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!
Stumpkin By: Lucy Ruth Cummins
Ages: Preschool through Second Grade
Stumpkin was one of many pumpkins in the store window, waiting to be picked to become a jack-o-lantern. Even though he was a perfectly shaped pumpkin, unfortunately, he didn’t have a stem. Halloween finally came and Stumpkin was the only pumpkin left. Don’t worry, this story has a very happy ending and is a truly beautiful book. Please don’t miss this one!
Tips for Reading:
- Before reading the story, ask the child to look at the cover and tell what he/she thinks is missing on the pumpkin.
- After reading, ask the child to tell you how they think Stumpkin was feeling when the other pumpkins were picked and he wasn’t.
- After reading, ask the child to tell you what the people did with the pumpkins that were purchased.
- After reading, ask the child to tell you what happened to Stumpkin on the day of Halloween.
Additional Books:
- When the Clock Strikes on Halloween By: Lisa Ferland Illustrated by: Pei Jen
- Pete the Cat Trick or Pete By: James Dean
- Pumpkin Soup By: Helen Cooper
- Scary, Scary Halloween By: Eve Bunting Illustrated by: Jan Brett
- Room on the Broom By: Julia Donaldson Illustrated by: Axel Scheffler
Cooking Time:
Pumpkin Energy Balls
This is an easy and healthy treat for the whole family and children will love to help you make them. The addition of pumpkin makes this a great recipe for the season. Children can help by measuring and adding the ingredients, rolling the balls and kitchen cleanup.
2 cups oats (old-fashioned or quick)
1/2 cup peanut butter, creamy or chunky
1/2 cup pumpkin
1/4 cup nuts of choice ( peanuts, pecans, almonds, walnuts, etc.)
1/4 cup honey
1 teaspoon vanilla
1/2 teaspoon pumpkin pie spice
1/2 cup mini semi-sweet or dark chocolate chips
- In a medium bowl, combine the oats, peanut butter, pumpkin, nuts, honey, vanilla and spice.
- Mix to combine completely.
- If mixture is too sticky, add additional oats. Mixture should be a little sticky.
- Add the chocolate chips and combine completely.
- Using a scoop or teaspoon, form the mixture into balls and place on waxed paper to dry.
- Refrigerate leftovers.
Makes about 20 balls.
Pumpkin Cupcakes with Cream Cheese Frosting
These delicious cupcakes are perfect for the Fall season and the cream cheese frosting is the perfect topper. Children can help by measuring, adding the ingredients, cracking the eggs and frosting the cupcakes.
Preheat oven to 350 degrees and line cupcake tins with liners.
2 cups sugar
1 can (15 ounces) pumpkin
4 extra large eggs
1 cup oil
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground cloves
1 cup raisins
- Using a mixer, combine the sugar, pumpkin, eggs and oil until blended.
- In a separate bowl, whisk together the flour, baking powder, soda, salt, cinnamon, ginger and cloves.
- Gradually add the dry ingredients to the pumpkin mixture and beat until incorporated.
- Stir in the raisins.
- Using a scoop or measuring cup, distribute the batter into 24 cupcake tins. (1/4 cup plus a tablespoon into each)
- Bake for 18 to 25 minutes in a 350 degree oven or until a toothpick comes out clean. Do not overbake.
- Remove from the oven and place on cooling racks for 10 minutes.
- Remove the cupcakes from the pans and place back on the racks to continue cooling.
- While the cupcakes cool, prepare the frosting.
Cream Cheese Frosting
1/2 cup (1 stick) butter, softened
1 (8 ounce) package cream cheese, room temperature
1/2 teaspoon vanilla
4 cups powdered sugar
- Using a mixer, combine the butter and cream cheese.
- Add the vanilla and mix until incorporated.
- Gradually add the powdered sugar.
- Mix until smooth and spreadable.
- Spread the frosting on each cupcake.
- Top each frosted cupcake with toasted chopped walnuts.
Toasted Walnuts.
- Preheat oven to 350 degrees.
- Place walnuts on a baking sheet in a single layer.
- Bake for 10 minutes.
- Allow to cool.
