Thanksgiving has came and went. Whew! This was my first year hosting the Thanksgiving Day holiday at my home. I gotta say that I was probably nervous about the whole situation for the month leading up to it. I know that a lot of work and prep goes into pulling off this festive day. Our…
Decadent. Dark.Â Vegan Dark Chocolate Raspberry Cheesecake recipe coming up for you! Did I forget to mention healthy? This dark chocolate raspberry cheesecake is full to the brim with an assortment of nuts and a mix of some frozen and fresh raspberries. This recipe is gluten-free, vegan, almost paleo, dairy-free, and does not contain any added…
Wow gals and guys! Can you believe that in the past 4 1/2 months I have been blogging here at Give It A Whirl Girl and this is a milestone post? 100 posts have been drafted and published as of today! I figured the best way to celebrate my hard work was with a bowl of Balsamic Raspberry & Chocolate Balsamic Fudge Ripple Nice Cream! No champagne bubbles flowing here, just some paleo and (almost vegan… I did use raw honey) nice-cream for my daughter and I to share.
Blogging has just been a fantastic journey and experience for me. I feel blessed that I am able to work from home and combine my passion for cooking, baking, and writing. I am learning new things as the days go by. There is also never a shortage of things to do. I am consistently keeping myself busy and occupied. With blogging, there is always a lot of behind-the-scenes work.
Erma’s Frozen Custard is the place to be if you want some top quality frozen custard and some exciting, fun ways to top it. This place has so many wonderful flavor concoctions it is somewhat overwhelming to decide on just one! Give me two. NO! Give me three! The flavor options here are just mindblowing. This was my first time visiting with my little family of 3 and we each chose our own parfaits. I just had to go with Peanut Butter & Jelly. I really have a thing for PB&J and that is my jam right now. My husband went with the S’mores Parfait. I believe I heard him moaning over just how good it was. And last but not least my daughter, Chloe, went with a Candy Parfait.
Sorry readers… no recipe here. I really should have taken measurements and gotten out my pen and paper. I still, however, would like to share the details on how I created this scrumptious and healthy-ish bowl of paleo and vegan double chocolate nice-cream! As you can see in the photo below there are three spoons in that little Fiesta bowl fighting for a bite of this frozen treat! I was a little short on ingredients so I worked with what I had and ended up with one lone bowl. Oh well, better than nothing right? If you love chocolate then you are in for a real treat. Continue reading to find out how you can make your own healthy ice-cream at home with a few simple (and affordable) ingredients!
My husband is off work Fridays and Saturdays. We did not have any plans for those two days so we just had a chill time at home. I needed something to pass the time so I resorted to cooking. What better way to spend the time! I started off Saturday with some multigrain pancakes for Joe and Chloe. I got started on dessert, a paleo & vegan cookie dough cheesecake, early because those cheesecakes take a few hours to set. And dinner was simple~ ribeye steaks marinated in Primal Kitchen Sesame Ginger and peppered bacon wrapped in asparagus. It was a delightful day of cooking from start to finish.
Welcome to this week’s installment of Tried It Out Tuesday. This week I will be discussing a fun dessert that I created using Pamela’s Products Gluten Free Sugar Cookie Mix. I created a giant sugar cookie using a cast iron pan and it is naturally colored and tastes just like cotton candy! This was my first time trying out Pamela’s Sugar Cookie Mix and if you have been following along you might have noticed that I am a big big fan of her other mixes. I love the ease of use and I also love the ways you can get creative with them and customize your recipe. Just use your imagination and the sky is the limit!
On the weekends I love to have my biggest cooking days. There is always a day thrown in there where we go out to a restaurant but most of my bigger dinners are reserved for weekends. Sunday kicked off with some healthy dessert making in the kitchen. I had a craving for something white chocolate & raspberry so I made a paleo cheesecake. I absolutely love making any kind of dessert but for me, paleo is my favorite kind to whip up because it is a fairly new concept for me. I am trying my best to get a grasp on paleo and gluten-free baking & cooking. Every day is a learning experience in the kitchen. Today I am going to talk about my experience and my process of making the cheesecake that I created yesterday.
This morning I would love to share with you about my experience with the Wilton Easy Layers cake set and how I made my cotton candy cake. I blogged about this cake pan set on a recent Friday Faves post and I ended up ordering myself one and I am so happy that I did. I ended up creating the best cake I have ever made in my life yesterday! I am truly proud of it and I was happy to serve it to my mother, who came over for a t-bone steak dinner. The cake that I made was the most perfect dessert to serve to her and she fell in love with it. And of course, my daughter, Chloe, was absolutely in love with this cake. She assisted me in making it and it is always a joy to work alongside her in the Give It A Whirl Girl Kitchen.
Yesterday was an enjoyable day spent with family. We went to the beach, had from-scratch pizzas, and had a couple of smoothies for dessert. It was another full day in the kitchen making things for my family to gobble up. The day kicked off with my paleo and vegan version of Unicorn French Toast for…
You all know me! Trying out new foods all the time. This time around I had the chance to try out a plantain for the first time, AKA the “ugly bananas”! I ran into Kroger with my daughter to pick up some ingredients for some homemade popsicles that I will be creating this week. We were checking out the exotic fruits and a big plantain made its way into my shopping basket. I only purchased one. I had no clue what I was going to do with it but I wanted to bring it home anyway.
I got home and did a bit of research on plantains. You do not want to eat these things raw. I did discover that these are best prepared cooked because if you bite into a raw one you are going to experience a bitter taste. You will not get sick eating a raw one but you will likely regret the taste in your mouth!
Yasso ice-cream pints come in 8 tasty flavors:
Best Of Both Swirlds – This pint is chocolate frozen Greek yogurt and
vanilla-flavored frozen Greek yogurt
Caramel Pretzel Mania – This pint is sea salt caramel frozen Greek yogurt with pieces of chocolate-covered pretzels and a caramel swirl
Chocolate PB & Yay – This pint is chocolate frozen Greek yogurt with a
peanut butter swirl and peanut butter chips
Coffee Brownie Break – This pint is coffee frozen Greek yogurt with
chunks of brownie and crushed cookies
Loco Coco Caramel – This pint is toasted coconut-flavored frozen Greek yogurt
with a caramel swirl and chocolate-flavored chips
Mint Champion Chip – This pint is mint frozen Greek yogurt with chocolate-flavored chips
Party Animal – This pint is cake-flavored frozen Greek yogurt
with rainbow sprinkles and chunks of cake
Rolling In The Dough – This pint is vanilla-flavored frozen Greek yogurt with
chocolate-flavored chips and pieces of cookie dough
I made this red raspberry wine dessert sauce on a whim last night. It paired so nicely with my my Revele white chocolate raspberry gelato. The recipe to whip up this awesome sauce is so simple and easy. Also there are no added sugars in this sauce. The raw honey will naturally sweeten the sauce.
1 pint of raspberries
2 tablespoons of a red wine. For best results use a sweet red or a raspberry dessert wine. I used Sandhill Crane Vineyards Rhapsody in Red
1 tablespoon of raw honey. I used Madhava.
1 teaspoon of lemon juice. I used DeLallo lemon juice