The porpoise, I mean purpose, of World Oceans Day is to celebrate the oceans of the world, prevent plastic pollution, and encourage solutions for healthy ocean systems!
Read more about green initiatives here
Learn more about preventing plastic from ending up in our oceans
Here are some ways kids can help preserve our world oceans
It’s our favorite time of year again! Please join us on Saturday, June 2, 2018 @ 11:00 am – 1:00 pm for our Annual Summer Reading Program Kickoff Party!
Sign up for our Summer Reading Program, visit the animals in the petting zoo, dance along with the DJ, watch the Chicago Boys Acrobatic Team perform!
Join us for food, fun, and books!
2018 Is World Turtle Day! Sponsored by American Tortoise Rescue, Word Turtle Day is an annual observance to help us celebrate and protect turtles and tortoises, and their vanishing habitats around the world.
Visit this LINK to learn more
Check out this fun and easy to prepare cool treat this month!
Frozen Yogurt Pops prepared by Jenna
From the cookbook Deceptively Delicious
(Makes 8 popsicles)
2 cups plain low-fat yogurt
2 cups frozen berries (strawberries, raspberries, blueberries, or cherries), thawed in the microwave for 1 minute See note*
½ to ¾ cup confectioners’ sugar
Combine the yogurt, fruit, and sugar in a blender or food processor and process until smooth. Pour into popsicle molds and freeze.
*Note: If you are using raspberries, use ¾ cup sugar, because raspberries are tart.
This new banana cake recipe with frosting was a big hit at cookbook club. It’s a great way to use your ripe bananas in a fun dessert.
Let us know in the comments if you give it a try!
Banana Cake Cream Cheese Frosting
2 cups flour 6 oz softened cream cheese
1 tsp. baking soda 4 TB. Softened unsalted butter
1 tsp. cinnamon 2 cups powdered sugar
1/2 tsp. salt 1 tsp. vanilla extract
1 stick unsalted butter 1 tsp. lemon juice
1 cup sugar
1/2 cup brown sugar
1 tsp. vanilla extract
2-3 mashed ripe bananas
1/2 cup sour cream
- Preheat oven to 350. Spray a 9X13 pan with non-stick flour spray.
- Whisk the flour, baking soda, cinnamon, and salt.
- Cream the butter and sugar. Contine beating until light and fluffy.
- Beat in eggs, one at a time. Mix in vanilla and bananas.
- Mix in half of the flour, then the sour cream, then the other half of the flour.
- Spread batter in pan and bake for 25-35 minutes or until top is slightly browned and the surface bounces back when you press it.
- Mix all frosting ingredients. If too stiff to spread, add a tsp of water until desired consistency. Spread over slightly warm cake. Refrigerate for best flavor.
Here is our latest recipe from Kids Can Cook! These sugar cookies can be formed into any shape for any holiday! Enjoy.
Prize Winning Sugar Cookies
1 cup canola oil 4 cups flour
1 cup butter softened 1 tsp. baking soda
1 cup granulated sugar 1 tsp. cream of tartar
1cup powdered sugar 1 tsp. salt
2 eggs at room temperature
1 tbsp. vanilla (or more)
Cream oil, butter, and sugar(s) until creamy, 2-3 minutes
Incorporate vanilla, and eggs one at a time
Slowly add sifted ingredients and mix thoroughly
Chill dough for at least one hour
Heat oven to 375°
Roll a tsp. of dough into a ball then roll into either chocolate sprinkles, M&M® baking bits, or finely chopped nuts. Bake for 11-12 minutes.
Alternatively, you can take a place setting tsp. of dough, form it into a ball, then press the dough down with the bottom of a flat glass that has been dipped in granulated sugar.
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Kids Can Cook! Recipe Corner
For this Holiday Recipe, the Kids Can Cook Cookbook Club chose a delicious, sweet recipe of Pumpkin Pie Crumble Cake!
Pumpkin Pie Crumble Cake
- Vegetable shortening to grease pan
- Flour for the pan
- 1 package of yellow cake mix
- 1 stick of room temperature butter
- 4 large eggs
- 2 cans of pumpkin
- 1 can of evaporated milk
- 1 1/4 cups of sugar
- 2 tablespoons of cinnamon
- 1/2 stick of chilled butter
Preheat the oven to 350°F. Prepare your pan by
greasing it with shortening and adding flour.
- Measure out 1/4 of a cup of cake mix & put aside. Mix the cake mix, room-temperature butter, and 1 egg until combined. Then press the mixture into the bottom of the pan to form a crust.
- Blend together the pumpkin, evaporated milk, 1 cup of sugar,
3 eggs, & cinnamon. Pour over crust.
- Blend remaining 1/4 of a cup of sugar, chilled butter, and cake mix until crumbly. Sprinkle on top of the filling.
- Bake until the center is firm, around 70 to 75 minutes. Enjoy!
In the comments below, tell us what your favorite holiday recipe to prepare!
Hello ghouls and bats!
Are you looking for a new recipe to try? Why not these fluffy pigs, which were featured in this month’s Kids Can Cookbook Club selection—
Fluffy Pigs/Mummy Dogs
Four, for your work surface
1 package of puff pastry, or tin of pull-apart biscuits
A package of your favorite brand of hotdogs cut in half
1 large egg, beaten with 1 tablespoon of water
Your favorite condiments
Preheat oven to 400°F (200° C).
Lightly flour your work surface and separate biscuits and press flat, or roll puff pastry
Cut dough into ½ inch strips.
Wrap each hotdog with dough strips.
Brush each hotdog piggy with the egg and water mixture.
Transfer all hot dog piggies onto two lined baking sheets.
Bake for approximately 20 minutes. You’ll know your piggies are done when they are puffy and golden.
Enjoy with your favorite condiments: ketchup, mustard, hot sauce, or mayo!
Join us in our beautiful new library space for our new storytime schedule. Check out our calendar for our other fun events like cookbook club, lego club and art club.
We also have Reading to the Dogs the first Saturday of every month.
Join us this Saturday, June 3, 2017 @ 11:00 am to 1:00 pm
for our annual Block Party!
Sign up for our Summer Reading Program and enjoy our photo booth, face painting, petting zoo, and live DJ!
ATA Martial Arts
The Chicago Boyz Acrobatic Team
will also perform for us.
Come join us and kick off summer with some fabulous fun and entertainment!