There’s a fella in my household that has a birthday today. And for as much as I have a sweet tooth, he does not. When I say, “Let’s have some ice cream,” he says, “I don’t want any, but I’ll get you some.” Or if I say, “Help me eat these brownies I made,” he’ll say, “How about I just have the tiniest bite.” Really? So not fun….
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I traveled to NYC this week for work and was able to spend Cinco de Mayo with old colleagues and friends. In anticipation of this, I have had limes on the brain. Summer break on the brain is more like it. But first things first. So before I left town I made a batch of coconut macaroons stuffed with dark chocolate (if I can find a way to add chocolate to something, I will) with a hint of lime zest and packed them in my carry-on.
Macaroons are probably not your go to in-flight snack, but these coconut-y, sweet, lime-y confections kept me from starving as I discovered my chosen airline no longer provides fancy peanuts. I say, coconut lime macaroons for all!…
For as commercialized as it is, I have always been a big fan of Valentine’s Day. Those pink and red hearts that pop up around this time of year are like sprinkles for the soul. A day dedicated to celebrating the people we love can’t be a bad thing, and it’s probably something that needs to happen more often.
The idea for these raspberry coconut cereal treats came to me in the middle of Target. (Don’t all the best ideas?) With a bag of shredded coconut in hand for a completely different recipe, I rushed home to experiment with what I hoped to be a take on berries and cream cereal bars—hold the cream….
When winter citrus starts popping up in the grocery stores it signals a couple things. One, winter just got a little brighter, and two, everything from dessert to cocktails to dinner can enjoy the variation and new life that winter citrus flavors provide.
If you are on team “orange and chocolate,” then I think this roasted winter citrus with chocolate coconut cream recipe is for you. It’s simple and no fuss, and shouldn’t break any new year resolutions….
As much as I am not a candy eater, this time of year makes it extremely hard to pass up those fun-sized treats that seem to be filling office candy bowls everywhere. Feeling I needed a healthier alternative stat, I created a riff on my favorite strawberry coconut butter cups.
Using unsweetened shredded coconut you can easily whip up your own coconut butter, saving you from the expensive store-bought jars. Almond butter, bittersweet chocolate, and maple syrup combine to make the sweet and salty center. Think an inside-out Almond Joy….
When I was growing up, we spent several summer traveling the southwestern U.S. It was on one of those trips that I had my first taste of fried ice cream. The combination of a cinnamon-spiked shell, a cold ice cream center, and honey drizzled on top was too good to be true.
With our farmer’s market starting to fill with Missouri peaches, I wanted to do something simple and easy with my latest haul. I’ve been on a kick with roasting fruit this summer and was reminded of a teff-crusted ice recipe I had seen in the Sweet Goodness cookbook.
If you are not familiar with teff, it is a teeny-tiny naturally gluten-free grain that is touted as a nutritional powerhouse. A good source of calcium, magnesium, iron, and zinc—it can be used in grain form for porridge or stews, or ground into a flour and used in baked goods. My favorite applications to date have involved using teff flour in cookies and brownies, like these simple ones with almond butter or these fudgy brownies. Also, Renee, over at Will Frolic for Food, has a deliciously easy recipe for spiced teff chocolate mousse….