Celebrate Punxsutawney Phil with Easy, Adorable Groundhog Graham CrackersBrooke McLay
I woke this morning to a text message from a fellow blogger. It was a wordless text, with only a picture attached. The photo was a screenshot of his Twitter account page, which read: “Punxatawney Phil is now following your tweets.” So it seems, the season for groundhog watching is in full swing. Tomorrow’s February 2nd Groundhog Day festivities will see some anxiously awaiting Punxatawney Phil’s shadow-based prediction. Whether he says there’ll be six more weeks of winter, or the blessing of an early spring, one this is for sure. We’ll be following his tweets, and enjoying this adorable, simple little homemade Groundhog Graham Crackers. The perfect way to welcome in Groundhog Day!
There are two ways to make this fun little snack. The first is with homemade graham crackers. We used Smitten Kitchen’s no-fail recipe of them, then cut them out using the directions below. If you’re not feeling up to from-scratch cooking today, you can also snap a single graham cracker quarters, use a dot of melted chocolate to adhere butterscotch chips to the two edges of the cracker to make ears, then pipe on chocolate eyes and nose.
To create the groundhog cracker shape, roll the graham cracker dough very thin (about 1/4″ thick). Slice with a pizza cutter into 1″ strips. Gently press the head of a very small gingerbread cookie cutter into the top edge of the sliced dough (see picture). Press just firmly enough to cut the head part of the dough out, but not the body part. Repeat for the other side of the dough. Use a small paring knife to cut the portion of dough between the ears out. Discard this small portion. With a metal spatula, carefully transfer the cookies to a parchment lined cookie sheet. Place in the freezer for 20 minutes before baking according to recipe directions. Cool completely before serving.
To decorate the face, melt 1/4 cup of mini chocolate chips and 2 tablespoons of white chocolate chips in two small plastic bags. Snip the edge of the bags off and pipe the faces onto cooled crackers. Allow the chocolate to harden (we just popped them into the fridge for 10 minutes) before serving with chocolate pudding cups.
Underground Pudding Cups
Again, two ways to go about this task. One’s the easy way, one’s tedious. Either way will suffice, though I always tend to like the flavor of the homemade version over prepackaged storebought stuff. To go the easy route, make Jell-O Instant Chocolate Pudding according to package directions. Spoon into small cups. Press Groundhog Graham Crackers halfway into the pudding. Serve with spoons and enjoy. For the from-scratch version…
- 3 tablespoons butter
- 1 square unsweetened chocolate
- 1/3 cup flour
- 1/2 cup brown sugar
- 3 cups milk
- 1 tablespoon vanilla
In a large saucepan, melt the butter and chocolate together. Whisk in the flour until a paste forms, then slowly whisk in the milk until smooth. Whisk in the brown sugar and vanilla. Keep whisking until the sugar is fully dissolved. Transfer the pudding into a glass bowl, cover with plastic wrap, and allow to cool completely in the fridge before seving in small plastic cups with Groundhog Graham Crackers.