Inside-Out Carrot Muffins ~ Sugar Free

1/2 cup vanilla or plain yogurt
3-4 tbsp. truvia (or to taste)
2/3 cup coconut oil, melted
2 eggs
1 tsp. vanilla
3/4 tsp. salt
1 1/4 tsp. cinnamon
1 1/4 cup whole wheat flour
1 tsp. baking soda
2 cups grated carrots

8 oz. cream cheese 
3-4 doonks stevia (or truvia to taste)
1 tsp. vanilla
1 pinch salt

- Set cream cheese out on counter so it can soften.
- Mix yogurt, truvia, coconut oil, eggs and vanilla together.
- In a separate bowl mix salt, cinnamon, flour and baking soda.
- Add wet and dry ingredients together, mix well.
- Add carrots, set aside.
- In a separate bowl mix filling ingredients together with a hand mixer.
- Line muffin tins with muffin liners and spoon about 2 tablespoons of batter into each one.
- Drop about 1/2 to 1 tablespoon of filling into the muffin tins.
- Drop remaining batter into tins.
- Bake @ 375F for 18-20 minutes.
- Once muffins have cooled slightly, frost with remaining filling.
- ENJOY!

Strawberry Cheesecake Lush

My dear sista Becca made this dessert for the family the other day, and when we saw several people licking out there plates (you don't have to have manners when you are eating out in the field right?!?) we decided it was so good it deserved to be posted on the blog...so here it be!

1 pkg. Golden Oreos (36 cookies)
6 tbsp. margarine, melted

8 oz. cream cheese, softened
1 cup icing sugar
1 (16 oz.) container Cool Whip, divided
2 pkg. (3-4 oz. each) instant vanilla pudding mix
3 cups milk
3 1/2 cups sliced strawberries

- Crush oreos in food processor into fine crumbs, add margarine and press into the bottom of a 9x13 inch pan, place in refrigerator.
- In bowl, mix together cream cheese, icing sugar and 1 cup of cool whip, spread over your cookie crust.
- In a separate bowl, mix together pudding mix, milk, and another cup of cool whip, spread over the cream cheese layer.
- Layer the strawberries on top and spread remaining cool whip over strawberries.
- Refrigerate until ready to serve.
-ENJOY!

Chocolate Banana Muffins ~ Sugar Free

Well y'all, its been close to a year since I last posted a recipe :O 

life has been a little on the crazy side lately, and I really haven't done a lot of cooking in general, but now that harvest is upon us I have found my way back in the kitchen:) 

Since i am trying my best to NOT gain 10 pounds this harvest with all the yummy desserts my sis-in-law (aka. Becca!!) makes, my goal is to make a healthyish version of what she makes everyday without it tasting like cardboard...because ain't nobody like cardboard. 

Last night she made chocolate cake, so I made this.

It did not disappoint!

Hopefully I will be posting lots more recipes on here this harvest...otherwise it means I have failed and am gaining ten pounds...or everything tastes like cardboard...

Enjoy :)

1 cup whole wheat flour (or white flour)
1 tbsp. cornstarch
1/2 tsp baking soda
1/4 tsp salt
1/4 cup cocoa

1 egg
1/2 cup vanilla yogurt (plain or greek works as well)
1/4 cup coconut oil, softened
1 tsp. vanilla extract
6-7 tbsp. truvia OR 6-7 doonks stevia (I did half stevia and half truvia)
2 ripe bananas, mashed

3/4 cup dark chocolate, chopped into chocolate chip size

- Mix first 5 ingredients together.
- In a separate bowl mix eggs, yogurt, coconut oil, vanilla, sweetener and bananas together until well blended.
- Mix dry and wet ingredients together and fold in chocolate.
- Drop into greased muffin tins (makes 12)
- Bake @ 350F for 8-15 minutes until toothpick comes out clean.
- ENJOY!

You Will Always Be (Highlands Worship) cover by Kerri Pauls