Allergy Friendly Cakes & Cupcakes

I have made a lot of cakes since becoming an allergy mom.  I’ve learned how to bake, frost and create.

I decided to scroll through my thousands (I’m serious!) of family pics and find all of the allergy friendly cakes, cupcakes and cookie cakes I’ve made and photographed.

Most of these cakes use my wacky cake recipe.  Click here for the recipe for wacky cake.  I’ve also made a few cookie cakes.  I use this recipe from Silk and instead of making lots of cookies, I shape it in whatever shape I need and bake it for 10-20 minutes.  I start checking it at 10 minutes and adjust from there.

Here are most of the cakes, cupcakes, and cookie cakes I’ve made:

Mickey Mouse Cupcakes for my Nephew

Mickey Mouse Cupcakes for my Nephew


Spider-Man Birthday Cupcakes for my Niece’s 3rd Birthday Party


Tinker Bell Cupcakes for SG’s 3rd Birthday Party


Close Up.  The Ring Toppers Made the Cupcakes Look so Special!

A SpiderMan Cake for my "Baby" Brother

A SpiderMan Cake for my “Baby” Brother


Simple Christmas Cupcakes


Mini Vanilla Cupcakes for SG’s Friend’s Birthday Tea Party


Frozen Cupcakes for SG’s 4th Birthday Party


Thanksgiving Cupcakes


Tea Party Cupcakes


Jelly Tinted Vanilla Cupcakes Topped with Fresh Strawberries for SG’s Friend’s Birthday Party

Cupcakes for My Gigi's 85th Birthday Party

Cupcakes for My Gigi’s 85th Birthday Party


No Frosting?  No Problem.  Just Add Coco Whip & Enjoy Life Chocolate Chips.


A Cookie Cake for our Little Cousin’s 3rd Birthday Party


I Included her Initials, Too.

My 1st Ever Cookie Cake!

My 1st Ever Cookie Cake!

Football Cookie Cake

Football Cookie Cake

There ya have it.  Most of the cakes I’ve made in the past few years, right here for ya in one spot.  🙂  I have made a few more but cannot find the photos.  Oh well.

Happy cake making, food allergy mamas and papas!

Coco Whip & Pudding Mix: Dairy Free Parfaits!


Coco Whip.

It’s like dairy filled whipped topping, but better. Thank you SO Delicious for making this AMAZING and SAFE food!

Our local grocery store just got it in and man, oh man… all three of us LOVE IT!

I’m using lots of caps y’all, because we are so thrilled!

A whole new world of recipes have opened up to us.

I’ve been all over Pinterest looking for new recipes to adapt.

Some of the recipes I found require pre-made pudding mixes.

Y’all know me.

If I can make it homemade, I would rather do that. Cheaper. Safer. ‘Nuff said.

Anyway, I found several recipes for homemade pudding mixes that don’t require powdered milk. :::Insert happy dance:::

I tried the one recipe that seemed right. I feel like I kind of have a spider sense when it comes to picking the best Pinterest option when I’ve pinned multiple different recipes.

And my Spidey sense was dead on, y’all.

This chocolate pudding is good!

Make a batch of Silk’s chocolate pudding.

Lately, I’m really big into making homemade mixes, putting them in a cute container and slapping on a reusable chalkboard sticker. I have a chalkboard pen that I use to write on my labels. I’m slightly obsessed, y’all!

In the past few days, I’ve made a brownie mix, homemade Nesquik powder, and homemade pudding mix. I also need to make more of our favorite vegan muffin mix. That jar is running low.  Oh, and yesterday I stocked the freezer with “homemade uncrustables” using store bought bread.  🙂

My point in all this is to simplify life. I get in the mood to make stuff and go for it. It’s nice to have a homemade brownie mix or pudding mix ready to go. And it makes me happy to see it in a cute jar.

Here’s some pics of some of my homemade mixes.

Pudding Mix

Top Shelf: Brownie Mix & Muffin Mix

Top Shelf: Brownie Mix & Muffin Mix

Homemade Nesquik. This would make a great hot cocoa. It's hard to mix with cold mix, but very yummy.

Homemade Nesquik. This would make a great hot cocoa. It’s hard to mix with cold milk, but very yummy.

My supplies:

  • The stickers and chalkboard pen are from Hobby Lobby.
  • The glass jars and the glass jar with a red lid are from Target.
  • The plastic containers are from TJ Maxx.

But I digress… back to the pudding parfaits.

I made the pudding I mentioned above and let it cool in the fridge for several hours.  Then I layered the chocolate pudding and the coco whip in a pretty glass.  I topped it with a strawberry.  I tried my hardest to make the layers pretty, y’all, but it was so messy.  And the batteries on my good camera are dead, so these are all iPad photos.  Oh well.  It works.

The Huzz and I loved the parfaits.  SG only liked the Coco Whip, not the pudding.  But she’s only ever had pudding once before.  She’ll get used to the taste and texture.  The Huzz polished her parfait off.

The verdict?  Delish!  And we will definitely make this again.

Pinterest Win: I Made My Own Magnetic Menu Board!

I’ve mentioned a few times that I’m a pinning fool. I also LOVE to menu plan.

I’ve menu planned a week at a time and used this to keep me on track:

Weekly Menu Board

And maybe a year later I tried menu planning this way:

Menu Planning My Way

Then I menu planned around meats I stockpiled in my freezer and typed up my menus and shared my menus on this blog:

Menu Planning Around Meats in the Freezer

Menu Planning Around Meats in the Freezer

16 Dairy & Egg Free Dinners  Typed on Cardstock and Held up with a Magnet

16 Dairy & Egg Free Dinners Typed on Cardstock and Held up with a Magnet

Then sometime early this year I came across this on Pinterest. It is from I Heart Organizing. She was highlighting a project from the blog The Homes I Have Made. A magnetic menu board!

Seriously, y’all, I think I might have drooled when I clinked on the link and saw the menu board. Obviously, I’ve tried LOTS of ways to organize my menu planning. All have been good, but I kept trying new ways. But this… this was a thing of beauty!

Luckily, I had some budgeted spending money and went straight to Staples and Target. Here’s what I needed for my board:

Magnetic Calendar

Magnetic Printing Paper

Menu Board Supplies

Menu Board Supplies

I couldn’t believe the magnetic board was on clearance at Target. That was a major score!

I think it cost around $22 for both the board and paper.

You can visit any of the above linked blogs to see how they made their magnetic menu planning boards.

The first step was compiling all of our favorite recipes.  See the pic below of the clipboard to see my list of our favorite recipes.

I used “Pages” with my MacBook and played around with rectangular shapes. I printed rectangles, cut them out, held them in a menu board square, adjusted the rectangle size and tried again until I had the right size.

I picked colors that I liked. I typed in our favorite recipes in white letters. Then I printed that bad boy and held my breath. My cheap little ink jet printer did awesome! It took the sheet through completely one time before printing it. It did that both times. But then it printed it beautifully the second go round.

I have to admit… when the magnetic sheet came out I was as giddy as a child. I think I even danced my way to our bedroom to show the Huzz. Even he loved the magnets. Our little printer made us proud.

Anyway, the Huzz cut out the magnets for me. (I have tendonitis that flares with excessive scissor use. For real!)

Then, I lovingly placed each one according to my written menu plan.

And then I just stared at it in awe. I can’t believe I made this, y’all! I. am. not. crafty.

I do sit down and write out our menu plan. I photocopy our big calendar and then with a pencil, plan our meals. I plan a month at a time. I do it slowly- not all at once. When I have time, I sit down and grab my clipboard. I keep the photocopied next month’s calendar on my clipboard with a pencil attached. I grab my iPad, my list of favorite recipes, get on Pinterest for new recipes and plan away.

My Favorite Recipes List.  I add new favorites & use this to help me menu plan.

My Favorite Recipes List. I add new favorites & use this to help me menu plan.

My photocopied calendar.  I write in recipes on here when I have time.  Blurred out for my own privacy.  :)

My photocopied calendar. I write in recipes on here when I have time. Blurred out for my own privacy. 🙂

Yesterday, I had almost the entire month of June planned on paper. However, I was just stumped for a few dinners. I took the magnets down from May, organized them according to color, and placed what was planned on the board. The best part? The blanks in my menu plan were easily filled with the remaining magnets. Y’all… I just picked up magnets and finished my menu planning that way. Easy peasy!

Here’s some pics of the printed magnetic sheets:

I printed 2 sheets.  I added some blanks to handwrite new favorite recipes.

I printed 2 sheets. I added some blanks to handwrite new favorite recipes.

Close Up

Close Up

Another Close Up

Another Close Up

Close Up

Close Up

Last Close Up

Last Close Up

I found this in the Dollar Spot at Target.  It's perfect storage for my extra magnets.

I found this in the Dollar Spot at Target. It’s perfect storage for my extra magnets.

My magnets not in use live in this container.

My magnets not in use live in this container.

Menu Board Display

Our Menu for June.

Our Menu for June.

Do you think you’ll make a magnetic menu board? I’m so glad I tried and succeeded!

Pinspiration Sources:
I Heart Organizing
The Homes I Have Made

Homemade Peanut Butter Cookies Topped with Homemade Dairy Free Chocolate Hearts

Now that title is a mouthful!

I couldn’t think of a cute name and I didn’t want to copy the original recipe’s name. I want y’all to know these babies are topped with homemade chocolate candy hearts. Whoop, whoop!!!

I’m seriously like a giddy little schoolgirl, y’all. For real.

I made these just in time for Valentine’s Day, although I’m not sure they’ll last 48 hours… The Huzz is nick named the Cookie Monster for a reason.

I found Sally’s recipe on Pinterest. I had just the day before purchased a silicone heart mold from HyVee for just a $1. I thought I’d just make some chocolate candies for us for Valentine’s Day.

Then I saw her pin and got pumped up.

I can make pretty food, too. It just takes more effort. And some experimenting. And I’m proud to say I adapted it just right the first time around. Yay!

Here’s how I made these awesome cookies. I used peanut butter because we don’t have peanut allergies. I’m guessing Wow Butter or SunButter would work well, too. I personally like the way Wow Butter tastes better than SunButter. But I digress.

Peanut Butter Cookies topped with Homemade Dairy Free Chocolate Hearts
(adapted from this recipe here)


  • 1 stick of Earth Balance Vegan Butter
  • 1/2 cup of dark brown sugar
  • 1/4 cup sugar
  • 1 prepackaged cup of Mott’s Natural Applesauce
  • 3/4 cup of creamy Peanut Butter
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1 and 1/4 cups of all purpose flour
  • Homemade Chocolate Candy Hearts (Recipe to Follow)


  • Slightly melt the vegan butter in the microwave. Make it just soft enough to be mixed well with the sugars.
  • Use a large bowl with a hand mixer or a mixer with a stand.
  • Add the sugars and vegan butter and mix well.
  • Add the applesauce and mix well.
  • Add the peanut butter and mix well.
  • Add the vanilla and mix well.
  • Add the baking soda & flour and mix until just well blended. Don’t overmix.
  • Put dough in the fridge for 30 minutes to chill.

Now it’s time to make the chocolate candy hearts.


  • Safe Chocolate Chips
  • Safe Shortening
  • Candy Mold (I used a heart mold)


Pretty much here’s what I did:

Just 2 Ingredients

Just 2 Ingredients

  • I didn’t measure. I just eyeballed the chocolate chips and added a dollop of shortening. I bet you could use coconut oil instead of the shortening if you wanted.
  • I melted my chips & shortening in the microwave for 20 seconds at a time, stirring in between times.
  • Stir until chocolate is completely melted and smooth.
  • Pour melted chocolate into heart candy mold. Put in freezer until the cookies are almost done cooking. Pop the chocolate hearts out when firm to the touch and keep in the freezer until they are needed. (I only had 1 mold so I had to repeat this step two times. I’m going to buy another candy mold so I don’t have to do this step twice!)
Melted Chocolate in the Heart Mold

Melted Chocolate in the Heart Mold

These are firm to the touch and ready for the cookies.

These are firm to the touch and ready for the cookies.

Back to the cookies!

  • Preheat the oven to 350 degrees.
  • By now, the cookie dough has chilled. It’s time to roll the dough into round balls and coat the balls in granulated sugar. I put some sugar on a plate. I’d roll about 10 cookies at a time and then roll them in the sugar and place them on a cookie sheet (use parchment paper on the cookie sheet.)
  • Bake cookies for 8-9 minutes- until the cookies just start to crack. The original recipe said that and at 8 minutes my cookies didn’t crack- I needed 9 minutes with my oven. 9 minutes were perfect!
  • When you pull the cookies out of the oven, immediately top the cookies with the chocolate hearts. I gently pushed them into the cookies.
  • Put the cookie sheet directly into the freezer so the homemade chocolates don’t completely melt.
  • Freeze the cookies for 15 minutes.
  • Enjoy your cookies and bask in your beautiful creation… I did!
Peanut Butter Cookie Dough Rolled in Sugar

Peanut Butter Cookie Dough Rolled in Sugar

Cracked Peanut Butter Cookies- Just Right!

Cracked Peanut Butter Cookies- Just Right!

Frozen Chocolate Hearts Ready for the Cookies!

Frozen Chocolate Hearts Ready for the Cookies!

Isn't this beautiful?

Isn’t this beautiful?

I can't believe I made these little pretties!!!

I can’t believe I made these little pretties!!!

A Sea of Yumminess!

A Sea of Yumminess!

This also make great gifts for the special people in your life.

This also make great gifts for the special people in your life.

I used a box I picked up on clearance, a cute square muffin liner, a label & some Dollar Spot stickers to put our gift together.

I used a box I picked up on clearance, a cute square muffin liner, a label & some Dollar Spot stickers to put our gift together.

Homemade Peanut Butter Cookies Boxed Up and Ready to Share

Homemade Peanut Butter Cookies Boxed Up and Ready to Share

We are enjoying our special Valentine’s cookies.

Happy Valentine’s Day from our Blessed Little Family to yours!

Ranch Turkey Burger Sliders on Homemade Dinner Rolls: Dairy & Egg Free

Yummy Ranch Turkey Sliders with Sautéed Zucchini

Yummy Ranch Turkey Sliders on Homemade Rolls with Sautéed Zucchini

Doesn’t this dinner look delish?

Hot, homemade rolls.

Ranch turkey burger sliders made with:

Homemade ranch mix.

Fresh green onions.

Lean ground turkey breast.

Served with sautéed fresh zucchini.

YES, please!

First, the rolls have to be made. I skipped the original directions for making the dough. With any bread recipe, I throw it all in the bread machine and press “dough.” It’s worked for me so far. It takes me less than 5 minutes to put the ingredients in the bread machine.

Here’s the recipe for the homemade dinner rolls.

Homemade Dinner Rolls
(adapted from this recipe from All Recipes)


  • 2 cups all-purpose flour
  • 2 1/4 tsp Quick Rise Yeast for Bread Machines
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup non-dairy milk (I’ve used SO Delicious Original Coconut Coffee Creamer & SO Delicious Lite Culinary Coconut Milk)
  • 1/4 cup water
  • 2 tablespoons vegan butter


  1. Add all ingredients to the bread maker.  Use dough setting. This takes 1.5 hours on my bread machine.
  2. Once the dough is ready, divide dough into 12 equal pieces. Shape into balls. Mine are never perfectly round or even the exact same size. I divide the dough in half using a pizza cutter. Then I cut the halves in half. And cut each strip into three pieces. (12 rolls total)  Roll.
  3. Place in greased 8-inch round pan. Use vegan butter to grease the pan.
  4. Cover with a clean kitchen towel. Let it rise in a warm and draft free spot until it’s doubled in size. It takes my dough about an hour to double in size.
  5. When the dough is doubled in size, preheat oven to 375 degrees.
  6. Bake for 18-20 minutes. Mine are perfect in 18 minutes.
  7. Remove from pan; brush with a small pat of melted vegan butter.

Next, whip up a batch of homemade dry ranch mix (link below). I always double this batch so I have some on hand to make dinners like this a snap.

Once your ranch mix is done, it’s time to start making your ranch turkey burger patties.

I found this lovely recipe on Pinterest. I’ve made a few changes to make it safe for our diet.

Ranch Turkey Burger Sliders
(adapted from this recipe from Laa Loosh)



  1. In a medium sized bowl, combine all ingredients.
  2. The patties are for smaller dinner rolls, so make the patties the size of sliders. I get 8 sliders from this recipe.
  3. Heat a pan on medium. Spray the pan with olive oil spray.
  4. Cook the patties until well done.

To make the Ranch Turkey Burger Sliders with Homemade Rolls:

  1. Cut the rolls in half.
  2. Add turkey slider to bottom half of roll.
  3. Add desired toppings (sliced tomato, lettuce and/or sliced onions).
  4. Top with the top half of the roll.
  5. Serve with a veggie on the side.
Ranch Turkey Sliders ready to be Cooked

Ranch Turkey Sliders ready to be Cooked

Just the right size for homemade dinner rolls.

Just the right size for homemade dinner rolls.

Homemade Ranch Turkey Sliders on Homemade Rolls!

Homemade Ranch Turkey Sliders on Homemade Rolls!

20 Days of Dairy & Egg Free Dinners

Menu Plan

It was so relaxing for me to sit down and plan out this menu plan. A few years ago, I never would have made that statement!!!

After our stressful vacation, it feels good to sit down and get back into our safe and comfy routine.

By the way, isn’t this graphic amazing?  My brother is a very talented graphic design artist and is responsible for graphic designs on my blog.  Thanks brother!  I will use this menu plan graphic in all of my upcoming menus.  I’m so excited!!!

Here’s our menu plan for the last few days of December and the first half of January.  I’m always adding new recipes (thanks Pinterest!) and mixing in our old favorites.

Speaking of favorites, I’m currently obsessed with pineapple fried rice. You’ll see that twice on this menu served three times. I could eat it for dinner everyday! And it’s meatless to boot. At least my version is.

I digress.

This menu has a mix of chicken, pork, turkey and meatless meals (beans and veggies as the main protein source).

I hope this helps. Maybe one day I’ll have enough energy to even make a coordinating grocery list. But not anytime soon.  🙂

I share these menus to help other families like ours out there. Meal planning can be a challenge with a special diet.

Just for fun, here’s a pic of my set up for menu planning and getting this post typed up. I love Coke with my homemade Dragon’s Breath Popcorn. It’s the perfect snack for this menu planning blogger mommy!

How I menu plan

How I menu plan

1. BBQ Chicken Sandwiches (Make these awesome homemade dinner rolls, using vegan butter and non-dairy milk. Use dough setting on bread machine.  Follow directions for baking.  Once baked, cut rolls in half, add cooked chicken, top with safe bbq sauce) & Oven Roasted Carrots

2. Taco Pizza Rolls (use homemade pizza crust, use homemade taco seasoning from 100 Days of Real Food, ground turkey breast, & Daiya cheese)

3. Pineapple Fried Rice (omit ham, use only 1/2 cup pineapple & liquid aminos for soy sauce)

4. Lemony Chicken Stir Fry with Asparagus

5. Black Bean Chili & Cornbread

6. Crockpot Rotisserie Chicken, Baked Sweet Potatoes & Steam in a bag Broccoli

7. BBQ Chicken Pizza

8. Flex Meal

9. Vegan Crispy Cajun Chickpea Cakes, Homemade Dinner Rolls (See link from day one & make double batch for use in Day 10) & Sautéed Zucchini

10. Ranch Turkey Burgers made small enough to fit the Homemade Dinner Rolls from Day 9 (use 2 Tbs homemade ranch mix for ranch packet sub), French Fries & Fruit Salad

11. Tangy Slow Cooker Pork Roast, Roasted Carrots & Baked Potatoes (Bake enough potatoes for day 12, too)

12. Garlic Chicken, Baked Potatoes from Day 11 & Grilled Asparagus

13. Chicken Nachos (use leftover chicken from day 12 & Daiya cheese)

14. Pineapple Fried Rice (see day 3 for link)

15. Leftover Pineapple Fried Rice

16. Veggie Spaghetti

17. Ranch Pork Chops (make safe ranch dressing using link on day 10, dip chops on both sides in ranch, coat with panko bread crumbs & bake), Earth Balance Vegan “Cheddar” Flavor Mac and Cheese, & Steamed Spinach

18. Easy Chicken Tacos (use homemade taco seasoning using link from day 2)

19. Picadillo Tater Tot Casserole

20. Vegetable Soup & Bread & Vegan Butter

Here are a few photos of the foods in my menu plan.  Enjoy!

Homemade Dinner Rolls

Homemade Dinner Rolls

Ranch Turkey Burger

Ranch Turkey Burger

Sautee chopped carrots & zucchini in olive oil until tender.  Add spaghetti sauce & serve over noodles.

Sautee chopped carrots & zucchini in olive oil until tender. Add spaghetti sauce & serve over noodles.

Pineapple Fried Rice with Ham.  I now omit the ham and it tastes just as good!

Pineapple Fried Rice with Ham. I now omit the ham and it tastes just as good!

Frugalista: Homemade Dry Shampoo

Y’all, I’m just so excited about this post today. I mostly write about faith, family, fertility and food allergies. But today you’re gonna learn something new about me… I’m also a frugalista! Yes, I have a stockpile. But that is not what I’m so fired up about today.


Dry shampoo. Do you use it? I do. And y’all, it’s SO expensive. I’ve used Alterna dry shampoo for over a year. I believe I pay $22 for it. Yes, honey, that’s spendy! But it’s worth it for the ease of not washing and styling my hair everyday.

Well, I’m kind of a pinning fool on Pinterest. I even have a board I named “Frugalista” for all of those make your own pins or how to do groceries on $30 a Week! pins. Yeah, y’all food allergy moms know we cannot survive on $30 a week. That buys us a few half gallons of dairy free milk and some dairy free yogurts. So, I economize in other areas. And my latest and greatest find is making my own dry shampoo.

The best part? You probably already have one of the just TWO ingredients needed in your pantry. I did. And really, the second ingredient is used for a fresh scent to your hair.  So the second ingredient is optional.

I also texted back and forth with my hairstylist Emily, to make sure I wasn’t going to ruin my hair. I have it colored to hide my tons of gray hairs and I surely didn’t want to ruin my every 6 weeks investment.

So here are the two ingredients… cornstarch and essential oils. That’s it! I already had the cornstarch and bought a little bottle of lavender essential oil for $9.79 at HyVee. The $9.79 seems a little steep for a half ounce of the essential oil, but when I realized I will only use 5 drops of it per batch, it seems like a steal!

Here’s how to make Homemade Dry Shampoo:


  • 1/4 cup of cornstarch
  • 5-10 drops of any essential oil you wish (Optional. I used lavender.)


  1.  Mix 1/4 cup of cornstarch with 5-10 drops of lavender essential oil in a bowl.  I used 5 drops.  Mix well with a fork.
  2.  Spoon mixture into a labeled airtight container.

That’s it! Now here are a few ways to use the dry shampoo:
At first, I put my homemade dry shampoo back into the purple store bought container. This didn’t work because my dry shampoo wasn’t thin enough to pass through the little hole in the top.

I solved this by storing my dry shampoo in a plastic GLAD bowl. I use a $1 make up brush from Target and dab it in the dry shampoo and then target the oily zones in my hair. Gently rub in.

Here’s the key for us dark haired girls. Use a blow dryer and brush and blow out that dry shampoo! If you only brush your hair, there will be a few gray-ish spots. Trust me on this one. Thanks Emily for the blow drying tip!

One other way to use the dry shampoo is to put it on before bed. I tried this and it worked just as well. When I woke up, a teeny bit of dry shampoo was visible and a quick run through of the blow dryer was all I needed. This is perfect for hectic mornings. Take a quick shower the night before with a shower cap, toss some dry shampoo in your hair before bed, a quick blow dry in the morning (oh and make up for me) and the morning routine is over in a snap.

Another way to store and use the dry shampoo is to store it in an empty and cleaned spice jar and sprinkle it in your hair.

I like dabbing the exact areas I want with the make up brush. It seems to waste less dry shampoo.




There you have it. Dry shampoo on a budget. The entire 16 ounce cornstarch bottle cost me $1.69. The essential oil cost me $9.79. $11.48 all in. With a brand new cornstarch, I can make this dry shampoo 8 times. EIGHT TIMES! And I’ll still have tons of essential oil left. Considering the store bought dry shampoo (2.65 U.S. Oz. and $22) last me for approximately 6 months, this is an incredible cost savings!

I’ve only used it for about a week and I see no difference between the way the homemade dry shampoo and the store bought dry shampoo works.

This would make adorable gifts! Use a pretty glass jar and attach a brand new $1 make up brush and you have a thoughtful and very practical gift.

If you end up trying this, I’d love to hear your thoughts. I already gave some of this dry shampoo to my mom and sister-in-law and made a second batch for myself. I asked my sister-in-law for her honest opinion and she said, “It’s fantastic!! I may never shower again! You can quote me on that.” Y’all know she’s just kidding about the shower part. She’s a clean lady! 🙂

(P.S. We just got back from a week in the South, and the y’alls are flowing out of me and I just can’t stop!!! And I don’t think I want to stop, y’all!)

*This dry shampoo was inspired from these two websites. (This site gave me the great idea to use a make up brush, which was perfect after my original idea didn’t work. She also suggested using a spice jar, which I reference above.)