Layered and Complex: KidLit Confections 3.1415926 Ultimate Pi(e)

Whoever first coined the phrase "easy as pie?" Pie is delicious, but it's not always easy! But like just about everything worthwhile in life, the time it takes to put together a beautiful pie definitely pays off with delicious rewards in the end! 

(The recipe, including a link to the index of printable PDF files, can be found at the bottom of this post.)

This multi-layered pie (lovingly named 3.1415926 by my family, "because it's the Ultimate Pi(e)!") is both easy and complicated at once. Each layer in the recipe, from the crust to the whipped cream topping, is easy by itself. The complexity comes in the time it takes to make each separate layer and put them together to make one fabulous dessert. Each layer is delicious on its own, and taken all together, the result is amazing. 

I feel like this is an apt metaphor for the way a family works. (Is it just a coincidence that there are 6 distinct layers to this recipe I created for my 6-member family? I'll let you decide!) Each of us is amazing and wonderful on our own, but when we come together, we can work magic. Even if it can be a bit messy to bring everyone together in one cohesive "dish!" So when I read MY PERFECT FAMILY by Khadijah VanBrakle, with all of the lovely messiness that bringing a family together can entail, I immediately knew this would be the perfect #KidLitConfections recipe to pair it with! 

The Book:

MY PERFECT FAMILY by Khadijah VanBrakle

Description from the Publisher:

Sixteen-year-old Leena has always wished for a big family… but when she discovers she has a Muslim grandfather and aunt she never knew, she learns that family comes with tangled histories she may not be able to heal.

“Lonely Leena” is close with her young single mother. Still, she’s always secretly dreamed of more (and, when she was a kid, asked Santa for it). A huge family to cheer her on at graduation. A gaggle of smiling faces at the holidays. But one call from the hospital, and her mother’s hidden past comes to light: Her grandfather is in the ER, and her aunt is with him in recovery. Sorry—her WHO? 

But with family comes family secrets—Leena’s mom’s, and as Leena grows close with her new family behind her mother’s back, her own. Leena’s mom warns that Leena’s grandfather Tariq’s financial generosity doesn’t come without strings attached… like Leena converting to Islam, fighting for a spot at a top university, and adhering to the restrictive rules that she ran from all those years ago. Leena isn’t sure who to trust, yet she’s certain that she adores Tariq and her mom—and that she’s the only one who could heal old hurts. After so many years, is it even possible? And if she can’t, will she have to choose between them?

A big family was the dream, but all this drama isn’t.

Warm, witty, and sometimes serious, My Perfect Family is a poignant intergenerational narrative that gives voice to Black Muslim women. A thoughtful examination of the intersection between gender and religion, Khadijah VanBrakle’s sophomore novel is a heartfelt tale of forging one’s own path… while loving those who stay by your side.

My Thoughts:

I’ve seen this book described as “Gilmore Girls, but Black and Muslim” … And that sums it up really well, to be honest. (Except the main character here isn’t as spoiled as Rory Gilmore.)

Leena and her mom, Asiyah, Have always been super close with the same “it’s us against the world” bond as Rory and Lorelei. And although Leena dreams of having a big extended family with lots of aunts and uncles and cousins… She’s mostly just happy with her mom and her best friend and the life they’ve built together. But win a surprise phone call announces that Leena’s grandfather (who she never knew!) is in the hospital, she jumps at the chance to get to know the family she didn’t know existed. 

Leena’s new family comes with all kinds of layers and complications, starting with why her mom left home and never looked back all those years ago. And how her grandfather’s Muslim faith fits into Leena’s new vision of family. The story touches on many of the same family dynamics issues as Gilmore girls, including the question of whether a girl can maintain a strong, healthy relationship with the wealthy grandparent her mom is estranged from. The question of whether the financial generosity of said grandparent can be trusted to come without strings. And whether those rifts can be healed in and through a new generation.

The story is deep and complex and very relevant today. It explores the difficulties of being black and Muslim in our current society, and the difficulties of messy family life… But once again, Khadijah VanBrakle Has written one of my very favorite books of the year. I finished reading it and immediately wanted to start all over again. And I can’t wait to see what she writes next!

The Recipe:

This pie was something I came up with for Pi Day (3/14) many years ago. It’s been a family favorite for a very long time, and we don’t have it often because it’s time-consuming (it takes at least 2 days to make, because the cheesecake base has to chill and set overnight before adding the mousse layers) and it’s very complex… but when I do make it, it’s an act of love for my whole family. 

The original recipe (found here) was not gluten free. But since my daughter was diagnosed with celiac disease several years ago, I have been working on updates to the recipe so she can eat it too. Gluten-free pie crust can be finicky, so it took a while to figure out the right recipe for this chocolate crust... until I realized I don't always have to reinvent the wheel, so to speak, and I could start with another recipe I already use and love to build mine around. It's been a long time coming, but this book about family love and the complexity of the relationships we maintain, and the communities we build, was the perfect excuse to share the updated, gluten-free version of our family favorite recipe with you!

3.1415926 or The Ultimate Pi(e)

GF Chocolate Crust*:

1 c. butter

1 (8 oz.) block cream cheese

¼ c. heavy cream

2 Tbsp. sugar

1 tsp. salt

3 c. gluten-free, all-purpose flour

2-4 Tbsp. cocoa powder

 

Cheesecake Layer:

2 (8 oz.) pkgs cream cheese

¼ c. sugar

½ tsp. almond extract

2 tsp. lemon juice

2 eggs

 

(Optional) Salted Caramel Mousse Layer:

1 c. heavy whipping cream

1 ½ tsp. finely-ground sea salt

¼ c. caramel sauce (recipe here, or store-bought)

 

Caramel Sauce:

1 lb. brown sugar

¾ c. corn syrup

¼ c. honey

1 stick butter

1 can sweetened condensed milk

 

Chocolate Mousse Layer:

1 c. heavy whipping cream

2 Tbsp. sugar

2-4 Tbsp. cocoa powder

½ tsp. salt

1 tsp. almond or vanilla extract

 

Whipped Cream Layer:

1 c. heavy whipping cream

¼ c. sugar

1 tsp. vanilla extract

First, make the crust*: In a large mixing bowl, mix together butter, cream cheese, and heavy cream on low speed until smooth. Add sugar and salt. Mix thoroughly. Stir in flour and cocoa powder, just until the dough is combined well enough to hold together in a soft ball. Divide the dough into four evenly sized pieces. Shape each piece into a disk that is approximately 1-inch thick, smoothing the edges. Wrap each disc with plastic wrap and refrigerate for 30 minutes to firm up the dough.

Meanwhile, make the cheesecake batter: In a large mixing bowl, whip cream cheese and sugar until light and fluffy. Add almond extract and lemon juice, then beat in eggs, one at a time.

Assemble the cheesecake layer: Place 1 disc of crust dough between 2 large sheets of waxed paper. (Save the other crusts for future desserts!) Roll into a thin circle, approximately 1 ¼” larger all around than your pie tin. Transfer dough to your pie tin and crimp the edges all around.

Preheat oven to 350 degrees Fahrenheit.

Pour cheesecake batter into the chocolate crust and bake in a preheated oven for one hour, until cheesecake is golden-brown and a knife inserted in the center comes out clean.

Chill 6-8 hours in the fridge. (Cheesecake may puff up while baking & look like it's going to spill over the edges of the pie plate. Don’t worry! As it chills, cheesecake will settle and deflate, leaving the perfect indentation for the next layers of filling.)

Make the caramel sauce: In a heavy pot over medium heat, melt together sugar and corn syrup, stirring constantly, until it comes to a boil. Boil 1 minute. Remove from heat and stir in butter, then milk. Return to medium heat and bring back to a boil, stirring constantly. Remove from heat immediately, and allow to cool to room temperature, stirring occasionally.

Spread chilled cheesecake with a generous layer of caramel sauce. (You will have quite a bit of the caramel left over. Pour into a glass jar & refrigerate. Makes a great topping for ice cream!)

(Optional) Caramel Mousse Layer: Whip the cream and sea salt together in a large mixing bowl until stiff peaks form. Carefully drizzle ¼ c. caramel sauce over the whipped cream. Fold in gently, just to incorporate the caramel. Spread onto pie, on top of caramel layer.

Chocolate Mousse Layer: In large mixing bowl (you can use the same one you used for the salted caramel mousse, if desired), stir together all chocolate mousse ingredients. Whip with wire whisk attachment on your mixer, until stiff peaks form. Gently spoon mousse over salted caramel mousse (or just caramel if you skipped the mousse layer) and spread evenly.

Whipped Cream Topping: In a large, clean mixing bowl, whip together heavy cream, vanilla and sugar until soft peaks form. Gently spread over chocolate mousse layer.

Chill 2-3 hours or overnight, until ready to serve.

Makes 1 (9-inch) pie.

 *This Gluten Free Chocolate Pie Crust recipe (adapted from Chef Alina’s Gluten-Free Foolproof Cream Cheese Pie Crust) makes 4 crusts, but you’ll only use 1 for this pie. The extra crusts can be refrigerated for up to four days. Or wrap well and freeze for up to three months. When ready to use your dough, remove from the freezer and let it thaw overnight in the fridge. Then, remove from the fridge and let it rest for 15 minutes or so at room temperature before you roll it out, so it’s not too stiff.

 

***Note: Pie can be frozen (whole or by the slice) in an airtight container for future deliciousness. Simply remove from the freezer to thaw in the refrigerator for a couple of hours before serving.

 

This recipe pairs well with MY PERFECT FAMILY by Khadijah VanBrakle.

Printable PDF Recipes

Explosive Energy: KidLitConfections "A Pop of Summer" Cookies

Last year, I stumbled across a post on TikTok from the official Macmillan Children's Books account, with a teaser about an upcoming book that I immediately knew I had to have. I tracked down the author, discovered we live in the same metropolitan area, and promptly bought a copy of his book (that I convinced him to sign for me). And then I came back and bought several more copies, to give to everyone I know for Christmas. And I wasn't wrong about how much I was going to love this book. I haven't stopped raving about it since! 

I was such a fan of KWAME CRASHES THE UNDERWORLD I wasn't sure if anything could top it. But a couple of weeks ago... 

(The recipe, including a link to the index of printable PDF files, can be found at the bottom of this post.)

Craig Kofi Farmer's newest middle grade novel, A METHOD FOR MAGIC AND MISFORTUNE released, and I may actually love this one even more than his first book! I was extremely privileged to receive an advance copy, so I got to read it before the official publication date (9 September 2025), and I've been telling everyone I know to add it to their TBR ("to be read" list) for months! I even had an idea for the perfect cookie to pair with the book for a KidLit Confections post!! 

But when I sat down to write this post, I couldn’t find the recipe I had hastily scribbled down when I was creating the cookies. Because (fun fact) I don’t have a great system for writing down my recipes as I make them. Usually, the list of ingredients gets scrawled onto whatever notebook, piece of scratch paper, or back-of-a-receipt I happen to have lying around. And I always intend to type it up as soon as I am done baking, but that almost never happens. So sometimes I lose whole recipes and can’t ever quite recreate the magic.

Luckily, this time around, after more than two weeks of frantic searching through every notebook and pile of paper in my whole house, I found my recipe for the slightly-explosive “Pop of Summer” Cookies that I wanted to share with y’all! I will explain why this recipe is so perfect for this story, but first…

The Book:

A METHOD FOR MAGIC AND MISFORTUNE by Craig Kofi Farmer

Description from the Publisher:

A boy discovers magic — along with a hidden darkness — in his town in this propulsive and heartfelt middle grade novel perfect for fans of PET and THE LOST LIBRARY.

Twelve-year-old Marcus Pennrider feels far from magical. He's trying his best to balance school, a part-time job, and looking after his little sister. On top of that, his aunt has moved in with them to be their new caretaker.

But one day, Marcus discovers a secret magic flows through the streets of Grand Park — magic that can make money out of thin air, or control the weather — and everything seems to start changing for the better. Marcus even catches the attention of Mr. O, local corner store owner and beloved leader in the community, who takes Marcus under his wing and teaches him how to use magic.

As Marcus delves into the strange world of Divination, he becomes entrenched in a rigorous magical training program...and discovers that Mr. O may not be who he seems. It'll be up to Marcus to decide who his true family is, and that perhaps the real magic of Grand Park lies much closer to home.

My Thoughts:

Magic is all around us. I don't know if you believe in the hocus-pocus, supernatural, unexplained, fantastical sparkly kind of magic (I still do...), but I think we can all agree that there are certain things and places we experience that just feel *magical* in ways we can't always explain. I love this book on so many levels, and I especially love that, in a book with such obvious threads of Real Magic, there is also a continuous plot thread that emphasizes the magic of hope and community we can experience every day, if we look for it.

I think that's the thing I love most about Craig Kofi Farmer's books. The story doesn't gloss over the difficult, hard, sad, and scary things in life, but even amidst all of the darkness, there is a glowing spark of hope that runs through it all and brightens everything. I especially love the way this story highlights the strongest gift we each possess: our ability to choose for ourselves. That choice, that innate human gift that can't be taken away from us unless we allow it to be, is the reason we're all here. It's what makes us human. It's what drives our compassion and connection. It's the one precious treasure that makes everything worthwhile. And the way this story brought this power of individual choice to light was so powerful! I got chills and warm fuzzies all at once, and I immediately wanted to start reading the book all over again as soon as I finished. (In fact, I bought the audiobook version--which is narrated beautifully--just so that I could do exactly that--and have someone read it to me while I'm doing my chores!)

The Recipe:

This cookie was originally created for one of the missionaries for the Church of Jesus Christ of Latter Day Saints who wrote me a letter about one of the mini miracles she had seen. (I love bribing missionaries--and anyone, really--to tell me about the good things they're seeing and experiencing in the world. Because there's so much darkness all around us, and my brain tumor causes negative energy to translate into real, physical pain, so I'm always looking for ways to surround myself with light. These letters are one of the best ways I've found to search out the goodness in the world around me.--And this book was such a perfect tie-in to my quest to find the light spots in a sometimes-too-dark world that it felt like it really needed to be paired with one of my "missionary cookies.") 

Missionaries often try to stump me with difficult cookie requests--unexpected ingredients or special non-cookie foods that they want to see interpreted into a desssert. But Sister Haycock gave me the most difficult challenge I'd seen up to that point. She asked me to make a cookie based on her personality! This was before I was regularly attempting to translate the books I read into fabulous desserts. Now, I'm a bit more practiced with translating a person or concept into a signature dessert, but it's still not a task I take lightly--I have to know a person really well before I'll commit to capturing their essence in cookie form! But it was a fun challenge, and one I was excited to tackle. She had a sweet, warm personality, just bursting with energy... so a summery sugar cookie with the unexpected pop of an explosive candy topping was the perfect way to celebrate her personality as a cookie. 

This "Pop of Summer" cookie was the first one I thought of when I read A METHOD OF MAGIC AND MISFORTUNE for obvious (and some not-so-obvious) reasons. 

The Obvious: The first symbol Marcus successfully wields is one that causes a bright explosion of energy. In Marcus' case, this newfound magic causes quite a bit of chaos and destruction before he can figure out how to harness and use it properly. And of course, we wouldn't want a cookie that explodes all over your living room. But the subtle pop created by these little exploding candies is the perfect way to celebrate the spark of magical potential we might find if we, like Marcus in this book, look closely enough at the world around us.  

The Not-So-Obvious: In A METHOD OF MAGIC AND MISFORTUNE, Marcus has to navigate multiple layers of experiences to try to make sense of his world, so a cookie with layers of complementary and contrasting flavors felt fitting.

More Not-So-Obvious: [Redacted] 

Sorry! I'm not going to give any spoilers here. But I had a few reasons from little details in the story that made these cookies feel perfect to pair with this book. When you read it for yourself, maybe you'll find some of those reasons for yourself. Feel free to email me (you can contact me through the contact page on my website) to let me know your thoughts. If you comment below, make sure to tag your spoilers so you don't ruin surprises for other readers.
 

“Pop of Summer” Cookies

 Lime Sugar Cookies:

2 cups butter

1 cup sugar

1 (3 oz.) box lime gelatin

2 teaspoons baking soda

2 teaspoons salt

¼ cup warm water

4 cups gluten-free all-purpose flour

 

Strawberry Frosting:

1 (3 oz.) box strawberry gelatin

½ cup boiling water

¾ cup cold butter, cubed

Pop Rocks Candy

 

Cream together butter, sugar, and lime gelatin, mixing at high speed for 2-3 minutes.

Mix in soda and salt. On low speed, drizzle in warm water until fully combined. Slowly increase speed to high, and beat 3-5 minutes, until light and fluffy. Stir in flour, just to combine.

Scoop balls of dough and place 2 inches apart on a parchment-lined baking sheet. Press each slightly to flatten to approximately ¼-inch thick. Bake in an oven preheated to 400 degrees Fahrenheit for 8-9 minutes, until the bottoms of the cookies are slightly browned. Cool for 1-2 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Meanwhile, prepare the frosting. Stir strawberry gelatin into boiling water and stir to dissolve completely. Transfer to a chilled mixing bowl and start mixing on low speed.

Carefully add cubed butter, 1-2 cubes at a time, and continue to mix on low speed until combined. Gradually increase speed and beat until light and fluffy.

Assemble cookies just before serving by spreading with a generous layer of frosting and sprinkling with Pop Rocks candies. (If you assemble too far in advance, the moisture of the frosting will cause the candy to pop prematurely.)

Makes about 5 dozen cookies.

*Optional: Bake a few cookies & freeze the extra cookie dough. Scoop & flatten dough balls. Place on parchment-lined baking sheet (no space necessary) and freeze for 2-4 hours. Transfer cookie dough to a large freezer bag and return to your freezer. You can bake straight from frozen at 350 degrees Fahrenheit for 12-14 minutes. Freshly-baked cookies anytime you want!

This recipe, inspired by Sister Haycock (Baltimore, MD mission), pairs well with A METHOD FOR MAGIC AND MISFORTUNE by Craig Kofi Farmer.

Printable PDF Recipes

Flower Fairies and Flights of Fancy: KidLit Confections Lavender Chamomile Sugar Cookies

I have a whole pile of books and recipes to share for #KidLitConfections (I started writing this one in the beginning of June!!), and the longer I go between posts, the more my brain tells me I have to have the most amazing, flawless, awe-inspiring posts ever to make up for my long absence. But that's silly. Y'all are here for delicious recipes, great books, and possibly a story or two from my life. I'm pretty sure you're not going to string me up by my toenails if I don't wow you with a long, eloquent blog post on top of it all!!

(The recipe, including a link to the index of printable PDF files, can be found at the bottom of this post.)

I'm trying something new (again--we'll see how long this one lasts!!) and giving myself a template for the KidLit Confections posts, so I can copy/paste the relevant information into a set format and hopefully not get overwhelmed and go silent again when the things I want to say are so much more than I have time to write and share. And as always, I reserve the right to change my mind tomorrow if this doesn't actually work for me the way I want it to, but as for now... Here goes!

The Book:

FAIRY DOOR DIARIES: ELIZA AND THE FLOWER FAIRIES by Megan McDonald and Lenny Wen

Description from the Publisher:

From the beloved author of the Judy Moody and Stink series comes the first in a sparkling series of chapter books about a girl whose love for magic and fairy folk takes her on enchanting adventures. Imagine a door.

A teeny-tiny fairy door.
Now imagine it is magic.
Open the door.

To some, the low door in Eliza’s bedroom might look like an ordinary entrance to a crawl space under the stairs. But to a believer like Eliza of the Elves, it’s the door to the Land of UnderStair, a secret hideout all her own. In that crawl space, festooned with twinkling lights, Eliza keeps her favorite book, her collections of precious items, her stuffed animals, and her new diary. And in that crawl space is another door, a teeny-tiny one that can transport Eliza to a world of tangerine sun and lemon-pudding sky, a place where flower fairies perch on every bloom and a new flower springs up whenever you pick one. But in a far corner of that world, Eliza tries to pick a strangely beautiful flower—“Nooooo!” cries her friend Poppy—and things soon go terribly awry. Can a brave, wilting Poppy rescue Eliza from beyond the hedgerow before the Demon Wind steals all the flower fairies’ scents, leaving the snapdragons with no snap?

In this launch of a new series, Megan McDonald brings her well-honed flair for wordplay to delicious villains like the witches Wolfsbane and Belladonna as she follows a child with a big imagination to a different fairy realm in each book. Lenny Wen’s delightful, richly colored artwork brings Eliza’s world to life with fanciful details sure to have readers creating their own cozy retreats—and visiting magical lands beyond the door.

My Thoughts:

Megan McDonald is a very well-known author with lots of books... and I realized as I sat down to write this post that I hadn't read any of her books prior to FAIRY DOOR DIARIES! Now I have a growing TBR pile, with so many more books to explore, because I'm certain I will enjoy many more of her books.

This is such a fun story, and I can't wait to dive further into this series! I have only listened to the audiobook version, so I can only imagine (based on the beautiful cover) that Lenny Wen's illustrations are probably fabulous throughout the entire book (and the full series!) ... But the narration by Stephanie Willing was so spot-on that I didn't really miss the artwork (although of course now I need to go get my hands on a physical copy of the book and take a look)!

The story gave me the same vibes as the early-2000s PBS kids show, Dragon Tales that my children were obsessed with when they were young. I am certain my almost-5-year-old granddaughter is going to love this story as much as her dad loved that show, and I can't wait to share it with her the next time I visit!

The Recipe:

I created this cookie recipe for Tegan Mecham, who served as a missionary here in the Baltimore area. She's truly one of the sweetest people I know, and when she asked me to create a cookie that reflected her personality, this was the result. A cookie that is both comforting and a bit unexpected and exciting.

I chose this floral-infused cookie recipe to pair with FAIRY DOOR DIARIES: ELIZA AND THE FLOWER FAIRIES for fairly obvious reasons. What better cookie to celebrate flower fairies than one that literally contains flowers in the dough? Also I recently learned that chamomile isn't just a tea for calming you down at bedtime. It's a flower related to a daisy, which is one of my favorite flowers! 

"Tea"gan Cookies

 Lavender Chamomile Sugar Cookies:

2 c. butter

2 c. sugar

6 eggs

4 teabags Bigelow Lavender Chamomile Tea

2 tsp. salt

3 tsp. tapioca starch

1 Tbsp. vanilla extract

7 c. gluten-free all-purpose flour

 

Lavender Fudge Topping:

3 c. sugar

¼ c. butter

1 c. powdered milk

1 c. + 2 Tbsp. water

¼ c. cocoa powder

1 (10 oz.) pkg mini marshmallows

2 (12 oz.) pkg semi-sweet chocolate chips

½ tsp. lavender extract

2 tsp. vanilla extract

In a large bowl, cream together butter and sugar. Cut open teabags and pour contents into butter mixture. Add eggs, salt, tapioca starch, vanilla, and ½ c. of the flour. Mix until combined, then turn speed up to high and beat until light and fluffy (at least 3-5 minutes). Then stir in remaining flour, one cup at a time, just until combined.

Scoop into 1-inch balls. Place on parchment-lined baking sheet about 2 inches apart, and press with the bottom of a cup or glass jar lightly to flatten each cookie to approximately ¼ inch thick. Chill for 20 minutes to 1 hour.*

Bake at 400 degrees Fahrenheit for 8 minutes. Transfer to a wire rack to cool completely. Spread cookies in a single layer on parchment paper to prepare for fudge topping.

To Make Fudge Topping: Put marshmallows and chocolate chips into a large metal or glass mixing bowl. (NOT plastic!) Make sure your mixer is plugged in, with the wire whisk attachment ready to go. Measure the vanilla extract into a small bowl, so it will be ready when needed.

In a large pan, stir together sugar, butter, powdered milk, cocoa powder, and water over medium heat until it reaches a full rolling boil, stirring constantly. Continue to stir constantly, while allowing the mixture to boil for EXACTLY 5 minutes.

Remove from heat immediately. Pour over chocolate and marshmallows in mixing bowl. Immediately begin mixing with your electric mixer, until both chocolate chips and marshmallows have completely melted, and chocolate is smooth. Add extracts. Mix thoroughly.

Working quickly, while fudge is still warm, drop generous dallops over the top of each cookie. Allow the cookies to cool completely, then store in an airtight container, with waxed paper between layers.

*Optional: Freeze 2-4 hours or overnight. Once frozen, transfer cookie dough to a large freezer bag and return to your freezer. You can bake straight from frozen at 350 degrees Fahrenheit for 12-14 minutes. Continue with fudge topping after baking.

 

This recipe, inspired by Tegan Mecham, pairs well with FAIRY DOOR DIARIES: ELIZA AND THE FLOWER FAIRIES by Megan McDonald and Lenny Wen.

Printable PDF Recipes

Mindful Moments: KidLit Confections Watermelon Lime Sugar Cookies

(The recipe, including a link to the index of printable PDF files, can be found at the bottom of this post.)

Sometimes, I get so busy that I can't actually finish anything on my daily to-do list. I jump from one urgent task to another, trying to fit it all in before the clock tells me it's time to go to bed ... and at the end of the day, I have a million half-finished or barely-started projects to add to tomorrow's already-full to-do list.

Sometimes, I'm waiting for an exciting or important event, and I can't do anything else because my whole brain is caught up in the waiting, waiting, waiting...

Sometimes, when the moment finally arrives, it whizzes by in such a flurry of excitement and laughter and joy that the whole thing is over and done before I've managed to fully stop and appreciate that it's here. 

I recently read a cute picture book that captures this stretchy nature of time perfectly. It's not only a joyful celebration of living in the moment, but the back matter has practical advice on how to be mindful in those moments. To slow down and savor TODAY. This is definitely a book I need on my home library shelves, and I definitely recommend it!

The book, TODAY by Gabi Snyder and Stephanie Graegin, follows a child through their countdown to vacation, the long drive to Grandpa's house, and the fun summer reunion with cousins, aunts, and uncles. One line mentioned eating watermelon, which is one of my favorite summertime activities, and I thought my Watermelon Lime Sugar Cookies would be a great #KidLitConfections recipe to pair with the book.
 

Description (from the publisher):

This welcoming and joyful picture book reminds us that every moment can hold many surprises and to look for the wonder in every day.

Today may seem long before leaving for a summer vacation or short during the time away. The moments that make up the day are filled with surprises, joy, fun, and memories. This book guides young readers to keep their eyes and ears open so the day doesn’t slip by.

My Thoughts:

"Today stretches long..." This book about the way time stretches and shrinks, and sometimes stands still, is a great way to talk to kids (& adults!!--I needed this just as much as my kiddos!!) about being patient (while waiting for something exciting to happen), being present (in those moments that seem to rush by way too fast), and holding onto those precious memories to relive them again and again after *today* has passed.
Beyond the main text, a story that celebrates a fun summer family vacation where the child gets to visit their grandpa and cousins, the back matter with tips on being mindful and calming anxiety as you appreciate the here-and-now is extremely informative and helpful!

Stephanie Graegin's illustrations are warm and inviting, evoking a perfect summer day and the joy of family reunions.

The Recipe:

Watermelon Lime Sugar Cookies

 

1 c. butter

1 ½ c. sugar

1 (3 oz.) box lime Jello

2 (.15 oz.) packets watermelon Kool-Aid

1 tsp. baking soda

1 tsp. salt

½ c. warm water

4 c. gluten-free all-purpose flour

Cream butter and sugar together.

Add Jello, Kool-Aid, baking soda, salt, and warm water. Mix on low speed until all ingredients are incorporated, then increase to high speed. Beat until light and fluffy (3-5 minutes).

Stir in flour, and mix until well-combined.

Drop by 1-inch cookie scoop onto parchment-lined cookie sheet, about 2 inches apart. Press balls with the bottom of a glass cup (or other flat, round surface) to flatten to about ½ inch thick.

Bake* 9-11 minutes at 375 degrees Fahrenheit, until bottoms are slightly browned.

Let cool about 5 minutes on tray before removing to a wire rack to cool completely.

Makes about 5 dozen cookies.

*Optional: Bake a few cookies & freeze the extra cookie dough. Roll dough balls and flatten as directed. Place cookies on parchment-lined baking sheet (no space necessary) and freeze for 2-4 hours. Once frozen, transfer cookie dough to a large freezer bag and return to your freezer. You can bake straight from frozen at 350 degrees Fahrenheit for 12-14 minutes. Freshly-baked cookies anytime you want!

 

This recipe, initially requested by Elder Dahle (who served in the Maryland Baltimore LDS mission in 2023) pairs well with TODAY by Gabi Snyder and Stephanie Graegin.

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