New product alert! And this new product is also a limited edition item! Today I am sharing my Tasty ice cream review with you. I just recently discovered that my local Kroger store carries these new ice cream pints from Tasty and they are available in four fun and very delightful flavors. Tasty ice cream pints feature some super-duper creamy ice cream with the addition of unique mix-ins. The flavor combinations of these Tasty ice cream limited edition flavors are not only creative but make for one memorable ice cream experience! Tasty ice cream succeeded in slapping a big fat smile onto my face with these sweet treats!
THIS GIVEAWAY HAS CONCLUDED. Thank you all for your participation. More giveaways soon!
I would love to wish all of my readers happy holidays and a huge thank you to all who take a moment out of their day to read my blog. I just recently hit the 6-month mark of blogging so YIPPEE and HOORAY! As a thank you I would love to gift one person ten pieces of gluten-free, organic chocolate from a wide variety of different brands. I am hosting this chocolate giveaway as a thank you to my loyal readers that have followed along on my blogging journey.
It all starts with a chocolate crust for this dark chocolate raspberry cheesecake
The base of this vegan dark chocolate raspberry cheesecake is going to be a chocolate crust made mostly with pitted dates, cacao powder, ground up almonds. There are a few other ingredients in the crust that you will need. This recipe calls specifically for cacao powder, not cocoa powder. There is a notable difference between the two. I did do a little write-up about the benefits of cacao powder awhile ago on my blog. Chocolate in its purest state (cacao) actually has numerous health benefits. The darker the chocolate, the better health-wise!
I use the cacao powder by LivFit. A one-pound bag goes for around $8.00 on Amazon and this bag will last a long time and come in handy for many other recipes. I have been using this bag of cacao powder for months now and still have a decent amount left. A little bit of cacao powder goes a long way!
To make the chocolate crust you will also need some raw unsalted almonds. These almonds do not get completely ground up in my food processor and the almonds give the vegan dark chocolate raspberry cheesecake a great texture.
The chocolate crust of this vegan and paleo dark chocolate raspberry cheesecake will also need some pitted dates. The pitted dates will not only sweeten your crust naturally but will also help keep all of the ingredients together (dates are very sticky). I suggest soaking your dates in some hot water for a few minutes and chopping them up before proceeding with putting them in the food processor.
The raspberry filling… the heart of the cheesecake
The main component of the filling of this vegan dark chocolate raspberry cheesecake is actually raw cashews! Say what?!?!? Yes, I said cashews and you heard me properly. You will be using an entire pound of raw cashews for the filling that are soaked overnight to soften them up. You can get away with using more affordable, lightly-salted cashews but please steer clear of the regular salted ones or you will make an ugly face when you take the first bite of your salty (ugh) cheesecake! This is a sweet cheesecake so please do avoid making it a salty one or else you will be sorely disappointed.
Obviously, you will be using a bunch of raspberries as well. I actually went with a bag of Kroger’s Simple Truth Organic Raspberries for the filling and it turned out to be a great choice. So, I used frozen raspberries for the filling and I used a pint of fresh for the topping. I don’t know about you, but I sure go crazy for anything that is dark chocolate raspberry. To me, those two ingredients when married together, result in a match made in heaven. I feel pure bliss and I feel like I am on Cloud 9 while consuming this combination.
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Thick chocolate ganache to top it all off
For the topping of this vegan dark chocolate raspberry cheesecake, I used my favorite brand of dark chocolate chips from Enjoy Life Foods. Not only are their dark chocolate chips vegan-friendly but they are also free from several common food allergens. I always play it safe and use this brand in my recipes and their chocolate chips are a family fave. My daughter and I are actually known to just snack on them straight out of the bag, they are that great!
The ganache turned out pretty thick from using one cup of chips combined and melted down with a tablespoon of coconut oil. I used an 8-inch springform pan for the cheesecake and I believe you can cut down and use 3/4 of a cup for a thinner chocolate shell. That is just my presumption and guess though. You can always try that and add more if needed.
It all starts with Bob’s Red MillÂ
Oh boy… I am blogging about this Wonderful Bread Mix once again! Let me tell you this… this gluten-free mix truly is wonderful and that is why it is in the name of the product. I have a problem getting my gluten-free breads to fluff up when I use my own recipe and ingredients. Maybe it is just me but my gluten-free bread do not rise up much. Bob’s Red Mill does include a yeast packet with the mix and that is probably why this mix results in a soft and fluffy loaf with the perfect bread crust. I had a wonderful feeling that this fluffy bread would pair well with my Organic Sunbutter Spread.
If you are local to the Detroit area, chances are you have been to Eastern Market at least once in your life. If you are a foodie like me then chances are you have visited several times. Eastern Market is a bustling area of visitors looking for the best deals on fresh produce, other food items, and flowers.Â Each and every time you visit Eastern Market it is a different experience because there are different vendors.
Through Groupon, we have also discovered a miraculous place nestled down there in all of the action, DeVries & Company 1887. We regularly purchase Groupons to get some good bargains there and we went equipped with one yesterday to stock up on some unique foods.
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.Â Â
Wondering how I naturally obtained this lovely shade of hot pink in my bowl of nice-cream (vegan ice-cream)?? Easy! I owe it all to the cactus pear. The flesh of a cactus pear, when combined with a banana, will give you this gorgeous magenta hue. This is a healthy dessert that will most definitely make your child excited for a yummy treat that is naturally sweet from nature with no added sugars. Other ingredients in this frozen treat are frozen pomegranate, two frozen bananas, and some coconut milk. This is a much healthier alternative to tradtional ice-cream and I always enjoy creating this and serving it at home. Super simple and easy to do too!
I was given a care package of Enjoy Life Protein bites and I am loving each flavor of these little chocolate morsels. As you may already know, I am a big fan of the Enjoy Life Foods Brand. They create and produce food that is free of common allergens that anyone can eat. You will not find gluten (wheat), dairy, peanuts, soy, egg, tree nuts, among other food allergensÂ in any of their products. You can have peace of mind with this brand because they only use quality ingredients and their products are REAL FOOD. If you are following a gluten-free diet or vegan diet this brand has a ton of great products available to you.
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.
The day kicked off with my paleo and vegan version of Unicorn French Toast for my family. I promise I will do a recipe post on this in the future. I just need to tweak my recipe a bit. I had an unfortunate situation happen with my loaf of bread when I got it out of the pan. My bread broke into pieces. I was determined not to let it go to waste so I just ended up dipping the chunks of bread into the batter and cooked it up that way. This was my first time ever using candy sprinkles from Mr. Sprinkles. I sure do love the fun bottle that they are contained in. I am, and have always been, down with clowns!
I had quite an amazing lunch too. I really had a hankering for apples. I don’t know about you but I am ready for fall! I want hoodie weather, apple picking, and Halloween to hurry up and get here soon! For lunch, I tried out a new salad dressing. I used Hilary’s Apple FennelÂ Dressing. For my salad, I used baby spring mix as a base and topped it with grilled chicken, thin Honeycrisp apple slices, and walnuts. This salad was exactly what I needed yesterday. I think I will be loading up on some apples with my next shopping trip.
After lunch, we packed up the beach bag and got Stormy ready to head out to Metro Beach for a day of fun and relaxation. Chloe and Joe went to the pool and Stormy and I made our way along the lake and got our steps in yesterday. My focus was on fitness because I have been somewhat slacking on meeting my step goal lately.
It was a very hot day yesterday and thank goodness for the little bit of breeze coming off of the water. Stormy and I had a great time together and I know that Chloe definitely had a blast in the big pool and slide with her daddy.
I must be getting old because yesterday I wore an inspirational shirt and I think that maybe old people do that?? LOL! I am 37 years old and I whine about aging quite a bit. Anyway, I sure do love the shirt. I got it from Nordstrom and it is gray with pink lettering on it. The shirt is by the brand Desert Dreamer.
I feel that the shirt really speaks volumes to me at the moment. It says, find what you love and do that”.Â I started this blog up on June 6th so my 2 month anniversary is approaching and let me tell you this~ I absolutely LOVE blogging! I really wish I would have gotten into this years ago when I first set out on my cooking and baking expedition. As many of you know, cooking and baking are hands down my #1 passion in life. I am always in the kitchen and I am always researching ways to better my food and technique.
After our little day-trip to the beach, it was time for me to crank out dinner for the fam. I will let you in on a little something, my pizza is in high-demand! Joe and Chloe absolutely love my homemade pizzas. They are a lot of work but totally worth the time and effort when I hear ooo’s and ahh’s at the dinner table.
I created two pizzas last night. One was made for myself and the other for Joe and Chloe. They prefer a more traditional pizza with pepperoni on it. I have never been a fan of pepperoni but I sure do love to have mushrooms in every single bite of my pizza.
I had a little carton of shiitake mushrooms to work with. I figured I would be better off with some sort of white sauce rather than a tomato sauce. I searched a bit online for a good recipe and came across one from Primal Palate. It was a dairy free sauce that used full-fat coconut milk as the base. Honestly, you would never know the sauce was made with coconut milk! There is not one hint of coconut flavor in that awesome sauce recipe. The recipe also called for some nutritional yeast, which I did add because it lends a taste of cheese to the sauce.
For my pizza I used some grilled chicken pieces and the entire carton of shiitake mushrooms. I sauteed the mushrooms in a bit of olive oil with some Italian seasonings. I have never had a pizza with this type of mushrooms and I am pleased to say that the taste of this pizza was glorious! Every single morsel of that pizza was thoroughly enjoyed by me!
For both pizzas I used the Bob’s Red Mill Gluten-Free Crust Mix once again. I used it last week and it produced a phenomenal crust! I am trying to eliminate as much gluten as I can from my diet but Joe and Chloe really don’t want to be on-board with a gluten-free diet. It is like hitting the jackpot when you come up with a gluten-free dinner that can win over anyone.
For dessert I really had a craving for some froyo, it’s been awhile and I’m dying for a heaping cup of it. But we have a bevy of beautiful fruits over here in the Give It A Whirl Girl kitchen so instead of froyo I ended up making a couple of smoothies for me and Chloe to share.
The first smoothie I made had a golden dragonfruit in it, a banana, and a splash of full fat coconut milk.Â The second smoothie that I made had strawberries, raspberries, a baby banana, splash of coconut milk, and I also used a scoop of acai powder. Hard to say which smoothie won the battle of being best. It was like comparing apples to oranges, they were two completely different drinks.
The weekend isn’t over. Joe’s two days off from work are over though and he had to go in today. Me and the Pearl Girl have an exciting day ahead of us in the kitchen so stayed tuned because you can bet your booty I will be blogging about my day today!
Did you do anything exciting this weekend? What’s cooking in your kitchen that you are proud of? Leave me a comment and let me know because I love reading comments from my beloved readers!
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This past weekend we went to the exotic fruit section and decided on bringing home a couple cactus pears, also known as a prickly pear cactus. Imagine my surprise when I sliced into it and discovered that it is a vibrant hot-pink, magenta color. I had no idea this cactus pear had such a gorgeous interior!
I did a bit of research before eating the cactus pear. I sliced the skin off and I noticed that it had quite a few hard seeds inside. They are not something you can bite into but they are safe to swallow. When I blended this up in a smoothie the seeds got ground up in the blender.
Ingredients for the oats:
1 cup of gluten-free oats (I used Bob's Red Mill Quick Cooking Oats)
1 cup of dairy-free milk (I used Pacific OrganicsÂ Unsweetened Vanilla Hemp Milk)
1 tablespoon of pure maple syrup
Ingredients for the jam:
1 1/2 cups fresh berries (I used raspberries, blackberries, and blueberries)
2 tablespoons of chia seeds
1 tablespoon of raw honey
splash of fresh lemon juice
Ingredients for the almond butter:
1 1/2 cup raw almonds
Tablespoon ofÂ coconut oilÂ
Tablespoon of raw honey
A teaspoon of pure vanilla extract
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 usedÂ Sandhill Crane Vineyards Rhapsody in Red
1 tablespoon of raw honey. I used Madhava.
1 teaspoon of lemon juice. I used DeLallo lemon juice