Love February with these finds, a la Lyss Stern

February is the month of hearts and roses and lots of DeLysscious love and kisses. I remind my children each and every day how much I love them. On Valentine’s Day, I just add a little more chocolate to their day!

Talking about sweet, I am going to take my kids to a family-friendly restaurant I recently learned about, Buns Bar. I hear their milkshakes are out of this world! This should complete their Valentine’s Day with a yummy tummy.

Buns Bar [263 W. 19th St. between Seventh and Eighth avenues in Chelsea, (646) 370–4321, www.bunsbar.com].

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On Feb. 5, join the Kids Challah Bake at the Grand Hyatt Hotel. They have partnered with WIN, a city organization that helps homeless women and children rebuild their lives. Each participant will bake a challah for themselves and another for the women and children of WIN. Steve Max, famous for his halftime “Simon Sez” show, will be the entertainment for the event. I look forward to bringing my children to bake challah, and I know it will be a DeLysscious time had by all. To purchase your tickets, visit www.kidschallahbake.com.

At the Grand Hyatt Hotel [109 E. 42nd St. between Park and Lexington avenues in Midtown East, (212) 883–1234]. Feb. 5, 11 to 12:30 pm.

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I want to share a new FabuLyss find with you. My friend from college, Erica Daniels, wrote “Cooking With Leo: An Allergan-Free Autism Family Cookbook.” This heartfelt book also tells the story of a mother desperate to heal and connect with her severely autistic son. Erica finally engages her hard-to-reach child through the most vital, everyday activity — cooking. You will be touched by this beautiful story.

For many years, Erica had been in search of a successful dietary intervention for her 11-year-old son Leo, who suffers from significant food allergies, gastrointestinal disease, and autism. Through trial and error in her own kitchen, she finally hit her gastronomic stride preparing nourishing meals for her entire family without gluten, dairy, soy, nuts, additives, or genetically modified organism — with Leo by her side. Part cookbook and part love story, you will laugh and cry along with Erica and Leo as they cook, create, laugh, dance, act silly, and, most importantly, bond.

Available at www.amazon.com/Cooking-Leo-Allergen-Free-Autism-Cookbook/dp/1510708537.

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Another Diva Moms Book club that I want to share with you is written by my friend Wendy Sachs — “Fearless and Free: How Smart Women Pivot and Relaunch Their Careers.” The FabuLyss new book helps you dream big and act now, empowering women by showing us how to lean into our strengths, increase our confidence, and follow successful lessons from Silicon Valley that can help us pivot in any career — and unlock a world of possibilities.

Sachs talked to a wide range of women (yes, I am in the book) who faced fears, roadblocks, and failures to reinvent themselves. The book weaves their insights and experiences together with current research and actionable advice. You will learn how to capitalize on your skills and expand them:

• Grow comfortable with being uncomfortable

• Boost your confidence

• Sell your story

• Engineer serendipity

• Nurture your network

• Shake off setbacks

• Brand yourself — without bragging

• Build momentum

• Compete with digital natives

• Reposition yourself if you’re reentering the workforce

• And much more.

Available at www.amazon.com/Fearless-Free-Pivot-Relaunch-Careers/dp/0814437699.

Lyss Stern is the founder of DivaLysscious Moms (www.divamoms.com).

Red-velvet popcorn

Here’s a sweet recipe for red-velvet popcorn from Sarah Khandjian’s blog that’s perfect for your Valentine’s Day celebration. (I love all things red velvet!) sarahhearts.com/2016-01-19/red-velvet-popcorn-recipe.

INGREDIENTS

2 oz cream cheese, softened

1 tbs corn syrup

1/2 cup powdered sugar

1 tsp vanilla

1 bag popcorn, popped

4 red-velvet cupcakes, unfrosted

DIRECTIONS: In a large mixing bowl, combine the softened cream cheese, corn syrup, powdered sugar, and vanilla. Use a stand or hand mixer to combine into a creamy glaze.

Fold one bag of popcorn into the cream cheese glaze.

Use your hands to crumble four unfrosted red-velvet cupcakes into the mixing bowl. Use a spatula to gently fold the cupcake pieces into the popcorn mixture.

Spread it out on a baking sheet lined with a silicone mat or wax paper, and allow it to harden for about 10 minutes. Then, enjoy!

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