Mail Exchange, Treasures, and (the best!) GF CAKE

Special thanks to Cindy for organizing 

this super fun mail exchange!

The Candy Hearts' Girls were SO EXCITED to participate!

And they were REALLY excited when the mailman had a delivery for each of them!

THANK YOU....Lily, Isabella, and Anastasia!

I have to add this special little treasure tidbit...

Every school day I put a little treat under my girl's pillows.

They rush home from school, excited to see what surprise awaits them...

It might be a sticker.

Or a Starburst.

Or a chocolate Kiss.

Or whatever little TLC I can come up with :)

Anyway, because of this tradition, my girls tend to put things very special under their pillows for safe keeping.

In fact, whenever they write us notes or draw us pictures....

they put them under OUR pillows.

If you're visiting, you may find something under your pillow too.

Sometimes there's so much stuff that I have to ask them to go through it all 

to decide what is most important to them on that day.

Suffice to say that EVERYTHING precious has a precious place.

Under the pillow has become a sacred place around here.

So, the other day, I went to put a little candy corn pumpkin under Tink's pillow.

And this is what I found... 

And, before I go....

Jason and I celebrated our birthdays over the weekend.

His was Friday....mine was Saturday :)

I'm one year closer to 40 and he's officially in his "late 30's"

(Yes, he's 2 years younger than me ♥)

Anyway, we made some birthday cupcakes to celebrate the occasion.

HERE is THE BEST gluten free cake I've ever made...

New and Improved Gluten-Free Cupcakes Recipe 
1 package Betty Crocker Gluten Free Yellow Cake Mix

1 3.4 oz package Jello vanilla instant pudding

1/3 cup granulated sugar

4 large eggs plus one egg white room temperature

1/2 cup canola oil

3/4 cup orange juice (no pulp)

1 Tablespoon good vanilla extract

*DO NOT FOLLOW THE DIRECTIONS ON THE PACKAGE

Preheat the oven to 325 degrees F.

Mix the wet ingredients in a medium sized bowl.  In a large bowl sift together the dry ingredients, add the wet ingredients  and   beat   on  medium speed until completely combined

Line  a muffin tin with cupcake liners.  Fill 2/3 of the way full.

Bake for about 23-25 minutes, until the cupcakes are golden and a toothpick inserted comes out clean.  

FYI -- I've made these using a Betty Crocker GF Chocolate cake mix and chocolate instant pudding and they came out FANTASTIC!  I've also tried using different cake mixes....and....the results weren't as good.

So...make 'em yellow -- make 'em chocolate -- but don't use anything except

Betty Crocker GF cake mix!

PS -- I  freeze these frosted cupcakes in a single layer before storing them them in a 

gallon sized freezer bag.
Then I send a batch to school to be stored in the Health Office's freezer.

A frosted cupcake this size is about 25 carbs.

The nurse just takes one out and lets it defrost on the counter for about 15 minutes and...

Gluten free cupcakes are always ready and available for special class events!