This week’s book is one of my favorites. I came across it about 4 years ago. It is called Martin’s Big Words by Doreen Rappaport.
What I love about this book are the quotes from Dr. King. Each page has a beautiful illustration and a quote from him. It is a great book to introduce children to the work of Dr. King as well as to ideas about social justice and equality. I love sharing it with my students each year and it is also a favorite book of my kiddos.
I thought I would choose a rainbow snack to share this week. It is the “Cupcake Puppy Chow” by Sally’s Baking Addiction. I have made two batches of this in the past few weeks! It is so tasty! The first batch I somehow missed the advice not to use white baking chips so it came out a little less sprinkle covered then Sally’s. The second batch I used Wilton’s Candy Melts and they worked better. I used the white candy melts that already had sprinkles in them. This was good because whenever I added the extracts it became a bit lumpy and had trouble holding the sprinkles I added… regardless of the prettiness (or not) of my mix the fact is, it was absolutely delicious! I made the first batch when I was expecting company and then the plans fell through and we ended up snacking on it compulsively. The next week I made it again and this time my friends gobbled it down!
4-5 cups rice chex
1/2 stick salted butter
3 tbsps heavy cream
10 oz white candy melts or almond bark (do not use white chocolate chips, really. don’t!)
2 tsps almond extract
1 tsp butter extract
2/3 cup assorted sprinkles
1 1/2 cup powdered sugar
1. Pour the cereal in a large bowl or container.
2. Melt candy melts according to package directions. If using stovetop stir in butter and cream, stir until thoroughly melted. Once chocolate is melted it will be very thick. Remove from heat and stir in extracts.
3. Pour warm white chocolate mixture over cereal. Stir gently until evenly covered. Gently fold in sprinkles.
4. Use a large Ziploc bag or covered container to put the powdered sugar in then pour in the cereal. Seal and shake gently to cover in powdered sugar. Discard excess powdered sugar. Store mix in sealed airtight container.
The almond extract is essential to the “cake batter” flavor!
If you omit the butter it will help the mix stay crunchier
Thanks, Sally, for sharing your delicious recipes!