Looking for a cookie that will please gluten-free and non gluten-free eaters alike? Grab a box of Udi’s Gluten Free Coconut Peanut Butter Cookies! These soft-baked cookies are not only deliciously addicting, but they’re a healthier option when it comes to sweet treats. All natural, made with non-GMO cereal grains and naturally sweetened (with only 6 grams of sugar per cookie) – they’re a tasty, better-for-you cookie you can feel good about serving for dessert or on special occasions.

From the Mouth of a Kid:

Mmm, these cookies are so soft and peanut buttery!

From the Eyes of a Parent:

Udi’s is a brand I can trust for high-quality gluten-free products the whole family can enjoy and these Coconut Peanut Butter Cookies are no exception! They have less sugar than many other desserts, but they’ll satisfy even the biggest sweet tooth. I like to put out a tray of Udi’s cookies whenever I have a party – they’re always hit!

Flavorful Features:

Udi’s Gluten Free Cookies come in the following flavors:
• Coconut Peanut Butter
• Salted Caramel Cashew
• Maple Pecan Chocolate Chip

The Icing on the Cake:

Udi’s Gluten-Free Peanut Butter Coconut Cookies are all natural and made with non-GMO cereal grains.

Time to Eat?!

Udi’s Gluten Free Peanut Butter Coconut Cookies are perfect for parties and get togethers, or as a special treat for dessert.

Good to Go?

Yes – Udi’s Gluten Free Peanut Butter Coconut Cookies make a great addition to your kid’s lunch bag on special occasions.

Mix it Up!

Serve these cookies with your favorite dairy or soy ice cream for a decadent once-in-a-while treat.

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

Double Crust Apple Pie

“A double crust seals in the apples’ natural juices as the pie bakes for full-on apple flavor. Tossing the apples with apple juice keeps them from browning as you peel and slice them, and it adds a boost of apple flavor.”

Ginger Pumpkin Pie with Toasted Coconut

“Ginger and coconut add warm, flavorful accents to this Thanksgiving classic. If you’d like a dollop of something creamy, top with fat-free whipped topping.”

French Apple Tart

“The free-form apple tart is mighty easy because it works from a store-bought crust—yet it’s just spectacular, and so evocative of the season.”

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

Are you looking for fun springtime recipes that you can make with your kids? Look no further than these tasty treats! Cricket Azima and The Creative Kitchen teamed up with Betty Crocker and Howdini to teach you how to make delicious Pop-Art Cookies and Cinna-spin Cookies. The Pop-Art Cookies are perfect for springtime playdates with their bright colors and playful designs. Check out the recipes and a step-by-step how-to video below!

Ingredients: 

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/3 cup butter or margarine, softened

2 tablespoons Gold Medal® all-purpose flour

1 egg

12 wooden sticks with rounded ends

1 container (1 lb) Betty Crocker® Rich & Creamy frosting (any white variety)

Food colors in desired colors

Assorted candy decorations

Instructions: 

1. Heat oven to 375°F. In medium bowl, stir cookie mix, butter, flour and egg until dough forms. Roll dough on floured surface until about 1/4 inch thick. Cut with 3-inch round cookie cutter. Place 2 inches apart on ungreased cookie sheet. Carefully insert a wooden stick into side of each cookie.
2. Bake 9 to 11 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely, about 30 minutes.
3. Divide frosting among 4 small bowls. Tint frosting in 3 of the bowls with different color of food color. Reserve some of the tinted frostings for piping on designs. Frost cookies with remaining white and tinted frostings. For piping, place each tinted frosting in small resealable food-storage plastic bag; snip off tiny corner of bag. Pipe frostings on cookies in desired designs. Decorate with candy decorations.

Makes 1 dozen cookies

Ingredients: 

Cookies:

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/2 teaspoon ground cinnamon

1/2 cup butter or margarine, softened

1 egg, slightly beaten

1 tablespoon ground cinnamon

Glaze:

1 cup powdered sugar

2 tablespoons milk

1/4 teaspoon vanilla

Instructions: 

1. Heat oven to 375°F. In large bowl, mix cookie mix and 1/2 teaspoon cinnamon. Stir in butter and egg until soft dough forms.
2. On piece of waxed paper, shape 1 tablespoon cinnamon into a line about 5 inches long. Using floured fingers, shape 1 tablespoon of dough into a rope 5 inches long. Press one side of dough rope into cinnamon.
3. On ungreased cookie sheet, coil dough rope tightly, cinnamon side facing center, into cinnamon-roll shape. Press end of rope into roll to seal. Repeat with remaining dough. Place cookies 2 inches apart on cookie sheets.
4. Bake 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
5. In small bowl, mix glaze ingredients until smooth. Drizzle over cookies.

Makes 2 1/2 dozen cookies

Video: 

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

Ingredients:

1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix

3 tablespoons vegetable oil

1 tablespoon water

1 egg

2 tablespoons sugar

36 Hershey’s® Kisses® Brand milk chocolates, unwrapped

Instructions:

1. Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until dough forms.
2. Shape dough into 36 (1-inch) balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
3. Bake 8 to 10 minutes or until light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets. Cool completely, about 20 minutes. Store cookies in tightly covered container.

Makes 3 dozen cookies

Tips & Tricks: 

Peanut Butter Blossoms can be made with any type of kisses or candies! Get your kids helping in the kitchen by allowing them to help decorate these yummy cookies with their favorite treats.

Ingredients:

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/2 cup butter or margarine, melted

1 egg

1/4 cup Gold Medal® all-purpose flour

1/4 cup unsweetened baking cocoa

1/2 cup finely chopped almonds

1 teaspoon almond extract

60 Hershey’s® Kisses® Brand milk chocolates, unwrapped

3/4 cup powdered sugar

Instructions:

1. Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, flour, cocoa, almonds and extract until soft dough forms
2. Shape dough into sixty 3/4-inch balls; wrap each around 1 milk chocolate candy. Place 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet. Cool slightly, about 5 minutes.
4. Roll cookies in powered sugar. Cool completely, about 15 minutes. Re-roll cookies in powdered sugar. Store tightly covered.

Makes about 5 dozen cookies

Video:

For more tips and a video how-to by Cricket Azima, view the video below.

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

Labor Day is right around the corner – that means the end of the summer and the last of summer’s sweet berries! Make the most of summer’s final bounty with a simple, delicious dessert that’s perfect for your Labor Day barbecue. This strawberry shortcake recipe made with biscuits comes together in a flash and is sure to be a hit with young and old, alike!

Ingredients:

1 quart (4 cups) strawberries, sliced
¼ cup sugar
2 1/3 cups Original Bisquick® mix
½ cup milk
3 tablespoons sugar
3 tablespoons butter or margarine, melted
½ cup whipping cream

Servings: 6

Instructions:

1. Heat oven to 425°F. In large bowl, mix strawberries and 1/4 cup sugar; set aside.

2. In medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar and the butter until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls.

3. Bake 10 to 12 minutes or until golden brown. Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.

4. Split warm shortcakes; fill and top with strawberries and whipped cream.

Tips & Tricks:

To save time and add some fun, set up a make-your-own strawberry shortcake dessert bar! Kids will love getting hands-on and making their own fruit-full creations.

Video:

For other tips and a visual guide of the recipe, view the video below!

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner.  Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children.  She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.