Last updated June 6, 2019,
by Stratford Public Library

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Kids in the Kitchen

July 12, 2017

We learned about the importance of protein this afternoon, thanks to our guest dietitian, Catherine Perez from the Shop Rite stores in Chews Landing and Sicklerville.


Ms. Perez showed us how to make Chickpea Chocolate Chip Cookie Dough Dip, which we served with apple slices.  Yes, you read that right: chickpeas and chocolate chips!  As one parent observed before the cooking lesson, "This could either go very wrong or be amazing!" From the enthusiasm in our library today, however, we think it's safe to say it was AMAZING.


Here are a few pictures from today's fun event.  If you want to join us for next week's class (smoothie party, anyone??), please make sure to call the library to sign up.  We promise to move things around to make more room for everyone who wants to come.  






As promised to our capacity group today, here is the recipe so you can make it at home.  If you were not able to attend today, we encourage you to be brave and try it!


Chickpea-Cookie Dough Dip

1 1/2 cups canned chickpeas (drained and rinsed)

1/4 cup soy nut butter

1 tsp vanilla extract

2 tbsp. maple syrup

2 to 4 tbsp almond milk

1/2 cup semi-sweet chocolate chips

Apple slices



1. In a food processor, combine chickpeas, soy nut butter, vanilla and maple syrup.  Process until smooth, scraping down sides of bowl occasionally.  Add milk to reach desired consistency; pulse until smooth.


2. Transfer to a serving bowl and stir in chocolate chips.  Serve with apple slices for dipping.


Yield: 16 servings (2 tablespoons per serving)

Nutrition facts per serving: 90 calories: 4g fat (1.5g saturated fat); 0mg cholesterol; 50mg sodium; 11g carbohydrate (2g fiber); 3g protein.

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