High School Courses-10th Grade

I shared a while back that my daughter had started some 9th grade classes in 8th grade and was trying to complete a handful more high school courses over summer. Right now she is still working on finishing some of those courses. So she is technically doing 9th and 10th because along with those courses she has started her other course load.

So here is what she is working on right now:

Finishing The Classics Literature Class from Currclick (hopefully by end of the month)

Study Skills-is actually going to be a course I spread out over the 4 years. She did a course online called Study Skills and Notetaking over the summer.

Adding on:

Algebra- Math U See (still working on Algebra. We dumped the PACE and are now trying this!)

Exploring American Government-Notgrass and a co-op class

Biology-Apologia’s Exploring Creation with Biology and a co-op class

Creative Writing-Landry Academy online

Spanish 2-Spanish Now! Level 1 and Spanish Now! Level 2. My goal is for her to be ready to take the CLEP in the summer.

Bible- Daniel and Revelations through our CBS class (Community Bible Study)

Her electives:

Cooking-I am using the Betty Crocker cookbook and a few other things to create a 3 unit cooking module that will be paired with Sewing, Vehicle Care and Maintenance, Home Care and Maintenance, and Building Relationships to complete a 10 unit Home Economics Class.

See the Light- She chose two DVDs from See the Light to complete this year. They are: Tiffany Window and Dreams of Joseph.

Public Speaking- we are doing a co-op class for Speech and Debate.

Drama-in a co-op setting,this is her second year.

Piano-this is her 5-6th year!

Guitar-started in April

So this little cookie is busy!

Gluten Free Chocolate Pudding Cake

My husband loves chocolate. I’ve been in the market for a new gluten free chocolate “something” recipe.
I found this recipe for Chocolate Pudding Cake in Family Circle magazine. I adapted it to fit our family.
I love that I can use my crock pot!

IMG_3187

I substituted the canola oil with coconut oil and 1 cup milk with almond milk. We are also dairy free now. I used my flour blend instead of the all-purpose flour.
 
Ingredients
            3/4 cup  all-purpose flour
            1/4 cup  unsweetened cocoa powder
            1 box (3.4 oz) cook-and-serve chocolate pudding and pie filling
            1/4 plus 1/3 cup sugar
            2 teaspoons  baking powder
            1/4 teaspoon  salt
            1/2 teaspoon  ground cinnamon
            1/4 teaspoon  ancho chile powder (optional)
            1 cup  milk
            2 tablespoons  canola oil
            1 tablespoon  vanilla extract
            3/4 cup  mini chocolate chips
            3 tablespoons  chocolate sauce
            1 1/2 cups  boiling water
Whipped cream (optional)
IMG_3184
Directions

  1. Coat a 4-quart slow cooker bowl with nonstick cooking spray. In a medium bowl, whisk together flour, cocoa powder, pudding mix, 1/4 cup of the sugar, the baking powder, salt, ground cinnamon and, if desired, ancho chile powder. Make a well in center and add milk, canola oil and vanilla. Gently stir until batter is smooth. Stir in chocolate chips. Pour evenly into prepared slow cooker bowl.
  2. In a small bowl, stir together chocolate sauce and remaining 1/3 cup sugar; pour in boiling water and stir until smooth. Pour over batter in slow cooker. Cover and cook on HIGH for 2 1/2 hours or until cake is puffed and top layer is set. Let stand, covered, 30 minutes before serving. Serve with whipped cream, if desired.

I am sharing this recipe on Gluten Free Wednesdays.
Ligia

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