Moms & Tots || Bedfordview

Benefits Of Moms & Tots

PLAY IS THE KEY TO LEARNING FOR A TODDLER

Some Benefits of attending the Workshop
1. Enhance the mother-child relationship by providing the opportunity to spend quality time together.
2. Direct the toddlers’ energy without being separated from their mothers.
3. Give necessary environmental stimulation in a carefully prepared background.
4. Provide the foundation for a sense of order in the way the toddler works to increase their feeling of security.
5. Help the child to think logically and to have self-control.
6. Develop concentration with encouragement.
7. Develop the toddlers’ skills of co-ordination in both visual and motor skills. 8. Enhance the toddlers’ perceptive skills by introducing them to different shapes, sizes, colours, numbers.
9. Expose the toddlers to a social atmosphere and enable them to relate to a group experience.
10. Expose the toddler to someone new in authority, preparing the way for the nursery school experience.
11.All the activities are designed to encourage the children to make choices on their own. The children are not told what to do but are provided with all the necessary feelings of security, and encouraged to explore and grow at their own pace.

Chocolate Chip Cheesecake

Ingredients

Biscuit crust
150g digestive biscuits, crushed
1 Tablespoon cocoa powder
40g Golden Caster sugar
70g unsalted butter

Chocolate filling
500g cream cheese
1 teaspoon vanilla essence
125g caster sugar
3 large eggs, lightly beaten
250ml sour cream
100g plain chocolate, finely chopped, or choc chips
Cocoa powder, for dusting
A springform cake tin, 22cm diameter, well greased
A baking sheet
Serves 8

Method
Adding a touch of cocoa to the usual biscuit crust gives an extra boost to this easy recipe
To make the crust, put the biscuit crumbs in a bowl, mix in the cocoa powder and sugar, then stir in the melted butter. Tip into the prepared tin and press firmly onto the base and halfway up the sides with the back of a spoon. Chill while making the filling.
Put the cream cheese, vanilla and sugar into the bowl of an electric mixer and mix at low speed until very smooth. (You can also use a wooden spoon, but its hard work). Gradually beat in the eggs, increasing the speed as the micture softens. Finally, beat in th sour cream. Using a large metal spoon, stir in the chopped chocolate.
Pour the filling into the crust, set the tin on the baking sheet and bake in a prehetaed oven at 150C. The cheesecake will probably sink as it cools, then crack, so turn off the oven and leave the door slightly ajar. leave the cheesecake to cool slowly in the falling temperature for about 1 hour. Remove from the oven and let cool completely on a wire rack. Cover and chill overnight before unclipping the tin. Serve dusted with cocoa. Best eaten within 4 days - store well covered in the refrigretaor.