Warm&Cozy Spinach Dip

Good morning world!

It’s a beautiful day in a whole new world here at Shutters and Honey. We have most of our lives moved here to Massachusetts and I have to say, the weather was phenomenal to wake up to. We took a few days to really soak up the Smoky Mountains and see a few sights that were absolutely incredible!

So, back to the good stuff!

Before we left Louisiana, I perfected a spinach dip recipe for those of us who can’t tolerate gluten or dairy. I often find myself at parties staring at the bowl of dips wishing I could have just one bite. Now, that’s not the problem! The problem is staying out of the bowl!

So without further adieu, let’s introduce our recipe of the week!


  • 1/2 Tsp. Garlic Powder
  • 3 Tbsp. Earth Balance Vegan Butter
  • 1 Frozen bag of Spinach, Chopped
  • 1 Cup Ripple Original Coffee Creamer
  • 1 Cup So Delicious Mozzarella Shreds
  •  1/2 Cup So Delicious Cheddar Shreds
  • Dash of Season-All Seasoned Salt (To taste!)

Step 1:

Combine the garlic powder, butter, and the bag of spinach in a small skillet and saute until the butter is melted and the spinach is well defrosted. Once done, pull to the side.

Step 2:

Gently stir the coffee creamer and the cheese shreds in the same small skillet until they are heated through and the cheese is melted. This should only take a few minutes and it’ll have a slightly thin consistency.

Step 3: 

Pour your spinach into the creamer/cheese mixture and slowly combine. Stir continuously until they are well mixed and allow to simmer for a few moments to really expel those flavors! Add the Season-All by taste.

Step 4: 

Put into your favorite party bowl, pour your favorite chips, and ENJOY! I know we did!

And that’s it, folks! Literally the simplest party dish you could ask for, not only is it quick and easy, but it’s hearty too! To be perfectly honest, my family loved this dip so much they ate it within the hour. Talk about compliments!

What is your favorite party dish! Let us know below 🙂

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Chewy Gingerbread Puff Cookies

Long time, no post! I sincerely mean to post more often, but we have so many things happening this season! Not only is Shutters my main priority, but we’re also preparing to move across the country! Excited and nervous doesn’t even begin to cover it! So, with that being said, I once again apologize for the lack of posting. Not only that, but I’ve been busy while I’ve been away with new goodies for everyone!

Keep in mind, gluten and dairy free recipes take much more work than traditional recipes. This recipe took eight batches to get right! You read that right! EIGHT! These morphed not only from pumpkin bread but then came pumpkin muffins and finally became the tasty cookies you see before you! Not to mention the little bit of cream cheese that just sets the flavor! Mmmmm!

Now, I know you’re eager to get to the good stuff so I won’t keep droning on forever. Without further adieu, here’s the recipe!


1 Cup Pumpkin Pureé

2 Tsp. Baking Powder

1 Egg

1/2 Cup Raw Sugar

3 1/2 Cup Bob’s Red Mill 1 to 1 GF Flour

2 Tbsp. Cinnamon

1 Tbsp. Nutmeg

1 Tsp. Ginger

3 Tbsp. Butter

3 Pumps Monin Pumpkin Spice Syrup

2 Tbsp. Vanilla

1/4 Cup Soy Milk + 4 Tbsp.

Step 1:

Preheat your oven to 400 degrees. I like to cook these cookies nice and slow so they get a nice crisp on the outside!

Step 2: 

Measure and combine all the dry ingredients. Making sure that each item is well mixed in!

Step 3: 

Add in the wet ingredients, slowly stirring together with a spoon to combine.

Step 4:

Transition to a hand mixer and mix on increasing speeds for five minutes. This will allow the batter to get a lighter texture and don’t feel like a dense, gummy mess with each bite!

Step 5: 

Allow the batter to rest for 15-20 minutes, marinating in flavor! Trust me, you want to let this happen!

Step 6:

After it’s rest period, spoon small amounts of batter onto a lined baking sheet. I used a fork to press the cookies down, creating a crosshatch design.

Step 7:

Place the sheet in the oven, on the top shelf, cook until an inserted toothpick comes out clean!

I don’t know about you, but I LOVE to add cream cheese frosting to these. I cheated and used Pillsbury frosting and now I can’t get enough!

These are perfect for a small afternoon with a cup of coffee listening to the birds in the trees. They’re perfect for cuddles, a late movie night, and a cup of cocoa.

Tell me, what is your greatest indulgence?

Don’t forget to pin this recipe!


Strawberry Strudel Pie W/ Coconut Whipped Cream

Hello again my dear, dear friends!

I’ve got another tasty treat for you today that is light, airy, and decadent! I wanted to come up with something a little different than the recipes I’ve posted before, so I spent two days drafting this pie and going through rough drafts! This one is worth the effort and the time, it doesn’t feel too heavy and it has a smooth, satisfying texture. Now, the flavors of this are pretty rich, so one piece is more than enough to curb that sweet tooth.

I’m not going to chat too much before I present this to you, this recipe takes up enough of your time. Even though it takes a while longer than most pies, it’s definitely worth it in the end. Now, the way this pie is made is a little tricky, so the format for this recipe is going to be a tidbit different than a typical blog recipe.

Let’s get started!

  1. For the beginning of these steps you’re going to want to purchase a Mi-Del Gluten Free Pie Crust from your local grocery store. Set this aside for later, it’s the very bottom of your foundation, you definitely don’t want to forget it!

Gather these items:

  • 4 Cups of quartered strawberries
  • 1 Cup of water
  • 1 Medium sized pot
  • 1 Potato masher tool

2.  Pour the water and strawberries into the pot and bring the water to a medium heat. After bringing the combination to a low boil, begin to smash those strawberries! I like to leave little bit of chunkiness to the mixture, you want to have a bit of texture to the filling. After smashing the strawberries to your desired texture, allow them to simmer on medium with the occasional stir for 10-15 minutes.

  • 1 Cup raw sugar
  • 1/2 Cup coconut sugar

3.  Add both sugars to the pot, stirring them until they dissolve. You’re more than welcome to dial back that sweetness or add more. I liked how the tanginess came out within the sweetness!

  • 1/2 Cup of WARM water
  • 2 Packets of unflavored gelatin

4.   Mix the gelatin into the water and allow the mixture to stand on it’s own for five minutes. Add the gelatin mixture to the filling and remove it from the heat for five minutes! Place the mixture into the fridge until it cools. I didn’t bother removing the filling from the pot because you’re going to heat it a bit later! The mixture should begin to thicken a small amount as it cools.

  • 1/2 Cup of water
  • 1/4 Cup arrowroot powder

5.  Mix the water and powder together to form a white liquid. Place the pot on the stove once more and begin to reheat the filling to medium heat. Once the filling is warm once more, stir in the white liquid until it is completely dissolved! The arrowroot powder will act as a thickener, making the filling perfect for the crust. You want to make sure you simmer the filling until it gains a gel-like consistency.

6.  Once the filling has gained a gel-like consistency, pour the filling into the crust and refrigerate until it cools completely.

Coconut Whip Ingredients:

  • 1 Can Thai Kitchen Coconut Milk (placed in freezer for two hours)
  • 1/3 Cup Maple Syrup
  • 2 Tsp. Mexican Vanilla
  • 1 Container So Delicious Culinary Coconut Milk
  • Hand mixer
  1. Carefully open the refrigerated can of coconut milk and skim the cream out of the can. Combine the cream with the maple syrup and the Mexican vanilla. Beat on low for five minutes, then swap to the high setting for an additional five minutes.
  2. Slowly add the Culinary coconut milk as you go, allowing the ingredients to be evenly combined.
  3. Refrigerate the whipped cream for 30 minutes, allowing the cream to thicken. When it sticks to a spoon’s surface, scoop an even layer of the cream on top of the strawberry pie filling and place back in the fridge while you melt down the chocolate drizzle.

Chocolate Drizzle:

  • 1/2 bag of Enjoy Life Dark Chocolate morsels

  • 1/3 cup of Rice Milk (or your favorite dairy free alternative!)

  1.  Place the rice milk and chocolate in a microwaveable container (I used a coffee mug!) and microwave in 30 second intervals until they are fully combined! Remove the pie from the fridge and drizzle the chocolate in a cross hatch pattern across the top of the pie. Less is more in this instance!

LAST STEP!: Refrigerate overnight! This allows not only all the flavors to absorb into each other, but it allows for the filling to set and solidify completely! The next day be sure to remove, cut, and enjoy! And there you have it! It’s a bit labor intensive, but the payoff is worth the time. There is a tangy moment from the strawberries, a yum moment from the coconut, and a small bite from the dark chocolate! All in all, it’s delicious!