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!
Creepy Crayon! By: Aaron Reynolds Illustrations by: Peter Brown
Ages: Preschool through Second Grade
Children will love the mystery of the Purple Crayon. In our story, Jasper was struggling in school until he found the Purple Crayon. Suddenly, he was perfect at everything. This became very exhausting for Jasper and he decided he didn’t want the Purple Crayon around any more, but getting rid of his new friend was not easy. Children will love Jasper’s story and finding out what happened to the Purple Crayon.
Tips or Reading:
- After reading the story, ask the child to tell you what happened to Jasper after he found the Purple Crayon.
- After reading, ask the child to tell you why Jasper decided to get rid of the Purple Crayon.
- After reading, ask the child to tell how Jasper tried to get rid of the Purple Crayon.
- After reading, ask the child to tell you why he felt better after the crayon was gone.
- After reading, ask the child to tell you what might happen to Elliot after he finds the Purple Crayon.
Additional Books by Aaron Reynolds:
- Creepy Pair of Underwear!
- Creepy Carrots!
Cooking Time:
Grape Jello Salad
We wanted to find “purple” foods to go with this fun story and this is the first one. Most children like Jello and adding Cool Whip makes it even better. Children can help by adding the ingredients and mixing.
6 ounce package of grape Jello
2 cups boiling water
6 ounce tube of grape juice concentrate
8 ounce container of Cool Whip
- In a medium bowl, add the Jello. Pour the boiling water over the Jello and mix for 2 minutes until dissolved.
- Mix in the juice concentrate. Mix well.
- Allow to chill in refrigerator for 4 hours.
- Mix in the Cool Whip with a mixer .
- Return to the fridge for another 1 to 2 hours.
Makes 10 servings.
Blueberry Cupcakes
These cupcakes are absolutely delicious. Children can help by measuring, adding the ingredients and swirling on the icing.
Preheat oven to 350 degrees and place liners in a 12 cupcake pan.
Blueberry Cupcakes:
1/4 cup buttermilk
2/3 cup fresh blueberries, divided
1 teaspoon vanilla
6 tablespoons butter, softened
2/3 cup sugar
3 tablespoons brown sugar
1 large egg, room temperature
1 large egg white, room temperature
2 tablespoons oil
1 1/4 cups cake flour
3/4 teaspoon baking powder
1/2 teaspoon salt
Blueberry Cream Cheese Frosting:
1/2 cup butter, softened
4 ounces cream cheese, softened
2 3/4 cups powdered sugar
1/2 cup freeze dried blueberries
1/4 teaspoon salt
1/2 teaspoon vanilla
- Place 1/3 of the blueberries in a small bowl. Use a fork to gently smash the berries until they split open.
- Pour the buttermilk and the vanilla over the berries and mix.
- Put in the microwave for 10 seconds to bring to room temperature. Set aside.
- Using a mixer, beat the butter, sugar and brown sugar on medium-high speed for 2 minutes.
- Add the egg and egg white and beat for another minute or until creamy.
- Reduce the mixer to low speed and add the oil, one tablespoon at a time, making sure it is incorporated after each.
- On medium-high speed, beat the mixture for 3 to 4 minutes or until light and fluffy.
- Reduce the speed and slowly drizzle in the buttermilk mixture and beat until combined.
- In a separate bowl, whisk together the cake flour, baking powder and salt.
- Add dry ingredients on low speed until just combined. Do not overmix.
- In a small bowl, toss the rest of the blueberries in 1 teaspoon of flour.
- Fold blueberries into the cake batter.
- Divide batter evenly into the prepared cupcake tins.
- Bake for 20 to 23 minutes in a 350 degree oven until the cupcakes are set.
- Place cupcake tin on a wire rack for 10 to 15 minutes to cool.
- Remove cupcakes from tin and place back on the rack to complete the cooking process.
- Prepare frosting.
- Pulse the freeze dried blueberries in a food processor or use a rolling pin to finely crush them.
- Sift the mixture to remove large chunks. Can keep the chunks for garnish.
- Using a mixer, cream together the butter and cream cheese until smooth.
- Add the powdered sugar, vanilla and salt.
- Beat for 2 to 3 minutes.
- Add the freeze dried blueberry powder. Beat for another 2 to 3 minutes or until light and fluffy.
- Frost the cupcakes by using a knife or a piping bag with tip.
Makes 12 cupcakes.
