This particular cupcake is rich and dense, chocolaty, and has a tight crumb. It strikes the perfect balance of sea salt, cocoa, vanilla and coffee.
Creamy, rich, colorful comfort food without making you feel bogged down after eating it.
The sweetness of the mango coconut rice tames the strong flavor and spice from the chili garlic sauce.
What I did to create this recipe was look at existing carrot cake cookie recipes, then cross some of my favorite elements with our family recipe for carrot cake, which includes the likes of shredded coconut and fresh pineapple.
Slightly crunchy, a little salty, it has the chew factor, it has texture, a little bit of sweet offered up by the dried fruits, and a teeny bit of heat.
Love whipped cream but don’t do dairy or just want a different option?
Some recipes call for honey, agave, or coconut nectar, but I think these cakes are perfectly sweet enough without it.
A sweet, cold treat for those hot summer days. Inspired by Mark’s Daily Apple.
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Sweet, spicy, crunchy shrimp over creamy coconutty Jasmine rice, and sweet mango salsa.
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INGREDIENTS: 4 – 14 oz bags unsweetened coconut flakes (or 3.5 lbs bulk) 2 – 14 oz cans sweetened condensed […]
Ingredients 1 pound fresh scallops 1 cup coconut milk 2 scallions, finely chopped 1/2 cup sour cream salt freshly ground […]
Ingredients 3 cups Basmati rice cooked according to package instructions, but with milk or coconut milk instead of water (if […]