Cocktail Recipes, Spirits, and Local Bars

The Art of the Party Cracker

The Art of the Party Cracker

Give your guests the gift of curiosity when they come to your table

Add party crackers to your hosting repertoire, your guests will love them!

We've introduced you to Pimlott. & Co., the ladies who are bringing originality to parties everywhere with their festive and original take on celebration décor. It’s safe to say these two know their way around a party cracker, and now, company founders Carin Garland and Sandra Murray are sharing with The Daily Meal what makes a party cracker so fun and what’s special about the ones they create.

What makes party crackers fun?
1. The pop: It’s a great way to bond with the person next to you at the table.
2. The goodies inside: Typically, there is much fun to be had in reading the jokes, laughing at the goodies around the table, or even (playfully) scolding the kids for eating their candy before dinner.
3. The hats: They’re also called crowns, which are actually what they were supposed to represent in party crackers' original incarnations. The crowns are colorful and a great leveler of egos, but our crackers go further by making the hats charming and clever and less humiliating.

What’s the story with the hats?
Anyone who has grown up with party crackers knows the issue with the hats. Until ours, they have been made of tissue paper. A look around the table would show several people with the crowns falling down around their noses because they were too big, several people with them splitting because they were too small, and several people just absolutely refusing to wear them at all. As far as we can tell, we make the only crackers with non-traditional hats — or at least we're among the very, very few out there who do.

Take a gander on Etsy or Facebook and check out Pimlott & Co.’s party crackers and the rest of their festive décor for the holidays or for any occasion you may have coming up. A party cracker would really add that something extra to your next gathering, don't you think?


Buffet food ideas: 40 street party food ideas and recipes

Jessica Dady April 14, 2021 10:39 am

Making party food from scratch is doable with our selection of delicious, easy buffet food ideas. These party food ideas include both sweet and savoury recipes.

From warm sausage rolls to crunchy apple, walnut and stilton salad, from spring vegetable tortilla to potato salad, we’ve got lots of traditional party foods to choose from.

Our collection of party foods include classic street party foods, afternoon tea ideas, as well as some traditional British finger foods, and kids’ party food ideas too.

One of our favourite buffet food ideas has to be scotch eggs. As you can see in our video above, they’re so simple to make from scratch. Find out how to make scotch eggs with our simple step-by-step guide.


8 Low Carb Crackers So You Can Snack While on the Keto Diet

When you’re about that keto life, it can start to feel like you’re swimming an endless river of meat and cheese.

That’s not always a bad thing (meatza has made a cameo in our dreams every night for the last year). But sometimes you start to miss the satisfying crunch of many carby snacks.

Healthy fats and proteins provide heaps more satisfaction when they team up with a crunchy cracker. And no matter how much we tap our heels together, repeat “crackers are a carb-free snack,” and will it to be true, most crackers aren’t exactly light on carbs.

If you’re craving that crunch but avoiding all bread-related shenanigans, these keto crackers are the saviors hiding under your meat.

Most are super simple concoctions involving a few ingredients and a short baking time. Let’s get crackin’.

No one on a keto snack quest can pass up pairing these with their cheese and meat.

1. Low carb homemade crackers

Of course, we’re starting with the heavy hitters. A classic cracker recipe is a classic for a reason. These versatile crunchybois will pair with anything from veggie dip to almond butter.

And they’re not just versatile in terms of food pairings — you can also have fun with how the crackers themselves taste by switching up any of the spices.

If you’re feeling extra fancy about your crackers, use cookie cutters to create any shape you want. And if you’re new to the world of keto, don’t worry! We’ve got your back.

2. Rosemary and sea salt flax crackers

Share on Pinterest Photo: I Breathe I’m Hungry

For just the right amount of satisfying crunch, look no further than these flaxseed crackers with fresh rosemary and sea salt. Their nutty flavor bounces beautifully off any creamy cheese or dip, and they bake to percussive crispiness in less than 15 minutes.

They should become a staple in any keto kitchen. Well, whaddayaknow? Snacking just became fun again.

Still exploring the ultra-nutritious world of seeds? Here are some amazing seeds to help your diet sprout in healthful directions.

Sometimes your mouth is saying “crackers,” but your heart is saying “cookies.”

3. Extra crunchy grain-free graham crackers

There’s something about graham crackers that immediately brings to mind eating s’mores around a campfire and watching Uncle Billy fail at opening a beer bottle with his teeth.

While marshmallows don’t quite fit into keto’s master plan, you can still get in on some parts of the campfire tradition.

These sweet, crunchy grahams are almost like a cross between a cracker and a cookie, so they’re the perfect low carb sweet treat for any keto warriors who miss both.

We had a look at why store-bought graham crackers can be bad for you.

4. Low carb coconut almond crisps

These subtly sweet crisps are perfect with morning coffee or afternoon tea. Treat them like a keto shortbread.

They’re made with low glycemic sweetener, butter, and a mixture of almond and coconut flours.

Cook them until they reach a state of golden-brown loveliness, and then pair them with a steaming mug of coffee. If that sounds like the perfect morning to you, too, we can definitely still be friends.

You might be in a full-blown cookie mood, and we’d never blame you for that. Here are our favorite keto cookie options.

Cheeses on cheesy crackers. Cheese on cheese on cheese. Sounds like a job for us.

5. Keto pepperoni crisps

POCKET. PIZZAS. Say it out loud now, and savor the words.

OK, so they’re not quite pizza. But who’s about to turn down a snack that tastes just like pizza? Not I, and not my sensible friend Jeff, who also likes pizza. Everybody thinks he’s cool for that reason alone.

These two-ingredient crisps are made from mozzarella cheese and pepperoni. Take these pizza bites everywhere with you. The catch? There is none. Let me reiterate:

When hunger strikes, you’ll be ready to strike back — with a pocket full of pepperoni crisps, a satchel full of hope, and a backpack full of more pepperoni crisps.

We found some recipes that you’d never believe are low carb, including a pizza made out of chicken.

6. Low carb cheddar basil bites

If you’ve ever seen someone trying to scarf down a whole box of Cheez-Its in the line for airport security, you know just how irresistible they can be. But folks following a keto diet have to rule out this all-encompassing sensory experience.

Meet the humble, keto-friendly cousin of the Cheez-It. These coconut flour-based crackers taste identical but leave out the extra carbs.

The fresh basil in the dough adds depth and flavor. Bringing these crunchybois to a party will communicate the following to your non-keto pals:

  • Yes, you totally still get to eat fun food.
  • Also yes, you’re the absolute boss at making it.
  • By all means, feel free to stand near the crackers and look cooler than everyone else at the shindig.
  • Fine, I’ll tell everyone you’re my plus-one.
  • No, you can’t have any crackers — you have to earn your way up to that. We’ve only just met.

If you haven’t had enough yet, take a deep dive into cheese.

7. Keto butter crackers

Butter is a keto baking staple, and it gets its Hodor moment with this ridiculously versatile recipe.

You can roll these crackers as thick or thin as you want — just be sure to adjust the baking time accordingly. And they can sit underneath aaaaaaaany keto-friendly meat, cheese, or veg that enters your face with its head held high.

Full of healthy fats, these have just 1 gram of net carbs for every four crackers you eat. Feel free to chow down on these to your heart’s content. Beileve us, you’ll want to.


Rosemary Keto Crackers

Yes, you CAN eat crackers on the keto diet and this recipe is here to prove it. These are perfect to pair with a cheese and charcuterie plate. We've fancied them up with a bit of rosemary. It adds that savory, herby flavor that can take a normal cracker to the next level.

How do you make keto crackers?

It's much easier than you'd think: You form a dough with almond and coconut flours, flaxseed meal, and eggs and then roll it out until it's just 1/4" thick before cutting into squares and baking.

Can I use all almond flour?

Yup! We like to use mostly almond flour but add in a little coconut flour for a subtle sweetness, too.

What other herbs can I use?

So many! Whatever kind you prefer. We love rosemary, but dried thyme, Italian seasoning, oregano, even coriander would totally work.

How long do keto crackers bake?

They'll be perfectly golden within 15 minutes.

How long do keto crackers last?

Let them cool and then store the crackers in a resealable container for up to 2 weeks.

If you tried making these, please let us know how they came out in the comments below!


10 Best Party Dip Recipes

The Super Bowl is right around the corner but these 10 dips have you completely covered for all of your entertaining needs. From slow cooker to stovetop, bacon to french onion dips, you can’t go wrong here. You just can’t.

1. ​French Onion Dip – Everyone’s favorite French onion soup is transformed into the cheesiest, creamiest dip of all time. One bite and you’ll be hooked. [GET THE RECIPE.]

2. Baked Broccoli Parmesan Dip – The broccoli just makes this healthy and guilt-free, right? [GET THE RECIPE.]

3. Cheesy Bacon Spinach Dip – No one will ever turn down a bacon dip with melted cheese. DUH. [GET THE RECIPE.]

4. Beef Enchilada Dip – This meaty, cheesy enchilada dip comes together in just 15 minutes. Boom. [GET THE RECIPE.]

5. 10 Minute Nacho Cheese – Super easy and completely made from scratch (no Velveeta)! It’s cheesy, sharp, smoky, unbelievably velvety and just SO GOOD. [GET THE RECIPE.]

6. Shrimp Scampi Dip – Shrimp scampi in cheesy, creamy dip form – need I say more? [GET THE RECIPE.]

7. Bacon Corn Dip – You won’t even need the chips here. [GET THE RECIPE.]

8. Restaurant Style Salsa – This chunky, restaurant-style salsa comes together in just 5 minutes with the help of a blender. How easy is that? [GET THE RECIPE.]

9. Crab and Artichoke Dip – Crab. Artichoke. And two types of cheeses. Done. [GET THE RECIPE.]

10. Slow Cooker Spinach and Artichoke Dip – Simply throw everything in the crockpot for the easiest, most effortless spinach and artichoke dip ever. Easy peasy. [GET THE RECIPE.]


Recipe Summary

  • 1 ⅔ cups vegetable oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • 2 (1 ounce) envelopes ranch dressing mix
  • 3 tablespoons crushed red pepper flakes
  • 1 (16.5 ounce) package multigrain saltine crackers

Place the vegetable oil, garlic powder, onion powder, black pepper, ranch dressing mix, and crushed red pepper flakes in a 2-gallon plastic zipper bag. Seal the bag and smoosh with your hands to thoroughly combine the oil and spices. Place the crackers into the bag, seal, and turn the bag over to cover the crackers with the spice mix. Let the bag sit for about 1 hour, then turn again. Repeat several more times until the crackers are well-coated with spice mix, and allow the bag to sit overnight. Remove crackers and serve.


Truffle Popcorn

Truffle salt dresses up homey popcorn, making this movie-theater mainstay worthy of star billing on your snack table. It's healthy and economical truffle salt is expensive, but a little goes a long way. Pop a batch of truffle popcorn for a romantic movie night, a girlfriends' get-together, or a boys' beer bash.


The long sought-after sesame cracker recipe

Then, recently, I was looking for some information in The Professional Pastry Chef book when a recipe called ‘Sesame Crackers’ caught my attention. I read through the description, looked over the ingredient list and it struck me that it may be it, the sesame cracker recipe I had been so desperately trying to find. These were yeasted crackers, yet dense. Ah! I think that must be the secret to the taste I was looking for.

This recipe was given to the author of the book by a baker at the Ahwahnee Hotel in Yosemite National Park. When he first saw these crackers at dinner, the author of the book was impressed by how precise and evenly they were rolled out. He later found out that the cracker dough is rolled out on a sheeter.

Naturally, a sheeter at home is an overkill, so we must find another way. A pasta roller is a perfect substitute. You can try rolling out the dough by hand, but I’ve never been successful at achieving even thickness, which resulted in uneven baking. Not to mention that it’s quite a laborious task to roll them out by hand.

I had been using a hand pasta roller for years, until I recently took the plunge and bought a pasta roller attachment for my KitchenAid stand mixer as a Christmas present to myself. What a difference a motor and a much higher clearance above the table makes! This presented me with a perfect opportunity to try out the new sesame cracker recipe.


Sweet Corn & Pimento Cheese Arancini (Stuffed Rice Balls)

Sicily meets the South in these Sweet Corn & Pimento Cheese Arancini made with leftover Sweet Corn Risotto, which is a meal in it’s own right, especially topped with a few barbecued Gulf shrimp or crispy seared scallops and fresh thyme leaves. I recommend making a big batch of the risotto for supper and then making arancini with the leftovers the next day. Arancini, Italian stuffed rice balls, are crispy on the outside and creamy and cheesy on the inside. They freeze well for up to 3 months and can be fried straight from frozen, making them the ideal snack to keep on hand. They also keep in the fridge for up to 3 days prior to frying if you want to make them ahead. To reheat fried rice balls, bake them in an oven at 350 F for about 10 minutes or until hot. Naturally, these can be made with any type of risotto and can be filled with anything you like, but this particularly southern riff (optionally laced with bacon for the omnivores out there) is a favorite. The recipe below was enough for dinner for two and then about 10-12 rice balls the next day.

A Southern Summer

This has been the summer where I’ve fallen back in love with Tennessee. Hence the very southern ingredients in these Sweet Corn & Pimento Cheese Arancini. While a global pandemic and protests reshape the world as we know it, my own life is being reshaped as well. Instead of traveling and working between Paris, Kyoto, and Marrakech as I normally would this time of year, I find myself back in the south. And the verdict is, despite having lived and travelled all over the world, I’m undeniably southern.

I spend golden afternoons on the boat and floating on my back in Wolftever Creek, the same as I did as a child. I hike past mossy boulders to waterfalls and gracelessly scramble down the embankment to my favorite swimming hole. I ride past the train tracks with the windows down and country music blaring. I sing along. Poorly. My daughter is learning how to swim in the same pool I learned in when I was her age, and I ride on the back of jet skis and motorcycles, hanging on for dear life. We grill out, shuck oysters, fry catfish & hush puppies in a cast iron skillet, and sit in the kiddie pool on the back patio with a beer (or, full disclosure, a hard seltzer when I’m being extra basic.)

It may not be Paris, but the thing I’ve learned in returning home is that joy isn’t “out there”. And I can be happier splitting a cheese burger and a basket of cornmeal fried oysters on the Tennessee River with a pitcher than I can be in a Michelin starred restaurant sipping orange wine in Paris. Both are lovely, but the reality is it’s who you’re with and who you are, not where you are, that determines how joyful any given experience is.

I’ll continue to travel when the world reopens again, but my desire to live abroad has been greatly diminished by the discovery that there is just as much joy to be found here as in all the canals of Venice and hot springs of Japan. How your life feels matters more than how it looks. For now, during these strange times, I’m trading my linen frocks for cut off Levi’s and a white t-shirt. And the menu includes a lot of BBQ, sweet corn, summer tomatoes, and pimento cheese. If you need me, I’ll be down by the creek.


Preparation

Step 1

Preheat oven to 375°. Mix oats, pumpkin seeds, sunflower seeds, sesame seeds, chia seeds, poppy seeds, and salt in a large bowl. Stir oil, maple syrup, and ¾ cup room-temperature water in a medium bowl to combine. Pour liquid over oat mixture and toss until mixture is completely soaked. Let sit 10 minutes mixture will absorb water and thicken.

Step 2

Form oat mixture into a ball and transfer to a parchment-lined baking sheet. Press a second sheet of parchment paper directly on top and, using a rolling pin, flatten to ⅛" thick (the shape doesn’t matter). Remove top layer of parchment.

Step 3

Bake cracker until golden brown around edges, 15–20 minutes. Remove from oven and carefully turn out, parchment side up. Place a fresh sheet of parchment on baking sheet. Remove parchment from cracker, carefully turn cracker over, and return to baking sheet. Bake until firm and golden brown around edges, 15–20 minutes. Let cool on baking sheet, then break into pieces with your hands.

Step 4

Do Ahead: Crackers can be made 1 week ahead. Store airtight at room temperature.

How would you rate Seedy Oat Crackers?

Loved these oat crackers. Very easy and much better than shop bought

I accidentally burnt these as I was using the fan oven setting. Next time I’ll do it on a different setting. Chopped off the black burnt bits and still yummy. I substituted the sesame seeds for hemp seeds

I made these using a tortilla press - so easy to get an even thickness in lovely 5 inch rounds, about ten for this batch of dough.

great crackers, I didn't have any problems with the recipe. was great for hummus.

I found this recipe under the gluten-free section and let me jut say, oats ARE NOT gluten-free. Do not eat this if you are gluten-free.

This was a fun recipe, tasted like an artisinal cracker. Mine held together. I followed the recipe pretty carefully but I imagine that the moisture required may vary depending on altitude. I did a very careful flip with a bamboo cutting board inside my baking sheet. My main qualm is that mine didn't have enough crisp factor. I will try to roll them a bit thinner next time.

These are great. So tasty. Easy to make. A lot of people commenting above mentioned that theirs turned into granola. I did not have that problem. The only messy/challenging part is rolling them on the baking sheet. To flip it, I laid another piece of parchment paper above the cracker, placed another baking sheet above, then flipped the two baking sheets. It worked perfectly. Didn’t have poppy seeds so I used flax seeds instead. Would totally make again.

Hi, I would like to know what is the portion for the nutritional content. Thank you!

I made this and had no chia seeds and the mixture never quite thickened so I added 3/4 cup flour as a binder. The taste was great and I would make them again. I like the suggestion that chia is necessary to bind it. I'll do that next time. I flipped it easily by putting one sheet pan on top of the other and then flipping.

The recipe has great flavor. I have made the crackers twice but both times they are not substantial enough to be used as a cracker, but instead fall apart. I feel like something is missing from the recipe to hold the ingredients together. An egg? The first time about half of the "cracker" held together but the rest turned into granola. This time it all became granola. I did use only half of the maple syrup both times because I don't like too sweet of a taste. Perhaps that's why they fell apart. I can't imagine the recipe ever being substantial enough to turn over. Mine literally disintegrated when I tried to move it and I nearly burned myself.

I made these for a second time, now. This time, after the first 15 minutes of baking, I took the whole cracker out of the oven and allowed it to cool for about 5 minutes, then cut the cracker into 2.5" by 1" strips. Then I turned the crackers over and baked them in the oven for another 15 minutes, until they were golden brown. These are such tasty and easy to make crackers, I will be making them many times. I didn't use poppy seeds, but used flax seeds instead. Also my chia seeds were ground, not whole. These are great served with hummus, tzaziki, or just plain.

Although the recipe says you can use fewer types of seed you MUST use chia seed. Chia absorbs water and expands up to 12 times helping bind everything together. Without them you will get something like granola. I used all the seeds in the recipe but fewer sesame seeds and more oats (I didn't have enough sesame). Mine were thicker than those in the video yet seemed to occupy the same area! It was delicious, better than anything shop-bought and I will definitely make it again.

I did not have poppy seeds or sesame seeds on hand, so I used ground flax seeds, and whole flax seeds instead. Also I used ground chia seeds instead of whole chia seeds. My dough held together quite well, I think because of the ground flax seed. It took much longer in the oven to get a crispy cracker, however. But I would make this again, maybe using another combination of seeds. They look beautiful!

The first time I made this recipe, I had the same problem as J.R., but I found chilling the dough really helps. I also use about a half cup more oats than it calls for and cut back on the seeds. Massaging/kneading the oat mixture before you add in the seeds helps bind it all together too. I make these a lot, though the original Anna Jones recipe in her book calls for coconut oil, and that has a much better flavor here. These are a lot of effort, but really worth it.

Tried making this according to the recipe but it sure didn't work. Would not stick together to form a cracker. Instead it turned out to be like granola.


Watch the video: Cool Party Crafts For Kids. Awesome Bubble Machine And Party Cracker (December 2021).