In My Heart, A Book of Feelings

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!

In My Heart, A Book of Feelings            By:  Jo Witek            Illustrated by:  Christine Roussey

Ages:  Preschool through Second Grade

 

Please take a close look at this beautiful book!  The heart is a cut-out on each page in an array of beautiful colors and interesting illustrations.  On top of that, this is a book about feelings that will hopefully help children better express how they feel in different situations.   This is not a book just for Valentine’s Day.  It needs to be read throughout the year.

 

 

 

 

Tips for Reading:

• Before reading the story, ask the child to express to you some feelings that he/she has had.  Offer suggestions such as happiness, sadness or anger, if he/she has difficulty with this concept.
• After reading the story, pick out a few of the feelings in the book and ask the child to tell you how they react in those situations.
• After reading the story, ask the child to tell you how his/her heart feels today and draw a picture of that feeling.
• If in the future, there is a situation that the child is feeling, such as anger, fear, sadness, etc., refer back to this book for support.

Additional Books:

• Love From the Crayons            By:  Drew Daywalt            Illustrated by:  Oliver Jeffers
• Roses are Pink, Your Feet Really Stink            By:  Diane deGroat
• The Day It Rained Hearts            By:  Felicia Bond
• Happy Valentine’s Day, Mouse!            By:  Laura Numeroff            Illustrated by:  Felicia Bond

 

Cooking Time:

Citrus Heart with Sweet Dip

This beautiful heart is healthy and fun to make.  The sweet dip will have the entire family coming back for more.  Children can help peel the Cuties, arrange the fruit to form a heart and add the ingredients for the dip.

Cuties (4 to 5)

Red Raspberries

1 cup whipping cream

3 tablespoons powdered sugar

1/2 teaspoon vanilla

Zest and juice from 1 Cutie

Sprinkles  (optional)

• Peel the Cuties and break into segments.
• Arrange the Cutie segments in the form of a heart on a large plate.
• Use raspberries to fill in around the inside of the heart.
• Arrange more segments and raspberries to fill the center of the heart.
• Using a mixer, combine the cream, sugar, vanilla, zest and juice.
• Beat on high speed until soft peaks form.
• Place in a serving dish and add sprinkles (optional).

 

Breakfast Hearts

These omelet-like muffins are a perfect for breakfast or a snack.  The heart-shaped muffin tins makes them extra special.  Children can help by cracking the eggs, cutting the veggies and adding the ingredients.

Preheat oven to 350 degrees.  Spray muffin tins with non-stick cooking spray.

9 large eggs

1/2 teaspoon salt

Black pepper

5  strips bacon, cooked and chopped

3 tablespoons frozen spinach, thawed and squeezed

3 tablespoons diced onion

3 tablespoons diced bell pepper

1/2 cup cheddar cheese, shredded

• In a large bowl, whisk together the eggs, salt and pepper.
• Mix in the bacon, spinach, onion, bell pepper and cheese.
• Fill each muffin tin with the mixture, about 3/4 full, and place on a baking sheet.
• Bake for 20 to 25 minutes or until set or a knife comes out clean.

Makes about a dozen muffins depending on the size of the muffin tins.

 

Cherry Pie Hearts

Purchased pie crust and filling makes this recipe a must for Valentine’s Day.  Children will love cutting the dough into hearts, adding the filling, sealing and sprinkling each with sugar.

You will need a heart cookie cutter (2 1/2 inch by 3 inches) and a baking sheet lined with parchment paper.

2 refrigerated pie crusts (1 package)

1 (21 ounce) can cherry pie filling  (will not use the whole can)

1 egg

1 tablespoon milk

Regular or sanding sugar

Line a baking sheet with parchment paper.

• Allow the pie crusts to sit at room temperature for at least 15 minutes.
• Place a pie crust on a piece of waxed paper and roll out to make it slightly thinner.
• Use the cookie cutter to make hearts.
• Place on the parchment lined baking sheet.
• In a small bowl, slightly crush the cherries in the pie filling.
• Place about 1 1/2 teaspoons of the pie filling in the center of each heart.
• Roll out the second pie crust just like the first.
• Cut heart shapes and place on top of the pie filling.
• Using a fork, press around the edges to seal the hearts.  Some pie filling may ooze out.
• Place in the freezer while the oven is preheating.
• Preheat the oven to 425 degrees.
• Once the oven is ready, remove the hearts from the freezer.
• Whisk together the egg and milk.
• Brush on top of each heart pastry.
• Sprinkle each heart with sugar.
• Bake in a 425 degree oven for 10 to 15 minutes or until the crust is golden brown around the edges.
• Place baking sheet on a wire rack to cool.

Makes about 10 cherry pies.