Winter is here and I’ve got my scarves and mittens piled up, ready for the cold. I’m not sure if I’ve even mentioned it yet over here, but we just moved to Chicago from LA, so needless to say it’s quite a different climate. In fact, anytime someone finds out where we’re from, they look at us as if we have snakes coming out of our ears. Why would anyone move from sunshine to the snow?! Truth be told, we couldn’t be happier. We are prepped and ready for the long, cold months ahead and are celebrating our first real cold season with a platter of Penguin Crackers.
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We are learning quickly how to properly dress a 10 month old for the cold and how it takes at least 20 minutes to leave out the door, despite the fact that you think you are already ready to go. Lots of layering and more layering. And then add another layer. I’m enjoying it, actually. I’d rather be cold than hot so this is my kind of climate! I’ll keep you posted though, come February…
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All you need to make these Penguin Crackers:
- crackers (use gluten free if needed)
- cream cheese (use dairy free if allergic)
- black olives
- black peppercorns
These Penguins are really easy to put together and can be a fun project to get your kids involved in. Also, I know that some of you don’t like black olives (gasp) so I even created some penguins with almond wings.
- 20 crackers of choice
- ½ c. cream cheese
- 40 black peppercorns (for the eyes)
- 20 black olives, halved (for the wings)
- 20 almonds, halved (for the feet)
- shredded carrots, cut into triangles (for the beak)
- Cover each cracker with cream cheese.
- Add the black olive halves for each wing.
- Add the eyes, beak, and feet.
- Serve on a platter.
Penguin Crackers recipe notes:
- If you are completely nut free, try using pumpkin seeds instead of the almonds.
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Make your winter snacking into something festive by turning crackers and cream cheese into Winterland Penguin Crackers.