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Coconut Cardamom Rice Pudding Recipe

coconut cardamom rice pudding recipe

I'm an absolute sucker for rice pudding, mostly because I've found it to always be pretty delicious, regardless of the source. Whether it's something ordered at a New York diner, an Indian restaurant, or bought at the supermarket in a Kozy Shack plastic tub, if I see it as an option, I'm usually getting it. This rice pudding recipe is adapted from Monica Bhide, who suggests serving it with fresh mango. While that is good, the recipe does stand up on its own as well, as the coconut and cardamom bring something nice and different to the table, without changing the overall goodness.

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Recipe: Birthday Brownies

birthdaybrownies

I have a friend who requests one thing for his birthday every year - brownies. After a few trial and error batches with various recipes, I discovered this recipe two years ago and have never looked back - the combination of easy preparation and a texture that falls somewhere between a cake and a piece of fudge make this recipe a winner.

Ingredients:

  • 6 oz 70% bittersweet chocolate, chopped
  • 3/4 cup cold butter, cut into chunks
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 t vanilla
  • 1 cup flour
  • 1 cup chopped nuts (optional)

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Recipe: Cranberry Lemon Muffins

cran-muffin

I’m on a personal mission to get you baking, readers! These cranberry lemon muffins, which I’ve adapted from Nigella Lawson’s classic “How To Be A Domestic Goddess: Baking and the Art of Comfort Cooking”, are easy, fast, and delish.

Ingredients:

  • 1/4 cup butter
  • 1 1/3 all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • Juice and and chopped zest of 1 lemon
  • Approximately 1/2 cup milk
  • 1 large egg
  • 5 ounces dried cranberries

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