Little Bear Recipes

Book

Little Bear
by Else Holmelund Minarik and
Maurice Sendak

It’s Little Bear’s birthday, and he wakes up excited to celebrate the day. When he sees his mother has not made him a birthday cake, he makes Birthday Soup instead and shares with all his friends. Share some Birthday Soup with Little Bear.

Then, Little Bear’s mother surprises him with a birthday cake. Have a slice of German Chip Birthday Cake with Little Bear and his mother and friends.

Cook

Birthday Soup

Complexity: Easy soup. Some chopping and cooking. Kids can help put things in the pot and stir.
Time: 15 minutes prep plus 30 minutes cooking.

Ingredients

2 T olive oil
1 large yellow onion, chopped
2 carrots, chopped
2 celery stalks
3 14.5-ounce cans low-sodium chicken broth
½ pound Yukon gold potatoes, peeled and cut into 1-inch chunks
1 T fresh thyme leaves or 1 teaspoon dried thyme
½ t kosher salt
1 14.5 oz can diced tomatoes
1 cup green peas
1 cup chopped broccoli
grated Parmesan cheese
bread for serving

Directions

Heat the oil in a large saucepan or pot over medium-high heat. add the onion, carrots, and celery and cook until softened but not browned, about 5 minutes.
Add the broth, 1 cup of water, the potatoes, thyme, and salt. Bring to a boil.
Reduce heat, cover partially, and simmer for 15 minutes.
Add the tomatoes, peas, and broccoli, return to a simmer, and cook until the vegetables are tender, 5 to 10 minutes.
Once served, sprinkle with the Parmesan and serve with bread.

Cook

German Chip Birthday Cake

Complexity: Easy - grate the chocolate and mix.
Time: 20 minutes prep plus 25 minutes baking.

Ingredients

Cake ingredients:

1 box yellow cake mix (Duncan Hines brand if you can find it)
3.4 oz box instant vanilla pudding mix (Jello brand)
1 cup milk
1 cup canola oil
4 large eggs

Buttercream frosting ingredients:

6 tablespoons butter or margarine, softened
2 ⅔ cups powdered sugar
½ cup cocoa powder
⅓+ cup milk
1 teaspoon vanilla extract

Directions

Preheat oven to 325 degrees. Place oven rack in center of oven.
Spray 2 9-inch round cake pans with vegetable cooking spray.
Combine cake mix with pudding mix, milk, oil, and eggs and blend with an electric mixer on low speed for 1 minute.
Stop the mixer and scrape down sides of bowl with a rubber spatula.
Pour batter into prepared pan and bake at 325 degrees for 25 minutes. Cake should be golden and spring back when lightly touched.
Meanwhile, in a small mixer bowl, cream 6 tablespoons butter.
Sift together powdered sugar and cocoa.
Add powdered sugar and cocoa mix alternately with milk. Beat to spreading consistency (additional milk may be needed).
Blend in vanilla.
Store frosting in fridge.
When cake is done, cool on wire rack for 20 minutes and then invert to wire rack to finish cooling.
When cool, spread frosting over the top of one cake. Place the second cake on top, and frost the top of that cake. Top with birthday candles and edible decorations.