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!

Ingredients:

  • 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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Cheesy Chicken Fettuccine

Here we go again! Around our house, we’ve been scrambling to get everything in order for our big move in a week, and trust me! It’s been a challenge! Unfortunately, this has cost me valuable time writing for Shutters, and if you enjoy my posts, I deeply apologize! We will definitely be back and running full force soon and in the meantime, we will be adding restaurant reviews to the reviews tab. How exciting is that?

I wanted to do something hearty and simple for my next recipe and I knew I was long overdue for a dinner post. This recipe incorporates some old favorites as well as a few new market items that have quickly found themselves in our hearts around here. The flavor is rich, the texture smooth, and the portion is hearty. You honestly couldn’t ask for a better fall dish! Before I ramble a little too much, let’s get down to the nitty gritty!

Ingredients:

1 Box Barilla Gluten Free Fettuccine Noodles

3 Cups Kirkland’s Soy Milk (Or any alternative milk of your choice!)

1/2 Cup Chardonnay

2 Tbsp. Kirkland’s No Salt Organic Seasoning

1 1/2 Tbsp. Chicken Bouillion

3 Tbsp. Earth Balance Vegan Butter

1/2 Cup So Delicious Dairy Free Cheddar Jack Shreds

1 Handful of Grape Tomatoes

1 Tbsp. Arrowroot Powder (or cornstarch!)

2 Tbsp. Water (to combine with the arrowroot powder!)

Salt to Taste

Instructions:

  1. Bring a large pot filled with water a full boil on medium heat for your pasta. Add a small dash of oil to the water to help with separation of noodles (optional!)
  2. Add the noodles to the pot, occasionally stirring. Once noodles are cooked all the way through, drain completely.
  3. In another pot, combine the soy milk, Chardonnay, Kirkland’s seasoning, chicken bouillion, tomatoes (cut in half and seeded!) and butter on medium heat.
  4. Preheat your oven to 450 degrees.
  5. Line a cookie baking sheet with tin foil in order to cook your chicken. I chose to not add any seasonings to the chicken, I felt the chicken’s natural salts and juices were enough flavor. If you feel it needs more, feel free to add it!
  6. Once your oven reaches temperature, insert and begin to cook your chicken. Once the chicken is done, cut into chunks. Place to the side.
  7. In your sauce pot, simmer the sauce until the wine has cooked completely down, add the So Delicious cheese and stir until combined.
  8. Combine the arrowroot powder and water until a thin paste is formed. Add the paste slowly while whisking the sauce.
  9. Allow the sauce to simmer a few minutes to fully combine the paste with the sauce.
  10. Combine the chicken, pasta noodles, and sauce. Enjoy!

This pasta is definitely one for the books! Make sure you taste and add salt to the dish as you prefer. We tend to limit salt in our household so most days it’s just easier to add it at the end. I hope you enjoy this dish like we do!

Make sure to leave your favorite lunch idea below in the comments!

 

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Peach&Cherry Crockpot Oatmeal

Mornings. Ugh, who likes ’em, right?  That’s how we feel too! So, let me help you make the morning monstrosity a little easier for your family. Introducing… drumroll, please…. peach and cherry crockpot oatmeal! You read that right, set it and forget it! Easiest breakfast you’ve ever had!

Most of these ingredients are located in pantries due to the holidays which makes this even easier! This recipe isn’t super sweet, so it’s perfect for children who need something hearty and filling before school but you don’t want them to be too hyper for the teacher. Before I start rambling about how good this is some more, (Trust me, it is!) let’s get you the recipe!

Ingredients:

  • 1 Can Lucky Leaf Cherry Fruit Filling
  • 1 Can DelMonte Peaches in 100% Juice
  • 1 Container So Delicious Culinary Coconut Milk
  • 1 Tbsp. Cinnamon
  • 1 Tsp. Nutmeg
  • 2 Tbsp. Vanilla
  • 3 Cups of Bob’s Red Mill GF Oats
  • 1/4 Cup Raw Sugar

Step 1:

Combine the cans of fruit fillings and the coconut milk, stirring ’til fully combined.

Step 2:

Add nutmeg, cinnamon, and vanilla and stir until fully combined once again.

Step 3:

Add GF oats and stir until everything is well combined (I know, I know…enough already!).

Step 4:

Set crockpot to cook for 4 hours on high and cover with lid. It is literally this simple!

That’s it! The easiest breakfast you could ever ask for. After cooking, simply place the oatmeal in a Tupperware container and reheat with a splash of your milk of choice. You can add more sugar if you’d like, but I’ve tried to limit the sugar intake in our home. I promise you, this will be super filling, healthier than most prepackaged oatmeal, and you know exactly what’s in it! Let me know in the comments below if you’d like more recipes like this!

What’s your favorite breakfast food? Let me know below!!

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[Review]: Coconut Rice Pudding Cups

I know, I know… It’s been way too long since I last posted! There’s just so much going on here at home that it’s been a rough few weeks. Hopefully, within the next few weeks everything will taper off and it’ll be a blogger’s life for me! Now, let’s get down to the grit!

These cups are much, much more than expected! Last time we went to Costco, I picked up fruit cups with coconut milk in them and I LOVED them. But sadly, every trip since then they haven’t stocked them. Sad, I know. I saw these cups there several times before but I didn’t want to waste the money if we didn’t like them. I finally caved and I’m so glad I did!

They’re reasonably priced at 8.99 for 12 snack cups. The cups are about the size of a regular yogurt cup, but they are much more filling! The box states that the cups are able to be warmed, chilled, or room temperature. I personally have only tried them chilled and room temperature and I have to say, chilled is astounding! I don’t even feel a desire to try them warm!

I was a little nervous to dig into these, to be honest. Coconut for me can go either really well or terrible. The flavor on the first initial bite is a bit strong, but it’s definitely in a delicious way. There is a little bit of chunkiness due to the advertised coconut bits, but it’s something you can look past. The vanilla taste to the pudding itself is reminiscent of a night at home, cuddled up with blankets, watching your favorite movie. It’s hearty and decadent. The rice is soft enough to give the pudding the traditional texture of rice pudding but has no indication of sogginess. Overall it’s a wonderful treat that is just the right amount of sweet if you aren’t looking for a large dessert serving. I would highly recommend trying this!

Now, it wasn’t a hit with everyone in this family but if you’re into traditional rice pudding and coconut pie, I definitely would give this a shot! If I was to change anything, I honestly would take out the bits of coconut. I feel as if they aren’t necessary to be delicious, if anything, they seem a bit of unneeded flair.

If you’re in Costco, looking for something new, pick these up! They are a wonderful portable, fluffy, and satisfying dessert!

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7 Ingredient GF/DF Granola Bars

In our house, breakfast is practically extinct. Between having to wake up earlier than most and usually pressing the snooze button, there’s just no time to cook anything. And as everyone knows, if you aren’t cooking breakfast in food allergy home, you aren’t getting much more than sugar rich foods. Now, here’s where I put on my super woman cape and save the day! I made these granola bars for my family with the intention of them being simplistic in the ingredient list area, flavorful, and nutritious. Basic needs, right? Well, they’re all of those things and not to mention easy as can be to put together! Check them out below!

I believe in giving credit where it’s due and I must say, I got the idea from a wonderful Youtuber that goes by the name of Mind Over Munch. She gives great vegan and gluten free recipes that are easy to follow and helpful in planning for the week! Check her out here.

Ingredient List:

  • 2 Bananas, mashed
  • 1/2 Cup Peanut Butter
  • 2 Cups Trail mix (I prefer Gourmet Nut Power Up Trail Mix)
  • 2 Cups GF Oats (I use Bob’s Red Mill)
  • 1/8 Tsp. Cinnamon
  • 1 Tbsp. Chia Seeds
  • 1 Tbsp. Honey (optional)

Step One:

Preheat your oven to 375. This allows for them to slowly cook instead of burning quickly.

Step Two: 

Combine the bananas, peanut butter, cinnamon, and honey over medium heat.

Step Three:

Combine the trail mix, oats, and chia seeds in a separate bowl throughly.

Step Four: 

Combine the two bowls together until all the ingredients are mixed together well.

Step Five: 

Line a deep dish pan (9″x10″) with parchment paper. Pour in the mixture and layer another piece of parchment on top. Use the top layer of the parchment to evenly distribute the granola mixture.

Step Six: 

Place the pan into the preheated oven, bake the mixture for 15 min.

Step Seven:

Remove the pan from the oven and use the parchment to lift the mixture onto a cooling rack. Let the mixture to cool completely before slicing. Allowing it to cool completely before you slice it creates a solidification between the ingredients and the bar doesn’t fall apart as easily.

And there you have it! It’s as simple as that! These granola bars are easy to throw in a lunch box for a snack or grab on your way out the door. Let me know in the comments below your favorite breakfast or what you think of 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!

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Tropical Chicken Kabobs W/ BBQ Mayo Sauce

When the temperature is high in Louisiana, we break out the barbecue pit and jump in the pool. What goes perfectly with those hamburgers and hot dogs we already have on the grill?

Kabobs!

These tangy, sweet kabobs are a perfect pairing for summer days full of watermelon and sunshine! The bell peppers, onions, and chicken give this kabob a savory, salty kick and is paired with bits of fresh pineapple that adds subtle sugary notes. The sauce makes this treat! The sauce adds a rich, tangy taste to each bite that takes the kabobs right over the edge!

The prep time for these is roughly about 15-20 minutes, mostly due to the cutting up of the fresh pineapple. The pieces are large and chunky, so they don’t take much room for storage in the refrigerator. I was easily able to just throw the left over pieces in a Ziploc bag and put them away.

The cooking time was about the same as the prep time, I let the kabobs cook a little while longer since I like my chicken a little more on the dry side. You are more than welcome to remove them earlier if you prefer a chewier chicken.

Chicken Kabob Ingredients:

1 Onion

1 Green Bell Pepper

1 Red Bell Pepper

1 Pineapple

1 Chicken Breast

Wooden BBQ Skewers

Weber Salt-Free Chicken Seasoning

McCormick Garlic Powder

BBQ Mayo Sauce Ingredients:

3 Tbsp. Head Country Organic Homestyle BBQ Sauce

3 Tbsp. Blue Plate Mayonnaise 

1 Tsp. French’s Honey Mustard

1 Tbsp. Pecan Liquid Smoke Flavoring

Let’s Get Started:

Step One:

I decided to dice everything at once, that way it was super easy to place everything on the skewers. I started with the pineapple, then bell peppers, then went to the onions, and finally the chicken. As I cut the veggies and fruits, I placed them into awaiting bowls so that whoever was making kabobs could have easy access.

Step Two:

Preheat your oven to 450 degrees. I unpacked the skewers, and just began loading them up! I personally like to attach my items in a pattern. Having a pattern to your kabobs allows for a diversity in flavor, even weight distribution for the skewer, and honesty, they’re more aesthetically pleasing!

Step Three: 

Line a baking sheet with aluminum foil and place the skewers on top. The skewers can touch, touching won’t affect the cooking process at all! When placed on the foil, I then applied a generous layer of Weber seasoning and garlic powder on top of the kabobs. Flip the skewer, and repeat on the other side!

Step Four: 

Place the baking sheet in the oven and allow the kabobs to cook until the chicken is cooked fully through. Halfway through the cooking process, flip the kabobs over for even browning!

Step Five:

While the kabobs are cooking, combine all the ingredients listed above for the bbq mayo sauce. Mix them well together and set aside until the kabobs are finished cooking.

Step Six: 

When the kabobs are finished cooking, remove them from the oven and drizzle the bbq mayo sauce along the skewer. The sauce adds the sweet, tangy flavor we’re looking for and really brings together all the flavors on the skewer. Place on a dish, and enjoy!

When I first started this idea, I had a completely different idea in mind for the sauce and it was a gigantic fail! The original sauce didn’t mix well, was extremely bland, and didn’t have a smooth consistency. I wanted the sauce to be very hearty, compliment the kabobs, and be a sauce everyone could make from their pantry. Hopefully you like the combination and use it often!

Here’s some photos of the finished product:

 

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Spicy BBQ Chicken, Sausage & Herb Wrap

Quick. Easy. Savory.

Three words that describe this lunch perfectly.

In my house, quick and easy don’t often go together. Lately, I’ve been rather lucky with my lunch finds and I’ve been able to keep them rather simple too! This recipe is loaded with fresh herbs, some fresh veggies, and tons of protein! It’s got a good kick to the taste, and a nice savory finish that will stick to your tongue. It’s definitely worth a try if you love a hearty, full belly recipe!

I kept the recipe similar to the last one and included cilantro, parsley, and spinach. I also chopped up a little bit of onion to add the bit of crunch to the wrap. I like to sneak in a bit of veggie for my family when I can, so there’s a small amount of chopped tomato as well. We had some left over sausage that I chopped up because, who doesn’t love a chicken and sausage combination?

BBQ Chicken, Sausage & Herb Wrap w/ Spicy Mayo

  • 1 lb. Chicken Tenderloins, diced
  • 1 1/2 links of Sausage (Maple was what we had!)
  • GF Mission Soft Taco Tortillas
  • 1/4 Tomato, diced
  • 5-6 pieces of Cilantro, diced
  • 5-6 pieces of Parsley, diced
  • 2 tbsp. Liquid Smoke (Pecan in our case!)
  • 1/4 French’s Honey Mustard
  • 2 tbsp. BBQ sauce of your choosing
  • 1/2  Onion
  • 3 Spinach leaves, diced
  • 1 clove Garlic, diced and smashed
  • 1 tbsp. Chef Paul’s Magic! Toasted Onion and Garlic Salt Free Seasoning
  • 1/8 tsp. Salt
  • 2 tbsp. Extra Virgin Olive Oil
  • 1 tbsp. Arrowroot Powder
  • Tbsp. Mayo
  • Tbsp. Sriracha

Step One:

I begin this by dicing everything! Literally, everything! I love preparing things so that I can breeze through the rest and cut my time in half! I chop up the herbs, the chicken, and the sausage. I like the sausage to be in much smaller pieces than the chicken, I think that this allows the flavor of the sausage to marinate the chicken as it cooks.

Step Two:

I add the chicken, herbs, onion, tomato, Magic! Seasoning, and garlic to small skillet. Next, I toss the items in the skillet with the olive oil, evenly coating the mixture. This ensures that as the items cook, they won’t stick or burn quickly. This lets the meat cook, the onions tenderize, and the herbs infuse the skillet’s contents with flavor.

Step Three:

Halfway through the cooking process, go ahead and add your bbq sauce, honey mustard, and liquid smoke to the skillet. Allow that to marinate the chicken while it cooks all the way through. When the chicken is done cooking all the way through, mix one tablespoon of arrowroot powder with 2 tablespoons of water until dissolved. Once dissolved, add this to your skillet to make all the juices into a sauce for your wrap!

Step Four:

Now, lay out your tortilla on a plate. Next, mix the mayo and Sriracha together. This is the simplest addition to your meal, but trust me, it adds dimension to the wrap! Layer that mayo mixture on the tortilla, adding or subtracting as much mayo as you want. After adding the mayo, layer the skillet contents onto the tortilla and wrap it up! Enjoy!

This is most definitely one of my favorite lunches so far! It gives a kick, it sticks to your ribs, and it’s relatively healthy! Give it a try!

What are your favorite wrap ideas? Let me know in the comments!

[Recipe]: Tomato&Herb Infused Classic Sandwich

Long time, no see! I know, I know…But I have a lovely treat for you today!

You know those days when you have a craving for something a little savory, and you want to do minimal effort? That’s what this sandwich is perfect for! I wanted something that gave a little bit of an acidic tang, but was mostly natural in its ingredients. Plus, I didn’t want to spend an enormous amount of time in the kitchen.

I started off with several herbs that were very easy to find in my local grocery store. Herbs such as thyme, basil, and cilantro. That allowed for that well known Italian kick to come forward. I chopped up a bit of  garlic to give it a boost in the flavor department, added grape tomatoes for tang factor, and sautéed it up with a bit of olive oil! Not to mention tossing in a bit of onion and Bella mushrooms for added taste! Easy peasy!

Tomato&Herb Infused Classic Sandwich

  • Canyon Bakehouse Gluten Free Mountain White bread
  • 4 oz. grape tomatoes, cut into quarters
  • Pepper jack cheese
  • Prima della Honey Maple Cured Ham
  • 2 Basil leaves, diced
  • Cilantro leaves, diced
  • Thyme sprigs, diced
  • Pinch of Spinach leaves, diced
  • 3 Bella mushrooms, diced into small pieces
  • 1 clove of Garlic
  • 1/4 small onion, diced
  • 2 tbsp. Extra Virgin Olive Oil
  • Small bowl
  • Small saucepan

Step One:

The first step is to dice all the fresh vegetables and herbs you have in front of you! You should make sure you cut the tomatoes into quarters, and dice the herbs, onion, garlic, and mushrooms into small pieces. The smells will be rather intense, but your house will smell like a small garden! Which I believe is wonderful on a summer’s day!

Step Two:

Now, place all the items you just diced into a small bowl and mix the items with the 2 tbsp. of olive oil! Mix the items until they are generously covered, adding more as needed. Then, place this mixture in the small saucepan you have waiting in the wings!

Step Three:

Sauté the mixture until the tomatoes are slightly softened, the mushrooms and onions are mostly cooked, and the juices are flowing freely! This took no more than 5 minutes when I made this recipe!

Step Four:

Now, the assembly! I added a bit of butter to the bread before layering the cheese and ham, this would be something that is entirely up to you! After layering the cheese and ham, layer on the veggies and herb mixture and top with the last piece of bread. Cut your sandwich in half, and bingo! Done and delicious!

Now, some noteworthy things I noticed while making this was that even though the ham was delicious with this mixture, chicken would be a wonderful choice as well! Also, if you like a bit of a saltier sandwich, feel free to add salt and pepper as needed. I personally try to limit my salt intake. I hope this gives you a delicious, easy lunch option that not only you enjoy, but you love.

Stay tuned for more recipes to come!

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[Review]: Pillsbury GF Funfetti Sugar Cookies

Who doesn’t love cookies for their birthday?

Personally, I have never been one for cake on special occasions. Often in our household, we tend to gravitate towards a cookie type of dessert instead. It’s no different this time around! I saw this mix around Easter (which happened to be my birthday this year!). I decided to splurge a little and I’m so glad I did!

The box is pretty classic to the pillsbury style. The directions are surprisingly simple, there is no complicated process, and the needed ingredients list is so small! For this box mix, you literally only need one egg and 1 stick of butter! This makes this so very easy for small children to manage the ingredients. Not only does the small list keep the recipe simple, it helps keep the mess down! The instructions even have small drawings demonstrating the needed temperature, a mixer, and an oven ready to go. How cute!

 As a dairy free household, I decided to substitute Smart Balance dairy-free butter. The swap from “real” butter didn’t make a bit of difference in texture from a normal cookie. The box boasts that the mix is easily combined using a hand mixer, but in all honesty, a mixer isn’t really needed. You can easily use a large spoon to combine the ingredients. The batter doesn’t come together in a chunky manner, it quickly becomes smooth. The best part for little ones is the ease in which you can see the sprinkles!

 The mixture is rather easy to make into round cookie shapes if you have little helpers. I personally would recommend using gloves to shape these cookies out simply because they do leave a slightly greasy residue. In our house, I love to utilize tin foil to create less mess and easier removable after baking. These cookies held up well on the foil, didn’t stick at all, and didn’t burn due to surface condition.

And voila! These cookies cook rather quickly so be prepared to keep an eye on them. Overall, I would definitely recommend them especially if you have small children. The instructions are easy to follow, the ingredient list is small, and the bake time is small. The texture is very consistent with cookies that are made with traditional flour, soft and chewy with a small crunch at the edges.  Often gluten free cookies suffers with a waxy, fake aftertaste that makes you not want to eat them. These don’t have anything! The aftertaste is nonexistent, which is fantastic! They go well with milk or on their own. They didn’t last more than two days in my home! Definitely give these a try, you won’t regret having the sweetness in your life!