And let’s face it, for much of Marin, this day of patriotism marks the flight of many to the slopes, to make the most of the peak snow season & enjoy a week of family time.
However, the fact remains that while as a school, Presidents Day is the beginning of a week of Winter Break, it also represents a day of historical remembrance & patriotism combined.
Moved from it’s original day of February 22nd (the birthday of George Washington), President’s Day became part of the Uniform Monday Holiday Act (created only in 1971). This effort to create more three-day weekends, shifted the date in order to combine celebrating the birthdays of a number of Presidents (Harrison, Lincoln & Reagan).
For us here in the library, Presidents Day is a good reminder to introduce students to those in history who were the foundation of this nation & those who continue to lead us today.
We’ll be taking a look at George Washington, Abraham Lincoln, Barack Obama & now President Trump.
Students will also consider what they would do if President for the day! Will we have new vacations created I wonder?!
When you debrief on Library with your kids this week, be sure to ask your kids something special about Lincoln’s hat they might remember!
For those of you looking to celebrate the patriotism of the our great red, white & blue nation, here’s a sweet treat to keep you going through the winter break!
Red, White & Blue Cupcakes - courtesy of celebrations.com
2 1/2 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
10 tablespoons unsalted butter, at room temperature
1 1/4 cups sugar
2 teaspoons pure vanilla extract
1 cup milk
Red and blue food coloring
2 1/2 cups (5 sticks) unsalted butter, at room temperature
5 cups confectioners’ sugar
2 teaspoons pure vanilla extract
Pinch of salt
Mini American Flag Picks
To make the cupcakes, preheat the oven to 350 degrees F. Line 2 cupcake pans with baking liners, then set aside until needed.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer, beat together the butter and sugar until light and creamy. Add the eggs, one at a time, and mix until fully incorporated. Mix in the vanilla. With the mixer running on low speed, slowly add the flour mixture in three additions, alternating with the milk. Increase the speed to medium and beat until the batter is smooth.
Grab 2 small bowls and place 1/3 of the batter in each, also leaving 1/3 of the batter in the original bowl. Tint the batter of one small bowl with the red food coloring, and the other bowl with the blue food coloring. Starting with the red batter, place 1 tablespoon of batter at the bottom of each cupcake liners. Layer with the white batter (original batter), and then finish off with the blue batter. Be sure to fill the cupcakes about ¾ of the way up.
Place the cupcakes in the oven and bake until a toothpick inserted into a few of the cupcakes comes out clean, about 20-25 minutes. Allow the cupcakes to cool in the pan for 2 minutes and then transfer to a cooling rack to cool completely.
While the cupcakes are cooling, make the vanilla buttercream: Cream the butter in the bowl of stand mixer fitted with the whisk attachment until light and fluffy, about 5 minutes. Add the confectioners’ sugar and mix (gradually increasing in speed) until the sugar is fully incorporated, about 5 minutes. You may need to stop the mixer and scrape down the sides of the bowl a couple times. Add the vanilla and whisk until the buttercream is light and fluffy, about 3 minutes.
To frost the cupcakes, place the buttercream in a piping bag fitted with a large closed star tip. Pipe in a circular motion onto the top of each cupcake. Top with a Mini American Flag. Serve and enjoy!
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