The above ideas were used from one of our favourite creative parenting sites: Growing a Jeweled Rose.
You can find these recipes: Here.
You can find the recipe for elephant toothpaste: Here
It has been a while, hasn’t it!? I know I have a few summer posts to catch up on this week. Wow, did we ever have a busy summer!
In the mean time check out some of our photos and activities visit our Facebook page. Or, while you wait, consider this old time favorite video of mine from Sesame Street. A very fitting message as our schedules begin to fill up with activities again.
CFY School Age and Youth Coordinator
Last week at the Carlyle Public Library the Grade 2-3’s made some fantastic erupting volcanos! To start each student was given a small glass bottle and some clay. (Since we had a class of 33 we used a variety of clay to make different looking volcanos: Crayola Model Magic, Crayola Air Dry Clay and No-Name brand Modelling Clay.)
The Crayola Model Magic is such a great product to work with. I really love it because it is as workable as clay but it is very lightweight and can be painted or coloured on with markers as soon as you are done modeling it. It will dry overnight in open air or you can keep it in an air tight container and play with it as many times as you like.
Just look at the great volcanos the Gr 2-3’s came up with using their creative minds!
Now for the fun part: The Eruptions!!!
The first eruption I tought the kids about was a very simple soap bubble and water recipe. (Everyone knows this from blowing milk bubbles at restaraunts and having parents yell “STOP THAT!”
Water (Fill your volcano container half full)
Food Colour (Just a few drops)
Squeeze of dish soap (Play with the amounts to see what happens)
The next volcano eruptions we tried were a little more reactive. The old stand-by: Baking soda and vinegar. Of course I tried to go into the chemistry behind this reaction, but honestly, everyone was too excited to take in much science. 🙂 (Thank goodness for hand-outs!)
For those of you wondering: Vinegar is an acid and baking soda is a base, when the two are mixed they create a wonderful reaction that releases carbon dioxide (The same stuff that makes pop fizzy).
Recipe: Baking Soda and Vinegar Eruption
1-2 TBLSP of Baking soda into your volcano
Food Colour (As little or as much as you like)
1/4-1/2 Cup vinegar
When the vinegar is added to the baking soda you will get a very fizzy reaction!!! Kind of like this:
But nothing can beat my new favourite: Elephant Toothpaste. Why is it called elephant toothpaste… well, you’ll have to let me know if you find out… all I know is that the reaction is bigger, lasts longer and is exceptionally fun to play in when it stops. Make sure an adult helps with the hydrogen peroxide!!
Recipe for Elephant Toothpaste
A clean 16 ounce plastic soda bottle
NOTE: As you can see from the picture, foam will overflow from the bottle, so be sure to do this experiment on a washable surface, or place the bottle on a tray.
1. Hydrogen peroxide can irritate skin and eyes, so put on those safety goggles and ask an adult to carefully pour the hydrogen peroxide into the bottle.
2. Add 8 drops of your favorite food coloring into the bottle.
3. Add about 1 tablespoon of liquid dish soap into the bottle and swish the bottle around a bit to mix it.
4. In a separate small cup, combine the warm water and the yeast together and mix for about 30 seconds.
5. Now the adventure starts! Pour the yeast water mixture into the bottle (a funnel helps here) and watch the foaminess begin!
Foam is awesome! The foam you made is special because each tiny foam bubble is filled with oxygen. The yeast acted as a catalyst (a helper) to remove the oxygen from the hydrogen peroxide. Since it did this very fast, it created lots and lots of bubbles. Did you notice the bottle got warm. Your experiment created a reaction called an Exothermic Reaction – that means it not only created foam, it created heat! The foam produced is just water, soap, and oxygen so you can clean it up with a sponge and pour any extra liquid left in the bottle down the drain.
On Monday March 11th a group of Gr 2/3’s took part in a No-School Cooking Class. The class began with a food mix up on the table where the kids were asked to sort the ingredients by food group. This activity was actually a lot of fun.
Once sorted we started into our pizza cupcakes! These were delicious and seconds and thirds were had by all!!
This was an easy recipe, but I added some creative challenges for the kids. I provided different veggies, cheeses and meats (such as broccolli, mushrooms, cauliflour, carrots, celery, havarti, mozzarella, cheddar, ham, sausage and pepperoni) and the kids had to sample a bit of everything before assembling their “cupcakes”. We came up with some great flavour combinations!
While the cuppies were baking we whipped up (quite literally!) some banana chocolate milkshakes… This is one of my favourite healthy recipes as it has NO added sugar thanks to the blast of frosty bananas. MMM…. check this one out.
*Note, we simply added milk and cocoa powder to make our milkshakes*
Banana Ice Cream
4 large very ripe bananas
2 tablespoons peanut butter (or wow butter)
1. Peel bananas and slice into 1/2 inch discs. Arrange banana slices in a single layer on a large plate or baking sheet. Freeze for 1-2 hours.
2. Place the banana slices in a food processor or powerful blender. Puree banana slices, scraping down the bowl as needed. Puree until the mixture is creamy and smooth. Add the peanut butter and puree to combine. Serve immediately for soft-serve ice cream consistency. If you prefer harder ice cream, place in the freezer for a few hours and then serve.
*Note-if you have a hard time creating a creamy consistency, you can add 1-2 tablespoons of milk to help puree the banana slices. Make sure you use a powerful food processor or blender!
Meal time was delicious!!!
For dessert we made crepe’s with whipped cream and fresh fruit. Wow, were these delicious…. I must say we were all very full by the time our class was over. So full, I forgot to take a picture of dessert!
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
For more ideas on cooking with kids, please visit: The Family Kitchen
Cheers and happy cooking!!!
Jenn Sedor – CFY School Aged Coordinator
This cool summer treat is perfect for little hands to help out with in the kitchen! We also love the fact that low-fat options are available for almost all of the ingredients. For your next Summer treat be sure to give these a try!
You will need:
1. Beat pudding mix and milk in large bowl until set.
2. Crush cookies by placing them in a zipper bag and roll with rolling pin.
3. Add cookie crumbs and whipped topping to pudding. Stir until blended.
4. Spoon into cups. (Hint: We found it much less messy to use piping bag for this step. If you do not have a piping bag then take a large zipper bag, fill it with the mixture, press out all the air before sealing and then snip a hole in one corner large enough to let large cookie peices through (3/4 inch). Squeeze and fill.)
5. Add a popsicle stick and freeze cups for approx 2 hrs or until set. (We found them equally delicious not frozen…)
Tip: To easily remove pops from cups when frozen: dip cup in small bowl of hot water for a few seconds. Holding the stick, press pop out of the cup. Do not pull using the stick.