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Sprouts, Eggs and Spring – Make a Bird Nest Salad

Spring symbolizes new life, and sprouts perfectly depict this renewal. Along with Easter eggs, this activity is a delightful way to celebrate the new life that spring greens bring while using your boiled eggs for a healthy meal. Kids love to work and play in the kitchen, and involving them in meal preparation can be a valuable learning experience. While it may take more time and patience from adults, the results are well worth it!

Incorporating a fun theme into cooking can encourage children to try new foods, and they are often more inclined to eat what they’ve helped create. Below is a salad made with fresh ingredients highlighting sprouts and a “nest” twist. We hope you and your child(ren) enjoy these salad inspirations and perhaps even try some new vegetables, vinegars, or seasonings. 

Bird Nest Salad (Just like with any salad, you can modify the toppings to suit what you like or have available)

for the nest base: shape your sprouts into a “nest” and add other “nesting” materials

  • sprouts (alfalfa or broccoli work great!)
  • lettuce, shredded
  • carrots, shredded

additional nest fillers:

  • peas, fresh shelled
  • cucumber, chopped 
  • radishes or jicama, chopped
  • zucchini, chopped
  • cheese
  • sunflower seeds

finish it off with some bird elements:

  • egg, boiled and halved or chopped
  • roasted chicken breast, shredded (optional)

Dressing: (try our vinaigrette below, or any dressing you like)

  • 1-2 T red wine vinegar (depending on how vinegary you like your dressing)
  • 3 T olive oil
  • sprinkle of sugar (or drop of honey)
  • salt and pepper to taste

Alternate Asian inspired version:

for the nest base: shape your sprouts into a “nest” and add other “nesting” materials:

  • sprouts (mung bean work great for an Asian flare!)
  • cabbage, shredded
  • carrots, shredded

additional nest fillers:

  • edamame (soy beans), shelled
  • bell pepper, chopped
  • cucumber, chopped
  • peanuts, coarsely chopped 
  • sesame seeds

finish it off with some bird elements:

  • egg, boiled and halved or chopped
  • roasted chicken breast, shredded (optional)

Dressing: (try our vinaigrette below, or any dressing you like – a peanut dressing would also work great!)

  • 1-2 T rice vinegar (depending on how vinegary you like your dressing)
  • 3 T olive, sesame or peanut oil
  • pinch of fresh ginger, grated
  • sprinkle of sugar (or drop of honey)
  • soy sauce and pepper to taste 

Directions: Arrange sprouts into a “nest” shape on a plate. Add other “nesting material” such as the cabbage. Fill in the nest with whatever vegetables, protein and seeds you like. If you want a more “bird nest feel” keep it simple with just the boiled egg and some “egg” shaped elements like edamame and peanuts. If you want a more filling salad include more of the vegetables and even some roasted chicken breast pieces. Mix the dressing ingredients together in a small bowl and lightly drizzle a very small amount on each salad. 

And here are some great nest books to keep this theme going in your family this week! Read about a mama bird building a nest and then make one of your own to enjoy!

Bird Builds a Nest

by Martin Jenkins; illustrated by Richard Jones

(ages 4-6) Bird has a busy day ahead of her . . . she’s got to catch worms for breakfast and gather twigs and soft things for her nest.

Mama Built a Little Nest

by Jennifer Ward; illustrated by Steve Jenkins

(ages 4-7) Vibrant pictures show the nesting practices of many birds. Simple text set to rhyme to appeal to the littlest listeners as well as interesting facts for everyone!

A Nest Full of Eggs

by Priscilla Belz Jenkins; illustrated by Lizzy Rockwell

(ages 2-6) Bring a backyard right inside your home, and witness the life cycle of a robin from the making of the nest, laying eggs, development inside the eggs, caring for the chicks until they are ready to fly on their own and more.

Bird, Nests and Eggs

by Mel Boring; illustrated by Linda Garrow

(ages 3-8) In this Take-Along Guide, learn about the habits, nests, and eggs of a variety of birds through interesting facts and beautiful illustrations of each bird’s unique markings, nest style, and egg shape and color. This guide also includes instructions for “making a ‘blind’ for birdwatching”, shower bath, and a suet feeder as well as blank “scrapbook” pages in the back.

A Nest is Noisy

by Dianna Hutts Aston; illustrated by Syliva Long

(ages 4-8) A nest is a noisy and busy nursery for many different animals raising their young . . . until they are all grown up or have moved on . . . and then . . . it is quiet. Enjoy the beautiful illustrations from this dynamic duo – they never disappoint! This book introduces a wide variety of birds as well as other nesting animals!

I Spy – An Egg in a Nest

Riddles by Jean Marzollo; Photographs by Walter Wick

(ages 3-8) take the search to nature with this I Spy easy reader book!

And some of our favorite nest activities:

Nests and Birds 3-Part Cards – set of 12 birds with nests

Montessori style 3-part cards of 12 different birds and their nests for use with any bird lessons or activities and for any child interested in or fascinated with birds and nests

Nest Types 3-Part Cards

Montessori style 3-part cards of 12 different nest types for use with any bird or nest lessons or activities and for any child interested in or fascinated with birds, nature, animal habitats

This post is part of our Eat the Rainbow series intended to inspire children and families to eat fruits and vegetables in all the colors of the rainbow in a variety of ways.

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Bird Nest Tweats

Our Bird Nest Tweats are a simple, sweet marshmallowy treat to make as a family while enjoying the spring season. They’re perfect to pair with a unit on birds, nests, or eggs. We also recommend enjoying this activity alongside one of our favorite nest-themed books, which we’ve listed below!

chow mein noodles
caramel marshmallow mixture
candy eggs

INGREDIENTS:

  • 4 c. chow mein noodles (crispy no cook topping style)
  • 1 stick (½ c.) butter
  • 1 c. brown sugar
  • dash salt
  • 2 c mini marshmallows
  • ½ t vanilla
  • candy eggs (we like Cadbury milk chocolate mini eggs with crisp sugar shell)
brown sugar, butter and salt
stir gently 3 minutes
add marshmallows and vanilla
pour onto noodles

Measure out chow mein noodles into a large bowl and set aside. In a medium saucepan, cook and stir butter, brown sugar and salt over medium heat. Once butter is melted, cook and gently stir for 3 minutes and add marshmallows. When marshmallows are mostly melted, off heat and gently stir in vanilla. Pour into the bowl with chow mein noodle mixture. Immediately portion out onto waxed paper. When still warm and just cool enough to handle, shape into little “nests” and allow to cool. You may add some Cadbury chocolate eggs, jelly beans or peanuts for “eggs” in the nests if desired. Enjoy!

For a more chocolatey or chunky nest option, try adding ½-1 c. chocolate chips and/or ½-1 c. peanuts, coarsely chopped to the chow mein noodles before adding the marshmallow mixture. You can also use jelly beans or peanuts for the eggs, if desired.

Enjoy! Share one of these nest-themed books together while you enjoy your tweat.

A Nest is Noisy

by Dianna Hutts Aston; illustrated by Syliva Long

(ages 4-8) A nest is a noisy and busy nursery for many different animals raising their young . . . until they are all grown up or have moved on . . . and then . . . it is quiet. Enjoy the beautiful illustrations from this dynamic duo – they never disappoint! This book introduces a wide variety of birds as well as other nesting animals!

Mama Built a Little Nest

by Jennifer Ward; illustrated by Steve Jenkins

(ages 4-7) Vibrant pictures show the nesting practices of many birds. Simple text set to rhyme to appeal to the littlest listeners as well as interesting facts for everyone!

A Nest Full of Eggs

by Priscilla Belz Jenkins; illustrated by Lizzy Rockwell

(ages 2-6) Bring a backyard right inside your home, and witness the life cycle of a robin from the making of the nest, laying eggs, development inside the eggs, caring for the chicks until they are ready to fly on their own and more.

Nest Types 3-Part Cards

Montessori style 3-part cards of 12 different nest types for use with any bird or nest lessons or activities and for any child interested in or fascinated with birds, nature, animal habitats

Nests and Birds 3-Part Cards – set of 12 birds with nests

Montessori style 3-part cards of 12 different birds and their nests for use with any bird lessons or activities and for any child interested in or fascinated with birds and nests

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Leafy Greens Galore – Elevate Your Salad Game

Some view salads as mere side dishes, while others relish them as the main attraction. This month, for our featured veggies, we invite you to reconsider leafy greens, especially as salads, and explore new ways to enjoy them together as a family.

A DIY assembly bar can turn any meal into an enjoyable experience. Not only do you get to actively participate in crafting your dish, but you also have the freedom to include only the ingredients you love. Kids, in particular, often enjoy their meals more when they’ve had a hand in making them. Here are some of our favorite salad bar offerings. What would you add?

red leaf lettuce
romaine lettuce
kale
spinach
arugula

With a plethora of leafy green vegetable options, choosing a salad base can be overwhelming. Here are some common varieties to consider: leaf lettuce, romaine lettuce, iceberg lettuce, spring mix, spinach, arugula, kale, or even sprouts…

boiled eggs
bacon
chicken
cottage cheese
parmesan cheese
mozzarella cheese
feta cheese
bleu cheese
strawberries
carrots
tomatoes
pineapple

Add to your base with any of the following suggestions:

  • proteins: boiled eggs, bacon, grilled chicken, ham, smoked salmon, chickpeas, kidney beans
  • cheeses: cottage cheese, parmesan, Swiss, goat cheese or feta crumbles, bleu cheese crumbles
  • veggies: cucumber (fresh or pickled), tomato, corn, beets, radishes, peppers, carrots, olives, onions (red or green)
  • fruits: pineapple, pear, apples, grapes, strawberries, blueberries, raspberries, raisins, dried cherries, dried cranberries
  • dressings: ranch, vinaigrette, bleu cheese, Thousand Island, poppy seed
  • nuts: pecans (candied or regular), almonds (whole, herb-infused, toasted, or plain sliced), pine nuts, walnuts
  • toppings: croutons, bacon bits, sunflower seeds

Or, create a themed salad bar, such as a taco salad bar, with lots of romaine lettuce, seasoned ground beef or pork, tortillas, beans, rice, salsa, avocados, onion, guacamole, tortilla strips, cotija cheese, and limes. Make it extra special by serving it in a taco shell bowl.

Or, go for a Mediterranean vibe with just a little greens for a base and lots of chopped veggies of cucumber, tomato, green bell peppers, red onion, plus some kalamata olives, crumbled feta cheese, chickpeas and vinaigrette dressing seasoned with za’atar spice mix.

arugula, pear, almonds, and feta with a vinaigrette dressing
spinach, strawberries, and pecans
with a poppyseed dressing
romaine lettuce, bacon, tomato, bleu cheese and red onion with a bleu cheese dressing

Some of our favorite side salad combos in the more “fancy” yet simple category, that you can make with just five ingredients or less, include:

  • arugula with pear, almonds, goat cheese, and vinaigrette (we do a simple vinaigrette with equal parts red wine or apple cider vinegar and olive oil with salt and pepper to taste)
  • spinach with strawberries, dried cranberries, candied pecans, Swiss cheese, and poppy seed or honey mustard dressing (add mushrooms and/or red onion for extra flavor)
  • iceberg or romaine lettuce with bacon, tomato, and bleu cheese dressing for a “wedge” salad (add onions and/or extra bleu cheese crumbles if desired)
  • kale with bacon, chopped walnuts or pine nuts, and Greek yogurt dressing

Or to go with the Mediterranean theme above, try a new green as the base, such as parsley, in tabbouleh. If you’re accustomed to using parsley merely as a seasoning or garnish, this salad might surprise you with its robust flavor.  

  • parsley with finely chopped tomatoes, green onions, and mint with a lemon and bulgur wheat dressing (⅓ c olive oil, 3 Tablespoons fresh squeezed lemon juice, ¼ c fine bulgur wheat and salt and pepper to taste. Let sit 20 minutes for bulgur wheat to absorb the liquids.)

Be sure to check out one of our favorite picture books that include leafy greens. Whether you’re seeking encouragement to help your little ones try new foods, a touching story of culture, or just a spirited chant or insight into the classification of plant foods, this collection is certain to deliver! Let us know in the comments if you’ve read a picture book featuring leafy greens that you think we should add.

Watercress

by Andrea Wang; pictures by Jason Chin

(ages 4-9) Food has the power to connect us with memories, family stories, and the traditions that shape who we are. When a young girl feels embarrassed by her family’s tradition of gathering watercress from the roadside, she begins a journey toward appreciating the love, resilience, and heritage she once resented. We especially love Watercress because it reminds us that ordinary moments—like preparing dinner or gathering food together—can become some of our family’s most meaningful experiences. This beautiful story naturally sparks conversations about gratitude, family traditions, cultural heritage, and the joy of trying new foods together.

Sylvia’s Spinach

by Katherine Pryor; illustrated by Anna Raff

(ages 4-8) Sylvia isn’t fond of spinach, but a bit of gardening might just change her perspective. As she immerses herself in the joys of planting, she discovers a newfound love for the process and decides to give spinach a try.

The Ugly Vegetables

by Grace Lin

(ages 3-8) A young girl compares her family garden of ugly vegetables amid the neighbors’ gardens of flowers. Her mother teaches her to appreciate their ugly vegetables. They share their culture with the neighbors and everyone learns new things and enjoys soup made from ugly vegetables. Recipe included as well as a helpful guide for some of the tricky Chinese vegetable words.

There’s No Such Thing as Vegetables

by Kyle Lukoff; illustrated by Andrea Tsurumi

(ages 4-8) Begin a clever discussion about classification, words and vegetables with this clever and humorously illustrated picture book. As a young boy goes out to collect some vegetables for a salad, he’s surprised when the vegetables question him on his efforts. This delightful narrative is sure to spark curiosity and open minds to new ways of thinking!

Rah, Rah, Radishes! A Vegetable Chant

by April Pulley Sayre

(ages 2-6) Vegetables take center stage in a lively, rhythmic chant, accompanied by stunning photographs of vibrant, colorful produce. You’ll find yourself moving and grooving to the beat, and we hope you’ll be inspired to enjoy some hearty veggies once you’re done!

Eating the Alphabet – Fruits and Vegetables from A to Z

by Lois Ehlert

(ages 2-9) Can you think of fruits or vegetables with names that start with every letter of the alphabet? This delightful book is perfect for preschoolers learning their ABCs, from apple to zucchini, and for readers of all ages eager to expand their knowledge with fascinating facts found at the back of the book. It includes a handy glossary filled with intriguing (and sometimes mythical) tidbits, origins, and histories for each featured food. After spending time with this treasure trove of beautiful watercolor creations, you’ll be inspired to enjoy more fresh fruits and vegetables!

The Vegetables We Eat

by Gail Gibbons

(ages 3-8) Gail is a master for nonfiction illustrated picture books and this one has the organization we’ve come to expect from Gail Gibbons. Learn the eight classifications of vegetables botanists use based on which part of the plant we eat as well as some ways we eat, plant, package and sell them.

This post is part of our Eat the Rainbow series intended to inspire children and families to eat fruits and vegetables in all the colors of the rainbow in a variety of ways.

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Lucky Mint Chocolate Cookies

(or Green and Gold Leprechaun Cookies for St Patrick’s Day!)

Sweeten your day with our Irish inspired Lucky Mint Chocolate Cookies recipe! If you love gooey fudgy cookies and a chocolate mint combo – these are the bomb. They’re finished off with a semi-sweet chocolate ganache for a top-notch sweet snacking experience. Perfect for a St Patrick’s day treat or leprechaun lure or any time of the year you’re craving mint chocolate.

We’ll start by gathering our ingredients for the fudgy cookie base. Preheat oven to 350 degrees.

  • 1 c granulated sugar
  • ½ c butter
  • 1 egg
  • ¼ c sour cream
  • 1 ½ t vanilla extract
  • 1 ½ c all purpose flour
  • 2 T cornstarch
  • ½ c unsweetened cocoa powder
  • ¼ t baking powder
  • ¼ t baking soda
  • ¼ t salt

First, mix the sugar and butter, and beat well. Add the eggs, sour cream, and vanilla, scraping down the sides as needed. Gradually add the dry ingredients, mixing on the lowest setting to prevent a powdery mess in your kitchen. You’ll love the chocolaty aroma as the cocoa is mixed in. Scrape down the sides as needed and mix well.

Form the dough into walnut-sized balls or use a cookie scoop, placing them approximately 1-2 inches apart on a stoneware or other baking sheet. Press the tops of the cookies down with the back of a spoon to flatten them slightly; otherwise, you’ll end up with more mounded cookies. Bake in a preheated 350-degree oven for 6-8 minutes or until done. With dark chocolate cookies, it’s trickier to tell when they are done as you can’t rely on a golden color. Instead, watch for the cookies to lose most of their sheen on top, which is a good indicator that they are baked enough.

Remove from oven and let cool completely.

Now for the Luck’o the Irish (Minty) Buttercream Frosting.

  • ¾ stick (6 T) butter, slightly softened (between fridge cold and room temperature)
  • 1 ½ c. powdered/confectioners sugar
  • ¼ – ½ t. Peppermint extract (depending on how “minty” you prefer)
  • 1-3 t. Milk for smoothness
  • Drop of green food coloring, if desired

Whip butter and sugar in an electric mixer. Scrape down sides and bottom of mixing bowl as needed to fully incorporate. Add peppermint extract and food coloring, if desired. Gradually add milk, if needed, to desired smoothness.

Frost cooled cookies with “Luck’o the Irish (Minty) Buttercream Frosting.” Put frosted cookies in the freezer for about 10 min or let frosting set before adding ganache.

For the chocolate ganache, you’ll need:

  • 6 oz (1/2 a regular bag) semi-Sweet chocolate chips or baking chocolate bar, broken (can substitute milk chocolate, if desired) 
  • 2 T butter

Put chocolate pieces and butter in microwave-safe bowl and microwave at 50% for 30 seconds, stir. Be sure to not overheat as the chocolate can get dry and clumpy – it may not look melted, but as you stir it will melt and smooth out. If needed, repeat in 10-second interval once or twice more and stir. If the ganache is not smooth enough, you can add a little more melted butter and stir until smooth and spreadable.

Gently top with ganache and gold-wrapped chocolate coin or Irish flag toothpick, if desired. Allow ganache to set and enjoy! Tell your kids how lucky they are to have such a cool parent like you!

We think cookies are best shared with a story, so here are some of our favorites for St Patrick’s Day:

Patrick – Patron Saint of Ireland

by Tomie de Paola

(ages 5-8) A perfect and easy-to-read telling of the patron saint so beloved in Ireland and throughout Europe and the USA. Learn about the life and inspiration that took him from his family to becoming a slave, his escape and later return to his land of capture to convert and serve the people of Ireland. Includes some legends and a personal note in the back as well. Enjoy and include in your March 17th festivities and studies or while learning about saints, Ireland or just for fun!

St. Patrick’s Day

by Gail Gibbons

(ages 3-7) Do you want to know where many of the traditions around the celebrations of St Patrick’s Day come from? Who was St Patrick? Why all the green? Also learn about some legends that have sprung up making his memory larger than life. How will you celebrate St Patrick’s Day?

St. Patrick’s Day in the Morning

by Eve Bunting; illustrated by Jan Brett

(ages 4-9) When a young boy is told he’s too young to march in the St. Patrick’s Day parade, he sets out on a parade of his own. He collects some things along the way but mostly relishes in the satisfaction of having walked the parade by himself. Nostalgic illustrations with an Irish country setting in black and white with greens and yellows. A perfect book to read on the morning of any St. Patrick’s Day or any day.

St Patrick of Ireland: A Biography

by Philip Freeman

(ages 14+) While there are very little records of St Patrick and his life, author Philip Freeman does commendable work in researching all that is available including an in-depth study of the history of St Patrick’s time and the locations of his life. He really brings the time period and character of this admirable saint to life. Includes Confessions of St Patrick in the back as well! A must read for anyone interested in history and the real reason St Patrick is fondly remembered and celebrated.


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Love is spelled t-i-m-e

How will you spend time with your littles this month?

Regardless of how you spend time together this month, just giving attention to and asking questions to get to know your child and see their perspective is priceless. When genuine connections are made, they will feel the sincerity and love. Spend time doing something you know your child(ren) enjoy. Do they enjoy being outside? Go on a walk or to the park or play on the grass or in the snow, depending on where you live. Do they enjoy playing with toys? Maybe you could join them and help them create something?

One of the easiest ways to spend time together is with a book. Since February is all about LOVE, we have included some of our favorite books with a love or valentine theme for you to consider. 

Guess How Much I Love You

by Sam McBratney; illustrated by Anita Jeram

(ages 1-6) A sweet story of Little Nutbrown Hare and Big Nutbrown Hare as they compete to show who has the most love for each other.

LOVE from the Very Hungry Caterpillar

by Eric Carle

(ages 1-3) Give your favorite little valentine some love with Eric Carle and his Very Hungry Caterpillar’s style! As always Eric Carle’s bright collage illustrations are bursting with sweetness and color! Short and sweet . . . you get the message that you are loved.

I Love You Stinky Face

by Lisa McCourt; illustrated by Cyd Moore

(ages 1-6) A young boy wants to know if his mama would still love him even if he had some strange animal behaviors or characteristics. His mama reassures him with the love only a mother can show as she sweetly responds to each imaginative thought.

Sugar Cookies – Sweet Little Lessons on Love

by Amy Krouse Rosenthal; illustrated by Jane Dyer & Brooke Dyer

(ages 4-8) Amy has such a way with words and simplifies their meanings into relatable concepts using experiences with baking cookies. With her passion for cookies combined with her love for relationships of people and pets, she beautifully shares some sweet little lessons on love. Includes a recipe for some delicious sugar cookies that must be baked with your favorite little person. Practice the lessons of support, forgiveness, tenderness and adoration to help your family be sweeter and share more cookies.

Love, Z

by Jessie Sima

(ages 2-6) What is love? When young Z finds a clue and realizes he has something important to find out, he sets out to learn what LOVE is.

Love Monster

by Rachel Bright

(ages 1-5) When you’re a funny-looking monster that lives in a world of cute fluffy things, it can be hard to find love. So monster sets out to find love . . . Will he find it? We think you’ll fall in love with Love Monster just as much as we did!

Since February is also National Chocolate Month, we’ve done a few posts with an emphasis on chocolate. Be sure to check them out and see if one of these chocolate activities interests you and your family as a way to share quality time. 

We posted specifically about the Chocolate Museum in Brussels, Belgium with a tutorial for making amateur heart chocolates. https://experiencebee.com/chocolate-hearts-and-a-chocolate-story/ 

We also posted about chocolate covered strawberries because they are a signature treat this time of year with the sweet red heart-shaped berries and the decadent chocolate coating. https://experiencebee.com/chocolate-covered-strawberries/ 

And, we shared a post about fondue which includes dessert fondue of chocolate. What do you like to dip in chocolate fondue? https://experiencebee.com/family-fundo-fondue/ 

How about with some heart themed activities?

  • make heart shaped sugar cookies (a traditional favorite at our house)
  • make valentines – for grandparents, friends, neighbors, family
  • make heart arts or crafts (simply draw heart pictures and cut out hearts from folded paper)
  • make a list of things you love
  • recite a nursery rhyme . . . we recommend Queen of Hearts and follow up with some heart shaped tart treats of your own

Queen of Hearts – nursery rhyme

Queen of Hearts images for use as a story board or stick puppets to engage in simple rhyming and oral repetition activities of language arts

Make a meal using red or heart-shaped components. Check out this post where we made a salad with heart-shaped radishes and cucumbers. https://experiencebee.com/radish-heart-salad-with-yogurt-dill-dressing/ 

How many red fruits and vegetables can you think of? 

cherry
lychee
strawberry

Some red fruits – cherries, strawberries and lychee – kinda look like a heart. Some other red sweets from nature: watermelon, apple, raspberries, pomegranate, blood oranges, red grapes . . .

How about vegetables? How many red vegetables do you know? radishes, red peppers, tomatoes, beets, red onion . . . 

Did you know some red fruits and veggies actually promote better health? Lycopene, which is found in some red produce, helps improve heart health, while potassium in red potatoes and cherries helps manage blood pressure.

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Radish Heart Salad with Yogurt Dill Dressing

We were served a Gurkensalat at a German restaurant recently, which was delicious and the inspo for our featured veggie this month – radishes. Our “Eat the Rainbow” series promotes healthy fruit and vegetable choices in all the colors of the rainbow. We added some February valentine flare by using a heart-shaped vegetable cutter, and it was like a side of love at our home dinner this week. Including children in the preparation of food can help them try new foods as they tend to appreciate things more when they have a little work invested in the product. The heart-shaped veggie cut outs are a great way to help foster fine motor and spatial planning skills as well. You can use different shapes for other times of the year such as a flower cut out for spring or a star for the 4th of July. 

Radish Heart Gurkensalat with Yogurt Dill Dressing

INGREDIENTS: You can adjust the quantity and ratio of the ingredients to suit your tastes. We’ve included our numbers for the batch pictured as a guide. If you like more or less dill, lemon juice or oil adjust accordingly.

  • 1 cucumber
  • 1 bunch radishes
  • ⅓ cup Greek yogurt
  • 2 Tbsp fresh dill, finely chopped (or more, if desired)
  • 1 tsp lemon juice
  • olive oil, drizzle
  • salt and pepper to taste
  • red onion finely chopped and/or some grape or cherry tomatoes (optional)

SUPPLIES:

  • knife (plus a child friendly one for cucumbers, if including young children)
  • heart-shaped vegetable cutter, smallest size available
  • food pushing tool for pushing out cut veggie shapes
  • salad bowl
  • small bowl for yogurt dressing
  • spoon 

DIRECTIONS:
Vegetables: Cut cucumber and radishes into thin to medium thin slices. Children can use a child-friendly knife to cut the cucumber, if desired. Children will love to cut out the center of the vegetable slices with the heart-shaped vegetable cutter. You do not need to cut a heart shape in all the veggies, just enough to give it a little punch of love. Some of our radishes were too small for the heart shape, but the red rim on each slice still fit in perfectly with the heart theme. 

Dressing: mix the Greek yogurt, fresh dill, lemon juice and oil in a small bowl. Salt and pepper to taste. Toss as much of the dressing with the vegetables as desired. We recommend a light coating. 

Salad inspired by Gurkensalat from Gustavs


This recipe is part of our Eat the Rainbow series intended to inspire children and families to eat fruits and vegetables in all the colors of the rainbow in a variety of ways.

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Chocolate-Covered Strawberries

Chocolate-covered strawberries are the quintessential Valentine’s Day delight for everyone! They’re a special sweet treat to create with your kids, and they also serve as a romantic indulgence for adults. Enjoy them with minimal guilt, as they are primarily fruit, and revel in the health benefits of chocolate—especially the richer, darker varieties. It’s a delicious way to celebrate love during National Chocolate Month.

How exactly is chocolate healthy? According to the Chocolate Museum we visited in Brussels, Belgium this fall, here are some of the benefits:

  • teeth – rich in fluor, tannins and phosphates, which reduces tooth decay
  • lungs – reliefs cough
  • liver – rich in antioxidants which protect the liver
  • arteries – decreases the formation of blood clots in the arteries
  • brain – diminishes the risk of stroke, stimulates vigilance, slows down the signs of fatigue and works as an anti-depressant
  • heart – decreases risk of cardiac attack, ensures good blood circulation and keeps the heart in good condition
  • muscles – improves endurance and muscle contraction during exercise

Keep in mind chocolate comes from the cacao fruit – so it’s technically fruit. And it’s not surprising that it works as an anti-depressant, we’ve never had a chocolate that didn’t raise our serotonin levels a bit. When we add a bunch of refined sugar to it, it will decrease some of the health benefits and increase some negative effects, so stick with the darker varieties if you’re wanting to be health conscious.

Chocolate-covered strawberries are best eaten the day they are made, as the strawberries tend to get soggy over time. They will usually last a day or two in the fridge, so plan quantities accordingly. If you enjoy making them so much that you end up making more than your family can eat, we are certain your friends won’t mind if you share. 

PLAN:

Decide what kind of chocolate you want for your strawberry confections. Do you want dark, semi-sweet, milk, and/or white chocolates? Do you want solid dips or chocolates with a contrasted drizzle – dip in white and drizzle with dark or dip in dark and drizzle with milk? What about some small sprinkles? 

INGREDIENTS:

Get your ingredients! Now that you’ve decided what kinds of chocolate you want to use – dark, milk or white – it’s time for the fun part. Baking or melting chocolate bars work best, but chocolate chips can work too. A little coconut oil can come in handy should you get into a mess while melting or just to add some softness to the texture.

  • fresh red ripe strawberries
  • melting chocolate – wafers, bars or chips in dark, milk and/or white
  • coconut oil (optional)
  • sprinkles (optional) if you use these be sure to get a small design

SUPPLIES:

  • glass microwave safe bowl(s) (one for each type of melting chocolate) or double boiler
  • spoon 
  • tray (for cooling chocolate-covered strawberries)
  • parchment or wax paper (for cooling chocolate-covered strawberries)
  • disposable piping bag or ziplock bag with small corner snipped (optional for decorative drizzle/piping if desired) – could also use a spoon or fork
  • scraper, spreader or dull butter knife (for putting chocolate into piping bags or molds)

PREPARE STRAWBERRY FRUIT:

Rinse strawberries in cool water and place on paper towel to dry. You’ll want to gently dab and rub the strawberries to ensure they are completely dry before dipping them in the chocolate as the chocolate will not stick to wet berries.

PREPARE FINISHING SURFACE:

Line a baking sheet with parchment (or wax) paper to place strawberries on when they have been dipped. You’ll want to have everything ready as once the chocolate is melted, you’ll want to work fast.

MELT CHOCOLATE:

Our two favorite ways to melt chocolate are in the microwave or in a double boiler on the stove top. The microwave works best if you are using a variety of chocolates as you can use small bowls for each chocolate, and it’s very quick and easy. Patience is one of the secrets to melting good chocolate confections. Most of us have experienced the dry chalky outcome of overheated chocolate. So watch closely, stir gently and always stop heat when you still have chunks of chocolate as these will melt as you stir with the liquid parts.

Microwave method:

Place chocolate pieces in a microwave safe glass bowl(s). Heat in 20-30 second intervals. Stir between each interval. When the chocolate gets to a point of mostly melted but still having chunks, stir to melt the remaining chocolate pieces. Above we show some of the stages of our semi-sweet chocolate melting. Stopping and stirring often will guarantee best results. We worked this full bar of semi-sweet chocolate for about two minutes total. We did not microwave between the last two stages – just stir until the remaining chunks melt.

Stove Top Double Boiler Method:

Place water in the bottom pan and heat to just below a boil. Pour in chocolate chips or break up chocolate bars, if necessary, and add to the second pan and place on top of hot water. Once the chocolate pieces in the pan have mostly (75-80%) melted off the heat and stir to fully incorporate and finish melting the solid pieces. Be careful to avoid getting water in the chocolate. You can add a small amount of coconut oil (solid) to help keep the chocolate smooth if needed.

DIP STRAWBERRIES:

We love to use our small glass bowls for microwaving and dipping. Their size is perfect for ensuring the melted chocolate isn’t too shallow, making the dipping process smooth and efficient. If you’re using a double boiler, you can pour the melted chocolate into a small bowl so the chocolate is deep enough to get a good dip that more fully coats the berries. Dip the berries by holding onto the green part and immersing the red part into the chocolate leaving some of the red at the top near the green. Scrape the bottom end against the side of the bowl as you transfer to the parchment paper to avoid getting too much of a chocolate puddle at the base of each berry. If you are adding drizzle, put some of the chocolate into the prepared piping or ziplock bag. Keep the piping bag slightly warm or use it quickly, so the chocolate doesn’t harden before you use it. Dip each berry one by one. Use the piping bag for drizzle or if using a spoon or fork, just dip utensil into the melted chocolate and quickly go back and forth above the dipped fruit to make “drizzle” effect. If you are adding sprinkles, you’ll want to do those after each dip so the sprinkles stick to warm soft chocolate as they won’t stick once it has cooled and hardened. Place each dipped berry on your lined baking sheet to allow it to cool. 

For a more fancy decoration, you can also use your contrasting piping chocolate to make polka dots or decorate with hearts or a “tuxedo” look. 

COOL and EAT! YUM!

Fresh chocolate-covered strawberries are a bit of heaven! This recipe is part of our Eat the Rainbow series intended to inspire children and families to eat fruits and vegetables in all the colors of the rainbow in a variety of ways.

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Chocolate Hearts and a Chocolate Story

February is National Chocolate Month and the perfect excuse to indulge in this fabulous sweet and learn cool things about chocolate too!

We recently visited the Chocolate Story Museum in Brussels, Belgium and what a treat! There were displays full of the history of chocolate with stories from many countries – sharing the ingredients used to make the first chocolate drinks, how cacao beans were used as currency, planting and harvesting cacao pods and beans, tools and dishes used in making and serving chocolate beverages over the centuries and so much more. 

The self-guided tour progressed to the more modern inventions and uses of chocolate as a confection sweet. Every room had interesting activities for the kids, and near the end a sampling room where you could try all the chocolate melts your tastebuds could handle was included. The tour ends with a live demonstration, that takes place at specific times throughout the day, of making chocolate pralines (chocolate shell with a soft filling). Since this quaint museum is in the heart of Belgium and nestled among many countries and languages, the demonstrator took a survey of the languages in the room to determine which ones he’d need to do the demonstration in. There were at least five different languages represented in the group we were among, with most speaking English and at least one other language. So in the end, the demonstration was given in English and Flemish/Dutch. And we all were granted a fresh-made chocolate praline following the presentation. Delicious! Belgians take their chocolatiering seriously and have really mastered the art to perfection.  

In celebration of February, love, Valentines Day and chocolate, you can make a simplified chocolate confection of a molded chocolate heart or any other shape your heart desires. These are a fun and tasty activity for kids of all ages 2 to 99 to experience chocolate in an amateur enjoyable way.

CHOOSE your CHOCOLATE:

Do you want dark, milk, white or a variety? What is the difference between dark, milk and white chocolate?

According to our Chocolate Story sampling room museum tour in Brussels, Belgium, here is how the type of chocolate is determined:

  • Dark chocolate = 45% cocoa paste, 10% cocoa butter, 0% powdered milk, 45% sugar
  • Milk chocolate = 10% cocoa paste, 25% cocoa butter, 20% milk powder, 45% sugar
  • White chocolate = 0% cocoa paste, 30% cocoa butter, 25% powdered milk, 45% sugar

So in order to be considered “dark” chocolate it will have at least 45% cocoa paste, minimal cocoa butter and no milk. Milk chocolate will have more cocoa butter, milk and minimal cocoa paste while white chocolate will have the most cocoa butter and milk and no cocoa paste.

Do you want to work with wafers, bar(s) or chips? Keep in mind, your finished chocolates will only be as good as the chocolate you use to make them. We used Ghiradardelli white and semi-sweet baking chocolate bars and Guittard milk chocolate chips.

INGREDIENTS:

  • chocolate for melting (milk, dark, semi-sweet and/or white)
  • coconut oil (optional for smoothing out if chocolate gets too dry while melting)

EQUIPMENT:

  • glass microwave safe bowl(s) or double boiler (for melting chocolate)
  • chocolate mold – silicon works great and is easy to remove chocolates, but plastic is an option too
  • disposable piping bag or ziplock bag with small corner snipped (optional)
  • scraper, spreader or dull butter knife (for putting chocolate into piping bags or guiding chocolate into molds)
  • tray or plate (for finished chocolate hearts)
  • parchment or wax paper (optional – for lining tray with finished chocolate hearts)

PREPARE YOUR MOLDS:

Make sure molds are completely clean and dry before beginning. We’ve used silicone and Wilton plastic molds, and both work great. 

MELT CHOCOLATE:

Our two favorite ways to melt chocolate are in the microwave or in a double boiler on the stove top. The microwave works best if you are using a variety of chocolates as you can use small bowls for each chocolate, and it’s very quick and easy. 

Microwave method:

Place chocolate pieces in a microwave safe glass bowl(s). Heat in 20-30 second intervals. Stir between each interval. When the chocolate gets to a point of mostly melted but still having chunks, stir to melt the remaining chocolate pieces. Above we show some of the stages of our semi-sweet chocolate melting. Stopping and stirring often will guarantee best results. We worked this full bar of semi-sweet chocolate for about two minutes total. We did not microwave between the last two stages – just stir until the remaining chunks melt.

Stove Top Double Boiler Method:

Place water in the bottom pan and heat to just below a boil. Break up chocolate bars, if necessary, and add the chocolate pieces to the second pan and place on top of hot water. Once the chocolate pieces in the pan have melted about 75-80% of the way, turn off heat and stir to melt the remaining chunks. Be careful to avoid getting water in the chocolate. You can add coconut oil (solid) in ½ to 1 tsp intervals to help keep the chocolate smooth, if needed.

POUR INTO MOLDS:

The easiest way to pour melted chocolate into small molds is using a piping bag. As you can see the molds we are using here are very small – about thumbnail size. Use the scraper/spreader tool to transfer the melted chocolate into the prepared piping bag. Squeeze melted chocolate into each mold filling level or near level to the top. Tap mold by lifting the mold and pounding onto the table top to remove air bubbles and fill chocolate in all the spaces of the mold.

When I made these as a child, I’d just melt chocolate and pour into the plastic molds by Wilton. They were always delicious, but didn’t always look the most pretty as we didn’t have the best technique (tapping after pouring matters!). We don’t go for perfection, but if you don’t want air bubbles in your finished confections, be sure to tap them out. 

COOL:

Allow chocolate to cool completely before trying to remove from the molds. You can put the chocolate in the refrigerator or freezer, if desired. Keep in mind if the darker chocolates get too cold, they can develop a white finish. It will still be good, just not look as pretty. 

ENJOY your chocolates. These are great paired with nuts or fruit. 

INGREDIENTS and INSTRUCTIONS for alternate chocolate method:

  • cocoa powder
  • powdered sugar
  • coconut oil (solid, or liquid refined for no heat option)

Use equal parts cocoa powder, powdered sugar and coconut oil. Mix until smooth and pipe or pour into molds and freeze. If using a solid version of coconut oil, you may need to heat in the microwave for 20-30 seconds and then mix. This version is a dark chocolate and due to the coconut oil can soften more easily if not kept cool. 

Keep learning and experimenting with chocolate. The cacao pod is possibly the most interesting fruit that transforms into some creative and tasty treasures.

Since the entire month of February is NATIONAL CHOCOLATE MONTH, here are some other ideas you can use to incorporate chocolate into educational experiences.

  • Locate on a map the top five countries that grow and harvest cacao beans: 34% Ivory Coast; 20% Ghana; 15% Indonesia; 7% Cameroon; 6% Nigeria and 18% other places
  • Dive deeper into learning even more about one of the countries from above
  • Take a field trip and tour a chocolate factory in your area 
  • Learn more about fractions and proportions using the varieties of chocolate mentioned above (dark vs milk vs white) and using various levels of cocoa paste in dark chocolate determines the percentage of the other ingredients in the bar
  • Take a field trip to the grocery store and look at the options in the chocolate section. Read ingredient labels to determine quality of the chocolate. Pay attention to the various percentages for dark chocolate. The higher the percentage, the higher the ratio cocoa paste in the product.
  • Take a chocolatier class 
  • Learn more about the country of Belgium where Jean Neuhaus is credited for inventing the chocolate praline in 1912 (There are a few states in the US with Neuhaus chocolate stores, and they even ship if you’re not lucky enough to be in one of the states with a store front)
  • Try some cacao nibs (roasted or raw fermented cacao beans) which are the purest form of chocolate available (nature’s chocolate chips)
  • Buy a cacao pod and experience the raw ingredient chocolate is made from – you can find a distributor online
  • Read a book about chocolate
  • Sample different kinds of filled chocolate confections and rate them – cherry cordials, caramels, chews, nuts, toffees, truffles, etc.
  • Sip hot cocoa and watch a chocolate documentary 
  • Learn more about the production of chocolate. Did you know there are 27 steps to produce a chocolate praline from baby tree

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Family Fundo Fondue

Fondue is truly an eating experience the whole family can enjoy! Eating a full fondue menu takes more time than more traditional style meals, and has a built-in activity element which makes it great for spending time and having conversation while eating together. It’s perfect for any small group and has plenty of savory and sweet options to satisfy everyone.

Did you know fondue is credited to the Swiss? Farm families found it a useful way to use hardened cheese and bread during winter months. What a great way to stay cozy around the table on a cold day. It’s become more popular and can be a great tradition for Christmas, Valentine’s Day or any winter occasion.

Many of the foods can be cooked in infused oil or seasoned broth and dipped in one of many sauces or dips. For example many vegetables can be cooked in the broth or oil or pre-steamed and served cold, then dipped in the cheese sauce or ranch. Meats can be cooked in broth or oil and then dipped in steak, tartar or curry sauces. Biscuit dough can be cut into bite-sized pieces and cooked in oil for a “donut” effect and then dipped in cheese, caramel or chocolate sauce. Do you prefer your apples with cheese or caramel? Or alternate between both! So many possibilities!

NOTE about Fondue Pots:

Open flame fondue pots are most traditional, and for obvious reasons use extra caution when using with children and make sure there is always adult supervision. These burners tend to run HOT and work best for the broths and oils as they can scorch cheeses and chocolates. Most provide an adjuster for the flame, and we recommend a lower setting for cheese and chocolate. 

Electric fondue pots are great for easier temperature control and simplicity if you don’t want to deal with the open flame. Cords can be cumbersome, so place them thoughtfully to avoid them getting pulled or tripped on accidentally. We like the electric ones for cheese and chocolates that need a lower temperature. 

Mini Crockpots work surprisingly well as an electric fondue pot and also have cords to manage and account for. We like to use our mini crockpot for melting and serving the chocolate and caramel sauces. Simply put the chocolate chips or broken chocolate bar into the crockpot with some half and half or heavy cream, or the caramel sauce and set the temp to warm. Let it do its magic while you eat the main course. You’ll want to stir chocolate every 10-15 minutes to keep the heat distributed and melting smooth. If these sit too long they can scorch, so watch them closely and unplug if necessary.

Savory proteins and pastas for broth or oil cooking pot (mains)

  • steak, thinly sliced (from slightly frozen works great)
  • chicken, thinly sliced (from slightly frozen works great)
  • shrimp
  • fish (cubed) salmon or white flesh fish (note these do fall apart, so be prepared)
  • ravioli or tortellini
  • potstickers (small variety)

BROTH for cooking:

Chicken, beef or veggie broth with spices, and garlic (can add a little sesame oil, if desired)

We heat up the broth on the stove and then transfer to the fondue pot when ready to enjoy

Savory carbs, veggies and protein for cheese sauce(s) (sides)

  • broccoli, lightly steamed or raw
  • cauliflower, lightly steamed or raw
  • zucchini, cut in half circles
  • mushrooms
  • French bread, cubed
  • sourdough bread, cubed
  • soft pretzels, cut in bite-sized pieces
  • dry sausage, cut in bit-sized pieces
  • apples

CHEESE Sauce:

We like to make 2 cheese sauces whenever we make fondue, because the cheese and pretzel or broccoli tend to be favorites. Fontina cheese is one of our favorites and a mix of Gruyere and one other cheese is another favorite. Swiss and cheddar are more common and also wonderful.

  • cheese(s) (Fontina, cheddar, Swiss, Gouda, Gruyere) 
  • milk
  • flour (any flour that works as a thickening agent – potato flour works great for a gluten-free option)

Depending on how much you want to make, pour milk into a pot and add flour. Whisk on medium heat until no lumps and warm. Add grated cheeses and continue to whisk until smooth. Turn off heat and add to the fondue pot. For 8 oz of cheese, I typically use ¾-1 cup milk with 2 Tablespoons flour. You can add more milk if you need it to be thinner or smoother and more flour to thicken. 

DIPPING SAUCES (served cold)

  • marinara
  • ranch
  • steak sauce (A1, worcestershire, etc)
  • BBQ
  • teriyaki
  • curry sauce
  • cocktail sauce
  • tartar sauce
  • soy sauce
  • aioli
  • green goddess

Sweets and fruit for chocolate &/or caramel sauce (dessert)

  • strawberries
  • apples, sliced or bite-sized
  • pineapple, fresh or dried
  • bananas, sliced
  • cheesecake cubed
  • pound cake or angel cake, cubed
  • cookie dough balls
  • marshmallows (homemade are YUM!)

CHOCOLATE Sauce: (only 2 ingredients!)

Warm favorite chocolate chips (we LOVE Guittard milk!) or broken chocolate bars and smooth/thin with heavy cream or half and half 

CARAMEL Sauce: 

Jar caramel sauce or make from scratch

Preparation (our recommended order)

  • Prepare the night before if using any of the following: homemade marshmallows, cheesecake, or cookie dough. You can prepare cookie dough first thing on eating day as long as you allow time to chill in the fridge at least half an hour before serving. Just roll dough into bite-sized balls and refrigerate.
  • Prepare all fondue pots and warmers, but do not turn them on until ready to put warmed sauces in and eat the meal
  • Set the table and choose fondue stick colors and place settings
  • Prep, wash and chop foods that hold up well exposed to air for longer periods of time first such as vegetables, strawberries, pineapple and dry meats. 
  • Steam vegetables that need steamed for just a few minutes – less than 5 minutes and chill on ice or let cool.
  • Grate cheeses
  • Put chocolate and cream into mini crockpot (wait to turn on just before sitting, if serving as dessert)
  • If you are also doing homemade caramel, prep that here
  • Put broth and spices in pot and begin warming (on the stove or fondue pot)
  • Prepare oil, if using
  • Prepare dipping sauces and put in sauce bowls
  • Thinly slice half frozen meats
  • Cut breads, apples, bananas and other foods that dry out or darken when exposed to air
  • Pour heated broth and or oil into fondue pot
  • Make the cheese sauce and put into fondue pot
  • Light or turn on fondue pots

Now for the best part! ENJOY!

LEFTOVERS :

Now that the party is over – what to do with any leftovers? Here are some of our favorite ideas for repurposing, so picky eaters don’t have to eat the dreaded “leftovers.” They won’t even recognize they are eating the remnants from yesterday’s fondue!

Broth, meat and veggies – make soup. Add some new veggies, rice or pasta and/or meat to make it seem like a whole new meal! (noodles, rice, onions, potatoes, tomatoes, carrots, celery)

Cheese sauce – make potatoes au gratin or make cheesy cauliflower and broccoli for a side dish

Bread – bread pudding or overnight baked french toast

Veggies and meat – stir fry! (add some onions and bean sprouts so it doesn’t feel like “leftovers” and maybe some rice or noodles) 

Chocolate and fruit – chocolate covered strawberries (and other fruits) and let harden for dessert tomorrow

Fruit – fruit salad or smoothie

Why is it no one seems to complain about eating left over dessert? Somehow we don’t need to disguise leftover cheesecake . . . but you can dip cheesecake bites in chocolate and freeze for later. For the cookie dough obviously bake them up for warm fresh cookies. Cookie dough can freeze for up to two months if stored in airtight packaging.

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Leprechauns, Legends and Luck!

What do leprechauns have to do with St Patrick’s Day? Nothing really other than they both trace back to Ireland, so we lump all things Irish onto March 17th. And why all the green on St Patrick’s Day? It was believed in old Irish folklore, that by wearing green you’d be invisible to leprechauns that liked to pinch people.

Special days and holidays are a gift to parents that want to make learning more playful. With all the elements in this often overlooked holiday, there are so many subjects and extension activities we can take advantage of. Use the whole month of March, or the week of St Patrick’s Day, to glean the most out of this interesting day. What subjects can St Patrick’s Day help us with? You’re in LUCK because you can literally incorporate ALL of them!

Geography, History and Social Studies

Identify Ireland on a map. What other countries are near it? What continent and region is it in? What landforms and geographical features are in Ireland? What is it most famous for? What traditions do people in Ireland have? Who is St Patrick and why do we remember him? What are some of the legends and folklore from this area? Can you identify the Ireland flag?

Science

Bring out your creativity and use any Irish element and make a science unit out of it. What’s the difference between a shamrock and clover? What other green plants do you want to learn about? What greens are edible? How many green foods have you tried?

What is a rainbow? How is it made? Explore extensions in light and color!

One of our favorite aspects of incorporating science into St Patrick’s Day is healthy eating using the rainbow. Literally EAT THE RAINBOW! What fruits and vegetables can you eat in all the colors of the rainbow this week? Learn about the difference between a fruit and vegetable. Some of these are tricky as some botanical fruits we use as culinary vegetables. How do we know if a plant is a botanical fruit or vegetable? Take it a step further and learn the sensory science of TASTE. Where are the different taste regions on your tongue?

Arts and Crafts

What can you create just with the color green? What can you create that incorporates leprechauns or rainbows or shamrocks?

Math

St Patrick’s Day math is easy to incorporate with your little ones! Count shamrocks, then add and subtract them. Make patterns and graphs with them. Use gold coins or leprechaun images. Possibilities are endless! Below is a preschool activity we created to incorporate some simple counting math and language arts with your littlest ones using our Five Lucky Leprechauns.

Five Lucky Leprechauns – original rhyme

Five Lucky Leprechauns images for use as a story board or stick puppets to engage in simple counting 1-5 and oral repetition and rhythm elements of language arts
Literacy

Check out one of these Irish related books! Books are always one of our favorite ways to learn. Which one interests you the most? Is it available in your local library? Or you can pick up a copy of your own!

This is Ireland

by M. Sasek

(ages 5-8) Get up close into the culture, landscape and history of the beautiful green country of Ireland! With his characteristic and classic illustrations, the country comes to life in this beautiful timeless book. Originally published in 1963 with newer publications siting updated information. See for yourself the amazing saints, colleges, cathedrals, castles as well as modern buildings, trivial facts and breathtaking country vistas.

Patrick – Patron Saint of Ireland

by Tomie de Paola

(ages 5-8) A perfect and easy-to-read telling of the patron saint so beloved in Ireland and throughout Europe and the USA. Learn about the life and inspiration that took him from his family to becoming a slave, his escape and later return to his land of capture to convert and serve the people of Ireland. Includes some legends and a personal note in the back as well. Enjoy and include in your March 17th festivities and studies or while learning about saints, Ireland or just for fun!

St. Patrick’s Day in the Morning

by Eve Bunting; illustrated by Jan Brett

(ages 4-9) When a young boy is told he’s too young to march in the St. Patrick’s Day parade, he sets out on a parade of his own. He collects some things along the way but mostly relishes in the satisfaction of having walked the parade by himself. Nostalgic illustrations with an Irish country setting in black and white with greens and yellows. A perfect book to read on the morning of any St. Patrick’s Day or any day.

The Night Before St. Patrick’s Day

by Natasha Wing; art by Amy Wummer

(ages 2-6) Join some enthusiastic children as they prepare to capture some leprechauns. With whimsical illustrations and text mimicking “T’was the Night Before Christmas” you’ll be wanting to create some leprechaun traps of your own. And when they actually find leprechauns in their room, will they get the treasure they’d planned for? How do you prepare for St. Patrick’s Day?
Check out our St Patrick’s Day Bookshelf!

Lastly, an added bonus to St Patrick’s Day is that meal prep is done for you! We like to literally buy an extra amount of fruits and vegetables in a RAINBOW of colors and enjoy them all week long. Here are our meal prep ideas for making the most of your St Patrick’s Day festivities in a practical way.

For breakfast enjoy a fruit rainbow with plain or vanilla Greek yogurt dip or cottage cheese. Make up a batch of Irish Soda Bread and serve sliced warm with golden butter. If you’re not totally crunchy, a bowl of Lucky Charms cereal or marshmallow treats made with Lucky Charms cereal will delight the kids as a special treat.

Serve up lunch with a vegetable rainbow and cottage cheese or ranch dressing as a dip. Make a green salad and use a rainbow of colored fruits and veggies for colorful additions and toppings. Make your own fish and chips or get some from your favorite local food place. What do fish and chips have to do with St Patrick or Ireland? Read Gail Gibbon’s St. Patrick’s Day book to find out!

End the day with the most popular St Patrick’s Day dinner of corned beef and cabbage. Include more rainbow fruits and vegetables as sides for a complete feast. What does corned beef and cabbage have to do with the Irish?

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Cookies & Cookie Books – YUM!

(c) Fat Camera via Canva.com

There’s never a bad time to enjoy a cookie. What is YOUR favorite kind of cookie? Do you like a warm classic gooey chocolate chip or buttery frosted sugar cookie? How about a chocolatey crinkle cookie or soft snickerdoodle? Maybe your favorite is a crispy flavorful gingersnap or stoic shortbread? Or a smooth or chunky peanut butter with an added chocolate kiss or a soft oatmeal raisin? So many cookie varieties to sample and share. Christmas is always a great time to host a cookie swap or bake off and make up assortments to gift to neighbors and friends or just eat with your company or family.

Do you have any special family cookie recipes? Do you have any family traditions around cookies? There’s something magical about sharing our favorite childhood memories and traditions with our own children. One of my favorite memories with cookies is during the Christmas holidays when Mom would bring out her special vintage metal cookie cutters with green and red wooden handles. These special cutters came in six shapes – Christmas tree, Santa with a gift sack over his shoulder, star, heart, Christmas bell and reindeer. All eight kids and mom would make up a batch of sugar cookies and buttercream frosting and cut, bake and frost away! What a glorious delicious mess! Memories!

Several years ago I found the same vintage cookie cutters in a Gooseberry Patch catalog and had to get them – so my kids could enjoy the same memories of making cookie cutter cookies at Christmas time. Passing on traditions is one way we can keep our family memories and stories and loved ones alive. Share a cookie and a cookie story with your loved ones today!

Here are some of my favorite cookie stories I’ve shared over the years in a variety of settings – from the comfort of my couch snuggled up with one of my own, to preschool classroom and even in college. Pick a book, pick a cookie, invite a buddy and enjoy a shared story and a sweet.

Christmas Cookie Books

Christmas and cookies go together as much as childhood and cookies. We can’t have a Christmas without some cookies! Here are some of our favorite Christmas cookie books. If you’re looking for a touch of seafood fare in your holiday, along with all those sweet cookies, try Santa’s Sick of Cookies. If you want to experience some culture and travel around the world while you consider or try some new cookie versions, we recommend A World of Cookies for Santa. You could literally have this book for months or years and still reference it! Now that we’ve got Santa out of the way, how about some cookies for the tree? Tough Cookie learns that not all cookies are sweet and meant for eating. If you like to hang homemade gingerbread ornaments on your tree, you’re going to appreciate this book. And last but not least, Christmas Cookies – Bite-Sized Holiday Lessons by Amy Rosenthal because we can all use a reminder of proper etiquette before all our family holiday gatherings.

Do you have a favorite Christmas cookie book or recipe? Feel free to share in the comments!

Santa’s Sick of Cookies (An Eastern Shore Christmas Tale)

by Karen Young Foley & Jessica Gibson

(ages 5-8) Add a different twist and a little humor set to rhyme to the cookies for Santa concept. Seriously can you imagine all the cookies Santa must get?

A World of Cookies for Santa – Follow Santa’s Tasty Trip Around the World

by ME Furman and Susan Gal

(ages 4-9) Mixing your study of world geography with a little cookies and culture has never been sweeter! Get out your map and your kitchen mixer and make up a batch of cookies! What country’s cookies will you want to try first? And yes – this book includes recipes!

Christmas Cookies (Bite-Size Holiday Lessons)

by Amy Krouse Rosenthal; illustrated by Jane Dyer

(ages 4-8) This delightful book will not only cause salivating and a desire to make and eat cookies, but also has some great etiquette advice. We all want to teach our children good manners and while setting a great example is always the best way, this precious book presents the concepts in a sweet and colorful way just in time for holiday gatherings. If your familiar with Amy Krouse Rosenthal’s original, Cookies (Bite-Size Life Lessons), this Christmas version is just as sweet and clever.

Tough Cookie – A Christmas Story

by Edward Hemingway

(ages 4-7) A clever twist on The Gingerbread Man with some festive recipes at the end for helping to decorate your Christmas tree! This book is certain to entertain and provide an extended activity in the kitchen for a not-so-sweet cookie option.
A Sing-along Cookie Book

If you’d like an interactive book for a group perfect for learning everyone’s names, or for use learning with objects or pictures, this classic sing-along Who Took the Cookies from the Cookie Jar? will get everyone smiling and singing!

Who Took the Cookies from the Cookie Jar?

by Bonnie Lass; illustrated by Philemon Sturges

(ages 2-6) You really can’t just read this book. You won’t be able to help but chant or sing to the sing-along as you take turns accusing different friends or family members of taking the cookies!
And some favorites and classics

And more of our favorite cookie books! We’ve all grown to love our favorite cookie mouse and Laura Numeroff has written not one, but two cookie books with him, and they are both great and worthy of being in any home library. I remember one professor in my elementary education program had taken two copies of If You Give a Mouse a Cookie and cut it so each page was a stand alone. As a class we had to put the book back together in order, by paying attention to the cause and effect of each action. So many great lessons to bounce off this book or just enjoy it for the adorable adventure it is.

Enjoy another classic with Milk and Cookies by Frank Asch. Then a couple newer ones with Mr. Cookie Baker – a perfect launch into any lesson or activity on business, shapes, colors, sizes, art/decoration – and just for fun or to add some humor to your farm unit, The Cow Loves Cookies. We hope you enjoy these cookie books as much as we do. Feel free to share some of your favorites in comments!

Cookies: Bite-Size Life Lessons

by Amy Krouse Rosenthal; illustrated by Jane Dyer

(ages 2-6) I have yet to meet someone who doesn’t love cookies! It’s such a treat to see a child’s perspective as they make sense of common words through definitions of cookies. Which definition do you like the best? What is your favorite kind? No cookie book would be complete without a Chocolate Chip Cookie recipe at the end. Grab a cookie, grab a friend, and grab this cookie book!

The Best Mouse Cookie

by Laura Numeroff; illustrated by Felicia Bond

(ages 1-3) Introduce your toddlers to our favorite cookie mouse with this sweet and simple text available in board book format too. In just a few short words mouse deals with hard work, disaster and handling lots of cookies.

If You Give a Mouse a Cookie

by Laura Numeroff; illustrated by Felicia Bond

(ages 1-6) Read as everyone’s favorite cookie mouse teaches cause and effect throughout his adventures in this timeless cautionary tale.

Mr. Cookie Baker

by Monica Wellington

(ages 1-4) This simple book available in board book style for even the youngest of readers introduces many concepts! Get your taste buds salivating as Mr. Cookie Baker sets in motion the process of making cookies for his bakery. This book touches on everything from counting, colors, shapes, art, kitchen safety and even subtly entrepreneurship and economics. Start your kids young and use this book to launch many units for a deeper dive. And be sure to make up a batch of cookies when you’re done reading!

Milk and Cookies

by Frank Asch

(ages 2-6) When a sleepover to grandma’s house gets a little scary for Baby Bear, it’s nothing a little milk and cookies can’t fix. Sit down with your littles and talk about their fears with something sweet. Enjoy this classic originally published in 1982.

The Cow Loves Cookies

by Karma Wilson; illustrated by Marcellus Hall

(ages 2-8) All the animals on Farmer’s farm eat what you’d expect . . . except the cow. The cow loves cookies! Go through feeding all the animals of the farm set to a catchy rhyme. You’ll have to read to the end to see if there may be one more animal with an interesting palate . . . what do you think the duck likes?

All this talk about cookies is making me hungry! Moments in the kitchen making cookies are some of our best childhood memories. Make some cookies and memories today with your family!

vintage cookie cutters reopen the magic of Christmas past into Christmas present

Grandma Lorraine’s Farm House Cookies – ENJOY!
  • 1 c shortening or margarine
  • 2 c sugar
  • 2 eggs
  • 1 c sour cream
  • 1 tsp vanilla
  • 1/2 tsp soda
  • 4 tsp baking powder
  • 4 1/2 c flour
  • 1/2 tsp salt
  • 3/4 c nuts or raisins (optional)

Cream together shortening and sugar. Add eggs one at a time continuing to beat. Add sour cream and vanilla. Sift dry ingredients and add to creamed mixture. Roll on floured canvas fairly thick (½ inch) Cut with large round cutter and place on cookie sheet. Sprinkle with chopped nuts or raisins. Bake at 350℉ for 10-18 min or until done. Grandma Lorraine made these cookies large, soft and thick with raisins. You can also roll them thinner and bake for less time. We like to make the thinner version without the optional nuts or raisins and frost with buttercream frosting. YUM!

Hand sign for cookie: 

Simply put your left hand flat with palm up (like rolled out cookie dough) then pretend you are holding a cookie cutter in your right hand and press your finger tips into your left palm 2x.


Cookie Monster Song from Sesame Street: 
(see if you can find it on YouTube and sing along with your little one. Jim Henson's muppets have a character and magic they bring to the table.)

C is for cookie, that's good enough for me.
C is for cookie, that's good enough for me.
C is for cookie, that's good enough for me.
Oh, cookie, cookie, cookie starts with C!

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