I have to be honest: like a lot of people, I’m not that into Valentine’s Day. It’s not so much that I think it’s a Hallmark-conspiracy or anything like that. I just think you should celebrate love every chance you get, not just for one day in February. That being said, you’ll never catch me complaining about an excuse to make (and eat) dessert.
I’m normally a super rich, molten chocolate kind of person — the richer, the better. The man in my life? He’s not nearly as big a fan of hyper-decadent desserts, so I wanted to make something we could both enjoy. This recipe, drunken strawberries with coconut cream, is the result.
Fresh strawberries are cooked down with sweet moscato and sugar, then spooned on top of thick coconut cream. The subtle sweetness of the coconut cream complements the wine-simmered strawberries perfectly. This dessert is rich and satisfying, but still easy to eat. No chocolate fatigue here!
The strawberries and coconut cream could not be easier to prepare, and they present beautifully. Plus, this dessert is all-natural: there’s nothing artificial or processed here. It’s also a great way to spoil the vegan in your life. Share it with someone special, or just treat yourself!
Here’s how to put everything together. Read more… →
As I’ve said many times before, I do not consider myself to be a baker. Mastering the bakery arts (…that’s a thing, right?) requires a combination of precision and fearlessness that I’m not sure I have yet. So when I bake, I tend to cheat. These pumpkin spice cupcakes are a prime example. Boxed cake mix is one of my favorite shortcuts. Just add a little pumpkin purée and water to the mix, bake, and voilà! Perfectly moist pumpkin spice cupcakes every time.
Frosting is another matter. While store-bought frosting definitely has its place (I love a sugary sheetcake as much as the next girl), frosting is usually a lot better when you make it from scratch. Besides, it really couldn’t be simpler to do. For these pumpkin cupcakes, I thought a maple-infused cream cheese frosting would be just the thing.
Girlll lemme tell you. This maple cream cheese frosting was so good I had to call my mama about it. Topped with some buttery, lightly salted, roasted pecans? MMM. Oh, and did I mention that you get all this deliciousness for under 140 calories? Oh yeah. You want this recipe. Read more… →
I like sweet things in the morning: toast with jam and butter, pancakes, waffles, muffins… I just want sugar in my bloodstream, and I want it as soon as I can get it. So, for my birthday yesterday, I knew I had to treat myself to an extra sweet and delicious breakfast. I still had to go to work though, so I didn’t have time for some long elaborate recipe. What’s a girl-on-the-go to do?
Three words: birthday cake oatmeal. I can’t believe I never made this before! It was the perfect start to a magical birthday. The oatmeal is tasty of course, but it’s really the frosting that makes this breakfast so good. In fact, I’ve made myself no less than three bowls of JUST the frosting since yesterday. And you know what? I have absolutely no guilt about it. The frosting is actually super nutritious! Ready for the secret ingredient? Read more… →