Animal Cracker in my soup…

National Animal Cracker Day

Animal Crackers. We know them. Some of us even love them. My personal favorite? The ones that are iced in bright pink and white icing with sprinkles!

April 18th is designated as National Animal Cracker day. Let’s learn some history about these crunchy cookies, shall we?

Per Wikipedia, “In the late 19th century, animal-shaped cookies (or “biscuits” in British terminology) called “Animals” were imported from England to the United States.[citation needed] The demand for these cookies grew to the point that bakers began to produce them domestically. Stauffer’s Biscuit Company produced their first batch of animal crackers in York, Pennsylvania, in 1871.[1][2] Other domestic bakeries, including the Dozier-Weyl Cracker Company of St. Louis, and the Holmes and Coutts Company of New York City, were the predecessors of the National Biscuit Company, today’s “Nabisco Brands”.

Click here to see how these are made!

Fascinating. I love seeing how things are made on a large scale. In all my years in foodservice, I’ve never had the experience in working in a large manufacturing environment.

Our friends over at PopSugar recently created a frosted animal cracker cheesecake! Below is a photo and the recipe. Let me know how it turns out! Personally, I think it may be a little too much sugar for my liking.

Here is a step by step video for you!

No Bake Animal Cracker Cheesecake

1 2 cups frosted animal cracker cookies
2 6 tablespoons butter, melted
3 8 ounces cream cheese
4 8 ounces mascarpone cheese
5 14 ounces sweetened condensed milk
6 3 tablespoons lemon juice
7 1 teaspoon vanilla extract
8 3 1/2 cups whipped cream, divided
9 Pink food coloring
10 Frosted animal cracker cookies, for garnish
11 Nonpareil sprinkles
1 Pulse 2 cups of frosted animal crackers in a food processor until fine crumbs form. Combine crumbs with melted butter and press into the bottom of a springform pan. Place in the freezer for 5-10 minutes.
2 In a bowl, combine cream cheese and mascarpone cheese and mix until well combined. Add the sweetened condensed milk and continue mixing on high for about a minute, scraping down the sides as needed. There should be a smooth consistency, with as few lumps as possible. Add the vanilla and lemon juice and mix again.
3 Add 2 cups of whipped cream to the cream cheese mixture. Using low to medium speed, mix in the whipped cream until just incorporated.
4 Remove the crust from the freezer and fill the springform pan with the cream cheese mixture, making sure to smoothing everything out. Refrigerate for 2-3 hours.
5 Add pink food coloring to 1 cup of whipped cream and fold in gently until reaching the desired color. Refrigerate until set.
6 Remove cheesecake from the refrigerator and spread the pink whipped cream over the top. Then gently remove the sides of the springform pan.
7 Pipe remaining whipped cream in circles along the edge of the cheesecake and top each peak with an animal cracker. Garnish with nonpareils. Keep refrigerated until ready to serve.
Category Desserts, Cheesecake Yield 8-10 servings Cook Time 3 1/2 hours

Until next time, Happy Baking!



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