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Well meerkats aren’t exactly magical, but there are certainly fun to watch either at the zoo or on Animal Planet’s Meerkat Manor. Sometimes I think Meerkat Manor is a little too PG-13 for younger kids - too much death, sex and violence. So if you’re looking for something “meerkat-ish” for children three to six, check out Meet the Meerkat by Darrin Lunde from Charlesbridge Publishing.

Meet the Meerkat uses a question and answer format that should appeal to little children:

Hello, little animal. What is your name?

My name is Little Meerkat. I am a kind of a mongoose.

This would be a great book to read before a trip to the zoo. You’ll follow Little Meerkat into the Kalahari desert and learn about his life and habitat. Patricia J. Wynee provides scientifically accurate - and charming - illustrations. (Click here to download a coloring page PDF.)

Also by Darrin Lunde and perfect for Halloween is Hello, Bumblebee Bat (for children three to six). Again using the question and answer format, children are introduced into the life and habitat of the exotic and endangered Bumblebee Bat.

Speaking of bats, why not try baking up a batch of Martha Stewart’s Dulce De Leche Bat Cookies? These would be perfect to bring to the zoo for a meerkat or bat watching trip - or a Halloween party!

Martha Stewart’s Dulce De Leche Bat Cookies
Makes 18

You will need an set of aspic cutters (mini-cookie cutters) to make the bat shape. You can also use the pumpkin instructions below for the Molasses Cutout Cookies.

Ingredients

1. 3/4 cup all-purpose flour, plus more for dusting
2. 1/4 cup unsweetened Dutch-process cocoa
3. 3/4 teaspoon coarse salt
4. 1/4 teaspoon baking powder
5. 2 tablespoons unsalted butter, room temperature
6. 1/4 cup granulated sugar
7. 1/4 cup packed light-brown sugar
8. 1 large egg plus
9. 1 large egg yolk
10. 4 ounces semisweet chocolate, melted and cooled
11. 1/2 teaspoon pure vanilla extract
12. 1/4 cup plus 2 tablespoons dulce de leche

Directions:

1. Whisk together flour, cocoa, salt, and baking powder. Beat butter and sugars with a mixer on medium speed until pale and fluffy. Beat in egg, yolk, chocolate, and vanilla. Reduce speed to low. Add flour mixture, and beat until just combined. Shape into a disk, wrap in plastic, and refrigerate 1 hour.
2. On a lightly floured surface, roll out dough to 1/8 inch thick. Cut out 36 rounds with a 2-inch cutter, and space 1 inch apart on parchment-lined baking sheets. For bat design: Using an aspic cutter set, cut a triangle, point side up, in center of half the cookies. Use the half-moon cutter to make a wing on either side of the triangle. Refrigerate for 30 minutes. For pumpkin design: Using an aspic cutter set, cut two triangles, point side up, in half the cookies for eyes. Use the half-moon cutter to make a mouth below. Refrigerate 30 minutes.
3. Preheat oven to 375. Bake until set, 7 to 9 minutes. Let cool. Top each uncut cookie with 1 teaspoon dulce de leche and a cutout cookie.

Picture and recipe courtesy of Martha Stewart Living.

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