Marine Corps Nomads

Tropical Traditions Coconut Oil Giveaway

I like to use coconut oil in my baking and cooking. I even use it for my skin. I was thrilled when I was given the opportunity to try out Tropical Traditions Gold Label Virgin Coconut Oil.

The Gold Label Virgin Coconut Oil is an unrefined, cold pressed coconut oil. It is processed the old fashioned, traditional way by families in the Philippines. It has a smooth, light texture with a hint of coconut flavor.

Coconut oil has a long shelf-life without having to have any yucky preservatives. It is an interesting oil due to the fact that it is a solid below 76 degrees F. When it’s heated above 76 degrees F, it becomes a liquid.

I tested out this coconut oil in my gluten free lazy granola. The end result was absolutely delicious. I also used it for greasing my pans in baking as well as in some of the baking recipes including my gluten free waffles. After greasing the pans, I always rub the coconut oil into my hands to keep them nice and soft.

I am pleased that I am able to offer my readers the opportunity to win their own jar of Tropical Traditions Coconut Oil.

Mandatory to enter: Visit Tropical Traditions and sign up for their newsletter.

Additional entries: One entry per item unless otherwise noted.

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Giveaway is open to U.S. and Canadian residents and ends on March 19th.

If you decide to place an order with Tropical Traditions, please select “Referred by a friend” and in the box that says “How did you hear of us?” enter my sponsor ID number 5905631. As a way of saying thank you for your referral order, you will receive a complimentary copy of the book Virgin Coconut Oil: How it has changed people’s lives and how it can change yours! by Brian and Marianita Shilhavy with your first order!

I received a sample of Tropical Traditions Coconut Oil for the purpose of this review. Winner will receive a jar of Tropical Traditions coconut oil. No other compensation was received. All opinions are my own. Your taste critiques may vary.

Gluten Free Lazy Granola

Blueberry Walnut Granola

This recipe is based on Crystal’s Lazy Granola. It is easy and delicious.

Gluten Free Lazy Granola

Ingredients:

1 C brown sugar
1 C coconut oil
1 C honey
2 Tbsp cinnamon (we like cinnamon, so you may want to reduce this)
3 tsp vanilla extract
1 tsp almond extract
13 C gluten free oats
2-3 C dried fruit (optional)
1-2 C nuts (optional)

Directions:

Mix brown sugar, oil, and honey in a small saucepan being to a low boil. Once boiling, remove from heat.
Stir in cinnamon, vanilla extract, and almond extract.
Pour sugar mixture over gluten free oats in a large bowl. Mix until oats are well coated. Stir in nuts, if desired.
Grease jelly roll pans (I used 2 9X13 pans). Spread oat mixture in pans.
Bake at 375 degrees F for 10 minutes. Take out and stir. Return to pans to oven. Turn off oven. All granola to sit in oven for several hours.
Pull out and cool completely. Break into pieces. Add dried fruit, if desired. Place in quart-sized bags. Eat immediately or store in freezer to eat later.

Yield: 5 quart-sized ziploc bags

This post is part of Gluten Free Wednesdays.

Gluten Free Birthday Party?

If you’re kids are gluten free, you have no doubt encountered the issue of them attending a birthday party and not being able to eat the cake. For most kids, one of the things that is really fun about birthday parties is eating the cake. What do you do to make sure your gluten free kids don’t feel left out of the celebration? For Munchkin, I try to always make her a gluten free cupcake to eat while the other kids are eating their cake.

Last Wednesday, we were invited at the last minute to a little birthday get together. Normally, I like to have cupcakes in the freezer for this type of occasion, but I didn’t have anything already made. I quickly pulled out the Gluten Free Betty Crocker cakes mixes that I like to keep on hand for gotta have it now situations.

Gluten Free Cupcake

Munchkin likes me to combine the white and chocolate cakes to create a sort of marble cake. I first fill the muffin tin halfway with white cake and then fill the rest of the way with chocolate. What happens during baking is that the white cake goes to the outside of the cupcake while the chocolate stays in the middle. It looks pretty cool.

While the cupcakes are cooling, I make up a quick batch of buttercream frosting. We decided to go with a fun pink frosting this time around. I took a few minutes to make the cupcakes look a little nicer by using a piping bag to create a fun swirl of icing on top of the cupcakes.

As I said at the beginning of the post, I like to keep cupcakes in the freezer to grab for birthday parties and other occasions where cake may be served. I do not put the frosting on prior to freezing. When needed, I pop the cupcake out of the freezer and put it on the counter. I normally have some homemade buttercream in the freezer or fridge, so I pull that out and allow it to come back to room temp before frosting the cupcake.

Gluten free cupcakes to go for birthday parties work for me!

For more Works for me Wednesday, head over to Rocks in My Dryer.

The Schoolhouse Expo -- Coming to a Computer Near You!

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The Schoolhouse Expo is coming in May!
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Whether you need to learn more about teaching multiple grades, different homeschool methods, transcripts, specific subjects, homeschooling a middle schooler/high schooler, or you just need to hear some encouraging words including some motivational Scripture, you will find most likely find what you need at The Schoolhouse Expo, a 3-day, online conference, presented by The Old Schoolhouse® Magazine and The Old Schoolhouse® Speaker’s Bureau.

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This post contains affiliate links. I will be given the opportunity to attend the expo for free as part of the TOS Crew in exchange for this promotion.