Ethan is feeling so much better. His eyes are brighter, his smile is back, and he just seems like himself. We went to the school a couple of different days this week. The first day, he was very excited to see all of his teachers and give out his amazing Ethan hugs. But, he was also very anxious and nervous. It was clear that he was not quite ready to jump back into things. So, we talked a lot about school, friends, his amazing teachers, and how I always come back to pick him up at the end of the day. By the time Meet the Teacher Night rolled around, he was all set. Actually, we went to the school earlier in the day, and he was happily helping one of his teachers decorate the classroom door. He loves being a helper. Give him a job, and he tackles it like it is the most important thing in the world at that moment.
Of course, we are all anxious, nervous, excited, and a little scared about Monday. But, I have such peace knowing that my children are in loving, kind, capable, compassionate, sweet hands. And, I have no doubt that they will have smiles on their faces when I pick them up Monday afternoon. It is just another chapter in their school book of life, and it is a chapter that I know will unfold in beautiful, amazing ways.
We started the day with some gluten and dairy free strawberry chocolate chip muffins. It has been a bit of a difficult transition for me to appreciate the quality, texture, and taste of gluten and dairy free. The littles (well, two of the littles) really liked the muffins. They have been big fans of almost everything that I have attempted. The littlest little has problems with trying almost anything new, even when it has dairy and gluten, so when she does not try something it does not really indicate anything. 🙂 So, I am trying to not be as critical when I try my new baking creations. I have to realize that the new treats will not taste exactly like the old treats. And, that is okay because some of these new treats taste pretty amazing, too.
Update: It is almost as if Summer read my blog post (but she cannot read yet). Within 30 minutes of hitting the publish button, Summer was eating one of the muffins. Since I did not make a big deal of her trying it, she did it all on her own, in her own good time. And, she liked it; she really liked it.
Gluten-Free Strawberry Chocolate Chip Muffins
These muffins are great for a light breakfast or an afternoon snack.
1 cup brown rice flour
1/2 cup sorghum flour
3 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup butter flavored shortening
1 cup this cream
2 tsp vanilla
5 large strawberries, chopped
1/3 cup these chocolate chips
- Preheat oven to 400 degrees and line 9 muffin cups with paper liners.
- Into a bowl, mix together the flours, sugar, baking powder, baking soda, and salt.
- Melt shortening in a small bowl.
- Whisk together with cream, eggs, and vanilla.
- Stir shortening mixture into flour mixture just until combined.
- Gently mix in strawberries and chocolate chips.
- With an ice cream scoop, scoop the batter into the muffin cups.
- Bake in the middle of the oven for 13 minutes.