Valentine’s Day is upon us again! There’s nothing sweeter than taking a few minutes on the day to read to your kids. Here are some suggestions to check out these week:
Pete the Cat: Valentine’s Day is Cool
Pete doesn’t think Valentine’s Day is anything special, until he realizes how many cool cats there are in his life. It is great to read to get in the spirit of giving before making Valentines with your little ones.
The Yuckiest, Stinkiest, Best Valentine Ever
Leon has a big crush on Zoey Maloney. He makes her a valentine, but it comes to life and declares “Love is yucky. Stinky too. It will turn your brain to goo!” The valentine tries to argue why Leon shouldn’t declare his love to Zoey, but Leon reminds firm. It’s only when the valentine meets Zoey that he changes his mind and declares “love is divine.” It will leave your kids in giggles.
Fancy Nancy: Heart to Heart
Valentine’s Day is extra fancy with Fancy Nancy. She receives a mystery valentine, and follows the clues to find out who her secret admirer could be.
I Haiku You
This adorable picture books is written entirely in haikus! From snow angels to campfire treats, this poems explore the simple joys of being a kid.
More favorites are on this list, which includes Valentine books featuring beloved characters like Charlie Brown, Splat the Cat, Thomas the Tank Engine, Arthur and many more.
Since Valentine’s Day falls on a weekend this year, take some time to do some crafts. Here’s a cute one that is quite simple:
Grab some celery. Cut off the ends. Take some paint. Dip end of celery into paints and place on sheet of paper. Voilà! You have celery heart flowers.
For an afternoon snack, make these adorable (and tasty) linzer cookies.
Pecan Linzer Cookies with Cherry Filling (from Martha Stewart)
2 cups all-purpose flour
1/2 teaspoon baking powder
3/4 cup pecan halves, toasted
a pinch of salt
a pinch of ground cinnamon
1/2 cup cold unsalted butter, cut into small pieces
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
1/2 cup cherry jam
Sift flour and baking powder into a bowl; set aside. Pulse pecans, confectioners’ sugar, salt, and cinnamon in a food processor until finely ground (but not wet); transfer to the bowl of an electric mixer fitted with the paddle attachment.
Add butter and granulated sugar; mix on medium speed until fluffy. Mix in vanilla and egg. Reduce speed to low. Add flour mixture; mix until combined. Halve dough; shape into disks. Wrap in plastic; refrigerate until firm, at least 2 hours.
Preheat oven to 375 degrees. Working with 1 disk at a time, roll out dough on a lightly floured surface to 1/8 inch thick. Refrigerate 20 minutes. Cut out squares with a 2-inch fluted cutter. Cut out centers of half the squares with a 1/2-inch heart cutter;
reroll scraps. Space 2 inches apart on parchment-lined baking sheets. Bake squares and hearts until pale golden, 8 to 10 minutes. Transfer to racks to cool.
Meanwhile, heat jam in a small saucepan over medium heat until reduced and thickened, about 7 minutes; let cool.
Sprinkle cutout cookies with confectioners’ sugar. Spread jam onto uncut squares; top with cutout ones. Store in an airtight container up to 2 days.