Any recipe that starts with butter, sugar, and cream is usually a dietary turn-off, but, believe me, these Cranberry Chocolate Carmelitas with Vanilla Rose Caramel are worth the extra mile run or Zumba class.
Parippu payasam is another version full of delicious flavor. It’s made using green gram (moong dal) and sabudana (tapioca pearls) with ghee-roasted coconut, raisins, and cashews then stewed in jaggery and coconut milk.
This White Chocolate Coconut Cheesecake w/ Matcha Pista Cookie Crust has some of my favorite ingredients. It’s creamy, but not overly sweet and offers some tanginess from the lime, and some earthiness from the pistachios and matcha.
I’ve been getting some requests for how to make quick and easy meals and, while this Cinnabon Granola Cluster recipe involves a little more effort, it ends up making future meals quick and easy.
You can do more than make banana bread when you’ve got a bunch of overripe bananas. Try making these simple, but flavor-packed brownies instead!
Semiya Payasam was one of my favorite Kerala desserts as a kid and still is. There are a couple of different types of payasam varieties, but I love the vermicelli and milky, coconut taste of this version. And, it’s SUPER easy to make.
I visited Miami and discovered a simple, yet amazingly delicious recipe called platanos calados. I just HAD to put a spin on it. Hope you like it!