Gluten-free St. Patrick’s Day treats: County Cork Cake Pops, Lil’ Leprechauns and Emerald Isle Cakes

It’s St. Patrick’s Day week….a busy one for families like mine who have Irish dancers jigging their way through shows well past the upcoming weekend. But as the luck of
the Irish may have it — there’s still time to make some festive green treats with your
g-free kids!

In my previous post, I shared some healthier ideas such as a veggie platter in the shape/colors of the Irish flag, and shamrock-shaped pizzas and “Dublin Dragonflies.”

Now, here are some naughty treat ideas….

We attempted to make “County Cork Cake Pops” for the first time last year. (What can I say? Part of the fun of making new things is coming up with fun names for them!)  Here are some finished examples:

3cakepops2Allow me to give you the following tips that we learned, as cake pops are not quite as simple as they say…
(1) Don’t make the balls too big. Once you dip them in the candy coating, it makes them heavy. The weight makes the whole ball slide down the stick so that the stick pops right through the top. Go for a small, super-ball size.
(2) Melt a lot of candy coating…don’t skimp or you’ll be melting it again halfway through the dipping process.
(3) Improvise. If all else fails, make something up. After too many sticks poked up through the top, I tried “blocking” the sticks with these mint nonpariel candies I had. My girls
said they looked like hats so we stuck a few other candies on and called them our
“Lil’ Leprechauns”…

LwLeps2(“Lil” as in “too little to grow beards” even though the truth was “mommy didn’t feel like making beards.”) For those of you Moms out there who are willing to take these leprechauns a lot further than I did: go for it — I could see someone adding candy hair, a beard, more detailed features, etc. I, personally, don’t have the patience or motivation. Especially since my girls thought they were cute enough at this stage.  🙂

For those extra-motivated Moms: I saw other “leprechaun pops” recently: much fancier than mine, from the ultra-creative Jill over at Kitchen Fun With My 3 Sons. So, knock yourselves out!

(4) Another idea is to try them without sticks. They’re even easier to make and eat that way anyhow! We’re calling them “Emerald Isle Cakes” but it’s another thing you can take further than we did…

cakeballsonplate2Can’t you see them as leprechauns’ pots of gold?  Maybe yellow m&m’s for the gold or rainbow nonpariels for the treasure? And shape the cake a little more so it looks like a pot? See what ideas your child comes up with for these little cuties…

cakeballsinhands2These cake balls also easier for kids to help with than cake pops. After these had hardened, I called my girls back down to hold them so you could see their size here.
(They were playing “rock star” or something at the time so excuse the get-ups.)

Directions: For both the cake pops and cake balls, all I did was to mush together what was left of a frosted vanilla cake (about 2/3 of it) from a party the day before. The cake was made with Betty Crocker Gluten Free Yellow Cake mix and Pillsbury vanilla frosting. I didn’t add anything else. Let your kids mush up the cake, roll into tight little balls, then cover with candy coating. I used Make n’ Mold candy wafers for the coating. They were really delicious. To me, they tasted just like “donut holes” that we used to eat before going GF.

If you would like to follow more detailed instructions & tips, here are a few helpful links, which I didn’t see until after I had already “winged it”:

Last, but not least, I want to share (again) this gluten-free coloring page I created for your g-free kid to enjoy. (Print from the link — not from the preview below.)Have you tried anything from my St. Patty’s Day posts?  If so, please feel free to upload a picture of your child with his or her finished product on my Facebook wall. I would love to see it!

New to this site? Be sure to see the photo album of g-free kids and g-free kids’ stuff page.
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And for much more in between posts, follow me on Facebook and Twitter.

Mini peanut butter cups for your gluten-free Valentine!

IMG_6158I was looking for something different — yet easy — to make my g-free girls for Valentine’s Day week….I ended up looking no further than one of my all-time favorite cookie recipes: this one in particular.

To make these perfect, kid-size peanut butter cups, you just preheat your oven to
400 degrees, then use this simple cookie recipe:

  • 1 cup peanut butter
  • 1 cup sugar
  • 1 egg

Mix 3 ingredients together, and press cookie dough into greased mini cupcake tin openings. Be sure to press it evenly inside each opening — the same thickness on the bottom as it is along the sides—to ensure even baking, leaving the middle hollowed out for filling later on… The dough should come up and around the edges of each opening, which is where you add fork marks. Then you pop them into the oven and bake for about 9 minutes (watching them so they don’t burn around the top edges)  After they are cooled, twist the edges until they loosen and then they should pop right out, nice and sturdy.

IMG_6174For filling, I just used Pillsbury Valentine’s Funfetti frosting, piped through the corner of a plastic bag. Obviously chocolate frosting would be another great combination to go with peanut butter —or Nutella, a Hershey’s kiss, etc. No matter how you fill them or top them, they are the perfect kid-size peanut butter cups!  Try them with Sunbutter, too…

Enjoy!

Favorite gluten-free holiday treats, from our family to yours

Every year there are a few tried and true treats that we love to make in December. I’ve made these recipes so many times that I could do them in my sleep… Even in the midst of this crazy month, I’m always happy to whip up these goodies, as they’re easy, fun and always worth the little bit of effort I have to put into them. If you’ve been following for a while, some of these ideas will be familiar to you. Even though we’re not breaking any new g-free ground here, I still wanted to put our holiday favorites together in one post. Hopefully they become your family’s favorites as well!  Enjoy…

Looking for a g-free treat to send in for a class party?  Every year I make about 100 of these for my girls’ holiday parties in December and every year they are a big hit. They’re a go-to party treat (for other holidays, too — just change the sprinkles!) as all the kids love them and they’re allergen-free. Just poke sticks of some sort through marshmallows, dip in melted chocolate, add sprinkles and put on wax paper. Freeze for a bit to set, then refrigerate if using them soon. If you’re making them ahead of time, you can just freeze them in an airtight container and let them thaw out in the fridge the day before, or just on the counter the morning of the party. You could also use mini candy canes instead of sticks, or crushed candy canes instead of sprinkles, etc….anything goes!

IMG_9396Want a simple candy recipe that will tempt both young and old alike?
Then try our longtime family favorite “Buckeyes” recipe —
• 1 cup peanut butter
• 8 T butter
• 3 cups confectioners sugar
• chocolate chips or melting chocolate disks
(I always double the recipe which makes about sixty 1″ balls). Cream 1st three ingredients together and roll into balls. Melt chocolate and dip the balls in, then set them on wax paper. (We dip them only halfway into the chocolate: it’s not as messy as covering them all over.) Freeze them in single layer until hard, then store in fridge or freezer (depending on how soon you’re going to share them). Either way, keep them out of sight or they’ll be gone before you know it…

395137_320839607941299_819685579_nTrying to find a sweet gift idea that your kids can help with? Then whip out your holiday cookie cutters, some peanuts, chocolate chips and sprinkles. Instead of your classic, free-form peanut clusters, just melt chocolate and mix with peanuts til they’re coated, and spoon the mixture inside cookie cutters til all the spaces are filled. Then add holiday sprinkles, freeze til solid, then pop them out of the cookie cutters and put a few into a festive cellophane bag with a ribbon to give as gifts to neighbors, the postman, etc.

IMG_9392Want a quick, refreshing dessert idea to surprise your family? Then make these mini ice cream sandwiches, using Pamela’s Products cookies filled with ice cream. Get crazy and roll the edges of the ice cream in holiday sprinkles or crushed candy canes for extra color.  Any flavor ice cream and cookie will work!

icecreamsandLooking for a finger food that is sure to be a big hit? Then make these mini pigs-in-a-blanket, using Chebe bread mix (you can use their regular bread mix, cheese bread or breadstick mixes). Just make the mix according to directions, roll out and wrap pieces around GF mini hot dogs, and cook according to directions for mix. So savory and so good…if you’re lucky enough to have any left, they reheat very well, too.

401759_325149900843603_1398804214_nOr maybe you’re looking for a killer appetizer dip for an upcoming party? Look no further. Ask anyone who knows me what I always bring to parties (usually by request) and “feta artichoke dip” (said with a dreamy smile) will probably be the answer. And since I love this dip, myself, I’m always happy to comply. Please excuse the poor photo — it’s much better than it looks below, as many can attest to.  🙂

feta2Hot Feta Artichoke Dip
• 1 can (14 oz) artichoke hearts, drained and chopped
• 6-8 oz. feta cheese, crumbled
• 1 cup mayo
• 1/2 cup parmesan cheese
• 1 clove garlic, minced
Preheat oven to 350. Mix all ingredients and spoon into 9″ pie plate. Bake at 350 degrees for 25 minutes or until lightly browned. Garnish with chopped tomato and green onions if desired. Serve with G-F tortilla chips.

Hope you’ve enjoyed our holiday family favorites. I have some more recipes to come soon, which are a little more time-consuming than these, but worth the time if you have it. In the meantime, if you’d like to see 27 more of our favorite kid-friendly recipes, you can download a free PDF at this link.

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Proud to be gluten-free with these cool awareness bracelets

How could a g-free kid not feel proud, when sporting this unique bracelet?!

I attended my local Celiac support group’s 25th anniversary party this past Fall, where I finally got to meet Dr. Fasano and Pam King from the The Center for Celiac Research & Treatment at Mass General.  I am honored to have Dr. Fasano’s endorsement of my book and that numerous copies of it are available for patients to peruse at their Center.  At this “Gluten Freedom Day” event, I was thrilled to hear Dr. Fasano speak so much on the topic of gluten sensitivity as well as Celiac, as both conditions touch my family.

After his presentation, Pam was selling these TriBandz bracelets in the vendor area, along with Dr. Fasano’s books.  I had seen them before online but hadn’t realized how cool they are in reality.  I knew I had to get them for my 8 year old twin daughters, one of which has Celiac and the other gluten sensitivity. I knew they would love to wear something special that other kids don’t have (especially after every kid on the face of the planet was wearing those SillyBandz for so long!)  🙂

Each bracelet is only $3 which includes three 3D disks that pop in and out. You can also buy up to 3 different sets of five variety packets (of 5 different disks) to mix and match for only an additional $2 a set. The bands come in 3 sizes and we bought the smallest, which
wasn’t too loose nor too tight. My daughters have had fun borrowing each others’ disks and they change up their bracelets a lot. Kids can even wear these for sports as there are no sharp edges, plus they can get wet. The rubber is soft, sturdy and very durable.

 

We are proud to be able to support the research Dr. Fasano and his team are doing at the Celiac Center — from creating a “Making Tracks for Celiacs” team every year where we collect donations for the Center, to personal donations and spreading the word about what they do. When you purchase these TriBandz bracelets, you are even supporting important research taking place there. And of course, as kids wear these bracelets and talk about them with friends and family, it is also helping to raise Celiac disease (and gluten sensitivity!) awareness in many little corners of the world.

Think of all the g-free kids out there who would love to sport a cool bracelet like this…
Give them in Easter baskets, as stocking stuffers, part of a birthday gift, or “just because.” If you are part of a support group, please ask those in charge to consider buying these in bulk to sell at your events and meetings, or to give them as gifts to newly diagnosed gluten-free children.

As we like to say:
“Celiac disease isn’t contagious…but awareness is. Please help spread it!”

To find out more, and to order, visit www.celiacwalk.org and then click on “Celiac Awareness Items” on the lefthand side.

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For much more in between posts, follow me on Facebook and Twitter,
and be sure to check out the online photo album of g-free kids and g-free kids’ stuff page.

Dublin Dragonflies, County Cork Cake Pops, Lil’ Leprechauns and Emerald Isle Cakes

It’s St. Patrick’s Day week….a busy one for families like mine who have Irish dancers jigging their way through shows well past the upcoming weekend. But as the luck of
the Irish may have it — there’s still time to make some festive green treats with your
g-free kids!

In my previous post, I shared some healthier ideas such as a veggie platter in the shape/colors of the Irish flag, and shamrock-shaped pizzas. Before I get to the naughty treats, let me share one more, which my girls call “Dublin Dragonflies.” They aren’t big raisin fans (think “ants on a log”) so I used Snyder’s gluten-free mini pretzels for wings and peanut m&m’s for eyes. If your celery is too narrow, just use plain m&m’s.

My girls enjoy being able to help make these (I just spread the PB as they aren’t very adept at that yet) and they add the other stuff. Those with nut allergies can just substitute Sunbutter and use chocolate chips for eyes.

Okay, on to the naughty treat ideas…

I attempted to make “County Cork Cake Pops” for the first time last week. (What can I say? Part of the fun of making new things is coming up with fun names for them!)  Here are some finished examples:

Allow me to give you the following tips, as cake pops are not quite as simple as they say…
(1) Don’t make the balls too big. Once you dip them in the candy coating, it makes them heavy. The weight makes the whole ball slide down the stick so that the stick pops right through the top. Go for a small, super-ball size.
(2) Melt a lot of candy coating…don’t skimp or you’ll be melting it again halfway through the dipping process.
(3) Improvise. If all else fails, make something up. After too many sticks poked up through the top, I tried “blocking” the sticks with these mint nonpariel candies I had. My girls
said they looked like hats so we stuck a few other candies on and called them our
“Lil’ Leprechauns”…

(“Lil” as in “too little to grow beards” even though the truth was “mommy didn’t feel like making beards.”) For those of you Moms out there who are willing to take these leprechauns a lot further than I did: go for it — I could see someone adding candy hair, a beard, more detailed features, etc. I, personally, don’t have the patience or motivation. Especially since my girls thought they were cute enough even at this stage.  🙂

In fact, for those extra-motivated Moms: I was about to post this when I saw other “leprechaun pops” come across Facebook: much fancier than mine, from the ultra-creative Jill over at Kitchen Fun With My 3 Sons. So, knock yourselves out!

(4) Another idea is to try them without sticks. They’re easier to make and eat that way anyhow! We’re calling them “Emerald Isle Cakes” but it’s another thing you can take further than I did…

Can’t you see them as leprechauns’ pots of gold?  Maybe yellow m&m’s for the gold or rainbow nonpariels for the treasure? And shape the cake a little more so it looks like a pot? See what ideas your child comes up with for these little cuties…

These cake balls also easier for kids to help with than cake pops. After these had hardened, I called my girls back down to hold them so you could see their size here.
(They were playing “rock star” or something at the time so excuse the get-ups.)

For both the cake pops and cake balls, all I did was to mush together what was left of a frosted vanilla cake (about 2/3 of it) from a party the day before. The cake was made with Betty Crocker Gluten Free Yellow Cake mix and Pillsbury vanilla frosting. I didn’t add anything else. Let your kids mush up the cake, roll into tight little balls, then cover with candy coating. I used Make n’ Mold candy wafers for the coating.

If you would like to follow more detailed instructions & tips, here are a few helpful links, which I didn’t see until after I had already “winged it”:

Last, but not least, I want to share (again) this gluten-free coloring page I created for your g-free kid to enjoy. (Print from the link — not from the preview below.)Have you tried anything from my three St. Patty’s Day posts?  If so, please feel free to upload a picture of your child with his or her finished product on my Facebook wall!
I would love to see it!

In case you missed it, check out these sweet & salty treats for St. Patty’s Day,
and be sure you see the photo album of g-free kids and g-free kids’ stuff page.
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Flourless Peanut Butter Cookies: Variations on a Theme

Here it is…the original recipe — given to me over five years ago by my friend, Lori — named as such because you need “a cuppa peanut butter and a cuppa sugar.” (plus an egg!)  🙂 This recipe makes (what many think are) the best peanut butter cookies ever — whether you can eat gluten or not!  I was hooked on these even before I had to go gluten-free, and I’ve never bothered to try a new recipe since then…

Whenever someone eats these cookies, they inevitably ask for the recipe, and are baffled to hear how easy they are to make, and that an egg can actually hold the peanut butter and sugar together. They are always amazed at how moist these cookies are, how well they hold up and just how good they taste!

The photos below will give you an idea of how versatile this recipe is…I usually double or triple the recipe, and freeze some afterwards. Yes, they even freeze well!

As shown here, I often add m&m’s or peanut m&m’s into the mix before baking…

Candy corns and Hershey’s Kisses work well, too!  Just press candy on top of the cookies immediately after they have finished baking.

Below you will see the amount of cookies you can make when you triple the recipe. For most of these cookies, I pressed 3 m&m’s onto the tops before they baked. Just make sure you watch them — if they’re in too long the m&m’s might crack. Others I left plain and others had m&m’s mixed in with the dough.

And I bet you’re wondering about those peanut butter cups in the back row… These are my latest creation, and one which I will make again for sure. I pressed some of the dough into 8 greased mini cupcake openings (it was a trial so I only made a few) and forked the edges a little. Then after they were baked (for 8 minutes) I spooned Nutella into the openings. After they had cooled for a while, they twisted out of the cupcake tin very nicely — all except one. That one, I discovered, had too-thick dough at the bottom which hadn’t cooked all the way through like the other ones. That being said, make sure your bottom is just as thick as your sides, and you’ll be all set. Instead of Nutella, you can also try filling the opening with melting chocolate, chocolate chips, a Hershey’s Kiss — or better yet: chocolate frosting as another friend just suggested. No matter how you fill them, they are the perfect kid-size peanut butter cups!  🙂

Some final tips:  (1) Let your kids help! You couldn’t find an easier recipe and the dough is very workable and isn’t sticky at all. (2) As I wrote in pencil on the recipe above, I don’t recommend forking them. Whenever I do this, they turn out too flat. Keeping your dough balls as round and high as possible when you put them on the cookie sheet to bake will give them the best shape. (3) Keep an eye on the bottom of your cookies so they don’t burn (mine are usually done in 7-8 minutes), and (4) let them cool on the cookie sheet before you try to move them. This helps solidify them so they won’t break apart. If you follow these tips, you should have excellent results!

Really — you must try these — even if you just do a single batch. You will be blown away by how good they are…  And, if you try any other variations with this recipe, let me know!

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Super simple gluten-free toffee brittle

Before Christmas, my Mom had tried a version of this delicious brittle (made with Saltine crackers) at church coffee hour and was instantly hooked. After she raved about it a number of times, she tracked down the original recipe, I went out and bought some Glutino original gluten-free crackers to replace the Saltines, and we got the other ingredients together. We whipped it up one night and this brittle was a huge hit over the holidays…especially with my daughter Morgan.

What you will need for this recipe (which is a good one to let kids help with):

  • 1 box original flavor Glutino original gluten-free crackers
  • 1 stick of butter
  • 2 cups of brown sugar
  • 2 cups of mini chocolate chips
  • toppings of your choice: toffee pieces, m&m’s, sprinkles, diced nuts, crushed peppermints, butterscotch chips, coconut — you name it!

(Please excuse the photos — we did this on a whim and I didn’t have my own camera.)

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STEP 1:  Empty the entire box of crackers onto an ungreased baking sheet, all in one layer. Then preheat your oven to 350 degrees.

STEP 2:  In a medium size pot over the stove, cook one stick of butter and 2 cups of brown sugar together until gooey, then pour over crackers to cover them, and bake at 350 degrees for about 5 minutes until bubbly. (Watch carefully so that nothing burns.)

STEP 3:  Remove pan from the oven and sprinkle 2 cups of chocolate chips over top, let it sit a few minutes to melt the chocolate…

STEP 4:  Then, after the chocolate chips are melted enough, smooth the chocolate layer over with a spatula and top with toppings. Put the tray in the freezer for at least an hour.

STEP 5:  After at least an hour has passed, remove it and break it into irregular pieces with the help of a stiff spatula. Voila!  A sweet treat for any occasion!

Let me know what you think of this recipe — we call it “toffee brittle” because the taste of it reminds us of toffee, even though we didn’t use any as a topping. After you try it (trust me — you will definitely be glad you did) let me know if you can think of a better name for it. Thanks, and enjoy!

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Happy once, happy twice, happy chicken soup with…pasta?

Ahhhh…..homemade soup.

I was sick recently and got the urge to make the first batch of the year. I was also actually feeling very patient that day, so I invited my girls to help me make it. Sometimes I get a response like, “But we’re playing!” but that day I got two bright “Okay!”s.

Now that they’re getting older, I let them do more work with recipes, which is probably part of the reason they were so eager to help. In past years they would only get to do a few jobs, but now they’re using sharp knives, operating an electric chopper, stirring things over the stove, and the latest excitement — learning how to use the new handheld can opener!

So, like it says in the book, we set out to make chicken soup with rice. However, we were out of rice, which is a rare occurrence. Instead, we used gluten-free pasta, using my sister-in-law’s recipe with a few modifications. The girls proudly wore their two (of many) aprons that my Great Grandma Bertha handmade for herself many years ago. And they brought me mine, too, since I always seem to forget to wear it.

Before we start, we always turn on happy music to send out good vibes for the process, and after a quick reminder to take turns without fighting, we are good to go. (The way I see it: nothing spoils KQT  – Kitchen Quality Time – for a Mom like quarreling kids.)

Here are some of the jobs my 8 year old daughters took care of with this recipe:

I kept a few jobs to myself like cutting the chicken up and dumping everything into the boiling water, but overall they were able to help with almost everything. And we were all in good moods, which definitely helped keep things fun. There have been times we’ve set out to do a recipe where there are arguments between my girls about whose turn it was to dump a tablespoon of something into a recipe, and I was feeling short-tempered and sent them out of the room crying. There have been other times when I was rushed for time and impatient with their attempts to help. Again: not a good combination. There have been memorable, happy times as well, of course. Good, bad and downright ugly — it’s all happened in our kitchen.

I have learned that, personally, there are two main prerequisites for making food with my kids: lots of patience and lots of time. If I don’t have both of those, it just doesn’t work for us. Thankfully, this particular soup-making day was one of the good ones, completely without incident. Those happy times are the ones I cherish with my girls, and I know they do, too.

I could list a bunch of reasons why it’s important to get your kids into the kitchen with you, but I won’t. We all know that learning to help with recipes will teach your kids lots of valuable things, like measuring skills, following directions, learning kitchen terminology, how to use different tools, etc.  But for me the main reasons I ask my kids to help me with a recipe are: the quality time it gives us and the pride they take in being part of a successful gluten-free food discovery. All of the other things are just icing on the cake.

For those of you who would like some more motivation to include your kids,
try these 5 inspiring articles from these helpful websites:

Get your kids in the mood to help make soup by reading these wonderful children’s books together. If you don’t have them, here are cute videos of Maurice Sendak’s Chicken Soup With Rice (sung by Carole King) and Marcia Brown’s Stone Soup.

If you’d like to see the soup recipe we followed, it’s the last recipe on the last page of this PDF: Gluten-Free Kid-Friendly Recipes

What’s your favorite kind of food to make with your kids? What factors come into play as you decide to let them help or not: time constraints, moods, number of ways they can help, etc.?  What are some ways you make kitchen time quality time? Feel free to post pix of your kids cooking on my Facebook page to help inspire others.

Illustration from Chicken Soup With Rice © by Maurice Sendak

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Simple ideas for your special, little gluten-free Valentine

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. A little creativity, some thoughtfulness, a cookie cutter and a few other supplies can go a long way in making your g-free kid feel like a very special Valentine by the end of next week…

Here are some quick ways we make things seem “Valentinesy” (as we say) for the weeks surrounding the big day:

FOR THEM:  One of our “go-to” treats — for any occasion — is chocolate dipped marshmallow pops. These couldn’t be easier and I’ve never met a kid who didn’t love them. We make and send them in to almost every class party and my girls always say they were a hit. All you have to do is stick a skewer into each marshmallow, dip them in melted chocolate, add sprinkles, put on wax paper and set in the freezer. Just change up the sprinkles depending on the holiday and they are a festive addition to any occasion.

With your handy-dandy cookie cutter, make heart shaped pizzas. For these we just rolled out part of the dough and cut them out, then topped them individually. Or even easier — just make regular pizzas and use a cookie cutter after it’s cooled. Moms like me are always happy to eat the leftover scraps!  🙂

FOR OTHERS:  Make simple peanut clusters. Just fill cookie cutters up partway (depending on how thick you want them) with melted chocolate mixed with peanuts, decorate with sprinkles if you’d like, then let them set in the freezer for a while before you pop them right out.

Or let your kids make free-form peanut clusters, too!

FOR FUN:  Remember and repeat — life is not all about food. When each upcoming holiday nears, I let my daughters become designers extraordinaire… Decorations come up from the basement and I let them decorate this shelf in our living room however they want.

This is Lindsey’s most recent creation (she was sick that day and Morgan was somewhere else, so she was even more excited to do this one solo). Putting a bunch of decorations in one spot has a lot more impact than sprinkling them around the house, and my kids are free to revisit and rearrange as they see fit.

So many ideas, so little time… What are some simple things you let your g-free kid do for Valentines Day?  Do tell!  🙂

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*Also, please stay tuned for 2 special things just for kids:  4 Valentines Day cards for g-free kids to color (as soon as I finish drawing them!) and a mini kids-size giveaway. Should be up in a day or two… thanks!