It never crossed my mind to I could make animal crackers until I ran across a recipe on Pinterest. The recipe comes from this cookbook, but I tweaked it to be sweetened with honey rather than sugar.

1 1/2 cups flour
3/4 cup freeze dried corn
1/4 cup malted milk powder
1/4 tsp baking soda
1/4 tsp sea salt
1/2 cup cold butter, cubed
2 egg yolks
1 tsp vanilla
1/2 cup honey

Put flour and corn in the blender and blend until the corn is powdered. Add the malted milk powder, soda, salt, and butter. Pulse until the butter is broken into tiny pieces and coated in flour.

Transfer the entire mix into the bowl of a stand mixer fitted with a cookie paddle. Add the honey, egg yolks, and vanilla. Mix at medium speed until you have a smooth dough.

Flour your counter well. Divide the dough in half and pat one section into a little round. Sprinkle it with flour on both sides and gently roll it out. You want it really thin, around 1/8 inch. Run a spatula under the dough before you cut out the crackers.

Dust the top of your cracker dough with flour and spread it around with your hands and dip your cookie cutter in the flour before you begin cutting. I use these cookie cutters. Cut out your desired shapes and place them on a cookie sheet. You can place them quite close to each other. Bake at 350 f for 8-10 minutes. When the edges start browning, they're ready!

Cool completely before storing. They can be stored in a sealed container for up to one month.

Welcome to one of the un-fluffliest food blogs around. I may have nostalgic memories associated with this food, but they're not worth your scroll time. You'll find the recipe right below this picture. Enjoy!

Please note: I am cooking dinner for 2 adults, 6 kids, and leftovers for lunch. This recipe will make a lot!

​ 1 small roast (I often buy a London Broil)
3 32oz boxes of Beef Broth
2 Shallots
3-4 Garlic Cloves
1/2-1 tsp of Ginger Powder (you could use fresh ginger too!)
1 tsp of salt (or more, to taste)
3-4 TBSP Coconut Aminos
​Sesame Seed Oil

2 batches of ramen noodles (I use this recipe) or you can buy them

Toppings:
Cilantro
Green onions
Limes
Of course you can add a lot more toppings, like boiled eggs, chile flakes, etc. We like to keep it simple.

Turn your instant pot on Saute and add the sesame oil.

Sprinkle the roast with salt and ginger powder. Sear it on both sides for a couple minutes.

Remove it from the instant pot and add your shallots. Saute until transluscent.

Add the minced garlic cloves and saute for 30 seconds.

Add 1/2 cup of broth to the instant pot and scrape the bottom clean. Put your roast back in with another cup or two of broth.

Pressure cook for 12 minutes. I usually let it slow release while I'm making the noodles.

When the roast is finished, remove it and keep it in the oven on warm.

Add the rest of the broth to the instant pot, along with the ginger, salt, and aminos. Bring to a boil and let simmer for 10 or 15 minutes. The longer it simmer, the more flavorful it will be!

Prepare your noodles as needed, slice the roast, and set out your toppings, and you're ready to go!

I like to put the noodles in my bowl, add a couple slices of beef, and pour the broth over it all, then top it well.

This is my pickiest kid's favorite meal and my least picky's kid's worst meal ever. I do not understand. Ha!

If I have leftovers, I chop the meat into bite sized pieces, and store the meat, noodles, and broth together like a soup, to keep lunch prep quick and simple!