Animal Crackers

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Fresh air.


Baby coons.

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Last week, the fian and I brought our little wild woodsmen up north to my in-laws’ cottage to spend a couple of days by the lake.

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The kids *love* it up north. Being that we live in a rather large city, coupled with the fact that I fear the metropolitan drivers, Scooter and Orbie live all cooped up in our cozy 3-1/2, rented, apartment. When we bring them to the country, they deftly throw on their lumberjack plaid and their billy boots as they skidaddle outside to chase the chipmunks and the squirrels.

There’s something really calming about sitting in nature; the sights, the sounds, the smells…

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I love sitting on the porch and watching the hummingbirds flutter their wings faster than I ever thought was possible as they hover in the air, seemingly still.

I love watching the chipmunks sneak into the bird feeders and run away, cheeks full, when the red squirrels have slackened their, seemingly-incessant, watch.

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I love hearing the loons’ cries echo across the lake at night.

I love watching my little hooligans wreak havoc on the porch.

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And I love, perhaps most of all, the. baby. coons.

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As an ode to all of my country-animal-*loves*, I present to you an adorable, and delicious, recipe for animal crackers.

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Animal Crackers

Adapted from Mommie Cooks

1/2 cup butter
3/4 cup brown sugar
1 egg
1 tsp vanilla
1 tsp cinnamon
1/2 tsp allspice
1/8 tsp salt
1 tsp baking powder
1/2 cup oats, coarsely ground in a blender
1-1/4 cups flour
1/4 cup cocoa powder

1. Cream together the butter and brown sugar.
2. Add in the egg and vanilla and combine well.
3. Mix in the cinnamon, allspice, and salt.
4. Finally, add in the baking powder, coarsely-ground oats, flour, and cocoa powder.
5. Mix it up good and form into a ball. Store in the fridge for a minimum of one hour and up to overnight.
6. When ready, pull dough from fridge, grab off a hunk and, on a lightly-floured surface, roll it out to 1/4″ thick.
7. Cut out crackers and place on a cookie sheet lined with parchment.
8. Bake for 6-8 minutes in an oven preheated to 350 degrees.

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We’re off again tomorrow for several days. Fingers’ crossed for no thunderstorms; the kids and I have a date with the masked critters.