These are quick and easy and a big hit with the kids. My kids don’t generally eat gluten free, but I do, so when I find something they love that I can eat, too, it’s a keeper. And, these muffins truly taste like cupcakes. I don’t even miss the frosting—the mini chocolate chips add a gooeyness that put these over the top. [Read more...]
These milk carton gingerbread houses are so easy to make. They are quick and fun, an activity that we were first introduced to when my kids were younger and attended a weekly play group. We’ve been making them ever since.
You will need:
***A pint sized carton (or cut a quart sized carton in half)
Start with a half-pint carton and a stack of graham crackers. [Read more...]
How to Make Cough Drop Lollipops
- Check the package of your favorite cough drops to make sure they are safe for your child.
- Cover a baking sheet with foil, then parchment.
- Place cough drops in pairs on the parchment.
- Leave spaces for lollipop sticks.
- Bake at 275 degrees for 8 to 9 minutes.
- Remove baking sheet from oven and immediately roll lollipop sticks into melted cough drops.
- Let cool.
- Wrap individually in a cupcake wrapper.
I have a super easy way to make homemade play dough without cooking it on the stove. I decided to make play dough that looked like sand, to go along with a beachy theme. My kids are somewhat obsessed with collecting sea shells and bringing them home, thus we have a huge collection.
Here’s one way to play with sea shells. This was a great boredom buster as well as fine motor skills for my preschooler. And my big kids started their morning with a calm, soothing sensory activity rather than, you know, the usual chaos of arguing over who gets the last bit of the favorite cereal.
Our beach dough looks like sand, but has the soft and smooth texture of homemade play dough.
Homemade No-Cook Play Dough Recipe for Beach Dough
- 2 cups whole wheat flour
- 1 cup salt
- 2 tbsps. oil (I used grape seed, because it’s what I had.)
- 2 tbsps. cream of tartar
- 1 1/2 cups boiling water
- yellow and brown paint (I used washable tempera paint.)
The whole wheat flour really gives the dough a sandy look, however it smells rather, well, wheaty, so to cover this, you can add 1 tbsp. of your favorite extract (peppermint, vanilla, lemon, orange, almond) or a few drops of essential oil (lavender is my favorite).
Here’s the fabulous no-cook part: I threw all the ingredients into my stand mixer, in no particular order, except for the paint. I started the mixer and then added a squirt of yellow paint, a bit of brown and kept doing this until it looked like the color of sand.
I added a bit more extract at the end to make it smell really good.
These are Strawberry Breakfast Muffins. They are gluten free, grain free and sugar free. And they are delicious.
Elana over at Elana’s Pantry has this amazing cinnamon bun muffin recipe. I’ve been making and eating these muffins as my go-to breakfast for a year and a half, ever since I went mostly gluten and grain free, and often sugar free. I triple the recipe and freeze them. They heat up quite nicely in the microwave for 30 seconds. In fact, every recipe I’ve tried from Elana has been amazing and delicious, so go and check out her blog, her books, and her awesome food.
And, yes, I know this is a homeschooling blog and this post has only a little to do with homeschooling, but when we are on a learning break, I post about things like berries, and laundry, and guns. Just so you know.
So the boys and I went strawberry picking and I couldn’t wait to get home and try a few new things with our beautiful, fresh berries.
First, I made my first ever freezer jam, which also happens to be sugar free. It’s just strawberries and agave syrup. That’s it. You can find the directions at Simply Gluten Free.
The jam must be frozen or used within a week. Next, I had a great idea of how to put some of this wonderful jam to use. Elana’s muffins! Here’s what we did:
- Make Elana’s basic muffin recipe, omitting the cinnamon topping.
- Add 1/2 cup chopped fresh strawberries to the batter, folding them in gently.
- Add a dollop of the jam to the top of the muffins just before baking.
- Bake the muffins for 16 to 20 minutes. This is longer than the original recipe because of the moisture from the berries.
- Serve with a pat of butter and a drizzle of honey, if you are so inclined.
My kids love these muffins and do not, as a rule, eat gluten/grain/sugar free. It’s so awesome when I make something that I can eat and they love it, too.
My little assistant, Love Bug, had fun helping me in the kitchen, measuring and mixing. And that, my friends, is how it is related to homeschooling.