Valentine’s Day brings plenty of opportunities to make your g-free kid feel extra loved — as well as show love to others — around the clock. Here are a few ways to make things seem “Valentinesy” (as we say) for the weeks surrounding the big day:
G-free V-day cards!
Last year I drew these 4 little Valentine’s Day cards — made especially for all the g-free kids out there. You can download the PDF here: 4VcardsHR, then print out copies of it for your kids to color, glue onto colored construction paper and give out for Valentines — or just hang in their room or on the fridge. (*Please note: the below preview won’t print out large enough — click on the blue link four lines above this for the printable PDF).
V-day G-free treat ideas
1. For those of you who are “regulars” here, this is…
My daughters just turned 13. One has been GF since age 4 because of celiac disease and the other since age 7 because of non-celiac gluten sensitivity.
I came across a bunch of photos of their birthday cakes over the years (I’ll add more if I can find them) and thought I might post some, starting with the most recent. Early on I started out making cookie cakes and brownies. Most years I’ve made double layer cakes, using Wegmans GF mixes, Betty Crocker GF mixes and a few other brands (2 boxes of each flavor makes two 9″ round cakes that I stack and frost between) plus Duncan Hines frosting (2 cans per cake). They have always turned out great and have gotten many compliments on taste.
As for decorations, I am notorious for not thinking ahead, so I have usually made do with whatever candy I had in the house like M&Ms, Sixlets, (usually sprinkles) and have made cardstock templates for their initials. Here they are…
I hope everyone realizes that g-free kids can still have very happy birthdays — even with GF cakes! 🙂
Hi everyone. Just wanted to thank you all for your patience as I know I haven’t been posting regularly for a while now. Life kept getting in the way, but I’m back with renewed interest. Various health issues (not gluten related) have been factors, as well as travel, irish dance, job searching and the weather, too, in fact. Sometimes it’s just too nice outside to be inside on the computer! Anyhow, I’m committing to posting more regularly now (my goal is a few times per month) so I hope that you find what I share to be helpful in your g-free kid’s life. Sometimes, when you’ve been at it as long as I have, you forget what it’s like for those who are new at this whole thing. I want to be there for you, though, so please comment here or on Facebook to let me know your thoughts (show me you’re out there to keep me motivated to keep this site going!) and also let me know if there is anything special you would like to see on my site. Thanks again! ~Katie
It seems we’ve put a little twist on a classic ice cream pie recipe, and this one’s a keeper!
We made a different type of ice cream cake a few years ago in a loaf pan that looked like this:
It was two types of ice cream separated by a mixture of (cold) hot fudge and chocolate cookie crumbs. It was really good but the slices were messy, as you can imagine. If you don’t have a ready-made GF pie crust, go with something like this.
But if you can locate all of these ingredients, or similar brands of the same items (mint ice cream, Cool Whip, hot fudge, ready-made crust and crushed candy canes) I’m going to highly recommend you try it another way…
This Mi-Del crust is really wonderful. I have never used a ready-made GF cookie crust before, and now I am hooked. I usually make my own by crushing nuts or cookie crumbs and sticking them together with melted butter. These homemade crusts taste great, but they are also messy. With this Mi-Del crust, I easily popped the entire finished pie out of the foil pan and sliced it on a cutting board like so…
The pieces stayed together really nicely and there were hardly any crumbs.
My little twist was adding a layer of hot fudge (don’t warm it up) on the bottom of the crust which gives this pie an extra layer of awesomeness.
Soften half a container of Cool Whip and half a container of peppermint ice cream (you could also use mint chocolate chip or whatever), mix the two together until blended, and pour over the hot fudge. Smooth it out and sprinkle with crushed candy canes for a little crunch. That’s it. Freeze it for a few hours and then enjoy, which goes without saying. 🙂
I know I haven’t posted much in the past few months but life rolls along way too quickly sometimes. Meals come and go with no time or desire to get that perfect photo of whatever you’re about to eat…until after you’re done eating and it’s too late.
However, there are a few things I managed to record this summer, which I want to share with you in the next few posts. Starting with this wonderful zucchini bread, made from zucchinis my Dad grew for me in his garden…
I used the recipe my Mom always used when I was growing up, but subbed out the flour for Cup4Cup Gluten Free multi-purpose flour, with excellent results, if I do say so myself. Here is the recipe:
Gluten-Free Zucchini Bread
First, preheat oven to 350 and grease a 9×13 pan. Then, mix together these ingredients in a large bowl:
• 3 eggs, beaten
• 2 cups sugar
• 2 cups packed grated zucchini, including outside dark green layer
• 1 cup oil
• 1 Tbsp. vanilla
In a separate bowl, mix together:
• 3 cups GF flour
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1 tsp. salt
• 3 tsp. cinnamon
Add dry ingredients to wet mixture, then mix in:
• 1/2 cup of diced walnuts (optional)
and pour into greased pan.
Bake at 350 degrees for 50 minutes or until done.
I made a few batches this summer and froze square pieces in freezer bags. They reheat so well and are always a much requested & very welcomed sight on my daughters’ breakfast plates. Sometimes they slice them in half across the middle and eat them with whipped cream on top.
This bread is absolutely delicious and gives long-lasting energy as well. So snag those end of summer zucchinis from your local farmer’s market and get baking! Your g-free kid will be glad you did…
I‘ve had s’mores on the brain lately for some reason. Maybe it’s the fact that summer is finally rolling around after an extremely long winter, or maybe it’s the fact that I’ve posted a few similar ideas on Facebook recently… Whatever the reason, I’ve been in the mood for s’mores, and found a super simple (yet dangerous for my waistline) way to get a fix…and you don’t even need a campfire…
Here’s what you do:
Get these 3 ingredients: GF sugar cones, marshmallows & Hershey’s chocolate bars. (Personally, we don’t care too much for dry, crumbly graham crackers and much prefer using crisp, tasty sugar cones instead)…
Note: Each treat uses 1 cone, 1 marshmallow & 3 Hershey’s chocolate rectangles.
You just take a cone, drop in one piece of chocolate, and a marshmallow on top of that. Break the other 2 pieces of chocolate in half and tuck them around the marshmallow.
Sit each cone upright in some kind of cup and pop it in the microwave for about 10-12 seconds. Stay there and watch it, as the marshmallow really expands when heated. Tuck everything back into the cone if it starts popping out, let cool for a few seconds, grab a napkin and enjoy.
Here are 4 little Valentine’s Day cards that I drew a few years ago — made especially for all the g-free kids out there. You can download the PDF here: 4VcardsHR, then print out copies for your child. He or she can color the cards, glue them onto colored construction paper and give out for Valentines — or just hang them in their room or on the fridge, or use them as bookmarks. (*Please note: the below preview won’t print out large enough — click on the blue link four lines above this for the printable PDF).
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Feel free to post a picture of your g-free kid with his or her completed cards on my Facebook page. Keep coming back for more ideas for g-free kids, and don’t forget to check out the photo album and kids’ stuff page!