Valentine's Day is next week, which means I'm not thinking about what wonderful thing my beloved will be getting me, no I'm thinking about what I'm going to make for the class party at my kid's school.
Luckily, right as I was trying to figure out what I could bring, an email appeared from Kings Food Markets with two great options for the classroom, Gluten and Nut Free Rice Crispy Treats and Gluten and Nut Free Lemon Ginger Crisp. Substitute dairy-free margarine for the butter, and the lactose-intolerant kids can enjoy as well.
Gluten and Nut Free Rice Crispy Treats
1 10 oz box of Gluten-Free Brown Rice Crisp Cereal (Use the entire box.)
8 tablespoons butter (1 stick)
1 10 oz package of marshmallows
1 tsp Gluten Free Vanilla Extract
Grease a 13 x 9 inch pan
1. Melt butter over low heat in a large pan.
2. Add marshmallows to melted butter and stir over low heat until melted. Remove pan from heat. Stir in vanilla extract.
3. Stir in rice cereal and gently coat cereal with marshmallow mixture.
4. Pour rice mixture into prepared pan. With buttered fingers press the mixture flat.
5. When cool and set, cut into 12 squares.
Gluten and Nut Free Lemon Ginger Crisp
12 tbls unsalted butter, room temperature
1 1/2 cups granulated cane sugar
1 large egg
1 tsp lemon extract
2 cups gluten-free all purpose flour mix with xanthan gum
1/2 tsp gluten-free baking powder
1 tsp ground ginger
1/4 tsp salt
grated zest of 1 lemon
2 oz minced crystallized ginger
Preheat oven to 375°
1.Combine softened butter and sugar in a mixing bowl. Cream with an electric mixer until light and fluffy, about 3 minutes. Add egg and lemon extract. Beat until combined.
2. In a separate bowl, combine gluten-free all purpose flour, gluten-free baking powder, ground ginger, salt and grated lemon zest. Whisk to thoroughly combine.
3. Add the dry ingredients to the wet ingredients. Beat on slow and use a spatula to scrape down the sides of the mixing bowl. When the mixture is combined, gradually add the minced ginger to the cookie dough and blend until combined.
4.Make 2 tablespoon balls out of dough for giant cookies. Place no more than 6 on large ungreased cookie sheets. If they are placed too close together they will bake together! If you prefer smaller cookies make 1 tablespoon balls out of dough and place no more than 6 on large cookie sheet.
5. Bake in preheated oven for 10 to 12 minutes or until the cookies are set and the edges are golden brown. Allow to cool on the cookie sheet for at least five minutes before removing with a large spatula to a cooling rack.
Do you have other favorite Valentine's Day ideas for classroom parties? Last year I made heart-shaped strawberries, but this year I'll try one of these new recipes from Kings!
I was not compensated for this post.
For lots more, visit Valentine's Day Ideas on Pinterest.