A friend was getting married and she was doing a smaller celebration, but had invited me to be a witness. I wasn’t sure if she was going to have a cake, but I knew her favorite cake flavor and I wanted to make one for them, even if they were also having additional cake. So, I had this plan but didn’t tell her since I wanted it to be a surprise. I had also thought of incorporating these brownies somehow since they are one of her favorite treats but I didn’t think it would work well as a cake layer. I bought a box for the cake and it was a bit larger than I intended so I had to make a cake to match. I went from making “maybe a 3 layer 6 inch cake” to a 4 layer 8 inch cake with lots of frosting.
This is basically a vegetable soup with some awesome seasoning. The name makes me think of the groundhog in Pennsylvania. What about you?
There are lots of coconut recipes on this blog. It certainly has nothing to do with my favorite tastes, but more the flavors of loved ones. There is NO chocolate in this pie. What!? I know. I made it for someone’s birthday…before I knew that they didn’t like cream pies. *sigh* Well, now I know. It was still loved by some other coconut friends in my life.
For our friend Lisa’s birthday, K and I decided to have a personalized ice cream for her. She loves coconut, so I decided to make a straight coconut ice cream. I thought about adding some chocolate chips (white or semi-sweet chocolate), but ultimately decided to keep it simple. If she wants it next time, I can do that. This recipe has loads of coconut flavor. If you are not a big fan, I wouldn’t bother with this recipe. It starts with a vanilla base, but I use some coconut milk to help get the flavor started. Then, steeping coconut in it really brings the flavor home.
Pssst. Monday had a dessert post, today is a dessert post, and Friday will have a dessert post….don’t tell anyone! But I figure it’s ok because next week I am bringing a week of savory. Italian savory. So, be prepared!
It’s time for another recipe from my mother-in-law! She was super happy when I made this for friends, following her directions…mostly! I made some in the style she taught me, and some in a more Americanized way. That’s right, I had to add chocolate. You can make any versions you like. If you’ve never had mochi, I can best describe the texture as being like a marshmallow–kind of chewy, but softer in the middle. The actual mochi tastes pretty neutral. You get a bit of the coconut milk flavor, but most of the flavor comes from the filling. So, go nuts! Or go chocolate! Or something else!! I provide ideas for fillings and coatings below. Let your imagination dance.
Since buying coconut oil, I have been looking for different ways to use it. I was going to make this dish, but not originally with any coconut. I thought about it and wondered what would happen if I added it at the beginning, and layered everything on top. I figured the “worst” case was that you just would not taste it. It turns out, the flavor carried through clear to the end. It is not as strong as if you used coconut milk, but it’s a simple addition. If you don’t have coconut oil, or just don’t want to use it, then feel free to leave it out and enjoy the other flavors more.