipe called for 2Tbsp.  If you love black pepper, or want a cracker with a kick, up the dosage!  Just make sure not to go over 2Tbsps... or else!