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Creative Cooking

This is a space for you to post your ideas for creative things to do with food. They can be exotic or everyday goodies. You may also feel free to ask questions about the craft of cooking here. Food is ART!

Members: 19
Latest Activity: Oct 26, 2014

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Comment by wiffledust on October 26, 2014 at 3:05pm

what are you cooking up that smells like october???

Comment by wiffledust on September 2, 2014 at 12:27pm
Comment by wiffledust on May 26, 2014 at 11:12pm

welcome to creative cooking, katie! sounds yummy!!!

Comment by katie o on May 26, 2014 at 11:11pm
Super easy and yummy salad that my sister turned me on to.
1 1/2 cups chopped tomatoes
1 large cucumber cubed
1 medium onion chopped
1 small jar of marinated artichokes (drained but not totally drained)
1/2'cup crumbled goat cheese
Pepper to taste

This salad is so good and the only dressing for it is the marinade that is left on the artichokes.
Comment by wiffledust on February 2, 2014 at 9:58am
Comment by wiffledust on December 21, 2013 at 1:36pm


Comment by Cranford Joseph Coulter on December 21, 2013 at 1:34pm
Bourbon (or Rum) Balls
We made Rum Balls this morning for Christmas. I was trying to replicate something akin to the Bourbon Balls my mom made. These are nothing like those.
  • 1 11 ounce box of Vanilla Wafers
  • 1 Cup powdered sugar
  • 1 Cup chopped pecans
  • 2 Tablespoons Cocoa powder
  • 3 Tablespoons white corn syrup
  • 2/3 Cup Rum or Bourbon or Scotch (Choose your favorite poison.)

Mix in a food processor in the order given. Form balls. Roll in powdered sugar.
Store in covered container. Hide from the kids.
Comment by wiffledust on December 18, 2013 at 9:36am

who has a favorite christmas cookie?? 

Comment by wiffledust on December 9, 2013 at 12:26am

how very autumnal and cozy! thanks, cranford!

Comment by Cranford Joseph Coulter on December 9, 2013 at 12:03am

Pumpkin Soup

I made some pumpkin soup to add to the mix for coffee hour after church today. It was very well received. Here goes!


  • 2/3 cups Quinoa
  • 6 cups cooked, pureed Pumpkin
  • 1 Spanish Onion, chopped
  • 5 mini Sweet Peppers (red, yellow, orange), chopped
  • ~ 5 sticks of celery with the leaves, chopped
  • 1 Tablespoon Nutmeg
  • 1 teaspoon ground Ginger
  • 1 teaspoon Turmeric
  • 1 teaspoon ground Cloves
  • Olive Oil
  • Water
  • 20 twists Black Pepper


Saute’ the Quinoa in your soup pot in Olive Oil to toast it. Add 1-1/3 cups water and the Turmeric. Bring to a boil and simmer for 5 minutes, covered. Turn off heat and leave it be for 10 minutes. In a skillet saute’ the Onion, Sweet Peppers and Celery in Olive Oil. Add the Pumpkin and the sauteed veggies to the soup pot. Turn on the burner again. Add about 5 cups of water and the rest of the spices. Cook until all of the veggies are tender. I do not add salt. I put it on the table along with the hot sauce. People can add it to their own. This is gluten free, sodium free, and vegan.


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