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The World Needs Who You Were Made to Be

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!

The World Needs Who You Were Made to Be            By:  Joanna Gaines            Illustrated by:  Julianna Swaney

Ages:  Preschool through Adult

 

This beautiful book describes how we are all different and yet can work together to create something beautiful.  Joanna Gaines challenges us to embrace who we are while still remaining kind and compassionate to others.  This would be a lovely gift for a recent graduate.  The final page of the book says it all, “The world needs who YOU were made to be.”

 

 

 

Tips for Reading:

  • After reading the story, ask the child to tell you some of the ways that we are different.
  • After reading, ask the child to tell you what things that all of us can be.

Additional Books:

  • What the Road Said            By:  Cleo Wade            Illustrated by:  Lucie de Moyencourt
  • I Wish You More            By:  Amy Krouse Rosenthal and Tom Lichtenheld
  • Whatever You Are, Be a Good One            By:  Lisa Congdon
  • Oh, the Places You’ll Go!            By:  Dr. Seuss

Cooking Time:

Our recipes are all about “cupcakes”.

Strawberry Cupcakes

These delicious cupcakes are perfect to make as fresh strawberries come into season.  Children can help by measuring, adding the ingredients, cracking the eggs, filling the cupcake  tins and adding the icing.

Preheat the oven to 350 degrees.  Put cupcake liners into muffin pans.

Strawberry Cake

8 medium strawberries, diced

2 1/2 cups flour

2 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

4 eggs, room temperature

1 1/2 cups sugar

3 teaspoons vanilla

1 cup vegetable oil

1 cup buttermilk

4 medium strawberries, diced

  • Put the diced strawberries in a small saucepan and cook over medium low heat.
  • Cook until strawberries turn into a puree, stirring often.  May need to mash larger berries.
  • Divide the puree into 2 parts and refrigerate to use later.
  • In a bowl, whisk together the flour, baking powder, baking soda and salt.  Set aside.
  • Using a mixer, beat the eggs until light and frothy.
  • Add the sugar and beat until well combined, about 30 seconds.
  • Add the oil and vanilla and mix until smooth.
  • Gradually add the dry ingredients, alternating with the buttermilk.  Begin and end with the dry ingredients.
  • Mix until combined.  The batter will be thin.
  •  Fold in 1/2 of the strawberry puree and the diced strawberries.
  • Using a scoop, fill each cupcake liner about 3/4 full.
  • Bake in a 350 degree oven for 13 to 15 minutes or until a toothpick comes out clean.
  • Cool completely and add the strawberry frosting.

Strawberry Frosting

1 cup butter, softened

6 to 8 cups powdered sugar

4 medium strawberries, finely diced

2 to 4 tablespoons milk

Finely diced strawberries to garnish

  • Using a mixer, beat the butter until smooth and creamy.
  • Gradually add the powdered sugar, one cup at a time, alternating with milk until icing is smooth and the right consistency.
  • Fold in the remaining strawberry puree and diced strawberries.  Combine completely.
  • Pipe the icing onto the cooled cupcakes.
  • Garnish with fresh strawberries.

Makes 24 cupcakes.

 

Carrot Cake Cupcakes

On our Blog we have posted recipes for Carrot Cake and Carrot Cookies.  It’s now time for cupcakes.  Children can help by measuring, adding ingredients, grating the carrots and adding the icing.

Preheat oven to 350 degrees.  Line cupcake pans with liners.

4 large eggs

2 cups sugar

1 cup vegetable oil

2 cups flour

2 teaspoons baking soda

1 teaspoon salt

2 teaspoons cinnamon

3 cups grated carrots

1 cup chopped walnuts, optional

1 cup raisins, optional

  • Using a mixer, lightly beat the eggs.
  • Add the sugar and continue beating on low speed until smooth.
  • Add the oil and beat on low until mixed.
  • In a medium bowl, whisk together the flour, baking soda, salt and cinnamon.
  • Slowly add the dry ingredients and beat until incorporated.
  • Add the carrots and beat until combined.
  • Using a spoon, fold in the walnuts and raisins if desired.
  • Using a scoop, divide the batter evenly, filling each liner 2/3 full.
  • Bake for 18 to 22 minutes or until a toothpick comes out clean.
  • Place the cupcakes on racks to cool for 10 minutes.
  • Remove the cupcakes from the pans and return to the racks to cool completely.
  • Make frosting.

Cream Cheese Frosting

1 cup butter, softened

2 packages (8 ounces each) cream cheese, softened

2 teaspoon vanilla

7 to 8 cups powdered sugar

Walnuts, chopped for garnish, optional

  • Using a mixer, beat the butter and cream cheese until light and fluffy, about 3 minutes.
  • Add the vanilla and mix until blended.
  • Add the powdered sugar 2 cups at a time.  Beat until very smooth and of spreading consistency.
  • Pipe the icing onto the cupcakes.
  • Garnish with chopped walnuts, optional.

Makes 24 cupcakes.

 

Oreo Cupcakes

Most children and adults love Oreos, so putting them in a cupcake makes everything special.  Children can help by measuring, adding ingredients, crushing the Oreos, cracking the eggs, putting the icing on the cupcakes and adding the garnish.

Preheat oven to 350 degrees.  Add liners to cupcake pans.

1 box chocolate fudge or dark chocolate cake mix

1 cup vegetable oil

1 box chocolate pudding mix

1 cup sour cream

4 large eggs

1/2 cup water

1 cup semi-sweet chocolate chips

6 Oreos, finely crumbled

  • Using a mixer, combine the cake mix, pudding, oil, sour cream, eggs and water.  Mix for 30 seconds on low speed.
  • Continue mixing on medium speed for 2 minutes.
  • Stir in the chocolate chips and crumbled Oreos.
  • Using a scoop, fill each cupcake liner 3/4 full.
  • Bake in a 350 degree oven for 18 to 20 minutes or until a toothpick comes out clean.
  • Place cupcakes on a wire rack to cool for 10 minutes.
  • Remove from the pan and return to the racks to continue the cooling process.

Frosting

1 cup butter, softened

6 to 8 cups powdered sugar

2 teaspoons vanilla

1/2 cup milk

5 Oreos, finely ground

Mini Oreos for garnish, optional

  • Using a mixer, beat together the butter and vanilla until smooth and fluffy.
  • Add the powdered sugar 2 cups at a time, combine until smooth.
  • Add the milk until icing is of spreading consistency.
  • Stir in the ground Oreos
  • Pipe the icing onto the cooled cupcakes.
  • Garnish tops with a mini Oreo, optional.

Makes 24 cupcakes.

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