Lemon Cheesecake Bites

I'm so excited about these cheesecake bites... they're exactly what I needed to get through holiday party season!!

Ingredients:

• 8 ounces cream cheese, softened
• 1/2 cup powdered Swerve or other sugar substitute
• 2 tablespoons coconut cream
• 1 teaspoon vanilla stevia
• pinch salt
• 3 teaspoons lemon extract
• few drops of natural yellow food coloring
• 1/4 cup coconut oil melted
• 1 Lily's dark chocolate bar (3oz)

Directions:

1. In a stand mixer blend the cream cheese and Swerve together until smooth.
2. Add the coconut cream, stevia, salt and raspberry extract, natural food coloring until combined well.
3. Slowly add in the coconut oil and continue to blend on high until it's incorporated.
4. Scrape down the edges of the bowl to make sure it's all mixed well.
5. Refrigerate this mixture for 1 hour.
6. Using a 1 1/4 inch mini cookie scoop (or something similar) scoop the batter onto a parchment lined baking sheet, it should make about 48 balls.
7. Freeze these for at least 1 hour.
8. When you're ready, break up the Lily's into small pieces and place in a small saucepan over low heat. Stir occasionally until completely melted. Pour over the top of the cheesecake balls.
9. Refrigerate for another hour.
   
   
   
   Keep refrigerated until you're ready to enjoy!
   
   

Coconut Chocolate Bites

This is the first sweet treat I have made in a very long time, and the first I had eaten in a month. I made one batch and took half to a party where they were a hit. They were so popular in our house and with our guests I had to make a second batch just 2 days later!



I'm excited to be back and even more excited to share this first of my sugar free, gluten-free recipes!




Ingredients:
1/2 Cup Coconut Butter (or manna)
1/2 Cup Coconut Oil
1/2 Cup Unsweetened Shredded Coconut
2 Tbsp Swerve (either granular or powdered will work fine)
1 Lily's dark chocolate bar (3oz)

Seriously, that's all you need. These are so easy!

Directions:
1. In a small to medium saucepan melt the coconut butter and coconut oil over low heat stirring occasionally, be patient, don't crank it up.
2. While you wait line a mini muffin tin with 24 paper liners.
3. When the oil and butter are melted stir in the Swerve until dissolved.
4. Turn off heat. Add the shredded coconut and stir to incorporate.
5. Pour the coconut mixture into the paper liners, I find that using a measuring tablespoon gives just about the right amount for each cup and is an easy vessel that doesn't make too much of a mess.
6. Put the pan in the freezer for at least 30 minutes (or longer...).
7. Whenever you're ready to continue, break up the Lily's into small pieces and place in a small saucepan over low heat. Stir occasionally until completely melted. Pour over frozen coconut candies*.


*I like to use a teaspoon for this. A half full teaspoon (not measuring spoon, just from the silverware drawer) is about the right amount, the chocolate pours easily off the end of it and you can dab the tip of the spoon into the middle of the poured chocolate to make it spread out evenly.


Let the chocolate harden and enjoy!! These can be stored on the counter for a week or refrigerate or freeze them for long lasting goodness!

I'mmmm baaaack!!

Hi everyone! It's been a long time since I've been active with the blog. So much has happened and as it goes some things were pushed to the back burner. I promise it's not indicative of my love for you or my love for cooking!  

I'm in the process of typing up my first recipe for the blog in a long time. I've just learned that I need to be (at least mostly) gluten-free and sugar free, but I'm still committed to making food for "regular" people too! I'm definitely going to be working on becoming a master GF/SF baker! More to come on that..

My web url was "stolen" from me when I was in the process of changing it from one company to another (I was so naive about how these things work.. lesson learned!) so we're going to just keep it all here on blogspot for now.

If you have any requests or want me to convert a recipe from it's natural state to something that caters to your dietary needs I'm up for the challenge, just send me a message anytime! See you soon!

Rustic Apple Oven Cake

On a lazy New Years day at our friends homestead we lounged around playing games and making all sorts of amazing food. Wonderful for breakfast or dessert, this was the belle of the ball.

Hey everyone!! Just wanted to let you know the Wild Wild Whisk is now on Pinterest!!

Click here to check it out!!

Creole Black-Eyed Peas

As we have done many times before, we started out this new year with Black-Eyed peas. I strayed from the traditional ham hock in favor of something a little bit different (and healthier). The result was fantastic and I'm excited to share it with you.

Peppermint Bark

This is my daughters favorite treat around the holidays.  It is incredibly easy to make and it's always a crowd pleaser!

I miss you too!

Ok, I know it's been awhile. I'm sorry, I really am. We've almost got our new food cart up and running and I'm hoping that I'll be regularly posting again soon.. especially since my favorite time of year is here. Farmers markets, flowers, ahh... summer!

Tabbouleh Salad

I love the simplicity of a basic tabbouleh, especially with some hummus and fresh pita, but as I continue on my quest to fill my arsenal with fresh tasting whole grain salads I wanted to come up with something that could stand alone. This is nothing more than a dressed up tabbouleh, great as a side dish yet also good enough to stand alone as a meal.

Healthy Granola Bars

These granola bars are soft and chewy. They're not your typical sugary treat, but they make a good snack. I have a feeling kids would gobble these down without so much as a clue that they're a healthy snack.

Basic Hummus

This is basic hummus. Simple. Good. Food.

Sriracha Garlic Hummus

I'm a slave to the hummus. It's the truth. One of my favorite meals to take to work is a bunch of chopped up vegetables with whatever hummus we have around for dipping. It's light and fresh, and since I work nights it's important my dinner doesn't bog me down and put me into an unwanted food coma. If you know me, you know I love spicy food so it was only a matter or time before this concoction made it's way into my life. Now I'm in love. This will always have a place on hummus making day.