OMG a Recipe: Ho-Ho-Holiday Gift Emergency? Don't Panic, Have a Cheese Cracker

I'm interrupting my Germany/France posts for a couple of weeks because I realized, holy crap, it's the holidays! And I'm sure you've been like me, doing all the frenzied last-minute buying, baking, wrapping of gifts. Or maybe not. Maybe you, too, are only now realizing, Holy Crap It's the Holidays, and that you do not want to commit the same gift sin as last year's Chia Pet/Pajama Jean debacle that everyone has vowed silence over, never to be spoken of again. Ever. So, why not give a gift that's not only tasty, easy on one's schedule, but you can say it was homemade? Because no one's going to believe you knitted those Pajama Jeans, you big ol' liar. Bust out the baker's twine, it's the holiday season, bitches - Photo by Wasabi PrimeI spent a recent weekend in Super Baking Mode. I made three different kinds of treats, some sweet and some savory, just to change things up since everyone's in sugarplum fairy mode with the holiday treats. I always try and make something for the holidays, whether it's some crazy-crafty thing or something edible. At this point, all our friends and family have all the stuff/crap/junk they need, so I stick mostly to edibles. And for the most part, I go with tested recipes or ones where I feel comfortable won't be a total hot mess. I learned my lesson years ago trying to make homemade marshmallows for the first time -- just don't do it. Unless you've done it before, you have a recipe that you know is a can't-fail home-run hit, don't play Dr. Frankenstein with edible gifts because we all know how that monster turned out.Log cookies are a baker's best friend for the holidays - Photo by Wasabi Prime

The bottom line is: you don't have to get complicated with your holiday handmade goodies. And sometimes just switching things up by making a savory instead of a sweet, can make your gift a memorable one. I definitely recommend this cheese crisp recipe -- I changed it up a little on my end; I added some turmeric to give it a bright, yellow hue, and instead of Parmesan, I used Pecorino Romano, because that's just what I had, and it still turned out great.

Cheese Crisps (one batch makes about 2 dozen crackers)

(Adapted from Darigold Fresh magazine)

Combine all ingredients in a food processor and process until mixture is crumbly and starts to clump together, like a pie dough crust. Lightly dust hands with flour and remove dough from processor. Pack mixture into a ball and place onto a large sheet of wax paper to start shaping into a log about 10 inches long. Can be circular or square-shaped. Wrap securely, twisting ends of paper to seal, double-wrap with plastic wrap to ensure it stays moist. Refrigerate 4-12 hours or overnight.

To bake - preheat the oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper or use silicone sheets. Using a thin-bladed knife, slice log into 1/2 inch rounds and arrange 1 inch apart on baking sheets. Bake 12-15 minutes or until edges are set. Remove to wire racks to cool.