It's so nice outside! How about a picnic with the kiddos? Try this fun and tasty recipe from Packing Up a Picnic by Rick Walton and Jennifer Adams—one of our amazing children's activity books.

Italian Club Rollup
It's so nice outside! How about a picnic with the kiddos? Try this fun and tasty recipe from Packing Up a Picnic by Rick Walton and Jennifer Adams—one of our amazing children's activity books.

Kids and parents alike have been raving about our new book Origami Toys That Tumble, Fly, and Spin. This is not your grandma’s origami! For example, have you ever built an Origami Catapult? You can set this up in a battle with your favorite army soldiers or Star Wars characters, or if you don’t have those lying around, simply take aim at some empty soda cans! (To order a copy of the book, click the cover image.)














Today let's have some monsterous fun with a video from author Dan Reeder. His book is titled Papier-Mache Monsters -- a great book for crafty kids!
Is there anything better than cheese? This recipe for mac 'n' cheese is a fantastic version of the all-time classic and is from one of our newest releases, Cheese: Exploring Taste and Tradition by Patricia Michelson with a foreword by Jamie Oliver.
Mac 'n' Cheese1. Cook the macaroni until al dente, drain, toss in a little butter and place in a casserole dish. To make a roux, melt the butter over a medium heat. Turn down the heat slightly and add the flour then cook, stirring continuously, for 2 minutes until the rawness of the flour is cooked out but on no account allowed to brown.
2. Off the heat, pour a little of the milk into the roux and mix to a creamy consistency. Place the pan back on the heat, and in a steady stream pour in the rest of the milk, stirring to make a lovely thick sauce (you may not need to use all of the milk).
3. Take the pan off the heat and stir in the salt, pepper, mustard and grated cheese, mix well, and return to the stove and heat, stirring continuously, until the cheese has melted. Pour the sauce over the macaroni in the casserole, and stir to ensure the pasta is coated.
4. Sprinkle the top with the buttery breadcrumbs, and bake in an oven preheated to 400°F for 15 minutes. Serve topped with rashers of crisp streaky bacon, if liked.
Makes 4 servings
Introducing Miss Annie McRae!
But what happnes when the grownups are too busy to cheer? Don't you worry -- Annie pulls herself up by the bootstraps and realizes that the best "hip, hip, hoorays" come from herself and caring for others. This cheerful tale is sure to land you sunny-side up!
Continuing the childrens fun during this week, we thought we'd share a favorite recipe from Pink Princess Cupcakes, the newest childrens cookbook from best-selling author Barbara Beery.
Kiss Me Cupcakes
Favorite Vanilla Cupcakes (below)
Pink, green, and yellow paste food coloring
Buttercream Frosting (below)
1 bag (14 ounces) Wilton Candy Melts
Frog candy mold
Black and pink tube decorating gels
Make cupcakes according to directions, adding enough pink paste food coloring to the batter to make it bright pink.
Make frosting according to directions. Put one-fourth of the frosting in a separate bowl and add enough pink paste food coloring to make it bright pink. Add green and a little yellow paste food coloring to the remaining frosting.
Following the directions on the Candy Melts, make 24 candy frogs using the candy mold.
When you are ready to assemble the cupcakes, frost them green to resemble a lily pad and then set a candy frog in the center. Use black gel to make the frog’s pupils and pink gel to make his mouth. Pipe bright pink frosting around the edge of the cupcake and put one star of frosting next to the frog.
Favorite Vanilla Cupcakes
1 1/3 cups unsalted butter, room temperature
1 1/2 cups superfine granulated sugar
6 large eggs, room temperature
2 teaspoons vanilla extract
3 cups self-rising flour
Preheat oven to 350 degrees F. Lightly spray the inside of each cupcake liner or mold with nonstick cooking spray. Set aside.
In a large bowl, cream together the butter and sugar with a hand mixer until light and fluffy.
Beat in eggs, one at a time, mixing well after each addition. Stir in vanilla. Add flour, 1 cup at a time, mixing after each addition until just blended.
Fill each liner or mold one-half to two-thirds full of batter. Bake for 15 to 20 minutes.
Carefully remove cupcake pan from oven and place on a cooling rack for 5 minutes. Remove cupcakes from pan and place back on the rack to cool for 30 minutes before frosting and decorating.
Buttercream Frosting
4 cups powdered sugar, or more if needed
Pinch of salt
1/4 to 1/2 cup half-and-half or whole milk
1/2 cup unsalted butter, room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond, coconut, strawberry, or raspberry extract (optional)
Paste food coloring (optional)
Place powdered sugar and salt in a large bowl and mix with a whisk to break apart any lumps.
Add half-and-half or milk and slowly mix with a hand mixer on low. Add butter and turn the mixer to high speed. Beat until fluffy. You may need to add a little more milk if the mixture is too thick or a little more powdered sugar if the mixture is too thin.
Turn hand mixer to low. Beat in vanilla and additional extracts or food coloring if using.
Makes 24 cupcakes
If you would like to order a copy of Pink Princess Cupcakes, just click on the bookcover.
Today it's time to share some great advice for girls to help combat cyber-bullying, a new plague that is running rampant throughout the country, resulting in serious injuries and even horrible deaths. Bullying does not have to happen!
Below is some advice from Bart King, the author of The Big Book of Girl Stuff.