The combination of coconut and mango gives this chicken a light, summery feel and it’s just perfect for those warmer months or those times when you want to capture that summertime feeling in the middle of winter. To make it even better, it’s a quick, simple and easy meal to throw together. Enjoy!
Today I have something a little special for you. Gluten-Free Almond Joy Cupcakes.
These have the perfect balance between a sweet, sugary top and a milder cake.
For the base I used this cupcake recipe, and just substituted 1 1/2 tsp almond extract for the vanilla.
Start by lining your muffin tins.
Cream the butter and sugar.
After adding the eggs…
And the rest of the ingredients.
Take a large spoon and scoop batter into lined muffin tins.
The lovely finished cupcakes…
Then, as the cupcakes cool, mix together 2 cups shredded coconut, 6 Tbls (1/4 C+ 1/8 C) sweetened condensed milk, and 1/2 tsp vanilla extract in a medium sized bowl.
Scoop spoonfuls of the coconut mix onto cooled cupcakes and press gently with the palm of your (clean) hand to get the coconut to stick and spread out.
Do this until all the cupcakes are topped with coconut.
Make chocolate ganache by heating 3/4 cup whipping cream on medium heat until almost boiled. Mix in a 12 oz bag of dark chocolate chips. (Sorry for not having pictures of the ganache.) Remove from heat, and stir until chocolate is melted.
Dollop ganache over coconut, and spread just enough that it starts to drip over edges.
Top with sliced or slivered almonds, and enjoy!
Of course, I’m sharing these with my friends over at Fiesta Friday. Why don’t you go whip some up and share them with some friends of yours? They’re bound to love it!
I hope you’re looking forward to this upcoming week as much as I am! Thanksgiving plans are pretty well set and now there’s just some last minute shopping, some prep and cooking for the big day! I’m so excited for it!
Today I have a last minute Thanksgiving dessert for you. Pumpkin spice cake. Yum! It’s somewhat between a cake and a pie in that it’s kind of soft, but it works perfectly because of that.
I hope you enjoy! It goes perfectly with my cream cheese frosting, so I’m attaching that recipe again as well.
I hope you enjoy! And have a wonderful Thanksgiving! Do you entertain at home, or go to family’s? We’re going to my parents’ house this year, and I am so looking forward to spending it with them again!
Happy Monday everyone! (And happy Monday, again to those who were reading earlier!)
Today I decided that I wouldn’t overwhelm you with an excruciatingly long post, so I made two instead. You can read the first one here.
This one is all about the cake! (’bout that cake, ’bout that cake, no trouble…. Man I hate that song!)
So… Cake! While we were shopping, I found some cake decorating tips that actually weren’t too badly priced. (I’m always up for a deal.) I’ve wanted to try cake decorating for awhile now, but I’ve never had the tips of anything to try it with.
I was so anxious and excited to try that I almost started baking after midnight on Thursday. Early Friday morning? However you want to look at it, it was late, and I needed sleep.
I’ve been trying to find a recipe for a quinoa based vanilla or yellow cake for a very long time now, but the only recipes I can seem to find contain exorbitant amounts of chocolate. I’m not a big chocolate person, so I’ve been wanting something a little less… chocolate.
I decided that I’d just have to make my own! I looked at two recipes that you can find here and here, and just kind of did my own thing from there. I haven’t tried the first recipe, but the second one is absolutely amazing if you’re looking for a good gluten-free chocolate cake that you can easily make at home.
I used finely shredded zucchini in this recipe because my mom had given me one awhile ago that I needed to use. But I’m very much looking forward to trying it with other things as well. I’m thinking carrot cake, and pumpkin spice cake.
(Random fact about me, carrot cake was my favorite kind as a kid, until I got a little older and decided on cheesecake for the winner. Ooo… Carrot cake cheesecake, now I’m going to need to try this one.)
This cake sliced so absolutely perfectly! I was so shocked and amazed by it! Flavor-wise, even my picky husband liked it! Though he did say the frosting was amazing…
Speaking of which, I also made some cream cheese frosting to decorate it with! I was so excited to try out my new decorating tips! I actually played with the frosting before I even made the cake.
Quick tip: I really wanted to try making roses, but I didn’t have a rose nail. If you find yourself in the same situation, don’t be discouraged! It occurred to me as I was drinking kefir in a wine glass that if I flipped it over, the base of the glass would work perfectly in the nail’s place! I tried it and I’m so glad I did! My roses are still kind of a mess, but hey, at least I tried. I think it’s something that will get better with practice anyway.
Here’s a picture of my first try.
And some other random… thing. I’m going to go with pinecone. It kind of looks like a pinecone, doesn’t it? Eh, I’m going with it! It’s a pinecone! 😀
The frosting itself, of course, always knew that it was destined for something greater, hence this.
That little wisp looks like a falcon, right? Okay, maybe not. Maybe I’m crazy, but hey, people will do some crazy things for their sweets!
And now some of the actual cake.
Another quick tip: If you don’t have a cake box, you can stick marshmallows (or gummy bears, something of the sort) on the ends of toothpicks to keep plastic wrap from touching your cake and ruining all of your efforts. It looks like some sort of martian cake, but hey, it works!
Enjoy! Feel free to like my Facebook page for more frequent updates and community. I’d love to see you there! Have a wonderful day!