About the Holiday

Baking soda is one of those little chemical compounds that is indispensable in so many ways. First produced in 1791 by French chemist Nicolas Leblanc, it’s used for everything from cleaning solutions to health remedies to black snake fireworks to science fair volcanoes. In 1846 two New York bakers, John Dwight and Austin Church, established the first factory in the United States to produce baking soda from sodium carbonate and carbon dioxide. Of course, baking soda is also used to make treats of all kinds – even the ones featured in today’s book!

Baking Day at Grandma’s

Written by Anika Denise | Illustrated by Christopher Denise

Three little cubs bundle up in their winter coats, hats, scarves, and mittens and head out over the snowy hills to Grandma’s for baking day. Soon they see “past the pond so smooth and clear / little cottage drawing near.” A knock on Grandma’s door brings her closer, and when she opens the door the trio give her a kiss before entering the snug home.

Image copyright Christopher Denise, courtesy of Philomel Books

After warming their toes by the fire, the young bears grab the cookbook, a mixing bowl, a spoon, and a whisk because “It’s baking day! / It’s baking day! / It’s baking day! / at Grandma’s!” As her little bakers stand on chairs to reach the table, Grandma passes out aprons and reads the recipe. Happily crowded around the bowl, the cubs with “wooden spoon and measuring cup, / mix the batter; stir it up. / Fold it gently in the pan, / lick the spoon because we can.”

Image copyright Christopher Denise, courtesy of Philomel Books

While they wait for their treats to bake, Grandma pours tummy-warming mugs of hot chocolate and one little bear draws a smiley face on the frosty window for a little chickadee to see. Grandma puts a record on her old Victrola, and as she sings the “soft and sweet skippy notes,” the cubs tap their feet. At last the kitchen timer rings, and the little bears dance arm in arm because “It’s baking day! / It’s baking day! / It’s baking day! / at Grandma’s!”

The chocolate goodies pop from the pan, and with icing and sprinkles are ready to be wrapped and tied with a red ribbon. Other treats get pretty bags, “each one marked with little tags.” The cubs are also bundled nice and warm, and with final hugs for Grandma, they are soon “Walking home under the moon. / Back to visit Grandma soon.”

Image copyright Christopher Denise, courtesy of Philomel Books

Anika Denise’s sweet, rhyming story is as heartwarming as a cozy kitchen on a cold day. The buoyant rhythm is a joy to read, and Denise’s infectious repeated verse, “It’s baking day! / It’s baking day! / It’s baking day! / at Grandma’s!” invites little ones to join in the story. The bond between the three cubs and their grandma is full of love and hugs, and just like the young bears, readers will want to return again and again to Grandma’s house.

Christopher Denise infuses his winter landscapes and Grandma’s house with rich, warm colors that welcome readers into this special family baking day. The three cubs, wrapped in green coats and red knit caps, march with their sled over brilliant white snowy hills between their house and Grandma’s tidy log cabin. Inside, the rooms glow with golden sunshine, and it’s easy to see why the cubs love their attentive grandma so as she gently guides them in baking.

Newly available as a board book, Baking Day at Grandma’s is a book that young children will love to hear over and over at story time, naptime, or bedtime. It would also make an appreciated gift to or from a grandmother.

Ages 2 – 5

Philomel Books, 2016 | ISBN 978-0399171574 (board book) / 978-0399242441 (hardcover)

Learn more about Anika Denise and her books and find Reader Engagement and Activity Kits on her website!

Discover the illustrated world of Christopher Denise on his website!

Spend time baking with Grandma with this sweet book trailer!

Bake for Family Fun Month Activity

Very Vanilla Cupcakes

This delicious vanilla cupcake recipe from Sally’s Baking Addiction would definitely please Grandma—and they’ll become your favorite confection too!

Vanilla Cupcakes

• 1 and 2/3 cup (210g) all-purpose flour (spoon & leveled)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (200g) granulated sugar
• 1/2 cup (115g) unsalted butter, melted and slightly cooled
• 2 large egg whites
• 1/4 cup (60g) vanilla Greek yogurt (or plain; or regular yogurt; or even sour cream)
• 3/4 cup (180ml) vanilla almond milk (or cow’s milk; or soy milk; or plain almond milk)
• 2 teaspoons pure vanilla extract seeds scraped from 1/2 split vanilla bean¹

Vanilla Bean Frosting

• 1 cup (230g) unsalted butter, softened to room temperature
• 4-5 cups (480-600g) confectioners’ sugar
• 1/4 cup (60ml) heavy cream²
• 1 teaspoon vanilla extract seeds scraped from 1/2 split vanilla bean¹
• Salt, to taste

Directions

1. Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside.
2. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in sugar – mixture will be gritty. Whisk in egg whites, yogurt, milk, and vanilla extract until combined. Split 1 vanilla bean down the middle lengthwise. Scrape seeds from half of the vanilla bean into batter. Reserve other half.
3. Slowly mix dry ingredients into the wet ingredients until no lumps remain. Batter will be thick.
4. Divide batter among 12 cupcake liners (or 24 mini) and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Bake for 8-9 minutes if making mini cupcakes. Allow to cool.
5. To make the frosting, beat softened butter on medium speed with an electric or stand mixer. Beat for about 3 minutes until smooth and creamy. Add confectioners’ sugar, cream, vanilla extract, and vanilla bean seeds with the mixer running. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more cream if mixture is too thick. Add salt if frosting is too sweet (1/4 teaspoon). Frost cooled cupcakes (I used Wilton 1M piping tip). There may be leftover frosting depending how much you use on each cupcake.
6. Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 7.

Additional Notes

1. If you can’t get your hands on vanilla beans, add an extra ½ teaspoon of pure vanilla extract instead.
2. Strongly urged to use heavy cream. You may use milk or half-and-half, but heavy cream will give the frosting a thicker texture. I recommend it!

For ways to adapt this recipe and more scrumptious recipes, visit Sally’s Baking Addiction. I guarantee you’ll go back again and again!

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