[donotprint] Destiny does not keep track of time. When the time comes for fate to make herself known, one cannot argue with her. Sometimes destiny and dessert collide, and I love it when this happens. It’s after midnight and I am cleaning out some drawers. I hate cleaning – not as much as I hate doing dishes or laundry but it’s up there high enough which makes it worth mentioning. Whenever I feel unmotivated to clean (something I loathe doing so much), I look for distractions or start new projects just to avoid having to face reality. This is called denial. So here I am, in my dirty, flour dusted clothes baking Fat Witch Bakery’s Congo bars made with a buttery graham cracker crust and topped off with a sticky, sweet, gooey, coconut-pecan-chocolate chip topping -kind of like a seven layer bar. And in case you’re wondering why I mentioned destiny and fate, you would have to understand how remarkable it truly is to be out of so many pantry ingredients, including white sugar, yet have just enough of all the ingredients I need on hand to bake such a memorable midnight treat. The chances of this happening in my kitchen is 1 in a gazillion.
An hour ago I was thinking I should finish putting away everything I had taken out of the drawers but then I decided my time would be far better spent baking brownies. Wouldn’t you agree? [click to continue…]
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Today is National Ice Cream day and coincidentally I have an awesome ice cream recipe to share with you. As some of you are aware of, my oldest daughter is allergic to dairy. If she ingests anything with cows milk she will suffer a severe eczema outbreak which often results in tears and frustration. A few months ago I purchased an ice cream maker because we wanted to make our own dairy-free ice cream just as good as “regular” kind. We’ve made ice cream using a soy base which was good but we’ve been making A LOT of coconut milk based ice cream which is our favorite. In fact, I like this ice cream so much, it is my new favorite, even more so than my beloved Häagen-Dazs coffee flavor. Coconut milk is nearly as creamy as heavy cream when using it as a base. The coconut flavor is very mild, slightly noticeable, but completely complimentary to this chocolate dessert. Best part of this recipe is it uses only 3 ingredients: coconut milk, sugar, and cocoa powder.
Not only is this recipe dairy-free, it’s also vegan. Creamy, chocolately, fantastic ice cream for the whole family to enjoy. So dust off your ice cream makers from the kitchen pantry and give this recipe a go – you won’t regret it. My new favorite ice cream inspired by Abigail.. I present to you chocolate coconut ice cream. [click to continue…]
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[donotprint] If I could have given this recipe my own title, I would have called it “Death by Blondies.” If you’re staring at your computer screen wishing you could grab a piece of the Samoa Blondies from the platter, I wouldn’t blame you. Because I’m such a good friend, I had two pieces – one for you, the other for me. Yay me!
These blondies are inspired by Girl Scout Samoa cookies. Made with chocolate chips and coconut, these sweet treats will definitely satisfy your sweet tooth craving. As a warning, you should have a cold glass of milk nearby because you’re going to need it. [click to continue…]
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[donotprint] Ten years ago, my friend Ann made this soup for our family when we moved into our house. This has become one of my favorite soups and I like to prepare when I’m in a jam and need dinner quickly! It is quite easy, tasty, and perfect for a cold winters night. The blend of coconut milk and red curry paste is the perfect combination for a Thai style soup without any fuss. I will warn you though, it does have a nice kick to it. It will warm your bellies and leave you feeling satisfied. If you don’t like spicy food, just reduce the amount of curry paste to your liking. [click to continue…]
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