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Archive for April, 2012

Vittorio Zunino Celotto/Getty

Maggie Gyllenhaal, 34, and Peter Sarsgaard, 41, welcomed another daughter into their family. Gloria Ray was born on Thursday, April 19 in New York City, her rep confirms to multiple sources.

We think this little bundle of joy would look so cute in Le Top’s Calico Cutie Smocked Calico Puff Sleeve Top & Panty which is available in 3m to 24m at www.letop-usa.com.

Your little buttercup will look so sweet in this soft and stretchy cornflower blue calico floral smocked top with scoop pockets and ruffle cuff panty. Puff sleeves and dainty crochet flowers make this a breathable and vintage look for summer.

Le Top Calico Cutie Smocked Calico Puff Sleeve Top & Panty

The couple, who have been together since 2002 and wed in Italy in 2009, are already parents to daughter Ramona, 5.

Sarsgaard was concerned about preparing Ramona for sisterhood. “I’ve seen kids with siblings — I don’t have any siblings, so I don’t know — but they generally go for about five minutes, ‘Oh, cool! Anyway, what are we going to do now? Can we return it?'” he told reporters in February. “I think it gets boring quickly, at first, and it takes a while for them to bond.”

Cheers to the new addition to the family Maggie and Peter!

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May 7th — 11th is Teacher Appreciation Week. Give your child’s teacher some well-deserved recognition with a touch of sweetness and this fun kids cookie recipe! Your kiddo will love helping you in the kitchen and definitely earn some major brownie (eh-hem, cookie) points!

Assemble this edible jigsaw puzzle with two baking tricks. One, add flour to ready-made dough for durability, and two, partially bake the dough before using the cookie cutters, to help the pieces keep their shape. Cut into the shape of an apple to show your teacher you care!

INGREDIENTS:

  • Flour
  • 16-1/2-ounce tube of sugar cookie dough (we used Pillsbury)
  • 1 cup white frosting
  • Food coloring (we used Betty Crocker Classic Gel Food Colors)

INSTRUCTIONS:

To make the puzzle:

  • Heat the oven to 350 degrees and line a rimless baking sheet with parchment paper.
  • On a floured surface, knead 1/3 cup flour into a 16-1/2-ounce tube of sugar cookie dough.
  • Reserve half for later use. Roll the dough on a floured surface to a 1/4-inch thickness, then cut it into three 4-inch squares.
  • Place the squares on the baking sheet and chill them in the refrigerator for 15 minutes.
  • Bake the cookies for 10 minutes.
  • Remove the sheet and immediately slide the parchment paper onto a counter or cutting board.
  • Push the cookie cutters into the dough (warning: It will be hot!); be sure to cut all the way through.
  • Slide the paper back onto the sheet and bake 2 more minutes.
  • Let the cookies cool.

To frost: Thin a cup of white frosting with a small amount of water until it’s the consistency of honey. Divide it into small bowls and stir in food coloring (we used Betty Crocker Classic Gel Food Colors) with a toothpick. Frost the cookies with a paintbrush.

CHECK OUT LE TOP PLAYWEAR FOR YOUR LITTLE ONE AT www.letop-usa.com

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No, I did not say that!

Is tossed salad from the garbage can?”

– Nathan, age 5

Editor’s Note:
Please spread the giggles by sharing your funny quotes with us by sending an email to editor@letop-usa.com!

Visit our home page at
www.letop-usa.com

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To all of our loyal readers:

I am sorry I have been a little M.I.A. lately! I am getting ready for my wedding that is in 2 weeks (and counting), and working diligently on prepping and gearing up our Le Top and Rabbitmoon websites with our Fall 2012 collections for you shoppers and fans! I promise to be back with great daily blog posts soon, and appreciate your understanding for our minimized  blog posts the past few weeks. Keep busy with your little ones with this SUPER CUTE cookie recipe…could be a cute idea for mother’s day!! Or to even give to your grandmother’s (as long as they aren’t diabetic)!

 

THE RECIPE!
Yield:
Makes 8-10 cookies

Cookies are a perfect-size snack for little hands. This recipe was designed with kids in mind!

Older children can use their hand to outline the cookies, drawing around it on the dough with a skewer and using a knife tip to cut along the line. If your child can’t cut with a knife, make a pattern from a manila folder or translucent parchment works well; it will allow you to see the shape of the cookie through it.

INGREDIENTS:

For Dough

  • 2 cups sifted all-purpose flour, plus more for dusting
  • 1/4 teaspoon table salt
  • 1/2 teaspoon baking powder
  • 8 tablespoons (1 stick) unsalted butter
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract, for decorating

For Decorating

  • 1 large egg white
  • 1 teaspoon water
  • Sanding sugar

DIRECTIONS:

  1. In a large bowl, sift together flour, salt, and baking powder. Set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until fluffy, about 3 minutes. Add egg, and beat until smooth, about 1 minute.
  3. Add reserved flour mixture, and mix on low speed until thoroughly combined. Stir in vanilla. Wrap dough in plastic, and refrigerate for about 45 minutes.
  4. Make cookie pattern and heart stencil while wrapped dough is chilling. For the pattern, have your child trace his or her hand on a manila file folder, and cut out the tracing. You will lay this on the dough and trace around it with the tip of a paring knife. For the heart stencil, cut a heart shape from a piece of parchment paper, discarding center.
  5. Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper. On a well-floured work surface, roll out cold dough to 1/8 inch thick. Cut out hand shapes. Transfer cookies to prepared baking sheets. Refrigerate until firm, about 15 minutes. Dough scraps may be re-rolled twice.
  6. To decorate the cookies with sanding sugar hearts, lay the heart stencil over a cookie. Combine the egg white with the water in a small bowl. Brush the egg wash in the heart, and sprinkle with sanding sugar. Lift stencil and repeat with remaining cookies. Bake until edges just begin to brown lightly, 8 to 10 minutes. Let cookies cool on pans for 3 minutes before transferring to wire racks to cool completely.

CHECK OUT LE TOP CHILDREN’S PLAYWEAR AT
www.letop-usa.com

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Today’s Darling, Hope (2 1/2-years-old), comes to us from New York City. She is a true New Yorker that loves taking art classes at the Met and going to see children’s theater. Mom says that Hope is an outgoing and mature little gal that looks forward to her sports classes each week (soccer and basketball are her favorites). Wow, what a Renaissance girl!

We’re told that she lives in Le Top clothing and gets lots of compliments on them from her fellow classmates. In the photos above she’s wearing Le Top  clothing from our Botanical Garden, Silly Swimmies, and Tulip Garden collections. Simply gorgeous! 

Congratulations to Hope for being today’s Le Top Darling of the Day!

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No, I did not say that!

I’m a good helper, a good jumper, and I’m a GOOD bagel eater!”

– Ellie, age 2


Editor’s Note: Please spread the giggles by sharing your funny quotes with us by sending an email to editor@letop-usa.com!

Visit our home page at
www.letop-usa.com

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This Fruit Stack Peanut Butter Sandwich is a great idea for kids or even adults who simply love sandwiches. Instead of serving peanut butter toast with a side of fresh fruit – why not combine them?! Thinly sliced apples and bananas are stuffed between two slices of toasted sandwich bread – slathered in chunky peanut butter. A drizzle of maple syrup and cinnamon hides beneath these tasty layers as well! Perfect as a healthy breakfast, lunchbox sandwich or after-school snack. Serve it will a tall glass of OJ or even chocolate milk!

Fruit Stack Peanut Butter Sandwich

FRUIT OPTIONS:
Try these fruits – slice them paper thin – or for soft fruits like raspberries – simply smash them between the bread and call them “fruit smasher” sandwiches!

  • Apples
  • Bananas
  • Berries
  • Pears
  • Peaches
  • Apricots
  • Navel orange slices
  • Mandarin oranges
  • Grapes
  • Mango

Try almond butter, sunflower butter, cashew butter – or good old fashioned peanut butter. Chunky or creamy.

HOW TO:
makes 1 sandwich

  • 2 slices sandwich bread
  • 1 banana, thinly sliced long ways
  • 1 small green apple, sliced paper-thin (or fruit of choice)
  • 3 Tbsp chunky peanut butter
  • 1 tsp maple syrup
  • a few dashes of cinnamon

TO MAKE:
Toast the bread. 
Slice the fruit paper thin – if you are not eating this sandwich right away you can toss the fruit in a splash of lemon juice to keep them from browning.
Slather peanut butter on both slices of bread. 
Layer fruit. 
Add a drizzle of maple and dashes of cinnamon.
 Close sandwich and slice!

CHECK OUT LE TOP PLAYWEAR AT
www.letop-usa.com

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