Dear Reader,
This Blog is designed for the parents, grandparents and caregivers of young children. Each post will highlight a great book that all children should hear, with tips to enrich beginning reading skills. You will also find fun recipes that go along with each story. Enjoy reading and cooking with the children in your life.
*Read to the children in your life every day. You are giving them a gift that will last a lifetime!
Because I Had a Teacher By: Kobi Yamada Illustrated by: Natalie Russell
Ages: Preschool through Second Grade
This is Teacher Appreciation Week and it is our opinion that we shouldn’t have just one week to celebrate our teachers. They need to be celebrated every day of the year. As parents work with their children at home during the pandemic, we’re sure that they would now agree. Because I Had a Teacher would be a perfect gift for any teacher that you know. The last page of text says it all, “Because I had you, I learned to believe in me”. Please reach out to a teacher and just say, “Thank you”.
Appreciation Tips:
- Before reading the book, discuss with your child the things that he/she likes about his/her teacher.
- After reading the story, assist the child with writing a note to his/her teacher. The child can also include a picture.
- This book is a great gift for a teacher. Consider sending a copy of the book to the child’s teacher with a note.
Additional Books Celebrating Teachers:
- A Letter to My Teacher By: Deborah Hopkinson Illustrated by: Nancy Carpenter
- What If There Were No Teachers By: Caron Chandler Loveless
- Thank You, Mr. Falker By: Patricia Polacco
- Miss Nelson is Missing! By: Harry Allard Illustrated by: James Marshall
Cooking Time:
Decadent Chocolate Cake
The teachers in our lives deserve the very best, and this is a great chocolate cake. It is three layers of chocolate goodness! Children can help by adding the ingredients, cracking the eggs and helping put the icing on this delicious cake.
Preheat oven to 350 degrees.
Spray three 9 inch cake pans with cooking spray. Cut round pieces of parchment paper to fit in the bottom of each pan. Spray the parchment lined pan again. This is a must since the cake is very moist.
1 cup butter, softened
3 cups light brown sugar, packed
4 extra large eggs
2 teaspoons pure vanilla
2 2/3 cup flour
3/4 cup baking cocoa
3 teaspoons baking soda
1/2 teaspoon salt
1 1/3 cups sour cream
1 1/3 cups boiling water
- Using a mixer, cream the butter and sugar until light and fluffy, 3 to 5 minutes.
- Add the eggs one at a time, mixing completely after each one.
- Beat in the vanilla.
- In a separate bowl, whisk together the flour, cocoa, baking soda and salt.
- Add the flour mixture a bit at a time, to the butter mixture, alternating with the sour cream.
- Mix until completely blended.
- Remove the cake mixture from the mixer and stir in by hand the boiling water until completely blended.
- Using a measuring cup, add the chocolate mixture to the 3 cake pans, making sure to put an even amount in each one.
- Bake at 350 degrees for 25 to 30 minutes or until a toothpick comes out clean. Do not overbake.
- Remove the cake pans to wire racks and allow them to cool for 10 minutes.
- Remove each cake from their pans and place back onto the wire rack to complete the cooling process.
Chocolate Frosting
3/4 cup butter, cubed
4 ounces unsweetened chocolate, chopped
4 ounces semi-sweet chocolate, chopped
7 cups powdered sugar
1 1/3 cups sour cream
2 1/2 teaspoons pure vanilla
- In a microwave safe bowl, place both chocolates and the butter.
- Place in the microwave and melt. Stir after each 30 seconds. Takes about 90 seconds to melt.
- Set chocolate mixture aside to cool slightly.
- In a mixer, combine the powdered sugar, sour cream and vanilla. Mix until combined.
- Add the chocolate mixture and beat until smooth. Add additional powdered sugar if needed.
- Spread the frosting between each layer, on the sides and top of the cake.
- Refrigerate any leftovers.
Makes 12 to 14 servings.
