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!
Double Puppy Trouble By: Danica McKellar Illustrated by: Josee Masse
Ages: Preschool through Third Grade
This fun book by Danica McKellar is another exploration in math, which she does so well. This time the concept is the doubling of numbers. In our story Moxie always wants more of everything. She finds a magic stick which allows her to double all the things that she likes. Unfortunately, the magic stick got stuck and kept doubling her dog Max. With the help of Moxie’s little brother, the spell was broken and things returned to normal. Not only does this book provide math practice, it is also just a wonderful story.
Tips for Reading:
- Before reading the story, discuss with the child the concept of doubling numbers or objects. If concept is difficult, use concrete examples.
- After reading the story, ask the child to tell you what problem Moxie had and who helped her solve the problem.
- After reading, ask the child to tell you how Moxie changed by the end of the story and how was her relationship with her little brother different.
- After reading, ask the child to tell you why they think the author named the book “Double Puppy Trouble”.
Additional Books by Danica McKellar:
- Bathtime Mathtime
- Goodnight Numbers
- Ten Magic Butterflies
Cooking Time:
Bread in a Bag
This would be a fun recipe to make with children both at home and in the classroom. They will get to observe how yeast makes the dough rise. Children can help by measuring and adding the ingredients and kneading the dough.
Preheat oven to 350 degrees. Using non-stick cooking spray, grease two mini loaf pans.
3 cups flour, divided
3 tablespoons sugar
1 package (1.25 ounces) rapid rise yeast
1 cup warm water
3 tablespoons olive oil or vegetable oil
1 1/2 teaspoons salt
- Place 1 cup flour, sugar and yeast in a resealable plastic bag (gallon bag).
- Add the warm water (105-110 degrees F)
- Squeeze the air out of the bag and seal.
- Squish the bag with your hands until well mixed.
- Let it rest for 10 minutes at room temperature.
- Bubbles will form as the yeast is working.
- Open the bag and add 1 more cup of flour, oil and salt.
- Seal the bag and squish again until well blended.
- Add the last cup of flour and continue squishing the bag until well blended.
- Remove the dough from the bag and put it onto a floured surface.
- Knead for 5 to 10 minutes or until smooth. Add flour as needed.
- Divide the dough in half and place each half into a greased mini loaf pan. Can also make one large loaf.
- Cover with a towel and allow to rise for 30 minutes.
- Bake in a 375 degree oven for 25 to 30 minutes or until golden brown.
Makes 2 mini loaves.
Cheeseburger Cups
This recipe is so simple and kids will love them. Children can help by measuring and adding the ingredients, pressing the biscuits into the tins and adding the cheese to the top.
Preheat oven to 400 degrees. Using non-stick cooking spray to grease muffin cups.
1 pound ground chuck
1/2 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard
1 1/2 teaspoons Worcestershire sauce
1 tube (12 ounces) refrigerated buttermilk biscuits
1/2 cup shredded cheddar cheese
- In a large skillet, cook the meat over medium heat until no longer pink, breaking it into small pieces.
- Drain the meat.
- Return to the skillet and add the ketchup, brown sugar, mustard and Worcestershire sauce and heat for 5 minutes.
- Remove from the heat and set aside.
- Press each biscuit into the greased muffin cups. Press onto the bottom and up the sides.
- Spoon the beef mixture into each muffin cup.
- Top each with cheddar cheese.
- Bake at 400 degrees for 14 to 16 minutes or until the cheese is melted and golden brown.
Makes 5 servings.
Red Velvet Cream Cheese Cookie Sandwiches
If you like red velvet cake, these cookies are perfect. Children can help by measuring, adding the ingredients, cracking the egg and putting the cookies together.
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
1 cup sugar
1/2 cup butter, softened
1 egg
2 tablespoons buttermilk
1/2 teaspoon vanilla
2 tablespoons red food coloring
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons unsweetened cocoa powder
Cream Cheese Filling
8 ounces cream cheese, softened
3 cups powdered sugar
1/4 cup butter, softened
1/2 teaspoon vanilla
- Using a mixer, cream together the sugar and butter
- Add the egg, buttermilk and vanilla and combine.
- Add the red food coloring and mix.
- In a separate bowl, whisk together the flour, baking soda, salt and cocoa powder.
- Add the dry ingredients to the butter mixture and mix until combined.
- Using a teaspoon or mini ice cream scoop, scoop out the dough to form balls.
- Place the balls 2 inches apart on the lined baking sheets.
- Bake for 7 to 8 minutes.
- Remove the cookies from the oven and place on a wire rack to cool for 5 minutes.
- Remove cookies and return to the racks to continue the cooling process.
- Make the Cream Cheese Filling.
- Using a mixer, cream together the cream cheese, powdered sugar, butter and vanilla.
- Mix on medium high speed until filling is smooth and creamy.
- Place the icing in a piping bag or a zip-lock bag with the corner cut off.
- Pipe the cream cheese onto a cooled cookie and place another cookie on top to form a sandwich.
- Complete all the cookie sandwiches.
- Refrigerate to allow the filling to set.
Makes 10 to 14 servings.
