Chex Mix {gluten free}

My mother-in-law is one of the nicest people I know.  I hope to be half the grandma she is.  She is incredibly kind, thinks of others, never turns on the TV with my kids, goes outside and plays with them, and she always brings us snacks and treats.  Seriously, my kids and I are so lucky to have her in our lives. 

For years she has brought her famous Chex Mix (that recipe coming next week), but since I had to go gluten free I had to stop enjoying it's deliciousness.   However, Gma being the amazing lady she is, started working on perfecting a Gluten Free Chex Mix.  

This Gluten Free Chex Mix is amazing; my husband even claims it to be better than the original. #wow   This GF snack mix is perfect for a family game night, a gathering with friends, a road trip snack, or whatever you need a fun snack for... maybe the Super Bowl! 

Gluten Free Chex Mix
Recipe: Elaine
Active Time: 10 minutes
Inactive Time: 10 minutes
Servings: about 10 cups

Ingredients: 
6 Tbsp butter
2 tsp Lawry's Seasoning Salt 
3 Tbsp Worcestershire sauce
1 1/2 c. Honey Nut Cheerios*
1 1/2 c. Multi Grain Cheerios*
1 1/2 c. cashews
1 1/2 c. peanuts
1 1/2 c. Gluten Free Pretzels
1 1/2 c. Rice Chex
1 1/2 c. Corn Chex

*These items are gluten free, but if you're Celiac and your dietary needs don't do well with oat flour feel free to change these to a different gluten free cereal. 

Directions: 

1. Melt the butter in a large glass bowl in the microwave.  Use a large glass bowl that fits in your microwave; a colored plastic bowl can change how the Chex Mix cooks. 
2. Add seasoning salt and Worcestershire sauce to the butter and stir to combine everything. 
3. Add the remaining ingredients to the bowl and stir it all together to coat the mixture with the seasoned butter.  Be sure to thoroughly combine this mixture so that the butter is mixed into the cereal and nuts. 
4. Place the bowl with the mixture into the microwave and cook it at full power for 2 minutes.  Remove the bowl from the microwave and stir it well. 
5. Cook another 2 minutes at full power and stir it well after.  
6. Cook the mixture 3 more times for 2 minutes at 70% power.  Be sure to remove the bowl from the microwave and stir it well after each 2 minutes b/c this snack mix can burn easily. 
7. If you think the nuts still taste rubbery cook it for 1 minute intervals stirring after every time the Chex Mix cooks in the microwave. 
8. Enjoy! 
9. Store the Chex Mix in an airtight container on the counter. 

Happy Gluten Free Super Delicious and Fun Snack Mix Eating!

  

Chicken Tamale Casserole {gluten free, dinner}

I've been gluten free for about 9 months now per doctor orders.  I personally haven't seen any changes in my well-being, but I don't go back to my endocrinologist for another month.  We'll see what the doctor says.  

Throughout those nine months I have grown a ton in my gluten free baking and cooking.  I know how to make cookies taste better without the funky gf texture.  I know that an extra egg should be added to most sweet breads and muffins.  I've learned how to adjust and change a recipe from using flour to thicken the sauce to cornstarch.  I'm comfortable with gluten free eating, and I personally think it is easier to be gluten free than dairy free.  It's not convenient, but it is totally doable. 

I initially spotted this casserole recipe in the Food Network Magazine. It was called Spicy Chicken-Tortilla Chip Casserole.  I made some adjustments to make it gluten free, and even used organic canned chicken I got from Costco.  Hello, I was happy with that find.  After making this recipe multiple times I decided I needed to share it with y'all.  

After tasting this recipe we felt it had more of a tamale flavor, but healthier than a tamale.  #win!   

Chicken Tamale Casserole
Recipe: Alohamora adapted from Food Network Magazine
Active Time: 20 minutes
Inactive Time: 40 minutes
Servings 8-10

Ingredients: 
2 Tbsp butter
1/3 c. onion, diced
2 cloves garlic, diced
1/2 tsp cumin, dried
1/2 tsp oregano, dried
1/8 tsp cayenne pepper
1 1/2 c. chicken broth
1 c. milk
2 Tbsp cornstarch
2 (7oz) cans salsa verde
2 (12.5oz) cans chicken, drained or 2-3 cups rotisserie chicken, chopped
1 (15oz) can white beans, rinsed and drained
1 tsp cilantro, dried or 1 c. fresh cilantro
4 c. tortilla chips, crushed (about 8oz bag)
1 1/2 c. cheese, shredded
Optional Topping: chopped green onions or fresh chopped cilantro)

Directions: 

1. Preheat oven to 400 degrees and prepare a 3 quart baking dish or an 9x13 inch pan greasing it or rubbing with butter. 
2. In a large pan melt the butter over medium heat.
3. Add the onions and garlic to the pan and cook for about 2 minutes or until softened. 
4. Add the cumin, oregano, and cayenne pepper to the pan and stir until flavorful, about 30 seconds. 
5. Add the chicken broth and a half a cup of milk to the pan and bring it to a simmer.  Simmer it all for 2-3 minutes. 
6. Combine and stir the remaining half a cup of milk with the cornstarch in a small bowl or cup, and add it to the simmering pan mixture.  Cook and stir the sauce until it is thickened.  
7. Stir in the salsa verde. 
8. Remove the pan from heat and stir in the chicken, white beans and cilantro until combined. 
9. Spread a layer of crushed tortilla chips on the bottom of the prepared dish.
10. Top the chips with half of the chicken mixture.  
11. Spread another layer of chips on top and sprinkle it with cheese (no more than 3/4 cup). 
12. Top the cheese with the rest of the chicken mixture. Sprinkle chips on top, and finally top the entire casserole with the remaining cheese.  
13. Cover the dish with aluminum foil and bake at 400 degrees for 30 minutes. 
14. Uncover the foil and bake for 8-10 more minutes until the casserole is bubbling. 
15. Finally, top the casserole with more cilantro or green onions. 
16. Serve hot.
17. Enjoy!
18. Store leftovers covered in the refrigerator.  
19. I prefer to reheat the casserole in the oven, but the husband prefers the speediness of the microwave. Do which ever you like with the tasty leftovers. 

Happy Chicken Tamale Casserole eating!

No Bake Chocolate Peanut Butter Cookies {gluten free, dessert, recipe}

Gorilla Poo.  This may show my immaturity, but in college (and still with my kids) we'd call No Bake Chocolate Peanut Butter Cookies = Gorilla Poo. 

We thought it was hilarious and awesome.  I think we'd purposely make these cookies just so we could offer Gorilla Poo to friends and cute boys.  

Now that I am a mom of 3, I only use the term Gorilla Poo with my kids.  My oldest two think it is funny but gross at the same time.  However, I hear them using the term, so I must be doing something right with this whole parenting thing.  

In regards to this No Bake recipe, it is gluten free (if you use gf oats) and it is perfectly sweetened.  My college days Gorilla Poo recipe was a bit too sweet, but a few changes and this recipe is perfect.  I may be even daring enough to say it is the Best No Bake Chocolate Peanut Butter Cookie recipe. 

I take my cookies seriously, so when I say this classic No Bake Cookie recipe is the best one out there, it is.  Enjoy!  

No Bake Chocolate Peanut Butter Cookies
Recipe: Alohamora adapted from Food.com 
Active Time: 10 minutes
Inactive Time: 30 minutes
Servings: about 2 dozen with medium scoop

Ingredients: 
1/2 c. butter
1 1/4 c. sugar
1/2 c. brown sugar, packed
1/2 c. milk
1/4 c. cocoa
1/8 tsp salt
1/2 c. peanut butter, creamy
2 tsp vanilla
3 c. quick oats*


*For Gluten Free be sure these are GF*

Directions: 

1. In a medium to large sauce pot over medium heat add the first six ingredients (butter, sugars, milk, cocoa, and salt).  Stir the mix occasionally until it boils.  
2. Let the mixture boil for 1 minute and then remove the pan from heat.  
3. Add the peanut butter and the vanilla to the pot and stir until it is melted and well combined. 
4. Add the quick oats to the pot and stir to combine everything.  Old Fashioned, aka not quick oats, will work, but I like the taste and texture of these cookies best with the quick oats.  
5. Lay about a 2 foot section of wax paper on the counter, or you can use parchment paper or a baking mat on the counter or on a cookie sheet. 
6. Use a medium cookie scoop or a large tablespoons to scoop the cookies onto the prepared wax paper.  
7. Let the cookies cool completely on the counter before eating.  
8. Store cookies in an airtight counter or in the refrigerator.  
9. Enjoy!  

Happy Easily Gluten Free Classic No Bake Cookie eating! 

  

Cupcake Meatloaf, Single Servings {fast, weeknight, gluten free}

Meatloaf is such a great dinner choice.  You get a great amount of protein, and it is comfort food at its best.  However, most meatloaf recipes take an hour or so to bake.  Who has that much time during a busy weeknight?

Right now we have swim lessons every evening, and every evening quick filling meals are absolutely necessary.  Cupcake Meatloaf aka Single Serving Meatloaf is quick, filling, and so very delicious.

I love the speed I can make it in and how simple it is to make it gluten free.  My kids love the small serving that is just their size.  My husband can't get enough of this meatloaf.  It's delicious, and if you are cute fun mom, unlike me, you could place a dollop, or pipe, mashed potatoes on top to complete the "cupcake" look.  


Cupcake Meatloaf
Recipe: Alohamora Open a Book
Active Time: 20 minutes
Inactive Time: 30-40 minutes
Servings: About 6-8, or 12 cupcake meatloaves

Ingredients: 

1 lb ground beef or ground bison
2 cloves garlic, minced or 1/4 tsp garlic powder
1/4 c. onion, diced
2 slices bread with crust, torn into small pieces (gluten free bread works great)
1/4 c. milk
2 tsp Worcestershire sauce
1/4 tsp dried sage
1/8 tsp salt
1/2 tsp ground mustard
1/8 tsp pepper
1 egg
2 Tbsp BBQ sauce

Directions:

1. Heat oven to 325 degrees and use 12 aluminum or parchment paper cupcake liners in a cupcake pan.  
2. In a large bowl using a fork break up the beef or bison into small pieces.  Ground turkey works as well.  
3. Add the garlic, onion, and bread to the beef.  Use your fork to combine. 
4. Add the milk, Worcestershire sauce, spices, and egg to the to the meat mixture.  Mix well with a fork (or your hands if you like the hands on approach) until everything is mixed well and fully incorporated. 
5. Using an ice cream scoop, place 1 scoop of meat mixture into one of the liners in the prepared cupcake pan. Press the meat down into the pan and squeeze a dollop of barbecue sauce on each "cupcake."   
6. Place the single serving cupcake meatloaves into the oven and bake it uncovered for 30-40 minutes until beef in each cupcake meatloaf is no longer pink and it is completely cooked through. 
7. Let the loaf stand for a few minutes to cool before placing a cupcake meatloaf onto a plate.  Remove the liner before serving, and drizzle more BBQ sauce if that is desired. 

Happy Cupcake Meatloaf aka Single Serving Meatloaf eating!

Baked 3 Cheese Mac and Cheese {gluten free}

In January my doctor informed me that I needed to go strictly gluten free.  It is inconvenient at times, especially when traveling.  However, to be honest it has been a good challenge.  I have to learn how to easily make my family's favorites gluten free.  I eat a lot of veggies and green smoothies.  I've mastered this GF Chocolate Chip Cookies recipe, and now I have delicious Mac and Cheese comfort food.  I can totally do this, and you can go GF too if you have to. 

My kiddos, like 99% of the kids in this world (clearly that statistic is completely made up), love Macaroni and Cheese.  I also haven't met an adult who doesn't love a good homemade Mac and Cheese dish.   

This Baked 3 Cheese Mac and Cheese is Gluten Free using normal (no gluten free flour used) ingredients, and it is oh so delicious.  Delicious to kids, yet equally pleasing to grown-ups.  Win-win!  

If you have a gluten free friend, give this homemade comfort food recipe a go.  You all will love it! 

Baked 3 Cheese Mac and Cheese- Gluten Free
Recipe: Alohamora
Active Time: 20 minutes
Inactive Time: 20 minutes
Servings: about 8

Ingredients: 
1 pkg (8oz) quinoa pasta
4 Tbsp butter
2 cloves garlic, minced
1/4 c. onion, diced
1/2 tsp dry mustard
salt/pepper
dash cayenne 
1 1/2 c. milk 
1/2 c. milk
2 Tbsp cornstarch
1/2 c. white cheddar cheese, shredded
1/2 c. mozzarella cheese, shredded
1 c. cheddar cheese, shredded
1/4 c. crushed Rice Chex. 

Directions: 

1. Preheat oven to 325 degrees and pull out a 2 quart baking dish. 
2. In a medium pot cook the quinoa pasta according to the directions on the box.  I prefer quinoa pasta over corn, rice, or bean pasta for my gluten free option.  You can find this quinoa pasta at any grocery store.  Cook the pasta, rinse and drain it, and pour it into the baking dish you have set aside. 
3. In a large saucepan over medium heat melt the butter with the garlic and onion. 
4. When the butter is melted at the spices and stir for 30 seconds or just until flavorful. 
5. Add 1 1/2 cups of milk and bring the milk to a boil.  Simmer it for 3-5 minutes. 
6. In a small bowl stir the remaining half a cup of milk and the cornstarch together.  Add the milk/cornstarch mixture to the pan and stir it in.  Stir the sauce for 8-10 minutes letting it simmer and thicken. 
7. When sauce is thickened turn off the heat, add the cheese to the pan, and stir until the cheese is melted and combined.  
8. Pour the cheese sauce over the pasta and stir to combine everything. 
9. Evenly top the mac and cheese casserole with hand crushed Rice Chex. 
10. Bake the mac and cheese at 325 degrees for 20 minutes. 
11. Serve hot and enjoy! 
12. Store leftovers in the refrigerator. 

Happy Easily Gluten Free Baked 3 Cheese Mac and Cheese Eating! 

    

The Ultimate Grilled Cheese

Happy 2017!  What better way is there to start off the new year than with the best?!
  
This sandwich is the absolute best grilled cheese sandwich. Ever.  It is truly The Ultimate Grilled Cheese.  

The flavors are perfect with the honey, basil, tomatoes, and Havarti cheese.  The soft and gooey center goes perfectly with the crunchy buttery bread.  The entire flavor and texture combination make it the best grilled cheese sandwich.

This is the perfect sandwich for those cold days, days you need a quick lunch or dinner, and days you just need a little extra comfort found in a delicious meal.  Kids will enjoy this grilled cheese, but adults will love it. 

My sister shared this recipe with me, and I am forever grateful.  My grilled cheese days will never be the same again.  My sister apparently got the recipe or idea for the recipe from Oprah about 13 years ago.  My family went to visit her family in Nebraska this last October.  It gets a lot colder than Arizona and the wind cuts through you. One day for lunch after we had been outside with the kids, and I was a little chilled, she introduced me to this.  It was amazing!  My taste buds were happy.   

I almost bought a panini/sandwich maker for this sandwich alone b/c that is how my sister made the sandwich and I had to recreate it.  My husband helped prevent that impulse purchase, and, as a result, I learned I could get the same texture and look from my grill pan.  You could do this on a griddle as well.  Basically, you can make this sandwich with whatever you have.  Basically, you just need to make this sandwich.   

The Ultimate Grilled Cheese
Recipe: My Sister
Active Time: 10 minutes
Inactive Time: 0
Servings: 1

Ingredients: 
2 bread slices
butter
honey
2 Havarti cheese slices
2 tomato slices
dash basil, dried (can do fresh)

Optional: thin ham slices

Directions: 

1. Heat your griddle or grill pan to medium to low heat.  If you have a panini/sandwich maker heat that up.  
2. Butter the outside of both slices of bread.  
3. Evenly spread honey on the inside of both slices of bread. 
4. Place Havarti cheese on top of the honey on both slices of bread. 
5. Place your tomato slices on one side of the sandwich.  I've used sliced grape tomatoes, and it works just as marvelously. 
6. If you want to add ham to your sandwich do this on the bread slice without tomatoes. 
7. Place fresh basil on top of the tomatoes, or sprinkle dried basil on top of the tomatoes. 
8. Put your bread slices together to build your sandwich, and place the sandwich butter side down on the heated pan.  
9. Cook your sandwich to your desired crispiness. 
10. Enjoy! 

Happy Ultimate Grilled Cheese sandwich eating!

Peanut Butter Cookies {Cookie Week Recipe #5}

You really can't go wrong with the classics.  Pride and Prejudice, really anything Jane Austen, trucks, apple pie, chocolate cake, Monopoly, chess, and these Peanut Butter Cookies.

These cookies are your good ole' classic peanut butter cookies with the traditional fork imprints.  My kids like to call those imprints "little bumps," but I like to call them their trademark.   

I love peanut butter, but to be honest lately (it must be my old age of 36) I don't like most peanut butter based cookies b/c they are almost too sweet. Yes, things are too sweet for me now; I prefer vanilla Icelandic yogurt over any other yogurt b/c it isn't as sweet.  If you've never had Icelandic yogurt it is delicious!  

However, back to the cookies...this recipe is perfect.  It is perfectly sweet, perfectly soft, and perfectly flavored.  It's just perfect.  

I actually used Natural (No Stir, b/c I hate stirring) Organic Peanut Butter for this recipe, which is not nearly as sweet, and it made the best cookie.  I'm telling you, use the good healthy peanut butter for this recipe, and you'll be a happy camper.  My husband, who has a bigger sweet tooth than anyone I've ever met, could not get enough of these cookies and the dough.  

Basically, these cookies are amazing for the the sweet tooth eater or the picky and not so sweet eater.  Enjoy!  

Peanut Butter Cookies
Recipe: Alohamora adapted from Cooking on the Front Burner
Active Time: 25 minutes
Inactive Time: 25 minutes
Servings: 2 1/2 to 3 dozen cookies with a medium scoop 

Ingredients: 
1 1/3 c. peanut butter (natural no stir pb is my favorite, but any kind will work)
1/2 c. butter
1 1/4 c. brown sugar
3 Tbsp milk
1 Tbsp vanilla
1 egg
1 3/4 c. flour, unbleached
1/2 tsp salt
3/4 tsp baking soda

Directions: 

1. Preheat oven to 350 degrees and line your cookie sheet with parchment paper or a baking mat.
2. In a large bowl or a stand mixer cream together the peanut butter, butter, brown sugar, milk, and vanilla. 
3. Add the egg and beat until just combined. 
4. Add the dry ingredients, the remaining ingredients, in the order listed on top and mix until just combined.  
5. Use a medium cookie scoop or a spoon to place dough balls on the prepared pan.  Use a fork and flatten the balls making a criss-cross pattern on top of the ball. 
6. Bake the cookies at 350 degrees for 6-8 minutes until the cookies look set and not doughy.  Though, you don't want to overbake the cookies; they will cook a little more on the pan when the pan is removed from the oven.  7 minutes was my magic number. 
7. Let the cookies cool on the pan for 5 minutes before removing them to a cooling rack. 
8. Enjoy cookies warm or cool! They are delicious!
9. Store leftovers in airtight container on the counter. 

Happy Classic Peanut Butter Cookie eating!

Soft Batch Chocolate Chip Cookies {Cookie Week Recipe #3}

I played a lot of sports growing up.  In high school I played club soccer for a team that was an hour away.  Three to four times a week I'd travel the hour to Denver and back home again with 4 other teammates.  We had a lot of fun and bonded on those drives.  

One time after practice we had to stop at a gas station, and my friend introduced me to Soft Batch Cookie.  Oh my goodness, I think it was love at first soft cookie bite. 

From that moment on I have always loved soft cookies; hard cookies (except Oreos) seem like a waste of calories that I usually turn away.  Are you a soft or crunchy cookie fan?

I have a few chocolate chip cookies recipes already on the blog, and they are all amazing in different ways.  I love my Rich Buttery Chocolate Chip Cookies, and these Soft for Days Chocolate Chip Cookies are oh so delicious.  Both cookies get high reviews from the hundreds of people who have tasted them. 

However, this recipe is my current favorite.  I adore how soft they are; these cookies truly are my love at first bite Soft Batch Chocolate Chip Cookies.  

You definitely need this recipe. Yummy!

These classic cookies are bound to get you a few more goodies from Santa. ;) 

Soft Batch Chocolate Chip Cookies
Recipe: Alohamora adapted from a friend. 
Active Time: 20 minutes
Inactive Time: 20 minutes
Servings: 3 dozen medium scoop  or 2 dozen large scoop

Ingredients: 
1 c. butter, softened
3/4 c. brown sugar
1/4 c. sugar
1 box (3.5 oz) vanilla pudding, dry
2 eggs, large
2 tsp vanilla
2 1/4 c. flour
1 tsp baking soda
1 (11 oz) bag milk chocolate chips
2 king size or 1 XL milk Hershey bar, chopped

Directions: 

1. Preheat oven to 325 degrees and line cookie sheets with parchment paper or a baking mat.  The parchment paper/baking mat are not necessary but they help with the cooking texture.  
2. In a large bowl or a stand mixer cream the butter and sugars together until they are light and fluffy. 
3. Add the pudding mix and mix until just combined. 
4. Add the eggs and vanilla one at a time and mix until just combined. 
5. Add the flour and baking soda in the order listed and mix until just combined.
6. Finally, add the chocolate chips and the chopped up chocolate bar.  Trust me, you need both.  The flavor and the texture of the two are a perfect addition. 
7. Use a medium cookie scoop or a spoon to get approximately 1 1/2 tablespoons of cookie dough and place the balls on your prepared pans.  
8. Bake the cookies at 325 degrees for 8-10 minutes for either the medium or the large cookies until they are a light golden color. Medium cookies are closer to 8 minutes, and the large cookies are closer to 10 minutes in my oven. 
9. Enjoy! 
10. Store leftovers in an airtight container on the counter. 

Happy Soft Batch Chocolate Chip Cookie eating!

My kiddos are so helpful when taking pictures. ;) Who wouldn't want a stuffed animal joining the picture fun. Tho, to be honest I'm just glad they want to be involved with what I am doing, and I'm glad they want to spend time with me.  I'm sure that won't last, so I will enjoy it while I can. I love these cute kiddos of mine. 

Cake Batter Funfetti Cookies {Cookie Week Recipe #2}

Yay for Cookie Week!  Did you get the S'mores Cookie recipe?  Oh it is oh so tasty. 

Today I'm all about fun and tasty cookies! 

Yay for sprinkles!  Yay for cake batter!  Yay for Cookie Week recipe #2!  Yay for another delicious cookie recipe!  Yay for Cake Batter Funfetti Cookies! 

These fun cookies kids love, and all sugar cookie fans devour.  The taste is amazing, the sprinkles are fun, and the cookies are quite easy to make.  

Throw in some red and green sprinkles for Christmas, blue sprinkles for Hanukkah, a favorite color for a birthday, or team colors for a game and you've got a personalized treat.  Really, the options are endless and always deliciously fun.  

Enjoy a little more sprinkle love in your life with these yummy cookies!
  

Cake Batter Funfetti Cookies
Recipe: Alohamora adapted from Sally's Baking Addiction
Active Time: 15 minutes
Inactive Time: 15 minutes
Servings: 3 dozen with a medium cookie scoop

Ingredients: 
1 c. butter, softened
1 1/2 c. sugar
2 eggs, large
2 tsp vanilla
3 c. flour, unbleached
1/4 tsp salt
2 tsp baking powder
1 tsp baking soda
2 tsp cream of tarter
1/3 c. sprinkles + more for topping

Directions: 

1. Preheat oven to 325 degrees and line two cookies sheets with Silpat, baking mat, or parchment paper.  Those aren't necessary, but they do help make the perfect cookie! 
2. In a large bowl or a stand mixer beat the butter for 1 minute or until smooth and creamy. 
3. Add the sugar and beat it together until the mixture is light and fluffy. 
4. Add the eggs and the vanilla to the mixture one at a time mixing between each addition.  
5. Add the dry ingredients in the order listed and then mix the dough until it is just combined. 
6. Add 1/3 cup of sprinkles to the dough and mix until just combined. 
7. Using a medium cookie scoop scoop dough balls onto the prepared pans.  If you don't have a cookie scoop use a spoon and make approximately 1 1/2 tablespoons of dough and roll it into a ball.
8. Fill a 1/3 measuring cup or small ramekin with sprinkles.  Dunk the top of your cookie dough ball into the small bowl of sprinkles and then place it right side up on the pan. The top should now have several sprinkles on it.  You can also sprinkle sprinkles on top of each cookie dough ball.  However, the dunking method worked better, and was a bit cleaner.  
9. Bake your cookies at 325 for 6-8 minutes; 7 minutes was my magic number.  You want the cookies to just be set but not overcooked.  These cookies are soft cookies; to keep them that way avoid overcooking them.  
10. Let your cookies cool on the pan for 5 minutes before removing them to a cooling rack. 
11. Enjoy your sprinkle cookies hot, warm, or cool. 
12. Store leftovers in an airtight container on the counter. 

Happy Cake Batter Funfetti Sugar Cookie eating!

Cola Fountains and Spattering Paint Bombs get 3.5 Stars {Non-Fiction} {Hands-On Science}

If you are anything like my husband you do not allow kids to have sparklers for the 4th of July or any other holidays, and you look for other ways to get a fun "Wow!" factor from them so you turn to science.  If you are anything like me you think science is so fun and any "project" (as my kids call it) is fun to do on a daily basis.

I was lucky enough to have Myrick Marketing send me Cola Fountains and Spattering Paint Bombs by Jesse Goossens and Linde Faas, a fun hands-on science experiment book to review.  My thoughts and review are my own, and as you can see from the above picture I was all about tabbing aka post-it note marking the fun experiments I wanted to do and had the supplies for already.  

More than a few times a week I would pull out this book and select another fun learning activity to do with my kids. We even did at least one experiment, if not more, during play dates my preschoolers had.  My kids and their friends loved seeing grapes spark like firecrackers, M&Ms lose their M's, and soda pop erupt like a volcano.  Even my husband and I enjoyed the fun science activities and found actually doing these activities to be easy and painless which is not always the case with "learning activities."

I give Cola Fountains and Spattering Paint Bombs 3.5 out of 5 Stars in my book review.  You may think it is weird that I was praising and commenting how much fun we've had with this book, but yet I took one and a half stars away.  However, those that truly know me know that I am tough critic/reviewer; I really pick things apart.  I feel this makes you more knowledgeable in what you check-out and/or purchase for a personal library or a library collection. 

Overall, I think the experiments are fun and easy to do b/c the supplies are common.  I liked the pictures and thought they were fun; however, they didn't add to the explanations as much as I would've liked.  Though that is a personal preference and what I am used to; it doesn't mean that is how it always needs to be done.  I really like the Why It Works section with each experiment.  Being able to explain to kids why something did what it did is great and really brings in the "learning" aspect.  I also really liked that these experiments are fun for a wide range of ages.  My toddlers and preschoolers enjoyed this as much as middle school kids would. The only difference with ages is the young kids need parent or teacher help and the older kids could do all of the fun activities themselves.  

      

There were a few reasons why this book lost some star points.  I felt the experiment instructions were unclear at times.  This may because it was originally published in Dutch.  I felt the format was unique as far as science experiments go, but it was more difficult than if they had used the more common recipe like format or had numbered instructions.  I also wish every experiment would describe what is supposed to happen, otherwise you feel a little lost.  Some experiments tell you, or the title of the experiment lets you know what is supposed to happen, but not all of them.  This was frustrating at times.  For example, the experiment Elephant Toothpaste sounds cool, but I have no idea what the end result is supposed to be.  My last change for the book would be to include a short paragraph about the author and illustrator.  It is always nice to feel a connection with who wrote and illustrated the book. 

All in all, if you are looking for a STEM or science activitiy book for your classroom or home this is a good choice.  It's good, but it isn't great. Though more than a few of the 47 experiments are my favorite among the many "Science Experiment Books" I've checked out. The Grape Firecracker was really awesome!  

Amazon had the following book description: 

"Bring STEM home with this colorful collection of science experiments that use everyday household objects. Turn your home or garden into a laboratory and create paint bombs and elephant toothpaste, let crystals grow, volcanoes erupt and CDs fly, build your own lava lamp, and discover how you can bounce an egg. Jesse Goossens has collected 47 spectacular, exciting, and sensational experiments with clear instructions and helpful information presented in a graphic way. Illustrator Linde Faas has exploded her palette to introduce even more giggles. The result is a festive book for budding inventors and other sorcerers' apprentices. Parental supervision recommended."

Do you have a favorite science experiment?  I'd love to hear what fun learning activities you do with your kids.  

Happy Doing Science Experiments and Fun Learning Activities!