Bye-Bye, Big Bad Bullybug!

Recently she found Bye-Bye, Big Bad Bullybug! by Ed Emberley. I adore Ed’s books. So fun, so smart, so colorful and oh so silly, too.

Bye-Bye, Big Bad Bullybug! is about a big, mean and scary bug from outer space. His main mission is to scare, bite, growl, tickle, pinch, scratch, stomp and eat Itty Bitty Baby Bugs. However, the Itty Bitty Baby Bugs get the last laugh – it’s good to have big friends with big sneakers.

As I read this book to my daughter, I pretend to scare, bite and growl – but I really do tickle and pinch. We had a lot of fun with this one. For ages four to eight and their silly parents.  This has two rubber stamps of approval from the both of us!

Chicken Little

This colorful remake of the classic tale, Chicken Little, is done by Ed and his daughter, Rebecca Emberley. Rebecca has created more than 30 children’s books including her favorite, My Mother’s Secret Life . Of course the Emberley’s version of Chicken Little is a full on blast of fun and color when the crazy-eyed Chicken and all his panicked friends run away from the falling sky and right into… Well, you’ll have to read the story. I’m not telling. For ages four to eight.

Ed Emberley’s thumbprints

Check out Ed Emberley’s terrific website. It has a short author’s bio, a listing of all his books, and downloadable printables. He also has some drawing lessons using his famous thumbprint technique.

Thumbprints? Hmmm, how about some thumbprint cookies to enjoy while ready the Emberley’s books? As you can imagine, there are a zillion recipes for thumbprint cookies. Here are a few to make with the kids:

• Whole Wheat Raspberry Almond Thumbprint Cookies Recipe from Pinch My Salt
• Jam Thumbprint Cookie from Just Baking
• Thumbprint Cookies – Vegan from Fun & Food Cafe
• Chocolate- Mint Thumbprints from recipegirl.com
• Honey-sweetened Thumbprint Cookies Recipe from 101 Cookbooks
• Thumbprint Cookies with Jam from Fun and Food Blog

Here are a few:

Geppetto’s Fruit Dip
Cast party recipe from KMR Scripts

Ingredients:

1. 8 oz pkg  cream cheese (softened)
2. ¾ cup brown sugar (light or dark)
3. ¼ cup white sugar
4. 1 tsp vanilla extract

Directions:

1. Mix everything in a bowl until creamy. 
2. Let set in refrigerator an hour or so to let the sugars dissolve.
3. Great with apple slices or spoon on bananas.

Pinocchio’s Artichoke Dip
Cast party recipe from KMR Scripts

Ingredients:

1. 1 (14 oz) can artichoke hearts — drained and chopped
2. 1 cup (4 oz) grated parmesan cheese
3. 1 cup mayonnaise (or Miracle Whip)
4. 1 tomato, chopped sliced green onions (About 6-8.  Use the green parts, too.)

Directions:

1. Mix the artichoke hearts, parmesan cheese and mayonnaise together. 
2. Spoon into a pie plate and bake at 350º for about 20-25 minutes or until lightly browned. 
3. Remove from oven and sprinkle the onions and tomatoes on top. 
4. Serve with crackers, chips or hot bread and enjoy!

Pinocchio Pie
From saucymomma The Schell Cafe blog

Ingredients:

1. 3/4 c pepperoni, diced*
2. 3/4 c muenster cheese, cubed
3. 3/4 c flour
4. 2 eggs
5. 1 c milk

Directions:

1. Place ingredients in bowl in the order given.
2. Stir with a slotted spoon until all lumps are out (except cheese and pepperoni).
3. Pour in buttered pie plate and bake at 400 for 30-35 minutes.

*The last couple of times saucymomma made this recipe, her kids though it was too spicy. So, her deli man gave her a mild Italian salami with a hint of fennel, called “Pinocchio,” thus the name of the dish.

Pinocchio Cake
by Bella, serves 6

Ingredients:

Layer:

1. 3 egg yolks
2. 1 dl (1/2 cup) sugar
3. 5 tbs cream
4. 2 tsp baking powder
5. 1 1/2 dl (3/4 cup) all-purpose white flour
6. 1 1/2 dl (3/4 cup) melted, cooled butter

Meringue:

1. 3 egg whites
2. 2 dl (1 cup) sugar
3. 1 tsp vanillin sugar’ target=_blank>vanilline sugar
4. flaked almonds

Filling:

1. 3 dl (1 1/2 cup) whipping cream
2. 1/2 liter (good 2 cups) fresh berries like raspberries

Directions:

1. Heat the oven to 200ºC / 400ºF.
2. Beat egg yolks and sugar white and fluffy.
3. Add flour mixed with baking powder, cream, and the melted fat. Stir to a smooth mixture.
4. Beat the egg whites stiff. Add sugar and vanillin sugar’ target=_blank>vanilline sugar and continue beating until really stiff.
5. “Dress” a roasting pan with baking paper, pour in the cake mixture and spread it out evenly.
6. Spread the meringue mixture on top and sprinkle with flaked almonds.
7. Bake for about 5 minutes, lower the heat to 175ºC / 350ºF, and continue baking for 20 – 30 minutes more.
8. Remove cake from oven and allow to cool.
9. Split it in two horizontally. Cover one half with whipped cream mixed with the mashed berries and put the other half on top. Decorate with berries and lemon balm leaves. Enjoy!

In celebration of Mardi Gras, you may want to see if your local library carries Mardi Gras children’s books. One book you’d want to look for is King Cake for Cassius. It’s the story of Mardi Gras told by Cassius, a boxer (a dog – not a person):

The book begins with children discussing what they’re going to “be” for Mardi Gras. Cassius overhears that one of the children is unaware of the Mardi Gras tradition. She then explains that carnival season begins with the epiphany and ends with Mardi Gras. The dog also explains many of the traditions and terms associated with Mardi Gras including King Cake parties, parades, krewes and doubloons. She shares the name of her favorite parade which happens to be a dog parade named the Krewe of Barkus. The story concludes with Cassius stating that she’s going to be a wizard for Mardi Gras this year and asking “what are you going to be for Mardi Gras?”

The book contains a list of children’s Mardi Gras activities including a recipe for King Cake, instructions on how to make a shoe box float, and how to have a mini-parade.

If you can’t find it, no worry, because I have a recipe for King Cake from the National Honey Board for you.

The King Cake, a simple sweet bread, was brought to New Orleans by the Spanish and French colonists. The treat has been a Mardi Gras focal point since the eighteenth century.

Traditionally, a trinket such as a bean or “baby” is baked inside the cake.* When sliced, privileges or obligations are bestowed upon the lucky recipient of the trinket – from being crowned King or Queen of the Day to bringing a King Cake to the next celebration.

Mardi Gras Quick Honey King Cake

Ingredients:

1. 1/2 cup water
2. 1 cup milk
3. 2 pkgs. rapid-rise active dry yeast
4. 1/4 cup butter, melted
5. 1/2 cup pure honey
6. 1 1/2 teaspoons ground cinnamon
7. 2 teaspoons lemon zest
8. 2 teaspoons salt
9. 3 egg yolks, beaten
10. 4 cups flour
11. Dried bean or porcelain baby, optional*

Directions:

1. Heat water and milk in a saucepan over medium heat to 110°F. Pour mixture into a large bowl.
2. Sprinkle yeast over milk mixture to dissolve. Let stand until softened, about 5 minutes.
3. Add butter, honey, cinnamon, zest, salt, egg yolks and 2 cups flour.
4. Beat for 2 minutes at medium speed with an electric mixer, scraping down bowl as necessary.
5. Blend in remaining flour until smooth.
6. Cover with a clean cloth towel and let rise in a warm place for 30 minutes or until doubled in size.
7. Preheat oven to 350°F. Stir batter with a wooden spoon for about 25 strokes.
8. If desired, add a dried bean or porcelain baby to the batter (dried bean or baby can be omitted from the batter and served separately).
9. Spread batter evenly into a greased bundt pan.
10. Bake for 35 to 40 minutes, until golden brown. Cool in the pan on a rack 5 minutes.
11. Remove from pan, invert, and cool completely. Decorate as desired with honey icing (recipe below). 

Honey Icing

Ingredients:

1. 1 tablespoon pure honey
2. 1 1/2 cups powdered sugar
3. 1 tablespoon milk
4. Purple, gold, and green sugar sprinkles

Directions:

1. Combine honey, powdered sugar, and milk in a medium bowl; mix well. Add additional milk, if needed to reach a smooth, spreadable consistency.
2. Spread icing over the top of cake.
3. Sprinkle one third of icing with purple sugar, one third with gold, and one third with green.

*When slicing, please instruct guests to watch their bites for the trinket baked inside.  Please keep in mind that small objects may present a choking hazard.

When they crash land in the African savannah, it’s time for a crash course in survival.  Now the four friends far from home must answer a question of the heart when Alex finds his long lost parents, Marty joins a herd of his wild brethren, Gloria finds romance with a hippo Casanova who appreciates her curves, and Melman has one last chance at his truest desire.

With King Julien’s manic musical antics, penguins in labor talks with the local primate union, and the little old lady leading a “Lost” group of tourists, this movie is a hoot. There’s funny stuff for both the kids and the parents that will have the entire family laughing out loud.

Formats and prices

Madagascar – Escape 2 Africa comes in both DVD and Blu-ray formats. The Madagascar – Escape 2 Africa/Nick Penguins 2-Disc Move It, Move It, Double DVD Pack comes with two all-new, never-before-seen animated adventures from Nickelodeon’s brand new series, The Penguins of Madagascar.  (So glad to see these guys getting their own show!)

There are also bonus features including a behind-the-scenes peek at the creation of this animated epic, music videos and activities such as printables to download and games. With all the extras, the double pack is a great value, too, at under $25.

How about some African recipes?

Make it an evening and make some African food to share. Here are a few recipe sources:

• African Recipes from Recipe Goldmine
• African Recipes from Epicurean.com
• Ethiopia: Menus & Recipes from Africa – Learn how food is presented and prepared in this African country
• Food in Mali – Describes the regional food of Mali and even has a recipe for you to try! From Oxfam and partners.
• On the Line – Food in Burkina Faso – Find out what natives of this country eat, or try out a recipe for beancakes. From Oxfam and partners.
• On the Line: Food in Ghana – Make Oto (yam and eggs) or Fufu, a traditional Ghanaian dish made of cassava, yam, or plantain. From Oxfam and partners.
• Try Our Recipes – With photos, from Asian and African students studying abroad.
• South African Recipe from Kids Cooking Activities

Nathan would gag and potentially vomit up anything that wasn’t slimy, squishy or creamy. He soon refused to eat crackers, cereal and even cookies. Instead, Nathan preferred foods like noodles, pudding, canned peaches, cantaloupe, small pieces of cheese, flan and yogurt. The lack of variety in his diet, and the fact that he was still barely in the 10th percentile at age two, were the reason I gave him toddler formula or Pediasure to drink between meals.

Kids love to dip

Sheri, his occupational therapist, suggested dipping dry foods into dips to make the food less dry feeling when he put it into his mouth. She started slowly, first with skinny stick pretzels, and then worked up to chips and crackers. Nathan has developed a taste for a variety of foods, and is in the 90th percentile for height and weight. Even so, he still has such a preference for noodles that we call him our Pasta-terian.

Back then, Nathan’s favorite dip was pretzels in ketchup. Yuck! I wish I had this healthy ketchup recipe from Jessica Seinfeld’s Deceptively Delicious: Simple Secrets to Get Your Kids Eating Good Food back then. Unlike the stuff on the store shelf, this has super healthy tomato and carrot puree and no high fructose corn syrup.

Use homemade ketchup – either by itself or added to plain yogurt – as a dip for crackers, pretzels, or veggie sticks. You can also use it as a “paint” to decorate food. Use a veggie stick or plastic knife to paint the ketchup on to a piece of bread, a veggie burger, or a sliced cheese or deli meat – either you or your toddler can do the painting. My five-year-old daughter, Lucie, loves when I use ketchup to make a smiley face on a slice of turkey bologna. Plus, kids are more likely to eat something that they helped make.

Homemade Ketchup with Carrot Puree
Prep: 5 minutes
Total: 25 minutes
Makes 1 cup

Ingredients:

1. 1 (6-ounce) can of tomato puree
2. ½ cup carrot puree*
3. ¼ cup water
4. 2 tablespoons apple-cider vinegar
5. 2 cloves garlic, minced
6. 1 tablespoon firmly packed light or dark brown sugar (optional)
7. ½ teaspoon dry mustard
8. ¼ teaspoon salt
9. ¼ teaspoon ground allspice
10. ¼ teaspoon chili powder, or to taste

Directions:

1. Stir all the ingredients together in a big saucepan and bring to a boil over medium-high heat.
2. Reduce the heat and simmer until the mixture has reduced by about half, 10-20 minutes.
3. Let cool before serving.
4. Refrigerate in an airtight container for up to five days or freeze in ¼-cup amounts in zipper-lock snack bags for up to three months.

*Carrot Puree

Prep: Peel, trim the ends, and cut into three-inch chunks.

Cook: Steam for 10 to 12 minutes.

Puree: In a food processor or blender for about two minutes, with a few teaspoons of water if needed for a smoother texture.