Here are some scenes from a graham cracker baking session Rowan and I got into this weekend. I used Smitten Kitchen’s graham cracker recipe and substituted the white flour for 2 1/2 cups of whole wheat flour. I also used less brown sugar, about 3/4 cups. They were delicious.

Rowan helped with the measuring and mixing, and he did fine job. He could have stayed in the kitchen all afternoon. It was a lovely way to keep my lively little guy entertained.