My parents let me embrace the sugary awesomeness of Halloween early on.
For several years in a row, I was either a witch or Wonder Woman. (Lynda Carter was totally the bomb, by the way.) I mapped out the neighborhood into short bursts for trick-or-treating, hauling my bag or pillowcase until it just couldn’t hold any more. I made sure to hit the houses known for the really good stuff — one house had folks who worked for Hershey. Go home, dump out my sugary treasures, start again.
I remember sitting on the living room floor, my haul unpacked before me, and just eating. And eating. And eating.
I’m shocked my parents allowed this, but I’m not saying I’m sorry.
These days, traditional trick-or-treating has given way to organization-based functions: church festivals, shopping center events and the like. The one thing that has remained the same, however, is the preschool classroom party.
Elementary schools have pretty much outlawed the sugary cupcake-fests in the name of healthy eating, but preschool (or, in our case, Mother’s Day Out) classes still go all out.
Thing is, lots of kids also now have allergies or sensitivities to things like gluten and milk or casein. There are a couple in my son’s class who can’t have either, and I cut down his intake on gluten, as well.
So, if I’m asked to bring something to the class party, I’ll probably make this cupcake recipe from Gluten-Free Doctor, complete with a seven-minute icing that’s totally dairy free.
No compromises, no special cupcakes for the ones with allergies, no problem!
In honor of my former trick-or-treating days, I just might add some candy corn on top. (FYI, Brach’s looks pretty safe, unless someone is super-sensitive. Ask parents first!)
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