Breakfast Pastry

E is for Elephant

Dear Sis,

Elephant Cinnamon Biscuits

Elephant Cinnamon Biscuits
Write a review
Save Recipe
Print
Ingredients
  1. 1 pkg. refrigerated biscuits
  2. cinnamon sugar
  3. raisins
Instructions
  1. Preheat oven according to package instructions.
  2. Place half the biscuits on a baking sheet. Cut the other half into thirds. Press the outer thirds onto the whole biscuits to create elephant ears. Press the center thirds onto the lower center of the whole biscuits to create elephant trunks.
  3. Sprinkle each elephant biscuit generously with cinnamon sugar.
  4. Press two raisins into each elephant biscuit to create eyes.
  5. Bake according to package instructions.
Tag Sis, You're It! https://www.tagsisyoureit.com/

Our Daily Reading

Our fiction selection for the day is Horton Hatches the Egg by Dr. Seuss. This is one of our favorite Dr. Seuss books. Aside from the obvious entertainment value, Horton reminds us that handwork and dedication are worth the time and effort!

Our non-fiction selection for the day is Baby Elephant Joins the Herd by Ben Richmond. This book follows an elephant from birth to maturity. The photography is framable! 

“E” is for Elephant Letter Craft

Parent Preparation

  • Print 2 copies E is for Elephant Letter Craft from Miss Maren’s Monkeys, on white card stock. You need 2 copies because the E and the ear templates overlap.
  • Cut out E, ear, tail, and trunk templates.
  • On gray or light blue craft paper, trace and cut out templates. 
  • Draw toe nails and tail hairs on with a black pen.
  • Provide a sheet of craft paper, glue stick, and large wiggly eye.

Student Assembly

  • Paste E on craft paper.
  • Paste ear, tail, and trunk in place.
  • Paste wiggly eye in place.
  • Write or ask your grown up to title, name, and date your work, for your homeschool portfolio.

Elephant Size Sorting

Print page 7 of Elephant Printable Packet by Mudpies & Make-up, on white card stock. Cut out and laminate for durability. We sort largest to smallest and smallest to largest:)

Feed the Elephant Counting Mat

Parent Preparation

Our Process

  • Match number cards with numbers on puzzle, so student can count to figure out forgotten number names.
  • Place a number on the counting mat and add that number of peanuts.
  • Check your work, by counting aloud with your grown up.

Love,

b

 

Easy Blueberry Breakfast Cake

Dear Sis,

I haven’t made this in years. My blueberry loving toddler enjoyed it very much:)

Easy Blueberry Breakfast Cake
Serves 12
Write a review
Save Recipe
Print
Ingredients
  1. 1 c butter, melted
  2. 1 1/3 c whole milk
  3. 1 c granulated sugar
  4. 1 t vanilla extract
  5. 3 c baking mix
  6. 1 (16 oz pkg.) frozen blueberries
Instructions
  1. Preheat oven to 350. Grease and flour a 9x13 inch baking sheet. Set aside.
  2. Beat together butter, milk, sugar, and vanilla.
  3. Stir in baking mix until smooth.
  4. Fold in frozen berries. Pour into prepared pan.
  5. Bake 40-45 minutes until lightly browned.
Tag Sis, You're It! https://www.tagsisyoureit.com/
Love,

b

Apple Coffee Cake

Dear Sis,

This morning we made Apple Coffee Cake for the second time within a week, the first one, we used someone else’s recipe and it turned out way too dry, especially when it cooled! Luckily, we knew what the recipe needed to be perfect… and now it is:)

Apple Coffee Cake
Serves 9
Write a review
Save Recipe
Print
Crumble
  1. 1 c dark brown sugar
  2. 1 c unbleached flour
  3. 1/2 c salted butter, melted
  4. 2 t ground cinnamon
  5. 1/2 t ground allspice
  6. 1/2 t ground cloves
Cake
  1. 2 c chopped apple
  2. 1/2 c sour cream
  3. 1/3 c granulated sugar
  4. 1/4 c unsalted butter, soft
  5. 1 egg
  6. 1/2 t vanilla extract
  7. 1/4 t baking soda
  8. 1/4 t salt
  9. 1 t baking powder
  10. 1 c unbleached flour
Instructions
  1. Preheat oven to 350. Grease and flour a square baking pan.
  2. For crumble, lightly mix all ingredients together. Chunks are good in this case.
  3. Wash, peel, core, and chop apples to prepare 2 c chopped apple.
  4. For cake, cream together sour cream, sugar, butter, egg, and vanilla.
  5. Whisk together dry ingredients, then stir into creamed mixture.
  6. Spread 1/2 cake batter in prepared baking pan. Sprinkle with 1 c crumble. Evenly spread apples over crumble. Sprinkle with 1 c crumble again. Spread remaining cake batter over apple and crumble. Top with remaining crumble.
  7. Bake approximately 45 minutes, or until a toothpick comes out clean.
  8. Cool at least 15 minutes before serving. When cooled completely, cover leftover cake with plastic wrap.
Adapted from Tag Sis, You're It!
Adapted from Tag Sis, You're It!
Tag Sis, You're It! https://www.tagsisyoureit.com/
While the cake was in the oven, William scrambled his own eggs and cooked them too.

While he waited for the cake to cool, he read books in the reading tent just like the littles used to:)

Love,

b

Blueberry Buckle

Dear Sis,

Blueberries were on sale last week, so we made scones, ate blueberries until our hearts’ content, and decided to make blueberry buckle before the last few cups spoiled. Blueberry buckle was your signature pastry for a while when you were young. I loved the cake, but the crumble was too dry, so when I looked for a base recipe I looked for one that had a similar cake and a more sugary crumble.

What is Blueberry Buckle? Josh was curious so I explained that it is a coffee cake, which is served at breakfast or brunch. He then asked, “why it isn’t called Blueberry Coffee Cake.” I just laughed, “because it’s not and it’s been that way so long no one remembers why.”

Blueberry Buckle
Serves 9
Write a review
Save Recipe
Print
Ingredients
  1. 1/2 c whole milk
  2. 1/3 c granulated sugar
  3. 1/4 c unsalted butter, melted
  4. 1 egg, beaten
  5. 1/2 t salt
  6. 2 t baking powder
  7. 2 c unbleached flour
  8. 2 c blueberries, fresh
Crumble
  1. 1/2 c dark brown sugar
  2. 1/2 c unbleached flour
  3. 1 t ground cinnamon
  4. 1/4 c unsalted butter, soft
Instructions
  1. Preheat oven to 375. Grease and flour a square baking pan.
  2. Whisk together wet ingredients. Stir in dry ingredients. Fold in berries. Spread batter into prepared pan.
  3. Mix together crumble ingredients. Sprinkle over unbaked cake batter.
  4. Bake 25-30 minutes. Cut 3x3 to make 9 servings. Serve warm.
Adapted from Just a Pinch
Adapted from Just a Pinch
Tag Sis, You're It! https://www.tagsisyoureit.com/
I froze a few slices so you can have some during your visit next week:)

Love,

b

Josh Made Scones!

Dear Sis,

I woke up to the smell of baking blueberries. I thought, Josh much be making toaster waffles and I must be starving because they smell great! William and I came downstairs to these:

…and my husband standing over the stove frying eggs!!!! Josh had an irrational contempt for all things egg, so it was endearing to watch him cook one for William and then me. 

Not only did my husband make scones, but they were super yummy… even after cooling and sitting in a storage bag over night. I insisted he share the recipe, he smiled and said, “It’s a You Suck at Cooking Video.”

I watched the video so that I could have a writen copy of the recipe… it is hilarious! You Suck at Cooking: Lemon Blueberry Scones

Lemon Blueberry Scones
Yields 8
Write a review
Save Recipe
Print
Ingredients
  1. 2 c unbleached flour
  2. 3 T granulated sugar
  3. 1 t baking powder
  4. 1/2 t salt
  5. 1/3 c cold unsalted butter, chopped
  6. 1 T lemon zest
  7. 1 1/2 c fresh blueberries
  8. 1 c heavy cream
Instructions
  1. Preheat oven to 400. Line a baking sheet with parchment.
  2. Whisk together dry ingredients. Cut in cold butter.
  3. Stir in zest and berries.
  4. Form a well with dry mixture. Pour in cream and gently scrap mixture around with a fork until it forms large clumps.
  5. Turn dough onto a floured surface. Knead just enough to form a rectangle that is about an inch thick. Cut into 8 wedges. Place on prepared baking sheet 2 inches apart.
  6. Bake 15-20 minutes until lightly browned. Serve warm.
Tag Sis, You're It! https://www.tagsisyoureit.com/
Despite the sweet and entertaining nature through which this recipe came to our family. It is here to stay. This recipe is better than any scone recipe I’ve ever tried before!

Love,

b