It’s Valentine’s Day! So let’s celebrate love. Here’s some books to help with that.
by Susan Musgrave and illustrated by Experanca Melo
I love you more than the stars so high
Winking and dancing in the January sky.
Spanning one full calendar year, this rhyming board book celebrates the deep love between parent and child. Rendered in couplets, the verses weave expressions of affection with vivid imagery from the natural world, making it ideal for teaching young ones about the seasons and the beauty of nature.
With vibrant, heartwarming illustrations, this is a perfect read-aloud to foster warmth and closeness with baby.
by K.L. Denman
by Kari Jones
by Gabrielle Prendergast
And a cookie recipe to bake in preparation for the perfect reading scenario (a book, milk, and warm cookies)…
- 1/2 cup unsalted butter, softened
- 2/3 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 tablespoon water (or brewed coffee, if you have it)
- 2 tablespoons special dark (or regular) cocoa powder
- 1 box (3.9 ounces) instant chocolate, chocolate fudge, or special dark pudding mix (not sugar-free)
- 1 1/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups Valentine M&Ms, plus more for topping
- 1/4 cup Valentine sprinkles, plus more for topping
Note: this dough requires chilling.
- Grease the cookie sheet or line with parchment paper. Preheat the oven to 350*F.
- Cream butter and both sugars. Mix in vanilla, egg, and water (or coffee). Add cocoa powder and pudding mix (the powder) and mix until smooth.
- Whisk together the flour, baking soda, and salt. Add dry ingredients to the wet ingredients and mix until just combined. Stir in the M&Ms and sprinkles.
- Scoop 2 tablespoon sized balls of dough onto prepared cookie sheet. Press a few M&Ms and sprinkles on the top of each cookie ball. Cover with plastic wrap and chill the cookies for at least 1 hour.
- After they have chilled, press each cookie dough ball down slightly with the palm of your hand. Bake for 10-14 minutes, until they just start to lose their glossy sheen. Rotate the cookie sheet in the oven halfway through for even baking.
- Cool cookies on cookie sheet for 5 minutes, then transfer to a rack to cool completely.
- Store in an airtight container for up to 5 days or freeze for up to 3 months.