Cream Cheese Wontons

you’ll never believe how easy it is to actually make wontons…..

Ingredients:

Whatcha do:

Begin by pouring about 1/4 in of oil into your cast iron skillet, its going to take a second to heat up so go ahead and get that going on medium-high heat.
On a clean work space (probably use a cutting board) lay out a couple of your wonton wrappers. Plop a little glob of cream cheese in the center of each (about 1/2 tablespoon). With your clean fingers or with a cooking brush, line two of the edges with egg or water. Fold in half (so that its a triangle) then meet the two corners together with a little more egg or water.
Tip** use the bottom of a wooden spoon to see if your oil is hot enough. If you stick in the oil and bubbles appear around it, you’re ready to go.
Gently (pls don’t burn yourself) place a couple wontons into the oil, fry until each sides is a pretty golden brown. About 30 seconds each side.
When you remove them from heat, place them on a paper towel lined plate to absorb any excess oil.
Repeat until either you’re full or you run out of an ingredient.

Fall Apple Dip

Ingredients:

DIP:

whatcha do:

slice apple thinly and dice up (small bits are good because they are more scoop-able haha)
sprinkle brown sugar, cinnamon, nutmeg, cloves, and salt on the chopped apples. stir so everything is coated
mix in butter/coconut oil, and lemon juice
taste test, you may need some more spices. or maybe some more sugar
CHIPS!! pre heat the oven to 400
spread a thin layer of softened butter or coconut oil on both sides of every tortilla, sprinkle a little cinnamon and brown sugar on both sides as well
with a sharp knife or pizza cutter, slice the seasoned tortillas into pieces the size of chips
spread out the chips on a sheet pan
bake for 10 ish minutes, flip in the middle
you may need to stick them back in the oven depending on how crispy you want them
when they first come out of the oven they’ll take sec to harden… keep that in mind
DONE! woo so simple right

oOoOo baby you are in for a treat.

whatcha need:

crust:

filling:

8-10 key limes juiced (I used half of a 1 lb bag)
zest from 2 of your key limes^
1 1/2 C raw soaked cashews (boil some water, add cashews, remove from heat, rest for ~15 minutes) (*****SAVE 1 CUP of the water the cashews were soaking in!!!!)
1 tsp of vanilla extract
small pinch of sea salt
1 T coconut oil
more zest for garnishing (optional)

vitamix or food processor
p.s. you can use a pie pan, cake pan, some sort of flat container. I used cupcake papers this time and I would have used a muffin pan had I had one…. makes about 12 cupcakes.
- I found that the cupcake wrappers(?) are most convenient because it’s difficult to cut through the cheesecake in a pan… if you have more patience than me this won’t be any issue.

whatcha do:

toss all of your “crust” ingredients into the vitamix or food processor. blend until its fined chopped and sticks together in your fingers. if its not sticky enough add another date or two
spoon crust into your choice of pan or cupcake paper (for cupcake paper about a tablespoon per paper) then using your clean fingers smush down the crust
in the same vitamix or food processor (no need to clean it out first) add all of your “filling” ingredients MINUS THE CASHEW WATER. You will slowly add in the cashew water if you notice your filling isn’t getting smooth enough. I used ~1/3 cup of this, but you may need a whole cup.
once its nice and smooth, taste test it
tastes good yes?
spoon filling onto the crust
zest a few limes on top (if you want)
freeze for at least an hour or up to 2 weeks (i’d be so surprised if these lasted more than a day)