I spotted these frogs hanging out and enjoying the leap year.
I’m not sure how they got into the desert but the dogs didn’t seem to mind snacking on their pumpkin-y goodness.
1 (15 ounce can) Pureed Pumpkin
4 ounces Cream Cheese
1/2 teaspoon Cinnamon
1/4 teaspoon Vanilla Extract
3 cup Whole Wheat Flour
1. Preheat oven to 350 degrees fahrenheit and line a baking sheet with parchment paper or a silicone baking mat.
2. In a large bowl mix all ingredients one at a time, kneading well after each addition.
3. Knead dough into ball and roll onto a floured surface 1/4 inch thick. Cut with the cookie cutter of your choice. Use a fork poke holes in the tops of the biscuits to prevent then from puffing up.
4. Place on your prepared cookie sheet and bake for 10 minutes. Cool and refrigerate.
Makes 5 to 6 dozen frogs.