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.

Printable PDF Recipes

On Being Brave: KidLit Confections Brookies

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

I recently read a cute, little picture book, PEG GETS PLUCKY by Jo Renfro. This is such a cute story about a very relatable feeling. Peg wants to go on an adventure with her friends, but soon gets overwhelmed with doubt and discouragement. I know this feeling all too well (and I'm sure you do too)! It's so easy to get scared and overwhelmed by the adventures that once felt so exciting! But like Peg, we can stop and take stock of all that we have already accomplished, and then the adventures (challenges) become less scary than we originally thought.

The illustrations are bright and vibrant, making this an easy favorite to share with my favorite little reading partners. (My grandkids--especially my youngest, who hasn't started learning to read yet--love books that they can "read" for themselves through the pictures in between times when I can sit and read with them.)

Description

"It's foo far! I'm too tired! I'm too smaaaaaallll!"

Peg the chick is bold and ready for adventure. But when she sets off on a hike with the other barnyard animals, she is quickly overwhelmed. Adventures are hard! "I can't do it!" Peg declares. Or can she?

In this follow-up to Jo Renfro's story Peg Gets Crackin', Peg follows in the footsteps of every kid who has ever gone on a hike--or a walk around the block. With a hilarious storytelling voice and adorable illustrations, Peg Gets Plucky is perfect for any kid who's wondered if they have what it takes to keep going on an adventure.

When I was trying to come up with the perfect cookie to pair with this adorable, adventurous chick, I knew I needed something that pairs a comforting, bright, familiar flavor with something that might be a little dark (but not too scary)! I thought about these Brookies, which were originally created in response to a request from my friend, Lizzie Christensen. 

Two flavors (chocolate chip cookie and brownie) merged together to create something a little bit more adventurous than just your regular, run-of-the-mill dessert. They may look a little overwhelming to put together, and there are a lot of steps to this recipe, but just like Peg, you can do more than you might think you're capable of. Let's get plucky and dive right in!

 Brookies

Chocolate Chip Cookie Layer:

1 c. butter

¾ c. brown sugar

2 eggs

1 tsp. baking soda

½ tsp. salt

½ Tbsp. vanilla extract

2 tsp. tapioca starch

2 c. gluten-free all-purpose flour

6 oz. semi-sweet chocolate chips

 

Brownie Layer:

½ c. oil

¾ c. sugar

2 eggs

1 tsp. salt

1 tsp. baking powder

1 Tbsp. vanilla extract

¾ c. cocoa powder

½ c. gluten-free all-purpose flour

Make the chocolate chip cookie dough:

In a large bowl, cream together butter and sugar. Add eggs, baking soda, salt, tapioca starch, and vanilla. Mix until combined. Scrape the sides and bottom of the bowl with a rubber scraper, then turn speed up to high and beat until light and fluffy (at least 3-5 minutes).

Stir in remaining flour, one cup at a time, just until combined. Then, mix in chocolate chips.

Chill for 15-20 minutes—not too long! While cookie dough chills, preheat the oven to 350 degrees Fahrenheit and then …

Make the brownie layer:

In a large bowl, whisk together everything but the cocoa powder and flour until light and foamy.

Whisk in cocoa powder until thoroughly combined, then add flour.

Scoop cookie dough with a 1-inch cookie scoop onto parchment-lined baking sheet, about 2 inches apart. Top each cookie with an equal-sized scoop of brownie batter.

Bake* at 350 degrees Fahrenheit for 12 minutes. Let cool on baking tray for about 5 minutes, then transfer to a wire rack to cool completely.

*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 15-16 minutes.

This recipe, inspired by Lizzie Christensen, pairs well with PEG GETS PLUCKY by Jo Renfro.

Printable PDF Recipes